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In Receptai

Ravioliai su rikota ir špinatais

Kas gali būti žaviau negu rankų gamybos naminė pasta? Juk valgyti žymiai maloniau, kai žinai jog viskas pagaminta mylinčiomis rankomis! Ideali vakarienės idėja – ravioli. Tai gali tapti nuostabia ir romantiška pramoga drauge, o jei ruoši romantišką vakarkenę, gali pasidaryti raviolius dieną prieš, jie puikiai praleis naktį ir šaldytuve! Šiandienos receptui – ravioli įdaryti rikotos ir špinatų kremu, poskoniuose žaižaruoja citrinos žievelė, netikėto žaismo atnešantis muskatas ir visų mylimas parmezas! Su tokiu įdaru padažui derinam švelnų rudo sviesto padažą! Norintiems sukurti tikrą restorano aplinką ir padėti maistui atsiskleisti geriausiomis spalvomis – rekomenduoju rinktis @cd.style indus. Juose maistas atrodys lyg auksčiausio lygio restorane ❤️‍🔥

Pastos gamynai reikės:
00 pasta miltų – 200 g
Kiaušiniai – 2 dideli/3 mažesni

Įdarui:
1 pakelis – rikotos sūrio
200 g špinatų
70g tarkuoto parmezano 40 įdarui, likęs padažui ir dasibarstymui!
1 citrinos žievelės
Muskato riešuto
Druska/pipiras

Padažui:
100 g – sviesto
20 g – šalavijo
Druska/pipiras
1 skiltele – peiliu traiškyto česnako

Miltų kalnelyje išsukame duobutę, įmušame kiaušinius. Plakame kiaušinius šakute vis įplakdami miltus nuo sienelių, masei tapus biriai – pasimiltuojame rankas ir minkome tešlą apie 10minučių, kol tešla tampa elastinga. Paliekame pailsėti apie 30min. Tuomet tešlą iškočiojame iki tokio plonumo, kad matytųsi stalviršis.

Besiilsint tešlai pasigaminame įdarą. Iškepame špinatus, kol šie išleidžia drėgmę. Maišome juos dubenyje kartu su likusiais ingredientais. Vis paragaudami ar nesinori kažkurio ingrediento daugiau ar mažiau. Įdėjus įdarą formuojame raviolius. Sulipiname sieneles su vandeniu.

Dedame virti makaronus į pasūdytą vandenį. Keptuvėje ištirpiname sviestą, metam šalaviją ir patraiškytą česnaką. Kaitiname kol išsiskiria baltymas ir sviestas tampa rudas, išiimame česnaką ir žoleles. Pilame samtį pastos vandens, sudedame raviolius ir įtarkuojame parmezano bei pipiro, maišome kol padažas tampa kreminis. Puošiam degintu šalaviju. Skanaus!

admin
In Receptai

BLUEBERRY DUTCH BABY arba vokiškas blynas su šilauogėmis

BLUEBERRY DUTCH BABY arba vokiškas blynas su šilauogėmis!!! 🫐🫐🫐

Mamos dienos proga nustebinkite savo mamas dėmesiu!

Taip, perskaitėte teisingai – dėmesiu. Lėti sekmadienio pusryčiai prie puodelio kavos ar taurės putojančio, gardus maistas ir nesibaigiantys pokalbiai – būtent tai, ko kiekvienas iš mūsų iš tiesų norime. 💙

Pažadu, suktis virtuvėje nereiks ilgai, o pusryčiai vers iš kojų!

Dutch baby blynas – lengvas ir purus, pyrago tekstūros ir tikra skonių bomba! O kad viskas atrodytu lyg iš pasakos – @cd.style pasirūpino dieviško grožio indų serviruote ir tobulu mediniu padėklu tikriems pusryčiams į lovą! 🥹💙

Ilgiems, gražiems ir skaniems savaitgaliams subalansuotas receptas! ♥️

Tešlai reikės:

80 g. – miltų;

1 a.š. – kepimo miltelių;

1 a.š. – kukurūzų krakmolo;

1 v.š. – cukraus (nebūtina);

Žiupsnelis druskos

4 vnt. – kiaušinių, kambario temp.;

150 g. – Kefyro/Pieno;

1 a.š. – vanilės ekstrakto;

Sauja – šilauogių.

