Category Archives: Gluten-free

Crunchy and Colourful Salad (Low-fat And Packed With Vitamin C!!)

March 29, 2014Dairy-free, Gluten-free, Low-fat Recipes, Raw / Mainly Raw, Side Dishes, Vegan, VegetarianCrunchy, Egg-free, Fava beans, Fibres, Food, Gluten-free, Healthy, Insalata, Lamb's lettuce, Low carb, Low fat, Low-cal, Potassium, Raw / Mainly Raw, Recipe, Ricetta, Salad, Valerianella, Vegan, Vegetables, Vegetarian, Vitamin CSerena @ foodfulife

Spring is here and with it comes the time of serious dieting! From this week on I want to dedicate a little time to preparing light recipes and meals.
To start with, I prepared a beautiful and super-healthy salad with only a little amount of calories, but full of crunchy flavours!

This salad can definitely be a very satisfying low-cal lunch, low in fat and carb, but rich in fibres, potassium, protein and vitamin C.
As a side dish, it goes well with several courses and you can serve it with feta cheese, if you prefer a richer kind of salad.
If I were to imagine this salad as a dress, it would be a feel-good garment made of a strong natural fibre, with a very cheerful but elegant floral pattern. Suitable for mid-season, with a comfortable slimming line. Definitely a perfect fit!… I know, It’s just a salad! 🙂

Corn salad with red cabbage, fava beans and apples.

Ingredients

Preparation: 15 minutes

For 2 servings

60 g (2 oz) corn salad (or lamb’s lettuce)

a handful of almonds, shelled

50 g (1.76 oz) fresh fava beans (with the pods removed)

2 small apples, washed

130 g (4.58 oz) red cabbage

the juice of 1/2 a lemon

salt and pepper to taste

4 tablespoons of extra virgin olive oil to taste

Method.

1. Wash, and clean and dry the corn salad.

2. Wash, and slice the cabbage finely and arrange it on the plates.

3. Place the fava beans over the cabbage, then add the salad leaves.

4. Cut and marinate the apples in the juice of half a lemon for a few minutes. Then, mix the apples and the almonds with the salad (breaking some almonds into pieces).

5. Season with plenty of extra virgin olive oil, salt and pepper.

Insalata croccante con cavolo rosso, fave e valerianella.

Ingredienti

Per 2 persone

Preparazione:15 minuti

60 g di valerianella

una manciata di mandorle sgusciate

50 g di fave fresche, senza scorza

2 mele, lavate

130 g di cavolo rosso

il succo di mezzo limone

sale e pepe q.b.

4 cucchiai di olio extravergine d’oliva q.b.

Preparazione.

1. Lavate e asciugate la valerianella.

2. Lavate il cavolo e tagliatelo finemente. Sistematelo sul fondo dei piatti.

3. Aggiungete le fave, posizionatele sopra il cavolo con la valerianella.

4. Aggiungete le mandorle (sbriciolandone solo alcune) con le mele tagliate a pezzetti e precedentemente marinate nel succo di mezzo limone per qualche minuto.

5. Condite con abbondante olio extra vergine d’oliva, sale e pepe.

Rich Chocolate Tart with Fresh Raspberries…Yes, but it’s different!

March 14, 2014Dairy-free, Desserts, Gluten-free, High-fibre Food, Vegan, VegetarianCake, Chocolate, Chocolate pastry, Dairy-free, Dark chocolate, Dark chocolate ganache, Dessert, Egg-free, Eggless, Flan, Food, Ganache vegana, Gluten-free, Healthy, Low carb, Tart, Vegan, VeganaSerena @ foodfulife

Vegan, dairy-free, gluten-free, egg-free, with only a little refined sugar and absolutely delicious!!!!

I must admit I was a little bit sceptical about vegan desserts, I thought that without dairy products, desserts would just taste dull! So I decided to give it a try and make this vegan chocolate tart, because I usually like to try things before I make a judgement, especially when I am talking about recipes. I am glad to say that I was wrong! I might even dedicate an entire post to the lovely vegan chocolate ganache that I’ve made for this recipe, because I think it deserves a little place on its own in this blog and a few more words given over to it.

So, today we are going to prepare a delicious mini chocolate tart with a lot of fresh raspberries on top! As a filling, I made a rich dark chocolate ganache. Usually, the chocolate ganache is prepared with heavy whipping cream or butter, I used rice milk instead and I thickened the sauce with a little cornstarch. The result is a velvety smooth chocolate filling that contains little refined sugar and is dairy-free.

This is an amazing vegan dessert that everyone can enjoy!

Rich Chocolate Tart with Fresh Raspberries

Ingredients

For the pastry

2-3 servings.

50 g (1.7 oz) skinless almonds (or hazelnuts, if you prefer)

60 g (2 oz) dark chocolate (organic, with 70% cocoa solids)

60 g (2 oz) rice flour

30 g (1 oz) of potato starch

1/2 teaspoon of baking powder

2 tablespoons of sunflower oil

1 tablespoon of agave syrup (or 1 tablespoon of honey, if you are not on a vegan diet)

a pinch of salt

For the dark chocolate ganache

60 g (2 oz) of dark chocolate (organic, 70 % cocoa)

100 ml (3.38 fl oz US, 0.175 pt UK) rice milk (replace with soya or almond milk, if you prefer)

1 tablespoon of agave syrup (or 2 tablespoon of honey, if you are not on a vegan diet)

1/2 a tablespoon of cornstarch

To garnish

100 g (3.5 oz) raspberries, fresh and washed

a few chocolate chips

Method.

For the pastry.

