Easy, healthy ad nutrient- rich marble cake

My brother started university in September and he move in small flat all by himself. He started to ask me for easy and quick recipes that they are also my specialty. When you are a student and a sport team member as we both are, you don’t have much time to cook, and still you want to enjoy healthy and tasty food. So I start collect recipes that are both delicious and easy for him and me. University experience had a short: as soon as Covid-19 made its appearance in the neighborhood of Milano, my brother came back home but I still teach him recipes for when he will be back in his flat in Milano.

Today I will present you and all the busy students a easy cake full of nutrients given by cocoa power and walnuts.  The cake has a tangy texture and it will melt in your mouth. It is ready in 10 minutes plus cooking time and all what you need it is an oven!

Ingredients

380 gr. floor

200 gr. icing sugar

3 eggs

230 gr. Butter

100gr. milk +2 tablespoon

20 gr. Cocoa

100 gr. grounded walnuts

some halves of nuts

1 orange

12 gr. baking powder

2 gr. of salt

Instructions

Heat oven to 180C. Grease a cake tin and line the bottom greaseproof paper.

Mix butter with the zest of an orange, beat the butter with the sugar sugar, then add 3 eggs, one at a time, mixing well after each addition.

Fold through raising flour and the baking powder

Divide the mixture between 2 bowls. Stir the cocoa powder into the mixture in one of the bowls add the grounded walnuts and the 2 spoons of milk. Add some walnuts halves in the white dough.

  • Alternate the two doughs in the tin as you like. 
  • Bake the cake for 45-55 mins until a skewer inserted into the center comes out clean. 
  • Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container. But out of experience I tell you it will not last that long!

quick, healthy and DELICIOUS granola

Don’t have time? This super healthy granola will be ready in less than 20 minutes!

ingredients:

2 cups of rolled oats

1/2 cup of different kinds of nuts

1/3 cup dried fruit (you can use any kind)

a pinch of salt

1 tablespoon shredded coconut

1 teaspoon cinnamon

1/2 cup of dates (without the seeds)

1/4 cup tahini

1/4 cup chocolate chips (optional)

instructions:

In a bowl start by adding your oats, nuts, salt, dried fruit, cinnamon, and coconut. Stir it all.

In a food processor put the tahini and the dates and when it becomes creamy add it to the oat mixture.

Line the parchment paper on a oven try, and put it in the oven at 160 C for ten to fifteen minutes (until it becomes golden brown). Once your granola is cooled you can add some chocolate chips for extra sweetness.

Now it’s ready to be eaten, but it won’t last long

Chicken under the brick and the inspiration of chef Samin Nosrat

Crispy outside and juicy tender meat inside, this Tuscany inspired chicken recipe will amaze you.

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A few years ago, at a birthday party, I was sitting with a fellow parent that is executive chef in the best Italian restaurant in the city. I remember he and I agreed on how Italian cooking is based on the quality of the ingredients . “Think about Caprese” he told me “Fresh mozzarella, tomato, basil and good olive oil, and you have a wonderful dish”. How to disagree? You pour some olive oil and even mediocre dish become a masterpiece. But it was only when I read Samin Nosrat “Salt Fat Acid Heat” that I made full sense of the conversation I had with Chef Giuseppe. According chef Nosrat those four elements are the very base of every cooking and once you master them, you are a good cook. Italian cooking is probably based on fat, olive oil in central and southern Italy, butter in the North. But reading this book I made sense also of a Tuscan recipe: pollo al mattone, chicken under the brick. Where in the world could I find a brick, here in Istanbul? And more important, why? But here what chef Nosrat says: “As she drove us home, I told her we’d bone out the thighs and season them with salt. Then we’d cook them in a little olive oil, in a preheated cast iron pan over medium-low heat, skin side down, with another cast iron pan (or foil-wrapped can of tomatoes) weighing them down. Combining moderate heat with the weight encourages the fat to render, leaving behind crisp skin and tender meat. It’s dark meat that cooks up as quickly and easily as white meat.” Excerpt From: Nosrat, Samin. “Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking.” 

So that’s it, if you have iron cast pans and casseroles you can do the trick, and it is worthy. So here another of our family recipes

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Ingredients:

Serve 3-4 persons

Half a chicken ( I suggest you free range organic, it has better flavor and texture)

For the marinade:

The juice of a lemon

1 cloves of garlic, crushed

1 fresh rosemary

Salt and pepper

Olive oil

Directions

Lay the chicken in a large bowl and pour the mixture over the marinade ingredients, Marinate for at least an hour, or as long as overnight.

