domenica 25 settembre 2016

Pumpkin Pancakes

Autumn has finally arrived! 


And I couldn't be happier!

That's why I decide to celebrate the frist weekend of fall with a super breakfast with my favourite things: pancakes - in a special recipe for the occasion - and a super creamy and frothy cappuccino!




These pumpkin pancakes are fantastic on their own, but honey, walnuts and dark chocolate were the perfect compliment, the crunchy walnuts along with the moist pancakes made a delicious combo, honey and dark chocolate create a perfect balance in sweetness.

If you want, they can be vegan too, because this recipe is eggless and you can replace the dary milk with a non dairy one and use maple syrup instead of honey.

With this recipe you can make 8 to 10 pancakes:

1 cup self rasing flour
1/2 cup rolled oats
1 cup milk  (dairy or not)
3/4 cup pumpkin puree
2 tbsp light brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
2 tbsp vegetable oil

Toppings: walnuts, dark chocolate, honey (or maple syrup)

Whisk flours, salt and spices in a bowl and set aside.
In a large bowl, whisk the brown sugar, milk, oil and pumpkin puree until combined.
Mix the flour ingredients into the wet ingredients, stirring or whisking until just combined.
Using a ¼ or ⅓ measuring cup, pour the batter onto a greased skillet or griddle set at medium-low heat. Cook on one side until bubbles evenly form, then flip and cook on the other side until golden brown.

Serve immediately with your favourte toppings.

Enjoy!

giovedì 1 settembre 2016

Riso al salto al pomodoro




Riso al salto, ovvero come riciclare il risotto che ti è rimasto dal giorno prima.
Ne avevo cucinato un po' troppo e siccome io sono dell'idea che in cucina non si butta via niente, il mio risotto al pomodoro si è trasformato in un primo piatto gustosissimo, semplice e veloce da fare.

Che cosa vi serve?

Risotto avanzato
Mozzarella
Peperoncino
Olio 

Per fare un ottimo riso al salto, quello che vi serve è che il risotto sia ben freddo e compatto, altrimenti tenderà a sfaldarsi in cottura. Scaldate bene una padella con un filo di olio, adagiate sopra il riso ben freddo e aiutandovi con un cucchiaio create un disco di circa 10cm di diametro e spesso 1cm cercando di compattare il tutto e dando una forma regolare.
Coprite con un coperchio e lasciate cuocere a fiamma non troppo alta fino a quando si forma una crosticina sul fondo... non toccatelo o muovetelo fino a che non diventa croccante!

A questo punto, aiutandovi con una paletta, staccatelo delicatamente e giratelo con un colpo deciso. Aggiuntete sopra i cubetti di mozzarella e un po' di peperoncino e coprite con un coperchio per far fondere bene la mozzarella. Quando si sarà formata la crosticina anche dall'altro lato il vostro riso al salto sarà pronto per essere servito!

Buon appetito!



giovedì 25 agosto 2016

Cheesy Zucchini Bread



Brunch means have the possibility to choose between sweet and savoury foods, that's why I cooked this bread for my guests. 
It bakes up with a light crust on the outside and an interior that’s moist, soft, tender and fluffy. The onions hit you first when you take a bite, followed by the other flavorful ingredients.
You could even mix some chopped oil-packed sun-dried tomatoes in for a different variation.
The zucchini bread is delicious just sliced as it is or popping a slice in a toaster oven or griddling it in a pan.
For 1 loaf:
2 cups grated zucchini (about 2 medium zucchini)
1 1/2 teaspoons kosher salt, divided
1 1/2 cups white whole wheat flour or whole wheat pastry flour, spooned and leveled
1 cup all-purpose flour, spooned and leveled
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
2 eggs
1/3 cup extra-virgin olive oil
1/2 cup plain yogurt
1/2 cup milk
3 scallions, thinly sliced, white and light green parts only
4 ounces sharp cheddar cheese, cut into 1/3-inch cubes (a little over 3/4 cup)

Preheat the oven to 350 degrees. Generously grease a 9-by-5-inch loaf pan with oil or nonstick cooking spray and set aside.
Put the zucchini into a colander set in the sink. Sprinkle with 1 teaspoon of the salt and use both your hands to toss together. Leave the zucchini in the colander to allow the salt to draw out some of its liquid.
In a large bowl, whisk together the white whole wheat flour, all-purpose flour, baking powder, baking soda, black pepper, and the remaining 1/2 teaspoon of the salt.
In a medium bowl, whisk together the eggs, olive oil, yogurt, and milk until combined.
Returning to the zucchini, squeeze it thoroughly to extract excess liquid, allowing it to drain through the colander. Do this several times to eliminate as much of the moisture as possible. The zucchini will remain moist but should not be wet. Add it to the egg mixture, then add the scallions and stir well with a spoon.
Add the egg mixture to the flour mixture and stir gently with a spoon just until the streaks of flour disappear. Add the cheese and stir just enough to distribute it throughout the dough, being careful not to overmix.
Transfer the dough to the prepared loaf pan and use a spoon (or your fingers) to smooth the top a bit. It will be rough and craggy.
Bake for about 1 hour and 10 minutes, until the loaf is golden and a toothpick inserted into the center comes out clean. If you aren’t sure if it’s done, remove the loaf and pat it firmly with your hand: it should sound hollow.
Remove from the oven and allow the bread to cool in the pan for 5 minutes. Run a knife around the edge of the bread, tip the pan over, and gently dislodge the  bread onto the countertop. Set it upright and allow to cool for at least 30 minutes. Serve sliced, toasted, and spread lightly with butter and top the toasted bread with smoked salmon, if you like.

giovedì 21 luglio 2016

BBQ Pasta Salad



Finally is summer in London!! 
Parks are full of people and what's better than a pasta salad for your pic nic, barbcue and summer party?

