To my italian friends – Indian dinner

 

cena indiana

Ecco le ricette per la cena indiana:

Samosa

pasta brick, patate gialle bollite e tagliate a cubetti, un po’ di piselli decongelati, olio, sale e olio per friggere. SPEZIE: 1 cucchiaino di zenzero fresco tritato molto finemente (io uso lo schiaccia-aglio), 1 cucchiaino di semi di cumino, 1 cucchiaino di coriandolo in polvere, mezzo cucchiaino di garam masala, mezzo cucchiaino di mango essiccato in polvere, un goccio di peperoncino in polvere.

Scaldare 2 cucchiai di olio in una padella e unire cumino e coriandolo. Farli scaldare per bene, poi unire le patate, i piselli e le spezie rimanenti. Aggiustare di sale. Quando è tutto ben amalgamato, togliere dal fuoco. Farcire la pasta brick (questa signora mostra come fare) con il ripieno, saldandola con l’acqua. Friggere in abbondante olio di semi finché la crosta non sarà dorata e croccantina.

Curry di gamberetti

Prawns curry

500 g di gamberoni o gamberetti sgusciati e decongelati, 300 ml di latte di cocco, 2 pomodori, aglio, 2 cipolle non troppo grandi (preferibilmente bianche), olio, sale. SPEZIE: 1 peperoncino fresco, zenzero fresco, 2 o 3 foglie di curry, cannella in stecche, cardamomo in bacche, chiodi di garofano, (mild) curry, coriandolo in polvere, curcuma in polvere, (moolto opzionale, se il tutto non fosse abbastanza piccante, o se non avete il peperoncino fresco: peperoncino in polvere).

In una pentola soffriggere un po’ d’olio con 1 bastoncino di cannella, 4 bacche di cardamomo e qualche chiodo di garofano. aggiungere 1 cipolla e mezza tritata finemente e farla imbiondire. Frullare insieme nel macinino 2-3 spicchi d’aglio e 2-3 cm di zenzero fresco, fino a ridurli in pasta, e aggiungerli nella pentola. A parte, mischiare il coriandolo, la curcuma, il curry e un pizzico di sale (ed eventualmente il peperoncino in polvere; come quantità totale, deve venire circa una tazzina da caffè, meglio se un po’ scarsa, male che vada aggiungete ancora un po’ di spezie direttamente nella pentola) e buttare in pentola. A questo punto, aggiungere i pomodori tagliati in quarti e il peperoncino fresco pulito, tagliato per il lungo e privato dei semi. Amalgamare bene, poi coprire con il latte di cocco. Aggiungere le foglie di curry. Aggiungere i gamberoni sciacquati e sgocciolati; non devono cuocere molto.

Salsina allo yogurt

Mescolate in una tazza di yogurt un po’ di cipollotto rosso tritato finemente (o cipolla se siete più coraggiosi), un goccio d’olio, sale e pepe.

Mango chutney

Chutney di mango

1 mango maturo, un pezzettino di cipolla, 2 cm di zenzero fresco, 1 spicchio d’aglio, 2 cucchiai di zucchero (meglio se di canna), 1 cucchiaino di semi di senape, 30 ml di aceto di mele,  poco peperoncino in polvere, mezzo cucchiaino di curcuma in polvere, mezzo cucchiaino di cardamomo in polvere.

Sbucciare il mango e tagliarlo a cubetti (il più finemente possibile), poi metterlo in una ciotola, coprire e far riposare in frigo per un’ora. Nel frattempo tritate cipolla, zenzero e aglio nel macinino (oppure con lo schiaccia-aglio). In una pentola, sciogliere lo zucchero nell’aceto a fuoco basso. Quando bollono unire il mango con l’acqua che ha rilasciato, e tutti gli altri ingredienti. Lasciare cuocere a fuoco basso; quando il liquido sarà evaporato  e il mango è ben cotto, togliere dal fuoco e far raffreddare. Una volta freddo, il chutney va messo in un vasetto in frigorifero fino al momento dell’utilizzo, e si conserva per mesi.

