Family Food

Lentil cappuccino with croissant stuffed with cotechino, a truly creative idea The lentil cappuccino is a creative, almost brilliant idea for a complete meal. It incorporates the shapes, colours and appearance of a classic breakfast with cappuccino and croissant. It is a way to amaze the guests and to make them try something new. The lentil smoothie replaces the coffee, the cream replaces the frothed milk, while the paprika replaces the cocoa. As for the croissant, this is made with puff pastry. Inside, however, there is not the classic jam or rather cream and chocolate, but cotechino. Speaking of cotechino, some tend to avoid it because they are sure it is bad. But is it so? The reference is, in particular, to the amount of fat. There can be no doubt about this, cotechino is really rich in fat. However, it also has some advantages, above all the protein intake being still meat that abounds in proteins. The secret to enjoying cotechino in complete tranquillity is not to abuse it, consu

  Crostini with smoked mackerel, colour and taste for a delicate appetizer Crostini with smoked mackerel are small appetizers able to satisfy the palate and the sight. Among other things, they are also the classic appetizers that allow you to make a good impression in the presence of your diners. Firstly because they are simply delicious, secondly because they offer unusual scents. In fact, they are the result of uncommon combinations neither within the starters category nor among the first or second courses. In short, these crostini with smoked mackerel represent something new, which certainly will not fail to tantalize the palate. True, in some cases the ingredients are not so available. The reference is above all to the spinal, a fish preparation that I will deepen in the next paragraph. However, the recipe is really simple, in fact, it involves simply composing the croutons. The only element of difficulty, if you can call it that, concerns the creation of the emulsion, which is a l

Though banana just isn't a juicy fruit, it's also possible to put together caipirinha with it! The fascinating factor about this banana caipirinha recipe is that, along with the style of cachaça and lemon, we really feel the smoothness of the banana, and the result's extra like a fruit shake than a conventional caipirinha. Try the way to make this summer time drink under, and check out it! Substances for making banana caipirinha: 100 milliliters of cachaça 1 unit of ripe silver banana 1 unit of lemon 2 tablespoons of sugar crushed ice Methods to make banana caipirinha: Begin by peeling the lemon, slicing it into items and eradicating the white half (it's liable for bittering the drinks). Peel the banana and lower into slices. Then place the lemon, banana, cachaça, sugar and ice in a blender and mix till easy. Tip: Use frozen banana slices and cut back the quantity of ice. If you'd like, you'll be able to dip the glass of caipirinhas in lemon juice after which di

Pumpkin and almond cake, a really tasty dry cake The pumpkin and almond cake dessert testify to the ability of Spanish cuisine to offer truly interesting recipes, which combine simplicity and taste and have nothing to envy to French and Italian pastry. In particular, this pumpkin and almond cake, whose real name is actually Armadì de Calabaza, stands out for its genuine but at the same time unusual flavour. The procedure is truly within everyone's reach for a nutrient-rich and really tasty course. The protagonist of this cake is obviously the pumpkin, a precious vegetable much appreciated for its flavour, its nutritional capacity and its versatility. Pumpkin is characterized by a very low caloric intake, enhanced by the presence of numerous nutrients. First, it is rich in beta-carotene, a substance that promotes the production of vitamin A. In addition, there are large concentrations of vitamin C, which helps to strengthen the immune system. As far as mineral salts are concerned,

Polenta gnocchi with gorgonzola dumplings, a true symphony of first fruits Polenta gnocchi with gorgonzola is a very tasty first course, with a rustic character and quite simple to prepare. They differ from traditional gnocchi as they are not made with potatoes, but with polenta. Consequently, the procedure is also quite different. To prepare these dumplings, in fact, the polenta must first be cooked (using other ingredients, such as gorgonzola) and then divided into balls. The result is different than usual and is able to tantalize the palate. Also from an aesthetic point of view, it looks good, especially for a pleasant golden yellow (also thanks to the passage to the grill). As for the nutritional principles, I must admit, we are not dealing with a light dish. Also because there are many ingredients that exceed the number of carbohydrates and fats. I believe, however, that once in a while an exception to the rule is good, on some occasions it is allowed to yield to taste without thi

  Skyr cake with blueberry, what is special about? The Skyr cake with blueberries is a cake with an unusual flavour, different from the normal cakes with cheese or cream to which the Italian tradition has accustomed us. The reason is simple, the list of ingredients has some new items, at least for those who love classic confectionery preparations. The reference is primarily to Skyr, a dairy product that has only recently "landed" in Italy, but also to coconut flour, which certainly is not the most commonly used flour when preparing a dessert. I will talk about the Skyr in the next paragraph. In this, I would like to focus on coconut flour. Well, it is a particular flour, with a sweeter and more delicate flavour than that of wheat. It contains all the characteristics of the fruit, therefore an exceptional amount of fibre, an abundant presence of vitamin C and a very high concentration of potassium. Obviously, it is gluten-free, so this cake can also be consumed by those who ha

Add caption What is special about chocolate cake? Chocolate Cake without flour, Too Good! The chocolate cake is a classic of the Italian confectionery tradition, if not European. However, it is constantly being revisited by neophytes or skilled pastry chefs. Also because the original recipe (if there is one) leaves a lot of room for creativity. Space that I used in its entirety when I thought of this recipe. The first element of differentiation is the total absence of flour, here replaced entirely by cocoa and dark chocolate. This is a choice that I wanted to reward precisely because of the more literal meaning of the expression "chocolate cake". Nonetheless, it is very simple to prepare and can even be made by beginners or by those who are preparing for the first time to make a dessert at home. Among other things, this also allows it to be consumed by celiacs and those intolerant to gluten. Same thing for lactose intolerant, since none of the ingredients contains this substa