Kepimui:

45 g. – sviesto.

Papuošimui:

Medus/agavų sirupas;

Kepintos migdolų, kokosų skiltelės;

Cukraus pudra.

Pradedame gerai įkaitindami orkaitę! Aš savąją senutę dujinę statau ant – max, jei jūsų naujos rekomenduoju 200-220 laipsnių. Orkaitėn pašauname savo „špižines” ketaus keptuves!

O kol keptuvė kaista – į trintuvą sudedu visus blyno ingredientus ir sumaišome iki vientisos masės, nepamirštam, kad sviestas eis į keptuvę, tad jo nededam! Taip, viskas taip paprasta!

Į įkaitusią keptuvę sudedame kubeliais supjaustytą sviestą, leidžiame jam ištirpti, bet nelaukiam kol paruduos! Pilame mūsų blyno tešlą, ant viršaus guldome nuplautas šilauoges, dirbame greit ir pašauname keltuvę atgal į orkaitę!

Kepame 18-20min., nedarinėdami durelių, paprasta kepimo funkcija, be vėjo. Kai pro langelį matom, kad blynas padvigubėjo ir apskrudo – traukiam! Aptepame lydytu sviestu, kepintais migdolais ir medumi, nepamirštame ir šiek tiek cukraus pudros! Fotografuojame savo grožį kol šis nesubliuško, dedame į nuostabias @cd.style lėkštes ir lekiame sveikinti mamyčių!

Lauksiu jūsų visų nuotraukų! Ačiū, kad esate su manimi ir iki kitų kartų! 🫐💙🫐

admin
In Receptai

BBQ TOFU IR AVINŽIRNIŲ SUMUŠTINIS

Kai po viso šventinio maratono norisi pailsėti nuo sunkaus maisto, tačiau šaltukas spaudžiantis lauke taip ir kviečia užkasti kažką komfortiško. Šis receptas kaip tik jums! Kartu su @rimilietuva sukūrėmė veganišką, begliutenį, belaktozį gėrį, sumuštinį, kuris puikiai tiks ne tik kaip sotus ir maistingas pusrytis, bet taipogi tinkantis ir rimtiems pietums ar lengvai vakarienei!

1 blokelis – tofu sūrio
2 v.š – “rimi” al.aliejaus
1 a.š – druskos
0.5 a.š – pipiro
1 pakelis – “rimi i love eco” avinžirnių
Gluten free duonelės
0.5 galvos – mėlyno kopūsto
3 v.š – Veganiškas majonezas
3 skiltelės – Česnakas

Bbq padažui:
1 – “rimi” šalotinis svogūnas
3 – česnako skiltelės
250g “rimi i love eco” – pomidorų piure
2 v.š – “rimi i love eco” klevų sirupo
0.5a.š – rūkytos paprikos
1 a.š – saldžios paprikos
1a.š – Djon garstyčių
1a.š – čili dribsnių
0.5a.š – kumino
Druska/pipiras pagal skonį

Nusausiname ir kubeliais supjaustome tofu. Dedame jį į gerai įkaitintą ir aliejumi suteptą keptuvę. Apkepiname tofu gabalėlius iš visų pusių kol jie paskrunda iki auksinės spalvos. Padruskiname ir pagardiname pipirais. Nuiimame ir nusausiname riebalų perteklių ant popierinės servetėlės.
Įkaitintoje keptuvėje kepame česnakus ir svogūną, jiems apsikaramelizavus dedame bbq prieskonių mišinį, nuolat maišome kol prieskoniai susijungia, dedame pomidorų piure, garstyčias, sujungiame, o tuomet į keptuvę keliame tofu ir nusunktus avinžirnius.
Pasiruošiame veganiškas coleslaw salotas. Smulkiai supjaustome mėlyną kopūstą, įspaudžiame traiškyto česnako, dedame druskos, pipiro, šlakelį acto ir viską apgaubiame veganišku majonezu.
Sluoksniuojame sumuštinį su sviežiai pakepinta gluten free duonele, bbq garnyru ir coleslaw salotomis. Viską pagardiname šviežių žolelių puokšte. Suspausdžiame ir ragaujame. Skanaus!

admin
In Beverages, Sweet

Brain Power Blueberry Smoothie

Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo dictum, non suscipit neque tincidunt. Ut et enim ligula.

