Dairy free scones

Scones for breakfast are a fantastic treat for your the family. If you are looking for a quick and bullet proof recipe look no further….

For full recipe go to Breakfast

Hope you will enjoy this recipe as much as we do.

Ray fish with artichokes and potatoes

 

How many times did you see ray fish at the fish market, but didn’t know how to prepare it? Here it is a great easy recipe that will pleasantly surprise your guest.

Find details recipe under Fish & Seafood page.

Hope you will enjoy this recipe as much as we do.

 

 

 

Baked capretto

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Hello friends, I know Easter is gone, but I wanted to share this delicious baked capretto recipe that my father cooks for Easter every year. Unfortunately this year, for obvious reason, we couldn’t  be in Italy with my parents. This photo fills me with good memories and happy times. Hopefully all of this will be over soon, and life like we use to know will return.

I leave this recipe for you to enjoy.

Oven baked capretto (baby goat)

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Ingredients for 6pax
Half of a baby goat around 2kg
4-5nos myrtle stems
20ml Evo oil
Salt and pepper to taste
Rub baby goat with evo oil, salt and pepper.
Sprinkle myrtle leaves inside and on the outside of the baby goat.
Wrap it in aluminium foil.
Bake it at 180 for 1 hour and 30 minutes.
Open the wrap and let it bake till skin get crispy, around 20 minutes.
Serve it with a fresh crunchy salad.

 

Pork loin with dried plum stuffing served with mashed potato and Valpolicella Ripasso red wine sauce

Ready to celebrate the last day of 2019? To celebrate the beginning of a new decade will party in style and for our main course I decide to prepare Pork loin with dried plum stuffing served with mashed potato and Valpolicella Ripasso red wine sauce will be the star of the evening. In collaboration with @ RoomWine Kenya https://mya-zone.com and Giusti wine, I pair the pork loin with Valpolicella Ripasso and the red wine sauce is made with the same wine.
Wish you all Happy New Year! Let’s toast to yesterday’s achievements and tomorrow’s bright future.

For detail recipe go to Meat

See you all back in 2020………

 

Roasted pumpkin filled with quinoa and sauté vegetables

    

Easy vegan meal for every occasion. Want to wow your vegan friends during this festive time? here it is the perfect recipe, Roasted pumpkin filled with quinoa and sauté vegetables,  ready in under 1 hour.

Clean and empty your pumpkins, sprinkle with salt, pepper and drizzle with Evo oil. Bake it for 40 minutes at 180C. When you pumpkins are baking, cook one cup of quinoa in 3 cups of water for 17 minutes or according to the packaging instructions. Drain when ready and keep aside till need it.

Concasse 1 eggplant, 1 zucchini, 1 tomato, 1 red bell pepper.

In a hot skillet add 10ml Evo oil and sauté vegetables for 15-18 minutes, add salt and pepper to taste.

Remove pumpkins from oven, mix vegetables and quinoa together, fill each pumpkins with the quinoa mix; garnish with pomegranate and micro greens. Enjoy.

Let me know what you think of this easy recipe…. and Happy Holidays.

 

 

 

Stuffed roasted duck, served with Umberto I red wine sauce and vegetables

Looking for a stellar main course? Here it is, a delicious roasted duck with a mouth-watering stuffing and an out of this world red wine sauce made with Umberto I Giusti wine, add bake to perfection baby vegetables and your friends and family will be blown away.  In collaboration with  https://mya-zone.com and https://www.giustiwine.com I pair this dish with  Umberto I Giusti wine.

Happy Holidays everyone……

Find detail recipe under Meat

Black ink arancini filled with mussels, saffron white wine sabayon on a tomato sauce

 

Raise your hands if you like arancini…..Arancini are sensationally delicious fried rice ball filled with ragu and mozzarella cheese. Now, lets take arancini to the next level, a fancier one, Black ink arancini filled with mussels, saffron white wine sabayon on a tomato sauce for “The Most Wonderful Time Of The Year”. In collaboration with https://mya-zone.com I pair this mouth-watering recipe with a Pinot Grigio from Giusti Wine.

Find full recipe Pastas, Gnocchi and Co

 

Lentils and mushrooms strudel with baby spinach salad, butternut squash and beetroot chips

 

Vegan friends for the holidays?…..Do not fret….This delicious Vegan lentils, mushrooms strudel with a refreshing baby spinach salad butternut squash and beetroot chips is the perfect main for this festive time. I pair mine with Pinot Grigio delle Venezie from Giusti wine, that with its crisp and flavoursome bouquet enhance this main course. This post is in collaboration with @roomwinekenya at https://mya-zone.com

Find recipe below.

Lentils and mushrooms strudel with baby spinach salad, butternut squash and beetroot chips.

