There Pavlova it is a pastry classic, a meringue cake, whipped cream and freshfruit which takes its name from the Russian ballerina Anna Pavlova. The recipe is the invention of a named pastry chef Berth Sachse who created this dessert in the twenties during a tour of the dancer between Australia and New Zealand. The shape and lightness of her meringue would recall his gracefulness in dancing.
In this recipe we offer you a version of pavlova with Diplomatic creamwith Sichuan pepper and a kiwi garnish. The freshfruit used, in fact, can always be different depending on the season. Also discover these recipes: Pavlova with cream and strawberries,Pavlova and exotic fruit, Tropical pavlova.
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.
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.
To make a carrot cakeeven 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.
Gnocchi alla sorrentina: when the quality of the ingredients makes a poor recipe unique
A first course that appeals to everyone, adults and children: the Sorrento-style gnocchi. At first glance it would not be called a properly summer recipe but, given that the tomatoes in this season are particularly good, we thought to offer it now.
The gnocchi alla sorrentina, and more generally the pasta alla sorrentina, are a first Italian dish famous in all ways. A simple recipe that is incapable of cooking. The secret lies in the quality of the ingredients. Few but good! We advise you to use the gnocchi and to prepare them at home, if you have time; but this first course is also delicious with other shortpasta shapes, such as for example mezze manicole and paccheri.
The recipe for Sorrento-style gnocchi
First prepare the gnocchi as per traditional recipe. If you need advice read the cooking techniques: potato gnocchi Separately, proceed with the tomato sauce. Do not use the passata or the ready pulp, but only fresh coppery tomatoes. Wash them thoroughly and then blanch them in a pot full of water just a few minutes to remove the peel more easily. At this point prepare a sauce by removing the seeds and cutting the tomatoes into small pieces. Add extra virgin olive oil and plenty of fresh basil and cook over low heat in a pan for about half an hour. You don't have to add onion or garlic, but if you like them and want to give a little more flavor don't hesitate. Once the seasoning is ready, you can leave it (to have a little more consistency) or turn it into a pass. You can also cook the tomatoes with their peel and then pass them once cooked. Season the freshly drained gnocchi with the sauce, the grated Parmesan and the well-drained and diced mozzarella. Put everything in an ovenproof dish and put in the oven at 220 ° for a few minutes and in grill mode to complete the cooking.
A variant for the summer
Add the aubergine cubes fried in boiling oil to the simple tomato sauce or simply the aubergine peel cut into thin strips and fried, if you want a little crunchiness. You will get a first course similar to pasta alla norma, but more delicate and with mozzarella instead of salted ricotta. In this case you can also use some fresh oregano or mint leaves to flavor and perfume. Instead of potato gnocchi you can also use semolina gnocchi.
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