Lasagna, one of the most popular Italian staple foods has a long and rich history. The term comes from the Greek word “lasagnum” which means bowl or dish. This recipe is believed to have come from Italy but the term “lasagna” has a Greek origin. The word was used by the Italians for the dish in which it was prepared and very soon name of the Italian recipe took the name of the dish in which it was served. This dish was initially featured in the first English cookbook, resulting in the legend that British Isles was the place of origination. The dish is a lot about fresh ingredients, particularly the cheeses. Few recipes have several different cheeses but typically ricotta and mozzarella cheese are used. Some of the favourite recipes include Lasagna alla Bolognese and Lasagna Verdi. Nutmeg is used in some versions of this Italian recipe. Ingredients Lean ground beef – 1 pound Spaghetti sauce – 1 (32 ounce) jar Cottage cheese – 32 ounces Mozzarella cheese – 3 cups ( shredded ) Eggs -2 Parmesan cheese – 1/2 cup ( grated ) Dried parsley – 2 teaspoons Salt- taste Black pepper ( ground ) – taste Lasagne noodles -9 Water – 1/2 cup Method 1.Brown the ground beef in a large skillet over medium heat and drain out the grease. Pour spaghetti sauce into it and simmer for about 5 minutes. 2.Take a big bowl and mix cottage cheese, mozzarella cheese (2 cups), eggs, Parmesan cheese (1/4th cup), dried parsley, black pepper and salt. 3.Assemble in 9×13 inch baking dish by evenly spreading 3/4 cup of the sauce mix at the bottom. Place 3 uncooked noodles and pour 1/4 cup sauce and 1 3/4 cups of cheese mixture over it. Create 2 such layers. Sprinkle remaining Parmesan and mozzarella cheese as well as the sauce over the noodles. Add water along the edges of the pan and cover the dish with aluminium foil. 4.Bake the Italian recipe in a 350 degree F preheated oven for about 45 minutes. Bake it for another 10 minutes after removing the cover. Allow the dish to rest for 10 minutes prior to serving.
Most of us may know that in Italian Tiramisu means “pick-me-up”. It has been named for its high energy content and is a dessert avidly enjoyed by the Italians and those who enjoy Italian recipe. There are several stories on how Tiramisu originated. Some people consider it originated from Tuscany while others consider it to be a variation of layered dessert known as Zuppa Inglese. There are sources suggesting that this desert cake was created in Siena in the honour of Cosimo III when he visited the city. There is an actual account of Carminantonio Iannaccone suggesting that he fashioned it in Via Sottotreviso on 24th December 1969 when he was the head chef at Treviso close to Venice. Tiramisu is an Italian recipe dessert made with sponge finger biscuits, coffee, sugar, eggs, cream, cocoa, cheese, rum and wine. Here is a simple Italian recipe dessert which will be a huge success. Ingredients Mascarpone – 1 tub Sugar – 4 tablespoons Eggs – 4 Espresso – 3 espresso cups Sponge fingers – 1 pack Amaretto and brandy- small amount Cocoa powder – dark and bitter Method of Preparation Make espresso and pour it in a wide flat dish to cool. Separate the egg whites from the yolks. Beat the egg whites extra stiff to add to the airy texture to the crème used later. Place it in the fridge after beating. Beat the egg-yolks next to make it creamy and whitish. Add sugar and a little Amaretto and continue beating. Add mascarpone a little later and beat till homogeneous and nice. You can add a dash of brandy also to give a sharper taste. Place the egg whites beneath the creamy mix, which can be done best with a big flat scraper. Take a small, 18cm×27cm / 7in×11in rectangular pie dish. Dip the bottom of the sponge finger in the espresso quickly and rest it in the dish. You can decide the strength of coffee in the cake here. If you just want a hint dip the sponge fingers momentarily or hold it for a while to get a strong coffee taste. Cover the dish bottom with sponge fingers placed side by side and then sprinkle some Amaretto over them. Add around half the creamy mix over the sponge fingers and repeat the same process of dipping them in espresso, placing them and sprinkling with Amaretto to make the second layer. Place the desert in the fridge for a few hours to allow the sponge fingers to soak in completely. Before serving Tiramisu cake sprinkle a thin layer of the dark cocoa powder on the dish. Enjoy this Italian recipe scrumptious desert that serves 5 to 8 people.
Gratin Dauphinois is a popular French recipe of cheese and sliced potatoes right from the French Alps. Although there are several versions of Gratin Dauphinois there are three key essentials, equally sliced non-mealy potatoes, garlic coating on the pan and the correct size casserole for the Oven temperature. The dish is normally seasoned with nutmeg in addition to salt and pepper. People have come up with variations that include grated Parmesan or Gruyère, anchovies, dried porcini or even eggs. Gratin Dauphinois has its origins in Dauphine district of south east France and has also got its name from there. This is mostly a mountainous region well known for skiing with Grenoble as the biggest city. Emmental or Swiss cheese is produced here which is commonly used in this French recipe. As carbon dioxide gas is left during the processing you can see bubbles in this kind of cheese. Preparation Time: 45 min Cooking time: 1 hour Ingredients Potatoes – 2lb (waxy potatoes such as pink fir apple, russet) Cloves garlic – 1 or 2, mashed Butter – 2 oz Whole milk – 2 cups Swiss or French Gruyère cheese – 5 oz Double cream – 1 pint Salt, pepper and nutmeg- to taste Method of Preparation Serves- 6 1: Preheat the oven to 360ºF. Cut the potatoes into 1/8 inch thick slices and wash in cold water. Remove and dry with a towel 2: Place the potato slices in a wide pan and pour milk. Sprinkle salt 3: Bring this to a boil on medium heat for about 5 minutes and on low flame for 10 minutes. Mix it from time to time. 4: Take a fireproof dish and rub it with garlic and oil well with the butter. Place half the potatoes mix into the gratin dish. Sprinkle half the cheese, pepper and double cream on this layer. Place the left over potatoes and envelop it with the remaining double cream and cheese. 5: Set it in the oven and let it cook for about an hour at 360ºF. Your Gratin Dauphinois is ready to serve when the top is brown and gold. Enjoy the French recipe with Beaujolais Villages or Red Bordeaux wine! Bon appétit!
