Tag Archives: Health

How to make a healthier hazelnut-chocolate spread in 5 easy steps!

Today we are going to prepare a healthier version of nutella-like chocolate spread. Of course, this is no low-fat spread, however, this yummy treat contains a lot of vegetable proteins, potassium, iron and calcium, so you might feel a little bit less guilty about it now…It’s very easy to prepare and, I guarantee, it’s much better than the commercial stuff!

Ingredients

for half a glass

Preparation: 20 minutes

100 g (3.52 oz) of hazelnuts

20 g (0.70 oz) dark chocolate (with 70% cocoa )

2 tablespoons of sunflower oil

2 teaspoons honey

1. Toast the hazelnuts in a frying pan over low heat for 10 minutes.

2. Using a cloth remove the skin from the hazelnuts.

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3. Grind the hazelnuts in a food processor, while still warm.

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4. Add the vegetable oil and honey, then stir.

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5. Melt the chocolate over a bain-marie and add it to the rest of the ingredients.

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That’s it! Your wonderful chocolate-hazelnut spread is ready!

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 Crema spalmabile alle nocciole e cioccolato.

Ingredienti

per 1/2 bicchiere

100 g di nocciole

20 g di cioccolato fondente al 70%

2 cucchiai di olio di semi di girasole

2 cucchiaini di miele d’acacia

1. Fate tostare le nocciole a fiamma bassa in una padella per 10 minuti.

2. Togliete la buccia delle nocciole con l’aiuto di un panno.

3. Tritate finemente le nocciole (ancora calde) in un mixer.

4. Aggiungete l’olio di semi con il miele e mescolate.

5. Sciogliete il cioccolato a bagnomaria e unitelo al resto degli ingredienti.

La crema di cioccolato e nocciole è pronta da spalmare!

Pinzimonio (vegetable crudites) with yogurt and mustard sauce.

This week we are going to prepare a lovely platter of Italian-style vegetable crudites (Pinzimonio) with a nice creamy sauce. Light and healthy, this colorful platter consists of a mixture of crunchy vegetables, usually cut into sticks and served with a dressing on the side. For this recipe I prepared a slightly chilled dipping sauce, made with yogurt and mustard.

 Ingredients

4-6 servings

1 large tomato

3 medium carrots

1 yellow pepper

1 red pepper

1/2 fennel

1 bunch of red radicchio leaves

1 bunch of radishes

3 stalks of celery

 for the sauce

1 low-fat greek yogurt ( 170 g, 5.99 oz, unsweetened)

1 tablespoon of apple cider vinegar

1 tablespoon of extra virgin olive oil

2 tablespoons strong mustard

a pinch of honey

salt and paprika to taste

Method.

1. Wash and prepare all the vegetable, then cut them into sticks ( except the radicchio leaves and radishes). Put all the vegetable to soak in cold water for a few minutes and drain.

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2. Separately, prepare a sauce combining the yogurt with mustard and the honey.

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3. Add vinegar, olive oil, salt and paprika to the mixture.

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4. Put the sauce to cool in the refrigerator for about 30 minutes.

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5. Serve the vegetables on a large dish (or two) with the sauce in the centre.

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Pinzimonio di verdure con salsa di yogurt e senape.

1 pomodoro grande

3 carote medie

1 peperone giallo

1 peperone rosso

1/2 finocchio

1 mazzetto di radicchio rosso

1 mazzetto di ravanelli

3 coste di sedano

 per la salsa

1 yogurt greco magro (170 g, non zuccherato)

1 cucchiai di aceto di mele

1 cucchiaio di olio extravergine di oliva

2 cucchiai di senape

pochissimo miele

sale e paprica q b

Preparazione.

1. Lavate, mondate e tagliate le verdure a bastoncino, tranne il radicchio e i ravanelli. Immergete le verdure in acqua molto fredda per qualche minuto.

2. A parte, preparate una salsa unendo lo yogurt alla senape e al miele.

3. Aggiungete l’olio, l’aceto di mele, il sale e la paprica.

4. Mettete la salsa a raffreddare in frigorifero per 30 minuti. 

5. Servite le verdure in un piatto grande da portata (o due) , con la salsa al centro.

Gluten-Free Apple And Chocolate Chip Cookies

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I made this recipe for a celiac friend. I used gluten-free flours, trying to create a smooth and homogeneous dough. The result is excellent! These soft and delicate cookies melt nicely in the mouth, slowly releasing an intense dark chocolate flavour.

If you prepare this recipe for a gluten-intolerant friend , use only flour, potato starch and corn starch specific for celiac people, and make sure that the absence of gluten is clearly indicated on the packaging.

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Apple and chocolate chip cookies (gluten-free).

Ingredients

for about 25 cookies

70 g ( 2.4 oz) corn flour

70 g (2.4 oz) rice flour

70 g (2.4 oz) corn starch

70 g (2.4 oz) potato starch

150 g (5.29 oz) butter

130 g (4.5 oz) brown sugar

150 g (5.29 oz) dark chocolate for cooking

1 teaspoon baking soda

1 whole egg

1 large golden sweet apple

2 tablespoons yogurt

2 drops vanilla essence

a pinch of salt

Method.

1. In a bowl, sift the flour with the corn and potato starch.

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2. Separately, mix the butter with sugar.

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3. Add an egg with two drops of vanilla essence to the butter. Mix well, then add two tablespoons of yogurt and a teaspoon of baking soda to the mixture. Knead the dough.

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4. Peel and cut the apple into very small cubes, break the chocolate into pieces and add them with a pinch of salt to the mixture.

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5. Put the dough to cool in the refrigerator for 30 minutes. Grease two or three baking sheets (depending on the size), shape the dough into small balls (4.5 cm each) and place them on the baking sheets, quite far apart from one another.

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6. Slightly flatten the dough balls to make the cookies.

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7. Bake at 170 ° C (338°F) for 15-18 minutes. Place the cookies to cool on a rack.

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Biscotti morbidi con cioccolato e mele (senza glutine).

Ingredienti

per 25 biscotti circa

70 g di farina di mais

70 g di farina di riso

70 g di amido di mais

70 g di fecola di patate

150 g di burro

130 g zucchero di canna

150 g di cioccolato fondente per cucinare

1 cucchiaino di bicarbonato

1 uovo intero

1 mela grossa golden

2 cucchiai di yogurt

2 gocce di essenza di vaniglia

un pizzico di sale

Preparazione.

1. In una terrina, setacciate le farine con l’amido di mais e la fecola di patate. A parte, lavorate il burro con lo zucchero.

2. Aggiungete l’uovo con le gocce di essenza di vaniglia al burro lavorato.

3. Amalgamate bene e unite alla farina, aggiungendo due cucchiai di yogurt e un cucchiaino di bicarbonato. Impastate tutto.

4. Sbucciate e tagliate la mela a cubetti molto piccoli, rompete il cioccolato in pezzi ed aggiungeteli, con un pizzico di sale, all’impasto.

5. Mettete l’impasto a riposare per 30 minuti nel frigorifero. Imburrate due o tre teglie (dipende dalla grandezza), formate delle palline di circa 4,5 cm e mettetele sulle teglie, abbastanza distanti l’una dall’altra.

6. Schiacciate l’impasto per dare la forma ai biscotti.

7. Infornate a 170 ° per 15-18 minuti, poi lasciate raffreddare i biscotti su una griglia.