tag:blogger.com,1999:blog-12106213986317764102024-03-14T22:41:05.399+13:00Alessandra ZecchiniAlessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.comBlogger1266125tag:blogger.com,1999:blog-1210621398631776410.post-38623063262964411612024-01-09T22:21:00.002+13:002024-01-10T09:16:58.683+13:00Ricciarelli with a pistachio version - and my orange Christmas tree<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkWlytDYSQumBsMkQKyRGzk6SHvOUt8cOp4cD9JhlwL39dPtrDixf08LFkU4nztEWv7MzVrlBv-n2j1fVmvHbTd4ej2bDnZy5jDBTGnwaGo_xZA00D809hA0fQSIS1F17-ZPzphHm0XVlhYzKK0PdrLDrmgajmPlxZHGOuNaZPdp6i8qCPx78VYd7RQe3i/s1800/507D3A56-F901-406E-91CD-083A8D4D4AA1.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkWlytDYSQumBsMkQKyRGzk6SHvOUt8cOp4cD9JhlwL39dPtrDixf08LFkU4nztEWv7MzVrlBv-n2j1fVmvHbTd4ej2bDnZy5jDBTGnwaGo_xZA00D809hA0fQSIS1F17-ZPzphHm0XVlhYzKK0PdrLDrmgajmPlxZHGOuNaZPdp6i8qCPx78VYd7RQe3i/w512-h640/507D3A56-F901-406E-91CD-083A8D4D4AA1.jpeg" width="512" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><span style="background-color: white; text-align: left;">Ricciarelli are delicious Italian (Tuscan) almond sweets, apparently originated in the XIV century.</span><br style="background-color: white; text-align: left;" /><span style="background-color: white; text-align: left;">Making them in New Zealand is quite special, as they really give Xmas an Italian flair. Bitter almonds are one of the ingredients though, and I have not found them here, so I add just a few apricot kernels (be careful, they are poisonous so you just need a tiny amount, and they MUST be blanched). Of course this is optional, you will get great results just with regular almonds. PLUS, this year I also made up a pistachio version - not ’traditional’ really, but they taste so good that I had to share the recipe (for both!)</span><br style="background-color: white; text-align: left;" /><br style="background-color: white; text-align: left;" /><span style="background-color: white; text-align: left;">200 gr of almonds</span><br style="background-color: white; text-align: left;" /><span style="background-color: white; text-align: left;">about 6 to 10 apricot kernels (optional)</span><br style="background-color: white; text-align: left;" /><span style="background-color: white; text-align: left;">200 gr of sugar</span><br style="background-color: white; text-align: left;" /><span style="background-color: white; text-align: left;">2 egg whites</span><br style="background-color: white; text-align: left;" /><span style="background-color: white; text-align: left;">zest of an orange or a tbsp of candied mix citrus peels</span><br style="background-color: white; text-align: left;" /><span style="background-color: white; text-align: left;">THEN</span><br style="background-color: white; text-align: left;" /><span style="background-color: white; text-align: left;">About 50g of ground almond for the traditional type, and 50 g of ground pistachio for the pistacchio version.</span><br style="background-color: white; text-align: left;" /><span style="background-color: white; text-align: left;">plenty of icing sugar to roll and dust</span><br style="background-color: white; text-align: left;" /><br style="background-color: white; text-align: left;" /><span style="background-color: white; text-align: left;">Blanch the almond and the apricot kernels separately in hot water and remove the skin.</span><br style="background-color: white; text-align: left;" /><span style="background-color: white; text-align: left;">Place them in the food processor with the sugar and grind to a powder. Do this in two lots, on pulse, making sure that the mixture doesn't heat or becomes a paste.</span><br style="background-color: white; text-align: left;" /><br style="background-color: white; text-align: left;" /><span style="background-color: white; text-align: left;">Lightly whip the egg whites, just gently, they don't have to be stiff like for a meringue, just starting to be white. Add the ground almonds and the orange zest or candid citrus peels. Mix well, divide into two and add the ground almond to one lot and the ground pistachio to the other, If it feels too soft add a little ground nuts. Cover and place in the fridge overnight.</span><br style="background-color: white; text-align: left;" /><br style="background-color: white; text-align: left;" /><span style="background-color: white; text-align: left;">The day after flour a board or working surface with icing sugar and roll the paste into thin rolls, about 2-3 cm thick. Cut and shape into biscuits, about 1.5-2 cm high. the traditional shape is like a grain of wheat, with two pointed ends.</span><br style="background-color: white; text-align: left;" /><br style="background-color: white; text-align: left;" /><span style="background-color: white; text-align: left;">Place on a oven tray lined with baking paper and sprinkle with more icing sugar. Bake at 150C for 15 minutes or until the edges start to be golden. Ricciarelli should not be overcooked! Let them cool down completely before removing them from the baking tray.</span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEN_XA1_ysJslOzTO7cIVKTXdQPlhinfgsD03felGN6keVRP7ziZDAOSVkIQFjG7iELmmJoXvKajl8pt2C3VXeKEL7aSYVA7hHdebSqNtJffrGw58dJ3Anv7lIy82pvLdKQQnuu_Xd2J9wH5kybexV3OHyuuMjcTKhdibiyClGbIam-b7yh3v7AIZzOXF2/s4032/4D49AEE0-EC1E-482C-A19F-6A46E6141A01.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEN_XA1_ysJslOzTO7cIVKTXdQPlhinfgsD03felGN6keVRP7ziZDAOSVkIQFjG7iELmmJoXvKajl8pt2C3VXeKEL7aSYVA7hHdebSqNtJffrGw58dJ3Anv7lIy82pvLdKQQnuu_Xd2J9wH5kybexV3OHyuuMjcTKhdibiyClGbIam-b7yh3v7AIZzOXF2/w480-h640/4D49AEE0-EC1E-482C-A19F-6A46E6141A01.heic" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcUXaUKJLsQLFzGZtBSefUwfPG0ZALEbo6QIAuiZrOonZkSU69-e7QAlT8zqBjvzI612d3XenEyNjULoevaANbgmKUZEKhWZ3mZHg6BR0E0I2OWQB_R5_GfujUX71RJdCysbHPXThw4NFGwEnnnmQxaj9r1HZriGU_C1BHQ6FINeSt1qooIsfe3O1FTv-Z/s4032/794AAA89-917F-475A-90CA-26B536D1059E.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcUXaUKJLsQLFzGZtBSefUwfPG0ZALEbo6QIAuiZrOonZkSU69-e7QAlT8zqBjvzI612d3XenEyNjULoevaANbgmKUZEKhWZ3mZHg6BR0E0I2OWQB_R5_GfujUX71RJdCysbHPXThw4NFGwEnnnmQxaj9r1HZriGU_C1BHQ6FINeSt1qooIsfe3O1FTv-Z/w480-h640/794AAA89-917F-475A-90CA-26B536D1059E.heic" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;">2023 Christmas tree was orange themed, in fact it was orange, sugar and spice (with sried orange slices, sugar and cinnamon decorations). </span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFJWH7HB__YFIQtE3aOJlSKMAJ2ENbc53v0pooEaL8ewqX9tZOnacOGEhwmS_qDqzjwUibEWiRYCq8OZjiuLUK0MSymwTjeQ0fX7SuVJDM2dcxHBlz3uyP09-n0SZi6TXryiMXD8RgAsYuOaZcT1TtdGNAuSdFuYG0lR3T2wIgYSpXUGugrBmVHS2gBr28/s3780/FF5BEEAB-4C10-47DC-BE81-B332285EFEDE.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3780" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFJWH7HB__YFIQtE3aOJlSKMAJ2ENbc53v0pooEaL8ewqX9tZOnacOGEhwmS_qDqzjwUibEWiRYCq8OZjiuLUK0MSymwTjeQ0fX7SuVJDM2dcxHBlz3uyP09-n0SZi6TXryiMXD8RgAsYuOaZcT1TtdGNAuSdFuYG0lR3T2wIgYSpXUGugrBmVHS2gBr28/w512-h640/FF5BEEAB-4C10-47DC-BE81-B332285EFEDE.jpeg" width="512" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyJQ-kR9Thby-Eejj5s5jovIUyFZfjfxDtC6IOd2Ft2gAnS1ONG1O64Gxt38iazaDSNifsepZPjfmxOVBQlPLlPmsRWu-IpeZ2h45iOnz827hVbd92XQaUJvsVqo9pNBCfzFkLXWr4kxGfbgAuOOe9SmMzigN1-y-KbPHgz8Lk5HlcbXBLPV8JSxa1KOCM/s1800/366B3634-92F2-414A-B446-B2989821825D.jpeg" style="margin-left: 1em; 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text-align: center;"><br /></div><br /> <p></p><div class="blogger-post-footer"><script type="text/javascript">
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<script type="text/javascript" src="http://tweetmeme.com/i/scripts/button.js"></script></div>Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-1210621398631776410.post-82594771257936034212023-05-29T18:20:00.003+12:002023-05-29T18:20:39.596+12:00Kiwi fruit: green, gold and ruby red<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKQAjseFDajoSL1N6p79JwUSXaGPYCesiGUsMHzRI7_TWbnQBcsppvn0cFD06V5Vy16gkwsoJzpRl-15U5d7vNmQSfjEDmiZRZXam_meZ2wsyxEWktS8JKJxxzi3JgMH9zJv8ARsSgddeM2zZk3gUa4IheTigFiPfPL4w7mQOUrI_9TQTJGDs8R4pwtQ/s1890/73C7482A-BB1C-4B29-8E3B-98CD2DA48344.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1890" data-original-width="1512" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKQAjseFDajoSL1N6p79JwUSXaGPYCesiGUsMHzRI7_TWbnQBcsppvn0cFD06V5Vy16gkwsoJzpRl-15U5d7vNmQSfjEDmiZRZXam_meZ2wsyxEWktS8JKJxxzi3JgMH9zJv8ARsSgddeM2zZk3gUa4IheTigFiPfPL4w7mQOUrI_9TQTJGDs8R4pwtQ/w512-h640/73C7482A-BB1C-4B29-8E3B-98CD2DA48344.JPG" width="512" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Well, it may seem silly but I never seen kiwi fruit disappearing so fast as when they were served this way! And I swear that they taste better sliced like this that eaten with a spoon...</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="background-color: white; color: #444444; font-family: Times, "Times New Roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">Photos and Recipes by Alessandra Zecchini </span></span><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Times, "Times New Roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">©</span></span></div><br /> <p></p><div class="blogger-post-footer"><script type="text/javascript">
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<script type="text/javascript" src="http://tweetmeme.com/i/scripts/button.js"></script></div>Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-1210621398631776410.post-26343101195268570572022-11-29T16:23:00.005+13:002022-11-29T16:24:28.446+13:00Kawakawa liqueur - liquore al kawakawa<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwrS5T5ZF5dryin8dNK-v5E5G7yBjwUuQbqi74VHCjjdwE4SshtjXyjzodR8Ym-Ts-rw-aMO_dNe4skmnv44Pa92vZ-9IAcldkwx3670XE_WlfEFiP8HcywQbqs0Y5FDhtZsnlznm-kiL1VVY6FOe0K-5pcsqajQ8yi9fXcmf6zrsH9zx_d0ZD1ekhJw/s3743/IMG_9434.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3743" data-original-width="2807" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwrS5T5ZF5dryin8dNK-v5E5G7yBjwUuQbqi74VHCjjdwE4SshtjXyjzodR8Ym-Ts-rw-aMO_dNe4skmnv44Pa92vZ-9IAcldkwx3670XE_WlfEFiP8HcywQbqs0Y5FDhtZsnlznm-kiL1VVY6FOe0K-5pcsqajQ8yi9fXcmf6zrsH9zx_d0ZD1ekhJw/w480-h640/IMG_9434.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I have been planning to make a kawakawa liqueur for a while now, so when I went to Italy I bought back a bottle of 70% alcohol for this purpose (they didn't have the 95% in the shop, but 70% is more than I can find here in NZ anyway, where pure alcohol for making homemade liqueurs is not sold).</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">So this is my first attempt:</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Pick, wash and pat dry 5 leaves of kawakawa</div><div class="separator" style="clear: both; text-align: center;">Place in a jar and add 200ml of alcohol (I used 70%)</div><div class="separator" style="clear: both; text-align: center;">Leave for 10 days in a dark place</div><div class="separator" style="clear: both; text-align: center;">After 10 days make a syrup with</div><div class="separator" style="clear: both; text-align: center;">100ml of water and 100g of sugar</div><div class="separator" style="clear: both; text-align: center;">Make sure that the syrup is clear before turning the heat off</div><div class="separator" style="clear: both; text-align: center;">Let the syrup cool down completely and then add to the alcohol and leaves</div><div class="separator" style="clear: both; text-align: center;">Leave for 10 more days</div><div class="separator" style="clear: both; text-align: center;">Filter and bottle</div><div class="separator" style="clear: both; text-align: center;">Leave for a couple of days to settle and taste!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Well, it is delicious, the colour is green and the aroma is strong (can't believe that just 5 leaves can give you so much flavour!!), not sure if it is too sweet or not for my taste (as sweet as limoncello really) but in one month and a few tastings I will decide how to make a second batch. I am pretty sure that it is good for digestion, and blocked nose! But let me 'experiment' a bit longer :-)</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji8WitAi4PqShVirn8vDJTDQo7-u8_QzZY_gJsVdcfG18MUjJzA7hLp2AbmU1rqEhCQvXKB5pQGdab4iCEDoty0765myMwGvzX6LZ0dnf6u0TG95r0Drien4wYah4iHAnrNDfcSzDUMjwZOzH3OBda3NHl2qAwVFd9Moy0LwIyjqELnIOHLgacUXC5BA/s4032/IMG_8957.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji8WitAi4PqShVirn8vDJTDQo7-u8_QzZY_gJsVdcfG18MUjJzA7hLp2AbmU1rqEhCQvXKB5pQGdab4iCEDoty0765myMwGvzX6LZ0dnf6u0TG95r0Drien4wYah4iHAnrNDfcSzDUMjwZOzH3OBda3NHl2qAwVFd9Moy0LwIyjqELnIOHLgacUXC5BA/w480-h640/IMG_8957.jpg" width="480" /></a></div><br /> <span style="background-color: white; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px;"> </span><span class="Apple-style-span" style="background-color: white; color: #444444; font-family: Times, "Times New Roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">Photos and Recipes by Alessandra Zecchini </span></span><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Times, "Times New Roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">©</span></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <p></p><div class="blogger-post-footer"><script type="text/javascript">
