Farinata

               

Farinata is a type of thin pancake made from chickpeas flour. It originated in Genova and then became a popular food all over the Ligurian sea coast. Farinata has different names…..if you are in Genova it is called faina, in Nice is socca, in Tuscany cecina and in Sardinia faine……

Originally farinata is sliced in irregular slices and enjoy with fresh crushed black pepper. In Tuscany is served between two slices of focaccia and at home I enjoyed warm with cold cuts……

Give a try to this recipe and let me know what you think.

Detail recipes is under Appetizers

Dairy free almond lemon apple pie

This dairy free almond lemon apple pie is deliciously nutty, sweet and sour……. perfect for warm summer days.

Find detail recipe under Desserts page.

Summer chicken salad

Best summer potluck salad

What should you bring to a summer potluck? Here it is…..Summer Chicken Salad, an explosion of flavours that will make everyone happy.

Find detail recipe under Salads

Hope you will enjoy this recipe as much as we do.

Thai bbq spare ribs

Lips smacking delicious Thai bbq spare ribs. Last week I was craving some yummy Thai food. When I was in Thailand I use to eat pretty often at “Tokyo at the Grill” and this Thai bbq spare ribs remind me of this beautiful restaurant and country.

Find full recipes under Meat

 

Ray fish with artichokes and potatoes

 

How many times did you see ray fish at the fish market, but didn’t know how to prepare it? Here it is a great easy recipe that will pleasantly surprise your guest.

Find details recipe under Fish & Seafood page.

Hope you will enjoy this recipe as much as we do.

 

 

 

Pork loin with dried plum stuffing served with mashed potato and Valpolicella Ripasso red wine sauce

Ready to celebrate the last day of 2019? To celebrate the beginning of a new decade will party in style and for our main course I decide to prepare Pork loin with dried plum stuffing served with mashed potato and Valpolicella Ripasso red wine sauce will be the star of the evening. In collaboration with @ RoomWine Kenya https://mya-zone.com and Giusti wine, I pair the pork loin with Valpolicella Ripasso and the red wine sauce is made with the same wine.
Wish you all Happy New Year! Let’s toast to yesterday’s achievements and tomorrow’s bright future.

For detail recipe go to Meat

See you all back in 2020………

 

Roasted pumpkin filled with quinoa and sauté vegetables

    

Easy vegan meal for every occasion. Want to wow your vegan friends during this festive time? here it is the perfect recipe, Roasted pumpkin filled with quinoa and sauté vegetables,  ready in under 1 hour.

Clean and empty your pumpkins, sprinkle with salt, pepper and drizzle with Evo oil. Bake it for 40 minutes at 180C. When you pumpkins are baking, cook one cup of quinoa in 3 cups of water for 17 minutes or according to the packaging instructions. Drain when ready and keep aside till need it.

Concasse 1 eggplant, 1 zucchini, 1 tomato, 1 red bell pepper.

In a hot skillet add 10ml Evo oil and sauté vegetables for 15-18 minutes, add salt and pepper to taste.

Remove pumpkins from oven, mix vegetables and quinoa together, fill each pumpkins with the quinoa mix; garnish with pomegranate and micro greens. Enjoy.

Let me know what you think of this easy recipe…. and Happy Holidays.

 

 

 

Lentils and mushrooms strudel with baby spinach salad, butternut squash and beetroot chips

 

Vegan friends for the holidays?…..Do not fret….This delicious Vegan lentils, mushrooms strudel with a refreshing baby spinach salad butternut squash and beetroot chips is the perfect main for this festive time. I pair mine with Pinot Grigio delle Venezie from Giusti wine, that with its crisp and flavoursome bouquet enhance this main course. This post is in collaboration with @roomwinekenya at https://mya-zone.com

Find recipe below.

Lentils and mushrooms strudel with baby spinach salad, butternut squash and beetroot chips.

Ingredients 4 pax
04nos 10 by 10cm puff pastry vegan
100gr brown lentils, boil till soft
50gr orange lentils, boil till soft
200gr champignons mushrooms, washed and sliced
02nos garlic clove, minced
30gr yellow onion, minced
Salt and pepper to taste
10ml Evo oil
200gr tomato sauce
250gr baby spinach, washed
20nos butternut squash chips
20nos beetroot chips
40gr pomegranate
For dressing
2tbsp Evo oil
5ml lemon juice
1/2tsp dijon mustard
Salt pepper to taste
Few tbsp almond milk to seal the strudel
For the chips:
Peel butternut squash, and thinly slice 20 slices.
Do the same with beetroot.
Sprinkle salt and pepper on butternut squash and arrange on an oven tray.
Do the same with beetroot.
Drizzle with few tbsp of Evo oil and back at200C till crispy.
Keep aside till need it.
Heat 1tbsp Evo oil in a non stick pan.
Add garlic fry for few seconds and then add mushrooms.
Season mushrooms and cook till ready, around 12-15 minutes at medium heat.
When ready keep aside till need it.
Heat 10ml Evo oil in a sauté, and add onions.
Let onions sweat for few minutes.
Add to onions lentils and mushrooms.
Sauté for 5-8 minutes.
Check seasoning and keep aside.
Fill each square of puff pastry with few tbsp of filling.
Brush almond milk around the edges, and roll puff pastry close.
Arrange puff pastry, closing facing down, on a baking tray.
Make few incisions on top of puff pastry and brush some more almond milk.
Repeat with the rest of puff pastry.
Bake in the oven at 180C for 25-30 minutes or till golden brown.
For the salad:
Mix together all the ingredients for the dressing.
In a bowl toss baby spinach with pomegranate and chips.
Add dressing and orange on on 4 plates.
Heat tomato sauce.
Spoon few tbsp of tomato sauce next to the salad.
Slice strudel in half and put it on top of tomato sauce.
Pair with Pinot Grigio delle Venezie from Giusti wine.

Zucchini flowers and eggs

Happy summer amazing friends.

What do you like to cook during hot summer days? I enjoy easy, light and fast meals and Zucchini flowers and eggs is the perfect meal to enjoy during hot summer days. The best part of this meal is that is ready in under 30 minutes….so give it a try, and don’t forget to let me know what you think.

 

Zucchini flowers and eggs.

Ingredients for 5 pax
750gr baby zucchini with flowers
5nos eggs
10ml evo oil
2nos minced garlic cloves
Chopped parsley to garnish
Salt and pepper
Remove flowers from baby zucchini.
Wash and dry flowers.
Wash zucchini and cut in 3 slices.
Heat evo oil in a non stick pan.
Add garlic and fry for few seconds.
Add zucchini and cook for 4-5 minutes.
Add flowers, and cook for few more minutes.
Reduce heat to medium-low, and with the help of a spoon make a small well for each egg and crack egg into it.
Simmer for 8-10 minutes.
Sprinkle with parsley and serve.