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Bread, Italian, Recipes, Snacks, Vegetarian 0 comments

Focaccia Italiana

dacipriano

22 May 2020

Made by Alessandro Cipriano

Ingredients

For the dough

400 g flour
1½ tsp salt
20 g yeast, crumbled
3 dl water, lukewarm

Topping

4 cloves of garlic
1 shallot
3 tbsp of oil extra vergine
rosemary and thyme
coarse salt to sprinkle

How to do it!

Put the flour and salt in a bowl. Dissolve the yeast in the water and pour into the bowl. Mix everything with a ladle or a food processor until a smooth dough is obtained. Brush a bowl with some oil and put the dough into the bowl, dust with some flour. Cover and leave to rise twice. It may take about 30 minutes.

In the meantime prepare the topping. Chop the garlic, shallots and rosemary and thyme and fry them gently in the olive oil.

Now preheat the oven to 220°C.

Spread the dough on the prepared tray with wet hands about 35 cm x 25 cm. Press in the dough with your fingertips. Now spread the topping evenly.

Focaccia Italiana Recipe

Now add the tray into the middle of the oven and bake at 220°C for about 30 minutes.

Let it cool down after baking. Before serving, drizzle some olive oil and sprinkle coarse sea salt over it.

Ready to serve, enjoy!

Features, Morocco, Travel 0 comments

Le Paradis du Safran, Ourika, Maroc

dacipriano

22 May 2020

Morocco really is one of my favourite places in the world. I aim to holiday there once a year or I combine work and pleasure. This country has so much to offer, whether it is the Atlas Mountains or the sea, the sights or, of course, Marrakech, with its shops in the souks, the spices, the food, and the friendly people you meet there every day.

Like every year, I stay with my friends at the Riad Enija, in Marrakech. You can read this post here. I would like to recommend one thing to you.

In 2017 we were pointed in the direction of Christine Ferrari, a Swiss woman who fulfilled a dream in Morocco. In her late forties, Ms Ferrari took a courageous step, by renouncing prosperity and escaping the hectic pace of everyday life to find her happiness in Morocco. At the time, however, she did not know what a rocky path she had embarked upon. She founded her own little saffron farm.

Paradis du Safran lies about 50 minutes by car outside of Marrakech. If you are staying in a hotel, you can ask them to recommend a good driver who will take you there and drive you back. You will be inspired, what Ms Ferrari has created is a paradise on earth. Life was not made easy for her at first, a western woman who came to north Africa with a plan, wanting to assert herself there.

Today she lives and works here. She started a whole new life here. She left her old life in Basel (Switzerland) far behind. Saffron is her passion and now her life. She has struggled hard for it.

For harvest season, she employs over 50 Berbers, and the quality of her red saffron is internationally recognised and acclaimed.

In her paradise, she plants saffron across 20,000 m2, takes tourists on guided tours through her property, holds saffron seminars and has a beautiful 5,000 m2 garden. The saffron cultivation is just one part of the beautiful garden that also has countless plants, herbs and flowers, and olive trees as far as the eye can see.

Christina Ferrari, an incredibly nice personality who worked hard for her dream. Today, after more than 10 years, she looks back on an intense time and can fully concentrate on her visitors, enchant and inspire them.

I really enjoyed making a tour across her paradise, followed by a traditional lunch, of course with saffron. A classic tajine, a fine soup and of course her own tea from the garden including saffron.

Christina Ferrari, with her charming personality, worked hard for her dream. Today, more than 10 years later, she looks back on an intense time and can fully concentrate on her visitors, enchanting and inspiring them.

I really enjoyed the tour across her paradise, followed by a traditional lunch, of course with saffron. A traditional tajine, a fine soup and, of course, her own tea from the garden, including saffron. It does take some time: with the trip, the tour, the seminar and the meal, it takes a few hours, before the trip back, but it is worth it and you won’t regret it.

Her life was published in a book:
Chrstine Ferrari
The Saffron Woman
Knaur publishing house

Do not forget to buy saffron or various tea blends on your departure. There is also an online shop (check it out on the right) where you can buy the red gold. I can only wish you a lot of fun, enjoy your time and be enchanted.