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<script type="text/javascript" src="http://tweetmeme.com/i/scripts/button.js"></script></div>Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-1210621398631776410.post-57085638255212305352022-11-25T12:59:00.001+13:002022-11-25T12:59:35.243+13:00Ricotta cake with fresh redcurrants - Ciambella alla ricotta con ribes rosso<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5r4rNLuRBrfMMbYZdZGU4FpTwIHCi05ilsiAAyWQSMJRfsFO8EWcsooRWJ1xNPXUR85jiQkxKq0EqIsP_hhInm3lOefpwmj-FGQk2_uuQ8h2_Y9ZWm0jxm6_R-sBf4LIhyZqDYV0WWFeyav3tCbNeAlgnhNkaqaaRWmp2qJhcbUcBE2HuWX0OzsaOlg/s3780/78EEE87E-76BC-46B0-A6CF-318DC306BC4E.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3780" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5r4rNLuRBrfMMbYZdZGU4FpTwIHCi05ilsiAAyWQSMJRfsFO8EWcsooRWJ1xNPXUR85jiQkxKq0EqIsP_hhInm3lOefpwmj-FGQk2_uuQ8h2_Y9ZWm0jxm6_R-sBf4LIhyZqDYV0WWFeyav3tCbNeAlgnhNkaqaaRWmp2qJhcbUcBE2HuWX0OzsaOlg/w512-h640/78EEE87E-76BC-46B0-A6CF-318DC306BC4E.jpeg" width="512" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span face="-apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px; text-align: left;">From my book Sweet As... ciambella alla ricotta. Ricotta ring cake. Usually made with jam filling, this time I added fresh redcurrants, it was great!</span></div><div class="separator" style="clear: both; text-align: center;"><span face="-apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px; text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span face="-apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px; text-align: left;">Ingredients</span></div><div class="separator" style="clear: both; text-align: center;"><span face="-apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px; text-align: left;">250 g ricotta</span></div><div class="separator" style="clear: both; text-align: center;"><span face="-apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px; text-align: left;">300g sugar</span></div><div class="separator" style="clear: both; text-align: center;"><span face="-apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px; text-align: left;">3 eggs</span></div><div class="separator" style="clear: both; text-align: center;"><span face="-apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px; text-align: left;">300 g self raising flour</span></div><div class="separator" style="clear: both; text-align: center;"><span face="-apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px; text-align: left;">grated ring of 1 lemon</span></div><div class="separator" style="clear: both; text-align: center;"><span face="-apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px; text-align: left;">1 cup of cleaned fresh redcurrants</span></div><div class="separator" style="clear: both; text-align: center;"><span face="-apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px; text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span face="-apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px; text-align: left;">The original recipe is in my book Sweet As...</span></div><div class="separator" style="clear: both; text-align: center;"><span face="-apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px; text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT623uTViqni1FTW5dy2i8zIYpxytdvCs8HCQlNOID39fysZdrl_xhzOgPZsLvqCYuCu-5wcaVSx38R2sDdDzog5_oEugQAKqoK2XgaZDpllNZIviT-RQmhTNFAAlLRfjWimhKd3-8iR6op9z4FbzJKq2dJTN7a_SN0zWnkEU1VWFZlZrh6WW96py8SA/s400/91337551.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT623uTViqni1FTW5dy2i8zIYpxytdvCs8HCQlNOID39fysZdrl_xhzOgPZsLvqCYuCu-5wcaVSx38R2sDdDzog5_oEugQAKqoK2XgaZDpllNZIviT-RQmhTNFAAlLRfjWimhKd3-8iR6op9z4FbzJKq2dJTN7a_SN0zWnkEU1VWFZlZrh6WW96py8SA/s16000/91337551.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Here is a quick explanation: cream together the ricotta and sugar, then add all the other ingredients following the order in the ingredient list. Bake at 180C for approximately 40mins. Sprinkle with icing sugar and decorate with fresh redcurrants.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px;"> </span><span class="Apple-style-span" style="background-color: white; color: #444444; font-family: Times, "Times New Roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">Photos and Recipes by Alessandra Zecchini </span></span><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Times, "Times New Roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">©</span></span></div><br /><span face="-apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px; text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span face="-apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px; text-align: left;"><br /></span></div><br /> <p></p><div class="blogger-post-footer"><script type="text/javascript">
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<script type="text/javascript" src="http://tweetmeme.com/i/scripts/button.js"></script></div>Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-1210621398631776410.post-58167091147150725482022-07-22T01:36:00.002+12:002022-07-22T06:47:11.675+12:00Tagliolini alle zucchine<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA73NfB6Zqi-spm2Jonp0PM2U9q9n1_qPkWOlftqnnPyhvc1W3Xtyfzea1sXVVPDwWYTzXJbNEYVUhjHysFq-cr_qnuAA5trPKfc7NoSeRu9MFHlfwj8T6BbfB_aGvLWr5ZMEOg_Q0Wg0FzOqEr1JYawHr90FIden-I6n2fUYaMtOSKhh_J7c9daOa6w/s3780/FD14F41D-1359-4046-B34B-22C57AD8DD8B.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3780" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA73NfB6Zqi-spm2Jonp0PM2U9q9n1_qPkWOlftqnnPyhvc1W3Xtyfzea1sXVVPDwWYTzXJbNEYVUhjHysFq-cr_qnuAA5trPKfc7NoSeRu9MFHlfwj8T6BbfB_aGvLWr5ZMEOg_Q0Wg0FzOqEr1JYawHr90FIden-I6n2fUYaMtOSKhh_J7c9daOa6w/w512-h640/FD14F41D-1359-4046-B34B-22C57AD8DD8B.jpeg" width="512" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">For the pasta: </div><div class="separator" style="clear: both; text-align: center;">200 g flour</div><div class="separator" style="clear: both; text-align: center;">2 free range eggs</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Mix the flour with the eggs to make a smooth and elastic dough. Divide into 6 pieces and pass them through the pasta machine, in turn, going from the largest setting to the second thinnest (or thinnest, depending on how thin you like your pasta). Then pass through the taglioni setting and create some nests. Set aside.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">For the zucchini:</div><div class="separator" style="clear: both; text-align: center;">4 small zucchini</div><div class="separator" style="clear: both; text-align: center;">1 garlic clove</div><div class="separator" style="clear: both; text-align: center;">2 tbsp olive oil</div><div class="separator" style="clear: both; text-align: center;">salt to taste</div><div class="separator" style="clear: both; text-align: center;">1 tbsp butter</div><div class="separator" style="clear: both; text-align: center;">a few fresh basil leaves (or chopped parsley)</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Parmigiano Reggiano to serve</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">serves 3/4</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Wash and cut the zucchini into strips. Rinse and pat dry. Peel the garlic clove, cut into two and then sauté with the olive oil. Add the zucchini, a few at the time, with a pinch of salt, and sauté on both sides. You will need to add less and less salt as you work. When you have finished put all the zucchini back in the frying pan with the butter and basil (or chopped parsley)and keep warm, while cooking the pasta. The tagliolini will need to boil for only about 2 minutes, then drain them and add them to the zucchini. Stir and serve immediately, decorated with fresh basil or parsley, and with plenty of grated Parmigiano Reggiano.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><span face=""Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif" style="background-color: #fafafa; color: #333333; font-size: 14px; text-align: center;"><div style="text-align: center;"> <span style="background-color: white; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px;"> </span><span class="Apple-style-span" style="background-color: white; color: #444444; font-family: Times, "Times New Roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">Photos and Recipes by Alessandra Zecchini </span></span><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Times, "Times New Roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">©</span></span></div></span><p></p><div class="blogger-post-footer"><script type="text/javascript">
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<script type="text/javascript" src="http://tweetmeme.com/i/scripts/button.js"></script></div>Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-1210621398631776410.post-60869710866404126862022-07-19T02:18:00.002+12:002022-07-19T02:18:40.866+12:00Tè al ribes rosso - red currant tea<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioNNgDZcKKZZ1ZvxGz5xfnSB4O9mq1wjYtK2lnmysLT6R4HkQNkjlfCPdK_8U_eoxJeU3s6VPGqkrkCJ_RtVDjvVIOKlXL5CcP9um7K3JQ-xCYyXZrMENrA_wlp7wZBUqNyyVNs0Dhos0jHXLL6rTWfV_Jtw3VueO-B-mjkL8no0heJfH5d-qq77okGw/s3780/2E817426-3159-47BF-9EEA-C8F38E3A3604.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3780" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioNNgDZcKKZZ1ZvxGz5xfnSB4O9mq1wjYtK2lnmysLT6R4HkQNkjlfCPdK_8U_eoxJeU3s6VPGqkrkCJ_RtVDjvVIOKlXL5CcP9um7K3JQ-xCYyXZrMENrA_wlp7wZBUqNyyVNs0Dhos0jHXLL6rTWfV_Jtw3VueO-B-mjkL8no0heJfH5d-qq77okGw/w512-h640/2E817426-3159-47BF-9EEA-C8F38E3A3604.jpeg" width="512" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">More than a recipe this is a tip: fresh red currants make a delicious tea, just wash the berries and add hot water, let them sit for 5-10 minutes and then serve, with lemon slices if you like, and sweeten if you wish (sugar, honey, maple syrup...)</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: #fafafa; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;"> </span><span style="background-color: white; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px;"> </span><span class="Apple-style-span" style="background-color: white; color: #444444; font-family: Times, "Times New Roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">Photos and Recipes by Alessandra Zecchini </span></span><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Times, "Times New Roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">©</span></span></div><br /><p></p><div class="blogger-post-footer"><script type="text/javascript">
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<script type="text/javascript" src="http://tweetmeme.com/i/scripts/button.js"></script></div>Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-1210621398631776410.post-2623348348092389882022-05-23T15:43:00.002+12:002022-05-23T15:43:41.256+12:00Zucchini and ricotta dumplings in spinach and blue cheese cream, with walnuts<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5LEJ5203DOTJiYwCnz3PMzt7xgLROPFS321e5mnnJqKrmHs8jFWtrSZJWtVKJiZ4hy8VyTM8ohJyYpxwgkPYy_CoDdVn2bMFPqF1pp_4fQP2hNC2bXHTtrSzF8mn3v8zIZhxCRuESXmdxgOojRrtv8ovMjrgqM0CKmw3AXY2J80zqz_yEhe4d75NIqw/s3780/8C375A29-15C4-408B-AD9C-A13433D83C39.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3780" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5LEJ5203DOTJiYwCnz3PMzt7xgLROPFS321e5mnnJqKrmHs8jFWtrSZJWtVKJiZ4hy8VyTM8ohJyYpxwgkPYy_CoDdVn2bMFPqF1pp_4fQP2hNC2bXHTtrSzF8mn3v8zIZhxCRuESXmdxgOojRrtv8ovMjrgqM0CKmw3AXY2J80zqz_yEhe4d75NIqw/w512-h640/8C375A29-15C4-408B-AD9C-A13433D83C39.jpeg" width="512" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;">For the dumplings:</span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;">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</span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;">For the sauce:</span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;">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. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;">Assemble:</span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;">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.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: #fafafa; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;"> </span><span style="background-color: white; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px;"> </span><span class="Apple-style-span" style="background-color: white; color: #444444; font-family: Times, "Times New Roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">Photos and Recipes by Alessandra Zecchini </span></span><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Times, "Times New Roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">©</span></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span></div><div><span style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span></div><span style="background-color: white;"><br /> </span><p></p><div class="blogger-post-footer"><script type="text/javascript">
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<script type="text/javascript" src="http://tweetmeme.com/i/scripts/button.js"></script></div>Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-1210621398631776410.post-8122494699966673022022-05-10T16:53:00.000+12:002022-05-10T16:53:37.676+12:00Vegan and sugar free chocolate mousse<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBQavrgMwUSsz9G0mS7i31wcc_uk9d4-YZZDNngu650B32E3vYC--Og0KYDc5SlrElei3oCTc2072WlCVR4lAEqBmmcjfscm7g5BW1GpqWZ8HMEptLmnlE_InnCbIyI_qds_ZmSs-Oobqf1OCo259TQubQPl0lf_lNxpV4KU-JUPm1WKnJmYMXGG6oPQ/s3780/09076FF6-0EF9-47B9-9E31-13A5ACBC49A4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3780" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBQavrgMwUSsz9G0mS7i31wcc_uk9d4-YZZDNngu650B32E3vYC--Og0KYDc5SlrElei3oCTc2072WlCVR4lAEqBmmcjfscm7g5BW1GpqWZ8HMEptLmnlE_InnCbIyI_qds_ZmSs-Oobqf1OCo259TQubQPl0lf_lNxpV4KU-JUPm1WKnJmYMXGG6oPQ/w512-h640/09076FF6-0EF9-47B9-9E31-13A5ACBC49A4.JPG" width="512" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">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:</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">12 dates</div><div class="separator" style="clear: both; text-align: center;">a little water to cover the dates</div><div class="separator" style="clear: both; text-align: center;">1 heap tsp cocoa (I used Dutch cocoa)</div><div class="separator" style="clear: both; text-align: center;">half tsp vanilla essence</div><div class="separator" style="clear: both; text-align: center;">1 firm avocado</div><div class="separator" style="clear: both; text-align: center;">berries to decorate</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">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. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">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.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="background-color: white; color: #444444; font-family: Times, "Times New Roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">Photos and Recipes by Alessandra Zecchini </span></span><span class="Apple-style-span" style="background-color: white; color: #444444; font-family: Times, "Times New Roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">©</span></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <p></p><div class="blogger-post-footer"><script type="text/javascript">
