tag:blogger.com,1999:blog-76383079917773304032024-03-13T22:28:00.887-07:00Vegan Recipes100s amazing homemade Vegan recipes for life!Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.comBlogger389125tag:blogger.com,1999:blog-7638307991777330403.post-73390138982739536742022-12-29T21:12:00.004-08:002022-12-29T21:13:19.129-08:00Red currant and lemon tea<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioNNgDZcKKZZ1ZvxGz5xfnSB4O9mq1wjYtK2lnmysLT6R4HkQNkjlfCPdK_8U_eoxJeU3s6VPGqkrkCJ_RtVDjvVIOKlXL5CcP9um7K3JQ-xCYyXZrMENrA_wlp7wZBUqNyyVNs0Dhos0jHXLL6rTWfV_Jtw3VueO-B-mjkL8no0heJfH5d-qq77okGw/s3780/2E817426-3159-47BF-9EEA-C8F38E3A3604.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3780" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioNNgDZcKKZZ1ZvxGz5xfnSB4O9mq1wjYtK2lnmysLT6R4HkQNkjlfCPdK_8U_eoxJeU3s6VPGqkrkCJ_RtVDjvVIOKlXL5CcP9um7K3JQ-xCYyXZrMENrA_wlp7wZBUqNyyVNs0Dhos0jHXLL6rTWfV_Jtw3VueO-B-mjkL8no0heJfH5d-qq77okGw/w512-h640/2E817426-3159-47BF-9EEA-C8F38E3A3604.jpeg" width="512" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;">More than a recipe this is a tip: fresh red currants make a delicious tea, just wash the berries and add hot water, let them sit for 5-10 minutes and then serve, with lemon slices if you like, and sweeten if you wish (sugar, honey, maple syrup...)</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><span face=""Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif" style="background-color: #fafafa; color: #333333; font-size: 14px;"> </span><span style="background-color: white; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px;"> </span><span class="Apple-style-span" style="background-color: white; color: #444444; font-family: Times, "Times New Roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">Photos and Recipes by Alessandra Zecchini </span></span><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Times, "Times New Roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">©</span></span></div></div><p> </p>Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-7638307991777330403.post-88335682649490674342022-05-17T02:40:00.004-07:002022-05-17T02:40:44.637-07:00Plantbased recipes with foraged weeds, including chickweed<p> <a href="https://1.bp.blogspot.com/-6RNiED5k22c/XplQRH_AmZI/AAAAAAAAaYQ/-DmHE2TRldIkfbsfDgTRsb1J7xMOKe8hwCLcBGAsYHQ/s1600/IMG_2144.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-6RNiED5k22c/XplQRH_AmZI/AAAAAAAAaYQ/-DmHE2TRldIkfbsfDgTRsb1J7xMOKe8hwCLcBGAsYHQ/s640/IMG_2144.JPG" width="480" /></a></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Those who know me also know that I like foraging and to eat a variety of wild food, weeds and flowers. I used to do this a lot as a child, and foraged food was a big part of my diet, but these day I do it mostly for fun, for taste, and for health. This week I have been back to foraging for necessity, which is the best purpose to forage after all. Strictly this has not been 'foraging' though, but more like weeding. My salad leaves are growing at such a slow speed now that it is painful to watch (and yes, I go and watch them every day!!!) but what is growing in the salad bed at remarkable speed is chickweed! This little weed tends to cover the ground in no time, but it is also yummy, especially the young sprouts, and apparently has plenty of vitamin C, A and Bs. It can be cooked, but I prefer it raw, so here are a few ideas, in case you feel like weeding the garden too!</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/--SwNsxtlPhg/XplQX9m88zI/AAAAAAAAaYY/JeRkzN5tk1oNhB5v6A3I75nAPxLITRmKQCLcBGAsYHQ/s1600/IMG_2145.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/--SwNsxtlPhg/XplQX9m88zI/AAAAAAAAaYY/JeRkzN5tk1oNhB5v6A3I75nAPxLITRmKQCLcBGAsYHQ/s640/IMG_2145.JPG" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">I made a smoothie with chickweed, feijoas and frozen banana (both the feijoas and banana also came from my garden) and some coconut water as a base. It tasted great and very healthy, similar to a smoothie with fruit and spinach. Ahhh but the satisfaction of having used a weed instead!!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-l7QQLXfSJmU/XplNp7bdVAI/AAAAAAAAaYE/GYr8n8O-ysUPplR1KqHXZupXgX9QvkkFwCLcBGAsYHQ/s1600/IMG_2152.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-l7QQLXfSJmU/XplNp7bdVAI/AAAAAAAAaYE/GYr8n8O-ysUPplR1KqHXZupXgX9QvkkFwCLcBGAsYHQ/s640/IMG_2152.JPG" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Then, recovering a few salad leaves, and equal part (or more...) of chickweed, I had enough for a salad. I also added a few of the youngest leaves of nasturtium plus some flowers and buds, marigold petals and dianthus. This salad went straight into salad rolls, so it didn't need dressing, but if serving it as a side salad just add a little salt, lemon juice and olive oil.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">And here another serving idea: bagel with nut cheese and weeds! Chickweed, wild cress and onion weed, all growing wildly in my backyard! So, if we really get into dire straits at least you can say that I taught you how to pick weeds and eat them! 🌱🌿</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="background-color: #fafafa; clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><a href="https://1.bp.blogspot.com/-avj0vKfx_Jw/Xb_GmZyZLqI/AAAAAAAAZ80/Ctbw5IK9eiQ-sEMfM6HRphR2E5mfqwoEwCLcBGAsYHQ/s1600/2BBA6E20-E052-4934-852E-140D02DC290D.jpg" style="color: #009eb8; display: inline; margin-left: 1em; margin-right: 1em; outline: none; text-decoration-line: none; transition: color 0.3s ease 0s;"><img border="0" data-original-height="1440" data-original-width="1440" height="640" src="https://1.bp.blogspot.com/-avj0vKfx_Jw/Xb_GmZyZLqI/AAAAAAAAZ80/Ctbw5IK9eiQ-sEMfM6HRphR2E5mfqwoEwCLcBGAsYHQ/s640/2BBA6E20-E052-4934-852E-140D02DC290D.jpg" style="-webkit-border-image: url("data:image/png; border: 9px none; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px; position: relative;" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br style="background-color: #fafafa; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; text-align: justify;" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="background-color: white; clear: both; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px; text-align: center;"><span style="color: #444444; font-family: inherit; font-size: xx-small;"><span class="Apple-style-span" style="line-height: 18px;"><span lang="EN-US">Photos and Recipes by Alessandra Zecchini </span></span><span class="Apple-style-span" style="line-height: 18px;"><span lang="EN-US">©</span></span></span></div>Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-7638307991777330403.post-25895167335637970872022-05-10T15:05:00.005-07:002022-05-10T15:05:50.433-07:00Easy vegan custard slice with Spanish Tortas de Aceite, step by step<p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiSybc4p7AWC72ZmecI4r1VX814v4yoDQxuAw1o2bVj48ZD5CTJa7g7fJoLbbxwJURrc-sKiAtPFhPN7BYuqtfl95ljO9DOmJMY7cFtRF67AriI9-2hDpale9z4o1sFcXRgat1bYWCZ_xCwdYdGTKIXPo7Jx9qrtZJoqpF9lgSwqEqOtuX-R7SLUk02EA=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiSybc4p7AWC72ZmecI4r1VX814v4yoDQxuAw1o2bVj48ZD5CTJa7g7fJoLbbxwJURrc-sKiAtPFhPN7BYuqtfl95ljO9DOmJMY7cFtRF67AriI9-2hDpale9z4o1sFcXRgat1bYWCZ_xCwdYdGTKIXPo7Jx9qrtZJoqpF9lgSwqEqOtuX-R7SLUk02EA=w480-h640" width="480" /></a></p><p> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEiGNWcGrSK8LXYA1ZF_FJA5iFuprAD3NmdjbhPBs-sKLRAwQ3bwgV3YB5L9RcOQklSSLx64buEDVqRgxCN7VWcH_fGUnhK0ymNpMQmyRNWWha33QsVg7ntm5UexZl-bZiajvrcRzstoq02DPaoX5ZM3KGpmpUaNYtz1iaefx0hraK7Qv11GOgnjtuafIA=s2048" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiGNWcGrSK8LXYA1ZF_FJA5iFuprAD3NmdjbhPBs-sKLRAwQ3bwgV3YB5L9RcOQklSSLx64buEDVqRgxCN7VWcH_fGUnhK0ymNpMQmyRNWWha33QsVg7ntm5UexZl-bZiajvrcRzstoq02DPaoX5ZM3KGpmpUaNYtz1iaefx0hraK7Qv11GOgnjtuafIA=w640-h640" width="640" /></a></p><p><br /></p><div class="separator" style="clear: both; text-align: center;">Thanks to my friend Ray I have recently discovered these sweet Spanish Ines Rosales' tortas (there is also a savoury version). And noticing that they are vegan I thought of making a quick dessert, a bit like a custard slice, which I love, with them!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiGVxoUGmuIhrbCxnIIDASLNWDwUqnqYoTzeciIdBnhUq9n9KAwpXdjDsquhvxobp9IBJHqFXCdXQHZtg6zGgkxAxTR8Ipg_2esolAf-I_qZ9Jxf8YykyMszuKByHVluIqBGQoHwWgWgE_Pza1U8auW5q-htfeML-toBxXMiG9HywvsT5NfRtQxvWcUDw=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiGVxoUGmuIhrbCxnIIDASLNWDwUqnqYoTzeciIdBnhUq9n9KAwpXdjDsquhvxobp9IBJHqFXCdXQHZtg6zGgkxAxTR8Ipg_2esolAf-I_qZ9Jxf8YykyMszuKByHVluIqBGQoHwWgWgE_Pza1U8auW5q-htfeML-toBxXMiG9HywvsT5NfRtQxvWcUDw=w480-h640" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">For the custard I used oat milk (barista style).</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #ea9999; font-size: medium;">Ingredients:</span></div><div class="separator" style="clear: both; text-align: center;">1 tbsp flour</div><div class="separator" style="clear: both; text-align: center;">2 tbsp sugar</div><div class="separator" style="clear: both; text-align: center;">250 ml oat milk</div><div class="separator" style="clear: both; text-align: center;">a few drops of vanilla essence</div><div class="separator" style="clear: both; text-align: center;">2 sweet Ines Rosales pastries</div><div class="separator" style="clear: both; text-align: center;">Amarena cherries (optional)</div><div class="separator" style="clear: both; text-align: center;">Icing sugar to sprinkle</div><div class="separator" style="clear: both; text-align: center;">Fresh Fruit to serve (optional)</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiJWphfFvKwl8OUqizdecPzgfFEQXUSeBQx658EDEakU_UoyEu-wSaWrf_PHFkGxet8ofxvAmGEQdV5KMQvwyZ2sbR9Fn5lYoulrxwtVpweibSglB1-b2ohwlzXrsfZlU24KYKwlZGK3NuBXaqOhRsvVsoY6RvtYyh50CDFwqmeW6ev5brDpVITxVBocw=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiJWphfFvKwl8OUqizdecPzgfFEQXUSeBQx658EDEakU_UoyEu-wSaWrf_PHFkGxet8ofxvAmGEQdV5KMQvwyZ2sbR9Fn5lYoulrxwtVpweibSglB1-b2ohwlzXrsfZlU24KYKwlZGK3NuBXaqOhRsvVsoY6RvtYyh50CDFwqmeW6ev5brDpVITxVBocw=w480-h640" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Mix the first three ingredients together and bring to a simmer, stirring constantly. Add the vanilla at the end. You should cook this custard until it is quite thick, and then keep stirring after cooking until it is lukewarm and no more steam comes out. Make sure that is thick, not runny!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhSDEsuvQiOfc0c97mmrYizUTKna5_4WoRe1oqKXpmdSpmQJ57K3PifuyMZTS3HfYgpMINgEecVxxkF5JFaL52b7Is2rN6Z637O20UCgUuCjNWEP5aUgS8MlKMHIw0i9hIB87rpD9_gvJOII386jDoE4KGQ2cosevVKLcOgJ3EE1q_SnXPCSzzcPWy3Bg=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhSDEsuvQiOfc0c97mmrYizUTKna5_4WoRe1oqKXpmdSpmQJ57K3PifuyMZTS3HfYgpMINgEecVxxkF5JFaL52b7Is2rN6Z637O20UCgUuCjNWEP5aUgS8MlKMHIw0i9hIB87rpD9_gvJOII386jDoE4KGQ2cosevVKLcOgJ3EE1q_SnXPCSzzcPWy3Bg=w480-h640" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Pile the custard on one of the pastry</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjHM6t1n6bhPyavj9ProSFic2sW3A64lRG_W0Jrs72CjVU8IHuV8d1s8JB-X59IB8CDTLjhJS22k4HNBT2bdfKgUSq8ya8zs1FKP-cbf_QgPI5pRM-UE5al8Ij2mExyKV-MB9NWwF41kllGJ80ojKt3bdNqIbiJdlxnqwgXJ-WJSO67-cfDsDd9IDtBZg=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjHM6t1n6bhPyavj9ProSFic2sW3A64lRG_W0Jrs72CjVU8IHuV8d1s8JB-X59IB8CDTLjhJS22k4HNBT2bdfKgUSq8ya8zs1FKP-cbf_QgPI5pRM-UE5al8Ij2mExyKV-MB9NWwF41kllGJ80ojKt3bdNqIbiJdlxnqwgXJ-WJSO67-cfDsDd9IDtBZg=w480-h640" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I had some amarena cherries so I though of adding 4 to the custard, but any fresh or preserved fruit would work too. Just don't add too much 'juice'.