Italian Recipes - Home Cooking Adventure

Easy No-Knead Focaccia

Ella - Home Cooking Adventure — Tue, 24 Sep 2024 13:22:13 +0000

This Easy No-Knead Focaccia is a simple, yet flavorful bread that requires minimal effort and delivers excellent results. This recipe is perfect for beginners or anyone looking for a hands-off baking experience.

The dough is made from just a few basic ingredients: flour, water, yeast, salt, and olive oil. Instead of kneading, the dough undergoes a slow fermentation process, which allows the gluten to develop naturally over time. This method will result in a soft, airy, and chewy texture, with a slightly crispy crust.

I topped this focaccia with olive oil, cherry tomatoes, red onion, fresh rosemary and flaky sea salt. Feel free to experiment with other toppings like olives, garlic, or different herbs to make it your own!

Bake until golden brown, and you’ll have a delicious, homemade focaccia that pairs perfectly with soups, salads, or as a base for sandwiches. It’s a fuss-free, crowd-pleasing bread, perfect for any occasion.

How to make no-knead focaccia

Begin by activating the yeast in a large bowl with 2 tablespoons of lukewarm water. After 5 minutes, mix in the flour, salt, 1 ⅔ cups (400 ml) of room-temperature water, and 2 tablespoons of olive oil. Gently stir until everything is well combined. The dough will be wet and sticky at this stage. Cover the bowl tightly with plastic wrap to prevent the dough from drying out, and let it rest for 30 minutes.

Perform three sets of stretch and folds at 30-minute intervals. Wet your hands, stretch the dough upward, fold it toward the center, and rotate the bowl 90 degrees. Repeat this process for all four sides.

If you’d like, you can also incorporate the coil fold technique. With wet hands, gently lift the dough from the center and let the ends fold under themselves as the dough coils. Turn the bowl 90 degrees and repeat. This technique adds structure without overhandling the dough.

After the third set, lightly oil the dough, cover, and refrigerate for 12 hours or up to 2 days.

How to bake the focaccia

When ready, grease a 9×13 inch (23-x33cm) pan with olive oil, transfer the dough into it, and let it relax for 5 minutes. Gently stretch the dough towards the edges of the pan. Cover and let it rise at room temperature for 2-3 hours until puffy.

Preheat the oven to 425°F (220°C). Drizzle olive oil over the dough, dimple the surface with your fingertips. The dimples will help trap the oil and any toppings you add. Now, add your favorite toppings like cherry tomatoes, red onion, rosemary, and flaky sea salt. Bake for 25 minutes until golden and crispy. Once baked, allow the focaccia to cool in the pan for 5 minutes before carefully transferring it to a wire rack to cool completely.

Hope you will try it out and enjoy your homemade focaccia! If you do, don’t forget to share the photos with me on Instagram. Would love to see how it turns out for you.

Other bread recipes you may like to try

These Twisted Cheese Bagels are a perfect blend of crispy, golden crust and soft, chewy interior, packed with rich, flavorful cheese. These bagels make a delicious treat for any occasion with their flaky texture and savory twist.

Our Homemade Breadsticks are a simple, classic snack perfect for any occasion. Made with bread flour, olive oil, and a blend of herbs and spices, they’re easy to make and always a crowd-pleaser with their crispy exterior and soft, flavorful center.

This Easy Sandwich Bread is a beginner-friendly recipe that offers homemade freshness with minimal effort. Its soft, tender crumb makes it perfect for crafting all kinds of sandwiches, without the need for complicated steps.

For more bread ideas check our full collection of Bread Recipes. If you like sweet bread recipes check our collection of 25 Sweet Bread Recipes.

Easy No-Knead Focaccia

This Easy No-Knead Focaccia is a simple, yet flavorful bread that requires minimal effort and delivers excellent results. This recipe is perfect for beginners or anyone looking for a hands-off baking experience.

Course Bread

Cuisine European

Keyword Italian focaccia, no-knead focaccia

Prep Time 10

Cook Time 25

Resting Time 14

Total Time 12 35

Servings servings

Calories 289kcal

Equipment

Ingredients

4 cups (500g) bread flour or all-purpose flour
1 tsp (4g) active dry yeast
2 tbsp (30ml) water to activate the yeast
2 tsp (10g) salt
2 tbsp (30g) olive oil
1 ⅔ cup (400ml) water

Instructions

Prepare the dough.

In a large bowl, add the active dry yeast and 2 tablespoons of lukewarm water. Let it rest for 5 minutes to activate the yeast.
Add the flour, salt, 1 ⅔ cups (400 ml) water, and 2 tablespoons of olive oil. Mix with a spatula until everything is well combined.
Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
After 30 minutes, perform the first set of stretch and folds.
Wet your hands to prevent sticking. Grab one side of the dough, gently stretch it upward, then fold it over toward the center. Rotate the bowl 90 degrees and repeat the process on the next side. Continue this for all four sides of the dough. (you’ll make a total of 4 stretches and folds)
Let the dough rest for another 30 minutes.
Repeat the stretch and fold process two more times at 30-minute intervals, for a total of 3 sets.
Alternatively, after the first round of stretch and folds, you can use the coil fold technique: Wet your hands, gently lift the dough from the middle, and let the ends fold under themselves as the dough coils into the bowl. Turn the bowl 90 degrees and repeat the same motion. This technique adds structure to the dough without overhandling it.
After the final set of folds (either stretch and fold or coil fold), spray the dough lightly with oil to keep it from drying out.
Cover the bowl with plastic wrap and refrigerate for at least 12 hours up to 2 days.

How to bake the focaccia.

Grease a 9×13 inch (23x33cm) pan generously with olive oil to prevent sticking and add flavor.
Carefully turn the dough out into the prepared pan. Gently shape it into a rough rectangle without pressing too hard to preserve the dough’s airiness. Let it rest in the pan for 5 minutes, allowing it to relax.
After resting, use your oiled fingers to gently stretch the dough towards the edges of the pan. Work from the center outward, being careful not to deflate the dough. If the dough resists stretching, let it rest for a few more minutes and try again.
Once the dough is spread to the edges, cover the pan with a clean kitchen towel or plastic wrap. Let it rest at room temperature for 2 to 3 hours, allowing it to rise and fill the pan. The dough should become puffy and soft during this time.
Preheat the oven to 425°F (220°C).
Drizzle olive oil over the surface of the dough.
Using your fingertips, press into the dough to create dimples all over the surface.
Now, add your favorite toppings. In this case, top the dough with halved cherry tomatoes, slices of red onion, fresh rosemary sprigs, and a sprinkle of flaky sea salt.
Bake the focaccia for about 25 minutes until golden brown and crispy around the edges.
Optional: After baking, drizzle a little more olive oil over the focaccia for extra richness and shine.
Allow the focaccia to cool in the pan for 5 minutes before carefully transferring it to a wire rack to cool completely. This ensures the bottom stays crisp and doesn’t become soggy.

Video

Nutrition

The post Easy No-Knead Focaccia appeared first on Home Cooking Adventure.