Naan

Naan pane

 

450 g di farina, 1 bustina di lievito di birra, 1 cucchiaino di sale e uno di zucchero (meglio se di canna),  90 g di yogurt bianco/greco, 2 cucchiai di olio, 30 g di burro chiarificato oppure di burro.

Rinvenire lo lievito in una tazza di acqua tiepida zuccherata. Mettere farina, sale e zucchero in una ciotola e mescolarli, poi aggiungere lo lievito, l’olio e lo yogurt (e, se serve, acqua tiepida). Poi lasciare l’impasto a lievitare fino a che non cresce. Dopodiché si divide l’impasto in pezzi, che si spalmano in una forma piatta e ovale, spessa circa mezzo centimetro o poco più. Scaldare il forno a 250°C (parte sopra). Il naan va spruzzato di olio su entrambi i lati, depositato sulla griglia coperta di carta forno e cotto al grill per pochi minuti.

Basmati

Non dimenticate il Basmati bollito! 😉

Dessert al mango

Semplicemente un mango frullato con una punta di cardamomo in polvere, lasciato riposare in frigo.

Gelato al cocco

per 2/3 persone: 250 ml di latte vaccino, 75 g di zucchero, 50 g di cocco grattugiato, 125 ml di panna da montare, 2 cucchiai di cacao amaro. Potete eventualmente usare qui i 100 ml di latte di cocco avanzati dal curry, riducendo un po’ le dosi di panna e latte.

Scaldare il latte in un pentolino ed amalgamarvi il cocco e lo zucchero. Quando il composto è freddo unire la panna montata, mescolare bene e mettere in gelatiera.

Approvvigionamento

Indian dinner

Può risultare complicato; la maggior parte delle spezie si può comprare nei negozi Equo & Solidali ad un prezzo accessibile (fate anche una buona azione!), come anche l’acqua di mango e arancia.

Altre cose più specifiche sono reperibili nei negozi etnici (da Bazar a Torino trovate tutto, basta chiedere!).

 

Grazie a chi ha letto questo post e a tutti quelli dai quali ho “preso ispirazione” per le ricette!!!

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Pears in red wine

An amazing and very easy fall dessert!!

You will need some pears good to cook. In general, they have to be medium or small size, firm and hard; not very tempting to eat them raw.

Ingredients: pears, red wine, sugar, cinnamon, single cream.

Procedure: wash the pears, take an oven dish and put the pears into it. Pour the red wine over the pears until it reaches 2 cm high in the dish. Sprinkle some sugar and cinnamon at pleasure over each pear (I’ve put about 1 tablespoon of sugar per pear). Put a bit of cinnamon stick in the wine. Put in the oven at 170°C. Time depends on your pears, mine spent 1 hour in the oven.

Serve cold or warm with some very soft-whipped not sweetened cream.

Believe me, they are wonderful! You will ask for another one!

Berries panna cotta

A classic italian recipe, loved all over the world! Follow this recipe and you won’t be disappointed about the result.

Ingredients for 3 people:

3 gelatin-leaves (colla di pesce)

200 g whipping single cream

100 g whole or semi-skimmed milk

55 g sugar

vanilla

250 g mixed frozen berries

2 tablespoons of sugar for the berries

a little bit of lemon zest

Panna cotta

Put the gelatin-leaves in a dish with cold water for 10 minutes.

Heath up the milk (but it mustn’t boil). Turn off the fire and add the gelatine, squeezed. Mix very well immediately.

In another casserole heath up the cream with sugar and vanilla and make it boil. When boiling, throw away the vanilla (if you use the bean) and, immediately, join the milk and mix well.

Wet the little moulds in cold water, and put the mixture into them. Let them cool down over a worktop and, when it’s possible, in the fridge (if you are late you can put them in the freezer for 10-20 minutes).

