Tag Archive for: gluten free

Dinner-saving ideas: Rolled omelette

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There are dishes that are not only real meal-savers, but also manage to win over the palate from the very first bite. Dishes full of flavour, made from simple ingredients reminiscent of old recipes and our Rolled omelette, obviously gluten-free in this is unbeatable!

Here you will find the recipe that I love to make when the fridge is almost down to the bone, but remember that you can put whatever ingredients you have on hand, seasonal vegetables and herbs, in the Omelette Filling: it will never disappoint. And if you want to follow how to make it step by step, prepare it by watching the video recipe.

Rolled omelette  

5.11g carbohydrates per 100g

Ingredients for 4 servings

  • 8 eggs
  • 130g cooked ham*
  • 90g cheese of your choice that melts
  • 70g Parmigiano Reggiano cheese, grated
  • 50g breadcrumbs**
  • salt and extra virgin olive oil

**Ingredients specific for celiacs

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

Preparation

  1. Beat the eggs in a bowl, adding grated Parmesan cheese, breadcrumbs and salt.
    Then, put a few tablespoons of oil in a non-stick frying pan and, when it is hot, pour in the previously prepared egg mixture.
La preparazione del composto di uova

Preparation of the egg mixture

  1. The pan should be placed on the heat so that it only cooks the part of the omelette closest to you. When this has started to solidify, but the top is still perfectly soft, slightly tilt the pan and start stuffing with cooked ham and cheese.
Come arrotolare la frittata

How to roll the omelette

  1. With this movement, you allow the soft part of the omelette to slide to the bottom of the pan.
  2. Then roll the stuffed area on itself and continue with the same technique with the remaining omelette.
La cottura della frittata

The omelette cooking

  1. The recommendation is not to be in a hurry and to gradually cook all the parts evenly: follow the video recipe to make sure you don’t make mistakes.
La frittata farcita pronta per essere gustata

The Rolled omelette ready to be eaten

Version with gluten of Rolled omelette

Replace the gluten free breadcrumbs with standard breadcrumbs; no other adaptation is needed.

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Gluten-free Mini cheesecakes with chocolate and orange

The recipe we are proposing was a real experiment, one of those that not only succeeds perfectly, but can become a must to end a dinner party with a dessert that will conquer the palate: Mini cheesecakes with chocolate and orange.

Beautiful to look at and excellent to eat, these Mini cheesecakes with chocolate and orange are a perfect example of harmony of flavours: the mouth-watering contrast between the chocolate of the base, the cream cheese and the final layer of bitter orange perfectly balances sweetness. The result is a perfect combination that explodes in the mouth.

Can we say that we fell in love? And if you like cheesecakes, also try the strawberry version.

Here’s how to prepare them.

Mini cheesecakes with chocolate and orange

20.26g carbohydrates per 100g

Ingredients for the base

  • 200g biscuits**
  • 110g butter
  • 50g Nutella

Ingredients for the mousse

  • 250g whipping cream
  • 150g spreadable cheese at room temperature
  • 60g icing sugar*
  • 50g chocolate chips*
  • 8g gelatine sheets*
  • 2 tablespoons of milk
  • 1 vanilla pod

Ingredients for the orange topping

  • 150g bitter orange marmalade* 15g Cointreau or orange juice

**Ingredients specific for celiacs

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

Preparation

  1. Put the biscuits and butter in the blender and blend everything until you obtain a rather fine mixture. Finally, add Nutella, stirring until all ingredients are mixed well.
  2. Use the mixture to form the bottom of 8 round pastry rings having a diameter of 8cm placed on a tray. Level the base well and compact it with the back of a spoon. Put to rest in the refrigerator for about half an hour.
  3. In the meantime, prepare the mousse.
    Soak the gelatine in cold water for at least 10 minutes.
  4. Put the cheese in a bowl, add the icing sugar and a bit of vanilla from the pod, then mix.
    In another bowl, whip the cream and add other seeds from the vanilla pod.
  5. In a small saucepan, heat the 2 tablespoons of milk without letting it boil, remove it from the heat and add the squeezed gelatine stirring for it to dissolve. When it has cooled, strain it through a sieve and add it to the cream cheese. Fold in the whipped cream gently.
    Add chocolate chips as desired and pour the resulting cream over the biscuit base inside the rings.
    Let the cheesecakes rest for at least 3 hours.
  6. And now the last step.

Uno_Chef_per_Gaia_mini cheesecake al cioccolato e arancia

Place the orange marmalade in a cup and dilute it with 3 tablespoons of Cointreau (or orange juice) to soften it so it can be spread on the cheesecakes.
7. To do so, take them out of the rings, cover the surface with a generous layer of jam and decorate to taste with a slice of orange and a few drops of chocolate.

Version with gluten of Mini cheesecakes with chocolate and orange

Replace gluten free biscuits with standard ones; no other adaptation is needed.

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Craving for something sweet? Try my gluten-free Apple pie

Gluten-free Apple pie is a must. Impossible to resist the scent of apples, their taste that blends sweet and ‘sharp’ flavours in a single bite, further enhanced by the many spices that can be used to create flavour variations.

And it is precisely apples the main ingredient in the dessert we are recommending today: a gluten-free Apple Pie that can be enjoyed at any time of the day, for breakfast, as a snack, to accompany tea, but also to finish dinner on a sweet note.

With this recipe, you can create a cake with a soft and enveloping heart, enclosed in a thin shell of fragrant puff pastry, a mouth-watering idea to pamper your palate. If you like apple cakes, also try my Soft apple and cinnamon cake.

Uno_Chef_per_Gaia_ricetta Apple Pie

Gluten-free Apple pie

19.30g carbohydrates per 100g

Ingredients for the brisè pastry

  • 300g gluten-free flour mix for bread, brand BiAglut**
  • 150g cold butter
  • 80g water
  • 1 pinch of salt
  • sweetener* or sugar

Ingredients for the filling

  • 1350g Granny Smith apples (weight of whole, unpeeled apples)
  • 2-3 tablespoons of water
  • 25g lemon juice
  • 25g almond flour*
  • 1 teaspoon cinnamon powder
  • sweetener* or sugar

Ingredients for finishing

  • 1 whole eggs
  • 20g brown sugar

**Ingredients specific for celiacs

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

Preparation

  1. Start preparing the shortcrust pastry by mixing flour, butter cut into chunks, sugar/sweetener and a pinch of salt. The mixture will be grainy, so mix it until it becomes firm, wrap it in cling film and refrigerate whilst preparing the filling.
  2. And now the filling! Peel and cut the apples, put them in a non-stick pan with a few tablespoons of water and let them cook until soft. Then remove everything from the heat and let it cool down.
    At this point you can add the sugar/sweetener, lemon juice and cinnamon, stirring to combine all the flavours.
  3. Well, we have both the dough and its filling….let’s assemble.
  4. Roll out more than half of the brisè pastry on a sheet of baking paper and line a 24cm diameter mould. Sprinkle the base with almond flour, cover the bottom with the freshly prepared apple filling and close with another disc of brisè. It will be like a treasure chest of taste and scents.
  5. Make ray-like cuts on the surface and brush it with beaten egg and a sprinkling of sugar to taste. Finally, bake the cake in a convection oven preheated to 180°C for about 45 minutes.
L'Apple pie pronta per essere gustata

Apple pie ready to be enjoyed

  1. If it does not brown properly, set the oven to 200°C and continue baking for another 10-15 minutes. This fantastic Apple Pie can be served either warm or cold.

Version with gluten of Apple pie

Replace the gluten free BiAglut flour with an equal amount of wheat flour and possibly reduce the amount of water to be added to the crust.

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