Weekend Seasoning – Italian Meatballs and Scones with Steamed Cream | Food



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Meatballs with spaghetti

Ingredients:

  • spaghetti;
  • 400 g of ground beef;
  • 0.5 glasses of ground breadcrumbs;
  • 1 onion
  • 2 cloves of garlic;
  • 50 g of Parmesan cheese;
  • 1 egg;
  • parsley;
  • you go out;
  • Pepper;
  • 0.5 glasses of white wine;
  • a jar of spicy tomato sauce;
  • olive oil.

Doing:

1. Add the finely chopped onion, garlic, parsley, grated Parmesan cheese, breadcrumbs, and beaten egg. Mix everything until smooth.

2. Add water to a small bowl. Moisten your hands to form small round meatballs and place to bake in a preheated pan with olive oil and a clove of garlic.

3. After frying a bit, pour in the white wine. Add a spicy tomato sauce after it has evaporated. After lowering the temperature, simmer for about 10 minutes.

4. Add the spaghetti to the boiling water. As they soften, drain the water through a strainer. Place in a larger bowl, sprinkle with olive oil, and stir.

5. Place the meatballs with sauce on top of the spaghetti, season with Parmesan cheese and basil leaves.

Photo TV3 / Meatballs with spaghetti

Photo TV3 / Meatballs with spaghetti

Roll with raspberry jam and steamed cream

Ingredients:

biscuits:

  • 3 egg yolks;
  • 2 eggs;
  • 100 g of sugar;
  • 3 egg whites;
  • 40 g of sugar;
  • 70 g of flour.

for raspberry jam:

  • 150 g of raspberry puree;
  • 110 g of sugar for jams;
  • 250 g of frozen raspberries;
  • ½ lemon juice;

for steamed cream:

  • 250 g of milk;
  • 50 g of sugar;
  • 25 g of cornstarch;
  • 2 yolks;
  • 10 g of vanilla extract;
  • 65 g of butter.

Doing:

1. For the cookie, beat the eggs with the rolls and 100 g of sugar until a firm foam is left. Egg whites are also beaten with 40 g of sugar until a stiff foam is obtained. Mix carefully both masses. Gradually add wheat flour.

2. Spread the resulting batter evenly on a baking sheet lined with parchment paper. Bake in a preheated 180 ° C oven for about 12-13 minutes.

3. Place the frozen raspberries in the pan, add the raspberry puree and the sugar for the jams. Stir everything in a whisk, bring to a boil and simmer for 10 minutes. Before removing the jam, squeeze half lemon juice and keep it on the fire for 30 seconds. This is done to make the pectin in the sugar work better. Transfer the jam to a separate container and chill.

4. Pour the milk for the boiled cream into the saucepan and bring it to a boil. Mix the sugar with the starch and add the egg yolks. Pour in the hot milk, stirring little by little, and return the batter to the pan when the sugar has dissolved. Reduce to medium heat and cook until thick. Add the vanilla extract when the cream begins to thicken. Remove from heat and add butter while stirring. Stir until obtaining a homogeneous mass. Transfer it to another container and leave to cool in the refrigerator.

5. Once all the ingredients have cooled, you can form a roll. Cut the cookie out of the tin and carefully remove it. Place on greaseproof paper to make it easier to wrap the roll.

6. Spread the steamed cream evenly over the biscuit and jam. Then, with your help, wrap the roll in paper. The paper must remain wrapped to keep its shape.

7. Put the formed roll to freeze in the refrigerator. Best kept overnight.

Photo TV3 / Roll with raspberry jam and steamed cream

Photo TV3 / Roll with raspberry jam and steamed cream



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