Tag Archive for: carb count

Three-colour flan: all the taste of vegetables

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Vegetables are the biggest challenge for us as parents: preparing them in a tasty and appetising way to win children over is not always easy. The Three-colour flan can be a winning idea as it contains some of children’s favourite vegetable ingredients, namely potatoes, pumpkin and carrots.

Given the richness of potatoes and pumpkin in carbohydrates, as well as the presence of cheese and egg, the Three-colour flan can be eaten as a one-course meal, quenching even the most insatiable appetites.

Furthermore, you can also use this wonderful dish as a side dish or, why not, a main course to propose during a dinner with friends with vegetarian preferences, perhaps combined with a Ratatouille.

Three-colour flan

9.54g carbohydrates per 100g

Ingredients

  • 800g potatoes
  • 700g courgettes
  • 400g pumpkin
  • 300g carrots
  • 100g Parmigiano Reggiano cheese, grated
  • 25g butter
  • 10g breadcrumbs**
  • 1 egg
  • to taste salt, pepper, oil

**Ingredients specific for celiacs

Preparation

  1. Boil the potatoes and mash them in a potato masher, then season with a knob of butter, half of the Parmesan cheese and egg. Boil the carrots and mash them too. Steam the pumpkin and thinly sliced courgettes with a little oil and salt. Once the pumpkin is cooked, repeat the operation with a potato masher, add the carrots, a little Parmesan cheese, salt to taste, and complete the mixture with some mashed potatoes.
  2. Form a layer of courgettes on the bottom of an oven-proof dish and sprinkle with the remaining Parmesan cheese. Cover everything with the pumpkin mixture, press well and top with a layer of mashed potatoes.
  3. Dust the surface with a little breadcrumbs, put a few tufts of butter on top and bake au gratin in the oven at 200°C for about 20 minutes, until a nice crust has formed. Serve the flan warm or lukewarm.
Tortino-ai-tre-colori-senza-glutine-uno-chef-per-gaia

Three-colour flan

 

Version with gluten of Three-colour flan

Just replace the gluten-free breadcrumbs with standard ones.

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Charlotte Mont Blanc: New year’s eve ideas

If you have decided to spend New Year’s Eve at home with friends, you will certainly be struggling with recipes for the New Year’s Eve dinner. Yes, because it is not enough to make something good to eat, you also have to surprise your guests with dishes worthy of a chef, admit it! Then we have the perfect dessert for you: Charlotte Mont Blanc.

If you don’t like chestnuts, how about a Celebration Sacher?

Don’t be afraid, making it is much easier than you might expect. Let’s begin!

Charlotte Mont Blanc

36.23g carbohydrates per 100g

Ingredients for 10-12 servings

  • 500g chestnut cream or compote*
  • 500g fresh cream
  • 150g boiled and peeled chestnuts (it will take about 45 minutes to cook them in boiling water)
  • 150g ladyfingers**
  • 80g Marrons glacés*
  • 70g milk
  • 10g bitter cocoa*
  • 10g gelatine sheets*
  • 1 vanilla pod

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation of Charlotte Mont Blanc

  1. Soak the gelatine in cold water, then dissolve it in a few tablespoons of cream and leave to cool.
    Whip the cream and set aside a small amount that will be used to decorate the cake. Gradually fold in the chestnut cream in the whipped cream, taking great care not to make it go flat. Chop 60g of marrons glacés, add them to the chestnut and cream mixture and finally add the melted gelatine.
  2. Take a tall mould with a diameter of about 20cm (we used a rather high cake tin with a larger diameter, so the biscuits turned out to be further apart), cover it with cling film, cut the ladyfingers on one side by removing about 1.5-2cm of the length and lay them along the edge of the mould resting them on the cut side. Pour the chestnut and cream mixture inside the mould lined with the ladyfingers, cover with foil and refrigerate for at least 3 hours.
  3. In a small saucepan, place the boiled and peeled chestnuts with the contents of a vanilla pod on the stove, add the milk and cook for about 10 minutes. Then incorporate the bitter cocoa and whisk to obtain a rather thick and homogeneous cream, adding some extra milk if necessary. Cover with cling film and set aside.
  4. Remove the mould with the ladyfingers and cream from the refrigerator and, with the help of the clingfilm underneath, put the Charlotte on a cake stand, then remove the clingfilm on the sides with the help of scissors or a sharp knife, and tie the cake with a decorative bow.
  5. Using a potato masher, mash the chestnut and cocoa cream inside the circle of ladyfingers, on top of the cream mixture; finally, decorate with cream tufts and the remaining chopped marrons glacés.
Ricetta-charlotte-mont-blanc-senza-glutine-uno-chef-per-gaia

Charlotte Mont Blanc ready to be enjoyed

Version with gluten of Charlotte Mont Blanc

Replace the gluten-free ladyfingers with standard ones, no further adaptations are needed.

