tag:blogger.com,1999:blog-78176418974816049682024-02-03T05:41:29.696+11:00in food we trustfood, cooking, personal chefMorchio Ideas PTY LTDhttp://www.blogger.com/profile/13735992482792540173noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-7817641897481604968.post-58782442903431611622013-08-31T10:36:00.001+10:002013-08-31T11:30:33.236+10:00Quinoa arancini with vegetarian bolognese, peas and gluten free crumb<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkgEABJOH1jD6IIdan4zXNaXgly3CvD29YbcS65VUrDlmRpTi4rk_Zw6OBlhzAJiXDIb0vH7ObVdjjCYtTxU176hXgpLCszgBnsx5BGsW6rQjqdz3DeyS0jnyi0ct1bkpAwpYSrdHIwPpq/s1600/DSCN7863jr.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkgEABJOH1jD6IIdan4zXNaXgly3CvD29YbcS65VUrDlmRpTi4rk_Zw6OBlhzAJiXDIb0vH7ObVdjjCYtTxU176hXgpLCszgBnsx5BGsW6rQjqdz3DeyS0jnyi0ct1bkpAwpYSrdHIwPpq/s320/DSCN7863jr.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I'm currently making a menu for a whole Vegan Italian style wedding catering in November, so I decided to organize a vegan degustation for my client so that she could have a clear idea of what I was going to cook for her guests.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">These arancini were definitely one of her favorite recipes. Arancini are one of those things that sound comforting, delicious, meaty, time consuming and fried. Well, my bet today is to show that arancini can be all the opposite: cruelty free, vegan, oven baked, and absolutely to die for.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I cannot promise to have them done in half an hour though..they're pretty standard Italian 'slow food', so I recommend to prepare them with time, dedication and make some extra ones as they freeze amazingly.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">This is a quite articulated recipe that needs to be explained in a few steps.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">There are no animal ingredients involved, neither gluten, soy, nuts or eggs, so it suits any eater.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The filling is made with Quorn, a <span class="Apple-style-span" style="color: #333333; line-height: 22px;">natural frozen food that is meat free and soy free. </span></span></div>
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<span class="Apple-style-span" style="color: #333333; line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The main ingredient in Quorn is mycoprotien (myco is Greek for fungi). The mycoprotein comes from fusarium venentaum, which was discovered in England, in the late 1960’s.</span></span></div>
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<span class="Apple-style-span" style="color: #333333; line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">It's same deal than tofu: it tastes really nice if you play around with it a little, like adding it to sauces, stir fry or using it instead of mince meat to make vegetarian meat balls, bolognese... Worth to try once.</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Here we come to some real action:</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Ingredients for 6 arancini</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Arancini (outside)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">200 gr quinoa</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">4 slices gluten free bread soaked in soy milk for 20 min</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">rind of 1 lemon</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Vegan bolognese</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">300 gr quorn, chopped</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">6 spoons peas</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 onion</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 can of Organic chopped tomato</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 medium carrot cubed</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3 bay leaves</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 stick celery chopped</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Arancini crumb</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Gluten free crumbs </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Bowl (as a utensil, not ingredient..)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Step 1.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Books are very often judged by their cover, so let's get serious about the arancini structure:</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Cook the quinoa in 3 cups cold water for 13 minutes, than take away from the heat but leave it in the pot for 20 minutes so that it can absorb the remaining water. If it looks too dry add some hot water whilst cooking, but not too much or it will be too watery and not set for the following step. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Once it has cooled down add salt, pepper, lemon rind and soaked bread, which needs to be lightly squeezed and crumbled.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Mix it through until it gets to a nice firm texture.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Rest in the fridge ideally overnight, but 1 or 2 hours will be also acceptable.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Step 2.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Let's make the sauce:</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Get the quorn out of the freezer, let it soften for half an hour than chop it. Cut the onion, carrots and celery. In a saucepan add 3 spoons of olive oil than lightly fry the vegetables mixture. When it looks browned but not burnt, add the chopped quorn, and allow it to cook for extra 10 minutes, stirring occasionally. Add the bay leaves than cover with the tomatoes. </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Add salt and pepper to season and also a teaspoon of panela sugar to reduce the acidity of the sauce. This is a trick my grandmother had passed me and it really works. The sauce gets also a nice thickness for some strange reason and taste amazingly good.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Cook for 30 minutes on a low heat. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Once the sauce is cooked add chopped basil and set aside.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Step 3.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Getting the job done:</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Now, you must probably already gone to another recipe or ditched my blog, but this is when the real fun starts. If you got to this point, you have the determination to master the best arancini in town.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">So, in order:</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">a. Get the quinoa mixture from the fridge</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">b. Wet your hands </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">c. </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Scoop two full spoons of mixture in one hand shaping it like a ball; press your thumb in the centre of the ball to make an indent.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">d. Keeping your hand concave, place a spoon of bolognese in the indent, than mould the quinoa mixture to enclose. If you have rested the quinoa mixture in the fridge, it will be firm enough to make this step successful.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">e. Get a deep bowl and add 200 gr gluten free crumb mixture </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">f. Roll the arancini in the breadcrumb mixture, pressing to coat and shaking off any excess. Place them on a flat tray covered with baking paper.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Cooking tips:</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Pre heat the oven at 180°. Once all the arancini are ready, place them over the tray and add few spoons of olive oil.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Bake for 30 minutes, turning them around to guarantee equal crunchiness.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Serve arancini hot or cold, they are delicious both ways and also very handy as picnic food or party recipe.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Gnam!!</span></div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7817641897481604968.post-6313733252807750262013-05-12T19:21:00.000+10:002012-05-25T21:15:49.671+10:00<div class="separator" style="clear: both; text-align: center;">
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<a href="http://infoodwetrust.blogspot.com.au/p/personal-chef.html"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEKMHPRShKeY_HlrN2hHcQ_-0u7-pmCPU6FX7Mj2W-44pLx3ELbdCUgxMqBf5Q-PAF5Tl2ReBZue4Ld4bSpuqVebf1MZxSQ6DdeLwnW9jWcs8To2yh1RcCjsoopF_5Bi-xq9ax8h7OHEA/s400/personal+chef.png" width="400" /></a></div>
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<br /></div>Morchio Ideas PTY LTDhttp://www.blogger.com/profile/13735992482792540173noreply@blogger.comtag:blogger.com,1999:blog-7817641897481604968.post-34913010023770414542013-05-05T00:58:00.003+10:002013-05-05T06:49:21.236+10:00<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">chia seeds, rhubarb, currant and kamut magic crumble</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The day I discovered chia seeds isn't that far back in my food history. In fact I had the pleasure to meet these magic seeds a couple of years ago, few months after my relocation from Italy to Australia.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Chia seeds are very high in Omega 3, dietary fibre, protein as well as vitamins, minerals and antioxidant.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">For centuries this tiny little seed was used as a staple food by the Indians of the south west and Mexico. Known as the running food, its use as a high energy endurance food has been recorded as far back as the ancient Aztecs. </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Chia seeds contain</span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> approximately three to ten times the oil concentrations of most grains and one and a half to two times the protein concentrations of other grains. </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The real amazing news is that soaked Chia seeds can be used as a fat replacer substituting the oil in your recipes!!</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Yes, if you soak Chia seeds overnight or pour hot water on them and wait 5 minutes, you will notice that they turn into a jelly substance, which can be used to improve energy and endurance whilst giving extra texture and nutrients to your baked recipes!</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">It's a dream come true.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">This crumble is one of my first attempt to make a delicious dessert while saving my waistline from expansion.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The little chia seeds in fact, when soaked in water turn into a jelly substance that act similar to real butter!!</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I kind of like the half-cooked but crispy texture that chia seeds give to baked delicacies, and this is pretty much what you are going to get if you try this recipe.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I have used 2 spoons of soaked chia seeds in my crumble,trying to get rid of the excessive water. </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The result is a crunchy but soft texture with a nutty flavor, due also to the presence of Kamut flour, an amazing low gluten option, high in protein </span><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">selenium, zinc, and magnesium.</span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Bingo, I would say.</span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">So enjoy this super-amazing-high nutrients extra mega healthy bomb dessert with a licorice tea or a nice old school caffelatte :)</span></span><br />
