Ingredients:
120 ml of soy sauce
30 ml sake
30 ml mirin
70 g sugar
a clove of garlic
Ginger
3 g cornstarch
Dissolve the cornstarch with a little soy sauce. Combine the remaining ingredients and bring to a boil. Raffreddaree store at + 2C °
More and more people around the world have celiac disease.
This gluten intolerance is creating feed problems for sufferers.
In the last years, in all food stores, we find gluten-free products. This is a new market and many companies have begun to produce this kind of products that often cost much more than their real value, even if you have to consider that the production of the products Gluten Free, can not be made in the rooms and with machinery that are used for foods that contain gluten, … this in part justifies the higher price!
We have grown accustomed to buy packed products, often without even reading what they contain.
With a little attention and a little commitment, even celiac disease can eat can have a normal and varied diet and save a little of money preparing their recipes at home, starting from the basic ingredients.
What are the foods that celiac disease can eat?
This is a list that serves for all to understand what products and foods contain gluten, and those that do not contain gluten.
PRODUCTS NOT CONTAIN GLUTEN:
* Be careful because even if these seeds and grains do not contain gluten, often flour obtained may be contaminated with other ground products . So flour must be from authorized companies. Another nice solution could be to buy a small mill at home and use it to produce by your own the flour.
PRODUCTS CONTAINING GLUTEN – BANNED THEN:
The advice for people who really suffer from this disease is to equip themselves in the house and prepare your own meals from raw materials allowed.
Many products permitted could be contaminated in processing and distribution, so when we go shopping we have always read the labels !
For further information you can visit the Italian Celiac Association
Mattia Tesei, a friend of mine and former colleague, has recently moved to Australia where he now works as a chef. Here he presents his Eggplant Parmigiana, a recipe suitable for celiac disease sufferers because it is Gluten Free.
Serves 6:
2 large eggplants
850 g crushed tomatoes
1 clove garlic
1 fresh basil
250 g Corn Flour
250 g Mozzarella
150 g Parmigiano Reggiano
Salt and Pepper q.s.
To prepare the eggplant parmigiana started from the tomato sauce: in a pan, pour a little olive oil and add the chopped garlic. Fry for a few minutes, then add the crushed tomatoes. Add salt and pepper to taste and cook gently until the sauce to thickened.
When add the basil leaves and turn off the heat. Thinly sliced mozzarella.
Take the eggplant and cut into slices about 1 inch thick for the direction of the width.
Arrange the eggplant in a colander and sprinkle each layer with very little salt. Let leave there for at least 20 minutes, so that they can expel a good part of the bitter liquid that characterizes them. After this time, you pass the eggplant in flour corn.
In a large pan pour abundant seed oil, then fry the eggplant, a few at a time so as not to lower the oil temperature too; turn them on both sides then drain on a paper towel. Dab with other paper towels; then grease a baking dish with oil 15×20 helping with a kitchen brush and sprinkle the bottom with a little ‘sauce.
Lay three slices of eggplant, a little ‘sauce and Parmesan cheese and a layer of sliced mozzarella. Place another layer of eggplant and one of sauce, then again Parmesan, mozzarella slices and start over with a layer of eggplant.
Continue until all ingredients are used, ending with the eggplant. Cover with the remaining sauce and Parmesan cheese. Bake in oven preheated to 200°C for 40 minutes (if ventilated at 180°C for 30-35 minutes). Once cooked, leave the parmigiana in oven off so that resting congeals better. Then sfornatela and serve hot.
We thank Mattia Tesei for this recipe: Eggplant Parmigiana gluten free!
Expect your recipes and other news from Australia!
Granola is perfect for a good breakfast, a snack. Can be served with yogurt, milk, soy milk …., with the addition of fresh fruit, chopped chocolate . It is an evolution of muesli.
The recipe for the granola is simple. It can be prepared in quantity and store in a closed container for several days.
Ingredients:
300 g oatmeal
Honey 100 g
100 g maple syrup
100 g brown sugar Muscovado or Demerara
100 ml water
100 g peeled almonds and chopped
100 g peeled hazelnuts (I used Noccio Cialda)
20 ml noccioolio (hazelnut oil)
4 g salt
Toast the oats in the oven at 180°C for about 10 minutes, stirring often.
In a large saucepan and capacious put honey, maple syrup, sugar and water. Melt, simmer and withdraw slightly.
Let it cool down.
Add oats and salt and mix well.
Spread the mixture in one or more baking sheets lined with baking paper.
Place in oven for 15 minutes at 160˚C.
Combine also noccioolio, almonds, hazelnuts and put in oven for about 10 minutes.
Allow to cool and break up the granola.
The ingredients are approximate and can be customized by adding dried fruit of every kind. At the end you can add raisins, dark chocolate, dates, dried figs, goji berries …
Spaghetti, yes, but made with zucchini! Fresh, tasty, healthy and easy to make!
Ingredients for 4 people:
4 zucchini clear fresh and boiled
20 cherry tomatoes
50 g pumpkin seeds
20 basil leaves
20 g goji berries
extra virgin olive oil
flax seeds
salt
First, prepare the pesto. Blend first pumpkin seeds. In a cold blender container , put the basil (keep aside 4 bunches for garnish) and cover with cold extra virgin olive oil . Add the pumpkin seeds and blend . Season with salt.
Take the zucchini, wash and with the special sharpener create spaghetti zucchini. Put them in a large bowl. Add the cherry tomatoes, washed and cut in half, the goji berries and season with salt and extra virgin olive oil
Divide the Zucchini spaghetti on 4 plates zucchini. Pour the pesto pumpkin seeds. Sprinkle flax seeds previously crushed in a mortar.
Complete with a few leaves of basil.
I use this:
This recipe was prepared for a contest: Cuoco in vista. So if you like I would be grateful if you could vote. To vote you need to go to the link and select the stars: 5 are the highest score! Thank You!
http://www.cuocoinvista.camst.it/ricette/116
Ingredients for 4 people:
480 g tuna steak red or yellow fin fresh
1 hard red tomato
1 ripe avocado
¼ onion
50 g toasted and coarsely chopped macadamia
80 g alfalfa sprouts
10 ml apple cider vinegar
maldon salt
extra virgin olive oil
Breaking down the tuna at -20˚C for at least 24 hours. This precaution should be taken for all the fish dishes that will be served raw or partially cooked.
Decongelarlo in the refrigerator.
Blanch the tomatoes for 12 seconds and cool in ice water. Peel it, cut it in half, remove seeds and cut into small squares regular. Season with a pinch of salt and a little oil.
Halve the avocado. Remove the stones. Pull out all the pulp and place in a bowl. With the help of a fork, mash the pulp, season with salt and very little oil, creating a smooth cream and dense.
Peel the onion and cut finely julienne. Put it in a container and add the apple cider vinegar. Allow the onion to marinate for an hour, then drain it.
Take the tuna steak, cut into 4 strips as regular as possible and dress with extra virgin olive oil.
Heat a non-stick pan and lay the strips of tuna. Leave them for a little over a minute, then turn them from the opposite side. Leave this part for a minute. Remove from heat and cut the tuna into cubes, (at least 5 per strip).
Arrange for each dish 5 tufts of cream of avocado, place the tuna, above which will put the diced tomatoes, onion, sprouts and macadamia.
Finish with a drizzle of olive oil and a bit ‘of Maldon salt.
