Saving at home – Hot chocolate

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hello everyone!

How about a good hot chocolate for the cold winter days?

Making this thick and creamy hot chocolate is very quick and easy.

Let’s start:

HOT CHOCOLATE

Ingredients for 2 people: 500 ml whole milk – 24 g corn starch – 50 g sugar – 1 vanilla stick – 30 g dark chocolate – 50 g bitter cocoa – whipped cream

Preparation:

First, boil the milk in a pot with the vanilla.

While waiting for the boil, mix the cocoa with the corn starch and sugar.

Pour the hot milk over the powders off the heat and stir, avoiding the formation of lumps.

Put everything back on the heat and boil for two minutes while continuing to stir.

Remove from the stove and add 30 g of chopped dark chocolate at the end of cooking.

The result will be a creamy and smooth chocolate to be served immediately, accompanied with a touch of whipped cream or crunchy biscuits.

For this recipe we have flavored hot chocolate with vanilla, but it can also be flavored with cinnamon or, for those who love strong flavors, with chili powder.

Enjoy your meal!

original recipe: https://www.cucchiaio.it/ricetta/ricetta-cioccolata-calda/

Saving at home – Chickpea pie

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

Do you want a cheap recipe that everyone likes? Then you must try this chickpea pie, a typical Italian recipe from the region of Liguria.

Let’s start:

CHICKPEA PIE

Ingredients for 4 people:

Preparation:

Mix all the ingredients well, paying attention to the lumps, until you obtain a liquid and homogeneous mixture, which you will leave to rest, stirring occasionally, from 4-5 hours, up to 10 hours, covered and out of the fridge.

After the necessary time has elapsed, it is likely that some foam will have formed on the surface: remove it with a slotted spoon. Add the salt and half a glass of oil to the mixture; pour the remaining oil into a non-stick pan (traditionally it is made of copper or aluminum), covering the entire bottom.

Pour the chickpea mixture into the pan which you will bake in a preheated oven at 220 ° for about half an hour until the farinata (Italian name) is a nice golden color; afterwards, turn off the oven and turn on the grill until the surface of the farinata is a nice hazelnut color (about 15 minutes).

When cooked, take the farinata out of the oven, sprinkle it with salt and ground pepper, cut it into squares and serve it still hot, perhaps with a nice accompaniment of vegetables or flavored with chopped rosemary and oil.

Enjoy your meal!

original recipe: https://www.pianetamamma.it/donna-e-mamma/ricette-cena-veloce-economica.html

Saving at home – Halawa

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

Here we go again… with another Middle Eastern sweet that I really like.

This sweet is very nutritious… and in regards to calories, it’s not for those who are on a diet or have diabetes.

Let’s start:

HALAWA

Ingredients for 4 people: 200 g tahina – 160 g sugar – 60 ml water – 10 cardamom seeds – 2 teaspoons lemon juice – shelled pistachios

Preparation:

Lets first we prepare the syrup by dissolving the sugar in water with cardamom seeds and lemon juice.

Once it boils, cook it until the consistency begins to be “syrupy”. Remove from the heat and let cool for two minutes.

Add the tahina and stir until you get a grainy dough. Add a few pistachios to your taste.

Pour the dough into a container to give it the desired shape. Compact well and let stand in the refrigerator covered with film for 36 hours.

Serve the dessert by flipping it on a serving plate and with the addition of coarsely broken pistachios.

Enjoy your meal!

original recipe: https://gnambox.com/ricette/portate/dolci/halva/

Saving at home – Vegan rice salad

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

The vegan rice salad is a versatile dish suitable for those who do not like meat; This recipe uses basmati rice (or even wholemeal), but you can also use the kind for salads.

Just add vegetables and legumes, generally either chickpeas or beans.

You can prepare it in advance, take it to the beach or to the office, it will take you twenty minutes and you will have a nice, light and colorful first course.

Let’s start:

VEGAN RICE SALAD

Ingredients for 4 people: 120 G OF RICE (for salads, wholemeal or basmati) – 100 g cooked chickpeas – 100 g cherry tomatoes – 100 g courgettes – 1 bunch of rocket – 10 black olives – extra virgin olive oil – salt

Preparation:

Cook the rice in plenty boiling salted water, drain it and let it cool.