Ingredients 4 pax
04nos 10 by 10cm puff pastry vegan
100gr brown lentils, boil till soft
50gr orange lentils, boil till soft
200gr champignons mushrooms, washed and sliced
02nos garlic clove, minced
30gr yellow onion, minced
Salt and pepper to taste
10ml Evo oil
200gr tomato sauce
250gr baby spinach, washed
20nos butternut squash chips
20nos beetroot chips
40gr pomegranate
For dressing
2tbsp Evo oil
5ml lemon juice
1/2tsp dijon mustard
Salt pepper to taste
Few tbsp almond milk to seal the strudel
For the chips:
Peel butternut squash, and thinly slice 20 slices.
Do the same with beetroot.
Sprinkle salt and pepper on butternut squash and arrange on an oven tray.
Do the same with beetroot.
Drizzle with few tbsp of Evo oil and back at200C till crispy.
Keep aside till need it.
Heat 1tbsp Evo oil in a non stick pan.
Add garlic fry for few seconds and then add mushrooms.
Season mushrooms and cook till ready, around 12-15 minutes at medium heat.
When ready keep aside till need it.
Heat 10ml Evo oil in a sauté, and add onions.
Let onions sweat for few minutes.
Add to onions lentils and mushrooms.
Sauté for 5-8 minutes.
Check seasoning and keep aside.
Fill each square of puff pastry with few tbsp of filling.
Brush almond milk around the edges, and roll puff pastry close.
Arrange puff pastry, closing facing down, on a baking tray.
Make few incisions on top of puff pastry and brush some more almond milk.
Repeat with the rest of puff pastry.
Bake in the oven at 180C for 25-30 minutes or till golden brown.
For the salad:
Mix together all the ingredients for the dressing.
In a bowl toss baby spinach with pomegranate and chips.
Add dressing and orange on on 4 plates.
Heat tomato sauce.
Spoon few tbsp of tomato sauce next to the salad.
Slice strudel in half and put it on top of tomato sauce.
Pair with Pinot Grigio delle Venezie from Giusti wine.

Festive ideas: Scallops au gratin with mussels and shrimps

 

In collaboration with RooM Wine Kenya and Giusti Wine

Hello friends, ready for the Festive Season? Still not sure what to prepare to entertain friends and family? Let me help you, with easy recipes for my favourite time of the year. This year I am super lucky, because I am collaborating with @roomwinekenya https://mya-zone.com  and Giusti Wine to pair delicious meals with amazing wines.  Today I would like to share one of my old recipe, so perfect for this time of the year, Scallops Au Gratin with Mussels and Shrimps, rich and tasty main course for a delicious festive meal. I pair this flavourful dish with Augusto Recantina red wine from Veneto region. Recantina is a native vine, that can be found only in the north east part of Italy, with an ancient history that documents back to the 1600s. When Napoleon was ruling Venetian Republic, all vineyards were destroyed. In recent year Recantina vine was rediscovered. Giusti wine is the biggest producer and only exporter of Recantina wines. I picked Augusto Recantina, because of its freshness enhances the flavour of this dish.

 

Find detail recipe Scallops Au Gratin with Mussels and Shrimps under Appetizers, and don’t forget to let me know what you think.

 

 

 

 

Pork and clams Portuguese style

Want to impress your guests? Try this flavourful combination of pork and clams, and nobody will be disappointed.

Pork and clams Portuguese style

Ingredients 8 pax
1,5kg baby pork leg
300gr pork fillet
01nos medium size red bell pepper, brunoise
01nos medium size yellow bell pepper, brunoise
01nos medium size yellow onion, chopped
03nos minced garlic clove
50ml dry white wine
500gr fresh clams
10ml EVO oil
Salt & pepper to taste
Chopped parsley to garnish
Pork marination:
100gr red pepper sauce (recipe below)
02nos bay leaves
02nos clove garlic, peeled and crushed
50ml dry white wine
Salt and pepper
Combine all ingredients together.
The night before marinate the pork leg and fillet in the marination.
Cooking day.
Purge clams in salty water for 30 minutes. Change water and repeat other 2 times.
Steam clams for 8-10 minutes or till all clams are fully open.
Pass the liquid trough a sieve, to make sure there is no more sand in the liquid.
Keep clams and liquid aside till need it.
In a non stick pan heat evo oil till hot.
Add garlic and onion to the oil and let it sweat for few minutes.
Remove pork from marination, keep liquid aside.
Add  pork to the pan and let it cook till nicely caramelised, 8 to 10 minutes.
Add white wine and let it evaporate.
Add bell peppers and liquid from marination.
Reduce heat to minimum and braised for 2 hour.
Add clams, with their liquid, to pork and braised for another 10-15 minutes.
Garnish with chopped parsley.

Red Pepper Sauce

500gr roasted bell pepper, peel it.
40ml evo oil
1nos glove garlic
1/2 lemon juice
10gr parsley
Salt and pepper to taste.
Blend all ingredients together.
Make extra and use it in salad or sandwiches.
Hope you will enjoy this recipe as much as we do.
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