THE Egg-free biscuits they are gods delicious and light sweets!! Made with a pastry without eggs, without butter And without milk! as well as little oil, Brown sugar, cocoa powder e dark chocolate; believe me if I tell you space!!! From dark taste intense and one soft texture, melting And tender to the bite own as the classic chocolate biscuits! But without too many without guilt!! Ideal for those suffering from intolerance to eggs and al lactose; for those who follow a vegan diet And dietary; or simply for whom does not want to give up on taste, while following a lighter diet!
There Recipe is long standing, one of the that you find here in the site, which I have re-proportioned and lightened by some ingredients!
It's about a quick preparation And very easy! THE Egg-free biscuitsthey are prepared by hand, without tools, with 1 bowl And 1 fork, mixing everything in the bowl! you just have to wait for the compound cool a moment to be able to form balls of dough such as those of Cookies and then cook in the oven for a few minutes!
From this basic version, you can realize many variations! add chocolate chips, chopped dried fruit, or raisins! Realizing in this way gods chocolate egg-free cookiesalways new and delicious!
Just like Butterless Cookies, they are great for all occasions; From one snack healthy and balanced to one Breakfast, for children, from transport to school in the office, to give as a gift! They are kept for a very long time if you can resist!
The cake without eggs (soft, delicious, chocolate flavor in a thousand variations!)
Egg-free biscuits recipe
15 minutes + dough cooling
Quantity for 16 pieces
130 grams of flour '00 (or white spelled)
30 grams of unsweetened cocoa powder
50 ml of sunflower (or flax or coconut) oil
120 grams of 70% dark chocolate
80 ml of boiling water
140 gr of cane sugar or classic
1/2 teaspoon of baking powder for cakes
1 pinch of salt
How to make Eggless Chocolate Cookies
First of all, melt the chocolate and mix with the oil, then boil the water and add the sugar, stir well to melt the mixture and pour everything into the chocolate bowl.
Finally, sift the flour, cocoa, baking powder and salt apart:
Then pour the flours into the chocolate, turn with a spoon and wait for the mixture to cool and harden at room temperature. it will take about 30 minutes.
Finally, with the help of an ice cream maker or a spoon, obtain 4 cm balls / hemispheres and place them in a baking tray lined with baking paper:
Finally, bake in a static oven at 180 ° for 10 minutes. Remove from the oven and lift with a spatula, let cool completely out of the pan, if you like, sprinkle with salt flakes or enjoy plain.
Yours are ready Egg-free biscuits!
They can be kept for 1 month in a cookie jar or tin box
Nigauri literally means bitter melon or bitter gourd, or it's called goya, in the dialect of the islands of Okinawa in Japan. It is a tropical vegetable, widespread in much of Southeast Asia and in Okinawa, especially in the period of June-August. It is green, hard and its shape resembles that of a zucchini or cucumber with many protuberances. The taste is bitter and is rich in vitamin C and mineral salts. The vitamin C contained in bitter gourd is four times that of lemon and cabbage. Helps recover from fatigue and improves iron absorption. Varieties of bitter melon range from 20cm to 80cm. In Japan, the bitter gourd grown in South Kyushu has an elongated shape and the one grown in Okinawa has a thick, less bitter skin. It is a commonly distributed variety in Japan, and its fruit length is about 25 cm. Widely known as an ingredient in Okinawan cuisine, it is now well established as an everyday ingredient throughout Japan and is applied to dishes such as stir-fried foods, salads, fried foods, and foods that are spicy or add egg. Basically, freshly picked fruits are eaten as soon as possible, but when you want to keep a whole fruit, place it in the refrigerator for a maximum of 3 days. Unlike tomatoes, for example, where "ripeness" is welcome, bitter gourd is best eaten when immature. When it is fully ripe, the green color of the bitter gourd turns yellow, the seeds sprout and the bitterness becomes even stronger. About 95% of the ingredients in bitter gourd are water. It contains almost no proteins and fats, so it is a low energy food. Energy: 17kcal per 100 grams.
L'Roast veal it's a second course of meat exquisite, a great classic from the Italian cuisine. It is accomplished with a single piece of veal, first bound to perfection, then done brown in a saucepan where the crust and finally baked in the oven; where yes they release all the flavors and when cooked on average; turns out soft And tender inside, caramelized out! A real one goodness to prepare the Sunday and i holidays, accompanied by the irreplaceable baked potatoes! You want prepare it at home to perfection?