Preparation: 20 minutes

Cooking: 15 minutes

1. In a double boiler (bain-marie), melt 60 g (2 oz) of dark chocolate.

2. Finely grind the almonds using a food processor, until you get a fine paste.

3. In a small bowl, sift the flour and the potato starch using a fine strainer. Then, mix in the melted chocolate, the almond paste, 1/2 a teaspoon of baking powder, a pinch of salt, 2 tablespoons of sunflower oil and 1 tablespoon of agave syrup (or 1 tablespoon of honey).

4. Place the dough in the refrigerator for 15 minutes.

5. Lightly grease the base of a small cake pan (15-17 cm or 6 – 7 inches of diameter) and bake at 170 ° C (338° F) for about 15 minutes.

For the chocolate ganache.

Preparation: 20 minutes

1. In a double boiler (or bain-marie), melt 60 g (2 oz) of dark chocolate.

2. In a small pan, heat 100 ml (3.38 fl oz US) of rice milk and add it (gradually and stirring) to the melted chocolate (both must be warm).

3. In another pan, mix 1/2 a tablespoon of cornstarch with 1 tablespoon of the chocolate mixture and stir well. Gradually add the rest of the chocolate mixture, then cook over a low heat and stir until the chocolate ganache has thickened (it will take only a few minutes).

4. Turn off the heat, add 1 tablespoon of agave syrup (or 2 tablespoon of honey) and mix well. Let cool.

To garnish.

Refrigeration: 30 minutes

1. Pour the chocolate ganache into the base of the tart, then put the cake in the refrigerator for about 30 minutes.

2. Garnish with plenty of raspberries and some chocolate chips.

Crostata di lamponi con ganache di cioccolato fondente.

Ingredienti

Per la base.

2-3 porzioni.

50 g di mandorle, senza pelle (oppure nocciole, se preferite)

60 g di farina di riso

30 g di fecola di patate

60 g di cioccolato fondente bio ( con 70% di cacao)

1/2 cucchiaino di lievito per torte

2 cucchiai di olio di semi di girasole

1 cucchiaio di sciroppo d’agave (oppure 1 cucchiaio di miele bio, se non seguite una dieta vegana)

un pizzico di sale

Per la ganache al cioccolato fondente

100 ml di latte di riso (oppure latte di mandorle, soia o latte normale)

1 cucchiaio di sciroppo d’agave (oppure 2 cucchiai di miele bio, se non seguite una dieta vegana)

60 g di cioccolato fondente bio (con 70% di cacao)

1/2 cucchiaio di amido di mais

Per guarnire

100 g di lamponi (freschi e ben lavati)

un po’ di scaglie di cioccolato per decorare

Preparazione.

Per la base.

1. Fate sciogliere 60 g di cioccolato fondente a bagnomaria.

2. Tritate molto finemente le mandorle usando un tritatutto.

3. In una terrina, setacciate la farina e la fecola di patate usando un colino molto fine. Aggiungete il cioccolato sciolto, la pasta di mandorle, il lievito per dolci, un pizzico di sale, due cucchiai d’olio di semi di girasole e 1 cucchiaio di sciroppo d’agave (oppure 1 cucchiaio di miele).

4. Impastate bene e mettete in frigo per 15 minuti.

5. Ungete leggermente la base di una piccola teglia (15-16 cm di diametro) e infornate a 170° per 15 minuti.

Per la ganache al cioccolato.

1. Fate sciogliere 60 g di cioccolato fondente a bagnomaria.

2. Scaldate 100 ml di latte di riso in un pentolino e unitelo al cioccolato ancora caldo, mescolando bene.

3. In un altro pentolino, unite una piccola quantità di latte di riso al cioccolato con mezzo cucchiaio di amido di mais (mescolando energicamente). In modo molto graduale, aggiungete tutto il latte al cioccolato, poi fate rassodare la ganache sul fuoco a fiamma bassa, per qualche minuto (continuando a mescolare).

4. Spegnete il fuoco e aggiungete 1 cucchiaio di sciroppo d’agave (oppure 2 cucchiai di miele). Mescolate ancora, poi lasciate raffreddare.

Per guarnire.

1. Versate la crema sulla base della crostata e mettete in frigorifero per 30 minuti.

2. Guarnite con un doppio strato di lamponi e scaglie di cioccolato.

Gluten-free Buckwheat Gnocchi (Step by Step)

February 28, 2014Dairy-free, Gluten-free, High-fibre Food, How to, Low-fat Recipes, Main Dishes, Pasta and Rice, Vegan, VegetarianBuckwheat flour, Egg-free, Food, Fresh Pasta, Gluten-free, Gnocchi, Healthy, Home-made, Low fat, Recipe, Soy-free, Whole grain, WholemealSerena @ foodfulife

I adore gnocchi! Gnocchi with pesto has been my favourite pasta dish since I was a kid. In Italy there are numerous variations of this wonderful pasta, some of which are really colourful and tasty. Today we are going to prepare a gluten-free version made with buckwheat flour. This flour might be a little expensive, but I decided to use it because of the benefits that introducing gluten-free meals in our every-day diet have. Even though I don’t have intolerances or allergies, but also because I think it’s delicious. Of course, it is also a good alternative to traditional gnocchi for celiac people.

A few words about Buckwheat.

Buckwheat is related to sorrel, knotweed and rhubarb. The seeds are fruit seeds, not cereals, very similar to sunflower seeds, and with a distinctive triangular shape. They are rich in protein, important minerals ( iron, phosphorus, zinc, selenium and potassium.) and vitamins B. Buckwheat is normally used in flour or grains. The flour is very tasty and perfect for pasta recipes, in fact, in Italy it is widely used in many traditional dishes.

