Only Recipes, by Alessandra Zecchini ©

Traditional Balsamic Vinegar of Modena goes well with fruit, and there is also a Balsamic cream you can buy which is less expensive and ideal to decorate plates.   Photos and Recipes by Alessandra Zecchini  ©

Peas are a precious crop for me, I don't like to buy big bags of frozen peas like everyone seems to do in New Zealand (and other countries), it makes them feel 'cheap' and 'common' and an everyday boring side veggie... In fact I think that in so many years of blogging I have posted only one recipe using frozen peas and it is  here  (cooked with some foraged onion weeds - so the point of that recipe was to have a very low cost dish). I like my fresh peas and I like them to be the main player in a dish, like for  risi e bisi,  a traditional risotto dish from Veneto, Italy. And the best part of growing them? Is to keep the pods, and as I am a NO-FOOD-WASTE advocate, to use them to make stock, which will be the base of the risotto. So shell the peas and keep the pods, wash them well and place them in a pot with water (I used about 1.2 litres of water for a basket of peas) and rock salt and simmer for at least one hour. You can also add a little parsley or celery l...

This is the season for plums, and we also have a few last strawberries in the garden, enough to add to smoothies and make them sweet! In fact I love the fact that plums are a little tart, but they do benefit from the strawberry sweetness. As a base I used half apple juice and half coconut water. Perfect breakfast! And now a few things from my garden! Photos and Recipes by Alessandra Zecchini  ©

I picked some lovely radishes from the vegetable garden, did you know that you can eat the leaves too? They are full of nutrients, as well as delicious! Wash the radishes well, then cut in halves (or quarters if big), keeping attached some of the centre leaves. Set the outer leaves aside to use later. These are the radishes (with the tender centre leaves) ready to pickle. Add some salt, I used Japanese unrefined salt because I had it, but ordinary kitchen salt is fine. Put another bowl over the radishes and then a weight on top (a rock, or anything heavy that you may have in the kitchen). Leave for a day and night, move the radishes from time to time if you like, to get them pressed. They will put out lots of water and create a brine. This is what they will look like the day after. Put into a jar with their brine and keep in the fridge (they will last a couple of weeks... maybe more but I don't know, we eat them quite quickly! And n...

Caprese with edible flowers and Caprese with tree tomatoes and two basils Caprese is probably one of the world best known salads (and antipasto), and there are many variations, so here a couple more: Caprese with edible flowers I used red and yellow cherry tomatoes, and mozzarelline (the cherry size), plus added some edible flowers (borage and dianthus from my garden, organic of course). Add small basil leaves too before serving, if you like. Suitable also for a cocktail party, and ever so pretty! Caprese with tree tomatoes and two basils I used a mixture of vine tomatoes, cherry tomatoes and semi-dried tomatoes, mozzarelline (but you can use regular mozzarella cut into slices or pieces) and green basil and purple basil leaves. Dress with olive oil and salt. A filling salad or light lunch. Photos and Recipes by Alessandra Zecchini  ©