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi35oJMAJvS-Sf_2J-yOQ-pWJWaNKtpgj0hf5WhV255YOlyBiE1SeHa9m4A8ftirDSszPVbZkzbmRf1Gos5F_CPPvs7ELD4LKdsDlIX8FFgaWlE8EuucMlxtUeaRJjZGK9nT9w6dNZiXcEAhBDEVql1ftCOvmf-hROKWjTBHJIGBl7T1Yvks5_Y0xsEig=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEi35oJMAJvS-Sf_2J-yOQ-pWJWaNKtpgj0hf5WhV255YOlyBiE1SeHa9m4A8ftirDSszPVbZkzbmRf1Gos5F_CPPvs7ELD4LKdsDlIX8FFgaWlE8EuucMlxtUeaRJjZGK9nT9w6dNZiXcEAhBDEVql1ftCOvmf-hROKWjTBHJIGBl7T1Yvks5_Y0xsEig=w480-h640" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiac7wWE_EmccIKtYTBgU9W-NwrQlsIG0xjWNtovLOBeEmCoAjZnBWcPWDwWA7o-DRetRRagO2srCvrx4x38_T6JxmUaAfXx5Dogp-g4RGzRvjWKXPTOUUCgoQWMvrh9VcR1IDbPfq9RAlJ1MmyB9tIfpB9fWqfo2Ndz0n4TWjIHLAzkbPw6IMYk9TfrQ=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiac7wWE_EmccIKtYTBgU9W-NwrQlsIG0xjWNtovLOBeEmCoAjZnBWcPWDwWA7o-DRetRRagO2srCvrx4x38_T6JxmUaAfXx5Dogp-g4RGzRvjWKXPTOUUCgoQWMvrh9VcR1IDbPfq9RAlJ1MmyB9tIfpB9fWqfo2Ndz0n4TWjIHLAzkbPw6IMYk9TfrQ=w480-h640" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Place the second pastry on top and press lightly, smoothing the custard on the sides with a small spoon, if necessary. Sprinkle with icing sugar and refrigerate for a few hours.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg1ZVbabfV_HI6yfPcGInZcyo1KWDZik_GnfQPt6dMpKs6zPGyDUrrq5NV4Sf3f_VGf65fEzZnl11Y6hX_UvBJjIRBoY2GZ3G-pLx5fOu5pj-pxKWHEBbSIeFsW3ImlUZNJ778d7sw5-Q0krWLfsbRPbtXHDQw27tJSc6SkggzXwJUNTNt9W02aOYDU3g=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEg1ZVbabfV_HI6yfPcGInZcyo1KWDZik_GnfQPt6dMpKs6zPGyDUrrq5NV4Sf3f_VGf65fEzZnl11Y6hX_UvBJjIRBoY2GZ3G-pLx5fOu5pj-pxKWHEBbSIeFsW3ImlUZNJ778d7sw5-Q0krWLfsbRPbtXHDQw27tJSc6SkggzXwJUNTNt9W02aOYDU3g=w480-h640" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">This actually served three people, and we had fresh cherries on the side. I'll definitely make it again, probably with berries or with fruit preserved in alcohol! Yum! A real treat!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiSybc4p7AWC72ZmecI4r1VX814v4yoDQxuAw1o2bVj48ZD5CTJa7g7fJoLbbxwJURrc-sKiAtPFhPN7BYuqtfl95ljO9DOmJMY7cFtRF67AriI9-2hDpale9z4o1sFcXRgat1bYWCZ_xCwdYdGTKIXPo7Jx9qrtZJoqpF9lgSwqEqOtuX-R7SLUk02EA=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiSybc4p7AWC72ZmecI4r1VX814v4yoDQxuAw1o2bVj48ZD5CTJa7g7fJoLbbxwJURrc-sKiAtPFhPN7BYuqtfl95ljO9DOmJMY7cFtRF67AriI9-2hDpale9z4o1sFcXRgat1bYWCZ_xCwdYdGTKIXPo7Jx9qrtZJoqpF9lgSwqEqOtuX-R7SLUk02EA=w480-h640" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px;"> </span><span class="Apple-style-span" style="background-color: white; color: #444444; font-family: Times, "Times New Roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">Photos and Recipes by Alessandra Zecchini </span></span><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Times, "Times New Roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">©</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Times, "Times New Roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US"><br /></span></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-7638307991777330403.post-48800944222955971442022-03-19T20:04:00.004-07:002022-03-19T20:04:29.856-07:00Zucchini with marigold vinegar and marigold fresh petals <p> <a href="https://1.bp.blogspot.com/-ckhMQWsqFSA/XpvmdcJujCI/AAAAAAAAaZw/za1WPSHKLWc8T8q5yc_EJwka8v3B1N-qQCLcBGAsYHQ/s1600/9A3C835F-B46A-488E-8F14-541F9B9B37A8.jpg" imageanchor="1" style="background-color: white; color: #009eb8; display: inline; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin-left: 1em; margin-right: 1em; outline: none; text-align: center; text-decoration-line: none; transition: color 0.3s ease 0s;"><img border="0" data-original-height="1600" data-original-width="1280" height="640" src="https://1.bp.blogspot.com/-ckhMQWsqFSA/XpvmdcJujCI/AAAAAAAAaZw/za1WPSHKLWc8T8q5yc_EJwka8v3B1N-qQCLcBGAsYHQ/s640/9A3C835F-B46A-488E-8F14-541F9B9B37A8.jpg" style="-webkit-border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 fill / 9px stretch; border-color: initial; border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 / 9px / 0 stretch; border-style: none; border-width: 9px; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px; position: relative;" width="512" /></a></p><div class="separator" style="clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><span style="background-color: white;">This is a delicious starter or side dish. Cut the zucchini in thin long strips and pan fry with olive oil on both sides for just a minute (don't let them brown, they just need to soften). Chop plenty of Italian parsley and garlic with a pinch of salt and add to the zucchini, with a tbsp or two of marigold vinegar (<a href="https://cookingwithflowers.blogspot.com/2020/02/marigold-vinegar.html?view=flipcard" style="color: #009eb8; display: inline; outline: none; text-decoration-line: none; transition: color 0.3s ease 0s;">recipe here</a>). If you don't have marigold vinegar just use some white balsamic or white wine vinegar (but consider making marigold vinegar too!). Let the zucchini marinate for at least two hours, more if possible, then lay on a serving platter and sprinkle with fresh marigold petals. Serve at room temperature of chilled.</span></div><div class="separator" style="clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><span style="background-color: white;"><span class="Apple-style-span" style="color: #444444; font-family: "Josefin Sans"; font-size: xx-small; line-height: 18px;"><span lang="EN-US">Photos and Recipes by Alessandra Zecchini </span></span><span class="Apple-style-span" style="color: #444444; font-family: "Josefin Sans"; font-size: xx-small; line-height: 18px;"><span lang="EN-US">©</span></span></span></div>Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-7638307991777330403.post-20229783171671959132022-02-10T20:36:00.000-08:002022-02-10T20:36:06.535-08:00Vegan coconut and blueberry puddings with lavender and nata de coco<p> <a href="https://1.bp.blogspot.com/-IB_DfHdmhR8/YZ24sBdFBjI/AAAAAAAAbtM/jxGdenaTGY482BzShyXQtUaR2pLdbgJtQCLcBGAsYHQ/s2048/166FEB18-6150-4817-9C50-F17354D0EB07_1_201_a.heic" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-IB_DfHdmhR8/YZ24sBdFBjI/AAAAAAAAbtM/jxGdenaTGY482BzShyXQtUaR2pLdbgJtQCLcBGAsYHQ/w480-h640/166FEB18-6150-4817-9C50-F17354D0EB07_1_201_a.heic" width="480" /></a></p><br /><p></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><blockquote style="border: none; caret-color: rgb(0, 0, 0); margin: 0px 0px 0px 40px; padding: 0px; text-size-adjust: auto;"><p style="text-align: justify;"> <b style="background-color: white; color: #8e7cc3; font-family: "Josefin Sans"; font-size: 17.6px; text-align: center;">Ingredients: </b></p><div class="separator" style="background-color: white; clear: both; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px; text-align: justify;">A cup of frozen blueberries </div><div class="separator" style="background-color: white; clear: both; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px; text-align: justify;">a few cubes of nata de coco in syrup</div><div class="separator" style="background-color: white; clear: both; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px; text-align: justify;">lavender petals </div></blockquote><blockquote style="border: none; caret-color: rgb(0, 0, 0); margin: 0px 0px 0px 40px; padding: 0px; text-size-adjust: auto;"><div class="separator" style="background-color: white; clear: both; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px; text-align: justify;">2 tbsp sugar</div><div class="separator" style="background-color: white; clear: both; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px; text-align: justify;">1x400ml can coconut cream +</div><div class="separator" style="background-color: white; clear: both; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px; text-align: justify;">same amount in boiling water to rinse the can</div><div class="separator" style="background-color: white; clear: both; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px; text-align: justify;">1 tsp agar agar</div></blockquote><div style="caret-color: rgb(0, 0, 0); text-size-adjust: auto;"> </div></blockquote><p>Place the blueberries and nata de coco in a bowl, add a few petals of lavender and let it defrost.</p><p><span style="background-color: white; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px;">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. Add the sugar a tsp of agar agar and bring to the boil stirring constantly. When it boils add half of the blueberries (but not the nata de coco) and their juice. Fill 4 to 6 glasses and let it set. Then add the rest of the blueberries and nata de coco (it will have changed colour from translucent to purple) and decorate with lavender petals. refrigerate for a few hours before serving.</span></p><p style="text-align: center;"><span class="Apple-style-span" style="background-color: white; color: #444444; font-family: Times, "Times New Roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">Photos and Recipes by Alessandra Zecchini </span></span><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Times, "Times New Roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">©</span></span></p><div><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Times, "Times New Roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US"><br /></span></span></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"></blockquote>Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-7638307991777330403.post-23905520392935150442022-02-08T22:07:00.002-08:002022-02-08T22:07:17.061-08:00Raw banana blossom and carrot salad <p><span style="background-color: white;"><span style="font-family: inherit;"> <a href="https://1.bp.blogspot.com/-jv1068wLWP0/YLHJbcouI5I/AAAAAAAAbOE/izaBEGYlXpkWQMGhyY7pfbXp7hczmJCbACLcBGAsYHQ/s2048/0B0F6BE0-BDC0-4C95-86C0-0E4FBBB2523E.jpg" imageanchor="1" style="color: #009eb8; display: inline; margin-left: 1em; margin-right: 1em; outline: none; text-align: center; text-decoration-line: none; transition: color 0.3s ease 0s;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://1.bp.blogspot.com/-jv1068wLWP0/YLHJbcouI5I/AAAAAAAAbOE/izaBEGYlXpkWQMGhyY7pfbXp7hczmJCbACLcBGAsYHQ/w640-h640/0B0F6BE0-BDC0-4C95-86C0-0E4FBBB2523E.jpg" style="-webkit-border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 fill / 9px stretch; border-color: initial; border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 / 9px / 0 stretch; border-style: none; border-width: 9px; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px; position: relative;" width="640" /></a></span></span></p><div class="separator" style="clear: both; color: #333333; margin: 0px; outline: none; padding: 0px; text-align: center;"><span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span></div><div class="separator" style="clear: both; color: #333333; margin: 0px; outline: none; padding: 0px; text-align: center;"><span style="background-color: white;"><span style="font-family: inherit;">I usually just have the banana blossom 