Tuesday, 30 November 2010

Butternut squash, Mozzarella and Baby Spinach

Butternut squash, Mozzarella and Baby Spinach - 94/365

Ingredients for 1:
Roasted Butternut Squash 100 gr
Mozzarella 100 gr
Baby Spinach 100 gr
Pinenuts 1 table spoon
Mint 2 table spoons

Dressing:
Extra virgin olive oil
Balsamic vinegar
Salt and pepper

Preparation of the Squash:
Cut the Butternut Squash into cubes and slow roasted 'till golden.

-----------------
Cubettti di Zucca, mozzarella e spinaci novelli

Ingredienti per 1:
Arrosto zucca 100 gr
Mozzarella 100 gr
100 gr di spinaci novelli
1 cucchiaio di pinoli
Menta 2 cucchiai da tavola

Condimento:
Olio extra vergine di oliva
Aceto balsamico
Sale e pepe

Preparazione del Squash:
Tagliare la zucca a dadini e passarlo in padella con un filo d'olio per almeno 15 min.

Monday, 29 November 2010

Brussels Sprouts, Goat Cheese and Lettuce

Brussels Sprouts, Goat Cheese and Lettuce - 93/365

Ingredients for 1:
Brussels Sprouts finely chopped 150 gr
Goat Cheese 150 gr
Lettuce 100 gr
Chives
Hazelnuts

Dressing:
Extra virgin olive oil
Balsamic vinegar
Salt and pepper

------------------------
Cavoletti di Bruxelles, formaggio di capra e Lattugina

Ingredienti per 1:
Cavoletti di Bruxelles tritati finemente 150 gr
Formaggio di capra 150 gr (o anche formaggio Brie)
Lattuga 100 gr
Erba cipollina
Nocciole

Condimento:
Olio extra vergine di oliva
Aceto balsamico
Sale e pepe

Sunday, 28 November 2010

Peas, Carrots and Pecorino Cheese

Peas, Carrots and Pecorino

Ingredients for 1:
Peas 200 gr
1 Carrot
Pecorino Cheese 100 gr
Toasted sesame seeds
Parsley finely chopped

Dressing:
Extra virgin olive oil
Balsamic vinegar
Salt and Pepper

-------------------------
Piselli, carote e pecorino

Ingredienti per 1:
Piselli 200 gr
1 Carota
Pecorino 100 gr
Semi di sesamo tostati
Prezzemolo tritato

Condimento:
Olio extra vergine di oliva
Aceto balsamico
Sale e pepe

Saturday, 27 November 2010

Pinto Beans, Artichokes and Rocket

Pinto Beans, Artichokes and Rocket

Ingredients for 1:
5/6 Artichoke hearts
Pinto Beans 100gr
Toasted sesame seeds
Rocket (arugula) 50gr
Chives
2 TBS of Artichoke cream

Dressing: Extra virgin olive oil, balsamic vinegar, Salt and pepper

--------------------------
Fagioli, carciofi e rucola

Ingredienti per 1:
5 / 6 cuori di carciofo
Fagioli borlotti 100gr
Semi di sesamo tostati
Rucola 50gr
Erba cipollina
2 cucchiai di crema di carciofi

Condimento: olio extravergine di oliva, aceto balsamico, sale e pepe

Friday, 26 November 2010

Chorizo, Pecorino and Peas

Chorizo, Pecorino and Peas - 90/365

Ingredients for 1:
Chorizo 100 gr
Pecorino Cheese 200 gr
Peas 100 gr
Lettuce 100 gr
Mint
Chives

Dressing:
Extra virgin olive oil
Balsamic Vinegar
Salt and pepper

----------------------
Salamino Piccante, Pecorino e Lattughina.

Ingredienti per 1:
Chorizo 100 gr (1 salamino piccante spagnolo fatto a cubetti)
Pecorino (tagliato a cubetti) 200 gr
Piselli 100 gr
Lattuga 100 gr
Menta
Erba cipollina

Condimento:
Olio extra vergine di oliva
Aceto Balsamico
Sale e pepe

Thursday, 25 November 2010

Red Pepper, New Potatoes and Mint

Red Pepper, New Potatoes and Mint

Ingredients for 1:
A quarter of a raw Red Romano Pepper
A handful of mint
1 tablespoon of mayonnaise
3 steamed new potatoes
Chives
2 gems lettuce heads (100gr)

Dressing: Extra virgin olive oil, balsamic vinegar, Salt and pepper.

