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I haven't posted bread recipes for a long time, although, as you already know, I'm passionate about how to prepare it.
Because the holidays are coming, I decided to present you two other specialties, in addition to walnut bread and potato bread, which will ensure the rustic element on the festive table.
- 500 g flour mixture type 650 + 000
- 30 g fresh yeast (the hotter the place where the dough leaks, the lower the amount of yeast)
- 20 g melted butter
- 20 ml of lukewarm milk
- 50 g pitted kalamata olives
- 50 g pitted green olives
- 6 tablespoons homemade broth
- a few chopped basil leaves
- lukewarm water (about 200-250 ml)
- a teaspoon of salt
Preparation time: less than 15 minutes
RECIPE PREPARATION Specialties - bread with olives - bread with broth and basil:
Sift the flour into a generous bowl. We make a nest where we add the yeast dissolved in water, the melted but not hot butter, and the milk. Sprinkle the salt on the edge, taking care not to come into direct contact with the yeast.
Gradually add water, kneading until you get a compact dough. Then let it ferment. I always use a bowl with a lid from Tupperwere. When the dough has risen, the lid rises on its own.
Divide the crust into two equal parts. We stretch it as for homemade noodles, but not so thin. Sprinkle the sliced olives, then roll to obtain a baguette.
We play a little more, and from the wand we will create a good-looking snail. :) For the rustic look we sprinkle flour. Do the same with the other loaf, replacing the olives with the broth and chopped basil leaves. I put basil in the freezer, but you can also use dry.
Let the breads rise in the pan as well. They will come out fluffier on the inside, and the shell will be crispy. Meanwhile, heat the oven well.
Bake the bread at 180 degrees. About 30-40 minutes (depending on each oven).
I got two specialties and a loaf of bread from the dough obtained.
Tuscany, a culinary experience not to be missed
Tuscany is what Italy has the best to offer, it is the land I fell in love with. The homeland of Michelangelo and Brunello of Montalcino, of the vineyards caressed by the sun and of the marble of Massa and Carrara enlivened in masterpieces. Under the Tuscan sun, with Chianti ruby in hand, fellinica dolce vitta becomes a reality.
Michelangelo fascinated me as a child, and my dream has always been to feel the miracle of the Sistine Chapel. I haven't experienced that piety yet. But I stepped into the places where the noble but willful ascetic Michelangelo was born, in the land where the visionary Da Vinci created, in the realm through which all mankind lived the Renaissance: sunny Tuscany.
It is impossible to describe a shadow that defines the muscles of a Jesus painted by Leonardo or to talk about David's fragile ankles. These things must be lived.
But the flavors of Tuscany, which "haunt" my senses even now, I could tell you about. If I knew where to start, without injustice & # 8230
The vineyards are large and lazy on the hills of Tuscany. Aligned to perfection. That perfection that will burst ruby from the barrels, every autumn, or over the years and years, with names sung just as lazily: Chianti, Rosso or Brunello from Montalcino.
Enjoy, at least once in your life, a Chianti, in a quiet nap, in a village with Etruscan origins, in San Gimignano. And also at San Gimignano to eat the best ice cream in the world. I say it and the two trophies of world champion of ice cream won by Gelateria Dondoli.
This year they had a new creation on the menu: Michelle ice cream (created especially for Michelle Obama's visit to Italy, but the first lady of the USA did not arrive, she left her husband to marvel at the size of the Colosseum). Michelle ice cream a sublime combination of almonds, bitter orange and saffron.
But variety is the watchword at this ice cream parlor where in summer, in high season, the queues are huge. In April (low season) we stood in line for only ten minutes. As I told you, you can find everything here: from simple ice creams - pistachios (brilliant), lemon, milk foam, chocolate, rum, stracciatella, caramel, yogurt, raspberries, etc. - to the combined ones - foret noire (chocolate and berries ), vanilla and balsamic vinegar or specialties - pink grapefruit and champagne, ricotta and berries, sheep cheese (pecorino) and Sorento nuts, ice cream with herbs. A cup of ice cream, in the cone, costs 2.5 euros. Can I tell you all the celebrities who have passed through here? From Jamie Oliver and the former Prime Minister of England, Tony Blair, to the actor Michele Placido (commissioner Corrado Cattani from the series "Carcatița") and Miss Italy (several winners).
But ice cream and wines are not the only advantages of this tourist village: you will find here leather products and leather goods of extraordinary quality, cosmetics (especially soaps), kitchen utensils (olive wood choppers) and other food, in especially sausages and dried sausages from wild boar (Tuscan specialties). Not to mention the countless varieties of olive oil: extra virgin, flavored with herbs, truffles, etc.
