Quick and easy prawn salad with rocket (arugula) leaves and pomegranate seeds.

Quick And Easy: Prawn Salad With Rocket And Pomegranate

Last but not least, today I am publishing a wonderful prawn salad with rocket leaves and lots of pomegranate seeds. Extremely easy to make and perfectly balanced, this dish is real treat!!!

It will definitely become a classic at my dinner parties!

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Prawn salad with rocket and pomegranate.

350 g prawns tails

125 g rocket (arugula)

2 spring onions, washed and finely sliced (only the tender part)

half bulb of fennel, washed and finely sliced

2 stalks of celery, washed and finely sliced (only the tender part)

the seeds of a pomegranate

for the lime citronette

the juice of 1/2 a lime

4 tablespoons of extra virgin olive oil

salt and pepper to taste

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Method.

1. Peel and devein the prawns, then poach in water for a few minutes.

2. Drain the prawns and let cool.

3. Place the arugula, the fennel, the spring onions and the celery in the plates, then add the prawns and garnish with plenty of pomegranate seeds.

4. Make the lime citronette. Mix 4 tablespoons of extra virgin olive oil with the juice of half a lime, then season with salt and pepper.

5. Pour the lime dressing over the salad and serve.

Also see Rice Flour Chocolate Cookies With Pomegranate and Light Sabayon With Pomegranate And Pistachios

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Insalata di gamberi con rucola e melagrana.

350 g di code di gambero

125 g di rucola

2 cipollotti, lavati e tagliati finemente (solo la parte tenera)

2 gambi di sedano, lavati e tagliati finemente (solo la parte tenera)

1/2 finocchio, lavato e tagliato finemente

i chicchi di una melagrana

Per la citronette di lime

il succo di mezzo lime

4 cucchiai di olio extra vergine d’oliva

sale pepe q. b.

Preparazione.

1. Sgusciate i gamberi e togliete il budellino. Fate bollire i gamberi per qualche minuto.

2. Scolate i crostacei e fateli raffreddare.

3. Mettete i gamberi con la rucola, i chicchi di melagrana, il finocchio e i cipollotti nei piatti.

4. A parte, preparate la citronette di lime. Mescolate 4 cucchiai di olio extra vergine d’oliva con il succo di mezzo lime, sale e pepe.

5. Condite l’insalata di gamberi con la citronette di lime e servite.

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Step 5. Shape the cookies and garnish with pomegranate seeds.

Rice Flour Chocolate Cookies With Pomegranate (Gluten-Free, Low-Sugar)

Rice flour chocolate cookies with pomegranate (gluten-free, low-sugar)

To continue the series of recipes with pomegranate, this week I am publishing an easy cookie recipe, gluten-free and perfect for dark chocolate lovers! These cookies are garnished with a lot of pomegranate seeds, they are not very sweet and have a strong chocolate flavour ; I served them warm with plenty of honey on top! In this way, all the flavours and different textures really come together nicely!

Tips.

1. For the kids dip them in milk, because they have a strong dark chocolate flavour.

2. For a low-sugar recipe don’t add the honey on top of the cookies, just follow the recipe.

Rice flour chocolate cookies with pomegranate (gluten-free, low-sugar)

I hope you enjoy this autumn treat!

Rice flour chocolate cookies with pomegranate (gluten-free, low-sugar)

Rice flour dark chocolate cookies with pomegranate.

For two trays (16 cookies)

Preparation time: 20 minutes + the resting time

Cooking time: 20-30 minutes

Ingredients

100 g soft butter

100 g rice flour

150 g almonds, peeled

15 g cocoa powder (I use organic and fair trade)

60 g dark chocolate 70% cocoa (I use organic and fair trade )

50 g cornstarch

the seeds of a pomegranate

1 tablespoon honey

3 tablespoons maple syrup

a pinch of salt

a pinch of cinnamon

Method.

1. Bake the almonds at 160 ° C (320° F) for 5-10 minutes. Let cool then grind with a food processor.

Step 1. Bake the almonds, let cool and grind them.

2. Melt the chocolate using a bain-marie.

3. In a bowl, work the butter with the maple syrup, the honey and the ground almonds.

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4. Add the melted chocolate to the almond mixture and stir well. In another bowl, combine the rice flour, the cornstarch, the cocoa, a pinch of cinnamon, a pinch of salt, then mix everything together with the almonds. Knead for a few minutes then put in the refrigerator to cool for about 30 minutes.

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5. Line the base of two baking trays with some baking paper, then shape the cookies and garnish with the pomegranate seeds.

