Chocolate salami
May 10th, 2013

fetta_salame_choc

That’s the kind of salame that every pig is happy with! It’s a very simple recipe that is especially successful with children, but even if you have no children around it’s still worthwhile making it.
This recipe made me and my brother happy many times when we were kids, it’s quite popular in Italy and it’s starting to appear in the Uk as well.

Once made, it keeps very well in the fridge and you can just cut off a slice as you need.

Ingredients:

100 gr unsalted butter

100 gr sugar

60 gr of cocoa powder (unsweetened)

1 egg, beaten

125 gr of dry plain biscuits (like “rich tea” biscuits) crushed into small pieces

In a bowl over a pan of boiling water, melt the butter and add the sugar, stirring until dissolved. Take off the heat and add the cocoa powder, mixing really well.

Let the butter mix cool down a little, then stir in the beaten egg and the biscuits. Mix really well.

Lay a piece of aluminum foil with the shiny side down and put the mix on it, then roll in the mixture so that you end up with a sausage, twist the end and rest in the fridge for at least 3 hours before cutting it.

This is the basic recipe, if you want to make it more posh, you can add pistacchio nuts or hazelnuts and raisins.

salame_choc

0
Tags: , , | Posted in Recipes |
Little raw artichoke salad
January 10th, 2013

insalata di carciofi

This little salad is quite unusual as there are many people who don’t know how good raw artichokes are.

I recommend to only use good fresh organic artichokes, look for plump healthy unbruised specimen, allow one per person as a side dish, you don’t want to eat big amounts of it, even though it’s very good this is best appreciated in small portions.

For one:

1 artichoke

half a lemon

extra virgin olive oil

vegetarian hard cheese

salt, pepper

To prepare the artichoke cut off the stem and the hard outer leaves (this really is a matter of experience, after some time you’ll know which leaves are good to eat raw), trim the bottom paring it with a sharp knife and immediately rub the half lemon on it so it won’t go brown.

Lay the artichoke on one side and cut off the leaves at about half their lenght.

Cut the artichoke in half, and cut off the middle hairy bit and the small pinkish leaves, rub with lemon.

Now slice the halves thinly and throw in a bowl with the rest of the lemon juice, toss to cover (add more lemon juice if needed).

Add slices of veg cheese, olive oil, salt and pepper to taste.

Enjoy!

0
Tags: , , | Posted in Uncategorized |
Celeriac salad
December 19th, 2012

remoulade

Celeriac is a wonderful winter vegetable, it has a delicate flavour and a soft texture when cooked, but it’s great raw as well.

The important thing is to peel off all the skin, especially if the celeriac is quite big as the skin can be really though.

The ingredients make salad for 2 or a main for 1, it makes more than what’s in the photo.

The idea comes from the French “remoulade”, which is the name of the dressing used, very similar to mayonnaise.

I have twisted it a bit, mainly because I’m not keen on using egg yolks as dressing; I have used plain cow’s milk yogurt, but if you use soy yogurt it’s suitable for vegans, the yogurt dilutes the mayo and makes it lighter (to the palate as well as the scale later on!)

1 medium size celeriac (about 200 grams when peeled)

6 cherry tomatoes

1 tablespoon of roughly chopped walnuts

juice of half a lemon

1 teaspoon of mustard powder

1 tablespoon of (vegan) mayonnaise

1 tablespoon of (vegan) yogurt

salt and pepper to taste

To make the salad grate the celeriac and mix the lemon, salt and pepper. Leave to rest for 30 minutes, squeeze out the excess water.

Chop the tomatoes in quarters and sprinkle some salt on, leaving to rest for 5-10 minutes.

In a bowl, mix mayonnaise, yogurt and mustard powder until smooth, then add to the celeriac.

Mix the salad well, adjust the seasoning, put in the serving plate and top with the walnut and tomatoes.

0
Tags: | Posted in Recipes |
Apple cake
April 23rd, 2012

Here I am back from the land of Laziness where my brain lives.

torta di mele

This cute apple cake:

1. is easy to make

2. has few ingredients

3. looks like you’ve put a lot of effort into it

So, there you are, the easiest apple cake that’s also thin and quite light so if you’re on a diet (or a “I’m not eating too much” day) you can have a small slice of this and still feel rather virtuous.

This recipe comes from a booklet that my mum found in the microwave when she bought it, and that was over 15 years ago.

Serves around 5-6 people (but maybe 4 if hungry!)

