This banana bread recipe is a fantastic way to use very ripe bananas. If you, like me, let your bananas go too ripe too often, “save” them by making this moist and naturally sweet bread! It’s a recipe from my cousin Silvia who’s an enthusiastic baker. She made this for me when she was visiting Amsterdam and we’ve been exploring…
Tomatoes stuffed with rice are one of the big Summer classics in Italy: every family has a recipe because they’re delicious and easy to make in tomato season, when there are gazillions of juicy, tasty tomatoes sold everywhere at a very good price. Yes, you need the oven, but you can bake them while doing something else very far from…
This is the perfect salad for hot Summer days when you don’t feel like cooking, since the veggies – bell peppers and onion – can also be added raw instead of sautéed. I’ve used pearl couscous but you can use the plain one too for another no-cook option since it has to be soaked in hot water, whereas pearl couscous…
I usually drink my coffee with oat milk and a few days ago I discovered I had finished it without buying a new carton so… what to do? Make my own plant-based milk, of course! I had a lot of roasted and peeled hazelnuts, probably my favourite nuts of all, so I decided to give them a try. The result…
After preparing my hazelnut milk (see recipe) I had some pulp left which I didn’t want to throw away, so I decided to make healthy-ish cookies by adding some almond flour, plus ground linseed instead of eggs. This way they’re not only gluten free but also totally plant based. I say healthy-ish because they’re sweetened with Medjoul dates and just…
This recipe is an ode to Brassica (or cruciferous vegetables), a family of plants I really love. It also contains a few of Jerusalem artichokes, those cute little tubers that taste so much like real artichokes. If you can’t find them use a few boiled or steamed potatoes, always nice. So if you like these winter vegetables like me, this dish…
What do you do when you have half a bag of pre-cut salad wilting away in your fridge? You make a veggie frittata! And not only because it’s been zero waste week (last week). At home I often cook with what I have in my fridge and there are always a few sad veggies that need to be used quickly…
This is definitely my favourite pasta of all. Easy and quick to make and yet very tasty, for me it’s THE Summer pasta, often eaten cold as a salad. It’s called crudaiola from crudo (raw in Italian) because all the ingredients used for the sauce are raw. Technically the cheese is not raw but you get what I mean: this…
This is a super easy baked ricotta that is perfect as a little appetizer and even as a complete meal, for example with a good side dish and a salad. I served it with a side of grilled courgettes drizzled with good extra virgin olive oil and lemon juice and it was a delicious antipasto. It can be eaten hot…
This super easy Summer salad is made with beautiful tomatoes and three different types of beans: Italian borlotti, Dutch spekbonen (a huge type of green bean) and broad beans. I’ve used udon noodles because I love them and I like to change my pasta type from time to time. You can of course use thick spaghetti or any other noodles, though…