From San Gimignano, we headed to Volterra, an even smaller village, but just as picturesque, famous for trinkets and alabaster decorations. The pedestrian center is full of shops selling such products, and in some of them the sellers, also artisans, work right in front of customers. From floor lamps and lanterns, to various figurines or Easter eggs, from the purest white to the most vivid colors, the creations of the craftsmen from Volterra fascinate you.
In Volterra we ate the best sausages from our (short) visit to Tuscany. At the Tavern, where the owner did not shy away from serving us at the table, talking to us, making jokes. Roberto (a supporter of the Fiorentina football team & # 8211 and his two-year-old son proved this to us when he shouted "Forza Viola!") Is an incredible sommelier and chef. At Taverna we ate the best homemade sausages and cheeses: lardo (salted bacon), pancetta (a kind of smoked bacon), drum, prosciutto crudo, cold cuts, toast with lardo cream (lard flavored with various herbs), raw-dried sausages, bruschettas, toast with olive oil and salt, pecorino (a kind of matured sheep's cheese), grana padano.
At Roberto's Taverna you will find after these appetizers all kinds of Tuscan specialties, from ribollita soup to various pastas. But Roberto will tell you other specialties made daily at home, from pappardelle (pasta, a kind of wider noodles) with rabbit or wild boar ragout, to egg ice cream with pepper (which we also tried).
But the best dessert of the whole visit to Tuscany is a cannolo that I ate at a small confectionery in Volterra, specializing in sweets from southern Italy: Pasticeria Miglorini. A cannolo with a thick and crunchy crust, browned and slightly caramelized, filled with a fine ricotta foam, full of pieces of chocolate and candied fruit. This dessert (cannoli) you will find throughout Italy, either north or south, in any pastry shop or restaurant in any city or airport, but made industrially. That's why cannoli from the small family confectionery in Volterra are delicious, because they are made with soul. And a delicious cannolo costs 1.5 euros.
And because I was telling you above about the entrances to Roberto's Taverna, I'll tell you that the Italians can't conceive any Sunday meal, as a family, without them. I live not only with pasta, you know, but also with antipasti (entrees). And diversity is a small word to describe them: they have dozens of sausages, dozens of cheeses, dozens of bruschettas and croutons, dozens of vegetarian appetizers.
Some of the best I've ever eaten are from the factory et F.lli Lombardi, which I had the opportunity to visit and where I left loaded with supplies. A family business started more than half a century ago, whose tradition is passed on by Lisa, a friendly and work-dependent Italian.
In the factory we saw huge pools with pickled capers or salted green olives, mountains of jars with all sorts of preserves: mixtures of mushrooms flavored in shape and shape, tomatoes dried in oil, pickled onions, pickled garlic, artichokes in olive oil, cucumbers, olives of all kinds, capers and capers, eggplants, zucchini, sauces and preserves. Even if you are not a vegetarian, such a plate of entrees may shake your principles a little.
In Tuscany, bread is made without salt. That's because in the past salt was extremely expensive, and bakers gave it up. And so it has been since then, the bread of this region. I admit, it wasn't exactly my favorite, but it made up for the focaccia, which always has a layer of olive oil on top and a lot of coarse salt. Focaccia that you can find in one of the many shops in the Central Square of Florence (Mercato centrale, located right near the Dome). I left it at last, because, isn't it, save the best for last, it is said. I think that what most characterizes the culinary culture of a people are the meals cooked in the family, with recipes kept for generations, but also the markets. And the market in Florence is a culinary universe, from traditional products of exceptional quality, to the picturesque vendors praising their merchandise or the street stalls where they stand in line, together, Americans, Asians and locals, to enjoy the only dish prepared there.
In the central square of Florence you will find dozens of sausages (prosciutto crudo drier or softer, saltier or sweeter, raw-dried salami, specific to the area, with whole peppercorns, or sausages with anise - anise is a spice widely used in area), cheeses (buratta is my revelation: a lump of mozzarella with a creamy medium of cheese and cream), sun-dried tomatoes, dehydrated mushrooms, beef steak for the famous steak fiorentina (grilled steak), rabbits or chickens, bread and focaccia, many kinds of pesto, greens and fresh vegetables, from asparagus to green beans.
