Saving at home – Gelatin candies

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

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

Hi everyone!

The Gelatin Candies are soft and tasty sweets, small fruit jelly, covered with granulated sugar, fruity taste.  A delicacy that everyone loves, especially children

On the market, they sell any kind and taste, but the homemade Jelly Candies have a completely different flavor!  not only that, they are without dyes and preservatives, they are made with genuine ingredients and fresh fruit juice or syrup!

Let’s start:

GELATIN CANDIES

Ingredients for 14 CANDIES:
Gelatin Candies with Orange:
100 grams of pressed and filtered orange juice
60 grams of sugar + a few tablespoons to cover the candy
Peel of 1/2 Orange
1 teaspoon Lemon Juice
8 g gelatine in sheets (4 sheets) or 4 g agar agar
Fruit Gelatin Candies with Fresh Fruit Juice (blueberries, kiwis, strawberries, raspberries, blackberries, pears ect…)
100 grams of fruit juice of your choice
60 – 70 grams of sugar + a few tablespoons to cover the candy
8 grams of gelatine in sheets (4 sheets) or 4 grams of agar agar
Candies Fruit jelly with juice ready to choose
100 grams of fruit juice of your choice
60 – 70gr of sugar (40 gr of sugar if the juice is sweetened) + a few spoons to cover the candy
8 grams of gelatine in sheets (4 sheets) or 4 grams of agar agar
Gelatin Candies with syrup (Black cherry, Strawberry, Barley etc…)
100 grams of syrup of your choice
40 – 50 grams of sugar + a few tablespoons to cover the candy
8 g gelatine in sheets (4 sheets) or 4 g agar agar

Preparation:

Put the jelly sheets in a plate with a few tablespoons of cold water and let it soften for a few minutes: if you use agar agar you have to add it when you put the juice on the stove, being careful to turn to avoid lumps (for about 3 minutes).

In the meantime get the juice from the fruit, in the case of strawberries, kiwis and fruits that you do not press, blend and filter the juice, better if dense, you will get great tasting gelatin candies; in orange jellies, add orange peel and lemon, which gives the candy a delicious taste!

Put the fruit juice and sugar in a small saucepan.

Let the sugar melt on a low heat for about 1 minute (the agar agar must be added here and cooked for about 3 minutes).

Remove from the heat and let cool for a few seconds.

Add the squeezed gelatine to the juice:

Turn a few seconds so that the jelly melts and blends well with the juice and immediately pour into the individual molds or in a single mold (like those used for chocolates).

Let the candies thicken in the molds at room temperature for a few minutes then move them to the fridge for about 2 – 3 hours, the time that the candy has perfectly thickened.

You can then transfer them to room temperature.

Take out the candies from the molds (it is a very easy operation, the candies slip away quickly)
and dip them quickly in sugar:

NOTICE!!! The sugar should be added just before serving, as it will tend to melt. Natural candy can last up to ten days.

How to make Gelèe Candies without molds:

If you don’t have the molds for chocolates, don’t worry! You can also make your own Gelèe! just cover with baking paper a mediumsized loaf cake tin, pour the prepared juice, leave to rap for a few hours and then remove from parchment paper and cut into pieces the single block of gelèe with a knife to get the candy and proceed as indicated in the procedure!

Enjoy your meal!

original recipe: https://www.tavolartegusto.it/ricetta/caramelle-gelee-la-ricetta-facile-passo-passo/

Saving at home – Tabbouleh (Lebanon)

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

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

Hi everyone!

Let me tell you that this is one of my favorite recipe from Middle Eastern cuisine.

The combination of mint with parsley, bourghul, tomatoes and lemon will give a truly unique taste.

The recipe is quite easy, but you just have to have the patience to cut or finely chop all the ingredients.

Let’s start:

TABBOULEH (LEBANON)

Ingredients for 4 people: 700 g large tomatoes – 250 g parsley – 200 g burghoul – 3 spring onions – 1 lemon – 1 sprig of mint – cumin – extra virgin olive oil – salt – chili pepper

Preparation:

First, cut the tomatoes into cubes.

Rinse 200 g of bulgur, dip it in a pot with plenty of boiling salted water and cook for 5-6 minutes. Drain it and put it on a clean towel to cool (you can avoid cooking by leaving the burghoul in water for a few hours, until it is dry).

Clean and chop 3 spring onions. Chop also the leaves of 250 g of parsley and 4 or 5 sprigs of mint, keeping aside a few leaves.

Combine burgul, the aromatic mix, chili and 1 pinch of cumin powder in the bowl with the tomatoes

Sprinkle with a drizzle of extra virgin olive oil, the juice of 1/2 lemon and salt, stir and keep in the fridge until ready to serve. If you like, decorate the Lebanese tabulè with the leaves kept aside.

Enjoy your meal!

original recipe: https://ricette.donnamoderna.com/tabbouleh-alla-libanese

Saving at home – Tomato cream with croutons

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

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

Hi everyone!

You have little time but want a really tasty recipe? Then you have to try the tomato cream with croutons.

If you want the vegan version, just don’t add the emmentaler cheese.