Le Paradis du Safran
Christine Ferrari

BP 85, MA-42452 Ourika/Maroc – km 31, Douar Takateret / Ourika

Tel. +212 6 28 79 69 79 – 06 28 79 69 79

info@paradis-du-safran.com
www.paradis-du-safran.com

Safran Shop

The Book

Mussels, Recipes, Seafood 0 comments

Moules et Frites

dacipriano

20 May 2020

Made by Alessandro Cipriano

Ingredients

For 2 servings

1 kg of mussels
4 cloves of garlic
3 small shallots
¼ bunch of thyme
Olive oil
1 dry white wine
0.5 dl fish stock
0.5 g saffron threads from Paradis du Safran, Morocco
2 tbsp crème fraîche
1 small bunch of parsley

Beurre manier to thicken the sauce (optional) recipe here!

French fries

3 large floury potatoes peeled
peanut oil for frying

How to do it!

Put the fresh mussels in salt water and remove the ones floating on top. Clean the mussels and pull away any beards. If some mussels are open, tap them briefly, if they don’t close, sort them out. Keep cool until cooked.

Peel and finely chop the garlic and shallots. Pluck the thyme. Heat the olive oil in a large pan, preferably a large wok with a lid, so that you have enough space to turn the mussels over.

Add the onions, garlic and thyme. Glaze lightly. Now add the mussels and deglaze with the white wine. Cover and stir, shaking occasionally, until the mussels open, for about 4 minutes.

Take out the mussels and keep them warm.

Sauce
Add the fish stock to the cooking stock until the salt content is correct. Now add the saffron. Use the prepared Beurre manner to thicken the sauce, this is optional. The sauce then gives the mussels a nice shine when served. Finally add the crème fraîche. Add the mussels and the chopped parsley, bring to the boil briefly.

Arrange on a platter or large bowl and garnish with a little parsley.

French fries
Peel the potatoes and cut them into french fries. Store in cold water until cooked.

Heat the peanut oil. Put the drained and dried fries in the hot oil and fry golden, salt.

Tip: If you have a lot of guests, you can first blanch the potatoes in hot oil at 140°C until they are soft but have no color yet. Let it drain well and spread it on a baking sheet. Fry and salt before serving at 175°C.

Recipe Moules et Frites

Ready to serve, enjoy!

Bread, Recipes 0 comments

Farmers Spelt Bread

dacipriano

19 May 2020

Made by Alessandro Cipriano

Ingredients

For the dough

500 g spelt flour (does not need to be sieved)
1 tsp of salt
20 g of yeast
2 tbsp of honey
3 dl lukewarm water

a handful each:

Linseed
Sunflower seeds
Pumpkin seeds

How to do it!

Put the flour in a bowl and mix with the salt. Crumble the yeast. Mix in a cup with the honey and a little lukewarm water. Pour the remaining water into the flour. Put everything together into a smooth dough, I work with the Artisan KitchenAid. Allow to rise twice at room temperature.

Approx. 60 minutes.

Take the risen dough out of the bowl and form it into a loaf on a little flour. You can shape it round, but you can also bake it in a cake tin as a loaf. Then sprinkle with a little flour (sieved) and brush lightly. I make the pattern with a sewing thread. (Crosswise*)

Preheat the oven to 240 to 250°C top / bottom heat. No circulating air, the bread would dry out too quickly.

Tip: Make sure that your baking tray is heated in the oven before baking.

On the lowest shelf of the oven, put a baking tray with water, for the steam and for a shiny crust.

Baking time: 45-50 minutes

Insert the bread on the second lowest shelf. Reset the baking temperature to 220°C. After 20 minutes, take out the water and continue baking for another 25 minutes.

Transfer to a cooling rack.

This bread tastes great with cold cuts and cheese. Best eaten fresh.

Spelt Bread with Cottage Cheese

Ready to serve, enjoy!

Uncategorised 0 comments

Im Zauber der Nacht

dacipriano

18 May 2020

Lieber später als nie

Träume sind da, um sie zu leben!

