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

Raspberry Chocolate Layered Chia Pudding

This Raspberry Chocolate Layered Chia Pudding is so easy to make without any cooking involved. You only have to start it the night before (or in the morning to eat it for dessert later) by soaking the seeds in almond milk and a sweetener of your choice. Then to assemble it you only have to melt the chocolate and puree’ the raspberries to compose the delicious layers. Since the chia seeds are nutrient rich with lots of Omega-3, protein and anti-oxidants it can be a healthy breakfast too. Continue reading

Euroflora 2018 – Cooking with Wild Herbs

This year Euroflora, one of the biggest flower shows in Europe, was held for the first time outside Genova-Nervi in the beautiful parks of this seaside town. One of the interesting exhibits featured wild herbs and how to use them in cooking. Many of these plants are commonly known as “weeds” and eradicated from our gardens without realising their medicinal virtues and usefulness in cooking. This exhibit showcased their use in various recipes, many of them from age old Italian traditions. Of course these herbs should be collected from pollution free areas and following advice from experts! 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

Apricot Quick Bread

This Apricot Quick Bread requires only a few ingredients but the result surely doesn’t fall short of taste. You wouldn’t believe that this bread has no eggs, sugar or butter and still comes out with a tender crumb and rich apricot flavor. This has become my go to breakfast bread – great toasted too! Continue reading

Mini Vegan Valentine Meringues

These Mini Vegan Valentine Meringues are so easy and versatile – you can make them any shape, color or flavor you want. And no need to use egg whites either. I’ve discovered that “aquafaba” (the liquid drained from cooked chickpeas) works beautifully. Don’t throw away that precious liquid! You can use it as an egg substitute and it also freezes well. So many dishes from one jar of chickpeas – Hummus, pasta e ceci, and meringues as a dessert! Continue reading