This one is very tasty and you can prepare it the day before and leave it in the refrigerator!



Ingredient:

300 gr. of conchiglie pasta
4-6 slices thick-cut bacon, chopped
1 cup red kidney bean
1/2 cup feta, chopped
1⁄2 red onion, finely diced

For the dressing:

3 tbsp red pesto sauce
1 tbsp lemon juice
1⁄2 tbsp dried parsley
1⁄2 tsp dried oregano
1⁄2 tsp dried basil


Cook pasta according to package directions. Drain in a colander and run under cold water to stop the cooking process. In the meantime, cook the bacon over medium-high heat until it becomes crispy. Remove the bacon from the skillet and transfer to a plate lined with paper towel to drain. 
In a large mixing bowl combine pasta, bacon, beans, red onion and dressing. Toss until well combined and finshed with feta on top.

This pasta salad can be stored in the refrigerator for 3-4 days.

sabato 16 luglio 2016

Taco salad box!



Give a twist to your salad with this edible cup made with a wholewheat tortilla cup!
It's very easy to do, all you need is a large tortilla (8inch diameter) and a oven-proof bowl.


The first step is heating the tortilla in a pan for 30 second each side, now take your oven-proof bowl, coat it with cooking spray, gently press the tortilla inside the bowl, and bake. The edges of the tortilla bowl browned before the bottom, so keep an eye! If bottom of the finished bowl wasn't crisp, don't worry it harden as the bowl cooled. 


And now it's time to make your salad! The one I have prepared is very simple but delicious with a zesty dressing, which is my favourite!

For 2 servings:

2 tortilla cups
Iceberg lettuce
Cherry tomatoes
Cucumber
Yellow pepper
Red kidney beans, drained
50 gr of cheddar cut into stripes

For the dressing:

3 tbsp of plain fat free yogurth
1 tsp of english mustard
2 tsp of lemon juice
1/2 tsp of italian seasoning
1 tsp of olive oil
a pinch of salt
1/4 tsp of garlic powder 

I think that you don't need an explanation to make that salad, it's salad, not rocket science! 
But I'm sure that your guests will be impressed by this edible cups! Bring them  to your next pic nic or barbecue :)

Enjoy it!

lunedì 11 luglio 2016

Zoodles with Sun dried tomato Pesto



Zoodles is a funny way to call the Zucchini Noodles.
To create this dish you need a spiralizer to create the noodles, but if you cannot find it or you do not want you buy it, God bless Sainsbury's with his ready to cook Zoodles!

You can add to your Zoodles the regular basil pesto or, as I do, prepare an amazing sun dried tomato pesto!

For two servings you need:

300 gr. of  Zoodles
1 cup sun-dried tomatoes
2 cloves garlic
½ teaspoons salt + ¼ teaspoon black pepper
1 cup basil leaves
¼ cup pine nuts
1 pinch red pepper flakes (or more if you want a very spicy pesto)
⅓ cup parmesan cheese
⅓ cup extra virgin olive oil

Basically prepare this dish is the easiest thing in world. You need a spiralizer and a chopper, and that's it!

For the pesto you have to add all your ingredients in the chopper and blend until it reach a super creamy consistency.

Then pour your sauce into your Zoodles, you do not have to cook them, you eat them raw!

And... that's it! A fast, tasty, healty and super summer lunch is served!








domenica 3 luglio 2016

Peaches and Caramel Coffee Cake




Sundays are made for spending your time doing what you love with someone special and you can't start your Sunday without a delicious breakfast!

And what is better than a slice of cake with a foamy cappuccino with a sprinkle of cocoa? 

Ingredients:

Topping:

4 tablespoons unsalted butter, at room temperature
1/3 cup brown sugar
1/2 teaspoon cinnamon
6 peaches, sliced into 1/4-1/2 inch slices (peeled if desired)

Cake:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
12 tablespoons unsalted butter, at room temperature
3/4 cup sugar
2 large eggs
2 teaspoon vanilla extract

Preheat the oven to 180° degrees C.

Now, place the butter in the bowl of your electric mixer and beat on medium speed until creamy, you can do it with your hand whisk as well. Beat in the sugar and gradually increase the speed to high, beating until fluffy and scraping down the sides if necessary, it will take about 2 to 3 minutes, beat in each egg until combined and finally add  in the vanilla extract. With the mixer on low speed, add the dry ingredients and stir until the batter just comes together.

Now take the peach slices and place them over the batter and sprinkle with sugar and cinnamon, finish with small pieces of butter.


Bake the cake for 35 to 40 minutes, or until the top is golden brown and set. Remove from the oven and let it cool completely before serving it with vanilla ice cream.