Tuesday, July 22, 2014

Sautéed Asian eggplants and asparagus with Italian herbs (and baby potatoes)


One of my favourite kitchen smells is garlic and herbs sizzling in olive oil! Here I used fresh rosemary, sage and oregano, a couple of garlic cloves, and a few long Asian eggplants, cut into halves or quarters (depending on their size). When the eggplants were done I added the asparagus (which take less time) and sauté the lot for one more minute, then added more fresh herbs, a good pinch of salt, a heavy lid, and turned the heat off. If you leave the veggies like this for 5-10 minutes they will just 'finish' cooking in their own steam.


I had herbs leftover, so I half-boiled some new potatoes, peeled them (sorry Kiwis, but I love to peel my potatoes, unless they are organic) and placed them on a baking try lined with baking paper. I added rosemary and sage, salt and olive oil. I baked the lot and the kitchen smelled lovely.


 Photos and recipes by Alessandra Zecchini ©

Saturday, July 5, 2014

Spinach, banana, blueberry and apple smoothie


Yes we should all eat more raw fruit and vegetables! This smoothie is super easy, for 4 glasses use 2 bananas, two cups of baby spinach leaves, one cup of blueberries and 2 cups of natural apple juice (from Oratia).

Do you like fresh juices and smoothies?


 Photos and recipes by Alessandra Zecchini ©