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. š
A simply and fast recipe to warm and color these cold and grey autumn days šĀ With few ingredients we are going to prepare a pumpkin and cauliflower cream with whole grain oat flour, a pinch of sweet paprika and fresh ginger. Enjoy it.
It’s finally pumpkin time: I love it so much! Today I would like to share a recipe with this colorful seasonal vegetable, which will help us to prepare a cream, also using its peel. We do not always wonder if the peel of some vegetables can be cooked, and we generally discard it. With this preparation you will see the possibility of using also the external part of the pumpkin. We will complete the dish with stems of kale. Usually when I buy some leaves of kale I find the refrigerator a little bit ‘”crowded”, in fact, its leaves are large and long. The stalks are the hardest part, so I find it practical to cut them immediately and get two benefits: a less “crowded” refrigerator āŗ and well cooked stems that require a different time to be ready, than the leaves.
Welcome spring! How wonderful is the first blooming trees with the awakening nature; how exciting is find the first vegetables of the new season at the market. Let’s start, for example, to celebrate the arrival of asparagus: they have excellent purifying properties and a high content of calcium, phosphorus, magnesium and potassium. In addition they are simple and quick to cook and they can be prepared in different ways: in a risotto, on a quiche, for a cream or omelettes …. Today a quick recipe for an asparagus cream with lemon and mint flavor. Enjoy your meal š
A really simply and fast recipe: colored, tasty and fragrant. The red beetroot is going to color the white cauliflower and, with some soy cream and green parsley, you will obtain nice contrasts of colors. A really simply plate that will āwarm you upā in a cold winter day.
When I cook, I generally give a big importance to the quality of food, but also to the combinations of colors in the plate; Iāve always thought that a beautiful dish will be easier to digest. About colors, I think that nature helps always: If we observe with attention, weāll find out that in every moment of the year, there are many different colors in a vegetable garden, and if we try to create a plate how it was a painting, putting attention on colors combination, the taste will surprise us in a positive wayā¦.Itās like if the harmony of colors was in strictly relation with the harmony of flavours.
This colored cream can be a nice proposal for an appetizer, or a light autumn dinner.
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 shouldersā¦.Also in the kitchen, in this period of the year, I use to cook vegetable soups or pureed soups, like this one Iām sharing today. This recipe is also enriched with toasted bread cubes, sheep ricotta and chieves. Enjoy š
Avocado is a great fruit: I use it for sweet mousse and to prepare salads or sauces. I live in Italy so Iāve tried those imported from other countries, but some years ago, Iāve discovered that there are many avocado plantations in Sicily. Iāve 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 š
Every time I cook mushrooms I think about my mother. She used to cook them, when I was a little girl, withĀ theĀ garlic and the parsley … they smelled so good to me.
Now IĀ use them for many preparations: risotto, veg balls, delicious vegetarian lasagna. I like so much mushroom’s cream that haveĀ a pleasant texture and an elegant look. I’ve decided to give you hereĀ this versionĀ enriched with a pinch of chopped parsley and toasted hazelnuts.