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">6 stalks Organic Rhubarb cut in pieces</span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3 spoons currants</span></span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="line-height: 19px;">Crumbs</span></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; line-height: 19px;">1 organic egg</span><br />
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 spoons chia seeds</span></span></div>
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">100 gr Kamut flour</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="line-height: 19px;">Lemon rind grated</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="line-height: 19px;">1 spoon vanilla extract</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="line-height: 19px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="line-height: 19px;">In a medium pan bring full pot of water to the boil.</span></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="line-height: 19px;">Add rhubarb and cook for 5 minutes.</span></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="line-height: 19px;">Drain the rhubarb getting rid of excessive water.</span></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="line-height: 19px;">Transfer the Rhubarb into a bowl, add currants and maple syrup. </span></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="line-height: 19px;">In a separate bowl mix flour, egg,rind, extract and jelly chia seeds. With the help of your finger rub the mixture until chunky crumbs form. </span></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="line-height: 19px;">Place in separated bowls with Rhubarb mixture on the bottom and crumbs on top.</span></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="line-height: 19px;">Bake in a hot oven at °180 for 20 minutes.</span></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="line-height: 19px;">Serve hot with a bit of maple syrup on top.</span></span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7817641897481604968.post-76937389803620572452013-04-08T09:44:00.002+10:002013-04-08T09:44:13.406+10:00<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Caramelized tempeh with berry, spinach and apple salad</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja9o0aaEwrkQusA44j0Fk0fo7HELouVKgQbH2fPoXVQMt2UxH7V_SxUEh-ANjv8vq8xk0J8K7Wy4AR5mKOqreU-FpylqAApAQkw2uh-C8_VRB6z6dSRmpMJ92SOfeu5wMFSZUvEgKUgNyW/s1600/Caramelized+tempeh+with+berry+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja9o0aaEwrkQusA44j0Fk0fo7HELouVKgQbH2fPoXVQMt2UxH7V_SxUEh-ANjv8vq8xk0J8K7Wy4AR5mKOqreU-FpylqAApAQkw2uh-C8_VRB6z6dSRmpMJ92SOfeu5wMFSZUvEgKUgNyW/s320/Caramelized+tempeh+with+berry+salad.jpg" width="240" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Long, long time ago, in my middle teens, I was enjoying my freedom, youth and endless energy living in London.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I felt like all I had left behind me was so old fashion and kind of boring too, and I was extremely hungry for new experiences and trends. </span><br />
<a name='more'></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">This clearly includes getting a bit over my Italian eating habits, which at that time were trying to cope with a strict vegetarian diet, a very active lifestyle and the desire to try new things and mix them up with what I had already tried and known in my life.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Having lunch in Portobello on a Saturday morning, I decided to pick something I had never seen or tried before, something with a weird name and possibly never seen or distributed in my own country.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">This is how I met Tempeh, a long term friend and protein boost that has been on my side many days of my vegetarian life style.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The real issue came out when I tried to cook Tempeh myself, and turned out nothing like that amazingly dish I had tried at the cafe..</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">It literally took me something like 10 years to figure out how to make this soy beans based produce eatable and enjoyable..</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Well, good news, I have finally made this dream come true.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">No more cooking things just because they're healthy and than going back to the fridge looking for some kind of rescue treat for my frustrated palate. This is a dish that most of my friends have approved, and even my very Italian mum had (kind of) enjoyed.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">It's light, low fat (4.7 gr in 100 gr), high in protein (15 gr in 100 gr serving size)and if you have time to marinate it overnight this is when it goes from 'boring' to 'exciting'.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I have enjoyed this dish with a nice 'anti botox' salad, which brings antioxidants, simple carbs and colors in your body and life.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Ingredients for 2:</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Tempeh:</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 block of Organic Tempeh</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 spoons Tamari sauce</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 spoon grated ginger</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Juice of 1 orange</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 spoon Raw maple syrup</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Marinate the Tempeh overnight.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">In a no stick pan add a tiny bit of Coconut oil and let heat up.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Pan fry the Tempeh until brown, the color is given by the maple and orange caramelization, whist the Tamari gives a nice savory kick, which makes unnecessary the use of salt.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Anti botox salad:</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 Fuji apple or green apple</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">150 gr fresh blueberry</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 stick of celery</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">200 gr baby spinach</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">50 gr rocket</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 Lemon juiced</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 spoon Apple cider vinegar</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 spoon Brown cold pressed flaxseed oil</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Cube the apple, rinse and dry the salad in a cotton tea towel (you can store the extra salad in this and I promise it stays green and fresh for three days!!), wash the berries.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">In a little bowl squeeze the lemon, add vinegar, pinch of salt and maybe also a bit of black pepper.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Pour over the salad, finish with flaxseed oil and plate up while the Tempeh gets ready and crispy crispy :)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Smile, eat, share, get nourished and spread joy and happiness.</span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7817641897481604968.post-47159385637668431412013-02-11T19:59:00.001+11:002013-02-11T19:59:42.640+11:00<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Gluten free/Diary free dark chocolate and almond cookies</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwMgv-lIbMuBnWSXfM-mLtGhq3nFIkwjMTnLyAB2mkhNsAYZWEMPTdodpLbYxtmDIagWPrJtTjn4yekg65jdSCeIKcQyYb97gWV5tn1dnlFO4nGC3mv1ROTgG_gssWGq_wGucakRYtUOvt/s1600/01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwMgv-lIbMuBnWSXfM-mLtGhq3nFIkwjMTnLyAB2mkhNsAYZWEMPTdodpLbYxtmDIagWPrJtTjn4yekg65jdSCeIKcQyYb97gWV5tn1dnlFO4nGC3mv1ROTgG_gssWGq_wGucakRYtUOvt/s320/01.jpg" width="239" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Good news for all of those who cannot say no to a crunchy cookie to go with their coffee or tea or bad mood or treat emergency.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I have created this cookies to satisfy the well known urgency of 'something sweet' without the pain of running an hour on the treadmill to burn it off. </span><br />
<a name='more'></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">They may not look very symmetric but I promise they are truly delicious and even if gluten free, absolutely crunchy. No butter, low sugar, no greasy stains on napkins.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The revolution about these crunchy creatures is that I have replaced the butter with light olive oil and the regular flour with organic rice flour, which has a more 'sandy' texture but doesn't sacrifice the texture of the cookie, that we all expect to be making noise when beaten and chewed.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">All you need is an hour of your time, good tea or coffee, few friends and a bit of a sweet tooth to enjoy :)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Ingredients for 15 cookies:</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">350 gr Rice flour</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3 eggs</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">100 gr Raw sugar (can add a bit more, I like them not too sweet)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">100 Raw almond chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">200 gr 70% dark chocolate</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">80 gr light olive oil </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">pinch of salt</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">50 ml of soy/rice/almond milk</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Very easy:</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Preheat the oven at 200°.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Cut almonds and chocolate with a knife [I used to chuck them in the food processor - hello lazy chefs!!- but I figured out that the bites were too small and tent to melt or disappear in the cookie, making me miss the enjoyment of the crunchiness that every cookie should have..].</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Mix flour, sugar, olive oil, salt, chocolate and almonds in a big bowl.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Test the consistence and if it results too dry add a milk of your choice.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Make balls of the size of a ping pong ball and place on a baking tray covered with baking paper.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Press your palm on the ball and shape the cookie, it won't be perfect but will get a nice rustic irregular shape.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Bake for 17 minutes than transfer on a rack and be patient, if you eat them too hot the chocolate will burn your tongue.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I promise!!</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7817641897481604968.post-31320569390071879092013-01-28T10:48:00.001+11:002013-01-28T11:11:52.706+11:00<div class="separator" style="clear: both; text-align: center;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Roasted salmon, cinnamon sweet potato and pesto</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhZ4mH2WFkxnrsO3KJIjOS8UHBNfRLVJpBGoS83KAPImdqKhHBb9srSCMWKjpJXvIuijk5jsr8xxG1-AxIfRDK6opgNkoz1p-XFbCswYuAAWHpXyP1ymtDIT1vdQfAKapxrvMomrbWN2Us/s1600/SALMON+&+SWEET+POTATO.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhZ4mH2WFkxnrsO3KJIjOS8UHBNfRLVJpBGoS83KAPImdqKhHBb9srSCMWKjpJXvIuijk5jsr8xxG1-AxIfRDK6opgNkoz1p-XFbCswYuAAWHpXyP1ymtDIT1vdQfAKapxrvMomrbWN2Us/s400/SALMON+&+SWEET+POTATO.jpg" width="303" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Few days ago going through my blog I realized I need to upload more of my recipes (sorry being busy cooking them..)and also offer you all more variety of fast-healthy meals, that leaves you satisfied and gives you a bit of fantasy in what you match in your plate. </span></div>
