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Dukkah
Duqqa is an Egyptian mixture of herbs,spices and buts. My sister gave me some of hers when I was in England this summer and here is her recipe.It is used as a dip for bread or fresh vegetables as a hors dìoeuvre. A mixture of mint crushed with salt and pepper is sold in paper [...]
Posted by Ren on settembre 2nd, 2010 under Recipes | Comment now »Summer snack
Green salad, raw carrots, slightly cooked zucchini, boiled eggs, natural tuna fish, baby tomatoes with pesto.
Round dish a mixture of quineo and chick peas with a round buffalo ricotta in the middle, surrounded by slices of Tofu and san marziano tomatoes, sprinkled with chopped parsley and freshly grated pepper.
It is really too hot to cook [...]
Green Roman beans in garlic & fresh tomatoes
Green Roman beans are large flat beans and typical in Rome in summertime.
500gr broad beans topped and tailed and cut in half
3 medium ripe tomatoes
2 cloves garlic, 1 tbspn olive oil,small glass water, s & p
In a low pan add the water, sliced garlic cloves, olive oil and beans. Cover with a lid and steam [...]
Luca’s pesto
Posted by Ren on giugno 30th, 2010 under Recipes | Comment now »Breakfast
“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”
“What’s for breakfast?” said Pooh.
“What do you say, Piglet?”
“I say, I wonder what’s going to happen exciting today?” said Piglet.
Pooh nodded thoughtfully.
“It’s the same thing,” he said.
Pesto with walnuts and peas
300 gr fusilli pasta (for 3)
1 small potatoe cut into small pieces.
Mix together in the mixer:- 2tbspn grated parmesan or grana,1 small garlic clove,3 tbspn olive oil,8 shelled walnuts, s & p, tbspn water, not too fine,just a little crunchy. Add 3 tbspns cooked fresh peas ( leave some whole). Set aside
Bring some salty water [...]
Calamari,fennel & tomatoe stew
This is for Phoebe who wants to cook Italian food.
400gr. cleaned medium size calamari
half the heart of a medium fennel
10 small tomatoes
garlic ,olive oil, fresh sweet chilli,s & p, parsley
Sauté a little garlic in olive oil for 4 minutes with the 6 thin slices of seeded red sweet chilli pepper. Add the calamari sliced in [...]
Marmalade
Luca’s marmalade from Perfect Preserves:
1,4kg scrubbed oranges
2 scrubbed lemons
4,1/2 cups mixed brown and white sugar (or white sugar for a paler marmalade)
1/4 cup preserved stem ginger (he used 2 spoons grated fresh ginger root)
Put 6 cups of water in a large saucepan and bring to a boil with the fruit and simmer covered for about [...]
Sfuffed artichokes
4 Roman artichokes
juice of half lemon
Chop together with a half moon:-1 clove garlic,flat leaved parsley,1 anchovy,1 small spoon capers
grated parmesan and bread crumbs, s & p, olive oil
Pour some cold water into a bow with the squeezed juice of half a lemon and throw in the lemon as well.Prepare artichokes by taking about one third [...]
Chicken breast in balsamic vinegar
1 chicken breast sliced
6 baby tomatoes, 1 white onion,
balsamic vinegar,olive oil,s & p
In a frying pan sauté the tomatoes cut in two, and sliced onion in olive oil until slightly transparent, s & p and add 1 tbspn balsamic vinegar.Cook alltogether for 1′ and add the chicken. Cook on med. heat, turning the chicken until [...]
Posted by Ren on giugno 5th, 2010 under Recipes | Comment now »Roman spring vegetable vignarola
1 kilo fresh fava beans
1 kilo fresh peas
5 artichokes
lemon
3 large white fresh onions
vegetable broth
s & p, olive oil
Prepare the artichokes and put in cold water with lemon juice. Take out the fava beans and the peas from their pods.
Cut the onions in rounds and stew for 6′ in olive oil, add the artichokes cut in [...]
Macaroon and pear crumble
6 large ripe hard medium sized pears
50gr brown sugar
lemon juice
200 gr plain flour
2 tblspns olive oil/or 100gr butter
packt of small dark crunchy macaroons.
Heat the oven to 180°Put the macaroons in a plastic bag and crush with a bottle or rolling pin. Peel,core and cut the pears in large pieces and cook for 8′ in a [...]
Hummous and veg
Sunday lunch on the terrace-tomatoes.bufallo ricotta and mozarella cheese
and steamed vegetables with hummous
Wash some asparagus after cutting about 4cms of the white ends off. Peel and clean some carrots and cut into four slices. Top and tail some green beas. In a large, flat round pan place the asparagus first then the carrots then the [...]
Posted by Ren on maggio 24th, 2010 under Recipes | 1 Comment »Spring vegetable pie
Fresh spring vegetables are in abundance at the Trionfale market . Cut the first three inches off the asparagus and set aside to steam later. break of the stem of the remaining asparagus until it breaks of easily, discarding the hard stem. Cook peas,asparagus,fava beans,cut spring onion and two handfulls of small leafed spinach in [...]
Posted by Ren on maggio 21st, 2010 under Recipes | Comment now »Melanzana mousse with herbs
Cut as many as you like eggplants into halves. Make cuts in the flesh and stick in sliced garlic cloves and tips of rosemary and thyme herbs, sprinkle with s & p and olive oil. Place together and roll up into tin foil and bake at 200° for about 45′. Leave to cool and unwrap. [...]
