- Preheat oven to 220° C (446° F)
- Combine the water, yeast and sugar in a mixer’s bowl.
- Set it aside for 15-20 minutes so the yeast can activate.
- Add the flour, salt and olive oil.
- Knead by hand for at least 10 min.
- When ready, transfer the dough to a bowl.
- Cover bowl with plastic wrap and set aside for 1-2 hours, until it doubles in size.
- Punch down the dough and divide it in to 2 equal halves.
- Lay out a sheet of parchment paper on to a working surface.
- Add your dough, dust with some flour and roll out. If it is too difficult to roll out, dust with some more flour.
- Form 2 flat oval loaves
- Transfer to a baking pan along with the parchment. Simply lift the edges of the parchment and transfer.
- Repeat the exact same process for the other half of the dough.
- To make the coating, combine the water and sugar in a small bowl. Stir until the sugar dissolves completely.
- Brush coating over both flatbreads and sprinkle with a generous amount of sesame seeds over the top.
- Set them aside for 20 minutes, so they can rise again.
- When they have risen, use your index finger to make indentations all over the dough. This gives the “lagana” its characteristic appearance.
- Drizzle with some extra virgin olive oil.
- Bake for about 20 minutes. Make sure your oven is properly preheated so that the flatbread can turn out as crunchy as possible.
- When golden and crunchy, remove from oven and serve it in the traditional Greek manner with Taramosalata (Fish Roe Dip), Potato Garlic Mash and Kalamata olives.
Ingredients: 1 chicken 1,5 kg , 3-4 lemons sliced into 2 cm rounds , 2 bulbs garlic halved horizontally, black Greek olives, 2 tbs olive oil , salt.
- Preheat oven to 220°C (425°F).
- Arrange the garlic and lemon on an oven tray . Top with the chicken, breast-side up.
- Brush the chicken with the olive oil and sprinkle with salt.
- Roast for 50 – 60 minutes or until golden brown and cooked through.
- Towards the end of cooking add the black olives
Butterflying a chicken allows it to roast more quickly and evenly *
Placing the chicken on a ‘bed’ of lemon and garlic infuses it with amazing flavour as it roasts.
*How to butterfly a chicken. Step by step guide here:
For the sauce:
- Juice of 2 lemons
- 1/2 cup extra virgin olive oil
- 1 pinch sea salt
- red pepper flakes
- thyme leaves
- place all the ingredients in a bowl and beat with a whisk.
- 2 sea bream
- 1kg potatoes, sliced
- garlic cloves
- sprigs thyme
- Red pepper flakes
- A lemon, sliced
- Bay leaves
- Preheat oven to 200° C / 392°F
- Put some oil in a rosting tray and layer the potatoes. Add few slices of garlic.
- Prepare the sauce (Oil – lemon juice – salt – red pepper flakes – thyme leaves or any herb of your choice) Pour over the potatoes and put in the oven.
- Bake for 30 min, until the potatoes have absorbed the liquid.
- While they’re cooking, take a sharp knife and cut diagonal slashes across each side of the fish. Cut the lemon slices in half and push them into the grooves. Fill the cavity of each fish with lemon slices, garlic and bay leaves.
- Drizzle the rest of the oil-lemon sauce over them and season well with salt, pepper and thyme leaves. Place the fish on top of the sliced potatoes and roast for a further 30 minutes.
- Serve with aioli sauce and fresh “Assyrtiko” white grape wine from Santorini island (Greece)
- 2 garlic cloves
- salt 1 teaspoon
- 1 tsp Dijon mustard
- 1 egg
- 0.5 cup extra virgin olive oil
- 0.5 cup sunflower oil
- 3 tsp lemon juice
Smash up the garlic with 1 teaspoon of salt in a pestle and mortar . Place the egg yolk and mustard in a bowl and whisk together, then start to add the oils bit by bit. Once you’ve blended in a quarter of the oil, you can start to add the rest in larger amounts. When the mixture thickens, add lemon juice. When all the oil has gone in, add the garlic. Season to taste with salt, pepper and a bit more lemon juice, if needed.
Probably the easiest way to cook a big octopus. Incredibly easy recipe to make succulent and fork tender tentacles that really melts in your mouth.
Cooked very slowly for 2 hours, the octopus exudes the most delicious juices, so the linguine pasta absorb all this savory. Obviously you can substitute with any type of pasta.
