Hello everyone, I'm Misya, or Flavia Imperatore, I'm 34, married to Ivano and Elisa's mother, I'm Neapolitan, a lover of travel, good food and excellent company.
Wheat scented with mint
The mint-scented wheat is a fresh first course with a spring flavor that mixes sea and earth flavors in a new and original way.
The taste of mint gives a touch of refinement and delicacy to the dish, making the mint-flavored wheat a delight that your diners will not be able to resist.
Serve the mint-flavored wheat in glass cups to make the dish look even more inviting and refined!
The recipes to prepare dishes based on buckwheat they are very numerous. Thanks to its numerous nutritional properties, the natural absence of gluten and its versatility, it can be a great ally in the kitchen, allowing us to consume many healthy and tasty dishes.
A rich, complete and naturally gluten-free food, ideal as a base for preparing alternative cold salads or as an additional element for soups, muesli and for the preparation of meatballs and hamburgers. Its flour is excellent for preparing highly digestible bread, pasta and pizza, without sacrificing taste.
How is buckwheat cooked? Since its composition is similar to that of traditional wheat, the cooking times are roughly the same. There are also many ways to cook buckwheat, depending on the product we buy - shelled grains, flour, preparations, pasta.
Buckwheat in grains (shelled)
Buckwheat in nature comes in the form of triangular dark-colored grains which, once harvested, are dried. One of the simplest ways to consume them is to boil them for 15/20 minutes in hot water - remember to rinse them well first - and then use them as an accompaniment to main meals, as a substitute for rice, in salads or as an additional element for legume soups. and vegetables, or in soups.
If you are passionate about international cuisine and like to experiment with new dishes, you can try to prepare the traditional English porridge by replacing oats with buckwheat grains. Also excellent as an alternative to muesli for your breakfast.
Bread, pasta, pizza and more common uses of flour
Buckwheat flour is quite dark and rough in texture compared to traditional flour. It is mainly used in the preparation of pasta and baked goods, including bread, pizza and tasty desserts. The derivative products are excellent for those who suffer from celiac disease and gluten intolerance, as they are 100% gluten free.
There are numerous recipes that use the so-called "black flour". Among the most famous we certainly find the pizzoccheri della Valtellina, the Japanese soba noodles, spaghetti to be served both dry and in broth, and the Russian blini, similar to French galettes.
To produce gluten free bread and pizza, buckwheat flour must completely replace durum wheat flour and any other type of flour containing gluten. The cooking procedures are identical. If you want to experiment, you can mix it with any other flour suitable for celiacs, creating always new and tasty recipes.
Buckwheat is a precious element for all those who follow a vegan diet and, at the same time, must pay attention to the gluten contained in food. Thanks to the large amount of proteins contained, buckwheat becomes a excellent substitute for meat on several occasions.
As well as some types of legumes, it can be used in the preparation of hamburgers, meatballs and farinata, simply passing it through a vegetable mill to make it malleable and ready for cooking. It can also be enriched with various spices, depending on the taste, to obtain always different flavors and combinations.
Wheat Recipes - Recipes
There spring vegan cuisine offers a wide choice of vegetable-based recipes that are at their best this season. I am vegan recipes, tasty, light, healthy and easy to make that will satisfy even the palates of non-vegans and, very importantly, are a low environmental impact. How to resist a nice plate of artichokes alla Romana or savory ones asparagus with caper vinaigrette sauce? Or to one rice salad with herbs and sprouts with countless beneficial properties or al Gazpacho the typical Spanish cold soup that you find proposed in different variations? Those who want more substantial dishes will find different pasta recipes such as penne with spelled tomato and basil or the tomato soup, a classic of Tuscan peasant cuisine. There is no shortage of vegan desserts: colorful and very sweet. You just have to let yourself be tempted by the many vegan spring recipes from Eat well.
Sweet tart with cooked wheat leftover with milk
We could only end with a dessert! And why not prepare a sweet version of a tart? Let's roll up our sleeves and get to work. The important thing is to have leftover buckwheat available once again. Let's remove some ingredients, add others and that's it! The result will be similar to that of a small 'gluten-free' pastiera # 8217. To obtain this result we prepare a little more pastry to cover the surface of the cake more.
