I keep on saying that it’s better to don’t force yourself to stick to a crazy diet , renouncing to everything. I really believe it’s easier to lose weight trying everything without exceed of course.
And i have never been so right as in this case: the crepes are definitely allowed!
Finally they are just a bit of flour, milk and 2 eggs for at least 20 crepes…so how many calories do you think they can really have??? Ok if you buy them outside with butter and lots of cheese, you can’t pretend to stick to the diet, but if you do them at home and you are careful with what you put inside, you can really enjoy them without any problem.
As you can see i went for : ham, mushrooms, courgette, 70 gr mozzarella and a bit of salt and pepper. Just with this few ingredients it was delicious, lighter than a sandwich and much more tasty! Very good.
If you don’t want the cheese you can even put an egg on top and it will cook nicely, making the crepe even better. Of course then the problem is if you want a sweet one, because i really don’t know what to suggest you… for sure no butter and sugar or nutella… maybe just a bit of honey?
PS. Mamy Nat ha cucinato le crepes l’altro giorno e proprio non ho potuto dire di no, dato che era tradizione da loro. Lei le fa buonissime e molto light perche’ mi ha detto gli ingredienti e sono veramente poco caloriche considerando che te ne escono una ventina. Poi per il ripieno ho limitato il formaggio a un po’ di mozzarella e ho aggiunto tante verdure fresche. Buone e saporite. Certo le tue con la besciamella non le batte nessuno!
Recipe 108: if tonight you have guests and you still don’t know what to do as an easy starter, try this recipe, quick, tasty and vegetarian so good for everyone!
Ingredients: bread (i used 4 slices of brown bread) – 1 courgette – 1 little onion – 70/100 gr Camembert cheese – 70/100 gr gorgonzola – 100/150gr.mushrooms – fresh rosemary – olive oil – salt – a piece of garlic and a bit of chilli.
Let’s start from the courgette: cut it in very thin slices and then again in half. Place them in a pan with some Olive oil and an onion cut in little pieces and let everything cook.
Add then some salt and chilli and when the courgette start to get mild and colored, add the cheese in pieces until it melts all.
In the same time wash and cut some mushrooms and put in a pan some oil and pieces of garlic. Let this cook a bit and then take it off from the oil.
Add then the mushroom, salt and some fresh Rosemery and let cook. When the mushroom are cooked you can add some Gorgonzola cheese and let it melt.
Now just toast some bread, cut it in little squared pieces and put some butter and the 2 different vegetarian mixes on top.
As you can see it’s very easy and quick, but i think the right selection of cheeses and vegetables just creates a very good starter.
PS: Mamy l’altro giorno non sapevo che inventarmi per offrire un aperitivo cosi’, guardando in frigo il cibo a disposizione, ho creato questi due accoppiamenti di verdura e formaggio che penso stiano proprio bene. Niente di speciale a vedersi ma molto meglio delle solite patatine fritte!
Recipe 128: Another italian typical dish in autumn is this risotto made with Porcini mushroom and Saffron. I discovered here in London they don’t sell fresh Porcini mushroom so i will need to use again dried mushrooms but you can use the fresh ones too.
Here are the ingredients for 4 people: 350gr Arborio rice (you can find it in Waitrose) – 60gr dried mushroom – a little bag of Saffron – 1 onion – oil – 2 little spoons of balsamic vinegar – 50gr butter – 2 glasses of white dry wine – 1 vegetable stock – 40gr Parmesan – salt.
And because we were having some special guests for dinner, i have also prepared a quick starter with: 250gr of Houmous – oil – carrots in slices – cucumber – cherry tomatoes.
First thing you will need to put the dried mushrooms in warm water for half an hour. Waiting for them to get ready, you can prepare the starter cutting the carrots and the cucumber and serving them in a plate with cherry tomatoes and houmous. If you can add some olive oil to the houmous, the taste will be better.
When the mushrooms are soft, drain them, but use a kitchen cloth to strain the water and conserve it to cook the sauce. Put the mushroom in a pan with some olive oil and let them cook a bit on a middle fire. To give more flavor to the dish, put 2 little spoons of balsamic vinegar on them and keep on cooking them for another bit.
Cut the onion in little pieces and cook them in another sauce pan with the 50gr butter. In the meantime, in a little sauce pan with boiling water put the vegetable stock to create the “brodo”. When the onion become goldish, you can add the rice and let it toast in the sauce pan for two minutes. Then add 1 glass and half of white wine and mix the rice. When the wine is totally evaporate, add some of the brodo prepared.
In a little bowl instead put the saffron with a bit of brodo and stir it. The water need to became a nice yellow color.
Add to the rice the rest of the brodo and the water from the mushrooms always mixing, otherwise the rice will stick to the pan. Then add the mushroom and after a bit the saffron and let it cook. Try the rice to see if it’s done and add other water or brodo until is ready.
At this point just serve it with Parmesan and enjoy!
PS. Mamy cucinando questo piatto mi sono ricordata di quanto piaccia il risotto a papa’. Poi quando ho fatto la spesa e ho visto che avevano il riso arborio non ho resistito… dice che e’ il tipo che ci vuole per i risotti alla milanese ed infatti e’ venuto buonissimo e bello cremoso. Avevamo per ospite un mio amico inglese che ha parenti italiani e mi ha detto che gli ricordava un sacco il risotto di sua nonna. Che soddisfazione!
Posted in antipasti - starters, rice & risotto, vegetarian
Tagged antipasto, butter, carrot, cherry tomatoes, cucumber, dried porcini, houmous, mushroom, oil, onion, parmesan, rice arborio, risotto, saffron, stock, white wine