Cooking with Smeg

Enjoy your Christmas with Smeg

A selection of Christmas recipes to make the festive atmosphere even sweeter

Salmon Christmas bagels

INGREDIENTS

4 bagels
200 g smoked salmon
200 g cream cheese
150 g di pickled cucumbers
100 g di radishes
Rustic mustard
Dill
Caper flowers

METHOD

Cut the bagels in half. Place them in the Smeg toaster and activate the specific bagel heating function.

Prepare the cream cheese by pouring it into a bowl, add 2 tablespoons of rustic mustard and mix well.

Spread on the heated side of the bagel, add the salmon, gherkins and sliced radishes. Finely chop the dill and garnish the bagels.

Close with the top and immediately enjoy this quick and delicious little appetizer.

Recipe by @Frollemente

TSF01WHEU

Toaster, No. of slices: 2, No. of slots: 2, No. of toasting levels: 6, White, Finishing: Glossy, NA

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TSF01CREU

Toaster, No. of slices: 2, No. of slots: 2, No. of toasting levels: 6, Cream, Finishing: Glossy, NA

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TSF01PGEU

Toaster, No. of slices: 2, No. of slots: 2, No. of toasting levels: 6, Pastel green, Finishing: Glossy, NA

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TSF01PBEU

Toaster, No. of slices: 2, No. of slots: 2, No. of toasting levels: 6, Pastel blue, Finishing: Glossy, NA

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TSF01PKEU

Toaster, No. of slices: 2, No. of slots: 2, No. of toasting levels: 6, Pink, Finishing: Glossy, NA

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TSF01RDEU

Toaster, No. of slices: 2, No. of slots: 2, No. of toasting levels: 6, Red, Finishing: Glossy, NA

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TSF01BLEU

Toaster, No. of slices: 2, No. of slots: 2, No. of toasting levels: 6, Black, Finishing: Glossy

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Cheese stuffed ravioli

INGREDIENTS

For the dough:

200 g re-milled semolina
100 g flour
3 eggs

Per il ripieno:

100 g pecorino cheese
100 g parmigiano reggiano chesse
100 g hard cheese
100 g cream cheese
20 g hazelnuts
lemon zest
Sage
Rosemary
Butter
Lemon juice

METHOD

In the bowl of the stand mixer, pour the flour and the three eggs. Knead until the dough is smooth and homogeneous. Cover with cling film and leave to rest for 30 minutes.

Prepare the filling by pouring all the ingredients into the mixer. Using the whisk, mix for about a minute.

After 30 minutes, start rolling out the dough. Using the dough sheeter accessory, roll out small pieces of dough, starting with the highest thickness. Lightly flour the dough and decrease the thickness one step at a time, until you reach number 7 on the dough sheeter.

Pour the filling into a poached bag and make small portions on the dough. Fold the dough to cover the filling. With a form for fresh pasta, make the ravioli. Continue until the dough and fresh pasta are used up.

Boil the ravioli in salted water for 5 minutes from the moment they come to the surface.

In a pan, melt the butter with the sage, rosemary, grated lemon peel and the juice of half a lemon. Add the ravioli and mix for one minute. Garnish with chopped hazelnuts.

Serve immediately.

Recipe by @Frollemente

SMF13WHEU

Stand mixer, Motor type: Direct drive, Speed control: Electronic, White, Base color: Bianco, Glossy

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CKFF2401CRM

Kitchenware, Cookware, Frypan, Cream, 50's Style , Diameter: 24 cm

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CKFC2411CRM

Kitchenware, Cookware, Casserole, Cream, 50's Style , Diameter: 24 cm

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Coffee butter cream Chiffon cake

INGREDIENTS

For the chiffon cake:

180 g sugar
200 g flour
4 eggs
100 ml coffee
80 g seeds oil
½ sachet baking powder
1 pinch of salt

For the butter cream:

250 g butter
500 g powdered sugar
2 tsp coffee
3 tbsp soluble coffee
Chocolates

METHOD

To start, separate the yolks from the whites. Sift the flour with the baking powder, sugar and salt. Make a hole in the center and pour in the egg yolks, coffee and oil.

Mix using a whisk until the mixture is well blended.

Whip the whites until stiff and insert them slowly into the mixture without taking them apart.

Pour into an 18 cm chiffon cake mold.

Bake in a preheated static oven at 175 ° C for 40 minutes.

Remove from the oven, turn the mold and leave to cool.

Prepare the buttercream by whipping the butter with a whisk. Add a spoonful of powdered sugar at a time. Once the icing sugar is used up, add two tablespoons of coffee and the instant coffee. Line the chiffon with the buttercream and garnish with chocolates.

Recipe by @Frollemente