Tag: eggs

How to make a cake without milk, without eggs and without butter – Italian Cuisine

How to make a cake without milk, without eggs and without butter

Intolerant to eggs or milk e vegans all, this article is for you. Let's prepare one cake delicious and perfect for breakfast without animal protein.

Vegetable alternatives in the cake

We assure you that an eggless cake can be made and even without butter it can be anyway very soft.
Many use chia seeds to give elasticity to the compound because immersed in a liquid they become almost as gelatinous as egg white.
In reality, even without this ingredient, you can prepare a soft and slightly moist cake that can be eaten simply with coffee or tea for breakfast, but which can also become the basis of a cake with cream … provided that the cream is also made without eggs. (If you are curious to try, here is the recipe for egg-free cream.)
In fact, by mixing dry ingredients such as flour, yeast and cocoa, with liquid ingredients like vegetable milk (soy, almonds or coconut), oil and orange or lemon juice, you will obtain a consistency very similar to that of a classic cake with eggs, milk and butter. The important thing is to always add a little bit of baking powder.

The choice of flour

You can use flour 0 or 00 for preparing cakes or even mixing these two with one rice or spelled flour. If you don't like very refined flours, use them the whole ones, but the result will be a slightly less fluffy and more rustic cake.
If you choose the flour with the yeast inside you obviously won't need to add other leavening agents.
The important thing is always sift very well both flour and yeast in order not to create lumps in the dough and to obtain a lighter and softer consistency.

The cakes "without"

Here, then, three recipes that we are sure you will like them and that have nothing to envy to a classic cake complete with all the ingredients.

Vanilla cake without eggs, butter and milk

To prepare this cake, separate the liquid ingredients from the powdered ones. And then in a bowl mix 230 g of soy milk and 100 g of seed oil and separately stir 230 g of flour 0, 160 g of brown sugar (or granulated) and half a sachet of yeast.
Combine the two compounds by mixing them with a hand whisk and add vanilla berries or a spoonful of extract. Pour the mixture into a mold lined with parchment paper and cook at 180 ° for about 35 minutes.

Banana cake

Mash the pulp of three ripe bananas with a fork until it becomes a cream.
Mix with half a cup of brown sugar and cinnamon in quantity (if you like).
Add a cup of flour and baking powder (vegan if you want) well sifted and stir with a hand whisk.
Also add chopped walnuts and hazelnuts coarsely and mix.
Fill a not too large rectangular baking tray lined with parchment paper.
bake at 170 ° for about 45-50 minutes.

Cocoa cake without eggs

Sift a sachet of yeast (vegan if you prefer) with flour 0 and 75 g of bitter cocoa and mix everything with 250 g of brown sugar.
Separately stir 50 ml of seed oil with 380 ml of soy milk and half orange (or lemon) juice.
Add the liquid mixture to the dry one and mix with a wooden spoon.
Add some vanilla beans and then pour the mixture into a mold lined with parchment paper.
Bake at 180 ° for about 30 minutes in a fan oven.
If the cake is still too liquid inside, cover it with aluminum foil, select the baking from the bottom and keep it in the oven for another 5 minutes.

Contemporary stuffed eggs: three ideas – Italian Cuisine

Contemporary stuffed eggs: three ideas

Tuna and mayonnaise is a classic filling that you always like, but why don't we also try something new? Here are our ideas for "rejuvenating" stuffed eggs

Did the in-laws invite themselves to lunch on Sunday and don't have time to shop? Or your friends have come to your house and it seems ugly not to let them stay for dinner, but you don't know what to offer on the table?

Don't worry, don't panic: everyone always has home eggs, or at least they are an economic ingredient and that does not require particular storage conditions, which is why you can save dinner with a classic of all time: the Stuffed eggs.

Easy to cook, they lend themselves both as starter, but also as an idea appetizer or how second cold and very summery. Preparing them is simple, but perhaps there are no ideas to make them a little more delicious in addition to the usual ones mayonnaise and tuna stuffed eggs.

Below then we offer you three recipes of stuffed eggs with slightly different ingredients than usual; in our gallery, however, find some useful advice to cook them at their best.

Eggs stuffed with avocado mousse

For this recipe, you need it: 8 eggs, 8 anchovy fillets in oil, 2 avocados, 1 tomato, 1 garlic clove, 1 lemon, chilli pepper, fresh dill, extra virgin olive oil and salt to taste.

Method. Boil the eggs in boiling water, then shell them and let them cool. Now prepare the mousse, starting to crush the garlic until it is cream and adding it to the oil. Meanwhile, boil the tomato, then pass it under cold water to peel it, then cut it into chunks. Now take the stone from the two avocados and empty them with a teaspoon of the pulp, which you will put in a mixer together with the garlic oil, lemon juice and tomato. To this, you will also add the firm egg yolks. Blend everything, obtaining a puree, which you will add salt and chili pepper (if desired) and with which you will fill the eggs. After filling them, you will garnish them with half anchovy fillet each, which you have previously rinsed under water and dried with kitchen paper, and a leaf of dill.

Stuffed eggs with pickled vegetable tartare

You need this recipe: 8 eggs, 8 anchovy fillets in oil, pickled vegetables and mayonnaise to taste.

Method. Boil the eggs in boiling water, then shell them and let them cool. With the help of a crescent, finely chop the pickles and anchovy fillets, then in a bowl add them to the hard yolks and 4 tablespoons of mayonnaise. Mix everything and with the mixture, fill the hard egg whites.

Eggs stuffed with mascarpone and chives

You need this recipe: 8 eggs, 140 g mascarpone, 4 teaspoons of chives, salt and pepper to taste.

Method. Boil the eggs in boiling water, then shell them and let them cool. Meanwhile, in a bowl, pour the mascarpone and chives, to which you will add the hard yolks, together with a pinch of salt and pepper. Mix well with a spoon, then fill the egg whites with the mixture obtained.

Recipe Eggs in cocotte with a cap – Italian Cuisine

Recipe Eggs in cocotte with a cap

  • 200 g clean chard
  • 5 eggs
  • 1 roll of puff pastry
  • shallot
  • sour cream
  • extra virgin olive oil
  • salt
  • pepper

To prepare the eggs in cocotte with the cap, blanched the beets for a couple of minutes, then sauté them in a pan with a couple of slices of shallot, chopped for 2-3 minutes, seasoning with salt and pepper. Spread the chard into two cooked dishes.
Jumbled up 2 tablespoons of sour cream with a pinch of salt, a pinch of pepper and a drizzle of oil and spread the mixture over the chard, then lay 2 eggs in each cocotte.
cut out 2 puff pastry disks, keeping them a couple of centimeters larger than the diameter of the cocotte; brush the edge with beaten egg, then pierce the surface of the pastry with the prongs of a fork; place the discs on the cocottas in order to seal them, keeping the brushed part with the egg inside and making it adhere well to the cocotte.
Brush the "plugs" of puff pastry with the beaten egg and season with a pinch of salt and ground pepper.
Bake cooked in a bain-marie in boiling water at 190 ° C for about 20 minutes.
Remove from the oven and bring immediately to the table.

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