Category Archives: Quick and Easy

Tangerine Custard Pots

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A delicately flavoured tangerine custard cream, baked in small pots. This dessert is super easy to make and is a great alternative to plain custard. I added some cardamom seeds in the recipe, however it ‘s totally up to you if you want to add them or not. Cardamom seeds can give a nice spicy kick to the dessert, however you have to add just a hint of really finely ground seeds (not like in the pictures) or you might get a strong bitter flavour.

You can use this tangerine custard as a cake filling if you cook it in a pan on a moderate heat instead of baking it. Have fun with this recipe and be creative with it! 🙂

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Tangerine custard pots.

Ingredients

For 2 small terracotta pots

300 ml of milk

4-5 seedless tangerines (organic)

a piece of lemon zest

2 egg yolks

1 spoonful of cornstarch

3 finely ground cardamom seed (just the seeds, not the pods)

2 tablespoons of sugar for the custard and 2 more tablespoons for the syrup

Method.

1. Wash the tangerine really well, then peel the skin off and place the slices on the side.

2. Place the tangerine and the lemon skin in a small pan, add 300 ml of milk, then bring to the boil. Boil for a few minutes, until the tangerine skins release their flavour.

3. In a small bowl, whisk 1 spoonful of cornstarch with two tablespoons of sugar and two egg yolks, until you get a creamy mixture. Gradually pour the boiling milk into the egg mixture (but remove the skins with a strainer) and whisk well.

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4. Pour the mixture into two pots and place on a thick oven tray filled with water. Bake at 160° C (320 ° F) until the custard has thickened.

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For the decoration.

In a small pan put 2 tablespoons of sugar and then cover with water, then add the tangerine slices and bring to the boil. Continue to cook at a moderate heat until you have a syrup. Decorate the custard pots with the tangerine slices, a hint of finely ground cardamom seeds and then pour some syrup on top.

Terrine di crema cotta al mandarino.

Ingredienti

2 stampini piccoli di terracotta

300 ml di latte

4-5 mandarini non trattati (senza semi e a buccia sottile)

un pezzo di scorza di limone

2 tuorli d’uovo

1 cucchiaio di amido di mais

3 semi di cardamomo, finemente macinati (non il baccello, ma i semi)

2 cucchiai di zucchero, per fare la crema pasticciera

2 cucchiai di zucchero, per fare lo sciroppo.

Preparazione.

1. Lavate bene i mandarini, quindi levate le bucce e mettete gli spicchi da parte.

2. Mettete le scorze dei mandarini e del limone con 300 ml di latte in un pentolino e portate ad ebollizione. Fate bollire per alcuni minuti.

3. Mescolate 1 cucchiaio abbondante di amido di mais con due cucchiai di zucchero e due tuorli d’uovo, fino ad ottenere un composto cremoso. Versate gradualmente il latte bollente nel composto e, contemporaneamente, levate le bucce dei mandarini filtrando con un colino. Mescolate bene.

4. Riempite due stampini piccoli di terracotta con il composto e metteteli in una teglia riempita d’acqua (x cuocere nel forno la crema a bagnomaria). Infornate a 160 ° C e fate cuocere fino a quando la crema si sarà rassodata. Lasciare raffreddare.

Per la decorazione.

Mettete 2 cucchiai di zucchero e ricoprire con un po’ d’acqua, poi aggiungete le fette di mandarino e portate ad ebollizione. Continuate la cottura a fuoco moderato fino a quando si dispone di uno sciroppo. Decorate le crema pasticciera con le fette di mandarino, un pizzico di semi di cardamomo finemente macinate e lo sciroppo.

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Spaghetti With Raw Tomato ‘Sauce’ (Vegan/Dairy-free)

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This wonderful ‘sauce’ is so easy to make, can be prepared in advance and is a delicious refreshing summer recipe! My mum makes this sauce using a smaller quantity of tomatoes (without draining the juice from the tomatoes) and lots of Parmesan cheese, but I personally prefer a healthier version of the recipe with lots of tomatoes and no cheese.

