by Fabi@Pragier | Jun 26, 2025 | Recipes
Chicken Crêpe with tomato sauce
7 UNITS
Ingredients Crêpe
Ingredients Chicken filling
Ingredients Tomato sauce
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300g Peeled tomato 🍅
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1 Onion
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2 Garlic cloves
- Salt , black pepper and oregano 🌿
- Olive oil to cook
Watch video here
https://youtu.be/US-p18o408g?si=Vo3RT4z0k5sejmR6
Method
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Using a blander or hand mixer , blend well all the Crepe ingredients
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In a hot frying pan , pour a ladle of the mixture and cook over medium heat until bubbles appear and the crepe comes away completely. Turn over and cook on the other side. Remove gently and repeat the process.
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Cook the chicken in salted water just to cover the bottom of the pan, cover and let the steam cook just enough to change color and be shredded, we will finish browning/cooking it in the next step. Save the cooking water .
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Shred the cold chicken using a stand mixer, two forks or even your hands.
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Sauté the garlic and onion, add the chicken and all the seasonings, and let brown. Deglaze with the water from cooking the chicken , season and add the other ingredients except the herbs, always keeping the chicken slightly moist.
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Off the heat add the Vegan cream cheese and herbs
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Sauté garlic and onion and add the tomato, lower the heat and let cook for about 15 minutes. Season and, off the heat, add the herbs.
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Assemble the pancakes, place them in an ovenproof dish and cover with the sauce.
- Pre heat oven in 180° and bake approx. 15 Minutes
by Fabi@Pragier | May 23, 2025 | Recipes
Brazilian Cheese Bread – Gluten-Free & Dairy-Free
Ingredients
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300g sweet cassava starch (also known as “polvilho doce”)
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3g salt
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150g whole eggs
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95g water
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100g plant-based milk (I used oat milk)
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50g vegetable oil (I use olive oil)
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55g vegan butter
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300g aged cheese – vegan or not (depending on your diet and restrictions). I used pre-grated plant-based cheese (preferably one that melts well). If you’re not dairy-intolerant, pecorino is a good option and is considered lactose-free due to its minimal lactose content.
Method
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Preheat the oven to 180°C.
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In a saucepan, combine the water, salt, plant-based milk, olive oil, and vegan butter. Bring to a boil and let simmer on low heat for one minute.
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Pour the mixture into the bowl of a stand mixer, add the sweet cassava starch, and mix well. Beat until combined. Let it cool down before adding the eggs, as you don’t want to cook them.
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Gradually add the eggs, beating until fully incorporated.
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Coarsely grate the cheese and mix it into the dough just enough to distribute it evenly. No need to overmix or dissolve the cheese completely.
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Divide the dough into small cheese bread balls, about 15 to 30g each — I made mine 30g.
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Chill the dough in the fridge for a few minutes before shaping. Grease your hands with oil or, if you prefer, lightly moisten your hands with water, then shape the dough and place the balls on a baking tray lined with parchment paper.
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Bake for 17 minutes or until golden brown.
They taste best when warm 😀
by Fabi@Pragier | May 23, 2025 | Recipes
This pie is absolutely delicious, many people say it’s even better than a classic pie. You’ll want to keep this recipe forever because the base pairs perfectly with other sweet fillings and the cream can be used with different fruits. Its crunchy texture and incredible versatility make it one of the most praised recipes in my book.
Recipe – 22 cm Ring
Ingredients for the tart base
100 g eggs
60 g demerara sugar
65 g vegan butter (cold)
270 g gluten-free flour mix
60 g ground almonds
Ingredients for the cream filling
300 g almond milk
20 g rice flour
20 g corn flour
90 g egg yolk
65 g demerara sugar
3 g vanilla paste
300 g fresh fruit
Let the tart dough cool before adding the cream filling and strawberries.
Método
- Beat the eggs and sugar until dissolved.
- Using a paddle, mix in the GF flour and ground almonds mixture, add the cold butter pieces and make a crumble.
- Add the egg mixture to the crumble and mix until it forms a ball and the bowl is clean.
