Peanut Butter, the unknow

(recipe below)

Oh, yes. Peanut butter is almost unknow in Italy. But nowadays the variaty of food from all over the world is more easy to get. In fact, I got a little vase of peanut batter at the local supermarket.

Not that I am new to it (tought I’ve tried for the first time while living in the UK 10 years ago. But as an Italian, I prefer (and are very proud of) of our Nutella (the halzenut chocolate spread).

Anyway.....I had some friends with teens kids coming over last evening and I wanted to make an efford for the youngest guests. I’ve browser pinterest and Martha Steward’s web site and somehow found this recipe somewhere...on the net.....

I made truffles! Not because I am lazy or lack in coking skills! Just had no time as a I am full time worker and had been informed about the guests just the previous day.

I wanted to do something quick but impressive. And the good thing about truffles is that you can cover them with many different flavours like coconut, cocoa powder, almonds, and halzenut. In the recipe I’ve tried, I gave a try with Peanut Butter! But let me tell you that as we also were 4 adults, I made a few with Grappa and Grand Marnier filling :-)


Here is the recipe that makes about 12-15 truffles, but can easily be multiplied if you’re cooking for a large group.

Peanut Butter Pretzel Truffles

Ingredients
1/2 cup creamy peanut butter
1 cup crushed pretzels + extra for topping
1 Tbsp. unsalted butter, room temperature
1/4 cup powdered sugar
1 cup semisweet chocolate, finely chopped
sea salt (optional)

How-to
In a medium bowl, combine the peanut butter, 1 cup crushed pretzels, butter and powdered sugar. Stir with a spoon until well combined.

Keep half the mixture aside divide it in two portions. Add some Grappa in one, and some Grand Marnier in the other [because adults needs some treats too!].

Form balls from two teaspoons of peanut butter/pretzel mixture and place on a baking sheet lined with aluminum foil or non-sticky paper. Pop it in the fridge to chill for 30-45 minutes.

Place your chopped chocolate in a heatproof bowl set over a saucepan of simmering water and stir until melted and smooth. Roll each peanut butter ball in chocolate until covered, shake off any excess and place back on the non-sticky paper. Sprinkle with pretzel crumbs while the chocolate is still wet. If you really like salty treats, you can sprinkle a bit of sea salt on top of the truffles too.

When all the truffles have been covered in chocolate, place the baking sheet back in the freezer until the chocolate is set.

Let me just tell you that there were no left overs!

recipe: Salmon, Potato & Asparagus Salad

 

 

This is one of the most heart-healthy salads you can eat. Perfect for a light supper or a lunch, it can be prepared quickly just before serving, or the salmon, potatoes and asparagus can be prepared up to a day ahead, then dressed just before serving.

Ingredients:

500gr salmon fillet
Sea salt and freshly ground pepper
500 gr small red-skinned potatoes, scrubbed
375 gr (green) asparagus, trimmed and cut into 2.5 cm lengths
315 gr mixed baby salad greens

For the sun-dried tomato vinaigrette:
4 sun-dried tomato halves
Boiling water as needed
4 spoons of extra-virgin olive oil
3 Tbs. fresh lemon juice
1 Tbs. finely chopped fresh flat-leaf parsley
1 Tbs. finely chopped fresh dill
1 tsp. grated orange zest
1 small clove garlic, minced
Sea salt and freshly ground pepper
3 green onions, white and tender green parts, thinly sliced

Preheat the oven to 200ºC

Season the salmon fillet generously with salt and pepper. Place the salmon in a baking pan and roast until opaque throughout (use a fork to pull apart a flake of flesh and peek), 10-12 minutes. Transfer the salmon to a plate and let cool.

Meanwhile, put the potatoes in a saucepan and add water to cover. Bring to a boil over high heat, reduce the heat to medium-low, cover, and simmer until the potatoes are tender when pierced with a knife, about 15 minutes. Drain and, when cool enough to handle, peel and cut into thick slices.

