Saturday, 11 November 2017

Cookies of OKARA & AZUKI

OKARA contains mostly crude fiber composed of cellulose, hemicellulose, and lignin, about 25% protein, 10−15% oil, but little starch or simple carbohydrates. It is a suitable dietary additive in biscuits and snacks because it reduces calorie intake and increases dietary fiber.

AZUKI bean is a small red-brown bean frequently used in Japanese desserts. Like other legumes, the adzuki bean is a nutritional powerhouse, rich in protein, fiber and folic acid.

Monday, 16 October 2017

Homemade quince jam of B&B Ostellino

Yesterday, I was given many quinces by one friend. So I made jam today.
Here in Sicily, quince is used for " cotognata ". Cotognata is like as hard jerry. But I don't like it. I usually cook like apple jam.

Ieri, una amica mi ha regalato tante mele cotogne. Così ho cucinato la confettura oggi.
Qui in Sicilia, mela cotogna viene usata per " cotognata ". Cotognata è come una dura gelatina. Ma non mi piace. Di solito io cucino come marmellata di mele.

Saturday, 29 July 2017