Tag: almond

Recipe Sweet soup of penne and almond milk – Italian Cuisine

Ingredients

230 g caster sugar
200 g pasta like mezze penne
200 g almond milk
30 g candied orange peel
25 g butter
15 g icing sugar
5 g cornstarch
1 pc orange
peeled pistachios
vanilla powder
salt

Duration: 35 min

Level: Easy

Dose: 6 people

For the recipe of sweet penne soup and almond milk, bring 2 liters of water to the boil
in a saucepan with 200 g of granulated sugar and a pinch of salt. Add the pasta, cook it according to the times shown on the package and drain. Melt the butter in a pan with the icing sugar, add the pasta and let it flavor, stirring, for about 30 seconds. Heat the almond milk in a saucepan, melt the cornstarch and a pinch of vanilla and cook for 3-4 minutes, until it is a little thickened. Grate the orange rind, peel it, remove the skin and cut the pulp into cubes. Cut the candied orange peel into small pieces. Melt 30 g of granulated sugar in a pan with 2 tablespoons of water; when it starts to change color, add a handful of pistachios and stir for 30-40 seconds. Spread the almond milk on the plates, then the half penne. Garnish with orange pulp, candied peel and pistachios. Complete with the grated rind and, to taste, with tufts of fennel and small meringues.

Recipe Swiss chard pancakes with almond mayonnaise – Italian Cuisine

Ingredients

500 g potatoes
500 g Swiss chard
120 g breadcrumbs
100 g flour
30 g peeled almonds
lemon
nutmeg
potato starch
turmeric powder
paprika powder
peanut oil
salt

Duration: 1 h

Level: Middle

Dose: 6 people

For the recipe of chard fritters with almond mayonnaise, peel the potatoes, cut them into cubes and boil them in plenty of boiling salted water for 10 minutes; drain and let them cool. Check the head of the beets and separate the white ribs with the green leaves. Boil the chard leaves in salted water for 5-6 minutes, drain them keeping the boiling water on the fire, cool them in cold water and chop them. Cut the ribs into cubes and boil them in the same water as the leaves for 5 minutes.

In a bowl mix the potatoes, the beets, both the ribs and the chopped leaves, 2 tablespoons of potato starch, a sprinkling of nutmeg, a pinch of salt and the grated 1/4 lemon rind. Shape the dough into 20 balls of about 35 g each. Mix the flour and a pinch of salt in 170 g of water, making a batter. Divide the breadcrumbs into 3 parts: flavor one part with a tablespoon of turmeric, another with a spoonful of paprika and leave the last natural.

Dip the balls gradually in the batter, then pass them in the breadcrumbs alternating the aromas to taste. Blend the almonds and 70 g of water with the mixer until you get a homogeneous milk; add 2 tablespoons of lemon juice, a pinch of salt and continue to blend blending 150 g of peanut oil, making a vegetable mayonnaise. Season to taste with a teaspoon of licorice powder. Fry the balls in plenty of hot peanut oil for 2-3 minutes, gradually drain them on kitchen paper and serve hot with the almond mayonnaise.

Skinny Pumpkin Overnight Oats in a Jar

Pumpkin spiced overnight oats with pumpkin butter, banana, chia and spice in a jar (no cooking required!) I know what I’ll be eating for breakfast every morning for the next few weeks.

I’ve been eating overnight oats in a jar^[1] all summer, it’s perfect to make the night before and eat on a busy weekday or even to bring to work. A few weeks ago someone emailed me about making a pumpkin version which I thought would be perfect for the Fall.

This weekend I whipped up a half batch up pumpkin butter^[2] (aka- pumpkin heaven on a spoon) and I stirred it into my oats along with chia, bananas and pepitas (pumpkin seeds) and it was delightful! If you like your oats a little sweeter, you add a few drops of stevia, honey or maple, but for me it was just right.

Pumpkin season’s back which prompted me to create a Pinterest board called Pumpkin Madness^[3] for all my pumpkin recipes. If you’re pumpkin obsessed, you’ll want to follow this board^[4]! I also have them all in the recipe index, which you can see here^[5].

Skinny Pumpkin Overnight Oats in a Jar

Servings: 1 • Serving Size: 1 jar • Old Points: 5 pts • Points+: 6 pts
Calories: 227 • Fat: 9 g • Carbs: 34 g • Fiber: 7 g • Protein: 8 g • Sugar: 12 g
Sodium: 139 mg

Ingredients:

1/4 cup quick oats*
1/2 cup unsweetened almond milk
2 tbsp pumpkin butter^[6]
1 tsp chia seeds
pinch cinnamon
pinch pumpkin pie spice
1/4 sliced banana (freeze the rest for smoothies)

topping:

1/4 cup unsweetened almond milk
pinch cinnamon
pinch pumpkin pie spice
1 tbsp raw hulled pepitas (or any nut)

Directions:

Combine the oats and 1/2 cup of the milk in a jar. Stir in the pumpkin butter, chia seeds and spices. Add banana, cover jar, shake and refrigerate overnight.

The next morning remove from the refrigerator and let it sit on the counter 30 minutes to take out the chill (or you can microwave a few seconds if you wish). Stir in the remaining milk, sprinkle with a little cinnamon and pumpkin spice and top with pepitas. Enjoy!

*For gluten-free be sure to use gluten free oats.

References

^{^} overnight oats in a jar (www.gordon-ramsay-recipe.com)
^{^} pumpkin butter (www.gordon-ramsay-recipe.com)
^{^} Pumpkin Madness (pinterest.com)
^{^} board (pinterest.com)
^{^} which you can see here (www.gordon-ramsay-recipe.com)
^{^} pumpkin butter (www.gordon-ramsay-recipe.com)

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