A parte l’involontaria rima, vera iattatura per chi di scrivere abbia la ventura, queste piccole briochine sono venute fuori quasi per caso per usare la farina di noci e parecchi albumi che mi erano avanzati dopo aver fatto la crème brulé. Buoni per la colazione, si possono fare il giorno prima, hanno poco burro, insomma, sono comodi. Con le dosi che propongo ne vengono 6-8 dipende dai contenitori. Io ho usato degli stampini di silicone, ma vanno bene i normali vassoi per muffin. Continue reading ‘Dolcetti veloci ciocconoci’
- tomato and apple chutney
I’m blogging this recipe as Candi has publicly asked for it. And how could I refuse? 
I gave her a jar of it last time I saw her in September (we always give each other presents of an edible nature…or books!) and apparently it was a big success with her family. I confess I was amazed about how good it tasted, considering it was the second time in my life I ever attempted to make chutney. Incidentally the first was the beetroot chutney I have already blogged…equally delicious! See how this blog is pushing me to explore new culinary horizons? I don’t know why I thought making chutney would be a complicated affair. It couldn’t be further from the truth! Anyway, I did take some pics when I made it JUST IN CASE it would turn out well. So here’s the recipe I followed, taken from the Good food website and slightly adapted (I added a green pepper to it). The only nuisance is that you can’t eat it straightaway: you have to wait a few weeks, possibly a month for the flavours to develop. I confess I didn’t last that long before trying it. It goes with my impatient nature. By the way it’s only fair to mention: all the vegetables I used were from my good friend Carmelita’s legendary vegetable patch. In fact we made the chutney together, so she should share in the glory too! Continue reading ‘Tomato and apple chutney’
Ora di postare un bel dolcetto. Magari veloce, visto che qui tra Italia e Inghilterra abbiamo inserito il turbo. Meno male che quando ci troviamo tutte e due giuriamo di voler rallentare i ritmi…
Lo spunto, di nuovo, per l’ennesima volta è il cavoletto di bruxelles. Perdonatemi, ma che fare se è brava e ha sempre quelle ideine che mettono in moto altre ideuzze e via dicendo. E poi, in fin dei conti, la panna cotta è piemontese. Quindi sia Lucina che la sottoscritta ce l’hanno un pochino nel DNA. Quindi eccola qua. Un po’ rivisitata. Ma sempre lei. Continue reading ‘Panna cotta ai cachi con croccante di pistacchio’
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’
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 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’
Dal momento che da un po’ di tempo in qua in casa nostra si parla spesso di Svezia e affini, mi è venuto in mente di associare il salmone con l’avena tanto usata in quelle lande nordiche. E così ho fatto queste polpette che prendono la loro consistenza dall’avena invece che dal pane ammollato.
Ingredienti
400 gr di filetto di salmone
5 cucchiai di fiocchi di avena
1 cipolla media
1 uovo
un po’ di buccia di limone non trattato gratuggiata
1 manciatina di foglioline di basilico
La preparazione non richiede grandi spiegazioni: tutto nel mixer azionato a impulsi, a tratti in modo da lasciare la trama un po’ grossolana. Farne delle palline, schiacciarle un po’ e disporle in una padella antiaderente calda e unta di olio, farle cuocere finché sono belle dorate e servire calde.
pasta e fagioli
This is a nice, hearty soup ideal for those LOOOOONG winter nights when it starts getting dark at 4. How I hate this time of the year! By the way, I am using the Italian name for this recipe for two reasons: firstly it’s a well known Italian dish and secondly it sounds much better in Italian than in English. Its translation would be: pasta and beans soup . But would that sound appealing to my UK friends? I don’t think so. But if I give it its Italian name, hey presto! It sounds exotic and outlandish. In truth it is a humble peasant dish. Nothing exotic about it. I usually make it with chick peas. But I had run out of them so I used borlotti beans instead. It tastes nice with either. I cook it quite a lot when I’m pressed for time (which is very often these days) as it’s a quick soup to make but very tasty too. There are many different versions out there. I would be interested in knowing how you make it, Candi. Anyway my recipe is simplicity personified… Continue reading ‘Pasta e fagioli soup’
chocolate and pear pudding
As Candi blogged a pear and chocolate conserve a few weeks back I’ve decided to follow suit with a chocolate and pear pudding. As she has already mentioned, and rightly so, the combination of pears and chocolate is simply divine. I’ve made this pudding several times already and it’s absolutely delicious. Success every time. And very simple to make too! It should be served warm with a hot chocolate sauce (see recipe at the bottom). What could be nicer on a hot winter night? I’ve used the mighty Nigella Lowson’s recipe, by the way. Candi was on a mission to try all her chocolate cakes back at the beginning of the year. Did you succeed, by the way?
Eh eh, Lucina, visto che tu ti dai all’italianità, benché mediata dall’anglo-chef rubacuori, io tiro fuori dal cassetto una ricettina typical English che anni luce or sono mi insegnasti tu e che a furia di farla a memoria da sola, dopo tanto tempo sarà venuta diversa, un po’ cambiata e forse non la riconoscerai più come tua. Eccola qua che ti ritorna indietro un po’ contaminata, come un boomerang che si è un po’ acciaccato nel suo giro. Continue reading ‘Shepherd pie (o la torta del pastore trapiantato in Italia)’
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