Saving at home – Lemon Pudding without eggs

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This egg-free lemon pudding is a fresh and fragrant, creamy and even light spoon dessert since it does not contain eggs, made from milk and lemon juice.

It is an easy and quick dessert to prepare at the moment in 5 minutes, ideal to be served in hot weather or if you do not want to turn on the oven for traditional desserts.

In addition, the lemon pudding looks very good in the various glasses that you can decorate with fresh colored fruits such as raspberries or strawberries or simply lemon zest.

Consider that despite being a quick and simple dessert, lemon pudding must remain in the refrigerator at least a couple of hours before being consumed. In this way it will become firm and compact at the right point!

Let’s see the recipe.

LEMON PUDDING WITHOUT EGGS

Ingredients for 4 people: 600 ml of whole milk – 110 g sugar – 45 g corn starch – 60 ml water – 2 lemons + the juice of one lemon – fresh raspberries (or other fruits) to decorate

Making lemon pudding is very simple. First wash the lemons very well and dry them.

Remove the peel from both, taking care not to take the white part which is more bitter.

Squeeze and filter the juice of one of the two lemons that you will need later.

Now in a medium-sized saucepan, heat the milk with the peel of the two lemons together with the sugar. The milk should not boil so keep the heat medium and stir for about 3 minutes.

If you like it, you can also add a pinch of vanilla.

Turn off the heat and remove the lemon peel.

In a separate bowl, dissolve the corn starch with 60 ml of water. Add the starch to the milk and in addition the juice of a filtered lemon.

Bring everything on the fire and stir with a whisk until the cream thickens. It will take a few minutes.

When the mixture has thickened, turn off the heat and divide the lemon pudding into the various glasses chosen.

Wait for them to cool down then transfer them to the refrigerator.

After about 2 hours your egg-free lemon pudding is ready to be decorated with raspberries or other fruits.

Enjoy your meal!

Original recipe: ricettealvolo.it/

Saving at home – Chickpea pie (farinata, cecina)

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The chickpea pie recipe, also known as cecina or farinata, is a very thin pie prepared solely with chickpea flour, water, oil, salt and pepper.

It is a traditional dish that originates from the region of Liguria (where it is called farinata) but then it has also spread widely in Tuscany where it is called cecina or torta di ceci.

It is a specialty that can be enjoyed easily as street-food. Serve with plenty of pepper added at the last moment!

The best result is obtained by cooking in a high temperature wood-burning oven, thanks to which a perfect crust is created on the surface which makes it very tasty.

At home just preheat the oven to the maximum temperature and you will still get an excellent result.

CHICKPEA PIE

Ingredients for 4 people: 300 g chickpea flour – 900 ml water – 1/2 glass of olive oil – 10 g salt – black pepper

The secret to making an excellent chickpea pie is to let the mixture of water, flour and oil rest for at least two or even three hours so that the flour completely blends with the water and a homogeneous dough is formed.

If a foam is formed on the surface, remove it with a spoon.

With this premise, preparing the chickpea cake is really very easy.

In a bowl pour the chickpea flour by and add the water a little at a time.

Mix with with a hand whisk, taking care not to form lumps. If they form, remove them with an immersion blender.

Let the mixture rest for at least a couple of hours covered, out of the refrigerator.

After this time, add a little salt and almost all the half glass of oil, leaving enough to grease the pan well.

Stir the mixture and pour it on the trays. Be careful not to put too much dough since once cooked the chickpea cake should be rather thin.

Preheat the oven to 240 ° then bake your chickpea pie and cook it for about half an hour, until you see it turns golden brown on the surface.

If you use a microwave, cook it with the Crisp function, 18-20 min.

Once cooked, immediately serve it hot and sprinkle with plenty of black pepper!

Enjoy your meal!

Original recipe: ricettealvolo.it/

La borsetta del risparmio – Torta di ceci (farinata, cecina)

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La ricetta della torta di ceci, conosciuta anche come cecina o farinata, è una torta salata molto bassa preparata unicamente con la farina di ceci, acqua, olio, sale e pepe.

E’ un piatto tradizionale che ha origine in Liguria (dove viene chiamata farinata) ma poi si è molto diffuso anche in Toscana dove prende il nome di cecina o torta di ceci.

Si tratta di una vera specialità che si può gustare tranquillamente in giro come street-food, dove si trova facilmente nei vari stand delle pizzerie al taglio. Si serve con abbondante pepe aggiunto al momento!

Il massimo del risultato si ottiene con la cottura nel forno a legna ad alta temperatura, grazie alla quale si crea in superficie una crosticina perfetta che la rende molto gustosa.

Nel forno casalingo basta preriscaldarlo alla massima temperatura ed otterrete comunque un ottimo risultato.

TORTA DI CECI (FARINATA, CECINA)

Ingredienti per 4 persone: 300 g farina di ceci (la trovate facilmente nei supermercati) – 900 ml di acqua – 1/2 bicchiere di olio extra vergine di oliva – sale e pepe

Il segreto per fare un’ottima torta di ceci è quello di far riposare il miscuglio di acqua, farina e olio per almeno due o anche tre ore in modo che la farina inglobi del tutto l’acqua e si formi un impasto omogeneo.

Se dovesse formarsi della schiumetta in superficie, toglietela con un mestolo.

Fatta questa premessa, preparare la torta di ceci è davvero molto facile.

In una ciotola versate la farina di ceci setacciandola e un po’ alla volta unite l’acqua. 

Mescolate il composto con una frusta a mano, facendo attenzione a non formare grumi. Nel caso si formassero, eliminateli con un frullatore ad immersione.

Lasciate riposare il composto almeno per un paio d’ore coperto, fuori dal frigorifero.

Trascorso questo tempo aggiungete un po’ di sale e quasi tutto il mezzo bicchiere di olio, lasciandone un po’ per ungere bene la teglia.

Rimescolate il composto e versatelo sulle teglie. Attenzione a non mettere troppo impasto poiché una volta cotta la torta di ceci dovrebbe risultare piuttosto sottile.

Preriscaldate il forno a 240° quindi infornate la vostra torta di ceci e fatela cuocere per circa mezz’ora, finché non vedete che si colora bella dorata in superficie.

Se avete il microonde, cuocetela con la funzione Crisp, 18-20 min. 

Una volta cotta servitela subito bella calda spolverandola con abbondante pepe nero!

Il piatto è pronto!

Buon Appetito

Ricetta presa da: ricettealvolo.it/