Open Kitchen Magazine - n°9 - February 2013 - English version

n.9 February 2013

Marco Bianchi the scientific chef

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Summary 08 | Stain-glass heart cookies 1 2 | C u p i d i s o n t h e ta b le : Fo o d a s A p h ro d i s i a c 1 4 | A t Va le n t i n e ’s D a y : T h e m e n u t u r n s o n t h e Pa s s i o n 16 | Cheers!!!

22 | Mise en place 24 | A bath....for two 2 6 | Te t e à Te t e b y t h e s e a 3 0 | A t Va l e n t i n e ’s D a y. . . . . . . s p e c i a l l o v e s u r p r i s e s 5 4 | Maritozzo: for women that lived of love.....and sweetness 60 | Hearts of pastry for two 62 | Romantic Red Velvet Cake Gluten-Free 66 | Marco Bianchi: the scientific chef 70 | Rainbow cake truffles 7 2 | K i d ’s , w e h a v e t h e m e a t b a l l b u n s !

74 | Carnaval à Paris 78 | Rio Carnival : Flavours to the rhythm of Samba 98 | Black, shiny, fragrant and RAW! 1 0 4 | Fo r E a ste r t h e l a m b i s . . . . . . . w i t h a l m o n d p a ste 106 | Easter table with the bunnies place cards 108 | The precious “leftovers” by “13 Ricrea” 1 1 2 | T h e E d i t o r i a l Te a m 114 | Contributors

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n.9 February 2013

Coordination & creativity CLAUDIA ANNIE CARONE Coordination & revision MONICA ZACCHIA Coordination & translation NICOLETTA PALMAS Graphic and layout ELENA VALLI Photography DONATELLA SIMEONE The cover photograph is from the photographer Janez Puksic ADVERTISING: Do you want to advertise a product, event or a company?

Please send an email to:

english@openkitchenmagazine.com Write in the email object “advert”.

We will be happy to talk to you!!!

READERS: You love cooking and you would like to see your original recipes published on OPEN KITCHEN MAGAZINE? Send your recipe to: english@openkitchenmagazine.com write in the email object “Candidature”: From today open kitchen will give you the chance to see your new recipes and pictures(without signature) published in our new website.

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Ladies and Gentlemen: In this issue,

Y

ou are invited to open the doors of Open Kitchen to glance at the recipes and tricks for big occasions like Valentine’s Day, here revisited with intuition and a little forethought, which might include a relaxing bath or meal of fresh oysters.

Turning the pages, you will find the mastery of sugar art and an overseas patisserie, which, through artful decorations and tantalising sugar, shows us the colour of love.

The arousal of passion is anticipated by a mise-en-place, and includes the details for entertaining and preparing a state of mind, the lights and decorations, which give flavour to the food of your special dinner, accompanied by the right bubbles. nd again, you can taste the dishes from the Carnival sites around the world: colourful, spicy, or sweet, soft and comfortable dishes. Do not miss the interview with one of the most beloved chefs of the younger generation, Marco Bianchi, on TV with his advice for a healthy and amusing nutrition. nd yet, we do not overlook the art of eating food as it is in the philosophy of Raw Food, Organic Food on the Table, a section on the issue of food intolerance and the new appointment with a passion for recycling and creating really smart furniture!

A A

Then, We wait for you on these pages.

Dress Code: curiosity and a willingness to share!

Enjoy!

The Editorial Team

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Dolcemente

S Edited by Barbara Muscionico

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Stain-glass

heart cookies

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Difficulty: medium Preparation time: 20 minutes + 60 minutes to decorate Cooking time: 20 minutes Makes 25 biscuits Ingredients Pastry: 500g f lour 150g caster sugar 1 egg 250g butter 1 vanilla bean

Method: Cream the butter mix a mixer. Add the vanilla seeds, sugar. Mix again and add the egg. Now add the flour a bit at a time and knead until you have a smooth dough. Form a ball and keep dough in the fridge until ready to use.

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Royal icing 500g sieved icing sugar 70g egg white (approximately 2 egg whites) 5-7 lemon juice drops Pink colouring

Method: In a food processor mix all the ingredients (except the colouring) for 5 minutes. Scrap the bowl and mix for a further 3-4 minutes. You should have a fluffy, smooth and stiff icing.

To decorate the cookies add a few drops of water at a time until the icing becomes softer (to understand the consistency, pass the blade of a knife on the surface of the icing, the sign will “disappear� in approximately 20 seconds when ready).

Divide the icing into two bowls and add the pink colouring to one. Spoon icing into two pastry bags with a smooth thin nozzle (No. 3 or 4).

To decorate Pink and white royal icing Pink or red hard candies

Method: Pre-heat the oven at 170ยบC. Chop the pink candies and keep them in a small bowl.

Roll out the pastry to a 3mm thickness. Cut cookies into big hearts. With a smaller cutter cut out a small heart from the centre. Place cookies in a parchment lined baking sheet. Fill cutout portions of dough, just the rim, with crushed candies.

Bake for 12-15 minutes until golden and candy is melted.

With a toothpick remove any bubbles from the melted candies and allow to cool completely.

With a pastry bag decorate the edges of the heart with the white royal icing.

Pipe pink dots on top of the white perimeter of the hearth. With a toothpick draw straight through the dots and proceed in the same way throughout the cookie. This creates a series of consecutive hearts.

Allow to dry for 12 to 24 hours at room temperature.

Food Industry

Cupid is Food as Aphrodisiac Edited by Fabio Curino and Corinna Caccianiga

The desire to improve sexual performance has obsessed humanity since ancient times. In ages when superstition reigned and to have lots of children meant richness, some foods became a symbol of passion and sexuality. They still have a reputation as aphrodisiacs.

The word aphrodisiac comes from Aphrodite, the goddess of love (or Venus to the Romans), who, according to legend emerged from the waters of the sea in an oyster shell. And that’s why the oyster is unquestionably the queen of aphrodisiacs.

The ancient Greeks and Romans thought that keeping anise seeds in the mouth would increase the libido. Almonds were also considered a symbol of fertility and were thought to stimulate female pleasure. For the Chinese, nutmeg had the power to increase the ability to procreate.

Today science has revealed that, beyond superstitions or legends, some foods contain substances that stimulate the production of hormones or vasodilation, thus affecting our sexual attitudes. Such foods rich are in potassium and vitamin B, such as avocados and bananas, which increase the production of male hormones. Others, such as chilli peppers, ginger root and coffee, stimulate the circulatory system and the nerve endings, making women particularly sensitive ... and men particularly “effective.”

Do not forget chocolate, which with its content of phenylethylamine makes us very happy, and wine, which disinhibits and stimulates the senses: overindulgence causes the opposite effect, though!

Recent Korean studies have also proved that ginseng, in addition to its tonic and antistress properties, have the ability to fight impotence. And it is better than the infamous “blue pill”, with the advantage of having no side effects.

However, remember that if certain foods increase the libido, others are truly the tomb of passion, so before a romantic date avoid eating red meat, which with its high protein content will cause drowsiness, or cabbage and beans, which develop a large amount of gas in the intestines.

Nevertheless, the psyche does play a fundamental role in the game of love and sex. If you are in the company of someone special, why not try some aphrodisiacal food? You’ll at least enjoy a delicious dinner!

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on the table:

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Italy: Tradition and Innovation

At Valentine’s Day:

The menu

turns on the Passion

Edited by Cinzia Donadini

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Couscous with spicy prawns

and an avocado and lime sauce

Hands up those of you who have never gone out on Valentine’s Day at least once to celebrate with a boyfriend or girlfriend at a nice romantic place, exchanging small gifts and experiencing moments of complicity and harmony!

Who has not wished at least once to enjoy a dinner of bubbly wine and oysters, which history and myth have consecrated as aphrodisiacs of excellence?

But why not prepare a romantic dinner yourself! For a special evening with the person we love, we can start by choosing from a variety of food that is considered aphrodisiacal, and we’re halfway there.

My ideal menu contains several ingredients. It is a simple, “fusion” menu: we start with an appetiser that is almost a first course, followed by a light main course and finally a velvet dessert, full of those ingredients unanimously considered exciting: coffee, cocoa and chocolate.

I cannot promise that will be sparks, but if you also prepare an intriguing atmosphere for your date, with soft lighting, sensual music, a romantic but playful mise-en-place, and a good glass of wine to accompany it all, you can be sure that the results may surprise you!

Difficulty: easy Preparation time: 30 minutes Cooking time: Just a few minutes Serves 4 Ingredients: 100g couscous 150g warm water 20 prawns 1 garlic clove Extra virgin olive oil Spicy olive oil Salt For the sauce 1/2 avocado Extra virgin olive oil 1 lime Salt

Method: Start by preparing the couscous: In a non stick pan heat up some olive oil, add the couscous ant toast it, until golden. Add the warm water and season with salt. Cover and set aside

until the liquid is absorbed. Use a fork to separate the grains.

