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Rescooped by Wim De Rammelaere from Alimentazione Naturale, EcoRicette Veg e Vegan
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Risotto di zucca, nella zucca! - LifeGate

Risotto di zucca, nella zucca! - LifeGate | Cooking | Scoop.it
Il nostro risotto di zucca è con la Butternut ma potete provare anche con altre varietà, secondo il vostro gusto. La cremosità è del caprino che regala anche una nota potente di gusto.

Via Silvia Bertolucci
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Purple pesto is coming to London

Purple pesto is coming to London | Cooking | Scoop.it
Foodies will have a new dish to embrace from today as purple pesto arrives in London.  Invented in Piedmont, northern Italy, the alternative to the green basil-based sauce is relatively unknown around the country as it is rarely found outside the area.
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Carciofi coi piselli - Braised Artichokes and Peas - Lazio/Marche

Carciofi coi piselli - Braised Artichokes and Peas - Lazio/Marche | Cooking | Scoop.it

Two iconic spring vegetables, artichokes and peas, are braised together with a simple onion flavor base to make this simple but tasty side dish...

Ingredients Serves 4-6 as a side dish

250g (1/2 lb) sweet peas, shelled500g (1 lb) whole artichokes, or 250g (1/2 lb) frozen artichoke wedges1 small onion, finely choppedA few sprigs of parsley, finely chopped50g (2 oz) pancetta, chopped (optional)Olive oilSalt and pepperWater or broth

Directions


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Chestnut flour: It's Many Uses

Chestnut flour:  It's Many Uses | Cooking | Scoop.it

Today we’re going to take a brief look at a flour substitute that was once common, but which few have any knowledge of today. It can be used alone or combined with other types of flour and its claims to fame are that it is naturally slightly sweet, gluten-free, and has a low oil content.


Via Jozef Schildermans
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Heerlijk Italiaans dessert: Limoncello soesjes | Il Giornale, dé gratis krant en website over Italië

Heerlijk Italiaans dessert: Limoncello soesjes | Il Giornale, dé gratis krant en website over Italië | Cooking | Scoop.it

Het recept voor een heerlijk Italiaans dessert: Limoncello soesjes!


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MINESTRONE SOUP

MINESTRONE SOUP | Cooking | Scoop.it

This new year is starting magnificent! A new blog!!! Well not totally new, the posts are still the same but obviously the name and the look are completely new and I’m so happy with it! I really hope you will do too… And I’m this month’s guest blogger of the Dutch website of the magazine Jamie (of Jamie Oliver!!) I feel so honored to be writing for their amazing site. But it will be all in Dutch, so most of you won’t be able to read it. That’s why I will post the recipes also here on my blog…in English obviously :)


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7 Vegan Pizza Recipes That Have All the Taste and None of the Torture

7 Vegan Pizza Recipes That Have All the Taste and None of the Torture | Cooking | Scoop.it

Trust us, you'll want to try every one of these.Last week, MFA released a harrowing undercover investigation of a dairy farm that supplied to Leprino Foods, the world’s largest mozzarella cheese producer. But no one said your pizza had to come from pain. Check out these delicious and cruelty-free pizza recipes.


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IJspret – maak een Napolitaanse ijstaart!

IJspret – maak een Napolitaanse ijstaart! | Cooking | Scoop.it

Het wordt langzamerhand echt zomer. We kunnen weer minimaal één keer per dag een ijsje eten of ontbijten met een broodje ijs. Ook krijgen we dankzij de zon verschrikkelijk veel zin in zelf ijs maken. Zeker nadat het boek IJspret van Linda Lomelino op de deurmat viel, staan we te popelen.


