Category Archives: Gluten-free

How To Poach An Egg

Poached eggs are truly a special dish with their lovely creamy texture and wonderful delicate flavour. The low-fat cooking method used to prepare these eggs can be a little difficult to get right at first, but after a few tries your poached eggs will be cooked to perfection!

how to poach an egg

A few things to keep in mind.
1. It is very important to use really fresh eggs.
2. You have to check the consistency of the egg after 3-5 minutes of cooking time in order to get a soft but cooked egg. Remember to keep an eye on the clock because it is quite easy to overcook the egg.
3. If you cook more than one egg at a time use a large pan filled with plenty of water and just drop 4-5 eggs in it (quite quickly) without stirring the water. Just remember to remove each egg with the slotted spoon in the same sequence in which you added them into the water, so that they cook evenly.
4. You can add a few drops of white wine vinegar to the simmering water before cooking the egg…. The vinegar will make the egg white a little firmer and this will help the cooking process, however this step is totally optional. I like the natural softness and flavour of the egg, therefore I tend not to use vinegar.

DSC_1342

Poached eggs are great served with salmon, steamed vegetables, beans and toast. You can be really creative with this preparation and add a poached egg to a pizza, a baked potatoes, a creamy soup or a bruschetta!

I hope you enjoy this how-to recipe and have some fun with it! X

How to poach an egg.

Preparation time: 10 minutes
Cooking time 3-5 minutes

What you need.
1 egg
1 medium pan, filled with water
a slotted spoon
kitchen paper
a tablespoon
a ramekin
a pinch of sea salt
Method.
1. Simmer the water gently over a medium heat and add some sea salt crystals.
2. Carefully crack the egg into a ramekin.

DSC_1353

3. Using a tablespoon, make a whirlpool in the water by stirring quite quickly for a few seconds.

4. Drop (with one quick movement) the egg into the center of the whirlpool. Now let the egg poach without stirring.

DSC_1356

5. After a few minutes, check the consistency of the egg (it should be soft and with the egg white slightly firmer around the edges). When the egg is ready drain it with a slotted spoon. I usually place the egg and the slotted spoon on a strainer for a minute, in order to allow the excess water to drain completely.

DSC_1359

6. Serve your poached eggs straight away.

DSC_1362

DSC_1364

DSC_1365

DSC_1374

Cooked Apple “Pudding” With Chocolate Sauce (Gluten-free, Low-fat)

Today we are going to make an easy cooked apple and walnut “pudding ” served with an aromatic cocoa sauce to celebrate the apple season.  This is a refreshing low-fat dessert, easy to make and can be prepared in advance with no problem. In the recipe method I considered an individual portion, but you can make as many as you like, simply doubling the amount of ingredients.

SER_1699

This recipe is gluten-free and relatively low-fat, however you can make it even lighter by cooking the apple in a little bit of water instead of using butter…But with a small amount of butter it will definitely taste better! 🙂

SER_1723

I hope you enjoy it! ❤

Cooked apple “pudding” with cocoa sauce.
Ingredients
For 1 serving
1 apple (I used a fuji apple)
1 tablespoon of naturally dark brown sugar
a pinch of cinnamon
two pieces of lemon zest
3 walnuts
a small knob of butter (optional)
water

For the sauce.
a spoonful of naturally brown sugar
half a tablespoon of cocoa powder (actually a little bit more)
1 egg yolk
100 ml of milk

Method.
1. Wash and peel the apple. Cut the apple into chunks, then sauté the fruit with the walnuts, the lemon zest and a pinch of cinnamon in a little bit of butter (only for a few minutes).

2. Add a tablespoon of sugar with one tablespoon of water and cook over a medium heat until the apple is tender.

3. When the apple is ready remove the lemon zests, increase the heat to evaporate the juice and then let cool.

4. Put the cooked apple and walnuts into a mould and store in the refrigerator for about 30 minutes.

SER_1683

SER_1704

SER_1701

For the cocoa sauce.
1. In a saucepan, whisk half a tablespoon of cocoa powder with an egg yolk and a tablespoon of sugar.

