Categoria: Cooking

Pubblicato il

Raisins Apple pie with spelled flour

Always on the wave of alternative flours.

I havn’t understood if  kamut and spelled are suitable for those who are intolerant to wheat.

The fact is that when I eliminated refined flours, grains, bran and everything that covers  grain, primarily using kamut spelled and other flours, I’m much better, here the recipe:

 

Apple pie and raisins with spelled flour
 
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A yummy apple pie with raisins maked with spelled flour
Autore:
Ricetta: First Course
Cucina: Italian
Ingredienti
  • 250 g spelled flour
  • 100 g of cane sugar
  • 1 package yeast
  • 3 eggs
  • 125 g of butter
  • 4 apples
  • 150 g raisins
  • 2-3 type puff biscuits or macaroons
  • 250 ml of milk
Preparazione
  1. Melt butter
  2. Beat eggs with sugar until it forms a compound firmly attached
  3. You added butter
  4. Combine flour, milk, apples into thin slices and raisins previously floured.
  5. Finally add the baking powder and mix well until mixture is smooth.
  6. Crumble the puff pastry on the top of the cake.
  7. Bake at 180 ° for 35 minutes

Byebye

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Pubblicato il

Hamburger beans

Today a vegetarian recipe, healthy that can replace second course, perfect for children.

The beans in version burgers, egg-free.

This one replace  meat and give us a different idea.

The beans have a lot of properties.

Here the recipe:

 

Hamburger beans
 
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Main course, broad bean vegetable burgers, excellent replacement of the food in the vegetarian diet
Autore:
Ricetta: Second Course
Cucina: italian
Serves: 4
Ingredienti
  • 200 g of dry shelled beans
  • a pair of bay leaves
  • 1 small potato
  • 1 carrot
  • 40 g parmesan
  • 1 tablespoon of flour
  • extra virgin olive oil
  • salt to taste
Preparazione
  1. Rinse the beans that do not require soaking (at least the ones I bought myself, still on the pack you will find instructions for boiling)
  2. Boil for about twenty minutes in salted water with a couple of bay leaves
  3. Meanwhile boil potato and carrot.
  4. Put everything in a blender and blend.
  5. Remove the mixture and add Parmesan cheese, salt, parsley, a little oil and a tablespoon of flour.
  6. Form burgers the size you want.
  7. Pass them in bread crumbs and place in the fridge for an hour.
  8. After cook them in a pan with a little'oil, turning them for 5 minutes

See you to the next recipe

 

hamburger-di-fave

Pubblicato il

Polenta meatballs baked

 

This is a simply recipe: polenta advanced, passed in breadcrumbs and baked:

 

Polenta meatballs baked
 
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Polenta meatballs advanced, passed in breadcrumbs and baked
Autore:
Ricetta: Appetiser
Cucina: Italian
Ingredienti
  • Polenta advanced
  • 1 egg
  • 2 tablespoons of Parmesan
  • 1 pinch of salt
  • breadcrumbs to taste
Preparazione
  1. Take polenta, add the egg, Parmesan and a pinch of salt .
  2. Mix well with a fork to crush well polenta and mixture
  3. Shape into balls, roll in bread crumbs and place in a greased baking pan.
  4. Bake at 200 ° C grill function for 30 minutes

Byebye

 

polpette-di-polenta-al-forno

Pubblicato il

Cannelloni with eggplant

Today a first course recipe!

Here are cannelloni, I decided to make a vegetarian version with the latest eggplants.

Voila’ the recipe:

Cannelloni with eggplant
 
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A tipical italian plate in a vegetarian version with eggplant sauce
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 250 g of pasta for lasagna
  • 2 small eggplants
  • 100 g of tomato sauce
  • extra virgin olive oil
  • 1 clove garlic
  • a few leaves of basil
  • For the sauce:
  • 30 g of butter
  • 30 g flour
  • 20 g parmesan
  • 300 ml of milk
Preparazione
  1. Prepare eggplant's sauce
  2. Cut the eggplant into cubes, fry with a little oil and a clove of garlic and basil.
  3. Add the past and cook for half an hour.
  4. Prepare the sauce:
  5. Melt the butter, add the flour and mix well.
  6. Then add the milk and bring to a boil over low heat, stirring with a whisk until 'it thickens.
  7. Add the pinch of salt, nutmeg and parmesan.
  8. To blanch the pasta for lasagna it cool.
  9. Use Butter to grease the pan to prepare the cannelloni:
  10. Fill the pastry of lasagna with eggplant sauce and roll.
  11. Alongside each other cannelloni, sprinkle other sauce of eggplant, bechamel and sprinkle with the grated cheese.
  12. Bake at 180 ° C for 30 minutes

 

cannelloni-alle-melanzane

 

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Pubblicato il

Crushed kamut sourdough

Today I propose a yummy recipe, instead of the usual excellent pizza, here the wafers made with kamut flour, which I love.