'heart' for salads, but this time I have included a few of the little flowers that are found under the Petals. Cut the banana blossom from the bunch of bananas (leave them on the tree if they are still green) and peel off the outer pink petals, collecting the little blossoms and dropping them in cold water and lemon juice (I added some to the sink). </span></span></div><div class="separator" style="clear: both; color: #333333; margin: 0px; outline: none; padding: 0px; text-align: center;"><span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span></div><div class="separator" style="clear: both; color: #333333; margin: 0px; outline: none; padding: 0px; text-align: center;"><a href="https://1.bp.blogspot.com/-BcCuCaGZs0o/YLHJbo2T-HI/AAAAAAAAbOI/MM4COmCbPp0Ztv8_rgo3COJslbjIcFQSQCLcBGAsYHQ/s2048/IMG_7431.JPG" imageanchor="1" style="background-color: white; color: #009eb8; display: inline; margin-left: 1em; margin-right: 1em; outline: none; text-decoration-line: none; transition: color 0.3s ease 0s;"><span style="font-family: inherit;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-BcCuCaGZs0o/YLHJbo2T-HI/AAAAAAAAbOI/MM4COmCbPp0Ztv8_rgo3COJslbjIcFQSQCLcBGAsYHQ/w480-h640/IMG_7431.JPG" style="-webkit-border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 fill / 9px stretch; border-color: initial; border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 / 9px / 0 stretch; border-style: none; border-width: 9px; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px; position: relative;" width="480" /></span></a></div><div class="separator" style="clear: both; color: #333333; margin: 0px; outline: none; padding: 0px; text-align: center;"><span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span></div><div class="separator" style="clear: both; color: #333333; margin: 0px; outline: none; padding: 0px; text-align: center;"><span style="background-color: white;"><span style="font-family: inherit;">Prepare another bowl with water and lemon juice and cut the banana 'heart' into small slices, dropping them quickly into the lemon water so that they don't brown. If you want to add the flowers you will need to remove the <span style="color: #202124; text-align: left;">style and stigma, and the papery outer part of the flower. This takes a long time and this is why I only do it for a few of the most tender flowers. The more central flowers, which are completely white (no pink) can be eaten whole.</span></span></span></div><div class="separator" style="clear: both; color: #333333; margin: 0px; outline: none; padding: 0px; text-align: center;"><span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span></div><div class="separator" style="clear: both; color: #333333; margin: 0px; outline: none; padding: 0px; text-align: center;"><a href="https://1.bp.blogspot.com/-N2mc0iUtkjw/YLHJcriiK-I/AAAAAAAAbOQ/n1TGaxJi870xHwhGQ_J2VkN6jqQu_mPzgCLcBGAsYHQ/s2048/IMG_7434.JPG" imageanchor="1" style="background-color: white; color: #009eb8; display: inline; margin-left: 1em; margin-right: 1em; outline: none; text-decoration-line: none; transition: color 0.3s ease 0s;"><span style="font-family: inherit;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-N2mc0iUtkjw/YLHJcriiK-I/AAAAAAAAbOQ/n1TGaxJi870xHwhGQ_J2VkN6jqQu_mPzgCLcBGAsYHQ/w480-h640/IMG_7434.JPG" style="-webkit-border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 fill / 9px stretch; border-color: initial; border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 / 9px / 0 stretch; border-style: none; border-width: 9px; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px; position: relative;" width="480" /></span></a></div><span style="background-color: white;"><span style="font-family: inherit;"><br style="color: #333333; text-align: justify;" /></span></span><div class="separator" style="clear: both; color: #333333; margin: 0px; outline: none; padding: 0px; text-align: center;"><a href="https://1.bp.blogspot.com/-j0N3Z9V19Bc/YLHJbjv1RXI/AAAAAAAAbOM/9lCllnb4NSYAC5RBtMZAOPUWQqId5wrNQCLcBGAsYHQ/s2048/IMG_7433.JPG" imageanchor="1" style="background-color: white; color: #009eb8; display: inline; margin-left: 1em; margin-right: 1em; outline: none; text-decoration-line: none; transition: color 0.3s ease 0s;"><span style="font-family: inherit;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-j0N3Z9V19Bc/YLHJbjv1RXI/AAAAAAAAbOM/9lCllnb4NSYAC5RBtMZAOPUWQqId5wrNQCLcBGAsYHQ/w480-h640/IMG_7433.JPG" style="-webkit-border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 fill / 9px stretch; border-color: initial; border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 / 9px / 0 stretch; border-style: none; border-width: 9px; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px; position: relative;" width="480" /></span></a></div><div class="separator" style="clear: both; color: #333333; margin: 0px; outline: none; padding: 0px; text-align: center;"><span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span></div><div class="separator" style="clear: both; color: #333333; margin: 0px; outline: none; padding: 0px; text-align: center;"><span style="background-color: white;"><span style="font-family: inherit;">Rinse well and drain, then place in a bowl and add lemon or lime juice, about 2 tbsp, soy sauce (tamari for gluten free), about 1 tbsp, and half a tsp of grated ginger. Press down with a plate or a second bowl and place a weigh on top (you can find an image in <a href="http://cookingwithflowers.blogspot.com/2020/03/banana-blossom-salad-with-coconut-and.html?q=banana" style="color: #009eb8; display: inline; outline: none; text-decoration-line: none; transition: color 0.3s ease 0s;">this recipe</a> here). Leave overnight, or even a couple of days (like I did, it was perfectly fine!), then rinse under cold water, shake well and place in a clean bowl. Grate one large carrot and dress with lemon juice, salt and olive oil, then fold in the banana flowers. Mix well, taste for salt, and scoop into the banana petals for serving. I also decorated mine with Vietnamese mint flowers. </span></span></div><div class="separator" style="clear: both; color: #333333; margin: 0px; outline: none; padding: 0px; text-align: center;"><span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span></div><div class="separator" style="clear: both; color: #333333; margin: 0px; outline: none; padding: 0px; text-align: center;"><span style="background-color: white;"><span style="font-family: inherit;">It was very good, but next time, if I have the patience and time to clean all the little flowers, I'll tray to cook them. The 'heart' is definitely much nicer! </span></span></div><span style="background-color: white;"><span style="font-family: inherit;"><br style="color: #333333; text-align: justify;" /></span></span><div class="separator" style="clear: both; color: #333333; margin: 0px; outline: none; padding: 0px; text-align: center;"><span style="background-color: white;"><span style="font-family: inherit;"> <span class="Apple-style-span" style="color: #444444; line-height: 18px;"><span lang="EN-US">Photos and Recipes by Alessandra Zecchini </span></span><span class="Apple-style-span" style="color: #666666; line-height: 18px;"><span lang="EN-US">©</span></span></span></span></div>Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-7638307991777330403.post-19718911058574480832022-01-02T21:57:00.001-08:002022-02-08T22:00:16.865-08:00Vegan pumpkin red curry with Vietnamese mint flowers (and a soup with the leftovers)<p> </p><div class="separator" style="clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><a href="https://1.bp.blogspot.com/-CC1GXUOfQsg/YLHQW278WJI/AAAAAAAAbOw/ya4PX1DdvR0yqIlw_4uCt1JrVq3H5HT2wCLcBGAsYHQ/s2048/IMG_7423.JPG" imageanchor="1" style="background-color: white; color: #009eb8; display: inline; margin-left: 1em; margin-right: 1em; outline: none; text-decoration-line: none; transition: color 0.3s ease 0s;"><br class="Apple-interchange-newline" /><span style="-webkit-border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 fill / 9px stretch; border-color: initial; border-image-slice: 9; border-width: 9px; height: auto; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-CC1GXUOfQsg/YLHQW278WJI/AAAAAAAAbOw/ya4PX1DdvR0yqIlw_4uCt1JrVq3H5HT2wCLcBGAsYHQ/w480-h640/IMG_7423.JPG" style="-webkit-border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 fill / 9px stretch; border-color: initial; border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 / 9px / 0 stretch; border-style: none; border-width: 9px; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px; position: relative;" width="480" /></span></a></div><div class="separator" style="clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><span style="background-color: white;">Bake the whole pumpkin in the oven and then slice and remove the outer peel and centre, slice and set aside. Chop two shallots and one green pepper and sauté with a little vegetable oil, then add red curry paste (as much as your taste buds suggest) and a can of coconut cream, plus the water from rinsing out the can. Bring to a simmer, then add the sliced pumpkin and some Vietnamese mint leaves and flowers, cover and cook for 20 minutes. Top with fresh Vietnamese mint flowers, and also chopped coriander and Thai or lemon basil. Serve with rice, it is delicious!</span></div><div class="separator" style="clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><span style="background-color: white;">If you have made a lot you can also blend it into a soup, easy as!</span></div><div class="separator" style="clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><span style="background-color: white;"><br /></span><div class="separator" style="clear: both; margin: 0px; outline: none; padding: 0px;"><a href="https://1.bp.blogspot.com/-MGsafDhEvzk/YLHQWhVUsQI/AAAAAAAAbOs/apwrmiqArOgjUX9OZoi0Sunvx06aidZdACLcBGAsYHQ/s2048/F20D7393-B705-4636-9CF4-EAECA7919B36.jpg" imageanchor="1" style="background-color: white; color: #009eb8; display: inline; margin-left: 1em; margin-right: 1em; outline: none; text-decoration-line: none; transition: color 0.3s ease 0s;"><img border="0" data-original-height="2048" data-original-width="1638" height="640" src="https://1.bp.blogspot.com/-MGsafDhEvzk/YLHQWhVUsQI/AAAAAAAAbOs/apwrmiqArOgjUX9OZoi0Sunvx06aidZdACLcBGAsYHQ/w512-h640/F20D7393-B705-4636-9CF4-EAECA7919B36.jpg" style="-webkit-border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 fill / 9px stretch; border-color: initial; border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 / 9px / 0 stretch; border-style: none; border-width: 9px; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px; position: relative;" width="512" /></a></div></div><span style="background-color: white;"><br style="color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; text-align: justify;" /></span><div style="color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><span style="background-color: white;"> <span class="Apple-style-span" style="color: #444444; font-family: times, "times new roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">Photos and Recipes by Alessandra Zecchini </span></span><span class="Apple-style-span" style="color: #666666; font-family: times, "times new roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">©</span></span></span></div>Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-7638307991777330403.post-67147497023050530612021-07-26T01:44:00.005-07:002021-07-26T01:44:42.886-07:00Make