Im Zauber der Nacht (Deutscher Text von Alessandro Cipriano, Musik von Toby Chapman, London). Toby arbeitete für Major Labels und Künstler wie Tom Jones, Lionel Richie, Helene Fischer, Alfie Boe, Westlife, Il Divo, Kelly Clarkson, Kylie Minogue, Cher, Tina Turner, Rod Stewart, Mick Jagger und viele andere.

Musik & Aufnahme : Toby Chapman
Text: Alessandro Cipriano
Mastering: Metropolis Studios, London

Artwork: Shegrafic
Foto:Terry Munson

Veröffentlichungsdatum
15. November 2019

www.alessandrocipriano.com

Hastags folgen

Hören

Shop | Kaufen - Im Zauber der Nacht

Photo Shooting

“Eine Reise nach Moskau und St. Petersburg 2016 hat mich unglaublich fasziniert und inspiriert. Eines Abends in Moskau, während ich an der Ballettaufführung “La Bayadére” beiwohnte, hatte ich eine Vision namens: Im Zauber der Nacht. Da das Leben manchmal eine Herausforderung sein kann, brauchte dieses Projekt die Zeit, um geboren zu werden. Dieser Song handelt von meinem Leben und was Musik für mich bedeutet, konzentriere dich immer auf dein Ziel und gebe niemals das Träumen auf! Wenn du seit der Kindheit dasselbe denkst und jeden Tag dasselbe tust, dann bist du genau das, was du sein willst. Verlieren niemals den Glauben an die Macht und Magie zwischen Himmel und Erde.”

Das Fotoshooting fand im schönen Riad Enija und in der Medina (Souks) in Marrakesch (Marokko) statt. Fotograf: Terry Munson und Post-Production von Abdel Kebdani. Das Konzept (Thousand and One Nights) Tausend und eine Nacht.

Apricots, Cake, Crumble Cakes, Pastry Sweet, Recipes, Video 1 comment

Apricot Crumble Cake

dacipriano

13 May 2020

Made by Alessandro Cipriano

Ingredients

For the apricot cake batter (dough):

500 g apricots (depending on the size of the cake tin)
500 g flour (sifted)
150 ml milk
200 g butter soft
150 g of sugar
3 eggs
1 lemon unsprayed, zest
Juice of 1/2 lemon
1 sachet of baking powder
1 sachet of vanilla sugar
1 pinch of salt
Butter (for the cake tin)

For the crumble

100 g butter soft
120 g of sugar
150 g flour
1 pinch of cinnamon

How to do it!

For the dough, take butter out of the fridge early and let it reach room temperature. Then stir until creamy with the eggs and sugar.

Mix flour with baking powder and gradually stir in with milk. Flavor with a pinch of salt, lemon zest and vanilla sugar.

Spread a suitable cake pan with butter and pour in the dough.

Halve the apricots and remove the pits. Then arrange the apricot halves (cut side up) on top of the cake batter. Press the apricot halves slightly.

For the crumble, mix the soft butter with sugar, flour and cinnamon. It is best to rub small crumbs between your hands and fingers.

Spread the sprinkles over the apricot cake.

Bake in the pre-heated oven, mid-height, at 180 ° C top and bottom heat for approx. 35-45 minutes. The sprinkles should be nicely browned. Let the cake cool down on a wire rack. Dust the cake with powdered sugar before serving.

Ready to serve, enjoy your teatime!

Italian, Pesto, Recipes, Sauces & Condiments, Video 1 comment

Pesto Fatto in Casa

dacipriano

11 May 2020

Made by Alessandro Cipriano

Ingredients

For 8 servings

Pesto Fatto in Casa: Homemade Pesto

4 cloves of garlic
2 large bundles of fresh basil (80g)
70g pine nuts
40g freshly grated parmesan
5 dl extra virgin olive oil
Juice from a lemon
Sea salt and pepper

How to do it!

Rinse the basil and pat dry. Pluck the leaves.

Roast pine nuts in a pan with some olive oil.

