Tag: eggplant

Baci di dama without sugar – Gordon Ramsay’s version

Two crumbly and fragrant half spheres melt in the embrace of dark chocolate, or rather, in its kiss. Here are my lady's kisses, without sugar to please everyone, even the sweet tooth.

I admit I am not a great pastry chef, but as the wife of a Piedmontese DOC I could not help but learn how to make one of the sweets that symbolize this region. I looked online for the traditional recipe to start with, but above all for ideas for sugar-free cookies, to share with my dad, who has been struggling with blood sugar for years, but is very greedy. Here, from the two most important men of my life, these sugar-free lady's kisses are born, sweetened with stevia.

Perhaps not the original recipe, but certainly tasty and for the pantry, because it is made with simple ingredients that we all have behind the doors of our kitchen, in the spirit of the project #AprolaDispensaeCucino.

Baci di dama lend themselves to many variations, from the type of nuts used to make the flour, to the type of chocolate for the delicious filling. Someone puts the egg in it, others don't, others just the egg white. What remains unchanged is the proportion between the main ingredients: the same weight of flour, butter, almonds and sugar, which I have however replaced with stevia, a totally natural and calorie-free sweetener capable of sweetening 60% more than normal white sugar.

ingredients for 40/50 sugar-free lady's kisses

THING

150 g of whole and skinned almonds
150 g of flour 00
a pinch of salt
150 g of very cold butter
1 egg yolk
a few drops of vanilla essence
50 g of stevia
150g of dark chocolate

HOW TO MAKE THE BACI DI DAMA WITHOUT SUGAR

First I dealt with almond flour, which I recommend you make at home so as not to lose the characteristic toasted almond flavor that these typical Piedmontese sweets have.

I placed the almonds (they must be whole and peeled) on a baking sheet covered with parchment paper and I cooked for about 10 minutes at 180 °, until golden brown. With the help of a mixer, I reduced the (lukewarm) almonds to powder, stopping often to prevent them from "sweating" oil with the heat and losing their floury consistency.

Still in the mixer, I combined the freshly obtained almond flour, 00 flour and very cold butter cut into chunks. I blended, then I combined the stevia, the egg yolk, the vanilla essence and blended again, until you get a compact ball, which I covered with plastic wrap and placed in the refrigerator for 2/3 hours.

After resting, I divided the dough into many small balls, about 80, which I answered on a baking sheet covered with baking paper, spaced from each other by at least 3 cm. They will have to be round and distant from each other because they will tend to “sit”, widening and flattening.

I put the pan in the fridge for at least an hour, so as to give even more cohesion to the dough, and then I put it in the oven at 150 ° for 15 minutes or until golden brown. Once cooked, I let my sugar-free lady's kisses cool on a wire rack (handling them as little as possible before they harden).

In the meantime, I melted the dark chocolate in a bain-marie and spread it on the flat part of the half of the biscuits, with the help of a butter knife (but you can also use a sac-a-poche), placing a partner next to him and pressing lightly to make it adhere the chocolate and seal the "kiss". During the operation, I placed the sugar-free baci di dama on a sheet of baking paper and placed them in a tin box only with completely solidified chocolate.

I'll be honest, I can't tell you how long they are kept, here they never last more than 24 hours !!!

Click.

the easy recipe and many variations! – Gordon Ramsay’s version

The Potato roll it's a rustic exquisite! Made with a base of boiled potatoes similar to the Gateau; that before extends into a rectangle, then it comes stuffed to taste with ham, smoked cheese, cold cuts; then rolled up , closed like a meatloaf and finally baked in the oven ! where all the ingredients blend together giving life to a Potato roll from golden shell is wrinkled is soft heart is racy! A stratospheric delicacy!

