RAVIOLI SEA BREAM, TARRAGON, LEMON GRASS AND SUNFLOWER SEEDS

I developed a new recipe and I must tell you that I was very polite!

So the first thing that you should do is to put in order to make fresh pasta and then assemble the ravioli and meanwhile sauté with ramettino citronella and a little salt fillet of sea bream. The work force!

ingredients:

500g of flour (you can choose though I recommend the kamut, as rich in fiber and therefore more natural unbleached)

water q.b

eggs (I prefer not to put them but if you are saddened by the emaciated tone of the compound then add 2 small eggs or 1 large egg)

3 tablespoons oil e.v.o.

2 or 4 sea bream fillets of sea bream

3 sprigs tarragon (preferably fresh)

2 sprigs lemon grass (preferably fresh)

1 lemon

cream (I buy the vegetable cream, just as good but much less damaging)

Sunflower seeds (shelled, roasted and salted)

salt q.s.

Preparation:

Usual process, that is to form a volcano with the flour and in the center you put the 2 small eggs on 1 large egg and oil, mix and add the water (little by little) in small quantities to make a smooth paste and strength with those hands ... knead!

tarragon

Now relax and let snooze the mixture, covered with a damp linen cloth.

So we clean the sea bream (unless our fishmonger has not been so kind to avercele already prepared so that you only have to cook) and then put it in the pan in the company of an oil tear e.v.o. , A teaspoon of lemon juice and grated zest clearly (remember to put a sprig of lemon grass inside of the fish), salt q.s. and we cover.

sunflower seeds

Cook over medium heat controlling them and turning them so long as the threads do not come off from the bone, and their color is a nice white snow.

The boring part now comes, we must also remove any bone the smaller and skin; later you have to thread it using your hands.

Meanwhile the paste must be ready to be rolled out to a thickness of a few millimeters and sectioned so as to accommodate the filling and derive the wonderful ravioli bream.

Throw them in salted boiling water for 30 seconds and drain.

Last step: non-stick skillet or better yet earthenware, in which pour the vegetable cream, a pinch of salt, sunflower seeds and tarragon (previously chopped)

Let's taste the flavor of the cream from time to time, incorporated the ravioli and add a ladle of water in which you had blanched ravioli. Wait until the sauce thickens and the ravioli are the point of desired doneness.

ALL AT THE TABLE AND ENJOY

PEACHES JAM SUGAR FREE but WITH SWEETS IDEAS

Today I'll give you the recipe of my peach jam also suitable for diabetics because no added sugar and sweetened with some things very tasty.

ingredients:

• 2kg of peaches 
• 200g of almonds
• gelatin sheets
• Lavender Food q.s.

Usually proceedings; wash, peal off the skin (if it bothers the risk to find you in the end a bite with the skin between the teeth), and cut them in chunks.

Now throw everything in the pot (preferably earthenware) and simmer over medium heat for an hour or so long as the "liquid" part of it thickens, adding food lavender buds (found in herbal medicine, specify that you need for food use) and the almonds (which have previously toasted by placing them in a frying pan and saltandole a couple of minutes).

Almonds choose if you crush them in a mortar or leave them whole this is to your liking.

    Lavender is a natural relaxant and an excellent method to sweeten without adding sugar and can increase the sweetening effect with a pinch of cinnamon.

Now place the gelatin in the peach mush and mix stirring.

Sterilize the jars, fill them and now you just have to taste the fruit of your labor.

RAINBOW CAKE

For the preparation you first need the following ingredients:

• three eggs
• 100 grams of sugar
• 300 grams of flour
• 100 milliliters of extra virgin olive oil
• 120 milliliters of water or milk or soy milk / almond / rice, etc ..
• Yeast 1 packet, sweet vanilla (I prefer the paneangeli because pinches less in the mouth)
• food coloring (or made from beet juice, beetroot, strawberries, beets etc.).
• a tablespoon unsweetened cocoa dissolved in a little water.

To prepare you start with beating the egg whites with a pinch of salt.

Now whip the egg yolks with the sugar, until you get a light and fluffy cream, then add the oil and mix well.

Add slowly water (or milk you prefer), after which the sift flour with baking powder. Finally, stir slowly the egg whites until stiff.

Now divide the dough into 6 parts and color with food coloring preferable powder.

Spread butter in the cake pan and get banding, put layers of colors into the cake pan well buttered alternating between the various layers with a light dusting of flour sifter.

Finally put it in the hot oven for about 30 minutes at 180 ° and leave in the oven for another 10 minutes. Do not exceed these times not to bother you too much.

LIGHT BREAD

I do not know about you but to me the bread love it but I always feel guilty about eating it, not to mention the feeling of swelling and heaviness that most of those purchased causes me, so I developed a recipe for homemade bread .

The advice is to use a bread machine that greatly speeds up the work and nowadays are at reasonable prices (from 40 €), otherwise armed with a baking pan with high edges.

ingredients:

• 300gr of dark rye flour (has a high fiber content which modulates the absorption of carbohydrates and fats and last but not least essential increases the sense of satiety)
• 250g of flour with charcoal (charcoal prevents the swelling sense)
• 50g of soybean meal (has a great amount of protein)
• 3 tablespoons brown sugar
• 1 tablespoon salt
• 3 tablespoons oil e.v.o.
• 300ml of water
• dry yeast 11gr
• 1/2 tablespoon baking vanilla cake (paneangeli)
• P.S_you can add to your liking with seeds or dried fruit which give a charge of omega and vegetable fibers)

Preparation:

set the rapid program of about 1h and insert into the basket the ingredients in this order: salt, oil, flour, 2 tablespoons sugar and baking powder.

Meanwhile rehydrate the yeast with 300ml of warmed water and with the addition of the remaining sugar spoon, waiting for 2min and mixing it gently.

Finally incorporate the latter and start the bread machine.

In case you want to use the long rising program you must reduce by 1/3 the yeast.

If you do it by hand follow the same order for the ingredients, kneading until you get an elastic and smooth dough.

Let it rise (30 ° C) for a few hours, break the dough and let rise another couple of hours always remembering to put on a damp cloth on top so that you avoid drying. Before placing it in the saucepan.

Set the oven at 200 ° C and cook for at least 30-40 minutes but settled cooking depending on the oven at your disposal.

Enjoy carefree in this delicious bread and let me know if you like it :-D