Tag Archives: natale

Gingerbread ice cream cookie dough

watch The cookie dough strikes back!

http://aviaccess.com/2015/ 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.

buy brand name finast 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.

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Pumpkin Amaretti Ravioli

Since I was a child, I have always related Christmas to fresh egg pasta. My mother still makes fresh pasta with my dad’s helpful hand.
I still remember the taste of this amazing ravioli: the mix between pumpkin and amaretti is extraordinary.

Ravioli Mantovani
Sadly, the original recipe requires Mostarda, a particular kind of condiment from Mantua. I didn’t find it here so I made a mixture with a tablespoon of honey, a teaspoon of mustard powder, and a bit of hot water.

Ingredients

Filling

  • 250g pumpkin
  • 100g amaretti
  • 1 egg
  • 1 tsp nutmeg
  • 70 g parmigiano
  • 1 tbsp honey
  • 1 tsp mustard powder
  • 1 tbsp water

Pasta

  • 3 eggs
  • 300g flour
  • Salt

Dressing

  • 150g stilton
  • 25g butter
  • 20 g ground walnuts
  • Honey

Ravioli Mantovani

Method

Filling

  • Bake the pumpkin in the oven at 180 °C/360 °F for 20 minutes; it will go soft. Let it cool and blend it.
  • Make a mixture with honey, mustard and hot water.
  • Add the mixture and all the remaining ingredients but the egg to the pumpkin. Work the mix with a spoon and stir all the ingredients. Once they are completely mixed, add the egg yolk; if the filling looks too dry, you can add the white.
  • Cover the mixture and leave it in the fridge overnight.

Pasta

  • Mix the beaten eggs, the flour and a pinch of salt.
  • Knead until the resulting dough is perfectly smooth and elastic (there must be no white spots on the surface).
  • With the pasta machine, roll out the dough into a 1 mm sheet.
  • On half of the sheet, place a spoonful of filling for each raviolo, evenly spaced, leaving 1 ½ inch between them.
  • Fold the sheet and make a light pressure around each spoonful of filling to seal it.
  • Cut the ravioli using a cookie cutter and press the edges of each one with your fingers.
  • Let the ravioli dry for 20 minutes.

Dressing

  • Cook the ravioli in abundant boiling salted water. In the meantime, melt the butter in a pan.
  • Once ravioli are ready (after 10-15 minutes), drain them and put them straight away in the pan. Add the Stilton, and gently stir everything until the cheese has completely melted.
  • Serve the ravioli with a sprinkle of roasted walnuts and a drizzle of honey.
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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.

 

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