Cups of pâte sablée, ricotta cream and red fruits at Springtime

Hello! Up on the trees new gems are in bloom and everywhere it is the fragrance of earth and green. Let’s start this first Sunday of Springtime by preparing some small cups of pâte sablée, which we are going to fill with a light ricotta cheese cream and decor with red fruits.

The ingredients we need are: 125 gr of flour, 70 gr of butter, 50 gr of caster sugar, a yolk, a sprinkle of salt, seeds of vanilla, cow milk ricotta cheese, red fruits.

  1. Work a mixture of flour and small cubes of butter with your hands.
  2. Add the caster sugar. Using the caster sugar will help to make a more compact mixture.
  3. Then, it’s the turn of a yolk and a small idea of sea salt.
  4. Mix until the ingredients are all together and then leave the pâte sablée to rest in the fridge for a couples of hours.
  5. Work the mixture without adding much flour, in order to have more humidity, and make little discs of pâte sablée, then place them in buttered moulds.
  6. Prod the surface of each cup with a fork and cover it with a piece of greaseproof paper. Then, add a handful of dried pulses.This will help the surface of pâte sablée to bake well without rising much.
  7. Bake the cups for about ten minutes (180°C) or at least until they get a golden color.
  8. As soon as they get cooler, help yourself with a sac à poche and fill the cups with ricotta cheese cream (prepared with cold cow milk ricotta cheese, seeds of vanilla and some sugar).
  9. Decor with red fruits on top.

Your children will love to have these delicious cups any time you are going to prepare and serve them as a genuine light snack. Wishing a beautiful Spring to everybody and, please, keep on staying safe!

A gracious tulip to make Springtime

We are still in January and it is gonna take a little before milder temperatures. However, we can take good energy from the food we have even at Winter time, of course without forgetting that simple food is the best. At this proper, here it is a light genuine recipe of a cake for enjoying our coffee pause or to bake and serve to children as snack.

The ingredients are: 100 gr all purpose flour, 50 gr coconut flour, 75 gr sugar, 75 gr carrots, 50 gr dark (75%) chocolate, 3 soup spoons maize oil, 25 ml milk, 1 egg, vanilla seeds, 1/4 baking powder yeast, carrots to decor. Firstly, in a bowl mix both the all purpose and the coconut flour with the grated carrots and then add sugar, maize oil, the egg, vanilla seeds, the baking powder yeast and the milk. Secondly, once you have got a homogeneous mixture, pour it in a well greased and floured baking pan for cakes. Thirdly, dip small pieces of dark chocolate in the mixture and place the cake in the oven for about 30 minutes 120°/200° C, until you will see its surface becoming a little bit crisp. In the end, out of the oven, before serving the cake, decor it with small gracious tulips made of carrot and enjoy a piece of fragrant cake and a cup of good warm coffee or tea. What is more, you may add some vanilla cream on a side of the plate, if you prefer. Besides, this cake might be a wonderful idea for a children party or a light dessert after dinner.

To make little tulips, take a piece of carrot and make oblique cuts around it for creating petals, then cut the piece gently and use a toothpick for fixing the tulip in the cake .

Many thanks, I hope you will enjoy the recipe ❤

A flavoured coffee at home with an espresso moka

Hallo! Every morning we love to feel the flavour of a good coffee prepared at home in our kitchen. It is about simple steps for using our coffee machine in a right way.
Firstly, fill the lower kettle until just lapping on the safety valve
Hallo! Every morning we love to feel the flavour of a good coffee prepared at home in our kitchen. It is about simple steps for using our coffee machine in a right way.
Firstly, fill the lower kettle until just lapping on the safety valve
Secondly, fix the filter in the kettle and fill it with a good quality of coffee, which has not to be flattened. Make a small hill with coffee.
Secondly, fix the filter in the kettle and fill it with a good quality of coffee, which has not to be flattened. Make a small hill with coffee.
Thirdly, screw the coffeepot and the kettle together. Place the moka machine on the smaller cooker (lower flame). Wait just few minutes until the creamy coffee is gently done and enjoy it!
Thirdly, screw the coffeepot and the kettle together. Place the moka machine on the smaller cooker (lower flame). Wait just few minutes until the creamy coffee is gently done and enjoy it!

A small timballo of aubergines for this first October weekend

   Hello, a nice weekend to you all! October was announced this morning by good weather and mild temperatures. On this occasion, I would like to introduce a recipe that my mother taught me when I was a child; indeed, it comes from my culinary memories at Summer holidays, best time for learning how to cook! So, today, the recipe to dedicate to the first weekend of the new month will be a small ‘timballo’ made with aubergines.