In a separate saucepan heat up some olive oil with the garlic clove. When you start smelling the garlic add the unshelled and chopped prawns.

Season and toss for a few minutes.

Keep a few whole prawns to decorate later the dish.

Remove the garlic and the whole prawns from the pan. In a large bowl mix by hand the cooked prawns with the warm couscous. At this point add the spicy oil: Do not use to much oil or it could overpower the flavour of prawns.

Prepare the avocado sauce: Squeeze the juice of half a lime ( or lemon) in the food processor bowl, add chopped avocado and about 50ml of extra virgin olive oil. Blend until smooth.

You can now dish up. Serve the sauce on the plate with the couscous or in a separate small bowl. Decorate with the whole prawns. n. 9 February 2013 - OpenKitchen

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Crispy almond Sea-bass fillets

Jerusale and bas

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with a potato

em artichoke sil quenelle

Difficulty: easy Preparation time: 30 minutes Cooking time: 20 minutes Serves 4 Ingredients: 4 sea-bass fillets 50g almonds 50g corn f lour Salt Wooden skewers For the quenelle 3 medium size potatoes 3 medium size Jerusalem artichokes

Method:

Reduce the almonds to a fine flour and mix it with the corn flour and salt.

Pat down fish fillets on both sides in flour mixture. Cut fillets into 2-3 cm large stripes.

Roll each fillet into the skewers. Place them on a parchment lined baking tray and bake them at 180ยบC for 20 minutes, turning them over from time to time and grilling them in the last 2-3 minutes.

Steam the peeled and diced potato and jerusalem artichoke. When still hot mash them. In a small pan heat up some oil with the mashed potatoes and Jerusalem artichoke, season with salt. Form the quenelles with two tablespoons. Serve the quenelles with the fish fillets and decorate with a few drops of olive oil mixed with chopped basil.

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Coffee mousse

with Hot chocolate ganache and crispy crumbs

Difficulty: easy Preparation time: 20 minutes Cooking time: 20 minutes Serves 8 Ingredients Base: 200ml milk 75g sugar 50ml coffee 30g f lour 1 egg 1 gelatine sheet 200ml double cream 1 tablespoon sugar Crispy crumble: 30g f lour 20g toasted hazelnuts 30g butter 30g brown sugar 4 cocoa beans Ganache 80g dark chocolate 40g double cream

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Method:

Soak the gelatine sheet in cold water. Prepare a coffee cream, putting all the ingredients for the base in a saucepan, except the cream. Mix and beat over a low heat with a whisk by hand until the mixture thickens, veiling the spoon.

Remove from heat. Squeeze the gelatine and dissolve it in the coffee cream: allow to cool down at room temperature. Meanwhile, whip the cream until stiff picks form. Very gently, fold in the whipped cream in the coffee cream.

Spoon mousse in the cups you have chosen and place in the refrigerator. The crumbs can be prepared the day before: Place the hazelnuts in a food processor, and reduce to a flour, then add the other ingredients, except the cocoa beans, and blend until the mixture resemble bread crumbs. Crumble the cocoa beans into crumble with your fingertips.

Sprinkle them on a baking paper lined tray and bake in the oven at 160ยบC for about 20 minutes. Let cool down. The ganache should be prepared just before serving the dessert: Put the ingredients in a bowl and melt them in the microwave or over a pan of simmering water until creamy. Serve the mousse cold, sprinkled with crumbs and a drizzle of hot ganache.

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Cheers!!

Cheers

Our sommelier suggests:

Edited by Federica Christine Marzoli

For this delicious menu with grapes, our sommelier suggests:

Accompany the seafood couscous and the main course with PROSECCO CELEBRATION MILLESIMATO “S”, ASTORIA A Prosecco DOC Treviso made from 100% Glera Val Brun Refrontolo grapes, this wine has a delicate and fine perlage; to the nose, it has sweet and pear-like aromas. Although somewhat unripe, it conveys a fresh and floral feeling with a scent of honey. To the mouth it is soft, pleasant and eclectic.

This wine is excellent as an aperitif and suitable for fish and shellfish dishes.

Serving temperature 6-8 ºC Alcohol: 12% Average price: €16 Enjoy dessert, our coffee mousse, with a bottle of FERVO MARZEMINO PASSITO DOC, ASTORIA MARZEMINO grapes have created a purity that generates a precious, sweet fortified wine, a fruity nectar rich in notes of cherries and spices with a strong flavour.

To the mouth, it is velvety and harmonious, with excellent acidity.

Serving temperature 12-14 ºC Alcohol 13% Average price €15

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Mise en place

Edited by Ilenia Bazzacco

“Fashion passes, style remains” as Coco Chanel used to say.

Let’s face it ... We ran all day between work, food shopping, children, and ...

Valentine’s Day? We are in an absolute panic, because we have organised everything in detail: children at the grandparents, the aphrodisiacal dinner, and the romantic after dinner.... But we have not remembered a really important part of the evening: how to set the table. Don’t worry. In a few simple steps, we can set up a mise-en-place that is elegant and romantic and will create a delicate and sensual impeccable style.

The essential thing is not to overdo it: put only a few pieces on the table, but make sure they are elegant and not too bulky, because the most important thing is to look your partner straight in the eyes... and you don’t want to search for them behind a huge centrepiece.

Of particular importance are the glasses: it is important to have elegant glasses on the table, thin and a little romantic. Even if you don’t have two identical glasses, they will still create a little “disorder”, which is intriguing.

And hearts ... so many hearts ... scattered here and there, on which you could write a few passionate sentences.

Well! We have everything ready at this point. We just have to think of ourselves.

We must take the time to shower, put on a nice dress, maybe sexy lingerie, and some makeup.

We are the protagonists of Valentine’s Day! We must take care of ourselves and be beautiful.

It forbidden to wear an apron, unless that is all we are wearing!

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Mise

en place

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In the kitchen with style

Edited by Ilenia Bazzacco

A bath....for two The link between perfume and the art of seduction has very ancient roots, as does the concept of perfume as aphrodisiac. Sense of smell and perception play an important role in sexuality.

Why, then, for a special Valentine’s Day, not organise an evening with our partners in the name of pure romance, with a nice hot bath by candlelight with a glass of wine to sip together?

With small gestures, you can turn a daily soak into a moment of great intimacy in complicity with your loved one!

For an unforgettable moment together, prepare homemade bath salts: memories of the evening will call to mind this pleasant scent!

Remember just a few simple tips: the water has to be warm but not too hot! The bathroom lighting should be soft, so use candles, turn off your phone to avoid distractions, play relaxing music in the background, forget all your problems, and just concentrate on your partner. You will discover new sensations!

Do you know that some essential oils are able to seduce your partner and make you ready for pleasure?

Difficulty: easy Preparation time: 10 minutes Rest time: 1 day Ingredients: 1kg coarse sea salt 25 drops ginger essential oil 10 drops basil essential oil Red colouring 1 tablespoon dried lavender f lowers

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Method:

In a large bowl mix the salt with the red colouring to give an homogeneous colour.

Add the ginger essential oil, known to be a tonic-aphrodisiac, and the basil oil, to which the Indian tradition attributes the task of opening our hearts to worship, stimulating concentration and freeing the head from thoughts.

Allow to dry for a day and mix with the lavender flowers.

Spoon bath salts into a sterile jar

Red Passion bath salts

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Blue like the sea

‘ Tete a T Edited by Carolina Novello Photos by Stefano Mascherpa 12A Studio Photography

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by the s

Squid ink ravioli

Tete

sea

with salmon

Difficulty: easy Preparation time: 30 minutes Rest time: 30 minutes Serves 2 Ingredients: Squid ink pasta 1 teaspoon squid ink 200g f lour 2 eggs 2 tablespoons olive oil Salmon filling 300g fresh salmon 150g ricotta cheese Thyme Parsley Dill Olive oil Coarse salt Pepper Aromatic butter 125g butter Parsley Dill Chive

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Method: Aromatic butter Allow butter to soften at room temperature. Finely chop the aromatic herbs. Mix everything together.

Give a cylinder shape and wrap with baking paper. Allow to set in the fridge.

Salmon filling Cook the salmon in a large pan with a couple of tablespoons of olive oil, salt and fresh herbs. Allow to cool down.

Get rid of the bones and skin. With a food processor blend the ricotta cheese and salmon; If necessary season with more salt and freshly grated pepper.

Pasta dough In a large worktop make a well with the flour, add the eggs, olive oil, and squid ink. Mix all the ingredients and knead until you have a smooth dough.

Wrap the dough in cling-film and allow to rest for 30 minutes. Roll out and cut into circles. Place a tablespoon of filling into the centre of the dough circle. Seal quickly with another circle.

