Adelinas Kitchen Dromana | Public figure

Adelinas Kitchen Dromana

Add/Update information

Reviews

Tags

• Public figure
• Author

25.01.2022 CHRISTMAS SALE NOW ON! Adelinas Kitchen Dromana Cookbooks On Sale. Any 3 books for $99 or all 4 books for $132. Free postage Australia wide in Australia Post Bag with tracking. Orders up to 8 books also with Free Postage. GREAT CHRISTMAS GIFTS. Buy from our website www.adelinaskitchen.com.au or call us on 0413 200 722 to order. ORDER early to avoid Australia Post delays.

24.01.2022 Good evening everyone, here is the recipe of the Zuppa Inglese, my recipe of the week, hope you like it, simply delicious! LEARN COOK ENJOY Zuppa Inglese Ingredients 6 eggs (at room temperature), ...Continue reading

24.01.2022 This year 2020 has taught me to be grateful for what I have and avoid waste. Over the last few weeks I have concentrated on cooking with what I had available in my fridge & pantry, these are some of my dishes. LEARN COOK ENJOY

22.01.2022 Pork Involtini - Braciole di Maiale. Cooking with Adelina from my 2nd book "Recipes from my Italian Table" 1.5kg boned pork shoulder, 200g sliced Pancetta, 100g grated Pecorino cheese, salt & pepper, cup chopped parsley, one clove of garlic, one glass of red wine, 2 tins of chopped tomatoes, 400g each, a few bay leaves Ask your butcher to slice pork shoulder in thin slices, about 15 slices, flatten the slices of pork shoulder with a meat mallet as even as possible, ... take any meat offcuts plus one more slice of pork shoulder and chop in a food processor with the pancetta, salt & pepper, garlic clove and parsley; lay the slices of pork flat on a board and season with salt, pepper and sprinkle with a little grated Pecorino cheese, then add a little of the processed meat in the centre and wrap around into a roll as tight as possible, repeat with the rest of the meat, when you have used up all the meat slices tie up with kitchen string right around; brown Involtini in olive oil on low heat until brown, deglaze the pan with a glass of red wine, then add the chopped tomatoes, rinse the tomato cans with water and add to the pot, add bay leaves, bring to the boil then simmer for one hours on low heat until the Involtini are cooked. The sauce can be used to serve with a pasta dish and the Involtini are usually served as a main course with a salad, however most Calabrese people eat the Involtini together with a plate of pasta. Braciole di Maiale 1.5kg spalla di maiale dissossata, 200g pancetta affettata, 100g formaggio Pecorino grattugiato, sale, pepe, una manciata di prezzemolo tritato, uno spicchio di aglio, un bicchiere di vino rosso, 2 barattoli di pomodori pelati di 400g ognuno, qualche foglia di alloro Chiedete al vostro macellaio di affettare la spalla a circa 15 fettine sottili, battete le fettine di maiale per farle diventare piu’ sottili, fate un ripieno con pezzetti di carne che avanzano, piu’ una fettine di maiale, mettete nel mixer con la pancetta, l’aglio, il prezzemolo, sale e pepe e macinate per bene; mettete le fettine di carne su una tavola e spolverate con sale, pepe e un po di formaggio, mettete al centro un po di ripieno e poi arrotolate la carne intorno formando un Involtino, procedete cosi’ con il resto delle fettine, infine legate gli Involtini con lo spago. Fate rosolare gli Involtini in una pentola capace con qualche cucchiaio di olio fino quando sono dorati, aggiungete il vino rosso, fate evaporare e poi aggiungete i barattoli di pelati, sciacquate i barattoli con acqua e aggiungete nella pentola, infine mettete le foglie di alloro, abbassate la fiamma e fate cuocere a fuoco basso per un’oretta. Noi Calabresi condiamo la pasta con la salsa e di solito mangiamo gli Involtini con la pasta.

