The pumpkin and chickpea meatballs with tomato they are a tasty, healthy and genuine second course, light and very simple to prepare.
A very interesting recipe that you will certainly like for its simplicity. A satiating dish but low in calories and with all the vitamins of pumpkin and tomato, combined with the fibers of chickpeas.
In addition, these meatballs are also one easy and appetizing vegan recipe, for all those who follow a diet without animal derivatives.
The pumpkin and chickpea meatballs with tomato They are cooked first in the oven, then separately, a simple tomato and basil sauce is prepared and eaten together.
Since they can stay a little dry, a nice tomato sauce will make them very appetizing and more appetizing.
The pumpkin and chickpea meatballs with tomato they are a real discovery, a healthy alternative to classic meatballs. You can unleash your imagination and enrich them with cheese and spices according to your tastes.
Let's see the recipe immediately.
For this recipe you need a mixer:
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There Dried fruit tart it's a sweet autumn exquisite, made with a shortcrust pastry shell soft and crumbly that welcomes a rich, creamy filling to crunchy strokes of walnuts, hazelnuts And chopped almonds, marmalade, raisins and a handful of crumbled cookies ! A mix of contrasts watering!
It is also a very simple preparation: the super proven base it is done in a few minutes and while rest in the fridge; you can realize the stuffing mixing everything together! For the realization, you can choose the dried fruit of your choice : not only walnuts, almonds, hazelnuts, but also cashew nuts, pistachios, nuts pecan, a ready mix; recycling all dried fruit you have in your pantry! Once filled, you can decorate your dried fruit tart, with biscuits as in this case or with the classic strips
To you the choice! the result does not change in terms of cooking time in the oven! And its intoxicating scent there will conquer already out of the oven!
Just like Pecan pie, it is perfect cold, even the day after, when all the flavors are settled. not just how dessert at the end of the meal to be enjoyed with a good liqueur or hot chocolate! but also for snacks delicious, holiday breakfasts, from prepare or give at Christmas! you save a lot of time!
Discover also:
Walnut cake (soft and simple with caramelized topping, ready in minutes)
Dried Fruit Tart Recipe
PREPARATION TIMES
Preparation
Cooking
Total
30 minutes + rest in the fridge
50 minutes
1h and 20 minutes
Ingrediants
Quantity for 1 1 mold diameter 18 cm and 4.5 cm high or 24 cm diameter and 2.5 cm high
For the shell and decorations:
330 grams of flour '00 + 1 teaspoon for the pastry board
165 gr of soft butter (or 75 gr of seed oil)
1 medium whole egg
2 small egg yolks
130 grams of granulated sugar
grated zest 1 lemon
grated peel 1 orange
1 pinch of salt
1 teaspoon of baking powder
For the dried fruit filling:
100 gr of walnuts (or a mix of walnuts and hazelnuts)
100 gr of peeled almonds (or cashews, pistachios)
200 gr of Apricot jam
60 gr of dry biscuits (Digestive or whatever you have at home)
50 gr of raisins (or cut dates, dried figs)
1 tablespoon of rum (or orange juice or liqueur you prefer)
To decorate:
sugar
1 tablespoon of powdered sugar
Method
How to make dried fruit tart
First of all, prepare the base by following the SHORT PASTRY article and place in the fridge to cool for about 1 hour.
Then toast the dried fruit in the oven at 160 ° for 10 minutes
Finally, chop it finely with a knife and add it to a bowl together with the very fine crumbled biscuits, the rum, the jam and the previously softened raisins.
In a few seconds, you will get a grainy and sticky mixture:
Cover with cling film and leave in the fridge for 30 minutes.
Then divide the pastry into two parts, a larger one for the shell and a smaller one for the decoration biscuits.
First of all roll out the small part, on a floured work surface to a thickness of 5 mm and cut the biscuits in the shape of stars, or the shape of your choice or even classic strips:
as you make them, place them on a baking tray and refrigerate.
Then grease and flour a mold about 2.5 cm high
If you do not have an opening pan, to better unmold the cake, cut a couple of 8 cm thick strips of baking paper and place them crosswise on the floured base.
Finally roll out the other piece of shortcrust pastry to a thickness of 5 mm, cover the mold, cut off the excess edges and prick the base with a fork:
Decorate the dried fruit tart
stuffed with dried fruit filling and decorate with biscuits starting from the edge without putting them together!
Finally, brush the surface of the biscuits with a drop of cold water and sprinkle with sugar:
Place the tart in the fridge for at least 20 minutes.
Finally bake in a static oven at 180 ° for the first 20 minutes, then lower to 170 ° and continue cooking for another 30 minutes;
taking care to make a passage in the lower part in contact with the bottom and to cover the surface of the edges with an aluminum foil if the surface becomes too colored!
Finally, remove from the oven and let it cool for at least 12 hours in the pan.
Zha jiang mian are delicious Chinese noodles, named after the fermented soy bean paste that flavors meat and wheat udon.
In the traditional recipe of zha jiang mian, minced pork is used, but there are several variations.
For this version I wanted to use minced veal from Calf of Casa Vercelli.
Obtained only from meats of fine calves, born, bred and selected in Italy, this minced meat is tasty and versatile, suitable for many recipes. It is digestible, has very little fat and a high content of proteins and amino acids.
post made in collaboration with Calf of Casa Vercelli
ingredients for 2 people
WHAT
2 tablespoons of seed oil
1 clove of garlic
2 cm of fresh ginger
half a shallot
150 g of minced veal
1 tablespoon of fermented soy bean paste
1 tablespoon of soy sauce
8 teaspoons of cornstarch
1 egg
300 g of fresh udon
1 carrot
1 small cucumber (or a courgette)
cilantro to serve
black pepper to taste
HOW TO PREPARE ZHA JIANG MIAN
In a non-stick pan I heated a tablespoon of seed oil and sautéed the finely chopped garlic, shallot and ginger. I browned a couple of minutes then I added the minced meat, stirring with a wooden spoon, to break it up completely.
I cooked about 5 minutes, until golden brown, then combined the bean paste and soy sauce, stirring for another 2 minutes. In the meantime, I dissolved the 8 teaspoons of cornstarch in 4 teaspoons of water, mixing carefully to avoid the formation of lumps. once I obtained a fluid mixture, I added it to the pan, lowered the heat and finished cooking for another 10 minutes.
Meanwhile, in another pan, I heated the remaining spoonful of seed oil and poured the beaten egg to form a very thin omelette. As soon as the top has set, I removed from the heat and cut into strips.
Finally I cut the carrot and cucumber (or courgette) into sticks, cooked i noodles according to the instructions on the package and I drained them.
It's time to serve: hot noodles, flavorful minced veal, crunchy veggies and egg ribbons. A touch of green from coriander (or parsley if you prefer), a sprinkle of black pepper and zha jiang mian are ready.
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