Tag: light

Cherry crumble: classic, creative and even light – Italian Cuisine


The cherry crumble is the spring version of the typical Anglo-Saxon dessert, easy and quick to prepare, and the result is guaranteed

The crumble is one of the iconic sweets of the Great Britain, born during the Second World War, when poverty and food rationing led to an ingenious variant of the classic pie, adopting crumbs of shortcrust pastry as a cover for fruit and vegetables of all kinds and seasons. We offer you a classic version of the cherries crumble, two creative variants and for those attentive to the line also a light one. Are you ready to break the shell of crunchy crumbs and sink the spoon in the succulent filling of ripe cherries?

Cherry crumble: the classic recipe

In late spring, the most sociable fruit there is, with its bright color, cherry or perhaps better to talk about it in the plural, yes because the cherries they grow and mature in pairs, some are even born attacked (Siamese) and are the nicest of all. With their sweet and satisfying taste, one leads to the other, be careful not to finish them all during the preparation.

Cherry crumble ingredients

700 g cherries
70 g flour 00
50 g butter
50 g brown sugar
1 untreated lemon
salt

Method

place in a bowl the flour, the butter in chunks, 30 g of brown sugar and a pinch of salt, you work the dough easily using your fingertips, so as not to heat it too much. formed a stick, cover it with cling film and let it rest in the refrigerator for about an hour, in the meantime prepare the cherries.

Wash the cherries, remove the stalk and cut them in half by gently removing the core. transfer them in a pan with 20 g of brown sugar, 2 tablespoons of water and the roughly chopped lemon zest, to be able to eliminate it easily. Let it cook for 5 minutes, remove the lemon zest and pour it all into a ceramic baking dish (∅ 20-24 cm) or in small single-portion casseroles, let cool slightly before covering them.

Take away the dough dough from the fridge and helping you with a large hole grater grattugiatelo on cherries. bake in a preheated oven at 180 ° C for 30 minutes. serve warm cherry crumble accompanied with a scoop of cream ice cream or fiordilatte.

Cherry crumble pie

For those who never give up a good one piece of cake, here is the more full-bodied version of the cherry crumble, composed like a tart but with a crumbled surface. Just change the proportions of the ingredients slightly and rebalance the doses to obtain the right consistency.

Cherry crumble cake ingredients

350 g cherries
150 g 00 flour
100 g butter
70 g brown sugar
1 untreated lemon
salt

Method

place in a bowl the flour, the butter in pieces, 60 g of brown sugar and a pinch of salt, you work the dough easily using your fingertips, so as not to heat it too much. Distribuitene about 2⁄3 in a hinged mold (ø 20 cm) buttered and pressed to form a base. Place the remaining dough in the refrigerator by covering it with plastic wrap. Bake the base of the cake in the oven at 180 ° C for 15 minutes.

Wash the cherries, remove the stalk and cut them in half by gently removing the core. transfer them in a pan with 10 g of brown sugar, 1 tablespoon of water and the zest of ½ untreated lemon. Let it cook for 5 minutes, remove the lemon zest and arrange the cherries on the base of the cake; cover partially with the remaining dough, grating it or crumbling it with your fingers. bake again at 180 ° C for another 15-20 minutes.
Accompany the cake to taste with a scoop of ice cream.

Crumble biscuits with cherry jam

On many occasions, such as birthday parties and dinners with friends, when there is no lack of food and the choice is varied, the version already cut and portioned can be more than very practical also a way not to weigh down your guests. In this case we preferred the use of the cherry jam to make the preparation of the cake even faster.

Crumble biscuit ingredients

150 g 00 flour
100 g butter
60 g brown sugar
cherry jam
salt

Method

place in a bowl the flour, the butter in pieces, 60 g of brown sugar and a pinch of salt, you work the dough easily using your fingertips, so as not to heat it too much. Cover a rectangular baking tray with parchment paper, distributed about 2⁄3 of the dough and pressed to form a base. Spread a generous layer of cherry jam and crumble the rest of the dough to partially cover it, leaving a glimpse of the jam. Bake in the oven at 180 ° C for 20-25 minutes. Cut lozenges, cubes or rectangles to form individual biscuits.

Light cherry crumble

If you are fond of cherries, but you want to keep calories and sugars under control, we come to your rescue with a version light however decidedly greedy, without butter and with very little sugar. As an alternative to the crumble you can use oat flakes, muesli, sliced ​​almonds and dried fruit to taste.

Light cherry crumble ingredients

700 g cherries
350 g muesli mix
10 g brown sugar plus a little topping
1 untreated lemon

Method

As the crumble is ready started from the cherries, then wash them, remove the stalk and cut them in half by removing the core gently. transfer them in a pan with 10 g of brown sugar, 2 tablespoons of water and untreated lemon zest. Let it cook for 5 minutes, remove the lemon zest and pour it all into a ceramic baking dish (∅ 20-24 cm) or in small single-portion cocotte. distributed muesli on the whole surface and at discretion add also a pinch of brown sugar that will help to form a nice crust in cooking. bake at 180 ° C for 15 minutes.

How to prepare a light parmigiana (and make an encore with a light heart) – Italian Cuisine

How to prepare a light parmigiana (and make an encore with a light heart)


The alternative recipe to the great classic of the Italian summer to not give up anything and find that even the Parmesan can have a light soul

Summer is coming, bringing with it the aubergines, the best tomatoes for the sauce, the parmesan and … the costume test. Yeah, that damned moment when we deal with everything we ate day after day. And then the desire for fried, pasta with tomato and parmesan passes. But are you sure you can give up one of the best dishes of our tradition? Here's how to prepare a light and tasty light parmigiana.

