Archive for the ‘Summer dishes’ Category
Rice stuffed tomatoes
Posted by: Roberta
September 3rd, 2010 >> Appetizer, Buffet, Main Courses, Summer dishes
Sorry, this entry is only available in Italiano.
Blackberry and marsala cream cake with dark chocolate collar
Posted by: Roberta
August 29th, 2010 >> Cakes, Desserts, Summer desserts, Summer dishes
Sorry, this entry is only available in Italiano.
Prosciutto and melon sandwich
Posted by: Roberta
August 29th, 2010 >> Appetizer, Buffet, Collections, Pic-nic, Summer dishes
Sorry, this entry is only available in Italiano.
Cakes with yellow peach cream
Posted by: Roberta
July 27th, 2010 >> Buffet, Desserts, Summer desserts, Summer dishes
This is another fresh dessert perfect for the summertime! The original recipe comes from ‘Cucina Moderna Oro’, but I have modified it a bit. It is very easy and fast to make, but do take into account that it has to chill in the fridge for about two hours . Last but not least…it is low in calories!
Ingredients
100g dry cookies, crushed
2 big yellow peaches + ½ sliced peach to garnish
2 tablespoons sugar
Juice of 1 small lemon
30g cornflour
4 tablespoons ice water
25g butter
1/2 small glass of red orange juice ( or apple juice)*
1 teaspoon vanilla essence
Method
Mix crushed cookies with butter. Add the juice and mix well. Pour the mixture into 5 silicone cups and press evenly into the bottom. Chill in the fridge.
Peel and cut the fruit. Add lemon juice and sugar and blend. Pour the mixture into a saucepan, add vanilla essence and cook. Do not bring to the boil. Dissolve the cornflour into the water and add to mixture. Mix well and cook for 5 minutes on a low heat.
Pour the cream on prepared crust. Allow to cool completely, then refrigerate for at least 2 hours.
Turn out the cakes onto a serving plate and garnish with the sliced peach.
*If you want the crust to be crunchier, then do not add the juice to the mixture.
We happen to have a blooming yellow plum tree in our garden, and every summer it gives us plenty of delicious fruit. Since we cannot really eat it all, my mom and I usually use it to make plum jam. We don’t want it to be too sweet, so we use as less sugar as possible…the result is a wonderful sweet and sour jam, perfect for those who don’t like (or can’t eat) sweet stuff!
Ingredients
1kg yellow plums
350g sugar
Method
Wash and stone the plums. Chop the plums and pour into a large soucepan. Cook for about 15-20 minutes. Add the sugar in batches and cook ultil thick.
Pour jam into jars and close well. Store in a dark, dry place. Store in the refrigerator if opened.
Polpettone di tonno
Posted by: Roberta
July 6th, 2010 >> Appetizer, Buffet, Pic-nic, Seafood, Second Courses, Summer dishes
It’s time for a fresh summery dessert! This one comes from the UK, a British friend of mine prepared it for me once and now I cannot help posting it!
It’s called ‘Eton mess’ because it was first served at Eton College, one of the most famous schools of the United Kingdom. “Mess” actually refers to the fact that this dessert is basically a chaotic mix of strawberries, meringues and whipped cream. I reckon it’s a perfect summer dessert: it’s fresh and quick, above all if you decide (like I did) to buy ready-to-use meringues instead of making them yourself.
It’s very easy to make and you can adjust the quantities of the ingredients as you prefer…you can add more meringues or more strawberries as you like!
Ingredients (serves 1)
5 small meringues (plus a couple to garnish)
200 ml thick cream
1 ts vanilla extract
1 ts icing sugar
8 strawberries (plus a couple to garnish)
Method
Clean and cut strawberries and leave aside (I’ve decided not to add sugar here!). Whip the cream, adding vanilla extract and icing sugar. Crumble up the meringues and pour into whipped cream. Add the srawberries and mix quickly. Pour into a serving cup and garnish with more meringues and strawberries.
Sandwich with Maroccan chicken and potatoes
Posted by: Roberta
May 12th, 2010 >> Buffet, Collections, Pic-nic, Summer dishes
Here it comes the second recipe for the collection ‘The Tasty Sandwich’
Ingredients (serves 1)
2 slices of wholemeat bread
1 chicken breast
1 small potato
Baby spinach
1 teaspoon of mayonnaise
e.v. olive oil
salt
Marroccan seasoning
Method
Season the chicken breast with salt and Moroccan seasoning and cook in a pan with a drop of oil. Let cool and then chop coarsely. Set aside. Peel the potato and cut into slices ½ cm thick. Cook with a tablespoon of oil. Rinse and dry the spinach. Spread a teaspoon of mayonnaise on one slice of bread and place spinach on it. Add the potato and finally the chicken.
*I have used this Moroccan seasoning. If you cannot find it, you can use other kinds of seasonings, such as curry.
Sausage and pumpkin wraps
Posted by: Roberta
May 12th, 2010 >> Buffet, Collections, Pic-nic, Summer dishes
Sorry, this entry is only available in Italiano.
Chicken breast with pink grapefruit
Posted by: Roberta
March 15th, 2010 >> Second Courses, Summer dishes
Sorry, this entry is only available in Italiano.