This raw tomato sauce contains anti-oxidants, lots of fibre and is low-fat….you’ll love it!!
You could also have this sauce on a bruschetta or serve it with meat, if you prefer.

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Spaghetti with raw tomato sauce.

Serves 4

Ingredients

320 g spaghetti

350 g tomatoes

2 garlic gloves

a big bunch of fresh basil

2 tablespoons balsamic vinegar (optional)

salt and pepper to taste

4 tablespoons of extra virgin olive oil

Method.

1. Wash the tomatoes and basil, then dry them using a kitchen towel.

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2. Crush two garlic cloves (use a knife or a garlic press).

3. Chop the tomatoes into small pieces and let them drain for about 10-15 minutes.

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4. Then mix the tomatoes with extra virgin olive oil, balsamic vinegar, salt and pepper. Place the sauce in the fridge for at least half an hour.

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5. Cook the pasta al dente, following the instructions on the packaging, then drain.

6. Mix the pasta with the sauce and serve chilled.

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Spaghetti con “salsa” di pomodoro crudo.

Ingredienti

Per 4 persone

320 g di spaghetti

350 g di pomodori

2 spicchi d’aglio

un mazzetto grosso di basilico

2 cucchiai di aceto balsamico

olio extravergine d’oliva

sale e pepe

Preparazione.

1. Lavate e asciugate i pomodori e il basilico.

2. Utilizzando un coltello, pressate e molto tagliate finemente due spicchi d’aglio.

3. Prendete i pomodori e tagliateli in pezzetti piccoli con il coltello, poi lasciate scolare per 10-15 minuti.

4. Mescolate i pomodori con 4 cucchiai d’ olio d’oliva, 2 cucchiai di aceto balsamico, il sale e il pepe. Mescolate ancora e mettete nel frigorifero almeno per 30 minuti.

5. Cuocete la pasta al dente e scolate.

6. Condite la pasta con il sugo e servite come piatto freddo.

 

Quick and Easy: Plum And Apple Smoothie

Lovely and sweet breakfast smoothie, high in fibre and full of energy!

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Plum and apple breakfast smoothie.

Ingredients

2 smoothies

4 large plums

1 golden delicious apple

2 tablespoons rolled oats

1 tablespoon honey or agave syrup (optional)

2 tablespoons vegetable milk (almond, soy or rice milk)

2 ice cubes

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Method.

1. Wash the fruit, then peel the apple and cut the fruit into large chunks.

2. Add 2 tablespoons of rolled oats, 1 tablespoon of honey (or agave syrup), two tablespoons of vegetable milk of your choice and two ice cubes. Blend everything until smooth.
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3. Serve in two large glasses.

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Breakfast smoothie con prugne e mele.

Ingredienti

2 smoothies

4 prugne rosse grosse

1 mela golden

2 cucchiai di fiocchi d’avena integrali

1 cucchiaio di miele o sciroppo d’agave (facoltativo)

2 cucchiai di latte vegetale (latte di mandorla, di soia, oppure di riso)

2 cubetti di ghiaccio

Preparazione.

1. Lavate bene la frutta e sbucciate la mela. Tagliate grossolanamente la frutta a pezzi e mettetela in un frullatore.

2. Aggiungete i fiocchi d’avena, il miele (o lo sciroppo d’agave), due cucchiai di latte vegetale e due cubetti di ghiaccio. Frullate fino ad ottenere un composto denso e cremoso.

3. Versate in due bicchieri grandi e servite.

Rice Salad With Buffalo Mozzarella and Olives

A delicious variation of the classic recipe Insalata di riso, enriched with colourful seasonal ingredients. Quick and easy to prepare, this wonderful dish could be a great starter for a dinner party or a light summer meal.
In the recipe method I used a round pastry cutter to shape the rice with the ingredients, but you can mix all the ingredients if you prefer.

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Rice salad with buffalo mozzarella and olives.

4 servings

Ingredients

200g arborio rice (you can use a parboiled rice)

4 ripe plum tomatoes

4 buffalo mozzarella

120 g of pitted black and green olives

a bunch of fresh basil

extra virgin olive to taste

salt and pepper

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Method.

