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Kale chips ( or crunchy bat’s wings for Halloween).

Posted on 27 October 2017
Print Recipe
 Kale chips ( or crunchy bat's wings for Halloween).
Servings
8
Ingredients
Servings
8
Ingredients
Instructions
  1. Wash and rinse kale, remove the central stick and cut leaves in pieces.
  2. Put leaves in a bowl with oil and salt, mix well using your hands.
  3. Lay leaves on baking trays covered with baking paper, do not overlap them. Bake at 250°F untill crunchy.
Recipe Notes

The day after kale chips are even better, just keep them in an airtight box.

If they soften a little just heat them in the oven for a couple of minutes.

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Eggplants’ patties.

Posted on 23 July 2017
Print Recipe
 Eggplants' patties.
Servings
6
Ingredients
Servings
6
Ingredients
Instructions
  1. Wash eggplants, with a toothpick make some holes on each one and bake them at 360°F untill you can easily
  2. insert a toothpick inside.
  3. Carefully peel each eggplant and, with the help of a spoon, put the pulp into a pan with oil, garlic, salt and pepper.
  4. Cook untill water in excess dry out, let it cool for a while then add egg, minced basil and marjoram and cheese.
  5. Add now breadcrumbs untill you have a mixture that stick together and form patties, the size of a mini burger.
  6. Dust them in flour and bake at 400°F on a greased pan for about 20 minutes.
Recipe Notes

You can deep fry them but of course you can call them "light" then! You can serve them hot or warm with a good tomato sauce.

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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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Spinach cream with stracchino cheese mousse.

Posted on 16 April 2017
Print Recipe
 Spinach cream with stracchino cheese mousse.
Servings
2
Ingredients
Servings
2
Ingredients
Instructions
  1. Sautee cleaned spinach in a pan with olive oil, garlic and salt. When cooked remove garlic and blend spinach in a mixer with as much as needed cold water to have a smooth cream.
  2. In a tall glass blend with a mixer stracchino cheese with a couple of hot water spoons. Keep on blending adding oil little by little and, if needed, more hot water. The cream could become granulose but it's not a problem, keep on blending untill it's fluffy ( you will need 3-4 tabsp oil, no more).
  3. When the spinach cream is at room temperature put it in a dish, add teaspoons of cheese mousse and, if you like, radish and/ or asparagus. I added only a hint of lemon zest, I liked it.
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Bite-size feta cheese and herbs muffins.

Posted on 23 March 2017
Print Recipe
 Bite-size feta cheese and herbs muffins.
Servings
12
Ingredients
Servings
12
Ingredients
Instructions
  1. In a bowl beat eggs, oil, milk and gruyère, add flour sifted with raising powder and mix well.
  2. Add diced feta and herbs, adjust salt and pepper and pour into mini-muffin moulds.
  3. Bake at 356°F for 10 minutes or untill golden and puffy.
Recipe Notes

This recipe is for 24 mini muffins.

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