- 1 kg octopus
- 3 tablespoons extra virgin olive oil
- 2 cups white wine
- 1 handful parsley
- 1 garlic
- pinch of salt
- 300 gr linguine
Clean the octopus, eliminate the eyes and mouth, wash it several times, and beat lightly on a work-surface to tenderize it.
Cut it in pieces. Put them in a pan roomy enough to easily contain them. Add the oil, the white wine, the garlic, parsley and season with salt. Cover the pan with its lid or with aluminium foil, so that the octopus pieces are hermetically closed. Bake in a moderate oven (350° F – 180° C) for 2 hours.
Place the octopus on a serving plate and keep hot.
Put linguine in the same pan into octopus juices. Cook for about 10min. or until pasta is al dente. Stir occasionally. When it is almost ready add in the pan the octopus pieces and serve with a sprinkle of parsley and ground black pepper (optional).
(This recipe is for 300 gr linguine. If you wish to cook more pasta simply add 1 – 2 cups of boiling water in the pan)
Neapolitan pastiera is an Easter dessert made with cooked wheat, eggs, ricotta cheese, and flavoured with flower water (Mille fiori aroma). It is usually eaten at Easter and according to tradition, every family in Naples prepares one during the Holy Week. The recipe for this “cake” probably derives from the breads made from milk and honey that were commonly eaten during the baptism ceremonies the night of Easter when Constatine was Emperor. The modern version of this dessert was invented at the convent of San Gregorio Armeno (located in Naples historic center). A nun decided to make a cake using the ingredients that symbolized life and resurrection.
Ingredients for Pasta Frolla:
- 5 oz butter
- 4 oz confectioners sugar
- 3 egg yolks
- ½ lb all-purpose flour
- lemon zest
- 1/8 teaspoon salt
Ingredients for filling:
- 1 lb ricotta cheese
- ½ lb granulated sugar
- ½ lb cooked wheat
- 3 eggs
- 1 oz mille fiori water
- 3 oz mixed candied fruit
- 1 oz confectioners sugar
Follow the steps below (slideshow)
Before removing from the tray, wait until it has cooled enough. Serve at room temperature .
Store pastiera in its pan covered with plastic wrap in a cool place (room temperature) (Never store pastiera in the fridge. Only in cool place)
Lagana (Λαγάνα) is an ancient Greek flatbread traditionally baked for Clean Monday (Καθαρα’ Δευτερα) – the first day of the Great Lent. (Clean Monday actually refers to the abstention from sinful attitudes and non-fasting food ). Traditionally, it was prepared unleavened (without the yeast), like those mentioned in the Old Testament, but leavened lagana is nowadays more common. It is typically flat, oval-shaped, with surface decorated by impressing fingertips.
Sesame seeds are a common topping, and it may also be topped with other herbs, and seasoned with olive oil. Linguistically, the word lagana comes from the Greek word “ laganon” (in ancient Greek: λάγανον), which is also the origin of the Italian word lasagna.
Lagana is never cut with a knife but rather broken apart, because iron, the stuff of knife-making long ago, was believed to contain the powers of evil.
- 500 g hard flour (bread flour)
- 350 ml water, at room temperature
- 10 g dry yeast
- pinch of granulated sugar
- 10 g salt
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 teaspoon sugar
- sesame seeds
” Pan d’ arancio” means orange bread. Is a traditional cake recipe from Palermo. All the fruit is used, only the seeds are discarded. The whole orange with all the peel is blended & added in the mixture.
Full of flavor and nutrients. Extremely quick & easy to make. Baking a cake doesn’t have to be complicated. This recipe work well for cupcakes too, you can add mini chocolate chips in the mixture, an orange icing or chocolate frosting on the top. Perfect for hungry kids at school.
Orange peel is rich of polyphenols (helps keep the gut healthy and is important in helping to reduce the risk of diseases such as diabetes, coronary heart disease), vitamins A, C, folic acid B9 (a water-soluble B vitamin) and other B vitamins, calcium, copper, magnesium and dietary fibers, essential oils and carotenoids
Ingredients for the cake
- 2 organic oranges, washed and cut into pieces
- 100gr seed oil (or 100 gr softened butter)
- 300gr all purpose flour
- 16 gr baking powder
- 250gr sugar
- 100gr milk
- 3 eggs
Ingredients for the icing
- 300 gr icing sugar
- 1 orange (juice)
- Preheat oven to 180°C / 350°F
- Puree the diced oranges in a food processor.
