I love veggies, they are delicious, healthy and light! For this reason I needed a side dish including some of them, went to my pantry room and as I saw the eggplants that my husband bought for me! How beautiful, this will be our dinner, but what should I make with them? Something new? Finally I came across this recipe which I modified to my personal taste and the ingredients available in my pantry. WOW! The rolls are cute, tasty and filling! Will make again for sure!
This recipe sounds complicate, but it’s quite easy and looks pretty.
The rolls could be served as starter as well, especially if sliced; in this case make sure the chickpeas paste is thick enough and fill the eggplants slices until warm. Slice after chilling completely!
I don’t know how many times we made this tart! Last weekend (Valentin day) my husband surprised me preparing this tart, the best strawberry tart per excellence I know!
More than 15 years ago, as I bought this mold, I found this precious recipe in the packaging instructions for the mold itself and the special selection of the ingredients with ginger, sesame seeds and sesame oil attracted my attention and I’m more than glad I made the experiment.
The size of the mold? We use hearth shaped fresh fruits tart mold 27 cm wide and 27 long (about 10 inches). This tart mold has a special shape: the bottom is raised in the center, producing a special shaped shell with an indentation. Invert the shell and fill with cream and fresh fruits.
For this recipe I used several small quinces form the garden that I keep in the storage.
This quick tart Tatin looks like a jewel! The only a few ingredients and you get a wonderful tart which can be prepared with frozen fruit as in my case with frozen apricots. Our small apricots were perfect for this recipe, but I’m sure I could prepare this with fresh figs (eventually sliced) perhaps spiced with cinnamon as well. In this sense this recipe should be simply a suggestion, you can adapt it to the fruits available as well as herbs (savory, thyme, rosemary, lavender, sage…).
For a 26 cm/1o inch mold double the ingredients!
Crispy juicy skinless chicken? No problem, this recipe is for you and you will be surprised by the tenderness of the meat and the crispy delicious coat.
The amount of dressing and coating is approximate what I needed. If you opt for a longer marinating time you may increase the dressing quantity.
The choice of the ingredient is typically Italian; however we can find many Italian recipes using simply milk or beaten egg instead of dressing.
For this recipe I used chicken legs but you can use skinless breasts instead.
Quanto sono buoni i gnocchi! Do you know gnocchi, the Italian potatoes dumplings?
They are served as pasta, with tomatoes sauce, with Parmesan cheese, with heated butter with sage.
In the shops most gnocchi are made mostly with semolina, but the Italian housewives are used to prepare this with potatoes because they are more tasty and I imagine that potatoes were available from the own vegetable garden (people had to buy flour). Another great variation is with the addition of pumpkin which was previous cooked in the oven in order to get a better taste and to reduce water content.
I don’t know why I forget to prepare gnocchi more often as they are light delicious and easy to prepare. We were used to prepare lot of them, this saves the time for the 2, 3… meal but it was too much time consuming for the first meal. If you have more time, you can make plenty boil them and freeze them for the next meal; you will have to place them (still frozen) in hot salted water and boil them for about 5-6 minutes until hot.
For this reason today I will prepare only what we need for 4 persons and I will have fun. I’m ready to start. Enjoy.
The intense flavor of maracuja makes these simply and super light dessert exotic and enjoyable.
After the festivities I think we should try to stay light without missing the taste.
The help came from this incredible tasty fruits, the cuajada envelopes I got from Spain and the super light cream cheese I have at home. I tried replacing the sugar by aspartame, but you may also try with stevia or sugar of course.
This make 4 normal sized portions or 8 mini one as in my picture.
Our son served us this refreshing drink as a wonderful souvenir from Mexico.
This sweet refreshing drink is mostly served chilled or over ice originated in Valencia (Spain) and has become a favorite summertime refreshment throughout Spain and South America.
But there is another story about this drink! Many years ago, as I was still a little child, I remember I got a delicious white drink with almonds flavor called “orzata” (Italian) or Orgeat syrup in English.
It seems that this kind of drink originated in several places around the globe as the Egyptians as well the Mayas already prepared this with different kind of seeds.
The name “horchata”or “orzata” comes the grain from a plant called Hordeum vulgare (Latin), orzo (Italian), cebada (Spanish) or barley (English) as this drink was make by a mixture of barley and almonds.
It’s almost impossible to give THE best recipe of horchata as there are so many different possibilities to prepare this refreshing drink.
Most recipes says you have to sieve the rice, but if you stir the mixture you will see that the rice automatically separates from the liquid and this step is not really necessary. I let this up to you.
You can choose how much milk or water you prefer but I really like only one quarter of milk or even less.
For this month I decided to post for my friends a recipe with pomegranate.
Most of recipes I saw ask for ready mixes as “yellow cake mix” or “pudding mix” but as a convinced “make it yourself” chef I found that the easiest way for me is to convert my upside down cake recipe to an easy and versatile recipe for many kind of fruits. The basic ingredients for the batter of the cake are always the same (always on hand) and the fruit topping can be changed according to the season.
I still have plenty of apples from the garden and a so I had to buy only a beautiful pomegranate fruit.
To seed the pomegranate: cut the skin horizontally, brake the fruit, loose slightly the skin without braking, invert on a bowl and tap with a wooden spoon.
For baking I used a springform as it’s easier to invert and remove the bottom of the mold without destroying the fruits arrangement. In an alternative you can use a mold and invert carefully.
The Fastenwähe, Fastenweyen or Fastenwaje is a carnival (Fasnacht) caraway-seed pretzel sold on every bakery of Basel during Lenten (Fasten means Lenten!) and carnival period and really only around this time of year. The Basler Fasnacht is Switzerland’s biggest Carnival festival, held annually in the week following Ash Wednesday and lasts for exactly 72 hours. During this time the city is in celebration mode with deeply rooted local traditions, ranging from “Gugge music”, “Piccolo music” (a kind of sopranino flute), wonderful colored laterns, to traditional Fasnacht dishes as the “Basler Mehlsuppe” (a hearty broth made from flour and onion) and the Fastenwähe, the recipe proposed in this blog.
The Fastenwähe made it’s very first appearance way back in the year 1554 in the Swiss Rheinfelden 20 km away from Basel (Switzerland).
These rolls are very easy to prepare, they need to rise only once and your can enjoy them warm (just form the oven), cold or filled with ham, cheese or to your taste.
More about Fastenwähe (in German):