Zucchini guacamole

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!

Ingredients

  • 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.

 

 

 

Deliciously diet roasted veggies

Hallo everybody.

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!

Ingredients:

1 red bell pepper

2 zucchini

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

I am so sorry for the poor picture that I took with my phone, but believe me it was delicious even though no fat was added 🙂

Farro bread

About a month agò I found out an amazing organic store, you should know how much I love organic food…so I had to go in and buy something!

Between all the stuff I bought, there was a pack of farro flour (spelt) and dried “mother yeast”.

Farro is an ancient grain which as a lot of healt benefit…(check it out on this link!) but the thing that I love most is the taste, even though it has all the nutrients of the whole wheat, it tastes so much better!! So it’s a good compromise between health and flavour.

I added just the 25% of  strong bread flour.

Ingridients

17.6 oz (500 gr) Spelt flour

5.3 oz (150 gr) Strong bread flour

13 fl oz (350 ml) lukewarm water

salt

0.8 oz (25 gr) dry active yeast

0.5 oz (15 gr) dry mother yeast

Procedures

Mix togheter the dry ingridient and then add slowly the water .

Knead the dough until smooth.

Put the dough in a bowl and cover.

Place a pan of hot water in the bottom of the oven and put the bowl with the dough on the rack in the middle od the oven.

Let it rise until doubled.

Sprinkle some flou on a clean surface and knead the dough again for a couple of minutes.

Divide the dough in two, strech it out and roll it up.

Sprinkle some flour on the rolled dough and place on a parchment paper, cover and place again in the oven.

Let it rise for a couple of hours. It has triple!!!!

Take it off the oven, and turn it on at 390 F°  for 30/40 minutes

Enjoy!

Pizza Week….potato&mozzarella

Here is another pizza topping, very famous here in Italy.

if you want to know how to make pizza dough click here

When there is no tomato on the topping we use to call it focaccia instead of pizza….so focaccia potato and mozzarella would be more appropriate!.

I’ve made it last weekend and my friends LOVED IT….

Procedures:

While the dough is raising. peel 1 big potato and cut into very thin slices. ( about 1 mm – 0.47 in) and put the slices into boiling water for 4/5 minutes.

Once you have streched the dough from the middle  out by your hands. Sprinkle some flour on a baking pan and put the dough on.

Spread some extravirgin olive oil all over the dough and add the potato you have already prepared.

again put some extravirgin olive oil all over it , salt, black pepper, rosmery.

Put in the oven ( 420 F°) please notice that the fun must be turned off!!

cook for about 20 minutes…or until the bottom is crunchy…

Put the shredded mozzarella all over it just few minutes before taking the pizza off the oven….

ENJOY!!!!