Tag Archives: honey

Strudel (-2 weeks)

Recipe 7: This is one of the last dessert recipes I missed and it’s very well known in the north of Italy. I normally eat it in the summer when i go there, but it remembers me an european version of the mince pies and I decided to cook it in these days, when you need help to cope with the new year.

Apple strudel for 6 people: you will need 300 gr of flour, 1-2 eggs, 170gr sugar, 1kg of apples, 50gr raisins, 25 gr pine nuts, 1 lemon’s zests, 40gr breadcrumbs.

Work the flour with the egg, than add the butter and work them well with 10gr. of sugar. Try to do a ball with it and than place it covered in a hot recipient for half an hour.

Peel the apple and cut them in thin slices, add the raisin previously soacked in some water to make them soft, the pine nuts and a some lemon zest.
Now stretch the pasta not too thin and not too thick, cover it with 70gr melted butter until is all shiny. Then add some breadcrumbs previously passed in the butter remained, add some honey or apricot marmelade if you like it, some cinnamon and the apples with the rest.

Now close the pasta creating a big roll, pass some other butter on top if you have still some and place in the oven for 1 hour at 190 degree. Serve it hot in slices with some icing sugar on top.

Ps. Mamy buono quasi come quello nordico. Il loro e’ un po’ piu friabile ma la pasta e’ uscita benissimo!

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Finocchi al latte – milky fennels

Recipe 120: Always eating the same kind of vegetables cooked in the same way…it’s a bit boring. If you agree with it, try these milky fennels and maybe you will have a new dish to add to your healthy diet. I’m also sure it’s a tasty side order for simple meat dishes and a clever solution for children because i use to loved it when i was little and i didn’t like uncooked fennels and vegetables in general.

To cook these fennels you will need: 1 or 2 fennels for person – some milk – nutmeg – salt – Parmesan and then if you want to put together some pork, you will just need some oil and rosemary or mustard and honey, depending by what you like the most.

The recipe is very easy: clean the fennels cutting all the green parts and taking off the first layer. Cut them in pieces and boil them. When they are tender, strain them and put them in a pan with just some milk.

Add some salt and nutmeg if you like it and wait until they become very tender and they absorb the majority of the milk. If you want to serve them as a side order with some pork, you can start to cook the meat now. You can try pork with rosemary or with a mix of a bit of mustard and honey, if you like these ingredients.

When the pork is cooked and the fennels are very tender, you can serve them adding just some Parmesan to the fennels. This is the final touch. Buon appetito!

PS: Mamy che abbinamento che abbiamo fatto tra finocchi e carne di maiale. I finocchi erano buonissimi e hanno convinto anche Nat che solitamente non li mangia ed era un bel po’ titubante. Lei invece ha cucinato il maiale, a me con il rosmarino fresco e per lei con una salsina che fa lei con mostarda e miele… ancora non ne sono convinta perche’ il gusto e’ un po’ particolare per me, ma con questa carne penso stia bene.