Monthly Archives: April 2014

Veal Escalopes with Lemon

This is one of the most popular dish in Italy and in every Italian restaurant all around the word.

The best part is that is very easy to make and your family will love it.

I used veal escalopes but you can use chicken or turkey breast, remember you are in control of your dish so you can add or change how you like.

 

Ingredients :

4 veal escalopes

2/3 tablespoon flour

1/4 cup butter

4 tablespoon olive oil

4 tablespoon white wine (any kind)

3 tablespoon lemon juice

salt and freshly ground black pepper

lemon wedge and parsley for the decoration

a sprinkle of love

 

Method:

Put your escalopes between 2 sheet of plastic paper and pound until they are thin.

Cut the escalopes in half and coat them with flour,seasoned with salt and pepper.

Melt the butter with  oil in a large fry pan,add the escalopes.

Fry them on a medium to high heat for 1/2 minutes for side until they have a nice gold color.

Remove them from the pan, add the wine and lemon juice in the frying pan,lowering  the heat down, 

Let the wine evaporate for a minute and then put your escalopes back to the frying pan.

Spoon the lemon and wine sauce over the meat.shake the pan on a medium heat until the escalopes are coated with the yummy sauce.

Serve this dish with a nice salad or some green beans,don’t forget to decorate your plate with lemon wedge and parsley.

Buon Appetito

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Detox Soup with oriental spice

We are soup lover so I m always looking for new recipe.

A while ago I discover this wonderful blog called  http://blog.giallozafferano.it/msp/  that has a lot of Weight Watchers recipe and I fall in love so today I wanna share one of her recipe that I tried today, Monday after the big Easter Dinner.

We had so much food that today we need to detox our body.

This soup is very easy to make and the vegetable in it are very purifying and full of vitamins and fiber also it has just 3 Weight Watchers point.

You just need few ingredients like carrots, onion, potato, leek and few spice like paprika, cumin, cinnamon and very important Turmeric  that will help you will help detoxify the stomach and intestines and facilitate the elimination of fat.

So let’s do it,let’s flush away some bad fat

 

Ingredients for 4 people

2-3 potato

2-3 carrots

1 leek

1 onion

1 teaspoon cumin

1 teaspoon turmeric

1 teaspoon paprika

1 teaspoon cinnamon

a sprinkle of love

Suggestion:if you have kids used just half teaspoon for every spicy like I did for the first time but next time I will use all teaspoon because they loved it.

 

Method:

Clean your vegetable,peel your carrots and potatoes, cut off the green part of your leek and take off just the white part and cut everything in small pieces.

Put everything in a big pot and add the spices.

Pour the water in covering the vegetable.

Turn the heat on high and let it cook until it starts to boil and then lower down and let it cook for almost an hour until the vegetable are cooked.

Now with your immersion blender mix everything until is nice and creamy.

Add some salt and voila’ dinner is ready

Buon Appetito

 

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Carrots and Apple Healthy Sponge Cake

 

This cake is very delicious, light and healthy, the combination of apples and cinnamon will make your house smell divine.

My kids love it and sometimes I make it for breakfast, also it does stay for a few day on the counter,  you will just need to cover it with a kitchen towel.

Also I highly suggest to make it with your children,it can be a great activity at the end of the day kids love to stay around mommy.

Ingredients:

  • 100 grams flour for cake
  • 100 grams whole wheat flour
  • 125 ml vegetable oil
  • 100 grams brown sugar
  • 175 grams apple chopped up
  • 175 grams carrots shredded
  • 75  grams nuts I used almond chopped
  • 2    eggs
  • 2   tablespoon honey
  • 2   teaspoon cinnamon
  • 1 teaspoon baking soda
  • pinch of salt
  • a sprinkle of love (don’t ever forget that)

 

Method:

  • In a bowl whisk   eggs and sugar, honey, oil and then add the apples, carrots and nuts.
  • In a separate bowl sift flours, baking soda,  salt and cinnamon.
  • Add the flours mixture to the first bowl and mix for a bit.
  • In a cake pan spread some butter, put the parchment paper around and pour the mixture.
  • Bake in the oven for 45 minutes at 350
  • Buon Appetito

healthy sponge cake

 

 

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Lentils and quinoa salad

Lentils bring back memories of my childhood, growing up in Italy, one of our weekly family dinners was pasta with lentils, lentil salad or lentils saute.

Today I want to share with you a modern version of my Mom’s lentil salad adding quinoa.

