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Posts By matteo

Latest Posts | By matteo
POTATOE AND SPINACH VEGETARIAN BALLS
26 February 2020

POTATOE AND SPINACH VEGETARIAN BALLS

Preparing vegetarian balls needs time. During my cooking classes I hear many people who declare that they do not have time to stay in the kitchen; but I am sure, they could find it 😉 The real problem is that we give priority to other activities that are often not so important for our lives. If we really feel that cooking something, for us or our family, with high quality food is a good habit, we can create moments to do it. For these long preparations, you can, for example, organize cooking evenings with some friends, sharing the shopping, and making a lots of tasty balls for everyone. It can be a way to spend pleasant hours together and do something useful: you can then freeze your balls and create a good food supply. Here is the recipe for potato and spinach vegetarian balls … I hope you enjoy it 😉

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VEGAN QUICHE WITH VIOLET AND ORANGE SWEET POTATOES
11 February 2020

VEGAN QUICHE WITH VIOLET AND ORANGE SWEET POTATOES

For a light and fast brunch, a shortcrust pastry, no butter, only extra virgin olive oil, filled with soft tofu, pumpkin and toasted nuts. To give more color to the dish, we will cover our cake with violet and orange sweet potatoes: and here it is a vegan quiche to eat or put in the freezer and use when you don’t have time to stay in the kitchen 😉

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GRANDMA’S COOKIES
23 December 2019

GRANDMA’S COOKIES

A tradition that is always alive,: to stay together with my family and cook: adults and children knead, shape cookies and sweets to share at Christmas. In the kitchen, the atmosphere is warm and we have the occasion to meet each other, to listen to music, to sing Christmas songs, to talk and stay in silence and get in touch with the real Christmas atmosphere. Today I share with you a traditional family recipe: black and white cookies that I have slightly revised, using a type “1” flour, ghee instead of butter and brown cane sugar. I wish you to be able to spend happy holidays and to feel the beauty that is behind the simplest gestures and the most authentic encounters. Merry Christmas.

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LEGUME AND VEGETABLE HOT SOUP WITH RYE
11 December 2019

LEGUME AND VEGETABLE HOT SOUP WITH RYE

Rye is a cereal that is rarely used in grains, but that goes extraordinarily well with this legume soup. Trying it, you will also enjoy its benefits and properties, and make a more creative and various cuisine. I hope this recipe can positively amaze you: sometimes we need to be more curious to try and discover new recipes. 🙂

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BROWN RICE WITH PUMPKIN CREAM, TEMPEH AND SEASONAL RAW AND SAUTE’ VEGETABLES
31 October 2019

BROWN RICE WITH PUMPKIN CREAM, TEMPEH AND SEASONAL RAW AND SAUTE’ VEGETABLES

The colors of autumn in this single dish made of brown rice, tempeh, seasonal cooked and raw vegetables. A combination of really interesting tastes and textures. A suggestion to reduce the prep time when cooking: you can steam the pumpkin the day before with the beetroot. You can also prepare the beetroot pesto and keep it in the fridge ready for use 😉

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RAW VEGGIE FINGER FOOD
24 June 2019

RAW VEGGIE FINGER FOOD

With just a few ingredients and some inspiration collected by browsing a cooking magazine, really tasty recipes with a great visual effect are born. Small raw veggie finger food with seasonal vegetables, enriched with fresh basil pesto. Perfect for an outdoor dinner on a warm summer evening.

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STUFFED ROUND ZUCCHINI
14 June 2019

STUFFED ROUND ZUCCHINI

These beautiful round zucchini are perfect to be stuffed. You can use a classic gratin filling with breadcrumbs, egg and cheese, or making a version like this one, vegan and gluten-free, using almonds and teff.

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MIX OF COLORED CHARD STICKS
7 June 2019

MIX OF COLORED CHARD STICKS

How to use the chard sticks for an healthy, tasty, simply but special side dish? With a pinch of fantasy and a spicy sauce with a decisive taste! Enjoy it 😉

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BEETROOT AND PANTELLERIA CAPERS PESTO
17 May 2019

BEETROOT AND PANTELLERIA CAPERS PESTO

How to make different, the usual vegetables…With a little bit of creativity we can make a tasty, colored cream to replace a classic “pinzimonio”. With few ingredients a simply and fast recipe with the scent of mint leaves and lemon, flavoured with salted capers from La Nicchia di Pantelleria.

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HUMMUS WITH ASPARAGUS AND MINT
26 April 2019

HUMMUS WITH ASPARAGUS AND MINT

Is asparagus time…there are so many recipes with this vegetable rich of fibres, vitamins and mineral salts! But how to use them without waste? In this very tasty cream, I use to cook, stems separately, in boiling water and mix them with chickpeas and thaini sauce to obtain a nice dress for raw or lightly sautée vegetables. Enjoy it 😉

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Luogo S.n.c di Matteo Maselli & C.  Via Cesare Della Chiesa, 87 - Modena - P.Iva e codice fiscale: 02749770364 - Credits: Asuar