Caramel Panna Cotta

Ella - Home Cooking Adventure — Fri, 19 Jul 2024 10:04:34 +0000

This Caramel Panna Cotta is a sophisticated and delicate Italian dessert that combines the creamy elegance of panna cotta with the rich, deep flavor of caramel. It is a delectable finish to any meal, whether it’s a casual dinner or a special occasion.

This eggless and gluten-free treat begins with a simple caramel made from sugar and water, which is carefully cooked until it reaches a golden amber hue. The caramel coats the bottom and sides of the ramekins, creating a beautiful, glossy layer that will crown the dessert when inverted.

The vanilla panna cotta mixture is poured over the set caramel in the ramekins. After chilling for several hours, the panna cotta firms up to a perfectly silky texture.

When ready to serve, invert the ramekins onto plates, revealing the delightful caramel layer now sitting atop the panna cotta. This dessert is not only delicious but also looks beautiful, especially when garnished with fresh berries and sprigs of rosemary or mint. The freshness of the berries and herbs adds a vibrant contrast to the rich, creamy caramel panna cotta.

How to make Caramel Panna Cotta

Begin by preparing the caramel. Place the sugar and water in a saucepan over medium-high heat, and cook without stirring until the sugar dissolves and takes on a caramel color. Immediately divide the caramel among 4 ramekins, each with a capacity of 4-5 oz (120-150ml). Rotate the ramekins to coat the bottoms and sides with the caramel, then set them aside.

Next, prepare the panna cotta. Dissolve the gelatin in 2 tablespoons of cold water and let it swell for 5 to 10 minutes. In a medium saucepan, bring the cream, milk, sugar, salt, and vanilla to a simmer over medium-low heat, ensuring it does not boil. Once the sugar has dissolved, remove the mixture from the heat and let it cool for 5 minutes before adding the bloomed gelatin. Stir until the gelatin has completely dissolved.

Evenly divide the panna cotta mixture into the caramel-coated ramekins. Refrigerate for at least 4 hours or overnight to allow the panna cotta to set.

When ready to serve, dip each ramekin into a bowl of hot water for about 30 seconds to loosen the caramel. Run a sharp knife around the edges of the panna cotta, then invert each ramekin onto a plate. Garnish with fresh berries and sprigs of fresh rosemary or mint.

Hope you will try this amazing Caramel Panna Cotta and enjoy this elegant and delightful dessert! If you do, make sure to share the photos with me on Instagram. Would love to see how this recipe turns out for you.

Other similar desserts you may like to try

If you love chocolate you may like to try this delightful Chocolate Panna Cotta made with silky smooth chocolate-infused cream. It is perfectly set and garnished with chocolate sauce and berries.

Try the delicate flavors of this Vanilla and Raspberry Panna Cotta, an elegant dessert featuring a vibrant raspberry panna cotta layer topped with a silky vanilla panna cotta.

This Strawberry Panna Cotta is an amazing dessert with a creamy vanilla panna cotta topped with a fresh, sweet strawberry sauce. It is a refreshing treat perfect for any occasion.

Caramel Panna Cotta

This Caramel Panna Cotta is a sophisticated and delicate , eggless and gluten-free Italian dessert that combines the creamy elegance of panna cotta with the rich, deep flavor of caramel. It is a delectable finish to any meal, whether it’s a casual dinner or a special occasion.

Course Dessert

Cuisine European, Italian

Keyword caramel, eggless, gluten-free, panna cotta

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 319kcal

Ingredients

For the caramel

1/2 cup (100g) sugar
2 tbsp (30ml) water

For the panna cotta

7 fl oz (200ml) milk
7 oz (200g) whipping cream
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) water , for soaking the gelatin
1/4 tsp (1g) salt
1/4 cup (50g) sugar
1 tsp (5g) vanilla extract

Instructions

Prepare the caramel.

Place the sugar and water in a saucepan over medium-high heat, and cook without stirring until the sugar dissolves and gets a caramel color.
Immediately, divide the caramel into 4 ramekins, each ramekin with a capacity of 4-5 oz (120-150ml).
Rotate the ramekins to coat the bottom and sides with the caramel.

Prepare the panna cotta.

Dissolve gelatin in 2 tablespoons of cold water and let it swell for 5 to 10 minutes.
In a medium saucepan bring the cream, milk, sugar, salt and vanilla to a simmer over medium-low heat (Do not boil). When the sugar has dissolved remove from heat. Let cool for 5 minutes before adding the bloomed gelatin.
Add gelatin to the milk mixture and stir until the gelatin has completely dissolved.
Divide the panna cotta mixture evenly into the ramekins.
Refrigerate for at least 4 hours or overnight to set.
When ready to serve, Dip each ramekin into a bowl of hot water for about 30 seconds, run a sharp knife around the edges and invert onto a plate.
Garnish with fresh berries and fresh rosemary or mint. Enjoy!

Video

Nutrition

The post Caramel Panna Cotta appeared first on Home Cooking Adventure.

Homemade Pesto

Ella - Home Cooking Adventure — Tue, 21 May 2024 06:42:15 +0000

This Homemade Pesto is a fresh and flavorful sauce made from simple ingredients. Originating from Italy, it combines fresh basil leaves, pine nuts, Parmesan cheese, garlic, and olive oil.

To make the best pesto, lighlty toast the pine nuts in a skillet or in the oven, to bring a rich, nutty flavor. Use fresh basil leaves and fresh garlic for a vibrant color and pungent aroma. Don’t skip the Parmesan cheese as this will add a sharp, tangy kick. Blend everything together with extra virgin olive oil to create a smooth, creamy sauce.

This versatile sauce can transform a basic pasta dish into something special. It’s also great as a spread on sandwiches or bruschetta, a dip for bread, or a topping for grilled meats and vegetables. It is also a great addition to savory bread appetizers or as a filling for meat roulade.

Each spoonful of homemade pesto bursts with the fresh, vibrant flavors of its ingredients, making it a delicious addition to many meals.

How to make pesto

Begin with heating a small skillet over medium-high heat. Add the pine nuts and toast until light brown. Let them cool slightly.

Next, in a food processor, add the pine nuts, garlic, lemon juice, salt, and pepper and process until well combined. Then, add the fresh basil leaves and process until combined.

Finally, add in the olive oil and Parmesan cheese and process again until the mixture is smooth and well combined.

I hope you’ll give this homemade pesto a try as it’s so much better than the store-bought ones. If you do, make sure to tag me on your Instagram posts, so I can see your amazing results. Enjoy!

Other dips you may like to try

For a refreshing dip try our Tzatziki Sauce, a dip made from yogurt, cucumber, garlic, and herbs. It is perfect for pairing with grilled meats, vegetables, or as a spread.

This Tirokafteri Dip, is another Greek recipe, a spicy cheese dip made from feta, roasted peppers, yogurt, and olive oil. This flavorful and creamy spread is perfect for pairing with bread, vegetables, or grilled meats.

Marinara sauce is a classic Italian tomato sauce made with tomatoes, garlic and herbs, a flavorful sauce perfect for dipping, pasta or pizza.

For more dips check out collection of 15 Easy Dip Recipes.

Homemade Pesto

This Homemade Pesto is a fresh and flavorful sauce made from simple ingredients. Originating from Italy, it combines fresh basil leaves, pine nuts, Parmesan cheese, garlic, and olive oil.

