Tag Archives: cinnamon

Gingerbread ice cream cookie dough

The cookie dough strikes back!

Just in case it was not clear in the blog first recipe, I love cookie dough. The principle is the same, but now we are moving to the north of Europe, well known for their spicy cookies.

gingerbread cookie

This time I’ve used an orange-chocolate ice cream, delicious. If you want to use a different kind of ice cream, feel free to do it. I’d suggest you a spicy flavour, such as cardamom, cinnamon or ginger.

Ingredients

  • 120g butter
  • 300g flour
  • 80g brown sugar
  • 70g honey
  • 1 egg
  • Ground hazelnuts
  • ½ tsp baking soda
  • Salt
  • ½ tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp ground clove

ice cream gingerbread

Method

  • Whisk the egg and the melted butter until the mixture gets soft and foamy.
  • Add the sugar, the honey and all the spices and keep whisking.
  • Pour the flour, baking soda, baking powder and a pinch of salt and mix everything with a spoon or your hands. The dough has to look soft and smooth.
  • Make a dough ball (I made 8 balls in total with this amount of dough), put it in a single-portion tray and press it with your hands to spread it over all the surface and bake it in the oven 180 °C/360 °F.
  • Dress the cookie with the ice cream and a sprinkle of ground salted hazelnuts.

Tips

If you want to use the same recipe for some simple cookies, do not add the baking powder.

Share it with your friends Share on FacebookTweet about this on TwitterEmail this to someonePin on PinterestPrint this pageShare on TumblrShare on Google+Share on Yummly

Mince Pie

Let the Christmas celebrations begin!

During the next two weeks, the articles are going to have a new sub-theme: Christmas, obviously. Italian and English tradition for a series of new ideas and yummy stuff.

The first recipe is the English Christmas evergreen Mince Pie. I wondered about the taste of this traditional English recipe since I found the ready made mincemeat, surfing the Internet looking for some info.
I found out that it comes from the age of the Crusades, but probably it is even more ancient: the Romans, in fact, used to make a similar pie for the Saturnalia, their equivalent to Christmas.

I decided to go for a version as close to the original as possible. I used beef mince, instead of mutton or lamb, and for the dried fruit I based the choice on my personal taste.

Mince pie stuffing
Mince Pie Filling

Ingredients

  • 250g minced beef
  • 200g cooking apples
  • 50g ground toasted almonds
  • 50g sultanas/raisins
  • 50g dehydrated blueberries
  • 300g shortcrust pastry
  • 40g honey
  • 200ml apple cider
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 2 cardamom pods
  • 4 cloves
  • Orange zest
  • Lemon zest
Mince Pie
Baked Mince Pie

Method

  • Sauté the meat in a large pan with the butter. Let it change colour.
  • Add the diced apples, the honey, the spices and the zest and stir everything together.
  • Add the blueberries, the raisins and the almonds and keep mixing. Turn down the heat and let the liquids to evaporate.
  • Pour the cider and let it cook for about half an hour, the liquid have to evaporate completely.
  • Once the mincemeat looks dry, remove it from the stove and let it rest for about half an hour.
  • Prepare two sheets of shortcrust, one bigger for the bottom and one smaller for the cover.
  • Put the bigger sheet inside a tray; leave one inch of edge, since you are going to use it to close the pie.
  • Pour the stuffing inside the tray and cover it with the smaller sheet.
  • Bend the edge of the shortcrust sheet, the bigger one, to close the stuffing inside and rub an egg yolk on top the pie. Bake it in the oven at 160 °C for about 50 minutes.
  • Take it out and let it cool on an oven rack.

 

Share it with your friends Share on FacebookTweet about this on TwitterEmail this to someonePin on PinterestPrint this pageShare on TumblrShare on Google+Share on Yummly

Pumpkin Spice Latte Gnocchi

Does it ever happen to you to taste something and guess how it would be in a different form?
I suppose most of you have had at least once the famous see pumpkin spice latte. I tasted it just two weeks ago, and the result of that experience is this recipe that to be honest has been kind of a surprise.

Let’s go straight to the point and make some http://blog.rushpromotional.com/wp-json/oembed/1.0/\ oven-baked coffee flavoured gnocchi  with a spiced pumpkin cream and  stringy buy celexa uk mozzarella cheese crust.

Pumpkin Spice Latte Gnocchi
Pumpkin Spice Latte Gnocchi

The idea in my opinion is very simple; I tried to keep the flavour as close as possible to the original. The recipe could still be improved, but I must admit that as a starting point it was pretty remarkable; I suppose it could be great with some more “spiciness” like some hot chilli.

Ingredients

  • 800g potatoes
  • 400g squash (butternut or pumplkin)
  • 300g dried mozzarella
  • 2 shots of espresso coffee
  • 2 tbsp cinnamon
  • Grated hard cheese (preferably parmesan cheese)
  • ½ cup milk
  • Salt
  • Pepper
  • Plain flour

Method

Gnocchi

  • Steam the potatoes for 45 minutes, until they are completely cooked and soft.
  • Smash them in a large bowl, pour the coffee, and mix them until they have a uniform colour.
  • Add the flour. Keep mixing and adding flour as long as the potatoes absorb it; stop when the mixture is compact and smooth. If it starts crumbling, add just a bit of water to fix it. There is no fixed proportion; for example I used about 200g of flour.
  • On a floured surface, roll the dough with your hands and make a ½ inch wide tube. Cut the tube into pieces 1 inch long.
  • Roll each piece on the tines of a fork by pressing it softly with your thumb.
  • Make them rest on a floured canvas for about an hour.

Sauce

  • Cook the squash in a pan with the milk and the cinnamon for about half an hour, adding some water when it gets dry.
  • Once the squash is soft, blend it and adjust with salt and pepper according to your taste.

Composition

  • Boil in hot water the gnocchi until they float, drain them and place them in a casserole.
  • Mix the gnocchi with the pumpkin sauce and cover them with some diced mozzarella and the grated cheese.
  • Put the casserole in preheated oven at 200°C/390°F grill option for about 5 minutes, until the top is golden.

 

Share it with your friends Share on FacebookTweet about this on TwitterEmail this to someonePin on PinterestPrint this pageShare on TumblrShare on Google+Share on Yummly