Cookbook A collection of recipes and advices for the kitchen
This is a mini guide that offers useful advicefor cooking with lots of new ideas and funrecipes to be savored with friends!Happy reading and . . . good appetite!We thank all blogs and friends who haverecommended these recipes and for all theiradvice :)
Pears and chocolate Ingredients (per person) 1 pear 50 gr of dark chocolate ½ glass of red wine, Nero dAvola Pearls Falanga (to taste) Cinnamon (to taste)
Preparation:Bake at high temperature the pears in a roasting pan by addingthe Nero dAvola and turn them from time to time, (alternativelywrap in aluminum foil). Keep in oven for 30/40 minutes.Melt chocolate in double boiler, using a small pan over anotherpan of water so that the chocolate melts with water vapor.Leave the pears from the oven, place them on a plate and add thebeads. Grate the pears on top of the cinnamon and add thepistachios for garnish.Serve with hot chocolate for added pleasure.Wait for the comments of the lucky diners. . .Notes:The recipe is very simple, but it is essential to choose the quality ofripe pears, which are already very gentle so as not to add anysugar added.
Chocolate brownie Ingredients 210 g ground almonds (1¾ cups) 50 g raw cacao or unsweetened cocoa, sifted (½ cup) 30 g sliced almonds (1/3 cup) 50 g unsweetened chocolate, chopped into small pieces (2 x 1oz squares) ½ tsp baking soda (bicarbonate of soda) pinch salt 2 tbsp ﬂax seeds, ground (see note below) 6 tbsp boiling water 1 large egg 250 ml coconut milk (1 cup) 125 ml coconut oil, melted (½ cup) 2 tsp vanilla extract1 tsp lemon juice (optional: lime juice if you dont have lemon) 12-15 drops stevia liquid extract (we used Herbal Select, you could also use chocolate ﬂavoured liquid stevia)
PreparationLine a 275mm x 175mm (11" x 7") baking tin with non-stickbaking paper. Put the ground almonds, cocoa/cacao, slicedalmonds, broken chocolate, baking soda and salt into a large bowland mix well. Add the boiling water to the ground ﬂax seeds andmix together, set aside. Note: if you dont have any ﬂax seeds thenadd another egg and 2tbsp of water instead of the ﬂax seed andwater mix. Mix the coconut milk, melted coconut oil, vanilla,lemon juice and stevia together, add the ﬂax mix. Pour wetingredients onto dry ingredients and mix until all the ingredientsare combined thoroughly. Pour the brownie mix into the bakingtray and bake in the oven for 40-50 minutes. After 40 mins checkby poking a toothpick into the centre of the brownie. If it comesout clean or is just a little sticky then the chocolate brownie isdone, if its very sticky then leave in oven for another few minutesbefore trying again. Dont overcook, its better for the brownie tobe slightly sticky than dry. Remove from oven and leave in tray toset for another 30 mins, then remove to a cooling rack and sliceinto 16 pieces. This chocolate brownie needs to be stored in an airtight containerand in the fridge to maintain its freshness.
Chocolate and pistachio Ingredients 100 grams of dark chocolate 50 grams of sugar 1 egg yolk 70 g of butter 1 Tablespoon of Rum or Brandy 30 g of hazelnuts 100 g of pistachio
PreparationLet it sit for a few minutes off the butter from the refrigerator, sothat it softens, and in the meantime, melt the chocolate in doubleboiler * mixing not to leave lumps when melted let cool slightly.In a separate bowl, knead the butter, which has been softened, tothe cream with a spatula (a spoon will do) adding by hand thesugar and egg yolks, pour the melted chocolate and also 1tablespoon Rum or Brandy ; mix together.United have crumbled into the bowl where the crunchy biscuitsFalanga and the mixture and mix well, to get a better result acouncil is to mix it well by hand chopping even more cookies andcrunchy. The dough is ready! Put the dough on a sheet ofaluminum foil and wrap it to give it a cylindrical shape resemblingthat of a sausage, pressed far enough.Keep your chocolate and pistachio sausage in the freezer for 2/3hours. Removed from the freezer, sliced like a salami and serve,surprising your guests! If you were to advance you can keep in thefridge.Notes* (You put a small pan over a larger pot with water, to melt thechocolate with the water vapor and not by direct contact, the lattermethod, it does not seem to be much loved by chocolate!)
