Norwegian Green Bean and Salmon Salad

This Norwegian Green Bean and Salmon Salad has been a long time family favorite. Full of protein and vegetables it can stand on its own as a one dish meal or it can be the star of a smorgasbord gathering. It’s also a snap to put together and tastes even better the next day. It looks pretty dressed up with sliced eggs with a bit of caviar on top or any other colourful vegetables. Great for picnics. Continue reading

Relish di Pere con Cipolle Egiziane

This fruit based relish is further enhanced by the tiny Egyptian onions which are only Egyptian in name since they originate and are grown in Liguria, Italy. This rare and centuries old vegetable has been reintroduced in Liguria recently thanks to its ease of cultivation and exceptionally rich nutrient value. This delicious appetiser is a perfect accompaniment for grilled swordfish, chicken or turkey. The three basic ingredients make this a quick and easy recipe – especially handy during these hot summer months where you don’t want to spend a lot of time cooking over a hot stove. (Questo relish a base di frutta e’ migliorato da queste piccole cipolle egiziane che sono egiziane solo nel nome, in verita’ sono coltivate e originarie della Liguria. Questo raro e antico ortaggio e stato reintrodotto recentemente in Liguria grazie alla sua facilita’ nella coltivazione e ricchezza di valori nutrizionali. Questo delizioso antipasto e’ un’abbinamento perfetto con pesce spada grigliato, pollo o tacchino. E’ una ricetta adatta specialmente durante questi caldi mesi estivi quando nessuno vuol spendere tanto tempo in cucina). Continue reading

Terrina di Broccoli con Salsa di Mandarino

This refreshing broccoli aspic is the fruit of an interesting vegan course at the “Joia Academy” kitchens in Milan. The “Joia” restaurant is one of the most well known vegetarian restaurants in the region run by chef Pietro Leemann. Here chef Nabil Bakouss demonstrates how this “Terrine di Broccoli con Salsa di Mandarino” is prepared. Carefully following the recipe, ours came out delicious too! The idea to add an edible pansy was ours. Continue reading

Vegan Stuffed Savoy Cabbage with Roasted Apples

I got inspiration for this delicious dish from celebrated vegan chef Pietro Leemann’s recipe “Tonalita’ del Giallo”. Here “vegan” is taken to new heights of sophistication. The flavors and colors meld into one great dish. The spicy couscous enclosed in a tender cabbage leaf is
surrounded by a delicate curry sauce and roasted golden apple slices. And best of all it requires practically no baking but barely a few minutes of cooking with very simple ingredients. Continue reading

Springtime Salmon Salad

Last Monday I saw an interesting cooking masterclass demonstration at the “Tempo dei Libri” event in Milan, one of the largest book fairs in Italy. There were editors from all over Italy and some even from the States. Of course I was drawn to the cookbook area which was full of every imaginable type of cookbook with the latest editions in print. The chef at the demonstration stressed that every recipe should dip from a palette of crunchiness, sweetness, sapidity, and a touch of acidity. The perfect mixture of these flavours can almost create a work of art if carefully assembled. Tasting this delicious salmon salad I could see (taste!) what he meant. Continue reading

Roasted Pumpkin on Robiola Clouds

These roasted pumpkin slices on Robiola clouds are really elevated to new heights in this recipe inspired by the Ratana’ restaurant in Milan. This simple vegetable surrounded by flavourful touches of pumpkin mayonnaise, roasted pumpkin seeds and marinated onions can turn this humble vegetable into a first course or even a main dish! And best of all it’s very easy and quick to prepare. Continue reading

Holiday Stuffed Comet Star

Our local bakery makes this wonderful Sicilian type bread in the form of a Comet Star (Stella Cometa) during the Christmas and New Year’s holidays. Instead of making the usual savory Panettone (Panettone Gastronomico) with its various layers, I prefer using instead the star of this bread as the base for three layers that are filled. The tail end of the comet can then be sliced to accompany the meal. Continue reading

Friselle

Friselle are different from the bruschetta in that the crispy toasted or dry bread is softened with water. The toppings are similar though with fresh tomatoes, basil, mozzarella cheese and olive oil. There’s a similar version in Crete where soaked barley rusks are topped with feta and oregano and are called Dakos. These are definitely not finger food and require a knife and fork to eat. Continue reading