   Looking back very briefly at history and at the long tradition of this amazing vegetable, which has its origins in India and perhaps is 4000 years old, ancient docs attest its arrival in Italy during the Middle Age, but it is only in the 17th century, through the great work of spreading and promotion of the religious Carmelite Order that the aubergine is finally appreciated in Southern Italy at first and then all over Europe. From then on, the aubergine has come one of the main ingredients of the Italian cuisine. During the WWII, it is common among shepherds and peasants to use even the leaves of the aubergines, by drying them in the sun for making cigarettes and sigars to smoke instead of tobacco, since this latter was not available by that time of history.

   Back to our recipe, dice an oval black skinned aubergine in small cubes (please, do not peel it, since its skin has relevant healthy benefits for pancreas and guts, whereas the pulp is rich in fibers, potassium, phosphor and calcium, vitamin A and C). Then, in a large pan on the stove (medium temperature), pour some extravirgin olive oil and let it to get warm. As soon as the oil starts lightly hissing, add chopped onion, scallion, a tiny idea of garlic, three or four cherry tomatoes, a couple of pieces of lemongrass and mix all together. In the end, add the diced aubergine and keep on cooking all ingredients together. Pour little white wine and a sprinkle of thyme, majoram, bay, hot pepper. Since the aubergine has a spongy pulp, I would suggest to add more extravergin olive oil in case the aubergine seems too dry. Any way, by adding a sprinkle of salt, the aubergine will release some water since this vegetable is made 90% of water. Keep on cooking until it becomes smooth and almost creamy. Then, out of the stove, pour the mixture in a bowl and leave it for some minutes to get cooler. Add one egg, grated parmigiano, some breadcrumb to make the mixture thicker, parsley and small pieces of speck from Alto Adige  (the fragrance of it will be particularly tasteful with the aubergine).

   Next step is to grease a terracotta mould for timballo with few drops of extravirgin olive oil and a sprinkle of breadcrumbs. Pour the mixture in it and bake for about 15 mins (moderate temperature, about 200° C) until the surface becomes golden and crispy.

    Serve it warm, perhaps with some julienne vegetables, or, even better, add a couple of spoons of warm tomato sauce, it will taste delicious!

Buon Appetito 

Beetroot cream: a simple recipe for inviting appetizers. Have a try!

Hello! Sometimes, when I’m in Stockholm I enjoy to visit the Saluhall  in Östermalm, the ancient food market built in 1888. There is a nice cosy atmosphere and people may sit and have a meal or look for special food and delicacies. Since I like trying recipes, once I bought some fresh beetroots and Chèvre cheese and, at home, I prepared a light tasteful cream for appetizers. 

  • First of all, it is necessary to peel and steam the beetroots to get them softer. Then, chop and fry them very gently in extra virgin olive oil just for few minutes. In the pan, you may also add rings of red onion, scallion, very little lemon grass, salt & pepper. Right at the end, a sprinkle of parsley and some pine nuts are the perfect tasteful touch for the recipe. Perhaps you might serve a small portion of it as salad. Better if it is warm, indeed, you will find that its flavour is delicious !

  • Next step, make a cream of all ingredients with a mixer.

  • Or add crème fraîche to all ingredients and then process with the mixer.

Sourdough rye crispbread and rosemary flatbread are perfect for spreading this velvety delicacy on. 

I may suggest some pine nuts on top of one version of the appetizer and small pieces of Chèvre cheese and parsley on top of the other.

I hope you will enjoy the taste and wish buon appetito!

Have a good week.

Mandel potatoes and kantarellen for a warm fluffy sformato: genuine ingredients in a pot!

   In Stockholm, from Spring to Autumn season, at the weekend, from 10.00 am to 3.00 pm, it is nice to have a walk for visiting the local farmers market in Katarina Bangata, in the nearby of Götgatan. Small, sometimes improvised and graciously decorated stalls are all along a pedestrian area in the heart of Södermalm, set like colorful, natural gems in a crown made of high trees and their own light, dancing foliage. People enjoy meeting old friends and neighbourghs, talking and tasting what farmers prepare and offer them. It’s a feast of flavours for any palate: there is a plenty of local cheese, jams, fresh bread, corn, kale, inviting salami and sausages, pickled herrings, salmon and different kinds of sauces.   

‘Help yourself’, a friendly lady invites me to choose some mandelpotatis: suddenly, a recipe peekaboos in my mind and… yes, I will add kantarellen. Indeed, in this farmers market, you can see little hills of kantarellen here and there and, perhaps, this might be the reason why you can also smell a good fresh fragrance like being in the wood. Scallion, onion and eggs and then let’s go home for baking a fluffy ‘sformato’.

   We can start by steaming our mandelpotatis, it will take only few minutes. In the meanwhile, let’s fry gently, in extravergin olive oil, some chopped onion, scallion, our flavored kantarellen, salt, pepper, origan, rosemary and, right at the end, we will add also small cubes of Culatello di Zibello DOP…mmm…indeed, the fragrance of Italy pairs so well with Swedish kantarellen!