- Wrap in plastic wrap and leave to rest in the fridge for 30 minutes.
- Roll out the dough and place in the ring as shown in the lesson (and between 2 sheets of baking paper).
- Prick the base with a fork and use the baking beans to blind bake.
- Bake in the oven at 180° for approximately 15 minutes with the beans and another 15 minutes without them, until lightly golden and leave to cool.
- For the custard, beat the egg yolks with half the sugar, add the flours and set aside.
- In a saucepan, gently heat the other ingredients (about 60°), temper the egg yolks and return to the heat, stirring until pale.
- Leave to cool and beat again if you need to use a mixer.
You can freeze the finished pie without the fresh fruit or just the baked crust for up to 90 days.
by Fabi@Pragier | May 3, 2025 | Recipes
Dairy-free Lemon Curd
Perfect for Cakes, Tarts, and Gluten-Free Dairy-free Desserts
Ingredients
- 10g gelatine sheets ( 3-4 units)
- 200g freshly squeezed lemon juice
- 60g egg yolks
- 300g whole eggs
- 300g demerara sugar
- 340g vegan butter
Method
- Soak the gelatine sheets in a bowl of cold water to hydrate.
- Gently warm the lemon juice in a small saucepan — do not boil.
- In a separate bowl, whisk together the eggs, egg yolks, and sugar until the mixture is light and pale.
- Temper the egg mixture by slowly pouring in the warm lemon juice while whisking.
- Return the entire mixture to the pan and cook over medium heat, stirring constantly, until it comes to a gentle boil and thickens to a custard-like consistency.
- Remove the excess water from the gelatine, then stir it into the hot lemon crème until completely dissolved.
- Take the pan off the heat and add the vegan butter, stirring until fully incorporated and smooth.
- Use the lemon crème while still warm to fill your cake or tart, before the gelatine sets.
Tips for the Perfect Lemon Curd
- For a more intense lemon flavour, add some finely grated lemon zest along with the juice.
- This recipe pairs beautifully with gluten-free sponge cakes, vegan tarts, or as a layered dessert component.
- Store leftovers in the fridge for up to 3 days — simply whisk gently before using again.
- The gelatine is not needed if the dessert in in a glass or Jar
by Fabi@Pragier | Jun 24, 2024 | Essentials, Recipes
Revista Visão: Receita do livro “Uma vida doce, sem glúten e sem laticínios”, de Fabiana Pragier, editado pela Casa das Letras.
Massa
100 g de ovos inteiros
60 g de açúcar demerara
65 g de manteiga vegana gelada
60 g de farinha de amêndoa
270 g de mix de farinhas sem glúten
Recheio
5 maçãs grandes
Canela em pó, a gosto
Noz-moscada, a gosto
5 g de massa de baunilha
20 g de suco de limão
180 g de açúcar demerara
50 g de uvas passas
50 g de nozes
Preparação
Massa
Bata os ovos com o açúcar até este estar dissolvido.
Usando o acessório para amassar a batedeira, misture a manteiga vegana, a farinha de amêndoa e a mistura de farinhas sem glúten até formar um crumble .
Junte os ovos até ficar uma mistura homogênea (pode finalizar com as mãos).
Faça uma bola e embrulhe em filme aderente, leve ao frigorífico por 30 minutos.
Divida a massa em duas partes, uma com ⅓ da quantidade e outra maior com a massa restante. Estenda a parte maior com o rolo (4 mm de espessura) e forre o fundo de uma forma de tarte, perfurando com o garfo para não estufar.
Adicione o recheio e o nível com uma colher.
Estenda a massa restante com a mesma espessura e cubra a tarte. Faça igualmente alguns furos com o garfo para que o vapor possa sair.
A tarte deve cozer cerca de 30 minutos no forno a 170 ºC.
Pode decorar com amêndoas em lascas antes de levar a tarte ao forno.
Recheio
Descasque e pique as maçãs, coloque-as numa taça com o suco de limão.
Misture com os ingredientes restantes e recheie a torta. Adicione também o caldo formado pelas maçãs.
