Showing posts with label Italy. Show all posts
Showing posts with label Italy. Show all posts
Showing posts with label Italy. Show all posts
Showing posts with label Italy. Show all posts

Torta al Limoncello With Homemade Limoncello#BundtBakers

For Bundt Bakers this month our host is Hosted by Patricia Pilar Ramirez Moreno, asked us to "Bake your favorite Italian dessert with us this month as a Bundt cake"
This cake was on my to do list for a long time, since Limoncello is not available here delayed making this. Incidentally while surfing the internet one day found a recipe of Homemade Limoncello, then researched this by seeing so many recipes on the net. At last made by own. The taste is so awesome, simply loved it, it taste exactly like the one I, enjoyed in Europe.
The Cake turned out so soft and spongy the Limoncello made it simply awesome.

Cup Measurement =250Ml
Ingredients
225 Grams Salted Butter
1 3/4 cups sugar
4 Large Eggs
2 Cups All Purpose Flour
1 Teaspoon Level Baking powder
½ Cup Limoncello - Homemade
A Zest Of One Lemon
1 Packet of Vanilla Sugar
For the Glaze
1 Cup Icing Sugar
1/8 Cup Limoncello

Method
Preheat the oven to 
180°C  and prepare the bundt pan by greasing it thoroughly.
Place the softened butter in a mixing bowl along with the sugar and blend until creamy. Add the eggs one at a time, beating the mixture well between each addition. 
Sieve the flour, salt and baking powder in a separate bowl.

Add the flour to the butter and sugar batter little by little, alternating with a little bit of the Limoncello at a time.

Mix in the lemon zest and vanilla sugar until well incorporated.
Pour into the bundt pan 
Bake for approximately 55 to 60 minutes or until a toothpick inserted in the center comes out clean.
Cool completely before removing from the pan.
Once the cake has cooled and is ready to be glazed, put the powdered sugar, Limoncello in a small bowl.
Stir vigorously until well incorporated and drizzle on top of bundt cake.
The glaze in this recipe is simply superb, it coats the outside of the cake nicely when it dries but still has delicious taste and a slight kick Limoncello.
My Notes
Add  a pinch of salt if your are using unsalted butter.
Labels :
Liqueur,Limoncello,Italian,Italy,International Cuisine,Bundt,Bundt Bakers,Homemade 
  • BabĂ  Napoletano al Rum Bundtlettes from Food Lust People Love
  • Frosted Tiramisu Bundt Cake from Making Miracles
  • Tiramisu Cake from A Day in the Life on the Farm
  • Torta al Limoncello With Homemade Limoncello from Sneha's Recipe
  • Torta Caprese al Limoncino from Patyco Candybar
  • Spumoni Bundt Cake from Palatable Pastime
  • BundtBakers

    #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.

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    Homemade Limoncello

    For past many months, wanted to make a Limoncello Cake, but could not since Limoncello isn't available here. With so many restrictions, virus spreading even more as days go by, things are difficult to get. While surfing the internet one day found a recipe of Homemade Limoncello, then researched this by seeing so many recipes on the net. At last made by own. The taste is so awesome, simply loved it, it taste exactly like the one I, enjoyed in Europe.
    I, love this Homemade Limoncello! I kept the Lemon zest to age longer - for 3 weeks and then once the simple syrup was added another 3 weeks. Still did not strain the whole content, want it more flavor of lemon so will keep it for another 1- 2 weeks or so. Used only how much I wanted for this bundt cake - Torta al Limoncello With Homemade Limoncello.
    Will make more Limoncello for Christmas, as soon as I, am able to get good quality Vodka. Had only 400Ml vodka in the house, so made it with that, but added 6 Lemon's zest ( I peeled them with a peeler), here we get medium size lemons/ not Meyer lemons in this season, but , if you happen to get big ones or Meyer lemons, add according to your taste. I feel the more the lemon zest the better the taste. Love the golden/ lemon hue this Limoncello has.

    Ingredients
    6 Lemons
    400 Ml Vodka
    For the Simple Syrup
    ¼ Cup White Sugar
    ½ Cup Water

    Method
    Zest the lemons ( I used the peeler to peel the lemons) and place it into a large glass bottle or jar. Pour in vodka. Cover and let infuse for 2- 3 weeks, at room temperature.
    After three weeks, combine sugar and water in a medium saucepan. Bring to a boil, let is simmer for 2 minutes. Cool till it comes to room temperature.
    Stir this syrup in Limoncello bottle. Seal the bottle with a cork. Let mixture age for another 2 - 3 weeks at room temperature. 
    Decant/strain into glass bottle and seal the bottle with a cork.
    See the beautiful color of this Homemade Limoncello has!!
    When you want to enjoy this drink. Place bottled liqueur into the freezer. When icy cold, serve in chilled vodka glasses or shot glasses.
    My Notes
    Don’t toss the peels. I let them dry for an hour on a dry clean cloth, then roll them in caster sugar. You can use them for decoration. I pulsed them in my small grinder jar and have ready made lemon zest in a freezer. Do give this a try! You will love this flavor filled zest.

