FRUITY FRENCH TOAST

"SERVES 2
PREP 10 minutes
COOK 10 minutes

Ingredients
1 tbsp water
100g frozen mixed berries
1 apple, peeled and grated
2 free-range eggs
1 tbsp skimmed milk
2 thick slices wholemeal bread, cut in half diagonally
1 tsp sunflower oil

Method
Place the water and frozen fruit into a pan and cook over a medium heat for 2-3 minutes until they are warmed through. Stir in the apple and remove from heat.
Meanwhile, beat the eggs and milk together, then soak the bread slices in the egg mixture for 2-3 minutes. Turn the bread a couple of times to make sure all the liquid has been absorbed.
Heat the oil in a non-stick frying pan, add the slices of bread, and cook gently. Turn the bread a couple of times until golden brown on both sides. This should take about 8 minutes in total.
Serve topped with the fruit.

Chef's tips
You can use any fruits you like for the topping - pears and blackberries are especially tasty.Sprinkle with cinnamon or nutmeg for extra flavour.You can also make a savoury version with grilled mushrooms or tomatoes in place of fruit."

Fonte e imagem: https://www.diabetes.org.uk/Guide-to-diabetes/Recipes/Fruity-French-toast-/

APPLE AND RAISIN CHELSEA BUNS

"MAKES 16

PREP 30 minutes + 90 minutes rising

COOK 20-25 minutes + 15 minutes for filling

Ingredients

250g wholemeal flour

200g plain flour

20g caster sugar

7g sachet fast-acting yeast

50ml rapeseed oil (reserve 2 tsp to oil bowl and baking sheet)

1 egg, beaten

200ml milk, warmed to lukewarm (reserve dash to brush buns)

1 tsp honey

For the filling:

2 dessert apples, peeled, cored and roughly chopped

1 tbsp water

2 heaped tsp ground cinnamon

2–3 tsp granulated sweetener

70g raisins

Method

Mix the wholemeal and plain flour with the sugar and yeast. Make a well in the middle.

Add the oil, egg and half the milk. Mix well, gradually adding the rest of the milk until it comes together as a dough.

Turn out the dough onto a floured surface and knead for five minutes until it becomes elastic. Place into an oiled bowl, cover with cling film and leave in a warm place for 1 hour to double in size.

Meanwhile, make the filling: add the apples to a pan with the water, cover and cook for 10 minutes over a low to medium heat, mashing with a fork occasionally until they are a soft pulp. Remove from the heat and add the cinnamon, sweetener and raisins. Mix well, cover and leave to cool.

‘Knock back’ the dough by shaping to its original size, then turn out onto a lightly floured surface. Roll out into a rectangle, ½cm thick (approximately 48x30cm).

Spread the apple/raisin mixture over the dough, leaving a 2–3cm margin along the longest top edge.

Tightly roll the dough into a cylinder with the seam on the bottom, then cut into 16 pieces approximately 3cm thick.

Place the buns onto a lightly oiled baking sheet, cover with a tea towel and leave to rise for another 30 minutes. Meanwhile, preheat the oven to 180°C /gas 4.

Brush the buns with the milk and bake for 20–25 minutes until risen and golden. Remove from the oven, brush with honey and allow to cool.

Chef's tips

You could use sultanas, currants or a mixture of dried fruit.Try adding some grated lemon or orange zest to the filling or use mixed spice in place of cinnamon".

Fonte e imagem: https://www.diabetes.org.uk/Guide-to-diabetes/Recipes/Apple-and-raisin-chelsea-buns/

APPLE CHARLOTTE

"SERVES 4
PREP TIME 10 minutes
COOK TIME 20 minutes

Ingredients

3 unpeeled apples, cored and grated

200ml apple juice

1 tbsp molasses sugar

2 tsp cinnamon

dash sunflower oil

4–5 slices wholemeal bread, crusts removed

1 egg yolk, lightly beaten

Method

Preheat the oven to 180°C/ gas mark 4. Add the apples to a saucepan with 100ml of apple juice and simmer until soft (4-5 minutes). Leaving the juice behind, place the apples in a bowl.

Add the molasses, sugar and cinnamon to the pan with the remaining 100ml of apple juice and gently melt the sugar, adding a little more juice if needed. Allow to cool, you should end up with around 100ml of syrup.

Rub the sunflower oil around a small pudding basin or ovenproof dish. Dip the bread in the apple syrup and use it to line the basin. Make sure there are no gaps.

Stir the egg yolk into the apple, then put the mixture into the bread-lined bowl.

Finally, top with more syrup-soaked bread and spoon on any remaining liquid. Bake for 20 minutes. Check after 15 minutes and if the top is very brown at the edges, place a piece of foil over it for the last 5 minutes.

Allow to stand for a few minutes, loosen the edges with a knife and carefully turn out onto a serving plate.

Chef's tips

Best served straight after cooking.Try serving with a little low-fat yogurt or half-fat crème fraiche."

Fonte e imagem: https://www.diabetes.org.uk/Guide-to-diabetes/Recipes/Apple-Charlotte/

Panna cotta au citron vert sans sucre ni gélatine de Christophe Michalak

Fotografia: Grégoire Kalt

• "Personnes : 6
• Niveau : Trés facile
• Préparation: 5 mn
• Cuisson: 5 mn
• Prix : Bon marché

Ingrédients:

• 50 cl de crème liquide
• 2 citrons verts
• 30 g de fructose (au rayon diététique)
• 1 fruits rouges

Préparation :

Faites bouillir 50 cl de crème liquide, ajoutez le zeste de 2 citrons verts en lanières, 30 g de fructose et laissez infuser 30 mn.
Filtrez puis ajoutez 40 g de jus de citron vert frais.
Coulez la préparation dans six verres et réservez une nuit au réfrigérateur.
Servez le lendemain garni de fruits rouges.

