Salt Paper Recipe shares delicious homemade recipes, easy cooking ideas, traditional dishes, comforting meals, and sweet treats. Discover simple recipes, helpful cooking tips, and inspiration to make everyday cooking enjoyable.
Parmesan roll of pastry, an easy and delicious rustic with a filling of aubergines, tomato, grated cheese and sliced mozzarella or provola! This roll is good both hot and cold and perfect for the hot season. We can prepare it in advance and eat it cold, it is ideal for aperitifs at home, buffets or birthday parties. If you like eggplant parmigiana, you can’t miss this roll, crunchy on the outside and stringy on the inside! We can use both mozzarella and provola, it will make it even tastier and tastier! Let’s see together immediately how to make the Parmesan roll of pastry!
INGREDIENTS a rectangular puff pastry roll a medium eggplant cut into slices and grilled 3-4 tablespoons of tomato sauce salt to taste 2-3 tablespoons of grated cheese olive oil as required sliced pizza mozzarella or sweet provola milk for brushing a spoonful of breadcrumbs
Preparation of Parmesan roll pastry
First, we roll out the dough and sprinkle the base with very little breadcrumbs, it will serve to make the dough drier and to cook it better.
Then we add a thin layer of tomato puree and the grilled aubergine slices. We rise well to the surface.
Sprinkle well with the grated cheese and add the sliced pizza mozzarella, the slices of provola are also fine, it will be even tastier.
Then we roll up our roll well and brush it with milk. With a knife, we can make a few cuts for decoration. We cook at 180 degrees in a fan oven for about 30-35 minutes, or in a static oven at 190 degrees for the same time.
Once you have baked our roll, let it cool before cutting it. It is also delicious cold.
high protein veggie burger recipe is an easy and fast preparation that everyone will really like, even children who usually go crazy to eat vegetables! Good, colourful and healthy, these burgers have nothing to envy to the “classic” meat burgers! Try high protein veggie burger recipe inside a sandwich, perhaps accompanied by a salad, a thin slice, and a little ketchup … and in no time you will have made a delicious lunch or dinner!
Furthermore, these high protein veggie burger recipe, not having inside them the use of eggs and being cooked in the oven, are very light. In the recipe, I used all my favourite vegetables but, obviously, ample room for your imagination and then use mushrooms, peppers, zucchini, etc. to get a different and personalized burger every time.
I suggest you prepare some more and put it in the freezer, in this way you can cook high protein veggie burger recipes whenever you want! Finally, for the breading of the burgers, I chose to use gluten-free breadcrumbs, so as to make them suitable also for those who are gluten intolerant, but of course, you use the breadcrumbs that you find yourself at home. I recommend you try these high protein veggie burger recipe because you will be truly won over!
Preparation time: 45 min Cooking time: 15 min Ready in: 1h For Burger: 9
INGREDIENTS 500 g potatoes 100 g cooked white rice 80 g grated Parmesan 100 g Sicilian broccoli 100 g peas 50 g precooked corn 1 carrot Half onion Gluten-free breadcrumbs Salt to taste Pepper as needed EVO oil to taste
1. Preparation of high protein veggie burger recipe
We prepare the dough for the burgers. Steam all the vegetables in the recipe, then the potatoes, the Sicilian broccoli, the peas, the diced carrot, and the chopped onion. The vegetables will be cooked just 10 minutes, while the potatoes will take 20 to 30 minutes to cook.
Once cooked, reduce the still-hot potatoes to a puree in a large bowl. Add the rice cooked previously in salted water, the parmesan, and finally add salt and pepper. Work these ingredients first with the car of a spoon, then with your hands, until you obtain a well-mixed dough.
Now add all the previously steamed vegetables and corn to the dough. Work the mixture gently with your hands to distribute the vegetables evenly in the mashed potatoes and rice.
Transfer the mixture obtained between two sheets of parchment paper and roll it out with the help of a rolling pin not too thinly, more or less 1 cm thick. With the help of a pasta bowl or a cup, form the burgers.
Now pass the burgers obtained in the gluten-free breadcrumbs, pressing them lightly to make the breadcrumbs stick well. At this point, you can decide whether to cook them immediately or freeze them in the freezer where they will be kept for 2 – 3 months.
