Archive for the 'vegetables' Category

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Zucca in agrodolce

Published by Candida, on 30 ottobre 2012 in Antipasti, sfizi, finger food..., Chiacchiere/Chatting, Ricette in Italiano, vegetables, vegetarian and Verdure. 3 Comments Tags: .

Halloween in the air? Prepariamoci per tempo

La stagione della zucca è lunga e ormai ci siamo in  pieno. La mangiamo spesso, e spesso si trova nella cassetta di verdure a sorpresa che anche noi, come Lucina, abbiamo cominciato a prendere (almeno finché nei campi dell’Italia del Nord si troverà qualcosa). La cascina Rampina  di Monticello che ci rifornisce è un’azienda giovane piena di idee e davvero molto in gamba. Le sue cassette sono uno spettacolo di freschezza.  Consiglio davvero di farci un giro a tutti i brianzoli/lecchesi. In particolare le sue zucche sono dolci, pastose e per niente acquose. Quello che ci vuole per questa ricetta.

Continue reading ‘Zucca in agrodolce’

Pomodorini confit

Published by Candida, on 27 giugno 2012 in Antipasti, sfizi, finger food..., Ricette in Italiano and vegetables. 2 Comments Tags: .

Con questo caldo scappa la voglia di accendere il forno. Ma questi pomodorini si possono preparare la sera, quando tutti sono già andati via dalla cucina e così nessuno si lamenterà con voi che alzate la temperatura terrestre con il vostro forno. Freddi saranno buonissimi e potranno essere serviti come un contorno ideale alle grigliate estive… Io non ne faccio mai abbastanza. Per questo non vi metto le dosi. Che ognuno vada a occhio, in un’apoteosi dell’approssimazione! Non tutto si può fare così in cucina, a volte è necessaria la precisione più meticolosa. Ma quando si può…  La qualità dei pomodorini è importante, ho visto che i piccadilly vengono bene, ma non è tutto, perché erbette e condimento fanno la loro parte. Continue reading ‘Pomodorini confit’

Kohlrabi, carrot and cumin salad

Published by Lucina, on 12 maggio 2012 in English Recipes, salad and vegetables. 5 Comments

kohlrabi, carrot and cumin salad

What on earth is kohlrabi? I hear you ask….Well, I confess I didn’t know myself until I got one in my veggie box (if you don’t know what it looks like scroll down. I took a lovely pic of it to show you). The thing is I can’t choose the vegetables I get delivered in my season box. This has its downsides, the main one being that when it’s cabbage season you get it EVERY week (different ones, I grant you)…and let’s face it, there is a limit to HOW MUCH cabbage a human being can cope with (or his/her intestines to be more precise. Sorry for being blunt). The upside of not being able to choose, however, is that on occasion you get some vegetables you just would not buy but which turn out to be not too bad after all (see my comment on beetroot). And other times, like in the case of the Jerusalem artichoke or indeed the kohlrabi, you get something which you just haven’t got a clue in hell as to A) WHAT it is and B) HOW to cook it. In the case of the mysterious kohlrabi I discovered a few interesting facts. The first one being that although it is pretty unknown here in England, and I gather in Italy too (Candi, please confirm or deny the allegation) in Germany and Eastern Europe it is very common. How to describe its taste? Continue reading ‘Kohlrabi, carrot and cumin salad’

Roast Jerusalem artichoke,hazelnut and goat’s cheese salad

Published by Lucina, on 29 gennaio 2012 in English Recipes, salad and vegetables. 6 Comments Tags: , .
roast Jerusalem artichoke salad

It looks as if I’ll have to post another recipe and quick as Candi clearly hasn’t yet worked out how to upload photos using her new camera. Oh dear me! The trials and tribulations of new technology,eh? :-) I think I’ll personally  stick to my mobile phone. Ok , my photos are far from looking professional but still…you get the picture, right? And pardon the pun on words…Anyway, here’s a new salad recipe I tried the other day using Jerusalem artichokes. I found them in my last veggie box (it must be that time of year again) so decided to try something different from the soup I made last time (and blogged). The recipe is taken and adapted from a new recipe book I got at Christmas by Hugh Fearnley- Whittingstall called River Cottage everyday. I’ve never roasted Jerusalem artichokes before but I’ve got to say I was impressed. They tasted really lovely and went very well with the goat’s cheese. In The River Cottage book the goat cheese used is the hard, crumbly variety which gets tossed in the salad itself, but I used the other type, grilled it and placed it on top. I reckon it is equally nice. Continue reading ‘Roast Jerusalem artichoke,hazelnut and goat’s cheese salad’

