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Here I am, working on my personal website! 🙂
Still a lot of work to do, but it’s getting there!
Nothing better than a thick and creamy apple smoothie, aromatised with lemon, maple syrup and cinnamon to make you feel utterly spoiled! This smoothie will make you feel special inside out! It’s not just a wonderful way to take care of yourself, it’ s a delicious and quick-to-make treat that you’ll truly enjoy! But don’t take my word for it, give it a try!
I almost forgot to add that this smoothie is packed with calcium, proteins and nutrients…
Enjoy!
Apple pie smoothie
Ingredients
Serves 2
2 golden apples
60 g of almonds, with skins
2 tablespoons of maple syrup
200 ml of almond milk (or the vegetable milk you prefer)
the grated zest of half a lemon (use organic lemons)
2 tablespoons of rolled oats
a pinch of grated cinnamon
4 ice cubes
Method.
1. Roast the almonds for 7-10 minutes at 160 ° C (320 °F). Remove from the oven, then finely grind the almonds until you get a paste and let cool.
2. Peel and clean apples.
3. In a blender, blend the almond paste, the chopped apples, the rolled oats, then add 4 ice cubes, the almond milk, 2 tablespoons of maple syrup, and the grated lemon zest with a pinch of cinnamon. Blend everything until smooth.
4. Garnish with a few mint leaves, a couple of straws and serve.
Apple Pie smoothie
Ingredienti
per 2 smoothies
2 mele golden
60 g di mandorle con la buccia
2 cucchiai di sciroppo d’acero
200 ml di latte di mandorla
buccia grattugiata di mezzo limone, non trattato
due cucchiai di fiocchi d’avena integrale
un pizzico di cannella grattugiata
4 cubetti di ghiaccio
Preparazione.
1. Tostate le mandorle per 7-10 minuti a 160° C. Togliete le mandorle dal forno e tritatele molto finemente.
2. Tagliate e pulite le mele.
3. Frullate insieme le mandorle tritate, la polpa di mele e i fiocchi d’avena; aggiungete 4 cubetti di ghiaccio, il latte di mandorla, la buccia grattugiata di mezzo limone, due cucchiai di sciroppo d’acero e un pizzico di cannella. Continuate a frullare fino ad ottenere una crema.
4. Guarnite con qualche foglia di menta, due cannucce e servite.
A very special recipe… Actually, a MAMMA-MIA kind of recipe!!! :-)))
This week we are going to prepare a light spinach flan, made with lots of spinach, fresh ricotta, eggs and parmesan cheese. It is an incredibly easy dish to make and so tasty, it can be served as a main vegetarian meal with some fresh salad on the side, but it is also a wonderful side dish.
My mother prepares this flan very often and we love it! I hope you enjoy the recipe!
Easy spinach flan
Ingredients
Serves 4-6
500 g of fresh spinach, washed and ready to cook
80 g of Parmigiano Reggiano
2 large eggs
250 g ricotta
3 tablespoons of polenta (or breadcrumbs)
4 tablespoons extra virgin olive oil
a pinch of nutmeg
salt and pepper to taste
Method.
1. Soften the spinach in a large pan with two tablespoons of water, over a low heat for a few minutes.
2. Drain the spinach and let cool (as the spinach will release some water when they cook). Then vigorously squeeze the vegetables for a few minutes.
3. Coarsely chop the spinach using a knife.
4. In a large bowl, mix 250g ricotta with two large eggs, 80 g Parmesan cheese, then season with salt, pepper, a pinch of nutmeg and two tablespoons of extra virgin olive oil. Mix well.
5. Line a small baking pan with a sheet of baking paper (I used a 22 cm x 6 cm round pan), then grease the base with 2 tablespoons of extra virgin olive oil.
6. Pour the spinach mixture into the pan, sprinkle with lots of polenta (or breadcrumbs) and bake at 180 ° C (356 °F) until the flan is golden brown around the edges. Serve warm or cold, as you prefer.
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Sformato di spinaci (facile)
Ingredienti
per 4-6 persone
500 g di spinaci freschi in busta
80 g di Parmigiano Reggiano
2 uova medio-grandi
250 g di ricotta
polenta (o pangrattato)
4 cucchiai di olio extra vergine d’oliva
Noce moscata
sale e pepe q. b.
Preparazione.
1. Fate ammorbidire gli spinaci in una pentola con due cucchiai d’acqua, a fuoco molto basso per qualche minuto.
2. Scolate e lasciate raffreddare gli spinaci, poi strizzateli energicamente.
3. Tritate grossolanamente gli spinaci usando un coltello.
4. Unite 250 g di ricotta a due uova con 80 g di Parmigiano Reggiano grattugiato, poi condite con sale, pepe, un pizzico di noce moscata e due cucchiai d’olio extra vergine d’oliva. Mescolate bene.
5. Ricoprite una teglia con carta da forno (uso una casseruola di 22 cm x 6 cm) e ungete la base con due cucchiai di olio extra vergine d’oliva.
6. Versate il contenuto nella teglia, cospargete la superficie con abbondante polenta e infornate a 180° C, fino a quando lo sformato sarà dorato sulla parte superiore.
An easy spinach recipe! 🙂
This pear and gorgonzola risotto is definitely another highly addictive dish!….One of those dishes that you just can’t stop eating, even when you have picked up the last grain of rice and swept up the all the traces of what was left on the plate with a spoon!