2. Preparation
Arrange the burgers on an oven plate, pour a drizzle of EVO oil over them, and cook them in a preheated oven at 200 degrees for 15 minutes, using the grill function to brown them well on the surface. Let the burgers cool slightly before serving. These burgers can also be cooked in a non-stick pan; you will just need to grease the pan and cook the burgers exactly as you would for meat burgers.
Here are the vegetable burgers served on the table!
Here is a delicious sandwich stuffed with the vegetable burger!
Today we prepare together the savoury vegetable cake recipe, (zucchini and potato cake), a gluten-free, lactose-free savoury cake, ideal for those who are allergic to nickel, perfect for dinner. A single dish that is quick and easy to prepare, perfect for family dinner. A vegetarian recipe, light and delicious, prepared with zucchini and potatoes that will be snapped up and will appeal to everyone, adults and especially children, who will not make a fuss and eat fresh vegetables.
A few simple ingredients will be used to bring a savoury pie with vegetables to the table and the result will be a cake that is beautiful to look at and very good to eat. We can enrich the cake with pan-fried bacon or sausage, for a richer but always tasty version. A rustic cake, prepared with rice flour, that will win you over at the first bite.
Now let’s see how to prepare the savoury vegetable cake recipe, zucchini, and potatoes cake!
For a 24 cm diameter cake tin. The difficulty of the recipe: EASY
Prep time: 20 min Cooking time: 30 min Ready in: 50 min Servings:2
INGREDIENTS 2 eggs 30 gr of lactose-free grated cheese 60 gr of extra virgin olive oil 90 gr of lactose-free milk 1/2 teaspoon salt Black pepper to taste 150 gr of rice flour 50 gr of potato starch 1 sachet of instant yeast for savoury pies (or 8 g of cream of tartar + 4 g of baking soda) 100 gr of lactose-free mozzarella 2 medium courgettes 1 medium potato
Preparation of savoury vegetable cake recipe
To prepare the savoury vegetable cake recipe, (zucchini and potato cake), the first thing to do is cook the well washed and sliced zucchini in a pan with extra virgin olive oil, salt and pepper, for about 10 minutes. And boil the chopped potato in plenty of water for about 15 minutes. Once the potatoes and zucchini are ready, Then break the eggs in a bowl and add the extra virgin olive oil, lactose-free milk, grated cheese and mix with a whisk.
Now add the black pepper, the rice flour, the potato starch, the yeast and mix with the whisk, until a smooth and lump-free mixture is obtained.
Now add the zucchini, potatoes and chopped mozzarella and cubes to our dough, leaving a little aside to decorate the cake on the surface.
Then we pour the dough into a 24 cm diameter hinged cake pan, oiled and floured and decorate the surface with the filling we had set aside. We bring the cake to bake in a static oven, preheated to 170 ° for about 30 minutes.
Once our savoury vegetable cake recipe, (zucchini and potato cake) is cooked, let it cool down a bit, take it out of the mold and bring it to the table!
doughnut cake for Mother’s Day,Quick and easy recipe.
“I love you mom,” say it with a doughnut cake pear and saffron!. Every year in May, as usual, Mother’s Day arrives. A recipe or a gift is certainly not enough to express how important a mother is in the life of her children, however, we will try to give it a try.
Dedicating time and a lot of passion for a sweet thought always proves something positive and this is the purpose of the pear and saffron doughnut cake, designed to honour Mother’s Day.
This recipe is gluten-free and lactose-free, therefore perfect in case of intolerance and celiac disease. A sweet cuddle that you can all enjoy in the same way!
Among the ingredients selected for this doughnut cake, we find a somewhat atypical mix that will positively amaze you, the protagonists are pears and saffron. The unmistakable yellow of saffron, combined with the sweetness and softness of pears, will strike your taste after taste.
Saffron is certainly used in many savoury recipes but also as an ingredient in a dessert; saffron, in fact, is a spice with a peculiar flavour that can guarantee a little more, even for desserts.
If the intent will be to gently surprise the mother, the pear and saffron doughnut cake is the right choice!
Pears and saffron: fruit and spices for health
We often hear that “an apple a day keeps the doctor away”, yet the same could also be said for pears! Pears, in fact, is a fruit rich in beneficial properties for the body, rich in boron and calcium that have proven beneficial effects against osteoporosis and cholesterol.
