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Nectarine cake

Hot summer days are perfect for enjoying this fresh nectarine cake. You can make it with nectarines like I did or use fresh peaches. Easy to make and the yogurt makes it moist. Super simple ingredients, super easy to make.

prep time 20 min     cook time 45-55 min
ingredients
  • 5 nectarines or yellow peaches
  • 200g flour
  • 150g plain yogurt
  • 2 eggs
  • 150g sugar + 2 Tbls on top
  • 50 ml vegetable oil
  • zest of 1 lemon
  • 1 Tbsp vanilla extract or seeds from half a pod
  • 16g or 1 1/2 Tbsp of baking powder

1. Preheat the oven to 180C/350F and grease and flour a springform pan. Mine is 24cm.

2. Start by dicing 3 nectarines and slicing 2. Measure all your ingredients into bowls.

3. Beat the eggs with sugar, vanilla and lemon zest for a few minutes to obtain a frothy and light batter.

4. Add the oil and then the yogurt (I only had strawberry so I made do with that) and keep beating. Then add the flour where you have sifted the baking powder.

5. Add the diced nectarines to the batter and mix with a wooden spoon.

6. Pour the batter into the springform pan and place the nectarine slices on top.

7. Bake at 180C for 45-55 (my oven required a full hour) until the nectarines are caramelised and the toothpick or cake pick comes out clean.

8. When the cake is still warm, sprinkle 2 Tbsp of sugar on top. Let cool for 15 minutes, then move to a serving plate.

BUON APPETITO!

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Sunflower spinach pie

This spinach pie has a very scenographic presence and looks complicated to make but I assure you it is not. Especially if you use store bought puff pastry. Sometimes you are allowed to cut corners. 😛

prep time 15 min     cook time 45-55 min
ingredients
  • 2 round sheets of puff pastry
  • 400g baby spinach
  • 1 Tbsp extra virgin olive oil
  • 300g ricotta cheese
  • 50g grated cheese
  • salt and pepper
  • sesame seeds
  • 1 yolk + 2 Tbsp milk

1. Preheat the oven to 190C.

2. ​Begin by preparing the spinach filling. Heat olive oil in a large pan and cook the spinach for a few minutes until it is wilted. Add salt and pepper.

3. In a large bowl, combine the spinach, ricotta and grated cheese. Mix well until all of the ingredients are well incorporated.Taste and check for seasoning. Add more salt and pepper if needed.

4. Place one puff pastry sheet in the middle of a large baking pan lined with parchment paper.

5. ​Place 2 scoops of the spinach filling in the center of the circle.

6. Create a ring with the remaining spinach filling leaving about 3cm border all around the puff pastry. Do not allow the ring to connect with the filling in the center.

​

7. Place the other puff pastry circle on top and seal the edges by pressing down with the tines of a fork.

10. ​Place a small bowl over the center filling and press down to create an indentation.

11. Cut 4 slits around the pastry leaving the centre circle intact. Cut more slits for a total of 16 petals. Brush the pie with the egg mixture. Pierce with the tines of a fork at the centre and on the petals to allow the steam to release during baking.

​

11. Twist each petal (the slices) so that the filling side faces up. Take care to not separate the slices from the center. They look a little wonky but they’ll adjust in the oven 🙂

12. ​Sprinkle sesame seeds over center and bake 45-50 minutes or until the pastry is puffy and golden all around.

BUON APPETITO!

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Pasta salad with chickpeas

A fresh alternative for lunch. This pasta salad is simple and fast to make, nutritious and packed with flavour. You need only a few ingredients and it’s also very wallet-friendly.

prep time 5 min + marinating     cook time 10 min
ingredients for 3
  • 300g farfalle pasta
  • 1 can (400g) chickpeas, rinsed
  • 1 garlic clove, minced
  • extra virgin olive oil
  • juice of 1 lemon
  • parsley and basil, chopped
  • salt and pepper
  • grated Parmigiano

1. Place the chickpeas in a bowl, add garlic, the juice of half a lemon, 3-4 Tbls of olive oil, salt and pepper. Mix, cover the bowl and put in the fridge for at least 3-4 hours, better yet overnight.

