Category: lactose free

CHOCOLATE-PUMPKIN MUFFINS

It’s full winter here in Tulipland, so time for another yummy addition for the 🟠Pumpkin Recipe Series🟠

Because, we have to be honest: I’m not sure you, but for me pumpkin is not just good in Autumn but along all cold months 😉

So get some pumpkin at the store, a few simple ingredients and be ready to enjoy these yummy and fluffy CHOCOLATE-PUMPKIN MUFFINS with a warm cup of coffee or tea ☕️😋 🎃

INGREDIENTS (For 12/14 muffins)

250 gr pumkin

80 gr sunflower oil (or mixed seeds or equivalent of butter)

2 eggs

100 gr brown sugar

8 gr vanilla sugar

130 gr flour 00

30 gr unsweetened cocoa powder

10 gr baking powder

Pinch of salt

Cinnamon

Powdered sugar for final decoration

#InstaRecipe

Start with chopping the pumpkin and steam-cook it until it softens. Then, blend it together with oil.

In a bowl, whisk the eggs with the sugars and salt, then add the pumpkin & oil mix, followed by the flour, baking powder, cocoa powder and cinnamon. Stir all ingredients until well combined.

Pour the batter on a muffin tin. Bake in preheated oven 175°C for 15/18 minutes.

Let the muffins cool down before sprinkling with powdered sugar.

ORANGE-ROSE CAKE WITH SPECULAAS COOKIES CRUMBLES

Did you start the Xmas countdown? It’s only 11 days left! 🤩

So let’s start with giving away a nice recipe that, to me, it really tastes lots like Xmas: try this super easy ORANGE-ROSE CAKE WITH SPECULAAS COOKIES CRUMBLES 🍊 The combo of orange, speculaas spices and cinnamon is simply 🎄🎄🎄

Check the #recipe out ⬇️⬇️⬇️

Ingredients

90 gr sunflower oil

100 gr brown sugar

8 gr vanilla sugar

2 eggs

150 gr baking flour

20 gr potato starch

80 gr speculaas cookies

1 orange (zest + juice)

16 gr baking powder

Cinnamon (to taste, your call!)

Powdered sugar

In a bowl, whisk the eggs with the sugars. Then, add the oil, orange juice and zest and mix well. Next, add the flour, potato starch, baking powder and cinnamon, and still until well combined. Last, add the speculaas cookies, previously blended into crumbles, and incorporate to the cake.

Pour the batter on a baking tin, here I used one having a rose shape, and remember to spray with non-stick cooking product or cover with greaseproof paper. Bake in preheated oven 170°C for 40/45 minutes.

Let the cake cool down before sprinkling the powdered sugar on top.

Enjoy!

About time to finally move-in!

Last famous words.
In my last post, I mentioned about some “small renovations” in my new apartment. Eventually, the renovation was not really THAT small nor short. As it usually happens, this kind of things take always longer than expected. My beloved, brand new kitchen requited a lot of extra work because we had to fix some structural issues first, but I’d say it was totally worth it.
After a month since the notary deed, I can finally say I now have fully moved-in!

Last Sunday, I could finally enjoy my first brunch at home, cooked in my new kitchen! Freshly-baked bread and a special new recipe for #thebreakfastseries or a lazy, Sunday brunch. I decided to name this delicious brunch-breakfast treat Eggs à la Brigitte, or simply Eggs Brigitte, after the person who came up with this recipe. And the idea is quite similar to the well-known Eggs Benedict, but instead here we are going to use freshly-baked brown bread, and prepare some folded Lacy Eggs or Bulls-eye Eggs (uova all’occhio di bue, for the Italian friends). No sauces involved, but instead a nice, healthy combo of red onions, tomatoes, olive oil and Italian herbs.
The original recipe uses crispy-baked bacon, but here I offer also a pescatarian version using baked-smoked salmon.

What are you waiting for? Check the recipe below and enjoy!

Eggs à la Brigitte (original version with crispy bacon).

EGGS à la BRIGITTE (EGGS BRIGITTE)

Ingredients (for 1 serving)

2 eggs
2 small tomatoes
1/2 red onion
breakfast bacon or smoked salmon
Italian herbs (parsley, oregano, basil, chives)
fresh chives
olive oil
salt to taste
1 slice of (freshly-baked) brown (or white) bread

Cook the veggies and bacon/salmon

Start with chopping the onion and cutting the tomatoes in quarters. Then, in a pan add a bit of olive oil and bake the onion first, until golden. Then, move the onions in one corner (1/3) of the pan, add the tomatoes with a pinch of salt in another 1/3 of the pan, and the bacon or salmon in the remaining 1/3 of the pan. Bake at medium heat until the tomatoes start to soften and the salmon/bacon becomes crispy.

