Tag Archive for: senza frutta a guscio

Mexican dinner: Vegetarian Chili

How about organising a fun Mexican dinner? We have done so and would like to recommend a recipe that is going to be a true success, with intense, spicy flavours suitable for all palates: Vegetarian Chili.

Would you like to accompany the recipe with an aperitif? Try the Guacamole Salsa.

Let’s begin!

Vegetarian Chili

7.41g carbohydrates per 100g

Ingredients

  • 400g tomato sauce
  • 300g yellow pepper
  • 300g red pepper
  • 250g carrots
  • 250g cooked Mexican black beans (about 120g dry soaked in water for at least 12 hours)
  • 200g cooked yellow soy (approx. 100g dry soaked in water for at least 12 hours)
  • 100g water
  • 40g onions
  • 1 piece of chilli pepper
  • paprika, parsley or coriander, extra virgin olive oil, salt

Preparation

  1. Put the beans in water and cook them for the time necessary for them to remain firm. Once cooked, drain them and set them aside. Repeat the same operation with the yellow soy.
  2. Chop the onion fairly finely and sauté it in a slightly high-sided pan with a little oil, adding the garlic clove and a pinch of chilli pepper according to personal preferences for spiciness.
  3. In the meantime, slice the carrots into rounds and dice the pepper, chop the parsley (in Mexico, coriander is used, but its specific flavour is not liked by all), then add all the vegetables and tomato sauce to the stir-fry, then season with salt and paprika.
  4. Let the vegetables cook for about 15 minutes. Finally, incorporate the soy and beans and let everything gain flavour for another 5 minutes before serving.

Chili-vegetariano-senza-glutine-uni-chef-per-gaia

Version with gluten of Vegetarian Chili

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

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Traditional recipes from the world: Gulash

You know those evenings when you want to eat something really juicy to treat yourself after the long working day or week?
So, with this in mind, on an afternoon when appetite was king, we decided to prepare Gulash. This is a fantastic way to travel and discover the traditions from other countries, remember.

Are you already anticipating the flavour? We are!

So here’s the recipe!

Gulash

5.8g carbohydrates per 100g

Ingredients

  • 1 kg beef shoulder
  • 400g onions
  • 250g yellow pepper (about 1 trimmed pepper)
  • 250g red pepper (about 1 trimmed pepper)
  • 150g carrots
  • 50g sweet paprika
  • stock, salt, extra virgin olive oil, chilli pepper

Preparation

  1. Cut the onion and put it in a pan with a little extra virgin olive oil, letting it soften slowly for about 20 minutes. Add the chopped beef and let it cook for about 15 minutes.
  2. Add paprika, stir and cook for 1 hour.
  3. Add the chopped pepper and carrot, season with salt, moisten with a little stock and cook for another 40 minutes.
  4. Finally, adjust the flavour with a pinch of chilli pepper to taste and serve with boiled potatoes or polenta.

 

Gulash

Version with gluten of Gulash

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

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Pumpkin flans with sharp Gorgonzola cheese

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Valentine’s Day is approaching and we want to give you some tips to get to the lovers’ night with a perfect menu to make the dinner not only romantic, but very tasty and inviting, so this is our suggestion: Pumpkin flans with sharp Gorgonzola cheese.

We like them both as an appetiser and as a main course depending on what we decide to prepare for the rest of the dinner, and then don’t forget dessert! Have you already decided which one to cook? Well, you will be spoilt for choice, but if you want an original idea, try Chocolate sweets with candied violets.

So choose your menu, roll up your sleeves and look forward to the joy you will give your loved ones.

Pumpkin flans with sharp Gorgonzola cheese

11.44g carbohydrates per 100g

Ingredients for 6 flans

  • 500g pumpkin pieces
  • 200g Marsala or Port wine
  • 100g sharp Gorgonzola
  • 2 eggs
  • 50g milk
  • 50g fresh cream
  • 30g Parmigiano Reggiano cheese, grated
  • 30g butter
  • 30g brown sugar
  • 10g potato starch*
  • salt and pepper

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

Preparation

  1. Bake the pumpkin in pieces in the oven at 200°C for 20 minutes. In a saucepan, place the butter and flavour the pumpkin, add salt and pepper, then transfer to a food processor and blend. Add the egg yolks one at a time and the egg whites beaten until stiff.
  2. In a small saucepan, melt the Gorgonzola cheese with Parmesan, milk and cream; add a teaspoon of starch to thicken slightly. Pour a thin layer of pumpkin cream into 6 silicone crème caramel moulds, cover with the Gorgonzola cream and top with the remaining pumpkin mixture.

flan-di-zucca-al-gorgonzola-piccante-uno-chef-per-gaia

  1. Cook bain-marie in a static oven preheated to 200°C for 15-20 minutes.
  2. In a thick-bottomed saucepan, reduce the Marsala wine with the sugar and serve the sauce on top of the already plated flans.

flan-di-zucca-al-gorgonzola-piccante-uno-chef-per-gaia

Version with gluten of Pumpkin flans with sharp gorgonzola cheese

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

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Perfect for children: Cauliflower patties

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How to get children to eat vegetables? Simple, try using them as the main ingredient to prepare tasty Cauliflower patties. Because we know that patties are always very popular with children, so they won’t be able to say no to this vegetarian version.

The only challenge is to handle these patties gently because they are softer than their meat-based sisters, which you can still use to hide other vegetables, as is the case with my Spinach meatballs.

