Lovely readers, I have to share this amazing cake with you 🙂 I wanted to try something new and fresh for the springtime and here I am with a combo lemon + pistachio nuts! This cake it’s simple, soft and really fresh… Perfect for breakfast or a nice spring dessert.
Lemon and pistachio cake
One handful pistachio nuts
2 tablespoon coconut butter
180gr brown sugar
One glass of milk
15gr baking soda
Preheat the oven at 180C. Mix the sugar with the peeled pistachio nuts, the lemon zest and lemon juice. Add raisins if you prefer. Add milk and coconut butter. Stir well till everything is well mixed. Toss the flour into the bowl and stir, add baking soda and mix from the bottom to the top. Set in the oven for 40 minutes. Smelt some white chocholate and spread it on top of this lovely cake before enjoying it!
I am writing this post while I am eating this delicious salad just prepared. Easy, perfect for the coming summer, with a taste of Mediterrean sea… This dish is a success (despite of my picture 😉 )
one red pepper
one small onion
pistachio nuts and almonds
Cook the bulgur in boiling water for 15 minutes. Chop the veggies and toss them in a large bowl, add olives and smashed nuts. Rinse the bulgur and let it cool down for 10 minutes, set in the bowl. Add some tablespoons of pesto and fresh mint, mix well and be delighted! You can add avocado slices and hard boiled eggs if you like.
This cake has a unique ingredient, a special liquor barely unknown in other areas than my region in Italy. It was brought to me by a dear friend of mine who asked me to prepare this lovely cake for her.
300gr plain flour
180gr brown sugar
1 cup of milk
1 lemon peel
15gr baking powder
1 small glass Varnelli – anis liquor
Preheat the oven at 180C. Mix the flour with the baking powder and a pinch of salt. Whisk the egg with the sugar in a bowl, add milk and grates lemon peel. Toss the wet ingredients into the bowl with flour. Add the liquor and mix well. Set the dough in a ring-shaped tin and bake for 35 minutes. Serve at room temperature with icing sugar.
Yesterday I was so tired after a whole week of working/suffering from the icy wind here in Amsterdam (…but I still cycle everyday :P) but, you know, you are never too tired to bake muffins! This morning we had our delicious freshly baked muffins waiting for us on the table 🙂
Red beetroots and dates muffins
Ingredients : (make 10)
one large beetroot
1/2 cup of dates
1/2 cup brown sugar
1/2 cup of milk
one cup of wholewheat flour
15gr baking powder
Preheat the oven at 180°C. Clean and chop the beetroot, toss in a large cup with the dates and reduce them in a cream with the help of a mixer. Incorporate the beetroot cream with one egg, sugar and milk. Whisk well and add flour. Add 3 tablespoons of cocoa powder, cinnamon and baking powder. Set the mixture in a muffins mould and bake for 15 minute. Gnammm! 😛
I prepared this delicious and fresh salad during the Christmas days to let our body rest from all the sweet chocolate and over buttery foods that were in front of our noses. You can prepare it either in the summer for a delighting picnic in a park or at the beach 🙂
Fresh chicken salad
One chicken breast
Mix of lettuce and trevigiana
One small apple
One large carrot
Oil, balsamic vinegar
Salt, pepper, nutmeg, sesame seeds
Prepare the dressing by mixing oil, vinegar and the herbs, stir well to get an emulsion. Toss the salad and the rucola in a large bowl, add grated carrot, olives and chopped apple. Cut the chicken breast in slices, season it with a mix of mediterranean herbs and sauté in a pan. Add the chicken slices to the salad and pour the emulsion on top. Mix and serve. To have an extra healthy salad add a slices of avocado and crunched nuts.
Hi everyone, happy 2015 to you, who keeps reading my lately lazy blog 😉 🙂 Hope you had a lovely Christmas and lot of fun on new year’s eve!
I came back with plenty of recipes which I would love to share with you guys and I will begin with a dessert, the other way around! Enjoy!
savoiardi – ladyfingers
dark chocolate chips
Prepare 3 large cups of espresso coffee (I used my beloved italian Moka) and set aside. Prepare the filling by whipping the cream, add sugar if needed and 4 tablespoons of cocoa powder. Take the biscuits and soak one by one in coffee, layer a large tin with them. Fill the tin with alternate layers of biscuits and cream till the edge. Sprinkle pure chocolate chips on the last layer of cream and set the tiramisú in the fridge for at least 5 hours. It will taste better if prepared one evening before serving.
