From the monthly archives:
Guacamole is always a nice solution to turn to if you don’t know what to do with your ripe avocados. This one here is very quick and simple, and I think sweet corn makes it a bit different. Feel free to use more garlic (2 cloves instaed of 1, for a super garlicky guacamole…).
Makes 2-4 servings.
Ingredients:
2 [...]
Posted in: cooked
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This salad is definitely a celebration of summer. It’s very refreshing and perfect as an appetizer or light lunch break. Although winter is almost here, I’m sure some readers around the world can still get hold of watermelons.
Makes 2 servings.
Ingredients:
the pulp of ¼ watermelon (seeds removed), cut into bite-sized pieces
4 cups fresh rocket
1 cup leek sprouts
1 cup fresh coriander [...]
Posted in: cooked
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Ingredients
2 kg extra ripe purple plums (I used the Italian variety)
1 cup filtered water
the juice of 2 lemons
100 g muscovado sugar
300 g rice malt syrup
1 teaspoon grated lemon zest
5 to 6 cloves (finely ground)
Makes about 4 jars, 300 g each.
Posted in: breakfast and brunch, fruits, gluten-free, jams
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Makes 2-4 servings (1 pizza).
Ingredients:
For the almond-basil pesto
1 clove garlic
fresh basil leaves (a good handful)
almonds (a good handful)
6 tablespoons extra virgin olive oil
whole sea salt (to taste)
For the tomatoes
4-5 tomatoes (I used Piccadilly, an italian variety. Any other plum tomato, like San Marzano, would work just fine. And I wouldn’t mind trying with cherry tomatoes)
extra [...]
Posted in: baking, cooked, pizza, savoury, spring, summer
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VERSIONE ITALIANA