Only Recipes, by Alessandra Zecchini ©

What to do for dessert with some rhubarb and a few strawberries (regular and wild) in the garden?   I boiled the rhubarb with 1 tbsp of sugar, added a pinch of agar agar and made a jelly to be topped with a little yogurt, the strawberries and some edible violets. Easy! Photos and recipes by Alessandra Zecchini  ©

In a hurry? Try this frittata made with free-range eggs (I used 4), mixed with a heap tbsp of self rising flour. To flavor the frittata I used chives from the garden, and the usual salt and pepper. Grease the frying pan with olive oil and cook on both sides. Tip: if you put a lid on and lower the heat the frittata will be easier to flip. Frittata before flipping Frittata after flipping Photos and recipes by Alessandra Zecchini  ©

Freshly picked: tomatoes, basil, cucumber, radish, lettuce and mizuna. Make a salad. I just add olive oil, salt and lemon juice so the dressing is not that expensive. Photos and recipes by Alessandra Zecchini  ©

Vegetable soup with: yellow zucchini, green zucchini, plum tomatoes, parsley, chives, celery, carrot, silver beet, onions. The onion are really small but I can't grow them any bigger in the bush so I grow them in pots. Chop, add water (rain water for me, so this too is free!) and salt, then cook. You can add a bit of extra virgin olive oil at the end. Photos and recipes by Alessandra Zecchini  ©