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Pineapple jelly... i mean, agar agar Pineapple jelly... i mean, agar agar By Alessandra Zecchini 05/28/12 10:01 We all know of the enzymes of certain raw fruit (pineapple, papaya, kiwi etc) that won't make jelly, or agar agar, set. And also that cooking the fruit first will stop the problem. Or using canned fruit! But the only canned fruit I use is mango pulp (to...
How to Make Hazelnut Turkish Delights, and Pistachio, and Lavender, and Orange Blossom, and How to Make Hazelnut Turkish Delights, and Pistachio, and Lavender, and Orange Blossom, and By Alessandra Zecchini 07/05/11 07:58 Yesterday I wrote about making Rose Turkish Delight (Lokum) at home, it is pretty and pink, but I must confess that my favourite Lokum of all is hazelnut, so today I will show you this variations, and a few more. To start follow the recipe here. Rose Turkish...
Home Made Rose Turkish Delights (Lokum) Home Made Rose Turkish Delights (Lokum) By Alessandra Zecchini 07/04/11 06:55 Before I start I would like to say that I don't have a sugar thermometer, essential if you are really into confectionery, and that I didn't use much sugar for these Turkish delights. Many recipes use much more sugar, and it is not that I wanted to make...
Passion fruit and Cape Gooseberry Agar Agar Jelly for Sweet New Zealand Passion fruit and Cape Gooseberry Agar Agar Jelly for Sweet New Zealand By Alessandra Zecchini 06/12/12 08:37 I used more or less the same recipe as for the pineapple agar agar: 500 ml of water for one tsp of agar agar, then instead of Fresh As pineapple powder I used their Passion Fruit powder, one and a half tbsp of it, and two tbsp of sugar (since the passion...
In praise of chickpea flour, eating broccolini flowers and carrot leaves, and natural skin care In praise of chickpea flour, eating broccolini flowers and carrot leaves, and natural skin care By Alessandra Zecchini 07/19/11 07:35 Chickpea flour, also called gram flour, or besan, or garbanzo flour, is a wonderful product. It is gluten free, high in protein, iron and vitamins, and perfect for vegetarians. I payed $3.50 for a kg bag in the Indian store, and 1 kg goes a long way. My...
Vegan chocolate brownie... and remember Sweet New Zealand, 3 days to go Vegan chocolate brownie... and remember Sweet New Zealand, 3 days to go By Alessandra Zecchini 09/25/12 11:45 This didn't start as a brownie, it started as a vegan chocolate-hazelnut spread. I had some hazelnuts to roast, and after doing that I decided to use a few for a nutella like spread, but vegan... and more chocolaty :-). Vegan chocolate-hazelnut spread 5...
Sweet Christmas Links Sweet Christmas Links By Alessandra Zecchini 12/10/11 04:48 These recipes/ideas are all suitable for Christmas, take your pick and tell me what you like (or not). Classic Christmas From top left clockwise: Mont Blanc Mille-fuille, Panforte, Vegan Panforte, Strawberry and Balsamic non-alcoholic aperitif Small Treats...
Wedding cupcakes with fondant bride and groom Wedding cupcakes with fondant bride and groom By Alessandra Zecchini 11/30/11 10:30 Our friends Fiona and Jonathan recently got married in Las Vegas, a bit of a surprise really, so upon their return (and once we actually found out) we invited them for dinner with other friends. What better excuse for a dinner party? Instead of cake I thought...
Banana Flower Salad, step by step Banana Flower Salad, step by step By Alessandra Zecchini 05/23/11 10:35 Some of you may remember that I showed you my banana plant a few weeks ago. Well, there are green bananas now, I read somewhere that it is good to cut the flower off, and wrap the bananas with blue plastic. I did just so, thinking that it is getting cold...
Panna Cotta with Rangpur agar agar topping Panna Cotta with Rangpur agar agar topping By Alessandra Zecchini 03/11/13 08:35 Yesterday I posted about this citrus fruit, which I believe to be a Rangpur "lime" (technically not a lime!). And as promised, here is the recipe: Panna Cotta with Rangpur agar agar topping ingredients 500 ml cream (if you are Vegan use Coconut cream, I...
Christmas recipes and ideas Christmas recipes and ideas By Alessandra Zecchini 12/08/12 11:23 Here are some recipes and ideas for Christmas, please click on the captions for the links. Classic Christmas From top left clockwise: Mont Blanc Mille-fuille, Panforte, Vegan Panforte, Strawberry and Balsamic non-alcoholic aperitif Small Treats From top...
Amarena Cherry Cupcakes for Sweet New Zealand, and remembering friends Amarena Cherry Cupcakes for Sweet New Zealand, and remembering friends By Alessandra Zecchini 07/03/12 01:58 Ingredients 120 g butter 3 eggs 130 g sugar 1/2 tsp lemon zest 200 g self-rising flour 60 ml milk 12 Italian Amarena Cherries (I used Toschi) to sprinkle: icing sugar Fresh As Blackcurrant powder Makes 12 cupcakes Preheat the oven to 175°C. Line a 12-muffin...
Blackcurrant coconut macaroons Blackcurrant coconut macaroons By Alessandra Zecchini 06/30/12 07:40 A super easy and quick recipe for the weekend! My husband loves coconut macaroons, and I often make them if I have some leftover egg whites. I just made a meringue base with egg white and more or less the same amount of icing sugar (this time I had 2 eggs...
No fuss eggplant and chickpea tajine No fuss eggplant and chickpea tajine By Alessandra Zecchini 05/21/12 06:55 No fuss eggplant and chickpea tajine Slice 2 eggplants and sweat them with salt for 1 hour. Heat a couple of tablespoons of extra virgin olive in the tajine pan, and sizzle 2 cloves of garlic (cut into two lengthwise), a few coriander seeds, a few cumin...
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 ©
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...
Hot chocolate in Italy Hot chocolate in Italy By Alessandra Zecchini 01/04/12 18:46 After a longish break I am back for Black and White Wednesday , organized by Susan of The Well-Seasoned Cook. Today's photo is of hot chocolate, with cream. It seems that a lot of cafes now serve cream on the side, and not on top of the chocolate (btw,...
Florence Fennels Cooked in Milk Florence Fennels Cooked in Milk By Alessandra Zecchini 08/19/11 11:11 I don't do it often, but to cook Florence fennels in milk is a very Italian method, not really used much overseas (or at least, I haven't noticed it!). The fennels seem to acquire a really special taste when cooked in milk, and after this first 'stage'...
Rice Paper Salad Rolls Rice Paper Salad Rolls By Alessandra Zecchini 06/25/11 06:36 Bored with the same side salad? Can’t get the kids to eat it? Maybe you need to roll it up! I did this because I had a few sheet of rice paper to use, just about a dozen, not enough to make a meal, but enough for some fun side veggies. Ingredients: Cooked...
Stuffed mushrooms (pity they shrink so much!), Taste magazine, and a story about quail eggs and great service Stuffed mushrooms (pity they shrink so much!), Taste magazine, and a story about quail eggs and great service By Alessandra Zecchini 11/08/12 23:08 When I started these mushrooms were three times this size (I used the 'breakfast' Portobello type) but never mind, the flavour was all there and this is a great way to cook them! Clean the mushrooms and remove the stalks (set them aside) and top skin if...
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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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