Cut the cherry tomatoes into four parts.

Grate the zucchini with a large hole grater.

Mix the vegetables with chickpeas and olives, and add a little salt.

Add the rice and a drizzle of oil. Give it a good stir and serve your vegan rice salad.

Enjoy your meal!

original recipe: https://www.gnamgnam.it/2020/07/20/insalata-di-riso-vegana.htm

Saving at home – Falafel

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

If you have never tasted falafel, please don’t waste any more time and prepare them right away!

These are tasty chickpea-based meatballs which, thanks to the addition of spices and aromatic herbs, acquire a remarkable flavor.

Try this recipe if you are organizing a buffet or an aperitif with friends and you will certainly amaze them.

The perfect match ?? Dip the falafel in a tasty tzatziki sauce (which you will find in tomorrows recipe): they are soooo good!

Let’s start:

FALAFEL

Ingredients for 4 people: 400 gr Chickpeas – 1 Onions – 1 bunch of Parsley – 2 Cloves of garlic – 2 teaspoons of Cumin – 1 teaspoon Coriander powder – 1 l oil – a bit of Flour – Salt – Black pepper

Preparation:

When you want to make the falafel recipe, let the chickpeas soak for at least 24 hours, then drain them (to make it faster, you can also use canned ones).

Put the chickpeas, onion, garlic, parsley, ground coriander seeds, cumin, a pinch of pepper and salt in a blender.

Blend these ingredients for 20 seconds or until the dough is smooth and homogeneous.

If the dough is too liquid you can add a little flour to make it more consistent and easier to shape.

Let the dough rest in the refrigerator for an hour.

Take the dough out of the fridge and shape it into medium sized meatballs.

Meanwhile, heat the frying oil until boiling, then fry the meatballs for about 4 minutes, turning them gently.

When the meatballs are well colored, remove them from the oil and place them on absorbent paper sheets to get rid of the excess oil.

Serve the falafel hot or cold on a bed of vegetables or on toast accompanied by vegetables and hummus.

Enjoy your meal!

original recipe: https://www.cookaround.com/ricetta/falafel.html

Saving at home – Homemade potato gnocchi (dumplings)

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

As anticipated in yesterday’s recipe, today we will see how to make potato gnocchi (dumplngs) at home. Will it be that difficult? Not at all, this recipe is very simple and no special tools are needed, just a little patience in boiling the potatoes!

Making homemade gnocchi is really a great satisfaction because they are a classic of Italian cuisine.

You can also prepare many portions to keep in the freezer.

Let’s start:

HOMEMADE POTATO GNOCCHI (DUMPLINGS)

Ingredients for 4 people: 1 kg of potatoes – 300 g flour – 1 egg – salt Equipment: fork – potato masher

Preparation:

Boil the potatoes with their skin in plenty of boiling water.

When they are cooked, peel them and pass them through a potato masher by letting them fall back onto a work surface.

Open the potatoes in a fountain, add the flour and an egg, then start kneading.

Do not work the dough too much as it will not have to acquire elasticity.

At this point, take portions of the dough just make and shape them to form long cylinders of the right diameter for your gnocchi. Cut these cylinders into many pieces in more or less equal length, in this way you will have prepared your gnocchi.

Now you can choose to make lines on the gnocchi using a fork. You can also leave them as they are.

If you decide to prepare more to freeze, it’s better to place them on a paper tray that you will leave in the freezer for an hour, before putting them directly into plastic bags. This will prevent them from sticking to each other.

Enjoy your meal!

original recipe: https://www.cookaround.com/ricetta/gnocchi-di-patate-facili.html

Saving at home – Tomato concentrate

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hello everyone!

Today’s recipe is tomato paste. You may be wondering “why should I do it at home when I already find it in the very practical tubes at the supermarket?”.

The answer is that it really lasts for a very long time and the taste is really much better than what you buy at the supermarket. I advise you to try it at least once, it is true, it is not a very fast recipe but I assure you that then you will not be able to do without it and you will always have it ready in your pantry.