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The magic of Christmas in a Cookie house

We are dealing with the last Christmas decorations and couldn’t resist… eggs, flour, butter and the shortcrust pastry was practically ready. Creativity made us create a colourful and imaginative Cookie house, our classic to put as a centrepiece for the holidays.

While making the Cookie house, don’t stop the creative mood and maybe even make some Christmas cookies to hang on the tree!

Cookie house

66g carbohydrates per 100g of cookie without icing

Ingredients for the shortbread

  • 400g gluten-free cake flour** (for flour with gluten, see below)
  • 150g butter
  • 100g sugar
  • 2 eggs
  • 8g baking powder*
  • 1 pinch of salt, 1 pinch of vanilla

Ingredients for the icing

  • 150g icing sugar*
  • 25g pasteurised egg white

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation of the Cookie house

  1. Put the flour, butter, sugar, salt and eggs in a bowl. Stir in the baking powder and vanilla.
  2. With the shortcrust pastry, prepare the house pieces using special moulds. Bake the pieces in a static oven preheated to 180°C for 10-15 minutes. Let them cool down.
  3. For the icing, mix the pasteurised egg white with the icing sugar until smooth and firm.

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casette-di-biscotto-uno-chef-per-gaia

  1. Fill a pastry bag with the icing and decorate the pieces as desired. Once the icing has dried, assemble the little house with the help of someone to hold the biscuits in place until the icing has solidified.

casette-di-biscotto-uno-chef-per-gaia

casette-di-biscotto-uno-chef-per-gaia

Version with gluten of Cookie house

Replace the 400g gluten free flour with your regular cake flour.

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From Tuscan tradition, Ribollita

You know, we like to fight the cold at the table with dishes rich in flavour and able to warm even the coldest winter days, and Ribollita is always one of the first choices.

Here is our recommendation today, a great classic coming from the Tuscan gastronomic tradition: Ribollita, an irresistible speciality prepared with simple and wholesome ingredients, as its peasant history dictates.

And Ribollita is so good that it will win over even the most stubborn vegetable detractors, just like the Vegetable mix au gratin.

Ribollita

3.25g carbohydrates per 100g

Ingredients

  • 400g canned cannellini beans*
  • 200g carrots
  • 180g courgettes
  • 150g kale
  • 150g savoy cabbage
  • 150g potato
  • 100g onions
  • 100g leek
  • 70g herbs
  • 300g ripe tomatoes or tomato sauce
  • 1 clove garlic
  • 1 bunch of herbs
  • 1 potato
  • water, extra virgin olive oil and salt as needed
  • bread croutons**

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation of Ribollita

  1. Wash and chop the vegetables. Put a little oil in a large saucepan, add onion and leek (let them sweat), then carrot, potato, courgette, Savoy cabbage, herbs and tomatoes.
  2. Cover with water (about 2 litres) and add salt; prepare a bunch of herbs tied with string and add it to the vegetables; finally, add garlic. Let it cook for a long time, add the beans and continue cooking.
  3. When the vegetables are perfectly cooked, set 1/3 of the vegetables aside and blend the rest.

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  1. Serve the soup with slices of stale bread and a drizzle of extra virgin olive oil.

ricetta-ribollita-uno-chef-per-gaia

Version with gluten of Ribollita

The recipe contains only naturally gluten-free ingredients, while you may have to replace the gluten free bread croutons with standard ones.

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Cookie Christmas trees

Christmas is approaching and we would like to recommend a sweet preparation that can become a delightful gift to give your friends, an original placeholder for the table, or a small ornament to decorate home over the Christmas period: Cookie Christmas trees.

Moreover, baking Cookie Christmas trees is a wonderful opportunity to involve the little ones at home in manual and creative activities that will make the result even more special, whether to be eaten at breakfast on festive days or to be given as gifts to loved ones.

It takes dexterity and a little patience, but the result will give you great satisfaction.

Roll up your sleeves, let’s start making Cookie Christmas trees, and if you want to get creative, also try Christmas cookies and  Cookie handleouse.

