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.

Zucchini flowers and eggs

Happy summer amazing friends.

What do you like to cook during hot summer days? I enjoy easy, light and fast meals and Zucchini flowers and eggs is the perfect meal to enjoy during hot summer days. The best part of this meal is that is ready in under 30 minutes….so give it a try, and don’t forget to let me know what you think.

 

Zucchini flowers and eggs.

Ingredients for 5 pax
750gr baby zucchini with flowers
5nos eggs
10ml evo oil
2nos minced garlic cloves
Chopped parsley to garnish
Salt and pepper
Remove flowers from baby zucchini.
Wash and dry flowers.
Wash zucchini and cut in 3 slices.
Heat evo oil in a non stick pan.
Add garlic and fry for few seconds.
Add zucchini and cook for 4-5 minutes.
Add flowers, and cook for few more minutes.
Reduce heat to medium-low, and with the help of a spoon make a small well for each egg and crack egg into it.
Simmer for 8-10 minutes.
Sprinkle with parsley and serve.

Idli with avocado and spicy prawns

Ready to dazzle your friends and family with a new, fancy appetiser? Look no further, Idli with avocado and chilly prawns, is your perfect wow dish. Put on your party shoes, as you can whip this dish up in under 30 minutes.

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

Find detail recipe below.

Idli with avocado and spicy prawns                        

Ingredients 16 idli

01nos already made idli/dosa batter
16nos prawns clean and devein
02nos avocado
01nos minced garlic clove
Pinch chilly flakes
01tbsp EVO oil
01 teaspoon lime juice
Salt and pepper
16nos cilantro leaves
Follow packaging instruction for idli.
Steam idli for 12 minutes.
Remove from idli pan.
Keep it aside.
Heat evo oil in a non stick sauté.
Add prawns and chilly flakes to evo oil.
Fry for a minute and then add prawns.
Sauté prawns for 5-6 minutes.
Adjust seasoning.
Remove from pan and keep it aside.
Mash avocado with teaspoon of lime juice, adjust seasoning.
Assemble idli.
With the help of a teaspoon, make a small indent, on idli.
Fill the indent with a tbsp of avocado mash and top it with a prawn.
Garnish with cilantro leaves.

Pumpkin gnocchi filled with wild mushrooms and Robiola cheese

      

How much do you like gnocchi? Me…a lot…..but I get bored of the same potato gnocchi or spinach and ricotta or again basic pumpkin ones; so last time I was home, I prepare this delicious Pumpkin gnocchi filled with wild mushrooms and Robiola cheese.  If you want to impress your friends and family with a not-so-boring kind of gnocchi, this is what you are looking for. Easy to make, but fancy enough to impress everyone. The making of pumpkin gnocchi

Prepare pumpkin gnocchi dough, sauté wild mushrooms and cut your cheese. As you can see from the picture above, I flatten the dough and put in the middle of it mushrooms and cheese.

Wrap the excess dough around, and roll it into a ball. Your gnocchi are ready to be cooked.

Hope you will try this recipe, and enjoy it as much as we do.

Find detail recipe below.

Pumpkin gnocchi filled with wild mushrooms and Robiola cheese

Ingredients 8 pax

For gnocchi
700gr  pumpkin mashed
300gr flour
Nutmeg pinch
Salt & pepper
Filling
100gr robiola cheese cut in small cubes
250gr sauté  wild mushroom
For the hazelnut sage butter
150gr butter
6-8nos sage leaves
Grated parmesan cheese
Prepare gnocchi.
In a bowl combine pumpkin, flour, nutmeg, salt and pepper to form a dough.
Take a tablespoon of gnocchi dough and flattened out in the palm of your hand.
Fill gnocchi with 1cube of cheese and few mushrooms.
To close gnocchi wrap the excess dough around, and close it into a ball.
Drop gnocchi in salted boiling water.
When gnocchi have risen to the top reduce heat to a simmer.
Let it cook for 4-5 extra minutes.
In a saute, melt butter till foamy and then add sage leaves.
Drain gnocchi on a serving plate and pour butter on top.
Sprinkle with parmesan cheese and garnish with extra mushrooms.

 

 

 

 

Sauté salmon steak with porcini and artichokes

Looking for new recipe to enjoy salmon? Here it is….Salmon steak with artichokes and porcini. Perfect meal for busy weeknights.  I served mine with garlicky chard.

Sauté salmon steak with porcini and artichokes

Ingredients for 4 pax
04nos salmon steak (200gr each)
200gr artichokes head cut in quarter (keep in lemon water till ready to use)
03nos small size porcini mushrooms thinly sliced
10ml EVO oil
10ml dry white wine
02nos garlic clove thinly sliced
Salt and pepper
Chopped parsley to garnish
Heat EVO oil in a non stick pan.
Add garlic and let it sweat for a minute.
Add artichokes and sauté for 5 minutes.
Add porcini to the artichokes and let it cook for few more minutes.
Remove porcini and artichokes from the pan and keep aside.
Add salmon steak, and cook for 4 minutes on each side.
Deglaze with white wine.
Add back artichokes and porcini.
Simmer for 6-8 minutes.
Season with salt and pepper, add parsley and serve.
Hope you will enjoy it as much as we do.
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