You can also freeze it and not buy the ready one anymore. So I, really got into doing as many things as possible at home. Come on, try making tomato paste, it’s too much fun!

Let’s start:

TOMATO CONCENTRATE

Ingredients for 4 people: 4 kg pomodori – 4 cucchiai di sale – olio extravergine di oliva

Preparation:

WHICH TOMATOES TO CHOOSE

The best varieties of tomatoes for making tomato paste are perini (long) tomatoes or San Marzano kind.

It’s very important that the tomatoes are very ripe.

PREPARE THE TOMATO SAUCE

Wash the tomatoes and dry them.

Cut the tomatoes into 4 parts and drain them lightly. Put the chopped tomatoes in a saucepan, cover with the lid and cook for about 40 minutes over low heat until they are completely flaked. Put the cooked tomatoes in a colander and remove the excess liquid.

Put all the tomatoes in a blender and after mixing, in a pan with the salt.

Cook for about 1 hour over low heat, stirring constantly.

HOW TO MAKE TOMATO CONCENTRATE

IN A POT:

Put the tomato sauce you have obtained in a pot without the lid and cook it for 2 or 3 hours, stirring continuously with a wooden spoon until it becomes thick.

IN THE OVEN

Put the tomato puree on a pan with well-spread parchment paper and put it in a preheated static oven at 100 ° for about 3 hours, stirring occasionally.

IN THE SUN

Put the tomato puree on large pans or plates and them in the sun for about 3 days, turning it occasionally so that it dries.

HOW TO STORE THE TOMATO CONCENTRATE

When you have obtained a dense and full-bodied tomato concentrate with one of the 3 procedures described, proceed to storage. Sterilize the jars well by boiling them in a pot for about 20 minutes then remove them from the water with tongs and dry them with a clean cloth.

Put the tomato paste in the jars, cover with extra virgin olive oil and close the jars. Put the jars wrapped in a clean tea towel (so they don’t collide while boiling) to boil in a pot covered with water and boil for another 20 minutes.

Remove the jars from the water, dry them and let them rest until they are cold.

HOW TO USE THE TOMATO CONCENTRATE

You can use the tomato paste in the TOMATO SAUCE to make it tastier.

You can use it to “colorsauces such as mayonnaise and make it pink.

You can add it to sandwich or bread dough to make it tastier.

You can also use it as a main ingredient in MEAT SAUCES.

STORAGE

The tomato paste can be kept closed in the jars in the pantry for the whole winter.

Once the jar is opened, keep it in the fridge for about 1 week, always covered with oil.

You can also put the concentrate in ice cubes containers, freeze it and use it whenever you need it.

Enjoy your meal!

original recipe: https://blog.giallozafferano.it/allacciateilgrembiule/concentrato-di-pomodoro/

Saving at home – Garlic Bread

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hello everyone!

Today’s recipe is a little different from the usual ones that I post because it is quite rich in fat, but I assure you that it is an original way to serve bread on the table … it won’t have time to cool down because it will literally disappear!

The recipe is American, or at least I remember that when I was in the United States, they often served it in restaurants and I really loved it.

Let’s start:

GARLIC BREAD

Ingredients for 4 people: 1/2 cup of melted butter – 3 to 4 minced garlic cloves – 1 loaf of French bread, halved lengthwise – 2 tablespoons of fresh minced parsley

Preparation:

In a small bowl, combine butter and garlic. Brush over cut sides of bread; sprinkle with parsley. Place, cut side up, on a baking sheet.

Bake at 350° for 8 minutes. Serve hot.

How do you store garlic bread?

Leftover garlic bread can be wrapped tightly in foil and stored in the refrigerator for up to 3 days.

To reheat, bake the wrapped bread at 350° for 10-15 minutes.

Enjoy your meal!

original recipe: https://www.tasteofhome.com/recipes/garlic-bread/

Saving at home – Chocolate and coconut biscuit cake

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hello everyone!

Here we are with a new super easy recipe that is prepared in 5 minutes and with just four ingredients. The coconut biscuit cake is made without butter, without eggs and without sugar.