For the shortcrust pastry
- 300 grams of flour
- 150 grams of sugar
- 150 gr of butter
- 3 egg yolks
- the grated zest of 1/2 lemon
- butter and flour for the pan
For the stuffing
- 200 gr of cooked buckwheat
- 1/2 liter of milk
- 100 grams of sugar
- 2 eggs
- 50 g of butter
- 1 glass of rum or vin santo
- We prepare the pastry with the ingredients described above. We arrange the flour on the table for the dough, place the ingredients inside and knead everything until a smooth and homogeneous ball is obtained. Let the shortcrust pastry rest while we go to prepare the filling.
- Bring the milk to a boil and add the wheat, let it boil until the milk has been absorbed. If the wheat is overcooking don't worry, in the end we will have to get a cream.
- We remove the wheat cooked in milk from the heat and add the sugar, butter and rum. Once the cream has cooled, add the whole eggs as well.
- Grease and flour a cake pan, with a diameter of about 22 cm. Take the dough and pull it with a rolling pin, until you get a not too thin sheet. We line the pan and cut out the dough that is left over from the edges. Fill the pan with the cream obtained, level it well. We take the leftover scraps, knead them again and make strips of dough with the special notched wheel. We place the strips obtained on the surface of our tart, until it is almost entirely covered.
- We put the pan in the oven already heated to 180 °, positioning the grill in the lowest position of the oven. Let it cook for about an hour. We serve the tart warm or cold.
The biggest complication in this recipe too is shortcrust pastry. If we do not want to knead by hand, we can always resort to the help of the planetary mixer. And if we have little time and don't want to risk failure, there are some excellent shortbreads on the market. We will not have a completely 'home-made' tart, but necessity sharpens the wits!
The step-by-step recipe for preparing la with your own hands Neapolitan pastiera, a great classic of napo cuisineletana, to bring to the table all year round especially for Easter.
Legend has it that it was the mermaid Partenope who conceived this irresistible one pie, so much so that it seems originally, it was prepared by the populations of the Campania coast as a votive offering to the gods during the early spring festivities.
The filling of the cake was prepared in those days with wheat grains left to soak in water for a couple of weeks, drained and cooked for a long time in milk. Our grandmothers did this too. Today, to speed up the times, we can actually all use canned cooked wheat ready to use, as indicated in this recipe. You can find it in grain stores and in the most well-stocked supermarkets.
Traditionally the mealswas is the dessert of Easter lunch with the family and therefore it is quite large in size. At home, however, we are not as many as we once were. No problem if a little is left over: it keeps very well for 2-3 days out of the fridge. Indeed, with the passage of time the flavors of the filling ingredients blend better and make the cake even better.
1) First make the shortcrust pastry. Blend 350 g of Flour with 175 g of butter cold into small pieces until the mixture is crumbs. Add 4 egg yolks, 175 g of sugar, the zest grated 1 untreated lemon and a pinch of salt. Operate the appliance until it forms a ball, wrap it in plastic wrap and let it rest in the fridge for half an hour.
2) Prepare the filling. Heat 400 g of wheat for pre-cooked pastiera for 5 minutes with 1 dl of milk, 1 tablespoon of butter, the orange scoza grated, 2 tablespoons of sugar and 1 pinch of cinnamon. Stir, add 1/2 vial of orange flower water and let it cool. Mount 4 yolks and it sugar remaining and continuing to whip add 350 g of sheep ricotta, then the grain mixture, 100 g of candied fruit and 200 ml of custard (click here for the home recipe). Finally join 3 egg whites mounted to snow.
3) Roll out 3 quarters of the pastry between 2 sheets of parchment paper half a cm thick, lightly flour it. Place it in a 26-28 cm mold, remove the top sheet and eliminate the pasta that comes out of the edge. Prick the bottom and pour the stuffed. Roll out the remaining dough and the scraps, cut it into strips and cross them over the cake.
4) Bake the Neapolitan pastiera at 180 ° C for an hour, if during cooking you notice that the pastry tends to get too dark cover the pan with aluminum foil. Serve the cold pastiera sprinkled with plenty powdered sugar.
Ingredients for a loaf of about 2 kg
|500 g of buckwheat flour|
|550 g of flour 00|
|1 liter of water at room temperature|
|7 g of dry yeast|
|1 teaspoon of sugar|
|15 g of salt|
|80 ml of milk|
|4 g of sugar|
Email the ingredients
Sicilian recipes2 kg of ripe quince apples, 2 kg of sugar, lemon juice and peel, cinnamon, cloves, finely chopped toasted orange peel.