Ingredients

Preparation: 25 minutes

Potatoes Cooking time: 15-20 minutes + time to cool

Gnocchi Cooking time: 5 minutes

Serves 4-5

1 kg (35.2 oz) large potatoes

200 g (7.05 oz) buckwheat flour (and a little bit more for dusting)

50 g (1.76 oz) potato starch

salt to taste

Tools

wooden board or table

A large pan (with a steaming basket or you can use a steamer if you prefer this cooking method)

a large sieve (to sift the flour)

potato ricer (or a potato masher)

a knife

a fork (or a gnocchi board)

Method

1.Wash, then steam or boil the potatoes for 15-20 minutes (if you boil, put them in cold salted water and then, bring to the boil). Mash the potatoes and let cool. Once they have cooled down, add the flour and starch (previously sifted and mixed).

2. Combine all the ingredients, add some salt and work until you get a soft and smooth dough (adding some flour, if necessary).

3. Dust the board, then divide the dough into 4-5 equal pieces and roll each piece into long ropes (the ropes should be 1,5 cm [0.39 uk inches] high). Cut each rope into small pieces (3 cm [ 1.18 uk inches] long and 1,5 cm [ 0.39 uk inches] high).

4. Use a fork to indent the gnocchi by pressing the centre and roll each piece on the fork (watch the video below) , in this way the gnocchi will absorb the condiment better.

Watch the video:

5. Add more flour to prevent the gnocchi from sticking together and lay them a little apart from each other on a table, previously covered with clean kitchen cloths (I used a plate because I prepared only one portion). Cook as soon as possible.

Tips.

Boil in plenty of salted water for a few minutes. Once they rise, gently drain and season as you prefer (serve these wonderful gnocchi with pesto or with a nice tomato sauce. If you don’t follow a vegan or a low-cal diet I suggest you try them with a gorgonzola sauce).

Gnocchi di patate e grano saraceno.

Preparazione: 25 minuti

Cottura delle patate: 15-20 minuti + il tempo di farle un po’ raffreddare

Cottura degli gnocchi: 5 minuti

Ingredienti

per 4-5 persone

1 kg di patate farinose

200 g di farina di grano saraceno ( e un po’ di più per infarinare)

50 g di fecola di patate

sale q.b.

Utensili

una spianatoia di legno abbastanza grande

Una pentola grande (con cestello per cottura a vapore oppure una vaporiera, se preferite questo tipo di cottura)

un setaccio o un colino grande (per setacciare la farina)

uno schiaccia patate

un coltello

una forchetta

Preparazione

1. Lavate bene le patate e fate cuocere a vapore per 15-20 minuti (o lessatele mettendole in acqua fredda salata e portando a bollore). Schiacciate le patate e lasciate raffreddare. Aggiungete la farina e la fecola (setacciate e mescolate in precedenza).

2. Amalgamate gli ingredienti con un po’ di sale, fino ad ottenere un impasto morbido ed uniforme. Nel caso fosse necessario, aggiungete un po’ di farina.

3. Infarinate la superficie della spianatoia, dividete l’impasto in 4-5 pezzi uguali e rotolate ogni pezzo fino a formare dei filoncini molto lunghi e alti 1,5 cm. Tagliate ogni cilindro di pasta in piccoli gnocchi (lunghi 3 cm e alti 1,5 cm circa).

4. Usate una forchetta per rigare gli gnocchi (guarda il video).

5. Appoggiate gli gnocchi distanti tra loro su un tavolo coperto da strofinacci puliti, leggermente infarinati (nelle foto uso un piatto perché ho preparato una porzione sola).

Note.

Per la cottura consiglio di far bollire in acqua abbondante e salata per qualche minuto. Poi scolate e condite come preferite. Un ottimo condimento per gli gnocchi di grano saraceno potrebbe essere una salsa al gorgonzola, oppure condite semplicemente con del buon pesto o una salsa al pomodoro, se seguite una dieta vegana o a basso contenuto calorico.

Special Stuffed Calamari (Quinoa Recipe)

February 22, 2014Dairy-free, Gluten-free, Pescetarian, SeafoodAppetisers, Calamari, Calamari Ripieni, Dairy-free, Fish, Food, Gluten-free, Peas, Quinoa, Recipe, Seafood, Squid, Step by step, StuffedSerena @ foodfulife

Stuffed calamari (calamari ripieni) is a very popular dish in Italy. Normally, the recipe is made with bread stuffing and some variation on the other ingredients. This time, we are going to prepare a quinoa stuffing with peas, anchovies and garlic. It is a wonderful starter and a great main meal served with vegetables. It might seem a little complex to prepare, but it’s such a delicious full-flavoured dish that it’s worth a try!

Tip. Calamari ( squid) should be fresh and properly cleaned before you start the preparation. It’s very important not to over cook the seafood, because calamari can become very chewy and unpleasant to eat. If that happens continue to cook them until they become tender again (in this case, remember to add more wine and some vegetable or fish stock).

Stuffed Calamari (quinoa recipe)

Ingredients

for 3 servings

Preparation: 40 minutes

400g (14.1 oz) cleaned calamari (squid)

1 clove of garlic

2 tablespoons extra virgin olive oil

1 splash of white wine (non-acidic)

salt and pepper to taste

For the filling

50 g (1.76 oz) quinoa (uncooked)

3 tablespoons extra virgin olive oil

2 cloves of garlic

2 anchovies

3 tablespoons finely chopped fresh parsley

20 g (0.7 oz) of frozen peas

1 egg

30 g (1.05 oz) grated Parmesan cheese

White wine (good quality)

Salt and pepper to taste

Method

1. Wash the quinoa, using a strainer under running water, for a few minutes (to remove the natural bitter taste).

2 . Cook for 15 minutes in 200 ml (6.76 us oz fl, 0.35 uk pt) of water, then cover with a lid and set aside.

