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Boysenberry and whisky trifle and win Fresh As Products Boysenberry and whisky trifle and win Fresh As Products By Alessandra Zecchini 02/23/14 09:36 I made this a month ago for my husband's birthday (he likes boysenberries). For the first layer I made a vegetarian jelly with agar agar, you can follow the recipe here, but instead of pineapple powder I used a handful of frozen boysenberries. When the...
Special Fresh As Give Away for Sweet New Zealand, and amaretti macaroons Special Fresh As Give Away for Sweet New Zealand, and amaretti macaroons By Alessandra Zecchini 02/20/14 02:57 Attention all food bloggers and friends of Sweet New Zealand: Remember to enter your sweet recipes this month (info here - I am hosting so you will need to email me the entries) by February 27th and you will be in the draw to win two delicious packs of...
Amaretti macarons Amaretti macarons By Alessandra Zecchini 02/19/14 04:08 After the marzipan here are some amaretti, also made using apricot kernels together with almonds. These are the perfect gluten free biscuits, maybe next time I will make them without blanching the almonds (for a darker colour) except for the apricot kernels:...
A yummy recipe from Slow Food Waitakere: Onion Weed Dip A yummy recipe from Slow Food Waitakere: Onion Weed Dip By Alessandra Zecchini 02/17/14 03:57 Here is another recipe from our Forage to Feast event held by Slow Food Waitakere: onion weed dip. Foraging is healthy and environmentally friendly, and foraging onion weed in Auckland and Waitakere is easy - remember that onion weed is, in fact, a weed,...
Mostly raw: two juices and a lunch box Mostly raw: two juices and a lunch box By Alessandra Zecchini 02/15/14 10:42 While summer produce abounds it is easy to make juices and to eat more raw food. Green juices are the best, of course, above celery, cucumber and green apple, light and refreshing. This one is a smoothie and the kids made it: melon, natural apple juice,...
Raw, vegan and gluten free? Homemade marzipan Raw, vegan and gluten free? Homemade marzipan By Alessandra Zecchini 02/13/14 04:16 Yesterday I met Kate and Liz here and brought along some homemade marzipan. Note that this is RAW, VEGAN and GLUTEN FREE, so it seems to cover most of the current food trends :-). Click here to see the recipe and step by step images (including how to use...
Sushi in a bowl - Chirashi-zushi Sushi in a bowl - Chirashi-zushi By Alessandra Zecchini 02/11/14 09:33 I like chirashi-zushi, sushi in a bowl, a part form the fact that you save time, it also looks pretty. For topping you can add what you fancy, here I have avocado, salted sakura (cherry blossoms), nori (cut with a craft puncher) takuan (Pickled daikon),...
Refreshing orange and carrot juice, garden produce and flops Refreshing orange and carrot juice, garden produce and flops By Alessandra Zecchini 02/09/14 07:39 The juice of the day is just carrots and orange. Usually I have this in winter, but I had a couple of oranges to use and it is refreshing (it has been hot!) In the garden: we ate all our first corn, and it was sweet and delicious, but I now would like to...
St Valentine breakfast (or dessert) melon, and more heart inspired ideas St Valentine breakfast (or dessert) melon, and more heart inspired ideas By Alessandra Zecchini 02/07/14 23:03 This is perfect if you: A: follow a raw diet B: prefer fruit to dessert C: are on a diet D: forgot that it is St Valentine and need to make something quickly! All you need is a knife and a hear shaped cookie cutter. My heart cookie cutters get lots of use,...
Plum smoothie, and purple heaven Plum smoothie, and purple heaven By Alessandra Zecchini 02/05/14 10:30 Another day, another smoothie. I used some free stone plums from Oratia Orchard (they have many variety of plums, freshly picked), drinking yogurt, one banana and ice cubes. Perfect for breakfast and I love the colour! In fact I love all hues of purple...
