Nikel-free Cooking: Tips and recipes for people with nickel allergies
Page 10
Preparation: Boil the water, butter, and salt in a pyrex bowl. Turn off the burner and add the sifted flour (all at once). Mix with a whisk. Turn the burner back on and cook, stirring with a wooden spoon until the mixture has thickened. Put the mixture in a bowl and let it cool. Use an electric mixer to incorporate the eggs, one at a time. Continue until you have a mixture that is smooth. Put the mixture into a pastry bag with a 15 mm nozzle. Use this to form small balls of dough on a baking sheet lined with parchment paper. Put the baking sheet in the oven (preheated to 180 degrees) for about 25 to 30 minutes. Take it out of the oven and let it cool to room temperature. In a Pyrex bowl, mix the egg yolks with the sugar using a whisk. Gradually add the flour and mix until the mixture is homogeneous. Gradually pour in the boiling milk and cream with a pinch of vanilla and a bit of grated lemon peel. Put the dish on the stove to warm, continuing to stir, and simmer for 3-4 minutes. Now add the cream to bowl and let it cool. Put the cream in a pastry bag with a small nozzle and use it to fill the cupcakes by making a small hole in the bottom. Sprinkle with powdered sugar and serve.
Fig biscuits -
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Ingredients:
120 grams of honey
6 tablespoons of apple juice
4 tablespoons of orange juice
350 grams of dried figs
40 grams of pine nuts
2 teaspoons of grated lemon zest
460 grams of flour
qb grams of flour for processing
100 grams of sugar
¼ tablespoon of salt
2 eggs
6 tablespoons of milk
Preparation:
Coarsely chop the figs and pine nuts. Heat the figs, pine nuts, honey, and orange juice in a Pyrex bowl. Add the lemon zest and let it cool. Put the flour, sugar, and salt in a blender. Once blended, add the eggs, and mix. Once blended, transfer it to a floured surface. Work the dough with your hands, wrap it in plastic wrap, and put it in the fridge to chill for 40 minutes. Next, roll out the dough until you have a square measuring about 20 centimeters on each side. Next, add the fig/nut mixture to the center of the dough, making a long strip. Moisten the edges of the dough with a little water and bring the edges together to form a roll. Now, cut the roll into logs measuring a few centimeters. Put the logs in a baking dish and cook at 180 degrees for 20 minutes. Take out of the oven, cool, and sprinkle with powered sugar.
Creme caramel
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Ingredients:
200 grams of cream
4 sheets of gelatin
40 grams of sugar
1 vile vanilla flavoring
Preparation:
Melt the gelatine and leave it in cold water. Pour it into a Pyrex bowl and add the cream, sugar, and vanilla. Mix well and put on the stove to cook at a low temperature. Continue to stir constantly, and, as soon as it starts to boil, turn off the burner.
Wet the molds with cold water and pour the mixture in. Cool in the refridgerator for at least 4 hours before serving.
Panna cotta can be eaten plain or can be garnished with different types of fruit.
Crepes with butter and sugar
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Ingredients:
150 grams of flour
2 eggs
25 cl of milk
salt
oil
Preparation:
Add the flour to a large bowl and make a crater in the middle. Break the eggs into this crater and mix slowly. Add the milk and mix well so that the mixture does not form lumps. Add the oil and salt, mix well, and set aside for 1 hour at room temperature. Pour half a ladle of dough into a hot pan and cook until the edges come up (about 30 sec). Flip and cook on the other side. Plate and top with butter and sprinkle with sugar.
Fruit tart without cooking
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Ingredients:
150 grams of cookies
50 grams of butter
1 tablespoon of honey
1 hectogram of fresh cream
1 hectogram of cream cheese
40 grams of powdered sugar
fresh fruit to taste
Preparation:
Put the biscuits, honey, and butter in a mixer and blend well until it forms a powder. Press the mixture into a mold making sure to cover the bottom and sides of each mold. Put it in the fridge for thirty minutes. While the crust is cooling, prepare the cream. Add the cream, cream cheese, and sugar to a Pyrex bowl. Mix it well with a whisk until it is creamy and smooth. Remove the mold from the fridge, pour in the cream, and cover with the fresh fruit (washed and cut). Put in the fridge for an hour before serving.
Sweet chestnut fruit tart
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Ingredients:
150 grams of flour
80 grams of butter
80 grams of sugar
2 eggs
1 lemon
various fruit: grapes, strawberries, oranges, mandarins ...
Preparation:
Mix the flour, butter, 40 grams of sugar, an egg yolk, and the grated lemon and let it rest for a couple of hours. Beat an egg yolk with the remaining sugar in a saucepan on very low heat until a soft cream is formed. Grease a baking tray and cover the tray with the dough. Bake in the oven for half an hour, then pour the cream on top, and add the chopped fruit.