Cook ravioli in salted boiling water, drain and toss with a few slices of aromatic butter. Serve with a few leaves of corn salad and some butter.

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Fresh oysters

The oyster, refined and aphrodisiac is served with just a few drops of lime juice and a pinch of pepper, which will enhance the smell of the sea.

The opening of this valuable shellfish is a process rather difficult and not always easy, especially when practiced by inexperienced hands.

Remember to protect your hands with a cloth while you are opening them.

Moreover, more an oyster is fresh and alive, the more difficult it is to open it.

For this you will need to use the special knife.

Once opened, the liquid in the shell must be stored and served with shellfish, adding a few drops of lime juice and a pinch of pepper.

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Special

At Valentine’s Day... special love surprises

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Edited by Assunta Pecorelli

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Lovely Cupcakes Difficulty: medium Preparation time (including decoration): 25 minutes Cooking time: 20 minutes for cupcakes + 20 minutes for icing Makes 8 cupcakes Ingredients: 100g butter softened 100 white chocolate grated 50g sugar 150g plain yogurt 4 tablespoon double cream 1 egg 220g f lour 1 teaspoon baking powder Zest of 1/2 a lemon grated A pinch of salt 1 teaspoon red colorant To decorate 200g whipping cream Pink heart shaped sugars 8 heart shaped chocolates 1/2 teaspoon red colouring

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Method: Cream the butter with an electric whisker, add the sugar and mix until soft and creamy. Incorporate the egg, grated chocolate, the sieved flour, baking powder then the yogurt and cream. At last add the lemon zest and salt.

Mix until all ingredients are well combined.

Add the red colouring into 1/3 of batter mix well and pour it into a well greased baking tray. Bake at 170ยบC for 20 minutes.

Remove from oven and allow to

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cool for 10 minutes in a cooling rack. With a cookie cutter, cut 8 hearts about 2.5 cm.

Pour remaining batter into muffin cases. Insert the red heart into the centre of each case and bake at 170ยบC for 20 minutes.

Allow to cool down completely and decorate cupcakes with the whipped cream, the sugars and chocolates.

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Red Velvet Rocky Stick cake Edited by Siti Delima

Preparation time: 20 minutes Cooking time: 30-35 minutes Serves 12 Ingredients : 190g all-purpose f lour 300g sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cocoa powder 320g vegetable oil 245g buttermilk, room temperature 2 large eggs, room temperature 2 tablespoons red food colouring 1 teaspoon white vinegar 1 teaspoon vanilla extract 6 quantity packets of strawberry cream pocky

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Method: Preheat oven to 180ยบ C. Grease and flour 8 inch cake pans.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Set aside.

Lightly stir eggs in a medium bowl with a wire whisk. Add the oil, buttermilk, eggs, food colouring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles. Bake for about 30-35 minutes or until a toothpick inserted comes out clean.

After about ten minutes, remove from pans and cool completely on a wire rack. Then make the frosting.

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Cream Cheese Frosting Ingredients: 225g cream cheese, softened 110g butter, softened 1 teaspoon vanilla extract 460g sieved icing sugar

Method: In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

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Edited by Ilenia Bazzacco

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Sweet Valentine Preparation time: 1 hour Rest time: 4 hours and 30 minutes Cooking time: Just a few minutes Serves 4

250g whipping cream Orange peel 10g gelatine sheets

Ingredients:

Red wine reduction 200ml red wine 75g brown sugar 1 cinnamon stick 1 tablespoon star anise 4 black pepper corns 1/2 red apple

Mousse 200g biscuits 80g melted butter 400g ricotta cheese 150g icing sugar

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Method: For the mousse Crash the biscuits to crumbs then mix thoroughly with the melted butter.

Tip into prepared cases and press down firmly to create an even base.

Chill for 30 minutes.

Whip cream with the icing sugar.

Sieve ricotta cheese, add the orange peel, the gelatine sheets (previously soaked in cold water and melted in a drop of milk). Fold in the cream into the ricotta cheese mixture. Spoon cream mixture onto biscuits bases. Leave to set in the fridge for at least 4 hours.

Red wine reduction Heat up red wine with the cinnamon, star anise, black pepper, brown sugar and the apple. Allow to cook over medium heat and reduce by 1/3.

Presentation: Transfer the mousse directly into a serving plate. Decorate with the red wine reduction, a slice of apple , sprayed with lemon juice so doesn’t get dark.

A tip to avoid the red sugar crystals slipping after they have been cut into heart?

Take a heart shaped cookies mould and brush the base with a thin layer of honey. Add the sugar crystals that will remain stuck as if by magic...

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Crepe cake ^

Edited by Valentina SerenthĂ

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with dark chocolate and orange ganache Difficulty: medium Preparation time: 1 hour Rest time: 2 hours Cooking time: 1 hour Makes a cake with 35 crêpes 1 5cm large and 10 cm high Ingredients: 1 litre soy milk (or milk) 4 eggs 300g f lour 4 tablespoons sugar 300g dark chocolate 280ml fresh orange juice (about 3-4 oranges) 4 tablespoons sunf lower seeds oil 1 knob of butter to grease the pan

Method: To make the crepes mix eggs, flour, a pinch of salt, sugar and milk with a blender or food processor until smooth. If you prefer. For a better crêpe butter it’s better to mix all ingredients at the same temperature.

Heat up a 20cm non stick pan and melt the butter. Cook one small ladder of batter at the time. Cook for about 2 minutes per side until golden.

Pile up the crêpes and allow to cool down.

Melt the chocolate in a bowl over a pan of simmering water with the orange juice, oil and a pinch of salt. Mix until smooth.

Allow to cool at room temperature, then leave to set in the fridge.

Take 15 crepes, spread one tablespoon of chocolate cream on each crepe and layer them.

Freeze for 15 minutes. With a cookie cutter cut a heart shape in the centre. Continue assembling the cake and place them on layers. In the little heart you could hide a nice surprise.

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Moelleux

Edited by Stefania Zecca

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with a poem A lighter version of the classic chocolate moelleux, with sweet pumpkin and no fat ....the perfect ending of a romantic dinner. As a present an handwritten romantic poem...it will be an unexpected surprise.

Difficulty: medium Preparation time: 20 minutes Cooking time: 25 minutes Makes 4 cakes Ingredients: 200g butternut squash f lesh 70g brown sugar 100g dark chocolate 73% 2 eggs 60g spelt f lour A pinch of sea salt 1 tablespoon sunf lower seed oil 15g cocoa powder 2 tablespoons Rum Butter to grease the moulds Icing sugar Tools: 4 ramekins 1 paper sheet to write the poem 1 red ribbon 1 red cardboard

Method: Pre-heat the oven at 180ยบC. Dice the pumpkin and mash it on a food processor with the sugar until creamy.

Transfer in a bowl, add the eggs, oil and mix until well combined.

Melt the chocolate in a bain-marie and leave to cool.

Add the sieved flour, cocoa powder, salt and mix well. Incorporate the melted chocolate and mix completely until smooth and creamy.

Grease and dust with icing sugar the ramekins. Pour mixture into the ramekins, place them in a baking tray with some water.

Bake and cook in a bain-marie for 25 minutes. When slightly warm remove from ramekins and dust with icing sugar.

Serve with a good dessert wine and the love poem.

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Chocolate and pear dessert

in a box.... with a surprise Edited by Antonella Marconi

Difficulty: medium Preparation time: 60 minutes Rest time: 3 hours Cooking time: 10 minutes Makes 1 small box Ingredients: Sponge cake 1 pear 350g dark chocolate 50g white chocolate Marsala wine Brandy or Cognac 50ml double cream Cherries in syrup

Method: Melt chocolate in a bain-marie, dark and white chocolate separately, for about 10 minutes.

Pour some of the dark chocolate in heart-shaped silicone based moulds; Place in the centre an halved cherry and cover with more chocolate. Do the same with all the white chocolate.

Allow chocolate to set. Spread the remaining dark chocolate on a baking sheet and smooth the surface with a spatula (you can cover with another baking sheet and smooth the surface evenly, to 48

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a 2 mm thickness). Refrigerate the tray to set the coating. You want it to be partially set but not cool and hard. While the chocolate is still somewhat malleable with a square cutter or a knife begin to score lines in the chocolate. It’s best to do this while it’s still soft, because if you wait until it’s hard it’s more likely to crack or break.

Assemble your box by glueing the sides with some warm jam. You can prepare the box and hearts the day before.

In a large pan cook gently and briefly the sliced pear with a glass of Brandy or Cognac. Allow alcohol to evaporate, add the cream to the melted chocolate and mix well. Always with a pastry cutter or a knife cut sponge in squares, slightly smaller than the box. Moisten the layers with a little Marsala wine. Alternate a layer of sponge cake with a few slices of pear and chocolate, until you reach the edge of the box.

Cover the box and top with the small heart- shaped chocolates.