This is the base recipe: fast and easy,  isn’t it? 🙂

1. If you desire, you can put more milk and less cream (take care to preserve the total weight). For a big change in the proportion, it’s better to add  more gelatine.

2. It’s fab just like that, but you can prepare a topping (I love the berries one). You can also put other flavouring instead of vanilla (lavender, black tea…) and let them boil in the cream with a tea strainer (this). I suggest not to put lemon, because of the acidity.

Berries top

Put the berries in a pot with the sugar and a very little bit of grated lemon zest. Let them to simmer about 10 minuets, then cool down.

Serving

Take the panna cotta out of the fridge. With the help of a knife, if necessary, remove them  out of the moulds and put them into dishes. Cover with the berries top and serve.

And… mmh! Enjoy!

Apricot ice cake

Fantastic, I took the picture at the last slice 😛

This is a perfect dessert for a summer lunch!

I did it for my family to celebrate the homecoming of my sister from one year in Panama in a student exchange.

It’s a sponge cake filled with apricot home-made ice-cream and covered with whipped cream.

Ingredients:

For the sponge cake: 

150 g sugar

150 g white flour

1/2 sachet of baking powder

5 eggs

lemon zest

For the ice-cream:

500 g apricot

250 g sugar

300 g whipped single cream

ice-cream maker

Extra ingredients: 

300 g sweetened whipped cream

2 more apricots

 

Sponge cake: Heat the oven until 180°C. Whisk very well the 5 yolks with the sugar; sift and add the flour,the baking powder and some lemon zest (of about half small lemon). Beat well the egg whites until stiff, and gently add to the mixture. Take care to whisk well the eggs and sift the flour, if you want your cake to rise well. Pour into a baking tin (with baking paper or butter and flour) and bake at 180°C for about 30 minutes. Cut in half and cool down (I was in a hurry so I put the cake in the freezer to cool completely, as soon as it was possible).

Apricot ice-cream: wash, clean and stone the apricots. Blend them until they get into puree. Add the sugar and the whipped cream and put into the ice-cream maker (at least 30 minutes).

The ice-cream cakes have a problem: if you prepare it too early and put in the fridge, the ice cream becomes too hard. If you assemble it at the dessert’s time, it’s too liquid (with the home-made ice-cream). My tip: stop the ice-cream maker, assemble the cake and put it in the fridge just before having lunch, so the cake will spend 30-60 minutes in the freezer, not enough for it to become a rock.

To assemble: blend 2 apricots and mix the puree with some sugar and water. With this mixture, wet the base of the cake by spreading some tablespoons of it over the bottom disk. Put all the ice-cream in the middle of the cake, cover with the top disk. Spread the whipped cream over the cake. Cover with plastic film and put in the freezer.

I love it!

 

Strawberries and cream cake

I love all the fruits of June! Strawberries, blueberries, cherries… and I love cream so much! So this is the right cake for me 🙂 🙂

It’s quite simple to make!

Ingredients:

For the sponge cake

150 g sugar

150 g white flour

1/2 sachet of baking powder

5 eggs

lemon zest

For the strawberries cream

250 g strawberries

250 g milk

130 g sugar

30 g flour

2 eggs

lemon zest

(optional: 2 tablespoons strawberries syrup, and cherry liqueur)

For the decoration

400 ml single cream

sugar

strawberries

 

Instructions:

Cake: Heat the oven until 180°C. Whisk very well the 5 yolks with the sugar; sift and add the flour,the baking powder and some lemon zest (of about half small lemon). Beat well the egg whites until stiff, and gently add to the mixture. Take care to whisk well the eggs and sift the flour, if you want your cake to rise well. Pour into a baking tin (with baking paper or butter and flour) and bake at 180°C for about 30 minutes.