Cauliflower patties

7.79g carbohydrates per 100g

Ingredients

  • 400g cauliflower
  • 60g Pecorino cheese, grated
  • 40g breadcrumbs**
  • 30g capers
  • 30g extra virgin olive oil
  • 20g parsley
  • 1 egg
  • 1 clove of garlic
  • salt, pepper and olive oil

**Ingredients specific for celiacs

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

Preparation

  1. Boil the cauliflower in salted water until soft. Drain and sauté it in a pan with extra virgin olive oil and garlic. Let it cool, then remove the garlic and blend the cauliflower in a food processor with capers and parsley. Add egg, Pecorino and Parmesan cheese to obtain a rather firm mixture.

polpette-di-cavolfiore-senza-glutine-uno-chef-per-gaia

  1. Put a few tablespoons of oil in a non-stick frying pan, form patties, roll them in breadcrumbs and brown them on both sides.

polpette-di-cavolfiore-senza-glutine-uno-chef-per-gaia

They are excellent served both hot and cold.

polpette-di-cavolfiore-senza-glutine-uno-chef-per-gaia

Version with gluten of Cauliflower patties

Replace the gluten-free breadcrumbs with standard breadcrumbs.

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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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Broccoli and cauliflower velouté

The New Year has arrived and with it the cold that has brought us to enjoy the warmth of home these days, perhaps snuggled up on the sofa in front of a good film. And you know that for us cold temperatures equate to tasty, wholesome soups, to be enjoyed perhaps accompanied by croutons and a good glass of wine, just like the Broccoli and cauliflower velouté.

Today, we recommend a recipe that is light, easy to prepare and perfect for delighting children and adults alike with healthy seasonal vegetables.

If you like soups, you can also try my Pulse and vegetable soup.

Here’s what you need to prepare it!

Broccoli and cauliflower velouté

4.41g carbohydrates per 100g

Ingredients

  • 400g cauliflower
  • 400g broccoli
  • 400g potatoes
  • 200g onions
  • 1.2 litres of water
  • extra virgin olive oil and salt as needed

Preparation

  1. Put the sliced onion in a pan with oil, add the broccoli and cauliflower florets, the diced potatoes and finally cover with water.
  2. Bring to the boil and cook for 40 minutes until the vegetables have become soft. Blend everything, adjust salt and serve with a drizzle of extra virgin olive oil and possibly some croutons.
  3. Simple, isn’t it? 🙂

vellutata-di-broccoli-e-cavolfiore-uno-chef-per-gaia

Version with gluten of Broccoli and cauliflower velouté

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

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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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  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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Have fun with Christmas cookies

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We love preparing biscuits for the holiday season! Today we got inspired by colours, the result was some fun Christmas cookies, naturally in a gluten free version.

Take some time and play with us to create many different decorations and enjoy this video for more ideas for decorating cookies.

Or even make a beautiful Cookie house to decorate your Christmas table.

Christmas cookies

67g carbohydrates per 100g of cookie without icing

Ingredients for the shortcrust pastry

  • 250g wholemeal rice flour*
  • 250g bread flour mix for bread, brand BiAglut**
  • 200g butter
  • 150g sugar
  • 3 eggs
  • 4g baking powder*
  • 1 pinch of salt, 1 grated lemon peel

Ingredients for the hard icing

  • 150g icing sugar*
  • 25g pasteurised egg white
  • food colours as needed*

Ingredients for the soft icing

  • 140g icing sugar*
  • 25g pasteurised egg white
  • food colours as needed*

**Ingredients specific for celiacs

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

Preparation of Christmas cookies

  1. Place the flour, butter, sugar, salt and eggs in a mixing bowl. Mix well, then add baking powder and grated lemon zest. Cover with a piece of cling film and leave to rest for the time needed to prepare the icing, about 10-15 minutes.
  2. The icings are almost identical, but their texture changes, as they have different functions: hard icing is used to draw outlines and make decorations, while soft icing is used to fill the inner areas inside the outlines. The given proportions are used to obtain white-coloured icings; starting with the white colour, colours can be added to obtain the various nuances.
  3. It is important to remember that if the colours are liquid, a little more icing sugar may have to be added to achieve the same texture of the initial white icings.
  4. Take bowls with rounded bottoms, one for each colour you wish to prepare. For the hard white icing, place 25g of pasteurised egg white in a bowl and gradually add 150g of icing sugar, stirring with a spoon so that the mixture is smooth and even. For the soft icing, repeat exactly the same procedure, adding 140g icing sugar.
  5. Starting with the white bases, add the necessary colours and sugar to obtain the various nuances, both hard and soft.
    The hard icing will be used with a pastry bag with a tip of about 1mm, while the soft icing will be applied using a teaspoon and the rounded tip of a knife.
  6. Cover all frostings with tight clingfilm until they are used.
    Roll out the short pastry with a rolling pin to a thickness of about 5mm, cut the biscuits into the desired shapes, place them on a baking tin covered with parchment paper and bake them in a ventilated oven preheated to 160°C for 10 minutes.
  7. When the biscuits have cooled down completely, form the outline with one of the hard icings, white or coloured; cover the surface of the biscuit inside the outline using the soft icing to be spread with the help of a round-pointed knife so that no gaps are left. Let the icing dry for at least 15 minutes before making other decorations with a pastry bag on the soft icing to avoid colour smudging.

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  1. For each biscuit, you need on average of 5g of icing, so it is important to remember to add 5g of carbohydrates per biscuit in the carbohydrate count.

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

Store the biscuits in a tin or a sealed cake tin… they will stay delicious for over a week.

Version with gluten of Christmas cookies

Replace the gluten-free BiAglut flour with the same amount of your usual baking 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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