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From mayonnaise to pancakes: 5 recipes with aquafaba – Italian Cuisine


Have you ever thought about recycling chickpea water? This poor and waste ingredient can be very useful in the kitchen. Let's find out how

You know what theaquafaba? It is simply the water of conservation of the chickpeas. The next time you open a box of these legumes, do not throw it: the water can indeed be reused in the kitchen in many recipes.

Acquafaba, which one?

To obtain extraordinary results we suggest you use the water of the government chickpeas already prepared and stored in glass because it is very rich in saponins and proteins. It is almost impossible to recreate the same concentration of substances by cooking the beans at home, so choose a ready-made product of the highest quality to prepare your water-based recipes.
Preparing aquafaba in the home is possible, but the cooking water must be very concentrated and must rest for a long time. However, the result will not be the same.
As an alternative to chick-pea water, the water used to control the chickpeas can be used white, red and black beans.

How to use aquafaba

The acquafaba must be cold and it goes mounted with an electric whisk for at least 10 minutes to obtain a compact consistency.
If you want to use it in place of eggs in a sweet or savory recipe, consider 3 tablespoons of aquafaba as an alternative to each egg.
Being a thickener you will get more or less the same consistency, as well as very soft and more digestible dough.
The aquafaba then has no flavor and therefore can be added almost everywhere.
Are you curious to try?
Here 5 easy and quick recipes to prepare. Replace the eggs with the acquafaba: we assure you that you will not even notice it.

How to replace eggs: 12 ideas

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meringues

A recipe that will leave you without words.
These meringues are vegan because the eggs are missing and they are easily prepared, above all because they do not deflate during cooking. The result will be crumbly like a real pastry meringue.
Just mount 150 ml of aquafaba with 165 g of icing sugar or finely chopped cane sugar. To this mixture you can add a little cocoa or cinnamon or food coloring.
With a pastry bag place the meringues on a plate lined with parchment
paper and cook in a convection oven at 100 ° for 90 minutes and then let it cool in the oven off and slightly open.

mayonnaise

To prepare this delicate whipped mayonnaise 100 ml of aquafaba with 250 ml of seed oil adding it slowly. You can add a touch of flavor with lemon juice and a mustard spoon.

Sweet or salty mousse

With the aquafaba mounted on snow you can prepare delicious dishes mousse both sweet and savory.
For example, add a tablespoon of hazelnut cream or pistachio cream for the sweet version and of tuna, of salmon or smoked ham for the savory version and to fill crostini and canapes.

pancakes

With this recipe you can indulge yourself and create sweet and savory versions.
The basic dough of these pancakes is prepared by pouring into a bowl 280 g of flour 2, 60 g of cane sugar (for the sweet version), a teaspoon of baking powder and a half of bicarbonate. Then join 230 ml of soy milk, 20 g of sunflower oil, a teaspoon of apple vinegar and mix with a whisk. Let the dough rest and meanwhile mounted 100 g of aquafaba.
Mix the two ingredients slowly and then cook everything in a lightly oiled and very hot non-stick frying pan pouring the mixture with a ladle.

Coconut biscuits

These delicious biscuits are easy to prepare and delicious to enjoy for breakfast or a snack.
You can also stuff them two by two with hazelnut cream in the middle.
To prepare them chopped 120 g of sugar and add 50 g of flour, 80 g of milk and 150 g of coconut flour.
Separately mounted 80 g of aquafaba and add to the rest.
Form some small piles of dough and place them on a baking tray lined with parchment paper.
Bake the cookies for approx 20 minutes at 180 °.

Have you seen how many things can be done with chickpea water?
There is only now that browse our gallery for the last tips and then, whisk in hand, put yourself in the kitchen!

How to make fish mayonnaise – Italian Cuisine


Do you know that you can make mayonnaise without eggs? Yes, with fish. Here is a trick by real chefs

Those who follow the most famous cooking programs will have already heard about fish mayonnaise, a sauce very similar to the original one, but without eggs.
It does not even contain any kind of milk, including vegetable milk, like the vegan mayonnaise made with soy milk, and it is not made with yogurt.

