Nuovo blog // New blog

I just moved to my new blog here:
blog.sabrinagiacometti.com/


Ciao.

Crema di cavolfiore

I got the idea for this creamy soup last week when watching the program ”Master Chef Australia” on TV. I made some changes to the original recipe and the result was so good… creamy and smooth! I will have to make this again and again.

CREAMY CAULIFLOWER SOUP

Ingredients: 1 cauliflower, ¼ onion, beef broth, extra-virgin olive oil, 3 Tbsp. cream, salt & pepper.

Take a large sauce pan and put some oil and chopped onion. Fry slowly for about 10 minutes until the onion gets golden color and has softened. Clean the cauliflower and cut it in small pieces. Put the cauliflower into the pan and fry for about 5 minutes, add the beef broth and cook slowly until the cauliflower is soft. Use a blender to make it smooth like a cream, put back to the heat and season with salt and pepper, add the cream and cook for 5 more minutes. The result should be a creamy soup, dense and smooth.

Serve warm with some extra-virgin olive oil on top.

Il mio ultimo raccolto di quest'anno

My first cherry tomato plant that I bought last May has been so prosperous... I got many small and sweet tomatoes. And in August, when I did not think I could get more... I got many. Here is how I found my little plant after summar holiday: it had grown a lot and become more vigorous and strong then ever and was blooming, in September! Yes, this year it has been one of the best autumn here in Stockholm... so warm and sunny and my little plant made more tomatoes... it is really a Swedish plant!

These green tomatoes in the photo are the last ones for this summer... they were so cute and I did not want to throw them immediately. I was thinking if I could make something but they were really not many... next time maybe I can make a green tomato jam.

Torta con i bianchi d'uovo

I have 7 egg whites and I did not know what to do with them... then I remembered about this cake that my mom makes when she has many egg whites... it is very soft and delicious. 

I used this recipe "Torta ai bianchi d'uovo di Agnese", it is very easy and perfect. On this link you can also find a table for making this cake with 1 to 10 eggs, all other ingredients are also updated depending of the number of eggs used.

The good part of this cake is that you can decide what flavour to give it... I chose lemon so I used lemon zest in the mixture.

CAKE with EGG WHITES

Ingredients: 7 egg whites, 245 g sugar,

133 g flour, 133 g butter, 1 lemon zest.

Whip the egg whites with the sugar untill

until hard peaks form. Add flour and

mix well. Melt butter and it has cool down,

add it to the egg mixture. Add the lemon

zest at the end. Cook the cake in haten oven

at 160C for about 50 minutes.

This cake is perfect for breakfast or for the afternoon tea!

Gnocchi di patate

I love gnocchi! In North of Italy, where I come from, potatoes gnocchi are a typical dish.

I seen making gnocchi at home and I have partecipated in making gnocchi since I was a little girl, it is one of those things you do not make yourself but the whole family participate... working in a chain... and having fun.

I remember my grandma was making the gnocchi dough, my aunt was making long small salami, then cutting them in small pieces. My mom, my dad and I (and my brothers and counsins) were helping rolling gnocchi on the back of a Parmigiano grater och a fork, as I did in this case.

And we were then moving the gnocchi onto a clean kitchen towel, all in line, ready to be boiled. It was a lot of fun and one of those memory I will never forget.

Still now when I go home and my mom makes gnocchi, we all help.

Here is the recipe...

POTATOES GNOCCHI
Ingredients (for 4 people): 500 g potatoes, salt, 1 egg,
3 Tbsp flour (or as more if you need).

Boil the potatoes with the skin on. When they are cooked,
take the skin of and press them with a potato press.
Mix with 1 egg, salt and some flour (not too much, you
do not want the gnocchi to taste flour). Make gnocchi and
cook them in salted boiling water until they come up to
the surface, then you can take them out of the water.

When we make gnocchi in my family we also make a very good meat ragù, it is a classic, as "nonna" used to make it. But I also like gnocchi with butter and salvia... just delicious!

Crostata di mele svedese

On Wednesday I made this applepie... a typical Swedish applepie with cinnamon. I was surprised of the result, the pie was delicious and I am not sure why. I think it was the type of apple I used.

I bought the Swedish apple "alice" (Wikipedia: apple Alice), it is a little apple of red and yellow color with white flesh and a very nice flower parfume, the fruit is very sweet and taste delicious. I do not know why but I have never used this apple in baking... what a nice surprice.

Here is the recipe:

SWEDISH APPLEPIE

Ingredients for the pie dough: 300 g flour, 150 g butter, 100 g sugar, 1 egg and 1 pinch of salt.

Ingredients for the filling: 4 apples "alice", 1 Tbsp sugar and 1 tsp cinnamon.

Mix flour and butter with your hands and make crumbs, add sugar, egg and salt. Mix and work a little bit, let it rest 20 minutes. Rool the dough out and cover a form of 24 cm diameter.

Wash the apples, take the skin off and cut them in small slices. Add the sugar and the cinnamon, mix well and fill the pie. Bake in warm oven at 180C for 40 min.

I have to go out now and buy more apples... I want to make another pie.

Uovo in camicia

It might be strange but this is the first time I have tryed to make poached egg... it was not difficult but it took me three eggs to have one perfect poached egg. It was delicious, perfectly soft in the middle.

Here is how I did... 

I put water with some vinegar in a pot and brought it to boil, lowered the heat and let it boil slowly. I cracked an egg in a plate. I spinned the boiling water before dropping the egg.

I carefully dropped the egg into the center of the whirlpool and cooked for 3 minutes.

I remove the poached egg with a spoon and put it in a pot with cold water for few minutes to stop the egg from continueing to cook.

Here is my little cherry tomato plant... incredible but after summer, and after I picked all the tomatoes, it continued to grow and made new leaves and flowers. It started blooming again at the end of August and now it is full of small tomatoes again;) This plant is definitely Swedish... it likes the cold Swedish summer.

Let's see if the tomatoes will turn red, I am not sure it will happen because it is already Autumn here in Stockholm and it is quite cold... 14-16 degrees and it is raining a lot. For the moment my cherry tomato plant is still on the balcony.

BUT let's see, I will let you know in the next post.