<a name='more'></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">This is a great example of what I cook for my clients, it's a great combo of lean protein, low Gi carbs and also a bit of indulgence, with this fresh pesto made with organic basil, pine nuts and a good olive oil.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">This is the type of meal that requires about 40 minutes to be made, which is the time you need to drive to the take away shop, park your car, queue and drive back home, but without the nasty consequences of it.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">So once again this dish is packed with protein, low Gi and only high in </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">flavor!</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The amount shown in the picture is a perfect single portion size, I would kick in another half sweet potato for the men reading, and cut in two servings for a kid.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">All you need is a good frying pan, a food processor and bit of hunger.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Ingredients:</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 piece of wild caught salmon (not FARMED!!), around 200 gr</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 medium organic sweet potato</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 bunch organic basil</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 spoons of pine nuts</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3 spoons of extra virgin olive oil</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 garlic clove (please remove the inner part)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Cinnamon</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Pepper and good quality Italian salt (like the one from Trapani..)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Preheat the oven at 200°.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Peel the sweet potato, give it a rinse, and cut it into chunks. Sprinkle with cinnamon, bit of salt and add one spoon of oil (if you are not counting calories as I am lately, please,please, please add more oil, it will give your potatoes a nice crispy delicious crust).</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Bake it for about 40 minutes. They take long but it is worth the wait.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">After 30 minutes, place the salmon on a baking tray covered with baking paper, season with salt, pepper, and a bit of lemon juice. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Cook covered with foil for 15 minutes, setting the oven alarm in order to avoid fish from drying out.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">In the meantime get your food processor out, and listen carefully:</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">There is only one secret for a shiny green pesto, and it is to process first salt, garlic, pine nuts and basil for half a minute on maximum speed.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Than gradually add two spoons of oil and process for an extra 30 sec.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Get your potatoes from the oven, gently remove the salmon from the tray and plate it as desired.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Place the pesto in a small cup or anywhere you prefer and save the extra in a glass container covering with a bit of extra olive oil to prevent it going off.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">It keep fresh for about 1 week.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Get fork and knife, sit down and enjoy.</span></div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7817641897481604968.post-63526784207353852692013-01-26T00:13:00.001+11:002013-01-28T11:11:39.111+11:00<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Raw energy balls - No baking required!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtFNnff8mk2jZvnD6IxuLN4EXkNP0ob13RhxBOGWowUkiaiuHWHtCg4nlgIO4H5dgK1PaLlEMAuEJ8ddK0XzKVTnpu5lII9R_1voHTmw2xdfglMbil98FtsV4sUIP6rtcH4_PjPxU-P9te/s1600/02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtFNnff8mk2jZvnD6IxuLN4EXkNP0ob13RhxBOGWowUkiaiuHWHtCg4nlgIO4H5dgK1PaLlEMAuEJ8ddK0XzKVTnpu5lII9R_1voHTmw2xdfglMbil98FtsV4sUIP6rtcH4_PjPxU-P9te/s400/02.jpg" width="306" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Any time I see one of these shiny, soft, chocolaty snack I can never resist from buying a couple and indulge in them over a freshly brewed chai tea..The best treat ever for me..</span></div>
<a name='more'></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">These raw balls, often sold as 'protein balls', are a great energy snack or dessert, the flavor and the texture are the key of this alternative sweet. Yes, they are healthy , but also very high in calories and fats, even though the good ones..So stick to one,two bites after a long exercise session or at the beginning of a busy day.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Or just enjoy them with the pleasure of not be asked to bake! In fact those delicious little things are made using the food processor and a bit of common sense and possibly a scale, if you have one.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Ingredients (the following are all organic, but up to you) :</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">250 gr dry prunes</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">50 gr pitted dates</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">200 gr Macadamia nuts</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 spoons tahini</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">4 spoons of raw cocoa powder</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">pinch of salt</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 teaspoon Maca powder (optional..)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The only important thing to do with this recipe is the following:</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Put all ingredients into a big food processor and chop until soft.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">It takes about 2 minutes at maximum speed to get the the right texture. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">If over chopped, the mixture will become too oily, as the heat originated by the processor will 'separate' the oil from the nuts, resulting into a failure of the recipe (happened to me at least 5 times..).</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">So please stick around the processor and keep your eyes on the watch!</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Once mixture is ready roll onto small ball size and refrigerate up to 2 weeks.</span></div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7817641897481604968.post-91410327228263726912012-11-04T23:20:00.005+11:002012-11-05T23:17:20.207+11:00Guilt-free Banana bread<div class="separator" style="clear: both; text-align: center;">
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<img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtZ-G0wr2Sw8CF0mGS02r46DFSSetSB3FIosVuCONm11kntaPb5n2JDlE2GCue1iYh_nRjzX-U72qR2tQSbQetFtvLLnCuywjJKgZNtcGKTMKMX8wcrO2rlsr7TbNPCw4xMqW9986-5Ipt/s400/BANANA+BREAD.jpg" style="font-family: 'Courier New', Courier, monospace;" width="400" /></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Today I woke up in a great mood and all I wanted to do is to make a special breakfast for the person I was enjoying my lovely Sunday with..I ended up toasting organic bread and spread it with Macadamia butter and jam, but I promise this is the recipe that will make your guests and loved ones happy and smiley for the rest of the day..</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Banana bread is in fact one of the most loved morning treats here in Australia, while in Italy is something just a few people have heard about. As usual I have decided to make a (smart??) fusion between my gastronomic background and my adopted one, and the result is a moist, light and delicious bread that will amuse the kids, reassure the adults and nourish the body for a good couple of hours. The cafè style banana bread I have tried here is honestly a bit of a liver threat, in the meaning that it drops saturated fats and excess sugar from any crumbs of it. It tastes decadent but also makes me feel so. Not a good way to feel about food at all. So in my desperate attempt to save the banana bread lovers and myself from feeling and looking unhealthily guilty, I have redesigned this recipe and can't wait to share it with the rest of the planet.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">- 135 gr Whole meal flour</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">- 50 gr White flour</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">- 100 gr Whole meal Rye flour</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">- 60 gr delicate Olive oil</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">- 70 gr Raw sugar</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">- 70 gr Honey</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">- 3 organic eggs</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">- 2 very ripped bananas, mashed</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">- 150 gr White unsweetened yoghurt *</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">- 50 gr of Milk*</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">- 12 gr vanilla baking powder</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">- hint of cinnamon</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">- lemon rind (optional)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">* Use 200 ml of Soy/Almond/Oat/Rice milk for those who prefers a diary free version</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Follow this procedure and the good result is guaranteed:</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Preheat the oven for 30' at 200°.