Honey roast beetroot

Published by Lucina, on 23 novembre 2011 in English Recipes and vegetables. 2 Comments Tags: .

honey roast beetroot

I tried this recipe for the first time at the weekend but I tell you what! I’ll make it again. It was quick but really tasty. I was looking for an easy vegetables dish as I had guests for dinner and not much time to cook-the story of my life these days! :-( . I had beetroot in my cupboard which I needed to use so I started scouring the internet for possible recipes. I eventually found this one from the BBC good food website.It looked simple enough so I had a go. Really nice! My guests loved it too. So here I am sharing it with you.  I’ve discovered beetroot late in life: to be precise a year ago when I started ordering an organic vegetables box every week. You can’t choose the vegetables you get and sure enough one day I found beetroot amongst my delivery. I thought I didn’t like it as I had only ever tasted the awful sliced variety in vinegar before (the one you buy in a jar).  But hey, the real mc Coy doesn’t taste anything like it. … It’s delicious! Sweet and earthy. I love it now. I’ve already blogged a summer salad recipe with goat cheese and beetroot and here is a more wintery dish you can have as an accompaniment to many things, including roasts. Continue reading ‘Honey roast beetroot’

Insalata di pollo e sedano rapa

Published by Candida, on 18 novembre 2011 in carne, Chiacchiere/Chatting, Ricette in Italiano, salad and vegetables. 1 Comment Tags: , , .

Aiuto! Le scappatelle costano! E un weekend un po’ allungato di vacanzina si è trasformato in una settimana affannata a seguire. Ma eccomi qui, di nuovo, dopo la mia passeggiata madrilena. Di corsa e quindi ecco una cosa veloce che si può preparare prima e che è doubleface: antipasto o secondo, all’occorrenza. Se si cerca sul web si trova moltissimo sulle proprietà del sedano rapa (o sedano di Verona, celeriac, celery root, turnip-rooted celery or knob celery…). A me piace moltissimo, è ricco di sali minerali e con pochissime calorie. Quindi lo si può usare come “massa” innocua per aumentare la quantità senza dolore molti piatti. Continue reading ‘Insalata di pollo e sedano rapa’

Roasted butternut squash with feta cheese

Published by Lucina, on 10 novembre 2011 in English Recipes and vegetables. 4 Comments

roasted butternut squash and feta cheese

Well…this is the season of pumpkins, is it not, with Halloween just gone, so it’s not surprising that  I’ve found myself cooking a lot of dishes which are pumpkin based. In this case I’ve used butternut squash, which belongs to the same family but it’s  perhaps a bit tastier. Anyway, this is a nice, simple dish you could have as a light supper on its own (perhaps with a nice salad) or as a side dish. The combination of the sweetness of the butternut squash and the saltiness of the feta cheese works particularly well. I have also added some parmesan for good measure, being a cheese lover. Continue reading ‘Roasted butternut squash with feta cheese’

Courgette and goat cheese crumble

Published by Lucina, on 24 settembre 2011 in English Recipes and vegetables. 1 Comment Tags: , , .

courgette and goat cheese crumble

I’ve been looking for a nice , new easy recipe with courgettes, now that they are in season and I frequently get them in my organic vegetables box. I often cook them as a side dish with garlic and parsley or put them in a soup with brie but I fancied something a bit different so I asked around amongst my many foodie friends for some ideas. Apparently there are cookery books entirely devoted to this humble vegetable! Anyway…. I came up trumps with this one, courtesy of Anna. It’s dead quick but really tasty, ideal for a light supper.  It has a delicious crusty topping but it’s lovely and moist inside. And it couldn’t be easier to make. Continue reading ‘Courgette and goat cheese crumble’