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Posts Tagged ‘citrus fruits’

  1. Three orange preserves

    April 17, 2013 by Giulietta

    Orange preserves

    There is little to do, sometimes it takes a little to do great things.

    This applies to daily life and, therefore, also to cooking activities: sometimes it’s a simple ingredient that makes a great recipe, but even a small addition, a light shade could have the power to entirely change a dish. But even the same ingredient can change depending on how you use it or depending on the combination between different ingredients.

    Thus, a simple Sicilian orange could change a lot depending on the procedures, on the parts you’re using and on the added flavors, originating three very different preserves, different in texture, taste and color.

    So today I propose you three ways to make the most of the oranges and keep their unmistakable taste even with the changing of seasons.

    In order of height (of the jar, from the smallest to the largest one), I propose you an orange jelly (black tea scented), an orange jam (rum flavored) and canned sliced ​​oranges, hoping that at least one (or more than one) could tickle your appetite for fruit preserves.

    On this occasion, it’s important to remember that I haven’t had the chance to set foot in Sicily, yet.. then, why my cuisine is so influenced by this wonderful land? And something tells me that I’ll come back to Sicily (at least virtually) in the near future (suspense mod. ON)

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    Category Citrus, Conserve, Dessert and Sweets, Fresh fruit, Jam, Preserves | Tags: ,,,,,,,, | 4 Comments

  2. Short pastry with salted butter and orange zest: one, no one and one hundred thousand

    March 5, 2013 by Giulietta

    Frolla al burro salato e arancia

     

    Since I completed my professional pastry class  in December, I made a lot of short pastry, mostly because I love it, but also because I think it’s an incredibly versatile recipe, something that you can easily transform in 1001 different ways, one better than the the one before.

    So, having some salted butter I bought some time ago, I decided to make a slightly salted short pastry (using some salted butter, together with unsalted one) orange-scented. I took the cue from Sara, but I used my shortpastry recipe.

    One of the great things about short pastry is that you can make a lot of delicacies with the same dough (and a quite simple one, I’d say. So, with a single dough, I propose three different recipes.

    But, first thing first, I’ll start with my basic recipe for short pastry cookies,or shortbread.

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    Category Citrus, Cookies, Dessert and Sweets, Egg yolks only, Fresh fruit | Tags: ,,,,,,,, | 4 Comments

  3. Once on shore we pray no more pt. 2 – Capon salad Sicily-scented

    January 25, 2013 by Giulietta

    As promised, here I am with the second recipe to remember the Christmas holidays. The protagonist is Mr. Capon (again), this time in flesh and blood, not as a stock.

    This recipe, in fact, is born to reuse the capon’s boiled meat once you made the stock for your tortellini.

    I immediately thought of a salad, light and perfect as an appetizer or a delicious second course, and also immediately I decided to make it Sicily-scented, by adding oranges (slices and juice) and almonds.

    Recipe doesn’t have doses: it goes to the taste.

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    Category Appetizer and Finger food, Capon, Christmas, Citrus, Dried fruit, Fresh fruit, Holidays, Meat, Nuts, Second course | Tags: ,,,,,,,,,,, | 2 Comments

  4. Swordfish carpaccio in pink

    May 8, 2012 by Giulietta

    In the last post I told you about spring, about sensations that this season full of life gives me and about cravings that arise in me during springtime. Well, meanwhile I satisfied the desire for a road trip .. 5 wonderful days on the roads of Provence and Camargue, many stages, so many beautiful places that still fill my eyes, so many colours and scents, so many steps I took and so many yet to be taken.

    After all this, I admit it, the coming back to reality was very hard for me, and the desire to cook went to take a ride. But I definitely wanted something fresh and fragrant, something that could go with the season that just started and possibly give a boost to summer, so that it will come soon (inevitably making us feel nostalgic for autumn and winter… it's a spinning wheel, uh?). So, I had the idea of ​​a swordfish carpaccio with a "pink" dressing, a tribute to the beautiful "La vie en rose" by Edith Piaf, a song that accompanied (along with a thousands other songs) my French trip. And the result, a recipe-non recipe with fresh intense and citrus scents.

    But before leaving you the recipe (if you can call it that), I want you to realise the terrible post-holiday effect through an image, a set of photos that contains some of the fascinations of those fantastic days I spent in France.

    How could I not be nostalgic? And I'm ready to leave again, next week, flying to Brussels (so if you have any advice/ suggestion/ idea, don't be shy, my ears are always wide open). There's nothing to do, my wanderer gene grows and grows every day.

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    Category Appetizer and Finger food, Citrus, Cold dishes, Fish, Fresh fruit, Marinade, Second course | Tags: ,,,,,,,,, | 3 Comments

  5. Welcome to summer: pink grapefruit sorbet (without ice-cream maker)

    May 25, 2011 by Giulietta

    No, I'm not crazy… I know that I jumped nearly a month of our beloved/hated calendar and I know that there are still at least three weeks to the advent of summer! But the temperatures in Turin (the cold and dreary Turin) are now 86° F (30 °C), I think that summer is de facto here with us ..

    And what better way to cool off the heat than a good sorbet made ​​with fresh fruit, sugar and water only?!

    Until now I never made this preparation, 'cause I don't have an ice-cream maker, but then a particularly explanatory episode of Ready, Steady, Cook (about sorbet made ​​with ice-cream maker) and a post dedicated to this amazing heat-breaker played their role, and I told myself: it's time to try it!

    So I took the ingredients recommended by Ready, Steady, Cook, the procedure recommended by Nicola's recipes and I created my own monster (so to speak, because I was absolutely satisfied with the result): a fresh and healthy sorbet, and I chose to make it pink grapefruit-flavored (so, if the sorbet wouldn't be perfect, I could blame this change of ingredient… Am I evil?!)

    Just to make an abstract about ingredients (based on what was said in Ready, Steady, Cook episode) to make a kilo of fruit sorbet you have to keep in mind some percentages (which apply to the fruits containing 8% sugar: in the episode they made the example of strawberries): you should always use 50% fruit (500 g), 28% sugar (but you should subtract the 8% already present, so a total of 240 g) and the difference in water, so 260 grams (a total of 1 kg of ingredients);as a thickener, they used a teaspoon of carob flour.

    Obviously, these percentages don't apply to citrus fruits, which contain less sugar; also, you don't use the pulp of these fruits, but the juice.

    So, after this "introduction to the mathematical of sorbet", follow me for MY sorbet recipe!

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    Category Dessert and Sweets, Fresh fruit, Ice cream semifreddo and sorbet | Tags: ,,,,, | 16 Comments