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Mash the bananas, mix them with oil, beaten eggs, honey, yoghurt and milk.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">In another bowl, mix the flours, sugar, baking powder, cinnamon and lemon rind.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Fold the wet mixture in the dry one and mix it well.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Bake in a medium capacity bread tin covered with baking paper for 50' at 185°.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Make the stick test before ending the cooking time.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Cool for 30', and simply enjoy:)</span></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7817641897481604968.post-14599506001102040952012-10-11T08:58:00.004+11:002012-10-11T11:43:33.981+11:00<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Minestrone with Kale!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9VL0JE7DU-t3PTAZN70i3r9lIyI_LV-7B5e1N0ptmuumAKfoIVmdGCSyacGOiJ7KL8X05M81wxCAGeatoPmQGsxeq0872v5sGAg9wMyprz9ZzvsbO7P2MRDql-RPUeLZky7TlzK1zGv_R/s1600/minestrone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9VL0JE7DU-t3PTAZN70i3r9lIyI_LV-7B5e1N0ptmuumAKfoIVmdGCSyacGOiJ7KL8X05M81wxCAGeatoPmQGsxeq0872v5sGAg9wMyprz9ZzvsbO7P2MRDql-RPUeLZky7TlzK1zGv_R/s400/minestrone.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">There is no more italian recipe than minestrone. And there is no healthier recipe than minestrone. And there are no more ways to cook a recipe than minestroneee!!</span><br />
<a name='more'></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> Many cooks and chefs and people who enjoy food, have experimented variations of this unique and simple dish, reinterpreting this recipe and making it a legend of the kitchen. It's a earthy, simple, rural dish that discovers new flavors and finds new variations every time is served to a table. Well my minestrone follows my grandmother's flavors, with a bit of a 'contemporary touch', represented by the add of Kale, the 'very superfood' everyone- and myself..- are crazy about lately. To be precise, Kale has been around rural italian recipes for ages, but apparently it was only after some big food guru described its amazing properties that people started to notice it in the 'green section' of supermarkets, markets and groceries. Kale can provide some special cholesterol-lowering benefits, specially when steamed and its risk-lowering benefits for cancer have recently been extended to at least five different types of cancer: bladder, breast, colon, ovary, and prostate. Kale is also been recognized as providing comprehensive support for the body's detoxification system, and its flavonoids combined with the antioxidant and anti-inflammatory properties help avoiding chronic inflammation and oxidative stress. It sounds so good and taste so good that I even put it in my morning smoothies!!Can't get enough of it! More recipes about Kale in the next posts..In the meantime enjoy this warming, nourishing and -yes- low calories soup and please: No pre-packed stock in it!!!</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span">- 3 Zucchini</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span">- 4 Tomatoes</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span">- 2 Brown Onions</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span">- 1 Medium brush potato</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span">- 2 cloves Garlic</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span">- 1 Bunch of Kale</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span">- 5 spoons Olive oil</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span">- Basil leaves</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span">- Salt&Pepper</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span">Cut all the vegetables in cubes of similar size. Slice the onions and leeks and crash the garlic. Heat the oil in a tall sauce pan and add leeks, onions and garlic. Once they have reached a nice brown color add the celery and the carrots. After 5 minutes add the remaining vegetables except for the Kale. Mix the veggies up couple of times while warming 2 liters of water in another pan or kettle. Cover the vegetables with water and cook on a low heat for about 90 minutes. Taste the veggies during the cooking time to check if they are soft but do not allow them to overcook. At the end add the finely chopped Kale and allow it to soften for about 10 minutes. Add salt and pepper and finish with a splash of Olive oil and some basil leaves. The original italian recipe suggests to add 1-2 spoons of grated Parmesan cheese. Up to you!</span></span></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7817641897481604968.post-56698637215443562742012-09-06T17:05:00.000+10:002012-09-07T00:35:49.537+10:00Quinoa, blueberry, banana and spinach smoothie<br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Breakfast is definitely the best meal of the day for me. I try to stay light at night time, so I always wake up very hungry in the morning..</span></div>
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<a name='more'></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">First thing I do is to make myself a big cup of hot water, to which I add the juice of a half a lemon and a pinch of cinnamon. The lemon has cleansing properties, helps diuresis and kicks in good quantity of vitamin C (so you don't need any supplement), while the cinnamon increases metabolism and regulates sugar levels, avoiding cravings later on the day. After 10 minutes I had my magic drink, I just can't wait any more for putting some food in my starved tummy!! In fact, a</span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">fter a night of sleep, our body is in need of a good meal that can help us start the day in the best way possible. I personally try to stick to low Gi options, and lately I am trying to partially replace diary with some no-animal proteins and what the big nutrition gurus call 'alternative grains'. Once again I can't hide my passion for gluten free grains, such as quinoa, amaranth or buckwheat. They are packed with proteins, amino acids and they are very low in calories, whilst providing long term energy and exceptional taste. They are also an amazing alternative to those who are intolerant or just not big fan of gluten. Awesome.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Well, this smoothie has all you want to nourish your body: it contains banana, blueberries, spinach, rice milk, quinoa and flaxseed oil..this means it is packed with vitamins, potassium, iron, proteins, omega 3, anti oxidants, good carbs and obviously flavor!!</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Can't tick more boxes than this.. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Oh maybe yes: it takes literally five minutes to be made!</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Fast healthy food revolution!!</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I have added a a bit of natural unsweetened muesli on top and a teaspoon of organic maple syrup, but believe me it's good even without those.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Try it and I promise you'll never be able to give it up! </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Ah, kids will love it too :)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Ingredients for a big smoothie:</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 banana</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">100 gr frozen blueberries</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">a handful of baby spinach</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">150 ml of rice milk or almond milk</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3 spoons of cooked quinoa</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">4 ice cubes</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 teaspoon of flaxseed oil</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">To finish:</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 teaspoon of organic maple syrup</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 spoons of natural unsweetened natural muesli </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Easiest recipe ever:</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1. Put all the ingredients in a blender</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2. Blend for 1 minute</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3. Enjoy the beginning of a new day with a healthier body and a happy mind</span></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7817641897481604968.post-25154655337801317232012-08-16T09:54:00.005+10:002012-09-07T00:36:38.232+10:00Strawberry and asparagus tart<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisl5A8aiX5-kMXWnzzpWYpqPrVQJXEBNooJHjAoo6TQlgaKoeMw_OMPwwj8TsWhx5LiVOFGCrSXVSuVf3ufhH0BEAY7CAp4YjwlHCYkwC4ipFIGotucHgL1g0sIgpu8RgNMNW36SvOb5Wm/s1600/strawberry_and_asparagus_tart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisl5A8aiX5-kMXWnzzpWYpqPrVQJXEBNooJHjAoo6TQlgaKoeMw_OMPwwj8TsWhx5LiVOFGCrSXVSuVf3ufhH0BEAY7CAp4YjwlHCYkwC4ipFIGotucHgL1g0sIgpu8RgNMNW36SvOb5Wm/s400/strawberry_and_asparagus_tart.jpg" width="306" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">It's quite common for me to have people over for dinner, making food is always been part of my cultural identity and looking at people's face is often the best way to recognize if the food I spent hours making is actually worth the effort..</span></div>