2. Pour the milk gradually and stir. Simmer (stirring slowly and continuously), until you get a thick sauce.

SER_1679

3. Let cool and serve with the apple “pudding”.

SER_1723

See also spelt flour apple cake (with no refined sugar and dairy-free) and spelt cake with blackberries and apples

SER_1721

“Tortino” di mela cotta e noci con salsa al cacao

Ingredienti

Per 1 porzione

1 mela (ho usato una mela fuji)

1 cucchiaio abbondante di zucchero integrale di canna

un pizzico di cannella

due pezzetti di scorza di limone

4 gherigli di noce

una noce di burro (facoltativo)

acqua q. b.

Per la salsa

1 cucchiaio abbondante di zucchero integrale di canna

mezzo cucchiaio di cacao (abbondante)

1 tuorlo d’uovo

100 ml di latte

Preparazione.

1. Lavate e pelate la mela. Tagliate la polpa a dadini e fate rosolare per qualche minuto con i gherigli di noce, le bucce di limone, la cannella e una piccola noce di burro.

2. Aggiungete un cucchiaio abbondante di zucchero integrale di canna con un po’ d’acqua. Lasciate cuocere a fuoco medio-basso fino a quando le mele saranno tenere.

3. Quando le mele saranno pronte, levate le bucce di limone e alzate il fuoco per far ritirare il liquido delle mele. Fate raffreddare.

4. Mettete la polpa della mela con le noci in uno stampino e riponete nel frigorifero per 30 minuti.

Preparazione della salsa al cacao.

1. In un pentolino, mescolate con una frusta mezzo cucchiaio di cacao con un tuorlo d’uovo e un cucchiaio di zucchero integrale di canna.

2. Aggiungete gradualmente il latte e mescolate. Quindi cuocete a fuoco lento per qualche minuto (mescolando lentamente e continuativamente), fino ad ottenere una crema densa.

3. Fate raffreddare la crema e servite con il “tortino” di mela e noci.

SER_1733

Vedere anche Torta di mele con farina di farro (senza latticini e con il miele) Torta di farro con more e mele

Tangerine Custard Pots

SER_1584

SER_1597

A delicately flavoured tangerine custard cream, baked in small pots. This dessert is super easy to make and is a great alternative to plain custard. I added some cardamom seeds in the recipe, however it ‘s totally up to you if you want to add them or not. Cardamom seeds can give a nice spicy kick to the dessert, however you have to add just a hint of really finely ground seeds (not like in the pictures) or you might get a strong bitter flavour.

You can use this tangerine custard as a cake filling if you cook it in a pan on a moderate heat instead of baking it. Have fun with this recipe and be creative with it! 🙂

SER_1505

Tangerine custard pots.

Ingredients

For 2 small terracotta pots

300 ml of milk

4-5 seedless tangerines (organic)

a piece of lemon zest

2 egg yolks

1 spoonful of cornstarch

3 finely ground cardamom seed (just the seeds, not the pods)

2 tablespoons of sugar for the custard and 2 more tablespoons for the syrup

Method.

1. Wash the tangerine really well, then peel the skin off and place the slices on the side.

2. Place the tangerine and the lemon skin in a small pan, add 300 ml of milk, then bring to the boil. Boil for a few minutes, until the tangerine skins release their flavour.

3. In a small bowl, whisk 1 spoonful of cornstarch with two tablespoons of sugar and two egg yolks, until you get a creamy mixture. Gradually pour the boiling milk into the egg mixture (but remove the skins with a strainer) and whisk well.

SER_1520

4. Pour the mixture into two pots and place on a thick oven tray filled with water. Bake at 160° C (320 ° F) until the custard has thickened.

SER_1529

SER_1571

SER_1583

For the decoration.

In a small pan put 2 tablespoons of sugar and then cover with water, then add the tangerine slices and bring to the boil. Continue to cook at a moderate heat until you have a syrup. Decorate the custard pots with the tangerine slices, a hint of finely ground cardamom seeds and then pour some syrup on top.

Terrine di crema cotta al mandarino.

Ingredienti

2 stampini piccoli di terracotta

300 ml di latte

4-5 mandarini non trattati (senza semi e a buccia sottile)

un pezzo di scorza di limone

2 tuorli d’uovo

1 cucchiaio di amido di mais

3 semi di cardamomo, finemente macinati (non il baccello, ma i semi)

2 cucchiai di zucchero, per fare la crema pasticciera

2 cucchiai di zucchero, per fare lo sciroppo.

Preparazione.

1. Lavate bene i mandarini, quindi levate le bucce e mettete gli spicchi da parte.

2. Mettete le scorze dei mandarini e del limone con 300 ml di latte in un pentolino e portate ad ebollizione. Fate bollire per alcuni minuti.