For a really great surprise you can make a small cavity in the sponge and hide your thoughts for Valentine’s Day ....

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Edited by Antonella Marconi

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Fashion sweet box

Difficulty: medium Preparation time: 60 minutes Rest time: 3 hours Cooking time: 10 minutes Makes 1 box

Ingredients: 400g dark chocolate 150g white chocolate Hazelnuts or almonds 150ml double cream Jam Cherries in syrup Silver balls (optional)

Method: Melt dark chocolate in a bain-marie for about 10 minutes. Pour some of the dark chocolate in heartshaped silicone based moulds; Place in the centre an halved cherry and cover with more chocolate.

Allow chocolate to set. Spread the remaining dark chocolate on a baking sheet and smooth the surface with a spatula (you can cover with another baking sheet and smooth the surface evenly, to a 2 mm thickness). Refrigerate the tray to set the coating. You want it to be partially set but not cool and hard. While the chocolate is still somewhat malleable with a square cutter or a knife begin to score lines in the chocolate. It’s best to

do this while it’s still soft, because if you wait until it’s hard it’s more likely to crack or break. Assemble your box by glueing the sides with some warm jam. You can prepare the box and hearts the day before.

Add to the melted chocolate two tablespoons of double cream, a few crushed hazelnuts or almonds and mix well.

Melt the white chocolate on a bain-marie, add the double cream and allow to cool down. Whip the ganache with a whisk until creamy and solid. Pour mixture into a piping bag. Pour melted dark chocolate in the box, top with the white chocolate ganache and allow to set. Decorate with the silver balls.

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Chocolate heart

with dried fruit Edited by Antonella Marconi

Difficulty: easy Preparation time: 15 minutes Rest time: 3 hours Cooking time: 10 minutes Makes 2 hearts Ingredients: Sponge cake Hazelnuts cream Walnuts, almonds, hazelnuts 350g dark chocolate Marsala wine

Method: Melt some of the chocolate in a bowl over a pan of simmering water. Pour some of the chocolate in the heartshaped silicone based moulds. Place an hazelnut in the middle and top with the remaining chocolate. Allow to set. Mix the hazelnut cream with the dried fruit coarsely chopped. With a hart-shaped cutter cut a few hearts from the sponge cake and moist them with the marsala wine. Spread some hazelnut cream on top of one sponge cake heart, top with another heart. Melt the remaining chocolate and pour it on top of the sponge cake. Smooth gently with a spatula, decorated with silver beads and allow to set. Serve with the chocolate hearts.

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Edited by Francesca Riva

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Petit cadeau

tart

Difficulty: medium Preparation time: 90 minutes Rest time: 30 minutes Cooking time: 30 minutes Serves 4 Ingredients: 200g red currant Pastry 150g f lour 1 egg 75g butter 1 vanilla bean 75g sugar 2g salt Ganache 250g double cream 85g butter 25g glucose 210g dark chocolate 70% Method: To prepare the pastry simply mix all the ingredient and knead quickly. Allow to rest in the fridge for 30 minutes.

Roll out the pastry and line a greased tart tray. Bake at 180ยบC for 30 minutes or until golden brown. Allow to cool. With the remaining pastry cut some heartshaped cookies. Prepare the ganache: Bring the double cream, glucose and chocolate to the boil. When chocolate is melted add the butter. Mix well and leave to cool. Pour chocolate ganache on the pastry base, decorate with the red currant and the cookies. n. 9 February 2013 - OpenKitchen

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The scent of bread

Il Maritozzo:

for women that lived of love.....and sweetness

Edited by Monica Zacchia

The word derived from a derogatory and popular ‘husband’. This sweet yeasted bun, typical of Rome, known also as Lenten buns. According to tradition, until the 19th century they were offered by fiancés to their future wives as a token of impending marriage (hence the name). Today they are baked all year round and are usually cut in half and filled with whipped cream. My version is the simple version, no filling and simply accompanied by blueberry jam.

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Difficulty: easy Preparation time: 20 minutes Rising time: 3 hours Cooking time: 15 minutes Serves 4

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Ingredients: 400g f lour 1 egg 30g olive oil 60g sugar 20g fresh yeast A pinch of salt 100g raisins 50g pine nuts 40g candied orange peel

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Method: Dissolve yeast in 1dl of water. Cover with cling-film and let stand for 10 minutes.

Soak raisins in warm water.

In a large bowl mix flour with the egg, salt, sugar and oil. Add the dissolved yeast, the remaining water, mix well and knead until dough is smooth and spongy. Transfer dough into a well flour surface and knead vigorously adding the raisins, pine-nuts and orange peel.

Shape dough into a ball and allow to rise for at least 1 hour in a warm place.

Punch dough down, divide into small pieces and shape them into flattened ovals. Place them in a parchment lined baking tray. Cover with a cloth and allow to rise for 2 hours or until doubled in size. Bake at 200ÂşC for about 10 minutes. Turn oven temperature down to 170ÂşC and bake for 5 more minutes.

While the buns are cooking prepare a syrup with a tablespoon of water and 2 tablespoons of sugar. Brush the top of the buns and bake for 2 more minutes or until golden brown.

The extra idea: If you want you can prepare the candied orange peel at home: Slice the orange peel and cook it in a small saucepan with some water and 2 tbsp of sugar until the peel is caramelised and the water it’s almost evaporated. Use the peel as from the recipe.

For the blueberry jam: Cook 200g of blueberries with water and 2 tablespoons of sugar until berries are soft. Serve the maritozzi with the jam.

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Pizza & co

Puff pastry filled with salmon and artichokes Edited by Anna Franca Lucarelli Photos by Massimo Vitali

Difficulty: easy Preparation time: 25 minutes Cooking time: 15 minutes

Method:

Clean the artichokes by removing the tough outer leaves. Slice and put them in water with lemon juice.

Fry in a pan the garlic with some Ingredients: butter: When the butter is melted add 2 ready made puff pastry rolls the artichokes. Season with salt and 3 artichokes pepper and cook for about 15 minutes 1 garlic clove over medium heat.

1 knob of butter Roll out one puff pastry roll, distribute 1/2 lemon in 4 points of the pastry a spoonful of 2 slices of smoked salmon + 2 to decorate béchamel sauce, ¼ of the artichokes 1 cup béchamel sauce and ½ slice of smoked salmon.

1 egg yolk top with the other puff pastry roll, seal 1 tablespoon of double cream the edges and divide pastry with the Salt and pepper tip of a knife or a cookie cutter in four hearts. With the remaining pastry form a few small hearts.

Beat the egg yolk with one tablespoon of double cream and brush the top of the hearts with the egg wash.

Bake in preheated oven at 200ºC for 15 minutes. Serve hot.

They are very good accompanied by a cabbage salad, seasoned with olive oil, white wine vinegar, salt and pepper.

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Hearts of pastry for two...

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Food intolerance

Romantic Red Velvet Cake Gluten-Free Torta di chiare origini americane, la Red Velvet Cake (torta di velluto rosso) sembra sia nata nelle cucine del Waldorf Astoria Hotel agli inizi del secolo scorso.

La tipica colorazione rossa della torta era dovuta ad una reazione chimica tra il cacao amaro in polvere e il latticello; oggi, per ovviare alla difficoltĂ nel trovare il latticello, la colorazione viene data dal colorante alimentare.

Torta rivisitata in chiave romantica per celebrare il giorno di San Valentino e l’amore e adattata in versione glutenfree.

Edited by Sonia Mancuso

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Difficulty: medium Preparation time: 80 minutes Cooking time: 75 minutes Serves 8/10 Ingredients: Cake 170g butter 450g sugar 370g plain yogurt 440g gluten free f lour* 3 eggs 9g salt 16g cocoa powder* 7g bicarbonate 7.5 cider vinegar 1 teaspoon red colouring * 1 vanilla bean Buttercream 450g butter 50g gluten free f lour 500ml milk 400g sugar 1 vanilla bean

Method: In a bowl cream the butter at room temperature with half of the sugar until pale and soft, beat eggs in one at a time, alternating with the remaining sugar, until fully incorporated. Add the sieved cocoa powder, the seeds of 1/2 vanilla bean and the red colouring.

Dissolve the salt in the yogurt and the bicarbonate in the vinegar. Add to the batter the vinegar, yogurt and sieved flour, alternating the ingredients. Keep some batter to fill up a few muffin cases.

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(heart shaped if you have it)and bake the cake at 180ÂşC for 25-30 minutes.

Allow cake to cool before frosting.

Repeat the same procedure three times, so you have three identical cakes. Cook the muffin for approximately 20 minutes.

In the meantime prepare the buttercream. Mix flour with milk and cook over a medium heat, stirring continuously until you have a creamy consistency similar to a bĂŠchamel sauce. Pour cream in a container and wrap in cling film. Allow to cool at room temperature.

Cream butter with caster sugar and the vanilla seeds. When pale and soft fold in the milky cream.

