Snacks and tapas

When I was a little girl, my family and I used to have sunday lunch at my grandmom’s house. She often prepared a batter to fry some vegetables. It was a really tasty appetizer: usually carrots and zucchini, cut into small sticks. I loved them!

Today I’ve found in my garden some beautiful sage leaves, and I’m going to prepare a nice tempura to serve before a special lunch.

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Many years ago, my husband and I, went in a very nice restaurant, where we ate divinely. But the most beautyful memory of that night is about the hospitality: when we arrived, the owner’s wife came to us with a bright smile and served us some grissini, a warm focaccia and a glass of white wine, in front of a fireplace. We stay there for about 10 minutes, talking with other guests. It was a great start, followed by an unforgettable dinner. That way of reciving, touched my heart. From that day, when I have guests for dinner, I try always to create that magic moment to recive with care, people who are joining me for dinner.   These focaccias are really perfect for a simply wellcome start: you can cook them before and keep warm till the right moment to serve with a glass of wine.

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Often we become much regular even approaching food; I think you already know it. For that reason, if we have to choose between something “tasty known” and something new with an incertain flavour, we prefare the known one. Fortunately sometimes we make an effort and we accept to go for the uncertainty and we descover new flavours and consistencies. It was like that for me, with these kale chips! Also my children like them so much 🙂  They are a perfect snack or a wonderful entrèe before a meal. So, now…try and enjoy.

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“Home made” mayonnaise, in two minutes ready!

I love this recipe because it is simply and fast; furthermore I can prepare a mayonnaise without using eggs, which can be potentially dangerous if you eat them raw (as they should be in the classic mayonnaise recipe) and are still often present in so many preparations (desserts or fresh pasta); another reason is because industrial preparations often contain many flavors and sugar. With this recipe, in which we can use both almond milk and soy milk, we will get a really extraordinary result; in addition we will be able to flavor our sauce as we like, making different types also thinking about the use we have to make.

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In Italy hot summer is at the end and when the sun go down I start to feel the desire to have a nice and soft scarf to put on shoulders….Also in the kitchen, in this period of the year, I use to cook vegetable soups or pureed soups, like this one I’m sharing today. This recipe is also enriched with toasted bread cubes, sheep ricotta and chieves. Enjoy 🙂

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Have you ever tried the different taste of a just gathered vegetable and one that has been in refrigerating rooms for many days? Well… if not, you can make an experience now, with this very simply recipe, that can be a really tasty side dish: the only rule to respect is to search for seasonal and km 0 vegetbales. If they are just gathered, they will have a better taste and also a simply preparation like this, will be always appreciated.

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Avocado is a great fruit: I use it for sweet mousse and to prepare salads or sauces. I live in Italy so I’ve tried those imported from other countries, but some years ago, I’ve discovered that there are many avocado plantations in Sicily. I’ve tried them and they are great. Now, I prefer to wait for their natural ripening and harvest instead of buying them in a supermarket in every moment of the year. Today I share with you this nice recipe: a revisited gazpacho with avocado and beetroot; I hope you like it 😉

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When I meet these wonderful red bunches of cherry tomatoes on the market benches, I just can’t keep of buying them. There are many ways to use during the summer time, when they are at their maximum beauty. This recipe I’m going to share, is always a great success! It’s perfect to serve for a cocktail or as a starter before a lunch with friends. You can prepare the ingredients a few hours before and then, at the last moment, create a really inviting dish!

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Panzanella is a typical dish of Central Italy. It’s a simple recipe with summer ingredients. There are several versions, depending on the region of origin. I encourage you to try this variant in glass, that is very elegant to serve as appetizer. I hope you like it: I preferred not to dank bread, but leave it crispy … Anyway, you can choose to add it at the end, to create a contrast note between the different consistencies, or mix it together with the vegetables, to soften with their seasoning. Be inspired, and create your favorite version. 🙂

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Here is a tasty tomato sauce you can simply serve with bread or use as dressing on a fresh rice or spelt salad.

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