Cousin Klaus encouraged us strongly to finally inaugurate our little Ampia macchina per pasta to make ravioli with scallops and chives on our own, one of his favourite and “super quick” recipes. Thankfully there are youtube tutorials about everything , so first of all we took a video lesson in how to use the Ampia. In case you are interested, the video is here. The dough: combine 300g durum wheat semolina and 3 eggs, first […]
Sometimes it’s so easy to make my family happy. For example with an unexpected and beautiful dessert. A few sheets of puff pastry and enough apple slices to cover the bottom of a baking dish. Apricot jam to be brushed onto the tart while it’s still hot. That’s it. (Although I have to admit that a leftover of sirupy mirabelle liqueur in my fridge came perfectly well to marinate the apple slices. ) If you […]
Donna Hay’s cookbook Fresh and Light is the quintessence of 21st century cuisine. She offers a joyful, varied and sensible kitchen that gives an alternative to the current trend of restrictive cooking, wheat-free, sugar-free, lactose-free, gluten-free, fruit-free, to name a few. She invites to use fresh, seasonal and regional products, and substitutes traditional ingredients for their healthier equivalent. Donna made sure that all her recipes are easy and quick to prepare. After all; overly complicated cooking instructions just make […]
p &p with ginger 1 red bell pepper 1 apple 1 peach 1cm piece ginger icecubes Juice the apple, the ginger and the bell pepper, blend with the peach and the ice cubes. Serve on the rocks!
Yesterday we picked the first sun-kissed mirabelles from the tree. Although the season has not yet started I love to enjoy the first bright yellow, but still firm and slightly acidic mirabelles in a clafoutis, sooo good! Clafoutis aux mirabelles 1 tablespoon butter, softened 5 tablespoons sugar 1 teaspoons vanilla extract 1 1/4 cups milk 2 tablespoons mirabelle brandy (kirsch or rum are fine) 5 eggs 3/4 cups flour a pinch of sea salt 3 […]
My morning juice as it came out of the juicer. Ingredients, juiced in the following order: 1 apple 1/4 cucumber a piece of celery a piece of courgette a piece of lemon 2 carrots 1 small beetroot Perfect start into the day!
double tomato, caper and basil sauce serves 2 2 fresh and ripe tomatoes 1/2 cup sun-dried tomatoes, soaked 1 tablespoon capers, rinsed and soaked a few basil leaves 1 tablespoon vinegar 1 tablespoon oil salt and freshly ground black pepper grated parmesan While cooking the pasta, chop the tomatoes and the basil. Mix the ingredients in a bowl. Toss through 200g hot pasta, sprinkle with parmesan, pepper and salt. Hope you’ll feel inspired by our […]
Dukkah is an Egyptian spiced nut and seed mix. Perfect to enjoy just with bread and olive oil. Today I paired it with fresh ricotta and Duca Carlo Guarini’s L’Agrumato al Limone, a native olive oil infused with the aroma of Apulian lemons. Add a glass of Campo di Mare Negroamaro from the same Apulian Azienda Agraria and you are in heaven! Dukkah 1/2 cup hazelnuts 1/3 cup sesame seeds 1/4 cup pumpkin seeds 2 tablespoons coriander seeds […]
Juice 2 oranges 3 carrots 1 small bulb raw beetroot 1-2 cm chunk root ginger 4 sprigs fresh mint Pour over ice and enjoy!
Lately I discovered Russell James, England’s leading raw chef. I browsed through his food blog and watched a couple of his videos. He made me curious. What would be hiding behind his “top 10 most-loved raw recipes”? I must confess, until now raw cuisine hadn’t convinced me: too fat, too sweet, too many dates and soaked cashews. “Amazing recipe n°8”, however, caught my immediate attention. The result? Absolutely delicious! mexican tomato soup (slightly adapted) 1 cup ripe […]