your own ciabatta bread<p> <span style="font-family: Times; orphans: 2; text-align: center; widows: 2;"> </span><a href="https://1.bp.blogspot.com/-b3yvz1FgO24/YOJ4Cl4KSpI/AAAAAAAAbgo/yFM2rYYTOE8tvxnThaqbabiymnAXf__nACLcBGAsYHQ/s1030/IMG_8002.jpg" style="font-family: Times; margin-left: 1em; margin-right: 1em; orphans: 2; text-align: center; widows: 2;"><img border="0" data-original-height="1030" data-original-width="828" height="640" src="https://1.bp.blogspot.com/-b3yvz1FgO24/YOJ4Cl4KSpI/AAAAAAAAbgo/yFM2rYYTOE8tvxnThaqbabiymnAXf__nACLcBGAsYHQ/w514-h640/IMG_8002.jpg" width="514" /></a></p><p style="font-family: Times; font-variant-ligatures: normal; orphans: 2; text-decoration-thickness: initial; widows: 2;"><span style="color: #666666; font-family: inherit;"><br /></span></p><div class="separator" style="clear: both; font-family: Times; font-variant-ligatures: normal; orphans: 2; text-align: center; text-decoration-thickness: initial; widows: 2;"><span style="color: #666666; font-family: inherit;">This is my recipe for a simple yet foolproof ciabatta bread loaf, one of my favourite loaves! The recipe is straight from my book <a href="http://alessandrazecchini.blogspot.com/2021/04/learn-to-make-bread-pizza-pastries.html" target="_blank">Savour</a> (<span style="background-color: white;">now available as an ebook </span><span style="background-color: white;">from</span><span style="background-color: white;"> </span><a href="https://www.kobo.com/nz/en/ebook/savour-9" style="text-decoration-line: none;">Kobo</a> and f<span style="background-color: white;">rom</span><span style="background-color: white;"> </span><a href="https://www.barnesandnoble.com/w/savour-alessandra-zecchini/1139229617?ean=9781990042027" style="text-decoration-line: none;" target="_blank">Barnes & Noble</a>, and also<span style="background-color: white;"> from</span><span style="background-color: white;"> </span><a href="https://www.amazon.com/Savour-Irresistible-pizzas-tarts-bread-ebook/dp/B0979FVD5Q/ref=tmm_kin_swatch_0?_encoding=UTF8&qid=&sr=" style="text-decoration-line: none;" target="_blank">Amazon</a><span style="background-color: white;"> for</span><span style="background-color: white;"> </span><a href="https://www.amazon.com/Savour-Irresistible-pizzas-tarts-bread-ebook/dp/B0979FVD5Q/ref=tmm_kin_swatch_0?_encoding=UTF8&qid=&sr=" style="text-decoration-line: none;" target="_blank">Kindle</a>), where there are many more bread recipes, and more. In the meantime enjoy this one!</span></div><div class="separator" style="clear: both; font-family: Times; font-variant-ligatures: normal; orphans: 2; text-align: center; text-decoration-thickness: initial; widows: 2;"><span style="color: #666666; font-family: inherit;"> </span></div><p style="font-family: Times; font-variant-ligatures: normal; orphans: 2; text-decoration-thickness: initial; widows: 2;"></p><p class="MsoNormal" style="font-family: Times; font-variant-ligatures: normal; orphans: 2; text-decoration-thickness: initial; widows: 2;"><span style="color: #666666; font-family: inherit;"><b>Ciabatta</b> </span></p><div class="separator" style="clear: both; font-family: Times; font-variant-ligatures: normal; orphans: 2; text-align: center; text-decoration-thickness: initial; widows: 2;"><p class="MsoNormal" style="text-align: start;"><span style="color: #666666; font-family: inherit;">Ingredients<o:p></o:p></span></p><p class="MsoNormal" style="text-align: start;"><span style="color: #666666; font-family: inherit;">300ml warm water<o:p></o:p></span></p><p class="MsoNormal" style="text-align: start;"><span style="color: #666666; font-family: inherit;">2 teaspoons active yeast granules<o:p></o:p></span></p><p class="MsoNormal" style="text-align: start;"><span style="color: #666666; font-family: inherit;">14⁄teaspoon sugar<o:p></o:p></span></p><p class="MsoNormal" style="text-align: start;"><span style="color: #666666; font-family: inherit;">300g high-grade flour, plus extra for dusting<o:p></o:p></span></p><p class="MsoNormal" style="text-align: start;"><span style="color: #666666; font-family: inherit;">pinch of salt <o:p></o:p></span></p><p class="MsoNormal" style="text-align: start;"><span style="color: #666666; font-family: inherit;">Makes 1 loaf</span></p><p class="MsoNormal" style="text-align: start;"><span style="color: #666666; font-family: inherit;">Place the warm water in a large bowl, add the yeast and sugar and set aside for 5 minutes. When the yeast starts to bubble, add the flour and salt and work into a dough for about 5 minutes using your fingers. This dough will be too sticky to roll on the bench or table so knead it in the bowl (although it feels more like mixing). Cover the bowl with a damp tea towel and leave to rise for about 2 hours. Line a large baking tray with baking paper and turn out the risen dough onto the tray bottom-side up. The dough will be sticky so you will need to scrape it from the sides of the bowl; it is also likely to be runny – prop up the outside edges of the baking paper with a couple of small ovenproof ramekins to avoid ending up with an extremely large flat loaf (the ramekins can be filled with water to create a steam oven effect - image 1)). Dust the top of the loaf with the extra flour. Bake in a preheated 180 ̊C (350 ̊F) oven for 25–30 minutes.</span></p><p class="MsoNormal"><a href="https://1.bp.blogspot.com/-ENwk_WY5vpI/YOJ4Ch3j-QI/AAAAAAAAbgs/qWtC8_BLvRAixLAdWpWc6Hi0vIKobUb3gCLcBGAsYHQ/s1035/IMG_8003.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #666666; font-family: inherit;"><img border="0" data-original-height="1035" data-original-width="828" height="640" src="https://1.bp.blogspot.com/-ENwk_WY5vpI/YOJ4Ch3j-QI/AAAAAAAAbgs/qWtC8_BLvRAixLAdWpWc6Hi0vIKobUb3gCLcBGAsYHQ/w512-h640/IMG_8003.jpg" width="512" /></span></a></p><p class="MsoNormal" style="text-align: start;"><span style="color: #666666; font-family: inherit;"> Remove the bread from the oven, wrap in a tea towel, then place in a plastic bag and seal. Leave the bread in the bag for 30 minutes so that the steam will cook it further and make it soft and deliciously chewy. If you prefer a ciabatta with a crunchy crust, eat it while it’s still warm – yum!<o:p></o:p></span></p><p class="MsoNormal" style="text-align: start;"><span style="color: #666666; font-family: inherit;"> </span></p><p class="MsoNormal" style="text-align: start;"><span style="color: #666666; font-family: inherit;"> </span></p><p class="MsoNormal" style="text-align: start;"><span style="color: #666666; font-family: inherit;">Tips and variations<o:p></o:p></span></p><p class="MsoNormal" style="text-align: start;"><span style="color: #666666; font-family: inherit;">Although some recipes add 1–2 tablespoons of olive oil to the dough, I prefer an oil-free version so I can drizzle olive oil on it when it is freshly cut and ready to eat. I also like to dip ciabatta slices in a little oil flavoured with crushed cumin seeds and salt or basil leaves.</span></p><p class="MsoNormal"></p><div class="separator" style="clear: both;"><a href="https://1.bp.blogspot.com/-Xk8gX6vzo3w/YOJ51mWBsNI/AAAAAAAAbhE/SbyrUJNTF5sXRe4L9zLq9GOcAVflhh8wACLcBGAsYHQ/s2048/Savour.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1568" height="640" src="https://1.bp.blogspot.com/-Xk8gX6vzo3w/YOJ51mWBsNI/AAAAAAAAbhE/SbyrUJNTF5sXRe4L9zLq9GOcAVflhh8wACLcBGAsYHQ/w490-h640/Savour.jpg" width="490" /></a></div><br /><span style="color: #666666; font-family: inherit;"><br /></span><p></p><p class="MsoNormal" style="text-align: start;"></p><div class="separator" style="clear: both;"><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" lang="EN-US" style="background-color: white; color: #666666; font-size: 11px; line-height: 18px;"><span class="Apple-style-span" style="font-size: xx-small;">Photos and Recipes by Alessandra Zecchini </span></span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" lang="EN-US" style="background-color: white; color: #666666; font-size: 11px; line-height: 18px;"><span class="Apple-style-span" style="font-size: xx-small;">©</span></span></div></div><br class="Apple-interchange-newline" />Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-7638307991777330403.post-55409303095742705662021-07-17T19:15:00.005-07:002021-07-17T19:15:54.767-07:00Beautiful Brown Lentil Salad with Edible Flowers<p> <a href="https://1.bp.blogspot.com/-r2B-avt9uS4/YADDO58v41I/AAAAAAAAa2o/cUkzGESn1fAULggYAq4pPiI5pLNY3G3JwCLcBGAsYHQ/s2048/IMG_E4849.JPG" style="font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-r2B-avt9uS4/YADDO58v41I/AAAAAAAAa2o/cUkzGESn1fAULggYAq4pPiI5pLNY3G3JwCLcBGAsYHQ/w480-h640/IMG_E4849.JPG" width="480" /></a></p><div class="article-content entry-content" itemprop="articleBody" style="clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; line-height: 1.4; margin: 10px auto 5px; outline: none; padding: 0px; text-align: justify;"><br /><span style="background-color: #fafafa;"><br /></span></div><div class="article-content entry-content" itemprop="articleBody" style="clear: both; color: #333333; line-height: 1.4; margin: 10px auto 5px; outline: none; padding: 0px; text-align: justify;"><i style="background-color: white; color: black; text-align: left;"><span style="color: #741b47;">Ingredients</span></i><br style="color: black; text-align: left;" /><i style="background-color: white; color: black; text-align: left;"><span style="color: #741b47;"><br /></span></i><p style="clear: both; line-height: 1.4; margin: 10px auto 5px; outline: none; padding: 0px;"><span style="font-family: inherit;"><span style="color: black; text-align: left;">500 g brown lentils<br /></span></span><span style="font-family: inherit;"><span style="color: black; text-align: left;">1 leaf bay<br /></span></span><span style="font-family: inherit;"><span style="color: black; text-align: left;">water and salt for boiling<br /></span></span><span style="font-family: inherit;"><span style="color: black; text-align: left;">extra virgin olive oil<br /></span></span><span style="font-family: inherit;"><span style="color: black; text-align: left;">lemon juice<br /></span></span><span style="font-family: inherit;"><span style="color: black; text-align: left;">salt to taste<br /></span></span><span style="font-family: inherit;">Cucumber, half</span><span style="font-family: inherit;"><span style="color: black; text-align: left;"><br /></span></span><span style="color: black; text-align: left;">Rocket salad<br /></span><span style="color: black; text-align: left;">Edible flowers </span></p></div><div class="article-content entry-content" itemprop="articleBody" style="clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; line-height: 1.4; margin: 10px auto 5px; outline: none; padding: 0px; text-align: justify;"><br /></div><div class="article-content entry-content" itemprop="articleBody" style="clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; line-height: 1.4; margin: 10px auto 5px; outline: none; padding: 0px; text-align: justify;"><span style="color: black; font-family: Times; font-size: medium; text-align: left;">A fresh lentil salad for summer! Soak the lentil overnight, then rinse well, add plenty of water, a bay leaf and a pinch of salt. Cook until 'al dente', or as soft as you like (but not mushy). Drain and briefly rinse under cold water. Place in a mixing bowl, add extra virgin olive oil, lemon juice, salt to taste, and half a cucumber chopped into small pieces. Mix well. Line a serving plate or large shallow bowl with rocket salad leaves, spoon the lentils on top, then sprinkle with petals and small edible flowers (I used borage, verbena, dianthus, calendula and cornflowers).