Only Recipes, by Alessandra Zecchini ©

Yesterday I posted about  this citrus fruit , which I believe to be a Rangpur "lime" (technically not a lime!). And as promised, here is the recipe: Panna Cotta with Rangpur agar agar topping ingredients 500 ml cream (if you are Vegan use Coconut cream, I am sure that it would go very well with this citrus topping!) 2 tbsp sugar 1 level tsp agar agar for the topping 4 Rangpur limes 2 tbsp sugar Water Half level tsp agar agar Bring the cream to the boil with the sugar and agar agar, simmer until the sugar and agar agar  have dissolved (about one minute) stirring constantly, then pour into some glasses (I used different glasses, Martini and grappa mainly, since I hardly use them to drink with I thought it would be nice to show them off with a dessert!). Let the panna cotta cool down completely, and set. In the meantime separate the Rangpur segments into a bowl and remove all pips. Add 2 tbsp of sugar and let them rest at room temperature...

This is an incredibly simple and quick recipe that makes an amazing apple cake!  Ingredients Rind from 1 lemon, plus the lemon juice 5 apples (I used Oratia Beauty, from the orchard down the road) 150 g butter 200 g sugar 4 eggs 250 g self raising flour Icing sugar to dust (optional) Peel, core and slice the apples, spray with lemon juice. Melt the butter and wish with the sugar. Add the eggs, flour and lemon rind, then fold in the apple slices. Pour in a baking tin and bake at 180°C for approximately 45 minutes. Wait 5 minutes then reverse on a serving plate. Dust with icing sugar. Eat! Photos and Recipes by Alessandra Zecchini  ©

Still in yogurt mood, and why not, it is hot and summery and I feel like eating refreshing food. I love making this yogurt sauce, I call it raita when I serve it with Indian food, and tzatziki when I serve it with Greek-Turkish food. The only difference is that when I make tzatziki I like to add mint. You just need some thick yogurt (otherwise strain it) salt to taste, finely chopped cucumber, and if you like, a few leaves of mint, broken with your fingers. So yummy on salad and hot or spicy food, and as a dip.  Photos and Recipes by Alessandra Zecchini  ©

1 can chickpeas 1 tbsp Moroccan spices 1 pinch salt A few cherry tomatoes 4 tbsp natural yogurt (Vegans can use soy yogurt) A few mint leaves 1 tsp extra virgin olive oil 1 apple cucumber 80 g mixed salad leaves to finish Drain the chickpeas and place in a bowl with the Moroccan seasoning and salt, mix well and then place on a baking tray lined with baking paper. Bake on medium for 10 minutes, adding the tomatoes at the last two minutes so that they will just start to roast, but will be still whole. In a serving bowl mix the yogurt (or soy yogurt) with the mint leaves, broken up with your fingers, and the olive oil, add the chickpeas and tomatoes, still hot, then an apple cucumber, peeled and chopped. Fold well and then add the salad leaves, give the salad a last little stir and then serve. Delicious and so quick and easy! Photos and Recipes by Alessandra Zecchini  ©

I can never get tired of Caprese, the classic tomato, mozzarella and fresh basil salad that represent Italy both in taste and in colour. But just for once, and just for a change, when I picked my cherry tomatoes from the garden I also got a few borage flowers and thought that they may look pretty (and yes, just in case you ask, they are edible), and pretty they did look too!  And I guess it could be a good salad for the 4th of July too if you are in the US. What do you think? Photos and Recipes by Alessandra Zecchini  ©