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<script type="text/javascript" src="http://tweetmeme.com/i/scripts/button.js"></script></div>Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-1210621398631776410.post-57834928078397494082022-04-25T14:48:00.003+12:002022-04-25T14:48:45.317+12:00Feijoa cake<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1i6V1vJkgioLlVQRAOi_-KAGZXGejkGZnWF7YBNkOXNkHhO0ZGlmYHVJOTOs6TPcnr0hPNLPPTPPstUmkJe5hFfaJOzb6gnZPVcOQLD2f0VuhllM4rfqH_QiLCutbbkn_0ejaqqYdZmWH9jt5WgdR2ZCUvqQnsEPkuU2KZjwxmQvDVYvpvVqhwumB3Q/s4032/00AC9BCD-49D1-43C2-B19A-5FD246CB1943_1_201_a.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1i6V1vJkgioLlVQRAOi_-KAGZXGejkGZnWF7YBNkOXNkHhO0ZGlmYHVJOTOs6TPcnr0hPNLPPTPPstUmkJe5hFfaJOzb6gnZPVcOQLD2f0VuhllM4rfqH_QiLCutbbkn_0ejaqqYdZmWH9jt5WgdR2ZCUvqQnsEPkuU2KZjwxmQvDVYvpvVqhwumB3Q/w480-h640/00AC9BCD-49D1-43C2-B19A-5FD246CB1943_1_201_a.heic" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">👩🏻🍳about 20 feijoas, 3 eggs, 200 g sugar, 80 g butter, melted (I used salted butter, if you use normal butter add a pinch of salt to the mixture), 200 g self raising flour and a drop of pure vanilla essence. </span></span><br style="background-color: white; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px; text-align: start;" /><span style="background-color: white; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span><span style="background-color: white; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px; text-align: start;"></span><span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 17.6px; text-align: start;">Cut the feijoas in two halves and remove the flesh with a teaspoon. Set aside. Beat the eggs and sugar first until the mixture is pale yellow, then add the butter and, little by little the flour. End with vanilla. Stop beating and fold in the feijoas. Pour into a greased or lined baking tin (20cm is good) and bake at 180℃ for about 45 mins (until a toothpick inserted into the centre of the cake comes out clean). Tip upside-down on a serving plate while still hot, the feijoas tend to go to the bottom so I keep the cake upside down to have them at the top. Dust with icing sugar and let it cool down completely before serving (so that the base of the cake will flatten nicely). Yum with cream or mascarpone!</span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 17.6px; text-align: start;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 17.6px; text-align: start;">Also, did you know that you can eat feijoa flowers too? Find out more <a href="https://draft.blogger.com/blog/post/edit/7449557460910838830/8107503303211306967">here</a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 17.6px; text-align: start;"><br /></span></div><p></p><p style="text-align: center;"><a href="https://1.bp.blogspot.com/-Czpq69XaKdQ/YYuLSq3RQoI/AAAAAAAAbrk/o7LLhW9aMz8ydYzSrZ-ZZWEqVSX68DoKQCLcBGAsYHQ/s2048/4FFF89C9-92F1-45BB-A90C-9B2FA36EFED3.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-Czpq69XaKdQ/YYuLSq3RQoI/AAAAAAAAbrk/o7LLhW9aMz8ydYzSrZ-ZZWEqVSX68DoKQCLcBGAsYHQ/w480-h640/4FFF89C9-92F1-45BB-A90C-9B2FA36EFED3.heic" width="480" /></a></p><p></p><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 17.6px; text-align: start;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="background-color: white; color: #444444; font-family: Times, "Times New Roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">Photos and Recipes by Alessandra Zecchini </span></span><span class="Apple-style-span" style="background-color: white; color: #444444; font-family: Times, "Times New Roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">©</span></span></div><br /> <p></p><div class="blogger-post-footer"><script type="text/javascript">
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<script type="text/javascript" src="http://tweetmeme.com/i/scripts/button.js"></script></div>Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-1210621398631776410.post-53868348666135906692022-04-24T18:03:00.004+12:002022-04-24T18:03:42.599+12:00Green smoothie with feijoas... and more flowers from the garden<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSeFuo7OegSoUwt3RBx9r13VxCZ_UZ_BQLeJxp0mQmrlAlkeiaf6RuC9KeJHWb-hx6pnhBPoJdTqB-NY5qmI6XaR0VYJuYIUppL14tIk62l-vr0esHP43L6atCanuaoSSxSIvjkWcrnbqMouqcGuQw6bmUlJ4ut-NOgcgrS07bZy5k46zN2ogGJm30mg/s3780/BF7F75CB-D47F-4262-A567-5BE4BD186919.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3780" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSeFuo7OegSoUwt3RBx9r13VxCZ_UZ_BQLeJxp0mQmrlAlkeiaf6RuC9KeJHWb-hx6pnhBPoJdTqB-NY5qmI6XaR0VYJuYIUppL14tIk62l-vr0esHP43L6atCanuaoSSxSIvjkWcrnbqMouqcGuQw6bmUlJ4ut-NOgcgrS07bZy5k46zN2ogGJm30mg/w512-h640/BF7F75CB-D47F-4262-A567-5BE4BD186919.jpeg" width="512" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Like most people in New Zealand I am loaded with feijoa this April. A good way to use them is in smoothies, and this is a particularly good one: feijoa, banana, spinach leaves and coconut water. Quantities to taste!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivv4DoVU2DDaGLIX19t0doW98-mg_yUynJ7A1kP5JYTDMN8CSSpLDZ79WMJwb_104YVbFmNN8gBORm1HwGZxL69ZdKypt49PNn3-B2_nNEoBrtaLhVkSETpPVlLBncVjezVza2sdJkPldwCMtAPmV5c4yji4QhFNT71gRHsYD7uZxZ9mbrOXImDkP01g/s3780/2BD1551B-78F9-4031-99F4-4AE390433542.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3780" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivv4DoVU2DDaGLIX19t0doW98-mg_yUynJ7A1kP5JYTDMN8CSSpLDZ79WMJwb_104YVbFmNN8gBORm1HwGZxL69ZdKypt49PNn3-B2_nNEoBrtaLhVkSETpPVlLBncVjezVza2sdJkPldwCMtAPmV5c4yji4QhFNT71gRHsYD7uZxZ9mbrOXImDkP01g/w512-h640/2BD1551B-78F9-4031-99F4-4AE390433542.jpeg" width="512" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">And now some flowers from the garden for my Pinterest board!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6TnZtHOIp57QCNkqCLWwXvepk4gHXd3axpRX3E307GnumY7a3Nb42MAcxOiIrwDde2wbFGNufD5u7jHc0Y1w9baHG_vHXK5BEZGi0dxCBTLhdegq7vfGsTNdSBfY7OcyhswMPvqdxWvUrJiIPCOXOJyN0PH8iq6o26wJQEaRxrNJnWOxZJ1kBIkxDGg/s1800/01AB9BEC-106B-4CAA-A476-FC8A6874F464.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6TnZtHOIp57QCNkqCLWwXvepk4gHXd3axpRX3E307GnumY7a3Nb42MAcxOiIrwDde2wbFGNufD5u7jHc0Y1w9baHG_vHXK5BEZGi0dxCBTLhdegq7vfGsTNdSBfY7OcyhswMPvqdxWvUrJiIPCOXOJyN0PH8iq6o26wJQEaRxrNJnWOxZJ1kBIkxDGg/w512-h640/01AB9BEC-106B-4CAA-A476-FC8A6874F464.jpeg" width="512" /></a></div><br /><div class="separator" style="clear: both; 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<script type="text/javascript" src="http://tweetmeme.com/i/scripts/button.js"></script></div>Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-1210621398631776410.post-10255456279307294592022-03-20T15:55:00.002+13:002022-03-20T15:55:29.030+13:00Ricotta with strawberries, manuka honey, edible gold and cornflowers<p> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEg65AHawM6wMh_rNevL-tT72gYM79NDr68YxnftBTOLbB4L6aP7UjrXER2XxrBCLoVuuPO0V9alzXPIGyXoD6FTI6Cwf5wV4q93WQA5Oz37JzamId3AoP6F4xVFSvhB1koGTq_r_kdqNYaMiwGOAQT_j9-s_46M86iNW2bILi-vsUYMWHOkwZ3kTcjtfQ=s2607" imageanchor="1" style="color: #009eb8; display: inline; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin-left: 1em; margin-right: 1em; outline: none; text-align: center; text-decoration-line: none; transition: color 0.3s ease 0s;"><img border="0" data-original-height="2607" data-original-width="2607" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEg65AHawM6wMh_rNevL-tT72gYM79NDr68YxnftBTOLbB4L6aP7UjrXER2XxrBCLoVuuPO0V9alzXPIGyXoD6FTI6Cwf5wV4q93WQA5Oz37JzamId3AoP6F4xVFSvhB1koGTq_r_kdqNYaMiwGOAQT_j9-s_46M86iNW2bILi-vsUYMWHOkwZ3kTcjtfQ=w640-h640" style="-webkit-border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 fill / 9px stretch; border-color: initial; border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 / 9px / 0 stretch; border-style: none; border-width: 9px; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px; position: relative;" width="640" /></a></p><span style="background-color: white;"><span style="color: #444444;"><br style="font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; text-align: justify;" /><span style="font-family: arial; font-size: 14px; text-align: justify;">I have been on a diet recently so this is a pretty low-fat dessert: ricotta with strawberries marinated with lemon juice (a mixture of regular strawberries and tiny Alpine strawberries from the garden) and a tiny little bit of mānuka honey. For best effect the dessert is decorated with edible gold and cornflower petals. It was stunning to look at, and delicious!</span></span></span><p style="font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 1em 0px; outline: none; padding: 0px; text-align: justify;"></p><p style="font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 1em 0px; outline: none; padding: 0px; text-align: justify;"><span style="background-color: white; font-family: -apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif;"><span style="color: #444444;"><br /></span></span></p><p style="font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 1em 0px; outline: none; padding: 0px; text-align: center;"><span style="background-color: white;"><span style="color: #444444;"><span style="font-family: "Josefin Sans"; font-size: 17.6px;"> </span><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">Photos and Recipes by Alessandra Zecchini </span></span><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">©</span></span></span></span></p><div class="blogger-post-footer"><script type="text/javascript">
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<script type="text/javascript" src="http://tweetmeme.com/i/scripts/button.js"></script></div>Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-1210621398631776410.post-22260182440572574362022-02-09T17:38:00.001+13:002022-02-09T17:38:15.983+13:00Colourful beet salad<p> <a href="https://1.bp.blogspot.com/-NLghdeAfSfc/YYuNuLGq3rI/AAAAAAAAbr0/NT3vrj12ivIH9KYDnTS05moL8_F-gPwVwCLcBGAsYHQ/s2048/2FDBF0F8-59DC-4D16-9A65-FE080993A84F.heic" imageanchor="1" style="color: #009eb8; display: inline; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin-left: 1em; margin-right: 1em; outline: none; text-align: center; transition: color 0.3s ease 0s;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-NLghdeAfSfc/YYuNuLGq3rI/AAAAAAAAbr0/NT3vrj12ivIH9KYDnTS05moL8_F-gPwVwCLcBGAsYHQ/w480-h640/2FDBF0F8-59DC-4D16-9A65-FE080993A84F.heic" style="-webkit-border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 fill / 9px stretch; border-color: initial; border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 / 9px / 0 stretch; border-style: none; border-width: 9px; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px; position: relative;" width="480" /></a></p><p style="color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 1em 0px; outline: none; padding: 0px; text-align: justify;"><span style="background-color: white;"><br /></span></p><span style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; text-align: justify;">These baby beets (and a couple of baby purple carrots) were boiled and then peeled (the skin comes off easily) and dressed with olive oil and salt, plus a sprinkle of fennel leaves. I added onion weed, borage and calendula petals to complete the salad. Very yummy, and pretty! </span><div><div style="text-align: justify;"><span style="color: #333333; font-family: Helvetica Neue Light, HelveticaNeue-Light, Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 14px;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #444444; font-family: times, "times new roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">Photos and Recipes by Alessandra Zecchini </span></span><span class="Apple-style-span" style="color: #666666; font-family: times, "times new roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">©</span></span></div><p style="color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 1em 0px; outline: none; padding: 0px; text-align: justify;"></p><p style="color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 1em 0px; outline: none; padding: 0px; text-align: justify;"></p><div style="color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: right;"><br /></div></div><div class="blogger-post-footer"><script type="text/javascript">
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<script type="text/javascript" src="http://tweetmeme.com/i/scripts/button.js"></script></div>Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-1210621398631776410.post-75714634941792268282022-01-10T19:16:00.004+13:002022-01-11T10:28:25.985+13:00A round vegan custard slice, step by step<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiGNWcGrSK8LXYA1ZF_FJA5iFuprAD3NmdjbhPBs-sKLRAwQ3bwgV3YB5L9RcOQklSSLx64buEDVqRgxCN7VWcH_fGUnhK0ymNpMQmyRNWWha33QsVg7ntm5UexZl-bZiajvrcRzstoq02DPaoX5ZM3KGpmpUaNYtz1iaefx0hraK7Qv11GOgnjtuafIA=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiGNWcGrSK8LXYA1ZF_FJA5iFuprAD3NmdjbhPBs-sKLRAwQ3bwgV3YB5L9RcOQklSSLx64buEDVqRgxCN7VWcH_fGUnhK0ymNpMQmyRNWWha33QsVg7ntm5UexZl-bZiajvrcRzstoq02DPaoX5ZM3KGpmpUaNYtz1iaefx0hraK7Qv11GOgnjtuafIA=w640-h640" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Thanks to my friend Ray I have recently discovered these sweet Spanish Ines Rosales' tortas (there is also a savoury version). And noticing that they are vegan I thought of making a quick dessert, a bit like a custard slice, which I love, with them!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiGVxoUGmuIhrbCxnIIDASLNWDwUqnqYoTzeciIdBnhUq9n9KAwpXdjDsquhvxobp9IBJHqFXCdXQHZtg6zGgkxAxTR8Ipg_2esolAf-I_qZ9Jxf8YykyMszuKByHVluIqBGQoHwWgWgE_Pza1U8auW5q-htfeML-toBxXMiG9HywvsT5NfRtQxvWcUDw=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiGVxoUGmuIhrbCxnIIDASLNWDwUqnqYoTzeciIdBnhUq9n9KAwpXdjDsquhvxobp9IBJHqFXCdXQHZtg6zGgkxAxTR8Ipg_2esolAf-I_qZ9Jxf8YykyMszuKByHVluIqBGQoHwWgWgE_Pza1U8auW5q-htfeML-toBxXMiG9HywvsT5NfRtQxvWcUDw=w480-h640" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">For the custard I used oat milk (barista style).