</span></div><div class="article-content entry-content" itemprop="articleBody" style="clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; line-height: 1.4; margin: 10px auto 5px; outline: none; padding: 0px; text-align: justify;"><span style="color: black; font-family: Times; font-size: medium; text-align: left;"><span class="Apple-style-span" style="background-color: white; color: #444444; font-family: times, "times new roman", serif; font-size: xx-small; line-height: 18px; text-align: center;"><span lang="EN-US">Photos and Recipes by Alessandra Zecchini </span></span><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: times, "times new roman", serif; font-size: xx-small; line-height: 18px; text-align: center;"><span lang="EN-US">©</span></span></span></div><div class="article-content entry-content" itemprop="articleBody" style="clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; line-height: 1.4; margin: 10px auto 5px; outline: none; padding: 0px; text-align: justify;"><span style="color: black; font-family: Times; font-size: medium; text-align: left;"><br /></span></div>Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-7638307991777330403.post-89507447643577068512021-03-08T19:49:00.001-08:002021-03-08T19:49:22.654-08:00Vegan Inari-san sushi with flowers<p> </p><p><br /></p><div class="separator" style="background-color: #fafafa; clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; font-variant-ligatures: normal; margin: 0px; orphans: 2; outline: none; padding: 0px; text-align: center; text-decoration-thickness: initial; widows: 2;"><a href="https://1.bp.blogspot.com/-Eh6bUEUQDVM/YBdlmVzCfpI/AAAAAAAAa8c/gvoZX9Jz_qENrWJCtIJJ8uYEpbzlwDcQACLcBGAsYHQ/s1440/359F473E-2655-4AEB-825F-EE6DE84D765B.jpg" imageanchor="1" style="color: #009eb8; display: inline; margin-left: 1em; margin-right: 1em; outline: none; text-decoration: none; transition: color 0.3s ease 0s;"><img border="0" data-original-height="1440" data-original-width="1440" height="640" src="https://1.bp.blogspot.com/-Eh6bUEUQDVM/YBdlmVzCfpI/AAAAAAAAa8c/gvoZX9Jz_qENrWJCtIJJ8uYEpbzlwDcQACLcBGAsYHQ/w640-h640/359F473E-2655-4AEB-825F-EE6DE84D765B.jpg" style="-webkit-border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 fill / 9px stretch; border: 9px none; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px; position: relative;" width="640" /></a></div><div class="separator" style="background-color: #fafafa; clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; font-variant-ligatures: normal; margin: 0px; orphans: 2; outline: none; padding: 0px; text-align: center; text-decoration-thickness: initial; widows: 2;"><br /></div><p style="background-color: #fafafa; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; font-variant-ligatures: normal; margin: 1em 0px; orphans: 2; outline: none; padding: 0px; text-align: justify; text-decoration-thickness: initial; widows: 2;"></p><div class="separator" style="background-color: #fafafa; clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; font-variant-ligatures: normal; margin: 0px; orphans: 2; outline: none; padding: 0px; text-align: center; text-decoration-thickness: initial; widows: 2;"><div class="separator" style="clear: both; margin: 0px; outline: none; padding: 0px;"><span style="color: #444444;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Wash the sushi rice (or Japanese rice) several times in cold water, until the water runs clear, and then cook it by absorption. The doses are about 1 and 3/4 (three quarters) cups of sushi rice for 2 cups of water, but that depends on the type of pot. You need a pot with a good lid, or you will loose too much steam. I kind of regulate myself by ear now, since I know my pots and pans. Bring the pot to boiling point, lower the heat and simmer until all the water has been absorbed. Once the rice is ready pour it into a bowl and stir it with a wooden spatula, cooling it with a fan if you can. </span></span></div><div class="separator" style="clear: both; margin: 0px; outline: none; padding: 0px;"><span style="color: #444444;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><br /></span></span></div><div class="separator" style="clear: both; margin: 0px; outline: none; padding: 0px; text-align: left;"><span style="background-color: white; color: #444444; font-family: Arial, Helvetica, sans-serif;">This was for a large party so I cooked 1 kg of rice. I divided the cooked rice into 4, to one I added Japanese preserved mushrooms, to the second toasted black sesame seeds and salt, to the third sakura furikake, and to the fourth shiso furikake. But you can just add sushi vinegar if you don't have furikake or other ingredients. Then I used the rice to fill inari pockets (available in Japanese and Asian store, and many supermarkets. I decorated the sushi pockets with dianthus, calendula, cornflower and violets. I also added some cutting of carrot paper (like nori sheet, but made of carrots), chives, and little mushrooms. I also added some calendula petals to the soy sauce. </span></div><div class="separator" style="clear: both; margin: 0px; outline: none; padding: 0px;"><span style="color: #444444; text-align: left;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><br /></span></span></div><div class="separator" style="clear: both; margin: 0px; outline: none; padding: 0px;"><br /></div></div><p style="background-color: #fafafa; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; font-variant-ligatures: normal; margin: 1em 0px; orphans: 2; outline: none; padding: 0px; text-align: justify; text-decoration-thickness: initial; widows: 2;"><span style="background-color: white;"><br /></span></p><div class="separator" style="background-color: #fafafa; clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; font-variant-ligatures: normal; margin: 0px; orphans: 2; outline: none; padding: 0px; text-align: center; text-decoration-thickness: initial; widows: 2;"><a href="https://1.bp.blogspot.com/-jzugfoyGc0U/YBdlmf7UJTI/AAAAAAAAa8Y/mbROXkqzniUynpuBL_IfKmnuqb8nkRIxQCLcBGAsYHQ/s1440/5467DC19-9B79-4BD1-8C0B-896876846A48.jpg" imageanchor="1" style="color: #009eb8; display: inline; margin-left: 1em; margin-right: 1em; outline: none; text-decoration: none; transition: color 0.3s ease 0s;"><img border="0" data-original-height="1440" data-original-width="1440" height="640" src="https://1.bp.blogspot.com/-jzugfoyGc0U/YBdlmf7UJTI/AAAAAAAAa8Y/mbROXkqzniUynpuBL_IfKmnuqb8nkRIxQCLcBGAsYHQ/w640-h640/5467DC19-9B79-4BD1-8C0B-896876846A48.jpg" style="-webkit-border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 fill / 9px stretch; border: 9px none; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px; position: relative;" width="640" /></a></div><br style="background-color: #fafafa; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; font-variant-ligatures: normal; orphans: 2; text-align: justify; text-decoration-thickness: initial; widows: 2;" /><p style="background-color: #fafafa; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; font-variant-ligatures: normal; margin: 1em 0px; orphans: 2; outline: none; padding: 0px; text-align: justify; text-decoration-thickness: initial; widows: 2;"></p><blockquote style="background-color: #fafafa; border: none; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; font-variant-ligatures: normal; margin: 0px 0px 0px 40px; orphans: 2; padding: 0px; text-align: justify; text-decoration-thickness: initial; widows: 2;"><p style="margin: 1em 0px; outline: none; padding: 0px; text-align: center;"><span style="background-color: white;"> <span class="Apple-style-span" style="color: #666666; font-family: "Josefin Sans"; font-size: xx-small; line-height: 18px;"><span lang="EN-US">Photos and recipes by Alessandra Zecchini </span></span><span class="Apple-style-span" style="color: #666666; font-family: "Josefin Sans"; font-size: xx-small; line-height: 18px;"><span lang="EN-US">©</span></span></span></p></blockquote>Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-7638307991777330403.post-8593055952026889672019-11-20T18:43:00.000-08:002019-11-20T18:43:41.743-08:00Two layers Vegan Chocolate Soy Cream Pudding<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-H2-oiBrToGA/WnpaQE3gICI/AAAAAAAAX-8/dkcXc-vzwGsbvX7B8DZj6Bv_S8l2pJZBACLcBGAs/s1600/IMG_8093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://3.bp.blogspot.com/-H2-oiBrToGA/WnpaQE3gICI/AAAAAAAAX-8/dkcXc-vzwGsbvX7B8DZj6Bv_S8l2pJZBACLcBGAs/s640/IMG_8093.JPG" width="640" /></a></div>
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In Italy I found a really delicious soy cream which inspired me to make a rich chocolate pudding.</div>
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Ingredients:</div>
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1 tbsp flour</div>
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2 tbsp raw sugar</div>
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500ml soy milk</div>
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120 g best quality dark chocolate</div>
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(plus some to grate)</div>
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200ml soy cream</div>
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Mix the flour and sugar, add the soy milk slowly and then bring to the boil. Add the dark chocolate and stir until thick. Pour half of the mixture into the bottom of for dessert bowl (better if glass, so you will be able to see the two different chocolate layers - alternatively you can use some pretty glasses).</div>
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Let the chocolate pudding in the bowl cool down and set, in the meantime stir the remaining chocolate (still in the pot) until cool, then add 3/4 of the soy cream and mix well. Divide between the 4 serving bowls, then top with a dollop of cream, swirl it with a spoon or a toothpick and finish with grated chocolate.</div>
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Can you see the two layers in the last photos? Still intense chocolate, but with a creamy heart! Refrigerate and serve, everyone will love it!</div>
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<span style="font-size: xx-small;"><span lang="EN-US" style="background-color: white; color: #444444; font-family: "trebuchet ms" , sans-serif; line-height: 18px;">Photos and Recipes by Alessandra Zecchini </span><span lang="EN-US" style="background-color: white; color: #444444; font-family: "trebuchet ms" , sans-serif; line-height: 18px;">©</span></span></div>
<br />Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com2tag:blogger.com,1999:blog-7638307991777330403.post-12091082049352241602019-11-01T19:06:00.000-07:002019-11-20T19:08:09.785-08:00Stufato di verdura - vegetable stew<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-CZhiHONcWSI/WzndiUiQhvI/AAAAAAAAYe4/FnuvFC9nmfMLsOAEGzJa5XSd20vV9rdWACLcBGAs/s1600/IMG_9649.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://3.bp.blogspot.com/-CZhiHONcWSI/WzndiUiQhvI/AAAAAAAAYe4/FnuvFC9nmfMLsOAEGzJa5XSd20vV9rdWACLcBGAs/s640/IMG_9649.JPG" width="480" /></a></div>