3. Mescolate 1 cucchiaio abbondante di amido di mais con due cucchiai di zucchero e due tuorli d’uovo, fino ad ottenere un composto cremoso. Versate gradualmente il latte bollente nel composto e, contemporaneamente, levate le bucce dei mandarini filtrando con un colino. Mescolate bene.

4. Riempite due stampini piccoli di terracotta con il composto e metteteli in una teglia riempita d’acqua (x cuocere nel forno la crema a bagnomaria). Infornate a 160 ° C e fate cuocere fino a quando la crema si sarà rassodata. Lasciare raffreddare.

Per la decorazione.

Mettete 2 cucchiai di zucchero e ricoprire con un po’ d’acqua, poi aggiungete le fette di mandarino e portate ad ebollizione. Continuate la cottura a fuoco moderato fino a quando si dispone di uno sciroppo. Decorate le crema pasticciera con le fette di mandarino, un pizzico di semi di cardamomo finemente macinate e lo sciroppo.

SER_1596

Quick & Easy : Grapes & Apple Smoothie

DSC_0223

A perfect seasonal breakfast smoothie, packed with antioxidants! Enjoy!

Grapes & apple smoothie

Ingredients

2 smoothies

200 g sweet black grapes

4 tablespoons greek yogurt

1 golden delicious apple

grated lemon zest

6 ice cubes

DSC_0201

Method.

  1. Wash, clean and peel the apple. Wash the grapes and place all the ingredients in a blender.
  2. Blend until smooth and serve in two large glasses.

DSC_0219

DSC_0250

DSC_0244

You can add some honey or agave syrup if you want a sweeter smoothie.

Smoothie con uva e mela.

ingredienti

per 2 smoothie

200 g di uva nera dolce

4 cucchiai di yogurt greco

1 mela golden

la scorza grattugiata di limone

6 cubetti di ghiaccio

Preparazione.

1. Lavate e sbucciate la mela, togliendo le parti indesiderate. Lavate l’uva e mettete tutti gli ingredienti nel frullatore.

2. Frullate bene fino ad ottenere un composto cremoso e servire in due bicchieri.

Potete aggiungere un po’ di miele, o sciroppo d’agave, per rendere più dolce lo smoothie.

Rice Salad With Buffalo Mozzarella and Olives

A delicious variation of the classic recipe Insalata di riso, enriched with colourful seasonal ingredients. Quick and easy to prepare, this wonderful dish could be a great starter for a dinner party or a light summer meal.
In the recipe method I used a round pastry cutter to shape the rice with the ingredients, but you can mix all the ingredients if you prefer.

DSC_9673

DSC_9653

Rice salad with buffalo mozzarella and olives.

4 servings

Ingredients

200g arborio rice (you can use a parboiled rice)

4 ripe plum tomatoes

4 buffalo mozzarella

120 g of pitted black and green olives

a bunch of fresh basil

extra virgin olive to taste

salt and pepper

DSC_9631

DSC_9615

Method.

1. Cook the rice following the preparation method illustrated on the packaging. Then drain the rice and season with a little bit of extra virgin olive oil.

DSC_9624

DSC_9637

2. Wash the basil and remove the stems. Roughly chop the basil leaves and slice the olives.

3. Drain the buffalo mozzarella well and then cut it into small pieces.

4. Place the rice on the dish and then cover it with the olives, the mozzarella and the basil. Season with extra virgin olive oil, salt, pepper and serve.

DSC_9639

DSC_9682

DSC_9672

Insalata di riso con mozzarella di bufala e olive.

Per 4 persone

Ingredienti

200 g di riso arborio

4 pomodori perini maturi

4 mozzarelle di bufala

120 g di olive nere e verdi snocciolate

un mazzetto di basilico fresco

olio extra vergine di oliva q. b.

sale e pepe

Preparazione.

1. Cuocete il riso seguendo il metodo di preparazione e il tempo di cottura indicato sulla confezione. A cottura terminata, scolate il riso e conditelo con un po’ d’olio extra vergine d’oliva.

2. Lavate il basilico e rimuovete i gambi. Tagliate le foglie di basilico e le olive.

3. Scolate bene le mozzarelle di bufala e poi tagliatele a cubetti.

4. Sistemate il riso nel piatto e ricopritelo con le olive, i cubetti di mozzarella e il basilico.

Condite ancora con olio extra vergine d’oliva, sale, pepe e servite.