3. Separate the tentacles from the top of the body of the calamari. Finely chop the tentacles.

4. Chop two cloves of garlic and two anchovies and gently fry them over a low heat with three tablespoons of extra virgin olive oil.

5. Add the chopped tentacles with the peas and (after a couple of minutes) drizzle with a little bit of white wine.

6. Add the quinoa with two tablespoons of parsley, then stir and after a few minutes turn off the heat.

7. Combine the ingredients with an egg, the Parmesan cheese, some salt and pepper and mix well. Stuff the calamari using a teaspoon (and your fingers) or a piping bag ( fill only 2/3 to avoid braking the calamari during the cooking time) . Seal the calamari with toothpicks.

8. Put the calamari in a frying pan with two tablespoons of extra virgin olive oil, a chopped clove of garlic, a splash of white wine and season with salt and pepper. Cook for 10 minutes at a medium heat, after 5 minutes add a tablespoon of parsley and stir. Serve warm.

Calamari ripieni con quinoa.

Ingredienti

per 3 persone

400 g di calamari puliti (senza dente)

1 spicchio d’aglio

2 cucchiai di olio extra vergine d’oliva

1 spruzzata di vino bianco (non acido)

sale e pepe q b

Per il ripieno

50 g quinoa (cruda)

3 cucchiai di olio extra vergine d’oliva

2 spicchi d’aglio

3 cucchiai di prezzemolo (tritato finemente)

20 g di piselli surgelati

Sale e pepe q b

1 uova

30 g Parmigiano Reggiano grattugiato

vino bianco (non acido) q b

2 acciughe sott’ olio (alici)

Preparazione

1. Lavate la quinoa, utilizzando un colino sotto l’acqua del rubinetto, per qualche minuto (questa operazione serve a togliere il sapore amaro della quinoa).

2. Fate bollire per 15 minuti in 200 ml d’acqua, poi spegnete il fuoco, coprite con un coperchio e mettete da parte.

3. Usando un coltello, separate i tentacoli dalle tasche dei calamari. Tritate finemente i tentacoli.

4. Tritate e fate soffriggere a fuoco basso due spicchi d’aglio e due acciughe con tre cucchiai di olio extra vergine d’oliva.

5. Aggiungete i tentacoli tritati con i piselli e annaffiate con un po’ di buon vino. Fate ritirare a fuoco lento.

6. Aggiungete la quinoa con due cucchiai di prezzemolo, mescolando per qualche minuto e poi spegnete il fuoco.

7. Unite agli ingredienti un uovo, del parmigiano, sale, pepe e mescolate bene. Riempite i calamari usando un cucchiaino o la saccapoche (riempite solo 2/3, per evitare che si rompano durante la cottura). Chiudete con degli stuzzicadenti.

8. Mettete i calamari in una padella con due cucchiai d’olio, uno spicchio d’aglio tritato, uno spruzzo di vino bianco e un po’ di sale e pepe. Fate cuocere per 10 minuti a fuoco medio, aggiungendo un cucchiaio di prezzemolo dopo 5 minuti. Spegnete e servite.

Make the Best Home-made Yogurt!

January 31, 2014Gluten-free, How toActive, Article, Conservation, Creamy, Dairy, Fare lo yogurt, Food, Freezing, Glass jars, Gluten-free, Healthy, Home-made, Live, Live culture, Milk, Pasteurising, Recipe, Sterilising, Strain, Tips, Tutorial, Yogurt, YogurtieraSerena @ foodfulife

Home-made yogurt is cheap, healthy and delicious! There are several ways to make yogurt at home, today I am going to show you the easiest method, using a yogurt maker, some milk and live culture yogurt bacteria.

First, there are a few things that you have to keep in mind when choosing the ingredients…

You’ll need :

1. One litre (33.8 fl oz, 1.75 pt uk ) of good quality milk, possibly organic, to avoid that the antibiotics contained in the milk might compromise the development of the good bacteria in the process. Unless you are on a low-fat diet, choose full-fat milk to make a creamier and smoother yogurt.

2. A live culture yogurt or a yogurt culture packet (here I am going to use a yogurt culture packet).

3. Sterilised glass jars. You can sterilise the jars by putting them (of course, without the lids) in a pre-heated oven at 100° C (212 F°) for about 8-10 minutes. Let cool before using.

Home-made yogurt (basic recipe)

Ingredients

1 litre (33.8 fl oz, 1.75 pt uk ) of good quality milk

1 live culture yogurt (1 cup) or a yogurt culture packet

Tools

a food thermometer

a yogurt maker (possibly with glass jars)

a stainer, or a cheese cloth

a spoon

a pan

a cup, or a small bowl to strain the yogurt

a measuring cup

The Method.

1. Pasteurise your milk. Heat the milk up to 85°C (185°F ), checking the temperature using a food thermometer (avoid boiling the milk, this way you can preserve the nutrients contained in it). This process will take a few minutes.

Variation. If you prefer thick yogurt, you have to boil the milk for at least 5-10 minutes and then remove the skin on the surface.

2. Let the milk cool (you have to use the milk at room temperature to make the yogurt).

3. Add the healthy bacteria. You can use a live culture yogurt (unflavoured, unsweetened and to be added at room temperature) or you can buy a yogurt culture packet. If you use a yogurt culture packet, you have to mix the culture with 2 tablespoons of milk first.

