Tag: Yoghurt

Eggless cake with carrots and apples – Gordon Ramsay’s version

Eggless cake with carrots and apples


There egg-free pie with carrots and apples it is a light, soft and genuine dessert, ideal for breakfast or for a snack.

It's a water cake without eggs, without milk and without butter and that is prepared in just 5 minutes!

This is why it is an excellent dessert both for all intolerant people and for those who want to stay light but do not give up a good slice of cake.

There Eggless cake with carrots and apples it also contains little sugar compared to other sweets. If you prefer it sweeter you can reach up to 150 g but it is very good even with less quantities.

For all these reasons it is also a excellent dessert to offer to your children since it also contains a good amount of carrots and fruit which are then blended.

Try this recipe and share it if you like it!

Eggless cake with carrots and apples

Ingredients

  • 1 apple
  • 3-4 carrots (about 160 g)
  • 250 g of flour for cakes
  • 50 g of potato starch
  • 110 g of sugar (you can get up to 150)
  • 200 ml of water
  • 80 ml of sunflower oil
  • 1 pinch of salt
  • lemon juice and a little grated zest
  • 1 sachet of baking powder
  • powdered sugar for garnish

Preparation

The process to make the egg-free carrot and apple pie is very simple.

First, peel the carrots, wash them and put them in the mixing bowl.

Then add a chopped apple. Sprinkle it with lemon juice and blend it with the carrots. Leave them chopped but not creamy.

In the mixer basket, combine the flour with the sifted potato starch, sugar, water, oil, salt and yeast, a little grated lemon zest.

Work everything for 5-6 minutes. When the dough is smooth, remove the basket and add the pureed carrots to the dough.

Mix them to the mixture with a spatula.

Now take a mold of your choice, not very large, and pour the mixture.

Sprinkle a teaspoon of granulated sugar on top to form the classic sweet crust.

Bake your cake in the oven at 180 degrees for at least 45 minutes. After the time has elapsed, do the toothpick test and let it cool in the oven.

Serve the cake with a nice sprinkling of icing sugar.

If you want to try another egg-free dessert, discover this recipe:

Milk donut without eggs

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Centenarian Zucchini Recipe Cooked With Magic Cooker – Gordon Ramsay’s version

Centenarian Zucchini Recipe Cooked With Magic Cooker


  • Difficulty
    Low
  • Cost
    Bass
  • Portions
    6
  • Cooking
  • Preparation

Vegetable originating in South America, the chayote (Sechium edule) is known in Italy by several names: centenary courgette, thorny courgette, spiny potato, spiny eggplant, American aubergine, patanzana, wolf tongue.

Italy there centennial courgette it has several uses, it is used both for savory preparations and for the preparation of sweets, jams and candied fruit. It is therefore a very versatile vegetable that satisfies all palates. Alla centennial courgette many beneficial properties are recognized: it is rich in vitamins, mineral salts and folic acid.

INGREDIENTS

2 centenary zucchini

1 tsp Tomato extract

2 blond onions

150 ml Vegetable broth

q.b. salt

q.b. Parsley

q.b. Extra virgin olive oil

METHOD

We begin our preparation by peeling the centenary courgettes and cutting them into pieces. We also finely cut the blonde onions.

We transfer the zucchini and the onions inside the saucepan Magic Cooker Aria.

Let's add thetomato extract and the vegetable broth taking care to leave some in case it is necessary to add more liquid during cooking.

We regulate of salt, we cover with the Magic Cooker lid and over medium heat we cook for 15 minutes. We check the cooking and the amount of liquid in the saucepan and if necessary add a little more vegetable broth. We lower the heat and bring to complete cooking for another 5 minutes. Let it rest with the fire off for 10 minutes.

Before serving we add a round of extra virgin olive oil.

We decorate as desired with the parsley or with a few leaves of aromatic herbs. Great to enjoy with a slice of homemade bread!

About the author

Francesca Pipia

My name is Francesca and I am 51 years old and I am a mother of two boys and guardian of two other boys (my grandchildren). I worked for 30 years in a bakery and I cultivated a love for good food and Sicilian traditions in the kitchen. The large family "forced" me to take action to cook for many people, also trying to follow an economic line that would satisfy everyone by spending as little as possible (as a good housewife and mother of a family) while trying to maintain taste and quality. As a hobby I sing in a gospel choir

Grandma's Cake – Recipe and Cuisine – Gordon Ramsay’s version

Traditional Grandma's Cake Cooking Recipe


Cooking ingredients to make Grandma's Cake

These are our cooking ingredients to make a cake with an ancient past and a bright future, the Nonna's Cake. Let's say that this you can read is perhaps one of the ways that most reflects the tradition.

2 glasses of sugar,

3 glasses of flour,

1 sachet of yeast,

3 eggs,

1 glass of cream,

Grandma's Cake Cooking Recipe

Traditional Grandma's Cake Cooking Recipe

Obviously as in all desserts you will have to start your cooking recipe from flour. Then take the flour from the above ingredients and put it in a container or a blender or better if you use a food processor, obviously you will also have to put the sugar and yeast together. Let the device you have run for a few seconds in order to mix everything well. At this point you will have to add the cream and the eggs, mix again until you get a smooth paste.

Cook over medium heat: 180 ° C. You can replace the cream with natural yogurt and you will get a lighter cake, but a little less traditional. Obviously as always we tell you a good appetite to all of you.

Obviously, just to tell you all, I also add half a glass of vinsanto to the dough, but obviously these are all additions that go beyond the traditional dessert.

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