Heat your cast iron pan until it’s hot and grease with oil. Place the chicken on the grill, skin with the skin down. Weigh the chicken down with the large lid of cast iron casserole, 

Grill the chicken until golden brown (about half an hour). 

Cut it into pieces and serve with vinegar or lemon juice dressed salad (it makes a nice contrast according chef Nosrat

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Bacon crust torneados on a bed of pureed broccoli and burrata

Today I am going to celebrate one of the finest Italian composer, Gioacchino Rossini who wrote beloved operas like The Barber of Sevilla, Cinderella, William Tell.  Rossini was not only a composer, but a foodie as well, that is way I intend to remember him with a recipe of my invention.

rossiniBorn in Pesaro (Central Italy) in 1792, he spent most of his creative life in Paris, without forgetting the Italian specialties that he got directly form Italy: Gorgonzola, Panettone and truffles, he was crazy for truffles.

Rossini was also an excellent cook and in his time in Paris he became very close to Antonin Carême the greatest chef of his time.

Most probably chef Careme was the one that invented the famous tournedos Rossini, an elaborate, cholesterole bursting dish that involves filet mignon, bread fried in butter and foies gras.  The filet mignon that I present here is more healthy and even suitable for diet if you don’t use the pancetta.

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Bacon crust torneados on a bed of pureed broccoli and burrata.

Serving 4

 

Ingredients:

4 Tournedos, 150 gr. each

8 slices unsmoked bacon

500 gr.  broccoli

200gr. burrata

1 tablespoon of whole milk

4 spoonfuls of olive oil

garlic

salt

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  • In a food processor, combine the burrata with the milk and blend until smooth.
  • Steam the broccoli until  is tender, than blend to a smooth purée with two spoonful of olive oil and keep it warm while you are preparing the tournedos.
  • Wrap bacon slices  around the circumference of each tournedos; tie with kitchen twine.
  • Heat a large cast iron skillet with two spoonful of olive oil over high heat until it starts to smoke. Season tournedos with salt and pepper and place in skillet. Cook, without moving, for about 2 minutes. Rotate tournedos and cook for two more minutes. Repeat process two more times until bacon is well cooked.
  • Plating instructions: on a warm plate, prepare a bed of broccoli puree where you carefully set your tournedos. Place dots of burrata sauce using a small spoon or a piping bag.

Enjoy!

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The Guernsey Literary and Potato Peels Pie

Il club del libro e della torta di bucce di patata di Guernsey é un romanzo delizioso, non riesco a trovare un altro aggettivo per descriverlo.

il club del libro

Non lo conoscevo, cosi come non conoscevo la sua autrice, Mary Ann Shaffer che ha scritto questo unico romanzo, infatti mentre lo scriveva si è ammalata gravemente ed ha chiesto a sua nipote, Annie Barrows, di finirlo per lei. Ho visto il film su Netflix e mi è piaciuto quindi ho deciso di leggere anche il libro e mi è piaciuto ancora di più. Senza fare la spoiler, dico soltanto che si tratta di un romanzo epistolare. Siamo in Inghilterra nel 1946, Il personaggio principale, Juliet, in cerca di un’idea per il suo secondo libro, dopo che il primo è stato un successo, inizia una fitta corrispondenza con i membri del club del libro e della torta di bucce di patata di  Guernsey. Le raccontano cosa abbia significato la guerra per loro (Guernsey è stata per cinque anni sotto l’occupazione nazista)le amicizie ed i rancori che sono nati. Spicca tra tutti il personaggio di Elisabeth, donna coraggiosa che pur potendo fuggire a Londra era rimasta sull’isola per aiutare un’amica.

Mi fermo qui, aggiungendo solo che il mio personaggio preferito è Isola, “una strega che pratica la sua arte”.

La torta di bucce di patate nasce dal fatto che sull’isola, dopo l’occupazione, era venuto a mancare tutto, si trovavano solo patate e qualche barbabietola. Cosi Will Thisbee, volendo portare qualcosa una sera che era stato invitato a una cena molto speciale(non voglio spifferare niente) inventò questa ricetta(patate schiacciate, barbabietole per dargli un po’ di dolce e le bucce di patata per simulare la crosta, il tutto da mandar giù con un bicchierino di gin preparata da Isola.