Etiam sed enim vitae magna pretium tincidunt eget vel massa. Maecenas porttitor at risus sit amet facilisis. Cras et elit id velit semper bibendum et vel purus.

Brain Power Blueberry Smoothie

Print Recipe
These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.
Course Drinks
Cuisine Italian
Keyword Berry, Quick & Easy, Smoothie
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 2 people
Calories 180
Cost $5

Equipment

  • KitchenAid® K400 Blender
  • Two 12-cup nonstick muffin pans
  • Citrus zester
  • Rubber spatula
  • Sharp knife
  • Pastry brush

Ingredients

  • 1 cup whole raw almonds
  • 1½ tbsp fresh rosemary  (stems removed)
  • 1 cup all purpose flour
  • 1½ cups whole milk ricotta cheese   (room temperature)
  • ⅔ cup extra virgin olive oil
  • 3 grams blood oranges   (small, Cara Cara, or Valencia)

Instructions

  • Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
  • Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
  • Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
  • Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
  • Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
  • Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
  • Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.

Notes

Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it. 

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.

admin
In Beverages

Rose Syrup Ice Tea

Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo dictum, non suscipit neque tincidunt. Ut et enim ligula.

Image caption. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis.

Metus vulputate eu scelerisque felis imperdiet proin fermentum. Tempor orci eu lobortis elementum nibh tellus molestie nunc. Tristique sollicitudin nibh sit amet.

Cooking is an expression that crosses boundaries.

Etiam sed enim vitae magna pretium tincidunt eget vel massa. Maecenas porttitor at risus sit amet facilisis. Cras et elit id velit semper bibendum et vel purus.

Rose Syrup Ice Tea

Print Recipe
These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.
Course Drinks
Cuisine French
Keyword Syrup, Tea
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 4 people
Calories 30
Cost $8

Equipment

  • KitchenAid® K400 Blender
  • Two 12-cup nonstick muffin pans
  • Citrus zester
  • Rubber spatula
  • Sharp knife
  • Pastry brush

Ingredients

  • 1 cup whole raw almonds
  • 1½ tbsp fresh rosemary  (stems removed)
  • 1 cup all purpose flour
  • 1½ cups whole milk ricotta cheese   (room temperature)
  • ⅔ cup extra virgin olive oil
  • 3 grams blood oranges   (small, Cara Cara, or Valencia)

Instructions

  • Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
  • Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
  • Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
  • Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
  • Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
  • Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
  • Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.

Notes

Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it. 

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.

admin
In Pasta

Ravioliai su rikota ir špinatais

Kas gali būti žaviau negu rankų gamybos naminė pasta? Juk valgyti žymiai maloniau, kai žinai jog viskas pagaminta mylinčiomis rankomis! Ideali vakarienės idėja – ravioli. Tai gali tapti nuostabia ir romantiška pramoga drauge, o jei ruoši romantišką vakarkenę, gali pasidaryti raviolius dieną prieš, jie puikiai praleis naktį ir šaldytuve! Šiandienos receptui – ravioli įdaryti rikotos ir špinatų kremu, poskoniuose žaižaruoja citrinos žievelė, netikėto žaismo atnešantis muskatas ir visų mylimas parmezas! Su tokiu įdaru padažui derinam švelnų rudo sviesto padažą! Norintiems sukurti tikrą restorano aplinką ir padėti maistui atsiskleisti geriausiomis spalvomis – rekomenduoju rinktis @cd.style indus. Juose maistas atrodys lyg auksčiausio lygio restorane ❤️‍🔥