Dessert with Chestnuts
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Ingredients:
2 eggs
50 grams of vanilla sugar
15 grams of flour
200 grams of cream
15 grams of butter
4 ounces of chestnuts
1 liter of milk
1 hectogram of sugar
Preparation:
We will start by making the custard. Mix the egg yolks with the sugar and flour. Add the cream and cook over very low heat. Cut the shell of each of the chestnuts and boil them in the milk for an hour. Once the chestnuts are cooked, set aside a few whole chestnuts, and puree the rest. Mix the chestnut puree with the sugar and a quarter of the custard. Plate the chestnut puree and cover with the custard. Garnish with the remaining whole chestnuts.
Pan di spagna
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Ingredients:
75 grams of flour
3 eggs
1 hectogram of sugar
butter to taste
Preparation:
Separate the egg yolks and whites and put in two different bowls. Use a whisk to mix the egg yolks with the sugar until a frothy cream is formed. Beat the egg whites until stiff. Add the whipped eggs whites to the mixture prepared with egg yolks and sugar. Add the well-sifted flour slowly to make sure the mixture doesn’t come apart. When the mixture is homogeneous pour it into a 15cm baking pan that has been greased and floured. Put it in the oven at 180 degrees and let it cook for 40 minutes. Before taking the sponge cake out of the oven, let it rest for 10 minutes.
Panna cotta
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Ingredients:
200 grams of cream
4 sheets of gelatin
40 grams of sugar
1 vile of vanilla flavoring
Preparation:
Melt the gelatine and leave it in cold water. Add it to a Pyrex bowl and mix in the cream, sugar, and vanilla. Mix well and put on the stove at low temperature. Be sure to stir constantly and, as soon as it starts to boil, turn off the burner.
Wet the molds with cold water and pou
r in the mixture. Refrigerate for at least 4 hours before serving.
Panna cotta can be eaten plain or can be garnished with many different kinds of fruit.
American cake
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Ingredients:
½ kilo of sweet potatoes
2 tablespoons of sugar
1 egg
breadcrumbs
cinnamon
Preparation:
Boil the potatoes in water with sugar. Drain them well and mash them in the potato masher. Add the cinnamon, sugar, and an egg yolk and mix. Pour the mixture into a greased pan sprinkled with breadcrumbs. Spread the beaten egg whites on top and put in the oven on medium heat.
Apple pie with ricotta
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. Ingredients:
1 hectogram of ricotta
2 discs of sponge cake
15 grams of honey
2 apples
1 lemon
30 grams of powdered sugar
Preparation:
Mix the ricotta with the powdered sugar, lemon juice, and vanilla. Cut 1 ½ apples into cubes and cook on medium heat with honey. Mix the ricotta with the apple cubes and set aside. Put a circular piece of sponge cake on a tray and top with the ricotta and apple mixture. Cover with another circular piece of sponge cake and garnish the top with the sliced apples and brown sugar or powered sugar to taste.
Apple cake
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Ingredients:
½ kilo of honey
125 grams of flour
2 eggs
60 grams of sugar
¼ of milk
1 lemon
Preparation:
Slowly beat the eggs with the sugar in a bowl. Slowly add the flour, grated lemon peel, and a little bit of milk to make a thick cream. Coat a baking sheet with butter. Add the apple cut into very thin slices and top with the cream mixture. Sprinkle with sugar and put in the oven on medium heat to bake.
Apple and cheese pie
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Ingredients:
2 golden apples
40 grams of sugar
25 grams of butter
70 grams of biscuits
1 sachet of gelatin
250 grams of cream
Preparation:
Peel and core the applies and cut thme into slices. In a saucepan, heat 20 g of butter on low heat without bringing it to a boil. Add the apple slices and cook until soft. Pour in 40 g of sugar and let the caramel cover the fruit until the fruit is a golden color. Remove from the burner and set aside. Melt 30 g of butter and it in a bowl with the biscuits broken into pieces. Mix until homogenous. Cover the bottom of a circular baking pan with the mixture. Next, boil the cream, 40 g of sugar, and the quark cheese. Add gelatin to the mixture. Pour into the mold and leave to cool in the refrigerator for 6 hours. Remove the cake from the refrigerator and cover it with the apple slices in a circle design. Carefully take the cake out of the mold and serve.
Tartar pie
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Ingredients:
1 hectogram of ricotta
2 ounces of jam
1 glass of brandy
150 grams of ladyfinger biscuits
20 grams of powdered sugar
1 spoonful of cream
Preparation:
Mix the cream with the ricotta and butter. Coat a cake pan with liqueur and make a layer of biscuits at the bottom. Sprinkle with brandy and cover with jam. Make another layer of biscuits and cover it with the ricota mixture. Conntinue to make other layers and then put in the refrigerator to chill.