That touch of mint and pistachios in this recipe has turned the traditional caprese into something really special! Actually it turned out by accident in that I only had half the amount of almond flour but I did have some ground pistachios which I substituted. The same with the chocolate – half of which I had to add mint flavored. But the result was surprisingly better than I thought and now is my favorite! Continue reading
These little mini pumpkin pies are so easy to make especially the filling which is stovetop made – no baking in the oven! There’s a new twist in the flavor too with a refreshing touch of orange provided by the grated zest. The crust here is a special recipe for “frolla montata” a sweet Italian type of pastry especially used for “crostate” but equally good for cookies using a cookie press. To make it even easier you can use store bought pre-made crust shells.
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This savory escarole strudel can be put together in no time especially with the handy ready roll puff pastry. Escarole is a very versatile leaf vegetable from the endive-chicory family and you could practically substitute it with any other of these vegetables. To make a vegetarian version you could also omit the ham. The brilliant colors of this preparation also makes it ideal for the upcoming holidays. Continue reading
These Spinach Gnocchi alla Romana are a nice change from the classic recipe. This is also a good way to add a vegetable and give more flavor to the usual gnocchi alla romana. The bright green color also gives them a festive air. This recipe can also be easily halved for two servings. Continue reading
These little Oatmeal Chocolate Truffles can be whipped up in minutes with no baking involved. They can even substitute a quick and energetic breakfast. Just pop a couple in your mouth with a cup of coffee or tea and you’re ready to set off for the morning! Continue reading
These Whole Wheat Cinnamon Roll Snails are so delicious and easy to make. They are light and fluffy and you’ll want to make them over and over again. The two step process where you let your fridge do the rising overnight makes baking less of a hassle. Just shape the rolls, let them rise an hour and bake them the next morning. Plus they stay fresh for the next couple of days. Continue reading
This recipe of Nutty Broccoli Noodles was inspired by “Gousto” who delivered the ingredients to the doorstep of my son’s flat in Fleet, England. It quickly became a favorite. Ever since we’ve put together our own ingredients in this version. Continue reading
These delicate chocolate chip pumpkin cupcakes make a perfect fall snack or dessert. With the almond flour and pureed pumpkin they can also turn into a delicious and nutritious quick breakfast. Continue reading
This oven baked turbot is as easy as it is impressive. Turbot (Rombo Chiodato in this case) is similar to a large sole. This time I used the “rombo chiodato” which has a bumpy texture on one side. The addition of potato slices and cherry tomatoes turns this dish into a tray bake as the vegetables are baked together with the fish. Couldn’t be easier than that! Continue reading
This is not your traditional strudel but by far my favorite. The juicy plums go so well with the crushed amaretto cookies and on top of that this strudel is even easier to make than the apple one! Continue reading