Eggplant Sofficini

Eggplant Sofficini

If you follow this blog, you will be already familiar with sofficini, as I have already published a Ham and Cheese Sofficini recipe and a Mushroom Sofficini recipe a while ago.  For all the others who still do not know them, sofficini are delicious pockets of crunchy (yet soft) dough filled with all sorts of scrumptious cheesey…

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Chocolate Chip Banana and Pumpkin Bread

Chocolate Chip Banana and Pumpkin Bread

I love new recipes that come to life using leftovers.  Doesn’t it feel great to clean out the fridge (or pantry) AND enjoy something new?  Today’s recipe came about just like that.  I had some overripe bananas and some leftover pumpkin purée that absolutely needed to be finished, quickly!  So, I mixed them up to…

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Ful Medames

Ful Medames

I made this dish for the Middle Eastern breakfast we were asked to prepare for this month’s Daring Cooks challenge. Ful Medames is an Egyptian dish made with cooked and mashed fava beans, tomatoes, tahini, lemon juice, fresh coriander leaves, spring onions and extra virgin olive oil.  It is a staple meal in Egypt, but…

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Beetroot Hearts with Goat Cheese

Beetroot Pasta Hearts with Goat Cheese

As you know, I love to play around with pasta’s colours and shapes.  With Valentine’s Day coming up in a couple of days, I thought heart shaped pasta would be in order.  And to make it even more appropriate for the occasion, I thought of making it pink.  You simply add some beetroot to your…

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Cherry Tomato and Halloumi Bites

Cherry Tomato and Halloumi Bites

It’s the end of summer here.  The kids are back in school (sigh) and we are enjoying the last days of warm weather.  Wait, what?  I think we will still have quite a few warm days around here, but let’s say that, “officially” summer is almost over.  So, I am sharing one of those recipes…

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Artichoke Frittata

Artichoke Frittata

While growing up, Saturday lunch was usually a frittata at my place.  My mum has always loved frittata and it was a good weekly break from our pasta, fish and meat meals.  I used to go to school on Saturdays (yep, we used to go to school 6 days a week…) and I would come…

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Pumpkin Risotto with Gorgonzola Sauce

Pumpkin Risotto with Gorgonzola Sauce

Today I am back with a typical Italian recipe.  This is a dish that well represents Lombardy, the region where I was born.  Milan is very famous for its risotto and pumpkin is often used in our cooking.  Gorgonzola, my favourite cheese ever, is a blue cheese originally from the town of Gorgonzola, very close…

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Chicken Spring Rolls

Chicken Spring Rolls

The other day, I decided to make Chicken Spring Rolls at home.  I love spring rolls, but I often find them quite greasy and oily.  That’s because they are not fried correctly, so they become soggy and absorb too much oil.  This home-made version is so much better.  They come out crunchy and not oily…

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Carciofi in Pinzimonio

Carciofi in Pinzimonio

I grew up in a family of artichoke lovers.  Every week, in winter, my parents would buy plenty of artichokes at the local market and we would eat them in all sorts of ways.  I have already shared a few recipes and ideas on what to do with this delicious vegetable, and today I am…

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Pappardelle alla Contadina

Pappardelle alla Contadina

A few weeks ago, I reviewed the Toollio, an amazing multi-function food processor that really makes your life easier in the kitchen.  I am very happy with it and, as promised, I am doing a little series on recipes developed using the Toollio to showcase its versatility.  After making some hearty meatballs and a luscious cheesecake, today…

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Sicilian Stuffed Artichokes

Sicilian Stuffed Artichokes

A little while ago, I was so lucky to find some amazing artichokes at the markets.  I got a tray full of them… and made them in many different ways.  Remember my Carciofi alla Trapanese recipe?  Those too were part of this batch…  Today, I will show you yet another way of preparing a delicious…

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Crespelle Cake with Broccoli

Crespelle Cake with Broccoli

A few months ago, I shared with you the recipe for another Crespelle “cake” made with asparagus and I liked it so much that I decided to make it again using other vegetables.  This time, it’s broccoli.  I adore broccoli, it is one of my favourite vegetables.  I have adapted a classic pairing of Italian cuisine…

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