Place one of the cakes in a large serving plate and and spread the top with one layer of frosting.

Place another cake on top of the frosting, continue to frost and stack the cake in layers. Frost the top and sides of the cake. Sprinkle the sides of the cake with the crumbled muffins. Decorate as you like.

Store cake in the fridge until one hour before serving. * The flour mix I used for this cake is an inspiration from the mix used by Olga Botta: 290g gluten-free rice flour, 80g gluten-free potato starch, 50g gluten-free corn starch. * Make sure the cocoa powder and the food colouring are glutenfree.

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Interview

Marco Bianchi: the scientific chef

Edited by Monica Zacchia

Born in 1978, Marco Bianchi is the science writer for Smart Food, which is the food education project promoted by the European Institute of Oncology, which focuses on nutrition, health and research.

Marco is devoted to science and nutrition, combining his knowledge of molecular biology and food and its correct nutritional parameters.

He has published three books: The Magnificent 20, The Recipes of the Magnificent 20 for the series directed by Allan Bay, and A Year in the Kitchen with Marco Bianchi. He also teaches in Italian schools. With the program on FoxLife, he entered people’s houses, saying “Honey, let’s save the boys,” re-educating families to a healthy way of eating by focusing on adolescents that were seriously overweight and parents struggling with unhealthy lifestyles.

But beware: Healthy eating, Marco reassures, does not mean giving up the pleasures of the table. He also happens to be a fantastic chef, who in each episode offers tempting recipes that do not affect the daily intake of calories. Putting myself in the shoes of so many parents, I asked him to give some proactive advice for our children and tell us some facts about his work 68

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Science and the kitchen, Marco, is a combination that has often been hidden in recent times. To help us understand the origin and composition of food and its impact on our health, can you tell us where these two passions come from in your own journey?

contribution, children can try different sport disciplines ... we are not always born players or ballerinas!

Definitely from my grandfather, a great chef at home, and from my innate passion to discover, look for things, which since childhood has led me to have microscopes and books that help children to learn science.

The ingredient? The tomato and all its sauces, and the recipe is pizza, strictly with brown flour and marinara style. The best for your health! A wedding of nutrients, and friends of your health.

What are the ingredient and the recipe in your kitchen that have a place of honour?

Who were the people in your family What are the foods that are that encouraged and supported indispensable on one’s plate? And your passion for cooking and what are those that help to ward science. Will you tell us the story? off diseases, such as cancer?

My grandfather for his boundless The answer is in the vegetable world passion for cooking, and my mum and it applies to both questions. The a housewife - for the great freedom best ones? Garlic, onions, broccoli! she always gave me, including in cooking.

Why has the term diet, instead of a way of eating, entered the Obesity is a disease that is more collective imagination as a and more common in the Western bugbear of sacrifice and giving up world, but lately it is spreading things? even in the poorest countries because of the sad equation that Because we are lazy both in junk food is also cheaper. Could understanding and in developing... a food education project during school age be a starting point for In the face of adolescent laziness, changing the wrong approach to how can we encourage young food? people of the need to move and do sports? Can you tell us a trick to It’s important that it starts with persuade them? school-aged children, from kindergarten, bringing the kids My proposal is to create a sports to discover new foods and tastes campus in which, with a minimum using playful activity. Quizzes, 70

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experiments in the kitchen, healthy food dominoes (like the one I have made for the Veronesi Foundation and MUBA www.muba.it) and visits to farms, farmhouses, and orchards. There are many ways to approach food!

salsa? Both are tricks to fill up on carotenoids, the coloured molecules that we cannot do without to stay healthy.

Butter is an excellent ingredient, especially in baking, but can it be completely eliminated from the What are your future plans, if you perspective of healthy eating? can talk about them?

Butter has no essential nutritional On February 8, at 9 pm FOXlife will component and therefore can safely begin “Help we’re getting fat!”, My be removed and replaced by foods new docu-reality show that aims that claim to protect the body, such to teach overweight adults how to as extra-virgin olive oil or corn oil, shop, how to cook and especially sunflower oil (all cold-pressed), how important it is to move! which are also used in baking.

What was the success that Health as part of our table, can most gratified you when you we summarise this as being your helped teenagers during your activity as researcher and chef? programme?

It’s the best summary that could be It was to receive, more than a year done. I strongly believe this: health after the end of the show, texts starts on our table. Let’s consider from parents of children that went the fact that as many as 82% of on “Honey let’s save the children!” diseases are caused by a poor and They sent me updates on new unbalanced diet. I often say “eat healthy habits of their children. The well to stay healthy.” last one was sent a few minutes ago ...

Will you tell us a trick of using “science in the kitchen”, one that we may do subconsciously while we cook, or that we do not know at all and may actually help to create mouth-watering dishes with little effort?

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Dolcemente

RAINBOW

cake trufflees

Edited by Antonella Cennamo

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A special Carnival snack!!

Method: In six small bowls crumble the Fluffy clouds and a rainbow of colours muffins by colour. Once finished, to be enjoyed in the company of adults add the jam, milk, rum and mix and children, but strictly in mask! until combined.

Take a small dose of crumbs of each colour and form the balls.

Difficulty: medium Place them in a large plate. With a Preparation time: 30 minutes fork dip each truffle into the royal Rest time: 1 hour icing (or candy melts), turning Makes 10 it gently to coat. Allow excess to drip off. Transfer them into paper Ingredients: 12 large muffins (Colour the batter in cases and sprinkle with rainbow different colours - red, orange, blue, sprinkles. green, violet, yellow- and bake 2 muffins Transfer all truffles into a serving dish and in the middle place the of each colour) candy floss.

6 teaspoons apricot jam Sprinkle with more rainbow Some milk sprinkles and here we are!!! Your A few drops of rum rainbow cake truffles are ready Royal icing (or candy melt) Candy f loss Rainbow sprinkles

Credits http://thedomesticrebel. com/2012/03/07/rainbow-truffles/

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Children’s snack

Just long enough to forget about Christmas and it’s already Carnival time, the most playful period of the year, especially for children, who can not wait to wear their bright and colourful costumes! In this time of year we always organise the classic costume party full of confetti and streamers, but also rich of typical Carnival sweets.

Kid’s,

WE HAVE THE MEATBALL BUNS!

Edited by Patrizia De Angelis

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Difficulty: medium Preparation time: 20 minutes Rest time: 2 hours 30 mins Cooking time: 20 /25 minutes Makes 15 Ingredients (for the buns) 200g very strong f lour 100g plain f lour 12g fresh yeast 2 teaspoons sugar 1 teaspoon salt 180ml milk + 2 tablespoons You will also need 15 cooked meatballs.

The extra idea: Place buns in a paper bag and decorate them with colourful flags and streamers....

The snack will be for sure more cheerful and inviting.

Method: Dissolve the yeast in the warm milk; By hand or with a food processor knead all the ingredients until you have a smooth and soft dough, shape into a ball,. Place dough into a bowl and cover with cling film.

Allow to rest for 2 hours or until doubled in size.

Divide dough into 15 equal size pieces, about 30g each.

Flatten out each one pressing a little by your hands. Place a meatball in the centre. Close the ends and roll into a ball shape.

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Petite France

Edited by Monique Danna

Carnaval Ă Paris 76

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Cream

bonbons

Difficulty: easy Preparation time: 20 minutes Rest time: 30 minutes + 1 hour Cooking time: 15 minutes Makes 20 Ingredients: 200ml double cream 180g sugar 30g butter 2 tablespoons honey Oil to grease the knife

Method: Use a silicon based ice cubes mould or a large silicon based mould 20x28cm.

Pour cream, sugar, butter and honey in a saucepan, bring to the boil over a low heat. Simmer for about 15 minutes. The more you cook cream the harder the bonbons will be.

Pour batter in the moulds and allow to cool.

If you used the large mould, once the cream has set, cut the bonbons into cubes using a oiled knife. Allow to rest until completely cold.

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Bugnes Difficulty: easy Preparation time: 15 minutes Rest time: 2 hours Cooking time: 15 minutes Makes 20 Ingredients: 250g f lour 1 egg 60ml fresh milk 12g fresh yeast 3 tablespoons sugar 2 tablespoons olive oil Rum A pinch of salt Oil for frying Icing sugar

Method: Mix flour, sugar and salt. Combine the yeast with a little warm milk and pour it to the flour with the remaining milk.

Stir quickly then add the egg, oil and the rum.

Knead the dough until smooth and compact.

Cover and let dough rise for 2 hours.

Roll the dough out with a rolling pin and cut into 7x4cm rectangles, with a cut in the middle. Twist a bit the bugnes and fry them in hot oil.

Sprinkle with icing sugar and serve immediately.