Posted by Ren on maggio 10th, 2010 under Recipes | Comment now »mille feuille with custard cream
My daughter wanted this for her birthday cake. I had never made it before and it seems complicated, but is very easy and delicious.
I buy my pastry at the organic food store. Roll on a floured surface to about 1/3rd of the pastry. You should be able to get three sheets cut the same size [...]
Roma spring greens
Cime di Rape (Fresh rape leaves with the tip of the flower before it turns yellow)
In Roman times this ‘sprouting broccoli’ was very popular and considered a delicacy.
IF YOU PAY A VISIT TO THE TRIONFALE MARKET YOU WILL FIND AN ABUNDANCE OF SPRING GREEN VEGETABLES.
Now’s the time to look for WILD ASPARAGUS, [...]
Sugarello or Horse mackerel
Found some very fresh sugarello at the fishmarket this morning. A member of the mackerel family and inexpensive and full of omega 3!
2 medium gutted fresh sugarello, cut scored strips across the fish.
Tbspn lemon juice ( I freeze a lot of fresh lemon juice when given lemons from friends gardens into ice-cube trays and just [...]
my sister’s vinaigrette
My sister in London of Barley cottage catering is a wonderful caterer and a divine cook. She has accepted my offer to be another of the ‘friends for cooking’. Having decided to become computer wise this is the first answer I had from her to give me her first recipe of a nice vinaigrette for [...]
Posted by Ren on aprile 30th, 2010 under Recipes | Comment now »Salmon with lemon grass
Chop half a fresh chilli, some baby fennel with leaves, lemon grass
garlic and sauté in some olive oil
Add salmon cutlet and turn twice until cooked, adding a small glass
of wine to evaporate. Take the skin off and serve with the sauce on top.
If you go to the Trionfale market in Rome you will find all [...]
Turkey meatballs & beans in tomatoe
400 gr minced turkey breast,lemon juice
s & p, mix of parsley,shallot,red fresh chilli,fennel leaves
Makes 5 quite large balls; make them smaller if you like.
Heat 2 tbspns olive oil and sauté the herbs.
s & p the meat and form shapes slightly flat and turn in the
oil and herbs until light brown. Add 2 tbspns lemon juice [...]
Chicory or cicoria pazza
Cicoria Pazza-Mad Chicory
If you are lucky, like me this weekend and get out of the city to pick wild chicory leaves in the open fields in the country, you will come home with one of Southern Italy’s many ‘food for foraging’. My mother-in-law remembers this herb [...]
spring green risotto
Arborio rice. take two handfulls per person and one for the pot.
Baby peas, spring garlic greens, large leafed parsley,small zucchino, small onion/shallot, 1 tspn mild curry powder,olive oil, white wine, s & p, vegetable broth, 1 knob of butter,grated parmesan.(if you don’t have vegetable broth, salted boiling water will do.
Cut the onion of shallot in [...]
Easter Bread
This bread is eaten with fresh fava beans, salame, pecorino cheese and hard boiled eggs or small quail eggs
500g flour
-15g yeast
-2 spoons honey
-60g grated sharp cheese
-10 salvia leaves (optional)
-2 tbsn olive oil
-salt to taste
Add the yeast to some warm water together with the honey. Let it bubble for ten minutes and add to the flour, [...]
Torta pasqualina
This is an Easter pie, originally the Torta was made with layers of filling alternated with paper-thin sheets of pastry: 33 layers of dough were used representing each year of Christ’s life. Also, 12 eggs were added to represent the apostoles.
This is a simple version made during Easter weekend to eat cold on the Monday [...]
Posted by Ren on marzo 31st, 2010 under Recipes | Comment now »Monkfish with potatoes
Have the fishmonger take the skin of a small monkfish, and prepare for roasting. Slice a few potatoes and onions finely and sprinkle with olive oil and s & p. Add some sliced baby tomatoes and skinned red peppers (boil in salted water for 5′ to remove skins), sprinkle with parsley and bake for 25′ [...]
Posted by Ren on marzo 31st, 2010 under Recipes | Comment now »Rosemary bread
A handfull of finely chopped fresh rosemary
25 g fresh yeast 300 ml tepid water,tspn salt
1 tbsp salt,1 tspn honey,1 tspn olive oil
whole wheat flour (2,4 cups)
regular wheat flour (about 1 cup)
Chop the rosemary leaves with a half-moon.Crumble the yeast into a bowl, and add some warm water and the honey and stir till dissolved and [...]
Posted by Ren on marzo 31st, 2010 under Recipes | Comment now »Vegetarian pie with buffalo ricotta
Boil some salty water and cook each vegetable for 5′ and drain:broccoli flowers, fennel in six pieces, yellow onion in six pieces.
sauté some champignon mushrooms with garlic for 8 minutes
Mix alltogether with some buffalo ricotta (this is thicker than the other ricotta and stays lovely and white when baked). Sprinkle with parmesan cheese and breadcrumbs [...]
spring is here
Posted by Ren on marzo 26th, 2010 under Recipes | Comment now »Honey and walnut parcels
Sofia’s idea
Frozen puff pastry. (I find that the organic shops have the best quality, unless you make it yourself). Acacia honey and crushed walnuts.
Roll out the pastry with some flour to make it thinner than presented in the box. Cut some squares of any size you like. Place some honey with crushed walnut pieces in [...]
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