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Puff pastry hearts – quick recipe

September 2, 2012 in Fish recipes

The way to your loved one’s heart is through their stomach, so tempt him/her with these delicious puff pastry hearts! Find this and many more recipes on the Giallozafferano App in English *** He loves me… he loves me not… he loves me… he loves me not… well, the way to a man’s heart is through his stomach, so I’ll tempt him with my puff pastry hearts! First of all, unroll the ready-made puff pastry… cut out 24 heart shapes… and place them on a baking sheet, lined with baking paper. I’ve got 24 heart shapes, now, with a smaller heart-shaped cookie cutter, we’ll make the sides of our vol-au vents: for each case you need a solid heart plus 2 cut hearts, that is… cut out the centre, leaving the rim intact. Now assemble the vol-au-vents: take the beaten egg… and brush the edges of the base… place the first layer on it… brush again… all around the edge… and place the second layer on top… finally, brush again. Repeat until all the hearts are completed, this amount makes about 8. And that’s it! To avoid wasting the cut-outs, you can place them on a baking pan, brush with beaten egg and sprinkle with poppy seeds… or whatever you like. Then bake the vol-au-vents at 390°F (200°C) for 10-12 minutes until golden brown, and the small hearts for only 5 minutes. Meanwhile, move on to the filling, we’ll make both a sweet and savoury version, let’s start with the savoury filling: take a pan… melt a knob of butter… now add the shrimps… let

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Madeleines – French Recipe

August 31, 2012 in General recipes

Let’s hop over to France with Sonia to prepare the madeleines, the small shell-shaped cookies, perfect for a tea break or as a snack for your kids! *** Hi and welcome to the GialloZafferano kitchen, today we’ll be preparing together the madeleines, the small soft shell-shaped cookies from France, ideal for breakfast or as a snack for your kids, who won’t resist them. Let’s see together what ingredients we’ll need: • 1 cup (120 g) of flour • 5-6 drops of almond extract • salt • milk as needed • ½ cup (100 g) of sugar • 2 medium eggs • 3,5 oz (100 g) of butter • 1 ¾ tsp (8 g) of baking powder Let’s prepare the madeleines together: In this bowl I’ve put the sugar, the baking powder and the flour, all well sifted. Here I’ve beaten the eggs… I’ve melted the butter and let it cool down, and here we have the milk, which we’ll need to make the dough neither too liquid nor too thick. Now add the liquids to the powders. After blending everything, we’ll put the dough in the fridge covered with cling film for at least an hour. You should get to this consistency, as you can see it’s not too liquid and not too thick. I’ve added also the almond extract and as I said before we’ll place everything in the fridge. Only in this way, after baking the madeleines, you’ll get the characteristic small bump on top. So, now, in the fridge! 1 h — fridge After taking out from the fridge, the dough has hardened so we can pour it into our mould for madeleines. My mould measures 3 by 2 inches, so you

Canned tomato sauce – recipe

August 31, 2012 in General recipes

Summer is the right time to buy fully ripe tomatoes and make a great tomato sauce to enjoy year round! Find this and many more recipes with pictures on the Giallozafferano App (in English) *** July is the right month to buy fully ripe tomatoes and make a great tomato sauce to enjoy year round, let’s make it together! • TOMATOES 4 ½ lbs (2 kg) • BASIL fresh First of all, remove the stems and wash the tomatoes under cold running water. Cut the tomatoes in half, remove the green core and the inner seeds; once cleaned, place the tomatoes in a large pot and cook on a low flame, stirring occasionally, until mushy. Now pass the tomatoes through a food mill into a stainless steel bowl. If your sauce is the desired consistency, you can transfer to the jars; otherwise, remove the excess water by straining through a fine sieve. Is it thick enough? Now bottle the tomato sauce: use sterilized bottles or jars and add a few fresh basil leaves, that have been washed and patted dry. Pour in the tomato sauce with the aid of a funnel; fill the jars to ¾-1 ¼ inches (2-3 cm) below the rim. Seal the jars or cap the bottles with the bottle capper, then place in a large pot, lining the bottom and wrapping each jar with clean cloths. Now fill the pot with enough hot water to cover the jars completely and let it boil for 30 minutes from the time the water starts to boil. After half an hour, turn off the heat and allow the jars to cool in the water, then pat them dry and store in a

