When we talk about sorbet, we usually think of the lemon version, mainly served between meat and fish courses during an elegant dinner.
Who says it has to be lemon?
Once you try the apple version, you can no longer do without it!
Ingredients for 4 people: 250 g green apples – 250 g Whole Galbani Yogurt – 80 g sugar – 1 lemon – 300 ml water
To prepare the green apple sorbet, first squeeze the lemon with a juicer and filter the juice to retain the seeds and excess pulp.
Wash the apples under running water, dry and cut into cubes without removing the skin, then transfer them in a bowl together with lemon juice and sugar.
Add water and blend everything with the help of an immersion mixer. Once you get a creamy consistency, gently mix the Whole Yogurt.
At this point, transfer the mixture to the freezer and let it rest at least 3 hours (IF YOU HAVE THE ICE CREAM MAKER, put it in the fridge and after a few hours in the ice cream maker for 40 minutes), taking care to turn it every 30 minutes to break the ice crystals.
After the necessary time, divide the apple sorbet into glasses and serve.
Looking for an alternative to the usual fried chips? These vegetables chips, baked in the oven, will be much more friendly with our diet.
The baked vegetable chips are also perfect for an appetizer.
The lower the water content of the vegetables we choose, the easier it will be to get the crispy effect even without having a very modern oven: just choose the ventilated mode, Cook the vegetables at medium temperature until golden brown and serve freshly baked.
BAKED VEGETABLE CHIPS
Ingredients for 4 people: 2 beets – 5 carrots – 500 g Jerusalem artichokes – fresh rosemary – chives – extra virgin olive oil salt
Wash and peel all the vegetables and then slice them thinly with a knife or with the help of a mandolin.
Collect the vegetables in three different bowls after buffering them well, add a round of oil and massage them with care.
Season all the vegetables with the spices and the salt.
Place the vegetables on the baking trays, avoiding to overlap them, and bake at 150° C in preheated ventilated oven. If necessary, after about twenty minutes turn the vegetables and put them back in the oven until they are crispy and golden.
Pass them quickly in paper towels, add a pinch of salt (if necessary) and serve immediately hot.
If you are looking for a veggie variation of the classic meat burgers, these lentil burgers are for you: light, tasty and very nutritious, as they are rich in protein.
They are the ideal preparation for those who follow a vegan or vegetarian diet, for those who are intolerant to gluten or simply for those who want to enjoy a second course that is healthy and tasty.
Preparing them is really simple, they will also be appreciated by all, the young and old.
Ingredients for 4 people: 200 g lentils – 1 medium carrot – 1 bunch of parsley – 1/2 onion – salt
Start by washing and peeling the carrot, prepare the onion and parsley. Put everything in the mixer and blend. Rinse the lentils and put the pureed vegetables in the pan with the oil, also add the drained lentils.
Let it flavor for a couple of minutes and then add water or, if you prefer vegetable broth, to cover all the lentils. Cook over a moderate heat for 30 minutes, or until the water is completely evaporated. The lentils should be well cooked: otherwise, add a little more water or broth and cook until it is cooked.
Blend the lentils with the immersion blender and make the burgers helping you with a cup of about 8 cm indiameter.
Cook in a pan with very little oil until golden brown. Your lentil burgers are ready to be enjoyed.
Are you looking for a fresh and tasty dish suitable for summer?
Then you must try the tomato gazpacho, a typical Spanish dish, ideal for a light lunch but at the same time delicious.
Ingredients for 4 people: 600 g of tomatoes – 400 g of peppers (green or red) – 70 g of red onions – 1 clove of garlic – 200 g of cucumbers – 110 ml of white wine (or apple vinegar) – 100 g of stale bread – salt – pepper – extra virgin olive oil
First of all take the bread and divide the crust from the interior: the first will serve for the croutons, while the second will be soaked in water and wine (or apple vinegar).
Now let’s go to the vegetables: take the tomatoes, wash them and then cut into small pieces. Also clean the cucumber, removing the skin and seeds, peel the onion and chop, clean the peppers and cut into pieces. Blend everything with garlic, removing the interior to make it more digestible.
At this point sift the puree of vegetables and add extra virgin olive oil,salt and pepper. Add the softened bread and add a tablespoon of vinegar. Blend everything and season with salt and pepper if needed.
Prepare the croutons in the oven or in the pan, together with the salt, pepper, garlic and oil.
You can serve the gazpacho with a mix of fresh vegetables and/or eggs.
For those who love vegan cuisine, today we will see how to prepare the carrot and lentil soup that everyone will like anyway because it is really delicious.
Either hot and cold, it’s perfect in any season.