And if hunger makes you go around before you get home and taste the goodies you buy, you can always try a dish specific to the area: bollito (a kind of pork broth, chopped and served in a bun, with sauce and spices), belly in spicy tomato and hot pepper sauce and lampredotto, my favorite and another culinary revelation from Italy. Lampredotto, a secular Florentine dish, food for peasants who received leftovers that did not reach the tables of the seniors, is the stomach of a cow, some say, pork, others say, boiled with many vegetables, seasoned, then finely chopped, served in a bun ( or without, in the box) with a green sauce (a lighter pesto made of parsley and capers, without pine seeds) and with a lot of crushed hot pepper, marinated in olive oil.
I know, this preparation is not for a sensitive stomach :). But if you didn't know what to eat, you would fall in love. Do not hesitate to try it, it is part of the culinary history of Italy.
As for pizza and pasta, I tried various dishes. The only one that pleasantly surprised me was a traditional pizza with potatoes and rosemary, which I reproduced at home, in my version. Otherwise, I can say with my heart that I ate much better pizza in a few places in Bucharest.
I do not want to draw a conclusion, because I hope to return to be able to say that I really knew Tuscany, from the stones on the Ponte Vecchio, to the last glass of Brunello in Montalcino. For Tuscany must be lived, not told.
Bread with black or green olives & # 8211 very soft and fluffy
Bread with black or green olives & # 8211 very soft and fluffy. Bread recipe with little yeast (2 g). How to bake bread in a pot? Fluffy homemade bread with olives. Italian style bread with olives. Homemade bread recipes.
My father is a big fan of ciabatta or any other Italian-style bread, especially if it's with olives. I do them as often as I can and now that we are at home, he is really spoiled. This bread with black or green olives is extremely fluffy, airy, with a core full of holes and a reddish, crunchy and thin crust.
I can't even tell you about the taste and flavors! This fine bread with olives is a wonder and stays fresh for a long time, even a week. This type of bread with olives is made throughout the Mediterranean area.
The dough is one with 80% hydration, similar to focaccia & # 8211 see here.
I used a white flour type 550 (for pizza or bread) with a content of 9.8 g protein (write on the label). In the bakery everything is weighed (including the liquids are given in grams) and the salt in the bread must be min. 2% of the amount of flour. In this case it would be min. 10 g of salt but I put 12 g for this special bread. It is a homemade bread with very little yeast and that is why the leavening times are longer.
From these quantities results a bread with black and green olives.
- 500 g white flour type 550 (for pizza, bread)
- 400 g of water
- 7 g fresh yeast or 2 g dry yeast
- 10-20 pcs black or green olives (or mix)
- 10-12 g of salt
- 2-3 tablespoons oil for the work table
Tuna bread and Gruyere cheese
Ingredient: a large can of tuna in oil, 100 grams of gruyère grated cheese (or any other favorite type of harder cheese), 100 grams of flour, 3 eggs, 100 milliliters of milk, 100 milliliters of oil, 1 packet of baking powder, salt, pepper, a nut butter for bread shape.
Method of preparation:
The oven is heated to 200 ° Celsius.
Drain the tuna, crumble.
Put the flour and baking powder in a bowl, add the eggs, mix well until a homogeneous composition is obtained. Add the milk, little by little, then the oil, stirring each time.
Benefits of consuming cauliflower
Cauliflower is a cruciferous vegetable, like cabbage and broccoli. You can find white, purple or green cauliflower, with small nutritional differences.
Cauliflower is a very versatile food that you can eat raw, sauteed, steamed, fried, tortilla or bread. It also combines well with other vegetables such as carrots, leeks and broccoli, as well as legumes and rice. Here are some of the benefits you can get from consuming it:
10 fasting breakfast ideas
A tasty and healthy breakfast can be made very simply with toast on which you rub half a clove of garlic, put some diced tomatoes and fresh basil strips. Bruschettas are a great idea for a fasting breakfast.
You can also fry a few sliced mushrooms in a drop of olive oil, along with fresh basil, green onions and tomatoes. On the same principle you can make eggplant bruschettas, over which to sprinkle pine seeds.
2. Granola with vegetable milk
Vegetable milk It's always a good option when you're fasting, but you don't want to stay too far away from milk. As for granola, it's a mixture of oatmeal, nuts, seeds, possibly dehydrated fruit, which you put in the pan and put in the oven just enough to brown a little. We recommend that you sweeten the granola a little with honey and give it extra flavor with cinnamon.
Otherwise, you just don't have to move away from the oven while you're doing it, because you need to stir a little more and it's ready quickly! After the granola is slightly browned, the oat flakes may still be wet from the honey, but they will dry out after you turn off the oven. After the granola has cooled, you can keep it in a hermetically sealed jar or bag. So, don't forget, granola with vegetable milk for a fasting breakfast!