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I love chopping colourful veggies, what a treat! </div>
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For this stufato (like a casserole) I used red onions, celery, red, green and yellow capsicums and carrots. Gently sauté the vegetables with olive oil, then add plenty of tomato passata and salt to taste (or an organic vegetable stock cube). Cover and simmer on low for a long time (the longer the better), adding a little water if needed.</div>
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A couple of minutes before turning off the heat add some fresh basil leaves and a little more olive oil, plus salt to taste. Enjoy hot or cold.</div>
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Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-7638307991777330403.post-33988003751445006302019-09-20T19:19:00.000-07:002019-11-20T19:20:06.439-08:00Fresh As freeze dried herbs and spices for some Thai inspired Vegan curries<div class="separator" style="clear: both; text-align: center;">
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These were soooooo delicious!!! I made the side dish just with onion, tomato, green beans, <a href="http://www.fresh-as.com/">Fresh As</a> Chili Powder (plus a little oil for frying the onion and salt to taste. The 'main' green curry had all the others <a href="http://www.fresh-as.com/">Fresh As</a> powders (plus some chili): lemon grass, coriander, ginger, sweet basil and kaffir lime. The kaffir lime was my favourite! I also added some Vietnamese mint from the garden. It had tofu, potatoes, carrots, beans, onions and coconut milk, plus organic vegetable stock for seasoning. Served with rice. Amazing!</div>
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Thank you <a href="http://www.fresh-as.com/">Fresh As</a>! </div>
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<br />Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-7638307991777330403.post-32678143163983507022019-09-18T19:14:00.000-07:002019-11-20T19:16:11.752-08:00Potato salad with Fresh As Tarragon, capers and Friarielli flowers, plus focaccia and eggplants with Fresh As herbs - plant based paradise!<div class="separator" style="clear: both; text-align: center;">
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I have been trying a few freeze dried herbs from <a href="http://www.fresh-as.com/">Fresh As</a> and this potato salad is definitely a winner.</div>
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Boil the potatoes and peel, then cut and mix with vegan mayo and capers. Sprinkle with Fresh As French Tarragon. I also added some edible flowers from my friarielli (cime di rapa) plants.</div>
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The friarielli seeds come for <a href="http://www.italianseedspronto.co.nz/">Italian Seeds Pronto</a>, such a great winter crop! Eat the leaves, tips and flowers!</div>
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I also tried other Fresh As powders: chili, garlic, oregano, basil and rosemary (plus the French Tarragon) on focaccia. I used letter stencils before adding the powders, just to record what went where. FYI, the garlic becomes orange after baking.</div>
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Delicious, and also pretty in a bread basket!</div>
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And on some fried eggplants (added after frying, with salt).</div>
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Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-7638307991777330403.post-17794930562189227102019-08-16T19:11:00.000-07:002019-11-20T19:11:50.945-08:00Niue, eating vegetarian from a plantation - plant based paradise<br />
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Last month we returned to <a href="http://alessandrazecchini.blogspot.com/2011/07/with-feet-in-water-more-images-from.html">Niue</a> for a holiday, and one of the first things we did was a <a href="http://alessandrazecchini.blogspot.com/2011/08/vegetarian-in-niue.html">Plantation Tour with Tony,</a> like seven year ago, to stock up with local produce for a plant based diet. Naturally we started with some fresh coconut to drink.</div>
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And some marshmallow coconut to eat. </div>
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We took back quite a lot of young coconuts, from a small one I could get two big glasses of coconut water, if it was a bit bigger two and an half glasses.</div>
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After drinking we used the tender flesh, you can just eat it as it is, or use it in cooking (the best was to pan-fry it with olive oil and smoked salt and eat it as 'vegan bacon'. Then we gave the shells to the cat and it cleaned it up! Never seen a cat eating coconut!</div>
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Click <a href="http://alessandrazecchini.blogspot.com/2011/08/coconut-tree-of-life.html">here</a> for more coconut recipes and creations in Niue.</div>
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Next was taro, so much taro, white and pink!</div>
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And cassava, a white and a yellow type (I prefer the yellow).</div>
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And a type of wild spring onion, very tasty. We also got some basil.</div>
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Ginger abounds too, if you are keen.</div>
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And this is our bounty!</div>
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Taro is very starchy and filling, I made some salads, one with boiled taro, olive oil, salt, basil and spring onions. </div>
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And one with boiled taro, vegan mayo and spring onions.</div>
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I also boiled the cassava and then roasted half with olive oil and salt, while the other half I mushed and mixed with falafel mix to make veggie burgers (ok, they don't look 'pretty' but they were pretty good). More recipes <a href="http://alessandrazecchini.blogspot.com/2011/08/vegetarian-in-niue.html">here.</a></div>
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No much tropical fruit around a part from bananas, papaya and coconut, but I loved the papayas with a drizzle of Niue Honey and lime or lemon juice.</div>
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And for dessert: papaya, banana and young coconut flesh fruit salad, with rum and a little sugar. </div>
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And here something we DIDN"T eat: Uga crab.</div>
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And some pretty fish!</div>
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<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/-7rQd62WNzU/0.jpg" src="?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
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<span class="Apple-style-span" style="background-color: white; color: #515151; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 18px; line-height: 18px;"><span lang="EN-US"><span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><span class="Apple-style-span" style="font-size: xx-small;">Photos and Recipes by Alessandra Zecchini </span></span></span></span></span><span class="Apple-style-span" style="background-color: white; color: #515151; font-family: "josefin sans"; font-size: 18px; line-height: 18px;"><span lang="EN-US"><span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><span class="Apple-style-span" style="font-size: xx-small;">©</span></span></span></span></span></div>
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Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com1tag:blogger.com,1999:blog-7638307991777330403.post-30740852419309535422019-08-02T19:04:00.000-07:002019-11-20T19:05:43.544-08:00Pitako - coconut and banana bread from Niue<br />
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I have been attending Niue language classes at the Pasifika Education Centre in Auckland, and a few weeks back we also learned to cook Pitako, a type of 'bread' made with grated coconut and bananas (green and ripe) - only! Obviously vegan, sugar and gluten free, very Paleo :-). </div>
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Ingredients: fresh coconut to grate, green bananas, ripe bananas.</div>
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Volu e niu ke he apa</div>
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Grate the coconut </div>
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Fakapelapela e tau fua futi momoho, fole e tau fua futi ti holo kehe apa.<br />
Mash the ripe banana, peel and grate the green banana into a large bowl.<br />
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Lafi fakalataha e futi holo mo e futi momoho mo e niu volo.<br />
Mix the grated green banana, mashed ripe banana and grated coconut.<br />
(for a sweeter pitako add more mashed banana, add more green banana for a less sweet Pitako, I also put a few drops of lemon juice, and next time I will add a pinch of salt - these are not in the recipe but my own additions).<br />
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Loegi e laufuti mo e fakatoka e foila mo e taga tao kai.</div>
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Hafi e Pitako.</div>
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Prepare oven bag and foil or banana leaf. </div>
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Wrap.</div>
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In class we used tin foil and baking paper, but at home I had banana leaves (need to be washed and scorched over a flame to soften and remove the central vein to soften. I used the banana leaves to wrap, and then also tin foil on the outside.</div>
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Tao ke taha moe hafa kehe ua e tala.</div>
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Bake for 2 and an half hours.</div>
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(I baked for one hour at 180C, then turned the oven off and left inside for the night, it turned out fine!)</div>
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Kai vela poke kai momoko, hahau.</div>
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Take out, eat hot or cold.</div>
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Taumofa!</div>
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Dig in!</div>
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Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-7638307991777330403.post-75790473240544712052019-07-31T18:52:00.000-07:002019-11-20T18:54:27.271-08:00Jackfruit for tacos<div class="separator" style="clear: both; text-align: center;">
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I love tacos, tortillas and Mexican food in general, and for me it goes with beans, but everyone is talking about jackfruit these days, so I gave it a try. Got myself a jar of green jackfruit in beans and started the experiment.</div>
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First I fried some onion with olive oil and a Tio Pablo Mexican spices, in the meantime I drained the jackfruit and cut it into smaller segments, like in the photos.</div>
