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Picking, treating and preserving olives in brine, and olives marinated in olive oil and herbs Picking, treating and preserving olives in brine, and olives marinated in olive oil and herbs By Alessandra Zecchini 04/17/14 03:57 Preserving olives is a rewarding experience. If you don’t have an olive tree you may be able to forage olives from trees in community gardens and in parks. Usually olives are ready around April-May (in New Zealand). Pick the olives from the tree (never...
Sexy pumpkin Sexy pumpkin By Alessandra Zecchini 04/14/14 10:44 I got given this pumpkin, it is quite big and really beautiful, I am not quite sure about the variety, a long neck? I don't want to cut it yet (too pretty) so it has been posing in my living room like a big bottomed model in an art studio. Does anyone know...
Fig tart and green lisianthus Fig tart and green lisianthus By Alessandra Zecchini 04/12/14 12:42 There is a fig tree up the road from my house and every year I can forage a few figs. This year they abound and are small but sweet. The skin is a bit hard though, so they are perfect for baking rather than eating raw. Fig tart For the base: - 200g plain...
Polish Easter Egg Workshop Wednesday 16 April and the recipe of the day: Gluten free and vegan vermicelli with baby corn and Chinese mushrooms Polish Easter Egg Workshop Wednesday 16 April and the recipe of the day: Gluten free and vegan vermicelli with baby corn and Chinese mushrooms By Alessandra Zecchini 04/11/14 03:09 Preserving and celebrating our traditions is at the heart of Slow Food. Celebrate a Polish Tradition and Create Beautiful Eggs for Easter An Invitation from Regina The Polish tradition is that after fasting for Lent for 40 days a family makes a basket of...
Gluten free and vegan vermicelli with baby corn and Chinese mushrooms Gluten free and vegan vermicelli with baby corn and Chinese mushrooms By Alessandra Zecchini 04/10/14 01:41 This is a cold dish, incredibly filling. Ingredients 1 handful mixed Chinese dried mushrooms 1 pack vermicelli A few drops sesame oil 1 can baby corn, drained 1 small carrot, grated 1 tbsp fresh coriander, chopped Juice from half a lime or lemon 1 fresh...
Vegan and gluten free chocolate pudding for Sweet New Zealand Vegan and gluten free chocolate pudding for Sweet New Zealand By Alessandra Zecchini 04/08/14 05:30 This is sooooo yummy, it reminds me of those soy chocolate puddings that you can buy in the fridge compartment of many organic-vegetarian stores (and now in some supermarkets too) but it is homemade and therefore even tastier. For 4 puddings: 500 ml oragnic...
Kashmiri Masala chickpeas and potatoes Kashmiri Masala chickpeas and potatoes By Alessandra Zecchini 04/06/14 02:02 Manu invited me to a 'Swap' on her blog, and my swapping partner is Billie from Scotland. We had to send each other an ingredient and then make a recipe with it. I sent Billie the Fresh As raspberry powder, and I look forward to see what she will do with...
Celery, cucumber and coriander juice Celery, cucumber and coriander juice By Alessandra Zecchini 04/02/14 22:24 Green, cleansing and refreshing! Celery stalks and leaves, cucumber, and a few sprigs and leaves of coriander (to taste, it can be really strong). Happy detoxing! Photos and Recipes by Alessandra Zecchini ©
Vegan Sushi and onigiri (rice balls) Vegan Sushi and onigiri (rice balls) By Alessandra Zecchini 03/31/14 05:43 The weather has been beautiful, and it is still possible to eat outside, especially fresh things like this vegan sushi. Note that fish sushi is not traditionally eaten in summer in Japan, although thanks to refrigeration now many do, but some 'traditionalists'...
Vermicelli in coconut and veggie broth with tofu and Asian fragrances Vermicelli in coconut and veggie broth with tofu and Asian fragrances By Alessandra Zecchini 03/30/14 10:17 This is an aromatic vegan and gluten free soup, light and delicious. For the broth: 500 ml vegetable stock 1 can coconut cream or milk + one can of water (rinsing the coconut cream) 1 large yellow courgette (zucchini) 2 fresh red chilies 1 block of tofu...
