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Hello everyone, I'm Misya, or Flavia Imperatore, I'm 34, married to Ivano and Elisa's mother, I'm Neapolitan, a lover of travel, good food and excellent company.
4 delicious ideas for tasting tangerines
Compulsive. It is the best term to describe my relationship with the tangerine . During the Christmas holidays I eat unspeakable quantities in a compulsive way to say the least. I peel them for myself, for my children, for my brothers, for relatives, for friends. Also because often we use the peels for the bingo , to cover the various numbers called by those who manage the “panariello” (the container of the numbers).
My family consumes a lot of mandarins also because they are probably the best substitutes for lemon to prepare various liqueurs, such as limoncello, which we then drink at the end of the meal. From the liqueur to the cream, the step is short, but a punch or a sorbet, dreaming of the summer holidays, are other ideal preparations to enhance this citrus fruit. So here is 4 recipes with tangerines that you can experience during the holiday season.
Dolce & amp Salato by Zia Dada: KUMQUAT LIQUEUR (Chinese mandarins.
22 Jun 2010. KUMQUAT LIQUEUR (Chinese mandarins) & amp KUMQUAT IN SPIRIT. I'm also here. the best blogs! (cooking recipes) . details
Mandarins - GialloZafferano.it
Table of calories, values and nutritional properties of Mandarins. . it is in fact aromatic and sweet while the juice is sour, and can also be preserved in alcohol. . Mandarin is generally eaten fresh, but in the kitchen you can also prepare it. @paola: I'm sorry that the recipe failed you. . details
Mandarins | in Liquid
Mandarins in alcohol or in alcohol: recipe, ingredients and preparation. . 500 ml of water. Preparation Wash the tangerines. Tag: mandarins. kitchen . details
Chinese Mandarins (Kumquat) - Cuisine and Recipes - Cookaround
KUMQUAT IN GRAPPA: in a bowl, macerate 1 kg of kumquat. sorry lady, in the version under grappa the mandarins must be put on. details
& # 187 Mandarin In Spirit Recipe
Use small tangerines with a thin skin. . You are here: Phrases. net & # 187 cooking recipes & # 187 desserts & # 187 page 49 & # 187 tangerines in alcohol. details
HOW TO MAKE THE MANDARIN JAM
Let's see together, step by step, how the Mandarine marmalade :
- Pour the water into a pot and after peeling the mandarins, cook them together with the skins (choose only organic tangerines).
- As soon as the tangerines begin to become soft, usually after about a quarter of an hour of cooking, drain and set aside.
- Boil the cooking water with the sugar for about 10 minutes.
- Eliminate the membranes and filaments from the mandarins in order to use only the pulp, pass half of the peels in the mill, add the pulp as well, blend everything and add the mixture obtained to the syrup obtained from the cooking water combined with the sugar.
- Bring everything to a boil until the jam reaches the desired consistency and then put it back in the jars.
To know how to sterilize jars click here.
HOME MADE JAMS, A COLLECTION OF DELICIOUS RECIPES:
After peeling the tangerines well, cut them carefully into small pieces and remove any seeds.
Keep any juice that comes out of the fruit, put everything in a pot together with the sugar and 100 ml of water to very low fire.
As you proceed, turn the mixture often to prevent it from sticking.
Perfect cooking is expected after at least 40-45 minutes, consequently as the water is absorbed add 100 ml at a time.
Proceed until it reaches the desired creamy consistency. Pay attention to do not let it adhere too much to the pot to avoid burning the sugar which, if caramelized, would alter the flavor of the jam.
In the meantime, take glass jars with tin caps with a capacity between 200 and 300 grams.
Sterilize them (together with the lids, not screwed on) for 30 minutes by boiling them in water or by putting them in the oven at 250 & deg.
Fill the sterilized and well dried jars with the still hot jam and keep them upside down for a few minutes.
Once the vacuum has been created, you should feel the characteristic & quotclick clcak & quot on the cap. If not, put them upside down in a saucepan, cover them with water, and boil them for 30 minutes.
Once vacuum packed, they can be kept for more than 6 months.