</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #ea9999; font-size: medium;">Ingredients:</span></div><div class="separator" style="clear: both; text-align: center;">1 tbsp flour</div><div class="separator" style="clear: both; text-align: center;">2 tbsp sugar</div><div class="separator" style="clear: both; text-align: center;">250 ml oat milk</div><div class="separator" style="clear: both; text-align: center;">a few drops of vanilla essence</div><div class="separator" style="clear: both; text-align: center;">2 sweet Ines Rosales pastries</div><div class="separator" style="clear: both; text-align: center;">Amarena cherries (optional)</div><div class="separator" style="clear: both; text-align: center;">Icing sugar to sprinkle</div><div class="separator" style="clear: both; text-align: center;">Fresh Fruit to serve (optional)</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiJWphfFvKwl8OUqizdecPzgfFEQXUSeBQx658EDEakU_UoyEu-wSaWrf_PHFkGxet8ofxvAmGEQdV5KMQvwyZ2sbR9Fn5lYoulrxwtVpweibSglB1-b2ohwlzXrsfZlU24KYKwlZGK3NuBXaqOhRsvVsoY6RvtYyh50CDFwqmeW6ev5brDpVITxVBocw=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiJWphfFvKwl8OUqizdecPzgfFEQXUSeBQx658EDEakU_UoyEu-wSaWrf_PHFkGxet8ofxvAmGEQdV5KMQvwyZ2sbR9Fn5lYoulrxwtVpweibSglB1-b2ohwlzXrsfZlU24KYKwlZGK3NuBXaqOhRsvVsoY6RvtYyh50CDFwqmeW6ev5brDpVITxVBocw=w480-h640" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Mix the first three ingredients together and bring to a simmer, stirring constantly. Add the vanilla at the end. You should cook this custard until it is quite thick, and then keep stirring after cooking until it is lukewarm and no more steam comes out. Make sure that is thick, not runny!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhSDEsuvQiOfc0c97mmrYizUTKna5_4WoRe1oqKXpmdSpmQJ57K3PifuyMZTS3HfYgpMINgEecVxxkF5JFaL52b7Is2rN6Z637O20UCgUuCjNWEP5aUgS8MlKMHIw0i9hIB87rpD9_gvJOII386jDoE4KGQ2cosevVKLcOgJ3EE1q_SnXPCSzzcPWy3Bg=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhSDEsuvQiOfc0c97mmrYizUTKna5_4WoRe1oqKXpmdSpmQJ57K3PifuyMZTS3HfYgpMINgEecVxxkF5JFaL52b7Is2rN6Z637O20UCgUuCjNWEP5aUgS8MlKMHIw0i9hIB87rpD9_gvJOII386jDoE4KGQ2cosevVKLcOgJ3EE1q_SnXPCSzzcPWy3Bg=w480-h640" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Pile the custard on one of the pastry</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjHM6t1n6bhPyavj9ProSFic2sW3A64lRG_W0Jrs72CjVU8IHuV8d1s8JB-X59IB8CDTLjhJS22k4HNBT2bdfKgUSq8ya8zs1FKP-cbf_QgPI5pRM-UE5al8Ij2mExyKV-MB9NWwF41kllGJ80ojKt3bdNqIbiJdlxnqwgXJ-WJSO67-cfDsDd9IDtBZg=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjHM6t1n6bhPyavj9ProSFic2sW3A64lRG_W0Jrs72CjVU8IHuV8d1s8JB-X59IB8CDTLjhJS22k4HNBT2bdfKgUSq8ya8zs1FKP-cbf_QgPI5pRM-UE5al8Ij2mExyKV-MB9NWwF41kllGJ80ojKt3bdNqIbiJdlxnqwgXJ-WJSO67-cfDsDd9IDtBZg=w480-h640" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I had some amarena cherries so I though of adding 4 to the custard, but any fresh or preserved fruit would work too. Just don't add too much 'juice'.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi35oJMAJvS-Sf_2J-yOQ-pWJWaNKtpgj0hf5WhV255YOlyBiE1SeHa9m4A8ftirDSszPVbZkzbmRf1Gos5F_CPPvs7ELD4LKdsDlIX8FFgaWlE8EuucMlxtUeaRJjZGK9nT9w6dNZiXcEAhBDEVql1ftCOvmf-hROKWjTBHJIGBl7T1Yvks5_Y0xsEig=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEi35oJMAJvS-Sf_2J-yOQ-pWJWaNKtpgj0hf5WhV255YOlyBiE1SeHa9m4A8ftirDSszPVbZkzbmRf1Gos5F_CPPvs7ELD4LKdsDlIX8FFgaWlE8EuucMlxtUeaRJjZGK9nT9w6dNZiXcEAhBDEVql1ftCOvmf-hROKWjTBHJIGBl7T1Yvks5_Y0xsEig=w480-h640" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiac7wWE_EmccIKtYTBgU9W-NwrQlsIG0xjWNtovLOBeEmCoAjZnBWcPWDwWA7o-DRetRRagO2srCvrx4x38_T6JxmUaAfXx5Dogp-g4RGzRvjWKXPTOUUCgoQWMvrh9VcR1IDbPfq9RAlJ1MmyB9tIfpB9fWqfo2Ndz0n4TWjIHLAzkbPw6IMYk9TfrQ=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiac7wWE_EmccIKtYTBgU9W-NwrQlsIG0xjWNtovLOBeEmCoAjZnBWcPWDwWA7o-DRetRRagO2srCvrx4x38_T6JxmUaAfXx5Dogp-g4RGzRvjWKXPTOUUCgoQWMvrh9VcR1IDbPfq9RAlJ1MmyB9tIfpB9fWqfo2Ndz0n4TWjIHLAzkbPw6IMYk9TfrQ=w480-h640" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Place the second pastry on top and press lightly, smoothing the custard on the sides with a small spoon, if necessary. Sprinkle with icing sugar and refrigerate for a few hours.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg1ZVbabfV_HI6yfPcGInZcyo1KWDZik_GnfQPt6dMpKs6zPGyDUrrq5NV4Sf3f_VGf65fEzZnl11Y6hX_UvBJjIRBoY2GZ3G-pLx5fOu5pj-pxKWHEBbSIeFsW3ImlUZNJ778d7sw5-Q0krWLfsbRPbtXHDQw27tJSc6SkggzXwJUNTNt9W02aOYDU3g=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEg1ZVbabfV_HI6yfPcGInZcyo1KWDZik_GnfQPt6dMpKs6zPGyDUrrq5NV4Sf3f_VGf65fEzZnl11Y6hX_UvBJjIRBoY2GZ3G-pLx5fOu5pj-pxKWHEBbSIeFsW3ImlUZNJ778d7sw5-Q0krWLfsbRPbtXHDQw27tJSc6SkggzXwJUNTNt9W02aOYDU3g=w480-h640" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">This actually served three people, and we had fresh cherries on the side. I'll definitely make it again, probably with berries or with fruit preserved in alcohol! Yum! A real treat!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiSybc4p7AWC72ZmecI4r1VX814v4yoDQxuAw1o2bVj48ZD5CTJa7g7fJoLbbxwJURrc-sKiAtPFhPN7BYuqtfl95ljO9DOmJMY7cFtRF67AriI9-2hDpale9z4o1sFcXRgat1bYWCZ_xCwdYdGTKIXPo7Jx9qrtZJoqpF9lgSwqEqOtuX-R7SLUk02EA=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiSybc4p7AWC72ZmecI4r1VX814v4yoDQxuAw1o2bVj48ZD5CTJa7g7fJoLbbxwJURrc-sKiAtPFhPN7BYuqtfl95ljO9DOmJMY7cFtRF67AriI9-2hDpale9z4o1sFcXRgat1bYWCZ_xCwdYdGTKIXPo7Jx9qrtZJoqpF9lgSwqEqOtuX-R7SLUk02EA=w480-h640" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px;"> </span><span class="Apple-style-span" style="background-color: white; color: #444444; font-family: Times, "Times New Roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">Photos and Recipes by Alessandra Zecchini </span></span><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Times, "Times New Roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">©</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Times, "Times New Roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US"><br /></span></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #e06666; font-size: large;">And now some flowers for my Pinterest board!</span></div><div class="separator" style="clear: both; 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font-size: 17.6px;"> </span><span class="Apple-style-span" style="background-color: white; color: #444444; font-family: Times, "Times New Roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">Photos and Recipes by Alessandra Zecchini </span></span><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Times, "Times New Roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">©</span></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <p></p><div class="blogger-post-footer"><script type="text/javascript">
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<script type="text/javascript" src="http://tweetmeme.com/i/scripts/button.js"></script></div>Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-1210621398631776410.post-42865488169825027152022-01-08T14:45:00.003+13:002023-12-13T16:48:23.393+13:00Ricciarelli di Siena, and homemade/recycled Christmas decorations<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhklqRBzFhRhSanChIe6Q0aaCmqHlNbRmop8hzAdWhk6HZKNTR6_tdpPWsiQuw65HiVbujUGxeCTkNiGUe1z3xTdMYgaYcjkWUsPchOd6t-LzR8bFMT-iX5LVStHcGMZNuDiNUKUkPQ8GrlCLxxuQGlJgFtKEp6tshIYMPIpMPestA80PW7e9Pez-o8AQ=s3780" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3780" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhklqRBzFhRhSanChIe6Q0aaCmqHlNbRmop8hzAdWhk6HZKNTR6_tdpPWsiQuw65HiVbujUGxeCTkNiGUe1z3xTdMYgaYcjkWUsPchOd6t-LzR8bFMT-iX5LVStHcGMZNuDiNUKUkPQ8GrlCLxxuQGlJgFtKEp6tshIYMPIpMPestA80PW7e9Pez-o8AQ=w512-h640" width="512" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;">Ricciarelli are delicious Italian (Tuscan) almond sweets, apparently originated in the XIV century.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;">Making them in New Zealand is quite special, as they really give Xmas an Italian flair. Bitter almonds are one of the ingredients though, and I have not found them here, <span style="caret-color: rgb(0, 0, 0); text-align: left;">so I added just a few apricot kernels (be careful, they are poisonous so you just need a tiny amount, and they MUST be blanched). Of course this is optional, you will get great results just with regular almonds.</span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;">200 gr of almonds</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;">about 6 to 10 apricot kernels</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;">200 gr of sugar</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;">2 egg whites</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;">zest of an orange or a tbsp of candied mix citrus peels</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;">Possibly some more ground almond if the mixture is too wet</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;">plenty of icing sugar to roll and dust</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;">Blanch the almond and the apricot kernels separately in hot water and remove the skin. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;">Place them in the food processor with the sugar and grind to a powder. Do this in two lots, on pulse, making sure that the mixture doesn't heat or becomes a paste.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;">Lightly whip the egg whites, just gently, they don't have to be stiff like for a meringue, just starting to be white. Add the ground almonds and the orange zest or candied citrus peels. Mix well, if it feels too soft add a little ground almond. Cover and place in the fridge overnight.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;">The day after flour a board or working surface with icing sugar and roll the paste into thin rolls, about 2-3 cm thick. Cut and shape into biscuits, about 1.5-2 cm high. the traditional shape is like a grain of wheat, with two pointed ends. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;">Place on a oven tray lined with baking paper and sprinkle with more icing sugar. Bake at 150C for 15 minutes or until the edges start to be golden. Ricciarelli should not be overcooked! Let them cool down completely before removing them from the baking tray. They keep well for a couple of weeks in a biscuits tin. </span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgt65k8vvctyNE1ExjkbcjMm01pRbNQBAihoYTybqrthnOGkrTvL4xzYMEo7qPv1pP99y7OQ96Mc9Ni15fJFX2FXGqv3pXcW92nXzJ9FcFJGO-g1q98_abSg80vFJ7ROjj8jKtfqsay7OU1PWj7X2jHK9mULk6_PJJd4askoSipNbqhM9LJh7sEyH_zcA=s1800" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgt65k8vvctyNE1ExjkbcjMm01pRbNQBAihoYTybqrthnOGkrTvL4xzYMEo7qPv1pP99y7OQ96Mc9Ni15fJFX2FXGqv3pXcW92nXzJ9FcFJGO-g1q98_abSg80vFJ7ROjj8jKtfqsay7OU1PWj7X2jHK9mULk6_PJJd4askoSipNbqhM9LJh7sEyH_zcA=w512-h640" width="512" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">All the decoration on this Xmas tree are homemade or recycled.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiTBpCH1fZ0jTFWAmKIgSIrM0rnsV9C8w-nddSXYnT-Sc4wASzjLFCGqUdKNRFvOxAvtYuqcyi4q9wpj7Y3Uth7ifBcgrbrqgpenQ-BBuhtV7dmIFllx1kbtqRpryMh_JMsvgae5_Jovx2E-JCNUrrpSZo2J7LP_Li7Z6phBuzYY5sUcIexRFaqqmHjCA=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiTBpCH1fZ0jTFWAmKIgSIrM0rnsV9C8w-nddSXYnT-Sc4wASzjLFCGqUdKNRFvOxAvtYuqcyi4q9wpj7Y3Uth7ifBcgrbrqgpenQ-BBuhtV7dmIFllx1kbtqRpryMh_JMsvgae5_Jovx2E-JCNUrrpSZo2J7LP_Li7Z6phBuzYY5sUcIexRFaqqmHjCA=w480-h640" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I recycled small bottles fro Italian fruit juices and crochet around them to make lights. I used recycled old wool for the crochet, and also made a few balls and little doilies. I foraged and painted the pine cones, and also spray painted some dried hydrangeas flowers. And then my usual <a href="http://alessandrazecchini.blogspot.com/2015/11/sugar-christmas-decorations.html" target="_blank">sugar decorations</a>, made with fondant, all white this year! Finally I recycled the crystal drops from a broken chandelier, they look classy on the tree!</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgcRaU2kztaPrsrvicj4zLK9j9WHsdPWh9a2zaCNOdbLWs6Gz6Yj7EuXuHP41X_OtM5Pe6YENg2Ycg3gGaL6Qgc1pdfgs7BM-iyacms7n3JDX2ZNgqh77gKaALJygXl9sf-Njs9A62rPJ9ghKkA_yH2M_QebTioQmgZwZCMdNFZXu9WY90FVlKe4lM77A=s1800" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgcRaU2kztaPrsrvicj4zLK9j9WHsdPWh9a2zaCNOdbLWs6Gz6Yj7EuXuHP41X_OtM5Pe6YENg2Ycg3gGaL6Qgc1pdfgs7BM-iyacms7n3JDX2ZNgqh77gKaALJygXl9sf-Njs9A62rPJ9ghKkA_yH2M_QebTioQmgZwZCMdNFZXu9WY90FVlKe4lM77A=w512-h640" width="512" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEipqrttlEaO87YaPQU09Hmuo14_DxNtPBFDVcOEAUdSMfqFzWViPiduBOQ4C3bKKvsIjB4m5GT7jVPaZt0on20KqNujcoId_K47q-HAB9O7QhTM8J_6fgyCTcvx4RdZT-fuAqJG5JUs3mAc_AaOe9ce2fiEamNOq_k1Bkbh_kORe4iX5gx4eF0W6AWu_Q=s1800" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEipqrttlEaO87YaPQU09Hmuo14_DxNtPBFDVcOEAUdSMfqFzWViPiduBOQ4C3bKKvsIjB4m5GT7jVPaZt0on20KqNujcoId_K47q-HAB9O7QhTM8J_6fgyCTcvx4RdZT-fuAqJG5JUs3mAc_AaOe9ce2fiEamNOq_k1Bkbh_kORe4iX5gx4eF0W6AWu_Q=w512-h640" width="512" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhpF4WaSa6-ojnATjZER9Iie71Qhr0bwQaLK-TGAcvg3M5H_MjCdwYgw4LFXOSnF9d-2fWNlScVFw6W6DE8KWDl3bAPNUltNOitmlLlON7KxgdkblPoat-APc6Hu5V2XkwKsUHTioT4WwLQ7xouMZA0piNQDCv5ywhFcMDjVzaIvPxanNfj0hwTuHd5sw=s1800" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhpF4WaSa6-ojnATjZER9Iie71Qhr0bwQaLK-TGAcvg3M5H_MjCdwYgw4LFXOSnF9d-2fWNlScVFw6W6DE8KWDl3bAPNUltNOitmlLlON7KxgdkblPoat-APc6Hu5V2XkwKsUHTioT4WwLQ7xouMZA0piNQDCv5ywhFcMDjVzaIvPxanNfj0hwTuHd5sw=w512-h640" width="512" /></a></div><br /><div style="text-align: center;"> <span class="Apple-style-span" style="background-color: white; color: #444444; font-family: Times, "Times New Roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">Photos and Recipes by Alessandra Zecchini </span></span><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Times, "Times New Roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">©</span></span></div><p></p><div class="blogger-post-footer"><script type="text/javascript">
