Tag Archives: Honey

Traditional Recipe: Torta Caprese

July 27, 2014Desserts, Gluten-free, Traditional Recipes, VegetarianAlmonds, Cake, Chocolate, Dessert, Gluten-free, Honey, Italian cooking, Recipe, Torta Caprese, Traditional recipeSerena @ foodfulife

As the name suggests, the Torta Caprese (Caprese cake) originally comes from Capri, a beautiful little island, near Naples.
Dark brown, a little bit crunchy on the outside but soft and moist in the centre, this delicious and decadent chocolate cake is widely appreciated all over Italy. It is also an amazing gluten-free cake, because it doesn’t contain any flour; although, in some recipes a little bit of flour might be used to dust the baking tin.

Tips.

1. The Torta Caprese is usually cooked in a large round baking tin (this is 26 cm wide) and shouldn’t be too thick.

2. This is a dark chocolate cake which suits better an adult taste, because it’s not very sweet. It is possible to adjust the recipe for the kids using a sweeter dark chocolate, adding 20 g of sugar to the ingredients and dusting with plenty of icing sugar.

Torta Caprese.

For 8 servings

easy

Cooking time: 1 hour

Preparation time: 20 minutes

Ingredients

300 g (10.58 oz) almonds (without the skin)

170 g (5.99 oz) butter, softened

100 g (3.5 oz) brown sugar

45 g (1.5 oz) honey

200 g (7.05 oz) dark chocolate (70% cocoa solids)

4 eggs

icing sugar for garnish

cocoa powder to taste

a pinch of salt

Method

1. Toast the almonds in the oven for a few minutes at 180 ° C (356°F). Let cool then grind finely.

2. Cut and melt the chocolate in bain-marie for a few minutes.

3. In a large bowl, mix the butter with 4 egg yolks, honey, the brown sugar and a pinch of salt. Then add the ground almonds with the chocolate and mix well.

4. Separately, whip all the egg whites until stiff, then gently mix with the rest of the ingredients.

5. Grease with butter and line the base and sides of a large cake tin (I am using a tin 26 cm wide) with baking paper (roughly cut down to size). Then fill with the mixture and bake at 150 ° C (302°F) for about 1 hour.

6. Take the cake out of the oven and let cool. Dust with some cocoa powder, decorate with icing sugar and serve.

Torta Caprese.

Per 8 persone

Facile

Tempo di cottura: 1 ora

Tempo di preparazione: 20 minuti

Ingredienti

300 g di mandorle sbucciate

170 g di burro morbido (e del burro in più per imburrare la teglia)

100 g di zucchero di canna

45 g di miele

200 g di cioccolato fondente al 70 %

4 uova

zucchero e velo q. b. per guarnire

un pizzico di sale

cacao amaro in polvere q. b.

Preparazione.

1. Tostate le mandorle nel forno per qualche minuto a 180° C. Lasciatele raffreddare e poi tritatele molto finemente.

2. Fate fondere il cioccolato a bagnomaria.

3. In una terrina grande, amalgamate il burro con i tuorli d’uova, il miele, lo zucchero e un pizzico di sale, fino ad ottenere una crema. Aggiungete anche le mandorle con il cioccolato fuso e mescolate bene.

4. A parte, montate gli albumi a neve e uniteli al resto degli ingredienti, mescolando delicatamente dal basso verso l’alto.

5. Imburrate la teglia (uso una teglia larga 26 cm) e ricopritela con della carta da forno (tagliata di misura). Versate il composto nella teglia e infornate a 150°C per circa 1 ora.

6. Sfornate la torta e lasciatela raffreddare. Spolverate con un po’ di cacao amaro, decorate con dello zucchero a velo e servite.

Mango Panna Cotta

May 17, 2014Desserts, Gluten-freeCream, Dairy, Dessert, Dolce al cucchiaio, Double cream, Easy, Food, Gluten-free, Honey, Italian cooking, Lemon essential oil, Lemon zest, Mango, Panna cotta, Recipe, Whipping creamSerena @ foodfulife

Panna cotta is one of the most appreciated Italian desserts and is well known all over the world. This amazing dessert is probably widely appreciated, not only for its wonderful velvety texture and delicate flavour but also for the simplicity of the preparation method. The traditional recipe is usually prepared with cream, sugar and vanilla pods and served with fruit, chocolate or caramel sauce. In addition to the traditional recipe, there are many variations which include different ingredients, in order to get more creative and complex flavour combinations (we have already prepared a double chocolate panna cotta, in a previous post).

