Banana Caramel Cream Mini Pies

These banana caramel cream mini pies are so easy to whip up using ready made pastry shells. The caramel flavor comes from the coconut sugar and goes so well with bananas. I found these ready made “lingue di gatto” (cat’s tongues) pastry shells at our local pastry shop-cafe’ “Mr. C” in Monza. Graham cracker pie shells would work well here too. Continue reading

Salmon Trout Summer Pasta Salad

This cold salmon trout pasta is perfect in hot weather especially now when the thermometer is reaching almost 40 degrees C. (100 F) around here! It’s also easy to prepare ahead of time and even serve it the next day. You could easily substitute the trout with tuna, shrimp or practically any cooked fish. Continue reading

Deep Chocolate Chickpea Cupcakes

These Deep Chocolate Chickpea Cupcakes are completely vegan – no dairy or eggs . They have nothing to lose though in flavor or texture. In addition they’re packed with protein provided by the chickpea flour, almond meal and almond milk. And they’re so easy to make, just combine and beat together the dry and wet ingredients. I whipped them up before breakfast and in 20 minutes they were out of the oven. And they’re healthy enough for breakfast too. Continue reading

Blueberry Peach Tart

Actually this blueberry peach tart is easier than pie – literally! I even used a pizza pan to bake it in since the fruit is spread out more and consequently the bottom of the crust stays crisper. The buckwheat crust lends a pleasantly nutty flavour and the juicy peaches and blueberries pair together perfectly. Other than less gluten in the crust the filling too uses practically no sugar – only a touch of maple syrup to bring out the natural sweetness of the fruit. Perfect with a dollop of whipped cream on top. Continue reading

Whiting Way Banana Bread

I got this Whiting Way Banana Bread recipe from my son Richard which turned out to be less sweet and healthier than the classic version. It uses half the amount of sugar which doesn’t take away any of the taste but rather enhances the banana flavor. The method also is slightly different and easier to make. With this hot weather and bananas ripening so quickly there couldn’t be a better way of using them. Bananas are also rich in magnesium and potassium – important minerals to include in summer. Easy, healthy, delicious – what more could you ask for in a banana bread! Continue reading

Spiralized Vegetable Pasta

You really need a spiralizer for this spiralized vegetable pasta in order to make those thin spaghetti-like strands of vegetable. This little gadget is really handy for other quick and easy summer recipes too. By the way this dish is eaten cold so you can make it well in advance and any leftovers of course don’t require any reheating. This dish was inspired by one of Pietro Leemann’s vegan recipes. Continue reading