Tag Archives: Recipe

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.

Smoked aubergine puree with egg sauce and tomatoes.

November 9, 2013Appetisers, Side Dishes, VegetarianAppetisers, Aubergines, Cooking, Crema all'uovo, Egg sauce, Eggplant, Food photography, Iranian, limone, Melanzane, Piccadilly tomatoes, Recipe, Ricetta, SAVOURY RECIPES, Sesame, Sesamo, Vegetarian, VegetarianaSerena @ foodfulife

This week I am posting a recipe elaborated and prepared by Anahita Tcheraghali, an Iranian friend. It’s a revisitation of the traditional Iranian dish “mirzà ghasemì”. The combination of egg sauce (a light hollandaise sauce) and smoked aubergines in this recipe is quite unusual and a little surprising. You might want to add a little more lemon, in my opinion the lemon helps to bring the flavours together. Overall, as I said, quite an uncommon but interesting dish, quick and easy to prepare.

Anahita prepared this dish in the most traditional way, directly on the flame, however as a healthier and safer cooking method, you can use the oven instead.

Ingredients

Serves 4

2 medium size aubergines (eggplants)

300 g (10.58 oz) piccadilly tomatoes or cherry tomatoes

3 egg yolks

250 ml (8.45 fl oz) milk

1 clove of garlic

1 tablespoon of butter

sesame seeds, a handful

a dash of lemon juice

a pinch of ground nutmeg

salt, pepper and extra virgin olive oil to taste

1. Pierce the aubergines and put them to roast on a high heat, directly on the flame (or you can use the oven).

2. Peel the aubergines, add the garlic and salt, then puree the vegetables using a fork.

3. Separately, wash, clean and cut the tomatoes, removing the seeds.

4. Toast the sesame seeds for about ten minutes in a frying pan.

5. In a small thick saucepan, mix the egg yolks with milk, then stir for about ten minutes over a low heat (be careful not to boil the mixture)

6. Turn off the heat. Add the butter (cut into small pieces) with salt and some nutmeg.

Preparation of the dish.

1. Shape a dome with the aubergine puree and make a hole in the centre.

2. Pour the egg sauce onto the puree and onto the plate.

3. Sprinkle the tomatoes (cut into small pieces) and sesame seeds on top.

4. Season with salt, pepper, a dash of lemon and a drizzle of olive oil.

Purea di melanzane affumicate con crema all’uovo.

2 melanzane di media grandezza lunghe o tonde

300 g di pomodorini piccadilly o datterini

3 tuorli d’uovo

250 ml di latte

1 spicchio d’aglio

1 cucchiaio da tavola di burro

una manciata di semi di sesamo

un pizzico di noce montata

un po’ di succo di limone

olio extra vergine di oliva, sale e pepe q b

1. Forate le melanzane e mettetele ad abbrustolire su fiamma viva (oppure potete usare il forno).

2. Spellate le melanzane, aggiungete una testa d’aglio (a cui è stata tolta l’anima) ,un po’ di sale e riducetele in purea.

3. A parte, lavate, pulite e tagliate i pomodorini a dadini.

4.Tostate i semi di sesamo per una decina di minuti in una padella.

5. In un pentolino, mischiate i tuorli con il latte. Fate pastorizzare la crema a fuoco basso per una decina di minuti, senza portare a bollore.

6. Spegnete la fiamma. Aggiungere il burro a tocchetti con della noce moscata e un pizzico di sale.

Preparazione del piatto.

1. Formate una cupola con la purea di melanzane e create un buco al centro.

2. Versate la crema all’uovo prima sulla purea e poi sulla base del piatto.

3. Cospargete i pomodorini e i semi di sesamo sulla crema.

4. Condite con olio, sale, pepe e una spruzzatina di limone.

Deliciously intense chocolate and chestnut biscuits.

November 3, 2013Cookies, High-fibre Food, VegetarianBiscotti, Biscotti integrali al cacao, Biscotti ricchi di fibre, Biscuit, Brown rice flour, Chestnut, Chestnut flour, Chocolate, Cocoa powder, Cookies, Cooking, Flour, Recipe, Ricetta, whole wheat, Whole wheat chocolate cookies, WholemealSerena @ foodfulife

This week we are going to prepare these delicious wholemeal chocolate biscuits with chestnut flour, a real autumn treat!

