Vedrini kitchen

Sweet bread

1400 g of flour
1/2 l milk
1 cube  yeast
250 g sugar
5 eggs + 1 egg yolk
250 ml vinegar
Vedrini candied lemon and orange

Mix milk, yeast, sugar and flour and pour into another pot with mixed flour, milk, vinegar and eggs. Add candied lemons and oranges. Leave the dough to rice for 30 minutes. Optionally add raisins and nuts and brush it with egg yolk and bake at 250°C, 40 minutes.

Elderflowers syrup

100 pcs elderflowers
10 liters boiled water
1 kg  lemon
20 dag Vedrini lemon stripes
Listens to mind

Boil and cool 10 l of water, put elderflowers and lemon stripes and chopped lemons. Leave for 24 hours and then strain. Pour 5 kilograms of sugar in two liters of water and cook until boiling. Pour this hot syrup into the juice. When cooled, pour into bottles. Decorate with mint and thinly sliced lemon or lime.

Chestnut puree

500 g chestnut puree
250 g butter
150 g powdered sugar
2-3 tablespoons rum
200 g cooking chocolate
400 ml full fat cream
200 g Vedrini candied cherries

Mix butter with powdered sugar. Add chestnut puree and rum and mix well in a smooth paste. Heat  cream in a pan and melt chocolate in it. The cream is finished when it becomes completely shiny and  brown. Serve whipped cream and candied cherries.

Tuscan soup

1 onion and 1 leek
1 potato
1l vegetable stock
400 g Vedrini White beans
175 g chopped savoy cabbage
some parsley and garlic
75 g Parmesan cheese
olive oil

Simmer onions, leek potato and garlic until they become soft. Add stock and the liquid from the beans (you previously cooked). Cover and boil for 15 minutes. Add savoy cabbage, beans and half of parsley and oregano and season with salt and pepper. Mix one-third of the broth in blender and return to the pot. Serve with toast with olive oil and garlic.

Asian sauce

1 tablespoon soya sauce
1 tablespoon grated ginger
½ tablespoon grated orange rind
¼ tablespoon red pepper
1 grated garlic clove
200 g Vedrini Black beans

Mix all ingredients in a large pot. Let it boil, lower the heat and cook for 20 minutes. Chill and serve. Good appetite!

New year’s goulash

1/2 kg  fine bacon
1 little hot pepper
6 spring onions
1 cup long grain rice
Dried basil, oregano, thyme
200 g Vedrini black-eyed beans
2 cups water
1/4 teaspoon salt

Fry bacon in the frying pan until it becomes crunchy. Dry it on paper and sprinkle with spices. Cook rice in the pot and add spices. Cover and boil for 10 minutes, then add cooked bean  and bacon and cook for  another 10 minutes.

Chili con carne

450 g minced beef
1 onion, 2 chili peppers
3 cloves of garlic
1 large carrot and celery
1 teaspoon of cayenne pepper
400 g tomatoes from a can
300 ml  chicken or beef stock
400 g red Vedrini beans

Simmer onions, carrots and celery over low heat. In another pan, fry minced meat, then add the vegetables, garlic, chili pepper and cook for 5 minutes. Add chopped tomatoes and cook for another 5 minutes. Pour chicken stock and lower the heat and cook for 40 minutes. At the end, add cooked beans.

Canary bean soup

Garlic, cumin, pepper
800 g pork ribs
200 g Vedrini Canary beans
Soya sauce with saffron
1 big potato
1 chicken stock
Salt and pepper

Ground all spices with onions and garlic. Cook beans and other ingredients for 1 hour and 30 minutes on medium fire, then add cumin and soya sauce. Add salt and pepper. Good appetite!

Pea puree

1 tablespoon mixture of dry spices
2 tablespoons  sour cream
50 g butter
Salt, pepper
400 g Vedrini green peas

Cook peas in the water for 60 minutes. Add butter and spice. Decant the peas but keep 0,5 dl water. Mix the peas with water and cream. Decorate with lemon.

Oatmeal burgers

3 eggs
a mixture of Mediterranean spices
1 carrot, 1 zucchini, fresh parsley
Vegetable stock
250 ml sour cream
250 g Vedrini oatmeal
Salt, pepper and olive oil
100 g bread crumbs

Cook oatmeal. Separately cook vegetables. Put the oatmeal in the bowl, add beaten eggs,  chopped vegetables, a mixture of Mediterranean herbs and bread crumbs. Season with pepper and stir well. Form medallions  and fry for five minutes in deep oil. In the meantime, put sour cream in a small bowl, add parsley salt, pepper add  olive oil and stir well.