2. Cook the pasta according the instructions on the package, drain and place in a serving bowl. Let cool.

3. Add the marinated chickpeas, some more olive oil and lemon juice, chopped herbs. Mix and add grated Parmigiano on top.

BUON APPETITO!

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Brownies

Had a craving for brownies yesterday so I dug up an old recipe. Didn’t even have to go to the store since I had all the ingredients at home.

prep time 10 min     cook time 25-30 min
ingredients
  • 150g butter
  • 150g sugar
  • 75g unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract (optional)
  • 2 eggs, cold
  • 70g flour
  • 75g walnuts or hazelnuts, chopped

1. Preheat oven to 180C. Line a 20 x 20 cm baking pan with parchment paper.

2. Cut 150g unsalted butter into small cubes and tip into a medium bowl. Add sugar, cocoa powder and salt.

3. Fill a small saucepan about a quarter full with hot water, then sit the bowl in the pan. Put over a low heat until the butter and cocoa powder have melted, stirring occasionally to mix them.

4. Let cool for a moment.

5. Add the vanilla extract if using and then the eggs, one at a time, beating well. When the batter is thick and homogeneous, stir in the flour and the chopped nuts. Mix well but fast.

6. Pour the batter into the pan and bake at 180C for about 25 min.

7. Let cool and cut into squares.

BUON APPETITO!

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Baked pasta with ground beef and veggies

This is a very easy baked pasta or oven pasta recipe where you can substitute ground beef with ground turkey or chicken and use veggies of your choice. This time I chose peas and button mushrooms.

prep time 15 min     cook time 25 min
ingredients for 4-5
  • 500g short pasta of your choice, I used big penne
  • 500g ground beef
  • 1 small onion, diced
  • 1 carrot, dices
  • 10-15cm piece of celery, diced
  • extra virgin olive oil
  • 150g frozen or fresh peas
  • 250g button mushrooms, sliced or diced
  • 500ml béchamel sauce, I used store bought but you can make your own
  • glass of white wine
  • salt and pepper
  • 1 bay leaf
  • 200g provola dolce or mozzarella, cut into cubes
  • 50g + 30g grated cheese, Parmesan or other
  • breadcrumbs

1. Pre heat the oven to 180C.

2. In a large pan heat a few Tbls of olive oil. Add onion, carrot and celery and cook for a few minutes. Add the ground beef and season with salt and pepper.

3. Add the mushrooms, let cook for a few minutes and then add the frozen peas and also the bayleaf. Pour the wine and let cook on low for 15 minutes.

4. Cook the pasta according to the package instructions but drain it 3-4 minutes before it’s al dente.

5. If you are making your own béchamel sauce, here is how. You need butter, milk, flour, salt and nutmeg.

6. Mix the drained pasta with the meat sauce in a large bowl. Stir in 400ml of besciamella, mozzarella cubes and 50g of grated cheese.

7. Pour the pasta into a 25 x 35cm oven proof baking pan. Top with the remaining 100ml of besciamella, sprinkle 30g of grated cheese and breadcrumbs. Bake in the oven for about 25 min until the top starts to brown. For the last 5 min you can use the grill setting.

BUON APPETITO!

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Rabbit hunter’s style

Rabbit can be used to make just about any chicken dish but there are many recipes specifically for rabbit in Italian cuisine. Rabbit hunter’s style is one of those dishes in Italy that has as many versions as there are cooks. This recipe is ‘in bianco‘ which means with no tomato sauce. It loosely resembles the Ligurian style rabbit, but without the pinoli (pine nuts).

prep time 30 min     cook time 50 min
ingredients for 4
  • 1 rabbit (about 1,3kg – 1.5kg), cleaned, cut into pieces
  •  olive oil
  • 2-3 garlic cloves peeled and gently squashed
  • 3-4 anchovy fillets
  • a few capers
  • handful of olives (taggiasca, Gaeta or other)
  • sage, rosemary
  • peperoncino optional
  • 150 ml dry white (or red) wine
  • 100 ml white wine vinegar
  • salt

1. First wash in running water and then soak the rabbit pieces in water (some add half a glass of white wine vinegar)  for 30 minutes. Rinse the rabbit pieces, pat them dry and season with salt.

