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Louise Plum Cupcake, perfect for summer and Sweet New Zealand Louise Plum Cupcake, perfect for summer and Sweet New Zealand By Alessandra Zecchini 02/19/13 04:36 I love summer and stone fruit! The orchard near my house sells a variety of plums, and these Louse plums are just a treat! You could also use some black doris or any free stone plums for this recipe. Ingredients 120 g butter 3 eggs 130 g sugar 1/2 tsp lemon...
Life is a bowl of (white) cherries Life is a bowl of (white) cherries By Alessandra Zecchini 02/17/13 10:44 White cherries remind me of the crunchy white 'duroni' cherries I used to eat in Italy as a child. I guess that, like the red ones, the best ones that are grown in NZ are exported, as in the shops we only seem to get seconds, and need to spend quite a bit...
Vegan pot-sticker dumplings Vegan pot-sticker dumplings By Alessandra Zecchini 02/14/13 21:25 I love this type of dumplings, for the filling I use what I have at hand really, but generally the base is tofu, Chinese dried mushrooms, soaked and boiled first (keep the broth for later) and fresh coriander. For flavouring I used sesame oil, soy sauce...
13 February: No Captcha Day 13 February: No Captcha Day By Alessandra Zecchini 02/13/13 10:21 Maybe you were expecting some more Valentine stuff, but no, something different today! I am taking part in the blogging event that aims at removing the "captcha" from the comment forms. No Captcha Day is organized by the Blog of the Alligatore (apparently...
A Japanese gadget for fancy eggs A Japanese gadget for fancy eggs By Alessandra Zecchini 02/12/13 10:14 I brought these egg moulds in Japan, you just need to put inside a boiled egg (peeled), close the mould and place it in a bowl filled wit water (cold) and after 15 minutes your eggs are shaped like a bunny and a teddy bear! So cute! I also got some small...
A few Heart ideas for St. Valentine, and possibly a way to increase blog visits A few Heart ideas for St. Valentine, and possibly a way to increase blog visits By Alessandra Zecchini 02/09/13 21:13 Heart Biscuits for Saint Valentine These are decorated with fondant icing, just roll the fondant and cut using the same cookie cutter as for the biscuit below. Brush the (baked) biscuit with a little jam and place the cut out fondant on top for a smooth...
'5+ a Day' and 'Eat Your Colours' lunch boxes in Little Treasure Magazine '5+ a Day' and 'Eat Your Colours' lunch boxes in Little Treasure Magazine By Alessandra Zecchini 02/08/13 02:26 Check out the February-March issue of Little Treasures magazine for my healthy and colourful lunch boxes, full of fresh fruit and vegetables.
Waitangi Day Reception at Government House, Auckland Waitangi Day Reception at Government House, Auckland By Alessandra Zecchini 02/06/13 09:43 Sandra Fresia and Alessandra Zecchini represented the Dante Alighieri Italian Society of Auckland at The Governor General of New Zealand's Garden Reception for the commemoration of the 173th anniversary of the signing of the Treaty of Waitangi. It was a...
Rye Bread Rye Bread By Alessandra Zecchini 02/04/13 22:27 This recipe comes from my book Savour, and I have just seen on the Amazon website that they have 4 'used' copies from $2.42 (plus postage), good to know as now it is almost impossible to find in New Zealand. Rye Bread Ingredients: 300 ml warm water 2 tsp...
How to be a vegetarian in Japan How to be a vegetarian in Japan By Alessandra Zecchini 02/02/13 09:22 How easy (or difficult) is it to be a vegetarian in Japan? When I was young and living there (many years ago now - all will be revealed at the end of the story!) it was easy because I cooked most of my own food at home, and there are many great vegetarian...
Four days in Kyoto Four days in Kyoto By Alessandra Zecchini 01/29/13 23:11 Visiting temples, shrines and old homes. Typical features are the water basins to wash your hands and mouths before prayer, bells to ring in front of temples and shrines, and taking your shoes off every time you enter (a temple or a home). This is my fourth...
Kyoto through Arantxa's lens Kyoto through Arantxa's lens By Alessandra Zecchini 01/28/13 20:50 Photos by Arantxa Zecchini Dowling © Posted by Alessandra at 8:50 AM Email This BlogThis! Share to Twitter Share to Facebook Labels: Asia, Japan, Kyoto, photography, Travel, Where to go No comments: Post a Comment Older Post Home Subscribe to: Post Comments...
Nagoya: a castle, some handsome Samurai, and the best Japanese room yet Nagoya: a castle, some handsome Samurai, and the best Japanese room yet By Alessandra Zecchini 01/24/13 20:30 What a handsome "Samurai"! Nagoya Castle More "Samurai" Nagoya Castle The Japanese Suite at the HiltonAround the city: the theatre area, the science museum, and cake break Photos by Alessandra Zecchini ©
Takayama, winter in Japan Takayama, winter in Japan By Alessandra Zecchini 01/24/13 02:14 Photos by Alessandra Zecchini © Posted by Alessandra at 2:14 PM Email This BlogThis! Share to Twitter Share to Facebook Labels: Japan, Japanese Food, Travel, Where to go No comments: Post a Comment Older Post Home Subscribe to: Post Comments (Atom) LinkWithin...
Fuji from the Shinkansen Fuji from the Shinkansen By Alessandra Zecchini 01/21/13 21:00 Impossible to show everything we are seeing in Japan, but a picture of Mount Fuji is a must! Photo by Alessandra Zecchini ©
Tokyo Disney Sea Tokyo Disney Sea By Alessandra Zecchini 01/20/13 22:00 Going to Disneyland is something special for children, but in Japan young adults enjoy it too: girls dressed with Disney merchandise, couples on a romantic date, high school and university students... Still, I never went there when I was young and living...
Lunch at Yagenbori in Tokyo, with delicious Yudofu, rice and pickles Lunch at Yagenbori in Tokyo, with delicious Yudofu, rice and pickles By Alessandra Zecchini 01/19/13 02:44 Bence and Judit took us to Yagenbori, a traditional Japanese restaurant that specializes in high class Kyoto cuisine. The pickles come from Kyoto and the rice is just perfect, and we had the perfect dish for winter: yudofu, fresh tofu simmered in a light...
Fruit, cheese or dessert? Ricotta with blueberries and honey for Sweet New Zealand Fruit, cheese or dessert? Ricotta with blueberries and honey for Sweet New Zealand By Alessandra Zecchini 01/18/13 00:43 This is a no-cook dessert that can be made in two minutes, and with three ingredients. Also, it can be served as fruit, or cheese! Place a spoon of creamy ricotta in a glass or verrine, add some blueberries and a little bit of honey. Repeat with a second...
Asakusa and Shibuya Asakusa and Shibuya By Alessandra Zecchini 01/17/13 02:38 Tall and strange buildings: Tokyo Skytree and the Asahi Building with the Philippe Starck's The Asahi Flame (Flamme d'Or) (when I was living in Tokyo we used to call it the golden sperm, but I am sure that a number of names are used for it! Sweets filled...
In Tokyo today, and it is snowing In Tokyo today, and it is snowing By Alessandra Zecchini 01/14/13 20:00 In just a few hours we had so much snow that tree branches in Yoyogi park started breaking. So strange to pass from summer in New Zealand into winter in Japan, but so lovely to see the snow! These are some of Arantxa's photos. Photos by Arantxa Zecchini...

Alessandra Zecchini

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

Blog: Alessandra Zecchini

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