1. Cook the rice following the preparation method illustrated on the packaging. Then drain the rice and season with a little bit of extra virgin olive oil.

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2. Wash the basil and remove the stems. Roughly chop the basil leaves and slice the olives.

3. Drain the buffalo mozzarella well and then cut it into small pieces.

4. Place the rice on the dish and then cover it with the olives, the mozzarella and the basil. Season with extra virgin olive oil, salt, pepper and serve.

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Insalata di riso con mozzarella di bufala e olive.

Per 4 persone

Ingredienti

200 g di riso arborio

4 pomodori perini maturi

4 mozzarelle di bufala

120 g di olive nere e verdi snocciolate

un mazzetto di basilico fresco

olio extra vergine di oliva q. b.

sale e pepe

Preparazione.

1. Cuocete il riso seguendo il metodo di preparazione e il tempo di cottura indicato sulla confezione. A cottura terminata, scolate il riso e conditelo con un po’ d’olio extra vergine d’oliva.

2. Lavate il basilico e rimuovete i gambi. Tagliate le foglie di basilico e le olive.

3. Scolate bene le mozzarelle di bufala e poi tagliatele a cubetti.

4. Sistemate il riso nel piatto e ricopritelo con le olive, i cubetti di mozzarella e il basilico.

Condite ancora con olio extra vergine d’oliva, sale, pepe e servite.

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Quick And Easy: Pear & Ginger Smoothie

Start the day with this tasty and delicious smoothie! Packed with nutrients and vitamins, this lovely drink is perfect for this time of year! 🙂

Enjoy! x

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Pear and ginger smoothie.

For 2 smoothies

4 pears

1/2 a teaspoon of freshly grated ginger

4 tablespoons of non-dairy milk (almond, rice or soya milk)

the grated zest of half a lemon (organic)

a few crushed cardamom seeds

2 ice cubes

Method.

1. Wash and peel the pears, then place the fruit in a blender.

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2. Add the ginger with the crushed seeds, the zest of half a lemon and two ice cubes.

3. Blend everything until smooth and serve in two large glasses with a couple of straws.

Have a wonderful weekend!

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Pera e zenzero frullato.

2 smoothies

4 pere

1/2 cucchiaino di zenzero fresco, grattugiato

4 cucchiai di latte vegetale ( latte di mandorle, riso oppure soia)

la buccia grattugiata di mezzo limone, non trattato

alcuni semi schiacciati di cardamomo

2 cubetti di ghiaccio

Preparazione.

1. Lavate e sbucciate le pere, poi mettete la frutta in un frullatore.

2. Aggiungete lo zenzero, la buccia grattugiata di mezzo limone e i semi di cardamomo con due cubetti di ghiaccio.

3. Frullate tutto fino ad ottenere un composto cremoso e servite in due bicchieri con le cannucce.

Quick And Easy : Nectarine And Blueberry Smoothie

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Packed with antioxidants, extremely creamy and delicious!

Enjoy! XX

Nectarine & Blueberry Smoothie

2 Servings

Ingredients

2 large nectarines

120 g blueberries

4 tablespoons greek yogurt (optional)

6 ice cubes

2 tablespoons of agave syrup (or honey), or 3 if you like it quite sweet

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Method.

1. Wash and peel the nectarines, then wash the blueberries and place the fruit in a blender.

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2. Add 4 tablespoons of greek yogurt, the agave syrup and 6 ice cubes. Blend everything until smooth.

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3. Serve in two large glasses with a couple of straws.

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Smoothie di pesche e mirtilli

2 Porzioni

Ingredienti

2 pesche noci

120 g mirtilli

4 cucchiai di yogurt greco (facoltativo)

6 cubetti di ghiaccio

2 cucchiai di sciroppo d’agave (o miele), oppure 3 se vi piace molto dolce

Preparazione.

1. Lavate e sbucciate le pesche, poi lavare i mirtilli e mettete la frutta in un frullatore.

2. Aggiungete 4 cucchiai di yogurt greco, lo sciroppo d’agave e 6 cubetti di ghiaccio. Frullate tutto fino ad ottenere un composto omogeneo.