If you haven't tried guacamole yet, you should! Guacamole is a Mexican-style avocado paste that is made without fire and is ready in five minutes. You need baked avocado, which you pass with the strawberry. Some pass it with the blender, but we recommend that you give it a coarser consistency, using only the fork. Then mix in this mashed avocado a finely chopped tomato (without seeds and drained of juice), chopped red onion as small as possible, crushed garlic, lime juice, salt and pepper. If you want, you can put chopped parsley and hot peppers, but that depends on your preference. Guacamole pasta can be served with toast, fasting crackers or vegetable sticks.
If you're on the run and don't have time to make a more elaborate breakfast, put some smoothie ingredients in the blender and breakfast is ready! You can even take it with you, drink it on the way to the office. There are a lot of smoothie recipes. You can combine any type of vegetable milk with some of the following ingredients: bananas, mangoes, pineapples, strawberries, berries, dates, lemon, ginger, cashews, nuts, peanut butter. And the list goes on.
When you want a smoothie based on spring greens, combine spinach or lobster with cucumber, green tea, ginger, lemon juice and melon.
5. Clfast American fasting
American pancakes - pancakes - have taken Romania by storm in recent years. They are fluffy, easy to make and you can make them in a lot of combinations. And fasting, and gluten-free flour, not to mention how many toppings you can find!
A simple variant of American fasting pancakes can be made from a cup of soy milk, 1 tablespoon of sugar, 2 tablespoons of oil, 1 1/3 cup of flour, 1 teaspoon of baking powder, a pinch of salt and 1 teaspoon vanilla essence. The soft dough should stand for a few hours before making the pancakes in the pan. You need a good non-stick pan. Other doughs can be made with coconut milk and mashed bananas.
This idea is more suitable for the weekend or when you are not in a hurry in the morning. Serve the pancakes with jam, honey or maple syrup, with or without ground nuts on top.
6. Fasting muffins
When you want a fasting breakfast based on muffins, you need to think in advance. It is unlikely that you will start baking at 6.00 in the morning, to have hot muffins at 7.00. Fortunately, homemade muffins can be stored in the refrigerator for two to three days. So you can make them in the evening to eat in the morning.
You need flour, baking powder, soy milk or water, oil, a little sugar and a little salt. Then you decide if you want to make them salty, with vegetables grated in them or with sweet ingredients and cocoa.
7. Sweet canapés
A slice of bread on which you grease something sweet. Jam or jam, honey, peanut butter and fresh fruit, coconut butter with grapes and maple syrup. It's so easy not to get bored when you eat!
8. Salted canapés
Still bread, but on which to put zacusca, olive paste, dried tomato paste or hummus. Do you know how easy it is to make hummus at home? It's extremely fast! And over the hummus spreads you can put a few strips of baked peppers or pickles.
Here's how to make hummus:
9. Chia pudding and fruit
We come back to vegetable milk. Put a tablespoon of chia seeds in a glass, pour milk over them, then wait 1-2 hours to swell. Stir occasionally to make sure the liquid reaches all the seeds. Taste the pudding with mashed bananas and the pieces of kiwi, orange, apple, pear, peach or any other fruit you like.
10. Skewers without milk and egg
The best skewers are those with egg and milk. We can't dispute that, whatever it is! But you can also do some fasting. The dough through which the slices of bread pass can be made from well-baked bananas, mashed potatoes, almond milk, vanilla essence, cinnamon and sugar.
Fry the skewers in oil or coconut butter, then unleash your imagination when it comes to topping. Free rein, within the limits of fasting!
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I'm Raluca and I can't stand the peach fluff. That's why every time I eat a peach, I peel it. Blasphemy? May be. But I think you have to do everything you can to feel good. And that includes food.
- 250g multicolored cherry tomatoes
- ½ teaspoon of salt
- 125 g fresh mozzarella
- 5 tablespoons olive oil (of which 2-3 tablespoons for slices of baked bread)
- a small red onion
- 2 slices of mayonnaise bread
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 2 teaspoons of capers
- a teaspoon of Dijon mustard
- 5 fresh basil leaves
- ½ teaspoon quince vinegar (or other type of vinegar)
- a teaspoon of honey
To start, cut the cherry tomatoes in half, sprinkle the salt over them and leave them in a bowl until you take care of the rest of the ingredients.
Preheat the oven to 200 ° C, grease the bread slices with olive oil on both sides, sprinkle with oregano and dried basil and bake the bread for 15 minutes or until golden. Cut the onion into scales, drain the tomatoes, mix them with the broken mozzarella pieces, the capers and the fresh basil.
