Latest news with #LaCucinaCaldesi
Daily Mirror
31-07-2025
- Health
- Daily Mirror
Diabetes cookbook includes low-carb treats like this squidgy chocolate brownies recipe
Enjoy a range of delicious recipes that are low in carbohydrates, including these squidgy chocolate, date, and walnut brownies from this diabetes cookbook Dive into a guilt-free indulgence with The Diabetes Air Fryer Cookbook by Katie Caldesi, perfect for those managing type 2 diabetes without missing out on delectable treats. With over four million individuals in the UK battling type 2 diabetes, it's a common misconception that tasty food is off the menu. However, Katie Caldesi's latest culinary creation, The Diabetes Air Fryer Cookbook, is here to dispel those myths with mouth-watering recipes like squidgy chocolate, date and walnut brownies – all made in an air fryer. Katie Caldesi describes the brownies as having "minimal sweetness and maximum flavour". She suggests: "Leave these plain, top with whipped cream flavoured with vanilla or serve with Greek yogurt, crème fraîche or soured cream, and berries." Boasting 100 scrumptious recipes, The Diabetes Air Fryer Cookbook is a treasure trove of dishes ranging from breakfasts and quick weekday dinners to succulent roasts fit for family feasts, not forgetting the enchanting low-carb desserts and cakes, such as the featured brownies. "They are also full of fibre from the nuts, chocolate and dates," Katie points out. She highlights the benefits of toasting nuts, explaining, "Toasting nuts brings out the natural oils and gives them oodles of flavour. Smell them as they go into the air fryer and come out and you will see what I mean." Katie, alongside her husband Giancarlo, runs the esteemed Caldesi restaurants and cookery schools in London. The couple has penned several successful cookbooks, including the popular Diabetes Weight Loss Cookbook, inspired by Giancarlo's own journey with diabetes, reports InYourArea. The entire family switched to a low-carb diet, and the book is brimming with recipes they concocted. Giancarlo shed nearly four stone on this diet and managed to reverse his illness symptoms. Katie's newest book offers guidance on how to whip up delicious, simple meals suitable for diabetics and pre-diabetics, using an air fryer. It features this brownie recipe, crafted by the head chef at La Cucina Caldesi cookery school. Stefano's squidgy chocolate, date and walnut brownies: Ingredients: (makes 12) 75g walnuts 3 plump Medjool dates (approx 75g), pitted and roughly chopped, or 75g erythritol 100g dark chocolate (at least 85% cocoa solids) 60g butter, plus extra for greasing 3 eggs 50g ground almonds Method: Begin by toasting the walnuts on a baking tray at 160°C for three minutes. Allow them to cool before roughly chopping. If you're using dates, soak them in 75ml of freshly boiled water for a few minutes, then mash into a pulp with a fork. If using erythritol, dissolve it in 50ml of just-boiled water over a medium-high heat in a small saucepan. Set this aside. Next, line a silicone mould with baking paper. Melt the chocolate and butter together either in a bain-marie (a glass or metal bowl set over a saucepan of hot water, ensuring the bowl doesn't touch the water) or in a small microwave-safe bowl. Allow this to cool. Separate the eggs into two mixing bowls. Add the date or erythritol mixture to the egg yolks and mix well with a hand whisk or large spoon. Combine the chocolate mixture with the yolk mixture, adding the walnuts and ground almonds. Stir again to combine. Whisk the egg whites until they form firm peaks. Using a large metal spoon, gently fold the egg whites into the chocolate mixture. Pour this into the prepared mould and smooth the surface. Bake in the air fryer at 140°C for 20 to 25 minutes. The brownie is ready when the crust feels firm but still has a slight wobble; it will continue to set as it cools. Once baked, remove from the air fryer and allow to cool to room temperature before removing from the paper liner. Cut into 12 squares and serve at room temperature. Alternatively, once cooled, store in an airtight container in the fridge where they will keep for a couple of days. Nutritional value: Per brownie with dates: 181kcal, 5g carbs, 2g fibre, 4g protein, 16g fat. Per brownie with erythritol: 171kcal, 3g carbs, 2g fibre, 4g protein, 16g fat. You can now save a third on The Diabetes Air Fryer Cookbook by Katie Caldesi (hardback), available for £14 on Amazon. Additionally, you might fancy this Type 1 and Type 2 Diabetes Cookbook by Vickie De Beer, Kath Megaw, and Prof. David Segal for £16.99 at Waterstones or £15.30 from Tesco.
