BLUEBERRY BOWL
A beautiful idea of the foodblogger @CUCINAORTICA who prepared this recipe where the “bowl” that contains the dessert …can be eaten as well! A delicious recipe that can also be prepared the day before to enjoy it the following morning and start the day in the best possible way.
WHOLEMEAL APPLE & GINGER MUFFINS
Soft muffins without butter? You can do it! These muffins are wholemeal, rustic and super soft, with apples, cinnamon and that spicy twist of ginger. Recipe created by @Cucinaortica, inspired by our apple and ginger jam.
What do you think of this combination?
Veg Valentine’s simple cookies without sugar and without chemical sweeteners.
Did you and your sweetheart promise to slim down with the new year? This doesn’t mean giving up a Valentine’s Day treat and these rustic cookies are just for you!
Would you like to sweeten without sugar and without chemicals? You can do it! The sweetness is entirely entrusted to the Apple Nectar and Il Baggiolo Nectar contains solely and exclusively APPLE!
Recipe prepared by @Cucinaortica
Crumbly biscuits with lemon, almonds and raspberry
We are in December: gloomy days, cold and snow, what could be better than staying at home and trying to make biscuits like these?
Recipe prepared for us by @ladolcepeonia
Corn tart, filled with blueberries and lemon cream
Here is another delicious recipe prepared by our trusted pastry chef @ladolcepeonia.
3 INGREDIENTS BAKED WAFFLE
An excellent combination of ingredients, easy, quick, without oil / butter, in line with a healthy meal plan but without neglecting good taste. Are you curious to experiment?
I recommend serving your Waffles hot and accompanying them with dried fruit butter and fruit spreads with no added sugar.
Recipe prepared for us by @CUCINAORTICA
PROTEIN PUDDING WITH BLUEBERRIES
180 KCAL, 2 ingredients, and only 2 grams of fat. Here is the new protein breakfast / snack that will make you lose your mind.
Another recipe prepared for us by @CUCINAORTICA, a classic egg white pudding but with wild blueberry juice instead of water.
DUTCH BABY PANCACKE
The American Pancake that puffs up in the oven! Saturday Morning’s #TeamPancake, can you feel this wonderful scent?
This is the KING of Pancakes from the United States, originally from Pennsylvania, but now prepared everywhere. It is called “Dutch” because it is an invention of Germans and Swiss who, moving to the USA, combined the recipes of their cuisine with those of the States. And this is just one of the many desserts belonging to this tradition!
Unlike classic pancakes, Dutch Baby is more convenient because it is baked in the oven. During cooking, it will swell visibly and become tall and golden on the sides. It is served very hot, directly from the small tray in which you prepare it.
Recipe by @CUCINAORTICA
DIFFICULTY: MEDIUM
INGREDIENTS (for 1 pancake)
35 gr “0” flour for cakes
60 gr milk
1 egg
10 gr erythritol
1 pinch of salt
5 gr butter
Topping
wild blueberries in syrup by Il Baggiolo
Greek yogurt
Powdered sugar
Preparation
In a hand blender, blend all the ingredients except the butter for about 30 seconds.
Let the mixture rest for 25 minutes. Meanwhile, turn on the oven to 220° C, putting
inside a pan with a diameter of 15/20 cm, suitable for cooking in the oven (no plastic handles or
rubber!). When the oven is hot, take out the pan with gloves and place some butter in it so that it
will melt instantly. Then, add the pancake mixture.
Cook for 15 minutes without ever opening the oven, but admiring the cooking from the outside. Spread with wild blueberries in syrup to taste and sprinkle with powdered sugar.
Date cake and bitter orange marmalade
A few nights ago, looking back at the photos of my vacation in Malta with nostalgia, one image in particular reminded me of the delicious Maltese Imqaret, sweets made with dates.
I decided to search the internet for the recipe, but being the instructions too long and not suitable for amateurs, I did another search and found an interesting recipe for a date dessert. I customized it and added our Bitter Orange Marmalade.
Difficulty: Medium
Ingredients and Preparation (For 8 people)
For the chestnut shortcrust pastry
150 gr of type 0 or 1 soft wheat flour
100 gr of chestnut flour
125 gr of cold butter in cubes
80 gr of icing sugar
50 gr of eggs (1 medium egg)
a pinch of orange zest
a pinch of salt
a pinch of vanilla sugar
20 gr of dark chocolate
Work the flours with the butter with your fingertips (or in the mixer) until the butter disappears. Combine all the other ingredients (except the chocolate) previously mixed and work just enough to form a homogeneous pastry. Crush it into a dough and wrap it in cling film. Let it cool for at least 4 hours.
Roll out a part of the pastry and cover a greased micro-perforated ring 20 cm in diameter and 2 cm high. Cook it at 170°C until it takes on a light hazelnut colour. Also bake some pastry decorations in the shape of small leaves.
Allow the base to cool, brush it with melted dark chocolate and let it solidify.
For the ricotta cream
250 gr of ricotta
10 gr of icing sugar
80 gr of chestnuts in syrup by Il Baggiolo
the zest of half an orange
15 gr of dark chocolate chopped into small pieces
a pinch of salt
Mix the ricotta with sugar, salt and orange zest using an immersion blender if it is too lumpy. Combine the chopped chocolate slowly, a little at a time.
Fill the shortcrust pastry base with the ricotta cream and level it with a spatula.
For the chestnut chantilly
250 gr of fresh cream
125 gr of Il Baggiolo chestnut cream
Combine the two ingredients in a bowl and whip them with an electric mixer until you have the consistency of a mousse. Fill a pastry bag with a Saint-Honoré spout and decorate the surface of the cake with strips or tufts of Chantilly.
Decoration
A whole chestnut in syrup by Il Baggiolo, to put in the centre, some dark chocolate beads, shortcrust biscuits in the shape of a leaf, icing sugar.
Keep cool until ready to serve.
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