Read the rest of this entry »

0
Posted in Recipes |
Curryflower
February 7th, 2012

curryflower

I used to really dislike cauliflower, until I tasted some fried ones in an Indian restaurant and I was hooked!
Basically it’s the curry spices that bring out the best in the cauliflower, and you don’t need to fry it to enjoy it.

Parboil (about 5 minutes) 1 small cauliflower head broken into little florets, drain and put on a baking tray, sprinkle with salt, olive oil (or spray it if you want to save more calories) and your favourite curry mix (I use mild). Mix well and put in a hot oven until golden and slightly browned on the edges. My oven was on 180º fan and it took about 15-20 minutes.

Be careful not to burn them, they won’t taste nice!
Great served with a little mayonnaise.

0
Tags: , | Posted in Recipes |
Easy Japanese style lunch (or dinner!) tofu and miso “steak”
January 24th, 2012

lunch

Here is an easy Japanese style dinner that’s filling and satisfying.

I cook my sticky rice in the traditional Japanese way: in a rice cooker!  : ) if you don’t have a rice cooker it will take longer.

I am focusing on the tofu sandwich filled with miso, it’s very simple having just 2 ingredients but very very delicious.

You will get 8 sandwiches from a big block of tofu, serve it with rice (sprinkled with seaweed and sesame seed) and grilled vegetables.

Recipe after the jump!

Read the rest of this entry »

0
Tags: | Posted in Recipes |
Easy open apple tart
December 5th, 2011

apple tart

A very easy dessert with few ingredients, this tart should make the whole family happy. It is vegan if you use vegan puff pastry.

This tart can cook in the oven while you’re having lunch and will be ready to eat at the end of the meal, it is very good while still warm, you can serve it with ice cream or whipped cream (vegan or dairy).

I was quite happy with this one I made because I used the blackberries we gathered this summer (that I froze) and an apple from my apple tree, plus a blackberry sauce I made as well!

If you don’t have any blackberry jam, you can use any other jam you like, it works very well with thinly sliced quince cheese or apricot jam.

recipe after the jump!

Read the rest of this entry »

0
Tags: , , , | Posted in Recipes |
Two easy vegan winter salads!
December 4th, 2011

insalate_due

One recipe for two very easy and delicious winter salads: on the left there’s grated beetroot (the white and pink kind), apple and carrot with vegan mayo, on the right the same veg and apple, all grated but a slightly healthier dressing of olive oil, almonds, juice of one clementine and a teaspoon of lemon juice.

Do I have to write a recipe? it’s too simple! just remember to season with salt and pepper and enjoy! I have to say I prefer the mayo version, but the colours are so nice I think it is worth doing the healthier version as well.

After the jump a close up of the two salads on their own…

Read the rest of this entry »

0
Tags: , , , , | Posted in Recipes |
Almond and poppy seed crackers
November 18th, 2011

crackers_mandorla

Easy as can be recipe, with just a few ingredients. I have slightly changed the recipe from the book “food combining for vegetarians” by Jackie Le Tissier, it’s now out of print.

These crackers are wheat free, so from a food combining point of view they are perfect for cheese or any kind of protein-based thing you like. At the moment I feel I am eating bread 3 times a day and a change is very welcome.

Oh, and almonds are good for you!

The recipe can be halved and veganized if you use margarine and soy milk.

The crackers keep really well for days in a plastic container.

Read the rest of this entry »

0
Tags: | Posted in Recipes |
Jerusalem Artichockes: from plot to plate
November 14th, 2011

We have been digging the cold ground to see what has happened with the little tubers I planted in the allotment many months ago.

Well, we have LOADS of jerusalem artichokes!

jerusalem artichockes just lifted

jerusalem artichokes just lifted

I really like jerusalem artichokes, but they are almost impossible to find in supermarkets, even though you might get a few in a vegetable box delivery (if you have one, that is).

The plant is a relative of the sunflower, and in summer the shoot up really high and produce cute little bright yellow flowers.

The first part of the name comes from a transcription of the Italian word “girasole” (sunflower), misunderstood by someone for “Jerusalem”.

They are extremely easy to grow, probably easier than potatoes, you don’t have to do anything at all, just plant them and wait!

The variety I’ve chosen is called “fuseaux”, and it’s less knobbly than usual, which makes it easier to peel.

Jerusalem artichokes taste delicious, a little bit like artichoke hearts, hence the second part of their English name.

They are called “topinambur” in Italy, are little known in the northern part, and almost unknown in the south.

Read the rest of this entry »

2
Tags: , , | Posted in Recipes |
« Older Entries