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Feta cheese, pesto and pine nut plum- cake.

Posted on 24 April 2018
Print Recipe
 Feta cheese, pesto and pine nut plum- cake.
Servings
8
Ingredients
Servings
8
Ingredients
Instructions
  1. Sift flour and baking powder, set aside. In a bowl whisk eggs, oil and milk with Parmesan. Agg this mixture to flour avoiding lumps.
  2. Add feta cubes, half the pine nuts ( you can toast them a little in a pan before if you like) and spoonfuls of pesto. Do not overmix as pesto must creates blots.
  3. Pour everything in a plum- cake pan, add the rest of pine nuts on top and bake for 25- 30 minutes in already hot oven at 356°F. Wait until cold before slicing it.
Recipe Notes

You can freeze this plum- cake, just few minutes in the oven after defrosting to have it as good as fresh.

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Spinach savoury crumble.

Posted on 27 January 2018
Print Recipe
 Spinach savoury crumble.
Servings
4
Ingredients
Servings
4
Ingredients
Instructions
  1. Put spinach in a pan with garlic, oil, salt and pepper. Cook until all the water is evaporated and spinach are cooked.
  2. Mix in a bowl breadcrumbs, feta cheese, Parmesan and salt and pepper to taste. You have to end up with a sandy and crumbly mix, you can add a little oil if the mix is too dry.
  3. Put spinach in a ovenproof pan, cover with crumbles and bake at 356°F until the crumble is golden.
Recipe Notes

Of course you can use fresh spinach, it's even better and the making off is the same, you have to wash and rinse well the vegetables then put them in the pan until all the water is gone and the spinach are cooked.

You should use about 31 oz fresh spinach.

You can also sautee spinach in the pan with butter and some Parmesan to enrich this side dish.

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Healthy pumpkin and ricotta savoury cakes.

Posted on 6 November 2017
Print Recipe
 Healthy pumpkin and ricotta savoury cakes.
Servings
12
Ingredients
Servings
12
Ingredients
Instructions
  1. Mix very well pumpkin puree, ricotta cheese, Parmesan, nutmeg, salt and pepper. In a separate bowl beat egg whites with an extra pinch of salt until white and fluffy.
  2. Add the pumpkin mixture to egg whites, mix folding gently until well combined.
  3. Pour mixture into a muffin tin, you should end up with 12-14 cakes. Sprinkle every cake with mixed seeds.
  4. Bake at 356°F for 25-30 minutes, serve cold or room temperature.
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Gnudi toscani, Tuscan ricotta cheese and spinach dumplings.

Posted on 22 October 2017
Print Recipe
 Gnudi toscani, Tuscan ricotta cheese and spinach dumplings.
Servings
6
Ingredients
Servings
6
Ingredients
Instructions
  1. Wash, rinse and cook spinach for few minutes in a pan. Drain them very well and chop roughly.
  2. In a bowl mix ricotta, flour, salt, nutmeg and egg(s), add spinach and mix well.
  3. With slightly wet hands take a small amount of dough, roll it into the shape of a small sausage. Do it with all the dough then roll the gnudi into the flour.
  4. Bring a big pan of water with salt to the boiling point, put in some gnudi at time, when they float drain them and put into a baking tray.
  5. When you have all your gnudi on the baking tray melt butter with sage and cover gnudi with it and grated parmesan, bake at 360°F for 25-30 minutes or until Parmesan is gold and crispy. Serve hot.
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Spelt salad with cherry tomato, arugula, Parmesan and balsamic vinegar.

Posted on 6 July 2017
Print Recipe
 Spelt salad with cherry tomato, arugula, Parmesan and balsamic vinegar.
Servings
2
Ingredients
Servings
2
Ingredients
Instructions
  1. Mix cold spelt with grated Parmesan, olive oil, balsamic vinegar. Add salt and pepper to taste. Add cherry tomatoes cut in four and chopped arugula. Mix again and serve or keep refrigerated.
Recipe Notes

If you have to make it more than 1 hour in advance don't add vegetables untill you're going to serve the salad, you can keep the seasoned spelt in fridge since the day before.

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