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mousse cake Velia

few weeks ago, a reader of this blog, asked me to publish a recipe for a mousse that had eaten and liked it, but he did not know the recipe. Actually I do know even less about her and I was excited about the ingredients.
But I could never disappoint a reader?
And above all .... why do not groped this recipe, why not give confidence to Velia and try it? So I did some little research and I found it, I modified the dosage of the ingredients to my taste, and I tried the experiment!

And so today I'm here to thank Velia, this recipe because I love it !!!!!!!

But given my "hesitation" I have not exaggerated the dose, I wanted groped with a small amount.

Serves 2:

75gr azuki (it is a variety of beans, the ones you see in the picture)
250g of water
a piece of seaweed koumbu
100gr rice malt (the next time I will try with that of barley, tastier, and I will let you know)
80g hazelnut ( find my recipe here)
a grain of salt integral

Procedure:

The first thing to do is soak azuki beans for about 6 hours.
Then, cook them in pressure cooker with a grain of salt, 250g of water and kombu seaweed. From the moment the pot will be under pressure, let cook on slow flame for 30 minutes. Let it rest.
When they azuki beans are cooled, put them into the food processor with remaining ingredients.
Once we have a very dense mousse, I advise you to try and "fix it" Bostro according to personal taste.
I personally believe that the doses I have suggested is the right proportion.
Now let us relax the mousse in the refrigerator and serve very cold inside the cups.

I hope you will appreciate when you try this mousse as I did it!

Thanks Velia ....

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CREAM SPREAD TO HAZEL

Today I propose an easy and safe idea for your breakfast.

The hazelnut cream spread.

Doing so is simple.

ingredients?

HAZELNUTS!

right, do not need anything else. What we need is

just a little patience to crush them, after being roasted in the oven a few minutes. Just put them into the food processor and blend, blend, blend .... to the point of getting a thick cream. More and more whip cream is liquid, and then evaluated the consistency that you prefer. You will not need to add anything else! This cream is good on rye bread for example, or you can use to make desserts. With this same method, you can take the cream of almonds or peanuts. Of course, we use quality products, if we get a good result. This should ALWAYS be the basis of our kitchen: quality products!

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Since it is a lot that do not come back on this blog I've decided:

1: Update

2.Cambiarne general appearance (it's still all in decision making).
meter place in an old table test I had done for the series of retropolis for Chronicle of Mickey Mouse, and soon other updates can open a gallery on-line attached to the blog.

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Polenta full of lima beans with farro

While staying in a farmhouse in Umbria, there I took the opportunity to buy the same products of their production.


In particular, on this occasion, I will speak of barley flour.

There the sale in bulk, I thought to buy for making bread, but when they said they would ground right there at the moment, I thought I did not ask to crush too finely and then used to make polenta.

I always ate only corn polenta in my life ... and on one occasion, a restaurant in Veneto, in the buckwheat (exquisite, allowed to solidify into small pieces and then served fried, crispy outside, soft inside)

On this occasion, I could take the farro flour freshly ground at home, so I bought no less than 2 pounds!

Today I propose the farro polenta with lima beans (also a bit 'hard to find, but when you are fond of vegetables and eat them almost every day, diversify the qualities you love beans ... and you go hunting for quality new!)

I took my Pentolina clay and I put some water, about one liter.

Then I added the following vegetables, chopped finely and very patient with the knife: onion, carrot and celery. When the water came to a boil, I put together little rooms full three rain and heavy fists of farro polenta, stirring constantly with a wooden fork (if you like a whip) to avoid lumps.

I continued to spin for a long time ', then I covered and let cook very slowly.

When the polenta has begun to thicken, with the eye of course when it is cooked, I recommend about 20 minutes on a slow fire, after which I added the lima beans, cooked previously, a teaspoon of miso dissolved in a little hot water, shot well and serve!

* for cooking lima beans with macrobiotic way, I will write a text in hand, in the near future.

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brown rice with red cabbage

Since I bought the farmer red cabbage.

It 's a very sweet quality and its color enlivens the table.

I used as a sauce for my rice daily, with good organic food.

now know, is not it?

What's the first thing to do? Put the rice in a pressure cooker with water, the ratio 1 / 2.5 and a full grain of salt. From the moment when the pot reaches the pressure for 45 minutes exactly. After the interval, turning off the gas and leave the pan closed for at least 30 minutes, without letting it bleed.

While waiting, we can prepare our red cabbage, with the usual good nitukè

oil (in this case I used sunflower) for two fine chopped onions, a good pinch of salt Full and thinly sliced \u200b\u200bcabbage. I close the lid and let cook on slow flame. Only in cases of emergency to open the case, perhaps to add a goccino water.

After about 15 minutes, or the time required for cabbage and onions wilt, we can pour over the rice already cooked.

usually arrives at this point in the recipe add a small teaspoon tamari, but the red cabbage is so sweet that it is not necessary to add anything else!

