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!

Tuesday, December 13, 2016

Vegan sushi without nori




There are a lot of traditional vegan sushi rolls already, like kappamaki, kampyo, takuan, inari-san, and the famous avocado rolls, but sometime is fun to make more varieties, especially since Arantxa received   kit to shape sushi rice shapes from Japan, ready to be topped! And for topping we used some carrots  slices cooked with soy sauce and mirin and topped with seaweed (vegan) caviar, and some mushrooms slices sautéed with a little vegetable oil, soy sauce (or Tamari sauce for gluten free) and lemon juice. Well, it was truly delicious!

But for even more amazing vegan sushi recipes, and how to cooke the rice, click here and here
and here and here



Photos and Recipes by Alessandra Zecchini ©

Wednesday, October 26, 2016

Japanese Vegan bento with tofu and eggplant



Leftovers from Japanese dinner make good a bento (lunchbox). Here from the bottom right there is tofu, pan fried with vegetable oil and sesame oil, then finished with soy sauce (gluten free, use tamari) and lemon juice. The Asian eggplants had a similar treatment (minus the sesame oil): at home we just love the soy sauce + lemon juice combo! Next to it some seaweed salad, this was bought ready made, something that I would happy do more often if I didn't think that they overdo it with artificial colouring! But I love seaweed and you can use the dried types - dried wakame soaked in water will make a nice salad. Finally there is leftover rice, topped with vegetable, nori and sesame seeds furikake (Japanese seasoning for rice, look for it in Asian stores, and choose the one without fish or other animal products).

Photos and Recipes by Alessandra Zecchini ©


Halloween Vegan Sushi - just a few ideas


There are plenty of Sushi rice recipes on this blog, so I won't repeat myself, and if you never made sushi just click here and you can find all the different ways to prepare rice and create vegan sushi, norimaki and onigiri (rice balls). 

So just follow the basic or your favourite sushi recipes and just apply these cool Halloween variations! I used lots of seaweed, nori, seaweed salad and a Japanese dried seaweed that looks like the wrapping of a scary mummy. You can find everything in Japanese shops :-). The skulls and pumpkins are made with Takuan (pickled daikon), the zombi eyes with asparagus, the 'slime' with avocado and seaweed salad, and the details with cut nori.


Photos and Recipes by Alessandra Zecchini ©

Sunday, October 16, 2016

Thursday, October 13, 2016

Celery, mango, coconut water smoothie

Smoothie of the day!
Celery (add a few leaves), frozen mango cubes, coconut water


Photos and Recipes by Alessandra Zecchini ©

Monday, October 10, 2016

Baby spinach, kiwi, coconut water smoothie


I am addicted to my new Nutribullet, made many smoothies so I'll post a few of my favourites in the next few days, starting with: 

Baby spinach, kiwi, coconut water


Photos and Recipes by Alessandra Zecchini ©

Saturday, September 17, 2016

Peperoni e salvia fritti - fried capsicums and sage


Red capsicums are so nice fried in olive oil, and then sprinkled with a little salt… this time I tried a different pairing though: sage! And it works really well. Of course I really like fried sage, so I guess that that help. (In the background I have some fried eggplants, but you all know how to make that right?) :-)

Photos and Recipes by Alessandra Zecchini ©

Thursday, August 11, 2016

Easy to make hazelnut milk and instant vegan Nutella


Now that I have a nutribullet I am trying all sort of experiments, and this is my first nut milk.
I used toasted hazelnut, but I guess that if you are into raw food you can use raw hazelnuts. I like toasted hazelnuts though, and a rinsed mine with water to remove as much as i could of the brown skin.


Then I added a bit of water, about twice the amount of the nuts. A quick blend and here is the result!


I passed the milk through a sieve, it tasted great but a bit grainy, so I passed it again using a fine cotton cloth (a clean handkerchief would work).


The ring from the nutribullet jag is ideal to keep the cotton in place while the milk is filtering though!


I got one glass, but where is the photo? Ops, Arantxa drunk it all at once! Max and I just had a taste. The hazelnut taste was great! Plus there was quite a bit of hazelnut paste left over. 

Instant Vegan Nutella

Place the hazelnut paste in a bowl or jug with a few block of dark chocolate, place into a saucepan with some water and bring to the boil to melt the chocolate. Stir. Done.


The resulting chocolate spread has a lovely gianduia flavour (cocoa and hazelnut) but it definitely feels low fat, and it is not too sweet either. Really lovely, and so easy to make!