At the base of everything

One of the basic ingredients of parmigiana are the aubergines that the original recipe asks us to strictly fry. But if for 100 g of fried aubergines we take about 220 kcal, the same amount of grilled aubergines brings only 60. For this reason, when we want to prepare a light parmigiana we must give up the traditional fried aubergine and be satisfied with its grilled version. Which is fleshy, tasty and consistent … not to be underestimated!

Watch out for the condiments

If in the traditional recipe we use oil for frying and oil to prepare the seasoning and grease the pan well, here we must be careful. The oil for frying is no longer used ok, but we must carefully dose what we will need for the tomato and the pan. The recommended dose is one teaspoon per step.

Recipe

Ingredients for 6 people

1 kg 4 eggplants, 800 g fresh tomato sauce, 500 g light mozzarella, 1 onion, basil, extra virgin olive oil, fine and coarse salt

Method

Clean the onion, slice it and fry it in a saucepan with a teaspoon of extra virgin olive oil and half a glass of water for 2-3 minutes, then add the tomato sauce and a pinch of fine salt and sugar. Add a dozen chopped basil leaves and cook over low heat for about 40 minutes. Check the aubergines, then cut them lengthwise into 3-4 mm thick slices. Arrange them in layers, in a colander, salt them with coarse salt and place a weight on them: dishes are also fine. Let them purge for 30 minutes. Dry the aubergines on kitchen paper, removing the salt and let them grill on a hot plate until they are well cooked. Pay close attention to this step: to prevent your Parmesan from taking a bitter taste, do not burn them. Brush the bottom of the pan with a teaspoon of extra virgin olive oil and spread the aubergines slightly overlapping each other, then cover them with part of the tomato sauce. Spread chopped basil leaves and a few light mozzarella cubes on the sauce. Continue until the end of the ingredients, then bake at 180 ° C for 30 minutes. Remove from the oven and let cool before serving.

Light recipes with yogurt – Italian Cuisine

Light recipes with yogurt


Yogurt is a complete food that provides a good dose of calcium and helps the proper functioning of our intestines. Two reasons not to miss it from our tables, especially in summer

The sunny and warm days have finally arrived and with these temperatures they are preferred simple and fresh dishes. Salads, carpaccio, tartare, with light and low calorie ingredients they are ideal for not feeling weighed down and for helping the line in view of the next costume test. Nothing better then than preparing light recipes with The Yogurt, starting from breakfast, with fruit and cereals, to then continue combining it with meat, fish and vegetables. Here are some ideas.

Yogurt in pasta, with saffron and zucchini

A dish that can be served both hot and cold, like a salad. Instead of cream, use yogurt, in which you will melt saffron, for a more particular taste. Sauté the courgettes cut into small pieces of oil and garlic, when they are stewed, add the yogurt and saffron out of the heat, add a teaspoon of curry and season the pasta with this sauce (you can also use barley or spelled, as you prefer).

Yoghurt sauce for tartare

Instead of seasoning the meat, accompany it with a fresh and light sauce that is prepared in a very short time: put whole natural yogurt in a bowl, add a shallot browned in a little oil, curry and sweet paprika and mix. Separately cut the beef pulp with a knife, compact it forming small disks that you will scald in a non-stick pan for a few seconds on one side only. Serve the meat with the sauce and fresh chicory.

Salmon and yogurt cream

This is a dish that should be served cold. Prepare it like this: marinate the fresh salmon pulp with a pinch of sugar, a pinch of salt and some dill leaves. Cover with plastic wrap and let stand for 30 minutes. Then slice the salmon and set it aside. Slice two courgettes lengthwise, clean and peel, and cook the slices in a saucepan without seasonings. Put a strip of salmon on each slice of courgette, roll it up and cut it in half to get smaller rolls. In a drizzle of oil fry 2 sliced ​​spring onions with sesame seeds, chopped parsley and marjoram. When they are browned, remove them from the heat and add the whole and natural yogurt, salt and blend. Serve the yoghurt cream with the courgette rolls and a drizzle of extra virgin olive oil.

Yogurt gazpacho with vegetables and chicken

A fresh aperitif, to be served in a dinner or even in a buffet, since it can be presented in a glass, to make it easier to consume. You will need 150 g of Greek yogurt, which you will blend with two slices of sandwich bread soaked in wine vinegar, a spoonful of sliced ​​onion, 3-4 cherry tomatoes, a few leaves of basil, salt and extra virgin olive oil. Put the cream in a tall glass, add a few bites of chicken or turkey browned in a little oil, salt and pepper and complete with carrot sticks, courgette and celery.

Soft yogurt foam

You can spread this foam on croutons or serve alone or accompanied by fresh vegetables cut into slices. Take equal grams of Greek yogurt, whipped cream and boiled asparagus (100 g). Cut the asparagus tips and keep them aside; whisk the rest of the asparagus and add 5 g of gelatine (per 100 g of yoghurt) soaked and melted over the heat, the cream and the yogurt. Salt and season with salt. Put the foam in the fridge for at least two hours to thicken. Serve garnished with asparagus tips and a few parsley leaves.

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