The chestnut flour, naturally sweet, is rich in minerals and gluten-free , therefore it can be used to prepare various dishes for celiacs. For this recipe I used this particular flour for its natural sweetness and the rich nutty taste that, in my opinion, enhances the intense cocoa flavour perfectly.

Useful tip. Use a round shaped cookie cutter to make the biscuits and cut them quite thick, as this dough can crumble quite easily. These biscuits can also burn easily, so be careful when you cook them and keep an eye on them.

Wholemeal chocolate and chestnut biscuits.

Ingredients

for 20-25 biscuits

40 g ( 1.4 oz) brown rice flour

60 g ( 2.1 oz) chestnut flour

80 g ( 2.8 oz) wholemeal flour

100 g (3.5 oz) softened butter

20 g ( 0.70 oz) cocoa powder

2 tablespoons and a half of honey

1 egg

1 teaspoon baking powder

a pinch of salt

brown sugar to garnish (use plenty, as the biscuits aren’t very sweet)

Method.

1. Beat the butter, the egg and honey until creamy.

2. Mix the flours with the cocoa and baking powder.

3. Combine all the ingredients and work the dough until smooth.

4. With a rolling pin (and your hands) roll out the dough to approximately 5-8 mm thickness.

5. Cut the biscuits into the desired shape, top with brown sugar, pressing them slightly with your hands.

6. Bake at 200 ° C ( 392 ° F) on a greased baking tray for 10-12 minutes. Depending on the thickness of the biscuits, the cooking time may vary.

Biscotti integrali al cacao con farina di castagne

Ingredienti

per 20-25 biscotti

40 g di farina di riso integrale

60 g di farina di castagne

80 g di farina integrale

1 uovo intero

2 cucchiai e mezzo di miele

100 g di burro morbido

20 g di cacao amaro

un pizzico di sale

1 cucchiaino di lievito per dolci in polvere

abbondante zucchero di canna per guarnire

Preparazione.

1. Mescolate il burro con l’uovo e il miele.

2. A parte, mescolate le tre farine insieme al cacao e al lievito in polvere.

3. Unite tutti gli ingredienti e lavorate bene la pasta.

4. Con il matterello stendete una sfoglia alta approssimativamente 5-8 mm.

5. Tagliate i biscotti nella forma desiderata (meglio se rotonda) e guarnite con abbondante zucchero di canna.

6. Infornate a 200° C su una teglia grande imburrata (o con carta da forno) per 10-12 minuti.

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!

Spaghetti with prawns and trumpet gourds

September 14, 2013Main Dishes, Pasta and Rice, Pescetarian, SeafoodAlbenga, Cook, Cooking, Courgettes, Dragoncello, Family, Food, Gourds trumpet, Italian, Pasta and Rice, Recipe, Seafood, Spaghetti, Tarragon, ZucchiniSerena @ foodfulife

Today’s recipe is suitable for a special occasion like a romantic dinner (remember to halve the ingredients in this case) or an elegant meal. For this recipe I used italian trumpet gourds because, being very sweet, delicate and with a creamy, almost avocado-like texture, they work really well with the prawns in this dish. If you can’t find any gourds you can use some zucchini / courgettes instead.

Ingredients

Serves 4

3 medium-sized spring onions

1 sachet of saffron

1 large clove of garlic

a bunch of parsley

a bunch of tarragon

200 g (7 oz) trumpet gourds of Albenga , still green, with delicate skin (you can use zucchini / courgettes if you can’t find the gourds)

200 g (7 oz) prawns (washed and cleaned)

200 g (7 oz) spaghetti

2 tablespoons single cream

2 glasses of good white wine

3 tablespoons extra virgin olive oil

salt and pepper to taste

Finely chop the herbs with the spring onions and garlic.

Fry the chopped ingredients in a large pan with plenty of olive oil.

Add the gourds (cut into very thin slices). Cook, adding a little bit of water if necessary, until the grounds are tender.

Season with salt and pepper. At this point, add the prawns with the white wine.

Meanwhile, in a large pan boil the pasta with a little bit of sea salt. Now, add the cream and saffron to the prawns and cook over medium heat until most of the excess liquid evaporates (bearing in mind that the sauce has to be very creamy, almost liquid).