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Special

Carnival o i r

s r u o flav

to the rhythm of

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Platano frito Difficulty: easy Preparation time: 10 minutes Serves 4 Ingredients: 2 ripe plantains Oil for frying Salt f lakes

Method:

Edited by Donatella Simeone

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Cut the ends and peel the plantains.

Slice the plantains either diagonally or lengthwise.

Heat the oil over medium heat in a large frying pan. Fry the plantains about 2 minutes per side or until golden on each side.

Place the plantains on kitchen paper to drain any excess oil.

Flatten them lightly, one by one, and fry them once again for a few seconds.

They will be really crispy!

Transfer again on kitchen paper to drain any excess oil.

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pollo frito Edited by Antonella Marconi

Difficulty: easy Preparation time: 30 minutes Rest time: 1 hour Cooking time: 5 minutes + frying time Serves 6

Method:

In a bowl mix the tomato sauce with the garlic, onion, chopped bay leaves, salt and pepper. Add the chicken thighs and let rest for 1 hour.

Meanwhile prepare the batter: Mix the flour with the paprika, chopped sage, Ingredients nutmeg, cloves. Add one egg and the double cream. Mix until you have a 6 chicken thighs smooth batter. Remove chicken from 200ml double cream the marinade and place them in salted 100g f lour boiling water for 5 minutes.

1 egg Drain the chicken thighs and dip them 5 bay leaves into batter. Dust well with the bread 150g crumble bread crumbs and fry them in hot oil. Place 2 lemons chicken thighs on kitchen paper to Paprika, nutmeg, cloves, sage (optional) drain any excess oil.

Add one tablespoon of yogurt on the Marinade marinade and cook for a few minutes.

150ml tomato sauce Serve the chicken with slices of lemon 1 tablespoon plain yogurt and the sauce.

3 garlic cloves

1 onion Oil for frying

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Brigadeiros, beijinho & Co. Edited by Barbara Muscionico

Difficulty: easy Preparation time: 20 minutes Rest time: 30 minutes Cooking time: 15 minutes Makes 50 pieces Ingredients 800g condensed milk 3 tablespoons cocoa powder 20g butter 30g chopped pistachios 30g dehydrated coconut Grated lime zest 30g sugar Mint aroma (or one teaspoon mint syrup) Chocolate sprinkles

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Method: In a small saucepan pour the content of one can of condensed milk, 3 tablespoon of cocoa powder and 10g of butter. Cook over low heat, stirring constantly, until the mixture is thicker and when the bottom of the pan starts to show (approximately 10-15 minutes). Pour the mixture into two small cups. Add 3 drops of mint aroma to one cup and mix well.

Leave the other plain. Allow to cool completely.

Pour the content of the other condensed milk can into a saucepan with 10g of butter and repeat the some procedure. It may take a bit longer for the cream to thicken (about 20 minutes).

Pour mixture into 3 cups: In one stir two tablespoons of coconut, on another one the lime zest and on the last one the chopped pistachios.

Allow to cool completely.

Brigadeiros: Grab one tablespoons of the plain cocoa mixture. Lightly coat your hands with butter and roll the mixture into balls. Roll each ball into the chocolate sprinkles.

Brigadeiros After eight: Grab one tablespoon of the mint chocolate mixture and roll into balls. Coat each ball with chocolate sprinkles.

Coconut Beijinhos: Grab one tablespoon of the coconut mixture and roll into balls. Coat each ball with the remaining coconut.

Lime Brigadeiros: Roll the lime mixture into balls. Roll each ball into the sugar.

Pistachios Brigadeiros: Roll the pistachios mixture into balls.

Roll each ball into the remaining chopped pistachios.

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Filhos Edited by Antonella Marconi

Difficulty: easy Preparation time: 30 minutes Makes 33 Ingredients: 300g water 100g butter 1/2 teaspoon salt 300g f lour 1 baking powder sachet 3 eggs Oil for frying Syrup: 1/2 cup of water 1 cup and 1/2 of sugar Vanilla essence 1 teaspoon butter

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Method: In a small saucepan mix all the ingredients for the syrup. Bring to a gentle boil over a low heat and stir continuously until syrup is thicker and resemble honey.

Bring the water to the boil, add the butter and salt. After 1 minute remove from the heat and add, all in once, the flour and baking powder.

Stir immediately with a wooden spoon until well combined and lukewarm. Add the eggs, one at a time. You should obtain a smooth and soft dough.

With one tablespoon pull of various pieces of dough and fry them in hot oil until golden brown. Place Filhos on kitchen paper to drain any excess oil.

Transfer in a serving plate and drizzle with the syrup.

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Papos de anjo Edited by Antonella Marconi

Difficulty: easy Cooking time: 20/25 minutes Rest time: 1 night (after cooking) Makes 7 Ingredients: 6 egg yolks 1 egg white 3 cup of sugar 3 cup of water Vanilla essence

Method:

Beat egg yolks until light and frothy; gently spoon in the beaten egg white and continue beating until mixture in spongy in texture, similar to a mousse.

Pour mixture into lightly buttered muffin tins. Bake at 180ยบC for 20-25 minutes. Remove papos de anjo from tin and make 3 o 4 holes in each one with a toothpick.

Prepare the syrup dissolving the sugar and vanilla essence into the water, bring mixture to the boil.

Pour the hot syrup on papos and.

Refrigerate overnight.

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Salada de maionese Edited by Giovanna Hoang

Difficulty: Easy Preparation time: 30 minutes Rest time: 1 hour Cooking time: 10 minutes Serves 4 Ingredients: mayonnaise 250g sunf lower seeds oil 2 egg yolks Juice of 1/2 a lemon Salt Salad 300g potatoes 150g carrots 150g green apple 100 green peas 100g green beans Salt

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Method:

Beat yolks, salt, a few drops of lemon juice until thick and pale.

Add the oil drop by drop beating continuously. When you have used all the oil add the remaining lemon juice and season with salt. Cover the bowl with cling film and chill.

Peel and dice the vegetable. Cook them in salted boiling water for 10 minutes until tender. Drain and allow to cool.

Dice the apple, add it to the vegetables and mix all ingredients with the mayonnaise. Allow salad to rest in the fridge for at least 1 hour.

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Quindim Edited by Antonella Marconi

Difficulty: easy Preparation time: 15 minutes Rest time: 15 minutes Cooking time: 45 minutes Makes 9 Ingredients 6 egg yolks 150g dehydrated coconut 350g condensed milk 2 tablespoons lemon juice to decorate: 1 lemon dehydrated coconut or fresh coconut Butter to grease the mould Sugar to dust the mould

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Method:

In a bowl mix the coconut with the condensed milk, stir in the egg yolks, one at a time, and the lemon juice. Beat until well combined.

Allow to rest fro 15 minutes at room temperature.

Grease the moulds with butter and dust with sugar. Pour mixture into tins and place moulds into a roasting pan. Pour enough water into the bottom of the pan to reach about 3/4 up the side of the tins.

Bake in a pre-heated oven at 180ยบC for 45 minutes. Allow to cool before removing the Quindim from the moulds.

Decorate with slices of lemon and coconut.

Chill for at least 1 hour. Serve cold.

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Frango ao vinho Edited by Antonella Marconi

Difficulty: Easy Preparation time chicken: 40 minutes Rest time: 10 minutes Cooking time: 40 minutes Preparation time mash potatoes: 40/50 minutes Serves 4 Ingredients: 150g bacon 1 large chicken breast Salt and Pepper Flour for coating Olive oil 1 onion 1 glass red wine 120ml chicken stock 1 teaspoon dried thyme Mashed potatoes 1kg potatoes 250ml milk 50g butter A pinch of nutmeg Salt

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Method:

Boil the potatoes for about 10 minutes or until soft. Drain and peel them still hot. With a potato smasher, smash the potatoes into a fine paste. Add the butter and the milk a bit at a time. Mix until the right consistency is achieved.

Season with salt and nutmeg.

Dice the chicken breast, season with salt and pepper and coat well with flour.

Heat the olive oil in a frying pan, add the breast and brown well on both sides.

Remove from the heat and keep warm.

In a non-stick pan cook the onion, when soft add the wine, chicken stock, thyme and cook for 5-10 minutes until the sauce thickens.

Add the chicken to the sauce and continue to cook for 15-20 minutes over a low heat or until cooked through.

Meanwhile in a large frying pan fry the bacon until crispy.

Serve the chicken hot with the mashed potatoes and crispy bacon.