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<script type="text/javascript" src="http://tweetmeme.com/i/scripts/button.js"></script></div>Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-1210621398631776410.post-37941417994837508652021-10-13T20:43:00.003+13:002021-10-13T20:43:56.997+13:00Banana blossom and carrot salad<p> <a href="https://1.bp.blogspot.com/-jv1068wLWP0/YLHJbcouI5I/AAAAAAAAbOE/izaBEGYlXpkWQMGhyY7pfbXp7hczmJCbACLcBGAsYHQ/s2048/0B0F6BE0-BDC0-4C95-86C0-0E4FBBB2523E.jpg" imageanchor="1" style="background-color: white; color: #009eb8; display: inline; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin-left: 1em; margin-right: 1em; outline: none; text-align: center; text-decoration-line: none; transition: color 0.3s ease 0s;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://1.bp.blogspot.com/-jv1068wLWP0/YLHJbcouI5I/AAAAAAAAbOE/izaBEGYlXpkWQMGhyY7pfbXp7hczmJCbACLcBGAsYHQ/w640-h640/0B0F6BE0-BDC0-4C95-86C0-0E4FBBB2523E.jpg" style="-webkit-border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 fill / 9px stretch; border-color: initial; border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 / 9px / 0 stretch; border-style: none; border-width: 9px; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px; position: relative;" width="640" /></a></p><div class="separator" style="clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><span style="background-color: white;">I usually just have the banana blossom 'heart' for salads, but this time I have included a few of the little flowers that are found under the Petals. Cut the banana blossom from the bunch of bananas (leave them on the tree if they are still green) and peel off the outer pink petals, collecting the little blossoms and dropping them in cold water and lemon juice (I added some to the sink). </span></div><div class="separator" style="clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><a href="https://1.bp.blogspot.com/-BcCuCaGZs0o/YLHJbo2T-HI/AAAAAAAAbOI/MM4COmCbPp0Ztv8_rgo3COJslbjIcFQSQCLcBGAsYHQ/s2048/IMG_7431.JPG" imageanchor="1" style="background-color: white; color: #009eb8; display: inline; margin-left: 1em; margin-right: 1em; outline: none; text-decoration-line: none; transition: color 0.3s ease 0s;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-BcCuCaGZs0o/YLHJbo2T-HI/AAAAAAAAbOI/MM4COmCbPp0Ztv8_rgo3COJslbjIcFQSQCLcBGAsYHQ/w480-h640/IMG_7431.JPG" style="-webkit-border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 fill / 9px stretch; border-color: initial; border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 / 9px / 0 stretch; border-style: none; border-width: 9px; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px; position: relative;" width="480" /></a></div><div class="separator" style="clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><span style="background-color: white;">Prepare another bowl with water and lemon juice and cut the banana 'heart' into small slices, dropping them quickly into the lemon water so that they don't brown. If you want to add the flowers you will need to remove the <span style="color: #202124; font-family: arial, sans-serif; font-size: 16px; text-align: left;">style and stigma, and the papery outer part of the flower. This takes a long time and this is why I only do it for a few of the most tender flowers. The more central flowers, which are completely white (no pink) can be eaten whole.</span></span></div><div class="separator" style="clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><a href="https://1.bp.blogspot.com/-N2mc0iUtkjw/YLHJcriiK-I/AAAAAAAAbOQ/n1TGaxJi870xHwhGQ_J2VkN6jqQu_mPzgCLcBGAsYHQ/s2048/IMG_7434.JPG" imageanchor="1" style="background-color: white; color: #009eb8; display: inline; margin-left: 1em; margin-right: 1em; outline: none; text-decoration-line: none; transition: color 0.3s ease 0s;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-N2mc0iUtkjw/YLHJcriiK-I/AAAAAAAAbOQ/n1TGaxJi870xHwhGQ_J2VkN6jqQu_mPzgCLcBGAsYHQ/w480-h640/IMG_7434.JPG" style="-webkit-border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 fill / 9px stretch; border-color: initial; border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 / 9px / 0 stretch; border-style: none; border-width: 9px; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px; position: relative;" width="480" /></a></div><span style="background-color: white;"><br style="color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; text-align: justify;" /></span><div class="separator" style="clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><a href="https://1.bp.blogspot.com/-j0N3Z9V19Bc/YLHJbjv1RXI/AAAAAAAAbOM/9lCllnb4NSYAC5RBtMZAOPUWQqId5wrNQCLcBGAsYHQ/s2048/IMG_7433.JPG" imageanchor="1" style="background-color: white; color: #009eb8; display: inline; margin-left: 1em; margin-right: 1em; outline: none; text-decoration-line: none; transition: color 0.3s ease 0s;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-j0N3Z9V19Bc/YLHJbjv1RXI/AAAAAAAAbOM/9lCllnb4NSYAC5RBtMZAOPUWQqId5wrNQCLcBGAsYHQ/w480-h640/IMG_7433.JPG" style="-webkit-border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 fill / 9px stretch; border-color: initial; border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 / 9px / 0 stretch; border-style: none; border-width: 9px; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px; position: relative;" width="480" /></a></div><div class="separator" style="clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><span style="background-color: white;">Rinse well and drain, then place in a bowl and add lemon or lime juice, about 2 tbsp, soy sauce, about 1 tbsp, and half a tsp of grated ginger. Press down with a plate or a second bowl and place a weigh on top (you can find an image in <a href="http://cookingwithflowers.blogspot.com/2020/03/banana-blossom-salad-with-coconut-and.html?q=banana" style="color: #009eb8; display: inline; outline: none; text-decoration-line: none; transition: color 0.3s ease 0s;">this recipe</a> here). Leave overnight, or even a couple of days (like I did, it was perfectly fine!), then rinse under cold water, shake well and place in a clean bowl. Grate one large carrot and dress with lemon juice, salt and olive oil, then fold in the banana flowers. Mix well, taste for salt, and scoop into the banana petals for serving. I also decorated mine with Vietnamese mint flowers. </span></div><div class="separator" style="clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><span style="background-color: white;">It was very good, but next time, if I have the patience and time to clean all the little flowers, I'll tray to cook them. The 'heart' is definitely much nicer! </span></div><span style="background-color: white;"><br style="color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; text-align: justify;" /></span><div class="separator" style="clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><span style="background-color: white;"> <span class="Apple-style-span" style="color: #444444; font-family: times, "times new roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">Photos and Recipes by Alessandra Zecchini </span></span><span class="Apple-style-span" style="color: #666666; font-family: times, "times new roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">©</span></span></span></div><div><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: times, "times new roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US"><br /></span></span></div><div class="blogger-post-footer"><script type="text/javascript">
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<script type="text/javascript" src="http://tweetmeme.com/i/scripts/button.js"></script></div>Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-1210621398631776410.post-81504267798075204032021-07-23T17:22:00.000+12:002021-07-23T17:22:43.480+12:00Soft baked cheesecake, "Japanese style"<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6TkML90R7gM/YPpNansUn4I/AAAAAAAAbjo/ah8Ix4jfTAg0EeeoUujpDfb4izwjJ12NgCLcBGAsYHQ/s2016/IMG_8243.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="640" src="https://1.bp.blogspot.com/-6TkML90R7gM/YPpNansUn4I/AAAAAAAAbjo/ah8Ix4jfTAg0EeeoUujpDfb4izwjJ12NgCLcBGAsYHQ/w480-h640/IMG_8243.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">One thing that I loved about living in Japan were the cakes, both Japanese and Western style. In fact the Western style cakes not only are of an incredible high quality, but they also seem lighter and less sweet that what we have here in New Zealand. The baked cheesecake has always been one of my favourites, I do find it a little 'eggy' perhaps, but every now and then it is fun to make!</div><p>Ingredients</p><p>1 x 250g pack of cream cheese (I used Philadelphia) </p><p>50g butter (I used salted butter, follow instructions if you use unsalted butter)</p><p>150ml cream</p><p>50 sugar</p><p>5 eggs (large)</p><p>80g self rising flour</p><p>lemon zest and juice</p><p>Apricot jam for the topping (optional)</p><p style="text-align: justify;"><a href="https://1.bp.blogspot.com/-OD4jFMLoudM/YPpNaXaKcrI/AAAAAAAAbjk/yy_P_29LXAoIIJAQcu-3zPeLONAmmDaKwCLcBGAsYHQ/s2016/IMG_8244.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2016" data-original-width="1512" height="640" src="https://1.bp.blogspot.com/-OD4jFMLoudM/YPpNaXaKcrI/AAAAAAAAbjk/yy_P_29LXAoIIJAQcu-3zPeLONAmmDaKwCLcBGAsYHQ/w480-h640/IMG_8244.jpg" width="480" /></a></p><p>Cube the cream cheese and butter and place into a mixing bowl with the cream and sugar. If you use unsalted butter add a very small pinch of salt too. Place the bowl on a pot with boiling water (Bain Marie) and mix well until all the ingredients are melted. Make sure that there are no lumps of cream cheese! Remove from the heat and then add the egg yolks, one by one, mixing well. In the meantime whip the egg whites to a stiff peak, and also heat the oven to 180C. Add flour to the main mixture, then lemon zest (1 lemon) and lemon juice (one or two tbsp, depending on your lemon - Mayer lemons are sweet so you need more, if you use a more acidic lemon one tbsp will suffice). Fold in the egg whites little by little. Pour into a 18cm round baking tin lined with buttered baking paper (on the bottom and side of the tin - I butter both the tin and the baking paper). Place the tin on a larger baking pan filled with 30-40cm of hot water and place into the oven. The cake will also bake at Bain Marie. Turn the heat down to 160C and bake for about one hour. Turn the oven off but do not remove the cheesecake: leave it to cool down in the oven with the oven door slightly open. Sadly it will drop a bit in heigh while cooling, but this is normal. I am not sure what kind of stabilisers commercial bakeries use to keep their baked cheesecakes super high, but this is more about taste, and the homemade does taste better! When the cheesecake has cooled down remove from the baking tin and if you like brush the top with a little apricot jam thinned with hot water. </p><p><a href="https://1.bp.blogspot.com/-jYrrAM5DrH0/YPpNaZJ9atI/AAAAAAAAbjg/GD64eTVdQbAqmWBAl2NNc1PyO80yPUbzACLcBGAsYHQ/s2016/IMG_8245.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2016" data-original-width="1512" height="640" src="https://1.bp.blogspot.com/-jYrrAM5DrH0/YPpNaZJ9atI/AAAAAAAAbjg/GD64eTVdQbAqmWBAl2NNc1PyO80yPUbzACLcBGAsYHQ/w480-h640/IMG_8245.jpg" width="480" /></a></p><p>I particularly like this cheesecake because it is so soft and not so sweet, so I can have it for breakfast with my coffee. For dessert instead I like to add some Italian amarena cherries in syrup, or some berries, fresh or frozen, marinated with a little sugar and lemon juice, to give it a bit more sweetness and flavour.</p><p style="text-align: center;"><span class="Apple-style-span" style="background-color: white; color: #444444; font-family: times, "times new roman", serif; line-height: 18px;"></span></p><div class="separator" style="clear: both; font-size: xx-small; text-align: center;"><a href="https://1.bp.blogspot.com/-0AYF87_VgpY/YPpQ8sAQEpI/AAAAAAAAbj8/FcM0JCpOUH02uRfdCc7wWfiVCiK2MEruQCLcBGAsYHQ/s2048/3BC5C1ED-ACFC-47B3-BAC0-C833AF14581E.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="640" src="https://1.bp.blogspot.com/-0AYF87_VgpY/YPpQ8sAQEpI/AAAAAAAAbj8/FcM0JCpOUH02uRfdCc7wWfiVCiK2MEruQCLcBGAsYHQ/w512-h640/3BC5C1ED-ACFC-47B3-BAC0-C833AF14581E.jpg" width="512" /></a></div><div class="separator" style="clear: both; font-size: xx-small; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">And now some flowers for my <a href="https://www.pinterest.nz/alezec/_saved/" target="_blank">Pinterest</a> </div><br /><div class="separator" style="clear: both; font-size: xx-small; text-align: center;"><a href="https://1.bp.blogspot.com/-N3MIqL_9Qe0/YPpQ9lrA0yI/AAAAAAAAbkE/ws5yEzA0An8sJgBzILTM2I4osCQ3y7PHACLcBGAsYHQ/s2048/5E3C810D-B144-4937-9F86-4F92147C8950.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="640" src="https://1.bp.blogspot.com/-N3MIqL_9Qe0/YPpQ9lrA0yI/AAAAAAAAbkE/ws5yEzA0An8sJgBzILTM2I4osCQ3y7PHACLcBGAsYHQ/w512-h640/5E3C810D-B144-4937-9F86-4F92147C8950.jpg" width="512" /></a></div><br /><div class="separator" style="clear: both; font-size: xx-small; text-align: center;"><a href="https://1.bp.blogspot.com/-N-GsXMYhBpg/YPpQ9m1SuCI/AAAAAAAAbkI/gRM5tYFEPDIyFL5Na2cF1Gyz7rL-yS2hwCLcBGAsYHQ/s2048/6D8A7EC4-04C2-4BA1-8125-8BA41B0D06CD.jpg" imageanchor="1" style="margin-left: 1em; 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font-size: xx-small; line-height: 18px;"><span lang="EN-US"><br /></span></span></p><p style="text-align: center;"><span class="Apple-style-span" style="background-color: white; color: #444444; font-family: times, "times new roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">Photos and Recipes by Alessandra Zecchini </span></span><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: times, "times new roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">©</span></span></p><p><br /></p><div class="blogger-post-footer"><script type="text/javascript">