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The Complete Guide to Buying, Cleaning & Seasoning Cast Iron Pans

The Complete Guide to Buying, Cleaning & Seasoning Cast Iron Pans | Cooking | Scoop.it

My mom gave me two of her cast iron pans that she inherited from her mother, which her mother inherited from HER mother. My pans are now over 100 years old and they are as smooth as glass and amazingly seasoned. ... Cast irons are so great because they are so versatile. In one pan, I have a nonstick skillet, pizza stone, dutch oven, griddle, and even a cookie sheet. Plus I can take it camping and leave it tossing around in my trunk for a few weeks and it's still perfect (though anything fragile in the trunk may be dented). 

 

 


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Scott Swartz's curator insight, March 7, 2014 9:42 AM

One of my favorite kitchen tools. I was interviewed in an article about 10years ago on these

Scott Swartz's curator insight, March 21, 2014 2:30 PM

The best pans ever

Rescooped by Wim De Rammelaere from Molecular Gastronomy
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Le Petit Gâteau: PÂTE DE FRUITS AL POMPELMO ROSA

Le Petit Gâteau: PÂTE DE FRUITS AL POMPELMO ROSA | Cooking | Scoop.it
A parte mescolate 100 g di zucchero con la pectina (per ulteriori spiegazioni sulla pectina vedete il paragrafo alla fine). Pesate i rimanenti 220 g di zucchero in un altro contenitore. Prendete un vassoio piatto resistente al ...

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Whipped semolina pudding with apples and black aronia berries

Whipped semolina pudding with apples and black aronia berries | Cooking | Scoop.it
Recipe by Pille @ Nami-Nami. Above photo by Juta Kübarsepp for the October 2012 issue of Kodu ja Aed ("Home and Garden", an Estonian monthly magazine.

 

Black aronia and apple whipped semolina pudding
(Aroonia-õunavaht)
Serves 4 to 6

1 l (4 cups) water
500 ml (2 cups) a mix of cleaned black aronia berries and chopped apples
100 g caster sugar
a pinch of salt
200 ml semolina (wholewheat or spelt semolina is fine, too)

Put the aronia berries and chopped apples into a saucepan, pour over the water. Bring into a boil, then reduce heat and simmer for about 15 minutes, until the aronia berries have softened.

Take a bowl (or another saucepan) and cover with a sieve. Pour the cooked apples and black aronias - and their boiling liquid - onto the sieve and using the back of a wooden spoon, press as much of the fruit through the sieve. Season the mixture with sugar and a pinch of salt. Bring into a boil.

Pour semolina quickly into the boiling mixture, stirring vigorously to avoid any lumps. Then reduce the heat and simmer gently for 10-15 minutes, stirring every now and then, until semolina - and the pudding - thickens. Remove the pan from the heat and leave to cool for about half an hour. Whisk until fluffy and light - this is best done with an electric mixer.

Serve with milk.

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Science and Cooking: A Dialogue | Lecture 1 (2010)

Speakers: Harold McGee, Ferran Adria (elBulli), José Andrés (minibar by josé andrés, Jaleo, The Bazaar) with commentary/moderation from Professors David Weit...

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Ossobuco met witte wijn, crème van pompoen en ras el hanout, gebakken oesterzwammen

Ossobuco met witte wijn, crème van pompoen en ras el hanout, gebakken oesterzwammen | Cooking | Scoop.it
Je Carrefour market is de specialist van al wat vers is. Kwaliteitsvolle seizoensproducten tegen de scherpste prijzen, en de service krijg je er gratis bij.
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Ricetta Cassata - La Cucina Italiana: ricette, news, chef, storie in cucina

Ricetta Cassata - La Cucina Italiana: ricette, news, chef, storie in cucina | Cooking | Scoop.it

Lavorate la ricotta con 300 g di zucchero, i semi di mezzo baccello di vaniglia e qualche goccia di acqua di fior d’arancio per renderla cremosa; incorporate il cioccolato sminuzzato, 50 g di pistacchi tritati grossolanamente e i canditi misti a dadini (ripieno). Foderate una tortiera con la pellicola.


