Franke: Impress Your Guests with a 3-Course Meal This Festive Season

The holidays are just around the corner and it’s time to add some magical recipes to your repertoire to spoil your family and friends. If you’re short on ideas, we’ve put together this tasty three course meal of Tofu and Olive Panzerotti Starters, Stuffed Cannelloni and Paradiso Sponge Cake Dessert, thanks to our friends at Franke!

 

Tofu and Olive Panzerotti:

• Difficulty: experienced
• Temperature: 180°C
• Time: 30 minutes

Ingredients
• 150 gr Olives
• 350 gr Semi whole wheat flour
• 10 gr Sesame seed oil
• 10 gr Shallots
• 300 gr Tofu
• Salt

Preparation
Step 1
Sift the flour and place in a mound on a board. Place the oil and salt in the centre and lightly knead, adding a few tablespoons of water in order to obtain a smooth, soft dough. Knead the dough and then leave to rest in a cool place for half an hour, wrapped in a damp cloth.
Step 2
Meanwhile, wash and pit the olives, mix with the tofu and blend in the mixer to obtain a rather thick cream. Peel and slice the shallots, place in a pan with the oil and cook until soft, then add the tofu and olive cream. Cook for a few more minutes to dry out the mixture a little and then remove from the heat.
Step 3
Roll out the pastry thinly and cut out discs eight centimetres in diameter.
Step 4
Stuff the discs with some tofu cream and seal to create a triangle shape.
Step 5
Lay the panzarotti on an oven tray, brush with oil and place in the oven at 180°C for 30 minutes or until pastry is thoroughly cooked.

Cannelloni Stuffed With Meat Sauce:

• Difficulty: medium
• Temperature: 180°C
• Time: 40 minutes

Ingredients
• 50 gr Butter
• 1 Carrot
• 1 Celery
• 90 gr Flour
• 250 gr Milk
• 200 gr Minced chicken
• 300 gr Minced veal
• 4 gr Nutmeg
• 1 Onion
• 8 Ready-to-cook cannelloni

Preparation
Step 1
Boil the cannelloni until they are cooked “al dente”, drain and stop the cooking under a jet of cold water; spread out on a damp dish cloth.
Step 2
Prepare a fairly thick Béchamel sauce with the milk, flour, butter and a pinch of nutmeg.
Step 3
Mince the meat together with the cheese and the vegetables, brown in the butter and add half of the Béchamel sauce.
Step 4
Mince the meat together with the cheese and the vegetables, brown in the butter and add half of the Béchamel sauce.

Paradiso Sponge Cake:

• Difficulty: easy
• Temperature: 180°C
• Time: 45 minutes

Ingredients
• 360 gr Butter
• 4 Eggs
• 200 gr Icing sugar
• 20 gr Lemon zest
• 120 gr Potato starch
• 100 gr White flour

Preparation
Step 1
Carefully butter and lightly flour a cake tin.
Step 2
Chop the butter into small pieces, place in a bowl and beat until soft and creamy. Add the icing sugar a little at a time.
Step 3
Place two egg yolks and a whole egg in a bowl, beat lightly and add to the butter a little at a time, beating vigorously.
Step 4
While beating, add the lemon zest, and then sift in the potato starch, followed by the flour. Blend well into a smooth mixture, pour into the cake tin and place in the oven at 180°C for 45 minutes or until cooked.

For more visit Franke.

 

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