It is a reduction, "very reduced" and very creamy of a cartoon of fish.
Obviously it is very good with dishes based on fish and shellfish and can also be a good way to recycle waste.
Yes, because the fish stock is prepared just with the heads and the bones and then instead of throwing them the next time try this recipe and you will feel great chef.

How to prepare fish mayonnaise

As we said, the base is a very concentrated fish stock and filter it several times with a linen gauze or a narrow mesh strainer.
In order to prepare the fish stock, sauté 500g of fish scraps (bones, heads and scraps) together with extra virgin olive oil, chopped onion or leek.
Add some white wine and let it evaporate.
Then add a liter of water and let simmer for an hour with the lid.
Filter the cartoon by removing the fish and continue the reduction for about 40 minutes over low heat.
Once cold, take 150 ml of broth and mix with an immersion blender with 150 ml of soy oil added a little at a time. Complete with lemon juice and if you want with a pinch of salt and tabasco.

Try this mayonnaise the next time you organize a dinner with friends based on fish and make a great impression … without too much effort!

With what to combine fish mayonnaise?

Obviously the fish mayonnaise is perfect with fry or a mixed grill, but many chefs use fish mayonnaise also to season first courses with seafood… To try!

10 variations on mayonnaise and 5 recipes with aromatic mayonnaise

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Asian Chicken Sandwich AND A Giveaway

Asian Chicken Sandwich AND A Giveaway

by Pam on April 25, 2013

I found this recipe on Use Real Butter[1] that looked too good to resist. I adapted it to use what I had on hand and to work best with our tastes. The sriracha mayonnaise was out of this world amazing and I can’t wait to try it on sandwiches and other things soon. The slaw had a nice soy and ginger flavor and the chicken was crispy and tender without being greasy. The combination of  the ingredients together was fantastic. My husband ABSOLUTELY LOVED these chicken sandwiches and even took the leftovers to work the following day. My kids both gobbled their sandwiches up and I didn’t leave a single crumb on my plate. These will definitely be on our dinner table again VERY SOON.

See the bottom of this post for the Giveaway information. Good luck!

Line a baking sheet with tin foil then top with two cooling racks.

Cut the chicken breasts in half lengthwise then cut each piece into half widthwise. You should end up with four pieces of same thickness chicken. Season both sides of the meat with sea salt, freshly cracked pepper, and garlic powder, to taste. Pour the flour onto a flat plate. Whisk the egg and milk together in a bowl. Pour the panko onto a flat plate.

Dredge the chicken into the flour; next dip into the egg mixture followed by dipping into the panko crumbs, making sure to get an even coating. Place onto the cooling racks; repeat with the remaining chicken. Place the chicken into the refrigerator for 30 minutes.  Side Note: Don’t skip this step, it helps the panko adhere to the chicken. 

After the chicken has been in the refrigerator for 30 minutes, remove and set on the counter for 15 minutes. Heat half of the oil into a large skillet over medium high heat. Once the pan is hot, add four pieces of the panko crusted chicken and cook for 4-5 minutes on the first side, until golden brown. Flip the chicken over and cook for another 3 minutes or until the chicken is golden brown and cooked through. Remove from the skillet and place on a plate with a tin foil tent. Repeat the process with the remaining oil and chicken.

Place the coleslaw mix, green onions, and cilantro in a bowl. In another bowl, combine the grated ginger, soy sauce, lime juice, and rice vinegar. Whisk the ingredients while adding the sesame oil into the dressing. Pour the dressing over the coleslaw mixture and toss to coat. Sprinkle with sesame seeds if desired.  Side Note: I made the coleslaw when I started cooking the chicken so it would not get soggy. 

Combine the mayonnaise together with the sriracha sauce, to taste. We liked our sauce spicy. Set aside.