Thai vegan green curry and more vegetable gardens, in Christchurch and Clevedon Thai vegan green curry and more vegetable gardens, in Christchurch and Clevedon By Alessandra Zecchini 02/03/14 20:32 Eating from the veggie garden: even if I don't have 'quantity' I do have variety enough to make a colorful vegan curry. First I started with a simple paste made with a small piece of ginger (peeled), one shallot (also peeled), fresh coriander (with stalks),...
Watermelon juice with lemongrass and mint, and Sweet New Zealand #31 Watermelon juice with lemongrass and mint, and Sweet New Zealand #31 By Alessandra Zecchini 02/03/14 03:23 It is lovely and hot in Auckland now, the perfect time for watermelon and for fresh juices, and this one is so refreshing! I used the flesh of a small watermelon (blend with ice and a bit of water - to get the blender moving) and then passed the juice through...
Happy Chinese New Year (of the Horse) and Sweet New Zealand #30 Recap Happy Chinese New Year (of the Horse) and Sweet New Zealand #30 Recap By Alessandra Zecchini 01/31/14 05:25 Happy Chinese New Year! I am starting the Year of the (wooden) Horse with the recap of the 30th edition of Sweet New Zealand, so I hope that all these sweet treats will bring me good luck! January has been busy with lots of work but also travel, and holiday,...
Gardening for food at home, and New Brighton Community Gardens Gardening for food at home, and New Brighton Community Gardens By Alessandra Zecchini 01/29/14 08:10 Freshly picked from the garden, it doesn't seem much and yet it feeds 4, and for less than the $15 you would give to a Supermarket (FYI overseas reader, this $15 is a NZ supermarket campaign ) First course, vegetable soup with: yellow zucchini, green zucchini,...
Detox! Celery, rhubarb, cucumber and apple juice Detox! Celery, rhubarb, cucumber and apple juice By Alessandra Zecchini 01/28/14 10:25 This juice tastes good and feels good! For four glasses I used seven stalks of celery (no leaves this time) half a telegraph cucumber, two stalks of rhubarb from the garden (yes, raw!) and then topped up to taste with natural apple juice (no sugar added)....
Ten Twenty Four Restaurant Ten Twenty Four Restaurant By Alessandra Zecchini 01/27/14 05:32 During our trip to Hawke's Bay we met up with cousins Rodney, Nicki and Georgia for lunch at Ten Twenty Four. It was a lovely hot day, and this restaurant is perfect for al fresco eating in the lovely courtyard full of flower pots. The indoor seating is...
We love Hawke's Bay, plus Napier, Hasting and Mission Estate Winery We love Hawke's Bay, plus Napier, Hasting and Mission Estate Winery By Alessandra Zecchini 01/25/14 03:29 We spent three wonderful days in Hawke's Bay The sea is wonderful to look at, but a bit too scary for me to swim. One of the best things for me was to be able to eat all the wonderful stone fruit that they grow here. A must-see is the lovely city of Napier...
Maori bread and crossing Te Urewera to Wairoa and beyond Maori bread and crossing Te Urewera to Wairoa and beyond By Alessandra Zecchini 01/22/14 09:32 Maori (Rewena) Bread I have never been to this part of New Zealand before, as it not exactly on the tourist route (unless you are a hunter or hiker). It is remote, wild and beautiful, with forest, tiny settlements and kids riding horses without saddles....
Rotorua and a new page views record (according to Blogger): 12,587 in a day Rotorua and a new page views record (according to Blogger): 12,587 in a day By Alessandra Zecchini 01/20/14 05:30 Rotorua is one of those cities that I visited several times and yet it never tires me. So here we are again! Where to eat if you are a veggie: The first time I came here it was in 1993, and I ate at the Fat Dog Cafe, one of those places where you can always...
Raw juice magic: celery, lemon and apple juice… and Atlas Power Coffee in Cambridge Raw juice magic: celery, lemon and apple juice… and Atlas Power Coffee in Cambridge By Alessandra Zecchini 01/18/14 09:22 I am so into juicing these days, and the kids drink all sort of vegetable and fruit juices, the greener the better! This one is particularly good: for four glasses I used half a stalk of celery (I use the stalks and only a few leaves - mostly to give it...

Alessandra Zecchini

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

Blog: Alessandra Zecchini

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