Food & Wine

Archive for June, 2015

Blackberries / Raspberries Ice cream

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Ingredients: 250 gr blackberries , 250 raspberries , 200 ml whipped cream , 100 gr sugar or honey

Method:

1. Blend the fruits for 30 sec

2. Whip the cream.

3. Add the fruit purèe and stir well.

4.Pour into popsicle molds. Just for beauty you can add – at the base of the mold – some edible flowers (violets, blue borage, lavender, lilac) and/or herbs (rosemary, thyme , sage etc).  Freeze for 4+ hours or until mixture starts to solidify enough to hold a popsicle stick upright. To release popsicles, run hot water on the outside of popsicle molds for a 5-6 seconds. Bon appétit !1-CUCINA 211

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Mint popsicle

1-CUCINA17 1-CUCINA19Go green this summer with this easy , healthy & zero  calorie mint popsicle.

Ingredients: Mint syrup , water , fresh mint leaves

Method: 1.Mix  the mint syrup with water and stir well. 2.Pour into popsicle molds 3.Add the leaves and freeze for 4+ hours. Bon appétit!1-CUCINA 28


Mango Spicy Popsicle

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Ingredients: 2 fresh mango , juice of 2 limes , half cup honey or sugar , hulf cup water , chili powder

Method :

1.Peel and remove the flesh from the pit. Cut mango in pieces.

2.In a blender put all the ingredients together. Blend for 3-4  minutes

3.Pour mixture into popsicles mold.

4.Freeze for 4-5 hours or until mixture starts to solidify enough to hold a popsicle stick upright. To release popsicles, run hot water on the outside of popsicle molds for a 5-6 seconds. Bon appétit !


Creamy mushroom risotto

  • 1-CUCINA 25Ingredients:
  • 1 cup of shiitake (Lentinula edodes) ,chanterelle (Chanterellus cibarius) , porcini (Boletus funghi)
  • 1 cup of dry white wine
  • 6 cups of vegetable or chicken stock
  • 2 cups of rice (basmati, arborio etc)
  • 300 gr butter
  • 300 gr parmigiano reggiano
  • onion – olive oil – salt – parsley – pepper

Method:

1. Heat the oil in a saucepan , add the chopped onion and fry until is soft.

2. Add mushrooms and saute’ them for about 10 min,Season with salt

3.Add the rice and “fry” it for about 1 min,  so add the wine and bring again to boil for few minutes(2′-3′)

4.Add the broth , half cup at a time , stir well until is completely absorbed before adding the next half cup

5. When rice is “al dente”, take the sausepan out of the heat .

6.Add 300 gr of parmesan cheese , 300 gr butter , chopped parsley , pepper . Stir well. Cover and leave the risotto for a few minutes into the saucepan .

7. Serve with fresh Chardonnay. Bon appétit !



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Stuffed eggplants with veggie puree

Eggplants filled with veggie puree

Ingredients: 2 aubergines,potatoes puree , peas , zucchini , zucchini flowers , greek black olives, basil , feta cheese , olive oil

1.Heat the oven to 200°C . Slice the aubergines in half leghtways and leave the stem intact. Cut the inside us you see in photos and boil them in water for about 4 minutes or until are tender.

2.Meanwhile prepare the potatoes puree (potatoes-milk-butter-salt) and boil the veggies for few minutes (3-4 min)

3.Mix all together (puree+veggies).Add olives , basil , and feta cheese in pieces.

4.Pile stuffing into the eggplants , drizzle with oil and black pepper

5.Bake for about 20 min.  Serve with fresh “Merlot” dell’ Alto Adige wine . Bon appétit !


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