Tuesday, May 9, 2017

Kiwi smoothie


Time for vitamin C! This smoothie is just kiwi, banana and coconut water, a real meal in a glass!


Photos and Recipes by Alessandra Zecchini ©

Wednesday, March 29, 2017

Vegan Monte Bianco


This is my home recipe for a Vegan Monte Bianco so easy, (plus no cooking required) and one of my favourite desserts. Chestnuts are in my DNA, as they were the staple food of my ancestors, and mine to when I was little (we still have a chestnut wood in Italy). They are naturally sweet, low in fat and high in protein, but they are so difficult to find in NZ (please write to me if you have some!!). The original recipe calls for cream, but it seems that coconut cream goes really well with chestnuts too! Here are the ingredients:


1x 400ml can coconut cream, refrigerated for at least one day
1 drop vanilla
1 tbsp sugar
1 x439g Clement Faugier chestnut puree
1x 250g Clement Faugier Sweet chestnut spread
Dark chocolate to grate (I used dark vegan Mexican chocolate)

You can add a few drops of rum or Frangelico if you like.

Scoop the coconut cream out of the tin (leave the water at the bottom) and beat until soft and foamy. Add sugar and vanilla. Set aside. Beat the two chestnut purees together (I added the coconut water to make them softer). Add some grated chocolate (about 2-3 tbsp, or to taste) and if you like a little alcohol. Spoon the chestnut mixture over a plate and shape like a peak. Then cover with the coconut cream.


Grate some more chocolate on top and refrigerate until serving. 
Well, your Vegan and non-vegan friends  alike will be surely impressed: this is sooooo good, full of proteins, and gluten free too!




Photos and Recipes by Alessandra Zecchini ©

Friday, March 17, 2017

Carciofi alla romana


These type of artichokes are called mammole,  the 'petals' are rounded and not as spiky like for carciofi. But they are excellent cooked alla romana. Cut the outer petals off until you get to the tender heart, leave a bit of the stalks, but peel them, and then immediately put them in water and lemon (so that they don't become black) to wash them. Finely chop plenty of Italian parsley with garlic and a pinch of salt, and use this to fill the centre of each artichoke. Place the artichokes in a pot, drizzle some olive oil in the centre of each artichoke and add a little water at the bottom of the pan (about 2 fingers). Cover with a lid and simmer on low for a long time (1-2 hours) adding water from time to time. Sorry I didn't take a photo of the final product, but you can find one here.

Photos and Recipes by Alessandra Zecchini ©

Thursday, March 16, 2017

Avocado and celery cocktails with home-made vegan mayo and edible flowers



This is a delicious raw and vegan dish, serves 4 as a starter or side salad, and 2 as a main

Ingredients

2 avocados
1 tbsp lemon juice
2 crunchy legs of celery
2 tbsp vegan mayonnaise
cherry tomatoes and edible flowers to decorate

Cut the avocados and remove stones, drizzle with lemon juice. Clean the celery legs and remove the strings (I use a carrot peeler for this). Cut into small bite sizes and mix with the vegan mayonnaise (click here for the recipe). Fill the avocados with the celery and decorate with cherry tomatoes and edible flowers.
Photos and recipes by Alessandra Zecchini ©

Tuesday, March 14, 2017

Kale, spinach, banana, mango, and coconut water smoothie



Nothing beats a green green green smoothie! Kale, spinach, banana, frozen mango, and coconut water as a base. Yum!
Photos and Recipes by Alessandra Zecchini ©

Monday, February 20, 2017

Using and freezing vegetables from the garden, plus grissini recipe


I love summer and the smell of my veggie garden! It is a bit like a jungle now and we are towards the end of the season so there are more weeds than veggies, but what a joy! One of the best things for me is to make minestrone soup with whatever I can pick on the day, even when it is hot (and then you can have it warm). And I am saving some for winter in some old ice cream containers. So funny, my boy opened the freezer the other day and was excited seeing boxes and boxes of ice cream, I felt a bit mean telling him what they actually contained...


