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Showing posts from April, 2018

Noodles with banana blossom and tofu

I have three banana plants with flowers this year, so I know that I will be eating banana flowers at least three times! Such a satisfaction! How to prepare a banana blossom for eating? First you need to remove the pink/mauve petals (and small banana florets under each petal) from the blossom until you get to the pale centre. Keep the petals though, they are good as containers or decorations. You can find the step by step photos on how to peel and cut a banana blossom  here . Then cut the centre and mix immediately with lemon juice. Put into a bowl and add more lemon juice and a couple of tbsp of Japanese soy sauce. Put another bowl on top (inside the first one to press down the content) and fill the second bowl with something heavy (a rock, for example). Keep the cut blossom pressed in this marinade overnight, in the fridge. This is necessary or the banana blossom will taste too astringent. The day after, cook the noodles and drain. Rinse under cold water, and place into a bowl. Cut

Vegan mayonnaise, 4 ingredients and 2 minutes

Well, after making pavlova, meringues and pasta with aquafaba (brine from a can of chickpeas) I am convinced that it really works like eggs, so why not try mayonnaise too? This is my own recipe, it tastes great and it is easy to make! 2 tbsp aquafaba (brine from a can of chickpeas) 1 tbsp lemon juice 1 pinch salt about half a cup vegetable oil Place the first three ingredients in a tall thin container or glass and start blending with an immersion blender, add the oil slowly and see your mayonnaise form! It takes two minutes for half a cup of fresh lemon mayo! For variation: add a little mustard or wasabi or capers, or garlic (my favourite!) or anything. Store in the fridge. Photos and recipes by Alessandra Zecchini  ©

Frutta sotto spirito - fruit in alcohol

The easiest way to preserve fruit, if you like alcoholic fruit, that is! The Cape gooseberries are with whisky, and the cherries and plums with Cognac (I added a bit of sugar to the plums because they were a little sour). I will try them soon!! Photos and Recipes by Alessandra Zecchini  ©