Put the garlic in a large mortar with a little coarse sea salt. Mash until a creamy paste is created. Briefly pulse the garlic, the pine nuts and the basil in a food processor. Now add half of the grated parmesan and the fresh lemon juice. Let it pulse a few more times in the food processor.

Now add the olive oil and let it pulse a few times in the food processor. Add the rest of the parmesan. Mix briefly. Then season with salt and pepper.

Now all you have to do, cook the pasta, and voila!

Ready to serve, enjoy!

Recipes, Swiss, Veal, Video 1 comment

Zurich Style Sliced Veal with Rösti Potatoes

dacipriano

9 May 2020

Made by Alessandro Cipriano

Ingredients

For 4 servings

Original Title: Zürcher Geschnetzeltes

Peanut Oil
800 g veal (tender) steaks, cut into fine strips (fry à la minute)
2 tbsp white flour
½ tsp salt
a little pepper
200g mushrooms, (Champignons) sliced
1 onion, finely chopped
2 cloves of garlic, sliced
1dl white wine
2dl full cream
1dl veal stock
salt and pepper to taste

How to do it!

Briefly fry the meat in hot oil, add the cut onions and garlic. Season the meat well with salt and pepper. Take the meat out of the pan and keep warm.

Then fry the mushrooms in the same pan and season with salt and pepper. Remove from the pan and keep warm.

Deglaze the roast with white wine, let reduce a little bit, then stir in the flour. You can also mix the flour with the raw meat first, it works in both ways. Add the cream and veal stock and let it boil down a little. Add the meat juice and the mushroom juice, (don’t waste it). Reduce heat, cook for about 3 minutes. If necessary, season again. Refine with cream. Now add the meat and the mushrooms. The meat should no longer boil too much, otherwise it will become tough.

Arrange the sliced meat on the plates and serve with a nice butter rösti.

Ready to serve, enjoy!

Chicken, Guest Recipes, Moroccan, Poultry, Recipes, Tajine, Video 0 comments

Moroccan Chicken Tajine

dacipriano

5 May 2020

Guest Recipes
Made by Sönke Kahl

Ingredients

For 4 servings

Preserved lemons and green olives are two main ingredients of traditional Moroccan cuisine. The tagine can be cooked with chicken legs or with a whole chicken.

8-10 pieces of chicken legs portioned into smaller pieces
1 tbsp olive oil
1 large piece of butter
2 preserved lemons, cut into strips
175 g green olives
1-2 tsp dried thyme

Preserved lemons are main ingredient of traditional Moroccan cuisine

For the marinade

1 onion grated
3 garlic cloves crushed
25 g fresh ginger, peeled and grated
1/2 bunch of fresh coriander, finely chopped
1 pinch of saffron threads
freshly squeezed juice from a lemon
1 tsp sea salt
3-4 tbsp olive oil
sea salt and freshly ground black pepper

How to do it!

Mix the marinade slices in a bowl. Cover the chicken legs with the mariande and rub them well into the meat. Put it in the fridge for about 1-2 hours.

Heat the olive oil and butter in a tajine or casserole with a thick base and fry the meat pieces in it. Pour the rest of the marinade over and fill with water until the meat is half covered. Bring the water to the boil, reduce the heat and cover and simmer gently for 45 minutes. Occasionally turn the chicken legs.

Add the pickled lemon, olives and half of the thyme. Cover and cook for another 15-20 minutes. Season to taste, season if necessary and sprinkle the remaining thymina over it. Serve immediately from the dish.

Couscous and salad or vegetables are suitable as side dishes.

Ready to serve, enjoy!

Indian, Recipes, Snacks, Vegan, Vegetables, Vegetarian, Video 0 comments

Vegan Curry Masala Empanadas

dacipriano

2 May 2020

Made by Alessandro Cipriano

Ingredients

For 4 servings with a classic Ratatouille as a side dish

An empanada is a stuffed bread or pastry baked or fried in many countries of Latin America and the south of Europe. The name comes from the verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing. The stuffing can consist of a variety of meats, vegetables, or even fruits.