- Add all the rest of the ingredients over the purèe (flour+baking powder, sugar, eggs, seed oil, milk)
- Mix until blended
- Grease and flour an 9″ (23cm) pan lined with parchment paper.
- Bake for 60 minutes (The cake is ready when a knife or a skewer inserted into the middle comes out clean)
- Remove the cake from the oven, and allow to cool completely
- Run a knife around the edge of the pan to release the cake
Icing: In a bowl, mix together the icing sugar with half of the orange juice. Whisk until there are no lumps. You can adjust the consistency to your liking by adding more powdered sugar or juice, to thicken or thin it out.
Pour the icing over the top of the cake.
Trasform an Italian classic pasta dish into an attractive cheesy pasta pie. Just stuff rigatoni with sauce, layer with mozzarella and bake it for few minutes. Nothing simpler, nothing more delicious & succulent. Bon appétit!
500 gr rigatoni pasta
500 gr ground beef meat
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon freshly ground pepper
- 1 bottle (500ml) tomato sauce
- Butter, for pan
- 1 cup finely grated Parmesan cheese
- 250gr grated mozzarella cheese
Preheat oven to 400F (200°C). Bring a large pot of water to a boil; add salt. Add pasta; cook until slightly underdone.Drain, rinse in cold water, and drain. Toss pasta with 1 tbs oil to coat.Set aside.
Heat 1 tbs oil in a large skillet over medium-high heat. Add meat. Cook, stirring occasionally, until browned, about 10 minutes. Add garlic, 1 teaspoon salt, and pepper. Cook 2 minutes more.Add tomatoes; simmer until thickened, about 20 minutes.
Butter a 9-inch (23cm) springform pan. Toss pasta with Parmesan cheese. Tightly pack pasta into pan, standing each piece on end.
Spread meat sauce on top of pasta, pushing it into holes. Bake 15 minutes. Sprinkle mozzarella on top.Bake until cheese is pale golden, 10 to 15 minutes more.Remove from oven, and let stand 15 minutes.Run a knife around edge to loosen; unmold.Cut into wedges & serve with fresh Rosso di Aprilia DOC red wine
(Recipe by Martha Stewart)
Pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog’s leg. It is the portion of the leg that is neither part of the ham proper nor the foot or ankle, but rather the extreme shank end of the leg bone. This cut of meat can be cooked with potatoes, greens or in sauces. Beer roasted knuckle is easy, super tasty and juicy/ fork tender dish with a very crispy and flavory skin. Serve it hot with some delicious golden Hasselback potatoes.
Ingredients: 1 knuckle/person (about 1 kg) – 2bottles dark beer
salt -pepper (optional) – thym (optional) – grated garlic (2 cloves/knuckle) – 2 onions/knuckle, salt, black pepper (optional)
Method: 1. Peel and slice into rounds 2 onions, lay them in a roasting pan
2. Season knuckles with salt , black pepper, grated garlic, thym. Sit the knuckles on top of the onions. Add a cup of beer (300 ml). Cook in the oven for 30 min (220°C)
[Meanwhile prepare the hasselback potatoes as you desire (empty or with bacon/cheese)]
4. After 30 min pour another cup of beer (300ml). Place the potatoes around pork knuckle. Roast an additional 1h and lower the temperature to 180°C. After the skin has started to crisp, baste with beer about every 30 minutes or so
For the empty version: Potatoes, olive oil or melted butter (2 tbsp/ potato) , 2 tbs/potato grated pecorino or parmesan, 2 tbsp/potato dry bread crumbs (optional)
In a bowl mix together grated pecorino romano or parmesan or another grated cheese of your choice, seasoned dry bread crumbs (optional), salt , black pepper (optional) , thym (optional)
With cheesy bacon filling: Potatoes, olive oil or melted butter (2 tbsp/potato), bacon,
cheese, grated pecorino or parmesan, salt, pepper (optional), thym (optional)
Method: see below the gallery step by step
Saragli’ is a traditional Christmas Greek sweet with plenty of grated walnuts and crispy phyllo drizzled with sweet and spicy syrup.