Ravioliai su rikota ir špinatais

Print Recipe
Kas gali būti žaviau negu rankų gamybos naminė pasta? Juk valgyti žymiai maloniau, kai žinai jog viskas pagaminta mylinčiomis rankomis! Ideali vakarienės idėja – ravioli.
Course Main Course
Cuisine Italian
Keyword Meat, Sauce, Spaghetti
Prep Time 2 hours 30 minutes
Cook Time 40 minutes
Total Time 3 hours 10 minutes
Servings 2 people
Calories 400
Cost $25

Equipment

  • KitchenAid® K400 Blender
  • Two 12-cup nonstick muffin pans
  • Citrus zester
  • Rubber spatula
  • Sharp knife
  • Pastry brush

Ingredients

  • 200 gramai Pasta miltai 00 tipo
  • 2 vnt Kiaušiniai 3 jei mažesni
  • 1 vnt Rikotos sūris
  • 200 gramai Špinatai
  • 70 gramai Parmezano sūris 40g įdarui, 30g padažui
  • 1 vnt Citrinos žievelė
  • 1 vnt Muskato riešutas
  • 100 gramai Sviestas
  • 20 gramai Šalavijas
  • 1 skiltelė Česnakas

Instructions

  • Miltų kalnelyje išsukame duobutę, įmušame kiaušinius. Plakame kiaušinius šakute vis įplakdami miltus nuo sienelių, masei tapus biriai – pasimiltuojame rankas ir minkome tešlą apie 10minučių, kol tešla tampa elastinga. Paliekame pailsėti apie 30min. Tuomet tešlą iškočiojame iki tokio plonumo, kad matytųsi stalviršis.
  • Besiilsint tešlai pasigaminame įdarą. Iškepame špinatus, kol šie išleidžia drėgmę. Maišome juos dubenyje kartu su likusiais ingredientais. Vis paragaudami ar nesinori kažkurio ingrediento daugiau ar mažiau. Įdėjus įdarą formuojame raviolius. Sulipiname sieneles su vandeniu.
  • Dedame virti makaronus į pasūdytą vandenį. Keptuvėje ištirpiname sviestą, metam šalaviją ir patraiškytą česnaką. Kaitiname kol išsiskiria baltymas ir sviestas tampa rudas, išiimame česnaką ir žoleles. Pilame samtį pastos vandens, sudedame raviolius ir įtarkuojame parmezano bei pipiro, maišome kol padažas tampa kreminis. Puošiam degintu šalaviju. Skanaus!

Notes

Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it. 

Cooking is an expression that crosses boundaries.

Quisque faucibus est purus, et gravida urna molestie eget. Suspendisse vel leo est. Duis blandit rhoncus nisi, eget tristique ex. Pellentesque habitant morbi tristique senectus.

admin
In Vegan

Pickled Summer Vegetables

Etiam sed enim vitae magna pretium tincidunt eget vel massa. Maecenas porttitor at risus sit amet facilisis. Cras et elit id velit semper bibendum et vel purus.

Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo dictum, non suscipit neque tincidunt. Ut et enim ligula.

Recommended Kitchen Kit

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Sit amet cursus sit amet dictum sit amet. Pellentesque habitant morbi tristique senectus et netus et malesuada. Eu sem integer vitae justo eget magna fermentum iaculis eu. Nunc id cursus metus aliquam eleifend mi in. 

Cooking is an expression that crosses boundaries. Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat.

Pickled Summer Vegetables

Print Recipe
These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.
Course Side Dish
Cuisine American
Keyword Vegetable
Prep Time 2 hours
Cook Time 40 minutes
Resting Time 6 hours
Total Time 8 hours 40 minutes
Servings 4 people
Calories 180
Cost $15

Equipment

  • KitchenAid® K400 Blender
  • Two 12-cup nonstick muffin pans
  • Citrus zester
  • Rubber spatula
  • Sharp knife
  • Pastry brush

Ingredients

  • 1 cup whole raw almonds
  • 1½ tbsp fresh rosemary  (stems removed)
  • 1 cup all purpose flour
  • 1½ cups whole milk ricotta cheese   (room temperature)
  • ⅔ cup extra virgin olive oil
  • 3 grams blood oranges   (small, Cara Cara, or Valencia)

Instructions

  • Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
  • Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
  • Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
  • Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
  • Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
  • Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
  • Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.