Cod frittersDoses for 4 people: 500 gr already soaked and cleaned cod, a cube of brewer's yeast, extra virgin olive oil, 500 gr flour, oil for frying.
Pasta 'NcaciataServes 4: Pasta rigatoni 400 g, Tomato sauce 700 ml, Minced veal meat 200 g, Grated stale bread 80 g, 100 g fresh horse or scamorza cheese, 100 g grated semi-aged pecorino, 1 egg, medium eggplant size 2, Salami cut into cubes 100 g, hard-boiled eggs 2, 1/2 glass white wine, extra virgin olive oil q.s., Salt and pepper q.s., Parsley and basil q.s.
Macco di San GiuseppeDoses: 2 kg of fresh broad beans, 1 bunch of wild fennel, a small onion, 300 g of cutters.
How to cook rice and buckwheat
If you don't know how to cook buckwheat, you can combine it with rice. These are two foods also suitable for those who follow agluten-free diet.
The cooking time of buckwheat is about 15 minutes, so if you want to cook everything together and make a nice risotto, choose a rice with the same cooking time. Alternatively, you can cook the two cereals separately and then season them in a particular way, for example by combining tofu, vegetables and nuts.
If you plan to do one soup with gluten-free cereals, take a look at this tasty recipe with a strong flavor.
Use 50 g of buckwheat, 50 g of rice for soups, 30 g of quinoa, 50 g of amaranth. To flavor 1 carrot, 1 onion, 50 g of cabbage, 100 g of diced cooked ham (gluten-free).
Rinse the amaranth and cook it for 20 minutes in boiling salted water. Also wash the quinoa and buckwheat and prepare a sauté with the onion and oil. Add the diced cooked ham, sliced carrot and thinly sliced cabbage. Season a few minutes, then add all the cereals, including the drained amaranth. Add 500 ml of vegetable broth, add salt and cook for 15 minutes. If necessary, add more liquid during cooking.
Feel like a summer dish? Instead of a soup you can prepare a cold dish with these two ingredients, following our advice on how to season rice and buckwheat.
Running out of topping ideas? Combine the cereals with 10 morsels of mozzarella, 150 g of diced cooked ham, some basil leaves and 150 g of cherry tomatoes. Season with six tablespoons of olive oil and lemon juice. Instead of mozzarella you can add 150 g of chicken or, if you prefer fish, boiled octopus. And if you want to give a touch of panache to yours buckwheat salad , we advise you to add some corn and some olives. In this way it will become a tasty single dish and will earn a full place in your summer cookbook.
You can use rice and buckwheat to stuff the vegetables. Take a look at the recipe for rice-stuffed Peppers or the Eggplant Stuffed With Rice .
Review wheat tortilla recipe - CookEatShare
Web search results with Review recipe for wheat tortillas. Let's Eat Cookbook - CookEatShare. Practical cooking recipes for cooks. details
& # 187 Mexican Recipes - & # 187 Mexican Recipes by Misya
Tortillas are typically made in the north of wheat or flour and in the south of. Spicy recipe as Mexican cuisine wants. Read Tortillas recipe. details
Corn Tortillas Recipe - GialloZafferano.it Recipes
Corn tortillas, a symbolic food of Mexican cuisine,. Senorita Juliana Canul says the tortilla recipe is wrong, she can give us the. details
Video recipe: how to make tortillas | Throw away the pasta
26 Feb 2010. Ingredients for wheat flour tortillas. 450 g. made with flour . Cooking classes: here are the best 7 in Italy. November 1, 2010. details
Mexican tortillas: fajitas, tacos, burritos, empanadas and.
For today I thought of offering you a recipe that takes its cue from Mexican cuisine, a reworking of tortillas, a spicy and fresh recipe. details
The cuisine of Mexico
They can be both corn and wheat. Here I propose the recipe of the wheat tortillas as for a good result of the. details
Wheat Recipes - Recipes
Today for the Club of 27 we propose a roundup of recipes taken from the book "The Roasting Tin" by Rukmini Yver.
The basic concept is "slap everything in the pan and in the oven" which for us modern women with less and less time to cook is more attractive than Brad Pitt who peeks at you from the TV :-)
Among the many recipes of fish, vegetables, desserts and meat I opted for a cunning with chicken breasts with peppers, a combination that brings me back to the chicken with peppers that my mom used to prepare when I was little, so I just couldn't resist, but they are ALL to try!