In this recipe, I added the mango pulp with a hint of lemon flavour, to celebrate the warm season. The result is an extremely velvety, exotic and charming dessert!

You’ll love it!!!

Tips.

1. To make a slightly lighter dessert you can replace 50 ml of whipping cream with 50 ml of whole milk.

2. It’s important to strain the mango puree well, because the mango pulp contains little hairy bits which can compromise the smoothness and texture of the dessert.

3. In this recipe, I added 1 tablespoon of honey, but half a tablespoon was actually enough for my taste. With half a tablespoon of honey you get a less sweet but more delicate panna cotta, which in my opinion, suits an adult taste best. You can taste the mixture with 1/2 tablespoon of honey and then decide whether you want to add more or not. For children, the preparation with a tablespoon of honey is perfect!

Mango Panna Cotta.

Preparation: 20 minute + 3 hours in the fridge

Easy

Ingredients

for 2 servings

150g (5.2 oz) mango (+ a few pieces of fresh mango)

1 tablespoon of honey

the zest of half a lemon (or 1 drop of lemon essential oil)

2 gelatine leaves

200 ml ( 6.76 us fl oz) whipping or double cream

a few mint leaves

Method

1. Leave the gelatine leaves to soak for about 10 minutes.

2. Pour the cream into a small saucepan with the honey and the lemon zest (or lemon essential oil). Cook over a moderate heat for a few minutes, until the cream is quite hot (but do not boil). Then add the gelatine leaves, stir very well and turn off the heat.

3. Peel the mango and cut it into pieces. Puree the fruit in a blender with the warm cream.

4. Using a strainer, pour the mixture into small one-portion pots and let cool. Then put the pots in the refrigerator to set for about 3 hours.

5. Serve the panna cotta with some fresh mango and a few mint leaves on top.

Panna Cotta al Mango.

Difficoltà: facile

Preparazione: 20 minuti + 3 ore nel frigorifero

Ingredienti

per 2 panne cotte

150 g di mango (+ qualche pezzo di mango da aggiungere alla fine, come guarnizione)

Scorza di mezzo limone (oppure 1 o 2 goccia di olio essenziale di limone)

1 cucchiaio di miele

2 fogli di colla di pesce

200 ml di panna

qualche foglia di menta

Metodo

1. Mettete a bagno, in acqua tiepida, i fogli di gelatina per 10 minuti.

2. Riscaldate la panna in un pentolino (a fuoco basso) con il miele e la scorza di limone (oppure l’olio essenziale di limone). Aggiungete la gelatina, mescolate per qualche minuto e spegnete il fuoco.

3. Togliete la buccia al mango, tagliatelo a pezzi e frullatelo bene insieme alla panna (ancora calda).

4. Usando un colino, filtrate la panna e versatela negli stampini. Lasciate raffreddare e poi mettete in frigorifero per 3 ore a rassodare.

5. Servite con dei pezzi di mango fresco e qualche foglia di menta.

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.

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

September 26, 2013How toBain-marie, Chocolate, Cooking, Dark chocolate, Family, Food, Food photography, Food processor, Hazelnut, Health, Honey, Nutella, Potassium, Recipe, SAVOURY RECIPES, Types of chocolate, Vegetable proteinsSerena @ foodfulife

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.

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

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

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

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

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!

Mini Strawberry Pavlovas With Brown Sugar Meringues

June 28, 2013Desserts, Gluten-freeBrown sugar, Desserts, Food, Fragole, Honey, Meringhe, Meringue, Milele, Palova, Photography, Raw cane sugar, Recipe, SAVOURY RECIPES, Whipped cream, Wipping cream, Zucchero grezzo di cannaSerena @ foodfulife

Pavlovas are special desserts indeed! This recipe might seems quite complicated but, it’s actually very simple to make. You can prepare the meringues a few days earlier, or even buy ready-made ones, however, I recommend you use only fresh organic eggs and raw brown sugar to make them. Brown sugar meringues have a rich and fragrant flavour, which blends perfectly with the ingredients of this delicious dessert.