Notes

Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it. 

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.

admin
In Bread, Sweet

Rustic Crusty Bread

Aenean quam nunc, condimentum quis orci quis. Quisque faucibus est purus, et gravida urna molestie eget. Suspendisse vel leo est. Duis blandit rhoncus nisi, eget tristique ex. Pellentesque habitant morbi tristique senectus.

Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo dictum, non suscipit neque tincidunt. Ut et enim ligula.

Etiam sed enim vitae magna pretium tincidunt eget vel massa. Maecenas porttitor at risus sit amet facilisis. Cras et elit id velit semper bibendum et vel purus.

Rustic Crusty Bread

Print Recipe
These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.
Course Breakfast
Cuisine French
Keyword Bakery
Prep Time 5 hours
Cook Time 2 hours 30 minutes
Resting Time 4 hours
Total Time 11 hours 30 minutes
Servings 4 people
Calories 200
Cost $35

Equipment

  • KitchenAid® K400 Blender
  • Two 12-cup nonstick muffin pans
  • Citrus zester
  • Rubber spatula
  • Sharp knife
  • Pastry brush

Ingredients

  • 1 cup whole raw almonds
  • 1½ tbsp fresh rosemary  (stems removed)
  • 1 cup all purpose flour
  • 1½ cups whole milk ricotta cheese   (room temperature)
  • ⅔ cup extra virgin olive oil
  • 3 grams blood oranges   (small, Cara Cara, or Valencia)

Instructions

  • Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
  • Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
  • Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
  • Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
  • Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
  • Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
  • Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.

Notes

Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it. 

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.

admin
In Sweet

Almond Pastry Cookies

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Etiam sed enim vitae magna pretium tincidunt eget vel massa. Maecenas porttitor at risus sit amet facilisis. Cras et elit id velit semper bibendum et vel purus.

Almond Pastry Cookies

Print Recipe
These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.
Course Snack
Cuisine French
Keyword Bakery, Cookie, Quick & Easy
Prep Time 1 hour 30 minutes
Cook Time 40 minutes
Total Time 2 hours 10 minutes
Servings 4 people
Calories 380
Cost $12

Equipment

  • KitchenAid® K400 Blender
  • Two 12-cup nonstick muffin pans
  • Citrus zester
  • Rubber spatula
  • Sharp knife
  • Pastry brush

Ingredients

  • 1 cup whole raw almonds
  • 1½ tbsp fresh rosemary  (stems removed)
  • 1 cup all purpose flour
  • 1½ cups whole milk ricotta cheese   (room temperature)
  • ⅔ cup extra virgin olive oil
  • 3 grams blood oranges   (small, Cara Cara, or Valencia)

Instructions

  • Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
  • Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
  • Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
  • Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
  • Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
  • Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
  • Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.

Notes

Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it. 

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.

admin
In Bread, Vegan

Perfect avocado toast for breakfast

Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo dictum, non suscipit neque tincidunt. Ut et enim ligula.

Etiam sed enim vitae magna pretium tincidunt eget vel massa. Maecenas porttitor at risus sit amet facilisis. Cras et elit id velit semper bibendum et vel purus.

Perfect avocado toast for breakfast

Print Recipe
These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.
Course Breakfast
Cuisine American
Keyword Bakery, Quick & Easy, Toast
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 2 people
Calories 180
Cost $8

Equipment

  • KitchenAid® K400 Blender
  • Two 12-cup nonstick muffin pans
  • Citrus zester
  • Rubber spatula
  • Sharp knife
  • Pastry brush

Ingredients

  • 1 cup whole raw almonds
  • 1½ tbsp fresh rosemary  (stems removed)
  • 1 cup all purpose flour
  • 1½ cups whole milk ricotta cheese   (room temperature)
  • ⅔ cup extra virgin olive oil
  • 3 grams blood oranges   (small, Cara Cara, or Valencia)

Instructions

  • Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
  • Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
  • Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
  • Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
  • Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
  • Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
  • Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.

Notes

Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it. 

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.