Filling (Empanadas)

1 Tbsp olive oil
1 large red onion peeled and finely chopped
2 cloves garlic crushed
1 spring onion
1 medium sweet potato, peeled and diced
1 medium carrot about, peeled and diced
1 red pepper diced
200 g chopped fresh tomatoes
200 g kidney beans, dried or canned
100 g edamame beans
1/2 ginger grated
1/2 finely chopped red chilli
2 Tbsp curry powder mild
1 tsp garam masala
1 tsp ground cumin
1 tbsp mango chutney
Salt and pepper
a handful of fresh coriander finely chopped

Pastry (Empanadas)

500 g plain flour
2 tsp baking powder
150 g unsalted butter (cold)
2-4 Tbsp iced water

Vegan Empanadas served with chopped parsley and a curry, veggies masala filling, you gonna love it

Classic ratatouille (Side Dish)

The Provencal vegetable pot is a real national dish. The basis is formed by braised vegetables from the summer months: zucchini, aubergines, peppers and tomatoes.

250 g zucchini
1 small eggplant
400 g tomatoes
2 small onions
1 red and yellow pepper each
1-2 cloves of garlic
Herbs: 2 stems of basil, 3 stems each of thyme and oregano,
1–2 sprigs of rosemary
3-4 tablespoons of olive oil
2 tbsp tomato paste
some red wine to deglaze
100–150 ml vegetable broth
Salt pepper

How to do it!

Filling

Cut vegetables and onions into small pieces (cubes).

Fry the garlic and onions in olive oil.

Then add the remaining vegetables and ingredients and sear on medium heat for 5 minutes. Season with salt and pepper. Then let it boil gently for 8-10 minutes on medium heat until the liquid has almost completely evaporated. Set aside and let cool.

In this short video you see a short compilation of how we prepare the ingredients for a vegan empanada.

Pastry

For the pastry, mix the flour, baking powder and 1 teaspoon of sea salt in a large bowl. Then cut the butter into small pieces and add to the flour mixture. You can also mix the whole thing in a food processor. Mix in enough cold water to bring it together. Make sure that the dough is not too moist. Then wrap in cling film and put in the fridge for 1 hour.

Form the Empanadas

Preheat the oven to 190 ° C

Divide the dough into 15 equal pieces. Shape each piece into a ball. Roll out the dough on a floured work surface 3 mm thick. For a perfectly round shape, I use a glas with a diameter of approx. 14 cm, or a biscuit cutter.

Add 2 tablespoons of the filling onto the middle of each pastry round, brush the edges with a little water, then fold them over the filling to make a semi-circle. Press the edges together with a fork to seal, then place onto a large, lightly greased baking tray, or on baking paper.

Brush the empanadas with the beaten egg and bake in the hot oven for 25 to 30 minutes, or until golden and crisp.

Ratatouille

For the ratatouille, wash 250 g zucchini, 1 small aubergine and 400 g tomatoes, clean and cut into pieces (cubes or slices) separately, however you prefer. Peel and chop 1-2 cloves of garlic. Peel 2 small onions and cut them into small cubes. Halve 1 red and yellow pepper, clean, wash and cut into pieces as well.

Wash herbs and dry. Strip the needles from a sprig of rosemary and chop finely. Then pluck leaves from 2 stalks of basil, 3 stems of thyme and 3 stems of oregano and roughly chop, except for a few for garnish.

Heat 3-4 tablespoons of oil in a pan. Braise onion and bell pepper cubes in it for 4–5 minutes. Stir in the garlic, remaining vegetables, 2 tablespoons of tomato paste and chopped herbs and sauté briefly. Deglaze with a little red wine. Pour in 100-150 ml of vegetable broth gradually as needed, season with salt and pepper. Cook the vegetables on medium heat for about 15 minutes.

Classic Ratatouille. The Provencal vegetable pot is a real national dish.

Ready to serve, enjoy!

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About dacipriano

Posts by :

Focaccia Italiana

Le Paradis du Safran, Ourika, Maroc

Moules et Frites

Farmers Spelt Bread