The intake of pears is able to help the brain, improving reflexes and concentration. Because of this, pear is the ideal fruit for students because it helps to store notions and keep their memories longer.
At the same time, pears promote digestion thanks to the rich contribution of fiber.
And could saffron be less? Certainly not! Saffron, the second essential ingredient of this recipe for pear and saffron doughnut cake, is an equally rich component of essential elements for health.
It is interesting to note that this spice has a significant influence on mood disorders (such as sedative, analgesic and antispasmodic). Eating saffron therefore can help relieve stress and promote a sense of well-being and happiness.
Saffron also helps digestion and offers a rich gift of vitamins and carotenoids. A special combination therefore for a special person!
And here is the recipe for the pear and saffron doughnut cake:
Ingredients: 120 g of rice flour 50 g of potato starch 40 g of tapioca flour 150 g of Greek yoghurt 135 g of brown sugar 100 ml of Accardi milk 60 ml of sunflower oil 2 eggs a sachet of excellent quality saffron 16 gramof cream of tartar Baking soda 1 teaspoon 1 teaspoon apple cider vinegar 1 large pear oil and rice flour to grease the mould(how much you need)
For the glaze: 4 tbsp icing sugar a few drops of lemon juice
Doughnut cake preparation:
First, turn on the oven and bring it to a temperature of 180 ° with static function. Grease and flour (with rice flour) a doughnut or bundt cake mould.
Wash, peel and core the pear, making it into small pieces of about 1 cm and a half on each side.
Meanwhile, in a bowl or in a planetary mixer with a whisk, whip the eggs with the sugar so as to make them frothy. Warm the milk and melt it in a bag of saffron.
Still with the whisk in action, add the sunflower oil flush, the Greek yoghurt and the milk with saffron.
Add the sifted flours to the liquid mixture, together with the baking soda and the cream of tartar. Then add the teaspoon of apple cider vinegar and continue to mix the mixture with the whisk in action. Then add the pear cubes and mix everything with a silicone spatula.
Finally, pour the dough obtained in the previously prepared mould and bake. Bake the doughnut at 180 ° with a static function for 35-40 minutes.
Check the cooking with a toothpick, pricking in the middle of the dessert at the end of the indicated time. If it is cooked to perfection, the toothpick should come out dry. If the toothpick is still damp, possibly increase the time spent in the oven by a few minutes. When cooked, take out of the oven and let cool completely before removing the cake from the mould.
Icing preparation:
At this point, prepare the icing by placing the well sifted icing sugar in a bowl and adding a few drops of lemon juice one at a time until the desired consistency is obtained (neither too thick nor too liquid!).
Finally decorate your donut to taste by pouring a little glaze on the surface, and, if you wish, add some fresh or dry flowers to make your dessert even more spectacular!
Note for celiacs or gluten sensitive
Always check that the ingredients you use for the preparation of your recipes are suitable for coeliacs and people sensitive to gluten. Check the barred ear, the presence on the AIC Handbook or the indications on the manufacturer’s label.
Note for lactose intolerant
From the ministerial note: The word “delactosate” has been eliminated, as previously associated with the word “dietetic”. The term lactose-free may be used instead for dairy products and for milk with a lactose content of less than 0.1 g per 100 g or ml
The Eastern Chicken Salad is an easy and tasty recipe, ideal for those who love exotic flavours. This preparation is also to be considered as a recovery recipe, in fact, to make it you can use roasted or grilled chicken leftover from the day before. I decided to call this “oriental” chicken salad for its particular seasoning based on soy sauce and toasted sesame, which also make it very fragrant! Other ingredients that characterize the oriental chicken salad are potatoes and green beans that transform this recipe into a tasty and satisfying single dish! I also recommend preparing it in the summer; like all chicken salads, it is excellent well fresh from the fridge!
Nutrition Facts
Servings: 2 Amount per serving Calories 286 % Daily Value* Total Fat 4.2g 5% Saturated Fat 0.2g 1% Cholesterol 80mg 27% Sodium 175mg 8% Total Carbohydrate 31g 11% Dietary Fiber 7.1g 25% Total Sugars 3.1g Protein 31.1g Vitamin D 0mcg 0% Calcium 67mg 5% Iron 2mg 14% Potassium 1288mg 27% *The % Every day Worth (DV) tells you ways a lot a nutrient in meals serving contributes to an every day food plan. 2,000 calorie a day is used for basic vitamin recommendation.
