Granolamista

My American grand-mother Anna gave me a wooden box. I took the precious gift in my hand luggage back to Italy. This box is full of my grandma's favorite recipes. Handwritten notes, typewritten transcriptions, newspaper clippings, cardboard instructions torn out of Egg Beaters packages. I kept the box closed on a shelf of the kitchen for 15 years, then I opened it and started cooking.

[granolamista]

Ice cream cookies

Now more than ever my mantra is: no more than five ingredients.

These ice cream cookies can be whipped together in no time with just a few simple ingredients… Tender oat cookies sandwiched around creamy ice cream: a delightful calorie bomb.

Ingredients for ice-cream: 300 ml of fresh cream | 60 g of powdered sugar | 1 egg | vanilla extract (optional)

Ingredients for cookie: 300 of oat flakes | 200 g of jam* | 1 egg | a chunk of butter

* our home-made persimmon jam with no added sugar worked perfectly as a natural sweetener

Cook two cookie layers in the oven for 20 minutes (180°C) and cool down. The most important thing to remember is to slightly under bake the cookies. This is the best way to achieve a soft cookie that just melds around the ice cream. Whip cream with sugar and egg, spread mixture on first layer, top with second layer and chill in freezer for at least 2 hours.

[granolamista]

Vanilla Ice-cream

Knowing how to make a basic vanilla ice cream will serve you well in life. This is what makes a slice of birthday cake, a wedge of Thanksgiving pie, or even a simple banana split on a hot summer night feel special and memorable.

[granolamista]

Greek Salad

Greek salad (Greek: χωριάτικη σαλάτα [xorˈjatiki saˈlata] "rustic salad" is made with pieces of tomatoes, sliced cucumbers, onion, feta cheese, and olives (usually Kalamata olives), typically seasoned with salt and oregano, and dressed with olive oil. Common additions include green bell pepper slices or berries of capers (especially in the Dodecanese islands).

Ingredients: 3 large plum tomatoes, seeded and coarsely chopped | 1 cucumber, peeled and coarsely chopped | 1 head lettuce, torn into bite-size pieces (optional) |1 medium red onion | 3⁄4 cup black olive | 3⁄4 cup crumbled feta cheese

Dressing:   5 tablespoons olive oil | 1 teaspoon dried oregano

[granolamista]

Wild Strawberries and Chantilly Cream Tarte

This strawberry tarte is paradise, close to perfection, no words to describe it. 

Did I make it? Oh no, I would like to say this creation is homemade but the truth is I buy it in a pastry shop near home in Bergamo - pasticceria Locatelli. Anyway, this divine dessert is a must of my special occasions so it well deserves a place of honor among my recipes posts!

The incredibly light crust and the frothy chantilly cream combined with the delicate little straberries make of this dessert a taste of heaven, I adore it.

ABOUT THE INGREDIENTS - Wild strawberry's fame for its medical powers goes all the way back to Antiquity, when the Romans recommended it for its purifying and refreshing qualities. Pretty hard to pick but with a special taste and flavour, the herb represents an excellent remedy in natural treatments.

Sweet, creamy, frothy, delicate, immaculately white, whipped cream known as Chantilly Cream is eaten worldwide, but its origins are shrouded in mystery.

HISTORY OF CHANTILLY CREAM – I made some research. The invention of Chantilly whipped cream is often attributed to the great French chef Vatel who worked in the kitchens of the Château de Chantilly. In April 1671 he was commissioned to organise a party for the Duc de Condé, owner of Chantilly, and his cousin Louis XIV at the Chateau.

The party lasted for days, sumptuous meals were served, illuminations, hunting and lavish entertainment were organised. For the famed Vatel however, things did not go so well. There were problems in the kitchen and with supplies and it is said that unable to bear the indignity of failure, Vatel committed suicide before the party was over.

Legend says that one of the problems was the non delivery of cream for the dishes Vatel had planned. In order to give volume to the cream supplies he had, Vatel created Chantilly cream.

