Saving at home – Risotto with pumpkin, chickpeas and parsley

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

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

Hi everyone!

In autumn and winter pumpkin is almost always present in our kitchens, good, sweet and versatile, is used especially to prepare this delicious risotto.

Today I tried this risotto of pumpkin, chickpeas and parsley.  What can I say, really good, and parsley adds a scent that goes very well with rice. If you have time, please let me know if you liked it. ūüôā

Let’s get started:

RISOTTO WITH PUMPKIN, CHICKPEAS AND PARSLEY

Ingredients for 4 people: 300 g rice for risotto – 1 l broth – 300 g pumpkin – 200 g boiled chickpeas – 1/2 glass white wine (or apple vinegar) – 4 tablespoons grated cheese (caciocavallo type, but if you do not have it at home you can also replace it with Parmesan) – 4 tablespoons extra virgin olive oil – 20 g butter (for the vegan version replace with the same amount of extra virgin olive oil) – 1/2 onion – 3 tablespoons chopped parsley – salt and pepper – 1 potato

Preparation:

Cut the pumpkin into cubes and chop the onion finely. Brown all in a pan with oil and half butter (for the vegan version, just increase the dose of oil).

Add the potato cut into rather large squares.

Add the rice and let it toast for a few minutes and pour the wine (or apple vinegar). Evaporate and add a ladle of boiling broth.

Cook the pumpkin risotto always stirring, and add more broth as the previous is absorbed.

When the rice is almost cooked, add the chickpeas. Finally, add the chopped parsley and finish cooking.

The addition of the potato, makes the taste of risotto more delicate.

Stir, cover and let stand a few minutes before serving.

Enjoy your meal!

original recipe:

Saving at home – Fried artichokes

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

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

Hi everyone!

If you are looking for a way to cook artichokes quickly, you have to try this recipe!

In a short time in a few steps you will get this chef dish!

For the vegan version, you will have to omit the use of eggs. The result will be excellent the same, but you have to take into account that breading will tend to come off more easily during cooking.

Let’s start:

FRIED ARTICHOKES

Ingredients for 4 people: 16 artichokes – 2 eggs – breadcrumbs – frying oil (I use corn oil) – vinegar (white or apples) – 1/2 lemon – salt

Preparation:

Clean the artichokes, holding only a piece of stem; cut them into wedges and remove the inner barbel. As you clean them, dip them in a bowl of water and lemon, so that they do not blacken.

Drain and blanch them in boiling water acidulated with vinegar (about a glass for 2-3 liters of water) for 3 minutes, then drain, roll them out on a cloth and let them cool.

Then pass them in the beaten eggs, then in the breadcrumbs, fry them, a little at a time, in corn oil at 180 ¬ļ.

Drain on kitchen paper, to absorb excess grease, add salt and serve.

Enjoy your meal!

original recipe:

Saving at home – Wellington fillet

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

Hi everyone!

Today we will see how to prepare the Wellington fillet, a must to have in our recipes.
For the mushroom sauce recipe click on:

https://wordpress.com/post/laborsettadelledonne.blog/35507

Let’s start:

WELLINGTON FILLET

Ingredients for 4 people: 1 pack of Rectangular Puff Pastry Р600 g of Fillet of beef Р100 g of Liver Paté Р1 cup of mushroom sauce Р1 Yolk РRosemary Рmilk Рbutter Рsalt

Preparation:

In a baking dish melt 25 g of butter with rosemary and brown the fillet over high heat, turning it from all sides, for about ten minutes.

Season to taste with salt, pepper, bake in a hot oven at 200¬ļ and cook for another 15 minutes.¬†Bake and let cool.

In a bowl pour the mushroom sauce, add the paté and mix well.

Unroll the puff pastry in a baking pan laying it on its special nonstick paper, brush the surface with water and arrange over the fillet; cover with the mushroom sauce and paté and roll the dough well sealing the edges.

Beat the egg yolk with a teaspoon of milk and with the mixture brush the pasta.

Bake in a hot oven at 200 ¬ļ C. for about 15 minutes.

Bake and serve the fillet cut into slices, accompanied, if desired, with vegetables sauteed in butter.

Enjoy your meal!

original recipe:

Saving at home – Mushroom sauce

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

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

Hi everyone!

Today we will see how to make the mushroom sauce, very useful to use as a dressing for a pasta dish or to add flavor to a meat dish.

For the vegan version, replace the butter with the same amount of extra virgin olive oil.