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6. Bake at 180 ° C (356°F ) for 20-30 minutes.

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7. Serve the cookies hot with a lot of honey on top!

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Also see Light Sabayon With Pomegranate And Pistachios and Prawn Salad With Rocket And Pomegranate.

Biscotti di farina riso al cioccolato con melagrana.

Per due teglie (16 biscotti)

tempo di preparazione: 20 minuti + il riposo

tempo di cottura: 20-30 minuti

Ingredienti

100 g di burro morbido

100 g di farina di riso

150 g di mandorle, senza buccia

15 g di cacao amaro (uso il fair trade e bio)

60 g di cioccolato fondente al 70 % (uso il fair trade e bio)

50 g di amido di mais

i chicchi di una melagrana

1 cucchiaio di miele

3 cucchiai di sciroppo d’acero

un pizzico di sale

un pizzico di cannella

Preparazione.

1.Tostate le mandorle a 160 °C per 5-10 minuti. Lasciate raffreddare e tritate finemente con il tritatutto.

2. Fate sciogliere il cioccolato a bagnomaria.

3. Lavorate il burro con lo sciroppo d’acero, un cucchiaio di miele e la farina di mandorle.

4. Unite il cioccolato sciolto al composto di burro e farina di mandorle. A parte, mescolate la farina di riso con il cacao, l’amido di mais, la cannella e un pizzico di sale. Unite tutto e impastate bene per qualche minuto, poi mettete nel frigorifero a raffreddare per 30 minuti.

5. Distribuite i biscotti su due teglie rettangolari (ricoperte da carta da forno) e guarnite con dei chicchi di melagrana.

6. Infornate a 180°C  per 20-30 minuti.

7. Servite i biscotti caldi con tanto miele sopra.

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Step 6. Alternate the sabayon with layers of pistachios and pomegranate seeds.

Light Sabayon With Pomegranate And Pistachios

Autumn has finally arrived and soon Foodfulife will turn two years old! Yep, two years ago I decided to start this incredible journey and Foodfulife is still going strong! To celebrate I will dedicate three recipes to the pomegranate, a wonderful fruit that contains important nutriments that can help us to boost our immune system during this season.

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Pomegranate is rich in vitamins A, B, C; it contains minerals including potassium and phosphorus, sodium, magnesium, iron and important antioxidants such as flavonoids and phytoestrogens. It has anti-aging, anti-oxidising and anti-cancerous proprieties and it may be effective in reducing the risk of heart related diseases.
Pomegranate is also a very versatile fruit to use in recipes; its delicate flavour is sweet and slightly sour and it can be used in sweet as well as savoury dishes.

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Today I am sharing an easy recipe with a light orange sabayon, crunchy pistachios and lots of pomegranates seeds. This is a deliciously creamy dessert with an interesting texture and lots of flavour!

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Light sabayon with pomegranates and pistachios.

For 4 glasses

the seeds from 2 pomegranates

40 g toasted pistachio nuts (toasted in the oven for about 10 minutes )

340 g greek yogurt

for the sabayon

6 egg yolks

130 g of brown sugar

1 tablespoon orange liqueur

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Method.

1. In a stainless steel bowl, combine the eggs with the sugar.

2. Place the bowl over a bain-marie (with very hot water, but not boiling) over a very low heat, then whisk the mixture.

3. Add a tablespoon of orange liqueur, whisk for a few more minutes, then turn off the heat and set aside to cool.

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4. Once the sabayon has cooled, mix gently with the yogurt.

5. Separately, chop the pistachios.

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6. Take 4 tall glasses and fill with a layer of pistachios, then alternate a layer of pomegranate seeds with one of sabayon and another of the pomegranate seeds. Finish with a layer of sabayon and garnish with pomegranate and pistachios.

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7. Place in the fridge to cool and serve.

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also see Rice Flour Chocolate Cookies With Pomegranate and Prawn Salad With Rocket And Pomegranate.

Zabaione allo yogurt con melagrana e pistacchi.

Per 4 bicchieri

2 melegrane

40 g di pistacchi (tostati al forno per 10 minuti)

340 g di yogurt greco

per lo zabaione

6 tuorli d’uova

130 g di zucchero di canna

1 cucchiaio di liquore all’arancia

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Preparazione.

1. In una ciotola di metallo, unite lo zucchero alle uova.

2. Mettete la ciotola a bagnomaria (a fuoco basso, con acqua molto calda che non deve bollire) e montate le uova fino ad ottenere una crema soffice.

3. Aggiungete un cucchiaio di liquore all’arancia, poi montate per qualche minuto e spegnete il fuoco. Lasciate raffreddare, mescolando di tanto in tanto.