Strawberries cream: in a small casserole, blend the strawberries with some lemon zest (less than before) and 65 g of sugar. Let simmer 10 minutes, then add the milk (and the syrup, if you want). In a bowl, whisk the 2 eggs with the others 65 g of sugar and add the flour. Pour into the casserole, mix and let simmer for 5 minutes (until the cream reaches the right thickness). Let it cool down.

Whip the cream, and add some sugar.

Assembling: cut the cake in half. Before spreading the strawberries cream, cold, I prefer to sprinkle over the base some cherry liqueur or syrup with water (but it’s also okay to use centrifuge fruits juice, like grapes juice). Then spread the cream but let a bit of it. Cover with the second half of the cake, and spread the left cream. Decorate with the whipped cream and some strawberries.

 

 

Short pastry basket with cherries and whipped cream

June for me is the month of cherries… I can’t spend June without eating them!

Once I was reading on the Internet how to present cherries on the table:

– in an informal dinner, just washing the cherries and putting them in the middle of the table;

– in a more formal dinner, stoning all the fruits and serving them in individual small cups. What a job! And if it’s to do, why don’t try something a bit different, to please our guests?

That’s it. (I hadn’t a formal dinner, but) I make short pastry cups to fill with stoned cherries.

Here the ingredients:

– 1 egg

– butter

– flour

– sugar

– lemon zest

– cherries

– single cream

To make the shortcrust pastry, I didn’t measure the ingredients: I put butter, sugar, 1 egg and flour, but you can follow a short pastry recipe (and it’s better!). Put the pastry in the fridge for half an hour.

Stone some cherries, and let them half an hour in a cup with a bit of sugar and lemon zest. Heat the oven at 180°C.

Then, roll out the pastry. Spread butter and flour in small moulds/cups suitable for oven, put the pastry into them and cook in the oven for about 20 minutes (until the edges starts to become golden).

When ready, let them cool down and whip the cream (add a bit of sugar when the cream is getting hard).

Fill the short pastry basket with the cherries and complete this dessert with the whipped cream.

Fantastic! One wasn’t enough for me!

Roses Cupcakes

Yesterday I spent my spare time in the kitchen. The result are these cupcakes!

They are roses cupcakes.

My first step: make the rose syrup. I followed the recipe on this http://miarrangio.blogspot.it/2008/05/sciroppo-di-rose-preciso.html italian blog.

I picked 50 g of roses’ petal and covered them with half a liter of boiling water and 1/2 lemon. I covered the bowl. After 12 hours (but the recipe says 24) I put all the roses water (I squeezed the petals) in a pot with half a kilo of sugar. I boiled for 25 minutes. Then I filled 2 little bottes with the hot syrup (it’s a good present, isn’t it?). 

And I started to make the cupcakes.

I used a classic recipe, and I added the rose syrup.

– 100 g of butter

– 100 g of flour

– 60 g of sugar

– 2 eggs

– 1/2 sachet of baking powder

– grated zest of 1/4 lemon

– 4 tablespoons of rose syrup

Preheat the oven to 170° C and place the paper cases into the muffin tin. (I had only coloured paper cases, and it was weird for me to put them in the oven, so I covered the muffins moulds with butter and flour).

With an electric whisk beat the butter, add the sugar, the rose syrup and the lemon zest. Whisk well. Add the eggs one at a time, beating each one in well before adding the next. Carefully fold in the flour and the baking powder. Bake in the oven for 15-20 minutes. When cooked, lift them from the muffin moulds and let them cool down.

To make the icing I used:

– 75 g of butter

– 150 g of icing sugar (I blend the normal sugar at home)

– a little bit of grated lemon zest

– 4 tablespoons of rose syrup

– 2 teaspoons lemon juice

Using an electric whisk or a blender, beat the butter until very soft. Gradually add the icing sugar, the lemon zest, the syrup and the lemon juice.

When the cakes are cool, put the icing cream over them (I used a pastry bag). Put some drops of rose syrup over the cream, and an iced rose (see previous recipe).

These are my first cupcakes. I’m so proud, and my mother loved it!

What do you think, I passed the proof?