Cook the eggs

Move the veggies and salmon/bacon on half a side the pan and crack 2 eggs on the other half of the pan. Add a pinch of salt on eggs and some Italian herbs on all ingredients. While the eggs cook, keep stirring the other ingredients to avoid to burn them. When the eggs start to thicken, fold them in a quarter of the pan and continue to cook on both sides, until they get a nice golden/brown color.

Serving

In large plate, place one slice of bread, then add on top the folded Lacy Eggs and last the mix of veggies and salmon/bacon. Sprinkle with chopped, fresh chives.

Buon appetito!

Eggs à la Brigitte (pescatarian version with baked-smoked salmon).

CHOCOLATE-PUMPKIN DONUTS

And here we go with the 🟠Pumpkin Series🟠

As some of you might know, I’m quite a big fan of pumpkin and the great versatility of this autumn-winter squash. When I was younger I really didn’t like it, but with time I’ve learnt how to appreciate it and use it in so many preparations!
So let’s get started with a newbie recipe from the @aroma_di_cannella’s repertoire: CHOCOLATE-PUMPKIN DONUTS! 🍩
For the skeptical palates, these donuts are a good introduction to enjoy a very nice (and #lactosefree!) sweet treat made of pumpkin. And no worries, you’ll barely taste it with the predominant flavor of chocolate, enriched by a light pinch of cinnamon. But trust me, the pumpkin is in there 😉

Enjoy! 🎃

InstaRecipe

Ingredients (For 15 mini-donuts)

250 gr pumkin
80 gr sunflower oil (or mixed seeds or equivalent of butter)
2 eggs
100 gr brown sugar
8 gr vanilla sugar
130 gr flour 00
30 gr unsweetened cocoa powder
10 gr baking powder
Pinch of salt
Cinnamon

For the chocolate glaze
80 gr fresh cream
80 gr dark chocolate (or milk chocolate if you want a sweeter taste)

Procedure

Start with chopping the pumpkin and steam-cook it until it softens. Then, blend it together with oil.

In a bowl, whisk the eggs with the sugars and salt, then add the pumpkin & oil mix, followed by the flour, baking powder, cocoa powder and cinnamon. Stir all ingredients until well combined.

Pour the batter on a donut-shape tin. Bake in preheated oven 175°C for 13/15 minutes.

In the meantime, prepare the glaze. Heat the cream until almost boiling. Then, add the chocolate and stir well until it melts. The glaze should be smooth and dense.

Let the donuts cool down before dipping them in the glaze. As a final touch, you can sprinkle some brown sugar on top of the donuts or decorate with chocolate sprinkles or other sugar decorations.

VEGAN CHOCOLATE CAKE WITH PEARS

Experiments with vegan baking continue ♨️🥧👩🏻‍🍳

For those of you who know me, it shouldn’t be a surprise that I really love the combination of chocolate 🍫 and pears 🍐 so I had to come up with a vegan version 😉

And it was a success 🙌

•InstaRecipe•

Mix 100gr water, 150gr unsweetened roasted-almond milk, 50gr sunflower oil and 1tbs vanilla liquor. Add 100 gr sugar and stir well, until the sugar is completely absorbed by the liquids. In a bowl, mix 25 gr unsweetened cocoa powder, 150 gr baking flour (00), 50 gr potato starch and 15 gr baking powder. Add the liquids and mix well. Last, chop 50 gr of dark chocolate, dice 2 pears and add these last ingredients to the cake mix.

Spread the batter on a 21cm (diameter) baking pan (remember to spray with non-stick cooking product or cover with greaseproof paper). Cook in preheated oven 180°C for 35/40 minutes.

COFFEE-FLAVORED YOGURT CAKE

Always time for coffee ☕️ also in a cake 🙃Check the recipe of this very simple COFFEE-FLAVORED YOGURT CAKE ⬇️⬇️⬇️

Ingredients

2 cups (1 cup = 125 gr) lactose-free coffee-flavored yogurt

1 cup sunflower oil

1 cups brown sugar

4 cups baking flour (00)

15 gr baking powder

2 eggs

Sliced almonds

Procedure

First, mix the yogurt with the oil. Then, add sugar, flour, baking powder and the eggs, one at time. Pour the batter on a baking tin (remember to spray with non-stick cooking product or cover with greaseproof paper) and sprinkle the sliced almonds on top. Bake in preheated oven 175°C for 35/40 minutes.

Enjoy!