4. Una volta raffreddato, unite lo zabaione allo yogurt.

5. A parte, tritate grossolanamente i pistacchi.

6. Prendete 4 bicchieri alti e ricoprite la base con uno strato di pistacchi, poi alternate uno strato di chicchi di melagrana con uno di crema, poi aggiungete altro melagrana e terminate con la crema. Guarnite con chicchi di melagrana e pistacchi.

7. Mettete nel frigo a raffreddare e poi servite.

Vedi anche Biscotti Di Farina Di Riso Al Cioccolato Con Melagrana e Insalata Con Gamberi E Rucola

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Sunday Meal Menu, Italian Style!

A delicious menu for a Sunday meal with friends and family…

Click on the name of the dish or on the picture to view the recipe.

Gorgonzola Salad With Rustic Bread

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Stuffed Vegetables (vegetarian and gluten-free)

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Pizza With Fresh Tomatoes, Rocket And Parmesan Cheese 

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 Torta Caprese

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Stuffed Vegetables (Gluten-Free and Vegetarian)

Stuffed vegetables (gluten-free and vegetarian)_ Verdure ripiene vegetariane, senza glutine.

Stuffed vegetables are a typical genoese dish, which requires quite a long preparation and cooking time, but it’s worth it! In this case, I adapted my mom’s recipe to create a gluten-free, vegetarian dish, using ricotta, plenty of fresh marjoram (which is also in the traditional recipe) and some gluten-free breadcrumbs. These stuffed vegetables are incredibly tasty, soft in the middle and crunchy on the outside; a wonderful Sunday meal to share with family and friends!

My advice is to make plenty, keep them in the fridge and eat them the next day, they taste even better!

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Stuffed vegetables without meat and gluten-free.

Cooking time: 1 hour 15 minutes

Preparation time: 30 minutes

difficulty: medium

Ingredients

for 1 medium-large tray of stuffed vegetables

2 medium potatoes

4 medium-large zucchini (to be divided into 8 pieces)

2 onions, plus 1 small onion to sauté

1 clove of garlic

1 egg

50 g grated Parmesan cheese

125 g ricotta

3 full tablespoons of fresh marjoram, chopped

5 tablespoons of extra virgin olive oil

some gluten-free bread crumbs to sprinkle on top and 2 tablespoons to add to the stuffing (or you can use pre-cooked polenta)

salt and pepper to taste

Method.

1. Steam all vegetables, until they are cooked but still crunchy.

2. Slice the potatoes, then place the smallest slices in a bowl and set aside for the stuffing.

3. Using a spoon and a knife, scoop out the central part of the zucchini and cut the onions in half (from the centre, not from the roots). Remove the central and the outer layers of onions, then put them in the bowl with the rest of the vegetables for the stuffing.

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4. In a frying pan, sauté the onion with a clove of garlic, both finely chopped (add the garlic after a few minutes, to prevent burning).

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5. Remove the excess water, then using a food processor, puree all the vegetables for the stuffing. Fry over a medium heat, stirring well, until the mixture gets a little bit drier.

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6. In a food processor, mix the ricotta with the Parmesan cheese, 2 tablespoons of gluten-free bread crumbs, the marjoram and an egg. In a large bowl, add the vegetables puree to the ricotta mixture, then mix and season with salt and pepper.

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7. Grease a baking tray with 2 tablespoons of extra virgin olive oil, then place the vegetables onto the tray and fill them with the stuffing.

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8. Sprinkle some gluten-free bread crumbs on top, season with a little more extra virgin olive oil and bake at 200 ° C (392° F), until the vegetables are well coloured (about 30-40 minutes).

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Verdure ripiene senza carne e senza glutine.

Cottura: 1 ora e 15 minuti

Preparazione: 30 minuti

Difficoltà media

Ingredienti

per 1 teglia medio-grande

2 patate di media grandezza

4 zucchini medio-grossi (da dividere in 8 pezzi)

2 cipolle , più 1 cipolla per il soffritto da mettere da perte

1 spicchio d’aglio

1 uova

50 g di parmigiano grattugiato

125 g di ricotta

3 cucchiai abbondanti di maggiorana fresca e tritata

5 cucchiai d’olio extravergine d’oliva

pangrattato senza glutine q. b. (oppure potete usare della polenta istantanea)

sale e pepe q. b.

Preparazione.