Carrot cake Ingredients 175 g light muscovado sugar 175 ml olive oil 3 large eggs, lightly beaten 140 g carrot, grated 100 g raisins 1 large orange, grated zest only 125 g rice ﬂour50 g ﬁne cornmeal (polenta ﬂour) 1 tsp bicarbonate of soda ¾ tsp baking powder 1 tsp ground cinnamon ½ tsp ground nutmeg
PreparationLine a baking tin approximately 17.5cm x 27.5cm (7" x 11") withbaking paper. Put the muscovado sugar, olive oil and eggs into alarge mixing bowl and gently mix together with a wooden spoonuntil well combined.Stir in the grated carrots, raisins and grated orange zest. Gentlymix together. Sieve the rice ﬂour, cornmeal, bicarbonate of soda,baking powder, cinnamon and nutmeg into the bowl, and lightlymix all the ingredients together until all the particles aremoistened. Do not over mix. The mixture will be quite runny.Pour the mixture into the prepared baking tin and bake in theoven for 40-45 minutes. Check after 40 minutes to see if itscooked by inserting a metal skewer into the centre of the cake. If itcomes out clean then the cake is done. The cake will also feel ﬁrmand springy on top. Remove cake from oven, and leave to stand inthe tin for 5 minutes, then remove and leave to cool on a coolingtray. To make the frosting, mix together the icing sugar and orangejuice to make a smooth mixture, the frosting needs to be able to bedrizzled over the cake rather than spooned on, so it shouldnt betoo thick or too runny. When the cake is completely cool drizzlethe frosting over it and let it drip down the sides of the cake. Leaveto set, then cut into pieces.This cake will keep in an airtight container for 2-3 days, however italso freezes well, but must be frozen without the frosting on top.
Banana mufﬁns Ingredients 70 g brown rice ﬂour 45 g tapioca ﬂour 45 g potato ﬂour 1¼ tsp baking powder ½ tsp xanthan gum ½ tsp unﬂavoured vegetarian gelatine 30 g sugar ¼ tsp salt ½ tsp grated lemon peel1 dessert apple, cooked with 1 tbsp water and mashed to a puree 1 large egg, beaten 4 tsp light olive oil or ﬂavourless oil 6½ tbsp milk ¼ tsp vanilla extract 1 ﬁrm banana, chopped 6 paper mufﬁn cases
PreparationMix together the rice, tapioca and potato ﬂours, gelatine, xanthangum, baking powder, sugar, salt and lemon peel. Mix the apple puree with the egg, oil, milk and vanilla. Mix thisinto the dry ingredients so that you get a lumpy batter. Gently fold the banana into the mixture, then divide equally intothe 6 mufﬁn cases in a mufﬁn tray. Bake for 25 minutes. Leave tocool on a baking tray. These mufﬁns are delicious either hot or cold, and will keep in anairtight tin for a couple of days.
Apple cake Ingredients 110 g all purpose wheat free ﬂour 25 g porridge oats 25 g unreﬁned sugar 25 g raisins 25 g hazlenuts, whole 25 g almonds, 50% chopped, 50% left whole 1 apple, cored and chopped roughly ¾ tsp baking powder ½ tsp bicarbonate of soda ½ tsp xanthan gum ½ tsp mixed spice pinch salt 25 g low fat spread, marg or butter, melted 100 g greek yogurt or set natural yogurt 75 ml milk 2 tbsp honey (rice syrup can be substituted)½ large egg, beaten (or use 1 small egg and only 60ml milk) 1½ tsp porridge oats (to sprinkle on top of cake)
PreparationIn a large mixing bowl place the ﬂour, oats, sugar, raisins, half thehazlenuts, the chopped almonds, apple, baking powder,bicarbonate of soda, xanthan gum, mixed spice and salt. Stir tomix. In a separate bowl mix together the melted butter, egg, milk,honey and yogurt. Then pour onto the dry ingredients. Gently mixthe wet and dry ingredients together, leaving the mix lumpy butwith no dry patches. Drop the mixture into the cake tin inspoonfuls, leaving it very uneven on the surface. (The mix willspread to ﬁll the gaps during cooking). Scatter the remaininghazlenuts and whole almonds over the top, and then sprinkle 1½teaspoonfuls of porridge oats on the top. Cook on the centre shelfof the oven for 45 minutes. The cake should be covered looselywith foil after the ﬁrst 25 minutes to stop the nuts burning. Tocheck whether the cake is cooked completely, insert a metal skewerinto the centre of the cake, if it comes out clean the cake iscooked. Leave the cake to cool in its tin for about 15 minutesbefore turning out onto a wire rack, removing the bakingparchment and leaving to cool completely.