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<script type="text/javascript" src="http://tweetmeme.com/i/scripts/button.js"></script></div>Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-1210621398631776410.post-26948101099867543382021-07-19T11:20:00.000+12:002021-07-19T11:20:01.598+12:00Pumpkin Coconut Curry (and pumpkin soup for the day after)<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-CC1GXUOfQsg/YLHQW278WJI/AAAAAAAAbOw/ya4PX1DdvR0yqIlw_4uCt1JrVq3H5HT2wCLcBGAsYHQ/s2048/IMG_7423.JPG" style="margin-left: 1em; margin-right: 1em;"><br class="Apple-interchange-newline" /><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-CC1GXUOfQsg/YLHQW278WJI/AAAAAAAAbOw/ya4PX1DdvR0yqIlw_4uCt1JrVq3H5HT2wCLcBGAsYHQ/w480-h640/IMG_7423.JPG" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Bake the whole pumpkin in the oven and then slice and remove the outer peel and centre, slice and set aside. Chop two shallots and one green pepper and sauté with a little vegetable oil, then add red curry paste (as much as your taste buds suggest) and a can of coconut cream, plus the water from rinsing out the can. Bring to a simmer, then add the sliced pumpkin and some Vietnamese mint leaves and flowers, cover and cook for 20 minutes. Top with fresh Vietnamese mint flowers, and also chopped coriander and Thai or lemon basil. Serve with rice, it is delicious!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">If you have made a lot you can also blend it into a soup, easy as!</div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both;"><a href="https://1.bp.blogspot.com/-MGsafDhEvzk/YLHQWhVUsQI/AAAAAAAAbOs/apwrmiqArOgjUX9OZoi0Sunvx06aidZdACLcBGAsYHQ/s2048/F20D7393-B705-4636-9CF4-EAECA7919B36.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="640" src="https://1.bp.blogspot.com/-MGsafDhEvzk/YLHQWhVUsQI/AAAAAAAAbOs/apwrmiqArOgjUX9OZoi0Sunvx06aidZdACLcBGAsYHQ/w512-h640/F20D7393-B705-4636-9CF4-EAECA7919B36.jpg" width="512" /></a></div></div><br /><div style="text-align: center;"> <span face=""Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif" style="background-color: #fafafa; color: #333333; font-size: 14px;"> </span><span class="Apple-style-span" style="background-color: white; color: #444444; font-family: times, "times new roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">Photos and Recipes by Alessandra Zecchini </span></span><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: times, "times new roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">©</span></span></div><div class="blogger-post-footer"><script type="text/javascript">
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<script type="text/javascript" src="http://tweetmeme.com/i/scripts/button.js"></script></div>Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-1210621398631776410.post-62341928669071101072021-07-05T15:19:00.002+12:002021-07-05T15:24:26.638+12:00How to make ciabatta bread at home<p style="text-align: center;"> <a href="https://1.bp.blogspot.com/-b3yvz1FgO24/YOJ4Cl4KSpI/AAAAAAAAbgo/yFM2rYYTOE8tvxnThaqbabiymnAXf__nACLcBGAsYHQ/s1030/IMG_8002.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1030" data-original-width="828" height="640" src="https://1.bp.blogspot.com/-b3yvz1FgO24/YOJ4Cl4KSpI/AAAAAAAAbgo/yFM2rYYTOE8tvxnThaqbabiymnAXf__nACLcBGAsYHQ/w514-h640/IMG_8002.jpg" width="514" /></a></p><p><span style="color: #666666; font-family: inherit;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #666666; font-family: inherit;">This is my recipe for a simple yet foolproof ciabatta bread loaf, one of my favourite loaves! The recipe is straight from my book <a href="http://alessandrazecchini.blogspot.com/2021/04/learn-to-make-bread-pizza-pastries.html" target="_blank">Savour</a> (<span style="background-color: white;">now available as an ebook </span><span style="background-color: white;">from</span><span style="background-color: white;"> </span><a href="https://www.kobo.com/nz/en/ebook/savour-9" style="text-decoration-line: none;">Kobo</a> and f<span style="background-color: white;">rom</span><span style="background-color: white;"> </span><a href="https://www.barnesandnoble.com/w/savour-alessandra-zecchini/1139229617?ean=9781990042027" style="text-decoration-line: none;" target="_blank">Barnes & Noble</a>, and also<span style="background-color: white;"> from</span><span style="background-color: white;"> </span><a href="https://www.amazon.com/Savour-Irresistible-pizzas-tarts-bread-ebook/dp/B0979FVD5Q/ref=tmm_kin_swatch_0?_encoding=UTF8&qid=&sr=" style="text-decoration-line: none;" target="_blank">Amazon</a><span style="background-color: white;"> for</span><span style="background-color: white;"> </span><a href="https://www.amazon.com/Savour-Irresistible-pizzas-tarts-bread-ebook/dp/B0979FVD5Q/ref=tmm_kin_swatch_0?_encoding=UTF8&qid=&sr=" style="text-decoration-line: none;" target="_blank">Kindle</a>), where there are many more bread recipes, and more. In the meantime enjoy this one!</span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #666666; font-family: inherit;"> </span></div><p></p><p class="MsoNormal" style="text-size-adjust: auto;"><span style="color: #666666; font-family: inherit;"><b>Ciabatta</b> </span></p><div class="separator" style="clear: both; text-align: center;"><p class="MsoNormal" style="text-align: start; text-size-adjust: auto;"><span style="color: #666666; font-family: inherit;">Ingredients<o:p></o:p></span></p><p class="MsoNormal" style="text-align: start; text-size-adjust: auto;"><span style="color: #666666; font-family: inherit;">300ml warm water<o:p></o:p></span></p><p class="MsoNormal" style="text-align: start; text-size-adjust: auto;"><span style="color: #666666; font-family: inherit;">2 teaspoons active yeast granules<o:p></o:p></span></p><p class="MsoNormal" style="text-align: start; text-size-adjust: auto;"><span style="color: #666666; font-family: inherit;">14⁄teaspoon sugar<o:p></o:p></span></p><p class="MsoNormal" style="text-align: start; text-size-adjust: auto;"><span style="color: #666666; font-family: inherit;">300g high-grade flour, plus extra for dusting<o:p></o:p></span></p><p class="MsoNormal" style="text-align: start; text-size-adjust: auto;"><span style="color: #666666; font-family: inherit;">pinch of salt <o:p></o:p></span></p><p class="MsoNormal" style="text-align: start; text-size-adjust: auto;"><span style="color: #666666; font-family: inherit;">Makes 1 loaf</span></p><p class="MsoNormal" style="text-align: start; text-size-adjust: auto;"><span style="color: #666666; font-family: inherit;">Place the warm water in a large bowl, add the yeast and sugar and set aside for 5 minutes. When the yeast starts to bubble, add the flour and salt and work into a dough for about 5 minutes using your fingers. This dough will be too sticky to roll on the bench or table so knead it in the bowl (although it feels more like mixing). Cover the bowl with a damp tea towel and leave to rise for about 2 hours. Line a large baking tray with baking paper and turn out the risen dough onto the tray bottom-side up. The dough will be sticky so you will need to scrape it from the sides of the bowl; it is also likely to be runny – prop up the outside edges of the baking paper with a couple of small ovenproof ramekins to avoid ending up with an extremely large flat loaf (the ramekins can be filled with water to create a steam oven effect - image 1)). Dust the top of the loaf with the extra flour. Bake in a preheated 180 ̊C (350 ̊F) oven for 25–30 minutes.</span></p><p class="MsoNormal" style="text-align: center; text-size-adjust: auto;"><a href="https://1.bp.blogspot.com/-ENwk_WY5vpI/YOJ4Ch3j-QI/AAAAAAAAbgs/qWtC8_BLvRAixLAdWpWc6Hi0vIKobUb3gCLcBGAsYHQ/s1035/IMG_8003.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #666666; font-family: inherit;"><img border="0" data-original-height="1035" data-original-width="828" height="640" src="https://1.bp.blogspot.com/-ENwk_WY5vpI/YOJ4Ch3j-QI/AAAAAAAAbgs/qWtC8_BLvRAixLAdWpWc6Hi0vIKobUb3gCLcBGAsYHQ/w512-h640/IMG_8003.jpg" width="512" /></span></a></p><p class="MsoNormal" style="text-align: start; text-size-adjust: auto;"><span style="color: #666666; font-family: inherit;"> Remove the bread from the oven, wrap in a tea towel, then place in a plastic bag and seal. Leave the bread in the bag for 30 minutes so that the steam will cook it further and make it soft and deliciously chewy. If you prefer a ciabatta with a crunchy crust, eat it while it’s still warm – yum!<o:p></o:p></span></p><p class="MsoNormal" style="text-align: start; text-size-adjust: auto;"><span style="color: #666666; font-family: inherit;"> </span></p><p class="MsoNormal" style="text-align: start; text-size-adjust: auto;"><span style="color: #666666; font-family: inherit;"> </span></p><p class="MsoNormal" style="text-align: start; text-size-adjust: auto;"><span style="color: #666666; font-family: inherit;">Tips and variations<o:p></o:p></span></p><p class="MsoNormal" style="text-align: start; text-size-adjust: auto;"><span style="color: #666666; font-family: inherit;">Although some recipes add 1–2 tablespoons of olive oil to the dough, I prefer an oil-free version so I can drizzle olive oil on it when it is freshly cut and ready to eat. I also like to dip ciabatta slices in a little oil flavoured with crushed cumin seeds and salt or basil leaves.</span></p><p class="MsoNormal" style="text-align: center; text-size-adjust: auto;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Xk8gX6vzo3w/YOJ51mWBsNI/AAAAAAAAbhE/SbyrUJNTF5sXRe4L9zLq9GOcAVflhh8wACLcBGAsYHQ/s2048/Savour.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1568" height="640" src="https://1.bp.blogspot.com/-Xk8gX6vzo3w/YOJ51mWBsNI/AAAAAAAAbhE/SbyrUJNTF5sXRe4L9zLq9GOcAVflhh8wACLcBGAsYHQ/w490-h640/Savour.jpg" width="490" /></a></div><br /><span style="color: #666666; font-family: inherit;"><br /></span><p></p><p class="MsoNormal" style="text-align: start; text-size-adjust: auto;"></p><div class="separator" style="clear: both; text-align: center;"><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" lang="EN-US" style="background-color: white; color: #666666; font-size: 11px; line-height: 18px;"><span class="Apple-style-span" style="font-size: xx-small;">Photos and Recipes by Alessandra Zecchini </span></span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" lang="EN-US" style="background-color: white; color: #666666; font-size: 11px; line-height: 18px;"><span class="Apple-style-span" style="font-size: xx-small;">©</span></span></div><br /><span style="color: #666666; font-family: inherit;"><br /></span><p></p></div><p></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #666666; font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #666666; font-family: inherit;"><br /><br /></span></div><span style="color: #666666; font-family: inherit;"><br /></span><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p><div class="blogger-post-footer"><script type="text/javascript">
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<script type="text/javascript" src="http://tweetmeme.com/i/scripts/button.js"></script></div>Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-1210621398631776410.post-3577811103431546262021-06-27T15:22:00.000+12:002021-06-27T15:22:11.798+12:00Gnocchi di ricotta con fiori eduli - Ricotta gnocchi with edible flowers<p> </p><div style="background-color: #fafafa; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><br class="Apple-interchange-newline" /> <a href="https://1.bp.blogspot.com/-mNo4PRzAf1g/YBdonnTzUtI/AAAAAAAAa9A/-jIN2RNukSEV17y7wX0n1SG5ng8CvWzjQCLcBGAsYHQ/s1801/AEBD6F60-D5FF-4CBF-BE6F-225433677B46.jpg" imageanchor="1" style="color: #009eb8; display: inline; margin-left: 1em; margin-right: 1em; outline: none; text-decoration-line: none; transition: color 0.3s ease 0s;"><img border="0" data-original-height="1801" data-original-width="1440" height="640" src="https://1.bp.blogspot.com/-mNo4PRzAf1g/YBdonnTzUtI/AAAAAAAAa9A/-jIN2RNukSEV17y7wX0n1SG5ng8CvWzjQCLcBGAsYHQ/w512-h640/AEBD6F60-D5FF-4CBF-BE6F-225433677B46.jpg" style="-webkit-border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 fill / 9px stretch; border-color: initial; border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 / 9px / 0 stretch; border-style: none; border-width: 9px; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px; position: relative;" width="512" /></a></div><div style="background-color: #fafafa; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><br /></div><div style="background-color: #fafafa; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;">Start by mixing 500 g of ricotta with a few flowers and petals (I used cornflower, verbena and calendula). Add salt to taste and white pepper if you like.</div><div style="background-color: #fafafa; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><br /></div><div style="background-color: #fafafa; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><a href="https://1.bp.blogspot.com/-xAM2KogQA-Y/YBdomtQzoKI/AAAAAAAAa8w/i_UsglpeC9klmf-5w4lGcxUYjcBWR5JBQCLcBGAsYHQ/s1795/2F8D0825-7E4B-425F-B03E-97F2B428B5B9.jpg" imageanchor="1" style="color: #009eb8; display: inline; margin-left: 1em; margin-right: 1em; outline: none; text-decoration-line: none; transition: color 0.3s ease 0s;"><img border="0" data-original-height="1795" data-original-width="1440" height="640" src="https://1.bp.blogspot.com/-xAM2KogQA-Y/YBdomtQzoKI/AAAAAAAAa8w/i_UsglpeC9klmf-5w4lGcxUYjcBWR5JBQCLcBGAsYHQ/w514-h640/2F8D0825-7E4B-425F-B03E-97F2B428B5B9.jpg" style="-webkit-border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 fill / 9px stretch; border-color: initial; border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 / 9px / 0 stretch; border-style: none; border-width: 9px; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px; position: relative;" width="514" /></a></div><div style="background-color: #fafafa; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><br /></div><div style="background-color: #fafafa; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;">Add 100 g of flour and mix well.</div><div style="background-color: #fafafa; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><br /></div><div style="background-color: #fafafa; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><a href="https://1.bp.blogspot.com/-yEFLCHohZLQ/YBdonAu3XBI/AAAAAAAAa84/7HkSKil-MGMitTFeIqv6MkpJ9RyRw3C1QCLcBGAsYHQ/s1795/7334C386-5582-489D-9F7B-DE6186DC3D29.jpg" imageanchor="1" style="color: #009eb8; display: inline; margin-left: 1em; margin-right: 1em; outline: none; text-decoration-line: none; transition: color 0.3s ease 0s;"><img border="0" data-original-height="1795" data-original-width="1440" height="640" src="https://1.bp.blogspot.com/-yEFLCHohZLQ/YBdonAu3XBI/AAAAAAAAa84/7HkSKil-MGMitTFeIqv6MkpJ9RyRw3C1QCLcBGAsYHQ/w514-h640/7334C386-5582-489D-9F7B-DE6186DC3D29.jpg" style="-webkit-border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 fill / 9px stretch; border-color: initial; border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 / 9px / 0 stretch; border-style: none; border-width: 9px; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px; position: relative;" width="514" /></a></div><div style="background-color: #fafafa; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><br /></div><div style="background-color: #fafafa; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;">Shape into balls, no bigger than a golf ball, and flatten lightly.