   As second step, mash the mandelpotatis and add some drops of extravirgin olive oil, a generous sprinkle of parmigiano, breadcrumbs, and one egg to make the mixture thicker. Then, in a pot, greased with butter, pour a half of the mixture. Make a second layer with the cooked kantarellen, scallion, onion and the small cubes of Culatello di Zibello, add slivers of provola piccante and a new layer of the mandelpotatis mixture. One more sprinkle of breadcrumb and few drops of extravirgin olive oil on top. Place the ‘sformato’ in the oven 200° C for about 10 minutes, or at least until the surface will be golden and crispy. Serve it warm. 

   In the end, I would toast to a friendly table by raising a glass of Cono Sur Organic Chardonnay, a fresh, young wine with notes of fruity aromas and light mineral.

   I wish everybody ‘Buon Appetito’. 

A Light Lasagna Stuffed With Summer Vegetables

Hey, we are in Stockholm in these days and right now, while we are in the kitchen, serving a delicious lasagna stuffed with Summer vegetables, we are enjoying the beautiful bright light of the evening. Some little birds are cheerfully playing on the branches of the tree in front of the window and its green foliage dances and shines to the swish of a soft breeze. In the distance, you can even listen to the dominant sound made by the siren of a ship. Two or three segulls on the top of a roof, in the direction of Sofia kyrka, fill the air with their singing.

If you are interested in making this lasagna, here there are some suggestions that might be useful.

As for the tomato sauce, pour some extra vergin olive oil in a pan, small stripes of fresh bacon, a sprinkle of rosemary (better if it is fresh), salt and pepper, chopped onion and garlic. After two or three minutes, add the tomato sauce and let it boiling for a while. At the end, when it is good and thicker, add a small cup of water (or two), since we are going to cook the lasagna pasta straight in the oven with all ingredients.

In the meantime, we have already diced aubergines and bell peppers and we have chopped some leeks, then placed the vegetables in the oven to grill for 10 or 15 minutes (according to your own taste)

At this point, we can start preparing our lasagna, by pouring some sauce on the surface of the baking pan. Then, let’s make some layers by alternating, lasagna pasta, vegetables, spoons of tomato sauce and mozzarella. In the end, before placing the lasagna in the oven for about 15 min/ 20 min (200°), add curls of parmigiano and a sprinkle of nutmeg on the surface.

This dish is ideal served warm, paired with a glass of rosé wine for celebrating the cheerful dress of nature and midsommar, which is almost at the door here in Sweden.

Weekend Recipe: Snails from the garden and drops of homemade garlic sauce

068 lumache e salsa all'aglio

Off the busy activities of the week, here we are to relax and enjoy one of those little things that we love to do at the weekend and, since cooking is one of my favourite, let’s do it, let’s go in the kitchen! In the meantime, the splendid voice of Ella Fitzgerald will flow like a soft wave, and the light of the day will paint of vibrant colors this Sunday afternoon. We had a bizarre weather, during the last week: how good occasion to explore the garden in the early morning and look for snails! It is an old tradition that I learnt from my family when I was very young and, since we do not use pesticides in our small orchard and on our vegetables, the only way to prevent the snails from eating our salad is to prepare a delicious dish by using them as main ingredient.

So, here we have a good handful of snails that we submit to the ‘cleaning’ process by leaving them in a covered bowl for two or three days, and then, after having sprinkled some flour on them, leave them again to rest for a couple of days more. Then, wash and strain them and add some salt. Keep on working energically with your hands (in the bowl) in order to get both foam and impurities out of the snails. Wash, strain and start cooking them.

In a pan, pour and heat some extra virgin olive oil, add rings of onion and leaves of sage and, as soon as the extra virgin olive oil starts sizzling, add the snails and keep on cooking. The fragrance of sage will melt in the air with the fruit spiced flavour of the extra virgin olive oil. Add a sprinkle of salt and pepper.

As for the garlic sauce, which is widely prepared in all the Mediterranean area and served in different and well distinct versions, crush a couple of cloves of garlic in the mortar. Then, by using the pestle, work it, add an egg yolk (room temperature), few drops of lemon, white pepper, a pinch of salt and pour gently, drop by drop, some extra vergin olive oil. Whisk the emulsion like a mayonnaise. As for me, I prefer to do it by hand instead of using the blender for having a velvety thin sauce. In case the sauce will be thicker, you may add a teaspoon of warm water at a time.

Serve the snails by decorating the plate with few drops of garlic sauce and fragranced leaves of sage, warm crisp buttered bread and pair the dish with a glass of very good beer.

Enjoy a nice dinner!