<a name='more'></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> Well, when I have a dinner my mind goes crazy, I always want to surprise my guest, impress my date or simply enjoy the decadent pleasure of food indulgence. This tart is actually what I would call a 'blind bet', an experiment that can either turn into a masterpiece or into a complete disaster. Contrasts of flavors and colors have always intrigued me, and once I was deeply indulging in a gastronomic trip in Paris (you foodies please save up and go there, it's beyond magic), I saw -and purchased..- a strawberry and basil sweet tart and that was a real epiphany for my palate and eyes..I couldn't dare to ask the recipe, it was one of the oldest patisseries in town, but I couldn't stop thinking how I could have reinvent that feast of colors into a savory version of that little treasure.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I am a savory soul, and always try to bring sweet into savory and savory into sweet, so I kept thinking and obviously eating, until I bought some asparagus and strawberries, and couldn't resist to the temptation of mixing them together..Oh la la, the result was outstanding!!It took me more than one attempt to convince my friend to avoid the 'what the hell is this' face, but once they had a bite, well the rest was simply history!</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">In this post I will give you a template of basic quiche recipe, that is unfortunately not my own, and than the liquid filling to which you can add the mentioned ingredients or anything falls into your shopping chart.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Always remember: being creative means being brave!</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Buon appetito!</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Tart base ingredients:</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">50 gr almond meal</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">150 gr white flour</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">100 gr unsalted butter</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 egg yolks</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Filling:</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 eggs</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">200 ml pouring cream</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">30 gr grated parmesan</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">salt and pepper</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Top:</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 bunch asparagus boiled in hot water for 4 minutes and left in a bowl with ice</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">200 gr strawberries, sliced</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Pastry:</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Melt the butter, no microwave please!, and mix it with the rest of the ingredients. Make a ball and rest in the fridge for 30 minutes.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Filling:</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Beat eggs, than add pouring cream, parmesan, salt and pepper.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Get the dough out of the fridge and roll it to 2 cm thick.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Use one of those quiche tins with wavy edges and cover it with baking paper. Line the dough and cut the edges. Press the pastry into the waves to have a better effect:)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Pour the liquid mixture and bake it at 180°for 15 minutes.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Only when the filling has reached a more solid - but not too hard- texture, get the tart out of the over and lay asparagus and strawberries.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Place again in the oven for 10 more minutes.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Cool down and enjoy!</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">TRICK TIME:</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">After many attempts, I realized that this procedure is the only one that guarantees the best final result, with a nicely cooked filling and well presented topping.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">It took me I reckon 5 dinners before I got it right..</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7817641897481604968.post-42260958244942596482012-07-22T11:44:00.000+10:002012-07-22T11:46:35.552+10:00<div class="separator" style="clear: both; text-align: center;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Lemon Pie or Pie de Limon </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNp4t033aZO7rU6GM7qPbaEVi7t3NmRS247RKm0AQyp-8ETOXR9h3vC63Jue8ZI1cbaBymHg90bxWZz1CvmxgKJyBGQlTH_2mZfnGaSyl26PpPQDc0JrRn-tfCWogirVxWow32scrX7NxF/s1600/lemon+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNp4t033aZO7rU6GM7qPbaEVi7t3NmRS247RKm0AQyp-8ETOXR9h3vC63Jue8ZI1cbaBymHg90bxWZz1CvmxgKJyBGQlTH_2mZfnGaSyl26PpPQDc0JrRn-tfCWogirVxWow32scrX7NxF/s320/lemon+pie.jpg" width="239" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Lemon has always been one of my favorite ingredients in the kitchen, probably because I grew up smelling their beautiful essence in many of my relatives gardens, where a lemon tree was always standing in the centre. Lemons are the essence of southern Italy's recipes and also the basic element of the most famous spirit we produce, Limoncello.</span></div>
<a name='more'></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> Lemon juice is the base of any salad dressing, while lemon rind is the key element of any good pastry base or home made dessert. This cake is a delicious and simple recipe I had the chance to try in Chile, an amazing country where I have been traveling and obviously eating a lot of amazing dishes. This cake is probably one of the most controversial recipes ever, it is not clear if the americans stole it from the spanish or the other way around. It is anyway a delicious and spectacular dessert, even though I wouldn't advice to make it for a hungry crowd if it is the first time you put your hands on a meringue..But once you have overcome the fear of approaching this mysterious mixture, you will be so empowered by the experience that you will feed your guests with it until they won't ask for more!</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Pastry:</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">250 gr white flour</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">150 gr cold butter chopped</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">80 ml cold water</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 teaspoon vanilla extract</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">half spoon baking powder</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Place the flour, sugar and baking powder in a food processor and process to combine. Add the butter and process until the mixture resembles fine breadcrumbs. With the motor running, gradually add the water and vanilla and process until mixture comes together to form a smooth dough. Wrap in plastic and refrigerate for 30 minutes before using. Roll the pastry on a 25 cm metal pie tin covered with baking paper. Cover the pastry with baking weights or with uncooked rice or legumes in order to avoid the pastry to inflate and result uneven. Blind bake for 15 minutes at 180°. Set aside and allow to cool down.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Filling</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 can Condensed milk</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Juice of 3 lemons</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Mix the condensed milk with lemon juice until you get a thick cream.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Refrigerate until ready to use.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Meringue</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">4 egg whites</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">60 gr of caster sugar</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Beat egg whites until foamy. Gradually add the sugar and continue beating until stiff peaks form.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Do the meringue mixture at last minute as it will lose texture if prepared to long in advance.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Final touch:</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Get your shell and distribute the lemon cream mixture into it. Use a spatula to distribute the cream and fill up a piping bag with the meringue mixture.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Create a pattern of meringue picks starting from the edges and continuing to the centre.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Once completed the whole surface prepare to lightly bake the cake.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">This is a critical moment: the meringue is very delicate and will burn easily if not looked after.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Bake the cake in a hot oven and set the grill option. It will take less that 2 minutes to be nicely browned.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Get the cake out of the oven, refrigerate for about 2 hours and enjoy.</span></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7817641897481604968.post-10578098713435993612012-07-22T10:16:00.001+10:002012-07-22T11:06:13.777+10:00Tuna and broccoli delicious pasta<br />
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1apZdWoCueE5Wwau2YX0KldhfXJtjqLO1DFfxXT1oU1-L9b-khnIxdubalK1AdTUf3P3kSGApJ2tF_iRlL2UyM7qmn5yVSkv5b2Kk9cdSL6FmU5nbO2zY3mYVrWBE7Frs08wlhFhA45iQ/s1600/infoodwetrust_pasta_01.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1apZdWoCueE5Wwau2YX0KldhfXJtjqLO1DFfxXT1oU1-L9b-khnIxdubalK1AdTUf3P3kSGApJ2tF_iRlL2UyM7qmn5yVSkv5b2Kk9cdSL6FmU5nbO2zY3mYVrWBE7Frs08wlhFhA45iQ/s400/infoodwetrust_pasta_01.JPG" width="357" /></a></div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Anytime
I go to the gym I cannot stop thinking of that particular moment when I get
home exhausted from my fitness session and look forward to eat some nicely
filling food.. I personally find hard to avoid snacking while the food gets
ready, and this is why I rely on quickly and easy recipes that bring flavors
and nutrients to my hungry body in no time. </span></div>
<a name='more'></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">This super yummy pasta takes 20
minutes to be made and it is better than any (nasty) fast food you could even think
to waste your sacrifice on. The whole meal pasta provides carbs, to make you
happy and full for long, the tuna kicks in proteins to repair the muscles and
the broccoli add fibers and nice texture. Broccoli are one of my favorite
ingredients: they also contain a compound called sulphoraphane, which can function
as an anti-cancer agent, vitamis C, beta
carotene and folate. And surprise, surprise: 100g broccoli has only 120kJ!!! I
also added a bit of sundried tomatoes I
spied in my fridge to give a nice color and twist to the dish.<o:p></o:p></span><br />
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">This
is also a very affordable recipe and can feed up to 5 people with less than 15
dollars (aussie dollars:).<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">So
if someone out there can find a cheaper and healthier take away than this it
will be on me, I promise!<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Ingredients
for 4 plus an unexpected guest or a nice next day’s lunch leftover:<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">500
gr Whole meal penne<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">4
spoons Olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2
medium broccoli<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2
cloves garlic<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2
brown onions<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">10
sundried tomatoes, halved<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">300
gr tuna<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">smoked
chilli<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">dry
oregano<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Maldon
salt<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">In a
high pan bring 6 litres of cold water to the boil. Cut the broccoli and add them to
the boiling water with 1 spoon of Maldon salt.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">In
another frying pan heat the oil, add crushed garlic, onions and herbs. Cook