Then I like to put veggies on focaccia and pizza, yellow and green zucchini slices look good and taste even better!


Ok, this is nothing to do with veggies, but it is so cool to make grissini, I just use some basic bread dough (500g high grade flour, 2 tbsp gluten flour, 300ml water, pinch of salt, brewer yeast and pinch of sugar), add a bit of olive oil and stretch out long grissini which I roll in polenta flour before baking.



Happy cooking and baking!

Photos and Recipes by Alessandra Zecchini ©

Monday, February 6, 2017

Sushi with flowers


Here is an idea, just for variety, instead of rolling all the norimaki with seaweed leave some without and then stick on some flower petals (find more Vegan recipes with flowers here). I used impatiens here, not many people know that you can eat them, they taste a little like rocket salad.

And if rolling the sushi in petals is too hard you can always put the flowers on the top. Below vegan norimaki with fresh borage flowers and salted sakura (cherry blossoms). 




And here a couple of pics of the lovely black sand of Te Henga (Bethells beach)



Photos and Recipes by Alessandra Zecchini ©

Wednesday, February 1, 2017

Noodle salad with banana blossom and tofu, and Happy New Year!



I love to eat flowers, and if you have a banana plant in the garden you can eat the blossoms!  First you need to remove the pink/mauve petals (and small banana florets under each petal) from the blossom until you get to the pale centre. Keep the petals though, they are good as food containers or decorations. You can find the step by step photos on how to peel and cut a banana blossom here, where there is also a delicious banana flower (blossom) recipe. Then cut the centre and mix immediately with lemon juice. Put into a bowl and add more lemon juice and a couple of tbsp of Japanese soy sauce. Put another bowl on top (inside the first one to press down the content) and fill the second bowl with something heavy (a rock, for example). Keep the cut blossom pressed in this marinade overnight, in the fridge. This is necessary or the banana blossom will taste too astringent.

The day after, cook the noodles and drain. Rinse under cold water, and place into a bowl. Cut the tofu into squares and fry in a mixture of sesame oil and vegetable oil until golden, then add a tbsp of lemon juice and 2 tbsp of Japanese soy sauce, sizzle quickly and toss with the noodles. Squeeze the banana blossom from excess liquid and add to the noodles. Mix well and serve at room temperature, decorated with some Thai mint or coriander. This noodle salad was delicious and I will make it again, in fact so far this has been my favourite recipe with banana blossoms.

Happy Chinese New Year to all!



Photos and Recipes by Alessandra Zecchini ©

Tuesday, January 31, 2017

Frutta sotto spirito




The easiest way to preserve fruit, if you like alcoholic fruit, that is! The Cape gooseberries are with Whisky, and the cherries and plums with Cognac (I added a bit of sugar to the plums because they were a little sour). I will try them soon!!

Photos and Recipes by Alessandra Zecchini ©

Friday, January 13, 2017

Vegan chocolate and coconut cream puddings with edible flowers





1 can coconut cream
1 l oragnic soy milk (I use Vitasoy, either Original, Milky or Calci Plus)
4 tbsp raw sugar
2 heap tbsp cocoa (the better the cocoa the better the flavour, so don't go for cheap baking cocoa, but for 'hot chocolate' quality)
2 tbsp cornflour
Natural Vanilla essence 
1 tbsp icing sugar
Edible flowers to decorate



Place the can of coconut cream in the fridge (possibly one day ahead). Dissolve the dried ingredients with a little soy milk to make a paste, then add the rest of the milk and mix well. Put on the stove on low and, always stirring, bring to simmering point. Make sure that you stir well, especially around the borders and bottom of the pot, so that the pudding has a smooth consistency. As soon as it start thickening turn the element off, add the vanilla essence (if using) and keep stirring until it has cooled down a bit. Divide into 8 dessert ramekins or small bowls and refrigerate. When the pudding is set open the can of coconut cream and scoop out the cream top, leaving the water at the bottom of the can (this can be added to other dishes, like curry or rice. Whip the coconut cream with a drop of vanilla essence and the icing sugar. Top the chocolate puddings with the whipped coconut cream.


