Archivi categoria: Worldwide sweets

Kanelsnegle

Danish cinnamon snales 🙂

P1040724P1040728I am particularly fond of these pastry! Actually, I’m fond of many Danish pastries and there will be a special place for them in the pages of this blog. I’ve been in Denmark for one year and a half, at first with the Erasmus Project and then thanks to the Leonardo Project, to complete my university studies . This country has a special place in my heart; very different from Italy, it has allowed me to learn about new cultures and meet new people, I will never forget it!

Talking about food … well … we are Italian and very attached to our dishes and traditional recipes. However, some Danish dishes are really tasty, the fish is great, the bread is present in many forms and types and desserts … fantastic! Rich in cinnamon, ginger, whole grain flours, and of course, butter 😉 but when you eat them once in a while … or they are prepared in the original way or do not eat them at all!

Here we have the recipe!

Preparation time: 10 minutes + 1 hour and a half of leavening – Cooking time: 20 minutes – Difficulty: medium

Ingredients (about 20 nuts) :

FOR THE DOUGH :
350g flour 00
25g fresh yeast
150 ml milk
1 egg
50g soft butter
50g brown sugar
vanilla bean
2 tablespoons of cinnamon powder
a pinch of salt

FOR THE STUFFING :
125g soft butter
50g caster sugar
75g brown sugar
1 tablespoon of cinnamon

FOR THE GLAZE :
200g icing sugar
2-3 tablespoons of hot water

Preparation:

Heat the milk with the vanilla bean to flavor it , then remove the bean and dissolve the yeast cube. In a bowl, sift the flour, add the sugar and the yeast dissolved in milk. Mix and incorporate the egg, butter, cinnamon, salt. Form a soft dough (if it sticks to your hands, add a bit of flour) and let rise in a warm place for about 30 minutes (photo 1) .

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Meanwhile, prepare the stuffing: mix the butter with sugar and cinnamon until creamy. After the rising time, roll out the dough with a rolling pin to a thickness of about 1/2 cm, spread the butter cream (photo 2) and roll up to obtain a “sausage” .

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Cut the wheels to a thickness of about 1cm and place on a baking sheet, leaving space among them (photo 3) .

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Let rise for another 30-45 minutes, covered. Preheat the oven to 180 ° C and, when the snails will be doubled in volume, bake for about 20 minutes. The scent which envelop the kitchen will be irresistible 😉

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You can enjoy them hwen they are lukewarm… or cover with frosting made ​​by mixing the icing sugar and water until the mixture is thick.

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god appetit og … farvel! ;-)

Nutritional Suggestions: Cinnamon. The spices and seeds are prominent in Danish pastries, but the cinnamon is the qeen! We can find it in sticks or powder, but still, the finest quality, derived from the bark of a shrub native to Sri Lanka, which still remains the most important producer in the world.

A bit of history: imported by Marco Polo during his travels in the Far East, in Europe, cinnamon was, for many centuries, used only in the kitchen: his unmistakable scent was in fact used for flavoring food and drink, and even today this drug is mainly used for confectionery products. The unmistakable scent was the main feature of this plant is confirmed by the very meaning of the word cinnamon, which comes from the Arabic word Kinnamon: literally ” fragrant “. Today it is used in many areas: the essential oil is suitable for deodorizing and purifying, in the form of mouthwash is also used in stomatitis and gingivitis, we find in herbal products reserved to digestive problems and  influenza.

From the bio- active point of view , cinnamon can help to keep low the amount of sugar in the blood, counteract high blood pressure and even reduce the excess weight. Also, a British study has linked the benefits of this spice with the ability to take control of type 2 diabetes. We can use then hypoglycemic properties of cinnamon, most often using this ingredient to flavor dishes, together with a balanced diet, more varied and low in simple sugars and excess of salt.

Source: http://salute.leonardo.it/spezie-orientali-la-cannella-molto-piu-che-un-aroma/
Annunci

Ghoriba…

the Moroccan pastries, with durum wheat bran.

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I found these cookies from the Sfizi&Vizi blog, because I wanted to prepare something with durum wheat bran, which I think gives a good crispness to the mixtures.

These pastries are Moroccan origin and are similar to Scottish shortbread. They are prepared with vegetable seeds oil, but here I made a bit more Italian version, with olive oil 🙂 . They are great! You can enjoy them for breakfast or as a dessert after lunch, you’ll impress your guests!

RECIPE

Preparation time: 20 minutes + 1 hour in the refrigerator – Cooking time: 15-20 minutes – Difficulty: Easy

Ingredients (for about 30 cookies):

200g of durum wheat bran
65g icing sugar + 4-5 tablespoons to cover
20g of butter
20g extra virgin olive oil
1 egg
1/2 teaspoon of baking powder
a pinch of salt

Preparation:

Heat the oil and butter in a double boiler until the butter is soft. Then set aside and let cool.

Whip the egg with the sugar until frothy (photo 1).

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Then add the mixture of oil and butter and whip with a whisk for a couple of minutes. Then add the flour, salt and baking powder (photo 2).

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Let stand in refrigerator for at least 1 hour. After this time, preheat the oven at 170 ° C. Form little balls with your hands, then you will roll them on a plate with icing sugar. Place them on a baking pan (photo 3).

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Cook for about 15 minutes, until the cookies will form cracks on the surface.

Let cool and …

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…enjoy ;-)

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Tips: you can prepare these biscuits also adding some ingredients to the mix: pistachios, amaretto , coconut, …

Be careful: don’t heat too much oil and butter or even make them sizzle! Just a bit of jeat and butter will be soft.