till golden brown than add drained tuna. Keep cooking for 6-7 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Add
the pasta to the broccoli and cook it for 9 minutes. It will be perfectly al
dente. Drain the pasta and the broccoli and add them to the tuna mix. Bring
back on the heat, add sundried tomatoes and toss for 1 minute. Serve with some raw
olive oil and ground pepper. This pasta is amazing also served cold or reheated
with a spoon of mashed avocado.</span><o:p></o:p></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7817641897481604968.post-84540290876917962482012-06-20T08:40:00.000+10:002012-06-20T12:38:50.334+10:00<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Zucchini and Chocolate muffins</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFpZ-eERTFu7IiVVPcZDBqANrTibT1hOtLhUcEl2LcSGfS1ijysLlaz4DgNrzNz_Np2Drq62LBm_dsbCIuVTgXZu6RaUl8LV5fxo5LxO3K45ecY1V2EoK1mEOedOWRAyGQHn2wSfegeA-a/s1600/zuchini+and+chocolate+muffin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFpZ-eERTFu7IiVVPcZDBqANrTibT1hOtLhUcEl2LcSGfS1ijysLlaz4DgNrzNz_Np2Drq62LBm_dsbCIuVTgXZu6RaUl8LV5fxo5LxO3K45ecY1V2EoK1mEOedOWRAyGQHn2wSfegeA-a/s320/zuchini+and+chocolate+muffin.jpg" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">
</span><br />
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span lang="EN-AU">One day I was cooking for this gorgeous mum
who has three kids between 2 and 7 years old and she asked me how she
could find a recipe that would make them eating zucchini, as they were
strictly refusing even to taste them.. So I went home and started to look at my
recipes books hoping to solve the dilemma.</span></span></div>
<a name='more'></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> I needed to find a way to wisely
hide the veggies, while attracting the children towards something they would
have surely liked. I couldn’t stop thinking of what a great revolution the carrot
cake has brought in to the family’s cooking and having a look at this mouth
watering picture of Zucchini walnut muffins found in a old American magazine ,
I had my epiphany: why not using the watery flesh of the zucchini to reduce the
(scary) amount of butter usually contained in those type of baked delicacies whilst attracting the kids with chocolate, a largely loved ingredient
among them? So the amazing Zucchini and chocolate muffins were born.. They keep
moist for ages and contain grape seed oil and apple juice instead of butter, rice
milk – so they are also diary free- , organic zucchini and dark chocolate,
which make this recipe also Low GI compared to the traditional muffin mixture.<o:p></o:p><br />
</span><br />
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span lang="EN-AU">This recipe can be used to make 6 large
muffins or a 800 gr bread and it is so easy to make it will bring a little revolution in everybody's baking time!<o:p></o:p></span></span></div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-AU">Enjoy and celebrate behind your kids back..<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-AU">Ingredients <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-AU"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-AU">170 gr Whole meal flour</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-AU">125 gr White flour</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-AU">70 gr Raw sugar</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-AU">80 gr White sugar</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-AU">3 eggs</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-AU">2 medium zucchini grated</span></div>
<div class="MsoNormal" style="text-align: justify;">
150 ml Rice milk</div>
<div class="MsoNormal" style="text-align: justify;">
50 ml Apple juice</div>
<div class="MsoNormal" style="text-align: justify;">
70 ml Grape seed oil</div>
<div class="MsoNormal" style="text-align: justify;">
12 gr baking powder</div>
<div class="MsoNormal" style="text-align: justify;">
3 gr bicarbonate soda</div>
<div class="MsoNormal" style="text-align: justify;">
100 gr 60% dark chocolate</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Mix all the wet ingredients and set aside.</div>
<div class="MsoNormal" style="text-align: justify;">
Mix all the dry ingredients and pour the wet ones over them.</div>
<div class="MsoNormal" style="text-align: justify;">
Cut the chocolate in chunks and grate the zucchini.</div>
<div class="MsoNormal" style="text-align: justify;">
Add them to the mixture and distribute the batter in a 6 large muffins tin or bread tin covered with baking paper.</div>
<div class="MsoNormal" style="text-align: justify;">
Bake in a pre heated oven for 1 hour at 180°.</div>
<div class="MsoNormal" style="text-align: justify;">
Do the skewer test once or twice as the cooking time may vary according to the type of oven used.</div>
<div class="MsoNormal" style="text-align: justify;">
Cool down, share and enjoy!</div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-AU"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-AU"><br /></span></div>
</span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7817641897481604968.post-35892768174600645632012-05-27T18:08:00.000+10:002012-05-28T19:52:40.109+10:00Green apple and frangipane cake with italian latte<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizYKa2o2WFja6ZQnzoEVatuwZpnPNc-yzqmaLCQmsPXUuuUM3Nb-ipNdhxlhePHsLHy9YJurHRjBy3185WhVcktFqvOwV9I85BoTONORYa0FiSKzgm0-OOiZQ_RIxofvnhTrDn2wCGy9w/s1600/apple+frangipane+tart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizYKa2o2WFja6ZQnzoEVatuwZpnPNc-yzqmaLCQmsPXUuuUM3Nb-ipNdhxlhePHsLHy9YJurHRjBy3185WhVcktFqvOwV9I85BoTONORYa0FiSKzgm0-OOiZQ_RIxofvnhTrDn2wCGy9w/s400/apple+frangipane+tart.jpg" width="400" /></a></div>
<br />
<br />
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Today I was feeling a bit nostalgic and also having a look
at my week fruits and veggies leftovers,
I noticed that I still had some of those amazingly saucy green apples from the
farm of my flatmate parents..</span></div>
<a name='more'></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Green natural spotted apples ready to jump into a
winter stew (I made this for my other flatmate to stop him from taking
antibiotics) or in a apple pie, maybe personalized with an unusual frangipane filling.<o:p></o:p></span><br />
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Frangipane is not referring to the flower but to a French
recipe, and refers to a mixture of egg, butter, flour and almond meal to create
an amazingly delicious filling for tarts and fruit bases pies. I used a whole
almonds meal, which includes also the skin of the almonds that at the end gave a nice
rustic finish to the cake. I served it with an Italian latte, of which I will give
you tips and recipe.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Cake base<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">250 gr White flour<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">250 gr Whole meal flour<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">250 gr of room temperature butter<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">200 gr sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3 yolks<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 eggs<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Lemon zest<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Cake filling<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">5 Green apples<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Juice of one lemon<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Frangipane<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 eggs<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">100 gr butter<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">60 gr flour<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">100 gr Almond meal<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">150 gr sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Beat butter, sugar, lemon rind until pale, add remaining
ingredients and mix up until just combine. Refrigerate until firm.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Peel the apples and cut them in 2 cm slices and combine with
juice of one lemon and a spoon of sugar. Set apart.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Mix Frangipane ingredients and beat until the mixture
appears fluffy and pale.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Roll out half dough on a lightly floured piece of baking
paper, place it on a 24 cm round cake tin and refrigerate for 10 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">With a fork make some little holes on the base of the cake
and cover it with apples and top up with Frangipane mixture.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Bake for 30 minutes at 180°.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Cool in tin and serve with Italian latte.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Italian latte:<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Moka coffee machine<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Italian ground coffee<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Whole Milk<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Prepare the coffee adding enough water to come through the filter without overfloating.. Screw it strongly and put it on a small fire. Wait until
coffee has completely come out (it will take a bit longer than a takeway cafè latte).. In the meantime heat the milk to the boil. Turn off the fire when you see bubbles than add coffee, giving it a stir.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Place one teaspoon of sugar for each coffee cup and pour the
latte into it.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Serve it very hot and dip cake edges in the coffee..<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
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<br />
<br /></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7817641897481604968.post-2477731760389566242012-05-27T16:05:00.001+10:002012-05-28T19:53:52.067+10:00rhubarb strawberry cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwxf3ChcvJhkEz3jGSNslWK279O5FkkfCVi4zMdvOO123yx3LWkB6I4gC6doGGDd4LUlVVeq-0rOhbliwtDURp4T6lST16Xn62yF9OPH0HjKPUWfXyJjBugnkiAEV5ImnD7eBBMwmQn-1e/s1600/rhubarb+strawberry+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwxf3ChcvJhkEz3jGSNslWK279O5FkkfCVi4zMdvOO123yx3LWkB6I4gC6doGGDd4LUlVVeq-0rOhbliwtDURp4T6lST16Xn62yF9OPH0HjKPUWfXyJjBugnkiAEV5ImnD7eBBMwmQn-1e/s400/rhubarb+strawberry+cake.jpg" width="366" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Rhubarb is one of those
ingredients that took me ages before even thinking of using it in a recipe. It
is actually very hard to find rhubarb in southern Italy, so it s been only in a
late stage –mid twenty- and over the native land border, that I have tried it
and enjoyed it.</span></div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"></span><br />
<a name='more'></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">First time I tried it was in a crumble I had indulged into at a
lovely cafè in Coven Garden..It came in this ceramic container all splashed in
red and with a crunchy top.. In that precise moment rhubarb stole my heart,
inspiring in many other recipes and also enriched my dish presentation, with
