Summer is over, but you can still find very good tomatoes, so here is a recipe that is as good as it looks and very simple to prepare, you only have to have a little patience because it needs quite a long cooking time, but I always find lots to do in the meantime! Remember it’s not a light dish, so share it with your friends!

Makes a tarte for about 4 people

1 packet of ready rolled puffed pastry

6-8 round tomatoes

150 gr mascarpone cheese

50 gr grated veggie Parmigiano cheese

about 15 basil leaves, finely shredded

salt, black pepper, thyme

Defrost the puff pastry or if it’s the chilled one, roll it out on a round (or rectangular, whatever you have!) baking dish and leave it until it reaches room temperature.

Mix the two cheeses together with the basil leaves and add salt and pepper, mix well.

Now prepare the tomatoes: with a pointy knife take away the hard yellow bit in the middle, and then slice it, trying to get regular slices about 5 mm thick.

Turn the oven on at 200 degrees.

Spread the mascarpone mixture on the pastry, leaving some space at the sides, then arrange the slices as close and as nicely as possible. Sprinkle with a little bit of salt, pepper, thyme and sugar (just a little bit!).

Put in the middle shelf of the oven and leave for about 30 minutes, then get the oven temperature down to 150 degrees and let cook for 45 more minutes.

When ready, no need to let cool down, you can cut it and eat it immediately with a nice side of salad.

Not the prettiest of dish but it’s is easy, very tasty, light but filling.

Frittata is a rich Italian dish, made with beaten eggs and whatever you might have in the fridge, it’s one of those things people do when they don’t have a clear idea of what to cook, or when it’s too late for any demanding preparation. It’s usually a savoury dish and never eaten for breakfast, as it’s the case with French omelettes.

Even though I am not vegan, I don’t like the taste of cooked eggs, so frittata is something I always avoided, even the smell puts me completely off!

So, this is something that looks like an Italian omelette but it’s vegan. Of course, if you want, you can add grated cheese.

The key is to get a nice mix of vegetables and cut them really small, I have grated potato, carrot and courgette and chopped the onion  and the kale, you can mix whatever vegetable you like, and add your favourite spices and fresh herbs, flat leaf parsley works really well, I didn’t have any at the time I made the one in the photo.

As for the chickpea (garbanzo) flour, it’s very popular in Indian cooking, so if you don’t find it in health food shops try in Indian shops, it’s probably cheaper as well!

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It’s my lovely husband’s Birthday and I made this little cupcakes with all his favourite ingredients, japanese tea matcha, chestnuts and chocolate.

We had them and they taste sooo nice!

A word about matcha tea: first of all, it’s very expensive, but you only use a little, and if you have never tried it before…well, you should! it has a fresh “grassy” taste, so it might feel weird if you are completely new to the world of real green teas.

Matcha is sold in little tins and it’s a powder, that you prepare by whisking with a special bamboo whisk in a cup.

Look it up on wikipedia

So, my suggestion is to use less matcha powder if you’re not too sure about it.

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This salad is easy to make and tastes so good I have had it as a light lunch many times.

The key ingredient is ground cumin, and I don’t think it could do without, but you also need a very good orange (one that has some sharpness in it, not a very sweet one).

It gets better if you leave it for a couple of hours (in the fridge, but take it out some 20 minutes before eating it).

Feel free to increase the quantity of the ingredients you like, aim for a good visual balance: when you look at the salad you should see a bit of all the ingredients… and yes, I do put more orange because I love it!

INGREDIENTS for a small bowl

1 big carrot, in julienne

1 orange

2 tablespoons of raisins

2 tablespoons of almonds (sliced)

juice of half a lemon

ground cumin about 1/4 of a teaspoon (the quantity depends on how big the carrot is and on your taste, so it’s up to you!)

extra virgin olive oil, salt

Put the raisins in the bowl and cut the orange above the bowl so that any juice will fall in the bowl.

Peel the orange taking away the white, then with a very sharp knife, cut the slices without their skin, then cut each slice in half.

When you’re finished, squeeze the skins for some juice.

Add the carrot julienne, the almonds and give it a good stir.

Add the lemon juice, ground cumin, salt to taste and a sprinkle of olive oil, mix well and leave to stand for anytime between 20 minutes and 2 hours.