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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...
Tip for peeling ginger Tip for peeling ginger By Alessandra Zecchini 05/14/14 06:38 This I discovered by chance, and I am sharing because I love grated ginger but I never knew how to peel it, except with a knife. But this only works with frozen ginger. I always have frozen ginger, when I buy some I use a bit and then I put the rest in...
Bruschetta Caprese Bruschetta Caprese By Alessandra Zecchini 05/10/14 07:35 I feel like one of those fancy New York bloggers publishing this, as it isn't really a recipe but just a snack, or a quick summer lunch, and mostly it isn't something new and original, probably all the Italian bloggers are giggling too: hahaha Caprese salad,...
Tea Party at my place to raise money for Oxfam Tea Party at my place to raise money for Oxfam By Alessandra Zecchini 05/08/14 23:22 Slow Food Waitakere High Tea to raise money for Oxfam A Fair Trade Fortnight Celebration Sunday May 18th at 2pm The cost is a Koha for Oxfam An exclusive afternoon tea experience with four delicious stations Click here to make a donation to Oxfam Oxfam's...
43 nz authors  21 May - 29 June 43 nz authors 21 May - 29 June By Alessandra Zecchini 05/08/14 01:48 Arantxa and I will feature among the 43 NZ authors photographed for this exhibition in Christchurch (Arantxa is the youngest author). For more info go to http:// majamoritz.photoshelter.com /#!/p/photo-art
Feijoa jam... is like guava paste Feijoa jam... is like guava paste By Alessandra Zecchini 05/05/14 10:21 I made feijoa jam using my usual ratio of 60% sugar (i.e. 60g sugar for every 100g fruit - in this case you need to scoop the pulp our first, as the jam is made only with the pulps, not the skins). Most Kiwis seem to use the same amount of sugar as the...
Hazelnut and vanilla verrines with quince jelly, figs and cape gooseberry… or with alpine strawberries Hazelnut and vanilla verrines with quince jelly, figs and cape gooseberry… or with alpine strawberries By Alessandra Zecchini 05/02/14 09:46 Crema di nocciola e vaniglia con gelatina di cotogne, fichi e alchechengi A few days ago I was in Christchurch where I bought some hazelnut flour (Hazelz). I love hazelnuts! For 4 verrines I used: 2 eggs 3 tbps sugar 1 tbsp (level) cornflour 400 ml full...
Win tickets to Andrea Bocelli in Concert in Auckland Win tickets to Andrea Bocelli in Concert in Auckland By Alessandra Zecchini 04/30/14 04:02 Festival Italiano ’14 is thrilled to open the official Italian Festival season in Auckland with the concert of Italy’s (and the world’s) most beloved tenor Andrea Bocelli on 11 September 2014, Vector Arena. Be sure not to miss this very special event, book...
Street art and money Street art and money By Alessandra Zecchini 04/27/14 07:35 I went to an art exhibition in Milan a few years ago, and this had just been sprayed on a wall. What would be a good caption?
Italian tomato passata made with a sieve Italian tomato passata made with a sieve By Alessandra Zecchini 04/25/14 10:23 After the arrabbiata post I was asked what I mean by 'putting' the tomatoes through a sieve. Well, traditionally in Italy we put the tomatoes through a vegetable mill, but I don't have one so I use a sieve. The skins and most of the seeds are left behind...
Arrabbiata sauce and what works best to stop chili burning Arrabbiata sauce and what works best to stop chili burning By Alessandra Zecchini 04/22/14 02:59 I pulled up my tomato plants, no more fruit now, and with all the rain we had the last tomatoes tasted more of water than of tomato! The solution? An arrabbiata sauce! Please note that the chilies here are not mine except for the fat black one (I had two,...
Happy Easter - Buona Pasqua Happy Easter - Buona Pasqua By Alessandra Zecchini 04/19/14 01:17 Happy Easter Have a wonderful holiday Love and xxoxo Alessandra Photos by Alessandra Zecchini ©
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...

Alessandra Zecchini

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

Blog: Alessandra Zecchini

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