Autumn Fruits Cheesecake
This autumn fruits cheesecake is so easy to make and pretty as a picture! Continue reading
Sesame Crusted Tuna Steaks
This easy and super quick recipe is also an effective way to turn a slice of fresh tuna into something special. Serving it with sliced avocado and a wedge of lemon completes the picture and adds extra health benefits! Continue reading
Torta Rustica di Segale
Ho creato questa torta rustica di segale per il contest “Lo Pan Ner” – i Pani delle Alpi (http://www.lopanner.com/vda/) E’ la quintessenza della semplicità e bontà. La base e’ fatta di soli tre ingredienti: pane di segale, uova, e zucchero. Ha una consistenza soffice e friabile allo stesso tempo. La panna e frutti di bosco poi completano e complementano il tutto. Inoltre e’ un ottimo modo per utilizzare il pane di segale avanzato. Non si butta via niente! Continue reading
Crostata di Segale Rustica alle Mele
La ricetta di questa crostata rustica di segale e mele che ho creato per il contest “Lo Pan Ner” – i Pani delle Alpi e’ perfetta per chi non ama il troppo dolce. La farina di segale dona un piacevole sapore di nocciolato ed una consistenza friabile che risalta la freschezza del ripieno delle mele. I ribes aggiungono un tocco di colore e pizzico di piacevole asprezza. Ho creato questa crostata per chi ama la semplicità’ di sapori naturali e genuini di una volta. (http://www.lopanner.com/vda/) Continue reading
Red Velvet Beet and Aquafaba Cupcakes
Instead of using food coloring for these Red Velvet Cupcakes I used beets which also make them more nutritious and moist. I also prefer substituting coconut sugar for the white which gave these cupcakes a more brownish color which I didn’t mind. They are really good – especially with a whipped topping and redcurrants. Continue reading
Villa Pizzini
Near the top of Mottarone, above Stresa on Lago Maggiore, lies hidden in an enchanted wood this unique restaurant (and B&B) called Villa Pizzini. Everything is perfectly inserted into this natural habitat overlooking majestic Lago Maggiore with its three Borromeo islands below. Practically all the produce for the restaurant is grown locally or gathered in the surrounding woods such as wild herbs and mushrooms. Everything seems to be in perfect balance with nature here! Continue reading
Slice-and-Bake Lavender Oatmeal Breakfast Cookies
Just a touch of lavender flowers in these oatmeal breakfast cookies can make a difference in taste from boring to intriguing. These slice-and-bake cookies are also a snap to make. Their crispy and tender texture practically make them melt in your mouth. Great to have on hand for a quick breakfast or energising snack. Continue reading
Laura’s Piadina
The piadina is an Italian specialty from the Emilia-Romagna region. Similar to a flour tortilla it can be filled or topped with practically any cooked or fresh vegetable or cured meat such as ham and prosciutto which are typical. This unleavened flat bread can be made in no time too – just two basic ingredients! By the way my friend Laura who comes from this region gave me this recipe that has been handed down from her family for generations. Continue reading
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
Sea and Land Seafood Salad
Sea and Land here translate into shrimp and walnuts, an unusually delicious combination for a salad. We had this simple but delicious seafood salad right on the beach at the Serenval Beach Club restaurant in Finale Ligure. The Mediterranean breeze, a piece of Ligurian focaccia and this salad were enough for a memorable and light meal. Continue reading