Course Side Dish

Cuisine Italian

Keyword basil, basil pesto, pesto, pine nuts

Servings cup

Calories 987kcal

Ingredients

2 cups (40g) fresh basil leaves
1 clove garlic
1 tbsp (15g) lemon juice
1/2 cup (75g) pine nuts , toasted
1/4 cup (25g) Parmesan , freshly grated
1/4 tsp (1g) salt
freshly ground black pepper
1/4 cup (60g) olive oil

Instructions

Heat a small skillet over medium-high heat. Add the pine nuts and toast until light brown. Let them cool slightly.
In a food processor, add the pine nuts, garlic, lemon juice, salt, and pepper.
Process until well combined.
Add the basil leaves.
Process until well combined.
Add in the olive oil and the Parmesan cheese.
Process again until combined and smooth.
Serve pesto with pasta, over sandwiches, on bruschetta, grilled meat or add it to salads.

Nutrition

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Strawberry Tiramisu

Ella - Home Cooking Adventure — Sat, 13 Apr 2024 14:48:52 +0000

Enjoy a delightful twist on the classic Italian dessert, tiramisu, with our Strawberry Tiramisu! Picture delicate ladyfinger biscuits soaked in fresh strawberry sauce and layered with a creamy mixture of Mascarpone cheese and whipped cream. It’s like a sweet, fluffy delight, melting in your mouth with each bite!

The strawberries not only infuse the dessert with their juicy sweetness but also lend a beautiful pink hue, making this Strawberry Tiramisu a visual delight as well. Topped with fresh strawberries, it’s a dessert that’s as stunning to look at as it is delightful to eat.

This recipe is incredibly simple to make and doesn’t contain any eggs or alcohol, making it suitable for everyone, including children, to enjoy this delightful treat.

Since it’s a no-bake dessert, it’s ideal for the summer months, perfect for any occasion, from elegant dinner parties to casual gatherings. If you’re a fan of traditional tiramisu and looking to try something new, this fruity twist on a beloved classic is sure to become a favorite.

How to make strawberry tiramisu

Start by lining the sides of an 8-inch (20 cm) square springform pan with acetate sheets. Simple pans can also be used. Prepare the ladyfingers for two layers, trimming them as needed to fit the pan perfectly.

How to prepare the strawberry sauce

Combine strawberries, sugar, lemon juice, and water in a saucepan. Bring the mixture to a boil, then let it simmer for 5-7 minutes. Once cooked, use a vertical blender to puree the sauce until smooth. Strain the sauce through a sieve to remove any seeds, then set it aside to cool completely.

How to prepare the mascarpone filling

For the mascarpone filling, in a large bowl, blend the Mascarpone cheese until smooth. Add powdered sugar and vanilla extract, mixing until well combined. Gradually add whipping cream and continue to mix until stiff peaks form.

How to assemble the strawberry tiramisu

Spread ⅓ cup (80g) of the strawberry sauce on the bottom of the prepared pan. Dip the ladyfingers into the remaining strawberry sauce and arrange them in a single layer in the pan.

Next, spread slightly less than half of the mascarpone mixture over the layer of ladyfingers, using an offset spatula to ensure an even spread. Dip the remaining ladyfingers into the strawberry sauce and arrange another layer on top of the mascarpone mixture.

Transfer the remaining mascarpone mixture into a piping bag fitted with an ½ inch (1cm) plain tip, and pipe it over the layer of ladyfingers.

Cover the pan and refrigerate the tiramisu for at least 4 hours, or preferably overnight, to allow the flavors to meld together.

Before serving, decorate the tiramisu with fresh strawberries. Remember to store any leftovers in the refrigerator to maintain freshness.

Hope you will try this refreshing Strawberry Tiramisu. If you do, don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy!

Other strawberry recipes you may like to try

This Strawberry Yogurt Mousse Cake is a heavenly dessert that mixes soft strawberry vanilla sponge cake with tangy strawberry yogurt mousse.

This Strawberry Lemon Layer Cake consists of four thin layers of vanilla lemon sponge cake filled with a generous amount of freshly made strawberry jam and with Mascarpone lemon frosting.

Try our delicate and refreshing Strawberry Swiss Roll, a dessert perfect for warm days of spring and summer.

Strawberry Tiramisu

Enjoy a delightful twist on the classic Italian dessert, tiramisu, with our Strawberry Tiramisu! Picture delicate ladyfinger biscuits soaked in fresh strawberry sauce and layered with a creamy mixture of mascarpone cheese and whipped cream.

Course Dessert

Cuisine Italian

Keyword egg-free, no-bake dessert, strawberry, Tiramisu

Prep Time 20

Cook Time 5

Total Time 25

Servings servings

Calories 538kcal

Ingredients

28 ladyfingers

Strawberry Sauce

14 oz (400g) fresh strawberries , hulled and cut into smaller pieces
1/3 cup (70g) sugar
2 tbsp (30ml) lemon juice
1/4 cup (60ml) water

Mascarpone Filling

1 pound (500g) Mascarpone cheese , room temperature
2/3 cup (80g) powdered sugar
2 tsp (10g) vanilla extract
1 ½ cups (360g) whipping cream (35% fat) , chilled

For Decoration

fresh strawberries

Instructions

Line the sides of an 8-inch (20 cm) square springform pan with acetate sheets.
Have the ladyfingers ready, trimming them as needed to fit the pan perfectly.

Prepare the strawberry sauce.

In a saucepan add the strawberries, sugar, lemon juice and water.
Bring to a boil and let it simmer for 5-7 minutes. Use a vertical blender to puree the sauce until smooth.
Sieve to remove seeds and set aside to cool completely.

Prepare the mascarpone filling.

In a large bowl mix Mascarpone cheese until smooth. Add powdered sugar and vanilla extract and mix to combine.
Add whipping cream and continue mixing until stiff peaks form.

Assemble the strawberry tiramisu.

Spread ⅓ cup (80g) of strawberry sauce on the bottom of the pan.
Dip ladyfingers in the remaining strawberry sauce and arrange in a single layer in the pan.
Spread a bit less than half of the Mascarpone mixture over the ladyfingers. Use an offset spatula to spread evenly.
Dip the remaining ladyfingers into the strawberry sauce and arrange another layer of ladyfingers on top of the Mascarpone mixture.
Transfer the Mascarpone mixture into a piping bag fitted with an ½ inch (1cm) plain tip and pipe the mixture on top of the ladyfingers.
Cover and refrigerate for at least 4 hours or overnight.
Decorate with fresh strawberries and enjoy. Keep the leftovers refrigerated.

Video

Nutrition

The post Strawberry Tiramisu appeared first on Home Cooking Adventure.

Tortellini Soup with Italian Sausage and Spinach

Ella - Home Cooking Adventure — Sat, 11 Nov 2023 16:20:49 +0000

This Tortellini Soup is a warm and comforting soup that combines the rich flavors of Italian sausage, tender tortellini, vibrant spinach, and succulent tomatoes. This hearty soup is a celebration of Italian cuisine, blending robust ingredients to create a symphony of taste and texture.

