Tag: spring

Paella recipe with spring pods – Italian Cuisine

Paella recipe with spring pods

  • 400 g Vialone nano rice
  • 300 g fresh broad beans in pod
  • 200 g plates
  • 200 g shelled fresh peas
  • 100 g snow peas
  • 50 g boiled borlotti beans
  • 50 g boiled cannellini beans
  • 50 g boiled chickpeas
  • 2 pcs saffron sachets
  • 1 pc red pepper
  • half red onion
  • paprika
  • parsley
  • extra virgin olive oil
  • vegetable broth
  • salt

For the paella recipe with spring pods, shell the beans. Peel the plates, eliminating the ends, and cut them into pieces. Divide the onion into layers. Aromatize 1.5 liters of broth with saffron. Grease with a little oil a paella pan with two handles that can go into the oven; brown the onion, broad beans, peas, jackdaws and peas; add 2 ladlefuls of broth and cook for a couple of minutes; at the end set with salt. Release the pan, oil it again and toast the rice for 1-2 minutes. Add the green vegetables and the onion, the borlotti, the cannellini beans, the chickpeas and the chilli pepper; wet with the broth, transfer the pan to the oven and finish cooking at 180 ° C for 18-20 minutes. Remove legumes from paella, complete with a sprinkling of paprika and a handful of parsley leaves and serve.

Strawberry brownies light: spring snack – Italian Cuisine

A dessert that has all the appearance and taste of a sin of gluttony, but with less fat and sugar than the classic recipe. Don't forget the strawberries, for a perfect spring snack

When you think about the Brownies one inevitably thinks of a sin of gluttony.
With butter, chocolate and sugar in fact one cannot but obtain an explosive result of taste and goodness, but also a caloric bomb.
But you know that you can prepare delicious and practically identical brownies for consistency and flavor to the original ones even with lighter ingredients?

Less fat, less sugar

To make brownies lighter and less caloric, it is important to reduce fatty ingredients and sugars.
Fats should not be completely eliminated because to obtain a tasty result and a soft consistency they are an important element within the compound. We can simply review the quantities or modify them, choosing healthy and good fats like coconut butter or olive oil, instead of butter.
As for sugar, it would be useless to replace it with cane sugar or with agave syrup or honey because it is always sugar, but we can use it erythritol or stevia.
Another sweetener that gives a particular taste to brownies and also a consistency that Americans would call "chewy" is the date.
You can use the pulp of dates of Medjoul smoothie for the preparation of many desserts or to spread on bread for breakfast.

Strawberry brownies light recipe


200 g of dark chocolate 85%
5 tablespoons of coconut oil (or seed oil or extra virgin olive oil)
3 tablespoons of bitter cocoa
170 g of flour 0
230 ml of soy milk (or almonds or coconut)
100 g of stevia
chocolate drops q.b.
strawberries q.b.


Melt the chocolate in a bain-marie using two saucepans, one full of water and another that should be put inside just to touch the water.
Let it cool and then mix it with coconut oil and milk.
Separately, mix cocoa, erythritol (or stevia) and sifted flour with baking powder.
Add it all together and add the chopped strawberries and dark chocolate chips.
Fill a square mold that is not too large and covered with parchment paper.
Decorate the surface with strawberries cut in half, letting them sink into the mixture and bake at 170 degrees for about 20-25 minutes.


Avocado Brownies

A very unique and healthy way to make the brownies dough soft and delicious is use avocado pulp.
Just merge 100 g of chocolate and let it cool.
Apart they are mounted 2 eggs with 100 g of brown sugar and then add the pureed pulp of an avocado of about 300 g.
Finally, they are added 60 g of flour 0 and a packet of yeast, mix well and let the mixture cook in an oven dish at 180 degrees for 25 minutes.
The avocado pulp is rich in omega3 fats and then replaces butter and oil.

With your strawberry tarts it's spring – Italian Cuisine

With your strawberry tarts it's spring

From our May cover to your kitchens. With this strawberry tart you really brought it spring!

We have prepared this cake to enter gently in the summer. The recipe is not that of the usual tart: the base is a pastry with macaroons, the cream is lighter and the taste of the fruit is double, because the strawberries are present both in the cream rose (obtained in a natural way), both as a decoration, in their entirety and freshness.

We have invited you to enjoy the flavors of spring with us and, as usual, you have surprised us. You have revisited our recipe with creativity and you have delighted us with beautiful decorations. In the gallery above, a selection of the most beautiful tarts prepared by you and posted on Instagram.

Have you not yet prepared it? Here she is recipe!

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