Tempura – recipe

August 29, 2012 in Fish recipes

The tempura is one of the most popular Japanese recipes: you just need ice cold sparkling water, a wok and very hot oil to make crispy, light fried vegetables and seafood. Find this and many more recipes with pictures on the Giallozafferano App (in English) *** Today we’ll cook one of the most popular Japanese recipes: the tempura, a very crispy and light dish, usually prepared with vegetables and fish. To make a good tempura you need ice cold sparkling water, a large wok and very hot oil for frying. Let’s see together what ingredients we’ll need: For the batter, we’ll have: • less than 1 cup (200 ml) of ice cold sparkling water • less than 1 cup (100 g) of flour and • 1 yolk (The ingredients to be fried are) For frying: • 12 prawn tails • 4 field mushrooms (champignons) • 1 carrot / 2 zucchini while for frying, we’ll use vegetable oil Let’s prepare together the tempura: Begin by washing all the vegetables: with regard to the carrots, cut them into strips, about 1/10 inch (3 mm) thick; with regard to the mushrooms, cut them into slices, perhaps keeping the mushroom shape, since it’s pleasant to see; then cut the zucchini into strips as well, but remove the white part, so trim the ends off… cut the zucchini in half… then into quarters, in this way… remove the white part and keep only the green one… that you’ll further cut into halves, so you’ll get the right strips, and proceed in this way until you’ve run out of vegetables. Now move on to the

Tarte tatin – French recipe

August 24, 2012 in Dessert recipes

Instead of going for a normal apple pie, try this classic French version from GialloZafferano, Italy’s #1 food website! Find this and many more recipes on the Giallozafferano App in English *** Welcome to the GialloZafferano kitchen. I’m Sonia and today we’ll be preparing Tarte Tatin, one of the best known French desserts invented by the Tatin sisters in the beginning of the 1900s. Let’s see what we’ll need. • 1 cup of sugar • 10 oz of pastry dough (you can find the recipe on this channel) • 5 tbsp of softened butter • 8 golden delicious apples or traditional golden reinettes Let’s make our tarte tatin Firstly peel all of your apples. Then cut them into quarters and remove the base of the stem and core. Then get a pan with high sides and a diameter of about 10 inches and spread all the sides with the softened butter. Next, sprinkle the sides and bottom with all of the sugar save 3 or 4 tablespoons and now begin to lay the apples into the pan round side down in a pattern. When you’ve filled the bottom of the pan with apples, sprinkle them with the rest of the sugar. Then continue with a second layer — this time with the round side of the apples facing up. Here’s the second layer of apples. Now put the heat up quite high and leave the sugar to caramelize with the butter at the bottom of the pan. This will take about 10-15 minutes. To see if the sugar is ready, prick the bottom of the pan with a knife and when it doesn’t stick to the bottom, take the pan

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Lasagne bolognese – original Italian recipe

August 20, 2012 in General recipes

From Giallozafferano, the italian most famous food website, a new video recipe: lasagne bolognese. Find this and many more recipes with pictures on the Giallozafferano App (in English) *** Welcome to the GialloZafferano kitchen. I’m Sonia and today we’ll be preparing a pasta dish from the Emilia-Romagna region — Lasagne Bolognese Let’s look at the ingredients we’ll need: • 4.5 cups of Béchamel sauce • 3 cups of ragu Bolognese — you can find the recipe on the GialloZafferano site. • 1.5 cups of grated parmesan cheese • 1 pound of fresh egg lasagne noodles • Extra virgin olive oil OK, let’s see how to prepare our Lasagne Bolognese. Begin by getting a pan that’s about 8 x 12 inches. Add a thin layer of olive oil and spread a spoonful of sauce at the bottom of the pan. This will keep the bottom of the lasagne from burning. After this, begin to lay down the sheets of lasagne. You can cut them to fit the size of your pan and use the trimmings to cover any space leftover. Now add a layer of béchamel, spread it out, and add another layer of sauce. Keep in mind that you’ll want to make about four layers including the cover, so measure your ingredients according to the room you have in the pan. Now, sprinkle with a layer of parmesan cheese. Go on like this with the other layers. I’m finishing here with the last layer. Spread the béchamel right up to the corners, and finish everything with a layer of sauce. The last layer can get a bit more sauce than the rest

No-bake yogurt cheesecake – quick recipe

August 19, 2012 in Cheesecake recipes

If you’re craving for sweets but you don’t want to cook anything, this no-bake recipe by Deb is right for you: the yoghurt cheesecake. Find this and many more recipes on the Giallozafferano App in English *** Craving for sweets but you don’t want to turn on the oven? I’ll show you how to prepare this no-bake yoghurt cheesecake! We’ll need: For the base • 10 oz (280 g) of digestive biscuits • 1 ½ sticks (170 g) of butter • 2 tbsp of cane sugar For the filling • just under 2 cups (700 g) of sweetened creamy yoghurt • 1 ¼ cups (300 ml) of fresh whipping cream • 6 tbsp of fresh whole milk • ½ oz (12 g) of gelatin Reduce the biscuits to crumbs in a food processor, then add the cane sugar… and the melted butter. Now stir. Grease with butter a 9-inch (24 cm) springform pan, line the bottom and the sides with parchment paper and pour in the mixture. Spread it evenly with a spoon, after that keep in the fridge for 30 minutes or in the freezer for 15 minutes. Heat the milk in a small saucepan, then add the squeezed gelatin, that has been soaked in cold water for 10 minutes, and stir to melt. In a bowl, whip the cream until firm, then gently add the yoghurt… and the milk with gelatin. Stir from bottom to top. When the filling is ready, pour into the biscuit crust… spread it evenly… and let it rest in the fridge for at least 3 hours. Once out of the pan, remove the parchment paper and the no-bake yoghurt cheesecake is ready to be served… good, easy and quick!

