CategoriesRecipes by

Blueberry risotto


Blueberry Risotto
Blueberry risotto is an imaginative dish reminiscent of the mountains and the Tuscan-Emilian Apennines. Very delicate and light, tasty and pleasant, it doesn’t overwhelm the palate and can be enjoyed in any season! This is the recipe Cosetta uses to cook it at home.
Good luck!
Cosetta

DIFFICULTY: EASY

SERVES: 4

COOKING TIME: 25 minutes

INGREDIENTS:

400 g Rice
150 g Taleggio Cheese
60 g Butter
3 tablespoons Extra Virgin Olive Oil
1 white onion
1 liter Vegetable Broth

Salt to taste
Blueberry Powder to taste

100 g Fresh or Canned Blueberries

Method
Start by adding the oil and finely chopped onion to a saucepan and cook over low heat until softened.

Then add the rice and toast it for a few minutes over high heat. Meanwhile, in a separate pot, bring the vegetable broth to a boil.

Add the broth to the rice occasionally, stirring constantly until the rice is cooked, then turn off the heat. Add the Taleggio cheese, butter, and some of the blueberry powder and stir for a few minutes, then season with salt. Now all that’s left to do is plate the risotto and garnish with the blueberry powder and fresh blueberries (if you don’t have fresh blueberries, canned ones will work just as well).

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CategoriesRecipes by

Soft cocoa tart with wild blueberries

Soft Cocoa Tart with Wild Blueberry Cream

This soft tart is a “smart” tart because it requires very little preparation time! The only trick to making this recipe a success is choosing the right pan: you need a classic cake pan with a groove inside, also known online as a “smart” mold. Once removed from the oven and turned out, the resulting base will naturally have a hollow that can be filled as desired.

DIFFICULTY: MEDIUM

SERVINGS: 1 TART

INGREDIENTS FOR THE BASE:

2 eggs
100 g sugar
50 g cocoa
100 g butter at room temperature (or alternatively, 80 g rice oil)
200 g all-purpose flour
1 teaspoon vanilla baking powder
100 ml milk (or non-dairy drink of your choice)
For the cream:
250 g mascarpone
250 g plain Greek yogurt
200 g wild blueberry jam

For decoration:
Fresh blueberries
Whole unsalted pistachios
Pistachio crumbs

Method
Prepare the base by whisking together the eggs, sugar, and cocoa. Add the sifted flour and baking powder in two additions, alternating with the milk, and mix thoroughly each time.

Pour the batter into the previously buttered and floured “Furbo” mold and bake in a preheated oven at 170°C (340°F) for 25 minutes.

Remove the crust from the oven and, while it cools, prepare the filling by combining the mascarpone, yogurt, and jam in a bowl. Mix well and pour the resulting filling into the tart cavity. Decorate the surface with blueberries, pistachios, and chopped pistachios.

Refrigerate for 30 minutes before serving.

 



Buy organic wild blueberry jam here

CategoriesRecipes by

Blueberry Jam Cookies

BLUEBERRY JAM COOKIES

The color of these cookies is all natural! It comes from the organic wild blueberry jam added directly to the dough, giving these cookies their irresistible color and flavor. They were created by food blogger Vanessa of @LABAITADEIDOLCI.

Click here to follow the Instagram channel @LABAITADEIDOLCI

DIFFICULTY: LOW

YIELD: 24 COOKIES

INGREDIENTS:

270 g 00 flour
100 g extra wild blueberry jam
80 g butter
80 g powdered sugar
1 teaspoon lemon juice

Method

Mix the ingredients in a large bowl.
Using your hands, form balls a little larger than a walnut, flatten them slightly, and place them, well spaced apart, on a baking sheet lined with parchment paper.
Bake at 170°C (340°F) for 16 minutes.
Remove from the oven and let cool before enjoying!

Little bites of happiness… and start the day off on the right foot!

Buy organic wild blueberry jam here
CategoriesRecipes by

Blueberry bowl

 

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.



