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Crustàceos con verduritas en el lavavajillas – programa ECO

September 3, 2014

Foto de Claudia Castaldi – Cocinar en el lavavajillas – Larousse Editorial

Trate de cocinar los mariscos en el lavavajillas mientras se lavan los platos. Selle todos en frascos de vidrio y el lugar en medio de los platos. Todos los programas de lavado del lavavajillas, se pueden usar para hornear. El lavado RAPIDO es ideal para pescados, mariscos y carne para el ECO, NORMAL para los huevos y las aves de corral, el INTENSIVO para verduras.

Pruebe esta receta de crustáceos cocidos en el lavavajillas con el lavado ECO.













cocinar-con-el-lavavajillasElija los langostinos y las galeras muy frescos y procedentes del Mediterráneo. Lave las verduras, corte la cebolleta en rodajas y las demás hortalizas en juliana. Puede preparar los crustáceos enteros, pero para que resulte fácil comerlos, sobre todo si los sirve en una cena de pie, recomiendo pelarlos. Si tiene dificultades para pelarlos en crudo, escáldelos en agua y proceda retirando la cabeza, el caparazón y el hilo negro del dorso del langostino. También  puede preparar este plato con bogavantes, cigalas y cangrejos. Reparta las verduritas en los tarros de cristal. Añada los crustáceos y sazone con un chorrito de aceite y sal. Cierre bien los tarros y colóquelos en el lavavajillas. Ponga en marcha el programa Eco. Al finalizar el lavado, saque los tarros. Puede consumirlos enseguida o conservarlos en el frigorífico durante unas horas antes de servirlos. En el momento de llevarlos a la mesa, prepare una emulsión de aceite de oliva virgin extra, vinagre, sal y pimiento, y condimente.

Receta del libro “Cocinar en el Lavavajillas” – Larousse Editorial.

Puede encontrar más recetas  en el lavavajillas aquí.


Mediterranean Focaccia with tomato skins

August 31, 2014

Focaccia buccia pomodoro

Do you love focaccia? I adore every kind of pizza and love to prepare it. Basic ingredients are flour, sourdough  and of course tomato skins that give color and flavor to this Mediterranean focaccia. If you do not have sourdough you can use normal yeast.


180g of tomato skins

500g of flour

150g sourdough refreshed the night before or at least 4 hours before

4 tablespoons of extra virgin olive oil

1 tablespoon barley malt

1 tablespoon of salt

220g of warm water

To garnish:

1 tablespoon dried oregano

1 sprig of rosemary

80ml of oil for seasoning

A spoon of salt

Read more…

Salmonetes sobre pisto de verduritas en el lavavajillas

August 26, 2014
IMG_0046_2 copy


Picture of Claudia Castaldi, “Cocinar con el lavavajillas”, Larousse

Cocinar con el lavavajillas es un nuevo modo de cocer a baja temperatura, aprovechando el calor del agua mientras se lavan los platos sucios. Como el vapor que se produce en el lavavajillas en funcionamiento es similar al que desprende la cocción al vapor, ¿por qué no aprovecharlo para cocinar? Basta elegir el recipiente más adecuado y los ingredientes que se deben cocinar según el lavado que se va a realizer. Los programas que se pueden utilizar para cocinar, y que ofrecen los lavavajillas del mercado, son almenos 4 (Eco, Rapido, Normal, Intensivo). Naturalmente, no todos los lavavajillas son iguales, aunque sí muy similares. Pueden diferir un poco en cuanto a las temperaturas y la duración de los ciclos de lavado, pero, por suerte, la cocción a baja temperatura permite unaflexibilidad mucho mayor que una cocción tradicional a altas temperaturas. Un minuto a 100 °C corresponde a al menos quince minutos a 60 °C; por este motivo ha sido posible crear recetas que se adaptan a todos los modelos de lavavajillas. Por supuesto, un aspecto que no se puede subestimar, si debe comprar un lavavajillas, es el consumo de energía y agua. Algunos modelos de última generación ofrecen unos consumos muy bajos que, combinados con la posibilidad de cocinar mientras se lava, permiten un ahorro significativo de agua y energía.

Por cocinar en securitad e para que los alimentos no entren en contacto con el detergente ni con el agua del lavado de los platos es importante que estén cerrados herméticamente en tarros de cristal o en bolsas de envasado al vacío aptos para la cocción. Para no anular los beneficios medioambientales del lavavajillas, reutilice los tarros y las bolsas de envasado; es suficiente con lavarlos bien.

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Holidays without foodwaste

July 28, 2014

lavagna-avanziHolidays are getting near! If you are doing the countdown (like me)… remember to take a look in the pantry before closing the house and leaving. You depart or not, remember that the summer heat is not a good helper of food storage and that there is some simple trick to avoid the risk of throwing away a lot of things when you return.

Here you can find some practical advice to reduce foodwaste:

1) As first you can do a survey in your fridge and pantry and bring out all the foods that have deadlines near or past. All the foods that are labeled “best before…” you can eat them for several months later. Before you eat them, however, verify that there is no mold, parasites or anything else strange or unwanted.

