Ecco la mia prima ricettina dolce. Diciamo che non e’ proprio il mio primo tentativo, troppo liquida la volta prima, quindi anche se questa versione non e’ proprio bellissima da vedersi, sono rimasta super contenta perche’ all’ assaggio era invece ottima. Buonissima per la colazione, eccetto che qui non si mangia il dolce la mattina. La vicina a cui ne ho dato una fettona mi ha fatto I complimenti, ma si sa, I vicini sono mezzi parenti…..poi mi ha detto che sono stata brava perche’ e’ difficile saper cuocere bene il rabarbaro…..sic sic….non ho avuto cuore di dirle che sono mele e fragole….se poi questo getta un’ ombra sulla bonta’ del mio dolce non lo so….se lo provate fatemi sapere! Eccovi la ricettina.
- 300 gr di mele tagliate a cubetti, io ho lasciato la buccia...no, non per le fibre, sono solo pigra!!
- 1 cestino di fragole pulite e affettate
- 2 uova
- 60g. Burro fuso
- 150g. farina OO
- 50g. Farina integrale
- 150g. Di zucchero
- succo di un limone
- mezzo bicchiere di latte
- 1 bustina di lievito.
1) irrorate le mele e le fragole col succo di limone
2) sbattete le uova in una ciotola con lo zucchero e il burro fuso
3) aggiungere la frutta, le farine e il lievito setacciato, e latte q.b.per rendere l' impasto omogeneo (per me mezzo bicchiere)
4) inburrate e infarinate una teglia (O fate come me, usate cartaforno), versate l' impasto e mettere in forno a 180 gradi per 40 minuti circa. Enjoy!
Con questa ricetta partecipo al contest Mystery basket di http://unafamigliaaifornelli.blogspot.com ospitato questo mese dal blog http//arbanelladibasilico.blogspot.com Continue reading Torta quasi integrale di fragole e mele
When the days are warm and sunny like today, I dont feel like staying indoors, even less to be cooking (or attempting to, as many of you pointed out my Aubergine Pie looked a bit burned….), so I open the fridge and proceed to empty its content in my version of a rice salad. My sisters laugh at it, but we quite enjoy it, it is very healthy with 6 or 7 different veggies, it can be vegan or vegetarian, just add only veggies and use Olive oil to dress. And let’s face it, very little cooking, minimum washing up, what’s there not to like….anyway try my “all goes in rice salad” , don’ t be put off by the long list of ingredients, it’s really very quick to do.
Continue reading Summer Rice Salad – Insalata di Riso
Dopo l’ esperimento (fallito) della mia Parmigiana di melanzaneAubergine pie Parmigiana di melanzane ho deciso di ascoltare i numerosi inviti ricevuti, a cimentarmi con piatti piu’ alla mia portata…ebbene si’, lo ammetto, la mia parmigiana era bruciata, e non sapeva neanche’ di un granche’ io do’ la colpa alle melanzane ma e’ anche vero che invece di usare il sughetto mi sono confusa e ho usato la passata non cotta…ecco lo scheletro nell’ armadio….ed ora che e’ uscito, ricomincio il mio apprendistato dagli snack…ragazzi se sbaglio anche questi non ho proprio speranze. Allora iniziamo con delle belle sardine in scatola cosi’ non devo neanche lavarle…piu’ facile di cosi’….E’ anche uno spuntino dietetico ed economico! Vi lascio alla “ricetta”.
Ingredienti serve 1
- una scatoletta di sardine al naturale
- pane (io una mini baguette)
- 2 pomodori maturi affettati
- olio d'oliva
- sale, pepe e un ciuffo di basilico.
1) mettere sotto il grill le fette di pane
2) adagiare le sardine intere sul pane, aggiungere pomodori e condimento
So after last week’s flop, with my Aubergine pie (yes I know it wasn’t supposed to be burned….but it really didn’t taste that….burned…), I’ ve decided to go back to the beginning, and to try healthy snacks first. With summer almost here it’s good to reduce the calories intake. I am starting with a mackerel salad. Although ….I find it is rather challenging to write about a salad…what do you say: wash the leaves?…. Well it might be a good point actually, I knew somebody in Australia during my student days, who never washed their vegetables…actually everybody I knew wasn’t :-)). I know why not use prewashed salad in a bag….well if you are into healthy organic than bagged salad won’t do it for you. Anyhow this is my low calories budget friendly tinned mackerel salad. It’s delicious, it helps if you are hungry…I leave you to it. Next I’ ll share bruschetta. Enjoy!