Accompanied by meats, vegetables and cheeses, gourmet dinner becomes simple, all done with redundant sourdough.

Crushed with kamut flour:

 

Crushed kamut sourdough
 
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Wafers made with kamut flour and surplus yeast Licola
Autore:
Ricetta: Brunch
Cucina: Italian
Ingredienti
  • 300g flour kamut
  • 100 ml of Licola
  • 20 ml of olive oil
  • 180ml of water
  • 1 teaspoon of salt
  • oregano to taste
Preparazione
  1. Having refreshed your yeast liquid set aside 100ml
  2. Dissolve the yeast in the water
  3. Place the flour in the center and put in the oil water
  4. Mix and add salt towards the end.
  5. Form a smooth and homogeneous mixture.
  6. Let rise until doubled (about 4-5 hours)
  7. Grease a tart pan, smoothing with your fingertips and let rise again for a couple of hours.
  8. Sprinkle with oregano and a few grains of salt.
  9. Bake for 30-35 minutes at 180 ° C

See you byebye

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Pubblicato il

Potato dumplings with chickpea flour

We are still with alternative flours! This is a first ingenious idea for celiac and not, drumplings with chickpea flour.

I was curious about this recipe when I saw it in the ipercoop cooking magazine  on sale at the supermarket, a small booklet full of delicious ideas that I will reply as soon as possible, potato dumplings:

 

Potato dumplings with chickpea flour
 
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Potato dumplings made with chickpea flour, ideal for celiac and intolerant
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 500 g of potatoes (or red potato)
  • 150 g of chickpea flour
  • a teaspoon of salt
Preparazione
  1. Boil the potatoes
  2. Drain and let them cool
  3. Mash potatoes and place in a bowl
  4. Add salt
  5. Now add the flour until completely absorbed
  6. Form a smooth paste.
  7. Prepare the cord and cut dumplings
  8. Boil water, add salt and toss dumplings
  9. Drain them when they surface
  10. Drizzle with melted butter or pesto.

 

Byebye and see you to the next recipe.

Potato dumplings

Potato dumplings

Potato dumplings

 

Potato dumplings

Pubblicato il

Apple pie with buckwheat and cinnamon

Today a nice apple pie, thanks to my husband that took home a truckload of apples from Valtellina.

It was the first recipe of my cake, I made a small change by adding the buckwheat flour alternating with that kamut and I put a lot of apples.

Lately I use different flour in my recipes and  I must say that I feel better.

The flavor is a bit special, at least for me, the rest of the family loved it.

The mix of these flours with apples and cinnamon have made a different kind of cake, taste very natural and light , brcause there’s no butter.

 

Apple pie with buckwheat and cinnamon
 
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A delicate sweet cake made with many apples buckwheat, kamut and cinnamon
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 100 g of flour kamut (If you want use flour 00)
  • 100 g of buckwheat flour
  • 800 g apples (weight of apples already peeled)
  • 110 g of cane sugar
  • 1 egg
  • 250 ml of fresh milk
  • 1 packet of baking powder
Preparazione
  1. Combine the flours and stir in the yeast
  2. Beat well the egg with sugar until the mixture is very creamy
  3. Begin adding the flour alternately with the milk until a soft dough.
  4. At this point, add the apples previously peeled and finely slice.
  5. Set aside a little apple to decorate.
  6. Coat a baking pan with parchment paper, put the mixture.
  7. Distribute a part of the apples evenly on sunburst on the surface.
  8. Sprinkle with plenty of sugar and cinnamon to taste.
  9. Bake at 180 ° C for 45 min. ... do the test stick to make sure it is cooked

byebye…..

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Pubblicato il

Black rice with prawns and buffalo

Here we are, my friends, in summer hurray!

I leave you a recipe “real summer”, a beautiful salad rice with black rice, which is well suited to cold foodir such as this.

I decided to combine prawns to the buffalo mozzarella, the result is a truly fresh recipe.

I leave you the recipe:

Black rice with prawns and buffalo
 
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Delicate cold salad of black rice with buffalo mozzarella, prawns and olives, fresh and light
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 200 g of black rice
  • 1 large buffalo mozzarella
  • 100g prawns (shelled weight)
  • olives q.s.
  • extra virgin olive oil q.s.
  • salt to taste
  • parsley to taste
Preparazione
  1. Boil water, add salt and cook the black rice.
  2. The kitchen is a bit long, about 30-40 minutes.
  3. Meanwhile cook the prawns in salted water for about 1-15 minutes
  4. Drain and place in a large bowl.
  5. Cut mozzarella in cubes and combine it with shrimp.
  6. Soften with a little oil.
  7. Drain at this point the rice, rinse it under cold water and leave to cool.
  8. Join it in the bowl to the other two ingredients.
  9. Add a little of olives and sprinkle with parsley.
  10. Season with little oil and refrigerate for an hour.
  11. Serve cold.

See you with the next recipe.

