Light Apricot Crumble, two ways

Too lazy to write something other than ingredients and calories :D ...these are easy to do anyway, just put together "bottom" ingredients, sprinkle "top" on...well, top, and put in the oven at 175 °C for 15 minutes. enjoy!

Number 1:



Bottom:
3 apricots
a squeeze of lemon juice
4 drops sweetener
cinnamon
Top:
1 tbsp oats
cinnamon
sweetener

Calories: 90


Number 2:




Bottom:
3 apricots
a squeeze of lemon juice
4 drops sweetener
cinnamon
Top:
1 big amaretti cookie (or any cookie)
1 tbsp coffee
sweetener
Calories: 90

The "Light-as-a-feather" Carrot Cake

First of all, let me explain something.
You would expect "Light-as-a-feather" to refer to the texture of the cake, wouldn't you?
You would be wrong, yes. It refers to the calories!
This cake is just so light you may even have three slices for breakfast. I'm not kidding! Three!
Oh, and did I mention it's delicious?



For a cake (12 slices):
220g carrots
140g flour
1 tbsp baking powder
60g fructose
the zest of one lemon
2 large eggs

Calories per slice: 125

Peel and grate the carrots; put them aside.
Whisk the eggs and fructose for a couple minutes, until the eggs turn pale. Whisk in the carrots and the lemon zest too.
In a bowl, combine the dry ingredients, then add them slowly to the eggs mixture. Add a little water if the batter is too dense, then put in the oven at 180°C for about 20-25 minutes.

Tortelloni with cheese & pine nuts

pretty, huh? :D
I'm quite proud of these babies, they were so good...

One serving:
60g whole wheat flour
water, as much as necessary
30g philadelphia balance
50g ricotta
10g pine nuts, toasted
salt, nutmeg, pepper (you can see I use very little pepper, yes)
Calories: 375

ooh you know how these are made. it's no rocket science!
let me tell you, you will have a teaspoon or so of filling left (philadelphia+ricotta+smashed pine nuts) but you won't mind cause it's so soo good even on it's own! try it!!

A Peachy Breakfast

Can you say "peachy"? Does this word exist?
I swear I don't know!

Anyway, my kitchen is filled with peaches, so I started to use them for... pretty much everything! Yes, breakfast too!

Ingredients:
2 slices whole wheat bread
1 peach
50 g ricotta cheese
Calories: about 270, but it depends on the bread you use of course

well....this ain't hard! just take the bread, arrange pretty peachy flowers on them and let a snow of ricotta fall over them. And put in the oven. Yumm....

Eggplant Gnocchi

Hello! I made gnocchi again! :D

I really liked my first attempt with carrots, so I decided to try with eggplant this time...
I think I have to modify the flour/eggplant ratio. My gnocchi were waaay too sticky and two of them even got somehow "destroyed" while boiling them, but the taste of these, paired with a simple tomato sauce, was SO good that I am definitely going to make them again so no problem!

Ingredients:
80g whole wheat flour
150g (I think I'll try with 100 next time) eggplant
salt, pepper, thyme, parsley
2 tbsp tomato sauce
5 or 6 cherry tomatoes, sliced
Calories: about 380

First, cook the eggplant, however you want (I just put it in a pan with some water and herbs), until it's soft. Remove the peel and mash the green (now brown actually :D) part. Add the flour and form the gnocchi (mine were no-shaped things as usual... I'm soo bad).
Prepare the dressing putting tomato sauce, tomatoes and herbs together and cooking for five minutes or so, meanwhile boil the gnocchi in salted water. That's going to take very little time, mine were ready in 3 minutes or so!
All you have to do next is put gnocchi and sauce together, stir, put in a plate and eat!
You're going to thank me later ;)

Best Breakfast Ever

jam+ricotta+nuts+dried fruit

do I need to say more??

(p.s.: please, if you try it too, don't pour ricotta all over the place like me. see how bad it looks? so bad, so bad. shame on me. DO try it, though. it's GORGEOUS!)

Cocoa Pasta

Yes, it's pasta with cocoa in it!
Yes, ok, it's not such great news. Lots of foodbloggers did it before. But they did tagliatelle. I did pretty squares. I actually wanted to make dainty little hearts, but I couldn't find the stamp. umpf!

Anyway, the cocoa flavor doesn't stick out very much, but the pasta's good. It looks good, most of all. And you know you are somehow managing to eat chocolate on a diet! How great is that?!


Cocoa Pasta




One serving:
67g flour + 3g cocoa powder
water (as much as necessary)

30g cream cheese (I used Philadelphia Balance)
pepper, schinus, cardamom, orange zest

Calories: 320

Do I need to tell you how it's made? No, I don't think so. It's easy, intuitive.
And nobody reads this blog anyway! :D

Carrot Gnocchi

my first carrot recipe! finally, I live up to my name :D

Carrot Gnocchi




For one serving:
60 g flour
150 g carrots
20 g parmesan
salt, pepper, nutmeg

Calories: about 350

Boil the carrots until they are soft (this could take a while... I think I let them boil for... uh... 40 minutes maybe? I wasn't really paying attention haha), then dice them or mash them, and add them to the flour. The batter will be a little sticky, so wet your hands before forming the gnocchi.
I did spheric gnocchi. Yes, it is an odd shape for gnocchi. Yes, they look like tiny little meatballs. But yes, they are pretty so why not do it??
Anyway, after you formed the balls, just cook them as for every pasta, in salted water. Mine took about 10 minutes to be ready.
Sprinkle them with pepper, nutmeg and parmesan and voilà!

Millet Stuffed Zucchini

hello! I'm back!
Paris was beautiful... sunny, hot, full of roses, smells, people, colors, life... but enough!
this blog is about recipes, so a recipe is what I should give you, non? :)

Millet Stuffed Zucchini




For six servings (a serving is a halved zucchini):
3 big zucchini
60g millet, boiled in salted water
50g cherry tomatoes
1 tbsp olive oil
parmesan cheese, pepper, parsley

Calories: about 80 per serving

Cut in half the zucchini and scoop out most of the white interior.
Combine cooked millet, parsley, pepper, oil and diced tomatoes in a bowl, then place the mixture on the halved zucchinis. Sprinkle with parmesan cheese and cook in the oven (or grill) for about 10 minutes, until the edges of the zucchini start turning brown.
It's that simple! Try try try!