Mini strawberry pavlovas with brown sugar meringues.

ingredients

For 2 mini pavlovas (2 – 4 servings)

For the meringues

40 g (1.41 oz) egg white (1 egg white, large size)

80 g (2.82 oz) brown sugar

1 tablespoon of lemon juice

For the filling

1 small basket of strawberries (250 g, 8,81 oz)

250 ml (8.45 fl. oz) whipping cream

a pinch of cinnamon or cocoa powder, to taste

2 tablespoon ( not completely full) of honey, it must be liquid (1 spoon to add while whipping the cream and 1 spoon to use at the end of the recipe)

50 g (1.76 oz) toasted flaked almonds (optional)

a few mint leaves to garnish (optional)

Method.

1. Whip the egg white with lemon juice, adding sugar gradually towards the end of the whipping process.

2. Spread the raw meringue on an oven tray, previously lined with baking paper. Shape 2 flat and wide meringues (about 10 cm) with a spoon (in the photographs I’m making 4). Bake at 120 ° C (240 ° F) for 2 hours and 20 minutes. Turn off the oven and let the meringues cool.

4. Separately, whip the cream, adding 1 tablespoon (not full) of honey, when it’s almost done.

5. Wash, dry and cut the strawberries into slices. Pour the cream on the meringues and garnish with the fruit on top. Add a pinch of cinnamon (or cocoa powder) and finish garnishing with the almonds, some honey (1/2 spoon per meringues) and a few fresh mint leaves. Refrigerate until serving.

Mini pavlova di fragole con meringhe di zucchero di canna.

Ingredienti

per le meringhe

Per 2-4 persone

40 g di albumi

80 g di zucchero grezzo di canna

un cucchiaio di succo di limone

Per la farcitura

1 cestello piccolo di fragole (250 g)

250 ml di panna fresca da montare

un pizzico di cannella o di cacao ( a piacere)

2 cucchiai di miele, liquido (1 per addolcire la panna e 1 da aggiungere alla fine della preparazione)

50 g di mandorle a fette (facoltativo)

qualche foglia di menta per guarnire (facoltativo)

Preparazione.

1. Montate a neve l’albume con il succo di limone, aggiungendo lo zucchero gradualmente ( meglio unire la maggior parte dello zucchero quando l’albume sarà praticamente montato).

2. Usando un cucchiaio, stendete la meringa cruda su una teglia (ricoperta da un foglio di carta da forno) e formate 2 meringhe piatte e larghe (circa 10 cm). Infornate a 120° C per 2 ore e 20 minuti. Spegnete il forno e fate raffreddare.

3. A parte, montate a neve la panna, aggiungendo 1 cucchiaio di miele.

4. Lavate, asciugate e tagliate le fragole a spicchi.

5. Versate la panna sulle meringhe e guarnite con la frutta. Aggiungete un pizzico di cannella (o cacao) e poi guarnite con le mandorle, 1 cucchiaio di miele (1/2 per meringa) e qualche foglia di menta.

Spelt Flour Apple Cake (no refined sugar, no butter)

June 25, 2013Dairy-free, Desserts, High-fibre Food, Low-fat RecipesApple cake, Baking Powder, Barley malt, Cake, Desserts, Diabetes, Food, Honey, Low-fat recipes, Malt, No refined sugar, Recipe, Sunflower oil, Whole grain, whole wheat, Wholemeal flourSerena @ foodfulife

A remaking of the classic! Today we are going to make a very special apple cake… This dessert is very easy to prepare, great for breakfast or as a snack, it contains no butter, milk or refined sugar and is absolutely delicious!!! For this recipe I used only organic ingredients.

Spelt flour apple cake (no refined sugar).

ingredients

400 g (14.1 oz) peeled golden apples

100g (3.5 oz) wholemeal spelt flour

1 egg

50 ml (1.69 fl oz) almond milk

3 tablespoons barley malt

3 tablespoons honey

3 tablespoons sunflower oil

1 pinch of salt

1/2 teaspoon of baking powder

1 pinch of cinnamon (optional)

the zest of 1 organic lemon and the juice of 1/2

Method.

1. Cut the apples into thin slices, then add the juice and the zest of the lemon and mix well.

2. Separately, mix the egg with malt and honey, to obtain a creamy mixture. Add the flour with the baking powder and stir.