</div><div style="background-color: #fafafa; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><br /></div><div style="background-color: #fafafa; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><a href="https://1.bp.blogspot.com/-ANj2oNmgnLY/YBdompobrgI/AAAAAAAAa8s/4i_ZbwHJJtcEsgYg7ITf-L_CzFxoGn8IgCLcBGAsYHQ/s1795/0C7C71A0-260A-43F7-9A63-F3F3D719F1B2.jpg" imageanchor="1" style="color: #009eb8; display: inline; margin-left: 1em; margin-right: 1em; outline: none; text-decoration-line: none; transition: color 0.3s ease 0s;"><img border="0" data-original-height="1795" data-original-width="1440" height="640" src="https://1.bp.blogspot.com/-ANj2oNmgnLY/YBdompobrgI/AAAAAAAAa8s/4i_ZbwHJJtcEsgYg7ITf-L_CzFxoGn8IgCLcBGAsYHQ/w514-h640/0C7C71A0-260A-43F7-9A63-F3F3D719F1B2.jpg" style="-webkit-border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 fill / 9px stretch; border-color: initial; border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 / 9px / 0 stretch; border-style: none; border-width: 9px; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px; position: relative;" width="514" /></a></div><div style="background-color: #fafafa; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><br /></div><div style="background-color: #fafafa; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;">Bring the water to boil, add salt, then lower to a simmer. Add the gnocchi a few at the time, moving them lightly in the water as they cook. Be gentle! When the gnocchi rise let them float for a minute or so and lift out with a slotted spoon and transfer into a pot with melted butter and sage.</div><div style="background-color: #fafafa; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><br /></div><div class="separator" style="background-color: #fafafa; clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><a href="https://1.bp.blogspot.com/-U5WDNs8SCxY/YBdonrUWyYI/AAAAAAAAa88/WxntC9QYH1YFjYYS6qKXIvRpp9GjY04JwCLcBGAsYHQ/s1795/EFBBACDB-3C8A-4702-9D35-92FB433113EA.jpg" imageanchor="1" style="color: #009eb8; display: inline; margin-left: 1em; margin-right: 1em; outline: none; text-decoration-line: none; transition: color 0.3s ease 0s;"><img border="0" data-original-height="1795" data-original-width="1440" height="640" src="https://1.bp.blogspot.com/-U5WDNs8SCxY/YBdonrUWyYI/AAAAAAAAa88/WxntC9QYH1YFjYYS6qKXIvRpp9GjY04JwCLcBGAsYHQ/w514-h640/EFBBACDB-3C8A-4702-9D35-92FB433113EA.jpg" style="-webkit-border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 fill / 9px stretch; border-color: initial; border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 / 9px / 0 stretch; border-style: none; border-width: 9px; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px; position: relative;" width="514" /></a></div><br style="background-color: #fafafa; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; text-align: justify;" /><div class="separator" style="background-color: #fafafa; clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;">Continue until all the gnocchi are cooked. Keep the the pot with the butter warm and turn over the gnocchi just once, very delicately. Dish and top with the melted butter, Parmigiano Reggiano, and some more edible flowers.</div><div class="separator" style="background-color: #fafafa; clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><br /></div><br style="background-color: #fafafa; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; text-align: justify;" /><div class="separator" style="background-color: #fafafa; clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><a href="https://1.bp.blogspot.com/-1ql6otKirB0/YBdomjXczGI/AAAAAAAAa80/h2g_oX6BeF0CmuqW8MorSKRhCTB2t_tPACLcBGAsYHQ/s1795/67E583E8-383B-4313-9316-31665EE47A8B.jpg" imageanchor="1" style="color: #009eb8; display: inline; margin-left: 1em; margin-right: 1em; outline: none; text-decoration-line: none; transition: color 0.3s ease 0s;"><img border="0" data-original-height="1795" data-original-width="1440" height="640" src="https://1.bp.blogspot.com/-1ql6otKirB0/YBdomjXczGI/AAAAAAAAa80/h2g_oX6BeF0CmuqW8MorSKRhCTB2t_tPACLcBGAsYHQ/w514-h640/67E583E8-383B-4313-9316-31665EE47A8B.jpg" style="-webkit-border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 fill / 9px stretch; border-color: initial; border-image: url("data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABQAAAAUCAMAAAC6V+0/AAAAOVBMVEUAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAD///+8yHYvAAAAEnRSTlMAAgEDBAUJBwYzCw0UChARDghnBteEAAAAhElEQVR4XnWRSxJDIQgEEx1Axd/L/Q8bKCuuyOzsohHxdZLS25LSOV2ULQdflgEiIDu9KqiIFILXXpeEx2ChXwdnKNxUGxc4dZbNfXjPufkp5H0Nwtymq/dltUIweNy9qmXt08EgydDZ6+dT+9Qh9AeGenhROFI0fPjMaCHx6uIlh9/xBSJuB3l0A/6JAAAAAElFTkSuQmCC") 9 / 9px / 0 stretch; border-style: none; border-width: 9px; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px; position: relative;" width="514" /></a></div><br style="background-color: #fafafa; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; text-align: justify;" /><div class="separator" style="background-color: #fafafa; clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><span style="background-color: white;"><span class="Apple-style-span" style="color: #666666; font-family: "Josefin Sans"; font-size: xx-small; line-height: 18px;"><span lang="EN-US">Photos and recipes by Alessandra Zecchini </span></span><span class="Apple-style-span" style="color: #666666; font-family: "Josefin Sans"; font-size: xx-small; line-height: 18px;"><span lang="EN-US">©</span></span></span></div><div><span style="background-color: white;"><span class="Apple-style-span" style="color: #666666; font-family: "Josefin Sans"; font-size: xx-small; line-height: 18px;"><span lang="EN-US"><br /></span></span></span></div><div class="blogger-post-footer"><script type="text/javascript">
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<script type="text/javascript" src="http://tweetmeme.com/i/scripts/button.js"></script></div>Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-1210621398631776410.post-18705575755548500812021-04-29T10:15:00.003+12:002021-06-19T16:20:03.813+12:00Learn to make bread, pizza, pastries, savoury tarts and pies, frittata.... and more: Savour is now an ebook!<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-kt-tX9QAY94/YLlUvM0tv5I/AAAAAAAAbUk/qb-wGpYBsiQdWq1wRXiwTtsUxHHKoER2ACLcBGAsYHQ/s220/savour.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="220" data-original-width="206" height="400" src="https://1.bp.blogspot.com/-kt-tX9QAY94/YLlUvM0tv5I/AAAAAAAAbUk/qb-wGpYBsiQdWq1wRXiwTtsUxHHKoER2ACLcBGAsYHQ/w375-h400/savour.jpg" width="375" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Exciting news! Savour, my second book with over 100 recipes (mostly family and Italian recipes) is now available as an ebook:</div><div class="separator" style="clear: both; text-align: center;"> from <a href="https://www.kobo.com/nz/en/ebook/savour-9">Kobo</a>, worldwide. Click <a href="https://www.kobo.com/nz/en/ebook/savour-9">here</a> to find out more!</div><div class="separator" style="clear: both; text-align: center;">Or for <a href="https://www.amazon.com/Savour-Irresistible-pizzas-tarts-bread-ebook/dp/B0979FVD5Q/ref=tmm_kin_swatch_0?_encoding=UTF8&qid=&sr=" target="_blank">Amazon</a> for <a href="https://www.amazon.com/Savour-Irresistible-pizzas-tarts-bread-ebook/dp/B0979FVD5Q/ref=tmm_kin_swatch_0?_encoding=UTF8&qid=&sr=" target="_blank">Kindle</a></div><div class="separator" style="clear: both; text-align: center;">Also From <a href="https://www.barnesandnoble.com/w/savour-alessandra-zecchini/1139229617?ean=9781990042027" target="_blank">Barnes & Noble</a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-i1tPqG0RF3I/YLlU88SKzYI/AAAAAAAAbU0/zXQTxfas7FMfoLkqJcJkC8fCd-CSQmI3wCLcBGAsYHQ/s396/Savour%2Binside%2Bpage.jpg.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="362" data-original-width="396" src="https://1.bp.blogspot.com/-i1tPqG0RF3I/YLlU88SKzYI/AAAAAAAAbU0/zXQTxfas7FMfoLkqJcJkC8fCd-CSQmI3wCLcBGAsYHQ/s16000/Savour%2Binside%2Bpage.jpg.png" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-e_YtBK-cKS4/YLlU85SY1cI/AAAAAAAAbUw/DqYPHHVJqRAXAniz31TTPEjOb_8KmsMcQCLcBGAsYHQ/s471/Savour%2Binside%2Bpage%2B2.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="471" data-original-width="457" src="https://1.bp.blogspot.com/-e_YtBK-cKS4/YLlU85SY1cI/AAAAAAAAbUw/DqYPHHVJqRAXAniz31TTPEjOb_8KmsMcQCLcBGAsYHQ/s16000/Savour%2Binside%2Bpage%2B2.png" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <p></p><div class="blogger-post-footer"><script type="text/javascript">
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text-align: center;">Abbiamo passato un po' di giorni nella penisola del Coromandel, vicino a Little Bay, bellissima spiaggia!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-BLnWcdC7oJc/YFAuSnFzR9I/AAAAAAAAbDI/ZqCHsvEkEfMbpGTfG-pQoGulQTkmNwCxgCLcBGAsYHQ/s1801/4A64CE21-AABB-4EAB-8CA9-BF5B2F050757.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1801" data-original-width="1440" height="640" src="https://1.bp.blogspot.com/-BLnWcdC7oJc/YFAuSnFzR9I/AAAAAAAAbDI/ZqCHsvEkEfMbpGTfG-pQoGulQTkmNwCxgCLcBGAsYHQ/w512-h640/4A64CE21-AABB-4EAB-8CA9-BF5B2F050757.jpg" width="512" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">La vista dal nostro 'batch' nella foresta.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-u86lPcLH4Pc/YFAuSqwomXI/AAAAAAAAbDA/3LPibcFozugUUHxg51GH5Q7XoEdqo-p0gCLcBGAsYHQ/s1795/1062FD11-0B3E-463E-8CD4-A2BCE4CA89A8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1795" data-original-width="1440" height="640" src="https://1.bp.blogspot.com/-u86lPcLH4Pc/YFAuSqwomXI/AAAAAAAAbDA/3LPibcFozugUUHxg51GH5Q7XoEdqo-p0gCLcBGAsYHQ/w514-h640/1062FD11-0B3E-463E-8CD4-A2BCE4CA89A8.jpg" width="514" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">Spiaggia e acqua meravigliose!</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-xfvw-DvSj7E/YFAuUxMmAPI/AAAAAAAAbDM/lda_7K71WXk8KqLHujgvyroRyGPFU0HXACLcBGAsYHQ/s2048/IMG_5589.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://1.bp.blogspot.com/-xfvw-DvSj7E/YFAuUxMmAPI/AAAAAAAAbDM/lda_7K71WXk8KqLHujgvyroRyGPFU0HXACLcBGAsYHQ/w640-h480/IMG_5589.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">E se non si va durante i giorni di vacanza non ci sono neppure turisti in giro.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-LLZbsyiKMm0/YFAuVPreRxI/AAAAAAAAbDU/v8W197-lafk743KIjmp4rYfOMuZ4a2A2gCLcBGAsYHQ/s2048/IMG_5594.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://1.bp.blogspot.com/-LLZbsyiKMm0/YFAuVPreRxI/AAAAAAAAbDU/v8W197-lafk743KIjmp4rYfOMuZ4a2A2gCLcBGAsYHQ/w640-h480/IMG_5594.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-hIKj3LmjCk4/YFAuVHWqCdI/AAAAAAAAbDQ/4vMeLGOK-asmLvcqLAxuhT-orR_A3zxXACLcBGAsYHQ/s2048/IMG_5605.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://1.bp.blogspot.com/-hIKj3LmjCk4/YFAuVHWqCdI/AAAAAAAAbDQ/4vMeLGOK-asmLvcqLAxuhT-orR_A3zxXACLcBGAsYHQ/w640-h480/IMG_5605.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-kcO9gUuaU-4/YFAuWPbpoRI/AAAAAAAAbDY/NGTpE-baYAcw6cuGYI97w3Z2fndUHq2uACLcBGAsYHQ/s2048/IMG_5641.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-kcO9gUuaU-4/YFAuWPbpoRI/AAAAAAAAbDY/NGTpE-baYAcw6cuGYI97w3Z2fndUHq2uACLcBGAsYHQ/w480-h640/IMG_5641.JPG" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">L'ultima foto è fatta alla cittadina di Coromandel, i tre Tekoteko.</div><br /><div style="text-align: center;"> <span class="Apple-style-span" style="background-color: white; color: #444444; font-family: times, "times new roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">Photos by Alessandra Zecchini </span></span><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: times, "times new roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">©</span></span></div><p></p><div class="blogger-post-footer"><script type="text/javascript">
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I use</span><span style="background-color: white; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px; text-align: center;"> </span><a href="http://www.cyclopsyoghurt.co.nz/" style="color: #579b7b; display: inline; font-family: "Josefin Sans"; font-size: 17.6px; outline: none; text-align: center; text-decoration-line: none; transition: color 0.3s ease 0s;">Cyclops</a><span style="background-color: white; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px; text-align: center;"> organic yogurt (green top) which I find to be the best for making labne. Use think plain yogurt which is just yogurt (no added gelatin or other thickeners).</span></p><div style="background-color: #fafafa; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;"><span style="background-color: white; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px; text-align: center;">To strain the yogurt I used a cotton cloth, not too fine, but finer that a muslin cloth or cheese cloth. Tight well and hang in the fridge with a container underneath to collect the liquid. Leave it for at least one night and one day. Two days if you can.</span></div><div style="background-color: #fafafa; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;"><span style="background-color: white; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px; text-align: center;"><br /></span></div><div style="background-color: #fafafa; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><span style="color: #666666; font-family: "Josefin Sans";"><span style="background-color: white; font-size: 17.6px;">To make dukka put some almonds in a skillet and toast quickly, then add pumpkin and sunflower seeds and toss in the hot skillet for one more minute, finish with the coriander seeds, which will need only one minute. Cool down and place in a mixer (keep a few almonds and seeds aside for decoration) with a good pinch of salt, and if you like some smoked paprika. Ground. Place the labne on a platter, cover with dukka and the whole seeds and before serving add rosemary flowers and friarielli or broccolini (or similar brassica) flowers.</span></span></div><div style="background-color: #fafafa; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><span style="color: #666666; font-family: "Josefin Sans";"><span style="background-color: white; font-size: 17.6px;"><br /></span></span></div><div style="background-color: #fafafa; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: center;"><span lang="EN-US" style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 11px;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Photos and Recipes by Alessandra Zecchini </span></span></span><span lang="EN-US" style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 11px;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">©</span></span></span></div><div class="blogger-post-footer"><script type="text/javascript">
