Let’s bake “cuddura”! A delicious Easter recipe of the Sicilian tradition

pupoconl'uovo

By Daniela

Easy to do with kids.

Ingredients for 6 cuddura:

500 g flour, 200 g sugar, 200 g butter, half a bag of baking powder, 1 bag of vanilla sugar, 1 pinch of salt, 4 eggs.

For the icing: 6 tablespoons powdered sugar, grated zest of 1 organic lemon, very little natural yellow dye (maybe a bit of turmeric), coloured sprinkles.

8 hard-boiled eggs.

  1. In a large bowl, mix flour, sugar, salt, baking powder and vanilla sugar. Then add the butter cut into small pieces and mix until mixture is crumbly. Make a crater in the centre and add the eggs. First mix with a wooden spoon and then work with your hands until you have a firm dough that does not stick. Put it in the fridge.
  2. Meanwhile, prepare the icing. Mix the icing sugar with a few drops of water until you obtain a cream. Add very little yellow dye and the grated lemon peel.
  3. Now divide the dough into two parts, one larger than the other.With the largest part form a ball and lightly press the centre to create a nest for the boiled egg.With the smaller part form two snakes.
  4. Now put the egg in the nest and form a cross with the two snakes.
  5. Bake in preheated oven at 180 degrees for about 30 minutes. Careful! Remember to put only 3 cuddura (maximum 4) in each baking tray, because otherwise they will stick together.
  6. Once baked spread with the lemon frosting and decorate with sprinkles immediately, before the icing dries.

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Let’s learn history in the kitchen! Medieval little spiced pears cakes

focaccinaallepere1

By Daniela

Lately we are organising historical cooking workshops at some schools and therefore we are specialising in ancient medieval recipes revisited for modern children taste. The following recipe has had much success among children and can also be adapted to intolerants to dairy products by using oil instead of butter and eliminating milk from the topping. Of course it would be possible to prepare the entire recipe with the tools of the past, but for practical reasons combined with a chronic lack of time, I used the mixer to make the dough.

Ingredients for 10 little cakes or a big one:

for the dough: 500 g flour, 220 g water, 1 cube of fresh yeast, 2 tablespoons of sugar, 2 eggs, 60 g butter, 1 pinch of salt;

for the filling: 5 pears, 3 tablespoons honey, saffron, cinnamon;

for the topping: 1 egg, 2 tablespoons honey, 2 tablespoons milk, cinnamon.

Waxed paper, paper moulds, pastry brushes. (more…)

Let’s learn history in the kitchen! The ricotta globuli of the ancient Romans

globuli

By Daniela

There is no better way to learn history that to involve all senses, especially taste and smell. Sometimes thousands years old recipes can be pleasantly surprising as it is the case of this ancient Romans dessert: ricotta dumplings (globuli) with honey, simple to make and delicious.

The original version of the recipe had the globuli fried in olive oil. But I think they taste even better when baked in the oven. Obviously this recipe does not contain sugar, because the Romans did not know it.

 

Ingredients for about 40 globuli: (more…)

One dough, countless variations of biscuits!

biscuits

By Daniela

In my family there are those who love chocolate chip biscuits, those who prefer coffee flavored biscuits, and those who love feeling apple chunks in the dough … This recipe not only makes everyone agree, but it triggers the imagination of the little chefs and adolescents cooks who will conjure up  and test endless new combinations!

Make the dough and divide it into as many parts as the falvors of biscuits. You can also brush the biscuits with beaten egg and coat with granulated sugar BEFORE baking, or cover with icing sugar AFTER baking, or fill with jam or chocolate cream.

Ingredients for about fifty biscuits:

  • 500 g flour,
  • 2 teaspoons of baking powder,
  • 225 g sugar, (more…)

Cooking classes for children, The Little Kitchen

compleanno in cucina

In our courses kids touch, smell, cook,  learn nutrition  and history, and consume a homemade snack, in a culinary journey that involves all the senses.

At the end of each lesson the children bring home a bag with the creation of the day.

 

 

 

 

 

 

 

 

 

June: 2 -9    from 16.00 to 18.0 (double lesson with Party with parents)

Course timetable: Tuesday from 16.00 to 18.00

Location: Bertrange

The cost of the term (10 lessons) is 220€

CCP IBAN LU83 1111 7001 9044 0000 Congusto asbl

To holders of Dante (Family or Junior) card and Slow Food Grand-Duche card will be offered a welcome gift.