Only Recipes, by Alessandra Zecchini ©

Ingredients: 100 g ground almonds 100 g sugar 100 g butter (at room temperature) 50 g rice flour plus some for dusting candied cherries (optional) Mix all the ingredients and make into a dough, then make some small balls, walnut size, roll them in rice flour (otherwise you will get some flat biscuits when they bake in the oven) and place them on a oven tray lined with baking paper. If you like add a piece of candied cherry on top. Bake at 160 ° for about 20 minutes, but check the oven often as they can bake quickly (depending on size). Let them cool down completely and then enjoy. They keep well in a container, but if you want to store them for longer bake them a few minutes more. And now the flowers from my garden (old photos, most of these flowers have gone now...) Photos and Recipes by Alessandra Zecchini  ©

I had a great summer of red and yellow cherry tomatoes, the reds are always the best for flavour, but the yellow are pretty to look at and I like a contrast of colour on my plate, so why not! This schiacciata is easy as it doesn't need muck kneading. For the schiacciata: Place 300 ml warm water in a large mixing bowl, add 2 tsp active yeast granules and 1/4 tsp raw sugar. Wait 5 minutes then add 500 g high grade flour and 1 tbsp wheat gluten flour, plus a good pinch of salt. Mix well then dust with four, cover with cling film and let it rise for 2 hours. After 2 hours place a little olive oil on your hands and then gently mix the dough, pick it up and place it on a baking sheet cut so that it will fit you over tray (I have a 90cm oven so one long tray is good for me, for a standard oven divide the dough into two pieces). Roll the dough to cover the baking paper and then place on the baking tray. Brush with more oil if you like, then cut the cherry tomatoes into halves and pla

Lovely colourful vegetables from the garden (except the red onions), all ready for a minestrone. From the bottom: red onions, rainbow chard, carrots, yellow beans, silverbeet stalks, celery, green beans, flat beans, kale. Just add water and salt. Wishing you all a colourful week! Photos and Recipes by Alessandra Zecchini  ©

For the first time in my life I planted friarielli (cime di rapa), I got the seeds from Slow Food Auckland and I was so excited that I didn't wait for Autumn but I planted them straight away. Auckland is hot and wet, so they grew fast and started flowering quickly, I had to pick them before they seeded even if the tops were small. But they were delicious. I also have to confess that I ate some as salad, when the leaves were very young, and they are probably one of the best alternative to rocket salad around. After I got my first batch I cleaned it and then cooked in a pan with olive oil, garlic and salt. You can add chilli, but I prefer to taste the friarielli rather than the chilli. Simmer them slowly with a lid for 20-30 minutes stirring often, if they are fresh you don't need to add water (mine came directly from the veggie garden!). The best pasta to have them with is orecchiette, but I didn't have any so I used some tofe, which are close enough in shape, but d