The star of this dish is the perfectly seasoned Italian sausage. As it cooks, it fills the broth with a rich taste. Tomatoes join the party, bringing sweetness that balances out the savory sausage. Whether chopped or pureed, they create a tasty base that complements the heartiness of the sausage.

The addition of tender tortellini takes this soup to the next level, offering delightful pockets of pasta filled with savory goodness. Each bite unveils a delightful combination of textures, as the pasta absorbs the savory broth while maintaining its distinct chewiness. It’s comfort in a spoonful.

The fresh spinach adds a pop of color and earthy goodness. It’s not just about flavor; it’s about making the soup wholesome and hearty.

Top it with a sprinkle of Parmesan and cheese toast, and there you have it – Tortellini Soup, a simple yet amazing dish, perfect for a cozy night in or sharing with friends.

How to make Tortellini Soup

The recipe for this soup is easy. Simply gather all the ingredients and in about 30 minutes you can have an amazing lunch or dinner.

Start by heating olive oil in a big pot on medium heat. Toss in chopped onions and cook until they’re soft, about 5 minutes. Add Italian sausage and cook until it’s no longer pink, around 4-5 minutes. While it cooks, break the meat into small pieces for that hearty feel.

Next, add carrots, celery, and garlic. Let them cook for an extra 5 minutes, stirring every now and then. Sprinkle in thyme, basil, and oregano to amp up the flavors.

Pour in vegetable stock, crushed tomatoes, salt, and pepper. Give it a good mix, turn up the heat until it boils, then reduce to a gentle simmer. Cover and let it cook for 15-20 minutes until the veggies are tender.

Toss in the cheese-filled tortellini and a bit of cream. Let them cook for another 7-10 minutes until the tortellini are just right.

Before serving, throw in some fresh spinach, give it a final stir, and turn off the heat.

Serve it up hot, topped with shavings of Parmesan, a bit of fresh basil, and those tasty cheese garlic toasts.

For the toasts, just slice a baguette, put the pieces on a baking sheet, drizzle or spray with olive oil, cover with grated cheese, and sprinkle with garlic powder and dried oregano. Bake at 400°F (200°C) for 5-7 minutes until the cheese melts.

Hope you will try and enjoy the warm soup. Everybody will be delighted for sure. If you do, share the photos with me on Instagram, would love to see how it turns out for you.

Other similar recipes you may like to try

Savor the warmth of our Minestrone Soup, a delightful mix of veggies, herbs, beans and pasta. A comforting bowl perfect for every occasion, especially during the cold season.

Explore the rich flavors of our Roasted Tomato and Red Pepper Soup, where savory tomatoes and vibrant peppers blend together creating a delicious, warm embrace in every spoonful.

Our Fish Fillet Soup is another comforting soup we highly recommend. Succulent fillets cooked in a savory broth create a seafood delight.

Tortellini Soup with Italian Sausage and Spinach

This Tortellini Soup is a warm and comforting soup that combines the rich flavors of Italian sausage, tender tortellini, vibrant spinach, and succulent tomatoes.

Course Main Course

Cuisine Italian

Keyword dinner, dinner recipes, Italian sausage, lunch recipes, soup, tortellini

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 666kcal

Ingredients

2 tbsp olive oil
1 pound (450g) Italian sausage , casings removed
1 medium onion , chopped
6 garlic cloves , minced
1 carrot , diced
2 celery sticks , chopped
2 cans (28oz – 800g) crushed tomatoes
1/2 tsp dried thyme
1/2 tsp dried oregano
1 tsp dried basil
1 tsp (5g) salt
1/4 tsp (1g) black pepper
4 cups (1liter) vegetable stock
9 oz (250g) tortellini , filled with cheese, ham or spinach (your choice)
1 cup (240g) cream
2 cups (40g) fresh baby spinach

For Garlic Cheese Toasts

1 baguette
1 cup (100g) cheddar cheese , grated
dried oregano
garlic powder
salt and pepper
olive oil

Instructions

Heat the olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes until softened.
Add the Italian sausage and cook until no longer pink, for about 4-5 minutes. Crumble the meat while cooking.
Add the carrot, celery and garlic and cook for 5 minutes more, stirring from time to time.
Stir in the thyme, basil and oregano.
Add the vegetable stock, crushed tomatoes, salt and pepper and stir. Bring to a boil then reduce heat to low. Cover and simmer for 15-20 minutes until the vegetables are tender.
Add the cheese tortellini and cream. Cook for 7-10 minutes more minutes or until the tortellini are tender.
Add the spinach, give them a stir and turn off the heat.
Serve immediately with Parmesan shavings, fresh basil and garlic cheese toasts.

How to prepare the garlic cheese toasts.

Cut the baguette into slices and place the slices on a parchment paper lined baking sheet.
Drizzle or spray each slice with olive oil. Spread grated cheese on top. Season with garlic powder and dried oregano. Sprinkle salt and pepper.
Bake at 400F (200C) oven for 5-7 minutes or until the cheese is melted.

Video

Notes

Tips for Making in Advance:

Refrigeration: After preparing the soup base, let it cool to room temperature before refrigerating. Store in an airtight container for up to 24 hours. Add the tortellini, cream and spinach when ready to serve.
Freezing: If you plan to keep it longer, consider freezing the soup without the tortellini, spinach and cream. Thaw in the refrigerator and add the tortellini, spinach and cream when ready to serve.

Nutrition

The post Tortellini Soup with Italian Sausage and Spinach appeared first on Home Cooking Adventure.

Sweet Potato Gnocchi – Garlic Butter Sage Fried Gnocchi

Ella - Home Cooking Adventure — Wed, 01 Nov 2023 15:00:00 +0000

These homemade Sweet Potato Gnocchi are a cozy twist on a classic favorite. Made from fresh, vibrant sweet potatoes, they offer a comforting and flavorful dining experience. Perfectly paired with a garlic butter sage sauce and Parmesan they make an unforgettable meal.

We start with fresh sweet potatoes, chosen for their natural sweetness and deep flavor. They’re mashed and mixed with egg and just enough flour to create a dough that’s soft and easy to shape.

After being cut into small pieces, our gnocchi take a quick dip in simmering water, turning into delicate clouds of goodness. But we don’t stop there. We give them a nice, crispy outside by cooking them in a hot pan with a little olive oil. This gives them a satisfying crunch that perfectly complements their soft insides.

The finishing touch is a blend of flavors. Butter, garlic and sage come together, creating a lovely, fragrant sauce that wraps around each gnocchi. These ingredients work together, making the sweet potato’s natural sweetness even better and filling the dish with a comforting warmth.

A sprinkle of freshly grated Parmesan cheese adds a savory touch that balances out the sweet potatoes. The result is a plate that looks and tastes amazing.

Whether you eat it on its own or with your favorite sauces, our tasty Homemade Sweet Potato Gnocchi is a great dish you can have for lunch or dinner.

How to make sweet potato gnocchi

First, heat up your oven to 375°F (190°C). Give your potatoes a good wash and poke them a few times with a fork all around. Then, place them on a baking sheet lined with parchment paper.

Let them bake for 45-60 minutes until a knife easily slides through. Once they’re done, allow them to cool a bit. Afterward, peel and mash them up well, using either a potato masher or a grater.

