A few months ago, prior to the launch of the Italian AllRecipes site, a few of us were asked if we would like to make, photograph and review some of the recipes for the
new site. Because the Italian site was not live yet the recipes were put onto the UK site, in English. Notice I said English, not American. :)
Fortunately, we had a couple of Brits on the team. Both Pelicangal and British Baker helped lead the way. I had lived in Britain and my parents were British so that
helped. Mauigirl and Cooking up a Storm are natural cooks and caught on fast.
In Britain, to grill means to broil.
Arugula is Rocket.
Aubergine is an eggplant.
A Hob is the stovetop.
Slowly but surely we learned a new language.
Then came the launch of the Italy site and the Ambassadors were invited to pay a visit the the new site, rate, photograph the many faceless recipes. The most refreshing
part of this journey abroad was the lack of processed foods. The recipes are simple and involve fresh ingredients. With the help of Google Chrome as a translator we all took a virtual trip to Italy. I am in awe of the technology that can translate for
you but I have to say, some things just do not translate well.
This is an example of a couple of the better recipes Mauigirl and I uncovered.
We got a big chuckle out of all the mounting going on anytime a whisk was involved.
Stabilized whipped cream
Stabilized whipped cream
- 250ml fresh cream
- 15g icing sugar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract or 1 teaspoon of vanilla extract
Preparation time: 5
minutes | Cooking time: 2
minutes | Extra
time: 15 minutes, cooling
Divide the cream: pour ¾ in a bowl with high sides and flared
(or in the container of a food processor) and put it in the fridge, along with the whips that you will use to mount
Put the remaining cream in a saucepan and add the sugar, cornstarch
A low heat and stirring constantly, bring the cream to light boil. Simmer
for a few seconds, until the passing thickens.
Remove from heat and immediately decanted into a container at
room temperature, to stop the cooking. Let it cool.
Remove the cream from the refrigerator and started to assemble
it with an electric mixer at low speed.
Continuing to mount, add the cream mix / cornstarch. Increase
the speed to high and whip the cream until the desired consistency.
Use it to decorate cakes and cupcakes.
Triumph of strawberry mousse cream pink
Servings : 4
- 2 baskets of strawberries
- juice of 1/2 lemon
- juice of 1 orange
- sugar to taste
- 1 or 2 packages of whipping cream
Choose the ripe strawberries and after washing
thoroughly, select the most mature to be crushed with the help of a fork into a bowl.
Select the best strawberries (half of a trash can) and put them
in part. Add the crushed strawberries coarsely with a fork (must be ripe for this reason) the juice of half a lemon and an orange.
Add two or three teaspoons of sugar.
Pour the cream into the bowl with an electric mixer and start
to mount until frothy. (Do not mount it too much otherwise you will get a pudding!)
Take the strawberries left in part (clearly washed
with the same care of the first) and cut in half.
Place the strawberries in pink mousse. Serve in glasses with decoration
glass of whole strawberries to the edge.
Thinking about it, even here within the United States and Canada things get lost in translation.
Do you grill or Barbeque?
If you barbeque must it involved BBQ sauce?
Do you eat catsup or ketchup?
The definition of chili sauce? Oh my! Is it the stuff in the can? The round bottle, American, Mexican or Asian?
Of course then there is the great chili debate...
Beans or no beans.
I would encourage you to take a trip abroad, no passport required! Visit some of the other AllRecipes International sites. Unless
you speak the language use google chrome to translate - it will certainly provide you with an evening of entertainment.