THE Cookies without butter with chocolate chips they are gods cookies delicious, variant classic American Cookies; made with oil instead of butter! Believe me when I tell you not only that exquisite but also faster to prepare because nothing melts Well yes Skip the resting step in the fridge like the Italian version of biscuits without butter.
After the success of the Brownies without butter, I wanted to replicate a new American dessert in version without butter ; perfect not only for intolerant And allergicbut also for those who follow one vegetarian diet. For the very easy preparation they will only be enough for you a few minutes to combine all the ingredientsform the ballscrush them slightly in the pan and yours Cookies without butterthey go straight into cooking! Without waiting for them to cool down, they will keep the perfect shape resulting: chewy inside and slightly golden on the outside, despite being made with oil.Also remember that from this version you can create tasty variations: instead of chocolate chipsyou can replace dried fruit in grain or raisins. Excellent at natural I love them since soak in milk or for snack perhaps to accompany a nice hot chocolate! They keep for a long time and are therefore ideal for use to carry around, to serve for Buffet; and of course from pack and give as a gift together with Christmas biscuits.
Chocolate biscuits (soft and delicious dark flavour, even without butter!)
Cookies recipe without butter
Quantity for approximately 45 pieces
350 g of ’00 flour
170 ml of linseed oil (or other seed oil available)
200 g of brown sugar (alternatively high quality raw cane sugar)
100g of granulated white sugar
1 heaped teaspoon of baking soda
a very generous pinch of salt
1 tablespoon vanilla extract
200 g of chocolate chips + a handful
flaked salt for garnish (optional)
How to make oil cookies without butter
First of all, follow the procedure you find in COOKIES where you will find all the photos of the various steps that will help you understand better.
As you can see, the ingredients are identical, except you will have to use oil instead of butterthen simply whip it with sugar, eggs and then with the rest of the other ingredients.
Finally you can use the mixture immediately without letting it cool and you can immediately make the cookies by scooping out the scoops with an ice cream scoop or spoon following all the advice in the link.
Then, as you make them, insert the balls directly into a baking tray lined with baking paper.
crush lightly, positioning them at least 5 – 6 cm apart from each other
Finally, cook in a very hot static oven, in the middle part at 170° for 12 minutes.
remove from the oven and sprinkle with salt flakes if you like
Here are yours ready cookies without butter
Oil cookies keep very well for at least 1 month if closed in a tin or biscuit tin.
If with potatoes and sausage create a creamy, enveloping and tasty first course? No sooner said than done! Today’s recipe is a concentrate of flavour, we are in fact about to prepare the pasta with cream of potatoes and sausage. Specifically, I used half sleeves but any other pasta shape is fine! For example, paccheri or rigatoni are excellent alternatives. However, I would avoid long pasta because one of the tastiest things about this pasta is that the little pieces of sausage sneak inside. With long pasta, obviously, this couldn’t happen!
How to make pasta with cream of potatoes and sausage
But let’s get to the recipe for this incredible pasta with cream of potatoes and sausage. The process is easy and with a few small precautions even fast! For example, I advise you to cut the potatoes into fairly small pieces, so they will cook faster. Furthermore, it is better to boil them in a nice large saucepan full of water. This way, you can also cook pasta in the same water. All you need to do is drain the potatoes with a perforated ladle and then dip the pasta into the saucepan. The water will already be hot and previously salted!
A note on salt: go slowly because the sausageOnce browned, it becomes very tasty! In fact, I salted the water in which I cooked the potatoes and pasta very lightly. Furthermore, you must consider that to prepare the pasta with cream of potatoes and sausage, the boiled potatoes are blended together with milk and parmesan. The parmesan it adds flavor so in short, add salt a little at a time and taste!
Another tip: keep a nice glass of cooking water before draining the pasta. In fact, when you have to mix the pasta with cream of potatoes and sausage, you will need it to achieve the desired level of creaminess! And… last tip: stir away from the heat. By doing this you will obtain an even creamier and more enveloping pasta!
Everything is ready? Here we leave you some recipes to save for next time, but now… let’s cook!
Sushi is one of the most loved Japanese delicacies also thanks to its wide range of varieties, each with its unique characteristics. Let’s find out what are hosomaki and how to prepare them at home.
The culinary jewel of Japan is a world of variety that conquers even the palates most attached to our tradition. Now there are few left who don’t know what is the name of the seaweed used for sushi or what are uramaki, what are futomaki or what are the temaki.
Among the various types of sushi there is a small and exquisite treasure called hosomakithat is, one of the most popular and traditional sushi.
What are hosomaki?
L’hosomaki is a variety of roll sushi with a rice center and nori seaweed coating featuring a single ingredient as filling
The term literally means “thin roll”, which suggests the main characteristic of this delicacy: its small and compact format.
The hosomaki traditional ones are generally thin, about 2.5 cm in diameter and are filled with a main ingredient, such as raw or cooked fish, vegetables or eggs.
What distinguishes hosomaki from other types of sushi?
The “thin roll” differs from other types of sushi, such as nigiri sushi or sashimi, mainly by its presentation and the composition of the roll. Here are some distinctive features:
Compact size – They are smaller than other types of sushi, making them perfect for a light snack or appetizer.