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Dit wil je: 25 pizza’s die je als ontbijt kunt eten

Dit wil je: 25 pizza’s die je als ontbijt kunt eten | Cooking | Scoop.it

Pizza maakt alles beter. Na een avondje uit sleept pizza je door de kater heen, als je even je dag niet hebt dan kun je op je ronde vriend rekenen en zelfs break ups worden draaglijker als je eindelijk die pizzabezorger voor je deur hoort stoppen.

 

Dus ook die koude, donkere ochtenden wanneer je eigenlijk liever in bed zou willen blijven. Nee, dan bedoelen we niet dat je je vol moet stoppen met koude leftovers (al kunnen die ook het beste ooit zijn). Probeer in plaats daarvan één van deze goddelijke breakfast pizza’s. Of gewoon allemaal. Voor ieder dagdeel een pizza is namelijk wel zo eerlijk.


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We should coco: Exclusive coconut oil recipes from health guru sisters Hemsley & Hemsley

We should coco: Exclusive coconut oil recipes from health guru sisters Hemsley & Hemsley | Cooking | Scoop.it
ADD a coconut twist to your meals with these brand new recipes from Vita Coco and the Hemsley sisters
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Cannoli siciliani | Ciao tutti, Ontdek Italië

Cannoli siciliani | Ciao tutti, Ontdek Italië | Cooking | Scoop.it

Deze week deelt Manuela een traditioneel recept (van Academia Barilla) voor heerlijke cannoli siciliani met ons. Dat wordt smullen dit weekend!


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Pappardelle with artichokes and speck on sun dried tomato creamy

Pappardelle with artichokes and speck on sun dried tomato creamy | Cooking | Scoop.it

Ingredients for 4 person:

250 gr of Pappardelle Filotea5 artichokes (mammole)100 gr of Speck1 clove of garlic3 tbsp of extra virgin olive oil60 gr of santoreggia10 sun-drie tomatos in oilsaltpepperDirections
Via Mariano Pallottini
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How to Make the Best Tomato Sauce From Fresh Tomatoes

How to Make the Best Tomato Sauce From Fresh Tomatoes | Cooking | Scoop.it

However many ways there are to skin a cat, I'd wager there's fifty times as many ways to make tomato sauce from fresh—not canned—tomatoes. The best, though, comes from summertime tomatoes at the peak of ripeness, and layers the deeply sweet flavors of long-cooked tomatoes with the fresh, bright, fruity notes of barely-cooked ones. This sauce achieves that, and is so good, you won't even need to put cheese on top. [...]


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Le Marche Cuisine in Vietnam | Il Brodetto Alla San Benedettese

Le Marche Cuisine in Vietnam | Il Brodetto Alla San Benedettese | Cooking | Scoop.it

The Brodetto alla Sambenedettese fish soup is without doubt the finest example of regional cuisine. This recipe is handed down from the old fishermen who, once out at sea with their boats, satisfied their hunger by preparing a fish soup with different types of fish depending on the catch. More commonly used to prepare the brodetto alla san benedettese are cuttlefish, squid, weever, horse mackerel, white skate, sea-hound, monkfish, scorpion fish, shrimp and mantis shrimp. Essential ingredients include white onions, red-green peppers, unripe green tomatoes and extra virgin olive oil. Before serving this dish, add slices of roasted, homemade bread to be soaked in the “brodetto”

Ingredients

2.5 kg of mixed fish like Scorpion, Mackerel and Shrimps, see list below or use similar fish depending on your location and availability.Monk fish tailMullet or red snapper300 g di Mantis Shrimps300 g di small Cuttlefish300 g di Mussels300 g di Clams5 green tomatoes1 red-green pepper1 white onion100 ml of white wine vinegarvirgin olive oilsea saltFresh ground black pepperChilies

Directions


Via Mariano Pallottini, Good Things From Italy
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Margarita Cookies

Margarita Cookies | Cooking | Scoop.it
Here is a cookies for the adults. If you like Margaritas, this is your cookie.
Tara at Noshing with the Nolands has created this cookie for a cookie exchange with the theme of Cinco De Mayo.