Cookie Christmas Trees 

66g carbohydrates per 100g of cookie without icing

  • 400g gluten-free cake flour**
  • 150g butter
  • 100g sugar
  • 2 eggs
  • 8g baking powder*
  • 1 pinch of salt, 1 pinch of vanilla

Ingredients for the icing

  • 150g icing sugar*
  • 25g pasteurised egg white

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Put the flour, butter, sugar, salt and eggs in a bowl. Mix well, then add the baking powder and vanilla.
  2. With the shortcrust pastry, prepare cookies using 6 descending star-shaped moulds. Bake the cookies in a static oven preheated to 180°C for 10-15 minutes. Let them cool down.

alberelli-di-natale-senza-glutine-uno-chef-per-gaia

  1. For the icing, mix the pasteurised egg white with the icing sugar until smooth and firm. Fill a pastry bag with the icing and decorate the stars as desired. Once the icing has hardened, stack the cookies on top of each other, securing them with a little icing to form a Christmas tree. If you want to make other cookies, check out this recipe.

alberelli-di-natale-senza-glutine-uno-chef-per-gaia

Version with gluten of Cookie Christmas trees

Replace the gluten free flour with the same amount of standard cake flour.

alberelli-di-natale-senza-glutine-uno-chef-per-gaia

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Francesca’s recipes: Coffee biscuits

Today, Francesca Morandin gives us an idea to brighten up our day with a mouth-watering recipe that is perfect for sweetening certain moments of the day, such as breakfast, afternoon tea or coffee and, why not, even a tasty after-dinner drink: Coffee biscuits.

To enrich your table with more sweet temptations, try one of my favourite biscuits: gluten free Canestrelli.

Coffee biscuits

51.28g carbohydrates per 100g

Ingredients

  • 250g buckwheat flour mix, brand Petra 5**
  • 120g butter
  • 100g sugar
  • 50g hazelnut flour* (or hazelnuts to be blended into flour)
  • 40g milk chocolate with no added sugar*
  • 10g sprouted buckwheat flour* (optional)
  • 10g ground coffee
  • 1 cup of espresso coffee
  • 1 egg yolk
  • a pinch of salt

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. In a planetary mixer, whip the butter left at room temperature with the sugar. When the mixture is well whipped, add the ground coffee, egg yolk and espresso; mix everything together and only at the end add the buckwheat, hazelnut flour and sprouted buckwheat flour. Mix well and place in the refrigerator for a few hours.
  2. Roll out the shortcrust pastry between two sheets of baking paper and cut the biscuits into the desired shape or, as in this case, form a ball and place it in a paper cup.
  3. Bake in a static oven preheated to 175°C for 20 minutes.
    Meanwhile, melt the milk chocolate in a bain-marie, or in the microwave, and decorate just the tip of the biscuits.

biscottini-al-caffe-senza-glutine-uno-chef-per-gaia

Version with gluten of Coffee biscuits

Replace the Petra 5 flour with 280g cake wheat flour.

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Vegetable buns

Today the topic is leavened products and, more specifically, gluten-free Vegetable buns, so a tasty bread that can also be enjoyed on its own, because it is extremely tasty and pleasant.

The only downside: one bite leads to another!

Ready to get your hands in the dough to prepare some soft and fragrant Vegetable buns?
Let’s get started!

Vegetable buns

54.57g carbohydrates per 100g

Ingredients

  • 1 kg flour mix for bread and pizza, brand Molino Dallagiovanna**
  • 700g water
  • 175g mixed vegetables already sautéed (courgette, carrot, spring onion, pepper)
  • 25g chia seeds (soaked in 60 g water)
  • 12g brewer’s yeast
  • 10g salt
  • oil for brushing the surface, salt for vegetables, rice flour for dusting*

** Ingredients specific for celiacs

Preparation

  1. In a non-stick pan, cook a mixture of vegetables cut into strips or chunks, adding a drizzle of extra virgin olive oil and a pinch of salt. Brown.
  2. In a planetary mixer or bowl, mix all the ingredients for the bread, add the cooked vegetables and continue kneading to obtain an even mixture. Dust a cutting board with rice flour and put the dough on it; let it rest, i.e. pre-rise, for about 15-20 minutes.
  3. With the help of a metal scraper, form rectangular pieces of dough, place them on baking tins covered with parchment paper and let them rise for about 2 hours.
  4. When the rolls are nice and puffy and have doubled in volume, brush them with oil and bake them in a static oven preheated to 200°C for about 30 minutes.

panini-alle-verdure-senza-glutine-uno-chef-per-gaia

Version with gluten of Vegetable buns

Replace the gluten-free Molino Dallagiovanna flour with an equal amount of wheat flour and mix with 500g water.

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Meal solutions: Pan-fried potato pie

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You know, we love trying out new recipes by mixing ingredients and experimenting with different cooking methods and tasty combinations: the Pan-fried potato pie is a perfect example.

Today’s idea is a great one-dish meal because it is hearty and perfect as a complete meal, but also ideal as a tasty main course.

So, let’s start preparing our Pan-fried potato pie, then decide on the best way to enjoy it, perhaps accompany it with Dominican salad.

Pan-fried potato pie

16.4g carbohydrates per 100g

Ingredients

  • 1kg potatoes
  • 100g non-smoked or smoked Scamorza cheese
  • 90g cooked ham*
  • 80g cooked spinach (or frozen and left to thaw)
  • 70g Parmigiano Reggiano cheese, grated
  • 2 eggs
  • butter, salt, pepper, oil

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Boil the potatoes and mash them with a potato masher, then season with a knob of butter, Parmesan cheese and eggs.

