Zucchini and ricotta dumplings in spinach and blue cheese cream, with walnuts

For the dumplings:

Grate 4 zucchini, add 500g of ricotta, 2 tbsp of grated Parmigiano Reggiano, 2 eggs, salt and pepper to taste,  and enough breadcrumbs to make the mixture workable (about 2 tbsp) so that you can make about 25 golf ball-sized balls. Place the balls on an oven tray lined with baking paper and spray with a little oil. bake at 180C for about 20-25 minutes, or until they start to golden (turn over once if they seem to cook too much on the bottom). Cool down

For the sauce:

In a casserole place 4 frozen spinach portions with 250 ml of vegetables stock. Simmer until the spinach is defrosted, then add 300 ml of cream and 125 g of gorgonzola or blue cheese, cubed. Simmer and stir until the cheese has melted. 

Assemble:

Add the ricotta dumplings into the simmering sauce and stir gently, until the balls are well coated and simmer for 5 more minutes. Top with chopped parsley and walnut halves. Serve hot, with plenty of sauce.

  Photos and Recipes by Alessandra Zecchini ©

 

Vegan and sugar free chocolate mousse

I am on a diet but really wanted some chocolate for Mother's Day, something mostly raw, low carb and healthy. This dessert is so easy and delicious that I made it two days in a row, once with hazelnuts and once without. I'll share the basic recipe:

12 dates

a little water to cover the dates

1 heap tsp cocoa (I used Dutch cocoa)

half tsp vanilla essence

1 firm avocado

berries to decorate

Remove the stones from the dates and place in a nutribullet or blender and add enough water just to cover them. Soak for 20 minutes, then add cocoa (a real heap tsp of it) and vanilla. Blend. Add the avocado, sliced, and blend again. Divide into three serving bowls or glasses, top with berries (frozen ok) and refrigerate until serving time. Decorate with edible flowers if you like, I used Alyssum here. If you want to add hazelnuts you will need about 8, toasted and grounded, to add to the date mixture. 

My husband couldn't believe that it was made with avocado and no sugar! The texture is just like a mousse, you can increase lightly the cocoa for a more bitter-chocolate flavour, increasing the dates (or using dates that are too big) will make it sweeter but may give out more of a date rather than cocoa flavour. If the mousse is too thick add a drop of water and mix again.

Photos and Recipes by Alessandra Zecchini ©