It is basically “baklava” that is rolled instead of layered. Phyllo sheets are brushed with butter, covered in a seasoned walnut mixture, and rolled up.
If you like crispy pastries, dried fruits, an intense scent of cinnamon and cloves in your home, this is the right recipe for you! Merry Christmas!
This recipe has been adapted by Akis Petretzikis saragli recipe
- 500 g granulated sugar – 300 ml water – 4 cloves – 1 cinnamon stick – Rind from 1 orange – juice of half orange
- 400 g butter
- 100 g walnuts
- 100 g almonds
- 100 g pistachio nuts
- 2teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 2 packages phyllo dough (900 g)
- pistachio nuts, ground, for serving
- In a pot, add the sugar, water, cinnamon stick, cloves and orange rind.
- Place pot over medium heat.
- In about 2-3 minutes, as soon as the sugar melts, remove pot from heat.
- Add the orange juice, stir and set aside to cool.
- Melt the butter in a saucepan over low heat.
- In a food processor grind the walnuts, almonds, cinnamon and cloves together. You don’t want to finely grind them but you don’t want to have large pieces because they will rip through the phyllo dough.
- Transfer the filling to a bowl and transfer the melted butter to a separate bowl.
- Preheat the oven to 160° C (320° F)
- Spread out the phyllo dough on a clean working surface.
- Lay one sheet of phyllo dough separately on your working surface. Drizzle with melted butter, making sure not to let the brush directly touch the phyllo.
- Cover with another sheet of phyllo and drizzle with butter.
- Spread the filling over the entire surface.
- Place two wooden sticks in the middle of the phyllo and roll the smaller side towards the middle, leaving an empty space at the edge.
- Do not roll too tight and gently press the ends together towards the middle with your hands, creating folds in the phyllo and remove the sticks.
- Brush a 30×40 cm baking pan with butter and add the sargli.
- Drizzle with butter immediately and repeat the same process until the baking pan is full of saragli rolls.
- When the pan is full, drizzle any leftover butter over the sargli rolls.
- Bake for 70 minutes.
- When ready, remove from oven and immediately pour the cool syrup over the scorching hot saragli rolls.The temperature of the pastry must be always opposite than the syrup. This is the key for a successful baklava /saragli’
- Allow them to soak up the syrup for 30 minutes.
- Sprinkle with ground pistachio nuts and serve
Brussels sprouts contains significant amount of vitamins A, C and K, as well as folate and dietary fiber. Here are some of the major nutrients in a cup (150 gr) of cooked Brussels sprouts Calories: 56 , Protein: 4 gr , Carbs: 12 gr, Fiber: 4 gr,Vitamin K: 274% of the RDI, Vitamin C: 162% of the RDI, Vitamin A: 24% of the RDI, Folate: 24% of the RDI, Manganese: 18% of the RDI. But the most impressive is their antioxidant content (especially high in kaempferol). Kaempferol may reduce cancer cell growth, ease inflammation and improve heart health.
Enjoy them “au gratin” with crunchy bacon and creamy cheesy bechamel or simply oven roasted with bacon and olive oil. A healthy side dish for the Christmas table.
Brussel sprouts au gratin
Ingredients: 200 gr bacon, chopped – 400gr brussels sprouts, outer leaves and stems removed – 1 cup grated cheddar cheese – 1 teaspoon salt – 500 ml bechamel
1. Preheat oven to 180°C (256°F)
2. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until fork tender (10 minutes). Drain.
3. In a skillet fry the chopped bacon over medium heat until is golden & crispy
4. Tranfer the Brussels sprouts in a large baking dish and add the half of chopped bacon. Season with salt.
5. Pour bechamel over sprouts, sprinkle with cheddar and the remaining bacon
6. Bake the sprouts in a preheated oven at 256°F (180°C) for 20min or until the top is golden. Serve warm.
Oven roasted brussels sprouts with bacon & balsamic
Method: 1. Preheat oven to 200°C (392°F)
2. Wash and slice sprouts in half
3. Put them on a sheet pan with the rest of the ingredients (except balsamic vinegar) and toss to coat with your hands
4. Roast for 25 to 30 minutes, until crispy , and bacon is golden brown. (Stirring halfway through)
5. Remove from the oven. Drizzle with the balsamic vinegar and salt
There are several apocryphal stories about the cake’s origin. A legend told that an Austrian princess married to the king of Naples wanted the Sacher cake (Austrian chocolate cake), but Neapolitan chefs didn’t know this recipe, so they improvised by using a typical Neopolitan ingredient: almonds.