- Ingredients serves 2:
– a tin of mackerel or any other fish
– Half a lettuce head ( or a bag of mixed salad)
– a handful of cherry tomatoes halved
– a third of cucumber, peeled
– one carrot sliced
– a few radishes
– Olive oil
– salt and pepper
1) in a bowl add all the ingredients, season and mix well
2) eat with crackers or bread.
I have to admit for someone who is learning to cook, an aubergine pie might sound very ambitious….but that’s the beauty of this dish, it is fairly simple, it uses basic ingredients: sliced aubergines, flour, eggs, tomato sauce, cheese. In the south of Italy they sprinkle salt on the slices of aubergines, which is supposed to help drain the water naturally present in this vegetable…..no need to say that I totally skip this step, I don’t have the time, and at least with the aubergines we find here, I can’t tell the difference.
I have already shared step 1 of this dish: toss the aubergines in flour then dip it in whisked egg and cheese and fry it (Golden fried Aubergines).
Step 2 is to prepare a quick tomato sauce and to then layer the fried slices with sauce and cheese: delicious!! It’s great for guests: you can fry the slices ahead and assemble it just before eating, serving it with a mixed salad or roast potatoes/ chips.
I leave you to this traditional Italian dish, let me know if you like it. I want to try a “diet” version, so I’ll keep you informed if I do (well, if it comes out nice that is)
- 3 sliced and fried aubergines
- tomato sauce
- olive oil
- grated parmesan enough to sprinkle on the layers
- 1 fresh mozzarella sliced or grated mozzarella
- fresh basil
1) make a quick tomato sauce by heating some olive oil and adding a jar of tomato sauce, season and let it cook for approx. 20 mins on low heat.
2) take a large frying pan and start layering: olive oil, tomato sauce, salt, aubergines, sprinkle of parmesan cheese
3) I like to cover the last layer with tomato sauce, mozzarella and basil
4) cover with a lid and let it simmer on low heat just until it is piping hot and the mozzarella is melted
5) slice it and serve with a green salad, chips or roast potatoes
After making fried aubergines the other day, I still had one left in the fridge and I also kept the peeled skin from the 3 aubergines for the fried recipe, they are an excellent source of fibre. With some prosciutto in the fridge I needed to finish, I came up with this dish, we could call it pasta with leftovers really. It’s budget friendly as well, certainly under 5 euros, but most important it’s very tasty AND so quick and easy. I don’t have enough time to be able to spend hours in the kitchen, so my recipes need to be easy and simple but still be healthy, tasty and filling. If you are short of time but have a hungry crowd to feed then this is the right recipe for you: an added bonus is that you don’t really recognize the vegetables, so with a little luck even the children will enjoy it. I leave you now to this easy pasta let me know if you’ll make it.
INGREDIENTS for 4 people:
- 500gr bow pasta (farfalle)
- 1 large aubergine cut in cubes (or use leftovers from other recipes)
- 200 gr of ham or prosciutto, chopped
- olive oil
- parsley washed and chopped
1) bring to the boil a pot of water, add the pasta and salt, and cook according to the instructions
2) while the pasta cooks, in a frying pan heat some oil, when it's hot add the aubergine and ham and season with salt and pepper. Cover with a lid.
3) when the aubergine is soft turn off the heat
4) once the pasta is al dente reserve some of the cooking water and drain the pasta. Add it to the frying pan together with some of the reserved water but not too much you don't want it "wet"
5) finally add parsley and some more olive oil, stir well and serve
This recipe is so simple and cheap, and yet so yummy. In the South of Italy it’s called “Indorate e fritte”, my aunts make them every other day.
It’s very versatile: you can eat the fried aubergines on their own with a mixed salad, or in a bun, as vegetarian Burgers. They are great used to make “parmigiana” – aubergine pie. Finally, you can cut them small and serve them as nibbles on a little cracker. We like to give them to the children as a snack, as a healthy option instead of bought chips. The choice is yours, so I leave you to this great recipe. Do let me know if you like it!
2 spoonful of grated parmesan cheese
a bowl of plain flour
1) peel the aubergines and slice them thinly (keep the skin and use it for pasta
3) gently squeeze the aubergines, toss them in flour
4) beat the eggs and season with the cheese and dip in the egg mixture
5) heat abundant oil in a large frying pan, and fry the aubergine slices on both sides, they cook really quickly, so make sure u take them out when they are just golden and put them on a plate covered with kitchen paper for excess oil.
The quickest way to do this is to prepare all the slices in flour first, and put them in egg, before starting frying. Eat them really hot.