# Family💚 hello, today I offer you a gluten-free donut to the chocolate easy and delicious, soft as a cloud, light without butter and without crumbs! You make this donut simply with one whisk, I added both bitter cocoa and dark chocolate to the mixture for a unique delicacy.
Excellent for breakfast, snack and snack for the whole family, it is one of those recipes that everyone really likes!
To enjoy a donut as soft as a cloud, you have to work eggs and sugar for at least 5 minutes and obtain a mixture that is tripled in volume and clear.
Add the ingredients as per recipe and continue to work with the mixer (watch out for splashing liquids!).
Of course if you have one planetary, you save time, since it does it alone; even using a food processor with blades makes you faster and still get an excellent result.
Here you can find the lemon cloud donut!
This donut is one of those soft desserts that stays soft for a lot of days, I keep it in the cake pan. Alternatively, you can put it in a food bag and close it with a clothespin.
Lemon tagliolini with cream. The tagliolini are a type of egg pasta originating from Piedmont and Liguria and it is a pasta shape that I often use even if it is not from my part; I had a package from the Riserva d’Italia and I decided to combine Italy in a dish by creating a recipe typical of the Amalfi coast, spaghetti with lemon, but with a Piedmontese ingredient, tajarin, in fact, the result is sublime!
Ingredients for 4 people
350-400 gr of tagliolini
1 lemon (preferably from Sorrento)
200 ml of cooking cream
30 gr of butter
1 sprig of parsley
salt and pepper
Watch the video recipe of Tagliolini with lemon
How to make lemon tagliolini with cream
Grate the zest of a lemon without reaching the white part inside the zest. Bring a pot of salted water to a boil and cook the tagliolini, in the meantime put 30 grams of butter in a pan and melt over low heat, add the zest of grated lemon,
pour the drained tagliolini into the pan and set aside 1 glass of cooking water, add the cream, parsley and mix with a little cooking water,
plate and serve immediately.
And here is your plate of lemon tagliolini with cream. Enjoy your meal!
WINE TO MATCH: Beaujoloise Village
For most of the wine pairings on this blog I consulted the site: www.vinacciolo.it
American pancakes they are soft pancakes that are simple and quick to make. The pancakes originate from the United States, are prepared for breakfast and are very similar to French crepes but smaller, more puffy and thick (about 3-5 mm) thanks to the presence of baking powder. The procedure is very simple, just add the 3 liquid ingredients (milk, egg and melted butter) to the dry ingredients (flour, sugar, salt and yeast), mix and heat a non-stick pan, pour a few spoonfuls and you're done, in 2 minutes. they will be ready! Here in the house we love them! The real original recipe calls for a tower to form with at least 2-3 pancakes and pour the famous maple syrup on the top, some red fruit and you'll love it, it is an alternative to an Italian breakfast based on croissants or sweets. Breakfast
Ingredients for 10 pancakes
milk 185 ml at room temperature
butter 30 gr
flour 125 gr
15 gr sugar (or honey)
baking powder 5 gr
salt 2.5 mg
maple syrup (or honey or chocolate topping)
fruste (hand or electric)
1 non-stick plastic scoop
1 non-stick pan
Watch the Video Recipe of American Pancakes
How to make American Pancakes
Prepare all the ingredients on the table: in a small bowl combine all the dry ingredients (flour, yeast, sugar, salt). Melt the butter in a saucepan and keep it handy as soon as it has melted.
Put the egg in a bowl and beat it with whips (hand or electric) add the milk and melted butter,
mix and add all the dry ingredients.
Stir again with the whisk for a few minutes until the mixture is smooth and almost fluffy, very similar to a liquid batter. Let it rest while you prepare the pan, it is important that the pan is non-stick and without scratches (otherwise the pancakes will stick and burn easily); heat the pan well over medium heat to low. Put a piece of butter on a paper napkin and close the napkin into a bundle, press the butter wrapped in the napkin onto the pan so that it melts a little and pass it over the entire already hot surface of the pan.
At this point, take the mixture and with a spoon pour some of it into the pan (I used 1 and a half tablespoons of mixture for each pancakes).
Wait a few moments, bubbles will immediately form on the surface, as soon as bubbles start to break and create holes then that is the right time to turn the pancakes using a non-stick scoop,
cook for a few moments also on the other side, lowering the heat a little.
Place the pancakes on a plate, creating a tower. Repeat the butter operation with the napkin before proceeding with cooking other pancakes. Add a little butter on top of the tower created by the pancakes, a little syrup (maple or sour cherries) and serve still hot. And here are yours pancakes, the famous American pancakes. Enjoy your meal!
WHAT TO DRINK: Long coffee or orange juice
In this blog for wine and liqueur combinations I consulted the site: www.vinacciolo.it
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