In a large saucepan fitted with a steamer basket, bring 1 inch (2.5 cm.) water to a boil. Add the asparagus to the steamer basket, spread evenly, cover, and steam until tender-crisp, about 3 minutes. Remove the steamer basket from the pan and rinse the asparagus under cold running water until cool. Pat dry.

Cut the salmon into chunks.

When I did not have the opportunity to buy fresh salmon, I used the smoked version that do not need cooking.

To make the vinaigrette, place the sun-dried tomatoes in a heatproof bowl, pour over boiling water, and let stand for 5 minutes. Drain the tomatoes and finely dice. In a small bowl, whisk together the olive oil, lemon juice, sun-dried tomatoes, parsley, dill, orange zest, garlic, 2 tablespoons water, 1/2 teaspoon salt, and a grinding or two of pepper until blended.

In a large bowl, toss the salad greens with 2 tablespoons of the vinaigrette. Add the asparagus and potatoes along with the remaining vinaigrette and green onions and toss gently. Add the salmon pieces and carefully toss just to gently coat. Serve right away at room temperature. Serves 4.


Isn’t this recipe mouth watering?

I made cake!

What‘s best then baking a cake on a Spring rainy Sunday? I made a carrot cake with no icing (just to lighten up on the calories!!)

This is a simple recipe that I hope will soon become a favorite, enjoy!

What you need

2 cups flour

2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon (I do not like cinnamon therefore I did not use it)
Pinch ground nutmeg
1 pinch salt
4 large eggs
1-1/3 cups peanut oil (I used soy oil)
3 cups shredded carrots (about 6 medium)

1 cup chopped pecans

1/2 cup raisins (optional)  (Instead I’ve add half cup of almonds)

 

Before you start : Preheat oven to 180°. Butter a round cake pan.

Lets Make It! In a medium bowl, stir together the flour, sugar, baking powder, baking soda, nutmeg and salt. In a large bowl,whisk the eggs lightly to combine, and then whisk in the oil. Add the dry ingredients to the wet ingredients and stir to combine. Stir in the carrots and pecans, and the raisins/almonds, if using. Pour the batter in the pan. Bake for 40 to 50 minutes or until a toothpick inserted into the center of the cakes comes out clean. Cool in pans on rack for 5 minutes (I normally open the oven and leave the cake inside to cool down.

and this is the result!

 

Unbelievable

 

I guess I am the only Italian who prefer a full cup of American coffee rather then an espresso....

And I drink tons of flavoured coffees and teas while travelling abroad.

This is a Xmas spiced speciality I am drinking now while in Germany.

 

 

Slow-Braised Green Beans

This is a healthy, easy and so delish recipe, perfect for this crisp season. Thanks mummy for teaching me so much about cooking!


Ingredients

makes 4
• 500 gr green beans, trimmed
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 2 large, ripe tomatoes (or canned)
• 1/2 cup chicken or vegetable stock
• 1/2 lemon, juiced
• olive oil
• salt + pepper


Preparation

Place a large, wide pot over medium/high heat. Coat the bottom of the pot with olive oil and add the onion. Cook for about a minute until soft and translucent, then add the garlic and cook for another minute until soft.

Add the green beans and the stock. Using your hands, crush the tomatoes into the pot and mix. Season with salt and pepper. Cover and turn heat down to a medium-low heat. Cook for about 2 hours, until beans are very tender and beginning to fall apart. Serve warm or room temperature.


I use this recipe as side dish with meat or with some French cheese such as brie.

you'll find me in the kitchen

I love making jam.

It's also a perfect gift to a friend who invites me for tea.
A little jar of an handmade (by me) figue, oranges, strawberry or cherry jam.

on becoming a wife

Something make me believe (or maybe I was just trying to convince myself) that I would put much more effort into cooking once married.
Not that things have changed in our relationship and for your record, we have been living together for the past 8 years.
It was just a sort of commitment I was telling myself.

But with a job that keeps me busy, travelling, fitness routine, blog, social life, well.....cooking is something that often comes at the end of the things to do on a regular day.
I do like cooking and I am quite good at it. I just lack in time.