One is of a baker fulfilling an order for an almond cake by a few tourists at his bakery in the 1920s. The baker forgot to add flour to the mix, but the tourists liked the resulting cake and considered it a delicacy. Another account ascribes the invention to two heirs of Austrian painter August Weber, who created it at the Strandpension Weber in the 1930s.
Although its origins are unknown, several aspects of its creation are known. The cake was first created by the hospitality industry of the island of Capri and it was created primarily for tourists to the island. At first, it was likely served in tea rooms. As it became more popular, restaurants incorporated it into their menu.
- 200g dark chocolate, minimum 70% (melted and cooled)
- 200gr unsalted butter, melted and cooled
- 200g sugar
- 5 eggs, separated
- 200gr ground almonds (blanched)
- 1 small glass Strega liqueur (optional)
- Preheat the oven to 180°C
- Beat the sugar and butter until creamy, add 1 egg yolk at time, mixing well after each addition.
- Add the melted butter, ground almonds , the liqueur and the melted chocolate. Mix well.
- Beat stiff the egg whites with a pinch of salt and add to the mixture, folding gently.
- Line a cake tin with wet greaseproof paper, pour the cake mixture in it and cook for 40 minutes.
- When cooked cool 20 min then remove from the tin
- Allow to cool to room temperature, then dust the top with powdered sugar
- If you prepare Caprese for Christmas you can decorate it with ice cream cones Christmas trees (Hold each cone and coat it in melted chocolate or nutella. Then cover with ground coconut , groung almonds, colored sprinkles ecc)
Roast beef . Great for a Sunday lunch and why not for a Christmas menu’. Enjoy a juicy and tender roast without feeling guilty. Low in fat , rich in proteins, vit B12 & iron. The secret is in the time cooked. 30 min at 200°C / 392°F
Ingredients for the beef:
- 1.2kg prime beef fillet
- Sea salt
- A handful of rosemary leaves
- 10-15 garlic cloves
- olive oil – salt
- 2tbsp butter
- 3 tbsp mustard
- 500 gr mushrooms of your choice
Ingredients for the sauce:
1 glass white wine – 500 ml heavy cream – 1 tbsp butter – 200gr grated parmesan
Preheat the oven to 200°C/392°F/ Take the beef out of the fridge 30 minutes before you want to cook it and allow it to come up to room temperature. Salt generously
1.Mix together chopped rosemary leaves and garlic witha tbs of olive oil. Stir to combine and reserve
2.Heat a non-stick frying pan with extra virgin olive oil. add mushrooms , salt , pepper and saute’ for 4-5 min or until tender
3.Remove mushrooms from the skillet.
4.Heat the same skillet and when is hot add the beef. Sear for 2-3 min on each side until browned all over
5. Brush roast with mustard , then spread herb-garlic mixture all over
5 Transfer the beef to the skillet over mushrooms, add the butter on the top of the beef and place it in the oven. Roast for 30 min for medium rare
Transfer the fillet to a warm platter. Cover with a double layer of tin foil . Leave to rest for 10 min. Serve it warm or at room temperature with the mushrooms and some wine sauce. Slice it thickly and overlap the slices on a serving platter
WHITE WINE SAUCE : In the same skillet used to roast the beef and the mushrooms, add the wine and simmer for about 4minutes until the liquid is reduced by half. Add the butter & the cream .Bring to a boil .add the parmesan or another cheese of your choice such blue cheese, grana etc. Reduce heat to low and simmer until thickened.
A slushie is a frozen treat perfect for hot summer days. Fruits & wine slushie is made with only two ingredients: Frozen fruits of your choice and your favorite white wine. The quickest way to make a slushy is by using a blender, but if you have an ice cream maker your slushies will have a smoother texture.
In this recipe i use peach & bluebberies but feel free to use any fruit combo you desire. Just put all the ingredients in a blender and you ‘ve got a delicious, perfumed and colorfull glass of slushie
Peach & bluebbery
Ingredients for 1 person: Peach & bluebbery
- 1/2 cup frozen peaches (Cut 1 peach into slices and put in the freezer until frozen)
- 1/2 cup frozen blueberries
- 3/4 cup fresh white wine
- 1tsp sugar (optional)
Method: Put all ingredients together in a blender. Pulse until homogeneous. If slushie appears too thick, add more wine. Serve immediately
Nothing makes a hot summer night better like a cold mojito. Shake up your own refreshing cocktail but this time try to add some sweet blueberries. Extra flavor, extra scent is guaranteed. Enjoy!
Spanish polycromatic symphony that your eyes enjoy before your stomach.
Paella is a Spanish rice dish. It originated in the fields of a region called Valencia in eastern Spain but variations exist in the different Spanish provinces.A colorful mixture of saffron-flavored rice, various meats , vegetables or seafood. Paella’s name comes from the paellera, the flat, round pan in which it is cooked.
There is a wide variety of paella, such: 1.Paella Valenciana – The original paella was born in Valencia. Besides rice, this includes chicken and pork. 2. Paella de Marisco (Seafood paella) – This paella does not contain meat. It usually contains prawns, mussels, calamares, clams, and other seafood. 3. Paella Mixta – This paella is a mixture of the paella Valenciana and the paella de marisco. It contains both meat and seafood. Sometimes this paella is called Paella Andaluz. 4. Paella Vegetariana – This paella contains a variety of vegetables like artichokes, lima beans, red and green peppers, and rice and does not include any meat or seafood. 5. Paella Negra – This paella is cooked with squid ink and looks black. It may have very small squid.
- Ingredients for 4 serves:
- 10-14 raw shell-on king prawns
- 2 tbsp olive oil
- 300g cuttlefish, cut into chunks
- 8 shrimp tails
- 1 large onion finely chopped
- 1 red pepper (optional)
- 250g paella rice
- 2 garlic cloves, sliced
- 1 tsp smoked paprika
- 1 tsp cayenne pepper (optional)
- pinch of saffron
- 1/4 x 200g can chopped tomatoes (save the rest for the stock, below)
- 300g mussels cleaned
- 100g frozen peas
- handful parsley leaves, roughly chopped
For the stock
- 1 tbsp olive oil
- 1 onion roughly chopped
- ½ x 200g can chopped tomatoes
- 6 garlic cloves, roughly chopped
- Shrimp heads
- Prawn shells
- Peel and de-vein the prawns (remove the dark dorsal vein), reserving the heads and shells. Return the prawns to the fridge.
- To make the stock, heat the oil in a large pan over a medium-high heat and add the onion, tomatoes, garlic, and reserved prawn shells and shrimp heads. Cook for 3-4 mins, then pour 2 litres of water. Bring to a boil, then simmer for 30 mins. Leave to cool slightly, then whizz in batches in a blender or food processor. Strain through a fine sieve.
- Heat the oil in a large paella pan or an extra-large frying pan. Add chopped cuttlefish . shrimp tails and sautè for a few mins each side, then remove and set aside. Add the onion and fry for 4-5 mins until softened.
- Stir in the rice and cook for 30 secs to toast. Add the garlic, paprika, cayenne (if using) and saffron, cook for another 30 secs, then stir in the tomatoes and 1.5 litres of the fish stock. Bring to the boil, then turn down to a simmer and cook, stirring, for about 10 mins (the rice should still be al dente). Return the cuttelfish & shrimp tails to the pan with the prawns, mussels, peas (and if you desire the red pepper cut in stripes)
- Cover the pan with a large baking tray, or foil, and cook on a low heat for another 10-15 mins until the mussels are open and the prawns are cooked through. Scatter over the parsley before serving.
Enjoy with white wine made from the Alvarinho ( a variety of white wine grape grown in Galicia ), Verdejo ( a variety of wine grape that has long been grown in the Rueda region of Spain) or sauvignon blanc grapes. These wines should also be served well chilled, between 5 and 8ºC
This 2 ingredients instant ice cream will be ready quicker than it takes to eat it. It comes out of the food processor like soft-serve ice cream. You only need a very ripe banana and cherries. Experiment by adding other frozen fruits such frozen strawberries, peaches, apricots, berries but you can add also nutella, peanut or pistachio butter. All you need is a freezer and a blender. Enjoy!
Ingredients for 1 person :
- 1 ripe or overripe banana, sliced and frozen (Freeze for at least 2 hours)
- 10 pitted and frozen cherries (Freeze for at least 2 hours)
- Maple or agave syrup 1 tbs (optional)
- Add bananas and cherries to the food processor and blend.
- At first the banana pieces will look crumbled or smashed. Scrape down the sides of the food processor a few times to make sure everything gets blitzed and continue to blend until smooth, approximately 4 -5 minutes.
- Scoop ice-cream into bowls or cones and serve immediately with chocolate chips or chopped cherries
If the fruits are frozen rock-hard, leave it to thaw for about 10 minutes before blitzing, this will make it easier on the food processor
Discover the tastiest italian iced “crema di caffe’ freddo as it is prepared in Italians bars and your coffee willl never be the same again.
A creamy and fluffy alternative to traditional coffee. Crema di caffe’ is an icy mixture of espresso and whipping cream served in small transparent glasses. Enjoy!
- 150 ml espresso coffee
- 300 ml whipping cream
- 2 tbsp of sugar
- 1 tbsp Nutella (optional)
1. Prepare an espresso.
Dissolve the sugar in the espresso . At this point if you desire you can add 1 tbs of Nutella. Mix to dissolve
2. In a deep mixing bowl, beat the whipping cream (300ml) until soft peaks form.
3. Add the espresso coffee
4. Whip again 1 min until homogeneous
4. Pour the mixture into a plastic container and leave in the freezer for 2-3 hours.
Leave larger quantities in the freezer for longer
5. Once cooled, take the desire amount , whip it or blend it with a handblend until smooth and creamy
Serve immediately with a sprinkle of cocoa powder on the top. You can decorate the inside of the glass with some Nutella to give color & chocolate flavor. Enjoy!
My lovely cousin Eleni (excellent lawyer and mother) who lives in the beautiful Heraklion in the Greek island of Crete gives me this savory recipe for “amigdalosalata”. A fresh and healthy sauce that will get your mouth watering, made by greek strained yogurt, mustard, mayonnaise, almonds and a good amount of fresh dill (Anethum graveolens).
If you’re looking for a herb perfumed sauce to serve alongside steak, this is the right one. Amigdalosalata doesn’t require any cooking and can be ready in no time. Enjoy!
( Many thanks to Eleni, Filimon & Nikolas for the exciting moments that we have lived together last month)
Ingredients: 1 kg strained greek yogurt, 1 cup mayonnaise, 2 tbsp mustard, 1 bunch of fresh dill, 1 cup of almonds without skin
Method: Cut each almond in 2-3 parts. Chop the bunch of dill.
In a large bowl place all ingredients together (Yogurt , mayonnaise , mustard , chopped dill & almonds). Mix it well and season to taste.
Get grilling and enjoy you summer!
Portobello stuffed mushrooms with 3 different cheeses. When rich and fresh ricotta pairs well with earthy mushrooms in a timeless hot appetizer. Stuffed mushrooms with spinach/fresh ricotta mixture, savory cheddar bottom, freshly grated parmesan on top. Eat it hot!
Ingredients: 5 handfuls mushrooms – 80 gr ricotta cheese – 5 tbsp grated Parmesan cheese – 50 gr cheddar cheese – handful of spinach -1 garlic clove – olive oil
- Preheat oven to 200°C (400°F)
- Remove the stalks (they come out easily) and cut them into pieces
- Heat a pan with olive oil, when hot add garlic & stalks. Sauté the chopped mushroom stems for about 5 min, then add a handful of spinach & salt. Cook for 3-4 min stirring often. Turn off the heat .
- Add ricotta to spinach & stir to combine
- Brush the mushroom caps with oil, salt (and pepper if you desire)
- Place pieces of cheddar cheese at the bottom of each mushroom cup
- Fill with the ricotta stuffing, place on a baking sheet. Sprinkle grated parmesan cheese over each mushroom.
- Bake for 20 min or until the cheese is golden. Bon appétit!
Fettuccine Alfredo is a traditional Italian pasta dish – incredibly tasty in their semplicity-made from fettuccine tossed with a soft Parmesan cheese and butter . As the cheese melts, it emulsifies the liquids to form a smooth and rich coating on the pasta. Original Alfredo sauce should never include heavy cream, double cream or italian panna. The creaminess of this sauce is the result of an emulsion between the pasta water (rich of starch), grated fat parmesan (not aged) and melted butter.
Fettuccine Alfredo has been invented by Alfredo Di Lelio in 1892 in his restaurant in piazza Rosa in Rome.
Ingredients for 2 servings : 200 gr. egg fettuccine
1 cup grated fat parmesan (not aged)
200 gr unsalted butter
1 cup pasta cooking liquid
1. In large pot, cook fettuccine as directed on package until “al dente”, reserving 2 cups pasta cooking liquid.
2. While fettuccine is cooking, tranfer 1 cup of pasta cooking water to a large skillet and bring to a boil. Add the butter and whisk gently to melt.
3. Gradually add parmesan. Stir to incorporate.
4. Quickly drain the pasta and add it to the skillet, gently toss fettuccine to coat in the Alfredo sauce. Adding more pasta cooking water as needed to form a velvet cream.
5 Top with pepper and more grated cheese.Serve immediately
Extremely inviting , flavorful & delicious rack of lamb. Green crust outside, juicy pink inside. A colorful idea for Easter. Incredibly easy recipe in 4 simply steps. Enjoy!
Ingredients: 2 large racks of lamb cut in half with their bones per serving
salt – ground pepper – olive oil – 2 tablespoons Dijon or other mustard of your choice
For the crust:
- 1/2 cup dry breadcrumbs
- 1/2 cup grated parmesan
- sprig of parsley
- sprig of mint
- sprig of thyme
- sprig of rosemary
- sprig of basil
- 1 garlic clove
- CRUST: Place all ingredients for the crust into a blender and pulse several times until is homogeneous green. Set aside.
Preheat oven to 200°.
Sprinkle lamb with salt and pepper. Heat some olive oil in a large non stick skillet over medium-high heat.
Add 1 lamb rack to pan and “seal it “. Cook few minutes (about 4min) on each side enough to develop color. Remove lamb from pan. Repeat with remaining lamb rack.
2. Brush Dijon mustard over every side of each rack ,
3. Then press green breadcrumb mixture all over.
4.Transfer the pan with the lamb into the oven and bake for 7-8 min.
Let stand 10 min, then cut into chops. Serve with herb roasted baby potatoes, stuffed mushrooms and a fresh glass of Leone Rosso wine, doc Orcia 2010 (By Donatella’s Cinelli Colombini factory). Enjoy a happy Easter!
Crunchy, herb scented roast potatoes with a pinch of grated cheese. A lovely accompaniment for meat dishes. They’re easy to make and the variations are endless. You can add ground pepper, paprika, dry garlic, dry onion, herbed breadcrumbs, fresh or dry herbs of your choice. Enjoy them with herb crusted rack of lamb or with your traditional easter lamb recipe and a fresh glass of wine.
Ingredients: 1 kg baby potatoes, garlic powder, 1/2 cup grated parmigiano Reggiano, 1/3 cup olive oil, 4 tbs chopped parsley, 4 tbs chopped thyme, 4 tbs chopped rosemary.
Method: Preheat oven to 200°C (400°F). In a large bowl mix oil , parmigiano Reggiano, garlic powder & chopped herbs. Add potatoes, sprinkle generously with salt and toss to coat.
Spread potatoes in single layer on large baking sheet, spacing them evenly apart.
Roast until tender and golden brown for about 1 hour- 1 h 15 min Stirring occasionally.
Sprinkle with additional herbs mix & salt. Serve hot or warm.
A trick to getting your kids to eat eggs? Beetroot colored pickled eggs is the perfect solution. Beautiful and full of proteins. Easy, tasty, cheap & kid friendly. Try these pickled eggs in a green salad or alone such an appetizer and enjoy a happy Easter!
- 6 hard cooked eggs, peeled
- 1/2 cup sugar
- 1/2 cup apple cider vinegar
- 1 cup beetroot juice
- Place eggs in saucepan, cover with water. Bring to boil for 12 min. Lift into a bowl of cold water and cool. Peel and put into a sterilised jar.
- In a small saucepan, bring the sugar, vinegar and beet juice to a boil.
- Pour liquid over eggs in the jar. Seal well & cool.
- Refrigerate for at least 24 hours before serving.