Preparation time: 5 min Ready in: 5 min
INGREDIENTS 250 g roasted or grilled chicken 300 g boiled potatoes 200 g boiled green beans Toasted sesame seeds Soy sauce to taste oil to taste Pepper as needed. Salt (only if needed)
Preparation of Eastern Chicken Salad
Reduce the chilled chicken into small pieces. This preparation is also to be considered as a “recovery recipe”, useful for consuming chicken leftover from the day before. Obviously you can simply grill and cut the chicken breast into small pieces, salt and flavour it to taste, and use it for this recipe.
Put the chicken, the cherry tomatoes cut in half, the black olives, the celery cut into cubes and the very thinly sliced red onion in a large bowl (I put just a piece of it), then give the first mix to all the ingredients.
Season the salad with a pinch of salt, pepper to taste, a drizzle of olive oil and a generous sprinkling of oregano. Gently stir the chicken salad until all the seasonings are evenly distributed.
Here is the Greek chicken salad served on the table, perfect when you want a fresh and appetizing dish on hot summer days!
The Greek Chicken Salad is a fresh and tasty recipe, ideal to be eaten on hot spring and summer days. This preparation is also to be considered as a recovery recipe, in fact, to make it you can use roasted or grilled chicken leftover from the day before. Then I decided to call this “Greek” salad because it contains all the typical flavours and aromas of the Mediterranean. Greek olives, cherry tomatoes, red Tropea onion are the basis of this chicken salad! To season it, I chose good olive oil and lots of oregano … Then really irresistible! Offer this salad as a delicious single dish, perhaps accompanied by bread. Turn it into a rich appetizer in a summer dinner with friends, success guaranteed!
Nutrition Facts
Servings: 1 Amount per serving Calories 420 % Daily Value* Total Fat 17.2g 22% Saturated Fat 1g 5% Cholesterol 160mg 53% Sodium 409mg 18% Total Carbohydrate 9.5g 3% Dietary Fiber 2.8g 10% Total Sugars 5.5g Protein 54.9g Vitamin D 0mcg 1% Calcium 42mg 3% Iron 2mg 9% Potassium 1443mg 31% *The % Every day Worth (DV) tells you ways a lot a nutrient in meals serving contributes to an every day food plan. 2,000 calorie a day is used for basic vitamin recommendation.
Preparation time: 5 min Ready in:5 min
INGREDIENTS 250 g roasted or grilled chicken 200 g Cherry tomatoes 1 celery stick 10 – 12 Greek black olives Red onion to taste Salt and Pepper To Taste. Oregano to taste olive oil to taste
Preparation of Greek Chicken Salad
Reduce the chilled chicken into small pieces. This preparation is also to be considered as a “recovery recipe”, useful for consuming chicken left over from the day before. Obviously you can simply grill and cut the chicken breast into small pieces, salt and flavor it to taste, and use it for this recipe.
Put the chicken, the cherry tomatoes cut in half, the black olives, the celery cut into cubes and the very thinly sliced red onion in a large bowl (I put just a piece of it), then give a first mix to all the ingredients.
Then season the salad with a pinch of salt, pepper to taste, a drizzle of olive oil and a generous sprinkling of oregano. Gently stir the chicken salad until all the seasonings are evenly distributed.
Here is the Greek chicken salad served on the table, perfect when you want a fresh and appetizing dish on hot summer days!
These Savboro – Sri Lankan Sago Coconut Cookies (Savboro-Sago Coconut Cookies) are tremendous crispy cookies, good for dunking in your tea/espresso or milk. Produced from sago, coconut and bread crumbs, this uncommon mixture of components yields a brilliant scrumptious cookie.
Sago is likely one of the important components in these Sago Coconut Cookies. Right here within the west, sago is non-existent in our eating regimen. It’s cousin, tapioca, we typically solely eat as tapioca pudding, a dessert. Nonetheless, sago is used as a grain in South Asian cuisines and we utilized in everything from appetizer and aspect dishes to desserts. So what’s the distinction between tapioca and sago? Many use them each interchangeably. I too was responsible for this prior to now, however, they aren’t the identical. Sago is extracted from the pith of assorted tropical palms, however, tapioca is extracted from the cassava root, often known as yuca or manioc.