You can prepare the peeled mandarin marmalade, the procedure is the same. Remove the peel after blanching them. The peel of the mandarins gives the jam a sweeter flavor, but if you love more neutral flavors, eliminate it.
To prepare the sugar-free mandarin marmalade, follow the same procedure and cook the tangerines adding, if necessary, a few tablespoons of water. For an even more intense and interesting tangerine jam, add a sprig of rosemary in the jars before sealing them hermetically.
- The first thing to do to prepare the Chinese mandarin marmalade is to wash the fruits thoroughly under running water and place them in a large bowl full of water for the whole night. In this way, the peel will be more hydrated and therefore softer and ready for cooking.
- The following day proceed with the sterilization of the jars. This operation is fundamental for the correct and safe preservation of the jam. A fairly quick method is to thoroughly wash the jars and lids, bring the oven to a temperature of about 100 ° and put the jars in the oven for about 15 minutes.
- Cut the tangerines in half, remove the seeds and cut the peel into even smaller pieces. Pour everything into a large pot together with the juice and grated rind of the lemon and cook over low heat for about 1 hour, stirring occasionally. At this point, add the sugar and continue cooking for another 30 minutes. With an immersion blender, blend part of the mandarins or all of them, if you want a creamier consistency.
- Pour the jam into the jars, close with the lid and turn them upside down until the jam is completely cold (this is used to create the vacuum). Once you open a jar, you will have to consume it within a few weeks and keep it in the fridge.
To preserve your homemade jams, I found this beautiful one on the web decorative set made up of fabric jar covers, elastic bands and labels and these very useful and colorful glass jars.
If you liked this recipe, share it and follow me on my Facebook page Matilde's recipes or on other social networks to stay up to date and not miss any news. If you like, consult my column USEFUL, COMFORTABLE AND ESSENTIAL and Subscribe to my new channel YOUTUBE Goodbye see you soon!
Recipes with Mandarins
Here are lots of them Recipes with Mandarins. Greedy desserts, soft breakfast cakes and no-bake desserts, perfect for any occasion.
A delicious collection of easy-to-prepare and very quick recipes.
Tangerines are a fruit that contains a lot of vitamin C and therefore they are also perfect for fighting the flu typical of this period.
I love them and I advise you to prepare these recipes, one better than the other.
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There Mandarine marmalade there is a jam Very fragrant, from Tasteintense and from Aftertaste persistent, perfect for Breakfast but also for stuffing Cookies, Cakes And Tarts. A jam that can be prepared either with that without peels depending on the type of tangerines you use. For example, I prepare it with the peels because I use the mandarins from my garden which, in addition to being Bio, have the Very thin peel And very Aromatic (Ciaculli late mandarins).
Prepare this jam is really good at home Very easy. Tangerines go first Boil themand Dry off, deprived of Seeds And Shakes. Let's say, compared to the others Jams, this mandarin takes a little longer than Patience! Once the tangerines are ready, for & ograve, all you have to do is add it Sugar and cook on fire until you Thicken. The other fundamental step is the Sterilizationjars so that the jam is preserved well. Below you will find all Advice for a jam Perfectand both Proceedings (with and without peel). Follow the step by step recipe and you will have no problems! This recipe c & rsquo & egrave also in the version Thermomix.
INGREDIANTS: For the first dough: 500 g 360w flour
100 g butter
120 g granulated sugar
130 g egg yolks
30 g brewer's yeast
170 g water
For the second dough: 500 g 360w flour
100 g butter
125 g egg yolks
10 g salt
Vanilla in berries
2 g lemon zest
150 g of water
Rhum, Marsala or Amaretto to taste
It is preferable to make the dough with a planetary mixer because by hand it becomes very difficult and long as an operation but if you do not have this machine you can do it anyway with a lot of extra effort.
Prepare the first dough: pour the flour into the bowl of the planetary mixer then add the granulated sugar, the crumbled brewer's yeast, the egg yolks and turn on the machine with the hook to start kneading and pour about 2/3 of the water in a couple of times (the yeast in cubes is already active and a very little liquid, such as egg yolks, is enough to mix with the whole dough so it can be simply crumbled without dissolving it previously different is the speech for the yeast in grains which instead is inactive and must always be dissolved before using it and even better left for 15 minutes in water to reactivate).