22.01.2022 Hi everyone, yesterday we celebrated our official taster's birthday, you guessed it, Len! I made Zuppa Inglese, sponge soaked with liqueurs and filled with delicious vanilla & chocolate pastry cream, garnished with butter cream, toasted flaked almonds and gorgeous edible flowers, truly delicious! (Recipe from my 1st book and will post as recipe of the week on Tuesday) LEARN COOK ENJOY

22.01.2022 Good afternoon everyone, here is the recipe of the Almond Crescent you have all beein asking for, a pretty simple and delicious recipe! LEARN COOK ENJOY Almond crescents Almonds skin on 120g (3/4 cup) roughly chopped Almond meal 200g (2 cups), almond meal is almond flour... Caster sugar 150 (5 oz refined sugar) Grated zest of 1 orange (I used blood orange zest) Orange oil 1 teaspoon Egg whites 2 lightly beaten Preheat the oven 160C (325F) fan forced Put the chopped almond on a flat plate. In a large bowl combine almond meal, sugar, orange oil and the orange zest and mix well. Make a well in the centre and fold through the egg whites, take a tablespoon of the mixture, about 20g, and roll into logs, press the logs into the chopped almond until the crescents are coated with nuts, then curve into a crescent shape and put on a baking tray lined with baking paper. Repeat with the remaining mixture. Bake the crescents for about 15 minutes or until they are golden. Cool on baking trays. Store in airtight containers. Mezzelune di mandorle Mandorle con la pellicina 120g Zucchero semolato 150g Farina di mandorle 200g La scorza grattugiata di un’arancia Essenza di olio di arancia 1 cucchiaino Albumi 2 sbattuti leggermente Forno riscaldato 160C ventilato Mettete le mandorle tritate in un piatto grande. In una ciotola capace mettete la farina di mandorle, lo zucchero, la scorza dell’ arancia, l’olio di arancia e mescolate bene, poi aggiungete gli albumi e mescolate fino a quando avrete un miscuglio liscio. Prendete un cucchiaio del miscuglio, circa 20g, fate un cordoncino e rotolatelo nelle mandorle tritate, curvate le estremita’ creando una mezza luna, continuate into questo modo fino a quando avrete esaurito l’impasto. Fate cuocere le mezze lune per 15 minuti nel forno riscaldato fino a quando sono dorate, fatele raffreddare nelle teglie, conservate le mezze lune in un contenitore ermetico. ADELINAS KITCHEN DROMANA See more

20.01.2022 One of the most traditional Christmas sweet, Bocconotti Calabresi, short pastry filled with jam, simply divine! From my 1st book "Learn Cook Enjoy." BOCCONOTTI CALABRESI 500gr 00 plain flour (16 oz) 00 flour Pure icing sugar 250g (8 oz) powdered sugar Unsalted butter 200g (6.5 oz) butter... Baking powder 8g, one heaped teaspoon Egg 2 whole Yolks 2 Grated zest of one lemon Put in an electric mixer: flour, sugar, chopped butter and baking powder with dough hook until the mixture resembles crumbs. Then add eggs and yolks until mixture is just coming together. Do not over mix dough or it will be too hard to handle. Refrigerate mixture up to 12 hours before using. For the bocconotti you will need some tin moulds for small tarts. The shape can be whatever you choose, i.e. round or oval and so on. When you are ready to make bocconotti, take pastry out of fridge 15 minutes before. Spray moulds with vegetable spray, to stop pastry sticking, put then on a baking tray and refrigerate while you start rolling the pastry. Roll pastry into cm thick sheet and cut pastry with pastry cutter and line the bocconotti moulds with the pastry, remove any excess from the edges. Put one teaspoon of filling, jam or whatever else you are using as filling, top with a lid of pastry making sure the top is smooth. Brush bocconotti with some egg yolk. Refrigerate for hour before cooking, oven temperature 160C (325F ) for 15 minutes. This recipe will yield approximately 30 40 bocconotti depending on the size of the moulds. BOCCONOTTI CALABRESI 500gr farina 00 250gr zucchero a velo 250gr strutto oppure burro Bustina di lievito Bertolini oppure lievito chimico 2 uova intere 2 tuorli Confettura di frutta a piacere Buccia grattugiata di un limone Mettete nel mixer elettrico la farina, lo zucchero, il burro o lo strutto tagliato a pezzetti ed il lievito Bertolini, mescolate per 5 10 minuti poi aggiungete le uova e I tuorli. Mescolate per altri 5 minuti, levate l’impasto dal mixer e finite di Impastare velocemente a mano, avvolgete la frolla nella pellicola e mettete in frigo per circa 12 ore prima di fare i bocconotti. Imburrate e infarinate degli stampini; trascorso il tempo necessario stendete la pasta ricavando una sfoglia dallo spessore di circa 3mm. e rivestite con essa gli stampini, tagliando l’eccedenza sul bordo, distribuite negli stampini la confettura. Stendete i ritagli della frolla tagliandone piccoli pezzi per posare sui stampini come coperchio. Pennellate i bocconotti con un poco di tuorlo d’uovo. Collocate i bocconotti su una placca e mettere in frigo prima di cuocere, circa mezzoretta. Passate i bocconotti in forno gia caldo (160C) per 15 20 minuti, dipende dal vostro forno; quando i bocconotti sono freddi levateli dai stampini e spolverate con zucchero a velo. ADELINAS KITCHEN DROMANA See more

