Seitan with Blood Orange and Almonds

So today I went to something called #NegozioLeggero, where you can find lots of bio products without packaging and along with lots of other stuff I bought some Saitan.Which is a food made from gluten, the main protein of wheat which is a good alternative to soybean-based meat substitutes such as tofu, which I like because has a very chewy texture. Already made Saitain in shops here is very expensive but the Negozio Leggero offers a great alternative, you can buy seitan flour and just add water, saving on packaging and cost...so happy days. Now Saitan is not the most flavorsome food, my uncle describes it as 'shoe sole', indeed the color is quite similar. But if you cook it well is a great substitute and with this recipe you can even trick a meat eater to eat it, like I just did with my dad.  

http://www.negozioleggero.it

Ingredients for 4 

500 g of Saitan (160 g of Seitan Mix with 250ml of water) 

1 Large red onion

2 Blood oranges

1 Lemon

1 Clove of Garlic 

1 Tablespoon of balsamic vinegar

1 Tablespoon of Extra virgin olive oil

1/2 Tablespoon of flour 
10 Almonds 

A pinch of sugar

Salt & Pepper t.t.

Let's get on with this

• If you have to make the Seitan mix 160 g of flour mix with 250 ml of water, let it rest for 15 minutes and the steam it for another 15 minutes 
• Prepare a juice with the lemon and the orange
• In a pan put some oil the onion and the garlic adding the balsamic vinegar and a pinch of sugar and cook until translucent 
• Add the Seitan and the juice let it cook for a few minutes then carefully add the tablespoon of flour and the almonds, mix it well salt to taste and serve adding some zest and fresh parsley 

Chocolates with saffron cream

In Italian we say 'Meglio tardi che mai' translation; 'Better later than never'. So here I am after more than a year, which I spent travelling around part of the world and meeting amazing people. Now that I finally have a fully equipped kitchen and eating out doesn't cost a euro or two, I am back in the kitchen. 

I found this on a saffron based recipes book, but I change it a bit cause I am not, please don't judge me, a big fun of mascarpone cheese.

Shopping List (for 6 portions)

The Basket

150 g dark chocolate at least 50%

The Cream

100 g white chocolate

150 g ricotta cheese

100 g mascarpone cheese

1 small bag of saffron (ad two if it's not strong enough)

few drops of vanilla essence

The top

70 g of hazelnut 

25 g of sugar

A pinch of cinnamon powder

Let's get on with this

Cut the chocolate into small pieces and melt it (bain marie) 

Then take the cups with a diameter you prefer (standard cup cakes one are good)

Brush the inner surface (including the edges) of the cups with a brush and place them upside down on a sheet of parchment paper or on a rack and let them dry and harden 

Meanwhile, prepare the mascarpone and ricotta cream. Melt the white chocolate in a double boiler and place it aside to cool, then put the cream in a bowl, add the vanilla and mix well.

When the chocolate has cooled add it to the mixture and put it in the fridge for 30 minutes.

Meanwhile eliminated the paper wrapper, once the cream has firmed transfer it into a pastry bag with star-nozzle 

In a food processor or with the mortar mix the hazelnut and the sugar and a pinch of cinnamon.

Finally sprinkle the 'cupcakes' withe the hazelnut powder.

Finito!