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As persimmon season is almost over (at least here in Northern Italy), I’m posting this persimmon mini pies recipe before it’s too late. You still might be able to find some of these Japanese, super-energizing and fascinating fruits around. So here you go! And Happy New Year!
Ingredients:
For the pie crust
pie crust (you can find the recipe [...]
Posted in: cooked
{ 2 comments }
A quick, colourful and healthy salad: you’ll feel really good eating this. The combination of sweet and sour makes it especially tasty and refreshing. It can be enjoyed as appetizer or alongside a main course.
Makes 4 servings.
Ingredients:
For the salad
2 large fennel bulbs, trimmed and sliced
pomegranate seeds (from ½ pomegranate)
fresh chives (a good handful), minced
For the dressing
the [...]
Posted in: cooked
{ 1 comment }
The orange flavour and spices make these cupcakes especially Christmassy. This is the first time I try them (and it’s my own recipe) and I’m sure they will definitely become a favourite of mine. Beautifully moist, they confirm, once again, that we don’t necessarily need milk, butter and eggs to make amazing baked goods.
Makes 14-16 cupcakes.
Ingredients:
For the cupcakes
1 ½ cup [...]
Posted in: cooked
{ 4 comments }
Full of flavour and totally satisfying, this semolina dessert is a real treat. In this recipe, semolina teams up with dried fruits (raisins, dried plums and pistachios) and lots of different spices (caraway, vanilla, cinnamon, ginger and cloves). It is good served warm or at room temperature.
Makes 4-6 servings:
Ingredients:
½ cup semolina
550 ml unsweetened rice milk
juice of 1 orange
finely grated [...]
Posted in: cooked
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Suitable to almost any season, this very easy salad is Inspired by the famous Waldorf salad. It’s ideal to add a light, fresh, crisp touch to a meal, but also filling enough to be enjoyed as a main course for lunch or dinner. Nuts and dried fruits are always a delicious and nutricious combination which work in any [...]
Posted in: cooked
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If you like the rich tastes of autumn, this is the kind of pasta dish you should try. It may sound a bit elaborate to make but if you get organized and follow the steps I’m suggesting here, you’ll realize the recipe is actually very simple. For a more rustic dish, substitute spaghetti with homemade, whole grain pappardelle or tagliatelle.
Ingredients:
280 g organic [...]
Posted in: cooked
{ 1 comment }
Ingredients
100 g dark chocolate, fair trade
65 g whole puffed rice
3 tablespoons rice malt syrup
2 tablespoons plain rice milk
1 pinch whole sea salt
Makes 8 bars, 4×4 cm each.
Directions
In a heavy-bottomed saucepan, melt the chocolate with the milk and salt, stirring constantly. As soon as it’s melted, remove the chocolate from the fire and add the rice malt [...]
Posted in: autumn, baking, breakfast and brunch, chocolate, desserts, finger food, lunch-box, rice, spring, tea time, winter
{ 3 comments }
Ingredients
For the custard
100 g whole rice flakes’ flour
400 ml filtered water
5 tablespoons rice malt syrup
half a vanilla bean
a pinch of whole sea salt
2 tablespoons plain soy yogurt (GMO-free)
1 tablespoon lemon juice
For the syrup
80 ml agave syrup
3 teaspoons dried lavender flowers (organic)
1 glass filtered water
1 teaspoon cornstarch
To garnish
1 or 2 ripe persimmons
Makes 2 servings.
Directions
Place the [...]
Posted in: autumn, cooked, desserts, fruits, gluten-free, rice, sweet
{ 4 comments }
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
{ 0 comments }
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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VERSIONE ITALIANA