Tag: LIGHT

Egg-free chocolate biscuits (gluttonous and light) the perfect and quick recipe! – Gordon Ramsay’s version

Egg-free biscuits


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!

Egg-free biscuits

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 biscuits they 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 cookies always 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!

Discover also:

The cake without eggs (soft, delicious, chocolate flavor in a thousand variations!)

Egg-free biscuits recipe

PREPARATION TIMES

Preparation Cooking Total
15 minutes + dough cooling 10 minutes 25 minutes

Ingrediants

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

Method

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:

chocolate egg-free cookie dough

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:

how to make cookies without

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!

Egg-free chocolate chip cookies

They can be kept for 1 month in a cookie jar or tin box

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Cod fillets with potatoes – Gordon Ramsay’s version

Cod fillets with potatoes recipe from Creativa in the kitchen


Cod fillets with potatoes recipe from Creativa in the kitchen

THE cod fillets with potatoes, a dish rich in taste, easy to prepare and with a taste of land and sea.

The preparation of this recipe is really very easy, just combine simple ingredients and this dish is ready to be enjoyed in all its goodness! A perfect dish when you have little time and still want to prepare something tasty and healthy.

Difficulty: low

Cooking: 15 minutes

Preparation: 10 minutes

Flat cost: low

Doses: 2 people

INGREDIENTS FOR 2 PEOPLE


MIX OF AROMATIC HERBS


1 teaspoon of fine salt e garlic dried,

TOOLS USED


baking dish,

potato peeler,

pot,

various cutlery.

HOW TO PREPARE COD FILLETS WITH POTATOES

• Wash the potatoes under running water and peel them. Cut them into thin slices about 0.5 cm and place them in the pot. Cover the potato slices with fresh water and add a pinch of salt. Bring to a boil and cook for 3/4 minutes. Strain them.

• Grease the oven dish with a drizzle of olive oil and arrange the potato slices at the base (side by side).

• Place the previously rinsed cod fillets, the diced tomatoes, the pitted black olives and seasoned with a pinch of herb mix, a pinch of salt and add a drizzle of olive oil and a little water.

Cod fillets with potatoes recipe from Creativa in the kitchen

• Bake in a preheated oven and bake at 180 ° C convection oven for 15 minutes (for more information on cooking times, read the Tips ▼ below) or 190 ° C static oven for 15 minutes.

• Now, your cod fillets with potatoes are ready to be served hot and steaming!

Cod fillets with potatoes recipe from Creativa in the kitchen

• I cooking times may vary according to the size of the threads.

• If you use gods frozen cod fillets, after rinsing them under running water, you can decide whether to cook them still frozen and let them defrost during cooking or let them defrost first (option that I recommend).

I recommend to prepare just before serving this dish, but if you want you can also prepare in advance and reheat before serving. The consistency of the fish will change a little, because you will have to reheat it and therefore you will slightly lengthen the cooking times, but it will still be good.

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Goya, the bitter melon – Creative in the kitchen – Gordon Ramsay’s version

Goya, the bitter melon


Goya, the bitter melon

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.

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