20.01.2022 Good morning everyone, it appears many of you are having trouble finding Vincotto for the traditional Turdilli & Scaliddre, so in the true spirit of Christmas I am sharing my recipe from my 4th book "Dolce e Salato," and yes it's just 28 days to Christmas! LEARN COOK ENJOY Vincotto Used in Traditional Christmas sweets Fruity red wine 750ml (3 cups) Sugar 1 cups... Honey cup Cinnamon sticks 4 Cardamom pods 2 teaspoon Cloves 6 Place all ingredients in a heavy bottom saucepan and bring to the boil. When the mixture boils. Reduce the heat to medium and simmer for one hour until the wine has thickened and foams up, the mixture should have a syrupy consistency and should have reduced to of the original volume, about 1 cups. Strain the mixture through a fine strainer and let cool down at room temperature. Transfer to a bottle and refrigerate until ready to use. Keep the vincotto refrigerated for up to 3 months. Vincotto Vino rosso 750ml Zucchero 300g Miele di api 120g Cannella 4 pezzi Cardamomo 2 cucchiaini Garofano 6 pezzi Mettete tutti gli ingredienti in una pentola capace e fate bollire, quando il miscuglio bolle abbassate la fiamma e fate cuocere a fuoco lento per un’ora o fino a quando il vino si fa denso, come uno sciroppo, e si reduce a circa un quarto del volume originale. Levate dal fuoco e scolate con un colino, fate raffreddare a temperatura ambiente, mettete in una bottiglia e mettete in frigo, potete tenerlo in frigo per circa 3 mesi. ADELINAS KITCHEN DROMANA See more

16.01.2022 Hi everyone, with the warm weather our basil is thriving on our balcony, so I have made one batch of pesto which I have used to make these gorgeous Corzetti from Liguria. The Corzetti stamps are available Costante Imports. I am also including the recipe for the dough and the pesto sauce which is from 2nd book "Recipes from my Italian table! LEARN COOK ENJOY Corzetti Dough... 500g "00" plain flour, 2 whole eggs, 1/2 cup of white wine, 1//4 cup of olive oil. Mix the flour with the eggs in a mixer with the dough hook attachment, add the olive oil and the wine and mix until you have a firm dough, rest dough for one hour. Then cut pieces of dough and put through the past machine at notches no.1, no. 2 and no. 4. Cut the sheet of pastry with bottom piece of the corzetti mould which also acts as a cutter, then put circle of dough on the top piece with pattern and gently push with the top section of the mould. Continue this way until you have used all the dough. Cook the corzetti in boiling water until al dente, heat the pesto sauce in a large frying pan, add the corzetti and toss to mix well, if using you can add chopped green beans and diced potatoes, toss through to mix well. Pesto sauce Pesto Sauce One bunch of basil, leaves only, washed and drained, 60g of pine nuts, 3 tablespoons of Parmesan, 125ml olive oil, one clove of garlic. Mix basil leaves, garlic, pine nuts in food processor, drizzle the oil in, a little at a time until the mixture is smooth, fold cheese through before serving. As an alternative you can add blanched green beans and diced cooked potatoes. ADELINAS KITCHEN DROMANA