In a big bowl, mix together the mashed potatoes, egg, and flour until they stick together. Then, knead it all until you have a smooth, slightly sticky dough. Dust your hands and work surface with flour, and cut a piece of dough. Roll it into a rope about 3/4-inch (2cm ) thick, and cut it into 1/2-inch (1cm) pieces. Shape each gnocchi with a fork and place them on a parchment paper-lined baking sheet dusted with a little flour.

Give them a 15-20 minute rest before boiling. Bring a large pot of water to a boil, then lower the heat to a gentle simmer. Add the gnocchi in batches. When they float up to the surface, let them sit for another minute, then scoop them out with a slotted spoon and transfer to a large dish.

How to make Garlic Butter Sage Fried Gnocchi

For a mouthwatering garlic butter sage fried version, heat up 2 tablespoons of olive oil in a big frying pan. Toss in your boiled gnocchi (about 1 pound or 500g) and season with salt and pepper. Cook them up for around 5-6 minutes until they turn a beautiful golden brown. Transfer them in a bowl.

In the same pan, add the butter and let it melt over medium heat. Toss in the fresh sage leaves and let them cook for about 2 minutes. Add the garlic and cook for another minute. Pop the fried gnocchi back in the pan and give it a good mix. Sprinkle in some Parmesan cheese, a bit more salt and pepper, and stir it all together.

Finish off your dish with some Parmesan shavings and fresh sage leaves. Savor and enjoy the dish while still warm. Hope you will try it out, and if you do, don’t forget to share the photos with me on Instagram. Enjoy!

Other sweet potato recipes you may like to try

This Skillet Sweet Potato Bread with Pecan Cranberry Cheese Dip is one of the most impressive and delightful dishes you can prepare for holiday gatherings.

This Sweet Potato Soufflé is one of the most comforting side dishes perfect for any season. With a crispy top and a light and fluffy interior, this flavorful souffle is best served hot right out of the oven.

These Stuffed Sweet Potatoes are the perfect combination of sweet and savory and are sure to be a hit with your guests.

Sweet Potato Gnocchi – Garlic Butter Sage Fried Gnocchi

Course dinner, lunch, Main Course

Cuisine Italian

Keyword butter, garlic, gnocchi, Parmesan, sage, sweet potatoes

Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Calories 504kcal

Ingredients

For Homemade Gnocchi – makes 2 pounds (1kg) gnocchi

2 pounds (1kg) sweet potatoes
1 egg
2 cups (250g) all-purpose flour , use up to 2 1/2 cups (310g) flour if the dough is too sticky

For Garlic Butter Sage Fried Gnocchi – for 1 pound (500g) gnocchi – for 3-4 servings

1 pound (500g) boiled gnocchi
2 tbsp tbsp (30g) olive oil
4 tbsp (56g) unsalted butter
salt
freshly ground black pepper
3 cloves garlic , minced
4 fresh sage leaves , or more if desired
1/2 cup (50g) Parmesan cheese , grated

Instructions

Prepare the sweet potato gnocchi.

Preheat the oven to 375°F (190°C).
Wash the potatoes and prick them with a fork several times on all sides. Place on a parchment paper baking sheet.
Bake for 45-60 minutes, or until tender when pierced with a knife.
You can also consider microwaving or boiling the sweet potatoes.
Let cool slightly.
Peel them and mash them well, using a potato masher or even a grater.
In a large bowl mix the mashed potatoes with egg and flour until they bind together. Knead until a smooth, sticky dough is formed.
Dust the hands and working surface with flour and cut a piece of dough.
Roll into a rope of 3/4-inch (2cm) thickness. Cut the rope into 1/2-inch (1cm) pieces. Shape each gnocchi with a fork.
Transfer the gnocchi onto a floured parchment paper-lined baking sheet.
Continue with the rest of the dough.
Let the rest for 15-20 minutes before boiling them.
Bring a large pot of water to boil then reduce the heat to a low simmer. Add the gnocchi into the hot water and cook in batches. Let the gnocchi boil until they rise to the surface of the water. Let them boil on the surface another minute and they are done. Remove the gnocchi with a perforated spoon and transfer them to a large dish.

How to prepare the garlic butter sage fried gnocchi. (1 pound-500g gnocchi)

Heat 2 tablespoons of olive oil in a large frying pan.
Add 1 pound (500g) boiled gnocchi into the pan. Season with salt and pepper. Cook for about 5-6 minutes until golden brown.
Transfer the gnocchi to a bowl.
In the same pan add the butter and let it melt over medium heat. Add the fresh sage leaves and let them cook for about 2 minutes.
Add the garlic and cook for 1 minute more.
Add the fried gnocchi back to the pan and give them a stir.
Add the Parmesan cheese, more salt and pepper and stir to combine.
Top the dish with Parmesan shavings and fresh sage leaves. Enjoy!

Video

Notes

If you want to freeze gnocchi you must freeze them uncooked. Put the gnocchi in one layer on a baking tray and place in the freezer. Freeze for about 2-3 hrs. Remove and put the gnocchi in freezer bags. Store in the freezer until ready to cook. Frozen gnocchi must be cooked directly in hot boiling water.

Nutrition

The post Sweet Potato Gnocchi – Garlic Butter Sage Fried Gnocchi appeared first on Home Cooking Adventure.

Chicken Alfredo Pasta

Ella - Home Cooking Adventure — Sat, 05 Aug 2023 13:25:43 +0000

This Chicken Alfredo Pasta is a rich and comforting dish, a classic Italian-American dish that is sure to please everybody with its creamy texture and delightful combination of tender chicken and fettuccine pasta. This delicious dish combines a creamy Alfredo sauce made from butter, cream, and Parmesan cheese with perfectly cooked fettuccine pasta. The chicken adds a tasty meaty flavor that goes really well with the creamy sauce.

What’s great about this version is the fettuccine pasta, which soaks up the sauce really well. The fettuccine’s texture offers a slight chewiness, providing a delightful contrast to the smoothness of the sauce and chicken. So, every bite you take is full of flavor!

Chicken Alfredo Pasta is perfect for family dinners or when you want to impress your friends. It’s a fancy dish, but it’s actually very easy to make. Everyone will love it for sure!

Whether you eat it on its own or with a simple salad and a glass of wine, this dish will make you feel warm and happy. So, if you’re in the mood for something special and tasty, try this Chicken Alfredo Pasta with fettuccine. You won’t be disappointed!

How to make Chicken Alfredo Pasta

Start by preparing the pasta. Cook it in salted water following the package instructions until it’s al-dente. Once ready, drain the pasta, but remember to save a cup of pasta water for later use.

Next, it’s time to prepare the chicken. Take the chicken breast and pound it to an even thickness of about ½-inch (1cm). Season both sides of the chicken with garlic powder, salt, and pepper. Heat a little oil in a skillet over medium-high heat, and add the seasoned chicken. Cook it for around 4-6 minutes on each side until it turns a golden brown and check if it’s thoroughly cooked. Let it rest for about 5 minutes while you prepare the sauce.

Now, prepare the Alfredo sauce. In the same skillet, melt two tablespoons of butter over medium heat and add the garlic. After a few seconds, while scraping the skillet’s bottom, pour in the cream and add dried basil and oregano. Allow the mixture to simmer for approximately 2 minutes. Remove the skillet from the heat and add grated Parmesan cheese, salt, and pepper. Stir until the cheese is completely melted.

