Italian breakfast – 3 super tasty recipes to start your day properly
Seven o’clock in the morning, it’s time to wake up and the house is harmoniously filled with aromas and familiar voices. One has to hurry up, adults have their jobs and kids must go to school. However, breakfast allows us not to worry about the day’s engagements and it also gives us the energies to actually begin our day. Breakfast should be had every day and the perfect one supplies 15-20% of our daily needs. The traditional version of Italian breakfast consists of either coffee with milk -cappuccino- or coffee, the latter being a fundamental part of our meals. It tastes so good dipping cookies, crusted bread or toasted bread with spread butter or jams into your coffee or cappuccino! But maybe we’d better leave this kind of breakfast to those who are on good terms with their weight. There are other savory alternatives such as cereals with low-fat yoghourt, fresh seasonal fruits, fruit juices or smoothies. (Check out Why you shouldn’t skip breakfast)
We all know kids tend to rebel in front of certain foods. However, they can be eased into homemade foods by baking a Paradiso cake which can be served with Nutella as a filling or spread onto a slice. Looking for something lighter? How about dry biscuits or Savoiardi and a mug of fresh milk?
Here’s some healthy recipes that will also last for days. (Here the good reasons to have breakfast in the morningContinue reading clicking the below button Next >
Let’s think to the children who are always riotous in front of some foods. To accustom them from an early age to the genuine flavors and aromas of our oven why not prepare with them a good Paradise cake that we can fill with cream or with the inimitable Nutella? A genuine alternative? Somedry biscuits or Savoyards who accompanied with a cup of fresh milk are a winning combination. Here are some healthy and sweet recipes that retain their freshness for several days. Continue reading by clicking Next >
PARADISE CAKE
Ingredients
200gr/ 7oz butter
100gr/3,5oz flour
100gr/3,5oz potato starch
200gr/7oz sugar
6 egg yolks
3 albumens
lemon peels
powdered sugar
Directions. Whip the butter inside a bowl until it becomes a spongy cream. Add sugar and keep stirring. In another bowl, separate the egg yolks (6) from the albumen (3). It is advisable for the eggs not to come directly from the fridge, this way the egg yolks will blend more easily into the mixture. Sift flour and potato starch and add them in. Now whip the albumens until stiff and dry; add it and the lemon peels into the mixture of the first bowl. Keep stirring with an upward movement or it will lose it consistency. Smear a baking pan with a diameter of 20-22 cm with butter and flour and fill it with the mixture, being careful the result looks homogeneous, level the imperfections if needed. Now bake it for 50 minutes t 180°. Before taking the cake out of the oven, make sure it’s ready with the help of a toothpick. Continue reading by clicking Next >
DRY BISCUITS
Ingredients
500 gr/17oz Tipo “00” flour
125 gr/ 4,4oz powdered sugar
110 gr/3,8oz butter
130gr/4,5oz milk
vanilla
8 gr/ 0,30 oz yeast
Directions. Put the flour, powdered sugar, milk, vanilla, butter and yeast in one bowl. Stir the ingredients for about five minutes, then take the mixture out of the bowl and knead it with your hands and shape it into a ball. Start heating the oven at 180° and in the meanwhile shape the biscuits. Spread flour on your worktop and work your mixture ball in a layer shape no thicker than 3mm. Cut out the biscuits with the shape you like most – kids will love animal-shaped molds. Move the biscuits onto the baking tray (covered with the baking paper); let them bake in the oven for 10-12 minutes. Take the biscuits out and, if the first round was not enough, bake a second one. When all biscuits are ready, lower the oven temperature to 70-80° and put them back in for about an hour, being careful the oven will not be completely shut by inserting a spoon between the oven and its door – in this way, the biscuits will dry completely. Once they’re ready, store them in a tin jar. Continue reading by clicking Next >
SAVOIARDI
Ingredients (40 pieces)
80 gr/2,8oz potato starch
120gr/4,2oz sugar
7 eggs
vanilla
lemon peels
powdered sugar to taste
granulated sugar to taste
Directions. Separate the egg yolks from the albumen. Whip the egg yolks together with half of the sugar, vanilla and lemon peels for ten minutes, until the mixture has a light coloring. Take a second bowl with the albumen and whip it together with the remaining sugar then add it to the first mixture, stir, then add flour and potato starch. Your mixture should be quite puffy now. Cover the baking tray with a layer of baking paper and spread your mixture on it with the help of a sac à poche : each biscuit will measure 10 cm and will be 1cm tall. Powder them with a mixture of granulated sugar and powdered sugar, then proceed to baking for 10-15 minutes at 200° (the oven must be already heated). Make sure they’re ready before taking them out, then remove them from the baking tray with the help of a shovel if necessary. Let your savoiardi cool on a plate.
Italian Breakfast is served!
Discover also the recipe of Caprese cake by clicking here
(Photo credit cover picture: www.cucinarefacile.com)