Before pouring all the water, wait until the dough is strung and the flour has absorbed all the liquids, the orange peel appearance means that it is not yet strung (photo1), when it becomes smooth (photo2) add possibly the remaining water but avoid putting it all if the dough is too soft.
The speed of the planetary mixer to be used also depends on the quantity of dough inside it: if it is little, the speed must be increased to help the machine pick it up and string it, if it is considerable, it must be decreased because otherwise the dough will overheat (the optimal temperature output of the dough from the planetary mixer is 26 & # 176, if it reaches 35 & # 176 the gluten mesh has been ruined if it overheats just stop the machine, wrap the dough in cling film and place it in the freezer for half an hour to cool then put it back in the mixer and continue processing by adding the other ingredients).
Melt the butter in the microwave so that it becomes an ointment and add it into the dough by spoonfuls, keeping a little aside: with this grease a nylon suitable for food, your hands and the work surface where you go to overturn the dough. once it has become smooth (photo 3).
Pirl the dough, that is, turn it on the work surface with your hands giving it a regular spherical shape (photo 4) then transfer it into a bowl or into the nylon for food greased with butter, making sure to fold the edges of the latter very wide to allow the subsequent leavening (photo5).
Let the dough triple its volume.
Take the dough and put it back in the planetary jar, operate the hook, start adding the egg yolks and pour them all, when the dough has absorbed them well and begins to detach from the walls add the sugar a spoon to the time until everything is inserted then add the butter a little at a time finally the vanilla berries, the grated lemon peel, the liqueur to taste and finally the salt, which must always be put last because it tends to stiffen the gluten mass and does not need to be melted because the brioche dough is a dough rich in liquids (in other types of dough it is always good to dissolve it in a little water).
Once the ingredients to be incorporated are finished, grease your hands and the table again with butter, without exaggerating so as not to let the dough slip too much, turn off the planetary mixer, grease even a tarot and move all the dough onto the workbench. Take the dough with both hands from the top and turn it over the lower part several times then roll the dough again, close it underneath and point it on the table, i.e. cover it with a nylon approaching it with the palms to the dough itself and let it rest 15 to 30 minutes so that the same relaxes.
At this point uncover the dough and cut it with a tarot into pieces, for example, of 50 g weighing them on the scale (photo 6) in order to obtain brioches that are all the same both in shape and for the subsequent leavening and for baking in the oven.
Finally take the portions of dough one at a time and pirl each dough with your hand in order to give it a spherical shape then cover them with nylon and let them relax.
You can also think of making a chocolate braid: roll out a part of the thicker dough by beating gently with the fingertips then sprinkle the central part with the chocolate chips (photo 7), close the dough on itself and beat it with the hands to seal it over the entire surface then divide it into rectangular parts, take one at a time, pull it slightly to stretch it a little, turn the two ends (photo 8) and with the other hand twist a couple of turns to give it the shape of braid (photo9).
To make the classic ice cream brioche, pour the balls of dough on the table, let them relax for a few minutes then make small balls with other dough, mark the center of the larger ball with your thumbs and place a smaller one in the created hollow ( photo10).
Another shape is obtained by spreading a rectangular piece of dough with the palms, flattening it well with your hands then cutting it into a comb on both long sides with the help of a tarot (photo 11), divide in half lengthwise and roll up ( photo12) in order to create a flower (photo13).
To make husbands, make balls and then stretch them on the table by rolling them in order to give them an elongated shape.
Place all the forms obtained gradually on a baking sheet covered with paper and let them rise.
Pour cream and egg yolks in equal weight, 100 g of cream and 100 g of egg yolks into a bowl, beat them quickly with a whisk then brush the surface of all the leavened brioches with the help of a brush (photo 14 ) and put a spoonful of chocolate chips scattered over the braids.
Bake in a preheated oven at 200 & # 176 for 7 to 10 minutes depending on the oven until the surface is well colored (photo 15).
The peculiarity of the double dough is that the aromas of the brioches are amplified and the dough is soft inside (photo16).
You can choose to leave them as they are or polish the surface with neutral jelly or apricot jam or sprinkle them with icing sugar (photo17).