Stylisme Sergio Da Silva".

Fonte e imagem: http://www.elle.fr/Elle-a-Table/Recettes-de-cuisine/Panna-cotta-au-citron-vert-sans-sucre-ni-gelatine-de-Christophe-Michalak-2567957

Charlotte aux framboises

• "Personnes : 6
• Niveau : Facile
• Préparation: 15 mn
• Cuisson: 0 mn
• Prix : Bon marché

Ingrédients:

• 50 cl de crème fraîche liquide entière
• 400 g de framboises
• 70 g de sucre
• 2 feuilles (4 g) de gélatine
• 20 biscuits à la cuiller

Préparation :

Placez 50 cl de crème fraîche liquide entière au réfrigérateur.
Versez 400 g de framboises surgelées dans un saladier. Prélevez-en une vingtaine et déposez-les sur du papier absorbant. Laissez-les dégeler ainsi.
Saupoudrez le reste de framboises de 70 g de sucre et laissez-les dégeler 30 mn ou au micro-ondes, selon le temps indiqué sur le paquet.
Faites tremper 2 feuilles (4 g) de gélatine dans un bol d’eau froide.
Fouettez la crème fraîche en chantilly.
Mixez les framboises (vous pouvez filtrer ce coulis dans une passoire si vous n’aimez pas les graines) et gardez-en un peu de côté pour imbiber les biscuits.
Faites tiédir 1/3 du coulis.
Essorez la gélatine entre vos doigts et ajoutezla au coulis tiède. Mélangez jusqu’à ce qu’elle soit dissoute.
Ajoutez le reste du coulis et mélangez. Incorporez alors délicatement la crème chantilly et mélangez doucement jusqu’à obtenir une crème homogène.
Tapissez un moule à charlotte de papier film.
Faites tremper rapidement un côté des biscuits à la cuiller (environ 20) dans le coulis
de framboises que vous avez réservé, puis tapissez-en le moule.
Versez la crème à la framboise, lissez-la et recouvrez-la du reste des biscuits. Recouvrez le moule d’un papier film et mettez au frais 1 nuit entière.
Démoulez au moment de servir et décorez des framboises réservées.
Vous pouvez aussi les ajouter, encore gelées, dans la crème à la framboise avant de la verser dans le moule".

Fonte e imagem: http://www.elle.fr/Elle-a-Table/Recettes-de-cuisine/Charlotte-aux-framboises-sans-gelatine-547750

Blackberry & apple pie

Fotografia: David Loftus

"This is the best apple pie in the world. You can't go wrong with Bramley cooking apples, delicious blackberries and stem ginger. The cooking time can depend on how freshly picked the apples are, so the best thing is to cook them until they're softened first. And I don't know if you've noticed this, but blackberries in shops never seem to taste of anything these days unless they've just been picked from a local grower – so do try to get fresh ones if you can, or pick your own straight from the bush!

Nutritional Information - Amount per serving:

• Calories 668kcal
• Carbs 79.0g
• Sugar 35.5g
• Fat 33.9g
• Saturates 20.2g
• Protein 9.6g

Ingredients

• 1 old-fashioned sweet shortcrust pastry recipe
• 50 g butter, plus extra for greasing
• 100 g golden caster sugar, plus extra for sprinkling
• 2 large Bramley apples, cored, peeled and each cut into 16 wedges
• 4 Cox apples, cored, peeled and each cut into 8 wedges
• 1 heaped tablespoon chopped stem ginger in syrup
• 150 g blackberries
• 1 large free-range egg, beaten
• ½ teaspoon ground cinnamon

Method

First, make your pastry dough, wrap it in cling film and rest it in the fridge for at least half an hour. Then preheat the oven to 180°C/350°F/gas 4. Put the butter and sugar into a saucepan and, when the butter has melted, add the apples, stem ginger and a tablespoon of the ginger syrup. Slowly cook for 15 minutes with a lid on, then add the blackberries, stir and cook for 5 more minutes with the lid off.

Meanwhile, remove your pastry from the fridge. Dust your work surface with flour, cut the pastry in half and, using a floured rolling pin, roll one of the pieces out until it's just under 1cm thick. (Rolling the dough between two layers of greaseproof paper will also stop it sticking to your rolling pin.) Butter a shallow 26cm pie dish and line with the pastry, trimming off any excess round the edges using a sharp knife.

Tip the cooled apples and blackberries into a sieve, reserving all the juices, then put the fruit into the lined pie dish so you have a mound in the middle. Spoon over half the reserved juices. Brush the edge of the pastry with beaten egg. Roll out the second piece of pastry, just as you did the first, and lay it over the top of the pie. Trim the edges as before and crimp them together with your fingers. Brush the top of the pie with the rest of the beaten egg, sprinkle generously with sugar and the cinnamon, and make a couple of slashes in the top of the pastry.

Place the pie on a baking tray and then put it directly on the bottom of the preheated oven for 55 to 60 minutes, until golden brown and crisp. To serve, slice the pie into portions and serve with a generous dollop of custard".

Fonte e imagem: http://www.jamieoliver.com/recipes/fruit-recipes/blackberry-and-apple-pie

Livro de Receitas: SOBREMESAS SAZONAIS

 

Livro de sobremesas sazonais, em inglês.

Para descarregar carregue sobre a ligação: http://www.eatingwell.com/sites/default/files/uploads/pdf/SeasonalDesserts.pdf