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DIFFICULTY: Low

INGREDIENTS for 1 bowl

For the base

64 gr Rusks

45 gr water

20 gr peanut butter

For the filling

 170 gr yogurt

40g Spreadable Organic Wild Blueberries

Preparation:

To make the “bowl”, crumble the rusks and mix them with water and peanut butter.

With this mixture, shape your bowl in a previously oiled small springform pan, that you will store in the fridge to solidify for a couple of hours.

Once compacted, pour inside it the yogurt and gently lay the spreadable wild blueberries over the entire surface, using a spoon.

Put it back in the fridge for another couple of hours or leave it there overnight.

When you’re hungry, open the springform pan and enjoy your bowl!


Buy Spreadable Organic Blueberries

 

CategoriesRecipes by

Wholemeal apple & Ginger muffins

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?

 

 

 

 

 

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Beautiful and above all soft! They are surprising!

DIFFICULTY: MEDIUM

INGREDIENTS for 8 muffins:

125 gr yogurt of your choice

1 egg

12 gr oil

80 gr milk

150 gr wholemeal flour

80 gr erythritol

10 gr baking powder

200 gr grated apples

Cinnamon to taste

 

For the filling:

Apple & ginger jam by Il Baggiolo

Preparation:

Pour all the liquid ingredients into a bowl. Mix. Add the dry ingredients. Mix. The characteristic of the muffin dough is that it has to be worked very little. Add the apples and cinnamon.

Stir a little more and then bake in muffin molds, to be filled 2/3 full. I use silicone ones, so I don’t have to oil or butter them.

 

Bake in a preheated oven at 180u00b0C for 25/30 minutes or in any case until they are golden brown on top.

 

Let it cool, create a hole on top by pressing the dough inwards, and stuff them with apple & ginger jam.

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CategoriesRecipes by

Veg Valentine’s simple cookies

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

 



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These buiscuits are not smooth nor buttery. They are rustic, imperfect, but isn’t that how true love stories are?

DIFFICULTY: LOW

INGREDIENTS for 4 cookies:

250 gr wholemeal flour

60 gr apple nectar by Il Baggiolo

60 gr peanut oil

5 gr baking powder

200 gr strawberry and wild strawberry Jam by Il Baggiolo

 

 

Preparation:

Pour all the ingredients into a bowl. Knead by hand until you get a dough.

Wrap in plastic wrap and let it rest in the fridge for at least an hour.

Roll out the pastry on a floured surface to about half a centimeter. Obtain the shapes you prefer and bake for 15 minutes at 180°C.

Once cooled, fill with strawberry and wild strawberries jam.

 



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CategoriesRecipes by

Crumbly biscuits with lemon, almonds and raspberry

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

Cookies, like everything, require love.

Click here to follow @ladolcepeonia on Instagram

 

DIFFICULTY: MEDIUM

INGREDIENTS for 40/50 biscuits:

 

120 gr of butter at room temperature

60 gr of powdered sugar

zest of one lemon

2 gr of fleur de sel

40 gr of egg yolks at room temperature

250 g of weak flour

80 g of almond flour (or finely chopped skinless almonds)

5 g of baking soda

To decorate and fill: Icing sugar, half a jar of “Il Baggiolo” Raspberries jam

 

Buy Raspberries Extra Jam

 

PREPARATION:

Pre-heat the oven at 160°C (320° F).

Work the butter together with icing sugar to form a cream, then add lemon zest and salt. Add the egg yolks a little at a time. Finally, mix together baking soda, wheat and almond flour and add them to the pastry. Knead to form a homogeneous dough.

Make rolls and cut into small pieces of about 10 gr (if you prefer rather small biscuits) or 15 gr (if you want larger ones). Give each piece the shape of a ball. Using a spout, make a hole in the centre of each biscuit and place it on a baking sheet lined with parchment paper.

Bake for 12-15 minutes, the cookies should not brown.