These Sago Coconut Cookies are made with an uncommon mixture of components and may be flavoured with any mixture of vanilla, fennel, cumin or combined spice. Yow will discover combined spice luggage in markets (cinnamon, nutmeg, clove, cardamom).
Health benefits of Sago Coconut Cookies
Gives vitality – One of many important the reason why you need to eat sago is as a result of they’re wealthy in vitality. The topmost cause why folks eat this dish throughout fasting on Navratri is that it hundreds you with immediate vitality. It’s gluten-free and non-allergic- Anyone and everyone can have sago because it doesn’t trigger any allergy. It helps to forestall digestion points, relieves gasoline, bloating and constipation. It comprises an excellent quantity of dietary fibre that additionally helps to rebalance the wholesome intestine microorganism.
Nutrition Facts of Sago Coconut Cookies
Servings: 7 Amount per serving Calories 175 % Daily Value* Total Fat 8.5g 11% Saturated Fat 5.5g 28% Cholesterol 4mg 1% Sodium 477mg 21% Total Carbohydrate 17.7g 6% Dietary Fiber 0.7g 2% Total Sugars 0.6g Protein 7.2g Vitamin D 0mcg 0% Calcium 159mg 12% Iron 1mg 5% Potassium 98mg 2% *The % Every day Worth (DV) tells you ways a lot a nutrient in meals serving contributes to an every day food plan. 2,000 calorie a day is used for basic vitamin recommendation.
Ingredients: Sago 1 cup Frozen coconut defrosted 1 cup (or freshly grated coconut) Sugar1 cup bread crumbs 1 cup 1 teaspoon fennel seeds 1 teaspoon vanilla extract
Preparation
Preheat oven to 350 ° F / 175 ° C
Line a cookie sheet with a baking sheet or parchment paper.
Mix all components and blend together until your hands are combined, including 1-2 tablespoons of water if needed. When deciding on the moisture content of the coconut you will need extra water.
Place a cookie/biscuit cutter on the baking sheet. Add a couple of tablespoons of the batter and utilizing the again of a spoon, press down till tight and compact. Rigorously take away the cookie/biscuit cutter.
Repeat till all the mixture has been used.
Bake for 30-35 minutes till golden, rotating tray half manner by means of cooking.
Advice – Once you take away from the oven, they are going to look like mushy. As they cool, they turn into very crispy.
These Savboro – Sri Lankan Sago Coconut Cookies (Savboro-Sago Coconut Cookies) are tremendous crispy cookies, good for dunking in your tea/espresso or milk. Produced from sago, coconut and bread crumbs, this uncommon mixture of components yields a brilliant scrumptious cookie.
Sago is likely one of the important components in these Sago Coconut Cookies. Right here within the west, sago is non-existent in our eating regimen. It’s cousin, tapioca, we typically solely eat as tapioca pudding, a dessert. Nonetheless, sago is used as a grain in South Asian cuisines and we utilized in everything from appetizer and aspect dishes to desserts. So what’s the distinction between tapioca and sago? Many use them each interchangeably. I too was responsible for this prior to now, however, they aren’t the identical. Sago is extracted from the pith of assorted tropical palms, however, tapioca is extracted from the cassava root, often known as yuca or manioc.
These Sago Coconut Cookies are made with an uncommon mixture of components and may be flavoured with any mixture of vanilla, fennel, cumin or combined spice. Yow will discover combined spice luggage in markets (cinnamon, nutmeg, clove, cardamom).
Health benefits of Sago Coconut Cookies
Gives vitality – One of many important the reason why you need to eat sago is as a result of they’re wealthy in vitality. The topmost cause why folks eat this dish throughout fasting on Navratri is that it hundreds you with immediate vitality. It’s gluten-free and non-allergic- Anyone and everyone can have sago because it doesn’t trigger any allergy. It helps to forestall digestion points, relieves gasoline, bloating and constipation. It comprises an excellent quantity of dietary fibre that additionally helps to rebalance the wholesome intestine microorganism.