Add the cooked fettuccine pasta directly into the sauce and toss it all together to coat the noodles evenly. If needed, add the reserved pasta water gradually until you achieve your desired consistency for the sauce.

To finish off, cut the cooked chicken into slices and arrange them beautifully on top of the pasta. Sprinkle some more grated Parmesan and add fresh parsley for an extra burst of flavor and color.

Now, the moment you’ve been waiting for – enjoy your Chicken Alfredo Pasta immediately! Savor the creamy goodness and the delightful combination of flavors.

Hope you will try this easy recipe and make sure to share the photos with me on Instagram if you do.

Other pasta recipes you may like to try

This Chicken Caesar Pasta Salad is a delectable fusion of classic Caesar salad and savory chicken pasta, creating a mouthwatering dish that tantalizes both pasta and salad lovers. It combines the rich flavors of chicken, al dente pasta, crisp lettuce, golden bread croutons and a creamy Caesar dressing,

These Easy Three Cheese Stuffed Shells are a great choice for family or entertaining guests, and they always make an impressive presentation. They are perfect for those days when you want to whip up a delicious and easy meal that everyone will love.

This Broccoli and Prosciutto Pasta recipe is easy and quick, it takes no more than 15 minutes to prepare and is really delicious and healthy. It can make a perfect lunch or dinner for all the family.

Chicken Alfredo Pasta

This Chicken Alfredo Pasta is a rich and comforting dish, a classic Italian-American dish that promises to satisfy your taste buds with its creamy texture and delightful combination of tender chicken and fettuccine pasta.

Course Main Course, Pasta

Cuisine American, Italian

Keyword alfredo sauce, chicken, pasta recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 673kcal

Ingredients

9 oz (250g) Fettuccine pasta

For the Chicken

1 tbsp (14g) olive oil
1 pound (450g) chicken breasts , skinless, boneless
garlic powder
salt
freshly ground black pepper

Alfredo Sauce

2 tbsp (30g) butter
1 garlic clove , minced
1 cup (240g) cooking cream
1 tsp dried oregano
1 tsp dried basil
1/2 cup (50g) Parmesan cheese , finely grated
salt and pepper to taste

For Sprinkling on Top

Instructions

Prepare the pasta.

Cook the pasta in salted water until al-dente according to package instructions. Drain the pasta and reserve a cup of pasta water for later use.

Prepare the chicken.

Pound the chicken breast to about ½-inch (1cm) even thickness. Season the chicken on both sides with garlic powder, salt and pepper.
Heat 1 tablespoon of oil into a skillet over medium-high heat.
Add the chicken to the pan and cook for about 4-6 minutes. Flip the chicken and cook for another 4-6 minutes until golden brown. Check if the chicken is cooked through.
Set aside to rest for about 5 minutes until you prepare the sauce.

Prepare the Alfredo Sauce.

In the same skillet, over medium heat, melt two tablespoons of butter and add the garlic.
Cook for a few seconds, while scraping the bottom of the skillet.
Add the cream and dried basil and oregano.
Bring to a simmer and allow to cook for about 2 minutes.
Remove from the heat and add the grated Parmesan cheese, salt and pepper. Stir until the cheese is melted.
Add the fettuccine pasta over the sauce and toss to coat. Gradually add the pasta cooking water as needed to get the desired consistency.
Slice the chicken into slides and arrange on top of the pasta. Sprinkle some more grated Parmesan, olive oil and add fresh parsley.
Enjoy immediately!

Video

Nutrition

The post Chicken Alfredo Pasta appeared first on Home Cooking Adventure.

Easy Lemon Ricotta Cake

Ella - Home Cooking Adventure — Fri, 09 Jun 2023 09:08:38 +0000

This Easy Lemon Ricotta Cake is a delightful dessert that effortlessly combines the tangy flavor of lemons with the creamy richness of ricotta cheese. This simple yet impressive cake is an Italian-inspired dessert that is perfect for any occasion. Whether you’re hosting a dinner party or simply craving a sweet treat to enjoy with your afternoon tea, its tangy lemon flavor and creamy ricotta texture is sure to please.

The cake features a moist and tender crumb, thanks to the addition of creamy ricotta cheese in the batter. The ricotta not only adds a velvety texture but also lends a subtle richness that complements the bright and zesty lemon flavor. The combination of these two ingredients creates a harmonious balance that is sure to tantalize your taste buds. The cake is like a combination between a cheesecake and a sponge cake that simply melts in your mouth.

What makes this recipe truly irresistible is its simplicity. With just a handful of basic ingredients and straightforward instructions, even novice bakers can achieve incredible results. From start to finish, this cake can be whipped up in under an hour, making it an ideal choice for those times when you need a quick and impressive dessert.

How to make lemon ricotta cake

To prepare this easy lemon ricotta cake, begin by preheating your oven to 340F (170C). Next, lightly grease an 8-inch (20cm) springform pan, and ensure the bottom and sides are lined with parchment paper. It’s important that the sides are approximately 4 inches (10cm) in height to accommodate the cake mixture.

Now, separate the egg whites from the yolks. Take the yolks and whisk them together with ½ cup (100g) of sugar and the zest of two lemons. Add in the vanilla extract and freshly squeezed lemon juice, and mix everything together until well combined. Incorporate the flour and ricotta cheese into the mixture, ensuring they are thoroughly mixed.

In a separate bowl, sprinkle a pinch of salt over the egg whites. Begin whipping the whites until they become foamy, gradually adding ⅓ cup (70g) of sugar as you continue to mix. Keep whisking until soft peaks start to form.

Gently fold the whipped egg whites into the ricotta mixture, ensuring they are fully incorporated without overmixing. Pour the batter into the prepared pan, smoothing the top to create an even surface.

Place the pan in the preheated oven and bake for approximately 40-45 minutes, or until the cake turns a golden color. Once baked, allow the cake to cool completely.

Before serving, invert the cake onto a serving platter and add a dusting of powdered sugar to the top of the cake for an elegant touch. You can also decorate with lemon slices and halves of fresh strawberries if desired.

This Easy Lemon Ricotta Cake is a crowd-pleaser that will leave your guests craving more. Its light and refreshing flavors make it a perfect dessert for spring and summer, but it’s equally enjoyable all year round. So, go ahead and indulge in a slice of this delightful cake for a truly memorable dessert experience. If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you. Enjoy!

Other lemon recipes you may like to try

Indulge in a luscious, no-bake dessert featuring the perfect blend of creamy white chocolate, tangy lemon, and juicy blueberries with our No-Bake White Chocolate Blueberry Lemon Cheesecake.

This Lemon Meringue Tart combines a buttery, flaky crust with a smooth and zesty lemon filling, topped with a fluffy and toasted meringue. It’s the perfect balance of sweet and tart, creating a mouthwatering treat that will leave you craving more.

Indulge in the perfect harmony of flavors with our Blueberry Lemon Bundt Cake as sweet blueberries meet tangy lemon in this moist and tender bundt cake. With its beautiful golden crust and bursts of blueberry goodness, this cake is a delightful centerpiece for any gathering.

