Tag Archive for: senza glutine

Pumpkin and lentil soup with paprika

Dense, creamy and delicious! Definitely Pumpkin and lentil soup with paprika is a tasty way to get children to eat vegetables and pulses.

The sweetness of pumpkin, combined with the unmistakable flavour of lentils, makes this soup perfect also for children, while if you want to give a twist to sweetness, paprika or, why not, chilli pepper, will be the ideal solution.

A light, balanced and tasty meal!

Do you love soups and creams? Try my Cabbage, potato and shallot soup.

Pumpkin and lentil soup with paprika

3.75g carbohydrates per 100g

Ingredients

  • 1.3 litres of water
  • 700g pumpkin
  • 375g onions
  • 50g lentils
  • 1 clove garlic
  • 2 bay leaves
  • 1 tsp sweet paprika
  • ½ tsp turmeric (optional)
  • 1 pinch of chilli pepper
  • extra virgin olive oil, salt and pepper to taste

Preparation

  1. Cut the pumpkin and onion into small pieces, season with oil, salt and pepper and place in a baking dish covered with parchment paper; bake at 200°C for 20 minutes and set aside.
    Put water on the stove with garlic, bay leaf and lentils; cook for about ten minutes. Now add the baked pumpkin and onion, keeping a few pieces aside to decorate the dishes.
  2. Finish cooking the lentils and vegetables, remove the garlic and bay leaf, then blend and season with spices, salt and pepper. Finally, add the vegetable pieces left whole.
  3. Serve with a drizzle of oil and croutons to taste.

vellutata-di-zucca-e-lenticchie-alla-paprika-uno-chef-per-gaia-ph-chiara-marando

Version with gluten of Pumpkin and lentil soup with paprika

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

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Olive bread braid

But how pleasant is it to breathe in the aroma of freshly baked bread? It gives your home that extra touch of enveloping warmth that soothes. That we like bread a lot is a well-known fact by now, but today we have chosen to share with you an alternative and tasty version to be enjoyed slice by slice: Olive bread braid.

Ready to work? Also try Vegetable buns.

Olive bread braid

45.58g carbohydrates per 100g

Ingredients

  • 450g water
  • 450g flour mix for bread, brand Nutrifree**
  • 70g pitted olives
  • 50g buckwheat flour*
  • 20g extra virgin olive oil
  • 20g sprouted buckwheat flour* (optional)
  • 12g brewer’s yeast
  • 5g salt
  • oil to brush the surface, flour* for dusting the board

**Ingredients specific for celiacs

Preparation

  1. Dissolve the yeast in the water, add the water to the flours, in a bowl or a planetary mixer, and mix. Add the oil, salt and chopped olives and continue to knead until smooth and homogeneous. Let the dough rise for about 1 hour.

treccia-di-pane-alle-olive-senza-glutine-uno-chef-per-gaia

  1. Divide it into three equal parts, form three cylinders and twist them together to form a braid. Place the braid on a baking tin covered with parchment paper and leave it to rise for about 1 hour or until nice and swollen.

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  1. Bake in a static oven preheated to 190°C for about 30 minutes.

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Aperitif time: Guacamole Salsa

Aperitif is more and more an Italian ritual, a way to enjoy some food with a good drink with family and friends. So, even early in the week, we may be thinking about the Friday night aperitif and, this time, we have decided it will be homemade.
So we share with you a recipe for an appetising salsa to enjoy with crispy nachos: Guacamole Salsa. You can also accompany it with Teff crackers.

Do you like the idea? We are already anticipating it.

Guacamole Salsa

1.86g carbohydrates per 100g

Ingredients

  • 200g avocado (the pulp of 1 avocado)
  • 30g lime or lemon juice
  • 10g onion or spring onion
  • 3g salt
  • 2g coriander or parsley
  • 1-2 g finely chopped garlic
  • pepper, chilli and chopped tomato to taste

Preparation of Guacamole Salsa

  1. Place the avocado pulp in a blender, add the lime or lemon juice and blend well. Then add all the other ingredients chopped very finely.
  2. Season with salt, pepper and chilli and, if you want, add a chopped tomato.
    Serve the guacamole salsa with nachos or use it to stuff tortillas together with tasty Chilli con carne.

salsa-guacamole-senza-glutine-uno-chef-per-gaia-ph-chiara-marando

Version with gluten of Guacamola Salsa

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

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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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Soy and pumpkin patties

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Soy and pumpkin patties are a nice appetiser, a tasty dish that is hard to give up, a dish that comes when hunger starts to set in and prepares for the upcoming meal. That’s why it must certainly be appetising but, at the same time, balanced so as not to weigh you down and allow you to fully enjoy the following courses.

Soy and pumpkin patties fulfil all these characteristics: they are light, healthy and tasty. And to continue having fun with patties and meatballs, dive into the Patties and meatballs section: you will find a solution to make young and old happy.

And if you are looking for a salad to go with these patties, try this Dominican salad or just prepare a mixed green and tomato salad.

Ready to start cooking?

Soy and pumpkin patties

12.20g carbohydrates per 100g

Ingredients

  • 300g pumpkin cooked in the oven
  • 150g boiled yellow soy
  • 50g breadcrumbs**
  • 30g leek
  • parsley, extra virgin olive oil, salt, pepper and nutmeg

**Ingredients specific for celiacs

Preparation

  1. Slice the leek thinly and put it in a pan with a little oil, brown it and add soy and pumpkin.
  2. Season with herbs and spices, add salt and blend in a food processor until creamy.
  3. Form into patties (we had about 14) and roll them in breadcrumbs. Brown in a non-stick frying pan with a little oil, then serve with fresh vegetables.

Polpettine-di-soia-e-zucca-senza-glutine-uno-chef-per-gaia

Version with gluten of Soy and pumpkin patties

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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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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