The dish is ready, simple, genuine, natural, sweet e.. GOOD!

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THE CABBAGE SOUP ROMAN

I was thinking of a way to convince picky children and adults to eat vegetables and I've come up with this recipe: velvety green cabbage.
Unfortunately I do not know what the real name of this hell, I just know that it is just beautiful to look at, like a flower just blossomed. The size is very small, I have two cooked in a pressure cooker, only 5 minutes after the whistle. Then I put in a serving dish, leaving the whole and the other I went to the mill (if you prefer, in the mixer) with the addition of some water and cooking sauce according to the macrobiotic recipe found here

The amount of sauce varies according to your personal taste.
Well the result is a beautiful cream which will not need to add salt or anything else, really! And to be able to eat the cabbage to those who got crazy when it comes to vegetables.
I am curious to try this same recipe varying the vegetables, the pumpkin, for example ... mmmmm ....

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black rice with shrimp over brown rice

In macrobiotics are advised to eat two whole grains per day, brown rice is recommended daily rotation and millet, barley, barley, oats, buckwheat, whole wheat pasta, etc. ..

But there are different qualities of rice, there is the classic brown rice, red rice (fragrant and good with just a drizzle of extra virgin olive oil) basmati rice, which is also fragrant and the rice is white, called VENUS.

This quality is not well-known fact is not in regular supermarkets. I buy the usual foods containing natural and organic food stores listed on this page, on the right, after all. (There are addresses of outlets all over Italy)

The black rice is born in the Po Valley, was named after the Goddess of love and is cultivated in the provinces of Novara and Vercelli.

E 'an aromatic rice, fragrant.

The aroma is perceived already sniffing up close and uncooked grains becomes stronger with heat.

It 's so tasty, aromatic spice that is not necessary with who knows what .. the first few times I ate it, after it cooked, we put just above the finely chopped red onion, arugula and a drizzle of good extra virgin olive oil.

A show!

I then tried to dress it with the prawns, I was very surprised by the wonderful combination of flavor that comes from Venus paired with fish sauce ...

So here's my recipe for today: RICE WITH VENUS GAMBERI

La prima cosa da fare è mettere il riso venere in cottura, peso 300gr di riso e lo metto in pentola a pressione con 750gr di acqua (proporzione 1/2.5) a fiamma alta; dal momento in cui la pentola va in pressione, calcolo 45 minuti, facendo cuocere a fiamma molto lenta.

Nel frattempo, sciacquo i gamberi ed in una pentola faccio una sorta di nitukè: due giri d'olio, due scalogni tagliati fini fini, (con il pesce non mi piace usare la cipolla, sarebbe meglio l'aglio, ma con lo scalogno ottengo una piacevole via di mezzo!) sale integrale, un piccolo pomodoro fresco, spellato, tagliato a pezzettini, poco peperoncino ed infine i gamberi.

Copro e lascio cuocere a fiamma molto lenta. Quando gli ingredienti si saranno ben amalgamati, aggiungo poco vino bianco per sfumare. Indicativamente in circa 15 minuti dovrebbe essere cotto, lascio riposare coperto.

Trascorsi i 45 minuti dela cottura del riso, non faccio sfiatare la pentola a pressione, ma lascio riposare, chiuso, almeno 30 minuti e la valvola scenderà sola.

Finalmente è il momento di comporre the plate:

Around black rice on a plate and put beside the prawns.

The sughino of shrimp, I like to pour over the rice, without another word, if not chopped fresh parsley.

Bon appetit!

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BELUGA LENTILS WITH PUMPKIN

I had read that the beluga lentils go well with fish, but that did not convince me, especially since eating two different kinds of proteins in the same meal, is so correct.

so I decided to combine the beluga lentils, which I mentioned here, a brown rice with pumpkin.

First I cooked the rice in a pressure cooker: 300g of rice and 750 grams of water with a grain of salt. I figured 45 minutes from the whistle, and cook in slow flame.
After 45 minutes, I let the rice stand without the vent valve and opened after about half an hour. The rice was cooked and the water dried out completely, so all the properties of rice have remained intact and not lost any excess water that sometimes you have to throw away.

Meanwhile, I put in my pot of clay beluga lentils with cold water covering them. I have not weighed, I went to the eye. I then joined a small piece of kombu, a little thyme and thinly sliced \u200b\u200bvegetables following: 2 small shallots, carrot, half a turnip, celery.

I let it cook slowly for half an hour and finally I joined full of salt and a teaspoon of miso.

While rice and lentils cooked, I prepared a pumpkin nitukè:

In a saucepan, I put two rounds of sunflower oil, then a large onion, sliced \u200b\u200bthin the whole salt and thinly sliced \u200b\u200bpumpkin. I closed the lid and cooked very slowly, taking care to add water if everything was drying, but it was not necessary.

cooked, so it was all cooked and reduced almost to a puree ... I put together a teaspoon of tamari and rice.