4. Mix the live culture with 1 litre of milk (or less, if you have boiled the milk to make thick yogurt). Mix everything well.

5. Set the timer (or an alarm) and keep the mixture at 38-40 °C (100-104°F) for 8-12 h. Use a yogurt maker, in this way your temperature will be constant at all times.

6. Strain your yogurt (this is optional). If you desire a thicker yogurt, you can strain the liquid using a cheese cloth (or a tea towel or a strainer). This process might take from a few up to several hours, depending on the device you use and on the thickness of the yogurt you wish to achieve. Leave the yogurt in the fridge while you do this.

Notes.

1. Store your yogurt in sterilised jars. Seal the jars with a lid and keep them in the fridge for 5-7 days (your yogurt might last even longer, if properly stored). You can freeze it and it will last up to a month.

2. If you are going to use your home-made yogurt as a starter to make a new batch, you have to do this within 5 days from the day you’ve made it, to make sure that the bacteria is fully active.

Comparing yogurts.

In the picture above the yogurt was made without boiling the milk.

In this picture the yogurt was made boiling the milk during the process.

I hope this post was helpful. Please let me know if you having troubles with the process.

Thank you!

Come fare lo yogurt in casa.

Lo yogurt fatto in casa è economico, sano e delizioso! Ci sono diversi modi per fare lo yogurt, oggi vi mostrerò il metodo più semplice utilizzando la yogurtiera, del latte bio e dei fermenti lattici.

Prima di tutto, ci sono alcuni accorgimenti da seguire quando scegliete gli ingredienti…

Per avere un ottimo yogurt fatto in casa è necessario:

1. Acquistare latte di buona qualità (possibilmente biologico), per evitare che gli antibiotici contenuti in esso possano compromettere lo sviluppo dei batteri buoni durante il processo. A meno che non stiate seguendo una dieta povera di grassi, è consigliabile scegliere del latte intero di buona qualità per ottenere yogurt denso e cremoso.

2. Utilizzare uno yogurt con i fermenti lattici vivi, oppure acquistare un pacchetto di fermenti lattici liofilizzati, che potete trovare in farmacia (in questa dimostrazione utilizzerò i fermenti in pacchetto).

3. Sterilizzare i vasetti di vetro. Se volete uno yogurt perfettamente conservato è necessario sterilizzare i contenitori che si utilizzeranno per conservare il prodotto. È possibile farlo mettendo i vasetti (senza il coperchio) in forno preriscaldato a 100 ° C per circa 8-10 minuti, oppure si possono far bollire (eseguite questo passaggio solo se utilizzate dei contenitori di vetro, non fatelo con la plastica!). Lasciate raffreddare prima dell’uso.

Ingredienti

1 litro di latte di buona qualità

1 yogurt con fermenti lattici vivi o un pacchetto di fermenti liofilizzati per fare lo yogurt

Utensili

un termometro per alimenti

una yogurtiera (possibilmente con vasetti di vetro)

un colino molto fitto, o un panno e un colino normale

un cucchiaio

una pentola

una tazza, o una piccola ciotola per scolare lo yogurt

una caraffa graduata per misurare i liquidi

Il Metodo.

1. Pastorizzate il latte. Scaldare il latte fino a 85 ° C (185 ° F), controllando la temperatura con un termometro per alimenti. E’ bene non portare a bollore il latte per conservarne al meglio le sostanze nutritive. Questo processo richiederà alcuni minuti. Per ottenere invece uno yogurt più denso, fate bollire il latte per 5-10 minuti, poi rimuovete la pellicola che si forma in superficie e proseguite con il procedimento.

2. Lasciate raffreddare il latte. Utilizzare il latte a temperatura ambiente per fare lo yogurt.

3. Aggiungete i fermenti lattici. È possibile utilizzare uno yogurt con i fermenti lattici vivi come base per farne altro, oppure si può acquistare un pacchetto di fermenti lattici liofilizzati. Nel secondo caso, è necessario miscelare i fermenti con 2 cucchiai di latte prima di procedere.

4. Mescolate il latte con i fermenti. Utilizzate 1 litro di latte, o quello che rimane se ne avete già mischiata una parte o avete fatto bollire il latte. Mescolare bene tutto.

5. Impostate il timer (o un allarme) e mantenete la miscela a 38-40 ° C (100-108 ° F) per 8-12 h. Vi consiglio di utilizzare una yogurtiera, in questo modo la temperatura sarà mantenuta costante in ogni momento ed eviterete sorprese.

6. Filtrate il vostro yogurt. Se volete lo yogurt più denso, potete filtrarlo per eliminare il siero con un panno, un canovaccio oppure un colino molto fitto. Lasciate lo yogurt in frigo durante questa operazione. Questo passaggio può richiedere da poche a svariate ore, dipende da ciò che utilizzate e dal risultato che volete ottenere (il filtraggio è facoltativo).

Note.

Conservate lo yogurt in vasetti sterilizzati. Sigillate i vasetti con un coperchio e riponeteli in frigo per 5-7 giorni (ma il vostro yogurt potrebbe durare anche più a lungo, se correttamente conservato). Potete anche congelarlo e durerà fino a un mese. Se avete intenzione di utilizzare lo yogurt fatto in casa come base per farne di nuovo, dovete farlo entro 5 giorni dalla produzione, per essere sicuri che i batteri siano pienamente attivi.

Nelle ultime due immagini del post, potete vedere chiaramente la differente consistenza di uno yogurt fatto con il latte pastorizzato (non bollito o scaldato) e uno yogurt fatto facendo bollire il latte durante il procedimento (ultima immagine).

Steamed Salmon with Rocket and Oranges.

