Tag Archive for 'vegetariano'

Roasted summer vegetables

roasted summer vegetables

roasted summer vegetables

Let’s blog something healthy for a change… I love roasted vegetables! And this dish is really straightforward, pleasant to look at and also very tasty. Ideal as a side dish for a barbeque, a quiche, grilled fish or whatever takes your fancy. I let it cool right down and served it at room temperature. I think the flavours develop even more. The inspiration came from Jamie Oliver. Feel free to add/take away any veggies you want: courgettes, butternut squash, asparagus, aubergines, etc. I have made it twice already  in the last couple of weeks, varying the veggies combination. Lovely both times! Continue reading ‘Roasted summer vegetables’

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

20151011_195010

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’

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’

Spiced red cabbage

braised spicy red cabbage

spiced red cabbage

Welcome back, dear Candi! How I missed you… I did patiently wait for you return but I do confess it was beginning to feel like a monologue. Well …merry belated Christmas and a happy Boxing day to you and everyone else who reads this blog. For my Christmas lunch yesterday I made a nice roast crown of turkey (my vegetarianism took a bit of a knock) but also a nut roast (recipe to follow). Of course I also made lots of lovely vegetables to accompany them. One of them was the spiced red cabbage you see here, which is traditional to make at this time of the year.  My sister in law Stefania asked for the recipe so I thought I might as well blog it. There are many similar recipes around. I used one from Riverford, the organic farms website. I am not a lover of cabbage, I have got to be honest,  but I have got to say this way of making it is rather nice. The good thing about it is that you can make it in advance and eat it cold as well as hot. It keeps really well. The only problem is I slightly overestimated the amount we would need. I could probably have fed a battalion with the quantities I made! :-) By the way another nice variation on the theme this year in the vegetables department was with the brussel sprouts. Instead of the ones with chestnuts I usually make  I cooked them with caramelised onions and blue cheese. Yummy! Definitely a success!  Continue reading ‘Spiced red cabbage’

Fiori di zucca in pastella di farina di ceci (la pastella vegana)

DSC_0125 Ecco qua un altro prodotto dell’orto condiviso di Matteo e dei suoi amici. Non solo i crochi viola dello zafferano, ma anche questi bellissimi fiori gialli di zucca. E allora avanti con le pastelle. Del resto è da poco che Lucina ha postato una deliziosa combinazione di verdurine in pastella. Ma oggi, complice quello che c’era in dispensa e il desiderio di limitare le uova, mi è venuta l’idea di provare una nuova pastellina. E poi… una delle mie bimbe preferite è diventata vegana. Allora ecco qua una pastella per lei e per la sua mamma. Si può usare naturalmente con altre verdure. E chissà anche con pesce e gamberetti… se non sei vegano naturalmente.

A casa è piaciuto molto il suo sapore di farinata…

Continue reading ‘Fiori di zucca in pastella di farina di ceci (la pastella vegana)’

Maionese vegana senza uova

2014-08-02 09.50.50 Potrebbero scappare tutti. Soprattutto se lo sanno. Ma se la metti lì senza dire niente la mangeranno senza fiatare. La si fa in un batter d’occhio

Una bella idea per alleggerire un po’ i nostri piatti. L’ho presa da Araba felice che in fatto di trucchi, trucchetti e cucina “furba” è una maga! E, intanto che la preparate ascoltatevi e meditatevi questo bellissimo nuovo Cohen, Slow

 

Continue reading ‘Maionese vegana senza uova’

Tzatziki

Si scriverà poi così? Se si va su Wikipedia c’è da perdere la testa nelle giravolte che fa questo nome a seconda del fazzoletto di terra in cui mangiano questo piatto: un po’ dappertutto nei Balcani, divisi da confini arcigni ma uniti da tante cose in comune, tra queste il cibo.

In questo periodo mi ci sono affezionata e  anche se non fa tanto caldo mi vien sempre voglia di farlo. Oggi me lo sono perfino portata in treno accompagnato da 4 felafel e un pezzo di pane (chissà i susseguiosi vicini della Freccia – in ritardo – cosa avranno pensato). Continue reading ‘Tzatziki’