Lemon and pistachio soft cake.

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 

 

Ingredients:

250gr flour

2 lemons

One handful pistachio nuts

2 tablespoon coconut butter

180gr brown sugar

One glass of milk

15gr baking soda

Some raisins

White chocholate

Directions:

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!

Bulgur salad.

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 😉 )

 

Bulgur salad

Ingredients:

200gr bulgur

one red pepper

cherry tomatoes

black olives

one carrot

one small onion

homemade pesto

fresh mint

pistachio nuts and almonds

Directions:

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.

Back to my roots.

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. 





Ciambellone all’anice

Ingredients:

300gr plain flour

1 egg

180gr brown sugar

1 cup of milk

1 lemon peel

15gr baking powder

1 small glass Varnelli – anis liquor

Directions:

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. 

Red beetroots and dates muffins.

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 🙂
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Red beetroots and dates muffins
Ingredients : (make 10)
one large beetroot
1/2 cup of dates
1/2 cup brown sugar
one egg
1/2 cup of milk
one cup of wholewheat flour
cocoa powder
cinnamon
15gr baking powder

Directions :
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! 😛

Fresh chicken salad

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 🙂

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Fresh chicken salad
Ingredients :
One chicken breast
Mix of lettuce and trevigiana
Rucola
One small apple
One large carrot
Black olives
Oil, balsamic vinegar
Salt, pepper, nutmeg, sesame seeds

Directions:
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.

Tiramisú and happy new year.

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!


Tiramisú
Ingredients:
500ml cream
cocoa powder
savoiardi – ladyfingers
espresso coffee
dark chocolate chips

Directions:
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.

Banana loaf.

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! 🙂


Banana bread
Ingredients: (make 1 loaf)
200gr flour
3 ripe bananas
100gr brown sugar
small glass of milk
pinch of cinnamon
15gr baking soda
chocolate
poppy seeds

Directions:
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.

Beans’ hummus cream.

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!

Beans’s hummus
Ingredients:
a can of beans (kapucijner)
juice of half a lemon
paprika, curry, pepper and curcuma
coriander
two or more table spoons of olive oil

Proceeding:
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.

Coffee sorbet.

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!

Coffee sorbet
Ingredients: (x 8 people)
750ml water
120gr brown sugar
1 moka of coffee

Proceeding:
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.

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Carrot jam.

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.



Carrot jam

Ingredients: (x 1 medium jar)
300gr sweet carrots
100gr brown sugar
150ml water
half of an apple
one lemon

Proceeding:
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. 😉

The spicy guacamole.

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!)

Guacamole sause
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

Proceeding:
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.

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Mango and banana muffins.

Summer is finally arrived in Nederland (except for today that is pretty cloudy outside) and the sun shines from early in the morning untill 11 pm. Sounds amazing!
Long daytime, barbeque smells all around, pop music from little local bars, children playing in the streets and city-centre-squares full of people…
Perfect time also to go for simple and fresh food to feel light and healty!
To load up these summer mornings I prepared those mango and banana muffins which are delicious, believe me! 😉DSCF0752

Mango and banana muffins
Ingredients: (x8)
250gr whole wheat flour
80gr plain flour
80gr brown sugar
half of a mango
two riped bananas
one cup of (roiboos) tea
15gr baking powder
one teaspoon of baking soda
plus: raisins, chocolate chips, cocoa, cinnamon

Proceeding:
Peel the bananas in a bowl and reduce the flesh in a purea.
Add sugar and melt it with a cup of tea.
Add peeled and dice-chopped mango.
Add flour and baking powder little by little, mixing well.
Add a teaspoon of baking soda.
When you get a soft dough transfert it to muffin’s moulds and bake ’em for 25 minutes at 190°C in a previously warmed oven.
Decorate them with your favourite frosting! (Can you suggest me some of ’em,please?)

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Apple, cinnamon and almonds plumcake.

I have nothing to add, this plumcake is fabulous. And so frugal indeed.
I love the fresh smooth apple inside, I love the cinnamon aroma and I love the cruncy chopped almonds. All in one slice.

Apple, cinnamon and almonds plumcake
Ingredients:
300gr whole wheat flour
100gr brown sugar
one cup of soy milk
one large apple (I used Yona gold)
four tea-spoons of cinnamon
a handful of chopped almonds
oil as needed
15gr baking powder

Proceeding:
Mix flour plus baking powder with sugar, add soy milk and stir.
Wash and cut the apple in tiny slices or as you wish.
Add chopped almonds, half of cut apple and cinnamon to the dough.
Add a little bit of oil if you like.
Place it in a plumcake mould, place the left apple slices into the dough and bake for 40 minutes at 180°C.
Let it cool down and serve.

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Zucchini, onion and tomato focaccia.

I cannot resist to focaccia, expecially when it is home made and does not exceed in oil and greases. And what about the one with fresh tomatoes, basil and raw oil on it… Amazing!
A couple of days ago I prepared this whole wheat focaccia enriched with zucchini, onions and fresh tomatoes which is heavenly delicious and perfect for every appetizer or a picnic in a park!

Zucchini, onion and tomato focaccia
Ingredients: (x 1 large tin)
450gr whole wheat flour + 15gr dry yeast
300ml warm water
one zucchini-courgette
one large fresh flesh-tomato
one large onion
three tablespoons of mixed herbs: oregano, pepper, basil, marjoram
three tablespoons of olive oil

Proceeding:
Mix the flour with dry yeast, add herbs and stir.
Add warm water little by little, untill the dough is smooth and uniform.
Wash and chop the vegetables and marinate them in a bowl with oil and pepper.
Lay the dough in a baking tin and add chopped vegetables on the surface.
Bake in warm oven at 200°C for 40 minutes.
Let it cool down and enjoy!

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Lentil spiced hummus.

This recipe was rounding in my mind for several days.
Yesterday I soaked lentils in water for the entire night and, after I cooked them for 20 minutes in a pan with water, I prepared this delicious and tasty hummus.
I enjoy spreading it on a slice of bread or, even better, on toasted bread!
It’s amazingly fine and healthy 🙂



Lentil spiced hummus

Ingredients: (x 1 large pot)
400gr cooked and cooled large lentils
1 tablespoon of kerry
1 tablespoon of paprika
3 tablespoons of parsley
1 tablespoon of poppy seeds and cumin
4 tablespoons of olive oil

Proceeding:
Cook the lentils, previously soaked in water for one night, in a pan with water for 20 minutes. Let them cool down. Put all the ingredients in a bowl and mix all toghether.
Put hummus in a pot and store in fridge for one week at last.

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