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Raw food

Black, shiny, fragrant an Crudismo

Edited by Laura Cuccato

On February 14th, many will want to prepare special dinners and choose some aphrodisiacal foods. As you know, in a raw food diet, we eat only fruits and vegetables, and there is a long list of forbidden fruits: the Avocado is a feminine fruit, soft and delicate; the Banana is a phallic symbol par excellence; Coconut milk is a basis for exciting drinks; Dates increase the virility of men and the coquetry of women; Figs are aphrodisiacal in shape and colour; Strawberries and Raspberries often accompany intimate moments; Almonds are associated with passion and fertility; Mango have a sensual aroma; the Apple is the symbol of temptation; Pomegranates, with their aphrodisiac properties, are present in fertility rites; Pears are shaped like a woman’s body; Peaches and apricots have an intense and juicy texture; Pistachios were consumed in the harem to maintain roundness; the Plum is the symbol of the female genitals; Grapes are a symbol of pleasure and associated with Bacchus. (paraphrased from “Aphrodite” by Isabel Allende).

These fruits cannot be absent from “love dinners”, but when we think of an erotic food. probably chocolate come first to mind. Chocolate, black, shiny and fragrant, rich in nutrients, is able to excite all the senses.

There are many legends about cocoa, which mainly originates in South and Central America. Many tales show the important role that cocoa beans held in restoring harmony between man and

nature. The name of the plant Theobroma Cacao means cacao, the food of the Gods.

After the Olmec and the Maya, the Aztecs learned to use cocoa in many rites, such as the rite of marriage, in which the couple exchanged five cocoa beans to strengthen their union.

Chocolate evokes passion in men and women. It can be consumed in different ways, beans extracted from the seeds, in butter, and in cocoa paste (cocoa liquor).

The benefits of cocoa are enhanced by eating natural cocoa without added ingredients.

Cocoa paste comes in a compact solid ingot of pure pleasure. It is used as the basis for chocolate and should be treated at low temperatures not to ruin its many properties: In its pure and bitter state, it can be melted over a bain-marie. Maybe some of you are already thinking about the pleasure that pure cocoa liquor alone can give. It is very intense and enveloping, but cocoa has several similarities with other plants by which its aroma can be further enhanced if served with other ingredients: agave syrup, chilli pepper, ginger, hemp, cashews nuts, raspberries, citrus, nutmeg, mint, carob and spirulina, to name a few.

To the basic recipe of chocolate can be added cocoa butter and nuts to make it more creamy.

The ingredients in this recipe can be found in natural food stores, ethnic stores, shops specialising in cake decoration, and possibly online (www.cacaopuro. com).

d’autunno

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Chocolate basic recipe Edited by Laura Cuccato

Difficulty: medium Preparation time: 20 minutes Rest time: 2 hours in the fridge Makes 24 chocolates Ingredients: 290g cocoa liquor (paste) 180g cocoa butter 1 teaspoon vanilla extract 140g agave syrup A pinch of salt

Method: Melt the cocoa liquor in a bowl over a pan of simmering water (bainmarie). The temperature shouldn’t go higher than 45ºC, as you should not cook the chocolate (if you have a dryer you can melt the liquor and cocoa butter on a bowl at a 45ºC temperature).

Melt the cocoa butter in the same way.

Mix all the ingredients together until well combined. You can add aromas if you like*.

Pour the chocolate in the moulds and chill for 2 hours.

If you don’t have chocolate mould you can use small paper cases and decorate them with dried or fresh fruit. * At this base you can add other powdered ingredients (chilli pepper, maca or other spices) or solid ingredients (dried fruits, goji berries).

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Beijino and Brigadeiro

Edited by Laura Cuccato

Difficulty: easy Preparation time: 20 minutes Cream (to substitute the condensed milk-600ml for 40 sweets) Ingredients 100g coconut f lour 230g water 50g cashew nuts 50g almonds 75g agave syrup A pinch of salt

Method: Ground the cashew nuts and almonds with a pinch of salt, keep aside.

Blend the coconut flour, water, agave syrup for a long time with a food processor until you obtain a milk.

Add the grounded nuts and mix well.

Beijino Ingredients for 20 sweets: 300g cream 75g coconut butter 50g coconut f lour Dehydrated coconut to decorate 20 cloves Paper cases

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Method: Melt coconut butter.

Mix cream with coconut flour and the melted coconut butter.

Leave to rest until the cream has set. Roll mixture into balls and roll them into the dehydrated coconut.

Decorate each sweet with a clove.

Brigadeiro Ingredients for 20 sweets 300g cream 50g cocoa butter 15g bitter cocoa powder 70g agave syrup Cocoa powder or cacao nibs Paper cases

Procedimento: Melt cocoa butter.

Mix cream with cocoa powder, agave syrup and the melted cocoa butter.

Leave to rest until the cream has set. Roll mixture into balls and roll them into the cocoa powder or chopped cocoa nibs. Place each ball in the cases and allow to cool before serving.

The Beijino and Brigadeiro are Brazilian sweets, simple to make and suitable for children on Carnival or for adults on Valentine’s Day. The ingredients are typically dairy products: how to make them as raw food and vegan? By making some substitutions: We can create the condensed milk with a cream made with coconut flour, oilseeds and agave syrup. Instead of butter, we will use the coconut butter in the white variant (Beijino) and cocoa butter in the cocoa variant (Brigadeiro)

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Once Upon a time

Edited by Claudia Annie Carone

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For Easter the lamb is... with almond paste

One of the Easter sweets in the Puglia region is the Lamb of almond paste!

I still remember when, as a kid, I used to watch carefully how to make it and the the decoration. I was entranced by the beauty and goodness!

I’ve always been fascinated by those old recipes that required commitment, patience and passion: Grandma Felicetta was so good at combining these three factors, which every time gave me emotions that I never felt even for carousels and toys.

Difficulty: medium Preparation time: 30 minutes Rest time: 5 minutes Makes 1 cake Ingredients: Almond paste 1kg almond f lour 500g icing sugar Grated zest of 1 lemon 1/2 glass of water Filling Dark chocolate f lakes Pear jam Tools: Lamb cake mould A small carving knife Food colouring Various decorations (chick, small bell, ribbon....)

A basket Plastic transparent sheet

Method: In a large pan mix almond flour, sugar, water and cook over a medium heat, stirring continuously, until mixture comes off the sides of the pan.

Remove from pan and let cool. Dust the mould with icing sugar and fill it with the almond paste. Stuff the “belly� of the lamb with the jam and dark chocolate flakes, cover with more almond paste.

Allow to rest for 30 minutes and remove from mould.

Form the legs, add decorations, carve with the tip of a small knife the lamb fleece and paint the surface with food colouring of your choice.

Transfer in a basket and wrap the cake with transparent food sheet.

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DIY

Easter table with the bunnies place cards

Edited by Laura Zanni

It’s finally Easter, so we cannot afford to miss the opportunity to bring our very own personal style to the table!

To decorate a table with natural tones and soft colours, we will explain a few simple steps with an unmistakable touch of handmade items!

In a small project that is simple to make, we will create little bunnies to use as place cards.

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WHAT YOU NEED Twine Toothpick Bunny-shaped cardboard silhouettes Cork top Chalkboard paint

Method:

Cut out bunny-shaped cards (you can find a thousand inspirations and illustrations on the web) and

colour them with chalkboard paint.

Once the paint is dry, you can write the name of your guests on the cards using chalk or a white pencil.

Glue the shapes to a toothpick by inserting one end in a cork. With string, starting with a small knot, create an imperfect skein that covers both the toothpick and the cork top.

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Eco Projects

The precious “leftovers” Edited by Cristina Bezzi

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A passion for recycling unites the designers of “13 ricrea”, Angela Mensi and Ingrid Tarò, an all-female team established in 2007.

“Recycling is great, it’s good for you and others, and it is wonderfully chic.”

The philosophy of “13 ricrea” is to take a new look at the concept of resources, which is becoming the starting point for creating a new object.

At the centre of the project are the materials to be reused, and surrounding them are the creative ideas rooted in the concept of not throwing anything away. Reusing what is already available means less waste. The projects carried out by “13 ricrea” are aimed at environmental sustainability. This requirement encourages reducing to a minimum the impact on the environment, and in many cases, we aim to involve the places of production and processing.

The first collection of“13 ricrea” is dedicated, in particular, to the outdoors, although it is also very suitable for indoor areas.

It is ironic and witty and is made entirely of plastics. It consists of garden chairs, small, medium, and giant ottomans and benches, reflecting the desire to reduce the environmental impact by inventing new solutions by starting from what already exists. The work is handmade and the detailing, which is different for each object, gives it its unique character.

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The colours are white, red and black; other colours may also be used depending on the availability of surplus production.

Alongside the collection of plastics, which re-uses material from the marine industry and, in particular, life rafts, “13 ricrea” supports a line of objects inspired by creatively reusing felt and latex.

Thanks to its elasticity, felt can be easily processed without the need for special tools; it is therefore considered an economical and biodegradable material, if it is processed with natural fibres. 13 recrea reuses felt to enhance furniture, such as chairs, and to furnish interiors, ironically playing on the different shapes created.

Another decorative element is latex, which results from the industrial production of insoles for shoes. Assembled in brightly coloured rolls, it lends itself to the production of soft seating.

