Tag Archives: Recipe

Fresh Egg Pasta with Flour 00 (Step by Step)

March 5, 2014Dairy-free, How to, Pasta and Rice, VegetarianCooking, Dairy-free, Flour 00, Food, Fresh Pasta, Home-made, How to make fresh egg pasta, Italian Flour, Lasagne, Pasta all'uovo, Pasta fresca, Ravioli, Recipe, Tutorial, VegetarianSerena @ foodfulife

This week we are going to prepare plain fresh egg pasta, using flour 00. This pasta can be used as a base for making a variety dishes, prepared with all sorts of creative stuffings and sauces, but we will see this in the next posts.

I generally tend to use more complex and heavier types of flour, because they are tastier and rich in nutrients. In some recipes , however, it’s better to use a finer and more delicate flour, in order to avoid covering the flavour of the other ingredients. For this recipe the Italian flour 00 is perfect for making pasta, because it is finer than normal flour, however, if you can’t find it use plain flour.

tips.

1. The ingredients listed are for 400 g of (uncooked) pasta, but if you need a different quantity, just bear in mind that for every 100g of flour you have to add an egg. For example, if you need 200 g of pasta just halve the ingredients (and use 2 small eggs).

2 . It is important to sift the flour before using it to avoid lumps or impurities (I don’t usually say this but you should always do it).

3. Here I am using a rolling pin, but if you are planning to make large quantities of fresh pasta I strongly advise you to get a pasta machine, to make things easier.

Fresh Egg Pasta (with flour 00)

Ingredients

for 400 g (14 oz) of pasta (approximately)

300 g (10.5 oz) flour 00 (or plain flour)

3 eggs

salt to taste

Tools

a clean kitchen cloth

an airtight container

a long rolling pin

a wooden board (with a rough surface) or a table

Method

1. Sift the flour with a sieve, add some salt, make a well and crack three eggs in the centre. With a fork, beat the eggs lightly, in order to mix the whites with the yolks. Still using a fork, combine the flour with the eggs starting from the outer edge, then continue mixing the ingredients with your fingers and begin to knead.

2. Knead until you get a smooth dough, then wrap in a clean cloth and place in an airtight container (or use cling film). Let stand for about an hour at room temperature (if you don’t have much time, 30 minutes is fine).

3. After an hour (or 30 minutes), take the dough and divide it into 3-4 pieces. Dust the working surface with some flour and, using a rolling pin, roll a very thin sheet of pasta. Repeat this process with the other pieces and cut the sheets as required by the recipe you are going to prepare.

Notes.

You can make lasagne, ravioli, cannelloni and many varieties of pasta from these sheets. We will see how in the next few weeks. See also the post on spelt (farro) pasta for more ideas.

Pasta fresca all’uovo.

Ingredienti

per circa 400g di pasta

300g di farina 00

3 uova

sale q.b.

Utensili

uno panno pulito

un contenitore a chiusura ermetica

un matterello lungo

una spianatoia di legno (con superficie ruvida)

Preparazione.

1. Setacciate la farina con un colino grande (oppure un setaccio) e disponetela a fontana con tre uova al centro. Con una forchetta sbattete leggermente le uova, in modo da mischiare il bianco al tuorlo. Sempre con una forchetta, unite la farina all’uovo partendo del bordo esterno, poi proseguite con le dita e incominciate ad impastare.

2. Lavorate bene l’impasto, poi avvolgetelo in un panno pulito e mettetelo in un contenitore con chiusura ermetica (potete anche utilizzare la pellicola). Lasciate riposare un’ oretta (oppure 30 minuti, se non avete molto tempo).

3. Prendete l’impasto, dividetelo in 3-4 pezzi e incominciate a stendere la pasta (infarinando bene le superfici), fino ad ottenere una sfoglia molto sottile. Ripetete l’operazione con gli altri pezzi e tagliate la pasta come richiede la ricetta che state preparando.

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.

Easy Fresh Egg Spelt Pasta (Step by Step)

February 16, 2014Dairy-free, High-fibre Food, How to, Main Dishes, Pasta and RiceEgg, Farro, Fibre, Food, Fresh Pasta, Home-made, How to, Integrali, Pappardelle, Recipe, Ricetta, Spelt flour, Tagliatelle, whole wheat, WholemealSerena @ foodfulife

This week we are going to prepare home-made spelt (farro) pasta. In Italy there are several kinds of pasta, made with different ingredients, colours and shapes. Each type has its own precise measurements, name and tradition. Today we are going to make pappardelle. This pasta is very similar to tagliatelle, only a little bit easier to cut, with a thin and long rectangular shape (about 1,5- 2 cm wide).

