Do you have few mangos and papaya that are too ripe to eat? No worries this recipe will take care of it.
Let’s start making our pie with flour, margarine and water. Let it rest for 30 minutes in the fridge. Divide dough in 2 pieces. Roll the first piece to 1cm thick. Lie the dough on the bottom of the pie pan. Fill with fruits mix. Roll the second half of the dough. Roll it on top of the fruits filling and sealed close. Bake at 180C for 30-35 minutes.
Dust with 1 tbsp icing sugar. Let it cool down.
Enjoy it warm or cold. I put on mine a scoop of dairy free cream…..Deliciously good.
What are the main ingredients for the perfect Bolognese sauce or Ragu alla Bolognese? Ground meat ( Beef or veal and sometimes pork),the classic soffritto (brounise of celery, carrots and onions), tomato paste and wine. In my recipe I use minced beef and I avoid wine. I prepare this recipe twice a month and freeze whatever is left after making lasagna that get freeze as well. Let’s get started then. Follow this step by step recipe and prepare the best Bolognese sauce ever. For full list of ingredients visit Basic recipes .
Heat oil and add cloves, cinnamon stick and bay leaves.
Add brunoise of onion, carrots and celery. Saute till vegetables are half way cooked.
Add meat to the vegetables. Make sure that the pan is very hot and that all the moist from the vegetables has been evaporated.
Braise for another 10 minutes. Keep stirring the sauce.
Add tomato paste. Mix well to the minced meat.
Reduce the heat to minimum and cover with a lead. Simmer for 2 hours.
Adjust seasoning and here is your Bolognese sauce ready to be used for pasta or lasagne.
Do you want to know the secret for an easy, fast and healthy rice salad ready in no time? And I am not talking about opening the jar of Condiriso to add to your rice.
Super easy…I usually have prep days…..what I do is peel and slice cucumbers do the same for carrots, wash and slice bell peppers, clean and saute bottom mushrooms, boil edamame, wash cherry tomatoes, etc….pack everything in containers and keep in the fridge till need it. The only thing left to do at this point is to boil rice in salted water for 16 minutes rinse it under cold water and toss all ingredients together and lunch or dinner is on the table in no time.
Canestrelli are deliciously buttery soft melt in your mouth cookies.
A little bit of history of Canestrelli; this cookie is originally from Liguria in Italy and has the shape of the Daisy flower.
Canestrelli were already famous during Medieval time, people use to gift this cookies during weddings and religious ceremony.
The recipe for this cookie is very simple. Basic ingredients that we all have at home, flour, icing sugar, butter or margarine, lemon zest, vanilla and eggs.
If you find yourself in Liguria more precisely in Torriglia Val Trebbia during May you will be able to attend the festival of the Canestrelli, where on the main road of Torriglia all the historical bakeries will make you try this delicious cookie.
My kids have decided that our Canestrelli will have the shape of heart to show me how much they love me….so sweeeeeeeet.
What they also asked me to do was to spread dairy free hazelnut cream and jam between cookies….according to them they taste even better than the simple one…..I have to agree with them….absolutely divine.
Okra is one of this vegetables that took me time to appreciate and like. The first time I went to India I didn’t really like it because of is sliminess, but magic happen when my mother in law started frying some spices and then sliced okra went inside and caramelized so well that I fell in love with the taste of this vegetable. Today I wanted to deep fry okra and decide for a chickpeas batter and the result was incredible. Super crispy coated okra that even my son enjoyed it.
Here are few tips to buy the freshest okra.
1 Bright green color.
2 If you bend the tip of okra it should snap.
3 To the touch should be firm.
4 No brown spots on the pods
Hope you will enjoy okra here is a link to another of my okra recipe.
Not ready to make an Hollandaise sauce early in the morning? Don’t worry here is your perfect almost vegetarian Alternative Eggs Benedict..…and it is the perfect Mother’s Day breakfast.
Do you want to be surprised on Mother’s Day by your kids cooking? Mine are still to young to prepare this recipe on their own. Then make sure that all the basics are ready for them to prepare the most amazing breakfast for you. This dish is a bit long to prepare in the morning; so what I usually do is make everything in advance and the only thing left for the kids and hubby to do in the morning is toast the bread add the poached egg top it with sauce and bake it for 8-10 minutes. Kids will feel like 5 stars chefs and your kitchen will still be in one piece when you wake up.
Follow this almost step by step recipe and enjoy your Mother’s Day breakfast in bed.
Cut your 2 slices of bread with a cookie cutter.
Brush with EVO oil and bake it in the oven for few minutes. Keep it aside.
Bring to a simmer water with 1 bay leave and 1 teaspoon of vinegar. Drop egg in it. Poached for few minutes for a running one or 8 minutes for a well done one.
Prepare Mornay sauce. Melt butter, add flour and cook for few minutes. Add hot water and cream, keep stirring with spoon till thicken.
Add saute mushrooms, egg yolk and marjoram. Keep cooking for another 5 minutes at low heat.
Put poached egg on toasted bread, add sauce on top and bake for 5-8 minutes.
Enjoy your perfect Alternative Eggs Benedict...and Happy Mother’s Day
Here is the full recipe.
Alternative Eggs Benedict
12nos round slices of bread
01nos teaspoon vinegar
01nos bay leaves
05ml EVO oil
For the sauce
200gr saute champignon mushrooms
300ml hot water
01nos egg yolk
10gr chopped fresh marjoram
Salt & pepper
Poach one egg at a time in simmering water with vinegar and bay leave.
Keep eggs on the side.
With a cookie cutter cut circles out of bread slices.
Put 2 slices on top of each other.
Press the center to make space for the egg.
Brush with EVO oil
Bake at 190C for 5 minutes.
Take it out of the oven and keep it on the side.
For the sauce
Melt butter and add flour.
Add hot water and cream.
Keep whisking, add mushrooms, yolk and marjoram.
Keep cooking till the sauce thicken.
Put on each toasted bread one poached egg and cover it with the sauce.
Looks like somebody forgot to close the tap in the sky in Nairobi. It is been raining every day and this Udon soup is the perfect comfy food for a cold evening. A delicious asian scented chicken stock brings the flavors together for an excellent soup.