Thursday, June 20, 2013

Roast potatoes with red onion and thyme

Cut the potatoes in small cubes. Chop one or two red onions, and some good olive oil and mix.
Place on an oven try lined with baking paper and sprinkle with salt. Bake on high for about 30-40 minutes, shaking the potatoes from time to time (I do this by lifting the baking paper). When the potatoes are ready add a few thyme sprigs and mix well (I like to add the thyme at the end, it will smell lovely!). I also like to use thyme with red onion, but sage could be a good alternative.

Photos and Recipes by Alessandra Zecchini ©

Monday, June 17, 2013

Strawberries and kiwi, so good together!

Just a quick idea for a vitamin C boosting salad: slice strawberries and kiwis, add a bit of lemon juice and a couple of teaspoons of sugar. Stir and let the fruit marinate for a couple of hours at room temperature, the place in the fridge and serve cold. Super yummy! Otherwise, to maximize the vitamins, just skip the marination bit and eat straight away!

Photos and Recipes by Alessandra Zecchini ©

Monday, June 3, 2013

Freeze dried raspberries, lychees and feijoas dipped in dark chocolate

I like dried apricots, nuts and other dried fruit dipped in dark chocolate, but this time I used Fresh As freeze dried fruit. The flavour is really intense, and the texture completely different, crispy and fresh! I used dried raspberries, dried lychees and dried feijoas. I had friends around and everything disappeared in no time. Most people preferred the raspberries, but I preferred the lychees and Max the feijoas. I did the mandarins already here, and I am pondering about the next fruit to try!

Photos and Recipes by Alessandra Zecchini ©