Few ingredients are needed for a healthy and nutritious dish, but also rich in flavor.
A tip, not to leave out the orange peel that will make the difference, making this velvety really unique!
CARROT AND LENTIL SOUP
Ingredients for 4 people: 240 grams of cooked lentils – 500 grams of carrots – 1 organic orange (grated peel) – 1 onion – 500 ml of vegetable broth – salt – pepper – extra virgin olive oil – a little parsley to decorate
Rinse the carrots and cut into slices, clean the spring onion and chop finely, drain the lentils of their liquid in which they are packaged, (follow the directions on the bag if you want to cook it yourself).
Let the onion dry in a saucepan together with the orange peel, which will release all its aromas.
Add lentils and carrots, let them flavor briefly, then cover with broth and cook for 15-20 minutes overmedium heat.
Blend with an immersion blender to obtain a smooth cream, then season with salt and pepper. At last, add some parsley to decorate.
Another variation is that it is prepared with a filling based on feta and spinach. To remain unchanged is the basic dough, the yufka, or phyllo dough.
If you want the vegan version, you just have to do it without the feta cheese.
SPINACH BUREK (TURKEY)
Ingredients for 4 people: 1 pack of phyllo dough – 500 g of spinach – 200 g of feta – 1 onion – 3 tablespoons of oil – salt – pepper – a bit of milk
Put a little oil in a pan and brown the finely chopped onion until it is tender and transparent.
Then add the spinach, cover with the lid and let them wither without adding water. When they are tender, discover and evaporate the excess liquids – which could compromise the success of the dish.
Let them cool, and add the feta crumbled with your hands (for the vegan version, omit this step); season with salt and pepper.
Unroll the sheets of phyllo dough, and overlap two by brushing in the middle with melted butter (oil for the vegan version). Lay with a little filling at two cm from the long edge so as to form a strip, then roll tightly.
Arrange the cylinder obtained inside the cake tin, starting from the center and forming a sort of spiral that you will go to complete gradually preparing other rolls with the remaining ingredients.
Brush with milk and bake for 20 minutes at 200° C. If you like, you can decorate the surface with sesame seeds before serving.
Another dessert for you! Yes, this pudding, however, is really special thanks to the use of rice flour and its fragrance from the rose water.
Muhallabia or Muhallabieh or Malabi is a typical Middle Eastern dessert made with milk, rice flour, rose water and dried fruit.
MUHALLABIA (MIDDLE EAST)
Ingredients for 4 people: 50 g of milk (also vegetal if you prefer) – 25 g of rice flour or cornstarch – 40 g of light cane sugar – a pinch of salt – one and a half tablespoons of rose water – unroasted pistachios – raisins
Dissolve the rice flour or cornstarch with a little cold milk in a large bowl, to avoid lumps in the next steps.
Gently boil the rest of the milk in a saucepan, and then remove from heat.
Add the sugar to the melted rice flour, pour over all the boiled milk, stirring with a whisk and bring back on low heat.
Keep mixing as if to prepare the cream, for about eight minutes, it should not become a pudding but remain a cream.
Turn off the heat and add rose water, stirring. Transfer the cream into cups, let cool and put in the refrigerator covered.
Right before serving, add the roughly chopped pistachios and the previously rinsed raisins.
Just half an hour to serve these pappardelle (Italian kind of pasta) with porcini mushrooms, a tasty dish made with a few fresh ingredients.
PAPPARDELLE WITH MUSHROOM SAUCE
Ingredients for 4 people: 350 g. of pappardelle (a kind of pasta similar to spaghetti, but thicker and flattter) – 300 g. of fresh porcini mushrooms (or 25/30 g. of dried porcini mushrooms) – 4 or 5 tomatoes – 1 shallot – 1 clove of garlic – 1 cup of broth – 1 sprig of fresh thyme – oil – salt
If you use dried mushrooms, leave them for about half an hour in a cup of warm water (which you will keep), cut them into thin strips and cook them 5 minutes over a high heat in a pan with two or three tablespoons of oil and the clove of garlic, salt to taste.
Chop the shallot and add it to the mushrooms by adding a tablespoon of oil in the pan and lowering the heat, after a couple of minutes add the broth or the water in which you used to soak the mushrooms, raise the heat and bring to a boil.
Cut the tomatoes into cubes, remove the garlic clove from the pan, add them to the mushrooms, lower the heat and cook for about 15 minutes.
Cook the pappardelle in plenty of salted water, drain, add to the sauce and serve.
If you want a stronger flavor, you can add at the end of cooking a little grated Parmesan… your recipe will no longer be vegan in this case!