    Labels: Homemade,  Cocktail, International Cuisine, Italy, Vodka, Lemon, Limoncello, Liqueur

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    Baked Beans Bruschetta

    A simple bruschetta recipe with baked beans served on  slices of French or Italian bread.  This   Italian appetizer / breakfast bruschetta is pronounced  as“brusketta”.  As such there is no specific recipe for  making this,  you can make your own version with leftovers  too.  This was our cheesy, filling, quick morning breakfast.
    Ingredients
    1 French Loaf - cut into 1-inch thick slices
    1 Cup Baked Beans
    1 Small Onion - chopped
    1 Small Green Bell pepper / Capsicum - chopped
    1 Teaspoon Heaped Italian seasoning
    Grated processed or Cheddar cheese as required
    1 Tablespoon Chopped Coriander Leaves
    Salt to taste
    1 Teaspoon Oil


    Method
    Preheat oven at , 200°C.
    In pan heat the onion saute the onions till soft and translucent add the bell pepper and baked bean, with the Italian seasoning and saute for a minute.  Taste for salt add if necesary,  take off flame and cool it a little.
    Arrange the slices of the bread on a lined baking tray. Spread the baked  bean mixture on each slices equally and the  grated  cheese on all and sprinkle  a dash of Italian seasoning.
    Grill all the slices in a tray for 5 minutes on grill mode in preheated oven at 200 degree Celsius  or till the cheese melts.
    Ta..da..  breakfast is  ready .
    You might also like to look at this recipe
    Cheesy Bruschetta

    Labels: Breakfast, Appetizer, Kids delight, Baked, 
    French Loaf,  Bruschetta, Baked Beans, Italian seasonings, Italy, International Cuisine

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    Baked Mixed Veg Pasta#BakingBloggers

    Carried this Baked Mixed Veg Pasta for a party with my vegetarian friends.

    Have used two sauces,Homemade Pasta Sauce and Cheesy Bechamel sauce to make this.

    Ingredients 

    250 Grams  Pasta -  used Macaroni
    1 Cup Pasta Sauce - Homemade
    2 Cups Thick Bechamel sauce
    1 Teaspoon Italian Seasonings
    100 Grams Cheddar Cheese
    100 Grams Mozzarella Cheese
    For Assembling the Pasta  

    Coloured Capsicum - diced
    2 Tablespoons Boiled Sweet Corn
    1 Tablespoon Italian Seasonings
    For the Sauted Veggies  

    150 Grams Mixed Vegetables - I used frozen
    1 Green Capsicum - chopped
    1/4 Cup Sweet Corn - boiled
    3 Baby Corns - chopped
    1 Medium Onion - finely chopped
    1/2 Teaspoon Pepper powder
    1/2 Teaspoon Chilly flakes
    1/2 Teaspoon Italian Seasonings
    1/2 Teaspoon Fresh Thyme
    2 Big Cloves Garlic - finely chopped
    Salt to taste
    1 Tablespoon Oil
    1 Tablespoon Butter

    Method
    Boil the  pasta as per the package instructions till al dente. Keep aside.

    In a pan heat the Bechamel sauce , add 2 to 3 tablespoon of cheese ( both cheddar and mozzarella ) and Italian Seasonings, mix well till cheese is melted. Take off flame,  add in the pasta and toss it well till pasta is coated. Keep aside

    For the Veggies 
    In a pan heat oil and butter add the garlic and saute till the it releases an aroma, then add the onion and saute till translucent. Add the mixed veggie and saute on high flame for a two minutes, now add all the spices and herbs mix well and cover and cook till veggies are nearly done. Now add the sweet corn, baby corn and capsicum, salt to taste and mix well again cover and saute on medium high flame for 3 - 4 minutes. Take off flame and cool it,  veggies are done.
    In the prepared veggies add the pasta sauce and mix well, keep aside.

    To assemble the Pasta.
    Grease a 8 or 9 inch round Pyrex dish with butter. 