Photos and Recipes by Alessandra Zecchini ©

Thursday, August 4, 2016

Asparagus, spinach and onion weed soup



This soup is vegan and gluten free, and makes use of those onion weeds that grow everywhere in Auckland in spring. Forage the onion weeds from a safe and clean place and wash well. The bulbs are fat and delicious just like spring onions (plus they are free!) and you can also eat the stems, leaves and flowers. 


Chop the bulbs, stalks and leaves of a bunch of onion weed and one bunch of asparagus, sauté with a drop of olive oil until fragrant, then add 1 l of vegetable stock and one big potato, peeled and finely sliced. Simmer until the potato is mushy and then add one cup of baby spinach leaves. Blend with an immersion blender and bring back to the boil for one minute. Adjust with salt and pepper and serve, decorated with onion weed flowers.


Photos and Recipes by Alessandra Zecchini ©

Thursday, July 14, 2016

Instant mango and coconut yogurt vegan ice-cream, and how to make more coconut yogurt from you bought jar to save money!


I have tried a couple of brands of coconut yogurt and it is quite nice, although I am not sure 100% if I can call it Vegan. One of the two labels it as Vegan, but the live bacterias (a part from being 'live', if you see what I mean) could come from dairy products, as usually lactobacillus originally do… so if you know more about it just tell me, I really like to find out!*

Another thing that I have noticed is the price of coconut yogurt… so expensive!!! Around $10! So before finishing the second jar I have filled it up with a can of coconut cream (only about $2.50) and after two days in the hot water cupboard followed by two days in the fridge I got my own coconut yogurt (albeit a bit more runny than the bought one). I am trying the second lot with a thicker coconut cream and I'll let you know if it works.

The ice-cream

One cup of frozen mango
Half a cup of coconut yogurt

Blend with immersion blender

I am glad I remembered to take a photo before they gulped it all up: it was delicious!!

And of course it could count as sugar free, gluten free, and possibly raw vegan*.

Photos and Recipes by Alessandra Zecchini ©

Sunday, July 10, 2016

Tomato tofu with vegetables and noodles


I learned to cook tofu with tomatoes from a Taiwanese friend 13 years ago, and I still remember thinking then how odd the pairing was… until I tasted it! Yes it works, and it is great! 


Heat some vegetable oil in a pan then add some fresh chopped tomato.


When the tomato is starting to mush add the tofu (use a firm type), cubed. Sauté on all sides then add two tbs of soy sauce (I use Japanese sou sauce). 


Add some green vegetables for colour (I use some pak choi), and cook for a few more minutes.


Boil the noodles, drain and add them to the pot, stir well with the tofu and vegetables.


Sauté the noodles for a few minutes, then add chopped coriander and chopped onion weed stalks (my Taiwanese friend would not have done that as she was a Buddhist vegetarian and ate no garlic, onion and chives, so I guess no onion weed!). Stir a bit more then serve, decorated with onion weed flowers.

Photos and Recipes by Alessandra Zecchini ©

Wednesday, July 6, 2016

Coconut and Lavender Agar Agar, like a Vegan Panna Cotta or Biancomangiare


I like to use lavender for desserts, but the flavour has to be delicate, not too overwhelming. 

Ingredients: 

one small bunch of Lavender
3 tbsp caster sugar
1x400ml can coconut cream +
same amount in boiling water to rinse the can
1 tsp agar agar

to serve: blackberries and lavender


Pick the lavender from the garden and make sure it is clean, or rinse lightly and pat dry with a clean tea towel. Put in a container and cover with the caster sugar. Put a lid on and leave for 2-3 days. The sugar will absorb the aroma of the flowers. 


 Place the coconut cream in a pot, fill the can with the same amount of boiling water to rinse it and add into the pot. Remove the flowers from the sugar (it will be crumbly and moist) and add it to the mixture. Add a tsp of agar agar and bring to the boil stirring constantly. You can add a few petals of lavender if you like, but don't overdo it - not everyone likes to find 'bits' in such a smooth pudding. Fill 6 individual jelly moulds and let them set. The container with the lavender and sugar still had some sugar around the sides so I put the blackberries there for a few hours to marinate (with the lavender also) and get a bit of juice! I serve them alongside the tipped agar agar, which tasted a bit like young coconut flesh and with a subtle but distinctive lavender flavour.






Photos and Recipes by Alessandra Zecchini ©