Tag: light

3 Christmas and light recipes with kiwis – Italian Cuisine

A perfect second dish for Christmas Eve, biscuits for a snack and the compote that makes us start the day well. We love kiwis at Christmas!

What are Kiwis doing on our Christmas table? Refresh, entertain and inspire. Thanks to the suggestions of Kiwi Zespri ™ Green and SunGold ™ we have discovered three recipes to give an exotic and vitamin touch to our preparations to remind us to reserve an important role for fruit in our recipes, even during the holidays. So here is a second course based on salmon, chicory and kiwi, a very sweet kiwi jam and, finally, some biscuits perfect for festive afternoons.

For Christmas Eve dinner: Crispy salmon with chicory and kiwi salad

Ingredients for 4 people: 4 salmon steaks, 2 bunches of chicory, 2 Zespri Green kiwifruit, 100 g of rocket leaves and mixed salad, 2 tablespoons of lemon juice, 2 tablespoons of olive oil + 1 teaspoon, 1 teaspoon of mustard, salt and pepper

Method: Cut the kiwifruit into slices and chop the chicory. Put the chicory, rocket and salad on a serving dish. Complete with the kiwi slices. Prepare a citronette with lemon juice, olive oil, mustard and a pinch of salt and pepper, and mix until a homogeneous sauce is obtained. Season the salad with this citronette.
Heat the oil in a non-stick pan and cook the salmon steaks on one side only over medium heat for about 4-5 minutes, until they are golden brown and a crunchy layer has formed. Then turn them over and cook them for another 30 seconds on the other side. Season with salt and pepper and serve them immediately accompanied by the salad.

For Christmas breakfast: Homemade Zespri Green kiwifruit jam

Ingredients: 1 kg of Zespri Green kiwifruit, 15 g of fresh ginger, 250 g of sugar, 1/2 large lemon, 1 teaspoon of agar agar (optional)

Method
Coarsely chop the Zespri kiwifruit and place them in a pan. Add the peeled and chopped ginger, the lemon juice and top with the sugar. Mix thoroughly, cover with a cloth and let it rest for at least two hours or, better yet, overnight. Bring to a boil and simmer for 45 minutes, stirring often. Using a ladle, remove the foam released from the mixture. Meanwhile, boil the jars and caps for 5 minutes. Dry them.
If you prefer a thicker jam, add the agar agar after cooking. Pour the mixture into the still hot jars, filling them up to the edge. Clean the threads, close tightly and turn the jar upside down for 10 minutes. Store in a cool and dry place, away from light sources. Serve the jam with wholemeal bread.

For the snack: Wholemeal biscuits with Zespri SunGold kiwifruit, Raspberries and Honey

Ingredients
For the dough: 125 g of whole wheat flour, 50 ml of coconut oil, 30 g of brown sugar, 60 g of natural low-fat yogurt, 1 small egg, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, 50 g of walnuts, a pinch of clove powder, 1 teaspoon of cinnamon, a pinch of salt
To decorate: 1 Zespri SunGold kiwifruit, 40 g of raspberries, 20 g of honey

Method: In a bowl, put the flour, baking powder and baking soda. Combine the oil, sugar, salt, cinnamon, cloves, egg and yogurt and start mixing. Work the mixture until it becomes homogeneous.
Chop the walnuts coarsely and add them to the dough. Make balls of dough of similar size and place them on a baking sheet lined with parchment paper, at a distance of at least 2 cm from each other. Just crush them.
Bake in a preheated oven at 180 ° C for 10-12 minutes, or until the cookies are golden brown. Take them out of the oven and let them cool completely. Peel the Zespri kiwifruit and cut it into cubes. Serve the cookies with raspberries and a drizzle of honey.

Time, Light, Space – Italian Cuisine – Italian Cuisine

A dinner together with Vogue Italia to present and celebrate Paolo Roversi's photographic volume on Poliform's fifty years, which tells the reinvention of living and shows the soul of design

It was presented and celebrated yesterday – during a dinner organized by Vogue Italy in the spaces of Mari & co – the volume Time, Light, Space where the photographer Paolo Roversi interpreted the fifty-year history of Poliform, the Italian company that has been able to transport the ancient Brianza artisan tradition into modernity.

For this special occasion, Poliform is therefore linked to Vogue Italia which has always had a strong link with photography, one of its main languages, essence and heart of the magazine.

The volume is the story through images of a unique dimension of living, born from the evolution of an artisan company in 1970 and grown to become an essential point of reference for contemporary furniture, bringing the culture of know-how and the excellence of Italian design. The title of the book mentions time, light and space: they are the constitutive elements of photography and design, their essence. It's not a casuality. The search for an absolute synthesis, a radical simplicity, is in fact what unites the work of Paolo Roversi, one of the most eminent Italian artists and author of images that have now entered the history of photography, and the drive that guides the planning of Giovanni Anzani, Aldo Spinelli and Alberto Spinelli in their constant reinvention of living.

The book, distributed from the end of September through the international circuit of Rizzoli bookstores, was told to guests during the evening in a dialogue between Paolo Roversi and the Director of Vogue Italia Emanuele Farneti.

20 light recipes to get back in shape in September – Italian Cuisine

September is the month of good resolutions, such as losing weight and eating healthier. We'll make it?

The return from holidays is often accompanied by the intention to say goodbye – at least for a while – to lucullian lunches and dinners in favor of light and healthy meals, which help get back in shape and why not, even to lose a few pounds.
September is the month of detox diets, of the detox regime, of "healthy eating", of all those new habits that have one password in common: Welfare.

Wellness starts at the table!

By now we know it well, to get back in shape and help our body get back on track we need to start choose more carefully what we eat and how we eat it.
Experts agree to say yes to the consumption of fresh, checked and selected products respecting origin and seasonality. Fruits and vegetables, for example, they should be the undisputed protagonists on our tables, even better if eaten raw at the beginning of the meal (or away from meals, in the case of fruit).

Even the cooking method affects our health, steaming or baking is absolutely to be preferred, while cooking in a pan, especially with plenty of seasonings, should be avoided. Another habit to eliminate is the excessive consumption of salt; a few days ago the news came that only 2 teaspoons of salt a day would be enough to damage our heart.

Finally, the consumption of food, fresh or packaged, from organic farming, which, being produced in respect of the environment and subjected to strict controls, help to ensure a more genuine, healthy and also safe diet. Even in the large-scale retail trade the attention to organic and to the origin of food is increasingly high, with a wide range of products from organic farming, certified and suitable to satisfy food needs from breakfast to dinner, with food – fresh or packaged – safe, sustainable and of high quality.

Now let's see which ones light recipes bring to the table in September if our goal is to get back in shape!