its amazing color that results effective either in cakes, jams or crumbles.</span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><o:p></o:p></span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The following recipe is therefore
my reinterpretation of the original one, with the result of an old fashion fruity
cake enhanced by the present of hazelnut meal and made sparkling by a crunchy top.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Clapping hands and a
second round are guaranteed..<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Ingredients for 6 small
cakes or 1 medium one:<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">110 gr Brown sugar<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">110 gr Caster sugar<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">185 gr Organic butter<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">125 gr Whole meal flour<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">125 gr White flour<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">40 gr Hazelnut meal<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3 eggs</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">250 gr roughly chopped
Rhubarb<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">250 gr roughly chopped
Strawberries<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">165 gr Whole milk yogurt<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 spoon of each ground
ginger and nutmeg<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 spoon baking powder<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">juice of 1/2 orange</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Zest of one organic lemon </span></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Crunchy top<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">40 gr White flour<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">80 gr melted butter<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">60 gr chopped hazelnut<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">40 gr brown sugar<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Preheat the over at 180°.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">For crunchy topping mix
all the ingredients and get them into rough crumbles. Keep in the freezer until
time to use them. The low temperature will avoid them to melt during baking
time.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Combine chopped rhubarb
and strawberries, add one spoon of each sugar and the juice of half orange and the
zest of one lemon. Set aside.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Beat butter with remaining
sugar until pale, add eggs one at a time keeping beating. Add dry ingredients
than incorporate yogurt at the end. Add 2/3 of the fruit mixture to the batter
keeping the rest apart for cakes final decoration. Get 6 small </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">tins</span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> buttered and lined on the base with baking paper and add 150 gr each of cake mixture. If you
have extra batter spread it evenly among the tins. Scatter over one spoon of remaining fruit
mixture and one spoon of frozen crunchy hazelnut mixture. Bake until a skewer
inserted withdraws clean (approximately 1 hour at 180°). Cool in tin for about
30 minutes and serve with yogurt or pouring cream.</span></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7817641897481604968.post-64190291074193925222012-05-25T11:29:00.000+10:002012-05-25T14:27:44.670+10:00Quinoa salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ulRg7LNlpJDIV5fpqNfF0-Dw0MUsePLqXR6pI06Re620iU6HHnq8IxrGJ-7DR5_8VR3iVLrTY8cXxYfq-Hyq7rI4BZtebNc1Aj0GMpTBX3-BqKKpWgy9UHnfdHzT4X1yzMl_wAprOMbm/s1600/quinoa+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ulRg7LNlpJDIV5fpqNfF0-Dw0MUsePLqXR6pI06Re620iU6HHnq8IxrGJ-7DR5_8VR3iVLrTY8cXxYfq-Hyq7rI4BZtebNc1Aj0GMpTBX3-BqKKpWgy9UHnfdHzT4X1yzMl_wAprOMbm/s400/quinoa+salad.jpg" width="300" /></a></div>
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<h4>
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<span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I remember the first time I cooked
quinoa in my mum’s kitchen and she and the rest of the family made fun of me
saying that I was eating ‘bird food’…it seems a century has passed from that
day, as quinoa is now one of the hottest trend in the healthy food challenge.</span></span></div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-weight: normal;"><a name='more'></a><div style="text-align: justify;">
<span class="Apple-style-span">Technically quinoa is not a true grain, but is the seed of the Chenopodium
or Goosefoot plant. Because quinoa is high in protein and complex
carbohydrates, low in fat, and richer in vitamins and minerals than other
grains, the Andean people consider it an endurance food and include it as a
daily staple. It is used as a grain and substituted for
grains because of its cooking characteristics. Enough to explain why quinoa recipes are everywhere, with porridge for
breakfast, salad for lunch and crumble for dinner.. Anyway I have to admit I
love quinoa.. It is so versatile, healthy, easy to digest and it’s a kind of
ingredient you can discover every time you cook it.. For all the quinoa lovers
be ready: I will drive you through the endless properties of quinoa and show
you its unique, great and amazing flavor.. To start this amazing salad, which
is one of my clients favorite dish. It is easy, nutritious, light and also low
Gi.. What do you want more?</span><span class="Apple-style-span">Ingredients for 6 quinoa lovers:</span><o:p> </o:p><span class="Apple-style-span">350 gr of White Organic Quinoa</span><span class="Apple-style-span">1 Big sweet potato</span><span class="Apple-style-span">3 Zucchini</span><span class="Apple-style-span">2 Brown onions</span><span class="Apple-style-span">2 Garlic Cloves</span><span class="Apple-style-span">2 Red Capsicum</span><span class="Apple-style-span">100 gr Sultanas</span><span class="Apple-style-span">Fresh Basil</span><span class="Apple-style-span">Lemon zest</span><span class="Apple-style-span">8 Spoons of Good quality Extra virgin olive oil</span><span class="Apple-style-span">Turmeric</span><span class="Apple-style-span">Italian dry herbs</span><span class="Apple-style-span">Salt and pepper</span><o:p> </o:p><span class="Apple-style-span">Peel the sweet potatoes and cut them in cubes. Do
the same with zucchini while cut the capsicum in stripes, chop the garlic and
slice the onion. To avoid endless tears refrigerate the onions, it is a great
trick not to make them so armful for your eyes.. Mix all the cut vegetables in
a big baking tray covered with baking paper. Add the oil than toss the
vegetables with your hands, add salt (please get some good quality one such as
Maldon salt flakes, lake salt or Himalayan pink salt.. it makes such a
difference!!), turmeric, pepper, fresh rosemary.</span><span class="Apple-style-span">Bake for 90 minutes at 180°. Please heat the oven
up before cooking the veggies and mix them up during the cooking process.</span><span class="Apple-style-span">For the quinoa place it in a medium pan and cover
with cold water. The idea is to fill the pan with 2/3 of cold water and 1/3 of
quinoa.</span><span class="Apple-style-span">Bring to the boil and allow to cook between 10 and
13 minutes.</span><span class="Apple-style-span">The quinoa is cooked when you can see the little
white sprout coming out of the grain, but please do not leave it unattended or
it will overcook and lose its unique texture.</span><span class="Apple-style-span">Once the quinoa is cooked cool it down. Get your
vegetables out of the oven. Mix quinoa and veggies.</span><span class="Apple-style-span">Give it a nice stir and add a bit more black
pepper, pinch of salt, grated lemon zest, sultanas and chopped basil leaves.</span><span class="Apple-style-span">Refrigerate and eat within 3-4 days.</span><span class="Apple-style-span">It is a great lunch alternative, an amazing salad
but most of all a simple but amazing dish.</span></div>
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</h4>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7817641897481604968.post-83819706888339455782012-05-10T17:01:00.001+10:002012-05-16T13:42:12.146+10:00Strawberry and hazelnut tart<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUZiBskaecJc3bCvLWT-93ini_Sd1wz6SbUPPLFNzLyDg0jKE90vvqwhHwAmaBmW1_2oudaRWuULgrj2-u_uANkjvuKT8n58w-iMmXtzHZ7j9NDJLBf2e8IaQUN1qVVTH4kPCzRSwHKAg/s1600/hazelnut+and+strawberries+tart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUZiBskaecJc3bCvLWT-93ini_Sd1wz6SbUPPLFNzLyDg0jKE90vvqwhHwAmaBmW1_2oudaRWuULgrj2-u_uANkjvuKT8n58w-iMmXtzHZ7j9NDJLBf2e8IaQUN1qVVTH4kPCzRSwHKAg/s400/hazelnut+and+strawberries+tart.jpg" width="400" /></a></div>
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<span style="font-family: 'Courier New', Courier, monospace;">This tart is a quite classic dessert in
Southern Italy, specially during summertime, when fresh strawberries are sold
on the side of the street by local producers and farmers. It has a very old
fashion taste, something in between familiar and ageless.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">I find it absolutely irresistible, but I
decided to give it a new twist, adding the hazelnut meal, the spices and replacing
the White flour and white sugar, with a healthier Raw Sugar and wholemeal
flour.. I also swapped the lemon juice and zest with the orange, that goes so
well with strawberries.. It is great served with some orange syrup (recipe can
be found in the Gluten free Orange cake) or Greek yogurt (healthier than cream J ) and
enjoyed with some tea or Italian coffee on the side..<o:p></o:p></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">The trick to make this cake work is to
respect the refrigeration process involved on the pastry. Promise.<o:p></o:p></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">For 8-10 people<o:p></o:p></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">700 gr strawberries, hulled and chopped<o:p></o:p></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">70gr raw sugar<o:p></o:p></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">30gr cornflour<o:p></o:p></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Rind and juice of an orange<o:p></o:p></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Seeds of 1 vanilla bean<o:p></o:p></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Pastry<o:p></o:p></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">175gr softened butter<o:p></o:p></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">150gr raw sugar<o:p></o:p></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">3 egg yolks<o:p></o:p></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">250gr wholemeal flour<o:p></o:p></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">150gr hazelnut meal<o:p></o:p></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">2tsp cinnamon<o:p></o:p></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">1tsp
nutmeg<o:p></o:p></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">1tsp baking powder<o:p></o:p></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">For spiced hazelnut pastry beat butter and
sugar until fluffy (electric mixer is allowed..), than add yolks and combine.