Grape juice and a glass full of memories Grape juice and a glass full of memories By Alessandra Zecchini 03/27/14 04:25 There are some beautiful grapes on sale at the Dragicevich Orchard in Oratia, those old fashion grapes that really smell and taste like grapes (not like the stuff that you find in supermarkets). And they make a wonderful juice. Apparently grape juice has...
Fresh As raspberry agar agar, and Win with Sweet New Zealand Fresh As raspberry agar agar, and Win with Sweet New Zealand By Alessandra Zecchini 03/25/14 03:29 Agar agar must be the easiest pudding ever, and it is vegan and gluten free. Also, if you don't use too much sugar it will be low in calories (and no fat, I guess…). For 4 serving I use 500ml of water, half tsp of agar agar powder (usually I use 1 tsp,...
Vegan Rice Paper Rolls Vegan Rice Paper Rolls By Alessandra Zecchini 03/23/14 06:34 Something filling yet light, done in a jiffy! I had very little left in the fridge, just a bit of salad mix, but in the pantry I had some rice paper, vermicelli and dried gluten meat. So I out the 'fake' meat in a pot with a little vegetable stock (made...
Win the Italy Home Replica Shirt in time for the fifa World Cup Win the Italy Home Replica Shirt in time for the fifa World Cup By Alessandra Zecchini 03/21/14 00:02 Over at the Dante Auckland Blog there is a fab giveaway open to all Kiwis (and Italian Kiwis!) to win the Italy Home Replica Shirt. Click here to enter, or visit the Dante Auckland FB group.
How to make mascarpone at home, and win more prizes with Sweet New Zealand How to make mascarpone at home, and win more prizes with Sweet New Zealand By Alessandra Zecchini 03/18/14 04:37 To make mascarpone at home you can use just cream or a mixture of cream and milk, plus citric acid. Lemon juice can be used instead of citric acid, and if you have lemons (preferably not Meyer lemons, but some more acidic lemons) you can use lemon juice,...
Naturally green ideas for St Patrick's Day Naturally green ideas for St Patrick's Day By Alessandra Zecchini 03/15/14 23:17 Happy St Patrick's Day! Around this time of the year I see a lot of pins and posts full of green food which, sadly, tends to be full of… green coloring! Why? I like to take advantage of this celebration to propose that we eat more greens, and I mean natural...
Next Saturday in Auckland: Glen Eden Food Festival, Free Entry Next Saturday in Auckland: Glen Eden Food Festival, Free Entry By Alessandra Zecchini 03/15/14 03:31 Finally a good, clean and fair Food Festival for everyone! Slow Food Waitakere has been working very hard with several West Auckland organisations and the Waitakere Ranges Local Board to create the first Food Festival in Glen Eden. Free Entry! Come and...
Fresh juice using beetroot stalks and leaves Fresh juice using beetroot stalks and leaves By Alessandra Zecchini 03/12/14 21:28 … plus beetroots from the garden, carrots, apples, and a little ginger. For five juices I used about 1.5 kg of carrots, plus a few local apples, and i picked two beetroots from my veggie garden, they were small but the leaves and stalks are perfect for...
Win double passes to the Oscar winning movie The Great Beauty (La Grande Bellezza) Win double passes to the Oscar winning movie The Great Beauty (La Grande Bellezza) By Alessandra Zecchini 03/10/14 20:27 La Grande Bellezza is coming to New Zealand, read on if you like to win a double pass for this unique Roman experience! Italiani, l'avete visto? Vi è piaciuto? To celebrate the release of this year’s Foreign Language Film Academy Award Winner The Great...
Stuffed zucchini for vegans and for vegetarians - Zucchine ripiene Stuffed zucchini for vegans and for vegetarians - Zucchine ripiene By Alessandra Zecchini 03/09/14 04:59 I have two zucchini plants in the garden, one yellow and one green. They produce a lot, the yellow three times more than the green (I don't know why) and we have been eating zucchini in 100 different ways: grilled, sautéed, fried and tempura, in soups,...
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Alessandra Zecchini

Orignal recipes from a professional food writer, vegetarian, mostly Italian, Japanese, home grown and foraged.

Blog: Alessandra Zecchini

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