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I added the jackfruit to the onions and cooked it until the jackfruit become soft and easy to break with the wooden spoon. </div>
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Like this. Various recipes suggest breaking it up so it resemble shredded chicken... not sure I like the idea, never had shredded chicken and I don't see the appeal of it, but the jackfruit 'core' is a little hard, so some mashing goes well here, and the spices combined well. I used this to fill tacos, with the usual salad, tomatoes, guacamole and salsa verde, it was good, and I made several variations ever since, but I now use cans of organic Jack Fruit, they are easy to find in all supermarkets! And I got better at mixing my own spices ;-).<br />
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<span lang="EN-US" style="background-color: white; color: #444444; font-family: "trebuchet ms" , sans-serif; font-size: xx-small; line-height: 18px;">Photos and Recipes by Alessandra Zecchini </span><span lang="EN-US" style="background-color: white; color: #444444; font-family: "trebuchet ms" , sans-serif; font-size: xx-small; line-height: 18px;">©</span></div>
Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-7638307991777330403.post-42848428478050965402019-07-13T18:40:00.000-07:002019-11-20T18:41:24.134-08:00Risotto with radicchio<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">One of the many joys of winter in Italy is the abundance of radicchio, and there are so many varieties, like this long and compact beauty, perfect for risotto.</span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">I also found my Mum's old green pot (about 50 years old) which she always used to make risotto, and discovered that it is suitable to my new Italian kitchen's induction cooker. It may look a bit battered but it cooks beautifully! </span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">To start chop a white onion and <span style="background-color: white; orphans: 2; widows: 2;">sauté</span> with olive oil, then add the chopped and rinsed radicchio with a pinch of salt, put the lid on and simmer, stirring from time to time, until the the radicchio is all wilted and doesn't taste too bitter.</span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">It should take about 20 minutes on low, and look like this (with a bit of juice). Now add the arborio rice, (I made risotto for 8 with about 600 g of rice, only one onion and one radicchio!).</span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Stir until the rice is hot and then start adding the vegetable stock, ladle by ladle as needed, you will need about two litres of it.</span></div>
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<a href="https://2.bp.blogspot.com/-gwfBX_xO5A8/WnKaA0-OPiI/AAAAAAAAX8c/m2v53WVm7MoGvnJAunEjGWcPVoaVPtKVgCLcBGAs/s1600/IMG_7696.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://2.bp.blogspot.com/-gwfBX_xO5A8/WnKaA0-OPiI/AAAAAAAAX8c/m2v53WVm7MoGvnJAunEjGWcPVoaVPtKVgCLcBGAs/s640/IMG_7696.JPG" width="480" /></span></a></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Keep stirring and adding stock until ready. When working with large quantities of rice it is better to rinse it first to remove a little starch, otherwise it will become too hard to turn, and too sticky.</span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Risotto with Radicchio is a great Italian classic, very popular in Veneto and Emilia Romagna (the best radicchio is from Treviso). Possibly in Veneto you would accompany it with one their fine whites, but in Emilia I paired it with a Pignoletto and it tasted great! Enjoy!</span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><span lang="EN-US" style="background-color: white; font-variant-ligatures: normal; line-height: 18px; orphans: 2; widows: 2;">Photos and Recipes by Alessandra Zecchini </span><span lang="EN-US" style="background-color: white; font-variant-ligatures: normal; line-height: 18px; orphans: 2; widows: 2;">©</span></span></div>
Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-7638307991777330403.post-88189171624443527302019-06-12T18:36:00.000-07:002019-11-20T18:37:22.422-08:00A carrot soup that actually tastes good!<a href="http://1.bp.blogspot.com/-bjxa_ngvkPA/WgaI2cKf3sI/AAAAAAAAXso/Jjw_40fl9qgeuKoNV6bV0pqxiyG36gHeQCK4BGAYYCw/s1600/23023550_10214743240871786_330852814_n.jpg" imageanchor="1"><img border="0" height="640" src="https://1.bp.blogspot.com/-bjxa_ngvkPA/WgaI2cKf3sI/AAAAAAAAXso/Jjw_40fl9qgeuKoNV6bV0pqxiyG36gHeQCK4BGAYYCw/s640/23023550_10214743240871786_330852814_n.jpg" width="640" /></a><br />
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Do you want a carrot soup that taste carroty but not too much? Carrot taste can be a little 'overpowering' and I am tired of seeing so many carrot and coriander soup recipes, so here is a variation with onions and thyme.<br />
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1 kg carrots<br />
1 large onion<br />
olive oil<br />
Fresh thyme<br />
salt<br />
vegetable stock<br />
Salt and pepper to season<br />
Coconut Yogurt to serve (optional)<br />
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Clean and steam the carrots. In the meantime slice the onion and cook in a frying pan with a little olive oil, salt and a few sprigs of fresh thyme until translucent. Place the steamed carrots and onion in a mixer and turn into a puree. Place into a soup pot and cover with vegetable stock. Simmer on low for 20-30 minutes (the longer the better). Add salt and pepper to taste and serve hot with a few fresh leaves of thyme and, if you like, a dollop of coconut yogurt.<br />
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<a href="http://1.bp.blogspot.com/-n9Cni31OLtE/WgaI13yxKkI/AAAAAAAAXsg/yKXhifHoiOsMAzK_B2Utzz7XuB7HImp5gCK4BGAYYCw/s1600/23114975_10214743249792009_1529798178_n.jpg" imageanchor="1"><img border="0" height="640" src="https://1.bp.blogspot.com/-n9Cni31OLtE/WgaI13yxKkI/AAAAAAAAXsg/yKXhifHoiOsMAzK_B2Utzz7XuB7HImp5gCK4BGAYYCw/s640/23114975_10214743249792009_1529798178_n.jpg" width="640" /></a><br />
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<span class="Apple-style-span" style="background-color: white; color: #444444; font-family: "times" , "times new roman" , serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">Photos and Recipes by Alessandra Zecchini </span></span><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: "times" , "times new roman" , serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">©</span></span></div>
Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-7638307991777330403.post-24495923706969551382019-04-02T19:02:00.000-07:002019-11-20T19:02:33.694-08:00Coconut tofu and vegetables strips with Eastern herbs - plant based paradise<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-8z1GVuFabJo/WvQFRqpLWuI/AAAAAAAAYUI/yc9R-Razncg4Ma9QYlGO9MDOFRDpd9-3wCLcBGAs/s1600/IMG_9535.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://3.bp.blogspot.com/-8z1GVuFabJo/WvQFRqpLWuI/AAAAAAAAYUI/yc9R-Razncg4Ma9QYlGO9MDOFRDpd9-3wCLcBGAs/s640/IMG_9535.JPG" width="640" /></a></div>
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I planted some ginger roots in my garden from a bought root that started sprouting and got a beautiful plant... but the flower looked like that of the wild ginger (a weed in New Zealand) and I was a bit worried... my neighbour told me that it is a good ginger, the flower is similar but it doesn't make the seeds that birds spread around the forest. Well, since I was worried I remove the plant (the flowers looked good in a vase anyway) and used the root to make gari (<a href="http://alessandrazecchini.blogspot.co.nz/2016/11/how-to-grow-and-make-your-own-gari.html">delicious, recipe here</a>) and this tofu dish.<br />
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Very easy: just simmer some sliced tofu in a pot with coconut milk, vegetable stock, ginger, chili, lemon grass and a shallot. Add some celery, carrots and capsicum strips and simmer for a few more minutes, then turn the heat off and add some cucumber strips, fresh coriander, basil and Vietnamese mint and serve with Thai rice.<br />
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And now a few more subtropical delights from my garden: cherimoya (not ready yet) and bananas (the best bunch so far, shared with many friends!)<br />
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Had some flowers too, outdoors...</div>
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And indoors.</div>
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<br />Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-7638307991777330403.post-60824241275084319172019-03-16T18:56:00.000-07:002019-11-20T18:58:11.787-08:00Autumn preserves: quince paste, feijoa paste and fig jam<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-L07LT3qgFzY/WtqpxNrmTYI/AAAAAAAAYPY/7G0a5yKPbP898cVNdI57k77bqy69tY0CgCLcBGAs/s1600/IMG_0125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://2.bp.blogspot.com/-L07LT3qgFzY/WtqpxNrmTYI/AAAAAAAAYPY/7G0a5yKPbP898cVNdI57k77bqy69tY0CgCLcBGAs/s640/IMG_0125.JPG" width="480" /></a></div>
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It is Autumn and there is great produce around, in particular I like quinces, which I can find at the local orchard in Oratia (Dragicevich and Sons, in West Coast Rd). I usually make jelly <a href="http://alessandrazecchini.blogspot.co.nz/2015/06/quince-jelly.html">(recipe here)</a> or paste, the paste needs less sugar and you get more out of it, although the cooking process is quite long. </div>
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Wash the quinces, quarter and then remove the centre but not the skin. Cook with a bit of water until soft then blend. Add 60% of weight in sugar and a pinch of citric acid, and then bring to the boil, and boil, boil and boil until quite thick, stirring most of the time (ideally all the time, but I took breaks away from the heat!!). Then pour into a mould or a rectangular container.</div>
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Let the paste set for a few days, then cut and wrap in baking paper.</div>
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This year I had quite a few feijoas in the garden, so I though of doing the same. In the past I made jam <a href="http://alessandrazecchini.blogspot.co.nz/2014/05/feijoa-jam-is-like-guava-paste.html">(recipe here)</a> and it was so solid that I realised that it had been a mistake to put it into jars: feijoas are like guava and guava makes a paste similar to quince paste.</div>
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So I followed the same steps as for the quinces, but instead of removing the core I removed the skins with a knife. If you want to use the skins for something else you can try this <a href="http://alessandrazecchini.blogspot.co.nz/2011/04/feijoa-and-lemon-zest-cordial.html">feijoa cordial</a>.</div>
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Finally, the fig trees have a few figs, not big and as soon as they ripen the birds eat them, so the only thing I can do is to pick them when they are still green, not so good for eating fresh, but good for jam. </div>