DSC_9662

DSC_9689

Quick And Easy: Pear & Ginger Smoothie

Start the day with this tasty and delicious smoothie! Packed with nutrients and vitamins, this lovely drink is perfect for this time of year! 🙂

Enjoy! x

DSC_9725

DSC_9694

DSC_9708

Pear and ginger smoothie.

For 2 smoothies

4 pears

1/2 a teaspoon of freshly grated ginger

4 tablespoons of non-dairy milk (almond, rice or soya milk)

the grated zest of half a lemon (organic)

a few crushed cardamom seeds

2 ice cubes

Method.

1. Wash and peel the pears, then place the fruit in a blender.

DSC_9710

2. Add the ginger with the crushed seeds, the zest of half a lemon and two ice cubes.

3. Blend everything until smooth and serve in two large glasses with a couple of straws.

Have a wonderful weekend!

DSC_9716

DSC_9735

DSC_9733

Pera e zenzero frullato.

2 smoothies

4 pere

1/2 cucchiaino di zenzero fresco, grattugiato

4 cucchiai di latte vegetale ( latte di mandorle, riso oppure soia)

la buccia grattugiata di mezzo limone, non trattato

alcuni semi schiacciati di cardamomo

2 cubetti di ghiaccio

Preparazione.

1. Lavate e sbucciate le pere, poi mettete la frutta in un frullatore.

2. Aggiungete lo zenzero, la buccia grattugiata di mezzo limone e i semi di cardamomo con due cubetti di ghiaccio.

3. Frullate tutto fino ad ottenere un composto cremoso e servite in due bicchieri con le cannucce.

Quick And Easy : Nectarine And Blueberry Smoothie

DSC_9402

DSC_9388

Packed with antioxidants, extremely creamy and delicious!

Enjoy! XX

Nectarine & Blueberry Smoothie

2 Servings

Ingredients

2 large nectarines

120 g blueberries

4 tablespoons greek yogurt (optional)

6 ice cubes

2 tablespoons of agave syrup (or honey), or 3 if you like it quite sweet

DSC_9371

Method.

1. Wash and peel the nectarines, then wash the blueberries and place the fruit in a blender.

DSC_9393

2. Add 4 tablespoons of greek yogurt, the agave syrup and 6 ice cubes. Blend everything until smooth.

DSC_9397

3. Serve in two large glasses with a couple of straws.

DSC_9414

DSC_9442

Smoothie di pesche e mirtilli

2 Porzioni

Ingredienti

2 pesche noci

120 g mirtilli

4 cucchiai di yogurt greco (facoltativo)

6 cubetti di ghiaccio

2 cucchiai di sciroppo d’agave (o miele), oppure 3 se vi piace molto dolce

Preparazione.

1. Lavate e sbucciate le pesche, poi lavare i mirtilli e mettete la frutta in un frullatore.

2. Aggiungete 4 cucchiai di yogurt greco, lo sciroppo d’agave e 6 cubetti di ghiaccio. Frullate tutto fino ad ottenere un composto omogeneo.

3. Servite in due bicchieri grandi con un paio di cannucce.

DSC_9366

Frozen Watermelon And Strawberry Smoothie

DSC_9355

DSC_9320

A quick, refreshing and delicious drink! Simply perfect for the summer!

Enjoy! 🙂

Frozen watermelon and strawberry smoothie.

Ingredients

2 Servings

400 g watermelon sweet and ripe (remove the rind and pips and weight the watermelon)

300 g strawberries

a few leaves of fresh mint

DSC_9244

DSC_9301

DSC_9261

Method.

1. Cut the watermelon into chunks and freeze for 3-4 hours.

2. Wash the strawberries, remove the leaves and place the fruit in a blender.

DSC_9311

3. Add the frozen watermelon then blend with the strawberries and a few mint leaves. Blend until smooth.

4. Serve cold with a couple of straws.

DSC_9317

DSC_9323

DSC_9349

You can add some agave syrup or honey for a sweeter flavour. You can also add a little greek yogurt if you prefer a creamier smoothie.

Smoothie molto freddo di anguria e fragole.

Ingredienti

Per 2 porzioni

400 g di polpa di anguria dolce e matura (prima di pesare levate scorza e semi)

300 g di fragole

qualche foglia di menta fresca

Preparazione.