3. Servite in due bicchieri grandi con un paio di cannucce.

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Frozen Watermelon And Strawberry Smoothie

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A quick, refreshing and delicious drink! Simply perfect for the summer!

Enjoy! 🙂

Frozen watermelon and strawberry smoothie.

Ingredients

2 Servings

400 g watermelon sweet and ripe (remove the rind and pips and weight the watermelon)

300 g strawberries

a few leaves of fresh mint

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Method.

1. Cut the watermelon into chunks and freeze for 3-4 hours.

2. Wash the strawberries, remove the leaves and place the fruit in a blender.

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3. Add the frozen watermelon then blend with the strawberries and a few mint leaves. Blend until smooth.

4. Serve cold with a couple of straws.

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You can add some agave syrup or honey for a sweeter flavour. You can also add a little greek yogurt if you prefer a creamier smoothie.

Smoothie molto freddo di anguria e fragole.

Ingredienti

Per 2 porzioni

400 g di polpa di anguria dolce e matura (prima di pesare levate scorza e semi)

300 g di fragole

qualche foglia di menta fresca

Preparazione.

1. Tagliate l’anguria a pezzi (di 5 cm circa) e congelate per almeno 3-4 ore.

2. Lavate le fragole, rimuovete le foglie e mettete la frutta in un frullatore.

3. Frullate bene l’anguria ghiacciata con le fragole e qualche foglia di menta.

4. Servite lo smoothie in due bicchieri grandi, con alcune cannucce.

È possibile aggiungere un po ‘di sciroppo d’agave o di miele, se si preferisce un sapore più dolce. Aggiungete un po’ di yogurt greco per una consistenza più cremosa.

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Pasta With Easy Fresh Tomato Sauce

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Pasta al pomodoro is cheap, easy to make and absolutely delicious! There are several variations of this dish, made using different ingredients to personalise and flavour the sauce, but I personally prefer one of the simplest version made with fresh tomatoes.

Today I am going to show you the recipe I usually prepare at home. Basically, to make this delicious tomato sauce you’ll need just four ingredients: cherry tomatoes, garlic, fresh parsley and, of course, extra virgin olive oil. Try to use only the best quality ingredients in this recipe, it will be a little more expensive but I can assure you that it will make a huge difference in the end.

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Tip. You can replace the garlic with a small chopped onion and the parsley with a handful of fresh basil leaves, for a more delicate flavour.

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Pasta al pomodoro fresco.

Ingredients

For 4 servings

Easy 

350 g thick spaghetti (but you can use any pasta you like)

500 g fresh and ripe cherry tomatoes

3 cloves of garlic, chopped

a bunch of fresh parsley

5 tablespoons of extra virgin olive oil

grated Parmesan cheese to taste (optional)

salt and pepper to taste

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Method.

1. Wash and dry the tomatoes, then cut them into small pieces. Leave in a strainer to drain.

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2. Wash the parsley, remove the stem, then finely chop the leaves.

3. Cook the pasta al dente, following the instructions on the packaging, then drain and set aside.

4. Sauté the garlic with 5 tablespoons of extra virgin olive oil for a minute or two. At soon at the garlic softens add the chopped tomatoes. Let shimmer for about 10 minutes, then add the chopped parsley with some salt and pepper.

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5. Add the pasta to the sauce, sauté for only a couple of minutes and serve with plenty of grated parmesan (but it’s optional) on top.

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Pasta al pomodoro fresco.

Ingredienti

Per 4 persone

Facile

350 g di spaghetti grossi

500 g di pomodorini ciliegia maturi

3 spicchi d’aglio tritati grossolanamente

un mazzetto di prezzemolo fresco

5 cucchiai di olio extravergine d’oliva

parmigiano grattugiato q. b. (facoltativo)

sale e pepe

Preparazione.

1. Lavate e asciugate i pomodori, poi tagliateli a pezzetti. Lasciate i pezzetti di pomodoro in un colino per far scolare l’acqua in eccesso.

