a light dessert without eggs and without butter – Italian Cuisine

A very simple dessert to prepare, but still excellent, also ideal for children because light: try this recipe!

You have little time and a few ingredients at home, but the desire to prepare one cake is not missing? Try the water cake: it is a sweet light and very simple, which does not provide for use neither of eggs nor of butter. Also suitable for the little ones because it contains very few calories, has several variations. For example, one can be replaced with water Orange juice you hate lemon, or for the sweet tooth can be expected chocolate chips. The water cake is ideal even if you have guests vegansbecause it does not contain ingredients of original animal. Let's find out the recipe together!

Ingredients

380 ml of water (or orange juice if you want a more fragrant cake)
370 grams of 00 flour
250 grams of sugar
80 grams of seed oil
grated lemon peel (or vanilla extracted from pod)
1 sachet of baking powder

Method

Take a bowl and sifter flour and baking powder here. Then add the sugar and lemon zest. Separately add oil and water and mix well.

Slowly, add the mix of dry ingredients to the liquid and mix. Meanwhile, heat the oven to 180 ° C and, when it has reached temperature, transfer the mixture into a pan greased with oil and bake for about 45 minutes. Always check the cooking with a toothpick before removing the cake from the oven.

If you like, you can sprinkle the cake with icing sugar.

Cooking chicken thighs: 10 quick recipes – Italian Cuisine

The thighs of chicken They are a classic dish among the most loved in the kitchen as it is easy to cook and perfect to serve in every occasion. The thigh is one of the most popular parts of the chicken, grown up and grown up, which they often playfully play in order to grab and eat them.
The term leg normally includes the whole leg of the animal (excluding the claw with the claws), and therefore consists of overcast and melted, the underlying part with fibula and tibia. In some parts of Italy, however, with the thigh and the molten one means the same cut.

In the oven, steamed, in the pan, the chicken legs are always a tasty and appetizing second course. For eliminate any residual feathers, it is advisable to flame the thighs and then wash and dry them by dabbing with absorbent kitchen paper.

If you are looking for some new idea to bring to the table tasty and quick recipes to make with chicken legs do not miss the Sale & Pepe selection.

To prepare the baked aromatic chicken thighs you just need very few ingredients and minimum effort: in addition to meat, garlic and rosemary and the classic seasonings. Then put in the oven for 45 minutes and you're done!

The chicken thighs with lemon and capers they also have the scent of sherry and thyme: a light and fancy second course. From perfume to perfume, spiced chicken legs they know about paprika, cumin, ginger and pepper, le chicken legs marinated in spices instead of saffron. For an exotic touch, try them sesame chicken thighs: a second dish with an oriental flavor, to be served with marinating oil, pepper, garlic, Marsala, soy sauce, honey and sesame seeds.

A great classic here in a fanciful version: le chicken thighs with olives in a pan, flavored with a sprinkling of curry. It takes 40 minutes to bring them to the table: they will be a sure success.

Not only oven or pan, chicken thighs are also delicious fried. Try them breaded and fried chicken thighs or le chicken legs fried with mustard, a second simple and tasty dish to bring to the table in a few minutes.
For those who love strong flavors, here are the chicken fries with peppers and spicy roasted chicken legs, drenched in a ketchup sauce, vinegar, mustard, paprika and chilli and served with fries or mashed potatoes.

Scroll through the recipes and … try them all!

Kouign-Amann – Yas Queen!

The fact that Kouign-Amann (Pronounced “Queen-a-mahn”) have
become a popular item in bakeries across America is quite a tribute to just how
incredible they really are, since to stock something that no one can spell or pronounce
is generally considered a retail sales no-no. As you may know, I pride myself
on mispronouncing things, but even I don’t like to be corrected by a
salesperson, and their judgmental, I can’t believe you just said “kooeegan-aman”
look.

Yet, despite the difficult name, they’ve thrived for the
very simple reason that this is one of the world’s great pastries. Maybe the
greatest. I guess that depends on who you talk to, but the irresistible
combination of sweet, salty, sticky, buttery, crispy, flaky, and tender, is
hard to beat.

I guess you could just buy some frozen puff pasty, or
croissant dough, and skip to the last step, but unlike many of those, the base
here is a fairly lean bread dough, which I think is one of the secrets. A
richer milk-based dough, which already contains lots of butter and sugar, won’t
necessarily provide the same contrast.

Speaking of secrets, I think the real magic of these is the
salt. Apparently the authentic ones are fairly salty, and just as savory, as
they are sweet, but you don’t want to over do it. I suggest starting with less
than I call for in your seasoned sugar mix, and then tasting on a wet finger to
see where you’re at. Then, add more until you think it’s right.

Part of me hopes you have a bakery that does these nearby,
so you can easily taste them for yourself, but another part of me hopes you
don’t, so you’ll try to make them. Either way, you’re in for a huge treat.
Enjoy!

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Ingredients for 12 Kouign-Amann:

For the dough:

1 cup warm water

1 teaspoon dry active yeast

1 tablespoon sugar

1 tablespoon melted butter

2 1/2 cups bread flour, plus more as needed

1 teaspoon kosher salt

For the seasoned sugar (mix, taste, and adjust):

2/3 cup white sugar

2 teaspoons of sea salt or kosher salt (less if you’re using
a fine table salt)

For the rest:

8 ounces ice cold unsalted butter (2 sticks) for the pastry

1 tablespoon melted butter for the muffin pan

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