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

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.

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.

Sauté salmon steak with porcini and artichokes

Looking for new recipe to enjoy salmon? Here it is….Salmon steak with artichokes and porcini. Perfect meal for busy weeknights.  I served mine with garlicky chard.

Sauté salmon steak with porcini and artichokes

Ingredients for 4 pax
04nos salmon steak (200gr each)
200gr artichokes head cut in quarter (keep in lemon water till ready to use)
03nos small size porcini mushrooms thinly sliced
10ml EVO oil
10ml dry white wine
02nos garlic clove thinly sliced
Salt and pepper
Chopped parsley to garnish
Heat EVO oil in a non stick pan.
Add garlic and let it sweat for a minute.
Add artichokes and sauté for 5 minutes.
Add porcini to the artichokes and let it cook for few more minutes.
Remove porcini and artichokes from the pan and keep aside.
Add salmon steak, and cook for 4 minutes on each side.
Deglaze with white wine.
Add back artichokes and porcini.
Simmer for 6-8 minutes.
Season with salt and pepper, add parsley and serve.
Hope you will enjoy it as much as we do.

Agretti, Monk’s beard, with poached eggs and shaved parmesan cheese

I cannot believe that I haven’t post any new recipe since I got back to Doha.
Time do fly, and now is time to get back into blogging all the great recipes that I have been cooking lately. This agretti with poached eggs and shaved parmesan cheese is ideal for a quick and healthy lunch; can be prepared in advance and can be made under 30 minutes…..what more do we want?
Agretti, monk’s beard, looks like chives and have a salty citrus like taste. It’s perfect served with poached eggs and parmesan cheese.
Let me share my favourite recipe with all of you.
Agretti, Monk’s beard, with poached eggs and
shaved parmesan cheese
Ingredients 4 pax
04nos poached eggs
500gr agretti, monk’s beard, washed
04nos garlic cloves
01nos red dry chilli
80gr parmesan cheese, shaved
05ml EVO oil
Salt and pepper
  • Add to 250ml of water a tbsp of vinegar.
  • Bring to a boil.
  • Reduce the heat and poached one egg at a time.
  • Poach for 5 minutes for a soft yolk.
  • Keep eggs on a side.
  • Heat evo oil in a non stick pan.
  • Add to evo garlic, chilli and fry for 1 minute.
  • Add to the sauté the agretti.
  • Sauté till cooked, 5-8 minutes.
  • Adjust seasoning.
  • Remove chilli.
  • Divide agretti on each plate.
  • Top it with poached egg and parmesan cheese.

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

Vegan lentils, spinach and chickpeas stew

Comfort food at is best. Finger licking smacking good Vegan Lentils, Spinach and Chickpeas stew, perfect for rainy evening.
Vegan lentils, spinach and chickpeas stew

Comfort food at its best. Finger licking smacking good Vegan Lentils, Spinach and Chickpeas stew. I shouldn’t add anymore words to describe this dish…. just go to Vegetarian page to find detail recipe, and don’t forget to let me know what you think about this recipe.

 

Fresh ovoli mushroom salad

Although I will miss summer, I love autumn with its bright colours and an abundance of nutritious fruits and vegetables.
Let’s introduce this beautiful season with the king( for me) of fungi: Ovolo.
  
Today I will share this easy and fast appetizer( under 20 minutes) with ovoli mushroom and shaved parmesan cheese.
The best way to eat ovoli is raw. The sweet and earthy taste of ovuli marries perfectly well with the saltiness of parmesan cheese.
Hope you will enjoy this recipe.
Find detail recipe under Appetizers page.

 

 

Vegan eggplant rolls with cauliflower risotto

Vegan eggplant rolls with cauliflower risotto

If you like eggplants as much our family do, you are always on the look out for new and delicious recipes.  At home we are trying to eat healthier and this is the perfect recipe to combine ingredients and flavours that we really like in a healthy way. The crunchiness of salad and tartness of pomegranate marries perfectly well with the sweetness of cauliflower and the smokiness of eggplants; and what better way to tie all this flavours together than with a Tahini lemon dressing? Follow this easy step by step recipe and you will have an incredibly delicious meal ready in no time.

Slice eggplants into 1cm thick slices. Heat a grill pan and grill eggplants on both sides.

 

Fry shallots for few minutes and add grated raw cauliflower. Cook for 8-10 minutes or till cauliflower is fully cooked.

Remove from pan and cool it down. Add fresh herbs and keep aside.

Scoop a tablespoon of cauliflower mix on each grilled eggplants and roll it up.

  

Combine Tahini, fresh herbs and lemon juice. Add evoo till you get a creamy dressing.

 

Arrange Vegan eggplant rolls with cauliflower risotto on mixed salad leaves, drizzle Tahini lemon dressing and garnish with pomegranate.

Hope you will enjoy this recipe.

If you like this recipe, don’t forget to leave a comment.

Find detail recipe under Vegetarian page