Let them cool well and pass them in icing sugar. Finally stuff them with Raspberries jam, using a pastry bag with a small smooth spout.

CategoriesRecipes by

Corn tart, filled with blueberries and lemon cream

Corn tart, filled with blueberries and lemon cream

Here is another delicious recipe prepared by our trusted pastry chef @ladolcepeonia.

Click here to follow @ladolcepeonia on Instagram

DIFFICULTY: MEDIUM

INGREDIENTS AND PROCEDURE (for a cake diameter of 20 cm, 6-8 portions)

 

For the corn shortcrust pastry

 

150 gr of flour type “0”

100 gr of corn flour

160 gr of butter at room temperature

120 gr of granulated sugar

50 gr of eggs (one medium egg) at room temperature

15 gr of egg yolks at room temperature

4 gr of baking soda (one teaspoon)

1/2 teaspoon of fleur de sel

the zest of 1/2 lemon.

 

Work butter, sugar, salt and lemon zest together. Add the egg and yolks, beaten together, a little at a time. Finally, combine the two flours and baking soda, add to the mixture and knead the dough, without working it too much. Flatten the dough and wrap it in cling film. Let it rest in the fridge for at least 4 hours (or prepare it the day before).

 

For the white lemon cream

 

400 gr of milk

90 gr of granulated sugar

25 gr of corn starch

the zest of 1 lemon

 

Mix sugar and starch. Heat the milk and use a little to dissolve the powders. Add them to the remaining milk and cook until thick, being careful not to let the cream stick.

Turn off the heat, add the lemon zest, mix well and pour the cream into a tray, covering it with cling film. Cool well in the fridge.

For the cake

 200 gr of wild blueberries compote

1 beaten egg and a pinch of salt for brushing

 

Grease a springform pan or a 20 cm diameter ring. Cover it with a layer of dough, keeping the edge high. Work it with a cold instrument, to maintain the softness. Fill the base with a layer of blueberries compote and one of lemon cream.

Cover with a second disc of shortcrust, closing the edges well. Brush the cake with a beaten egg. Let it rest in the fridge for 15 minutes. Pre-heat the oven to 180° C. Brush the cake a second time and decorate it with the tip of a small knife, without cutting the dough too deeply.

Cook for about 40 minutes. Let it cool before turning the cake out of the pan.

Important: Both the dough and the cream must be very cold when composing the cake.

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CategoriesRecipes by

3 Ingredients baked waffle

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

Click here to follow @cucinaortica on Instagram

DIFFICULTY: LOW

INGREDIENTS (for 3 Waffles):

 

100 gr egg white

20 gr milk

3 gr yeast

40 gr oat flour

(20 gr neutral + 20 gr vanilla flavored)

 

Topping

 Spreadable Wild Blueberries by Il Baggiolo

10 gr 100% almond cream

Preparation

 

In a small bowl, combine egg white, oatmeal, milk, and baking powder. Heat the oven at 180 ° C. In the meantime, the mixture will rest. When the oven is hot, pour the mixture into a mold and cook for 20 minutes.

Et voilà, ready waffles ready to be decorated!

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CategoriesRecipes by

Protein pudding with blueberries

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.

Click here to follow @cucinaortica on Instagram

DIFFICULTY: LOW

INGREDIENTS (for 1 pudding)

 

120 gr egg white

120 gr blueberry juice by Il Baggiolo

20 gr oat flour

(or rice, or corn starch, for an even lighter version)

10 drops of liquid sweetener

 

Preparation:

 

In a saucepan, mix all the ingredients thoroughly so that there are no lumps (I use a silicone hand whisk. Alternatively, a wooden spoon or a classic hand whisk). Cook for 15 minutes on a small stove, with low heat, stirring occasionally until you obtain a cream. Pour into a pastry ring placed on a plate (or in a small bowl) and let it rest in the fridge all night (or at least 4 hours). Take away the mold and decorate as desired.

Buy Wild Blueberries Juice and pulp