Let’s start:

CHOCOLATE AND COCONUT BISCUIT CAKE

Ingredients for 4 people: 250 g dry biscuits – 200 g dark chocolate – 100 g milk – 75 g coconut flour

Preparation:

First, melt the dark chocolate in milk (in the microwave or in a double boiler).

Coarsely chop the dry biscuits (digestive type), you can use a mixer or put them in a bowl and crush them.

Add the coconut flour and mix.

Pour the melted chocolate with the milk and stir quickly to mix all the ingredients well.

Transfer the dough into a pan lined with parchment paper or film and place in the refrigerator to harden for at least an hour.

Before serving, you can decorate with a little coconut flour.

If you want it to be sweeter, you can substitute dark chocolate with milk chocolate.

Enjoy your meal!

original recipe: https://blog.giallozafferano.it/cucinafacileconelena/torta-di-biscotti-al-cocco/

Saving at home – Manāqīsh

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Good morning to all!

Today we’re going for a recipe that is a little bit more challenging than usual, but believe me, it’s really worth it.

It is actually not that difficult to prepare, it just takes some time to knead the bread.

If you want, you can find the ready-made bread dough at the supermarket.

Let’s go back to the recipe: it is called Manāqīsh and is widely used in Middle Eastern cuisine.

They are simply scones topped with a mix of sesame seeds and thyme (za’atar: you can also find this ready in the shops selling ethnic foods) … they are delicious and fragrant!

Let’s start:

MANAYISH

Ingredients for 4 people: for 8 Manāqīsh: 5 cups of flour = 625 gr. – 2 cups of warm water = 440 gr – 1 tablespoons dry yeast – 2 tablespoons of sugar – 1 teaspoon of salt – 1/2 cup of peanut oil = 100 gr.
For the dressing for each Manāqīsh to replace the za’tar (to be prepared the day before or a few hours before: 3 tablespoons of extra virgin olive oil – 1 tablespoon of dried thyme – 1 tablespoon of lightly toasted sesame seeds – 1/2 teaspoon of salt
For each Manāqīsh with cheese: gr. 100 caciocavallo or scamorza cheese – milk

Preparation:

First of all, lets prepare the dressing: add the dry thyme, the whole dried sesame seeds, (if you don’t find it ready: zaatar), the salt and the oil, stir well and leave to rest for a few hours, so that they take on flavor.

In a bowl pour gr. 250 of flour taken from the total amount, all the water, the sugar, the yeast and whisk with a blender until there are no lumps.

Let it rest for at least 20 minutes, before seeing bubbles form and the mixture swell a little.

After this time, pour this mixture into the bowl of the mixer, add the remaining flour, salt and oil and knead with the hook until it is well strung (it will still be a fairly soft and sticky dough).

Sprinkle the work surface generously with flour and pour the dough.

With the help of a tarot (a squared cutter), knead until it becomes soft, but not sticky.

Form a ball and place it in a bowl (greased with oil), in a warm place, covered with film, until it doubles in volume, it will not take long, about 45 minutes.

In the meantime, put the previously grated cheese in a saucepan with a little milk and let it melt, until it has released most of the fat and liquid and then let it cool, you will get a fairly chewy mixture.

When the dough has doubled in volume, pour it onto the floured work surface, give it a rectangular shape and cut it into 8 equal pieces.

Turn on the oven at maximum temperature.

With each piece form a ball, which you will roll out with your hands in a nonstick pan, forming circles of about 18 cm, it is better to use two pans of the same size, so that as soon as you take one out of the oven, the next will be ready.

Once the dough has been rolled out, brush it with za’tar (a mixture of spices) or with cheese, here you have to choose how many to make with za’atar and how many with cheese.

Bake in a preheated oven for 7 minutes, they should not be too colorful and in any case they must remain soft as they are often used rolled up like a spoon to eat hummus or other traditional Arab dishes.

It is important to melt the cheese, to prevent it from drying out too much with the high temperature of the oven.

I love the ones with the za’tar!

Serve them hot from the oven.

Enjoy your meal!

original recipe: https://blog.giallozafferano.it/ipasticcidicasamia/2016/10/manaqish/