3. Add also the apples, 3 tablespoons of sunflower oil, a pinch of salt, 50 ml of almond milk and some grated cinnamon.

4. Mix well. Pour the mixture into a loaf tin (I use a 25 cm long x10 cm wide tin, lined with baking paper) and bake at 180 ° C (356°F) for 25-35 minutes.

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Torta di mele con farina di farro, malto e miele.

Una rivisitazione della classica torta rustica alle mele. Un dolce facilissimo da preparare, ottimo a colazione o a merenda. Questa ricetta non contiene burro, latte o zucchero raffinato, ma è buonissima!!! Per la preparazione ho usato solo ingredienti biologici.

Ingredienti

400 g di mele golden

100 g di farina integrale di farro

1 uova

scorza di un limone biologico e il succo di 1/2 limone

50 ml di latte di mandorla

3 cucchiai di malto d’orzo

3 cucchiai di miele

3 cucchiai di olio di girasole

1 pizzico di sale

1/2 bustina di lievito chimico per dolci

1 pizzico di cannella (facoltativo)

Preparazione.

1. Tagliate le mele a fettine sottili, aggiungete il succo e la scorza di limone e mescolate bene.

2. A parte, amalgamate l’uovo con il malto e il miele, fino ad ottenere una crema. Aggiungete la farina e il lievito, continuando a mescolare.

3. Unite al composto le mele con il limone, l’olio, le cannella, un pizzico di sale e il latte di mandorla.

4. Versate il composto in una teglia, foderata con carta da forno (uso una teglia rettangolare di 25 cm di lunghezza x10 cm di larghezza) e infornate a 180° C per 25-35 minuti.

Buona torta a tutti!!

Biscotti As You Have Never Seen Them Before!

April 26, 2013Cookies, High-fibre FoodAlmonds, Biscotti, Cantucci, Chocolate, Cookies, Food, Honey, Integrali, Italian, Marsala wine, Photography, Ricetta, Spelt flour, Whole grain, whole wheat, WholemealSerena @ foodfulife

This is a chocolate version of Biscotti, or Cantucci cookies. Usually made with plain flour and almonds, I made these wholemeal cookies adding chocolate, hazelnuts and spelt flour to the traditional recipe. I also tried using less sugar, but they didn’t taste as good. These cookies go well with coffee and tea, and kept a tin box they last for a long time.

Chocolate spelt biscotti with hazelnuts and almonds.

Ingredients

for 2 large trays of biscotti

150 g (5.29 oz) plain flour (unbleached all-purpuse flour)

150 g (5.29 oz) whole spelt flour

70 g (2.46 oz) hazelnuts, whole and some crushed

70 g (2.46 oz) almonds, whole and some crushed

3 eggs

170 g (5.99 oz) sugar

2 drops sweet orange essential oil (or some grated orange zest)

3 tablespoons unsweetened cocoa powder

80 g (2.82 oz) dark chocolate (70% cocoa solids) finely chopped

1/2 tablespoon acacia honey

4 g baking soda

marsala wine to taste (or milk )

a pinch of salt

Method.

1. Sift the flour with the baking soda and cocoa powder.

2. Add the chocolate, the hazelnuts, the almonds and a pinch of salt to the flour. Stir well.

3. Separately, mix two eggs, with the honey, the orange essential oil and sugar.

4. Combine all the ingredients together and mix well, adding some marsala wine (or milk) if the mixture is too dry.

5. Divide the dough into four equal pieces, roll into the shape of four ropes and then brush the dough with an egg.

6. Bake at 190 ° C (374 °F) for 15-20 minutes. Remove from the oven and cut the cookies at a 45° angle, then bake for 5-10 minutes more at 190 ° C (374 °F).

7. Let the cookies completely cool and store in a sealed tin box.

Cantucci di farina di farro al cioccolato.

Ingredienti

per 2 teglie di biscotti

150 g di farina 00

150 g di farina integrale di farro

70 g di nocciole, intere e sbriciolate

70 g di mandorle, intere e sbriciolate

3 uova

170 g di zucchero

2 gocce di olio essenziale di arancio dolce (oppure un po’ di buccia d’arancia)

3 cucchiai di cacao amaro

80 g di cioccolato fondente al 70% tagliato a pezzetti

1/2 cucchiaio di miele d’acacia

4 g di bicarbonato

marsala q. b. (o latte, a scelta)

un pizzico di sale

Preparazione.