For example, I cannot remember the last time I've bake a cake. That's remind me that Sweet Husband asked when I was making him my delicious raspberries cake!


Do you have any quick cake recipe I could try?

C A F F E'

Although I love tea more then coffee, I cannot skip the ‘daily ritual’ of a good espresso.
Look at this touch of creativity to a simple small cup of hot Italian drink!

And yes, I drunk all of these... well, not at the same time, of course... ;-)

















Anche se preferisco il thè al caffè, sembra impossibile non farsi coinvolgere nel ‘quotidiano rito' di un buon espresso.
E che meraviglia quando viene aggiunto un tocco di creatività ad una semplice tazzina, no?

Eh sì, ho bevuto tutti questi caffè... ma non in un solo giorno!! ;-)

There's a whale in my plate!

Putrefied shark meat. Sheep heads and testicles. Some of Iceland's traditional delicacies might challenge a few palates. But aside from these dishes, what we had were delicious meat, fresh fish, amazing potatoes and rich sweets. State of the art restaurants and incredible chef can be found here and there in this island. This is a small choice of my favourite meals I'd love to share with you.


Blue Mussels and caramelised crab and Rub23 in Avureyri




This little restaurant has "the view"! Gentle Café is located in the Husavik harbour it's perfect after a whale watching trip. The staff is super nice and food delicious!!


And now I have to spend a few more words about one of the most incredible dinner I have ever had. We've found Sjavargrillid restaurant just walking in Reykjavik city centre. We were starving and ordered a three-course meal. Well, it was a sequence of pure pleasure for both the eyes and palate, an unusual mix of ingredients well balance and combined, food designed in what was heaven. Gústav is a very talented young chef which I am sure will have success (the restaurant opened only in May!). And by the way, I had whale, and let me tell you is scrumptious!










Cakes? rich, soft, yummy, they were everywhere!!



You have to try breakfast at Guest House Kiljan

Stopping in Hella while touring the Island? go to Nonni Guesthouse, Jón will bake lovely waffles for your breakfast :-)

Book yourself in a nice cottage with sauna and an hot tub

I met a Dutch fantastic photographer and now Teatsche is my friend :-)

Little pleasure from the South

I have been give some sun-kissed lemons from Sicily and what's best then doing a home made jam?




Here is my quick (and successful) recipe:

wash lemons carefully and remove dry or brown parts
thinly slice them all and place the bits into a bowl
add some water to soften the zest and remove some bitter flavour from the fruits
(I've done this in the morning and cook the jam in late afternoon)

remove the cutted pieces, squeezing them with your hands to remove excess water
put in a pan, add sugar with equal weight of the original fruits
cook for 40 min by gently wisking
jam will be ready when, pouring a spoon of it on the plate, it won't run but has the right density









fill with jam some sterilised vases

now, take some fresh bread, butter and a tea with milk and enjoy this little pleasure!!!





Mi hanno regalato dei meravigliosi limoni di Sicilia che profumano di sole. Perchè non fare quindi una marmellata?

Questa é la mia veloce (e riuscita) ricetta:

lavate con cura i limoni e rimuovete le parti marroni o secche
affettateli finemente e ponete il tutto in una boulle
coprite con dell'acqua per ammorbidire la buccia e togliere un po' di aspro
(questa operazione l'ho fatta al mattino, poi ho cotto la marmellata nel tardo pomeriggio)

prendete la frutta tagliata e strizzatela con le mani quindi mettete tutto in una pentola capiente
aggiungere zucchero, dello stesso quantitativo del peso della frutta in origine
cuocere per 40 minuti circa mescolando delicatamente per tutto il tempo
la marmellata sarà pronta quando, versandone un cucchiaino su un piatto, questa risulterà abbastanza consistente, non liquida (poi si rapprende quando raffredda)
riempite dei vasetti sterilizzati

ora, prendete del pane fresco, burro ed un tea col latte e godetevi questa squisitezza!!!

Syrup Peaches cake

I haven’t published a recipe in ages! And here is a very quick and yummy one: Syrup Peaches cake

Delicate in taste, easy to make, perfect for Valentine’s day, give it a try!

