Helen Writings
What’s Cooking … The food of Italy is one of the special reasons why we love “il bel paese” so much, so why not treat yourself to a cookery holiday and learn all about the magnificent Abruzzo cuisine… Abruzzo is a region steeped in tradition, with a rich history that dates far back. And for just as long, Abruzzo has had its own style of wine-making, cooking, and olive oil producing. Here, food, wine, culture and tradition is unlike any other in Italy, and in Abruzzo, much of this tradition has remained unchanged and timeless. We invite you to come sit at our table and share our wine for an authentic Abruzzese Experience.
Walking & Cooking – If you enjoy good food, walking in stunning scenery and fancy learning some authentic cooking skills, our walking and cooking holidays have all the right ingredients!
To be here is to be in tune with the Seasons and the Elements, walking through budding beech-forests, wading through seas of spring flowers, or lying on a sun-warmed rock to watch clouds drift by and an Golden Eagle circling over landscape … there is a feeling of peace, born of the sense of belonging and deep contentment of the people who live here in harmony with their environment.
Cream of Tomato and Basil Soup – Italy, Abruzzo
from ‘Easy Recipes
INGREDIENTS:
1 Onion
4 Garlic Cloves
1 Long Sweet Red Pepper
12 Medium Size Tomatoes
2 oz or 50g Butter
250ml Chicken Stock
75ml Double Cream
1 Desert Spoon of Dried Basil
Some Fresh Basil
¼ Tsp Ground White Pepper
1 Level Tsp Sea Salt
Peel and chop the garlic cloves and the onion. De-seed and chop the long sweet red pepper. Melt the butter in a large saucepan and add the onion, garlic and sweet red pepper. Cover and simmer gently stirring now and then until the onions are soft – about ten minutes.
Meanwhile, cut the tomatoes in half, splitting where the stalk was. Cut out a V to remove the hard stalk remnants and roughly chop the tomatoes. Add them to the other ingredients and bring everything back to a simmer. Add the dry basil, salt and pepper, cover, and let it all stew gently for about 20 minutes stirring occasionally.
Add the chicken stock and simmer gently for another ten minutes.
Remove from the heat and now blend all the ingredients in a liquidiser or with an electric hand blender. Return it to the saucepan, taste and adjust the seasoning if necessary.
Stir in 50ml of double cream saving 25ml for presentation. Serve with some torn fresh basil leaves and a swirl of cream. Revel in the taste, consume luxuriously then relax for ten minutes.
Take the dog for a walk….
There is much more to learn with us in Abruzzo…. visit our abruzzopassion.com website and see our guest album, special offers or joing us on Twitter and get latest updates. For more you can subscribe to our Newsletter and receive authentic italian recipes from time to time.
Buon appetito …
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Tags: italian food recipes
Posted in Cooking · March 12th, 2010 · Comments (0)
The mixture of a salty, crispy nut surrounded by sweet, smooth chocolate is really appealing and it’s also very simple to do. Use your favorite nuts, like almonds, pecans and macadamias. Chocolate makers can find abundant Spring time candy molds at Candy Making Supply stores. We’ve established that the Merckens® brand of melting chocolate works the greatest. Just follow the straightforward and simple steps below.
For nut centers fill every mold cavity about one-half full with Merckens® brand melted chocolate. Tap the shape on the table top to remove any air bubbles. Place your desired nut in each coated cavity of the mold. After that fill up the remainder of the cavity with more melted chocolate. Tap gently again to get rid of air bubbles. Refrigerate candies until solid and unmold.
For Crème Centers… Do you always wonder how can the professional chocolate makers get those elaborate crème centers into the chocolate? Well, it really is pretty easy when you recognize the tricks. Fill every mold cavity lower than ½ full with Merckens® brand melted chocolate. Using a decorator brush, paint the coating onto the edges of every shape to the very top fringe of the cavity. Coat the shape to ensure that no light can be seen through the crust. Place the mold into the refrigerator for a few minutes to harden the chocolate shell. Next, get ready the crème center. The crème centers might be ordered premade or they can be homemade. See recipe below. Form a small ball from the crème center mixture and place it within the candy shell. Last, add extra melted candy to close up the top. Tap the shape gently to remove air bubbles. Chill until firm and then unmold the chocolate.
Cooked Fondant Centers for Swirl Mints from Dry Fondant
For each 2-1/2 cups of dry fondant add 4 tablespoons water in the top of the double boiler Stir well and be sure there is no additional powdered fondant.
The fondant ought to turn to liquid right into a paste. For cordials with fruit centers you may wish it to be a little thinner. Heat to 155 degrees, add coloring and oil flavors (extract flavors have alcohol so that they cook out below 120 degrees).
Pour into funnel and deposit in party mint molds or center molds.
Basic Fondant You Make Yourself – For Mints or Centers 2 cups granulated sugar 1/8 tsp. cream of tartar 1-1/2 cups boiling water 1-1/2 qt. saucepan
Butter the sides of your saucepan. Mix all ingredients. Stir over medium heat until sugar dissolves and mixture comes to a boil. Cook without stirring to soft ball stage (238°). Pour onto a plate or shiny cookie sheet with sides. Do not scrape the saucepan. Using spatula or wooden spoon, scrape fondant mixture from the edge of platter toward the center. Gradually the fondant mixture will turn stiff and white. Knead until freed from lumps. Wrap and place in covered container. Allow to ripen 24 to 48 hours. After making the basic fondant, you are ready to make mints or utilize in centers.
For extra information, please place pay a visit to our large internet website. We are happy to help out with Candy Making Ideas.
Tags: candy making, candy making supplies, candy making supply, Merckens, Merckens chocolate
Posted in Desserts · March 12th, 2010 · Comments (0)