1. Setacciate la farina con il bicarbonato e il cacao.

2. Aggiungete alla farina il cioccolato, le nocciole, le mandorle e un pizzico di sale. Mescolate con cura.

3. A parte, amalgamate due uova con il miele, l’olio essenziale d’arancia e lo zucchero.

4. Unite tutti gli ingredienti, aggiungendo un po’ di marsala (o latte) nel caso il composto fosse troppo asciutto.

5. Formate quattro filoni della stessa misura e spennellate la superficie con un uovo. Infornate a 190° C per 15-20 minuti.

6. Sfornate e tagliate i biscotti in obliquo (per dare la forma dei cantucci), quindi infornate nuovamente per 5-10 minuti (sempre a 190° C).

7. Lasciate raffreddare e conservate in un contenitore di latta ben chiuso.

Special Chocolate Chip Cookies For Grown-Ups!

February 15, 2013Cookies, High-fibre Food, VegetarianBiscotti, Chocolate, Cioccolato, Cookies, Farro, Hazelnut, Honey, Integrale, Miele, Nocciole, Spelt, Sugar, Whole grain, whole wheat, Wholemeal, YoghurtSerena @ foodfulife

Perfect served with a cup of coffee or tea, with just a little sugar and an intense dark chocolate flavour, these cookies are definitely for grown-ups! You can prepare this recipe for the kids, but I would recommend using a less bitter chocolate and adding a few extra teaspoons of sugar to dough. High in fiber and nutrients, with chocolate and hazelnuts these biscuits are delicious moments that melt in your mouth!

Spelt chocolate chip cookies

Ingredients

for 12-13 cookies

115 g (4 oz) butter

170 g (5.9 oz) wholemeal (wholewheat) spelt flour)

30 g (1 oz) corn starch

80g (2.8 oz) dark chocolate (with 70% cocoa solids), chopped

30 g (1 oz) hazelnuts toasted and ground (some grossly)

2 tablespoons honey

2 teaspoons brown sugar

1 teaspoon baking powder vanilla

2 tablespoons yogurt

a pinch of salt

Method.

1. Toast the hazelnuts in the oven at 170° C (338°F) for 10 minutes. Remove the skin by rubbing with a cloth, let cool and then grind the hazelnuts using a food processor. In a bowl mix the butter with honey and sugar.

2. Aside, sift the flour with corn starch and baking powder. Combine the two mixtures and add the chocolate, the ground hazelnuts, a pinch of salt and yogurt.

3. Work the mixture well until you have a compact dough.

4. Put the dough in the refrigerator for 1 hour. Grease two large baking trays, shape the dough into little balls (4-5 cm ) and place them quite far apart from one another.

5. Squeeze the dough gently with your fingers, in order to shape the cookies.

6. Bake at 170 ° C (338° F) for 12-15 minutes. Place the cookies to cool on a rack.

Cookies di farina di farro con cioccolato e nocciole.

Ingredienti

per 12-13 biscotti

115 g di burro

170 g di farina di farro integrale

30 g di amido di mais

80 g di cioccolato fondente al 70% tagliato a pezzettini

30 g di nocciole tostate e tritate (alcune anche grossolanamente)

2 cucchiai di miele

2 cucchiaini di zucchero di canna

1 cucchiaino di lievito per dolci vanigliato

2 cucchiai di yogurt

un pizzico di sale

Preparazione.

1. Tostate le nocciole in forno a 170° per 10 minuti, poi strofinate le nocciole (ancora calde) con un panno per togliere la pellicina. Lasciate raffreddare e tritate finemente con il tritatutto.

2. In una terrina mescolate il burro con il miele e lo zucchero.

3. A parte, setacciate e mescolate la farina con l’amido di mais e il lievito per dolci. Unite la farina al composto di burro, poi aggiungete anche il cioccolato a pezzetti, le nocciole tritate, lo yogurt e un pizzico di sale.