2. In a deep frying pan (wide enough to accommodate all the pieces of rabbit without over crowding) warm the olive oil with a couple of plump cloves of garlic for a few minutes. Add the rabbit pieces and cook, turning frequently until they are nicely browned and golden – wear an apron as the oil splatters and spits somewhat.

3. Add rosemary and sage, anchovy fillets and peperoncino if using and and turn the pieces around so they are all coated.

4. Add the vinegar and cook for a minute or two, or until the powerful acrid smell has subsided somewhat.

5. Then add the wine and allow the wine to sizzle and bubble energetically for a few minutes. Cover the dish, turning down and regulating the heat so that the dish simmers gently.

6. Allow the rabbit to braise in the wine for 45 minutes to an hour, turning from time to time and adding some water or broth as needed to keep things moist but not soupy.

7. About halfway through, add the olives and some capers.

BUON APPETITO!

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Lemon cheesecake

My absolute new favorite! I’ve always loved cheese cakes and this tops them all. If you are a lemon lover like me, this will become your favourite.

prep time 15 + 10 min     refrigerating time 4h or more
ingredients
for the crust
  • 200g Digestive biscuits, crumbled
  • 100g unsalted butter,  melted

for the filling

  • 250g double cream/heavy whipping cream
  • 300g lemon yogurt
  • 200g full fat cream cheese (Philadelphia)
  • 10g gelatine sheets
  • juice of 1 lemon
  • 100g caster sugar

for the topping

  • 100 ml lemon juice (2 lemons)
  • 100 ml orange juice
  • 70g caster sugar
  • 15g corn starch
for decoration
  • 2 lemons, cut into slices

1. Line a 26 cm round springform pan with a parchment paper on the bottom.

2. Crush the biscuits in a bag with a rolling pin or in a food processor into a fine crumb. Mix the melted butter into the crumbs and press into the pan. Refrigerate for 15 min.

3. Place the gelatine sheets in a bowl of cold water.

3. Whip the cream. In another bowl beat yogurt, cream cheese and sugar.  Then beat the cream into the filling.

4. Pour the juice of 1 lemon in a small pan, squeeze the gelatine sheets and add to the lemon juice and place on stove top on low heat for a 1 minute until the gelatine melts. Add this to the cream filling.

5. Take the crust pan from the fridge and spread the cream filling over the biscuit base, and then leave to set in the fridge fully for at least 3 hours. Or 1 hour in the freezer.

6. After 3 hours when the cake is set, mix in a small pan or pot for the curd the lemon and orange juice, sugar and corn starch. Keep stirring for 3-4 minutes on low heat until the curd starts to thicken. It will turn bright yellow. Turn off the heat.

7. Keep stirring while the curd cools down. Take the cake from the fridge and pour the curd on top, move the pan slightly in a rotatory movement for the curd to set evenly. Place once again in the fridge for 1 hour.

8. Open the springform pan and carefully slide the cake onto a serving plate or tray. Decorate with lemon slices cut into halves.

BUON APPETITO!