4 chicken breasts (skinned if possible)
2 red peppers cut into 1 cm strips
2 yellow peppers cut into 1 cm strips
2 red onions cut into eight wedges
6 crushed garlic cloves
6 sprigs of fresh rosemary or thyme
Salt and freshly ground black pepper
Extra virgin olive oil to taste
1. Preheat the oven to 180 & # 176C
2. Put the chicken, and all the vegetables and herbs in a large baking sheet. Sprinkle with salt and pepper and drizzle with olive oil. Give it a good stir with your hands.
3. Bake for about 35 minutes until the chicken is golden brown and the peppers are deliciously caramelized. Let it rest for about 5 minutes and serve immediately.
There are some variations that the book proposes such as adding a few slices of chorizo or paprika, but here it depends on the tastes.
Even so it is perfect and very tasty!
My Denver Omelet for the Club of 27!
Many recipes from all over the world, one more original, imaginative and particular than the other.
Who would have thought that there are so many ways to prepare an egg and so tasty?
I chose the Denver Omelette, a riot of flavor and satisfaction of the palate!
2 tablespoons diced white onion
2 tablespoons of diced green pepper
2 slices of ham into strips
salt and freshly ground black pepper
30 g cheddar cheese (or other stringy)
a slice of toast to serve
1. Melt the butter in a non-stick pan over medium heat. Add the onion and pepper and cook, stirring for a minute. Add the ham and season with salt and pepper generously. Continue to cook until the onions and peppers are browned, about a minute.
Pour the eggs into the pan and mix to mix with the vegetables and ham. Let the omelette cook until the bottom is browned and firm, about two minutes. Turn the omelette upside down and add the Tabasco to your taste and the cheese on the surface. When the omelette is browned, fold it in half and transfer it to a plate.
Serve with a slice of toast.
My Blueberry Ginger Studmuffins for the 27th Club!
On the Club page you can find the complete overview, one more delicious than the other !!
Having at home a small pastry chef who loves cooking and, in fact, messing around and who specializes in muffins, my choice was quite forced.
Ok after this digress let's move on to the recipe:
320 g Flour 00 320 g
3320 grams plus 9 grams
5 g baking powder 5 g
1 pinch of baking soda
280 g fresh blueberries
210 g granulated sugar
250 g whole greek yogurt
juice and grated zest of 1 lemon
30 g fresh grated ginger
40 g finely chopped candied ginger
1. Preheat the oven to 220 & # 176C with the rack in the center position. Place the paper cups in the 12-cavity muffin tin.
2. In a large bowl, mix all the flour, keeping about a tablespoon aside, add the baking soda, baking powder and salt and set aside. In a smaller bowl, mix the blueberries with about a tablespoon of flour.
3. In another large bowl, beat the eggs with the oil, sugar, yogurt and lemon juice and zest.
4. Squeeze the ginger from a gauze and collect it in a small bowl, trying to extract as much liquid as possible to have about 30 ml. Discard the pulp. Add by mixing the ginger juice to the mix with the sugar.
5. Make a hole in the center of the flour mix and add the liquid ingredients. With a silicone spatula, mix the dry ingredients into the liquids, mixing from the outside towards the center. When all the flour is blended but there are still some lumps, gently add the blueberries and candied ginger. Divide the mixture into cups and generously sprinkle the surface with sugar.
6. Bake for 5 minutes at 220 & # 176C then lower the oven temperature to 190 & # 176C and continue cooking until golden brown, about another 20 minutes.
7. Remove the muffins from the oven and let them cool for 5 minutes in the pan then transfer them to a wire rack until completely cooled.
Curry red lentil soup for the Club of 27! - Curried red lentil soup
The second reason is that today is the day of remembrance of the victims of the Soha, of the blind Nazi madness. Let's not forget the horror of those years, the victims who fell in the concentration camps. We teach the young generations the story of these people, children, the elderly, women and men who have fallen through madness and cruelty.
The third but not the least important is that today is the first appointment of 2021 for the Club of 27. Hoping that this 2021 will truly be a year of rebirth for everyone, that as the grandmothers said it will bring health, money and happiness that it takes. of all three disquinted all over the world.
With the cold weather, you could only throw yourself on some nice steaming soups, from the collection of the best soups of all time by Cook's Illustrated, an authoritative American magazine.
I chose this very good one curry red lentil soup, try it and you will do it a thousand more times!
It's quick to make because the red lentils cook in much less time than the others and the curry, ginger and other flavors give this soup an incredible taste!