This salad is an explosion of wellness, if you are a lentils lover you will fall in love with it;  with quinoa, zucchini,  carrots and olives it can be a main dish served by itself as a gluten free meal or with a nice homemade bread.

Ingredients:

80 grams quinoa

100 grams of dry lentils

1 clove of garlic

1 bay leaf

half zucchini

1 carrot

1 tomato

2 spoons black olives without pits

half onion cut finely

salt

extra virgin olive oil

a sprinkle of love

Method:

Rinse your quinoa and put it in a pan with water. Let it cook for 20/25 minutes (read the instruction on the back of your quinoa package). When is done let it cool down.

In a separate pan with water, garlic and bay leaf boil your lentils.

With dry lentils sit in water overnight then boil for just 5-7 minutes.

In a bowl put your diced tomatoes, your shredded zucchini and shredded carrot, your olives cut in quarters and the onion cut in a very small pieces.

When the quinoa and the lentils are cooked and cooled down put them with the veggies in the bowl and dress them with extra virgin olive oil, salt and pepper.

Put your salad in the fridge until is time to serve.

Buon appetito

april 2014 105 salad lentils

https://www.facebook.com/CdnLentils?sk=wall

 

Bruschetta

One of the thing that I really miss from Italy its the aperitivo time/happy hour..ohhh how  I miss la dolce vita…..After 5 o’clock you get together with your friends or lover and you go to the bar for a nice  drink and bite to eat before dinner….a must in almost every bar is bruschetta a piece of bread grilled topped with tomatoes and oil ,we call that pane e pomodoro..so good my favorite appetizer so easy to make with few simple ingredients let go see how to do it.

Ingridients:

  • 10 cherry tomatoes
  •  4 basil leaves,
  • 4 slices of bread
  • 1 garlic clove,
  • oil evo,
  • salt to taste
  • a sprinkle of love

Method:

  • Cut your bread and toast the both sides in a griller or on a frying pan.
  • Once golden brown,take each slice and scrub it with a clove of garlic.
  • Now cut the tomatoes in small cubes or if you use cherry tomatoes cut them in half and them cut them in half again so from 1 tomatoes you will try to have 8 small pieces.
  • Pour the tomatoes in a bowl put the oil,salt basil and mix for a little bit.
  • Take your bread put it in a nice serving plate and put the tomatoes and oil mixture…voila..you can also add some mozzarella cubes if you like or olive ..I did it simple ..enjoy it with a nice glass of prosecco and have some dolce vita at your house

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Shortbread cookies

These cookies are amazing, they will literally melt in your mouths.Let say I tried out so many recipe and this one is amazing and of course I found it true one of my dear friend from A pinch of Italy blog one of my favorite.

These cookies are a great gift for Christmas,Easter or any other occasion.You can put them in a nice box and they last long,also if you have kids I suggest to make it with them they would love it, trust me.Image

Ingredients:

 

  • 500 gr salted butter, softened
  • 200 gr golden caster sugar, plus more to sprinkle
  • 500 gr plain flour, plus more to dust
  • 250 gr cornflour or rice flour

Directions:

  1. Preheat the oven to 170ºC/fan 160ºC/340ºF/gas mark 31/2.
  2. Cream together the butter and sugar, then sift in the flour and cornflour gradually, mixing briefly between each addition, until it binds together. Flour your hands and gently knead until just smooth (do not over-work).
  3. To make the dough easier to roll – and if you have time – wrap in clingfilm and refrigerate for 30 minutes.
  4. On a floured board, roll out the dough to 5–6mm thick, then cut into your chosen shapes. If the shortbread is to be frozen, lay the biscuits between sheets of baking parchment in a freezer container. They need to be defrosted for 1 hour before baking.
  5. Place the shortbread on 2 baking sheets lined with baking parchment and cook for 15–20 minutes. Sprinkle with sugar, then cool for 10 minutes before carefully transferring to a wire rack.

Makes about 60 biscuits

Variations

Add any of these to the butter and sugar before adding the flour:

  • vanilla: seeds of 1 vanilla pod and 1/2 tsp vanilla extract
  • orange-cardamom: zest of 1 orange, finely grated, and ½ tsp freshly ground cardamom seeds, sifted
  • lemon-lavender: zest of 1 unwaxed lemon, finely grated, and 4 tsp fresh lavender flowers
  • cinnamon: 2 tsp ground cinnamon
  • coffee: 1 tbsp instant or filter coffee dissolved in 1 tsp boiling water
  • salt and pepper: 24 turns of a pepper mill, or to taste; also sprinkle more pepper on top with the caster sugar