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Pesce Nudo’s Cristmas
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Merry Cristmas!
Sorry, this entry is only available in Italiano.
Dry the fruit
Dry the fruit is an interesting technique to preserve it for longer.
Ingredients:
4 pears big and hard
50g powdered sugar
Preparation.
Peel the pears and cut into regular slices thickness of about 4 mm.
Lay them in trays dryer. Using a fine sieve cover the pears with a thin layer of powdered sugar.
Put to dry at 40° C for 12-24 hours, the time depends on the thickness and initial consistency of the pear.
With higher temperatures speed up the drying process, but you lose the nutritional properties of the fruit.
This procedure is also valid for other types of fruit such as apples, citrus fruits, …. important that they are not a variety too rich in water .
Another way, also used for the industrial production is to put the fruit, after having cut it, in a solution of water and ascorbic acid (15/20 g per liter of water) for 5 minutes, then drain, dry and place to dry.
Noi usiamo questo:
Chocolate chip cookies
Chocolate chip cookies sono i tipici biscotti americani con gocce di cioccolato all’interno. Golosi croccanti fuori, teneri all’interno e facili da preparare.
Ingredienti per circa 40 biscotti da 25 g (negli States sono sui 40 grammi)
400 g di farina 00 (Rossignoli dolci e sfoglie)
130 g di zucchero semolato
150 g di zucchero Muscovado o Mascobado
150 g di burro fuso e ormai freddo
1 cucchiaino raso di bicarbonato di sodio
pizzico di sale
1 uovo a temperatura ambiente
1 tuorlo a temperatura ambiente
¼ bacca di vaniglia
180 g di gocce di cioccolato fondente
Procedimento:
in una bowl mettere il burro ammorbidito, gli zuccheri e il sale.
Lavorare con la frusta, poi aggiungere le uova e montare fino a quando il composto sarà diventato spumoso.
Aggiungere farina e bicarbonato passati al setaccio e la vaniglia. Mescolare bene e aggiungere le gocce di cioccolato.
Formare delle palline da circa 25 g e disporle in una teglia ricoperta con carta da forno, distanziandole una dall’altra.
Cuocere in forno a 160 gradi per 8/10 minuti.
Matteo Casadio’s Energy Bar
Today I wanted to try to make healthy homemade Energy Bars. I concentrated on combining superfruits and other ingredients with excellent healing properties. The result is a tasty, easy and quick treat.
Ingredients for 18 bars :
200 g oatmeal
100 g shelled almonds
70 g dried cranberries
80 g shelled walnuts
50 g pitted dates
50 g flaxseed ( Melandri Guerzoni )
30 g raisins Zibibbo ( Bonomo & Giglio )
100 g of the highest quality goji berries ( Discount Coupon )
50 ml Maqui juice ( Discount Coupon )
30 g gelatin Zibibbo ( Bonomo & Giglio )
100 g of peanut butter
100 g maple syrup (Fabbri )
35 g coconut oil
In a bowl combine coconut oil, maple syrup, peanut butter, and Zibibbo gelatin. Stir until the ingredients are well mixed .
Add oatmeal, almonds, dried cranberries, walnuts, dates , raisins, goji berries , crushed flax seeds, and Maqui juice.
Mix well and pour the mixture into a rectangular pan 24 cm x1 8 cm x 2.5 cm lined with baking paper.
Press down firmly until level . Place in refrigerator for at least 2 hours.
Empty the mold on top of a cutting board and with a sharp knife cut into 8 cm x 3 cm rectangles.
Place bars ontop of eachother separated by wax paper and store in the refrigerator.
These bars can be made at home in a short amount of time. The ingredients such as dried fruit can be changed to your taste.
More energy bar variations to come!
Stay tuned!
Bisquit
Biscuit is a kind of sponge cake, but a little less soft, less high, a little more elastic that it can be rolled up.
Ingredients for a baking tray 30 to 40 cm.
5 eggs at room temperature
100 g flour
25 cornstarch
125 g sugar
40 g butter
pinch of salt
Beat eggs with sugar and a pinch of salt. Heat over up to 45ºC.
Gently add the flour and mizena. Add the melted butter.
Brush with butter a baking tray 30 to 40 cm and cover it with baking paper. Pour the mixture and spread.
Bake in hot oven at 200ºC for 8 minutes.
Spill it on a damp cloth and remove the baking paper.
If the biscuit will be used to roll, roll it when is still warm so that catches the fold.