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Pubblicato il

Salad of Pasta with carrots and lemon

Dear friends !, I’m back, I’m just going on holiday and what holiday !!! In characteristcVarazze, sea, sun and receipes! In fact I came back full of ideas and many are Ligurian receipes, pesto, lagaccio, buns and more.

Now, however, I leave you the recipe for a cold pasta, thanks to a beautiful lemon tree that made us company on the terrace of the apartment where we were staying.

I unearthed on a nice magazine recipes I read comfortably sprawled on the deck in the sun: D

to you:

 

Tuna pasta salad and lemon
 
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Tasty salad of pasta with tuna, carrots, juice and lemon zest
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 220 g of rigatoni pasta
  • 2 carrots
  • 90 g of tuna in brine
  • juice of one lemon
  • zest of one lemon
  • parsley to taste
  • salt to taste
  • extra virgin olive oil
Preparazione
  1. Drain tuna from the water and place in a large bowl.
  2. Join the carrots previously cut into slices or julienne, whichever you prefer.
  3. Cook pasta in salted water, drain it and add it to carrots and tuna.
  4. Join zest and lemon juice.
  5. Add a little oil and sprinkling of parsley and keep in the refrigerator for a few hours.
  6. Serve cold

Bye bye

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Pubblicato il

Crafty yogurt minidessert

Hello, how are you? This summer is going at full speed!

This is a crafty trick, like tiramisu , but very quick to do and with two ingredients.

With this dessert you will satisfy your sweet tooth without weigh you down.

This recipe is available also as Yogurt Minidessert videorecipe.

If you would like a vegan version, you could replace cow’s milk with a soy yogurt .

Crafty yogurt minidessert
 
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A minidessert yogurt fast and easy, just two ingredients. It could be a small light tiramisu'.Great for kids
Autore:
Ricetta: Dessert
Cucina: italian
Serves: 1
Ingredienti
  • 150 g of yogurt a coffee '
  • 1 package of pavesini
  • unsweetened cocoa powder to taste
Preparazione
  1. In a small bowl for pudding, put Pavesini in position, cover with a layer of yogurt, then add back Pavesini and cover with the remaining yogurt.
  2. Sprinkle with cocoa powder to the surface and place in refrigerator 2-3 hours.
  3. Taste fresh, it seems a small tiramisu.

Byebye

Also the video version recipe: Crafty yogurt minidessert video food

Crafty yogurt minidessert

Pubblicato il

Chicken nuggets with vegetables

This is the favorite dish of my husband (what is not), it’s the chicken nuggets with vegetables, a light dish, tasty, to eat also with some toasted bread.

Chicken nuggets with vegetables:

Chicken nuggets with vegetables
 
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Yummy chicken nuggets with vegetables
Autore:
Ricetta: Second Course
Cucina: Italian
Serves: 4
Ingredienti
  • 2 thick slices of chicken breast
  • flour to taste
  • salt to taste
  • extra virgin olive oil
  • 2 zucchini
  • 2 carrots
  • half a bunch of asparagus
  • 1 potato
  • parsley and marjoram to taste
  • ginger to taste
Preparazione
  1. Cut the chicken into strips, season with salt and pass it in flour
  2. Brown it well for about 20 minutes in a pan with a little oil.
  3. Cut the vegetables into julienne
  4. Except in a wok add a little oil and skip the vegetables, salt sprinkle of parsley, marjoram and ginger.
  5. Cook over medium heat for about 20 minutes with the lid closed, check every time, if not necessary don't add water.
  6. Then add the chicken with vegetables.

bye bye

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Pubblicato il

Stuffed Ligurian zucchini

Are you ready for the holidays? I’ve almost hooray !!!!

Today a good recipe using vegetables from  garden! Zucchini stuffed with tunny, pin nuts and basil.

Now I’m trying to shop vegetables km0, i think are too healthy.

I found them on a very old recipes’ booklet and the title was  this, so here the recipe:

 

Stuffed Ligurian zucchini
 
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Zucchini stuffed with tunny, pin nuts and basil
Autore:
Ricetta: Second Course
Cucina: Italian
Serves: 4
Ingredienti
  • 4 zucchini
  • 80 g of natural tunny
  • 1 egg
  • 30 g of cheese
  • 5-6 basil leaves
  • marjoram q.s.
  • salt q.s.
  • pine nuts
  • breadcrumbs q.s.
  • extra virgin olive oil
Preparazione
  1. Boil 2-3 minutes zucchini in salted water
  2. Remove them, dry and cut in half for the lengthwise
  3. Get the pulp of zucchini
  4. In blender, blend together the inside of the zucchini, tunny, pine nuts, basil, marjoram, egg and cheese
  5. Add to the mix a bitof breadcrumbs if it should be a bit thick.
  6. Fill the inside of the zucchini with this mixture
  7. Arrange in a baking dish greased with oil and cook circa 20 minutes at 180 degrees until golden.

Bye bye

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