Here is for you Roast Recipe with all Tricks And Secrets illustrated step by step for a result mouth-watering: a Roast vealvery soft to the bite and to the cut, gently juicy And not dry! Even cold and the next day!
Like any traditional recipe they exist different versions and many regional variations. Today I give you the Original recipe of Roast veal in the oven. There classic base that my family has always prepared together with the delicious Braised meat and baked Lamb!
It's about a quick preparation which will take you a few minutes before going into the oven. THE secrets for a perfect result I am 3: the first is choice of piece of meat. Trust your trusted butcher, but be prepared on the subject! The codon it is what I prefer because it remains very soft; but there are also walnuts, underside, rump, joist which are very good. If you are not practical, do it to tie. Very important step: the snare retains the juices of the meat! Secondly pay attention to cooking! First of all never cook cold roast veal from fridge; and always practice the browning in the pot so that the crust is created and the piece turn out more juicy. Always remember that i cooking times vary according to weight ; so keep the rule in mind: 1 h and 10 for each kg to get it well done.
In procedure I will show you many other little tricks for an impeccable result! Trust and you will get the Best Roast Veal never made!
Perfect with any type of side dish, mine, Roast veal with potatoes which I love! But cooked and seasonal vegetables of all kinds are fine! Ideal not only as a main Sunday dish, but also for Special occasions, to add to the Christmas Menu, Easter and other anniversaries!
The stew (veal with potatoes! All the secrets to having it soft and tasty)
Roast Veal Recipe
Quantity for 6 people
For the Roast:
1 single piece of Veal Codon or Walnut, Sottofesa, Rump, Magatello (mine 700 gr)
half a glass of dry white wine
abundant fresh rosemary
2 tablespoons of extra virgin olive oil
1 tablespoon of butter
a few ladles of vegetable broth
For the accompanying sauce:
roast cooking juices (ie what remains in the pan)
1 tablespoon of cornstarch or potato starch (which you can replace with flour)
1/2 cup of white wine
1 ladle of vegetable broth
How to make roast veal in the oven
First of all, keep the meat at room temperature 30 minutes before browning.
Then massage it well with the salt, put the rosemary between the food string and the meat.
Then preheat to 200 ° C.
Finally, add the oil and butter to a large saucepan. Heat and melt 1 minute then add the meat and brown it over medium heat, 1 minute on each side, turning it all over with 2 wooden spoons or two stirrers.
Never prick the meat with a fork otherwise the softness will be compromised!
Finally add half a glass of white wine and let it evaporate over a high flame.
Then transfer the roast to an oven pan that you have previously heated in the oven, transferring all the cooking sauce into it and adding more fresh rosemary:
Cooking Roast veal in the oven
Finally, bake in a hot oven at 200 ° for about 50 minutes – 1 hour, taking care to turn the meat about every 20 minutes and sprinkle it with its cooking juices and 2 – 3 tablespoons of boiling vegetable broth.
Pay attention to cooking times. The rule is 1 h 10 for each kg of meat, so always adjust according to the weight of your piece of veal!
If you have a cooking thermometer there core temperature: must be around 68-70 ° C.
Self you don't have a thermometer, use a long toothpick like a skewer, make it reach the heart. I recommend, if the juice that comes out is transparent, without red or pink traces, the roast veal is ready.
But be careful that if you want it less cooked, you can remove it when the liquid comes out pink.
While the roast is cooking, you can proceed to prepare the BAKED POTATOES
Finally, take the roast out of the oven and cover it entirely with aluminum foil and let it rest for 15 minutes, letting all the remaining cooking juice drain:
Take all that is left in the pan with the sauce and rosemary and add it to a saucepan along with 1 tablespoon of cornstarch and the wine. Let it evaporate over low heat for 5 minutes, then add the vegetable broth, pinch of salt, heat over low heat for 2 minutes and finally blend everything with a blender until you get a creamy sauce. If too thick, add a little more broth. Heat it before serving!
After the indicated time has elapsed, slice the roast veal to a thickness of at least 5 millimeters with a knife with a very sharp and toothless long blade! (I recommend otherwise the meat is shredded)
Serve in a serving dish surrounded by baked potatoes and hot sauce!
Yours is ready Roast veal
Store the Roast veal
Once cooked, you can keep it sealed in an airtight container for 2 days in the refrigerator.
Finally you can heat it in the microwave and it will return as it was just done
You can also freeze it in single portions already sliced.
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