COFFEE CREAM

COFFEE CREAM

Aug 31, 2024 | RECIPES, RECIPES

Fresh and tasty in summer: coffee cream.

Do you make it at home?

You can find many recipes and various tips on how to prepare coffee cream, I decided to follow Grandma Angelina‘s instructions that Monica sent me.

But as you know I am obsessed with avoiding sugar, so I personally decided not to put sugar in.

Grandma Angelina says to use icing sugar and put it in the bottle first.

Yes: Grandma Angelina’s coffee cream is made in the bottle and the only energy you need is your arms, so in the end you eat it with well-deserved satisfaction.

Here is what I used

  • cream
  • cold coffee 
  • cocoa powder

Crema di caffè

Crema di caffè

I put first the cream and then the coffee into a plastic bottle.

Crema di caffèCrema di caffè

After closing the cap, all I did was shake the bottle for a few minutes until the desired consistency was reached.

Crema di caffè

I poured the cream into the cups and added a sprinkling of cocoa.

Crema di caffè

What do you think?

Crema di caffè

Have you ever prepared coffee cream?

The plastic bottle, including cap, is practical in this case.

How did you get on with it after the so-called ‘solidarity cap’ under the European regulation SUP or 2019 Single-Use Plastics directive became mandatory in July?

When the caps did not stick to the bottles did you behave differently?

Starting with the example of the bottle, perhaps you know of other alternative systems to the classic tools used in the kitchen, would you like to tell us about them?

EGG COFFEE

EGG COFFEE

May 6, 2022 | RECIPES, WORLD

Wandering around, unfortunately only in a virtual way, better than nothing, I came across the egg coffee.

Did you already know him?

I found it in Minnesota, where the tradition of this recipe is carried on, which is actually referred to as Scandinavian.

And at this point I would ask for Luisella‘s help. 

In the Midwest, coffee with egg is also called Lutheran coffee or Church basement coffee and has become a local specialty, apparently no longer known in Scandinavia as evidenced by the tone of this Minnesota Brown tweet. 

By the way Salem! Curious coincidence, isn’t it?

The connection between Scandinavia and Minnesota dates back to the mid-1800s when Scandinavian immigrants brought their method of making egg coffee to the Midwest of the United States to improve the suboptimal coffee available.

The egg absorbs the tannins and impurities that typically lend bitterness and unpleasantness to cups of low-quality boiled coffee.

Swedes and Norwegians invented this method of preparation, which requires breaking a whole egg into the coffee grounds with a little water, mixing everything together.

After bringing the water to a boil in a coffee pot, the coffee blend is added, which must remain in the infusion.

In this video that I found really interesting you can see the procedure well

 

It doesn’t look bad, what are you saying?

Joy K. Lintelman wrote a very in-depth article: A hot heritage – Swedish Americans and coffee, I particularly like the historical images.

Instead Joy Estelle Summers tells for Eater: I remember watching my grandmother who made us egg coffee when we visited his summer cabin on the orange shores of Lake Esquagama, Minnesota. She broke an egg into a small bowl and beat it until it was well blended, then mixed the egg with the dry coffee grounds …

This grandmother‘s memory is beautiful,  right?

And your grandmother, what did she prepare?

COFFEE CUSTARD

COFFEE CUSTARD

Dec 30, 2021 | RECIPES

Paola forgive me because I don’t know what I do …

Basically I made up my mind to try putting coffee even in the custard. 

Not wanting to exaggerate, I tried not to overdo it with the coffee and the result was a not exactly pleasant color.

My husband’s comment: “since GOOD custard already exists as it is, why change?”

Also in your opinion was coffee a sacrilege?

On the other hand, he has prepared a mascarpone cream because of which I will arrive in 2022 by rolling!
Very good!!

And how will you get to 2022?

KEEP CALM QUICHE BY PAOLA: AUTHOR OF PRIMO NON SPRECARE – FIRST DO NOT WASTE

KEEP CALM QUICHE BY PAOLA: AUTHOR OF PRIMO NON SPRECARE – FIRST DO NOT WASTE

Nov 26, 2021 | RECIPES

After the rice article, Paola was so FANTASTIC that she came up with a KEEP CALM recipe that you can find here. 

It is a salty, stuffed and anti-waste rice quiche in perfect PRIMO NON SPRECARE – FIRST DON’T WASTE style.

Obviously I couldn’t wait to try, but before it would be better to indicate as a premise a necessary WARNING: you follow Paola’s original recipe and instructions laughing

INGREDIENTS:

300 grams of rice

½ liter of milk

½ liter of water

1 teaspoon of turmeric

1 egg

1 yogurt (or 100 grams of ricotta)

1 handful of cooked herbs

a few slices of raw ham

3 tablespoons of grated Parmesan

1 handful of hazelnuts

salt and pepper

I FOLLOWED THE PROCEDURE EXPLAINED BY PAOLA:

1. Heat milk, water, turmeric and a teaspoon of salt

2. When it boils, throw in the rice and cook it for ten / fifteen minutes: you need to get a soft cream

3. In the meantime, put the hazelnuts in a bag to crush them with the meat tenderizer without breaking them too much (I think I have exaggerated …)

4. Add to the rice mixture: yogurt (I used ricotta) egg, salt and pepper as much as you prefer

5. Lightly grease the pan, or use a wet and well wrung sheet of baking paper

6. Turn on the oven at 200 ° in static mode (since I did not take the photo of the oven, I sneak in that of the herbs)

7. Pour half of the rice mixture, level it, and cover it with herbs and slices of raw ham

8. Complete with the remaining rice, sprinkle with grated Parmesan and hazelnuts

9. Bake in the oven until the surface is golden and crisp

10. Let the cake cool for a few minutes before serving (here I leave space for your eventual photo in case you want to try!)

Let’s say that I have a lot of room for improvement, right Paola?

I trust it will get better next time, which will be very soon because I loved this KEEP CALM quiche with its mix of flavors and textures!

What do you think?

KEFIR

KEFIR

Dec 22, 2020 | RECIPES, Uncategorized

I received a particular gift: a family of lactic ferments that I am very happy to adopt: the Kefir.

The Treccani describes Kefir as a frothy, creamy and slightly alcoholic drink obtained by lactic-butyric fermentation of milk.

This exotic name comes from the Caucasus and is very popular especially in Russia. It consists of granules: the Kefiran, composed of bacterial polysaccharides that contain live microorganisms.

Kefir can be considered a probiotic that is, a microorganism that once ingested exercises beneficial functions for the body.
Here you can find the nutritional properties and the main benefits.

Have you ever tried to keep lactic ferments?
The procedure is simple:

  • the granules are placed in a glass jug with a wide opening and covered with milk

  • a sheet of kitchen paper must be placed on the opening of the jug and secured with a rubber band

  • they must be stored in a place at room temperature and not exposed to direct light for 24 hours

  • after which it is necessary to pour the granules into a colander

  • in case the product is not drunk immediately, it can also be kept in the refrigerator for the following day

  • the granules should not be rinsed, simply cover them again with the milk in a clean jug

After a few days the little family will increase in volume, in fact during my previous adoption I had started to periodically give a part of it to my friends #kefirsharing laughing

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