2) As far as possible try to use and finish during last weeks in the city all flour, baked products (e.g. cookies, toast bread) and all packaged product already opened.

3) If you have a vacuum machine keep all food like flours, pasta, rice and other grains in your pantry under vacuum-seal so that it does not become the set of Bugs Life 2. This is the only “remedy” really effective to avoid the development of parasites and for the better preservation of foods. You can keep every kind of food under vacuum-seal and in this way you extends their life of three times at least.

4) If you are leaving and have the fridge still full of vegetables and fruit, cut all of them into thin slices and dry in the dryer or in the oven. The ideal temperature drying food in order to preserve enzymes and thermolabile vitamins is 40 °C. Alternatively dry in an oven at a temperature as low as possible or at least using the sun, but only if you live in a place with intense solar radiation. In Milan, for example, I gave up to dry in the sun .. but the smog spices very well… Main benefits of drying are: extended life of food (e.g. until 1 year for vegetable and fruit), concentration of taste, crunchy texture. Some apples and carrots in the bottom of the fridge? If you dry them they  become crispy chips and perfect for a healthy snack in your bag during your holiday.

5) If you have to much food in your pantry or fridge give them to those in need, there are some App helping you to share you food like BringTheFood.

Read more…

Cherries: the more you eat the more you save

July 23, 2014


If you love cherries make a final feast and  try to use them 100%. Usually eating cherries we throw away pits and stems, but both have at least one good reason to be preserved and used.


Cherries stems must be kept aside and dried simply in the air or in the dryer. Then break up the dried stems and keep in a sealed jar. To do what? Nothing strange, but a purifying and diuretic herbal tea. You can buy this herbal tea in health food stores, but your home-made is much cheaper. Here’s how:

1 tablespoon chopped stems for each cup
If you like honey, sugar can, barley malt, nothing

Put the stems in a cup, pour over boiling water, cover and let stand for 15 minutes. Filter, sweeten if you like and enjoy, preferably between meals.
Go past the initial aversion you may have about cherry’s pits because it is absolutely worth it to keep them. Cherry’s pits have a peculiarity which makes them extremely valuable, they do not have a heart of gold but hollow, capable of storing heat and cold, and give them back very slowly. This means that if you put together some kernels you can make a pillow, perfect for treating joint pain, neck (hot), stomach ache, toothache and others (cold). You can buy the cherry’s pits pillow in herbalis’s shop but it costs much more than the home made version. How to make your super pillow?


at least 500g of cherry pits
1 small lining or others recycled fabrics

Keep the pits when you eat cherries. If you use the cherries in a recipe you can also use the lever-kernels. Another way to separate pits and fruit is to cook cherries with sugar to make a jam, once the fruit has softened it will be easy to remove pits using a sieve or a colander. In any case, wash them well, brushing them under the water. Dry them in the oven or in the dryer for at least an hour so that they lose all the moisture. Use them to fill a lining giving it the shape you want to the pillow. If you need some “cold” put the pillow in the refrigerator for at least 30 minutes before using it. If you need some “hot” put the pillow in the oven for 15 minutes at 60 ° or for a couple of minutes in the microwave, the apply on the painful area and enjoy benefits. You will be amply rewarded the effort to have them preserved.
Do not forget that as herbal tea as the pillow are two gorgeous gift ideas, super economical, ecological and anti-foodwaste!


Okara like a Tabulè cooked in the dishwasher

July 17, 2014


This recipe is one of my favorite because it combines my must: homemade, reduction of foodwaste and cooking at zero impact in the dishwasher.

Homemade – the main ingredient is okara a byproduct of homemade soybean milk. Here you will find the recipe to make soy milk and okara with your hands.

Reduction of foodwaste – okara usually is discarded but in this recipe becomes the star of a dish of Lebanese cuisine, the tabulè (or tabbouleh), perfect during the summer. To keep okara for several months, sprinkle on a baking paper and put it on the grill of the dryer (or on the grill of the oven) and dry at 40-60 ° C for 4-6 hours. When he lost moisture put it in an airtight container and use it within 3 months. To make it last longer freeze it once dried.

Cooking in the dishwasher – use the dishwasher as you wash the dirty dishes to cook, so you’ll save water and energy, but above all you will have the opportunity to cook at low temperatures without having to buy professional tools. To cook safely in the dishwasher is extremely important to seal hermetically the food in glass jars or vacuum bags suitable for cooking. Why you should cook this dish in the dishwasher instead of a traditional technique:

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How to use pea pods? With a GREEN farinata

July 11, 2014


Here’s the recipe of  pea pods farinata: good, simple and economic, perfect for a summer dinner as well as for a sandwich in the office.

baccelli-piselli-1Main ingredients are chickpea flour and cream of pea pods, healthy and nutritious. Pea pods  represent 70% of  fresh legume,  using them you can save money and reduce food waste.

Read more…


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