1. Tagliate l’anguria a pezzi (di 5 cm circa) e congelate per almeno 3-4 ore.

2. Lavate le fragole, rimuovete le foglie e mettete la frutta in un frullatore.

3. Frullate bene l’anguria ghiacciata con le fragole e qualche foglia di menta.

4. Servite lo smoothie in due bicchieri grandi, con alcune cannucce.

È possibile aggiungere un po ‘di sciroppo d’agave o di miele, se si preferisce un sapore più dolce. Aggiungete un po’ di yogurt greco per una consistenza più cremosa.

DSC_9289

Light Avocado And Garlic “Mayonnaise” (Vegan)

DSC_4943

Avocado is a delicious highly nutritional food, full of good vegetable fat; it also contains some vegetable proteins, a high quantity of folic acid and a good quantity of vitamin E. Avocado is a healthy ingredient for your recipes but it contains lots of calories, therefore it’s better not to eat too large a quantity of it. I usually replace mayonnaise or butter with some avocado in various sandwiches…It goes really well with several kinds of fish and seafood, but it is also great with tomatoes, onions and green salads.

DSC_4970

Today I am sharing a light “mayonnaise”, actually more a fake mayonnaise sauce or a kind of hummus, as it does not contain any oil or eggs but lots of avocado and lemon juice!

Wonderful with prawn, mackerel or egg sandwiches. It is also a great vegan sauce to use with lots of different vegetables…

Enjoy the recipe! X

Light avocado and garlic “mayonnaise”.

1 large avocado

1 clove of garlic

the juice of half a lemon

1 tablespoon of sesame seeds

a few crystals of sea salt (here I am actually using Himalayan salt)

DSC_4910

Method.

1. With a small mortar crush a tablespoon of sesame seeds with a few crystals of sea salt.

DSC_4849

DSC_4853

2. Using a mixer, blend the pulp of an avocado with the crushed sesame seeds and a clove of garlic until smooth (remember to remove the core of the garlic clove).

DSC_4846

3. Add the juice of a lemon and blend until you get a creamy mixture.

DSC_4933

DSC_4940

DSC_4949

DSC_4954

DSC_4962

DSC_4981

Maionese light di avocado (aromatizzata all’aglio).

1 avocado grande

1 spicchio d’aglio (togliete l’anima)

il succo di mezzo limone

1 cucchiaio di semi di sesamo

alcuni cristalli di sale marino ( qui in realtà uso sale rosa dell’ Himalaya)

Preparazione.

1. Frantumate in un piccolo mortaio un cucchiaio di semi di sesamo con alcuni cristalli di sale marino (bastano pochi minuti).

2. Utilizzando un mixer, amalgamate bene la polpa di un avocado con i semi di sesamo schiacciati e uno spicchio d’aglio.

3. Aggiungere il succo di un limone e frullate fino ad ottenere un composto molto cremoso.

Light Mango And Strawberry Smoothie (No Milk Or Added Sugar)

Today’s smoothie is packed with antioxidants and it’s great if you, like me, need a little help to strengthen up and boost the immune system with natural vitamins and minerals, during the change of seasons. This is also a delicious and light breakfast smoothie, but it could be a tasty non-alcoholic drink to enjoy with friends if diluted with a little more orange juice.

SER_1938

SER_1919

Mango and strawberry smoothie.

Serves 2

1 ripe mango, peeled and cut into pieces

200 g strawberries, washed , cleaned and cut into halves

the juice of half an orange

the grated zest of an organic orange

a pinch of grated ginger

3 ice cubes

Method.

1. Blend all the ingredients together until smooth and creamy.

SER_1929

2. Serve in two big glasses with some straws.

SER_1937

SER_1947

If you like this recipe please support the blog by following foodfulife on facebook! Thank you so much!!! 🙂

Smoothie light con mango e fragole.

Per 2 persone

1 mango maturo, sbucciato e tagliato a pezzi

200 g di fragole lavate, pulite e tagliate a metà

il succo di mezza arancia, biologica

un pizzico di scorza grattugiata d’ arancia, biologica

un pizzico di zenzero grattugiato

3 cubetti di ghiaccio

Metodo.

1. Frullare tutti gli ingredienti insieme fino ad ottenere una bevanda cremosa.

2. Servire in due bicchieri grandi con alcune cannucce.

SER_1952