4. Lavorate bene, poi fate riposare in frigorifero per 1 ora.

5. Formate delle palline uguali con l’impasto (4-5 cm di diametro per pallina) e mettetele su due teglie unte, lasciando un po’ di spazio.

6. Schiacciate leggermente la pasta con le dita per dare la forma ai biscotti.

7. Infornate a 170° per 12-15 minuti, quindi i biscotti a raffreddare su una griglia.

Best Ever Single-Serving Chocolate Dessert!

February 9, 2013DessertsCaramel sauce, Caramello al rum, Chocolate, Cioccolato, Dolce al cucchiaio, Food, Hazelnuts, Honey, Nocciole, Porzione singola, Recipe, Rum sauce, Salsa al caramello, Salsa al rum, San Valentino, Single serving, Una porzione, Valentine's day, Zucchero di cannaSerena @ foodfulife

This is a real self-celebratory treat! Something different from the usual Valentine’s Day recipes…A very special panna cotta, a single serving dessert made with cream and two types of chocolate, sprinkled with ground hazelnuts and served with rum caramel sauce. A mouth-watering delight! Not to be missed!

Eat it or share it, you decide! 🙂

Double chocolate panna cotta with rum caramel sauce.

Ingredients

1-2 servings

20 g (0.705 oz) dark chocolate (70% cocoa solids)

30 g (1.05 oz) milk chocolate

130 ml (4.4 fl.oz) liquid whipping cream

8 toasted hazelnuts

1 gelatin sheet (2 g), or you can use agar agar

1 teaspoon honey (full)

rum caramel sauce ( see the recipe below)

Method.

1. Roast the hazelnuts at 170 ° C (338° F) for 10 minutes, then remove the hazelnut skin with a kitchen towel. Let cool and then grind the hazelnuts with a food processor.

2. Put the gelatin sheet to soften in a glass of warm water (for about 10 minutes), then drain and gently squeeze to remove the excess water.

3. In a saucepan, gently heat the cream with the chocolate. Dissolve the gelatin into the melted chocolate, stirring constantly over a low heat (do not boil). When the gelatin is completely dissolved turn off the heat, then add the honey and stir well.

4. Let cool. Gently pour the cream into a mold (I am using a silicone mold 7cm maximum width x 3,5 cm maximum height) and place in the fridge for about 2 hours.

5. Dip the mould into warm water for a few seconds, place the panna cotta onto a dish and serve with the ground hazelnuts and the rum caramel sauce.

Rum caramel sauce.

Ingredients

50 g brown sugar

50 ml (1.7 fl. oz) water

1 tablespoon dark rum

1. In a small saucepan, heat the water with sugar. Melt the sugar over a medium-low heat. When the sugar is liquid, add the rum and stir.

2. Cook the caramel sauce until is golden brown and thick enough to coat a spoon. When the caramel sauce is ready, turn off the heat and let cool. Serve the rum sauce with the chocolate panna cotta.

Panna cotta ai due cioccolati con salsa di caramello al rum.

Ingredienti

Per 1-2 porzioni

20 g di cioccolato fondente al 70 %

30 g di cioccolato al latte

130 ml di panna da montare

8 nocciole tostate

1 foglio di colla di pesce (2g).

1 cucchiaino abbondante di miele

salsa di caramello al rum (vedi la ricetta sotto)

Metodo di preparazione.

1. Fate tostare le nocciole a 170° C per 10 minuti. Spellate le nocciole strofinandole con un panno, poi tritatele finemente e mettete da parte.

2. Mettete 1 foglio di colla di pesce ad ammorbidire in un bicchiere d’acqua tiepida per 10 minuti, poi strizzate bene.

3. Fate sciogliere il cioccolato nella panna, scaldandola dolcemente sul fornello (non portando mai ad ebollizione). Quando il cioccolato sarà completamente sciolto, aggiungete la colla di pesce e continuate a mescolare (senza portare ad ebollizione).

4. Fate sciogliere la gelatina e spegnete il fornello. Aggiungete il miele, poi mescolate bene e lasciate raffreddare.

5. Versate delicatamente la crema nello stampino (utilizzo uno stampo in silicone di 7 cm di larghezza massima x 3,5 cm di altezza) e mettete nel frigo per un paio d’ore. Trascorso il tempo necessario, immergete per qualche secondo lo stampo in acqua calda, rovesciate la pancetta sul piatto. servite con la granella di nocciole, accompagnandola con una salsa di caramello al rum.

