Only Recipes, by Alessandra Zecchini ©

 This one is a cute dessert with three ingredients: Passion fruit, sugar and cream. Take two passion fruits, cut them in half and scoop the pulp out. Put the shells in the freezer. Mix the pulp with sugar to taste and let it stand for 30 minutes so that the sugar dissolves, then fold into just enough whipped cream to fill the passion fruit shells. Place in the freezer for 30 minutes then serve. Photos and Recipes by Alessandra Zecchini  ©

This dessert is perfect after a Japanese meal, maybe not a traditional Japanese dish (I invented it, after all, like most of the recipes in this blog) but it taste great and and it is made with only two ingredients: persimmons and agar agar (and a little water). So it is sugar free, gluten free and vegan! All you need to do is peel two persimmons and cube them. Put the fruit in a blender with a just enough water to be able to blend it. Mix half tsp of agar agar powder with 50 ml of water and add to the persimmon 'smoothie'. Put everything in a small pot and bring to the boil. Simmer for just one minute then pour into a mould (rectangular is better). Let it cool down and cut into slices. Photos and Recipes by Alessandra Zecchini  ©

I made some cupcakes using 3 eggs, 130 g of Trade Aid cane sugar, 1 tbsp of Trade Aid baking cocoa,  120 g butter, 1 banana and 150g of self rising flour. And then I added one square of milk chocolate in each cupcake.  We ate half of them very quickly they were so good, and the other half Arantxa decorated and took to a sleep over to share with her friends.  I made them again after a few days, but this time I put some of my  date and chocolate truffles  in the centre, plus I topped them with some whipped coconut cream, thus using 4 more Trade Aid ingredients.   Photos and Recipes by Alessandra Zecchini  ©