Ingredients:
6 eggs
180 g sugar
180 g flour
butter and flour the mold
Put 6 eggs and sugar in the planetary tank
Assemble with a whisk.
Sift the flour and add it gently, moving the dough from bottom to top.
Grease and flour a round mold with a zip.
Pour the base of the sponge cake into the mold and bake at 170ºC for 20/25 min.
Open the hinge and unmold the sponge cake.
Let it cool on a grill.
For the base:
500 g flour 00
18 g baking powder
150 g softened butter
190 g sugar
3 eggs
vanilla
grated lemon peel (optional)
Work all the ingredients quickly, without heating the dough.
Wrap it in the kitchen foil and allow it to rest in the refrigerator for 30 minutes.
Roll the dough with a rolling pin up to a thickness of 0.5 cm. With the round dough cup, form circles and lay them on the tart cake molds.
Drill the bases with a fork.
Bake at 180ºC for 10 minutes.
This dough can also be used for bases for pies and biscuits.
Custard
600 g milk
150 g cream
127 g of egg yolks
165 g sugar
30 g corn amid
30 g rice starch
vanilla
lemon rind
Mix starches and sugar with a whisk, add a ladle of cold milk then the egg yolks. Add the milk and the boiling cream. Bring on the heat and simmer it and let it cool as quickly as possible. Pour the cold and smooth cream into a sac a poche with a smooth round tip of 1 cm in diameter. Leave in the fridge.
Strawberry gel
You can find the Strawberry Gel recipe here
Composition
In a flat dish sprinkle the strawberry gel.
Lay the shortcrust base.
With the sac a poche fill the tart.
Peel and cut figs into wedges. Arrange on the cream.
Garnish with mint leaves.
Thanks Alex!
If you want to start your day with a smile and full of energy you have to try these pancakes with almonds, gluten free.
This recipe is quick, easy and also healthy.
Pancake alle mandorle
Ingredients for 4 people:
260 g almond flour
4 large eggs
120 g almond milk
600 g extra virgin olive oil or coconut oil
15 g raw honey (2 tablespoons) or maple syrup
8 g bicarbonate
cinnamon powder
sea salt
Work all the ingredients in a bowl with a whisk. The batter should be neither too thick nor too liquid.
Heat iron or a nonstick pan, grease with coconut oil and with a ladle, pour the amount required to make the first pancake. The first pancake is also a test to see if the dough is the right consistency. Once cooked on one side, with the help of a spatula, turn and finish cooking also from this side..
Continue with all the batter.
Serve pancakes hot accompanied with strawberries, blueberries, raspberries, maple syrup, nuts, yogurt sauce with wild berries, peanut butter, goji berries ….
Years ago the avocado for those who did not live in tropical countries was an almost unknown fruit. In recent times having regard to the request, the production and commercialization has spread. Besides, now they are also produced in Sicily, but not all year, still you can also buy them in many stores in Italy. The key issue is to use them in the right moment of ripeness. Usually they still buy a little ‘sour and left to ripen until the right time. To speed up the ripening you can be left at room temperature in a paper bag.
We probably knew before the Guacamoleand then the avocado. Avocado is also great for making desserts and replace the butter some recipes.
Chocolate and avocado mousse – Vegan and Gluten free
For dessert, the chocolate mousse and avocado is easy and quick to prepare.You can combine the mousse to other ingredients and present it in various ways.In this recipe, we combined it with other tropical fruits: mango, banana, macadamia and passion fruit, … but you can use your own imagination and indulge yourself!
Ingredients for 4 people
2 ripe avocados
50 g agave syrup
30 g cocoa powder
2 g ground cinnamon
Wash avocados. With a sharp knife, cut the avocados kernel, then rotate the blade around the kernel to be able to divide in half.
To easily remove the kernel hit him with the knife blade and do a little twist.
At this point with a spoon extract all the pulp.
Put the pulp in a blender and operate for a few seconds until creamy.
Add cocoa, cinnamon and agave syrup and operate a few more seconds.
The cream is ready.
This you can present by filling the jars or glasses with the help of a pastry bag, or you can use to fill a cake, or deserts.
In the image, we served with mango, cut into small cubes, passion fruit, macadamia and banana, for a healthy sweet and everything tropical.
Candied ginger
500 g fresh ginger and peeled
500 g brown sugar or granulated
water
Peel the ginger with a potato peeler or with the tip of a spoon.
Cut into slices or cubes
Boil ginger for 20-30 minutes, until it is tender.
Put the ginger in a saucepan, cover with water, add sugar and cook slowly, stirring, especially at the end when the water will be absorbed almost completely.
Spread the candied ginger in a sheet of baking paper and let cool.
Mix with other brown sugar.
NB The water from the first boiling, is an excellent anti-inflammatory tea, then you can use either hot or cold, perhaps adding a little honey.
With pleasure I’am publishing today a recipe of a dear friend (Sandra Baronchelli).
It was a long time that I noticed her healthy recipes
Today when I saw her vegan quiche with potatoes and cabbage, I asked for permission to publish it in pescenudo.it
Sandra has promptly sent me her recipe and so, after a few hours from having his baked pie, the recipe is available to everyone who will try to imitate it.
Vegan quiche with potatoes and cabbage
ingredients:
180 g 0 soft wheat flour milled stone,
70 g Buckwheat flour
100 ml water
35 ml extra virgin olive oil
½ teaspoon baking soda
1 dash white wine
1 teaspoon coarse wholemeal Cervia salt freshly ground
1/4 Cabbage
3 medium potatoes
Vinegar
Optional:
vegetable cream and 2 eggs (for a vegan version)
For the stuffing:
In a pan simmer 10 min cabbage coarsely chopped with a little ‘extra virgin olive oil, a dash of vinegar, a little water and salt to taste.
In another pot same procedure for potatoes sliced, (not cook them too much because then they’re going in the oven).
For the base:
Mix the flour milled wheat stone, Buckwheat flour, water, olive oil, baking soda, a dash of white wine and the big wheel Cervia salt freshly ground.
Making the dough rest for half an hour in the refrigerator.
With a rolling pin, roll out the dough. Lay it on a sheet of paper from the oven and with the wheel to cut a 32 cm diameter disc about. Lift the baking paper and place it on the cake of 26 cm in diameter. Adhere the base to the edges and prick with a fork.
Stuffed with potato and cabbage filling. For those who want more traditional you can add vegetable cream or if you want to make vegetarian 2 eggs.
Close the edges of the dough slightly inside.
Bake in a preheated oven at 200ºC for 30 minutes.
Let cool, unmold and serve.
Sandra: “for the success of each dish is important that the products are good, healthy and natural, in that flour, oil … must be purchased directly from producers or from trusted suppliers!”