The recipe for whipped frothy cream goes back much further. Recipe books from many years before feature a cream with vanilla and egg white “light like snow”. But not until a century after that famous party would the name Chantilly Cream be applied and the recipe would include sugar as we know it today.

The name stuck and is now known the world over as Chantilly cream…

[granolamista]

Basmati Rice Salad with Peas, Mint and Lemon

INGREDIENTS: 2 cups uncooked basmati rice | 1/2 teaspoon salt | 2 stripes fresh lemon zest | 2 cups shelled peas (or frozen peas) | 1/4 cup golden raisins or currants (optional) | 1/2 cup minced green onions   

DRESSING: 1 1/2 teaspoons finely grated lemon zest | 1 teaspoon finely minced fresh mint leaves (spearmint) | 2 Tbsp lemon juice | 1/4 cup olive oil | 1/2 teaspoon salt

Toss the shelled, blanched peas with some aromatic basmati rice, minced fresh mint leaves, a little lemon zest and juice, and a handful of raisins or currants and you have a delightful rice salad. Don’t like raisins? Use currants, chopped dried apricots, or leave them out entirely.

[granolamista]

Vegan Chocolate Cake

This chocolate cake it’s so rich and delicious, no one will suspect it’s dairy-free.

Ingredients: 2 cups all-purpose flour | 2/3 cup natural unsweetened cocoa powder | 2 teaspoons baking powder | 1 teaspoon baking soda | 2 ounces natural unsweetened chocolate, finely chopped (about 1/4 cup) | 2 cups plain, unsweetened soy or rice milk | 2 sticks (8 ounces) unsalted, non hydrogenated margarine | 2 cup packed dark brown sugar | 1 tablespoon vanilla extract

Add nuts in the mixture for a crunchy touch and serve your cake still hot with diary-free soy ice-cream... So simple, so yummy :)

[granolamista]

Asparagus and eggs

I love the meals that come together quick. This asparagus and egg dish a shining example. Fry a few asparagus stalks, crack an egg or two in the pan with a bit of grated Parmesan cheese and you’re done. The perfect, quick meal for lunch or a light dinner.

[granolamista]

Simple Banana Bread

One of our most basic banana breads, this recipe lives up to its name; it's a classic. Choose very ripe fruit―the browner the better―for the most intense flavor and a soft texture that mashes and blends easily. It's pure banana flavor, you can't go wrong with this one!

Ingredients: 2 cups all-purpose flour | 3/4 teaspoon baking soda | 1 cup brown sugar | 1/4 cup butter, softened | 2 large eggs | 1 1/2 cups mashed ripe banana (about 3 bananas) | 1/3 cup plain low-fat yogurt | 1 teaspoon vanilla extract

[granolamista]

Spinach Spätzle

Spätzle, the delicious little German, are easy to make, though it takes a bit of practice. Green spätzle, made with spinach purée, usually are sizzled with bacon and sage leaves. Spätzle take only moments to cook and can be prepared in advance, then sautéed in butter to serve.

INGREDIENTS: 5 ounces baby spinach leaves or larger leaves | 4 eggs | 4 egg yolks | Salt | ¼ teaspoon grated nutmeg | ¼ teaspoon black pepper | 3 ¼ cups all-purpose flour | 4 ounces bacon or pancetta, cut crosswise into thin lardons | 4 tablespoons butter | 12 fresh sage leaves |  Grated Parmesan

1.  Drop spinach leaves into boiling water, then drain and squeeze dry. Put cooked spinach in a blender or food processor with the eggs and yolks and blitz briefly to make a green purée.

2. Add 1/2 teaspoon salt, nutmeg and pepper. Beat in flour and 3/4 cup cold water to make a wet, sticky batterlike dough. Beat for 5 minutes in a mixing bowl or stand mixer, until lump free. Leave batter to rest at room temperature, covered, for 15 minutes.