Yesterday we were celebrating Sinterklaas here in the Netherlands and our cupboard was filled with pepernoten, tiny little spiced biscuits, so I decided to add them to this weird cake. Lekker!! 😋
Banana, apple and pepernoten cake
two riped bananas
one small apple
100gr brown sugar
3 tablespoon coconut butter
one glass of yoghurt
15gr baking soda
one large handful of pepernoten
cinnamon, lemon zest
Preheat the oven at 180C. Smash the bananas in a bowl, add sugar and coconut butter. Reduce it in a puree and add yoghurt, cinnamon and lemon zest. Gradually add the flour mixed with baking soda, stir well. Crunch the pepernoten and toss them into the dough, set the mixture in a tin, add apple slices on the surface and bake it for 40 minutes.
Finally my version of the famous banana bread, which appears in every food blog and cooking website! Well, not much to say, just that it is delicious! 🙂
Ingredients: (make 1 loaf)
3 ripe bananas
100gr brown sugar
small glass of milk
pinch of cinnamon
15gr baking soda
Preheat the oven at 180°C. Smash the bananas into a bowl and mix with sugar until you get a creamy dough. Mix the flour with baking soda and a pinch of cinnamon, strain the flour as a fountain and pour the banana cream in it. Add milk and stir energetically. Add finally chocolate chips, poppy seeds and stir well. Grease a baking tin, pour the dough into and bake for 35 minutes. Serve.
Italy popped up on table last week with this delicious pasta al forno, aka lasagne aka vincisgrassi, as called in my native region (click here for a bit of more info). I have just revisited the original recipe, which includes ragù and besciamella cream, by filling the pasta with courgette and a simple tomato sauce, ending up in a vegetarian version. Unfortunately I didn’t have the time to prepare fresh pasta, but I found a nice ready to use alternative which affected a little bit the finally result. Despite of that, it was a success!
Pasta al forno
ready to use lasagne-pasta
1 large can peeled tomatoes
1 large onion
1 large carrot
1 large courgette
Prepare the tomato sauce first: chop the onion, grate the carrot and smash the garlic cloves and sear into a pan with olive oil. Add the tomatoes, season with paprika, pepper, basil, chives and salt and let it cook for half an hour on low heat. Preheat the oven at 190°C, grease a rectangular baking tin and start to assemble the lasagna: put one layer of pasta, one layer of tomato sauce, one layer of courgette slices and grated cheese, one layer of pasta…and so on till you fill the tray. Sprinkle a little bit of tomato sauce and grated cheese on top and set in the oven for 40 minutes. Serve warm.
I was on my lunch break few days ago when my boyfriend sent me a photo on my mobile: a bunch of fresh pancakes on a plate with a sprinkle of icing sugar on top. I start drooling! There were looking amazing and surprisingly he didn’t use any milk to prepare them, but just some ripe bananas. I was really looking forward to taste them while sitting at my work, when finally, in the evening, I took a bite and I was delighted! The taste is really nice, not too sweet and perfect for a sunday morning!
Ingredients: (for roughly 8 small pancakes)
2 ripe bananas
3 tablespoon brown sugar
1 tablespoon lemon juice
1 pinch of salt, 2 of cinnamon
Peel the bananas and smash them into a bowl. Add the eggs and whisk well. Add the remaining ingredients and mix till you get a creamy texture. Preheat a pan and pour a small quantity of the dough into it, let the pancake cook for 5 minutes on each sides. Serve warm with icing sugar or jam or what your imagination better suggests!
The other day I had so much energy, which I concentrated in making something nice and appetizing. Something really yummie!! The table was so inviting at dinner time… guess why? Just scroll down to see the result of this easy peasy recipe! With my dose of ingredients you will get around 20 tortelli, I stuffed the pasta with a filling based on vegetables, but feel free to stuff it with meat, other veggies or what you like most.