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Briam

Briam, Greek roasted vegetables, is an example of how you can transform the simplest ingredients with no effort into a mouthwatering dish. Briam falls under the category of Greek dishes called ‘ladera’ meaning dishes prepared with only olive oil, no addition of other fat. Make sure to use some good quality extra virgin olive oil.

prep time 15 min     cook time 90 min
ingredients 5-6
  • 1/2 kg zucchini
  • 1/2 kg eggplant
  • 1/2 kg potatoes
  • 2 onions
  • 3-4 carrots
  • 1/2 kg ripe tomatoes or a can (400g) of peeled tomatoes
  • 100g extra virgin olive oil
  • parsley, mint and/or oregano
  • salt and pepper

1.  Preheat the oven to 180 C.

2. Wash and cut the zucchini and eggplant into 1,5cm rounds. Then quarter the eggplant rounds.

3. Peel and cut the potatoes into 1 cm rounds and quarter, or cut into chunks.

4. Peel and quarter the onions. Peel and cut the carrots into thick rounds.

5. Wash and halve the tomatoes if using ripe ones.

6. Place the veggies into a  large baking pan so the veggies are not layered too deep. Or use two pans. Season with salt, herbs and pour the oil on top. Mix with a wooden spoon or use your hands.

7. Place the pan in the oven covered with an aluminum foil for the first 45 min.

8. Uncover and let cook for the remaining 45 min. If need be, you can raise the oven temperature to 200 C for the last 10 minutes. If using two baking pans, change their place about half way through.

9. Serve as a side dish or a main with a chunk of feta and some good crusty bread.

BUON APPETITO!

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Apple yogurt cake

This apple cake is healthy and delicious. The yogurt makes it super moist and  yummy. Some people have been known to add a scoop of vanilla ice-cream on top. But even without it is delicious.

prep time 15 min     cook time 45-55 min
ingredients
  • 3 eggs
  • 150g granulated sugar
  • 80g vegetable oil
  • 125/150g vanilla yogurt (or plain)
  • 100g cornstarch
  • 250g flour
  • 16g (1 Tbsp) baking powder
  • 2 tsp cinnamon
  • 2-3 apples

for icing

  • 8g cornstarch
  • 125g water
  • 25g granulated sugar

1.  Preheat the oven to 180C.

2. Grease and flour a round 26cm pan.

3. Beat the eggs and sugar until the mixture has turned very pale yellow.

4. Keep beating adding oil, yogurt and cornstarch.

5. Mix the dry ingredients and add to the batter. Mix well.

6. Peel the apples. Dice half of one big apple or if small, a whole apple and mix into the batter. Slice the remaining apples.

7. Pour the batter into the cake pan and decorate it with the apple slices.

8. Bake at 180C for 45-55 min or until a toothpick comes out clean.

9. Make the icing mixing the ingredients in a small pan and heat it on the stove for a few minutes until it clears and starts to thicken. Brush it on top of the cake.

BUON APPETITO!

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Coconut curry chicken soup

Curry and coconut are one of the most sublime combinations out there. I love that this coconut curry chicken soup can be a light yet filling lunch as a simple bowl of soup, or a more hearty dish when ladled over rice or noodles. You can also substitute some veggies with others and make it totally new.

prep time 10 min     cook time 25 min
ingredients for 4
  • 400 g chicken breast, shredded or cut into bite size pieces
  • 1 onion, thinly sliced
  • 2-3 garlic cloves, crushed
  • 3 carrots, cut into rounds
  • 2 potatoes, diced
  • 1-2 Tbsp extra virgin olive oil
  • grated ginger
  • 2-3 Tbsp green curry paste
  • 1 l chicken or vegetable stock
  • curry powder
  • turmeric
  • salt
  • 1 can (400g) coconut milk
  • parsley (or coriander)
  • handful of pumpkin seeds to garnish
  • optional: fresh spinach leaves, snow peas, white buttons, bell peppers

1. In a heavy bottom soup pot over medium heat sauté the onions until translucent. Add garlic, ginger and curry paste and stir to combine.

2. Stir in carrots and potatoes, cook for about 3-5 min. Add stock, curry powder, turmeric, salt and the chicken, cook for 10 min or until your chicken is done.

3. Add coconut milk and cook for additional 3 min. Check the seasoning and add chopped parsley ( or coriander).

4. Serve as is or over basmati rice. Add pumpkin seeds onto your plate.

Tip: substitute chicken with salmon and parsley with dill and voilà:

BUON APPETITO!