Pappardelle is made by mixing flour (usually 00 or plain) with a few eggs. In the next posts I’ll show you how to prepare different kinds of pasta, some without eggs and some gluten-free recipes as well. First of all, let’s make a list of the things we need.

Spelt Flour (Farro) Pappardelle.

Preparation: 30 minutes +1 hour refrigeration

Cooking: 10-15 minutes

Ingredients

3-4 servings

100g (3.5 oz) plain flour (best if you find 00 flour, which is very fine)

200g (7 oz ) wholemeal spelt flour (whole wheat farro flour)

50 g (1.76 oz) of plain flour, for dusting

a pinch of salt

3 eggs

Tools

a large knife

a large wooden board (or a large table will do)

a long rolling pin

Method.

1. Mix the flours with salt on a wooden board and make a well in the centre. Put three eggs in it, then mix them slightly using a fork.

2. Starting from the outside edges, slowly combine the flour with the eggs.

3. Work the dough until smooth.

4. Fold a kitchen cloth around the dough and place it in an airtight container for about an hour (during this time the dough becomes more elastic).

5. After an hour, take the dough (dust with some flour), divide it into two parts and using a rolling pin make two thin sheets of pasta.

6. Using a rolling pin, roll the pasta from the outside inwards (see the picture).

7. Cut the pasta (each cut should be about 2 cm, 0.70 inches, from the next). Roll and cut both sheets of pasta.

8. Dust with more flour and separate the pappardelle on the wooden board, then cook and serve.

Tip. Boil the pasta in plenty of hot water, with 1/2 a tablespoon of salt (no oil needed) for 10-15 minutes. Then drain and serve with fresh pesto or tomato sauce.

Pappardelle di farina di farro.

Preparazione: 30 minuti+1 ora in frigorifero

Cottura: 10-15 minuti

ingredienti

per 3-4 persone

100g di farina 00

200 g di farina di farro (preferibilmente integrale)

50 g di farina 00 (per non fare attaccare la pasta)

un pizzico di sale

3 uova

Utensili

un grosso coltello

una spianatoia in legno (abbastanza grande e con superficie ruvida)

un matterello lungo

1. Mescolate le farine e il sale su una spianatoia. Disponete la farina a fontana con tre uova al centro, poi sbattete leggermente le uova usando una forchetta. Unite gli ingredienti, partendo dal bordo esterno.

2. Lavorate fino ad ottenere un impasto omogeneo. Ricopritelo con un panno e mettetelo in un contenitore ermetico per circa un’ora (in questo modo l’impasto diventerà più elastico).

3. Dopo un’ora, prendete l’impasto (dividetelo in due) infarinate bene tutto e fate due sfoglie sottili con il matterello. Sempre aiutandovi con il matterello, arrotolare la pasta per tagliarla (vedi la foto).

4. Tagliate la pasta (ogni taglio deve essere distante 2 cm circa dal successivo). Infarinate e separate le pappardelle sulla tavola. Cuocete le pappardelle per 10-15 minuti e condite come preferite.

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.

Delicious Chocolate and Pistachio Flan.

December 22, 2013Desserts, Vegan, VegetarianBaking and Confections, Chocolate, Christmas, Cooking, Dairy-free, Desserts, Egg-free, Eggless, Flan, Food, Home, Low-fat recipes, Muscovado brown sugar, Pistachios, Recipe, Shortcrust pastry, Vanilla, VeganSerena @ foodfulife

This week I’m publishing another recipe from my friend, Anahita Tcheraghali.

With the Christmas holidays just around the corner, we decided to prepare a light and tasty dessert for you to enjoy with the whole family during this festive season!

This delightful flan is made with a nice chocolate shortcrust pastry and an exquisite pistachio filling, with an intense caramel-like flavour. It is light and perfect for vegan diets because it doesn’t contain eggs and it’s dairy-free.

Spelt Chocolate Cookies With Seeds

December 15, 2013Cookies, High-fibre Food, VegetarianAlmond, Baking Powder, Biscotti, Biscuits, Chocolate, Christmas, Cioccolato, Cocoa solids, Cookie, Cookies, Fibre, Flax seeds, Food, Grain, leenseeds, Natale, Recipe, Whole grain, whole wheat, WholemealSerena @ foodfulife

This week I am going to prepare an healthy treat, yummy chocolate cookies made with wholemeal spelt flour, almonds and flax seeds. These cookies have a rich chocolaty flavour, lots of fibre and all the health benefits of the almonds and flax seeds. In fact, this recipe is enriched with omega 3 essential fatty acids and calcium, contained in the seeds. They also give extra flavour, strength and crunchiness to the recipe.