16.01.2022 Hi everyone, today I want to share with you one of the recipe of my childhood, Giurgiulena, a sweet treat for Christmas time, which is not too far away. I am posting the recipe with several step by step pictures, please follow them to ensure the success of this delicious recipe! SIMILAR CHRISTMAS BISCOTTI & DESSERT RECIPES ARE IN MY 4TH BOOK"DOLCE E SALATO-SWEET & SAVOURY". As always - LEARN COOK ENJOY Giurgiulena, sesame seeds & mixed nuts brittle Sesame seeds 250g (8 oz) ...Continue reading

15.01.2022 One of the classic desserts of Neapolitan cuisine, Rum Baba, the recipe is from my 1st book "Learn Cook Enjoy." RUM BABA For the Baba 50g butter, (1 & ounce of butter)...Continue reading

12.01.2022 Good morning everyone, 4 weeks to Christmas and here it is the most loved recipe for the festive season, Turdilli Calabresi, delicious dumplings fried and then coated in vincotto, the recipe is from my 4th book "Dolce e Salato", simply divine! LEARN COOK ENJOY Turdilli Calabresi Traditional Christmas sweet Flour 00 800g (26oz) Red wine 450ml (15 fl oz)... Olive oil 180ml (6 fl oz) Caster sugar 150g (5 oz) Salt 10g (2 teaspoons) Cinnamon teaspoon The rind of one orange cut into quarters Vincotto for dipping about 250ml (one cup) Rice Bran oil for frying as required Heat the wine, oil, salt and orange rind in a pot and bring to the boil. Turn off the heat, cool down and strain. Put the flour, sugar and cinnamon in a large bowl and mix with a fork, then add the wine mixture and mix well until all the ingredients are combined. Put the mixture on a board and mix until you have soft dough. Rest the dough for one hour in the fridge. Roll out the dough 2cm ( in) thick and cut into 4cm (1 in) long pieces then roll them on a gnocchi board. Fry the dough at 150C (300F) and cook for 5 minutes turning regularly to cook evenly, drain them on kitchen paper and cool down. Heat the vincotto in a frying pan add the Turdilli a few at a time, make sure they are coated evenly, then put them on a wire rack to drain. They can be kept for up to 2 weeks in an airtight container. Turdilli Calabresi Farina 00 800g Vino rosso 450ml Olio d’oliva 180ml Zucchero semolato 150g Sale 10g Cannella un pizzico La scorza di una arancia Olio di arachide per friggere Vincotto 250ml Fate scaldare il vino, l’olio, il sale e la scorza di arancia in una pentola, quando il vino bolle, toglietelo dal fuoco fatelo stemperare e poi scolate con un colino. Nel frattempo mettete la farina, lo zucchero e la cannella in una ciotola e amalgamate per bene. Aggiungete il vino un poco alla volta fino a quando avrete un impasto abbastanza morbido. Mettete l’impasto su una spianatoia e lavoratelo con le mani fino ad ottenere un impasto morbido e liscio. Formate dei filoncini dallo spessore di 2 cm e tagliateli della lunghezza di 4cm, schiacciateli con il riga gnocchi, procedete cosi’ fino a quando avrete usato tutto l’impasto. Friggete i Turdiddri alla temperatura di circa 150C fate cuocere per 5 minuti mescolando e per bene con un cucchiaio per ottenere una cottura uniforme, scolateli e lasciateli raffreddare su carta da forno. Nel frattempo fate riscaldare il vincotto e quando i Turdiddri sono freddi immergeteli nel vincotto bagnandoli uniformemente, mettetli su una gratella da pasticciere; servite i Turdilli quando sono asciutti dopo circa due ore; potrete conservare i Turdiddri per circa 2 settimane. ADELINAS KITCHEN DROMANA