Per il caramello al rum

Ingredienti

Per 1 porzione

50 g di zucchero di canna

50 ml d’acqua

1 cucchiaio di rum scuro

Preparazione.

1. In un pentolino fate scaldare l’acqua con lo zucchero, fino a far sciogliere completamente lo zucchero. Quando lo zucchero sarà liquido aggiungete il rum.

2. Fate dorare e ritirare leggermente il caramello, poi spegnete il fornello e fate raffreddare. Servite la salsa al caramello con la panna cotta al cioccolato.

Homemade Baci di Dama, simply delicious!

January 9, 2013Cookies, Traditional RecipesBaci di Dama, Brown sugar, Chocolate, Cioccolato, Cookies, Hazelnut, Home- made butter, Honey, Integrale, Italian, Miele, Noci, Pasticcini, Recipe, Ricetta piemontese, Tortona, Wholemeal, Zucchero di cannaSerena @ foodfulife

Baci di Dama cookies.

Baci di Dama are delightful Piedmontese cookies, traditionally prepared with plain flour, hazelnuts, almonds and dark chocolate. These wonderful cookies are among my favorites, as a child I just couldn’t get enough! I’m going to prepare my Baci di Dama with brown sugar and wholemeal flour, using the fresh butter I made in the previous recipe. These ingredients have a rich nutty flavour, which blends perfectly with hazelnuts and honey. You can enjoy these mouth-watering Baci di Dama at any time to make your day a little special.

Wholemeal Baci di Dama cookies

For approximately 40 cookies

150 g (5.2 oz) toasted and skinned hazelnuts

65 g (2.2 oz) wholemeal flour

65 g (2.2 oz) rice flour

100 g (3.5 oz) softened butter

60 g (2.1 oz) brown sugar

2 tablespoons honey (I used acacia honey, but normal honey is fine)

a pinch of salt

50 g (1.7 oz) dark chocolate (70 % cocoa)

Method.

1. Toast the hazelnuts in the oven at 160 ° C (325 °F) for about 7 minutes. When the hazelnuts have cooled, gently rub the skins off with a cloth.

2. Grind the hazelnuts with a food processor. Then, mix the hazelnuts with the flour, sugar, honey and butter.

3. Work the mixture until you get a soft and smooth dough. Place the dough in a sealed container and let it cool in the refrigerator for 30 minutes.

4. Take the dough out of the fridge and shape into small balls (approximately 2-3 cm). Place the balls on a greased baking tray and press them slightly with your fingers in order to obtain an half sphere shape.

5. Bake in the oven at 150 ° (300 ° F) for 10-15 minutes. Meanwhile, melt the chocolate in a double boiler. When the cookies are ready and have slightly cooled, sandwich them together by putting some chocolate on the flat side. Serve the Baci di Dama with a nice cup of tea and enjoy!

Baci di Dama con farina integrale.

per approssimativamente 40 pasticcini

150 g di nocciole tostate e pulite

65 g di farina integrale

65 g di farina di riso

100 g di burro morbido

60 g di zucchero di canna

2 cucchiai di miele (ho usato il miele d’acacia, ma vanno bene anche altri tipi)

un pizzico di sale

50 g di buon cioccolato fondente

Preparazione.

1. Fate tostare le nocciole in forno a 160° per 7 minuti. Strofinate con un canovaccio le nocciole per togliere la buccia.

2. Tritate finemente con il tritatutto. Unite le nocciole alla farina, allo zucchero, al miele e al burro, mescolando bene fino ad ottenere un impasto morbido e omogeneo.

3. Mettete l’impasto in un contenitore e riponetelo nel frigorifero a rassodare per circa 30 minuti.

4. Togliete l’impasto dal frigo e formate delle palline di approssimativamente 2-3 cm di diametro. Mettete le palline su una teglia imburrata e pressatele leggermente con le dita per creare delle mezze sfere.

5. Infornate a 150° per 10-15 minuti. Fate fondere il cioccolato a bagnomaria, poi prendete i biscotti (dopo averli fatti raffreddare) e uniteli a due a due, spalmando un po’ di cioccolato sulla parte piatta. Servite con una buona tazza di tè.