It's about a very easy preparation. The secret for perfect success is to make one dry potato base, compact is very cold! in this way you will be able to roll it up without difficulty! For the filling you can choose the filling you prefer: meats, cheeses, vegetables stewed, leftovers from the fridge. immediately transforming into a tasty recycled dish. creating according to the occasion many variations! Once ready, you can keep it in the fridge raw and cook it the next day too! But beware the makeup for a Potato Roll that does not open during cooking is grease it with a drizzle of oil and then bake it in well sealed baking paper ! Follow all my tips and you will see what a result! hot that cold, the Potato roll is perfect as second dish , but also how single dish; for lunches is dinners! THE kids love it literally and if you have a few slices left over it is also great for lunch in the office!

How to make the potato roll

First of all, boil the potatoes previously washed and cut in half with all the skin, in boiling water for 20 – 30 minutes, until soft.

Then Drain and mash in a bowl with a potato masher, taking care to obtain a firm and not watery mixture.

Let it cool for 15 minutes then add the egg, salt and parmesan. Mix together to obtain a creamy but compact mixture and let it cool aside for at least a couple of hours, to speed up you can leave the mixture in the fridge.

Finally spread the mixture on a sheet of baking paper, making a rectangle, flattening it with a sharp knife about 1 cm thick.

Then add the sliced ham and diced scamorza:

Finally roll up your roll starting from the smallest part:

When you arrive at the last piece, close the sides like a meatloaf, grease all your roll with a teaspoon of oil and seal it perfectly in baking paper (I pinned it to keep it tight, but you can also simply wrap it so that it does not open)

Finally, bake in a hot static oven at 180 ° for about 30 minutes in the central part. After the indicated time, take it out of the oven and let it cool for at least 20 minutes.

Then open the baking paper gently, shape it quickly on the sides to give it back its shape, sprinkle with oil on the surface, add the rosemary and leave to brown for another 15 minutes in a hot oven!

Your Potato Roll is ready! racy and exquisite!

You can keep it in the fridge either raw, already wrapped and sealed for 2 – 3 days, Freeze it or keep it cooked at room temperature for 1 day or in the fridge for 2 – 3 days!

the perfect recipe how to make baked pears! – Gordon Ramsay’s version

The Baked pears I'm a fruit dessert exquisite and healthy! A variant of the classic Cooked Apples; also in this case realized without wine! simply with pears of your choice, before cut in half flavored with sugar, cinnamon, herbs, addition of kernels of nuts and finally baked in the oven; where they become soft is very tender perfect to taste with the spoon! A mouth-watering goodness fat-free is few feelings of guilt!

It is a preparation very easy is super fast! For the realization you can choose the pears you prefer: decana, kaiser, williams… it makes no difference. Few minutes to season and cook and yours Baked Pears are ready to serve! You can serve them plain, with a very sweet pouring honey as in my case, or served with a few tablespoons of cream or a scoop of ice cream! dessert at the end of the meal perhaps accompanied by one hot herbal tea or a good passito! Cooked pears are also a delicious panacea perfect for yours winter snacks! even children will love it!

Cooked pears recipe

PREPARATION TIMES

Preparation	Cooking	Total
5 minutes	25 minutes	30 minutes

Ingredients

Quantity for 6 pieces
3 pears (quality of your choice) 2 tsp ground cinnamon 1 tablespoon of brown sugar a few stalks of marjoram or thyme 6 walnut kernels 2 – 3 tablespoons of honey (optional)

Method

How to make baked pears

First of all wash the pears, then cut them in half, remove the stalk in the center with a teaspoon.

Finally, place them on a baking sheet lined with baking paper.

Then add a walnut to the center of the pear.

Finally sprinkle with sugar and cinnamon and add some marjoram stalks:

Bake in a static oven at 180 ° for about 25 minutes, as long as they are very soft.

Depending on the type of pears and how ripe they are, the cooking time can vary by a few minutes more or less.

As soon as you come out of the oven, still hot, you can add honey.

Yours are ready Baked pears

You can keep them for 2 or 3 days in the fridge and then heat them at the moment in the oven.