Easy Lemon Ricotta Cake

This Easy Lemon Ricotta Cake is a delightful dessert that effortlessly combines the tangy flavor of lemons with the creamy richness of ricotta cheese. This simple yet impressive cake is an Italian-inspired dessert that is perfect for any occasion. Whether you're hosting a dinner party or simply craving a sweet treat to enjoy with your afternoon tea, its tangy lemon flavor and creamy ricotta texture is sure to please.

Course Dessert

Cuisine Italian

Keyword easy dessert, lemon cake, ricotta, ricotta cake

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 204kcal

Ingredients

4 medium eggs , separated
1/2 cup (100g) sugar , for mixing with the yolks
Zest of two lemons
1 tsp (5g) vanilla extract
3 tbsp (45ml) lemon juice
2 cups (480g) Ricotta cheese
1 cup (125g) all-purpose flour
1/4 tsp (1g) salt
1/3 cup (70g) sugar , for whipping the egg whites

For Decoration

Instructions

Preheat the oven to 340F (170C). Lightly grease an 8-inch (20cm) springform pan and line the bottom and sides with parchment paper. The sides need to be about 4-inch (10 cm) in height.
Separate the egg whites from the yolks.
Whisk the yolks with ½ cup (100g) sugar and lemon zest. Add the vanilla extract and lemon juice and mix to combine.
Mix in the flour and ricotta cheese and mix until well combined.
Add salt over the whites and start whipping until foamy. Gradually add ⅓ cup (70g) sugar and continue mixing until soft peaks form.
Gently fold the whites into the ricotta mixture.
Pour the batter into the prepared pan and smooth the top.
Bake for 40-45 minutes until golden. Let it cool completely.
Before serving, invert the cake onto a serving platter.
Dust with powdered sugar and decorate with lemon slices and fresh strawberry halves. Enjoy!

Video

Nutrition

The post Easy Lemon Ricotta Cake appeared first on Home Cooking Adventure.

Vanilla and Raspberry Panna Cotta

Ella - Home Cooking Adventure — Wed, 12 Apr 2023 13:00:00 +0000

This Vanilla and Raspberry Panna Cotta is a decadent dessert that is sure to impress your guests. This elegant dessert features two layers of smooth and creamy panna cotta: a delicate vanilla layer and a tangy raspberry layer. It is not only visually appealing but also a delicious and refreshing treat perfect for spring and summer. This dessert is made using cannele silicone molds, which gives it a unique and elegant shape.

How to make layered vanilla and raspberry panna cotta

To make this delicious and beautiful panna cotta, you’ll need to start by preparing your equipment and ingredients. First, take out 12 cavity cannele silicone molds and spray them with flavorless oil to prevent sticking. Each cavity can hold about ⅓ cup (80ml) of the panna cotta mixture.

Next, you’ll need to prepare the vanilla panna cotta. Start by dissolving the gelatin in 2 tablespoons of cold water and letting it swell for 5 to 10 minutes. Meanwhile, heat the cream, milk, and sugar in a medium saucepan over medium-low heat, being careful not to let it boil. Once the sugar has dissolved, remove the pan from the heat and add vanilla extract. Let the mixture cool for 5 minutes before adding the swollen gelatin.

Stir the gelatin into the milk mixture until it has completely dissolved, and then divide the mixture evenly into the silicone molds. Refrigerate the molds for about 2-4 hours to set slightly.

While the vanilla layer is chilling, you can start on the raspberry panna cotta layer, which adds a burst of flavor and color to the dessert. Begin by preparing the raspberry sauce. Place raspberries, sugar, and lemon juice in a small saucepan and heat them over medium heat until they start to boil. Cook the mixture for about 3-5 minutes until it slightly thickens, then remove it from the heat and sieve to remove any seeds. To have more raspberry sauce for serving, you can double the recipe and use half for the panna cotta and the other half to drizzle on top when serving.

Next, dissolve the gelatin in 2 tablespoons of cold water and let it swell for 5 to 10 minutes. In another medium saucepan, heat the cream, milk, raspberry sauce, and sugar over medium-low heat, again being careful not to let it boil. Let the mixture cool for 5 minutes before adding the swollen gelatin, stirring until the gelatin has completely dissolved.

Once the vanilla layer has set slightly, pour the raspberry panna cotta mixture evenly over it. Refrigerate the molds again to set completely for at least 4 hours or overnight.

Before serving, unmold the panna cotta by gently loosening the edges and inverting them onto serving plates. You can serve them as is or with a drizzle of fresh raspberry sauce and some extra raspberries on top.

The finished dessert is a beautiful and delicious treat that is perfect for any occasion.

f you’re looking for a delicious and impressive dessert, I highly recommend trying this vanilla and raspberry panna cotta recipe. If you do, make sure to share the photos with me on Instagram. I love seeing how it turns out for you. Enjoy!

Other panna cotta recipes you may like to try

This Chocolate Panna Cotta is rich and creamy dessert that combines the smooth texture of classic panna cotta with the irresistible flavor of chocolate. Perfect for a special occasion or as a decadent treat any day of the week. This refreshing Strawberry Panna Cotta is elegant and delicate, a perfect dessert for spring and summer.

YOU MAY ALSO LIKE:
Raspberry Souffle
Vanilla and Chocolate Pudding
Creme Brulee

Vanilla and Raspberry Panna Cotta

This vanilla and raspberry panna cotta is a decadent dessert that is sure to impress your guests. This elegant dessert features two layers of smooth and creamy panna cotta: a delicate vanilla layer and a tangy raspberry layer. It is not only visually appealing but also a delicious and refreshing treat perfect for spring and summer. This dessert is made using cannele silicone molds, which gives it a unique and elegant shape.

Course Dessert

Cuisine Italian

Keyword panna cotta, raspberry, spring, summer

Prep Time 30

Cook Time 4

Total Time 34

Servings servings

Calories 154kcal

Ingredients

Vanilla Panna Cotta

7 fl oz (200ml) milk
7 oz (200g) whipping cream
1/4 cup (50g) sugar
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) water
1 tsp (5g) vanilla extract

Raspberry Sauce

5 oz (150g) fresh or frozen raspberries
2 tbsp (30g) sugar
1 tsp (5g) lemon juice

Raspberry Panna Cotta

1/3 cup (80ml) milk
7 oz (200g) whipping cream
1/2 tbsp (5g) gelatin powder
2 tbsp (30g) sugar
raspberry sauce

Instructions

Spray 12 cavity cannele silicone molds with flavorless oil to prevent sticking. Set aside. Each cavity can hold about ⅓ cup (80ml) of the panna cotta mixture.

Prepare the vanilla panna cotta.

Dissolve gelatin in 2 tablespoons of cold water and let it swell for 5 to 10 minutes.
In a medium saucepan bring the cream, milk and sugar to a simmer over medium-low heat (Do not boil). When the sugar has dissolved remove from heat and add vanilla extract. Let cool for 5 minutes before adding the gelatin.
Add gelatin to the milk mixture and stir until the gelatin has completely dissolved. Divide evenly into the silicone molds. Refrigerate for about 2-4 hours to set slightly.

