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.
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 😉
When the heat comes but it’s no time yet for holiday, we feel more and more the desire to travel and to see new places: those who are still at work can only use their imagination or, as I do in the kitchen, prepare ethnic dishes that makes us think about exotic countries 😉 This aubergine cream is inspired by the Baba Ghanoush, typical sauce of Middle Eastern regions, today revisited for you: the garlic is rubbed directly on bread, to flavor it, and, instead of mint, I’ve used a mixture of sage and thyme leaves, fresh from my small aromatic garden.
For those who are looking for a good alternative to cow’s milk or for those who want to make some lighter preparations, such as béchamel, crépes, pancakes … here is a vegetable drink with the right characteristics: do you remember almond milk? http://www.gustovegetariano.com/en/almond-drink/ Well … even the oat groats, after a few hours soaking, can be transformed, with a juice extractor, into an excellent drink.
Now you just have to choose the best way to use it 😉
A really enjoyable discovery: if you own a juice extractor you can make a very special almond drink.
Here is the simple and quick recipe to get a good alternative to milk. How do I prefer it more? Warmed up and enriched with bitter cocoa and brown sugar, or fresh and raw with a cup of crunchy mix.
Let me know if you like it 😉
A few years ago I went to India with my husband … it was a wonderful experience..we were exactly in Kerala region. We made some Ayurvedic treatments and we followed a diet based on recipes prepared in according to the basic principles of Ayurveda. It was really regenerating.
My curiosity incited me to deepen some aspects of this ancient tradition; I also returned home with a strong desire to reproduce some dishes, we ate during that wonderful stay. I discovered that in Indian kitchen, they used clarified butter to stew vegetables, to toast spices or prepare their excellent bread (chapati and puri). So I bought a book of ayurvedic recipes to learn more about those preparations.
Today I share with you the recipe to prepare Ghee, which comes from the unsalted common butter: the butter has to simmer on a low flame to eliminate water, proteins and lactose; in my kitchen, I use it occasionally, instead of extra virgin olive oil, to sauté vegetables, to flavor stews, to prepare desserts … and to remind me of this wonderful stay in India, which brought so much enrichment into my life.
The kale is perhaps one of the less used varieties of cabbage, but it would be very nice if you will try to know it better 😉 Its content of calcium, iron, phosphorus, potassium, folic acid and vitamins of the A-E-C group, should be a good reason to make it more protagonist on our tables, expecially in winter season, up to the first months of springtime. Today I share with you a new, simple and fast recipe,: a pesto made by kale leaves. You can use it to season a pasta, enrich a quiche, make a risotto or just to prepare an excellent bruschetta. What do you think? Isn’t it a good idea? Enjoy it ☺
Many years ago, my husband and I, went in a very nice restaurant, where we ate divinely. But the most beautyful memory of that night is about the hospitality: when we arrived, the owner’s wife came to us with a bright smile and served us some grissini, a warm focaccia and a glass of white wine, in front of a fireplace. We stay there for about 10 minutes, talking with other guests. It was a great start, followed by an unforgettable dinner. That way of reciving, touched my heart. From that day, when I have guests for dinner, I try always to create that magic moment to recive with care, people who are joining me for dinner. These focaccias are really perfect for a simply wellcome start: you can cook them before and keep warm till the right moment to serve with a glass of wine.
“Home made” mayonnaise, in two minutes ready!
I love this recipe because it is simply and fast; furthermore I can prepare a mayonnaise without using eggs, which can be potentially dangerous if you eat them raw (as they should be in the classic mayonnaise recipe) and are still often present in so many preparations (desserts or fresh pasta); another reason is because industrial preparations often contain many flavors and sugar. With this recipe, in which we can use both almond milk and soy milk, we will get a really extraordinary result; in addition we will be able to flavor our sauce as we like, making different types also thinking about the use we have to make.