3. Prepare an ice-water bath. Bring a large wide pot of salted water to a boil. Stand close to the pot with the bowl of dough in one hand and a soup spoon in the other. With the edge of the spoon, grab thin slivers of dough approximately 1 inch long, dropping them one by one into the boiling water. (Cook a dozen or so at a time.)

4. Let the spätzle cook for 1 minute or so, until they rise to the surface. Remove with a skimmer and immediately cool in ice water. Continue until all batter is used. Drain cooked spätzle and dry. (The recipe may be prepared up to this point several hours before serving.)

5. Just before serving, set a large wide skillet over medium-high heat. Add bacon and butter, then sage leaves and let sizzle for 30 seconds. Add cooked spätzle and sauté, stirring with a wooden spoon until heated through and lightly browned. Transfer to a warm serving bowl. Serve immediately with grated Parmesan.

The New York Times recipe featured in: Spaetzle For Supper Or A Side. 

[granolamista]

Beetroot Juice

Beetroot, also known simply as the beet, has been gaining in popularity as a new super food due to recent studies claiming that beets and beetroot juice can improve athletic performance, lower blood pressure and increase blood flow.

In general, we all know that consuming fruits and vegetables of all kinds has long been associated with a reduced risk of many lifestyle-related health conditions.

Beetroot is a rich source of folate and manganese and also contains thiamine, riboflavin, vitamin B-6, pantothenic acid, choline, betaine, magnesium, phosphorus, potassium, zinc, copper and selenium.

Make your own beetroot juice by peeling beetroot and blending with a combination of fresh orange, mint and pineapple or apples, lemon and ginger.

I like simple beet and lemon juice with a touch of rosmary. I’m so glad to see my one year old daughter appreciate the earthy flavor of beets… And their bright color :) She actually likes to smear the purple pulp all over the white table J and she makes a mess but it’s worth it! I love to see her enjoy unusual vegetables.

[granolamista]

Hemp flour mini fruit tartes

Ingredients: 3 1/2 cups wholwheat spelt flour | 1 cup hemp flour | 2 cups sunflour oil | 2 eggs | 1 cup brown sugar | 1 cup apricot jam | 2 cups fresh fruit, diced | 1/2 cup dried fruit or nuts, chopped

Preheat oven to 350 degrees F (175 degrees C). Lightly grease mini tarte baking pans. Place oil, sugar and eggs in a large bowl. Beat with an electric mixer until smooth. Gradually beat in flour, one cup at a time, until all is incorporated.

Roll dough into small balls, and press each into a mini baking pans to form the pastry crusts. Poke layer with a fork and spread out fruit. Bake crusts in preheated oven until golden brown, about 30 minutes. Remove from oven, allow to cool and serve with whipped cream or serve hot with vanilla ice cream.

[granolamista]

Glazed Carrots

Ingredients: 1 pound carrots, approximately 7 medium, peeled and cut on the bias 1/4-inch thick | 2 tablespoons unsalted butter | heavy pinch kosher salt | 1 cup good-quality ginger beer | 1/2 teaspoon sweet paprika powder | 1 tablespoon chopped fresh parsley (or coriander) leaves

In a sauté pan over medium heat, combine carrots, butter, salt and ginger beer. Cover and bring to a simmer. Remove the lid, add paprika powder, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Then increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. Pour into a serving dish and sprinkle with fresh parsley. Serve immediately.

[granolamista]

Hemp and Ginger Cake

Ingredients:150g dark soft brown sugar | 3 medium eggs | 125ml sunflower oil | 70 g chopped glacé ginger | 175g grated sweet potato | 150g plain flour | 75g hemp flour | 3 tsp ground ginger | 3 tsp baking powder

For the icing: 200g full-fat cream cheese, cold | 100g unsalted butter, softened | 1 tsp ground cinnamon | 125g sifted icing sugar

Line the base of two 18cm round layer cake tins with discs of nonstick baking paper, and heat the oven to 180C. Beat the sugar and eggs until smooth and light, then beat in the oil and stir in the glacé ginger and sweet potato. Sift in the flours, ground ginger and baking powder, and fold through evenly.

