A tempting and enjoyable snack – or even a dessert – need not necessarily be laden with sugar and other unhealthy ingredients: to make something a bit different, use your imagination and some simple raw materials and you’ll be able to produce some amazing sweet rolls for both children and adults. If you still can’t come up with any ideas, don’t worry: we suggest the following recipe for cardamom and blueberry rolls – you could use other berries – which is a must for lovers of homemade treats. Our rolls, in fact, are not overly sweet and calorific but have just the right degree of richness, perfect for giving something fresh and sweet to children, and are above all natural - perfect for rounding off a lovely lunch or as an afternoon snack.
Fig jam with chocolate and grappa
Box for Pumi and lucky charm
Taralli with leccine olives and capers
Handmade Potatoes and Rosemary Taralli
Giardiniera (Mixed sweet and sour Vegetables)
Seasoned and pitted “Leccine” red olives
Sun-dried zucchini rolls stuffed with Mediterranean tuna fish
Jam with figs and mint leaves
Dissolve the baking powder in the warm milk with a teaspoon of sugar. Grind the cardamom seeds well, having removed the outer shell. Beat the eggs with some salt in a bowl, then add the cardamom, the sugar, the melted butter, half the flour and the milk with the baking powder. Mix well, then slowly add the remaining flour and knead thoroughly until you have a ball of dough. Leave it to rise for an hour. When risen, roll out the dough into 4 sheets of approximately A4 size. Now spread the rolled out dough with blueberry jam, then with a pastry cutter cut each pastry sheet into four. Now you should roll up each quarter into a little ball with the jam inside and then add a little bit more jam to the centre (you’ll get very dirty hands!). Let them stand for 20 minutes. Sprinkle with brown sugar and bake for 25 minutes at 180°C.
Gently heat some milk and dissolve the baking powder in it, being careful that the milk is not too hot
Cut the dough into 8 parts, rolling each one up and sealing it on itself, then filling a bit more with the jam