Nutrition Facts of Sago Coconut Cookies
Servings: 7 Amount per serving Calories 175 % Daily Value* Total Fat 8.5g 11% Saturated Fat 5.5g 28% Cholesterol 4mg 1% Sodium 477mg 21% Total Carbohydrate 17.7g 6% Dietary Fiber 0.7g 2% Total Sugars 0.6g Protein 7.2g Vitamin D 0mcg 0% Calcium 159mg 12% Iron 1mg 5% Potassium 98mg 2% *The % Every day Worth (DV) tells you ways a lot a nutrient in meals serving contributes to an every day food plan. 2,000 calorie a day is used for basic vitamin recommendation.
Ingredients: Sago 1 cup Frozen coconut defrosted 1 cup (or freshly grated coconut) Sugar1 cup bread crumbs 1 cup 1 teaspoon fennel seeds 1 teaspoon vanilla extract
Preparation
Preheat oven to 350 ° F / 175 ° C
Line a cookie sheet with a baking sheet or parchment paper.
Mix all components and blend together until your hands are combined, including 1-2 tablespoons of water if needed. When deciding on the moisture content of the coconut you will need extra water.
Place a cookie/biscuit cutter on the baking sheet. Add a couple of tablespoons of the batter and utilizing the again of a spoon, press down till tight and compact. Rigorously take away the cookie/biscuit cutter.
Repeat till all the mixture has been used.
Bake for 30-35 minutes till golden, rotating tray half manner by means of cooking.
Advice – Once you take away from the oven, they are going to look like mushy. As they cool, they turn into very crispy.
In Sri Lanka, pineapple shouldn’t be the one fruit. When they’re unripe you may put together a tasty pineapple curry recipe vegetarian (you may prepare dinner ripe ones too which can make the pineapple curry recipe vegetarian a bit of bit candy). This isn’t an on a regular basis dish. Principally this pineapple curry recipe vegetarian is made for particular events and served with fried rice or yellow rice. Let’s get started to make pineapple curry recipe vegetarian
How Pineapple may help you shed some pounds naturally?
The summer season has already arrived and with the temperature rising up, all of us crave for one thing very refreshing. On this scorching warmth, it’s all the time suggested devouring juicy but nutritious meals which may keep the proper stability of electrolytes within the physique. Medical doctors all the time suggest consuming hydrating and cooling meals reminiscent of pineapple. This scrumptious fruit is crammed with vitamins and can be very in excessive water content material. However, do you know everybody’s favourite pineapple can even assist in weight reduction? Hold scrolling to search out out.
Pineapple is infused with a wide range of vitamins and enzymes, which mix collectively and aids in boosting metabolism. It’s refreshing and soothing for the physique and thus, is suggested throughout summers. Particularly, if you’re indulging in some weight reduction actions, consuming an average quantity of this useful fruit can really provide help to shed these further kilos quickly.
Nutrition Facts of pineapple curry recipe vegetarian
Servings: 6 Amount per serving Calories 199 % Daily Value* Total Fat 12.7g 16% Saturated Fat 3.2g 16% Cholesterol 0mg 0% Sodium 334mg 15% Total Carbohydrate 11.7g 4% Dietary Fiber 1.3g 5% Total Sugars 6.5g Protein 10g Vitamin D 0mcg 0% Calcium 12mg 1% Iron 1mg 3% Potassium 46mg 1% *The % Every day Worth (DV) tells you ways a lot a nutrient in meals serving contributes to an every day food plan.
Prep Time-15 Min Cooking Time-30 Min Prepared In-45 Min
Ingredients Diced pineapple 600 grams (how to cut the pineapple into cubes) 1 tsp mustard seeds 1-2 tsp of chilli powder 1 tsp turmeric powder 1 tsp curry powder half onion chopped 1-2 inexperienced chillies chopped 2″ piece of cinnamon 2 cloves garlic chopped three cardamoms, crushed 2 cloves crushed 1 tbsp sugar half cup of coconut milk/recent milk 2 tbsp further virgin cooking oil salt, pepper to style Curry leaves (optionally available)
Preparation
Warmth a medium-size pan below medium fireplace. Fry the mustard seeds in oil. Cowl and let the seeds pop. Subsequent scale back warmth adds turmeric, chilli powder, curry powder and fry for about 20 seconds.
After adding onion, inexperienced chillies, garlic and curry leaves and fry until aromatic. Lastly, add all of the elements besides the coconut milk.
Cook dinner lined for about 20-30 minutes below low warmth. Add the coconut milk, prepare dinner for one more three minutes. Serve heat with rice.
