CHICK’S BRIOCHE BREAD

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INGREDIENTS

  • 650 g of manitoba flour
  • 250 g of whole milk
  • 100 g of sugar
  • 100 g of butter
  • 10 g of yeast or 50 g of dried yeast
  • 4 eggs
  • 1 sachet of vanilla
  • Salt

For garnish

  • 1 egg yolk
  • Granulated sugar
  • 50 g of whole milk

 

To celebrate the arrival of spring we have prepared this fun and tasty recipe: ‘il pulcino di pan brioches’, which thanks to the LIFE blast chiller, is quick and simple to make. The proving function will help you save a lot of time, and provides the perfect conditions for the yeast to develop.

PREPARATION

Heat the milk until it reaches a temperature of +37°C, then add the yeast and sugar. Stir until fully dissolved.

Pour into a bowl or a planetaria. Paying close attention that lumps do not form, slowly add the sifted flour, the eggs, butter, vanilla and a pinch of salt. Stir for a few minutes until the mixture is soft, but not sticky. If necessary add a little more flour.

With a rolling pin flatten the pastry so that it is thin long and narrow. Now fold the pastry upon itself so that it forms several layers.

Separate it into two circular parts, one large and one small: the larger part for the chick’s body, the smaller for its head. Use a small amount of pastry to make its feet, wings and beak.

Place the shaped pastry on one of the LIFE basket chiller’s trays, that has been lined with baking paper, leaving a 2 cm space between the chick’s head and body.

Place the tray into the LIFE blastchiller and set the program: PROVING>IMMEDIATE at a temperature of +28°C for 2½ hours and press START

If you wish to prove the pastry at a later time (up to 24 hours), program the LIFE blast chiller in the same way, but add time you want the program to start.

At the end of the proving program brush the pastry with the egg yolk, milk and sugar, add a dried blueberry or a raisin for the chick’s eye and cook for 15 minutes at 175°C

 

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VENERE BLACK RICE WITH BRAISED VEGETABLES

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INGREDIENTS

  • 200 g of Venus rice
  • 2 courgettes
  • 2 carrots
  • 1 red pepper
  • 1 yellow pepper
  • Salt
  • Extra virgin olive oil
  • Dried oregano

 

Rice salad is a great solution for lunch or dinner when you have company, but the risk of serving it overcooked is an ever present concern. However, there is a simple and unique solution to ensure that the rice arrives at the table cooked perfectly ‘al dente’: with the LIFE domestic blast chiller it can be chilled to 3°C. The rice can be divided into portions and deep frozen at -40°C, ready for when you need it. It can be defrosted in a few minutes, and it will taste as if it has just been freshly prepared!

 

PREPARATION

Bring a pan of water to the boil and add cooking salt and cook the Venere rice as per the instructions on the pack.
Meanwhile wash the courgettes and peppers, dice and put into a bowl and add a little extra virgin olive oil, a pinch of salt and handful of dried oregano.

Ten minutes before the rice has finished cooking pre-cool the LIFE blast chiller.
Drain the cooked rice and pour it into a steel bowl and start the program, BLAST CHILLING>RICE>BOILED RICE

Place the vegetables in a baking dish and cook in the oven at 200°C for 15 minutes. Chill the cooked vegetables in the LIFE blast chiller in order to maintain their nutritious crunchiness using the program BLAST CHILLING>VEGETABLES>DICED

When the rice and vegetables have been chilled, put them into a bowl and mix well and place in the fridge.
Serve with a drop of olive oil and some cooked ham.

If you wish to keep the rice for a longer period of time, divide it into single portions and deep freeze with the LIFE blast chiller. You can defrost the number of portions you need in just a few minutes, and they will taste as if they have just been freshly prepared!