Only Recipes, by Alessandra Zecchini ©

A low fat, high protein vegan dish 1 bunch of cavolo nero 1 shallot 1.5 l vegetable stock 1 can chickpeas plus the same amount of water 1 cup of small pasta  salt and pepper to taste extra virgin olive oil to drizzle Wash the cavolo nero and remove the white stalks. Slice the shallot. Put everything in a pot with the vegetable stock and bring to the boil. Simmer for 30 minutes. Add the content of the can of chick peas, plus a can of water. Simmer for other 30 minutes then blend with an immersion blend, but not too finely, leave some of the chickpeas whole. Bring back to the boil, add the pasta and simmer until the pasta is al dente. Taste for salt and pepper and drizzle with olive oil before serving. It is actually better the day after! Photos and Recipes by Alessandra Zecchini  ©

I am very pleased with this recipe, of course I always eat all my experiments, even when I am not so happy about them, but this one… I devoured it! It was so soft and light, possibly the softest-cake-with-taste  ever (if you know what I mean… some 'soft' cakes taste like air, or like a bath sponge!!). Ingredients butter to grease the tin (I used a ring tin) 3 egg whites 300 g sugar 250 g plain yogurt (I used full fat) 300 g self raising flour 1 pinch of salt one drop vanilla essence icing sugar to dust (optional) Grease the cake tin with butter. Beat the egg white until they form a peak. In another mixing bowl fold the sugar and yogurt with a wooden spoon. Add the flour, salt and vanilla essence and mix well, then add the beaten egg whites little by little and fold. Pour the mixture in the cake tin and bake in a preheated oven at 180°C for approximately 40-50 minutes, or until a toothpick inserted into the cake comes out clean. Dust with icing sugar if you lik...

Making mascarpone at home is one of my favourite occupations these days! A part from the 'magic' of it, and the resemblance to a chemistry experiment (I made this with Max, actually, he made it with me in the background giving instructions and liked doing it!) it is also so much cheaper, fresh and delicious that the one you buy!  For the mascarpone recipe just click   here , it is easier that you may think! When the mascarpone is ready just add a tbsp of honey (I used Tawari) and fold. Divide the mascarpone into 4 cups and it is ready to be eaten or topped with what you fancy.  This time I just toasted a few pistachios in a pan, then I rub them with a tea towel to take away loose skins and chopped them coarsely. Then I also added some  Fresh As  dried strawberries, crunchy and full of flavour and aroma. A simple dessert that everyone loved! Photos and Recipes by Alessandra Zecchini  ©

 This dish is vegan and gluten free, for the polenta recipe I just use polenta flour, water and salt and follow the packet instructions (real polenta takes about 45 minutes, the instant takes 5!). Usually I make soft polenta, thus adding a bit more water, but packet instructions tend to be for the 'harder' type, the one that you pour onto a wooden chopping board and then cut into slices. My  nonna  (Grandmother) used to make the hard one, and then she cut it with a string attached to the chopping board: no knife needed and even the youngest kids can do it! For the lentils, wash the brown lentils with water and then soak for a little. Soaking is not really necessary but I like to do it so then I can give them another rinse and get rid off possible dirt that 'escaped' in the first wash. In the meantime sauté a finely chop carrot, celery stick with leaves and garlic (or onion) with two tbsp of olive oil, add the lentils and cover with vegetable stock. You can also add...

My friends Astuko and Hideko often send me this dried tofu which I find super versatile! I just soak it in water (or stock) and then use it in a variety of dishes. This time I just soaked it in water and then cut each blog into four pieces, and put them in a skewer (soak the skewers too!) with some spring onions.  I sautéed the skewers on both sides with a little rice bran oil to which I added a few drops of sesame oil, then I brushed the tofu and spring onions with a sauce made by simmering a teaspoon of honey (use sugar or molasses if you are vegan) with two tbsp of water, two of soy sauce (gluten free please use tamari) and a pinch of freshly grated ginger. I turned the skewers over one more time and then I served them, hot and yummy! The scrapings from the pan were delicious on plain rice too! And this is a picture of Karekare from a walk last Sunday, the Hau Hau track going up, and the Coman on the way down. Splendid!  Click here  if you like to see...