Only Recipes, by Alessandra Zecchini ©

I got the idea from  this Italian blog  and although I changed almost everything in it, I kept the main ingredients: cauliflower and quinoa. I liked this idea because A: I really wanted to do something else with quinoa that didn't involve a salad or a risotto-type-of-dish, and B: I had cauliflower. Ingredients 1 cup quinoa 1 small cauliflower 200 g feta cheese 2 free range eggs Half tsp cumin seeds salt and pepper to taste olive oil Wash the quinoa, then place in a good pot with 2 cups of water. I also decided to cook the cauliflower at the same time (save gas, flavour and nutrients). Cut and wash the cauliflower florets and place over the quinoa. Simmer for 20 minutes. turn the heat of and let it rest for 15. Cube the feta and add to the quinoa and cauliflower, mixing very well. Add the eggs and mix well. With a mortar and pestle lightly crush the cumin seeds and add to the mixture. Adjust with salt and pepper. Brush a terracotta or other ...

Ingredients 2 yellow capsicums (Bell peppers) 2 orange capsicums (Bell peppers) 1 red capsicum (Bell pepper) 1 garlic clove half carrot 1 small celery stalk 2 tbsp extra virgin olive oil (plus more to drizzle at the end) 1 tbsp tomato puree A little water 1-2 tbsp capers salt to taste (if the capers are not too salty) chopped Italian parsley to finish Wash and cut the capsicums into thin strips. Peel the garlic and cut into two. Wash and chop the carrot and celery into small pieces. Heat the olive oil in a pan and sauté the vegetables, then add the tomato paste, a little water, the capers (rinsed) and a little salt (unless the capers are already too salty). Cover and simmer on low for 30 minutes, stirring from time to time, and adding more water if necessary. Adjust with salt at the end, if necessary, and finish with some freshly chopped parsley and another drizzle of extra virgin olive oil. Serve hot or cold, with some nice crusty bread ...

Yesterday I had another record page views: 2,040. Funny, as I don't have much time to post these days, but I like to thank you all for visiting! Fregola with zucchini and halloumi Ingredients: 2 zucchini 1 garlic clove 2 tbsp olive oil 1 block of halloumi cheese 1 cup fregola pasta 500 vegetable stock chopped parsley lemon to decorate Wash the zucchini and cut into thick strips. Peel the garlic and cut into two pieces. Heat the olive oil and the add the garlic, zucchini and the block of halloumi. Sauté stirring constantly and turning the halloumi often. When the houllumi start to become golden remove from the pan and set aside. Add the fregola and stir with the zucchini until toasted. Add a little vegetable stock, lower the heat and cover. Stir from time to time, adding more stock when necessary, until cooked (about 20 minutes). Cut the halloumi into slices and place back over the fregola, then add chopped parsley and lemon slices. Serve hot. I...

This is a sweet smelling  mountain pawpaw . Apparently you can eat the seeds like for passion fruit, but I planted mine (unfortunately it has been really dry and I think that they didn't survive!). For the flesh I just added a few drops of lemon juice and a tiny bit of sugar, and then I let the fruit marinate for a few hours. Very nice! Photos and Recipes by Alessandra Zecchini  ©

The other day I bought a jar of candied Greek Bergamot peels in syrup, they looked really attractive and  bergamot oranges  are not something that seem to be well known in New Zealand (even if many here drink Earl Grey tea!). I confess of having eaten some just by themselves (a bit of an indulgence really), but mostly they are perfect for topping cakes (and cupcakes).  Bergamot Cupcakes Ingredients 120 g butter 3 eggs 130 g sugar 1/2 tsp lemon zest 200 g self-rising flour 60 ml milk Topping: Bergamot orange peels in syrup Makes 12 cupcakes Preheat the oven to 175°C. Line a 12-muffin tray with cupcakes paper cups. Melt the butter in a jug, either in the microwave or in the oven (while the oven is warming up for the cupcakes). Place the eggs and sugar in a mixing bowl and whisk, using an electric beater, until the mixture looks light and pale yellow in colour. Slowly add the melted butter and the lemon zest. Keep beating at...