A truly delicious risotto, where the flavours blends perfectly together and the consistency is perfectly creamy and yet quite “light”. In fact, there is no need to add any oil or butter, because the cheese already does the job!
Cooking tips.
1. For the preparation of this dish you’ll need quite a good quantity of pepper and salt to balance out the flavours and sweetness of the pears.
2. It is important to keep the vegetable broth quite warm during the whole cooking process, in this way the rice won’t stop cooking when you add the broth to the risotto.
3. Always get the best quality ingredients when making a risotto! For this dish I used the best quality of fresh Gorgonzola, sweet, tangy and so creamy that it literally melts in the mouth.
Pear and gorgonzola risotto.
Preparation and cooking time: 25 minutes
Easy
Ingredients
Serves 4
320 g risotto rice (Carnaroli or Arborio)
3 kaiser pears (or any pear suitable for cooking)
200 g good quality Gorgonzola cheese, cut into small pieces
80 g of Grana Padano cheese
salt to taste
plenty of ground black pepper
2 tablespoons of fresh parsley, finely chopped (optional)
1 litre of hot vegetable stock (I used an organic cube stock, without glutamate)
Method
1. Peel and clean the pears, then cut the fruit into little pieces.
2. Toast the rice grains in a pan (without any oil or butter) for a few minutes.
3. Add the pieces of fruit with two ladles of broth and let shimmer over a low heat.
4. Once the liquid has almost completely evaporated, add more broth and let evaporate again, then continue this process until the rice is cooked (the rice will take about 18-20 minutes to cook).
5. When the rice is properly cooked, add 200 g of Gorgonzola cheese, 80 g of Grana Padano, salt and pepper. Mix well.
6. Mix well, then cover the pan with a lid and let sit for a few minutes. Sprinkle with fresh parsley and serve.
Note.
At the end of the cooking process the risotto should be very creamy, however it might thicken a little when you add the cheeses (see step 5). It’s ok, you can solve this problem by adding one or two ladles of warm vegetable broth to the risotto, which will make it creamier.
Risotto alle pere e gorgonzola
Tempo di preparazione e cottura: 25 minuti
Facile
Ingredienti
Per 4 persone
320 g di riso da risotto (Carnaroli o Arborio)
3 pere kaiser (o altre pere adatte alla cottura)
200 g di gorgonzola di buona qualità, tagliato a cubetti piccoli
1 litro di brodo vegetale caldo (uso del dado biologico senza glutammato)
80 g di Grana Padano
prezzemolo fresco tritato molto finemente (facoltativo)
sale q. b.
pepe a volontà
Preparazione.
1. Pelate e pulite le pere, poi tagliate la polpa a pezzi piccoli.
2. Fate tostare i chicchi di riso in una pentola (senza olio o burro) per qualche minuto.
3. Unite la polpa delle pere con due mestoli di brodo al riso. Mescolate e lasciate evaporare il liquido a fuoco molto basso.
4. Aggiungete gradualmente altro brodo e fate evaporare, continuando così per tutto il tempo di cottura (il risotto cuoce in 18-20 minuti).
5. A cottura terminata, aggiungete 200 g di Gorgonzola, 80 g di Grana grattugiato, sale e tanto pepe.
6. Mescolate bene, coprite la pentola con un coperchio e lasciate mantecare per qualche minuto. Aggiungete del prezzemolo tritato finemente e servite.
Nota.
Se a fine cottura il risotto dovesse risultare poco cremoso, aggiungete un po’ di brodo caldo, quindi mescolate e fate mantecare.
A low-key photograph of green tomatoes with octopus tentacles on a bronze plate. Taken with one light and one reflector on the opposite side. I used a black background paper.
As promised, a savoury dish with pear as one of the main ingredients…:-)
A delicious and delicate smoothie, high in fibre, vitamins A, C and also contains a good quantity of iron, calcium, manganese and potassium. I added some chia seeds for extra fibre, omega 3 fatty acid and vegetable proteins.
If I was to describe it in a few words, I’d say that this smoothie tastes like spring! So take a sip of this wonderful drink, relax and enjoy the flavours!
Pear and passion fruit smoothie.
for 2 smoothies
Ingredients
2 Williams pears (Bartlett pears)
2 passion fruit (maracujà)
200 ml almond milk (or the vegetable milk of your choice)
2 tablespoons of chia seeds (optional)
4 ice cubes
Method
1. Wash peel and clean the pears then, using a teaspoon, scoop out all the pulp form the passion fruit.
2. Using a blender, blend the fruit with 200 ml of almond milk, two tablespoons of chia seeds and 4 ice cubes.
3. Garnish with fresh mint leaves and serve.
Frullato di pere e frutto della passione.
per 2 frullati
Ingredienti
2 pere Williams
2 frutti della passione (maracujà)
200 ml di latte di mandorle (o il latte vegetale di vostra scelta)
2 cucchiai di semi di chia (facoltativo)
4 cubetti di ghiaccio
Preparazione.
1. Sbucciate e pulite le pere poi, utilizzando un cucchiaino, estraete tutta la polpa dai frutti della passione.
2. Frullate la frutta con 200 ml di latte di mandorla, due cucchiai di semi di chia e 4 cubetti di ghiaccio.
3. Guarnite con qualche foglia di menta fresca e servite.
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