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Io ho rivisto un po’ la ricetta e il tocco da maestra (me lo dico da sola) sono proprio le bucce di patata che ho spolverato leggermente con polvere di curry e sale e le ho fritte nella friggitrice ad aria calda, sono sinceramente buonissime…

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Il Pie fa la sua figura servito caldo come contorno a fette di arista arrosto o di roast-beef (l’ho provato), ma penso che starebbe benissimo anche con il pesce fritto all’inglese(che invece penso di proporre uno di questi giorni nel mio blog).

Buon appetito a tutti e fatemi sapere se da adesso in poi pensate ancora di buttare via le bucce di patata.

 

Ingredienti

2 patate grosse (500-600 gr) a buccia sottile

2 barbabietole cotte al vapore

3 cucchiai di olio EVO

1 spicchio d’aglio (piccolo)

1 cucchiaino di curry

sale q.b.

 

Procedimento

  • Con l’aiuto di una spazzolina, pulire bene le patatein maniera tale che la buccia risulti senza sporco o impurità.
  • Sbucciare le patate e cuocerle al vapore. Nel frattempo, asciugare le buccedi patate, spolverarle con polvere di curry e salee cuocerle nella friggitrice ad aria calda. Se non si ha questo tipo di friggitrice, cuocerle al forno con la funzione grill.
  • Tagliare le barbabietole a fette sottilicon la mandolina
  • Quando le patate sono cotte, schiacciarle beneo passarle al setaccio, ed aggiungete l’olio in cui avrete frullato un piccolo spicchio d’aglio, aggiustate con il sale.
  • Per comporre il pie basta fare uno strato di purea di patate, uno strato di barbabietole e coprire con uno strato di patate, alla fine decorare con le bucce di patate come se fosse una crostata.

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BULGUR SALAD (UNDER THE TOSCAN SUN, 1)

under the toscan sunUNDER THE TUSCAN SUN: AT HOME IN ITALY is a memoir by Frances Mayes. In this book the author recounts the purchase of her home, Bramasole, in Tuscany. She tells about all the adventures she and her partner had in renovating the house and working in its gardens while enjoying the sights and food of Tuscany. First published in 1996, this memoir helped in starting the worldwide Tuscan-mania that doesn’t seem to fade. A must read if you are planning a holiday in Tuscany or you want just escape a boring raining weekend in winter. But what a  Turkish recipe, as Kısır (bulgur salad) is, has to do with Tuscany and its sun? The fact is that at the moment I am in my home in Tuscany, enjoying the lovely panorama and the fresh vegetable that my father (healthy 85 years old-thanks to the olive oil) grows in the garden. I had fresh tomato, parsley, onions, salad from the garden, excellent organic olive oil from our trees and some fine grounded bulgur I brought from Turkey… The next thing to do was to prepare kısır a typical Eastern Turkey recipe but with fresh, zero-km ingredients from my Tuscan garden. The freshness of the ingredients and the quality of the olive oil (Tuscan olive oil is less acid than average Turkish olive oils), added extra flavor and texture to this recipe, but I assure you it is tasty also with market-fresh ingredient. If you are gluten intolerant, you can use quinoa  instead of bulgur, it taste beautifully also with quinoa that add a crunchy texture to the recipe.

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The view from my home (typical sweet Toscan hills :-))

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The vegetable garden

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Ripe and green tomatoes

 

Ready to enjoy Kısır
Ready to enjoy Kısır

INGREDIENTS

  • 2 spring onions (chopped) and 1 onion (finely chopped)
  • 4 tbsp olive oil
  • 4 tbsp tomato paste
  • 2 plum tomatoes, finely diced
  • 2 cups boiling water
  • the juice of ½ lemon
  • 1 tsp mild chilli flakes or Turkish pul biber
  • 1 cup bulgur
  • 5 tbsp chopped parsley
  • salt to taste
  • 2 handful of chopped green salad leaves

DIRECTIONS

  1. Heat the water and when it boils, pour it on the bulgur, let it cool
  2. Heat oil in a small saucepan over low-medium heat
  3. Add the onion, and sauteé for a few minutes, until soft
  4. add the tomato paste and mix well and let simmer for 5 more minutes
  5. When the bulgur is cool and soft, add all the chopped ingredients
  6. Season your salad with lemon juice, chilli and salt
  7. Let it set for at least two hours in the fridge.