Often we become much regular even approaching food; I think you already know it. For that reason, if we have to choose between something “tasty known” and something new with an incertain flavour, we prefare the known one. Fortunately sometimes we make an effort and we accept to go for the uncertainty and we descover new flavours and consistencies. It was like that for me, with these kale chips! Also my children like them so much 🙂 They are a perfect snack or a wonderful entrèe before a meal. So, now…try and enjoy.
“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.
In Italy hot summer is at the end and when the sun go down I start to feel the desire to have a nice and soft scarf to put on shoulders….Also in the kitchen, in this period of the year, I use to cook vegetable soups or pureed soups, like this one I’m sharing today. This recipe is also enriched with toasted bread cubes, sheep ricotta and chieves. Enjoy 🙂
Have you ever tried the different taste of a just gathered vegetable and one that has been in refrigerating rooms for many days? Well… if not, you can make an experience now, with this very simply recipe, that can be a really tasty side dish: the only rule to respect is to search for seasonal and km 0 vegetbales. If they are just gathered, they will have a better taste and also a simply preparation like this, will be always appreciated.
Avocado is a great fruit: I use it for sweet mousse and to prepare salads or sauces. I live in Italy so I’ve tried those imported from other countries, but some years ago, I’ve discovered that there are many avocado plantations in Sicily. I’ve tried them and they are great. Now, I prefer to wait for their natural ripening and harvest instead of buying them in a supermarket in every moment of the year. Today I share with you this nice recipe: a revisited gazpacho with avocado and beetroot; I hope you like it 😉
When I meet these wonderful red bunches of cherry tomatoes on the market benches, I just can’t keep of buying them. There are many ways to use during the summer time, when they are at their maximum beauty. This recipe I’m going to share, is always a great success! It’s perfect to serve for a cocktail or as a starter before a lunch with friends. You can prepare the ingredients a few hours before and then, at the last moment, create a really inviting dish!
Panzanella is a typical dish of Central Italy. It’s a simple recipe with summer ingredients. There are several versions, depending on the region of origin. I encourage you to try this variant in glass, that is very elegant to serve as appetizer. I hope you like it: I preferred not to dank bread, but leave it crispy … Anyway, you can choose to add it at the end, to create a contrast note between the different consistencies, or mix it together with the vegetables, to soften with their seasoning. Be inspired, and create your favorite version. 🙂
If I say “Caprese”, everybody knows what I’m talking about: mozzarella, tomato and basil. But today there are so many ways to revisit this famous dish. With this recipe I propose you to use glasses to create the same combination with a new, tasty and nice form. You will be able to serve it also in smaller portions; blending mozzarella and cutting tomatoes, infact, give you the possibility to better organize doses for each portion as any single situation needs.
I love travelling: it always makes me meet different cultures, visit places caracterized from different colours and perfumes. Travelling, open my mind and makes me embrace new life styles and point of views. Every time I feel a very important personal enrichment. In addition I can eat different food. I also live the possibility to join ingredients and cooking styles to create a nice dialog between cultures…..it’s wonderful! In this recipe I make one version of falafel, that is a typical plate of Middle East Countries: these legumes fried balls are delicious with a fresh yogurt sauce.