There are 631 recipes on the blog Alessandra Zecchini.
Do you like recipes from Alessandra Zecchini?

Thank you!

Click on the title of a recipe or the photo of a dish to read the full recipe on its author's blog.

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...
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...
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...
First recipe from Niue: Breadfruit Chips First recipe from Niue: Breadfruit Chips By Alessandra Zecchini 08/01/11 08:15 Tony took us to a plantation tour, which was amazing (I will post more about it in the next days) and we went back to our guesthouse with a good stock of locale produce. The first recipe I am proposing is with breadfruit, I heard a lot about this fruit...
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...
Fresh As raspberry agar agar, and Win with Sweet New Zealand Fresh As raspberry agar agar, and Win with Sweet New Zealand By Alessandra Zecchini 03/25/14 03:29 Agar agar must be the easiest pudding ever, and it is vegan and gluten free. Also, if you don't use too much sugar it will be low in calories (and no fat, I guess…). For 4 serving I use 500ml of water, half tsp of agar agar powder (usually I use 1 tsp,...
Vanilla Cupcakes with Italian Butter Icing Vanilla Cupcakes with Italian Butter Icing By Alessandra Zecchini 10/05/13 03:24 Here is a recipe from my book Party Food for Girls , I haven't made it in a while, but I needed a sugar hit, and I just felt like baking... it happens! Vanilla Cupcakes Ingredients 120 g butter 3 eggs 130 g sugar 1 tsp vanilla extract or vanilla paste 200...
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...
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'...
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...
Whales and Fish in Niue Whales and Fish in Niue By Alessandra Zecchini 07/26/11 09:58 with feet in the water More images from Niue Sunday we went to Church, there are many to chose from and it is a real experience even if you are not a Christian: everybody is welcomed and the singing is lovely. We choose the Church in the village of Avatele,...
Feijoa zest agar agar jelly Feijoa zest agar agar jelly By Alessandra Zecchini 06/12/13 12:04 In this post you can find the recipe for the feijoa zest syrup, and from it I took about one tsp of sezt for the feijoa zest meringues. The leftover syrup (full of zest) was about 350 ml, and I decided to use it to make a little jelly with agar agar. I...
Black and White Wednesday: sepia pizza dough Black and White Wednesday: sepia pizza dough By Alessandra Zecchini 10/12/11 04:24 Photo by Alessandra Zecchini © Welcome back to Black and White Wednesday , organized by Susan of The Well-Seasoned Cook. Today I tried to experiment with sepia, the title of the photo is pizza dough.
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...
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...
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...
Italian Republic Day in New Zealand Italian Republic Day in New Zealand By Alessandra Zecchini 06/04/12 10:34 Festa della Repubblica On 2 June the Dante Alighieri Society of Auckland celebrated the Festa della Repubblica. We would like to thank all of those who attended, including our new Ambassador Alessandro Levi Sandri, Consular officer Donato Scioscioli, and...
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...
Masala Dahl Masala Dahl By Alessandra Zecchini 05/20/12 07:05 I have posted this a few years ago, and it is one of my tried and true lentil recipes that I make again and again. Also this post got quite a few views, but I didn't have the comments activated at that stage of blogging (it took me a while to get into that!...
Pages:
1

Alessandra Zecchini

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

Blog: Alessandra Zecchini

Sign-in

Sign-in on Very Good Recipes to save your favorite recipes on your recipe book.

Connect with Facebook :

Or sign-in with your Very Good Recipes account:

User name:

Password:


Don't have an account yet? Register to discover and share recipes with other bloggers and readers passionate about cooking.

Submit your blog!

If you publish original recipes on your blog and want them listed on Very Good Recipes, submit your blog!