WInter Salad

Today something light.

And even though having a cold SALAD during winter time is not a favourite of lots of people,

this salad is especially called WINTER salad because it’s made with wintery ingredients.

I know that it can not seem the proper time now, when it’s almost summer here

(except that these last few days here in Adelaide called back a bit of winter!!!),

but I tried this salad a few month ago and never had the chance to post it

…and now here it is…probably all the ozzie friends will have to wait next winter to find all the right ingredients, but it would be perfect for the Italian ones!!!

WINTER SALAD

1 endives’ heart

2 mandarins

½ grapefruit

2-3 radishes

½ fennel

1 teaspoon of honey

1 teaspoon of EVO oil

Salt, pepper

1 cuore di indivia

2 mandarini

½ pompelmo

2-3 ravanelli

½ finocchio

1 cucchiaino di miele

1 cucchiano di olio EVO

sale e pepe

Take just the light green heart of 1 endive. Wash it properly and put the leaves in a bowl. Add, sliced radishes, mandarins (washed with rind) and fennel. Squeeze the grapefruit and mix the juice with a teaspoon of honey, a teaspoon of EVO oil, salt and pepper to taste. Pour over the salad and toss to combine.

Prendere solo il cuore chiaro dell’indivia. Lavarlo bene , separare le foglie e metterle in una ciotola. Aggiungere i mandarini (con la buccia), i ravanelli e il finocchio a fette. Schiacciare il pompelmo e combinare il succo con il miele, l’olio, sale e pepe. Versare sull’insalata e mescolare.

La pasta al FARRO...or SPELT pasta!

After lots of sweet treats, let's go back to something savoury!!!

I must say that PASTA is not one of my favourite dish and I never make it just for myself.

But since my dad brought me home a package of SPELT pasta directly from a mill in north west Italy, I could easily change my mind!

I really love the strong, full and a bit particular taste of spelt that comes out when you bite the pasta...and it matches perfectly with any kind of veggie!

When I move to Australia, I was a bit worried not to have my spelt pasta anymore,

but luckily a regular "load" arrived in my mail box to make me and my dinner guests always happy!!!

Here I tried with some grilled vegetables...

well, it turned out to be a perfect and colourful spring/summer dish

(I think it would be nice even cold as a pasta salad)!

SPELT PASTA with GRILLED ZUCCHINI and CARROTS

serves 2:

160g spelt pasta

2-3 carrots

2-3 zucchinis

bunch of basil

2-3 tsp olive oil

salt and pepper

Slice lengthwise carrots and zucchini and grilled in a hot grill plate sprinkled with salt. Put then the grilled veggies in a big frying pan (or a wok) with a bit of olive oil and let rest.Cook the pasta in salty boiling water (it's a kind of pasta that stay quite hard, so do not overcook!!), drain and transfer to the pan with veggies. Add some basil leaf and heat through, tossing to combine. Transfer to dish, add some more fresh basil and pepper.

Back...with even more cupcakes!!!!

Here I am…yes, this time it took a little bit longer to focus my thought on the blog and collect everything to post again.

Sorry for all the Italian friends, but the switch to English come earlier than I was thinking.

It’s easier and save a little tiny bit of time!!!

Anyway, anyone can understand I think and if you do not and are interested in the recipe feel free to write and ask!!

I’m back and as I promised the last time I have to complete the cupcakes series!!!

This time something perfect for the present cold Italian autumn…and a little bit less perfect for the hot Ozzie spring (but most people say that chocolate is perfect at any time!!!!).

OK, I should thank again Mae for this…yes, my cupcake-mate….

After these last creations she left to go back to her hometown and we couldn't mess up our kitchen together anymore! (I’ll keep my promise to come visit once, do not worry!!!)

The funniest thing this time it was decorating, of course…

Making branches and leaves means sticky chocolate everywhere

(benches, floor, clothes…and cats too!!!!!!),

but it was worth it, isn't it?

DOUBLE CHOCOLATE MUD CUPCAKES

Make 12 standard size:

60g dark eating chocolate, coarsely chopped

160 ml water

90 g softened butter

220 g brown sugar

2 eggs

100 g self-raising flour

2 tbsp cocoa powder

40 g almond meal

ganache:

100g milk eating chocolate

60 ml cream

decoration:

50 g dark eating chocolate melted

Combine chocolate and the water in a small saucepan and stir over low heat until smooth. Beat butter, sugar and eggs until light and fluffy. Stir in sifted flour, cocoa, almond meal and chocolate mixture. Pour mixture into lined cases and smooth. Bake at 170 ˚ C for 25 minutes. Let the cakes cool. Make ganache: bring to boil cream and pour over chocolate in small bowl and stir until smooth. Let cool a bit and spread over the cakes. To make the decoration simply melt the chocolate and over a hard surface create branches or spread a thin lay of chocolate on the back of a small real leaf. Rest in freezer till set and then peel the leaf away.