Gulf Today
24-06-2025
- Lifestyle
- Gulf Today
These squidgy air fryer brownies are low in sugar but high on flavour
Squidgy, nutty and rich in dark chocolate, these air fryer brownies skip the sugar but keep the joy – with options for ultra-low-carb swaps too 'Stefano is the head chef of our cookery school – La Cucina Caldesi – and has created this recipe to have minimal sweetness and maximum flavour,' says food writer and author Katie Caldesi. 'They are also full of fibre from the nuts, chocolate and dates. Toasting nuts brings out the natural oils and gives them oodles of flavour. Smell them as they go into the air fryer and come out and you will see what I mean. If you are keeping your carbs very low, use erythritol instead of the dates. 'Leave these plain, top with whipped cream flavoured with vanilla or serve with Greek yoghurt, creme fraiche or soured cream, and berries.' Stefanos' squidgy chocolate, date and walnut brownies Makes: 12 brownies Ingredients: 75g walnuts 3 fat Medjool dates (approx 75g), pitted and roughly chopped, or 75g erythritol 100g dark chocolate (at least 85% cocoa solids) 60g butter, plus extra for greasing 3 eggs 50g ground almonds Method: 1. Toast the walnuts on a crisper in the drawer at 160C for three minutes. Tip them out to cool before roughly chopping them. 2. If using the dates, soak them in 75ml of just-boiled water for a few minutes, then mash them to a pulp with a fork. If using erythritol, dissolve it in 50ml of just-boiled water in a small saucepan over a medium-high heat. Set aside. 3. Put a baking paper liner into a silicone liner. 4. Melt the chocolate and butter together in a bain-marie (a glass or metal bowl over, but not touching, hot water in a saucepan over a medium heat) or in a small bowl in the microwave. Set aside to cool. 5. Separate the eggs into two mixing bowls. Add the date or erythritol mixture to the egg yolks and stir through with a hand whisk or large spoon. Then add the chocolate mixture to the yolk mixture with the walnuts and ground almonds and stir again to combine. 6. Whisk the egg whites until just firm enough to stand in peaks. Use a large metal spoon to fold the egg whites into the chocolate mixture. Pour into the prepared liner and smooth the surface. 7. Bake in the air fryer at 140C for 20 to 25 minutes. It is ready when the crust feels firm but there should be a slight wobble to it; it will continue setting as it cools. Remove from the air fryer and leave to cool to room temperature before removing from the paper liner. 8. Cut into 12 squares and serve at room temperature. Or put into an airtight container in the refrigerator once cool, where they will keep for a couple of days. The Independent
RTÉ News
30-04-2025
- Lifestyle
- RTÉ News
'Stefano's' squidgy air fryer chocolate, date and walnut brownies
Brownies in an air fryer is a no brainer. Ingredients "Stefano is the head chef of our cookery school – La Cucina Caldesi – and has created this recipe to have minimal sweetness and maximum flavour," says food writer and author Katie Caldesi. "They are also full of fibre from the nuts, chocolate and dates. Toasting nuts brings out the natural oils and gives them oodles of flavour. Smell them as they go into the air fryer and come out and you will see what I mean. If you are keeping your carbs very low, use erythritol instead of the dates. "Leave these plain, top with whipped cream flavoured with vanilla or serve with Greek yogurt, crème fraîche or soured cream, and berries." 'Stefano's' squidgy chocolate, date and walnut brownies Ingredients: (Makes 12 brownies) 75g walnuts 3 fat Medjool dates (approx. 75g), pitted and roughly chopped, or 75g erythritol 100g dark chocolate (at least 85% cocoa solids) 60g butter, plus extra for greasing 3 eggs 50g ground almonds Method 1. Toast the walnuts on a crisper in the drawer at 160°C for three minutes. Tip them out to cool before roughly chopping them. 2. If using the dates, soak them in 75ml of just-boiled water for a few minutes, then mash them to a pulp with a fork. If using erythritol, dissolve it in 50ml of just-boiled water in a small saucepan over a medium-high heat. Set aside. 3. Put a baking paper liner into a silicone liner. 4. Melt the chocolate and butter together in a bain-marie (a glass or metal bowl over, but not touching, hot water in a saucepan over a medium heat) or in a small bowl in the microwave. Set aside to cool. 5. Separate the eggs into two mixing bowls. Add the date or erythritol mixture to the egg yolks and stir through with a hand whisk or large spoon. Then add the chocolate mixture to the yolk mixture with the walnuts and ground almonds and stir again to combine. 6. Whisk the egg whites until just firm enough to stand in peaks. Use a large metal spoon to fold the egg whites into the chocolate mixture. Pour into the prepared liner and smooth the surface. 7. Bake in the air fryer at 140°C for 20 to 25 minutes. It is ready when the crust feels firm but there should be a slight wobble to it; it will continue setting as it cools. Remove from the air fryer and leave to cool to room temperature before removing from the paper liner. 8. Cut into 12 squares and serve at room temperature. Or put into an airtight container in the refrigerator once cool, where they will keep for a couple of days. Per brownie with dates: 181kcal NET CARBS FIBRE PROTEIN FAT 5g 2g 4g 16g Per brownie with erythritol: 171kcal NET CARBS FIBRE PROTEIN FAT 3g 2g 4g 16g
