Archive for the 'vegetarian' Category

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Torta salata di radicchio, cipolla e mandorle

20151122_115608_Richtone(HDR)Ah, povere noi, siamo tutte e due subissate di lavoro e il blog ne va di mezzo. Io ho ancora un anno di una carica malandrina che mi asciuga tutto il tempo e l’energia, ma a novembre 2016, scado come un yogurt e la vita, spero, scorrerà più normale. E ho grandi progetti bloggheschi… Chissà.

Intanto mi trovo a cucinare, fare goffe fotografie ma poi non avere tempo di bloggarle in modo decente. Oggi però facciamo un’eccezione per questa tortina fatta per la cena di Maltrainsema e la blogghiamo. A scapito del pranzo, con Luigi che gira come un avvoltoio impaziente. Continue reading ‘Torta salata di radicchio, cipolla e mandorle’

Pumpkin, lentil and leek nut roast

pumpkin, lentil and leek nut loaf

pumpkin, lentil and leek nut roast

Hello everyone, and sorry for not blogging as often as I could but sadly, once the academic term starts, free time is at a premium! Still I must continue experimenting in the kitchen when I have the opportunity so here is this lovely recipe for you to try. I kind of half invented it. It’s a mix of several nut loaves recipe I found on line. Really tasty and not particularly difficult. Plus this is the pumpkin season so what better way of using them. I favour the pumpkins which have a more fleshy, dense texture, not the watery ones. I usually get these from markets and independent vegetable stalls. In supermarkets they tend to sell the watery variety.  Continue reading ‘Pumpkin, lentil and leek nut roast’

Spinach spätzle


I FINALLY got round to using the spätzle maker that my German friend Beate had kindly given me (see picture below for what it looks like). After literally YEARS! HURRAH! Better late than never,eh? Good things come to those who wait, and all that! Anyway, I can see I will be using it again real soon as it was really a very straightforward and simple affair. What are spätzle? They are a German/Austrian speciality. Basically they are little gnocchi (dumplings) made with flour, eggs and water. Uneven, worm shaped pasta, basically. You make the mixture, then you put it in what looks like a potato press and squeeze it on top of a pan of boiling water. They cook instantaneously as they drop in the water. Traditionally they are eaten with a cheese and fried onion sauce.  I made the spinach version. I thought they were very tasty and easy. I simply dressed them with a sage and butter sauce and sprinkled them generously with grated parmesan. Delicious! The recipe comes from the Giallo Zafferano blog, slightly adapted. Continue reading ‘Spinach spätzle’

Herby hummus

herby hummus

herby hummus

I promise you that the next thing I am going to blog will be of the sweet variety and calories laden but for now allow me to share yet another healthy recipe, namely this gorgeous herby hummus which I have already made twice in the near past. And this is a good sign, trust me. Once again it comes from the Cookie and Kate blog. In her latest newsletter she sent a link which contained 12 of her favourite salad recipes and this was one of them, albeit technically not a salad. Still: let’s not quibble and get hung up on semantics. I used to buy a lot of hummus until I saw the light and realised it was soooooo easy to make. Honestly. All you need is a food processor and the correct ingredients. Voilà! Delicious with raw vegetables, pitta bread, tortilla chips, etc. Continue reading ‘Herby hummus’

Broccoli, feta and sundried tomato salad

broccoli, feta cheese and sun dried tomato salad

broccoli, feta and sundried tomato salad

You must be impressed with me considering the amount of healthy stuff I have been blogging recently. Not a cake in sight for ages! What’s wrong with me, eh? Mind you don’t be fooled into believing I haven’t EATEN any cakes! I haven’t tried any new ones lately, that’s all. Anyway,  to continue in this healthy frame of mind here is a new salad I made last week, which was packed with flavours and one I am happy to share. Definitely a nice change from your average lettuce, tomato and cucumber salad. The original one, from the Cookie and Kate blog I have already mentioned, is made using raw broccoli but I thought they would be too difficult to digest so I parboiled them for a minute and a half. Still plenty of crunch but easier on the old digestive system. You can substitute the feta cheese with black olives if you wish it to be dairy free. Continue reading ‘Broccoli, feta and sundried tomato salad’