Spoon the mixture into the tins and bake for 25-30 minutes. Leave to cool in the tins. Beat half the cream cheese with the butter, cinnamon and icing sugar until smooth, then lightly beat in the remaining cheese until thick. Layer and top the cake with icing, and sprinkle with more cinnamon to serve.

[granolamista]

Cheesecake with spelt flour, ricotta and strawberry jam

Bottom layer: 100 g spelt flour | 80 g wholewheat spelt flour | 60 ml olive oil | 40 g sugar | lemon zest

Filling: 400 g goat ricotta | 100 g sugar | 4 tbs maple syrup | 50 g corn starch | 1 tbs vanilla extract. Jam: 500 g strawberries | 2 tbs maple syrup

Mix together filling ingredients and chill in the refrigerator for at least 30 minutes. In the meanwhile grate lemon zest, blend together ingredients for bottom layer. 

Grease a baking pan and spread the mixture with a spoon carefully pressing on edges and corners of the pan to obtain a firm and compact layer. 

Spread out ricotta filling and bake in preheated oven at 180°C for about 15-20 minutes. Cool completely. Blend strawberries with maple syrup to garnish cheesecake before serving.

[granolamista]

Indian Lamb Saag

Saag - or sag - is a leaf-based (spinach, mustard leaf, collard greens, basella, etc.) dish eaten in the Indian Subcontinent with bread such as roti or naan or rice.

Saag can be made from spinach, mustard leaves, finely chopped broccoli, or other greens, along with added spices and sometimes other ingredients. Saag gosht (spinach and meat) is a common dish in Punjabi cuisine as served in restaurants and take-aways in the Western world.

Try having this curry lamb with some plain rice and various vegetables. Delicious and healthy full meal for meat eaters! My mom prepared this dish for Easter day, it tasted amazing.

[granolamista]

Vegan Muffins

Here is a basic vegan muffin mix that you can store in air sealed container for weeks and easily transform into a delicious array of warm and wonderful muffins. The basic recipe can be enriched with various add-ins of your choice.

Ingredients for dry mix: 6 cups white whole wheat flour | 1 cups brown sugar | 3 tablespoons baking powder | 1 teaspoon salt | 1/3 cup ground flax

Fresh ingredients: 1/2 cup vegetable oil or warm coconut oil | 1  cup dairy-free milk | 1 teaspoon pure vanilla extract | 2-3 cups muffin mix | 1 cup add-ins of your choice (nuts, dried fruit, blueberries, mashed bananas or other fresh fruit, or chopped dark chocolate)

Preheat oven to 350 degrees F. In a large bowl, whisk together oil, milk, and vanilla. Add muffin mix and stir just until combined. Stir in add-ins. Fill muffin cups with muffin batter. Bake for about 25-30 minutes.

[granolamista]

Buckwheat Orange Cake

Ingredients: 300g buckwheat flour | 100 g corn flour| 2 tsp baking powder | 100 g unsweetened applesauce | 100 ml milk | 1 cup rice malt |100 ml fresh orange juice | 3 oranges, peeled and slices | 2 tsp organic lemon zest or orange zest | 2 eggs

Preheat the oven to 180 degrees Celsius and line a cake pan with parchment paper. Whisk together dry ingredients: flour, baking powder, then add eggs, applesauce, orange juice, milk, rice malt, zest.

Scoop the batter into the cake pans, spread out the surface and decorate with orange slices. Bake for ~45 minutes, or until the surface springs back when tapped.

Transfer loaf to a wire cooling rack and let cool completely. Slice and serve with pure maple syrup, fresh oranges or yogurt!

Notes: This recipe is: sugar free, low fat, high fiber, high protein, gluten free and can easily become vegan replacing cow milk with unsweetened almond milk and eggs with 2/3 tablespoons of potato starch.