Once ready, drain the pasta and toss it directly in the frying pan with the sauce.

Spaghetti con gamberi e zucchine trombetta.

Ingredienti

per 4 persone

3 cipollotti di media grandezza

1 bustina di zafferano

1 spicchio d’aglio grande

un mazzetto di prezzemolo

un mazzetto di dragoncello

200 g di zucchine trombetta

200 g di code di gambero lavate e pulite

200 g di spaghetti

2 cucchiai di panna da cucina

2 bicchieri di vino bianco buono

3 cucchiai di olio extra vergine di oliva

sale e pepe q b

Tritate finemente i cipollotti con l’aglio e le erbe. Mettete a soffriggere gli ingredienti appena tritati in una padella grande con abbondante olio d’oliva. Nel frattempo, fate bollire l’acqua per la pasta con un po’ di sale grosso. Aggiungete al soffritto le zucchine trombetta tagliate a spicchi molto sottili. Fate rosolare bene, poi annaffiate con un po’ d’acqua. Aggiungete sale e pepe a piacere e continuate a cuocere finché le zucche saranno tenere. A questo punto, aggiungete i gamberi e il vino bianco. A parte, buttate la pasta. Unite la panna e lo zafferano ai gamberi, facendo evaporare a fuoco medio il liquido in eccesso, tenendo presente che il condimento dovrà rimanere molto cremoso, quasi liquido.

Una volta pronto il condimento, scolate la pasta e conditela direttamente in padella.

Pinzimonio (vegetable crudites) with yogurt and mustard sauce.

August 2, 2013Appetisers, Gluten-free, Low-fat Recipes, Raw / Mainly Raw, Side Dishes, VegetarianAppetisers, Crudités, Dips, Family, Gluten-free, Health, Light, Low fat, Low-fat recipes, Mustard, Pinzimonio, Radicchio, Radish, Recipe, Side dishes, Vegetable, Vegetarian, YogurtSerena @ foodfulife

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.

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

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

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

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

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.

Delicious Plum Ice Cream With A Hint Of Cinnamon

July 22, 2013Desserts, Gluten-free, High-fibre Food, Low-fat RecipesBaking and Confections, Cinnamon, Cooking, Dessert, Desserts, Frozen, Gelato, Home, Ice cream, Mint, Photography, Plums, RecipeSerena @ foodfulife

In my parents’ garden there is a beautiful wild plum tree that every year gives us lots of fruit. These plums, however, are small, mushy and not very sweet. They not very good to eat but great for preparing jams, sauces and desserts. This week I’m going to prepare a really nice and delicate plum ice cream, enriched with a hint of cinnamon, a real treat!

Yellow plum ice cream with a hint of cinnamon.

Ingredients

Serves 4

500 g yellow plums, halved, pitted

1 tablespoon of cornstarch

the juice of 1/2 a lemon

150 g brown sugar

200 ml water

1 greek yogurt (170 g)

1 tablespoon honey

cinnamon to taste (optional)

Method.

1. Peel the plums carefully (the plums I’m using have a very thin skin, therefore I’m not going to peel them for this recipe).

2. Meanwhile, boil the water with sugar and let cool.

3. Puree the fruit in a food processor until smooth, then add the lemon juice, honey, corn starch, and finally the yogurt with cinnamon to the mixture.

4. Add the sugar syrup to the rest of the ingredients and mix well.

5. Place the mixture in the ice cream maker and follow the manufacturer’s instructions.

6. Store in freezer. Top with some fresh mint and serve.

Gelato di prugne gialle alla cannella.

Ingredienti

Per 4 persone

500 g di prugne gialle

1 cucchiaio abbondante di amido di mais

il succo di 1/2 limone

150 g di zucchero di canna

200 ml di acqua

1 yogurt greco (175 g)

1 cucchiaio di miele

cannella q b (facoltativo)

Preparazione.

1. Lavate e asciugate le prugne, quindi togliete la buccia e il nocciolo (qui io uso delle prugne con la buccia sottilissima e non la tolgo).

2. A parte, fate bollire l’acqua con lo zucchero e lasciate raffreddare.

3. Frullate la frutta fino ad ottenere una crema, poi aggiungete il limone, il miele, l’amido di mais e lo yogurt con le cannella.