Let’s start:

MUSHROOM SAUCE

Ingredients for 4 people: 400 g porcini mushrooms – 3-4 firm and ripe perini tomatoes – 30 g butter – 1 clove of garlic – 1 tablespoon coarsely chopped parsley – salt – extra virgin olive oil – pepper

Preparation:

Clean the mushrooms under running water to remove any possible earthy residue, cut into small pieces.

In a saucepan, melt the butter with two tablespoons of extra virgin olive oil, brown the peeled garlic clove and remove it as soon as it gets color, add the mushrooms and let evaporate some of their moisture over high heat, then reduce the heat and cook for 10 more minutes. 

Meanwhile, peel the tomatoes, remove the seeds, cut them into cubes and add them to the mushrooms, sprinkle with two tablespoons of water and cook for another 5 minutes. 

Season to taste with 1-2 tablespoons of fresh parsley (coarsely chopped), stir, season to taste with salt and pepper.

Enjoy your meal!

original recipe:

Saving at home – Tortellini in puff pastry

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

Hi everyone!

How about preparing a delicious dish? All you need is tortellini and puff pastry to get this special recipe.

The tortellini are an Italian homemade pasta usually filled with meat or cheese.

Let’s start:

TORTELLINI IN PUFF PASTRY

Ingredients for 4 people: 1 pack of Rectangular Puff Pastry – 500 g of Tortellini – 200 g Ricotta – 80 g of Grated Parmesan – 30 g of Butter – 1 Lemon – 2 Eggs – 200 ml of Fresh Cream – Grated Nutmeg – salt

Preparation:

Prepare the sauce for the tortellini by pouring the ricotta cheese in a bowl together with the grated Parmesan cheese, 1/2 lemon zest, the egg and 1 pinch of grated nutmeg and diluted with the cream.

Cook the tortellini, pour into a bowl, season with the butter and sauce you have prepared.

Butter a baking dish and fill it with tortellini, then seal the pan with the puff pastry, making it adhere well to the edge (slightly damp).

Create a hole in the middle of the baking pan, so that the steam will come out during the cooking. 

Brush with the beaten egg yolk the surface of the pastry and cook in the oven already hot at 180 ¬ļ C for about 35 minutes.

Enjoy your meal!

original recipe:

Saving at home – Chickpea and mushroom soup

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 classic recipe of Italian cuisine.

Here you will see the original version, which is with fresh mushrooms and dried chickpeas. 

But if you replace them with precooked chickpeas and dried mushrooms (50 g instead of 200 g), you will be able to prepare this delicious recipe in no time.

You just have to soak the dried mushrooms (for about twenty minutes) and add the precooked chickpeas at the end of cooking.

This soup will certainly be appreciated in these cold winter days.

Let’s start:

CHICKPEA AND MUSHROOM SOUP

Ingredients for 4 people: 1 Carrot – 1 Onion – 1 stalk of Celery – 1 glass of broth – 2 tablespoons olive oil – 500 g Chickpeas – 3 Tomatoes – 200 g Mushrooms (50 g if you use dried ones) – 2 cloves of Garlic – 2 leaves of Sage – salt and pepper

Preparation:

First, put the chickpeas in a bowl with warm water and a pinch of baking soda, leaving them soaked for about 10 hours. Then drain and place them in a pot with plenty of cold and salted water and, once boiling, lower the heat for about 3 hours (this procedure has to be done only with dries chickpeas).

Meanwhile clean the mushrooms by cutting with a knife the earthy end and clean them by passing both the stems and the heads with a damp cloth; then cut them into slices. Wash and clean the tomatoes, then cut them into cubes.

Clean the carrot by cutting its end and wash it well under running water to remove any dirt residue. Clean also the celery by cutting the hardest end, the thicker leaves and eliminating the filaments of the stem helping you with a knife.

Chop coarsely, with a knife or with the mixer, the carrot and celery together with the onion and peeled garlic. Then in a pan heat the olive oil and fry for a few minutes the vegetables with the sage leaves.

Add the mushrooms and let it flavor for 5 minutes. Half an hour before the end of the cooking of chickpeas, add the mixture and season with salt, (If you use chickpeas in a box, drain and add them at the end of cooking).

Finish with the broth. Cook for about ten minutes over medium heat.

When cooked, sprinkle with plenty of ground pepper and serve.

Enjoy your meal!

original recipe:

Saving at home – How to replace milk in recipes

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

Hi everyone!

As you may have guessed from the title, today I will not post a recipe but a useful advice in the kitchen: how to replace milk in cooking.
Why this suggestion, you may ask.

Sometime ago, preparing a cake I realized that I forgot to buy a fundamental ingredient: milk!!! If you lack the time and/or the desire to go out to buy it, the table below can be very useful.