Ingredients (1)

• 1 can of peaches in syrup
• 125 gr of all purpose flour
• 220 gr of sugar
• 100 gr unsalted butter or margarine
• 2 full teaspoon of yeast
• 3 eggs
• One pinch of salt
• Zest of half lemon
Preheat oven to 180°.

Cream together the eggs and sugar until smooth and fluffy (2). Slowly add flour, softened butter, zest, salt and mix until incorporated.

Grease a round cake pan (I used a 26 cm diam one) and pour 2 tablespoons of flour. Shake the pan till the flour will stick to the butter.

Display the peaches over a pasta drier in order to release the syrup and dry a little bit (3). Cut into slices the peaches and display on the base of the cake pan (4) that you’ve previously covered with non-sticky paper. Pour the cake mixture over the peaches (5) and cook in the pre-heated oven at 180° for 50 min or till cooked.

When cooked, leave it to cool down (6) and turn it up-side-down on a serving plate (7).

According with the season you can use fresh plums or cherries.






















I love this cake [original recipe here ] as it is easy to make, but the result is great!

Snow and apples

I have dedicated the entire weekend to ironing (watching SATC 2 just released on DVD ---> let me tell you that the movie in its original language is waaaay more nice then in Italian), cooking, cuddling Paolo. We had a walk under the snow, but everyone around was crazy for Xmas shopping.











Here are some pictures of what I cooked (not that we had the whole stuff!). Sometimes I do enjoy cooking many dishes at time and then have them all over the week or frozen them. With our busy life is so helpful to have something ready when you come back home hungry and it’s already 20.00…and I am not keen on supermarket readymade dishes, I’d rather cook by myself.



Let me tell you what I made:

1) My mum used to call them ‘uccellini’ (=little birds) when I was little. It’s just turkey breast, s/p, a slice of ham, some cheese (I used Grana here) and a tea spoon per each ‘uccellino’ of pickle (basically, a sort of chutney made of raisins, fruit, onion, it taste like sweet&sour, very nice combination with meat).
I’ve cooked them in a non sticky pan, with little olive oil, s/p, one cup of broth and some Marsala wine added when half cooked.





2) Bruxelles sprouts: I have removed the not-cute (!) leafs, discard the base and carve the button. I’ve cooked them in a non-sticky pan with butter, broth, s/p and some sweet paprika: delicious!

3) Broccoletti: When ready I seasoned with some s/p and good olive oil, nothing more.

4) Pumpkin soup. First time I’ve try it. Potatoes, onion, pumpkin, s/p, olive oil, some broth. (we usually have veggie soups at dinner in winter or I have it at lunch at work especially on Monday, when the office is particularly cold)



5) The apple pie!! We cook this pie around 8.00 pm, just after dinner. I got the recipe (try it, is delicious!) from my lovely blogger friend Anna (see her blogs here and here). As the recipe is in Italian, let me translate it for you:



4 apples cut into chunks (I used Golden Apple)
150gr of brown sugar for the cake
1 table spoon of sugar to caramelised the apples
25gr of butter
1 egg
1 cup of olive or sunflower oil
half cup of thinned slices almonds
300gr of flour
1 tablespoon of yeast
cinnamon

Peel the applesand cut them into chunks. In a non-sticky pan caramelise 25gr of butter with 1 tbs of sugar then add the apples and cook them till soften (now can add the cinnamon. I didn’t as I do not like it that much).

Aside, mix together almonds, flour, sugar, oil and egg in a bowl. If the mixture is too thick, add some milk. Then add the yeast.

Pour the mixture into a cake pan (I use the 26cm one) and gently add on top the apples (without the liquid). Cook it into the oven at 175° for 45-60 minutes.
















Try it when it is still a bit warm: heaven!!!!!

Tips: next time I won’t adding almonds as you cannot really taste them (and the cake will be lighter in calories). I lined the cake pan with non-sticky paper just in case… Perfect for breakfast with some hot milk&coffee, *gnam*!



do you have any recipe with apple you’d like to share???