Nori seaweed shell – What makes the difference with uramaki (rolls with rice on the outside and nori seaweed inside) is how to use nori seaweed. Each roll is wrapped in a sheet of nori seaweed, which gives the sushi a characteristic flavor and a pleasant crunch.
Versatility of ingredients – Yes, it contains only one ingredient, but it offers a wide range of possibilities and therefore infinite combinations of flavors and textures.
How to make hosomaki sushi at home
Preparing sushi at home is an experience that allows you to customize the recipe with your favorite ingredients. Just equip yourself with a bamboo mat or a sushi kit and proceed with the advice on how to prepare them hosomaki at home.
It is necessary to prepare the ingredients that will make up the sushi roll: 300 g of sushi rice; 400 ml of water; 100 ml rice vinegar; 1 tablespoon of brown sugar; 1 teaspoon salt; 150 g of fresh or smoked salmon fillet; 5 sheets of nori seaweed.
The first step is to prepare the rice. Cook sushi rice according to package instructions. (washing the rice under running water, placing it in a pan together with the water and letting it cook first for 5 minutes on a high flame and then for 10-12 minutes on a low flame, strictly with the lid on).
After cooking and resting the rice for 10 minutes, transfer everything to a bowl, add rice vinegar, sugar and salt and gently stir the rice until it becomes sticky and cools.
Cut the salmon first into slices with a thickness of 5-6 mm and then into thin and as regular strips as possible.
Place some cling film on the bamboo mat, cut the nori sheets into two halves and place one half on the cling film.
After slightly wetting your fingers with water to prevent the rice from sticking, distribute a portion of rice on the surface of the seaweed leaving a free edge at the top.
Place one or two strips of salmon in the center, making sure to create a uniform band without interruptions.
With wet fingers, roll the sushi from bottom to top, sealing the free edge with a little water to make the seaweed stick well. Press lightly to compact the roll.
Finally, using a sharp moistened knife, cut the roll into pieces first in half and then into 2-3 cm pieces. Arrange the hosomakisushi on a plate and serve with soy sauce, marinated ginger and wasabi.
Be careful with raw fish
L’salmon hosomaki fresh it certainly maintains a richer and sweeter flavor than the smoked salmon variant. However, it is best to treat raw fish.
In this case it is necessary to chill the fresh salmon, freezing the slice at a temperature of -18 degrees for at least 4 days (96 hours).
It is necessary to defrost the slice in the fridge before starting to prepare thehosomaki or any other type of sushi. Furthermore, it is always better to consume it within 10-12 hours of its preparation.
Variations of hosomaki sushi
The hosomaki I’m a guy maki sushii.e. sushi characterized by the external use of nori seaweed, but many are unaware of the existence of different types of hosomaki.
In addition to the version of our recipe, there are numerous variations of hosomaki sushi that you can experience at home. What differentiates them? The ingredient used. Here’s what to know to prepare mixed hosomaki:
Kappamaki – Also known as hosomaki Kappa or just like cucumber hosomaki, is a timeless classic. This light and refreshing sushi is made from cut cucumber placed in the center of the rice. Its mythological origin, linked to the Kappa Monster who loves cucumbers, adds a touch of charm to its story.
Vegetarian hosomaki – Not just cucumber. It is a completely vegetarian option with ingredients such as avocado, peppers or mushrooms, becoming from time to time avocado hosomakipeppers and so on.
Tekkamaki – L’hosomaki tekka it is known for its contrast of colors and flavors. Traditionally it is a tuna hosomaki fresh that stands out for its simplicity and intensity of flavor.
Hosomaki Ebi – This sushi (also called hosomaki ebiten) is mainly composed of rice wrapped in a sheet of nori seaweed, with cooked shrimp in the center. In short, it is a Shrimp hosomaki.
Negitoromaki – These rolls do not follow tradition, as they include more than one ingredient. Typically, they contain tuna and chopped shallots, but Western variations often replace the shallots with chives and may also add mayonnaise or hot sauce. This allows for bold combinations for the hosomaki as surimi and avocado or salmon and fresh cheese (e.g. hosomaki with Philadephia). Yes to them too hosomaki in style California Rollthat is, the atypical form of sushi prepared with surimi, cucumber and avocado.
Tsunamayo maki – They include an unusual ingredient such as mayonnaise and are usually made with tuna and mayonnaise or salmon mayonnaise. This type of sushi has a rich and addictive taste.
Fried hosomaki – L’fried hosomaki, also known as “Tempura Hosomaki” or “Tempura Fried Hosomaki”, combines the crunchiness of tempura with the delicacy of sushi rolls. This preparation offers an interesting contrast between the hot and crunchy tempura and the fresh and enveloping interior of sushi. Just prepare the rolls, dip them in the tempura batter and fry them in oil. The hosomaki in Tempura they won’t disappoint.
This variety of sushi can be easily prepared at home, allowing you to please your palate while serving nigiri and hosomaki for example and experimenting with new flavours. In any case, serve thehosomaki with the sake complete the oriental experience.
Hosomaki, the calories
The calories of the hosomaki they vary based on the type of preparation and the ingredients used; therefore it is difficult to define them a priori.
Taking into account the classic version, the one with salmon, every piece of hosomaki equals 25 calories. The calorie content tends to drop if you use tuna (from 25 to 20 Kcal) or cucumber (from 25 to 15 Kcal).
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