4. Aggiungete anche lo sciroppo e mescolate bene.

5. Mettete il composto nella gelatiera e seguite le istruzioni.

6. Una volta fatto, potete conservare il gelato nel congelatore o servirlo direttamente nelle coppette con due foglie di menta.

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!!

Deliciously soft bavarian cream with chocolate-caramel sauce.

March 23, 2013Desserts, Gluten-free, VegetarianBavarese, Bavarian, Budino, Caramel, Chocolate, Cioccolato, Cook, Crema, Custard, Dessert, Desserts, Dolce al cucchiaio, Food, Home, Recipe, Sauce, Walnuts, Whipped creamSerena @ foodfulife

A few nights ago I had a couple of friends round for dinner, it was a special occasion, so I prepared a simple and delicious dessert recipe. I made a soft vanilla bavarian cream which I divided into individual portions and garnished with chocolate-caramel sauce and a few toasted walnuts. This dessert is very easy to prepare, very satisfying and deliciously creamy. A bavarian cream is basically a rich but delicate custard, blended with gelatin to have a light and airy texture. The chocolate sauce served with walnuts adds crunchiness and flavour to the cream. We spent a wonderful evening and the dessert was fully appreciated…

Bavarian cream with chocolate-caramel sauce.

Ingredients

Serves 4

250 ml (8.45 fl. oz) whipping cream

150 ml (5 fl. oz) milk

50 g (1.76 oz) sugar

2 gelatin leaves (5 g)

2 egg yolks

2 drops vanilla extract

For the chocolate-caramel sauce

100 g (3.52 oz) brown sugar

1 teaspoon cocoa powder

6 toasted walnuts (toast the unshelled walnuts in the oven on a tray for 5 minutes at 190°C, 374 °F)

1 teaspoon of dark rum

100 ml (3.38 fl.oz) of milk

Preparation method.

1. Soften the gelatin in warm water for 10 minutes.

2. In a saucepan, work the eggs with the sugar until creamy. Gradually add hot milk and the vanilla extract, stirring on low heat.

3. Drain the gelatin, melt into the creamy mixture and continue to stir on low heat for about ten minutes (do not boil). Let cool. Stir the whipped cream very gently into the mixture.

4. Pour the dessert into molds and put in the refrigerator to set for at least 3 hours.

Preparation of the caramel sauce.

1. Pour the sugar (100 g) with the cocoa powder into the milk (100 ml), add some rum and stir. Melt the sugar at a low heat and cook until the sauce has thickened.

2. Garnish the bavarian cream with a few toasted walnuts and serve with the chocolate-caramel sauce.

Crema bavarese con salsa di caramello al cacao.

Ingredienti

per 4 porzioni

250 ml di panna da montare

150 ml di latte

50 g di zucchero

2 fogli di colla di pesce (5 g)

2 tuorli d’uovo

due gocce di estratto di vaniglia

Per la crema di caramello al cacao

100 g di zucchero di canna

1 cucchiaino di cacao

1 cucchiaino di rum scuro

100 ml di latte

qualche noce tostata per guarnire

Preparazione della crema.

1. Fate ammorbidire la colla di pesce in acqua tiepida per 10 minuti. In un pentolino, lavorate le uova con lo zucchero fino a creare una crema spumosa.

2. Continuando a mescolare, allungate gradualmente il composto con del latte bollente. Aggiungete l’estratto di vaniglia e fate cuocere per dieci minuti a fiamma molto bassa.

3. Scolate bene la colla di pesce e fatela sciogliere nel latte ( continuando a mescolare). Spegnete il fuoco e lasciate raffreddare.

4. Unite la panna montata al composto, mescolando delicatamente dal basso verso l’alto. Versate la crema negli stampi e mettetela nel frigorifero a solidificare per almeno 3 ore.

Preparazione del caramello.

1. Versate lo zucchero (100 g) con il cacao e un cucchiaino di rum in 100 ml di latte. Fate sciogliere lo zucchero a fiamma bassa e fate ritirare fino ad ottenere una salsa densa. Lasciate raffreddare.

2. Servite la crema bavarese con la salsa di caramello al cacao e guarnite con qualche noce (fatta leggermente tostare prima) sopra.