Madeleines are tiny sponge cakes with a characteristic shell-like shape. They are traditionally baked in shell-shaped moulds and are available in a number of flavours including honey, lemon, chocolate, cinnamon and orange. They are also known as French Butter Cakes. Like other popular French recipe, there are many stories about the origin of Madeleines cakes. One version suggests that some time in the 1700’s Madeleine was a young maid in the household of a Marquise who baked tea cakes shaped like a shell for a deposed Polish king, Stanislas Leczinski. Another version has a different Madeleine who baked cakes for travellers on a pilgrimage to Saint Jacques burial site. It was not long before many enterprises started baking and marketing these small shell shaped cakes. Commercy town in the Lorraine area of east France is famous for its Madeleines. Madeleines French Recipe Makes About 30 Ingredients Eggs -3 Flour – 250 g Caster sugar – 200 g Butter- 125 g soft (room temperature) Milk – 50 ml Vanilla essence – 1 teaspoon Baking powder – 1 ½ teaspoon Salt – Pinch Lemon zest- 1 lemon Method of Preparation 1. Whip the eggs in a big mixing bowl 2. Put in the caster sugar and beat till the mix turns white 3. While whisking, add vanilla essence, salt, milk and lemon zest. 4. Sieve the flour and slowly add little by little then blend the baking powder and the softened butter till you get a smooth mix. 5. Cover the batter with a tea towel and allow it to rest for two hours at room temperature. 6. Butter the special moulds and sprinkle with flour before pouring in the batter half-full. 7. Place it in a hot oven for 6 minutes at a temperature of 240°C before turning the temperature down to 200°C and bake for another 3-4 minutes. Chocolate Variation: Exclude lemon zest, increase sugar and substitute unsweetened cocoa powder with 2 tablespoons flour. Sift cocoa powder in the mixture with flour.
Several countries claim to have created the famous Creme Brulée desert including the British, French and the Spanish. Some even claim that this French recipe was developed in Trinity College, Cambridge. On the other hand, the earliest known reference to the desert was in the 1691 Massialot’s cookbook in France. There is a strong argument that this popular recipe was invented in France and is also correct to say that it is more popular in France than in any other country in the world. It is a standard dessert offered in most French restaurants. Whatever its origins Creme Brulée would not have achieved the classic French dessert status if it was not on the top restaurant menus in the world. Ingredients for Creme Brulée: Double cream -500ml or 18fl oz Vanilla pod -1 fat juicy Caster sugar – 100g or 4oz (extra for the topping) Egg yolks – 5 Whole eggs -2 Method of Preparation: 1. Pre-heat the oven to 115C°/250°F 2. Empty the cream into a thick bottom saucepan and chafe the seeds from the split vanilla pod into the cream. Cut the leftover pod into tiny pieces and place it in the mix also. Put in the sugar and bring the mix to boil. Turn off the heat and place a lid on top allowing the mix to infuse for 10 minutes or so. 3. Bring the blend to boiling point then place the eggs inside, whipping it briskly till it thickens as this shows that the eggs have started cooking. It should get smooth custard like evenness of double cream. If the texture is grainy, it suggests that the mixture is over-cooked and you need to start again. 4. Strain it through a fine strainer into a big jug. Pour this into 6 ramekins, just about two thirds full. 5. Put the ramekins in a big roasting tray and add enough water to reach the middle of their sides. Put on the centre shelf and allow it to bake for 40 to 60 minutes. Ensure that the custards are only about set and are still slightly shaky in the centre. 6. Take them out from the tray and cool at room temperature. 7. When you want to serve, dust a level teaspoon of caster sugar consistently on the facade of every Crème and use a blowtorch to caramelise it. Let them cool for a few minutes before serving this delicious French recipe.
French Cassoulet recipes are just a few of the most tasty dishes that can be consumed. There are of course a wide range of recipes that come from the European country but none quite compares to the chicken Cassoulet. Preparing this meal is relatively easy and that is another reason why it is very popular. In order to be successful in preparation of this French recipe, one must first of all ensure that he or she has the following ingredients. Chicken Cassoulet Ingredients 1. Eight pork Chipolata sausages 2. Two tablespoons of Olive oil 3. One and a half a cup of diced red bell pepper 4. One tablespoon of minced garlic 5. Chicken that has been separated from skin and bones 6. Two cups low-sodium chicken broth 7. One teaspoon dried thyme 8. One teaspoon dried rosemary 9. One teaspoon dried sage 10. Tomatoes and black pepper 11. One teaspoon dried oregano 12. One bay leaf 13. Half a teaspoon of kosher salt Preparation of the French Cassoulet Once you have all the above mentioned ingredients, you can then proceed to prepare the meal as follows. First of all put the oil in a frying pan and add the sausages. Let it cook until they turn brownish in color. Now you need to add the onion, garlic and red bell pepper. After this, you should add the other ingredients slowly and bring the whole dish to a boil. Reduce heat and let the dish simmer for about twenty minutes. If you follow the above mentioned direction keenly, then you will have a very sumptuous meal for the whole family in no time at all.This French recipe is very delicious when served alongside French bread.