Spicy sweet potato hummus

spicy sweet potato hummus

spicy sweet potato hummus

This is a fresh, zingy variation on the traditional hummus. I have made it a couple of times and it has gone down a treat. It’s dead simple to make (you basiclly whizz everything in a food processor). What is particularly nice about it is the lovely orange colour from the sweet potatoes. Ideal to have as part of a buffet or as a starter with some nice pitta bread or raw vegetables. I found the recipe on line from a blog called Cookie and Kate, which looks really interesting. I will have to explore it. There are lots of appealing vegetarian recipes. By the way, don’t worry if you only see me blogging at the moment. The reason Candi has disappeared is that she is having some family problems. But she will be back, I am sure!! Continue reading ‘Spicy sweet potato hummus’

Chickpea, mushroom and spinach curry

chick pea, mushroom and spinach curry

chick pea, mushroom and spinach curry

I made this the other night in no time at all and felt very wholesome and healthy as a result. :-)  I am sure you can add different spices, etc. but I was in a hurry (this is the  dreaded marking season!!) so I simply used curry powder. Much easier! The reason why I did this particular curry was that in my veggie box this week (yes, I started ordering organic veggies again but only once a fortnight!) there were mushrooms and spinach. What to do? I put the ingredients on google and got the idea for the curry. Voilà! Continue reading ‘Chickpea, mushroom and spinach curry’

Baked mushrooms with ricotta and pesto

baked mushrooms with ricotta and pesto

baked mushrooms with ricotta and pesto

Here’s a nice, easy starter  or indeed a light lunch, for you to try. And very simple too. I used 4 large field mushrooms but it works really well with small chestnut mushrooms.  I really like mushrooms and this is an incredibly easy recipe to do. The reason why I decided to try it was that I had a bit of home made pesto left over. All you have to do is mix it with ricotta a bit of extra garlic, if you wish, some grated parmesan and presto! It’s done! The recipe comes, once again, from the BBC good food magazine. Don’t be put off by the not so very appealing picture. The taste is what you have to focus on, which is lovely. Ok, I know you can’t taste the photo but you have to trust me on this one. :-) Continue reading ‘Baked mushrooms with ricotta and pesto’

Red rice salad with grilled vegetables and toasted almonds

red rice salad with grilled vegetables

red rice salad with grilled vegetables and toasted almonds

Yes, my dear Candi! Another healthy recipe from me. I really must stop and blog a highly calorific cake instead. I am getting kind of boring. The thing is  I wanted to introduce to the community of amateur cooks like myself a recipe taken from a very interesting new book I got at Christmas called Persiana by Sabrina Ghayour. As the title suggests these are all recipes from the Middle East, and beyond (apparently). The recipes all look very colourful and appealing. Mouth wateringly so. The only snag sometimes is getting hold of the ingredients. You would struggle to find some of them in your local supermarket. For example in this recipe one of the ingredients was dried barberries. EH? I have heard of many berries but barberries have never crossed my culinary path. I wouldn’t have a clue what they look like. Anyway, no harm done. I used cranberries instead and very successfully too. This dish would make a vegetarian person very happy. It’s healthy, it’s tasty. What more can anyone wish for? Continue reading ‘Red rice salad with grilled vegetables and toasted almonds’

The ultimate nut roast

the ultimate nut roast

the ultimate nut roast

First of all happy belated New year to everyone! Sorry for the absence but I have been too busy to blog during the holidays, partly as I was engaged in a major decluttering exercise (but that’s a different story!). What I am about to share with you here is the nut roast I made for my son at Christmas. He always asks for one and I dutifully oblige. All the previous nut roasts I made were lentil based but this year I decided to ring in the changes. This one contains mushrooms, parsnips, nuts and chestnuts as the key ingredients and it’s wrapped in savoy cabbage leaves. The result is a very moist and flavoursome dish. My son was very complimentary about it and said it was one of the best he had ever had – and he has eaten a few, I tell you. I spotted it in the Guardian. It’s by Felicity Cloake. I definitey will not wait till next Christmas to make another one! Continue reading ‘The ultimate nut roast’