2. Lavate il prezzemolo, tagliate i gambi e tritate finemente le foglie.

3. Preparate gli spaghetti molto al dente, poi scolate e mettete da parte.

4. Fate rosolare l’aglio in una padella grande, con 5 cucchiai di olio extra vergine di oliva, per un minuto o due. Quando l’aglio sarà ammorbidito, aggiungere i pomodori tritati. Fate cuocere per circa 10 minuti, quindi aggiungete il prezzemolo tritato con il sale e il pepe.

5. Mescolate la pasta al condimento, poi fate rosolare per un paio di minuti e servire con abbondante parmigiano grattugiato.

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Light Avocado And Garlic “Mayonnaise” (Vegan)

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Avocado is a delicious highly nutritional food, full of good vegetable fat; it also contains some vegetable proteins, a high quantity of folic acid and a good quantity of vitamin E. Avocado is a healthy ingredient for your recipes but it contains lots of calories, therefore it’s better not to eat too large a quantity of it. I usually replace mayonnaise or butter with some avocado in various sandwiches…It goes really well with several kinds of fish and seafood, but it is also great with tomatoes, onions and green salads.

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Today I am sharing a light “mayonnaise”, actually more a fake mayonnaise sauce or a kind of hummus, as it does not contain any oil or eggs but lots of avocado and lemon juice!

Wonderful with prawn, mackerel or egg sandwiches. It is also a great vegan sauce to use with lots of different vegetables…

Enjoy the recipe! X

Light avocado and garlic “mayonnaise”.

1 large avocado

1 clove of garlic

the juice of half a lemon

1 tablespoon of sesame seeds

a few crystals of sea salt (here I am actually using Himalayan salt)

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Method.

1. With a small mortar crush a tablespoon of sesame seeds with a few crystals of sea salt.

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2. Using a mixer, blend the pulp of an avocado with the crushed sesame seeds and a clove of garlic until smooth (remember to remove the core of the garlic clove).

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3. Add the juice of a lemon and blend until you get a creamy mixture.

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Maionese light di avocado (aromatizzata all’aglio).

1 avocado grande

1 spicchio d’aglio (togliete l’anima)

il succo di mezzo limone

1 cucchiaio di semi di sesamo

alcuni cristalli di sale marino ( qui in realtà uso sale rosa dell’ Himalaya)

Preparazione.

1. Frantumate in un piccolo mortaio un cucchiaio di semi di sesamo con alcuni cristalli di sale marino (bastano pochi minuti).

2. Utilizzando un mixer, amalgamate bene la polpa di un avocado con i semi di sesamo schiacciati e uno spicchio d’aglio.

3. Aggiungere il succo di un limone e frullate fino ad ottenere un composto molto cremoso.

Light Mango And Strawberry Smoothie (No Milk Or Added Sugar)

Today’s smoothie is packed with antioxidants and it’s great if you, like me, need a little help to strengthen up and boost the immune system with natural vitamins and minerals, during the change of seasons. This is also a delicious and light breakfast smoothie, but it could be a tasty non-alcoholic drink to enjoy with friends if diluted with a little more orange juice.

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Mango and strawberry smoothie.

Serves 2

1 ripe mango, peeled and cut into pieces

200 g strawberries, washed , cleaned and cut into halves

the juice of half an orange

the grated zest of an organic orange

a pinch of grated ginger

3 ice cubes

Method.

1. Blend all the ingredients together until smooth and creamy.

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2. Serve in two big glasses with some straws.

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Smoothie light con mango e fragole.

Per 2 persone

1 mango maturo, sbucciato e tagliato a pezzi

200 g di fragole lavate, pulite e tagliate a metà

il succo di mezza arancia, biologica

un pizzico di scorza grattugiata d’ arancia, biologica

un pizzico di zenzero grattugiato

3 cubetti di ghiaccio

Metodo.

1. Frullare tutti gli ingredienti insieme fino ad ottenere una bevanda cremosa.

2. Servire in due bicchieri grandi con alcune cannucce.

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