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Boil them first for five minutes then discard the water and scum (from the white sap that comes out), cut them into two and put them back in the pot, once again with 60% sugar, and a little water. </div>
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The figs should mush easily while boiling, if you keep stirring them with a wooden spoon, but if you want to keep a few whole remove them from the pot before mashing the rest, and add them back during the last 5-10 minutes. This jam went into jars, it looks great, but I have the feeling that it will also be quite hard (I added some pectine - jam setting mix) and probably next year I will end up making fig paste instead of jam!<br />
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<br />Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-7638307991777330403.post-75352843095331383062019-03-11T18:44:00.000-07:002019-11-20T18:46:16.260-08:00Baby zucchini, zucchini flower and basil leaf beer tempura<div class="separator" style="clear: both; text-align: center;">
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This was so yum!!!! My zucchini plants now make only little zucchini, they must be tired. But baby zucchini are so delicious and special, and the flowers too, that I decided to make something scrumptious, like tempura. And also to add some big basil leaves: I love leaves in tempura, but I never tried Italian basil, it was amazing!!</div>
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For the batter I used a tempura flour mix and, instead of water, a chilled Peroni Leggera beer. Using cold beer produce a crispy tempura, plus you can drink beer while you are cooking :-).</div>
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Don't overtax the batter, make sure the oil is really hot, and cook the baby zucchini first, then the flowers and the basil leaves. sprinkle with salt and serve, with more beer!</div>
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<br />Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-7638307991777330403.post-764560463659461092019-02-28T18:48:00.000-08:002019-11-20T18:49:39.793-08:00Vegan and gluten free Turmeric spoon dessert - the plant based paradise!<div class="separator" style="clear: both; text-align: center;">
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Mix 1 tbsp of cornflour with 2 tbsp of sugar and a pinch of turmeric powder. Slowly add 500ml or soy milk (or another vegetable milk of your choice), bring to the boil and simmer, stirring constantly, until it thickens. Pour into 4 dessert bowl (I use grappa/whisky glasses), and refrigerate. Before serving decorate with fruit (I used plums, nectarines, watermelon, blueberries and passion fruit).</div>
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Super delicious!</div>
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Fruit from the garden:</div>
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Veggies from the garden</div>
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And flowers</div>
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<span lang="EN-US" style="background-color: white; color: #444444; font-family: "trebuchet ms" , sans-serif; font-size: xx-small; line-height: 18px;">Photos and Recipes by Alessandra Zecchini </span><span lang="EN-US" style="background-color: white; color: #444444; font-family: "trebuchet ms" , sans-serif; font-size: xx-small; line-height: 18px;">©</span></div>
<br />Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-7638307991777330403.post-58595907019383673252019-02-21T01:15:00.000-08:002019-02-21T01:15:51.592-08:00Baby perlas potatoes two ways: hot 'in padella', and salad with flowers<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;">I received a few potatoes to try from <a href="http://potatoesnz.co.nz/">Potatoes New Zealand</a> to celebrate <i>November Means New Potatoes</i>, and here are my first creations.</span></div>
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<span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><i> </i> I started with <a href="http://www.wilcoxgoodness.co.nz/our-products/product/perlas">baby perlas</a>, which I knew already. These little new potatoes are cute and a real little treat, so they deserve special attention!</span></div>
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<span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;">I boiled them first (no mint... just cannot bear minted potatoes, sorry Kiwis!) and then I divided them: half I used for salad, I picked the 'bigger' ones and cut them into two pieces, then I mix them with Vegan mayonnaise (recipe <a href="https://alessandra-onlyrecipes.blogspot.com/2018/04/vegan-mayonnaise-4-ingredients-and-2.html">here</a>), chopped onion weed bulbs and stalks, nasturtium buds and petals, and <span style="background-color: white;">Impatiens' petals. </span></span></div>
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<span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">Keep a few flowers aside for decorations, and onion weed flowers too, if you like. I think that a lot of people now are </span>comfortable with eating nasturtium flowers and buds (I left some buds for decoration too, and for you to see). Buds taste a little like capers. Young tender leaves are nice too (see soup below). Not so many people would eat <span style="background-color: white;">Impatiens though, or know about them. They taste a little like </span>rocket, and I prefer the red ones, although I always add a few pink ones just because the colour is so pretty. My preference for red ones may be just because I observed the chickens eating all the red ones while leaving behind the other colours, but maybe they are just colour blind? Anyway, I tasted all the colours and decided that the chicken were right... Of course don't eat the flowers if you spray your garden with chemicals!</span></div>
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<span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;">As for the smaller potatoes, I just heated it some garlic with olive oil in a skillet and then tossed the potatoes around, with an extra good pinch of salt, until hot. Then turned the heat off and added some fresh thyme, another toss, and <i>ecco fatto</i>! <i>Patatine novelle in padella</i> <i>al timo</i>!</span></div>
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<span class="Apple-style-span" style="background-color: white; color: #666666; font-family: "josefin sans"; font-size: xx-small; line-height: 18px;"><span lang="EN-US">Photos and recipes by Alessandra Zecchini </span></span><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: "josefin sans"; font-size: xx-small; line-height: 18px;"><span lang="EN-US">©</span></span></div>
Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-7638307991777330403.post-52442224828916720032019-01-20T23:25:00.000-08:002019-01-20T23:25:03.378-08:00Marzipan with Amaretto<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Fyr7EiBSLWo/WfGbQnf1X-I/AAAAAAAAXpo/S73I-1Fjw5QyNyHcgluXDc3_eEfbOFNlQCK4BGAYYCw/s1600/22811359_10214704992715606_1396898887_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://3.bp.blogspot.com/-Fyr7EiBSLWo/WfGbQnf1X-I/AAAAAAAAXpo/S73I-1Fjw5QyNyHcgluXDc3_eEfbOFNlQCK4BGAYYCw/s640/22811359_10214704992715606_1396898887_n.jpg" width="466" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Assorted natural flavours and colours, including green tea, cherry syrup, berry juice, candied citrus,<br />
and some stuffed dates too!</td></tr>
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Last Sunday I did a demo about making Marzipan at the <a href="https://www.aucklandartgallery.com/">Auckland Art Gallery</a>, to celebrate Italian Language week with the <a href="https://www.dante.org.nz/home">Dante Auckland</a>. I have a basic recipe which I always follow (without egg white, thus suitable for Vegans too) and you can find it <a href="http://alessandrazecchini.blogspot.co.nz/2010/12/home-made-marzipan-sweets.html">here</a>. But since almonds don't have much taste in NZ (sorry... need to be said) I always add a few apricot kernels (not too much, they are poisonous!) so follow <a href="http://alessandrazecchini.blogspot.co.nz/2010/12/home-made-marzipan-sweets.html">this recipe</a> carefully! Now, apricots are not in season yet, and I made a little variation, which worked well: I added a little drop of <a href="http://www.disaronno.com/">Amaretto</a>.<br />
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<a href="http://4.bp.blogspot.com/-H-LVNuexmuI/WfGbaUvTPmI/AAAAAAAAXpw/6TrSwgnjZpEo9O7Qyz3LoQkAslZ-a_lrQCK4BGAYYCw/s1600/22780641_1534517549968443_8583242931144220046_n.jpg" imageanchor="1"><img border="0" height="640" src="https://4.bp.blogspot.com/-H-LVNuexmuI/WfGbaUvTPmI/AAAAAAAAXpw/6TrSwgnjZpEo9O7Qyz3LoQkAslZ-a_lrQCK4BGAYYCw/s640/22780641_1534517549968443_8583242931144220046_n.jpg" width="640" /></a><br />
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<a href="http://4.bp.blogspot.com/-kJen8CNP4Bs/WfGcf3sdB6I/AAAAAAAAXqE/_hdtNdAXTKAl9GFdVeBR5ZXLXlA05FMxACK4BGAYYCw/s1600/22834289_10214705045116916_798943619_n-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-kJen8CNP4Bs/WfGcf3sdB6I/AAAAAAAAXqE/_hdtNdAXTKAl9GFdVeBR5ZXLXlA05FMxACK4BGAYYCw/s320/22834289_10214705045116916_798943619_n-1.jpg" width="256" /></a>Marzapane with Amaretto<br />
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Ingredients<br />
200g raw almonds<br />
100g icing sugar<br />
1 tsp <a href="http://www.disaronno.com/">Amaretto</a><br />
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Blanch the almonds in boiling water and remove the skins. Keep a few almonds aside for decoration, if you like, and ground the rest into a fine powder, almost like a paste. Add the icing sugar and <a href="http://www.disaronno.com/">Amaretto</a> and mix until you get a dough. Shape into your favourite morsels, and colour with berries, green tea powder, spirulina, or anything you like. Some ideas for shapes and colours <a href="http://alessandrazecchini.blogspot.co.nz/2010/12/home-made-marzipan-fruit.html">here</a>.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-0-66byfun-I/WfGcTDAj1KI/AAAAAAAAXp8/pxrKGUHaJfgdhGmKKoJCpaHzr0fUY9thgCK4BGAYYCw/s1600/22811462_10214705042916861_552063335_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://3.bp.blogspot.com/-0-66byfun-I/WfGcTDAj1KI/AAAAAAAAXp8/pxrKGUHaJfgdhGmKKoJCpaHzr0fUY9thgCK4BGAYYCw/s640/22811462_10214705042916861_552063335_n.jpg" width="512" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Perfect for presents! Coloured with cocoa, green tea and berries</td></tr>
</tbody></table>
<div style="text-align: center;">
<span class="Apple-style-span" style="background-color: white; color: #444444; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 18px; line-height: 18px;"><span lang="EN-US"><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><span class="Apple-style-span" style="font-size: xx-small;">Photos and Recipes by Alessandra Zecchini </span></span></span></span><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: "josefin sans"; font-size: 18px; line-height: 18px;"><span lang="EN-US"><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><span class="Apple-style-span" style="font-size: xx-small;">©</span></span></span></span></div>
Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0