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Kimono Tango and a Giveaway Kimono Tango and a Giveaway By Alessandra Zecchini 08/19/14 11:13 A while ago my friend Chizuko made me with these beautiful cushions (she calls them pillows), plus some table runners. The the other day in the post I got 5 amazing handbags, one more beautiful than the other! They are all made by hand using kimono and...
Baking fairly for Sweet New Zealand Baking fairly for Sweet New Zealand By Alessandra Zecchini 08/16/14 12:09 There are so many good Fair Trade and Trade Aid ingredients for baking, and although I have already submitted my entry for the Big Fair Bake I thought of using more 'fair' ingredients for Sweet New Zealand. The August edition is hosted by Munch Cooking...
Win a trip to Rome Win a trip to Rome By Alessandra Zecchini 08/12/14 00:28 In occasion of our Festival Italiano'14 the Dante Auckland is proud to announce the annual raffle with fantastic prizes! There are only 3000 tickets so be quick for your chance to win a trip to Rome! First Prize A fabulous trip to Rome offered by United...
Florence Fennel and avocado salad with walnuts Florence Fennel and avocado salad with walnuts By Alessandra Zecchini 08/03/14 07:41 This is a lovely salad and also a light main, filling, nutritious and full of different textures and flavours! For two serving use: 1 medium Florence fennel, sliced 1 avocado, sliced 1 small carrot, grated A little red cabbage, finely chopped (this is mostly...
Konnyaku and vegetables with Japanese dressing Konnyaku and vegetables with Japanese dressing By Alessandra Zecchini 07/31/14 02:47 The other day I had a crazy craving for gomadofu, the 'tofu' made with sesame seeds. But I couldn't find it anywhere in Auckland! If anyone can help (or tell me how to make it at home!) please do! Anyway, I ended up buying konnyaku, a Japanese starchy-jelly...
Gustoso: a dish by Alessandro Gustoso: a dish by Alessandro By Alessandra Zecchini 07/27/14 10:45 I have a special guest post today, a dish prepared by my 5 years old nephew Alessandro (pictured on the left, stirring risotto!). He named his creation 'Gustoso' and it looks yummy and also super healthy, even vegan and gluten free! Carrots, sun dried tomato,...
Yogurt with quince topping - yogurt con sciroppo di mele cotogne Yogurt with quince topping - yogurt con sciroppo di mele cotogne By Alessandra Zecchini 07/23/14 11:52 A simple dessert or a treat at any time of the day: use some plain thick yogurt, like greek yogurt, or yogurt from The Collective Dairy. For the topping I cooked some quince apples until mushy, then I put them into a muslin cloth over a bowl for a night...
Skiing (and not skiing) in New Zealand Skiing (and not skiing) in New Zealand By Alessandra Zecchini 07/18/14 11:46 Well, the skiing holiday started off promising, driving towards the mountains and Methven and seeing some snow at the top. But skiing in New Zealand is a bit of a gamble: the first day we managed, although there was only snow in the ski fields, and not...
Crunchy Bean Sprout Winter Mediterranean Salad Crunchy Bean Sprout Winter Mediterranean Salad By Alessandra Zecchini 07/13/14 07:50 I love beans and lentils, but I also love salads and raw food, my body feels like it needs them! I usually mix cooked beans with raw salad vegetables, but when I remember I get some bean sprouts, and I particularly like this crunchy bean combo from Sproutman....
Vegan Goulash Vegan Goulash By Alessandra Zecchini 07/08/14 10:06 Ingredients: 2 blocks of tofu, frozen for one day and then defrosted 3 tbsp olive oil 1 large onion 1 tsp sweet paprika 1/2 tsp hot paprika (or to taste) 2 carrots 4 large potatoes 1 green capsicum (bell pepper) 1 red capsicum (bell pepper) 2l l vegetable...