Toast your hamburger buns in the oven for a few minutes, if you prefer. Slather some sriracha mayonnaise on the bun, place a piece of chicken on top then a good spoonful of slaw. Slather the top bun with more sriracha mayonnaise, if desired. Serve immediately. Enjoy!



Print[2]

Save[3]



Asian Chicken Sandwich




Yield: 8

Prep Time: 15 min.

Cook Time: 15 min.



Ingredients:

Panko Crusted Chicken:

2 tbsp canola oil, divided
2 boneless skinless chicken breasts, cut in half lengthwise, cut in half again
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
1/2 cup of flour
1 egg
1 tbsp milk
1 1/2 cups of plain panko crumbs
Hamburger buns

Asian Cabbage Slaw:

2 cups of coleslaw mix (green & purple cabbage and carrots, shredded)
2 stalks green onions, minced
1/4 cup fresh cilantro, chopped
1 tsp fresh ginger, grated
1 tbsp soy sauce
Juice from 1/2 a lime
3 tbsp rice vinegar
1 tbsp sesame oil
Sesame seeds

Sriracha Mayonnaise:

1/2 cup of mayonnaise
Sriracha, to taste

Directions:

Line a baking sheet with tin foil then top with two cooling racks.

Cut the chicken breasts in half lengthwise then cut each piece into half widthwise. You should end up with four pieces of same thickness chicken. Season both sides of the meat with sea salt, freshly cracked pepper, and garlic powder, to taste. Pour the flour onto a flat plate. Whisk the egg and milk together in a bowl. Pour the panko onto a flat plate.

Dredge the chicken into the flour; next dip into the egg mixture followed by dipping into the panko crumbs, making sure to get an even coating. Place onto the cooling racks; repeat with the remaining chicken. Place the chicken into the refrigerator for 30 minutes. Side Note: Don’t skip this step, it helps the panko adhere to the chicken.

After the chicken has been in the refirgerotor for 30 minutes, remove and set on the counter for 15 minutes. Heat half of the oil into a large skillet over medium high heat. Once the pan is hot, add four pieces of the panko crusted chicken and cook for 4-5 minutes on the first side, until golden brown. Flip the chicken over and cook for another 3 minutes or until the chicken is golden brown and cooked through. Remove from the skillet and place on a plate with a tin foil tent. Repeat the process with the remaining oil and chicken.

Place the coleslaw mix, green onions, and cilantro in a bowl. In another bowl, combine the grated ginger, soy sauce, lime juice, and rice vinegar. Whisk the ingredients while adding the sesame oil into the dressing. Pour the dressing over the coleslaw mixture and toss to coat. Sprinkle with sesame seeds if desired. Side Note: I made the coleslaw when I started cooking the chicken so it would not get soggy.

Combine the mayonnaise together with the sriracha sauce, to taste. We liked our sauce spicy. Set aside.

Toast your hamburger buns in the oven for a few minutes, if you prefer. Slather some sriracha mayonnaise on the bun, place a piece of chicken on top then a good spoonful of slaw. Slather the top bun with more sriracha mayonnaise, if desired. Serve immediately. Enjoy!



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Use Real Butter

GIVEAWAY:

    

Jennifer from Knotty Daughters [4] is giving one of my readers an apron of your choice from her website[5]. All you have to do to enter this contest is to comment on this post.

Bonus Entries:

The giveaway is open until Sunday, April 28, 2013 @ 7:30 p.m. This giveaway is only open to USA residents only. Be sure to include an e-mail address with your comment(s). Winner will be chosen randomly and announced on Sunday night. I will email the winner and if the winner does not respond within 48 hours, a new winner will be chosen. Product will be shipped directly to the winner by Knotty Daughters.

Good luck!!!

 

References

  1. ^ Use Real Butter (userealbutter.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)
  4. ^ Knotty Daughters (www.knottydaughters.com)
  5. ^ website (www.knottydaughters.com)