My experience with doughnuts is limited to seeing them in American police-related movies, in Chinese supermarkets and a chance tasting here and there. I must say I’ve never been a fan of greasy food or traditional doughnuts smeared in sugar, chocolate and whatnot, it seems just an insane amount of calories stuffed in a pasty and boring dough to me and, quoting the famous grammatically incorrect song: I can’t get no satisfaction. So: here’s a good doughnut that everyone can enjoy (hopefully) without worrying too much of its effect on one’s waistline or blood vessels.
Ingredients for 3p:
- 3 Apples
- Limoncello liquor (or other liquor e.g. Erguotou, grappa, rum)
- Milk or non-dairy substitute
- 3sp Sugar
- 2 cups flour
- 2 eggs or vegan substitute
- Vegetable oil to fry or no-oil frier
Peel the apples, cut out the pit and slice the apple so as to obtain a doughnut shape
2. Place the apple slices on a clean towel and dab them dry to avoid reaction between water and hot oil
3. Make the batter: mix eggs, sugar and milk. Grate the lemon peel and pour a spoon of limoncello onto the mix, stir and slowly add the flour until you have a batter that can stick on your fingers and drip down quite slowly
4. Heat the oil and check when it has reached the right temperature: drop a little batter on the side and observe whether it is pushed up by the oil and there are tiny bubbles around it
5. Place the apple slices in the batter one by one, cover them in batter and place them in the oil
6. When the doughnuts look a nice brownish-golden color, flip them and let the other side cook, then take them out and place them on a plate lined with absorbing paper. Enjoy a healthy treat!
The thickness of the apple slices depends on their consistency, juicy apples can be sliced to 3 mm, but other drier apples may need to be sliced at 5+mm or they’ll crumble very easily
Make sure your frier and ladle or chopsticks you’ll use to flip the apples are dry and there’s no water coming in contact with the oil
The recipe works without liquor too, so if it’s not your cup of tea, just put the lemon peel and add a drop of vanilla essence
This is a perfect smoothie to start your day with a good mood, and lots of energy. You can drink it after a morning walk, as soon as you wake up, after an intense workout, when you are feeling a bit down and depressed or when you need to help facilitate your bowel movement.
Ingredients to put in the blender:
- 2 bananas
- 10 almonds
- Milk or substitute
- Options: cocoa powder (1sp), tumeric (1sp), figs (3Chinese figs or 1 European fig)
- 1 capsule fish oil
- The milk and fish oil will provide the calcium, vitamin B, omega3 and D you need for stronger bones, better brain function and regular sleep
- The banana and almonds will boost your serotonin levels lifting up your mood
- The flaxseed will help you have better skin, regular bowel movements, better memory
- The turmeric has been used to kill cancer cells, fight dementia and Alzheimer’s disease, decrease depression, improve liver, stomach issues and arthritis
Enjoy this healthy drink with some banana bread, oatmeal cookies or just by itself. Bon apetît!
Bonjour et bienvenu en France! Today we’re traveling to a traditional French kitchen and I’m trying to recreate the flavour adding a little of personal touch and seasonal atmosphere to it. I was surprised at how easy a signature dish like this can be! Here goes!
- 14 small chicken legs without thigh or 6-7 with thigh
- 250 g mushrooms
- 1 large celery
- 1 carrot
- Salt, parsley, thyme
- Red wine
- 6 garlic cloves
- (optional) bacon and pepper (I didn’t use them in this recipe)
For the Potatoes:
- 4 small potatoes
- 4 slices of pumpkin
- Chop the onion, peel and crush the garlic, chop celery, carrots and mushrooms
- Place a little butter or olive oil (to minimize calories) in a Dutch oven or other large pot and add the chicken legs
- Add the garlic and onion and let the chicken legs brown a little and soak in the flavour ( leave half cup chopped onion for the potatoes)
- Add the celery and carrots and wine, stir for a few minutes and cover the pot to let the ingredients simmer
- Add the mushrooms, salt, thyme and parsley and cover again
- Check the chicken legs to see whether they are completely cooked through
- Steam or boil the potatoes and steam or bake the pumpkin
- Heat up some butter in a pan
- Add the chopped onions and let them fry until golden
- Slice the potatoes and add the slices into the pan
- Use a spoon to move the pumpkin pulp into the pan and mix ( the pumpkin should be purée-like and act as a “glue” to keep together the potatoes)
- Add half cup of milk, a big pinch of salt and rosemary, let simmer and stir until all the milk is absorbed
I made this yesterday and it was a big success, the potato/pumpkin mix was amazing, even yummier than I expected!
If you like my recipes please let me know by following my blog, clicking on like or leaving me a message! Thank you!
Bon apetiit a ducju!
This is a little experiment I made when I prepared everything to make an apple pie… and found out I forgot my to buy the apples, lol. I remembered having some taro and a pear and…taro&pear pie was born! I didn’t expect to taste this good but believe me it will satisfy your taste buds completely!
