Tag: light

Grilled chicken with yogurt sauce: light and refined flavor – Italian cuisine reinvented by Gordon Ramsay

The grilled chicken with yogurt sauce it’s a light second course, widespread in many global cultures since time immemorial. This quick and easy recipe it is renowned for its combination of delicate and refined flavours. The secret that enhances its tastes lies in the marination of chicken meat. It includes a mixture of chopped aromatic herbs, garlic, olive oil, salt and pepper. Making a good emulsion allows you to add depth of flavor to the chicken, while also making it more tender and succulent. Subsequently, grilling allows you to cook the meat evenly, obtaining a light browning on the surface.

There Yogurt Based Sauce, with its creamy texture and fresh, acidic flavour, pairs harmoniously with grilled chicken, offering a pleasant contrast and adding a touch of freshness to the overall dish. Bring this grilled chicken with yogurt sauce to the table, making lunches or dinners more delicious in the warmer months, when light and nutritious meals are particularly appreciated.

Meatballs with mushrooms: small, soft and very light – Italian Cuisine

Soft, creamy and perfect for Sunday lunch or dinner. The meatballs with mushrooms I’m a second very simple and full of taste.

The preparation can only be the classic one: stale bread left to soak in milk or water and a mix of ground meat expertly mixed with eggs, breadcrumbs, parsley, parmesan and salt and pepper.

The extra ingredient in this recipe is mushrooms. Better to choose field mushrooms, which are more suitable for this type of preparation. They should be added to formed and already browned meatballs; immediately after a few stir-fries and just before blending with a good glass of white wine.

The cream will then be the real star of the whole dish, which will envelop the meat and mushrooms, creating a delicious second course with an overwhelming flavour.

The mushrooms must be removed from the final part, full of soil, and cleaned with a damp cloth, rubbing lightly. Never put them under running water, they would lose nutrients and their unmistakable flavour.

Tear the hard bread into pieces, place it in a bowl, add the milk and leave to soak for about ten minutes.

Place both types of meat in a bowl and add the egg.

Also add the grated cheese, then season with salt and black pepper.

Chop a bunch of parsley and add it to the mixture.

Squeeze the soaked bread, add it to the meat mixture and work with your hands, then transfer to the refrigerator for 15 minutes.

If the dough is still too soft after being placed in the fridge, you can add 1-2 tablespoons of breadcrumbs.

Grease your hands with a drizzle of oil, shape the meatballs and coat them in the flour, then put them back in the fridge for 10 minutes.

In the meantime, clean the mushrooms.

Cut away the base full of soil, clean them with a damp cloth and cut them into thin slices.

Crush a clove of garlic with the side of a knife blade without peeling it.

Fry the garlic clove in a pan with a drizzle of oil, then add the meatballs and brown them on the outside.

Add the sliced mushrooms while cooking and add a pinch of salt.

Cook for five minutes over a moderate heat.

Pour in the white wine, lower the heat and leave to cook for about ten minutes.

When the sauce thickens, turn off the heat and serve with a handful of chopped parsley.

Carrot cake and its light and wholemeal variant – Italian Cuisine

Carrot cake is a simple dessert to prepare, light and tasty, perfect for breakfast and as a snack. Here are some versions

There Carrots pie is one of the great classics among desserts for Breakfast or a snack. Light, tasty, rich in nutrients, antioxidants and vitamins and low in calories, it is perfect for "dipping" in milk or from eat dry with a fruit juice or a coffee, this delicious dessert is possible prepare at home quickly and easily.

As mentioned, the Carrots pie, is a fairly light dessert, perfect for one low-calorie diet and for all those who want to be careful of the line but don't want to give up a good sweet tasty home made.

Let's find out the recipe original with almonds to make this cake at home and then his own lightweight variants with wholemeal flour.

Toia carrot cake

Carrot cake: the recipe

Ingrediants

300 g of carrots
300 g of flour 00
100 g of almonds
150 g of granulated sugar
2 eggs
100 ml of seed oil
1 vanilla pod
20 g of baking powder

Method

To do the Carrots pie you start by cleaning and grating the carrots. It can be done with a kitchen mixer or by hand with one grater. The carrots will then be mashed well with a fork eliminate liquids which could make the cake too moist. It is therefore necessary to chop the almonds and add them to the grated and pounded carrots.

In a bowl, then, whip the eggs with the sugar until you get a light and fluffy compound and gradually add all the other ingredients, starting with the mix of carrots and almonds and continuing with the seed oil and Flour. Mix all the mixture and add the baking powder and the vanilla pod.

The mixture must be homogeneous, soft and without lumps and should be poured into a greased and floured baking pan. There cooking it is in the oven at 180 ° C for about 40 minutes. The cake should be eaten lukewarm and it must be sprinkled with icing sugar before serving.

The light and integral variant

To make a carrot cake even lighter, digestible and rich in fiber, you can reduce the amount of sugar and use wholemeal flour. Just use 150 g of flour 00 and 150 g of wholemeal flour and use only 100 g of granulated sugar and 50 ml of extra virgin olive oil and add a egg more than the original recipe.

In this case you can do without the final dusting of powdered sugar. The light carrot cake will still have a tasty and slightly more rustic compared to the traditional one.

Our carrot cakes

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