10.01.2022 HOW TO MAKE CROSTOLI - COOKING WITH ADELINA. The recipe is from my 3rd book "Dolci from my Italian Kitchen" Crostoli Ingredients & method 350g 00 flour, 2 tablespoons icing sugar, 2 whole eggs, 35ml olive oil, 50ml liqueur, I used Maraschino In a bowl of electric mixer put the flour, icing sugar, eggs, olive oil and liqueur and blend all with dough hook until the mixture forms a ball. Wrap dough in cling film and refrigerate for at least 30 60 minutes.... Roll the Crostoli dough through a pasta machine at settings no 1, 3 & 5. Try to roll the dough to the width of the pasta machine then cut the dough into strips about 3 cm wide with a fluted pastry cutter then using the fluted pastry cutter cut through the centre and shape as you like. Heat oil in a frying pan (I recommend Rice Bran Oil) and to a temperature of 160 degrees, cook crostoli until golden and remove with a slotted spoon to a paper towel lined plate, when cool and drained top with icing sugar. Ready to eat. Chocolate Crostoli 350g 00 flour 4 tablespoons of icing sugar, 2 tablespoons of cocoa, 2 whole eggs, 35ml olive oil, 50ml liqueur, I used Frangelico; proceed as above recipe, if the mixture is a little dry add a little bit more liqueur, not too much. Crostoli - Adapted from one of my mum's recipes, with my own personal touch. Traditional Plain Crostoli and Chocolate Crostoli, very crunchy and hard to stop at just 1 piece! See more

03.01.2022 In many Italian restaurants Thursday's special is usually gnocchi, so today I made a very quick Pumpkin and Potato gnocchi, easy to make and very, very tasty! The recipe is in my 2nd book "Recipes from my Italian table." Have a great evening everyone! LEARN COOK ENJOY

03.01.2022 For all those of you who have asked for the Tiramisu recipe it's from my 1st book "Learn Cook Enjoy", I doubled the recipe and I pasturized the yolks which I didn't do in my original recipe, so I am enclosing the recipe with the method of pasturizing the yolks! LEARN COOK ENJOY TIRAMISU 4 egg yolks, 80g caster sugar, 250g mascarpone cheese, 400ml cream whipped firm, 24 Savoiardi, 500ml of cold coffee, sweetened with 2 tablespoons of sugar, 30ml of coffee liqueur, 2 tablespoo...Continue reading

03.01.2022 Good morning everyone, what's your favourite appetiser to serve when you have friends for dinner? I love Eggplant croquettes, one of my mum's most loved recipes, try them, everyone loves them! The recipe is from my 2nd book "Recipes from my Italian Table." I will post my Video showing how best to make them today! LEARN COOK ENJOY EGGPLANT CROQUETTES 500g eggplants chopped into cubes skin and all, 200g old breadcrumbs, 2 eggs, 100g pecorino cheese grated, 1 garlic clove chop...ped finely, bunch of basil leaves, salt and pepper Chop eggplants into cubes and blanch for 5 minutes, drain and when cook enough to handle, chop with a knife together with the garlic and basil leaves, add mixture in a bowl and add the breadcrumbs, cheese, add the eggs, season with salt and pepper, mix well, refrigerate for 30 minutes. Take tablespoonsful of mixture and shape into an oval shape, wet your hands with cold water, this will make the process a little easier, fry in a shallow pan with hot oil and cook until brown all over. POLPETTE DI MELANZANE 500g di melanzane, 200dg di pane casareccio raffermo, 2 uova, 100g di pecorino grattugiato, mazzetto di foglie di basilico, uno spicchio d’aglio, sale e pepe. Tagliate le melanzane a dadini senza sbucciarle e sbollettate per 5 minuti, sgocciolateli e quando sono intiepidite tritateli con l’aglio e le foglie del basilico. Raccogliete il miscuglio in una terrina, aggiungete il formaggio, il pane grattugiato, le uova sale e pepe e amalgamate con cura, mettete l’impasto nel frigo per mezz’ora. Prendete un po del composto con un cucchiaio e formate delle polpette ovali leggermente schiacciate, fate friggere le polpette in una padella di olio ben caldo fino a quando sono dorate, sgocciolate su carta assorbente e servite calde. ADELINAS KITCHEN DROMANA See more