For the dressing, mix the remaining tomato juice with 2-3 tablespoons of olive oil, dijon mustard, vinegar and honey, taste and match the flavors to taste. Then break the bread into small pieces, add them to the salad, pour the dressing and enjoy this perfect summer salad.
- a large bouquet of purple basil
- ½ lemon
- 2 liters of water
- 100 g of sugar.
The pot and the lemon, rinse and cut coarsely. If there is no fresh lemon, use a teaspoon of citric acid.
Pour the basil and lemon with water and light the fire. When it boils, add sugar and mix. With the specified amount of sugar compote will turn sour. If you like it sweeter, add a little more sugar.
Let the compote boil for 15 minutes. During this time, he will get a beautiful pink color. Then remove from the heat and press through a sieve. Pour the finished compote into a decanter, kettle or glass.
What else can you do with old bread
If you have eaten less bread than you expected and the leftovers start to dry out, you can make two very quick recipes.
Bruschete: Cut slices of bread and fry them a little on the pan, in the toaster or in the oven. While they are warm, add a little olive oil and grease with garlic. Put some chopped tomatoes, parsley or basil, salt and pepper. Have a snack or a delicious snack!
Croutons: Cut the bread into suitable cubes. Sprinkle with a little olive oil, spices to taste (salt, pepper, thyme, basil, parsley, chilli), and garlic if desired, then mix the croutons well. Keep in the oven until golden brown. These croutons are great with a salad or sprinkled over cream soup!
8 amazing recipes for Italian food Lifestyles
Every time we hear the name pasta, we think Italian. When we think of olive oil with some pasta, do we know its Italian for sure and when did we ever say no to a classic Italian dish? Not. But it is possible that we go to an expensive restaurant every time our belly wants Italian. This is the only reason why we have brought you some classic cooking recipes for your Italian appetite. Now, you don't have to wait until the waiter serves the dish, you can make it yourself.
1. Mignon fillet with arugula salad:
To start, start by marinating the piece of steak in salt, oregano and olive oil with a hint of basil and then fry it well in olive oil and garlic. Medium to well done is perfect. Now use the Italian salad dressing to mix the arugula salad and add the olives and peas as desired. Chop and fry the mushrooms in olive oil and add to the salad with a side plate of garlic bread or olive oil toasted pasta.
2. Tuscan Soup:
For this you should connect smoked sausages, bacon and chicken. Now, start by baking the sausages by preheating the oven and then in a pan add the garlic, onion and bacon and cook it in olive oil. Once the bacon is well cooked, it is crushed and cooked longer. Now, mix the cube in the soup with the chicken base or broth and put the sausages in them. Now add the cream and serve.
3. Italian soup and tortellini soup:
Start by deep frying the sausages in a pan and ruining them. Set it aside on a napkin and then in a pan add beef broth, garlic, zucchini, thyme, basil, oregano, wine, bell peppers, mashed tomatoes, tomatoes and sweet corn, if desired. Add the sausages and tortellini and cook and serve with Parmesan cheese.
See more: Korean Easy Food Recipes
4. Lemony Saltimbocca:
In this recipe, the chicken is cut into fillets or sausages and then wrapped in prosciutto and lemon fish. In a separate bowl, squeeze fresh lemon or lemon and then pour the chicken. Now use white wine and olive oil in a pan and look for the chicken pieces. You can add this as a side plate for pasta or garlic bread.
5. Pui Marsala:
Wrap the chicken pieces in flour and basil and before rubbing this oregano into it. Now toss the chicken in olive oil a little to get a light golden color. In a pan add Marsala wine and sherry and then toss in fried olive oil with garlic mushrooms. Add the tomatoes and thyme and put them in the chicken pieces.
See more: Thai food recipes
6. Classic Spaghetti and Meatballs:
In a stew pour beef with onion, olive oil, thyme, sour cream or yogurt, oregano and basil. Toss lightly to the right color and now turn them into balls. In a separate pan, boil pasta with olive oil in water. Now pour a little water, wine or cream into a tray, along with the classic herbs and prepare the meatballs.
Lasagna is one of the classic dishes in Italy, where soft pasta and melted cheese are the main ingredient, along with heavy filling. The filling can be made from vegetable meat or minced meat with oregano, basil, tomatoes and more cheese and you will get layered laasagna.
See more: Mexican food recipes
8. Angry Shrimp:
Boil the shrimp and pasta and then mix the necessary plants such as thyme or basil together with oregano and then lightly toss in olive oil with onion, diced tomatoes, crushed garlic and then serve.