    Arrange 1/2 of pasta. 
    Sprinkle 2 to 3 tablespoons of the cheese
     Then spread all of the veggie filling and press it well, 
    Add the remaining pasta
     Sprinkle all off the remaining cheese, garnish with coloured capsicum, sweet corn,   sprinkle a little Italian Seasonings.
     Dot it with butter and spread all of the remaining cheese. 
    Cover this with a foil and bake for 20 to 25 minutes in preheated oven at 200 degrees. 
    After 20 minutes remove the foil and broil it for 5 minutes till the top is browned a little. 
    Cool it slightly and Enjoy...
    Check here for Pasta Sauce - Homemade and for Bechamel sauce
    Labels :Pasta & Noodles, Vegetarian, Mixed Vegetable, Baking Bloggers, Baked, Italy, Italian seasoning, Italian, Cheddar Cheese, Mozzarella Cheese
    Baking Bloggers
    Baking with Spring Vegetables
    Baked Mixed Veg Pasta by Sneha's Recipe
    Baked Romaine Lettuce Chips by Our Good Life
    Chicken and Asparagus Pasta Bake by Palatable Pastime
    Rhabarberkuchen - German Rhubarb Cake by Pandemonium Noshery
    Roasted Asparagus with Shaved Fennel by Culinary Adventures with Camilla
    Roasted Radish Tart by Sid's Sea Palm Cooking
    Roasted Spring Vegetable Farro Salad by Caroline's Cooking
    Roasted Veggie Cobb Salad by Cookaholic Wife
    Spring Vegetable Gratin by A Day in the Life on the Farm
    Sweet Onion Galette with Parmesan and Mascarpone by Karen's Kitchen Stories

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    Italian Tomato Bread Soup#Soupswappers

    This soup is perfect to use over ripe tomatoes and stale bread.  It's a  thick and filling soup. I added a few cherry tomatoes to  the soup and it gave nice flavor and garnish to the soup. This is perfect for filling  meal.

    Makes 2 Servings
    Ingredients 

    1 Big Slice of Bread
    2 Ripe Tomatoes - chopped
    1 Onion - chopped

    3 Cloves Garlic - chopped
    1 Teaspoon Oil
    1/2 Teaspoon 
    Mixed Italian seasoning
    1/4 Teaspoon Black 
    Pepper powder
    1 Veg Soup Seasoning
    1 Stick Celery with  leaves - chopped
    Water as required
    4 - 5 Cherry tomatoes -  slice in two
    A Few Basil Leaves
    Method

    Heat oil in a pan, Add garlic fry till starts to change color.
    Add onion and fry till it just starts to turn golden.
    Add tomatoes and  cook till  the tomato is mushy.
     Now ad the celery, Italian seasonings, pepper powder. Add `1/2 cup water, cover and cook for 2 -3  minutes. 
    Add the bread and again add 1/2 cup water and cook for another 2 minutes. 
     Take  it off  flame and let it cool down. Blend to smooth paste.
    In the same  pan and add blended paste, water as required, and bring it to a boil.  Switch it off flame. 
    Now add the  cherry tomatoes. 
    Garnish with chopped scallion greens and  basil leaves.
     Serve hot
    Labels:  Soup, Italian, Italy, Italian seasoning, Bread, Tomato, Cherry Tomatoes, Soup Swappers, Healthy Dinners,Vegan

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    Creamy Italian Dressing With Mayo & Red Wine Vinegar#Improv

    This Italian Dressing is so creamy and luscious! It's very easy to prepare, as all you need to do is whisk all the ingredients in a bowl till smooth! Store it in an airtight jar in the refrigerator, where it will stay good for 5 days to a week.
    Ingredients
    2 - 3 Tablespoons Red Wine Vinegar
    ¼ Cup Mayonnaise - use store bought
    1 Tablespoon Extra Virgin Olive Oil
    1 Tablespoon Sour Cream
    ¼ Teaspoon Italian Seasoning Mix - powdered
    ¼ Teaspoon Garlic powder or 1 Clove Garlic - minced
    ¼ Teaspoon Sea Salt or to taste
    1 Teaspoon Finely Chopped Parsley
    A Dash of Fresh Herbs Oregano, Rosemary and Chives - finely chopped
    Method

    In a bowl add all the ingredients and whisk it well till creamy. Taste for salt and seasonings. Now add the fresh herbs and parsley. Keep this in the refrigerator and serve cold.
    It's mouth-watering, tasty, the red wine vinegar with fresh herbs gives a exquisite touch  and takes this dressing to another level altogether. 

    Used this to serve Heart Salmon Cakes For A Romantic Meal 
    Do check on other recipes that I used this dressing for.

    Labels : Mayonnaise, Red Wine Vinegar, Italian seasoning, Fresh Herbs, Chutneys & Dips, Italian, Italy, Improv Cooking Challenge
    Check out what the other bloggers have made!

    Improv Cooking Challenge: February 2019

    Ingredients: Wine and Italian Seasoning

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