This dessert is a combination of two simply and tasty recipes: the persimmon mousse and the chocolate vegan mousse. These two preparations, enriched with caramelised pistachio nuts, give you the possibility to end in beauty and taste, an important lunch or dinner, or to complete an elegant buffet. Today I share with you also the vegan version.
Here we are in the middle of autumn. The street’s markets are covered of new colors….Now we are reached from the green of broccoli, chards, spinaches, chicory…then from the white of cauliflowers, fennels, leeks….from the purple of some cabbages and then from the orange of pumpkins. Today a simply colored recipe wich can warm in an autumn day: pasta with pumpkin, potates and leek, seasoned with sage, thymes and pistachio nuts. Enjoy it 😉
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.
In my experience, cooking “light desserts” is very satisfying: first, because I can achieve excellent results abstaining from using ingredients wich are often part of daily nutrition; I’m talking about eggs, milk, yeasts, refined flours and sugars … these are vegetarian ingredients, but they should be limited. Secondly, I realize that, gradually, my palate becames more perceptible; this allows me to enjoy also the simple and light tastes.
Hi, here is a very versatile recipe. Burgers are always a huge success. Especially if you have children, this is a nice way to offer legumes or vegetables. This is a very spicy and tasty version, that I use as a starter or a light second course.