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civis's curator insight, May 4, 2014 5:04 PM

Margarita Cookies for Creative Cookie ExchangeAuthor: 

Tara NolandRecipe type: Dessert Prep time:  20 mins

Cook time:  15 mins

Total time:  35 mins 

Serves: 5/6 A crisp and delightful cookie with the flavors of a margarita to celebrate Cinco de Mayo!!

Ingredients

1 cup unsalted butter

1 cup superfine sugarzest of 1 large lime

1 egg

1 tsp. orange liqueur

3 tsp. tequila

1/2; tsp. salt

2 cups flour

8-10 drop of green food coloring

Sugar/salt edging ⅔ sugar to ⅓ salt1 egg 

Instructions

Cream butter and superfine sugar together until fluffy. Add the egg and mix well. Add the lime zest, orange liqueur and tequila, mix well. Whisk together the flour and salt. Add to the mixture slowly. Add the food coloring and mix well. Divide cookie dough in half and place in wax paper. Rolling out to form a log, repeat with the other half. Refrigerate 2-24 hours.Preheat oven to 350F. Whip the egg and paint the logs and then roll in a sugar/salt mixture (2/3 sugar and ⅓ salt). I mixed about 2 Tbsp. sugar and 1 Tbsp. salt together to coat each roll but do it to taste if you don't like it too salty. Use your finger to press the mixture onto the dough, you just need an even coating. Slice ¼" thick and place on a parchment or cookie liner on a baking tray an inch or so apart, they do spread. Bake for 12-15 min until edges are light golden brown. Let cool 5 min. on the tray and then move to a cooling rack to fully cool.

Rescooped by Wim De Rammelaere from Historical gastronomy
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Zo kun je jouw boodschappen langer bewaren

Zo kun je jouw boodschappen langer bewaren | Cooking | Scoop.it
Het is heerlijk om te koken met verse ingrediënten. Helaas kun je verse producten niet eeuwig bewaren en overkomt het ons wel eens dat we etenswaren weg moeten gooien. Super zonde! Gelukkig zijn er handige tips zodat je jouw producten wat langer kan bewaren. Hieronder delen we ze met jou! Heb jij nog goede bewaartips? […]

Via Jozef Schildermans
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chocolate-pecan brioche bread pudding with caramel sauce

chocolate-pecan brioche bread pudding with caramel sauce | Cooking | Scoop.it
On a chilly November evening, the only thing on my mind is a bit of fall comfort. To distract myself from the first of many long nights, a few remaining slices of last week’s brioche quickly became bread pudding.

 

Chocolate-Pecan Brioche Bread Pudding with Caramel Sauce


Caramel Sauce
6 Tbsp light brown sugar
3 Tbsp unsalted butter, cubed
3 Tbsp heavy cream
1/2 tsp vanilla extract
pinch of sea salt

 

Bread Pudding
5 slices Brioche, cubed (about 5 cups or 10 ounces)
3/4 cup low-fat milk
1 cup low-fat evaporated milk
2 large eggs, lightly beaten
1/3 cup sugar
2 Tbsp Cognac
1 Tbsp vanilla extract
1 tsp cinnamon
1/4 tsp salt

 

Topping
1/4 cup chocolate chips
1/3 cup pecans, halved

 

For the caramel sauce, combine brown sugar, butter, and cream in a heavy saucepan. Bring to a boil over medium heat, stirring constantly until butter has melted completely. Reduce heat to low and simmer 5 minutes, stirring occasionally. Remove from heat and stir in vanilla and sea salt until smooth. Pour sauce into a small jar to cool.

 


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Italian Almond Cookies | David Lebovitz

Italian Almond Cookies | David Lebovitz | Cooking | Scoop.it
Most cafes I went to in Sicily served a variety of sweets to choose from, to go along with coffee – and it's probably a good thing that cafés in France don't, because otherwise they'd have to force me out of there with a crowbar.

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