03.01.2022 Hi everyone, as today is the last day of Carnevale I am sharing my recipe of Crostoli which are popular Carnevale sweets, they are made in all regions of Italy and are know by different names like Chiacchiere, Cenci & Bugie, the ingredients are pretty much the same. The recipe is from my 3rd book "Dolci from my Italian Kitchen." LEARN COOK ENJOY CROSTOLI 350g 00 flour, (13 oz plain flour) 2 tablespoons icing sugar, ... 2 whole eggs, 35ml olive oil, (1 fl oz olive oil) 20ml liqueur, I used Maraschino (one tablespoon of liqueur) In a bowl of electric mixer put flour, icing sugar, eggs, olive oil and liqueur and blend all with dough hook until the mixture forms a ball. Wrap dough in cling film and refrigerate for 1 hour. Roll crostoli with pasta machine, not too thin, at setting no. 5; cut the dough into strips, with a fluted pastry cutter, and shape as you like. Heat oil in a frying pan and to a temperature of 160C (325F), cook crostoli until golden and remove with a slotted spoon to a paper towel lined plate, when cool and drained top with icing sugar (powdered sugar) Chocolate crostoli 350g 00 flour (13 oz plain flour) 4 tablespoons of icing sugar, 2 tablespoons of cocoa, 2 whole eggs, 35ml olive oil, 20ml liqueur(one tablespoon of Frangelico (hazelnut liqueur); proceed as above recipe, if the mixture is a little dry add a little bit more liqueur, not too much. CROSTOLI 350g farina 00’ 2 cucchiaia di zucchero a velo, 2 uova intere, 35ml di olio d’oliva, 20ml di liquore a piacere, io ho usato Maraschino Olio per friggere quanto basta, io uso olio di semi Mescolate, nella planetaria con il gancio, la farina con le uova, l’olio e il liquore, mescolate finche’ non avrete ottenuto un impasto sodo, mettete l’impasto a riposare per un’oretta in frigorifero. Tirare la pasta con la macchina della pasta, al no.2 4 - 6, poi tagliate con una rotella tagliapasta, fate delle strisce e modellate a piacere; fate friggere i crostoli in abbondante olio di semi caldo, finche’ saranno dorati. Man mano passatele su carta assorbente; fate raffreddare, per servire spolverate con zucchero a velo. Crostoli al Cioccolato 350g farina 00, 4 cucchiaia di zucchero a velo 2 cucchiaia di cacao amaro, 2 uova intere, 35ml di olio di olive, 20ml di liquore a piacere, io ho usato il Frangelico, se il miscuglio è un po duro, aggiungere qualche goccia in più di liquore; il procedimento è uguale a quello della ricetta di sopra. ADELINAS KITCHEN DROMANA See more

02.01.2022 Good evening all, last weekend we finally caught up with our family for belated birthday celebrations, this is what I made, wishing you all a great weekend! LEARN COOK ENJOY

02.01.2022 Hi everyone, Christmas is fast approaching and I like to plan our menu for the special day well and truly in advance. Today I am sharing my beloved mum's recipe of Braciole di maiale, pork involtini cooked in a delicious tomato based sugo which we serve with traditional hand made fusilli pasta, the recipe is in my 2nd book "Recipes from my Italian Kitchen," a wonderful traditional recipe, try it simply delicious! LEARN COOK ENJOY Pork Involtini 1.5kg boned pork shoulder, 200...Continue reading