January 26, 2014Appetisers, Dairy-free, Gluten-free, Low-fat Recipes, Pescetarian, SeafoodArugula, B vitamins, Dairy-free, Fish, Food, Fresh, Gluten-free, high protein food, Iron, Low fat, Omega-3 fatty acid, Orange, Recipe, Rocket, Salad, Wild salmonSerena @ foodfulife

This week we are going to prepare a light salad with salmon, oranges and rocket leaves. I love the way in which the buttery texture of salmon and the freshness of oranges work together, I think it’s a perfect match! There isn’t much I can say about it, you just have to try it!!! I added a few rocket leaves because the pungent and slightly bitter flavour of this lovely herb creates a pleasant contrast with the other ingredients, which balance the recipe nicely.

This dish is a real feel-good booster and is packed with health benefits! Salmon is considered an extremely healthy food due to the high content of protein, omega-3 fatty acid and B 6 and B 12 vitamins; while rocket not only contains plenty of vitamins but is also rich in iron… So, if you often have iron-deficiency problems like me, or you simply like healthy food (same as me, anyway!), you have plenty of reasons to enjoy this dish!

Steamed salmon with rocket, oranges and walnuts.

Preparation time: 15 minutes

Ingredients

for 2 servings

2 salmon steaks (250 g / 8.81 oz)

2 large oranges

50 g (1.76 oz) rocket (arugula), washed and cleaned

30 g (1.05 oz) walnuts, unshelled

extra virgin olive oil

salt and pepper to taste

Preparation method

1. Steam the salmon steaks for about 6-8 minutes.

2. With a sharp knife, peel the oranges, completely removing the white part. Then cut them into thin slices.

3. Arrange the rocket leaves on the plate, place the slices of orange on top with the salmon in the middle.

4. Sprinkle the walnuts on the ingredients, drizzle with extra virgin olive oil and season with some salt and plenty of black pepper.

Enjoy your meal!

Steamed salmon with rocket and oranges (front view, close up)

Salmone con arance e rucola (cottura a vapore).

Preparazione: 15 minutes

Ingredienti

per 2 persone

2 filetti di salmone (250 g)

2 arance grosse

50 g rucola, lavata e pulita

30 g di noci, senza guscio

olio extra vergine d’oliva

sale e pepe q b

Preparazione.

1. Cuocete a vapore i due filetti di salmone per 6-8 minuti.

2. Con un coltello molto affilato, sbucciate due arance togliendo completamente anche la parte bianca.

3. Sistemate le foglie di rucola sulla base del piatto, ricoprite con le fette d’arancia e appoggiate al centro il filetto di salmone.

4. Distribuite le noci sopra gli ingredienti, condite con olio extra vergine d’oliva, un po’ di sale e pepe in abbondanza.

Buon appetito!

Amazing Artichoke and Pea Quinoa.

Quinoa has become a very popular ingredient in recent years. Besides being very versatile, it’s considered by nutritionists to be one of the most important super foods for its numerous nutritional properties and it’s often used as a substitute for couscous in gluten-free recipes. Quinoa is also an excellent source of protein and amino acids, therefore is perfect for vegetarian and vegan diets.

I must thank my mother for this awesome recipe! She usually prepares meat dishes using artichokes, peas and potatoes. Being a vegetarian, I thought of using this amazing combination of flavours in a quinoa recipe, in order to create a delicious and perfectly balanced meal.

Cooking tip. After cutting the artichokes dip them in cold water and some lemon juice for a few minutes, to preserve the colour.

Artichoke and Pea Quinoa.

Ingredients

for 4 servings

4 artichokes

200 g ( 7 oz) of peas

1 large potato

1 organic vegetable stock cube

1 large onion

1 clove of garlic

a bunch of parsley

a sprig of fresh marjoram

5 tablespoons extra virgin olive oil

salt and pepper to taste

400 ml (14 fl. oz) of vegetable stock (made with 400 ml of hot water and 1 organic vegetable stock cube)

For the quinoa.

1 cup quinoa

2 cups water

a pinch of salt

Quinoa preparation.

1. Wash the quinoa, using a strainer, under running water for a few minutes.

2. Put 1 cup of quinoa, 2 cups of water and a pinch of salt in a small pan, then cook for 15 minutes.

3. Turn off the heat and cover with the lid.

How to prepare the Vegetables.

1. Peel, wash and finely cut the onion. Fry over a low heat for a few minutes. Cut the garlic clove, remove the green core, then chop and fry with the onion.

2. Wash and trim the artichokes, removing all the sharp, hard and hairy bits. Cut each artichoke into 8 parts (also peel and cut the stems into small pieces) then add to the ingredients.

3. Wash, peel and cut the potato into very small cubes. Add the potato, pour 400 ml of vegetable stock into the pan and mix well.

4. Then add the peas and cook for about 30 minutes over a low heat (cover with the lid and stir from time to time).

5. Five minutes before the end of the cooking time, add the herbs ( finely chopped) and season with salt and pepper.

6. Turn off the heat and serve the vegetables with the quinoa in the middle.

Quinoa con Carciofi e Piselli.

Ingredienti

per 4 persone

4 carciofi

200 g di piselli

1 patata grande

1 cipolla grande

1 spicchio d’aglio

1 dado vegetale biologico

un mazzetto di prezzemolo

un mazzetto di maggiorana fresca

5 cucchiai di olio extra vergine d’ oliva

400 ml di brodo vegetale (fatto con 400 ml d’acqua bollente e un dado vegetale)

sale e pepe q b

per la quinoa

80 g di quinoa

200 ml d’acqua (ancora meglio se usate del brodo vegetale)

un pizzico di sale

Preparazione della quinoa.

