Tortini vegani al cioccolato nero

IN   CHOCOLATE    I  TRUST!
 

Popovers or cake, this is a tempting vegan recipe with a strong taste of chocolate and cocoa to taste in two, maybe under the duvet...It starts to become cool, doesn't it? ;)


200 gr flour  (for 10 popovers or for a 18/20cm baking pan )

80 gr sugar

80 gr unsweeted cocoa powder

60 gr seed oil

1/2 teaspoon baking soda

1 tablespoon vanilla

200 ml cold water

1 tablespoon of white vinegar

a pinch of salt

vegan (or a regular) dark chocolate bar


Fold the dry ingredients in (flour, sugar, cocoa powder, baking soda, vanilla, salt) then add the water, the oil and the vinegar.

Whisk, pour into tins or a 18/20 cm baking pan, and bake in a preheated oven to 180C for 15/18 min. Garnish with some powdered sugar.

 

 

You could serve for breakfast (with orange jam or  raspberry marmalade), as a sweet snack (with whipping cream and some orange zest or ice cream), or in baked in a pan, as a dessert too.

Tartine in rosa

This easy, speed and smart coloured recipe could be prepared as appetizer to serve something fresh for your aperitivo or weekend brunch.

I prepared this recipe as a starter to welcome a friend for lunch since we haven't seen each other  for a long long time.

Crustless wheat  sandwich bread or canape bread

Cottage cheese

Smoked salmon (plus, chives, lemon juice, black pepper and evo oil)

Red onion jam

Put the canape bread (or If you use a big sliced crustless wheat sandwich bread, cut it in 4 parts) in the oven for 5 minutes until It is crunchy.

In the meanwhile cut the salmon in small pieces as for a tartare and season with evo oil, chives, lemon juice and black pepper.

Garnish each bread slice with a teaspoon of cottage cheese and on the top a teaspoon of red onion jam or a teaspoon of seasoned salmon.



Linguine Genova 13

Friends are coming for dinner and your fridge is almost empty...do not worry you can always realize a delicious dish!

I lived in via Genova, 13 in Rome when my beloved flatmate Sergio and I prepared this pasta.

400 gr linguine (serving 4)
200 gr canned tuna in evo oil or in water
breadcrumbs
lemon zest
fresh chili
chives
1 garlic clove
evo oil

Set a skillet over medium high heat with a tbs of evo oil  and the breadcrumbs until golden brown and put aside.

In the same skillet, clean with a paper towel, add 2 tbs of oil, the garlic clove crushed and fresh chili, add the tuna (If in oil, drip well) and cook for 4/5 min.

Drain the pasta al dente and mix with the tuna sauce.

Serve with the breadcrumbs, the lemon zest and the chives.



Confettura di cipolle rosse

This is not a jam, this is a Mrs. Jam. Sweet, savoury and of an intense taste, It definitely belongs to strong people.

 

This condiment is perfect on grilled meats, especially burgers or on crostini as an appetizer. I think that the perfect pairing is with cheese, chiefly with repined one as pecorino, parmesan or smoked cheese.

 

I used the red onion from Tropea (a small city of Calabria in Southern Italy), naturally sweet and very digestible. I know that abroad their prices could be really expensive or It could be quite hard to find them so I guess that this wonderful recipe will be successful with all other red onions too.

 

This is a very easy preparation with a really satisfying result. Please be prepared to cut the onions, even If I put them in the fridge before...a kilo has been quite hard for my poor eyes...unless you have a diver's mask! :)

  

1kg red onions

250 gr brown sugar

150 gr white  sugar

100 ml white wine

2 spoons of brandy

a bay leaf

 

Peel, wash and slice the onions finely (I've used a mandoline slicer).

 

In a large bowl put the onions with the white and brown sugar, the wine, the brandy and the bay leaf and let them marinate for 5-6 hours. Cover and blend from time to time.

 

Discard the bay leaf and simmer in a saucepan for 40/45 minutes (It is ready when It is really sticky and compact on the dish).

 

Save the jam in a sterilized jar once cold in the fridge.

 



Buongiorno!

I hope you have missed me as much as I have missed you!

New recipes, new friends' recipes and a lot of cities and food tips to find out!

Let's have a savoury September...I am ready and you?



                                                                         Stay tuned!

Enjoy your sunny days!

Dear friends,
Summer is here, love is all around...

See you in September with a lot of recipes and tips!
Hugs

Zucchine alla scapece

This is a traditional dish from Naples, consumed especially during summertime. This express and easy recipe is very aromatic and fresh, vegetarian and not fat too because I prefer grilling the courgettes than frying.

2, 3 courgettes (sliced into 1 cm thick slices)

1 garlic clove, minced

fresh mint

white wine vinegar

evo oil

Grill the courgettes slices and cool down. In a bowl mix 2 tbs of evo oil with 1-1/2 tbs of white wine vinegar and the minced garlic. Put the courgettes into the bowl and mix, serving with fresh mint.