Raw, vegan, sugar free and gluten free chocolate truffles Raw, vegan, sugar free and gluten free chocolate truffles By Alessandra Zecchini 07/03/14 13:15 Yes these are raw, vegan, sugar free and gluten free chocolate truffles, but what's more they are made using only 4 Fair Trade ingredients: Trade Aid Palestinian almonds, Trade Aid cinnamon, Trade Aid Madjoul dates, and Trade Aid baking cocoa, plus one...
Limoncello Zabaione Limoncello Zabaione By Alessandra Zecchini 06/30/14 06:55 My mother told me that to make zabaione one must measure the marsala wine with the egg shell. I.e., for every egg yolk use 1 tsp of sugar and the broken eggshell of the same egg for the marsala. And it works, but for this zabaione I wanted to finish the...
Poor Italy, Viva Mexico and an improvised Vegetarian Mexican dinner Poor Italy, Viva Mexico and an improvised Vegetarian Mexican dinner By Alessandra Zecchini 06/25/14 05:38 Well, Italy is out of the World Cup, and I am just glad that I didn't get up at 4 am to watch it happen! But before the games started the four members of our family picked another nation to support (random, out of a hat) and I got Mexico! You had to dress...
Torta Bianca allo Yogurt - White Yogurt Cake Torta Bianca allo Yogurt - White Yogurt Cake By Alessandra Zecchini 06/20/14 08:18 I am very pleased with this recipe, of course I always eat all my experiments, even when I am not so happy about them, but this one… I devoured it! It was so soft and light, possibly the softest-cake-with-taste ever (if you know what I mean… some 'soft'...
Cavolo nero soup with chickpeas and pasta Cavolo nero soup with chickpeas and pasta By Alessandra Zecchini 06/13/14 10:32 A low fat, high protein vegan dish 1 bunch of cavolo nero 1 shallot 1.5 l vegetable stock 1 can chickpeas plus the same amount of water 1 cup of small pasta salt and pepper to taste extra virgin olive oil to drizzle Wash the cavolo nero and remove the white...
Homemade mascarpone with honey, pistachio and dried strawberries Homemade mascarpone with honey, pistachio and dried strawberries By Alessandra Zecchini 06/06/14 10:02 Making mascarpone at home is one of my favourite occupations these days! A part from the 'magic' of it, and the resemblance to a chemistry experiment (I made this with Max, actually, he made it with me in the background giving instructions and liked doing...
Polenta e lenticchie (polenta with lentils) Polenta e lenticchie (polenta with lentils) By Alessandra Zecchini 06/03/14 06:10 Brrrr it is cold! I envy my friends in the Northern Hemisphere now that evenings are becoming chilly, but on the other hand I like to cook nice winter casseroles! This dish is vegan and gluten free, for the polenta recipe I just use polenta flour, water...
Tofu and spring onion skewers Tofu and spring onion skewers By Alessandra Zecchini 05/27/14 10:18 My friends Astuko and Hideko often send me this dried tofu which I find super versatile! I just soak it in water (or stock) and then use it in a variety of dishes. This time I just soaked it in water and then cut each blog into four pieces, and put them...
Potatoes and carrots with sage, rosemary and garlic, and do you know this flower Potatoes and carrots with sage, rosemary and garlic, and do you know this flower By Alessandra Zecchini 05/24/14 07:17 Digging up the garden I pulled some ugly carrots and a few potatoes (white and yellow). I cleaned them and boiled them until cooked but firm, then I remove the skins (from the carrots too!) and sautéd them with olive oil, garlic, sage, rosemary and a pinch...
Pumpernickel sandwiches with herb cream cheese and edible flowers Pumpernickel sandwiches with herb cream cheese and edible flowers By Alessandra Zecchini 05/19/14 06:31 I first created these cute sandwiches about 20 years ago in Japan, the lack of brown bread there meant that every time we had a party I was really keen to offer something that was rare - yet not expensive (I was able to buy pumpernickel, cream cheese and...
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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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