1. Lavate la quinoa, usando un colino, sotto il getto d’acqua del rubinetto per qualche minuto.

2. Fate cuocere in acqua leggermente salata (o brodo) la quinoa per circa 15 minuti.

3. Spegnete il fuoco, coprite con il coperchio e lasciate riposare.

Preparazione delle verdure.

1. Pulite, tagliate finemente la cipolla e fate soffriggere a fuoco basso. Tagliate in due lo spicchio d’aglio, togliete l’anima, tritate e aggiungete al soffritto.

2. Lavate e pulite i carciofi, togliendo tutte le spine, le parti dure e fastidiose. Tagliate ciascun carciofo in 8 parti, tagliate anche il gambo a pezzetti e aggiungete al soffritto.

3. Pelate, lavate e tagliate la patata a cubetti molto piccoli. Mettete a cuocere la patata e aggiungete del brodo vegetale. Mescolate bene.

4. Aggiungete i piselli e fate cuocere a fuoco lento per 30 minuti con il coperchio semi chiuso, mescolando occasionalmente.

5. Quasi a fine cottura, aggiungete le erbe tritate finemente e condite con il sale e pepe.

6. A cottura terminata, spegnete il fuoco e servite le verdure con la quinoa nel centro.

Steamed Prawn and Bell Pepper Kebabs.

January 10, 2014Dairy-free, Gluten-free, Low-fat Recipes, SeafoodAppetisers, Bell pepper, Citronette, Fish, Food, Gluten-free, Healthy, Light, Light meal, Lime, Lime sauce, Low-fat recipes, Parsley, Prawns, Recipe, Seafood, Starter, SteamedSerena @ foodfulife

Today I am publishing my first recipe of the year, after taking a little break.

Bearing in mind that many of you will be on a diet, just like me, after a full-on Christmas feast, I decided to go for a light and delicate starter made with seafood and vegetables . Experimenting in my kitchen, not long ago, I discovered that the delicate flavours of yellow bell peppers and prawns complement each other very well, especially if steamed. This recipe is very healthy and the preparation is quick and easy, however it’s important to get the cooking time right, because if you overcook the ingredients the final result won’t be any good, as the bell peppers will become too soft and the prawns will turn out hard, dry and chewy. In order to avoid this follow carefully the instructions and you’ll have the most amazing prawn kebabs!

Tip. As a light meal, serve the prawn kebabs with steamed basmati rice.

Prawn and bell pepper kebabs.

Ingredients

for 4 people ( for 8 kebabs)

2 big yellow peppers (or 3 small peppers)

450 g prawn tails, to clean

a few leaves of fresh parsley

6 tablespoons of extra virgin olive oil

3 tablespoons of lime juice

salt and pepper to taste

1. Wash the peppers, remove the core, pith and seeds, then cut them into 2 halves.

2. Wash and peel the prawns. Using a knife, remove the hard parts and the dark vein on the back.

3. Steam the peppers for about 10-15 minutes (external side facing down).

4. Remove the peppers from the heat, peel the skin off using a knife and cut them into small pieces (about 4 cm).

5. Steam the prawns for about 3 minutes.

6. Insert the skewers, alternating pieces of pepper with prawns.

For the seasoning (lime citronette sauce).

1. In a small bowl, mix 6 spoons of extra virgin olive oil with the lime juice.

2. Chop a few parsley leaves finely.

3. Mix all the ingredients together with some salt and pepper.

4. Season the prawn kebabs and serve them warm with the sauce.

Spiedini di Gamberi e Peperoni (cottura a vapore).

Ingredienti

per 4 persone (8 spiedini)

2 grandi peperoni gialli (o 3 piccoli)

450 g di code di gambero (da pulire)

alcune foglie di prezzemolo

6 cucchiai di olio extra vergine di oliva

3 cucchiai di succo di lime

sale e pepe q b

1. Lavate, pulite e tagliate i peperoni in due.

2. Pulite e sgusciate i gamberi, eliminando completamente la buccia e il budellino nero.

3. Fate cuocere i peperoni a vapore per 10-15 minuti (con la parte esterna verso il basso).

4. Togliete i peperoni dal fuoco, sbucciateli delicatamente e tagliateli a pezzetti rettangolari.

5. Fate cuocere a vapore i gamberi per 3 minuti.

6. Infilzate gli ingredienti con degli spiedini di legno, alternando dei pezzi di peperone ai gamberi.

Per la citronette di lime.

1. In una piccola ciotola, mischiate 6 cucchiai di olio extra vergine di oliva con 3 cucchiai di succo di lime.

2. Tritate qualche foglia di prezzemolo molto finemente.

3. Unite tutti gli ingredienti, aggiungendo anche un po’ di sale e pepe.

4. Condite bene gli spiedini di gamberi e serviteli tiepidi, accompagnandoli con il condimento.

Crock Pot Quinoa and Veggie Stew.

December 6, 2013Gluten-free, Low-fat Recipes, Main Dishes, Vegan, VegetarianCrock Pot, Food, Gluten-free, Healthy, Low-fat recipes, Main Dishes, Pentola di coccio ecologica, Quinoa, Recipe, Ricetta vegana, Ricetta vegetariana, Slow cooker, Stew, Super food, Vegan, Vegetable, Vegetarian, Verdure, Zuppa di verdureSerena @ foodfulife

This dish is very healthy and nourishing, perfect for the winter.

Quinoa is a plant that can be used as a grain, in fact it is quite similar to couscous. It takes 15 minutes to cook, usually it’s boiled and added to the dish, however here I cook it together with the vegetables at end of the preparation of the recipe.

