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Farfalle pasta with vegetables

This is a simple vegetarian pasta recipe. I used pumpkin, button mushrooms and onion to dress my pasta, but you can use veggies of your choice depending also on the season. No creamy sauces needed. Just fresh vegetables stir fried in good olive oil.

PREP TIME 10 MINUTES COOK TIME 20 MIN

INGREDIENTS FOR 4

  • 360g farfalle pasta
  • 450g pumpkin, cleaned and diced
  • 300g button mushrooms, diced
  • 2 onions, sliced
  • extra virgin olive oil
  • parsley
  • salt
  1. Cook the pasta according to the package instructions or until al dente.
  2. Meanwhile cut and slice the vegetables.
  3. Heat the oil in a large non-stick frying pan over medium heat and add the onion slices and fry for 1-2 minutes. Stir in the diced pumpkin and cook for 10 minutes.
  4. Add the diced/sliced mushrooms and cook for another 7-8 minutes. Season with salt.
  5. Drain the pasta and toss it in the pan with the veggies. If needed, add a half a glass of the pasta cooking water.
  6. Serve with some chopped parsley.
  7. OPTIONAL: If you love Parmigiano cheese, you can top the plate with it.

BUON APPETITO!

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Lentil potato soup

Fall and winter are a perfect time to prepare hearty soups. This lentil potato soup with lemon is vegan, easy to make, and full of flavour. Enjoy a bowl of this nourishing kale and lentil soup on its own or with some crusty bread or maybe adding some rice or risoni (orzo pasta) for a satisfying meal.

PREP TIME 15 MIN COOK TIME 30 MIN

INGREDIENTS FOR 4-5

  • 1 large onion, diced
  • 2 large carrots, diced
  • 2 celery sticks, diced
  • 2-3 Tbls olive oil
  • 3-4 potatoes, diced
  • 4-5 garlic cloves, crushed
  • 300g lentils of your choice
  • 1 tsp of each: curry powder, ground cumin, paprika
  • salt to taste
  • black pepper
  • 1.5 l stock (or water)
  • juice of 3 lemons
  • chopped cavolo nero/Tuscan kale or another type of kale
  1. In a heavy bottom pot heat the olive oil over medium heat and fry the onions, carrots and celery for 4-5 minutes.
  2. Add garlic and give it a good stir, then add the curry powder, ground cumin and paprika. Cook for another minute.
  3. Stir in the rinsed lentils, stock and potatoes and bring to a boil. Reduce the heat and cook, covered, for 20 minutes until the lentils are cooked and potatoes are fork-tender. Add salt.
  4. Add the shredded kale and cook for 5 or more minutes until the kale is wilted. Stir in the lemon juice and season with black pepper.

BUON APPETITO!

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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!