I just finished this crunchy and sweet homemade gift for Christmas. Perfect for my foodie family members! I have recycled my breakfast jam jar and used a nice ribbon for better look. You can mix and match your favorite nuts and mix-ins. It is hard to find cranberries in Argentina, so I made this Holiday mix thanks to my husband who recently travelled to the U.S. He brought me my favorite snack: dried cranberries. If you don´t have them on hand, you can also use raisins, prunes or other dried fruit. I used rice cereal, but also can be replaced by mini pretzels or potato chips. The recipe is sooooo easy that my 3-y.o. daughter helped me out: Ingredients: 1 large egg white 2 cups walnuts, unshelled and raw 1 cup pistachios, unshelled and raw 1 cup peanuts, unshelled and raw 1 ½ cup rice cereal 6 tablespoons light brown sugar 1 teaspoon kosher salt 1 ½ teaspoon cinnamon 2 cups dried cranberries Directions: Preheat the oven to 350 degrees F and brush a rimmed baking sheet lightly with vegetable oil. Whisk 1 large egg white in a large bowl until frothy. Add the walnuts, pistachios, peanuts and rice cereal. In a small bowl mix the light brown sugar, salt and cinnamon. Sprinkle the nut mixture with the sugar blend and toss to coat. Spread the nut mixture evenly on the baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes; let cool on the baking sheet. Then, add the dried cranberries and toss to combine. Makes 4 (1lb) jars. Ingredientes:
1 clara de huevo 2 tazas de nueces, peladas 1 taza de pistachos, pelados 1 taza de maníes, pelados 1 ½ taza de cereal de arroz 6 cucharadas de azúcar rubia 1 cucharadita de sal entrefina 1 ½ cucharadita de canela 2 tazas de arándanos desecados (o pasas de uva) Preparación: Precalentar el horno a 180 grados C y pincelar una asadera grande que tenga borde alto. En un bol grande batir la clara de huevo hasta que quede espumosa. Agregar las nueces, pistachos, maníes y el cereal. En un bol pequeño mezclar el azúcar con la sal y la canela e incorporar a la mezcla de nueces. Desparramar la mezcla en la asadera y hornear, mezclando ocasionalmente, hasta que este dorado, 15 a 20 minutos y dejar enfriar en la asadera. Luego, agregar los arándanos desecados y mezclar hasta combinar bien. Colocar en los frascos decorados. Rinde 4 frascos (tamaño mermelada de 454g)
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Inspired on Italian influence on Argentinean cuisine I created this recipe for Food and Nutrition Magazine. Perfect for dipping and dunking into soup, this gluten-free flatbread, also known as fainá, is delicious!! See the full recipe here.
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Bienvenidos a mi cocina!No soy chef ni cocinera profesional, solo me encanta cocinar y aprender sobre las comidas del mundo. Aquí comparto las recetas que diseño como nutricionista y como mamá desde mi pequeña cocina en Buenos Aires. Welcome to my kitchen!Im not a professional cook, I just love everything related to food. Here I share the recipes I create as a dietitian and mom from my tiny kitchen in Buenos Aires. Categorias
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