Tortino-di-patate-senza-glutine-ph-chiara-marando
2. Now lightly grease a sheet of baking paper with a little oil, then form a disk of mashed potatoes the size of the non-stick pan in which you want to cook the pie.

Tortino-di-patate-senza-glutine-ph-chiara-marando

  1. Cover the disc with the cooked ham, the thinly sliced Scamorza cheese and, finally, the lightly chopped spinach.
  2. Cover the filling with a layer of mashed potatoes so that the pie filling is completely closed. It is a good idea to grease the surface of the pie before placing it in the non-stick pan with the help of the parchment paper and a dish.

Tortino-di-patate-senza-glutine-ph-chiara-marando

  1. Cook over medium heat and, after about ten minutes, turn the whole thing over to the other side with the help of two flat lids, as wide as the pan. When the second side is also golden brown, serve the pie in slices accompanied by vegetables to taste.

Tortino-di-patate-senza-glutine-ph-chiara-marando

Tip: it is excellent also eaten cold.

Version with gluten of Pan-fried potato pie

The recipe contains only naturally gluten-free ingredients so no adaptation is needed.

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Turkey meatballs with Porcini mushrooms

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We are in the middle of the mushroom season, a foodstuff with intense aromas that can give that extra touch to even the simplest of dishes.
Today we are preparing them with meat and, precisely, with the food we consider to be ‘the favourite of young and old’: here is how to prepare delicious Turkey meatballs with porcini mushrooms.

And if you love meatballs, enjoy the “Meat balls and patties” section.

Turkey meatballs with Porcini mushrooms

1.8g carbohydrates per 100g

Ingredients

  • 550g minced turkey meat
  • 40g Parmigiano Reggiano cheese, grated
  • 20g breadcrumbs**
  • 1 egg
  • 5g dried Porcini mushrooms
  • 5g salt
  • extra virgin olive oil

** Ingredients specific for celiacs

Preparation

  1. Soak the dried mushrooms in lukewarm water.
    Meanwhile, place the ground turkey meat in a bowl, add the egg, Parmesan cheese and breadcrumbs and mix well. Remove the soaked mushrooms from the water and save the water for cooking the meatballs.
  2. Cut the mushrooms into small pieces, add them to the meat, season with salt and mix again. Form patties and place them in a non-stick frying pan with a drizzle of extra virgin olive oil; brown them on both sides, then add the mushroom soaking water, put the lid on and cook the patties. After about 20 minutes, if a lot of liquid is present, remove the lid and brown the meatballs before serving.

ricetta-polpette-di-tacchino-ai-porcini-ph.-chiara-marando

Version with gluten of Turkey meatballs with Porcini mushrooms

Replace the gluten-free breadcrumbs with standard breadcrumbs.

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Tuna loaf for everyone

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The mild temperatures and sunny days don’t seem to want to leave us yet – thank goodness, I would say – and even at the table we want to continue enjoying tasty, but fresh food that reminds us of the time on holiday: Tuna loaf is the anwer.

That’s why the recipe we are going to prepare today is exactly what you need: tasty, easy and perfect as a one-course meal accompanied by some fresh vegetables. If you love the combination of tuna and vegetables, have a loot at my Curry rice with tuna and vegetables.

Roll up your sleeves and let’s prepare Tuna loaf together by following the step-by-step video!

Tuna loaf

carbohydrates per 100g negligible

Ingredients

  • 400g canned tuna in oil
  • 50g pitted green olives*
  • 2 egg whites
  • 20g Parmigiano Reggiano cheese, grated
  • 20g salted capers
  • 20g anchovy fillets
  • 1/2 grated lemon peel
  • extra virgin olive oil, salt and pepper to taste

*Ingredients whose labels must read “gluten free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Drain the tuna and put it in a blender or robot with capers, anchovy fillets, olives, Parmesan cheese, egg whites and grated lemon zest. Blend everything together to obtain an even mixture.
    Take a sheet of parchment paper, wet and wring it out, then roll it out and pour the tuna mixture over it, forming a cylinder. Wrap it with paper and close the ends with string or metal hooks.
  2. Cook the tuna loaf in a pot of boiling water over low heat for about 45 minutes.
    Remove from the heat and allow to cool.
  3. In the meantime, place some olives and parsley in a blender together with a few tablespoons of extra virgin olive oil, then blend to a coarse sauce.

polpettone-di-tonno-uno-chef-per-gaia-ph-chiara-marando

  1. Slice the meatloaf and serve it with the olive and parsley sauce.

polpettone-di-tonno-uno-chef-per-gaia-ph-chiara-marando

Version with gluten of Tuna loaf

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.

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