Tag Archives: SAVOURY RECIPES

Gluten-free Valentine’s Day Menu

Some ideas for a romantic dinner for two…

Steamed prawn and bell pepper kebabs (divide the ingredients by two to make 4 kebabs)

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Salmon with rocket and oranges

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Double chocolate panna cotta with caramel sauce (single serving to share)

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Bavarian cream with chocolate caramel sauce

(divide by two the ingredients to make a 2-servings dessert, but make the sauce as indicated in the recipe because it’ s already a small quantity)

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Smoked aubergine puree with egg sauce and tomatoes.

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).
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2. Peel the aubergines, add the garlic and salt, then puree the vegetables using a fork.
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3. Separately, wash, clean and cut the tomatoes, removing the seeds.
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4. Toast the sesame seeds for about ten minutes in a frying pan.
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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.
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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.
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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.
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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.

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

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

Ingredients

for half a glass

Preparation: 20 minutes

100 g (3.52 oz) of hazelnuts

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

2 tablespoons of sunflower oil

2 teaspoons honey

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

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

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

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

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

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

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 Crema spalmabile alle nocciole e cioccolato.

Ingredienti

per 1/2 bicchiere

100 g di nocciole

20 g di cioccolato fondente al 70%

2 cucchiai di olio di semi di girasole

2 cucchiaini di miele d’acacia

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

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

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

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

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

La crema di cioccolato e nocciole è pronta da spalmare!

Mini Strawberry Pavlovas With Brown Sugar Meringues

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.

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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.

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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.

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

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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.

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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.