Tag: carrots

Awaken your senses with sugar-free wholemeal carrot cake, a unique tasting experience – Italian cuisine reinvented by Gordon Ramsay

The history of Sugar-free wholemeal carrot cake goes back to the desire to combine the pleasure of a dessert with healthy ingredients, aiming for a balanced nutritional profile. The carrotsthe undisputed protagonists of the preparation, contribute to providing a vibrant color to the cake and also offer a consistent dose of vitamins and fiber. L’absence of sugar in the recipe is a response to the growing concerns about reducing its intake in the daily diet, thus aiming to satisfy the desire for sweetness without compromising health. The preparation for this sweet light it is also accessible to those who do not possess particular culinary skills.

The choice of whole ingredients it helps to give a dense and satisfying consistency to the cake, while the use of natural alternatives to sugar ensures a dish without glycemic peaks and suitable for those who follow specific diets. The flavor combination in this one quick and easy recipe it is delicate and balanced, ensuring the presence of sweetness, earthy notes and slightly spicy aroma. The ideal time to serve sugar-free wholemeal carrot cake depends on personal tastes and needs. Therefore, it can accompany a nutritious breakfast, offering sustainable energy to face the day. At the same time, its moderate sweetness makes it an appreciable option for an afternoon break or as light dessert after dinner. Bring this delicious one to the table Sugar-free wholemeal carrot cake. Everyone will really like it!

Braised beef cheek with carrots and bacon – Italian Cuisine

Ingredients for 5 people

1) Peel and chop the onion. Peel the carrots and cut them into 5 mm thick slices. Deprive the meat of any fat (or have it cleaned by your butcher). Heat 4-5 tablespoons of oil in a thick-bottomed pot and brown the meat over high heat on all sides. When it is golden brown add the bacon and, after 2 minutes, the onion he garlic cloves peeled, whole or, if you like, chopped.

2) Sprinkle with the flour, turn the meat, mix well and leave to flavor for a few minutes. Salt, pepper, add bay leaf and thyme and wet with the wine. Bring to a boil, lower the heat to low, cover the pan and continue cooking for about 90 minutes, turning the meat from time to time and checking that the cooking juices do not dry out too much. In case, add a little boiling water.

3) Add the carrots, stir and cook for another 15 minutes or until they are cooked al dente; if you prefer them softer, continue for another 5-6 minutes. Season with salt, pepper and cut the meat into thick slices. Serve it as you like accompanied with polenta, boiled potatoes or mashed potatoes.

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Christmas pudding with carrots and pandoro – Italian Cuisine

A classic English recipe with a heart of carrot flour and a very Italian pandoro topping. To be steamed for a light-hearted Christmas

It is always nice to be able to eat a sweet with a light heart, without guilt. Especially a Christmas. Usually the trick is to mix a fruit or vegetable with butter, sugar or chocolate, like in the chocolate and zucchini cake or the persimmon and cocoa pudding that has become very popular on Instagram. But the vegetable that goes best with sweet, rich in vitamin A and minerals, and even allows you to replace flour, is her: carrot. A Christmas recipe is therefore welcome that takes advantage of its sweetness and its qualities to allow us to bring to the table a greedy, but healthier dessert. Like this version of the classic English pudding, always steamed, but with a heart of carrot flour and fresh carrots. For a different Christmas than usual.

The carrot flour that makes everything easier

Carrot as an ingredient for desserts is normally used grated or blended, in small percentages and added to flour, for results that are often dry and not very satisfying. In this pudding instead it is the absolute protagonist, thanks to the pure organic carrot flour of The Magic Flours. Carrot flour is made with organically grown carrots, harvested, dried and ground. It is suitable for a vegetarian, vegan and gluten-free diet, it is rich in fiber, minerals and vitamins, essential for our body. It can be used for numerous recipes of the Italian gastronomic tradition, not just desserts, such as soups, fillings, and well-being doughs.

Ingredients for 6 people

150 grams of carrot flour
125 grams of finely grated carrots
200 grams of sugar
125 grams of grated potatoes
75 grams of raisins
100 grams of dehydrated red fruits
120 grams of butter
half a teaspoon of cinnamon
a pinch of nutmeg
a pinch of baking soda
a pandoro

Method

Mix raisins and red fruits in a bowl with two tablespoons of the carrot flour from the recipe. Meanwhile, in another bowl, mix the carrots, potatoes, flour and sugar. Uniform the dough well and then add the soft butter. When this is also absorbed, add the floured dried fruit and finish stirring. Then take a mold of the shape you prefer; a glass bowl is also fine as for zuccotto. Cut the pandoro into slices a little less than a centimeter thick and use them to cover the mold. Finally pour the mixture inside and get ready to cook it.

Cooking

You can choose between different methods: the simplest is to put the container in the steamer for 3 hours; otherwise, if you do not have a sufficiently large steamer, you can cook the whole mold in a bain-marie, either on a low flame, covering it with a lid, or in the oven at 120 degrees, making sure that the water reaches 2/3 of the height of the cake ; or in a steam oven, if you have it, at 120 degrees.
Once ready, turn the cake over onto a serving dish and serve it hot, decorating it to taste with powdered sugar, whipped cream or, as in the English tradition, with a sprig of holly.

Text by Jacopo Giavara and Margo Schachter