200 g of red lentils, rinse well
1 tablespoon of fresh grated ginger
1 tablespoon of curry powder
1 large tomato, diced
2 tablespoons chopped cilantro (or parsley)
125 g plain yogurt (optional)
Cook the lentils in half of the broth until most of the liquid is absorbed, about 10 minutes.
Meanwhile in a saucepan melt the butter over medium heat, add the onion and cook until soft, about five minutes. Stir in the garlic, ginger and curry powder and cook for 30 seconds.
Add the lentils, tomato and remaining broth and simmer until the lentils are very tender and the flavors well blended, about 15 minutes.
Sprinkle each serving with cilantro and add a dollop of yogurt.
My Lebkuchen for the Club Christmas swap on the 27th!
For the Christmas swap, the Club of 27 focused on the most classic and popular preparations: biscuits!
What is a Swap? it is an exchange of gifts: I prepare a cookie recipe, package it, write a nice note and send it to my associated friend and he or she will do the same for me.
In an age where everything is more and more virtual it was really exciting to pack and send a package and of course also receive it!
I was combined with dear Antonella Eberlin from the Cucino Io blog and as a recipe I had that of Lebkuchen from a little person equally dear to me, the legendary Chiara Picoco from the Chicche di Kika blog, serial biscuit maker!
While I received these wonderful Stollen blondies in the shape of Christmas trees from a true champion of pastry: our president of the Club of 27, Ilaria Talimani of the Soffici Blog. The stollen are not real biscuits, they are something wonderfully buttery, fragrant, melt-in-your-mouth. A mix of spices and dried and dehydrated fruit, with decorations of marzipan and icing. A real comfort food for the holidays to be enjoyed with a nice cup of your favorite tea or herbal tea. Ila, if you weren't there you would have to invent yourself! Thank you so much.
Look here how wonderful:
Here is my package ready for shipment with all the packets of biscuits and the card with vignette for Antonella!
Lebkuchen are biscuits spiced with rye flour typical of the German Christmas tradition.
Here is Chiara's recipe:
Roasted pumpkin soup and crunchy chickpeas
Super-versatile vegetable, excellent in savory as well as sweet preparations. Very few calories and many beneficial properties!
Today the Club del 27 offers a myriad of recipes with pumpkin, each tastier and more original than the other!
So go and have a look at the MTChallenge page where you will find the complete list!
I redid the recipe of Leila Capuzzo from the blog Il Profumo acqua the roasted pumpkin soup and crispy chickpeas. A real treat, the pumpkin gives its best in the oven, lightly toasted then accompanied with crispy and spiced chickpeas was a wonderful discovery! thanks Leila!
1 red pepper (optional)
2 tablespoons of olive oil
1.5 l of vegetable broth or water
1 can of drained chickpeas
2 teaspoons of paprika, also smoked
1 pinch of cayenne pepper
3 tablespoons of olive oil
1 jar of coconut yogurt or plain (I didn't put it)
6 tablespoons of coarsely chopped parsley
Preheat the oven to 200 & # 176C. Peel and cut the pumpkin into cubes (or even into slices with the peel that you will remove much more easily once cooked).
Peel and cut the onion in half. Sprinkle the vegetables with the olive oil and mix them until they are evenly greased. Cut off the top of the garlic so that the cloves are slightly exposed. Wrap it in a sheet of parchment paper or aluminum foil and place it in a baking dish together with the pumpkin and red onion.
Bake everything in the oven for 40 minutes, removing the garlic after 30 minutes of cooking, until the edges of the pumpkin begin to turn golden. Let it cool for 10 minutes.
In a large saucepan, place the roasted vegetables, 4 cloves of the cooked garlic head, the chilli pepper (if you have used it) and the cinnamon, add the vegetable broth, a pinch of salt and pepper and simmer gently for 15 minutes.
Meanwhile, in a small pan put the chickpeas with the spices, salt and pepper, season with the olive oil and mix well. Roast them in the oven for 15-20 minutes at 180-200 & # 176C until golden and crisp.
Remove the soup from the heat.
Using a blender or better still an immersion mixer, blend it until it becomes pretty smooth (I deliberately left it & # 8220grossolana & # 8221 because I like it more, even if it is not the best!).
Serve in individual bowls decorated with roasted chickpeas, parsley and a little yogurt.
This soup is also delicious at room temperature and you can prepare it even faster by cooking the pumpkin and all the vegetables in a pot instead of in the oven.