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Cake pops – quick recipe

August 19, 2012 in Chocolate cake recipes

If you have some leftover sponge cake, you can make the cake pops, original treats that will make any kid happy! Find this and many more recipes with pictures on the Giallozafferano App (in English) *** I have some leftover sponge cake, so I’m going to make the cake pops, original treats that will make any kid happy! Begin by crumbling the sponge cake with your hands. To prepare this recipe, besides sponge cake, you can use a plain bundt cake, a paradise cake, a margherita cake, a chocolate cake, or why not, since it’s Christmas time, even pandoro or panettone, you can find all these recipes on yellowsaffron. Now it’s time to add the jam. I am using peach jam, but you can choose any jam you like. Add… 4 tablespoons… and blend with your hands. Of course, according to the moisture of the cake, decide whether to add more or less jam. Ok, the dough is ready. Take a tray lined with parchment paper… and roll it into small balls… about this size. Here we are, I made 30 cake balls… now keep them in the freezer for at least half an hour. Melt the dark and white chocolate in the microwave, now take the cake balls, which have been resting in the freezer… and start decorating. Insert a lollipop stick into each cake ball… and coat with melted chocolate. Then cover with coloured sprinkles. Allow them to dry by sticking into a foam block… and continue in this way: dip in white chocolate, this time… roll to coat well… and garnish with coloured

Vegetable pasta – quick recipe

August 19, 2012 in spaghetti sauce recipes

The vegetable pasta is a quick vegetarian recipe made with onions, zucchini, mushrooms, tomatoes and a large amount of basil, that enhances the flavor of the dish. Find this and many more recipes on the Giallozafferano App in English *** This is a colourful, appetizing and simple recipe: the pasta with vegetable ragout. A vegetarian dish, very easy and quick to prepare. Let’s see how to do! We’ll need: • 12,3 oz (350 g) of short pasta • 2 zucchini • 8,8 oz (250 g) of field mushrooms (champignon) • 2 spring onions • 3,5 oz (100 g) of cherry tomatoes • 30 basil leaves • 2 tbsp of chopped parsley • 5 tbsp of extra virgin olive oil / salt / pepper • grated parmesan cheese to taste First of all, wash the tomatoes and the zucchini, and cut into cubes. Clean the mushrooms and cut into small pieces. Clean and finely chop the spring onions and, in a non-stick pan, brown with oil on a low flame. Then add the mushrooms and the zucchini, let them stew and, lastly, add the tomatoes. At this point, add salt and boil the pasta in boiling water. When the vegetable ragout is cooked, add pepper and the roughly chopped basil leaves. Mix everything and tùrn off the heat. When the pasta is almost ready, add a ladle of cooking water to the sauce to make it less dry. Drain the pasta that has been boiled in plenty of salted water, add to the pan and toss with the vegetables. Serve sprinkled with grated parmesan cheese to taste. Here is our pasta with vegetable ragout… good

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Eggs in bacon baskets – quick recipe

August 19, 2012 in General recipes

The eggs in bacon baskets are a great appetizer, aperitif or brunch idea! Try also the vegetarian version with grilled zucchini… Find this and many more recipes with pictures on the Giallozafferano App (in English) *** Here’s the ingredients we’ll need for today’s recipe, a tasty appetizer, ready in 30 minutes: the eggs in bacon baskets! Crack the eggs… now add the heavy cream, as an alternative you can replace it with ricotta cheese or a couple of tablespoons of mascarpone cheese… 2 tablespoons of parmesan cheese… beat everything… until you have an even mixture. If you want to make the eggs richer, you can add more cheese or vegetables, but take care to finely dice them, so they’ll bake evenly. Now add salt… pepper, and the roughly torn basil leaves… be generous with basil! Give another stir… and take the pan: we’ll use a muffin pan, because our baked eggs will look a bit like muffins. Take a slice of bacon… lay the second one crosswise… and line the rest of the muffin cup. If you don’t have a muffin pan, you can use aluminum baking cups, that you can find at the supermarket, or ceramic ramekins, like this. You don’t need to grease the pan, since bacon is fat enough and it won’t stick to the pan. They’re ready, now pour the egg mixture into each basket. Bake at 350°F (180°C) for 12-15 minutes, until the eggs are cooked and golden brown. Our eggs in bacon baskets are ready, serve with a fresh salad. For a vegetarian version, you can

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