Duck confit ravioli sauté with mushroom and sprinkle with goat cheese

                 

What would you prepare for a sumptuous dinner? This Duck confit ravioli sauté with mushroom and sprinkle with goat cheese” will make you the talk of town for a long time…….

I won’t lie, these mouth-watering “Duck confit ravioli sauté with mushroom and sprinkle with goat cheese, do take a bit of effort, but as soon as you sink your teeth in these delicious parcels you will fall in love over and over with the delicate flavour of this homemade ravioli.

Ready to make delicious Duck confit ravioli sauté with mushroom and sprinkle with goat cheese?

Find full recipes Pastas, Gnocchi and Co

Hope you will enjoy this recipe as much as we do and don’t forget to leave a comment.

 

Farinata

               

Farinata is a type of thin pancake made from chickpeas flour. It originated in Genova and then became a popular food all over the Ligurian sea coast. Farinata has different names…..if you are in Genova it is called faina, in Nice is socca, in Tuscany cecina and in Sardinia faine……

Originally farinata is sliced in irregular slices and enjoy with fresh crushed black pepper. In Tuscany is served between two slices of focaccia and at home I enjoyed warm with cold cuts……

Give a try to this recipe and let me know what you think.

Detail recipes is under Appetizers

Dairy free almond lemon apple pie

This dairy free almond lemon apple pie is deliciously nutty, sweet and sour……. perfect for warm summer days.

Find detail recipe under Desserts page.

Summer chicken salad

Best summer potluck salad

What should you bring to a summer potluck? Here it is…..Summer Chicken Salad, an explosion of flavours that will make everyone happy.

Find detail recipe under Salads

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

Thai bbq spare ribs

Lips smacking delicious Thai bbq spare ribs. Last week I was craving some yummy Thai food. When I was in Thailand I use to eat pretty often at “Tokyo at the Grill” and this Thai bbq spare ribs remind me of this beautiful restaurant and country.

Find full recipes under Meat

 

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

 

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)

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.

 

 

 

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