Nutritional Suggestions: these cookies contain gluten and dairy products. The durum wheat bran gives a grainy texture, which resembles cornmeal, but with some peculiar properties.
Durum wheat is characterized by a high content of protein and gluten, on average, higher than that present in wheat flour. It also has a higher content of ash and lutein, the most abundant carotenoid in durum wheat.

We have said that the gluten content is important and this fact implies that for their making becomes necessary to carry for long, otherwise you would get loaves underdeveloped, heavy and hard.

Comparing the flour with wheat flour showed the higher content of protein and dietary fiber. In addition , it is also rich in minerals (potassium, iron and phosphorus) and vitamins ( thiamine and niacin) .
But back to the carotenoids: these appear to play a preventive role in the process of cellular aging and against certain forms of cancer !
In particular, it should be pointed out that the bread made ​​from
durum wheat bran and biscuit products from durum wheat grains have a higher content of antioxidants than that found in red grapes, considered the reference product for the antioxidant capacity!

Browse here to learn …

Wow … remarkable important properties, but as we always say WHILE YOU EAT… YOU CAN LEARN … 🙂

Sacher Torte

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Nutritiona tips at the end of recipe.
 

And after the dietetic zucchini cake … well … it’s now the moment of a classic: the Sacher Torte. The invention of the Sachertorte dates back to the post Revolutionary period, when the young pastry chef Franz Sacher, particularly fond of chocolate, was working for the Austrian Foreign Minister Klemens von Metternich.

There are two official recipes. So twice a lawsuit arose between two  Viennese pastries, Sacher and Demel to determine is allowed to sell the “original” Sachertorte.  Even today the secrets of Sacher cake are jealously guarded at the Hotel Sacher in Vienna, which produces handmade over 270,000 pieces of Sachertorte per year. The Original Sachertorte is protected by a trademark and, to date, there are no licenses in the world for the resale of this product.

So because of this, we will make a good cake ” Sacher type”, that will astound your guests 🙂

RECIPE

Preparation time: 20 minutes – Cooking time: 40 minutes – Difficulty: Medium / Hard

Ingredients:

For the cake :

150g soft butter
150g flour 00
159g of sugar
4 eggs
100g of dark chocolate
3 tablespoons of jam (apricot)

For the frosting :

200g dark chocolate
200g of sugar
100g water

Preparation:

In a bowl beat half the sugar, the butter into small pieces (photo 1) and then add one egg at a time, stirring constantly.

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When you get a smooth paste, add half of the sifted flour and chocolate, previously melted in a water bath and allowed to cool.

Preheat the oven to 180 ° C.

Whip the egg whites until they are stiff, with half the sugar; then add slowly to the mixture (photo 2) .

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Stir gently from the bottom to the top, to do not dismantle the egg whites (they will be your ” yeast “, since we do not use it!). At this point add the remaining flour, stirring gently. Pour into a buttered mold and bake (photo 3) .

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If you want a very high cake using a mold narrower and higher than that one I used, if you prefer a lower cake, it’s perfect a classic springform pan (about 24cm in diameter).

Check the cake without opening the oven: when she grew up and begins to “crack on the surface” finish cooking in ventilated mode. After about 10 minutes check the inside with a toothpick and remove from oven. When cold, cut in half (photo 4) and stuffed the inside with jam (the classic recipe wants the apricot jam).

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Recompose the cake and place on a wire rack over a plate.

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Prepare the glaze: boil the water with the sugar, until the sugar is completely dissolved. In the meantime, you have melted the chocolate in a double boiler. Now pour the sugar syrup over the chocolate and stir quickly, starting from the center. Do not be alarmed if at first it seems totally separate, do not lose heart and stir, you will get a shiny and compact glaze!

Now pour in the center of the cake and let it expand to the edge. Put the cake in the fridge for about 10 minutes. After the interval resume the cake and completed with a second layer of frosting to cover well the whole cake. With the remaining frosting, now, we have to complete with the famous decoration! Pour the frosting in a pastry bag , or in a cone created by the baker paper, and decorate as your delight 🙂

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It won’t be the original of Vienna, but Franz Sacher could be satisfied!

Nutritional Tips: This cake really takes away the desire to “sweet” at the end of dinner! Definitely not to eat every day, but one exception sometimes can be done 😉

Back always, in any case , the speech on the quality of the ingredients, for both the aesthetic result and for what we eat. We have already spoken about eggs and dark chocolate, then today we find the BUTTER . This ingredient is used in confectionery and particularly in regions where olive oil is not (or was not ) very common or easy to find ( Northern Europe or even in some Italian regions). It’s an animal fat, which is obtained from the fat part of milk, separated from the whey. The result of the procedure is an emulsion, mainly of water, in which are dissolved sugars, proteins and fats, in which the fluid phase crystallize in part. And here we find, therefore , an important difference with vegetable oils: these are free of water, while butter contains it in about 15-18% .

It is a food rich in vitamin A and minerals and, like all animal fats, has a high cholesterol content. By law, the butter should have a fat content of 80% (with the exception of a reduced-fat butter that has 60-62 % fat butter and low -fat with 39-41 % fat) and water does not exceed 16%. The reason why, when it is dissolved in the pan to sustained heat, the ordinary butter sizzles, it is to be found precisely in the percentage of water contained in the product. Specifically, it is not advisable to “fry” the butter in the preparations, the burned fat is never healthy and you’ll also get the division between the solid and liquid part, and the mixture will result grainy!

Having a high content of cholesterol, it’s better to prefer olive oil as a condiment, but a teaspoon of GOOD butter at breakfast will be ideal to start the day!

Warning for people with special nutritional needs!