My husband aunt, just came back from her vacation at the tuscan-emilian apennines. There are a lot of cows and sheep over there, free to stay open air and to eat just grass. As consequence they do have a lot … Continue reading
I like legumes so much! Whatever they are lentils, beans, chickpeas… “Legumes are typically low in fat, contain no cholesterol, and are high in folate, potassium, iron and magnesium. They also contain beneficial fats and soluble and insoluble fiber.” source: http://www.mayoclinic.com/health/legumes/NU00260 In … Continue reading
As I told you before, my parents live 500 km from here. They came to visit last weekend. They think I cook “strange”, but that’s not true! The reality is that they are very close minded when it comes to … Continue reading
I love shortcrust pastry. It’s one of my favorite dessert. As I wrote few days ago, I had delicious blueberry and I really wanted to make a “crostata” which basically is shortbread pastry with jam on the top. Umh, it’s been … Continue reading
Mackerel is a fish of the same family as tuna. But it is way less expansive (only 6 euro for 1 kg), it is very rich in omega 3, and absolutely delicious.
The first time I bought it I was very scared by the smell, which seemed too strong for me! But believed me, once cooked it tastes very good.
All I did was:
- put the fish skin-down on a plate and soak with 1 lemon juice all over. Wrap with plastic paper and let it rest in the fridge for as long as you can. ( I did it for 6 hours)
- When it’s time for dinner, put a no-stick pan on a high heat to get really hot.
- In the meantime chop some parsley together with 1 clove of garlic, very finely.
- Put the parsley-garlic all over the fish, sprinkle some chilly flakes and salt to taste.
- Put the fish skin-side down on the hot pan and cook until the skin is crunchy and the fish is cooked.
I served with cabbage and fennel salad.
- Slice the cabbage very very thin and do the same with the fennel
- salt, lemon, black pepper and olive oil to taste!
I had those beautiful zucchini, not too large, not too dark, they are available only on summer and have this wonderful flower attached to them!
I’ve prepared the classic guacamole recipe, but with zucchini instead of avocados.
It was experimental, but it turned out deliciously!
My husband appreciated it even more the day after, when I’ve spread some on his sandwich!
- 4-5 zucchini
- 1/2 tomato, seeds and pulp removed
- 1/2 red onion
- cilantro leaves
- fresh lime juice to taste
- 1 fresh chili
Cut the zucchini into little chunks and cook them as you prefer, I’ve cooked over a no stick pan by adding some water (few at the time) but I think other ways will work the same.
Using a fork mash the zucchini and add cilantro, chili, lime, salt. When it’s ready add the chopped tomatoes.
Refrigerate for at least 1 hour.
I served with whole grain bread, toasted.
It’s been a year since I’ve post my last recipe.
Since then a lot of thing have changed in my life. I graduated from a master degree in Clinical Psychology and I’ve got married!!!
Now that I came back from our honeymoon, I can finally get back to food and blog 🙂
Over this year also my attitude on food as changed. I am trying to eat more healthy, and I can’t wait to share my attempt with all of you.
Yesterday I’ve made this delicious veggie casserole, oil free, butter free…. just vegetables!
I’ve just cut the vegetables into chunks and put in a casserole that I’ve covered with parchment paper. I’ve sprinkled mixed herbs, salt and pepper and put into the oven for just 30 minutes + 10 minutes of broiler function. That’s it!
1 red bell pepper
1 eggplant peeled
10 cherry tomatoes
1 or 2 red onion
fresh chili pepper
1 tblp mixed mediterranean herbs (oregano, rosmery, basil, thyme, majoran)
1 tsp smoked paprika
salt to taste