Add remaining ingredients and combine, form into a disk and refrigerate for about
1 hour (trick number 1). Combine strawberries, sugar, cornflour, rinds, juice
and vanilla beans. Roll out the pastry on a lightly floured piece of baking
paper and line on a 24 cm diameter tart tin and trim edges. Preheat the oven at
180°.<o:p></o:p></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Put back in the fridge. Roll out remaining
dough in a rectangle and use a star shaped biscuits cutter to shape your
decorations. Put the rectangle in the freezer and leave it there for 10
minutes. This will facilitate the decoration process, as the pastry will become
easier to manage and won’t break so easily.<o:p></o:p></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Get the tart tin out of the fridge and fill
it with the fruit and spices mix.<o:p></o:p></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Now get your decorations from the freezer and
create your own pattern.<o:p></o:p></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Brush pastry with eggwash and bake for until
crisp and golden, approximately 30-35 minutes at 180°. Cool in tin for 20
minutes than gently remove it using baking paper edges (trick number 2)<o:p></o:p></span></div>
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<div style="text-align: justify;">
<span style="font-family: 'Courier New', Courier, monospace;">Serve
with icing sugar and some orange syrup or Greek yogurt on the side.</span><br />
<span style="font-family: Calibri;"><br /></span><br />
<span style="font-family: Calibri;"><br /></span></div>Unknownnoreply@blogger.comSydney Nuovo Galles del Sud, Australia-33.873651 151.2068896-33.8868345 151.1871486 -33.860467500000006 151.22663060000002tag:blogger.com,1999:blog-7817641897481604968.post-17245477084442949842011-06-13T17:26:00.000+10:002012-06-04T17:48:17.372+10:00<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Cauliflower and hazelnut soup</span></div>
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</div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I
must have an obsession with nuts, because I would eat them anytime of the day
and add them to any salad, dessert or other recipe I make. I one day decided to
add them to one of the classic ‘winter-depurative soups’, the cauliflower soup!</span><br />
<a name='more'></a></div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><o:p></o:p></span><br />
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">It
is one of my favorite soups, as cauliflower is so versatile and can be mixed
with almost any cheese, herb and apparently also with nuts! I was quite
thrilled to discover that this super healthy (but a bit stinky..) cabbage
family member mixes so well with the sweetness of the hazelnut, creating a new
and distinctive flavor that will add a bit of fun to your soup. Cauliflower is
also a good provider of folate (one of the B vitamins), contains vitamin C and
helps prevent several types of cancer. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">This
dish combines the proteins and good fats from the nuts with the fibers and
vitamins from the cauliflower, and this only means one thing: you’re full and
happy for longer..<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Ingredients
for 4 people:<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1
medium Organic cauliflower (about 1 kg)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">4
spoons of olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1
stick of Celery<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1
carrot<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1
medium brown onion<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 garlic <o:p></o:p></span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">clove </span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">100
gr of raw hazelnut<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 l
homemade vegetable stock<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">black
pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">½
spoon Maldon salt flakes <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Pinch of turmeric</span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Warm
oil in a large saucepan over medium heat. When the oil is hot but not smoking,
add garlic, carrot, onion, celery, turmeric and cook, stirring, over medium heat, for 5
minutes. In the meantime chop the cauliflower in 4cm pieces and add it to the
pan. Stir in vegetable stock and cook for 30 minutes increasing heat if
necessary. Add the hazelnuts, cover and allow to simmer until the cauliflower
is tender, about 10 minutes. Process the soup with a food processor, add a bit
of raw olive oil and sparkle with some roasted crushed hazelnut. Get warm and
enjoy.</span><o:p></o:p></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7817641897481604968.post-125938749698484002011-06-13T17:23:00.000+10:002011-06-13T17:23:03.160+10:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpouKasBMIROcuYwav1VtR7F82HsBan91ea3vjLC6sFe5P7hmYEUp9Hj_ZyHXHKW1xc14Sz8paN6p-D5QcN7qVhrrmQZQcI1yoSrw98kOm7IgawSSCzb75N75mz1EyQCSC9sz013MH__6K/s1600/pumpkin+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpouKasBMIROcuYwav1VtR7F82HsBan91ea3vjLC6sFe5P7hmYEUp9Hj_ZyHXHKW1xc14Sz8paN6p-D5QcN7qVhrrmQZQcI1yoSrw98kOm7IgawSSCzb75N75mz1EyQCSC9sz013MH__6K/s400/pumpkin+soup.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Caprese bianca</span></div>
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<!--StartFragment-->
</div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">'Caprese' means literally ‘from Capri’, which is one of the most beautiful and typical
Italian island. It only takes a 40 minutes ferry trip to get to this little
island, right in front of Naples, the city where I come from. I used to go to Capri
when I was 3 or 4 with my parents, enjoying the extravagant fashion of the 80’s
and the lemon strawberry ice cream cones.. Such a classic. </span></div>
<a name='more'></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I often make this cake for my gluten free stall around Sydney's markets, but it is also to bring some memories into my house here, so far and so close from my native one. </span><br />
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">This ‘caprese
bianca’, or ‘white caprese’, is a fruity version of the traditional ‘Torta
caprese’, which is made with dark chocolate and almonds and it is actually a
very, very old ‘gluten free cake’.. The lemon version was shown to me by a good
friend of my dad, miss Pupa, a woman without a proper chef training but with so
much passion, talent and knowledge she could beat many well known chefs all around the world.. I had
the chance to be trained in her family owned restaurant in Naples last Christmas, and all we
ve been cooking was self produced and local, with recipes older than my grandmother..So inspiring. Her orange and lemon trees are
some of the most beautiful plants I’ve ever seen. This cake celebrates my country and regional cuisine heritage.</span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">It is something
suitable also to those with gluten intolerance and can be made in a diary free
version substituting the butter with 120 ml of light olive oil. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Ingredients
for 8<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">6 free
range eggs<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">180
gr white chocolate finely chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">200
gr soft butter or 120 ml of Olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">180
gr White sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">50
gr rice flour<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">18
gr baking powder<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">200
gr peeled crushed almonds <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">zest
of 4 lemons<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">juice
of 1 lemon<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Beat
the eggs with the sugar. Add soft butter and mix until pale. Put almonds in a
food processor till finely chopped. Gently add processed almonds, lemon zest,
baking powder, rice flour, finely chopped white chocolate and lemon juice to
the egg and sugar mixture. Combine and pour into a 24cm greased cake tray, covered with
baking paper. Bake for 40 minutes at 180°. Allow to cool before serving.</span><o:p></o:p></div>
<!--EndFragment-->Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7817641897481604968.post-85809735716875777192011-06-13T14:22:00.001+10:002012-06-04T19:15:49.206+10:00<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Torta Caprese</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnFmv2uAE_ryn8N6HSstIzxi7_6MKxyl1RIYYCuA1w6w1v6P3n8XE7xcfR-DVGL0uBnxAdz8B4JQtfzaiGantefzBwTQgFiZRfCCeepoI2npRql2f9PkMVMEA67YoVJx23yQhLhSpJaOpN/s1600/caprese+dark+chocolate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnFmv2uAE_ryn8N6HSstIzxi7_6MKxyl1RIYYCuA1w6w1v6P3n8XE7xcfR-DVGL0uBnxAdz8B4JQtfzaiGantefzBwTQgFiZRfCCeepoI2npRql2f9PkMVMEA67YoVJx23yQhLhSpJaOpN/s400/caprese+dark+chocolate.jpg" width="378" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">If
you’re looking for a real taste of regional Italian dessert, you’re in the
right place. This cake was born in 1920 in Capri’s island, a few kilometers
from Naples.</span></div>
<a name='more'></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> It’s said that an apprentice of a local bakery was one day making
chocolate cakes for the many tourists of the lovely island and distracted by a
beautiful girl, forgot to add flour to the mixture. He didn’t dare to confess
his mistake and he kept silent hoping no one had noticed.. But some tourists
tried the cake and came back to the bakery to congratulate for the amazing
dessert! The apprentice got along with the mistake and created one of the most
well known Neapolitan cakes! The good news about this cake is that if you can
ignore the calories intake of each slice (be aware 1 medium slice is about 450
calories..), it is suitable for people with gluten intolerance and it keeps
moist and fresh for about 4-5 days.<o:p></o:p></span><br />
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">My
personal touch is adding 2 spoons of good quality Italian ground coffee to the
mixture to intensify the dark chocolate flavor and please the Moka lovers.. The
only thing I recommend is to not overcook the cake as the dark chocolate is one
of those tricky ingredients that are very sensitive to heat and can dry out
with hot temperatures. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Ingredients
for 8 people<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">200
gr 70% dark chocolate<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">6
free range eggs<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">180
gr Brown sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">200
gr peeled crushed almonds<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">180
gr organic unsalted butter<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">50
gr rice flour<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2
spoons of ground coffee (optional)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Melt
the chocolate in a bowl over a pan full of water. Allow the water to gently
heat in order to melt the chocolate without burning it. Mix the sugar and eggs
and beat until pale. Process the almonds and add them to the egg mixture. Allow
the melted chocolate to cool down <span style="mso-spacerun: yes;"> </span>for 10
minutes than pour it into the mixture. Add ground coffee, baking powder and
rice flour. Mix all the ingredients and pour the batter into a greased 24 cm
round baking tray covered with baking paper. Cook for about 25 minutes at 180°.
Cool down and sprinkle with icing sugar.<o:p></o:p></span></div>
<!--EndFragment--><br />
<div class="separator" style="clear: both; text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span></div>
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<br /></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7817641897481604968.post-5264569060177254212011-06-01T16:22:00.001+10:002011-06-04T23:32:46.030+10:00<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcq96wnLCFZh1lKg4H2S4dMwE1DbfDsV250c5jHPruH9aOlm5Pc_Vp-CKd36F1DbEtTkAA_GSA1DV78xdXUIBTrRcxKgG6Fdkmt5XsVsZCIkf38vnJMK_Dzm7hW1SxEQsP43VeDwjJykHK/s1600/pumpkin+walnut+bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcq96wnLCFZh1lKg4H2S4dMwE1DbfDsV250c5jHPruH9aOlm5Pc_Vp-CKd36F1DbEtTkAA_GSA1DV78xdXUIBTrRcxKgG6Fdkmt5XsVsZCIkf38vnJMK_Dzm7hW1SxEQsP43VeDwjJykHK/s400/pumpkin+walnut+bread.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Unknownnoreply@blogger.com