1. Fate cuocere a vapore tutte le verdure e toglietele dal fuoco ancora sode.

2. Tagliate le patate a fette, poi mettete le fette piccole e rotte in un contenitore per il ripieno.

3. Tagliate gli zucchini e scavate la polpa usando un cucchiaino e un coltello. Tagliate le cipolle a metà (non dalle radici ma dal centro), poi prendete la parte centrale e lo strato esterno delle cipolle e metteteli, con la polpa degli zucchini, nel contenitore per il ripieno.

4. In una padella, fate soffriggere 1 cipolla e uno spicchio d’aglio, entrambi tritati finemente (aggiungete l’aglio qualche minuto dopo, per evitare che si bruci).

5. Strizzate bene le verdure del ripieno per togliere l’acqua in eccesso, poi frullate e aggiungete al soffritto. Fate asciugare a fuoco medio e mescolando bene.

6. A parte, frullate la ricotta con il parmigiano, la maggiorana, due cucchiai di pangrattato senza glutine e un uovo. In una terrina grande, unite il purea di verdure passata in padella al composto di ricotta, poi mescolate e insaporite con sale e pepe.

7. Ungete una teglia con 2 cucchiai di olio extravergine d’oliva, disponetevi le verdure tagliate a metà, poi riempitele con il ripieno e spolverate con abbondante pangrattato senza glutine.

8. Condite con un filo d’olio e infornate a 200°C, finché le verdure saranno ben colorate (30-40 minuti).

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Step 5. Put the custard in a bowl to cool.

Traditional Recipe: Crema Pasticciera (Italian Custard Cream)

La Crema Pasticciera is a thick and rich custard cream used in Italian patisserie as a filling or ingredient for pastries, cakes and various desserts. Often aromatised with lemon or vanilla, this custard is so popular because it is extremely pleasing to the eye and palate, with its wonderful flavour and velvety creamy texture.

It is possible to aromatise la Crema Pasticciera in various ways, for example using chocolate or coffee, but also liqueurs and the zest of different citrus fruits. In uncooked desserts, it is often mixed with whipped cream to obtain a lighter and more delicate custard.

Crema Pasticciera.

1 litre whole milk

8 egg yolks

160 g caster sugar

80 g sifted flour

1 vanilla pod, or the grated zest of 1 organic lemon

Method.

1. In a pan, bring the milk with the vanilla pod (opened and emptied into the milk) to a boil, or add the lemon zest (the aromas you use will depend on your personal taste). Then sieve the milk.

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2. In a large bowl, whisk the egg yolks with the sugar until creamy.

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3.. Add the flour to the egg mixture and gently stir from the bottom upwards.

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4. Gently pour the hot milk into the mixture and stir. Put the custard onto a low heat to thicken for about 5 minutes (stirring constantly, but gently).

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5. After 5 minutes, turn off the heat and put the cream in a bowl (stirring occasionally) to cool.

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6. Cover with a sheet of cling film, to prevent the skin from forming on the top and put in the refrigerator. Stir the custard vigorously before using.

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Notes.

1 It’s important to mix the egg yolks with the sugar straight away, to prevent crystals from forming.

2. Cook over a medium-low heat and use a thick bottom sauce pan to avoid burning the custard cream.

3. kept in a refrigerator, the cream should be used within 3 days.

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Crema Pasticciera (ricetta base)

1 litro di latte intero

8 tuorli d’uova

160 g di zucchero

80 g di farina 00, setacciata

1 baccello di vaniglia, oppure la scorza grattugiata di un limone non trattato

Preparazione.

1. In un tegame, portate ad ebollizione il latte con il baccello di vaniglia (aperto e svuotato nel latte), oppure aggiungete la scorza di limone. Filtrate il latte usando un colino fine.

2. In una terrina grande, montate i tuorli con lo zucchero, fino ad ottenere una crema spumosa.

3. Unite la farina alle uova e mescolate delicatamente dal basso verso l’alto.

4. Versate il latte caldo a filo nel composto e mescolate delicatamente con una frusta. Mettete la crema sul fuoco ad addensare per almeno 5 minuti, continuando a mescolare delicatamente.

5. Spegnete il fuoco, mettete la crema a raffreddare in una ciotola e mescolate ogni tanto.

6. Ricoprite con la pellicola per alimenti, per evitare che si formi la pellicina in superficie e mettete in frigorifero. Mescolate la crema energicamente prima di utilizzarla.

Note.

1. E’ importante mescolare subito i tuorli con lo zucchero per evitare che si formino dei cristalli.

2. Cuocete a fiamma medio-bassa per evitare che la crema si attacchi al fondo della pentola. E’ consigliabile usare una pentola con il fondo spesso.

3. Conservata in frigorifero, la crema va utilizzata entro 3 giorni.

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