- 1 pear
- 4-5 small taro roots (steamed and peeled)
- 1/2 cup condense milk
- 125g Butter
- 1cup Milk
- 2 eggs
- 1cup sugar
- 2 cups flour (more or less)
- Soften the butter by leaving it outside the fridge or heating it up, if it melts in the process don’t worry, it’s completely fine
- Mix the sugar, milk and one egg to the butter
- Slowly add the flour until you have a play-dough like consistency
- Make the dough into a ball and set apart
- In a bowl mix the steamed and peeled taro roots (use a fork to break them and start making a purée), the condense milk and the other egg
- Stir in the peeled and chopped pear ( make small cubical pieces)
- Take a baking pan and line it with baking paper or just some oil and sprinkled flour
- Spread the dough on the pan making an edge all around 1-2 cm high
- Pour in the taro and pear mix
- Bake at 180c for 20 minutes
- Optional: use pear slices for decoration on top
I hope you’ll enjoy this recipe, it’s a perfect treat for rainy autumnal days! If you try it let me know what you think in the comments, also feel free to ask any questions and click on like or follow 🙂
If you talk about frico to any Friulian he or she will start thinking of family around the spoleer (fireplace) and polenta with either nostalgia or a watering mouth. Frico is as traditional as you can get in Friulian culture: made with cheese from the Alps and potatoes it’s an easy, nutritious meal that brings all the flavours and quality of the simple domestic Friulian life. Many versions of it exist and its flavour changes slightly according to the cheese used, to the ingredients added to the basic recipe and to the quality of potatoes. The preferred and “right ” cheese for frico is Montasio but if like me you can’t find Montasio easily when not in Friuli, try to find a 2 month old cheese that may have at least the consistency of a Montasio, in China I have used Beijing Cheese (北京干奶酪）and it worked surprisingly well.
Ingredients: (4 people)
- 4 cups Montasio cheese
- 3 small Potatoes
- 2 sp. olive oil
- (optional) pepper
- (optional) half onion
- (optional) mushrooms or sausage
- Grate the cheese and potatoes into short strips
- Chop the half onion
- Fry the onion in olive oil in a flat pan until golden
- Add the potatoes, a pinch of salt and pepper (optional) and stir until the potatoes feel softer and they look well cooked
- If you have chosen to add mushrooms or sausage cut them in small pieces and add them to the potatoes
- Add the cheese and use a spatula to make the mix into a pancake-like shape, frico can be thick 1 or 2 Lower the flame and let it cook
- When the frico looks a healthy brown color on the bottom, place a plate on top, flip the pan and slide the frico back into the pan this time upside down, so the other side can also become brown
- Once it looks brown on both sides, serve it on a plate and cut it into slices or serve in smaller portions on polenta
An even easier frico recipe for you!
Leave me a comment and I’ll send you the easiest and most creative frico recipe existing!
Bon apetiit everyone! Enjoy!
This is a super simple recipe for everyday, it can be a whole meal, or be used to accompany a meat dish.
- Polenta/corn flour
- Half Red onion
- Butter or olive oil
- Optional: Grated fresh cheese, bacon
- Dice the carrots, celery and onion ( very small pieces)
- Stir fry them in oil or butter and add a little water (if you are using bacon, fry the bacon together and avoid butter)
- Boil the potatoes, peel them and cut them in thick slices (8 mm)
- Add the potatoes to the fried vegetables and stir in salt, pepper and half cup corn flour
- Add 2 cups of milk and let it simmer until you can’t see the milk anymore
- Serve hot
- Optional: if you want a more cheesy taste, pour the potatoes in an oven pan and add grated cheese on top, bake for 5 min at 180C
The slices of potatoes are easy to break, so if you want to present them whole you’ll have to take care while stirring. If not, it’s alright, they’ll taste as good! Buon appetito!
This is very healthy and nutritious dish，originally an Arabic recipe, here is how to make it and savour one bite of the rich (and awesomely yummy) Middle Eastern cuisine.
Ingredients (for 3-4 portions)
- 3-4eggplants (round ones are easier to manage)
- 1 Tomato
- Yellow pepper
- Oregano, rosemary, parsley
- Olive oil
- Optional: goat cheese or feta cheese
- Cut the aubergines stem and top
- Steam or boil the aubergines whole, they should become softer but not so soft as to break
- Use a spoon to dig in and take out the pulp, paying attention not to break the aubergines
- Warm some olive oil and put a little chopped garlic in
- Add the diced pulp, diced pepper and finally the diced tomato
- Add salt and the spices, stir fry very quickly and don’t let the tomato cook too long
- Turn off the stove and add some goat cheese
- Put the stuffing in the aubergines and bake for 10-20 min at 180*c
- Serve warm or cold.
If you want more and specific recipes, let me know by leaving a comment or sending me a message! Buon appetito 🙂