Prepare the raspberry sauce.

Place raspberries, sugar and lemon juice in a small saucepan and place over medium heat, bring to a boil and cook for about 3-5 minutes until slightly thickens. Remove from heat and sieve to remove seeds.

Prepare the raspberry panna cotta.

Dissolve gelatin in 2 tbsp cold water and let it swell for 5 to 10 minutes.
In a medium saucepan bring the cream, milk, raspberry sauce and sugar to a simmer over medium-low heat (Do not boil). Let cool for 5 minutes before adding the gelatin.
Add gelatin to the raspberry mixture and stir until the gelatin has completely dissolved.
Divide the mixture evenly over the vanilla panna cotta.
Refrigerate to set completely for at least 4 hours or overnight.
Before serving, unmold the panna cotta and invert them onto serving plates. Serve as is or with fresh raspberry sauce and fresh raspberries. Enjoy!

Video

Nutrition

The post Vanilla and Raspberry Panna Cotta appeared first on Home Cooking Adventure.

Tiramisu Cake Roll

Ella - Home Cooking Adventure — Fri, 31 Mar 2023 13:55:41 +0000

This Tiramisu Cake Roll is a delectable dessert that combines the classic flavors of tiramisu with the lightness of a sponge cake, making it a dessert that is both indulgent and satisfying. The dessert is made by rolling a coffee sponge cake with a rich and creamy Mascarpone and coffee filling. It is easy to prepare and is sure to please anyone with a sweet tooth.

How to make Tiramisu Cake Roll

To make a Tiramisu Cake Roll, start by making the coffee sponge cake. It is a light and airy cake perfect for cake roll recipes. In a large bowl, beat the eggs, sugar, and vanilla with an electric mixer until they become light in color and foamy. Add in the oil and mix until well incorporated. Gradually, fold in the dry ingredients. Pour the batter into a greased baking sheet and spread it evenly. Bake the cake at 350F (180C) for 10-12 minutes or until a toothpick inserted into the center comes out clean. Sprinkle the cake with powdered sugar to prevent it from sticking. Cover it with a kitchen towel and flip the cake over it. Remove the parchment paper and while still warm, roll it up with the towel. Let it cool completely.

To prepare the coffee Marsala mixture, mix the espresso with the Marsala wine in a small bowl and set it aside.

For the Mascarpone coffee frosting, mix the Mascarpone cheese with powdered sugar, vanilla, and coffee powder in a large bowl. Add in the chilled whipping cream and mix until stiff peaks form.

How to assemble the Tiramisu Cake Roll

To assemble the cake roll, unroll the cake and use a brush to soak it with the coffee Marsala mixture. Spread the Mascarpone frosting evenly, leaving a ½ inch (1cm) border. Roll the cake back up and refrigerate for at least 2 hours before serving, to allow the flavors to meld together.

Prepare the coffee whipped cream by whipping cream with powdered sugar and coffee until stiff peaks form. Spread over the rolled cake. Use a spatula to create some irregular peaks. Cut the ends of the roll. When it is time to serve, dust it with cocoa powder or grated chocolate to give it an elegant finish.

This dessert is perfect for special occasions, holiday tables, or as a sweet treat to enjoy with a cup of coffee. Whether you are a fan of tiramisu or simply enjoy trying new desserts, a Tiramisu Cake Roll is a must-try. It is simply amazing. Don’t forget to share the photos with me on Instagram if you try it out. Enjoy!

Other Tiramisu recipes you may like to try

Tiramisu is a classic Italian dessert that has gained popularity worldwide. As we love this dessert here you can find other variations to it that are perfect for various occasions.

This Tiramisu Layer Cake is a show-stopping dessert that combines layers of coffee-soaked sponge cake with the classic mascarpone filling. This No-Bake White Chocolate Tiramisu Cheesecake is a creamy and decadent variation that replaces the traditional filling with white chocolate cheesecake. Classic Tiramisu, on the other hand, is the original recipe that has stood the test of time and remains a favorite among dessert lovers. For those who crave the flavors of Tiramisu but are short on time, this 1-Minute Tiramisu Mug Cake is a perfect solution. This quick and easy dessert can be made in a mug in the microwave in just one minute, making it a great option for quickly satisfying your sweet tooth.

Tiramisu Cake Roll

This Tiramisu Cake Roll is a delectable dessert that combines the classic flavors of tiramisu with the lightness of a sponge cake, making it a dessert that is both indulgent and satisfying. It is a dessert that is sure to please anyone with a sweet tooth.

Course Dessert

Cuisine Italian

Keyword cake roll, coffee, mascarpone frosting, Tiramisu

Prep Time 30

Cook Time 10

Total Time 40

Servings servings

Calories 289kcal

Ingredients

Coffee Sponge Cake

3/4 cup (95g) all-purpose flour
1 tsp (4g) baking powder
1 tsp (2g) instant coffee powder
1/2 tsp (2g) salt
4 eggs
2/3 cup (135g) sugar
1 tsp (5g) vanilla extract
2 tbsp (28g) vegetable oil

Coffee Mixture

1/3 cup (80ml) espresso
1 tbsp (15ml) Marsala wine

Mascarpone Frosting

9 oz (250g) Mascarpone cheese , room temperature
1 cup (240g) whipping cream , chilled
2 tsp (4g) instant coffee powder
1/2 cup (60g) powdered sugar
1 tsp (5g) vanilla extract

Coffee Whipped Cream Topping

7 oz (200g) whipping cream , chilled
1/4 cup (30g) powdered sugar
1 tsp (2g) instant coffee powder

For Decorating

Cocoa powder , for dusting

Instructions

Prepare the coffee sponge cake.

Preheat the oven to 350F (180C). Slightly grease a 12×16 inch (30x40cm) baking sheet and line it with parchment paper.
In a medium bowl whisk flour with, baking powder, instant coffee and salt. Set aside.
In a large bowl add eggs, sugar and vanilla. Beat with an electric mixer until light in color and foamy. Add oil and mix until well incorporated. Gradually, fold in the flour mixture.
Pour the batter into the prepared baking sheet and spread evenly.
Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.
Sprinkle with powdered sugar to prevent it from sticking. Cover with a kitchen towel and flip the cake over it. Remove the parchment paper. While still warm roll it up with the towel. Let cool completely.

Prepare the coffee Marsala mixture.

In a small bowl mix the espresso with Marsala wine and set aside.

Prepare the Mascarpone coffee frosting.

In a large bowl, mix the Mascarpone cheese with powdered sugar, vanilla and coffee powder. Add the chilled whipping cream and mix until stiff peaks form.
Unroll the cake and use a brush to soak it with the coffee Marsala mixture.
Spread the Mascarpone frosting evenly, leaving a ½ inch (1cm) border.
Roll the cake back up. Refrigerate for at least 2 hours before serving.

Prepare the coffee whipped cream.

In a medium bowl, whip the cream with powdered sugar and coffee until stiff peaks form. Spread over the rolled cake. Use the spatula to create some irregular peaks.
Cut the ends of the roll.
Before serving, dust the roll with cocoa powder and enjoy!

Video

Nutrition

The post Tiramisu Cake Roll appeared first on Home Cooking Adventure.