The preparation of the plate: brown rice with pumpkin on one side and beluga lentils as a side dish.

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MACROBIOTIC .... BUT THIS WHAT '?!

One evening at dinner with my friend Daniel, excited by the 'hummus (if you ate everything) and basmati rice with fish, I asked, "But then, is macrobiotic, WHAT '?"

Yeah, what is macrobiotics?

is not easy to explain in two words.

will try to be brief, clear and comprehensive.

Macrobiotics in my opinion is a lifestyle, not a type of power.

At the table, it is very important to balance the dish well through the principle of yin (acidic foods or fruits, vegetables, processed products such as bread, pasta, etc. ..) and yang (alkaline or foods of animal origin, meat, fish , milk and dairy products) Although there are a few exceptions.

Salt is yang, the rice is neutral.

A well-balanced meal, according to the macrobiotic Pianesi Mario (the one who brought macrobiotics in Italy) should contain all 5 flavors in the right proportions according to different needs: sweet, salty, sour, bitter, spicy. (A bit 'as my father always says: you have to eat a bit' of everything) the 5 flavors, like the fingers of one hand, are, in their diversity, are essential.

With macrobiotics I learned to choose less processed foods as possible, unrefined (which are in fact destroyed the main properties and substances and nutrients) and then whole and organic foods.

When I attended a course in macrobiotics, I learned the importance of properly and cook enough food to make them easy to digest. Knowing properly cook the vegetables, to give just a small example, do not procure flatulence!!

macrobiotic cooking methods are special, some I have already spoken ( cooking rice and nitukè ) steamer for vegetables, for example, or boiled in a little water and then let it drain well, the nitukè: the suffering that is not fried, the cooking of cereals, with the right amount of water that is completely absorbed in cooking, and then disperses the property is not throwing away the cereal ... tutti piccoli accorgimenti per una sana alimentazione e soprattutto una buona digestione!

Un pasto completo, macrobiotico prevede, in genere:

• zuppetta di miso , per cominciare, che prepara lo stomaco alla digestione;

• almeno 2 cereali integrali di cui uno in chicchi, che conservano in ogni parte del chicco tutti i nutrienti che con la raffinazione verrebbero persi..si consiglia una porzione di riso integrale ogni giorno (neutro) e una pasta integrale, che può essere di farro, di segale etc.. (yin) oppure del miglio ad esempio (yang)
• Una porzione di verdura cotta (yin, resa yang con l'aggiunta di tamari)
• Una porzione di verdura cruda (yin, resa yang con l'aggiunta di shoyu)
• Dei legumi, cotti in pressione con alga kombu per renderli ben digeribili (fortemente yin, resi yang con l'aggiunta di sale e miso) oppure del pesce (yang)
• Si sconsiglia di bere durante i pasti, o comunque bere a piccoli sorsi solo se necessario, teniamo presente che consumare molta verdura (presente nella zuppa e nel condimento dei cereali, contiene già molta acqua) e si consiglia di masticare a lungo, per favorire una corretta digestione.
  
  
  In macrobiotica si sconsiglia il consumo predominantly yang foods (such as meat, milk, cheese, ...) because they are not suited to our digestive system and therefore to our health. The shift in the intestinal tract may be slow and result in stagnation and decay ...
  When I guest, I wonder what are the various condiments that I use and where do the shopping! In fact I never go to the supermarket because there I can not find the products you use every day, they find them in stores I have listed on this page, on the right, there are addresses of the main centers or macrobiotic natural foods across Italy, including There are algae that have an effect of alkalizing blood and are rich in minerals, is among the condiments gomasio (toasted sesame seeds with salt) miso and many others of which you speak slowly ..

addition, macrobiotics, I learned to use bowls and cutlery made of wood (do not tell you my joy when I found the cups in olive wood!) Because I can better enjoy this kitchen! Also with regard to the preservation of food .... I can not use anything that is stic, I have the "mania" to put everything in glass jars, it seems more correct, more ... natural .. and flavor of foods remains unchanged .. (And I am shocked at how much plastic is Adper to store and pack everything that is sold in supermarkets ....)

To cut the vegetables I use the ceramic knife, a wonderful gift! Use a natural bristle brush to clean the vegetables under water without damaging the outer covering that contain important nutrients (it is better to buy organic products);

And then I learned that when you eat, you ... enjoy the moment: to cook slowly, giving the right "energy" to our dishes with our mood (see here: I have called "the cook with the pen" ) and then sit quietly, set the table even if you are alone, a beautiful stuoietta wood or cloth, a nice bowl, a glass, the 'water from a glass bottle, in short, just go running, eat a sandwich on the fly that remains on the stomach and hungry after an hour! And above all, enough to eat with the TV on!

I was very short, perhaps too, if you have questions write them here, by the way the web will find many other interesting tidbits about macrobiotics and more technical explanations ..

Soon I'll tell you my experience and in particular how, macrobiotics, it changed my life.