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Golden Quinoa Croquettes, inviting Idea for Conviviality

Spring is finally in the air and a rich variety of colorful vegetables, fruits and other season products cheerfully peeped out the stall at the food market, where I was to choose the ingredients for a tasty dish. It came in my mind by using quinoa (chenopodium quinoa) as main ingredient, which is not a cereal, rather a member of the same food family that contains spinach, Swiss chard, and beets : 5000 years are in the historical background of this seed, actually known as the ‘mother of all seeds’, which originated in the Andean region of Peru, Bolivia, Ecuador, Colombia and Chile and was considered to be sacred for Incas civilization. So, this time, our dish takes us to a different place of the world, where the scenery is made of high peaks and outstretched views, in spite of the previous culinary suggestions and typical food coming from the sunny Mediterranean landscapes. Indeed, quinoa is particularly versatile in the art of cooking and is also a high nutritive valued food for many reasons. One of these reasons is its considerable amounts of both lysine and isoleucine, which allow the protein in quinoa to serve as a complete protein source. Going into details, here there is a link to the US National Library of Medicine and National Institutes of Health for more interesting thorough explainations that might be worth to be read.

   Now, back to our recipe that can be served  as appetizer: it’s about light golden quinoa croquettes to be paired with some fresh goat cheese and a glass of excellent organic wine. First of all, place the quinoa seeds in a fine-meshed strainer and run cold water over the quinoa while gently rubbing the seeds together in your hands, in order to remove the saponins that gives that certain bitter taste. Then, if you prefer a nuttier flavor, place the quinoa in a skillet over medium-low heat and stir for about 5 minutes, otherwise go straight to the next step, that is, add some vegetable bouillon and cook the quinoa for about 20 minutes. Leave it to swell for about 10 minutes. In the meanwhile, dice some pumkin and cook it with some extra virgin olive oil, rings of onion, salt, pepper, little wine and let it to evaporate. Mash the mixture, add a hint of truffles cream and aromatize with leaves of mint. Now, it is time to mix all together: pumpkin, some grated parmigiano, the quinoa and an egg or two, it depends on the number of your guests, of course. Work and make croquettes on the palm of your wet hand and place them in the oven for about 10 minutes or until they will have a golden look. As already mentioned, serve croquettes warm on a dish with cheese and some vegetables (for this specific occasion I have chosen broccoli to garnish) and a glass of red Cono Sur Cabernet Sauvignon Carmenere seems to me a very good suggestion to try. Thnx and wishing you all ‘Buon Appetito’!

Cono Sur

 

Genuine Homemade Jam and Fresh Ricotta Cheese for Light Dessert Ideas

It’s a Sunday morning, Spring will be here very soon and, in the meanwhile, at breakfast time, we are keeping on spreading a spoon of apricot jam on bread as a healthy habit for daily energy. It is nice when you have homemade jam, since you can choose to prepare it with less sugar and at the same time it will taste of the real fragrance of genuine fruit. Of course, you can also use it to prepare delicious desserts for your family, both children and grown-ups, or even for your guests.

Here there are a couple of suggestions that I’m glad to share with you:

In the first example, we have a typical ‘burrata’ from Apulia region, in Southern Italy, which is stuffed with fresh sheep milk cheese ricotta on apricot jam and a sprinkle of cardamom. It is really worth a taste! Besides, I may suggest to warm lightly your jam in order to have a kind of pleasant contrast with the freshness of the burrata and to decor with some mint, which will exhalt the fragrances of the dish.

As for the second culinary suggestion, you won’t need eggs to prepare the dessert, nor to bake it and, what is more, it will take you only a very short time since it is very easy to make. It could be a cheerful idea for a children party for example!

Ingredients for 5/6 desserts (approximate quantities for glasses):

  • 100 g biscuits (even better if they are homemade)
  • 75   g almonds
  • 65   g fresh butter
  • 500g fresh sheep milk cheese ricotta on apricot jam and a sprinkle of cardamom + crème fraîche
  • icing sugar
  • organic apricot jam
  • cardamom
  • cinnamon
  • mint
First of all, you have to crumble biscuits and mince peeled almonds while golden butter is gently melting in a pan on the stove. Then, mix all together (butter, almonds and biscuits) in a bowl and add a generous sprinkle of cardamom. Place the mixture in the fridge for about 20 min.
Delicately whisk the fresh ricotta cheese (according to your taste, you can choose among the ones you prefer, such as cow, sheep, goat..) and add also some crème fraîche, a sprinkle of cinnamon and a spoon of icing sugar. Make a velvet, smooth cream.
Out of the fridge, start filling glasses making a uniform, compact base with 1 cm biscuit and almond mixture. Gently press it and add some ricotta cheese on it, then, a couple of tea spoons of organic jam on top and some little more cardamom and fresh mint. In the fridge again for about 15 minutes.
Serve this light dessert cool, your little guests will appreciate it!
Wish a beautiful Sunday to you all! 🙂