Quinoa is considered a superfood because it contains important amino acids and it’s gluten-free. As a matter of fact it’s not a cereal, but it can be used like one in many recipes.

Cooking tips.

To cook this stew I used an eco-friendly crock pot. Some crock pots can release harmful chemicals contained in their paint, when they are used at high temperatures for slow cooking recipes. There are specialised shops that sell these eco-friendly crock pots, painted with harmless natural paint, they are a little bit expensive, but you’ll only need one….Although, a crock pot is nice, but it is not strictly necessary, you can also use a normal stainless steel pan or a slow cooker to prepare this recipe.

Ingredients

Serves 4

1 large onion

2 cloves of garlic

2 medium carrots

2 stalks of celery

2 large potatoes

3 zucchini / courgettes

1 red bell pepper

300 g (10.6 oz) sweet tomatoes, like cherry tomatoes

1 can of cannellini beans (or baked beans)

150 g (5.3 oz) quinoa

3 bay leaves

700 ml (23.6 oz fl) water

extra virgin olive oil, salt and pepper to taste

1. Peel and cut all the vegetables into small pieces.

2. Fry the onion with plenty of olive oil, then add the garlic after a few minutes.

3. When the onions are golden, add all the vegetables with the bay leaves and 700 ml of water.

4. Stir and continue to cook over a low heat for 1 hour and 20 minutes (but add the beans after 40 minutes of cooking time).

5. Wash the quinoa, using a strainer, under running water for a few minutes.

6. When the vegetables are cooked add the quinoa, then stir and cook for another 10 minutes.

7. Turn off the heat and cover with a lid. Season with a little olive oil, salt, pepper and serve after 5 minutes.

Zuppa di quinoa con verdure.

Ingredienti

4 persone

1 cipolla grossa

3 zucchini

2 spicchi d’aglio

2 carote medie

2 gambi di sedano

2 patate grosse

1 peperone rosso

300 g di pomodorini piccoli e dolci

1 scatola di fagioli cannellini

150 g di quinoa

3 foglie di alloro

700 ml d’acqua

olio extra vergine d’oliva, sale e pepe q b

1. Mondate e tagliate tutte le verdure a dadini.

2. Mettete a soffriggere la cipolla, aggiungendo l’aglio dopo qualche minuto per non farlo bruciare.

3. Quando il soffritto sarà dorato, aggiungete tutte le verdure con le foglie di alloro. Innaffiate con 700 ml d’acqua, poi coprite con il coperchio e fate cuocere lentamente.

4. Mescolate e continuate a cuocere a fuoco molto lento per 1 ora e 20 minuti (aggiungete i fagioli dopo 40 minuti di cottura).

5. Lavate la quinoa, usando un colino, sotto il getto d’acqua del rubinetto per qualche minuto.

6. Poco prima di spegnere il fuoco aggiungente la quinoa (circa 10 minuti prima), spegnete e coprite con il coperchio.

7. Lasciate riposare per 5 minuti. Condite con un po’ d’olio, sale e pepe e servite.

Seriously Decadent Mini Chocolate Trifle

November 23, 2013Desserts, Gluten-freeChocolate, Chocolate mousse, Cioccolato, Cocoa solids, Crema al cioccolato, Desserts, Dolce al cucchiaio, Food, Hazelnuts, Honey, Italian cuisine, Mascarpone, Nocciole, Tiramisu, TrifleSerena @ foodfulife

A very special mini trifle, made with a dark chocolate mascarpone mousse, enriched with rum and hazelnuts.

This recipe was inspired by the layered Italian dessert “Tiramisù”, which has very different ingredients but a similar structure. All the layers in this trifle give a nice variety of textures and flavours which blend nicely in the mouth.

It’s pure pleasure in a glass, made to satisfy the needy taste buds of chocolate lovers.

Mini chocolate trifle with hazelnuts.

Ingredients

for 4 glasses

100 g ( 3.52 oz) dark chocolate (70% cocoa solids)

2 tablespoons honey

3 tablespoons dark rum

100 g ( 3.5 oz) toasted and skinned hazelnuts

250 g ( 8.8 oz) mascarpone cheese

2 teaspoons unsweetened cocoa powder

sweetened whipped cream

Method

1. Melt the chocolate in a bain-marie (double boiler).

2. Mix the mascarpone with honey.

3. Mix the melted chocolate with the mascarpone cheese, then add 3 tablespoons of rum mixed with 2 teaspoons of cocoa powder.

4. Finely chop the hazelnuts in a food processor.

5. Fill the base of 4 glasses (small-medium size) with the hazelnut crumbs.

6. Add the chocolate mascarpone, then a layer of whipped cream and top each glass with ground chocolate and a hazelnut.

Bicchierini golosi con crema di mascarpone al cioccolato.

Ingredienti

per 4 coppette

100 g di cioccolato fondente al 70%

2 cucchiai di miele

3 cucchiai di rum scuro

100 g di nocciole tostate e spellate

250 g di mascarpone

2 cucchiaini di cacao amaro

panna montata già zuccherata q b

Preparazione.

1. Fate sciogliere il cioccolato fondente a bagnomaria.

2. Mescolate il mascarpone con il miele.

3. Unite il cioccolato sciolto al mascarpone e aggiungete 3 cucchiai di rum, precedentemente mescolato al cacao.

4. Tritate finemente le nocciole.

5. Riempite la base di 4 bicchierini (di piccola-media grandezza) con la granella di nocciole.

6. Aggiungete la crema di cioccolato, poi uno strato di panna montata e guarnite ogni coppetta con della granella di cioccolato ( o cioccolato grattugiato) e una nocciola.