All posts filed under: Recipes

Avete voglia di un succo estivo naturale? Leggete questo post :)

Ci si alza la mattina e si capisce gia’ dalla temperatura che sara’ una giornata rovente. L’unica cosa che si desidera appena svegli e’ bere qualcosa di fresco, acqua si’ ma poi anche qualcosa che disseti e soddisfi allo stesso tempo. #centrifuga #healthy #juice

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Nominated for “Der Koch Blog Preis 2017” i.e. 2017 Swiss Cooking Blog Award :)

Hello again! Yes, I’ve been back to writing and I’m writing a lot you’ll say…yep! Probably, but let’s take it as it comes! 🙂

Or should I say instead: “Hallo” (hello in German)?

Probably yes since I’ve been nominated to participate in this Swiss 2017 Cooking Blog Award or, better & properly said: “Der Koch Blog Preis 2017”.

Cooking is part of travelling…

Almond and raisins soft sponge cake // Torta soffice alle mandorle e uvette

Here’s a cake recipe good for every season and every moment of the day, from the morning breakfast to the afternoon tea, or the coffee break to the dinner dessert. INGREDIENTS: 200gr white flour 80gr of polenta or “Maizena” 4 eggs 180gr sugar 100gr butter (I used the lactose free) 4-5 spoons of olive oil 4 spoonfuls of almond flakes 50gr of raisins or more if you like 1 glass of milk a pinch of salt 1 baking powder sachet (16gr) 1 grated lemon zest PREPARATION (15-20 mins) Mix the melted butter,  the sugar and the oil into a bowl. Once the mix is smooth, add the 4 eggs, but add them one by one i.e.  add the following one only when the previous egg has been well mixed. Add the milk and the salt and mix with the mixer then the grated lemon zest and mix gently with a spatula. Then add the flour, the corn flour and the baking powder, mix everything and at the end add the raisins and the almond flakes. …

Gluten-free Cupcakes // Ricetta Cupcake senza glutine

Allora eccomi alle prese con i Cupcake e senza glutine, essendo un po’ intollerante. Ho preso ispirazione da GialloZafferano per la ricetta, uno dei miei siti preferiti, e posso dirvi che è facilissima. INGREDIENTI per 12 CUPCAKE: Tutto, o quasi, è 120g! 😉 120g burro a temperatura ambiente Sale un pizzico Scorza di mezzo limone 120g Farina senza Glutine (guarda: http://www.celiachiamo.com/farine-senza-glutine) 120g Zucchero 2 uova Lievito chimico in polvere un cucchiaino raso (3g) – il lievito per me è sempre un’incognita! Se volete aggiungete una bustina di vanillina. Io non ce l’ho messa.   PREPARAZIONE: Scaldare il forno a 180°. Sappiamo che il forno di ognuno è diverso e con l’esperienza dovrete capire come scalda, se ne aveste la pazienza. Avrete bisogno di uno stampo per muffin/cupcake o se no la carta dei pasticcini per contenere ogni singolo cupcake. Mettete in un recipiente lo zucchero e il burro e mescolate con una frusta elettrica, io ho usato il Minipimer a immersione perché il burro era piuttosto solido. Poi aggiungete le uova, il sale, la scorza …

Pesto all’Australiana / Pesto sauce

Not long ago my husband asked me if I could prepare some Pesto sauce. And I told him I’d do it. I did cook pesto a couple of times in my life and the first time was with my cousin from Torino, in Bardonecchia, when I was a kid and we were also preparing some gnocchi to go with it. Then I remember I did again a few years ago, but I had to refresh my memory. So I looked up the recipe on a website, Giallo Zafferano, unfortunately it’s only in Italian, to refresh my memory. I call it Australian Pesto because I cannot get access to Basil from Liguria, for example, because Genoa is the original town of Pesto. WHAT YOU NEED: – 50g Fresh Basil (better the small leaves one) – 70g Grated Parmesan Cheese (6-7 supper spoons) > Parmigiano Reggiano DOC or Grana Padano DOC, non Italian Parmesan Cheese will not do the job if you want do it the Italian way following the original recipe. But I’m conscious that it’s …

Salmorejo: Ricetta estiva rinfrescante / Summer Recipe from Spain

E’ tempo di un’altra ricetta. Ora, febbraio, in Australia siamo in estate, ma Melbourne ha un clima molto particolare, quindi fa’ caldo quando vuole lei, ma in questi giorni siamo decisamente sopra i 30° gradi e allora ho pensato di cucinare qualcosa di fresco per cena. Qualche anno fa’ l’idea di mangiarmi un salmorejo, una variante del gazpacho, mi avrebbe assolutamente inorridita, ma dopo 2 anni e mezzo in Spagna, mi ci sono abituata, anzi me ne sono innamorata. E per questo ieri, viste le calde temperature, ne avevo proprio voglia! 🙂 Ma allora cos’è il salmorejo? E’ una minestra fredda a base di pomodoro della tradizione andalusa. INGREDIENTI (per 2 persone come pasto, per 3-4 come antipasto alla spagnola): . 500g pomodori spelati e tagliati a tocchetti . pane secco, del giorno prima magari, a tocchetti. Quanto ne metterete influirà sulla densità della crema. . 100ml olio, aggiungere poi a piacere . 1 spicchio d’aglio, ma si puo’ iniziare con metterne metà e poi eventualmente aggiungerlo dopo . un pizzico di sale . 1 …

What’s Anzac Day & Anzac Biscuits (recipe)? // Cosa sono l’Anzac Day e i Biscotti Anzac (ricetta)?

This post is dedicated mostly to the Italian audience being 25th April an important day to remember also in Italy and not only in Australia. That is why I’ll spend more words in my post in Italian. As I was saying, traditionally for me, being Italian, April 25th has always been Bank holiday as it is here in Australia. In Australia though it’s called Anzac Day and it is celebrated for a different reason: to commemorate the lost lives of Australian and New Zealand soldiers that fought and died in Gallipoli (Turkey) on April 25th in 1915 (World War I). A service at dawn takes place everywhere in Australia to remember those losses and all later losses in other wars. Here you can find more details about it: http://en.wikipedia.org/wiki/Anzac_Day “It has been claimed that biscuits made of oats were sent by the soldiers’ wives, the ingredients do not spoil easily and the biscuits kept well during naval transportation.” (source: http://en.wikipedia.org/wiki/Anzac_biscuit). Now they are commonly sold in supermarkets and very commonly used to fundraise in favour …

Happy Easter! What do Australians eat on this holiday? Recipe // Buona Pasqua! Cosa mangiano gli australiani di tipico? Annessa Ricetta

Happy Easter! For me Easter has always been about eating Chocolate Eggs, the “Colomba”, a sort of a Easter Panettone just to simplify, and most of the time skiing, if still enough snow around, or take a short break somewhere. Usually not spent with my family after probably 18 years of age. As we say in Italy: “Natale con i tuoi, Pasqua con chi vuoi” (i.e. “Xmas with your Family, Easter with whomever you want”, but it also rhymes in Italian). More than 10 years ago I spent my first Easter in Australia, in Melbourne. I was staying in a hostel with my 2 friends, Brit & Kathrine, and we had a nice beautiful breakfast with grapes, cereals and the, now famous, not at the time, Hot Cross Buns. That’s what the Australians, and most Commonwealth countries eat for Easter, or traditionally on Good Friday. And that’s what I had for Good Friday again this year. It’s a dough, usually with raisins and cinnamon, served hot, some people like it with some butter inside. It looks …