Let’s start:

HOW TO REPLACE MILK IN RECIPES

Preparation:

Enjoy your meal!

original recipe:

Saving at home – Detox Recipe No. 2: Beet velvety soup

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 our second detox recipe: the beet velvety soup.

Let’s start:

BEET VELVETY SOUP

Ingredients for 4 people: 500 gr fresh beets or 400 gr already cooked – 1 clove of small garlic – 1 teaspoon of gomasium – 1 tablespoon of extra virgin olive oil – 2 tablespoons of white lean yogurt – fresh mint leaves – 1 glass of vegetable broth

Preparation:

Steam the beets and when they are ready peel them and cut into small pieces.

Pour them together with the clove of garlic peeled and deprived of soul, the gomasium, extra virgin olive oil and a glass of vegetable broth, into a carafe to blend them with an immersion mixer.

Let go the mixer until a smooth and compact cream is formed.

Serve immediately the velvety beet soup hot topped with a little white lowfat yogurt and some fresh mint leaves.

Enjoy your meal!

original recipe:

Saving at home – Turkey morsels with honey, orange and ginger

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

Hi everyone!

These tender turkey pieces with a tasty sweet and sour accompaniment with an exotic aftertaste will be suitable for a special and different dinner.

Let’s start:

TURKEY MORSELSWITH HONEY, ORANGE AND GINGER

Ingredients for 4 people: 800 g Sliced turkey breast – 100 g cooking cream – 50 g flour 00 – 5 oranges – 50 g almonds – 2 tablespoons of acacia honey – ginger – salt and pepper – extra virgin olive oil

Preparation:

Toast the almonds flakes in a pan.

Squeeze the oranges and set aside the juice.

Heat the extra virgin olive oil in a pan and brown over high heat for a few minutes.

Blend with orange juice, add honey and cream and season to taste with salt and pepper.

Cook the sauce until it has thickened.

Grate the fresh ginger over the morsels and stir, then add half of the toasted almonds.

Serve decorated with the remaining almonds.

Enjoy your meal!

original recipe:

Saving at home – Ricotta and pear pie

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

Hi everyone!

Looking for a special birthday cake? Then you have to try the cake with ricotta and pears, typical of the Amalfi coast.

A soft cream in the middle of two circles of crispy pasta… I leave you to comment when you have tried to do it.

Let’s start:

RICOTTA AND PEAR PIE

Ingredients for 4 people: 4 eggs Р140 grams of sugar Р40 grams of powdered sugar Р140 grams of almond flour Р30 grams of butter Р60 grams of flour 00. Ingredients for the filling: 150 grams of sheep’s ricotta Р100 grams of cottage cheese basket Р75 grams of sugar Р250 ml of cream for desserts Р350 grams of pears Р1 tablespoon of lemon juice Р1 tablespoon of powdered sugar Р1 knob of butter Рpowdered sugar to cover the cake

Preparation:

Peel and clean the pears and cut into small pieces, put them in a saucepan together with a knob of butter, a spoonful of sugar and a spoonful of lemon juice.

Cook the pears with a lid for about 15 minutes, stirring occasionally. As soon as they have softened, turn off the flame and let them cool.

In a bowl, cream the ricotta cheese with sugar.

Add the chilled pears and stir.

Finally add the whipped cream and mix gently with a wooden spoon. Put the ricotta cream and pears in the fridge to cool.

Now start preparing the almond biscuits:

Separate the egg yolks from the egg whites. Whip 3 egg whites and when they are firm, add a tablespoon of powdered sugar.

In another bowl, whip the egg yolks and 1 egg white with sugar, until foamy.

Now add almond flour and the regular flour slowly.

Add also the melted butter and continue to whip until you get a smooth and homogeneous mixture.

Finally add the egg whites (previously whipped).
Stir with a wooden spoon, stirring gently until you get a fluid.

Grease and flour the molds and pour half of the biscuit dough into each and cook at 200 ¬ļ C for 10 minutes in the oven (preheated).

You will have 2 discs of biscuit dough that you will let cool.

Now assemble the ricotta and pear cake

Place a biscuit on the base of a hinged mold and pour over its surface the ricotta and pear cream.

Level the cream as much as possible.

Now cover with the second disc of biscuit dough and apply a small pressure on the surface to ensure that the filling is the same height all over.

Put the cake in the fridge for 2 hours.

Prepare some caramelized pears, putting them in a pan with sugar.

Remove the ricotta and pear cake from the mold, sprinkle with icing sugar, decorate with slices of caramelized pear, put on a serving plate and serve.

Enjoy your meal!

original recipe: