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Yummy Apple Cake

I love all kinds of apple desserts. And apples are available all year round. This is a very easy apple pie recipe given to me by my son-in-law. I’ve made it many times and it never fails. When baking this cake or any any dessert with apples, such as apple crisp or apple pie, it’s important to use apples suitable for baking. Baking apples hold their shape when cooked, so the chunks of fruit won’t turn into applesauce in the oven. Tart-sweet varietals such as Granny Smith, Honey Crisp, Pink Lady, Braeburn, and Jonathan are all great options. Feel free to combine different varieties for a more nuanced flavour.

PREP TIME 10 MIN COOK TIME 50-60 MIN

INGREDIENTS

  • 500g apples of your choice
  • 200g flour
  • 140g sugar
  • 75g butter, melt and let cool
  • 2 eggs
  • 150ml milk
  • 16g baking powder
  • dash of salt
  • zest of 1 lemon
  • dash of sugar and cinnamon
  1. Preheat oven to 180 C. Grease and flour a 22-24cm springform pan.
  2. In a large bowl cream together the eggs and sugar until light and fluffy.
  3. Sift the baking powder into the flour and add salt. Add the flour and the liquids (milk with the melted butter) to the batter in a few batches folding with a rubber spatula.
  4. Fold in 3/4 of the peeled and diced apples (slice 1/4 of the apples) and the zest of lemon.
  5. Pour into the baking pan. Add the remaining apple slices in a circle on top of the batter and sprinkle some sugar and cinnamon on top.
  6. Bake at 180 C for 50-60 min until the toothpick inserted comes out clean. Let cool and move to a serving plate.

BUON APPETITO!

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Sweet and sour red onions

These pickled onions are a tasty side dish. Easy to prepare with onions and a blend of water, vinegar and sugar. Excellent on good crusty bread or sandwiches but also as a side dish to meat or fish.

prep time 10 min

cook time 30 min

  • 3-4 medium size red onions
  • 150 g water
  • 50 ml red wine vinegar
  • 3 Tbls granulated or brown sugar
  • salt
  • olive oil
  1. Peel and thinly slice the onions. Heat a few tablespoons of oil in a pan, add the onion and sauté for a few minutes.
  2. Combine water, vinegar and sugar and add this blend to the pan. Let simmer for about 20-25 min until the liquid has almost dried up. Add some salt.
  3. Let cool and serve. Keep in an airtight container in the fridge for 2 days.

BUON APPETITO!

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Zucchini and meatballs in tomato sauce

I love all stuffed veggies and I have to say that these ground beef filled zucchini in tomato sauce are one of my favourites. Buy some more ground beef and make meatballs to cook in the same tomato sauce. Delicious.

prep time 20 min

cook time 30-40 min

ingredients for 4-5

  • 350g ground beef
  • 4 medium to large zucchini
  • salt and pepper
  • 1 egg
  • 100g breadcrumbs
  • 25g grated Parmigiano
  • handful of chopped flat leaf parsley
  • flour to coat the meatballs
  • 400g tomato sauce
  • 1/2 onion
  • extra virgin olive oil

  1. Start by washing and tapping dry the zucchini. Cut off the edges and then cut them in half or into 3 pieces.
  2. Use a zucchini corer or an all-purpose corer to gently hollow out a tunnel through the zucchini. Put the zucchini flesh aside.
  3. Mince the zucchini flesh and put it into a bowl. Add the ground beef, breadcrumbs, parsley, grated Parmigiano, one egg, salt and pepper. Use your hands to combine everything thoroughly.
  4. With your fingers or a small spoon, fill the zucchini cavities with the stuffing, taking care not to pack them too tightly. Use the leftover stuffing to make meatballs.
  5. Heat oil in a large skillet over medium-high heat. Add thinly sliced onion and sauté for a few minutes. Add the tomato sauce or a tin of crushed tomatoes, add some salt and let simmer for a few minutes.
  6. Add the stuffed zucchini to the pan, cover and let cook for 15 minutes. In the meantime coat the meatballs with flour.
  7. After 15 minutes, add the meatballs to the pan with the zucchini and let cook for another 15 to 20 minutes on medium low. Serve warm or tepid.

Enjoy your stuffed zucchini and meatballs in tomato sauce.

BUON APPETITO!

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Zebra cake

Zebra cake is like a marble cake but a little flashier. I baked it as a single layer cake or a bundt cake but you can easily bake two cakes and make it double or maybe even a triple.

prep time 15 min cook time 30+ min

ingredients

  • 3 eggs
  • 120 g sugar
  • 80 ml sunflower or peanut oil
  • 200 ml milk
  • 220 g flour
  • 16 g baking powder, sifted
  • 40 g dark cocoa powder
  1. Pre-heat oven to 180 C and grease and flour a round baking pan. I used a silicon one.
  2. Beat the eggs and sugar until light and fluffy.
  3. Add the oil and 150 ml of milk and beat together.
  4. Add the flour in batches and mix well. Add also sifted baking powder and mix.
  5. Divide the batter into two bowls. Add in one the cocoa powder and the remaining 50 ml of milk. Beat well.
  6. Start by pouring 2 Tablespoons of the cream batter on one side of the pan and then adding 2 Tbls of the cocoa batter on top. Keep alternating the two batters on the same spot without moving the pan. The batters will slide and mix by themselves into a striped pattern.

7. Bake the zebra cake for 30 minutes or until a toothpick comes out clean.

BUON APPETITO!

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One pot peach chicken

I wanted to try this sweet and savoury combination of peaches and chicken. It turned out delicious. It really tastes better than it sounds, or that was the general consensus in the house. I had no doubts 🙂 It really has such an incredible flavor combination with the fresh peaches, (I actually used nectarines) fresh basil and the reduced balsamic vinegar. I wasn’t sure about the tomatoes but they really gave more dimension to the flavor of the sauce.

prep time 10 min cook time 25 min

ingredients for 2

  • 250 g chicken breasts
  • extra virgin olive oil
  • 1/2 onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 medium ripe peaches or nectarines
  • 8-10 cherry tomatoes, halved
  • salt and pepper
  • 50 ml balsamic vinegar
  • 10 fresh basil leaves
  1. Heat oil in a large skillet over medium-high heat. Add thinly sliced onion, sauté for a few minutes and push to the side.
  2. Add chicken breasts, cut into bite size bits or a bit bigger, season with salt and pepper and cook until golden, about 2-3 minutes per side.
  3. Transfer the chicken to a plate. Add garlic and sauté for 30 seconds.
  4. Add balsamic vinegar and cook about 1 minute, then add peaches cut into thin wedges and tomatoes and toss. Season lightly with salt and pepper.
  5. Return chicken pieces to skillet nestling between peaches and tomatoes. Cover, reduce the heat to medium-low and let simmer until chicken has cooked through, about 5-8 minutes.
  6. Top with fresh basil, torn or thinly sliced.
  7. Serve with basmati rice or couscous.

BUON APPETITO!

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Fluffy lemon ricotta bundt cake

Moist and fluffy lemon ricotta bundt cake is perfect for a dessert or even for a Sunday brunch or why not, for a sweet breakfast. The ricotta makes it super moist and airy. For a fancier version you can drizzle lemon glaze on top instead of sprinkling powdered sugar. Up to you.

prep time 15 min     cook time 50 min + 15 min cooling time
ingredients
  • 4 eggs
  • 220 g sugar
  • zest and juice of 1 lemon
  • 100 g sunflower or peanut oil
  • 250 g ricotta
  • 80 g potato starch/corn starch
  • 260 g flour
  • 16 g baking powder
  • powdered sugar to sprinkle on top

1.  Preheat oven to 180 C. Oil and flour a 24-26cm bundt cake pan.

2. In a large bowl cream together the eggs and sugar until well combined.

2. Add zest and juice of lemon, beat some more, add the oil and then ricotta and beat until light and fluffy.

3. Keep beating and add potato starch and then in a few batches the flour where you have mixed the baking powder.

4. Pour the batter into the pan and bake for 50 min or until a toothpick inserted comes out clean. Let the cake cool in the pan for 15 min before turning out onto a wire rack.

5. When the bundt cake is completely cooled, sprinkle the powdered sugar (or drizzle the lemon glaze) on top.

BUON APPETITO!

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Ham, cheese and potato pie

Want to try this easy ham and potato pie recipe? You need only a few ingredients and about an hour. You can serve it as is or add a green salad for a more complete meal.

prep time 15 min     cook time 5 min + 50 min
ingredients
  • 370g ready rolled puff pastry
  • 100g ham, diced
  • 3+1 medium size potatoes
  • 200g mozzarella (or provola), diced
  • sprig of rosemary
  • salt and pepper
  • extra virgin olive oil

1. Preheat the oven to 180 C

2. Peel and dice 3 potatoes. Fry them with a sprig of rosemary in a pan with a little bit of oil for about 5-6 min. Season with just a dash of salt. Don’t worry if the potatoes are not cooked through, they will cook in the oven.

3. Unroll the puff pastry with its baking parchment onto a baking tray. A spring pan will work too. Layer the potatoes, then ham and mozzarella.

4. Slice the last potato into thin slices with a mandolin or a knife. Layer the slices  on top of the pie slightly overlapping them. Sprinkle some salt and pepper, a few fresh rosemary needles and a little bit of oil on top.

5. Bake for 45-50 minutes until golden.

BUON APPETITO!

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Fusilli with fresh salmon

Salmon and pasta are a match made in heaven. It’s all about simplicity and freshness. With fresh dill, sweet cherry tomatoes, zucchini, lemon zest, olive oil and fresh salmon, you practically have summer on a plate. I went with fusilli for this recipe but you can use any kind of pasta you like: spaghetti, linguine, fettuccine, pappardelle or other tube-type pastas. If you want it even healthier, sub with whole wheat pasta instead.

prep time 10 min     cook time 10 min
ingredients for 3
  • 180g fresh salmon, cut into cubes
  • 270g fusilli pasta
  • 1 small onion, thinly sliced
  • 150g cherry tomatoes, quartered
  • 1 small zucchini cut into sticks
  • zest of 1 lemon
  • handful of fresh dill, chopped
  • salt and pepper
  • extra virgin olive oil

1. Cook the pasta according to package instructions or until al dente.

    2. Meanwhile cut and slice the vegetables..
    3. Heat some oil in a large non-stick frying pan over medium-heat. Start by cooking the onion for 2 minutes, add zucchini and after a few minutes the salmon cubes. Season with salt and pepper.  Add tomatoes and cook for 5-7 minutes until salmon is cooked.
    4. Drain the pasta reserving a few tablespoons of the cooking water and add to the pan with the cooking liquid. Gently toss to combine.
    5. Divide onto plates and top with fresh dill and lemon zest. Enjoy with a glass of chilled white wine.

BUON APPETITO!

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Classic tomato bruschetta

Ah bruschetta, one of the best ways to enjoy the bounty of summer. Pronounced “brusketta”, this classic Italian appetizer is a perfect way to capture the flavors of garden ripened tomatoes, fresh basil and good olive oil. Use any flavorful, ripe tomato for this recipe. The key to good bruschetta are ripe sweet tomatoes which do not need to be blanched or peeled, good rustic bread and good extra virgin olive oil.

There’s usually no exact quantity of oil mentioned in any Italian bruschetta recipe, I checked 🙂 But let’s say 2 dl of good extra virgin olive oil to start with. Then about the bread. You get the best results with a good rustic bread, better yet if it’s from the day before. Baguette or toast are too soft even after grilling them, they just get soggy.

prep time 10 min + 30 min to marinate
ingredients
  • 500g ripe sweet tomatoes
  • 8-10 slices of rustic bread
  • handful of fresh basil
  • extra virgin olive oil
  • salt
  • clove of garlic (optional)

1. Prepare first the tomatoes. Dice them, I prefer mine relatively big, but you can dice them very small if you like and put them in a bowl. Tear the basil into small pieces and add to the bowl. When chopped, the leaves turn dark, sometimes they even take on a black quality that’s not very pretty. Add salt, remember that tomatoes love salt, and then the oil. Stir well and let marinate at least 30 minutes. Taste.

2. Grill the slices of bread on both sides on the grill or in the oven. If you are in a pinch, you can toast them. Gasp! No oil needed to coat the bread before grilling them.

3. When the bread is ready, you can swipe the top side with a peeled garlic clove and sprinkle some salt and olive oil on it. That’s the simplest way to enjoy  bruschetta. You can also swipe the bread with garlic before adding the tomatoes.

4. Spoon the tomatoes on the grilled bread a few minutes before serving. I prefer letting the tomatoes sit on the bread for at least 10 minutes. I don’t mind if they get soaked a little. I think it’s more flavourful.

Tip: you can substitute rucola for basil

BUON APPETITO!

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Chimichurri

I first tried this fabulous Argentinian sauce many years ago in an Argentinian restaurant in Los Angeles. Mind blowing how this simple green sauce could make such a huge difference. Originally Argentinian but now known world wide chimichurri is not only for grilled meat but also good on roasted meat and vegetables, fish, bruschetta and even on cheese. Many non-authentic versions of this condiment can also be found. Versions which include fresh cilantro…and cumin…and lime or lemon juice. Most likely very delicious, but not considered authentic. And do not use a blender, also not considered authentic. Chimichurri has been a huge hit this summer amongst friends and family. 😉

prep time 10 min
ingredients
  • 1/2 cup extra virgin olive oil
  • 2-3 Tbls red wine vinegar
  • 2-3 garlic cloves, minced
  • 1/2 cup finely chopped flat leaf parsley
  • 2 small red chilies or chill flakes or peperoncino (to your taste)
  • 1 teaspoon dried oregano
  • 1 level teaspoon coarse salt
  • black pepper to taste

Mix everything in a small bowl or jar. Taste and adjust to your liking. Ready to use right away but naturally tastes better after a couple of hours when the flavours have deepened. You can baste your grilled meat with chimichurri or spoon it over your meat. Excellent with any kind of grilled or barbecued meat, sausages and chorizo as well as on grilled or roasted veggies, bruschetta or even with some hard cheese.

BUON APPETITO!