It is also suitable for these cold winter days.

Let’s start:

TOMATO CREAM WITH CROUTONS

Ingredients for 4 people: 800 g large fresh tomatoes – 4 slices sliced bread – fresh basil – 2 slices Emmentaler – 1 clove of garlic – 1 teaspoon of sugar – extra virgin olive oil – salt

Preparation:

Put the tomatoes in boiling water, peel, remove the seeds and combine in a saucepan with the crushed garlic, sugar, a pinch of salt, 4 tablespoons of oil and 2 dl water.

Cook the fresh tomato sauce for 10 minutes, add a few basil leaves and blend with the immersion mixer. Season to taste with salt.

Fill the slices of bread two by two with cheese, brush with oil and toast in a pan until the cheese begins to melt. Cut the toast into squares and serve the golden croutons with the tomato cream and a few basil leaves.

Enjoy your meal!

original recipe: https://ricette.donnamoderna.com/crema-di-pomodoro-con-crostini

Saving at home – Baked figs with almonds

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

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

Hi everyone!

A delicious recipe that you can really prepare in minutes: baked figs with almonds!

When you start eating one… you won’t stop!

They are so good!!!

Let’s start:

BAKED FIGS WITH ALMONDS

Ingredients for 4 people: 8 dried figs – almonds cut in half – water

Preparation:

This treat is really practical:

Cut the dried figs in half and moisten with water (with the help of a brush).Put the almond on each half by making a slight pressure.

Bake in a preheated oven at 180° C. for 15 minutes.

Once taken out of the oven you can decorate with orange peel.

Enjoy your meal!

original recipe: https://www.facebook.com/aifornelliconcry , https://www.instagram.com/aifornelliconcry/

Saving at home – Grilled aubergines

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

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

Hi everyone!

You will think that today’s recipe is a little too easy and in fact, grilled aubergines are quick to prepare and are generally liked by everyone.

However, for them to be really good, it is necessary to follow some specific steps.

Let’s see which ones: To get perfect grilled aubergines you just need to make sure you cut the slices to the right thickness: about half a centimeter. A slice that is too thin will risk charring or break during cooking, conversely one that is too thick will risk not cooking evenly.

Here we seasoned them with oil, garlic and chilli but if you don’t like the spicy flavor or want to make the marinade even more aromatic you can add a little oregano, parsley or even chopped thyme or mint. The result is better if they are left to rest once seasoned for about an hour, but they are also good if consumed immediately.

Let’s start:

GRILLED AUBERGINES

Ingredients for 4 people: 2 eggplants – 1 fresh chilli – 1 clove of garlic – 5 tablespoons of extra virgin olive oil – salt – pepper

Preparation:

First wash the aubergines and dry them well. Cut them into slices about half a centimeter thick: they must not be too thin or they risk breaking during cooking.

Heat a frying pan, and place the aubergine slices in it, a few at a time.

Let them grill a few minutes first on one side and then on the other, so as to take the mark of the grill well without getting burnt.

Place them on a plate when they are ready.

Then prepare the marinade: pour the oil into a small bowl, add a pinch of salt and a grind of pepper, the minced garlic clove and a pinch of finely chopped chilli.

Mix everything with a fork until the salt is completely dissolved. Generously brush the aubergines with the marinade and arrange them in layers on a serving dish. Then let the grilled aubergines rest before serving.

Enjoy your meal!

original recipe: https://www.cucchiaio.it/ricetta/melanzane-grigliate/

Saving at home – Broccoli nuggets

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

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

Hi everyone!

Here we are with a second light really delicious!

Do you have vegetarian guests for dinner and want to bring on the table a delicious second course, but at the same time that is light and low in calories? Here is the recipe to cook delicious broccoli nuggets, all this with only 45 calories.

Let’s start:

BROCCOLI NUGGETS

Ingredients for 4 people: 300 g Romanesco broccoli – 200 g fresh parsley – A clove of garlic – A pinch of salt from Cucina and black pepper – Extra virgin olive oil – grated bread

Preparation:

Take the broccoli and wash it under fresh running water. Using a knife, detach the various tops, taking care to give it the same shape.
Pour in a pan plenty of water, season with a pinch of salt from the kitchen and dip in the broccoli. Cook the vegetables for about twenty minutes or until they are soft.

When the broccoli is soft, drain from the cooking water and place them in a bowl. Add a pinch of salt from the kitchen, the black pepper, the fresh parsley previously chopped with your hands and the chopped garlic clove with a knife. Using a spoon, mix well all the ingredients to form a smooth and homogeneous mixture.
Take a part of the mixture with your hands and roll it, thus forming small balls. Cover each ball in the breadcrumbs and place on a baking sheet covered with a piece of parchment paper.

Season the meatballs with a drizzle of extra virgin olive oil and cook, in the oven already hot, at a temperature of 180 º C for about twenty minutes. After the first ten minutes, flip the meatballs, this way you will be sure to get a uniform cooking.
When your broccoli nuggets are cooked, remove them from the oven and serve with other vegetables.

Enjoy your meal!

original recipe: https://www.pianetadonne.blog/polpette-di-broccoli/

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