Homemade stuffed pasta
250gr corn flour
For the filling:
half of a courgette
Mix the flour with a generous pinch of curcuma and salt till it gets a yellowish colour. Add an egg if you are not vegan and mix with the help of your hands. Add a little bit of water and knead till you get a nice and compact dough. Let it stay in the fridge for half an hour while you prepare the filling. Set the chopped veggies into a baking tin, cover with your favourite herbs and grill in the oven till they get smashed. Reduce in cream with a mixer. Roll out the dough, cut it in circles, just use a glas or a cutler, and stuff each one with the filling prepared. Be aware not to put too much filling into! Close the pasta by glueing one side to the other with some water and shape it in a tortellino. Let the pasta stay for a while. Cook in boiling water for 5 minutes and season with fresh chives and raw olive oil.
Enjoy your meal!
Here I am, finally!
It’s a very very very busy period for me now, between work, friends, discovering the city and unfortunatly no time for cooking 😦
Actually I didn’t post anything neither for my birthday on the 17th of august, well, I had a very great time with my friends in Amsterdam and I have beautiful memories about my 23rd, but no home baked cake this year!
Here it is a fast and super healthy recipe, a cream to spread on crackers and toasted bread for appetizer or for snack. Enjoy!
a can of beans (kapucijner)
juice of half a lemon
paprika, curry, pepper and curcuma
two or more table spoons of olive oil
Wash the beans with fresh and cold water, or cook them if you have dry beans.
Put all the ingredients in a bowl, spicing as taste.
Mix untill you get a soft but consistent cream.
Store in a jar and keep in fridge.
Last week we reached 33°C here in the Netherlands thus it was the perfect time to prepare an homemade sorbet. I have never had an icecream machine, so I follow my creativity and try to make a sorbet only with the aid of my freezer and a fork. This is my successful result: a perfect refreshing sorbet with an italian espresso coffee taste. Simply delicious!
Ingredients: (x 8 people)
120gr brown sugar
1 moka of coffee
Make a moka of espresso coffee.
Put the water in a large pan with sugar and make a light syrup by boiling it on light heat.
Add coffee to the syrup, stir well and let it cool down.
Put the liquid in a plastic box and put it in freezer.
After one hour and a half take it outside the freezer and break all the ice crystals with a fork, melting and mixing from the bottom to the top.
Do the same proceeding every 40 minutes for three or four times.
After one day or one night the sorbet is ready.
Take it out of the freezer 15 minutes before serving.
Con questa ricetta dolce partecipo a Get an Aid in the Kitchen del blog Cucina di Barbara
Yes, you have read well. A carrot jam.
Maybe it will sound a little bit strange, but I made this experiment the other day and the result is soooo tasty 🙂 It’s even so easy to make and it doesn’t require a lot of pans and materials, only creativity and patience.
Ingredients: (x 1 medium jar)
300gr sweet carrots
100gr brown sugar
half of an apple
Wash accurately the carrots and the apple and remove all stems.
Chop the carrots and the apple in cubes, put in a large pan with water and let it cook at light heat.
Add sugar, the lemon juice and the lemon curd and cook for about one hour, stir every 15minutes.
Add water if it too dry.
When the carrots are mashed the jam is ready, you can melt better with the aid of a mixer, but first remove the lemon curd if you don’t like.
Put the jam in a jar and let it cool down upside down.
Add a pinch of cinnamon as taste. 😉
We had an avocado standing in the fruit-plate for a few days, it became riped between apples and cherries so yesterday night was the perfect time to get it into a mexican guacamole sause.
Guacamole it’s perfect in wraps, tortillas and with raw vegetables as carrots, sellery, peppers and fennel, but also served at barbeques with meat and salads. A little bit of freshness for this summer which is at its door… (Today will be 30°C!)
Ingredients: (x 1 medium jar)
one riped avocado
three tablespoons of lemon juice
one tablespoon of capers
one tablespoon of parsley
three teaspoons of olive oil
one teaspoon of kerry, paprika and nutmeg
one big pinch of salt
Peel the avocado and mash it with a fork into a bowl.
When you get a kind of puree mix, add lemon juice, olive oil and capers.
Stir well and add spices.
Store the guacamole in fridge in a hermetic jar.