Latex and felt are innovative materials that combine simplicity and creativity, ecology and design.

Not to be overlooked is the collection produced by using non-woven fabrics in various industries, such as food, gardening, and the hospital sector. Here, colour and lightness are the key features of creations, such as giant pillows, bags to make vertical green walls, and eco-friendly wedding favours.

In this section, from the next appointment, 13 ricrea will put forward a new “ASK HOW TO DO IT” approach, getting everyone involved and providing ideas and suggestions to enhance your furniture and spaces at home through “creative re-use”.

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Editorial CLAU DI A AN N IE CARONE

coordination, creative & marketing

lericettedellamorevero.com I was born in the “Salento” region. I breathed for a long time the “home made” fragrances until I was tall enough to spy the art on tiptoe through the table, making sure no one could see me. I’m a singer-songwriter and I’m currently studying music at university. My passion is the culinary art. In Open Kitchen I’m the creative manager, I try to transform the ideas into reality.

M O N I CA ZAC C H I A

N I C O LE TTA PAL MAS

dolcigusti.com

my-breadandbutter.com

Food-blogger, food-writer, pastry chef for passion. I love everything that talks about chocolate, baking and bread making. In Open Kitchen I’m a coordinator and I revise the drafts.

I was born in Sardinia Island, I used to live in London for 9 years, where I still work as a cabin attendant for a Japanese airline.

At the moment I live nearby Rome and I’m always on the move between London and Tokyo. I love Italian food but also ethnic food.

In Open Kitchen I’m a coordinator and the translator of the English version.

Coordination and revision

Coordination and translation

team DONAT E L L A SI MEO N E photographer

ilcucchiaiodoro.blog.tiscali.it I’m from Salerno but I moved in Reggio Emilia 8 years ago. I love cooking since I was very young. I prefer desserts and simple dishes but prepared with care, passion and tradition. One of my passions is also photographing food and much more. In Open Kitchen I’m responsible for the photography.

E LE NA VA LLI graphic designer

elegrafica.it I was born and raised in Brianza, where I still live.

I grew up with a mother who made me love the good regional recipes, and today I like to experiment in the kitchen, I can not call myself a good cook but I manage. I am a graphic and freelance blogger and I live with my husband and my 5 years old son. I love creativity and photography. In Open Kitchen I take care of the graphic and layout of the magazine

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Contributors

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CI N Z I A DO NA D I NI

I LENIA BA ZZACCO

ANTONELLA CENNAMO

essenzaincucina.blogspot.it

www.ileniabazzacco.com

bastaunsoffiodivento.blogspot.it

In my everyday life I’m an interior designer, a wife and a mother of two but they don’t like too much eating.

I’ve always loved cooking and I wanted to make cooking my profession. But I choose another path and today I live with pencils and colours between the aromas and flavours of what I talk about in my blog.

One of the Finalist of the TV program Masterchef Italy. I live in Asolo, in the Treviso area. The kitchen and its flavours always have had a special place in my heart, because the emotions that the food gives, spread good humour. My cooking is evolving: I draw to tradition but with an “eye” on modernisation.

I’m from Naples but I live in Brussels.

“Basta un soffio di vento” is a mixture of my passions: good food, photography, my travels and my daughter. My blog is just like me... restless, often ironic, greedy and always curious, sometimes creative and often a bit lazy. I do really hope in my creations and words you will find inspiration, ideas and, why not, even a smile!

M O N I QU E DAN NA

ANTO NEL L A M A RCONI

BAR BARA MUSCIO NIC O

mielericotta.blogspot.com

saporiinconcerto.blogspot.it

www.letortediapplepie.it

I was born in Florence from parents from Tripoli and then transferred in Switzerland. My cooking varied from traditional Italian to Oriental and French. What represents me is manual ability, the love for flavours and attention to colours in the compositions of the dishes. Give vent to my creativity is a prime necessity, and in the kitchen I found my small universe

I’ve graduated from a music school.

I love reading, writing cooking, travelling, taking photographs and going to museums and concerts.

In my food blog I write about what I create with passion.

I am a full time mother and wife and for some years also food-blogger and cake designer for passion. Always a lover of good food, I finally found how to express my creativity! The cakes I decorate are the result of hard work and dedication, but the look of people who receive them pay me back for all the hard work.

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SO N I A MA N C U S O lacassataceliaca.blogspot.it I’m 42 years old but the spirit of a 20 years old. About 12 years ago I found out I love cooking and since then I spend most of my time to watch cooking Tv programs and reading recipes. I love to cook home what I eat when I’m away, and thats help me to accept more easily my celiac disease.

I love eating and cooking for other..

A NNA FR ANCA LU CARELLI My name is Anna Franca, I’m 32 years old and I live in Brindisi. I love cooking since ever. I’m studying Economy at university. My family produces baking products for over 25 years, so I love baking and kneading since I was a child.

L AU R A C UCCATO LAUR A Z ANNI

PATR IZIA DE ANGEL IS idolcinellamente.blogspot.com I have always had a passion for cooking, I like to experiment with new recipes to please the palate of my family, as well as mine. The blog was created for fun and now it has become my personal corner where I store everything that I cook with love.

ASSUNTA PECO RELLI

www.saltonelcrudo.it

lavitainhobby.blogspot.it

From Turin to Milan, from architect to web designer, from omnivorous to Raw food eater. Live food, intense colours, new flavours, mysterious ingredients, Unknown techniques and unexpected textures, for cooking that I love and deserves to be known.

I was born and raised in the province of Parma, in the heart of Emilia Romagna From Cilento region, I’m a wife and region, surrounded by fog and love mother.....passionate of everything for simple things handmade with has to do with cooking. the heart. My creativity is constantly moving:I love to reclaim and restore objects and I love to give new life to “old” things full of history. Work in chemistry, but my dream is to devote myself to teach to admire the beauty that surrounds us being able to give vent to the passion I have closed in my body (and hands)!

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lacuocadentro.blogspot.it

F RA N C E SCA RI VA

VALE NTINA S ERENTHA’

The kitchen has always been my nest, my laboratory, my playground, the place where I spend my time more and more willingly. Writing, travel, art, being with the people I love are the activities that I prefer, and I have an incredible attraction to all that is good and beautiful.

salequbi.blogspot.it

GI OVA N NA H OA N G

STEFANIA ZEC CA

SITI DELIMA

A Vietnamese now living in Italy who loves to live life in all its shades, and enjoy those precious moments of happiness made of simple, genuine things and real emotions. A blog to follow my passion for cooking and to learn new things, to share them with others.

cooking, ceramics and photography.

My culinary journey started when I was little more than a child. I come from Puglia region, where I have lived till I was 5. I’m obsessed with organic food.

Malaysia is where my home is. I love to cook and learn new recipes and that’s how my passion about cooking and photographing them started.

This has now became my new hobby and everyday is always a new learning experience. From blogging and sharing my cooking with others, I make friends with everybody from different parts of the world.

Half from Brianza and half from Romagna region, with a passion for good food and good wine in the blood.

I am volcanic and creative. I’ve got thousands of interests but not much time to follow them. I love travelling, I love design, I’m learning to take photographs, I try to paint and draw, but most of all I cook and experiment.

F EDER ICA CHRISTINE MAR Z OLI I’ve started making wine with my grandfather, who had a vineyard near Rome. I studied and worked in Ireland, where I learned how to make must and beer. I’ve worked in many pubs and wineries in Dublin, until I’ve decided to come back in Italy where I got my Sommelier diploma. I now work with different wineries and bars.

www.sitidelima.com www.creazionifusionorconfusion. www.lericettedipepi.it My name is Siti Delima and I am blogspot.it I’m Stefania and my passions are: a mother of four. Kuala Lumpur,

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C ORINNA MAR I A CR I S T I NA BEZZI CAC CIANIGA www.crearicrea.com I was born in Ravenna in a family of “cooks by chance, cook for passion and cooks for need”. Since I was a child I collected recipes, newspaper clippings with pictures of houses and furniture design and lots of photographs of my travels.

I studied Public Relations at the Academy of Communication of Milan.

When I graduate I spent a few months in New York, and I never forgot this city.

CA RO L I NA N OV E L L O www.quartosensocafe.blogspot. com A little girl grew up with her passion for cooking.

Today mum of two children who are actively involved in baking cakes and cooking.

A childhood spent in the land of windmills has left me in the heart the love for tulips.

Employee for survival, Cook for passion.

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www.guardaegusta.com Since I can remember I’ve always liked to tell stories and write, so it seemed natural to find a job in publishing. My great passions were music and sports. Then I married an ice cream maker and then the food has became for us a “family affair.”

FABIO CURINO ilcuripasticcione.wordpress. com Ice cream maker by profession and messy patisserie chef for fun. In life, as in cooking, the main ingredients are creativity and improvisation, curiosity and experimentation. The muses of all this, are my wife and my daughter.

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