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Five Mile Town, my Birthday, and the Winners of Fresh As Five Mile Town, my Birthday, and the Winners of Fresh As By Alessandra Zecchini 04/29/12 02:56 Five Mile Town - Saturated Today is my Birthday, and I have a lovely song and video for you. This is from a young NZ band, and one of the boys is my husband's nephew. His Mum put the video on my FB wall this morning with her birthday greetings, and I love...
Mandarin Chocolates Mandarin Chocolates By Alessandra Zecchini 04/26/12 23:34 This is too easy! I just used some Fresh As mandarin segments (they are freeze dried) and dipped them in melted dark chocolate (I used Whittaker's 72% Dark Ghana). That's all. Click here if you like to win some Fresh As mandarine segments (plus some Fresh...
Fangipane Verde al profumo di Sambuca Fangipane Verde al profumo di Sambuca By Alessandra Zecchini 04/26/12 01:06 Yes this is different! Just try it! But don't think that is something completely new! Where I come from in Italy they make a tart called Erbazzone Dolce, filled with spinach, ricotta, almond and flavored with an aniseed liqueur called Sassolino. Here in...
Making Japanese cucumber pickles Making Japanese cucumber pickles By Alessandra Zecchini 04/24/12 00:55 Just cucumber and unrefined Japanese salt, put a weight on it (like a stone) and wait a day or so. Squeeze and serve. This photo is for Black and White Wednesday, hosted by Susan of The Well-Seasoned Cook Photo and Recipe by Alessandra Zecchini ©
Strawberry Pudding, and some smoothies too Strawberry Pudding, and some smoothies too By Alessandra Zecchini 04/23/12 07:36 When I was little in Italy there was a sachet to make strawberry pudding, and I used to fantasize about it. My mother always bought the chocolate one, and rarely the vanilla one, while I was dreaming of trying the strawberry because it was... pink! In the...
Give Away to New Zealand readers: fresh as° Give Away to New Zealand readers: fresh as° By Alessandra Zecchini 04/22/12 22:44 Photo by Alessandra Zecchini © I have a special bog candy for you this week! You may remember that I talked about this plum powder from Fresh As a while ago? Well, since then I have tried a few more products by the same maker, some I used to make desserts...
Percy Jackson likes blue food Percy Jackson likes blue food By Alessandra Zecchini 04/21/12 12:31 Blue beans from my garden Just in case you don't know, this is Percy Jackson. I love reading kids' books and Max, Arantxa and I are all waiting impatiently for the release of the next Percy Jackson book (Autumn 2012, unfortunately it must be the Northern...
Vegan Nashi Tart, and going to a party where most of the food was vegetarian Vegan Nashi Tart, and going to a party where most of the food was vegetarian By Alessandra Zecchini 04/20/12 09:57 I love nashi pears, pity that the season is short... mostly I eat them raw, cut into thin slices, but since I had quite a few I wanted to make a quick tart. This is too easy! I just used one sheet of ready rolled vegetarian puff pastry, then I peeled and...
I like green: Palak (and celery) Paneer, and i made some Chapati too I like green: Palak (and celery) Paneer, and i made some Chapati too By Alessandra Zecchini 04/18/12 07:18 The original recipe (which was for a silver beet, not spinach, paneer) is here, but I changed a few things, like adding celery, and more spices. Fist sauté with 2 tbsp of vegetable oil or ghee 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp cayenne...
Making Japanese cucumber pickles Making Japanese cucumber pickles By Alessandra Zecchini 04/18/12 07:13 Just cucumber and unrefined Japanese salt, put a weight on it (like a stone) and wait a day or so. Squeeze and serve. This photo is for Black and White Wednesday, hosted by Susan of The Well-Seasoned Cook Photo and Recipe by Alessandra Zecchini ©
Shrikhand cupcakes, or Shrikhand muffins? And what is the difference between a cupcake and a muffin Shrikhand cupcakes, or Shrikhand muffins? And what is the difference between a cupcake and a muffin By Alessandra Zecchini 04/17/12 10:25 Back from yesterday's post, where I made Shrikhand, and I told you that I had this saffron/cardamom/yogurt/honey juice left over (yes, it tasted like all of these things!) and I could not discard it. So why not use it for some cupcakes??? I used the basic...
Shrikhand Shrikhand By Alessandra Zecchini 04/16/12 08:55 I got the idea from Zero in Cucina, so thank you Chiarina-ina :-). Chiarina, I also wanted to put the link to your post but it doesn't seem to work, can you please check and then I can link the recipe too! Chiarina's version called for some yogurt, mushed...
Pretend Prawn Cocktails (i.e. celery cocktails!) Pretend Prawn Cocktails (i.e. celery cocktails!) By Alessandra Zecchini 04/15/12 11:06 Prawn cocktail is something I remember from the 80's when I was living in London, but I don't eat prawns, of course :-). But I eat celery, and when you cut celery stalks they have that 'c' shape a little like prawns. I also remember very well from working...
Pinoli Cupcakes Pinoli Cupcakes By Alessandra Zecchini 04/13/12 04:27 I heard about Pinoli a while ago, and since all the pine nuts that I used to get in NZ just didn't seem to taste right, I decided to try the new NZ home grown variety. My Italian readers will notice the name (pinoli means pine nuts in Italian) and yes,...
Be Fair, help us Be Fair, help us By Alessandra Zecchini 04/12/12 05:01 Slow Food Waitakere, in association with Oxfam New Zealand, presents: SLOW FOOD WAITAKERE FAIR TRADE COFFEE BREAK Slow Food Waitakere is hosting a Coffee Break, as part of Oxfam's Biggest Coffee Break during Fair Trade Fortnight and it would e great if...
Vegan Cape-pops , and a vegan pie too Vegan "Cape-pops", and a vegan pie too By Alessandra Zecchini 04/10/12 11:56 Almost cake-pops because they look like cake-pops, but they are not made from cake! In fact these are Cape Gooseberries (therefore I am calling them Cape-pops :-)), dipped in dark chocolate. I left some plain, while I rolled the others in shredded coconut,...
Easter Monday = Easter Show, and guess tomorrow's recipe Easter Monday = Easter Show, and guess tomorrow's recipe By Alessandra Zecchini 04/09/12 11:15 We got some tickets for the Easter Show, I don't really take many photos when I go there, but my readers overseas may like to see some Polynesian dancing. I am going to start hula classes too, although I think that I will wear a different outfit :-). And...
All i want for Easter is to save the Maui dolphins All i want for Easter is to save the Maui dolphins By Alessandra Zecchini 04/06/12 09:13 I think that I will skip the chocolate egg post this Easter, I have posted enough Easter treats anyway, but I would love you to take a few minutes to read this, watch the video, and share. NZ's tiny indigenous Maui's dolphin is on the brink of extinction....
Inspirational pins for Easter Inspirational pins for Easter By Alessandra Zecchini 04/05/12 02:34 From Party Food for Girls, eggs colored with natural vegetable dyes, recipe by Alessandra Zecchini (in the April Dante Newsletter), photo by Shaun Cato-Symonds Alessi-mania, a serious talk about eggs, and breadsticks instead of soldiers Iced animal biscuits...
White and Red Party Table White and Red Party Table By Alessandra Zecchini 04/03/12 10:22 Arantxa just had her birthday party, a few days before her actually birthday, which will fall during the Easter Holidays. The theme colours were white and red, very effective. Of course there were a lot of cupcakes, decorated either with white royal icing...
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Alessandra Zecchini

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

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