And now for the flower decorations: choose only organic flowers, here we have borage, rose petals, violets, diantus petals (small carnations), calendula petals (pot marigold). Wash the flowers and petals with water, I let mine soak for white a while and shake them gently to make sure that there are no insects (this is a Vegan dish after all!). A few flowers or petals will suffice, as they are only decorations, although to be eaten. Refrigerate again so that the coconut cream set, and then serve.





Photos and Recipes by Alessandra Zecchini ©

Thursday, December 29, 2016

Capsicum pastry rolls and peperonata recipe




This is one of those creations that happened while using up leftover vegan pastry and a bit of peperonata I had in the pot. The resulting dish was so pretty and delicious that I decided to share it,

Capsicum pastry rolls

Yu must use some cooked capsicums (bell peppers) for this recipes, and I had some peperonata ready:


Peperonata
2 yellow capsicums
2 red capsicums
1 green capsicum
1 garlic clove
half carrot
1 small celery stalk
2 tbsp extra virgin olive oil (plus more to drizzle at the end)
A little water
salt to taste (if the capers are not too salty)
chopped Italian parsley and fresh basil leaves, plus a drizzle of extra virgin olive oil to finish

Wash and cut the capsicums into thin strips. Peel the garlic and cut into two. Wash and chop the carrot and celery into small pieces. Heat the olive oil in a pan and sauté the vegetables, then add the a little water and salt. Cover and simmer on the lowest setting for 45 minutes to one hour, stirring from time to time, and adding more water if necessary. Adjust with salt at the end, if necessary, and finish with some freshly chopped parsley, fresh basil and another drizzle of extra virgin olive oil.

I then used some of the capsicum strips for my pastry rolls: I cut the vegan pastry sheets in long strips and place a thin strip of capsicum on the border of each pastry strip (see photo) and then rolled it up.


To keep the rolls nice and round I place them in a mini-muffin pan, and used some mini-cupcake cases. I sprinkle the top with salt and dried herbs and baked everything at medium heat until the pastry was golden and puffy. Serve hot or cold.






Photos and Recipes by Alessandra Zecchini ©

Monday, December 26, 2016

Macedonia di frutta


Strawberries, nectarines, pears, blueberries and kiwi fruit, a drop of lemon juice and some coconut water. No sugar. 

Photos and Recipes by Alessandra Zecchini ©

Monday, December 19, 2016

Melanzane fritte (fried eggplants) and photos of peonies


I love fried eggplants, on pasta, on pizza, in a panino, as a side dish… or just by themselves, they are so versatile! Just cut them very thin (I use a bread knife) make them sweat with salt for an hour, rinse them and pat them dry. Fry them a few at the time with plenty of olive oil and a clove of garlic. Drain on kitchen paper and sprinkle with salt. Serve or use as required.

And now a few photos of peonies - now in season!












Photos and Recipes by Alessandra Zecchini ©

Saturday, December 17, 2016

Sugar Christmas decorations


On Sunday we had the Dante Alighieri Society Xmas Market (Mercatino di Natale), and I made lots of sugar decorations for sale.


Ideal for 'baby's first Christmas' trees, sweet pastel colours, they can be used for Christmas cards too!

White and hand painted with a thin brush

Chocolate fondant, they smell great!

Green and silver for the trees


I used fondant (white, chocolate, red and green), corn flour, cookie cutters, food coloring (not cochineal!) and a thin brush to paint. We sold the lot!

Photos and Recipes by Alessandra Zecchini ©

Thursday, December 15, 2016

Sugarcraft: how to make a tin rose bud in under 30 seconds






I found this 'old' video (almost 3 years ago) of Arantxa making more sugar roses, this time tiny rose buds! They are so simple yet they look great!