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<script type="text/javascript" src="http://tweetmeme.com/i/scripts/button.js"></script></div>Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-1210621398631776410.post-72990868378987276922021-02-21T15:44:00.001+13:002021-03-04T15:45:28.767+13:00Omelette with cheese and dried cornflower petals<p> <a href="https://1.bp.blogspot.com/-Uojpzk8rWOU/XyOzJf0XjTI/AAAAAAAAaiI/VIzEt-5sVN0Qjpb4MWCqIbctYSo9qG3EgCLcBGAsYHQ/s2048/IMG_2220.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="625" src="https://1.bp.blogspot.com/-Uojpzk8rWOU/XyOzJf0XjTI/AAAAAAAAaiI/VIzEt-5sVN0Qjpb4MWCqIbctYSo9qG3EgCLcBGAsYHQ/w469-h625/IMG_2220.JPG" width="469" /></a></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">It is winter here and no so many flowers in the garden, but I have plenty of dried cornflower petals, which keep a beautiful blue colour and are fun to use in the kitchen.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">For the frittata: beat three free-range eggs with a little water and a pinch of salt. Grease a fryingpan with olive oil and when the oil is hot add the eggs. Spread the mixture well (I make four 'cuts' on the sides to spread the eggs well) and sprinkle with cornflower petals. </div><div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-fIu_gjMNEMU/XyOy2PtOATI/AAAAAAAAahw/cNuX7rI0ZfUdkNY95hkcJZa0Pi-YLb4sACLcBGAsYHQ/s2048/IMG_2214.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="625" src="https://1.bp.blogspot.com/-fIu_gjMNEMU/XyOy2PtOATI/AAAAAAAAahw/cNuX7rI0ZfUdkNY95hkcJZa0Pi-YLb4sACLcBGAsYHQ/w469-h625/IMG_2214.JPG" width="469" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Add a couple of slices of Edam cheese and more petals.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-opW1af_w0mY/XyOy2_6tx2I/AAAAAAAAah0/4lItPjwOucksAEC4NqiSmZxFqFcbbbD1ACLcBGAsYHQ/s2048/IMG_2215.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="625" src="https://1.bp.blogspot.com/-opW1af_w0mY/XyOy2_6tx2I/AAAAAAAAah0/4lItPjwOucksAEC4NqiSmZxFqFcbbbD1ACLcBGAsYHQ/w469-h625/IMG_2215.JPG" width="469" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Fold the omelette and then cook for one more minute on each side. Then add a few more petals on top.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-9qs4U3IgGbY/XyOy-cqyfmI/AAAAAAAAah4/e8DnJ5BGeH0aKsiaUAGBOycVIR8_a06fQCLcBGAsYHQ/s2048/IMG_2217.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="625" src="https://1.bp.blogspot.com/-9qs4U3IgGbY/XyOy-cqyfmI/AAAAAAAAah4/e8DnJ5BGeH0aKsiaUAGBOycVIR8_a06fQCLcBGAsYHQ/w469-h625/IMG_2217.JPG" width="469" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Serves two. Yum!</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-aIljhaTZIzY/XyOzJKGIIlI/AAAAAAAAaiE/WtExV6kOfcsHkjxdIxmoMkNjcc4-uc7AACLcBGAsYHQ/s2048/IMG_2219.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="625" src="https://1.bp.blogspot.com/-aIljhaTZIzY/XyOzJKGIIlI/AAAAAAAAaiE/WtExV6kOfcsHkjxdIxmoMkNjcc4-uc7AACLcBGAsYHQ/w469-h625/IMG_2219.JPG" width="469" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="background-color: white; color: #444444; font-family: times, "times new roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">Photos and Recipes by Alessandra Zecchini </span></span><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: times, "times new roman", serif; font-size: xx-small; line-height: 18px;"><span lang="EN-US">©</span></span></div><div class="blogger-post-footer"><script type="text/javascript">
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<script type="text/javascript" src="http://tweetmeme.com/i/scripts/button.js"></script></div>Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0tag:blogger.com,1999:blog-1210621398631776410.post-63720851363346810692021-02-18T15:15:00.001+13:002021-03-04T15:16:45.436+13:00Apple cupcakes with dried flowers<p> <a href="https://1.bp.blogspot.com/-VOK16Lr_Vwg/XyO8sFhUhFI/AAAAAAAAajE/V4W16rA70rsmI5kYLfm1TLH3FMRn0b75ACLcBGAsYHQ/s2048/IMG_1830.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-VOK16Lr_Vwg/XyO8sFhUhFI/AAAAAAAAajE/V4W16rA70rsmI5kYLfm1TLH3FMRn0b75ACLcBGAsYHQ/s640/IMG_1830.JPG" /></a></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><div class="MsoNormal" style="background-color: white; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px; text-align: start;"><span face="arial, helvetica, sans-serif" style="color: #444444;">I have a selection of dried petals: blue cornflowers, red petals (a mixture of rose, verbena, dianthus) and orange and yellow (marigold and calendula), ready to add to a cake or cupcakes or muffins.</span></div><div class="MsoNormal" style="background-color: white; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px; text-align: start;"><span face="arial, helvetica, sans-serif" style="color: #444444;"><br /></span></div><div class="MsoNormal" style="background-color: white; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px; text-align: start;"><span face="arial, helvetica, sans-serif" style="color: #444444;">Ingredients for 12 cupcakes/muffins</span></div><div class="MsoNormal" style="background-color: white; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px; text-align: start;"><span face="arial, helvetica, sans-serif" style="color: #444444;"><br /></span></div><div class="MsoNormal" style="background-color: white; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px; text-align: start;"><span face="arial, helvetica, sans-serif" style="color: #444444;">4-5 Oratia Beauty apples</span></div><div class="MsoNormal" style="background-color: white; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px; text-align: start;"><span face="arial, helvetica, sans-serif" style="color: #444444;">40 ml water</span></div><div class="MsoNormal" style="background-color: white; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px; text-align: start;"><span face="arial, helvetica, sans-serif" style="color: #444444;">10 ml lemon juice</span></div><div class="MsoNormal" style="background-color: white; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px; text-align: start;"><span class="Apple-style-span"><span class="Apple-style-span"><span face="arial, helvetica, sans-serif" style="color: #444444;">120 g salted butter<o:p></o:p></span></span></span></div><div class="MsoNormal" style="background-color: white; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px; text-align: start;"><span class="Apple-style-span"><span class="Apple-style-span"><span face="arial, helvetica, sans-serif" style="color: #444444;">3 eggs<o:p></o:p></span></span></span></div><div class="MsoNormal" style="background-color: white; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px; text-align: start;"><span class="Apple-style-span"><span class="Apple-style-span"><span face="arial, helvetica, sans-serif" style="color: #444444;">130 g sugar<o:p></o:p></span></span></span></div><div class="MsoNormal" style="background-color: white; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px; text-align: start;"><span class="Apple-style-span"><span face="arial, helvetica, sans-serif" style="color: #444444;">A few drops of pure vanilla essence (optional)</span></span></div><div class="MsoNormal" style="background-color: white; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px; text-align: start;"><span class="Apple-style-span"><span class="Apple-style-span"><span face="arial, helvetica, sans-serif" style="color: #444444;">200 g self-rising flour</span></span></span></div><div class="MsoNormal" style="background-color: white; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px; text-align: start;"><span class="Apple-style-span"><span class="Apple-style-span"><span face="arial, helvetica, sans-serif" style="color: #444444;">Dried flowers</span></span></span></div><div class="MsoNormal" style="background-color: white; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px; text-align: start;"><span class="Apple-style-span"><span class="Apple-style-span"><span face="arial, helvetica, sans-serif" style="color: #444444;">For the icing:</span></span></span></div><div class="MsoNormal" style="background-color: white; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px; text-align: start;"><span class="Apple-style-span"><span class="Apple-style-span"><span face="arial, helvetica, sans-serif" style="color: #444444;">100 gr butter</span></span></span></div><div class="MsoNormal" style="background-color: white; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px; text-align: start;"><span class="Apple-style-span"><span class="Apple-style-span"><span face="arial, helvetica, sans-serif" style="color: #444444;">100 g sugar</span></span></span></div><div class="MsoNormal" style="background-color: white; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px; text-align: start;"><span class="Apple-style-span"><span class="Apple-style-span"><span face="arial, helvetica, sans-serif" style="color: #444444;">more dried flowers</span></span></span></div><div class="MsoNormal" style="background-color: white; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px; text-align: start;"><span class="Apple-style-span"><span class="Apple-style-span"><span face="arial, helvetica, sans-serif" style="color: #444444;"><br /></span></span></span></div><div class="MsoNormal" style="background-color: white; color: #666666; font-family: "Josefin Sans"; font-size: 17.6px; text-align: start;"><span class="Apple-style-span"><span class="Apple-style-span"><span face="arial, helvetica, sans-serif" style="color: #444444;"><br /></span></span></span></div></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-hfNxBtl1HeA/XyO8rraeUnI/AAAAAAAAai8/gMTIH-VNW0kAlSjEExO6nZEdEv643EBrwCLcBGAsYHQ/s2048/IMG_1832.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-hfNxBtl1HeA/XyO8rraeUnI/AAAAAAAAai8/gMTIH-VNW0kAlSjEExO6nZEdEv643EBrwCLcBGAsYHQ/s640/IMG_1832.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><h3 style="background-color: white; color: #666666; font-family: "Josefin Sans"; margin: 0px; position: relative; text-align: start;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-weight: normal;"><span face="arial, helvetica, sans-serif" style="color: #444444; font-size: small;">Preheat the oven to 175°C. </span></span></span></span></h3><h3 style="background-color: white; color: #666666; font-family: "Josefin Sans"; margin: 0px; position: relative; text-align: start;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-weight: normal;"><span face="arial, helvetica, sans-serif" style="color: #444444; font-size: small;">Line a 12-muffin tray with cupcakes paper cups.</span></span></span></span></h3><h3 style="background-color: white; color: #666666; font-family: "Josefin Sans"; margin: 0px; position: relative; text-align: start;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-weight: normal;"><span face="arial, helvetica, sans-serif" style="color: #444444; font-size: small;">In the meantime place the water and lemon juice in a mixing bowl, peel and slice the apples and drop them directly into the lemony water.</span></span></span></span></h3><h3 style="background-color: white; color: #666666; font-family: "Josefin Sans"; margin: 0px; position: relative; text-align: start;"><span face="arial, helvetica, sans-serif" style="color: #444444; font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-weight: normal;">Melt the butter in a jug, either in the microwave or in the oven (while the oven is warming up for the cupcakes). Place the eggs and sugar in a mixing bowl and whisk, using an electric beater, until the mixture looks light and pale yellow in colour. Slowly add the melted butter and the vanilla essence, if using.</span></span></span><br /><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-weight: normal;"><br /></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-weight: normal;">Keep beating at a low speed now; add half of the flour followed by half of the lemony water from the apples. Add the rest of the flour and water and keep beating making sure that there are no lumps. Add the apples and the dried petals. Divide into the cupcakes paper cups.</span></span></span><br /><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-weight: normal;"> </span></span><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-weight: normal;"><br /></span></span></span><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="line-height: 24px;">Bake for about 18-20 minutes, until golden brown at the top. You can also check by inserting a toothpick into the cupcakes: if it comes out clean the cupcakes are ready. Remove the cupcakes from the tin and let them cool down. The icing is optional, I just mixed some melted butter with sugar and used it to top the cupcakes, then sprinkled more dried petals on top. </span></span></span></span></span></span></h3></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-XNKswx0Ao84/XyO8ryU-S4I/AAAAAAAAajA/n8ky7cjT7eEq93iF8QhxTrlJmEbJ2Gs_ACLcBGAsYHQ/s2048/IMG_1843.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-XNKswx0Ao84/XyO8ryU-S4I/AAAAAAAAajA/n8ky7cjT7eEq93iF8QhxTrlJmEbJ2Gs_ACLcBGAsYHQ/s640/IMG_1843.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" face="arial, tahoma, helvetica, freesans, sans-serif" style="background-color: white; color: #515151; font-size: 13px; line-height: 18px;"><span lang="EN-US"><span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-family: georgia, "times new roman", serif;"><span class="Apple-style-span" style="font-size: xx-small;">Photos and Recipes by Alessandra Zecchini </span></span></span></span></span><span class="Apple-style-span" style="background-color: white; color: #515151; font-family: "josefin sans"; font-size: 18px; line-height: 18px;"><span lang="EN-US"><span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-family: georgia, "times new roman", serif;"><span class="Apple-style-span" style="font-size: xx-small;">©</span></span></span></span></span></div><div class="blogger-post-footer"><script type="text/javascript">
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<script type="text/javascript" src="http://tweetmeme.com/i/scripts/button.js"></script></div>Alessandrahttp://www.blogger.com/profile/12616072198034545392noreply@blogger.com0