-------------------------------
Peperone rosso, patate novelle e menta

Ingredienti per 1:
Un quarto di Peperone Romano rosso crudo
Una manciata di menta
1 cucchiaio di maionese
3 patate al vapore novelle
erba cipollina
2 teste di lattuga gemme (100gr)

Dressing: Olio extravergine di oliva, aceto balsamico, sale e pepe.

Wednesday, 24 November 2010

Lentils, Parsnip and Watercress with Truffle Oil

Lentils, Parsnip and Watercress 87/365

Ingredients for 1:
Lentils 200 gr
2 Raw fresh parsnip julienne
Watercress 100 gr
Lemon thyme
Hazelnuts

Dressing:
Extra virgin olive oil
1/2 tea spoon of truffle oil
Balsamic vinegar
Salt and pepper

------------------------
Lenticchie, pastinaca e crescione

Ingredienti per 1:
Lenticchie 200 gr
2 Pastinache fresche tagliate alla stecchini sottili (potete usare anche le carote)
Crescione 100 gr (oppure rucola)
Timo limone
Nocciole

Condimento:
Olio extra vergine di oliva
1 / 2 cucchiaino di oil al tartufo
Aceto balsamico
Sale e pepe

Tuesday, 23 November 2010

Avocado, Mushrooms and Rocket

Avocado, Mushrooms and Rocket - 86/365

Ingredients for 1:
1 Avocado
Roasted Mushrooms 100 gr
Rocket 50 gr
Walnuts
Chives

Dressing:
Extra virgin olive oil
Balsamic Vinegar
Salt and Pepper

--------------------
Avocado, funghi e rucola

Ingredienti per 1:
1 avocado
100 gr di funghi passati in padella per 15 min a fuoco medio
Rucola 50 gr
Noci
Erba cipollina

Condimento:
Olio extra vergine di oliva
Aceto Balsamico
Sale e pepe

Monday, 22 November 2010

Orange, Red Rice and Raisins

Orange, Red Rice and Walnuts - 89/365

Ingredients for 1:
1 Orange
2 table spoons of Raisins
1 Table spoons of Walnuts
1 Table spoons of Pinenuts
Red Camargue Rice 50 gr

Dressing:
Grated ginger
Orange zest
Cinnamon
1/2 lemon juice
1/2 tea spoon of Agave syrup

-----------------
Riso rosso con Arancia e uvette

Ingredienti per 1:
1 Arancia
2 cucchiai di uvetta
1 cucchiaio di Noci
1 cucchiaio di pinoli
Riso rosso della Camargue 50 gr

Condimento:
1 cucchiaino Zenzero grattugiato
Scorza di arancia
Cannella
succo di 1 / 2 limone
1 / 2 cucchiaino di miele

Sunday, 21 November 2010

Roasted Carrots and Swede on Rocket

Roasted Carrots and Suede on Rocket bed - 59/365

Ingredients for 1:
1/2 roasted small swede
2 Roasted carrots
Rocket 100 gr
Sunflower Seeds
Chives

Dressing:
Extra virgin olive oil
Balsamic Vinegar
Salt and a lot of Pepper

------------------------
Carote e Rapa arrosto su un tappeto di rucola

Ingredienti per 1:
1 / 2 Rapa arrosto (Rutabaga)
2 carote arrosto
Rucola 100 gr
Semi di girasole
Erba cipollina

Condimento:
Olio extra vergine di oliva
Aceto Balsamico
Sale e molto pepe

Saturday, 20 November 2010

Cauliflower, Radishes and Baby Chard

Cauliflower, Radishes and Baby Chard - 84/365

Ingredients for 1:
Cauliflower 150 gr
Radishes 100 gr
Baby Chard 150 gr
Poppy seeds

Dressing:
Extra virgin olive oil
Balsamic vinegar
Salt and Pepper

-------------------
Cavolfiore, ravanelli e Bietole novelle

Ingredienti per 1:
Cavolfiore 150 gr
Ravanelli 100 gr
Baby Chard 150 gr
Semi di papavero

Condimento:
Olio extra vergine di oliva
Aceto balsamico
Sale e pepe

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Friday, 19 November 2010

Feta, Beetroot and Carrots

Feta, Beetroot and Carrots

Ingredients for 1:
Feta cheese 100gr
2 shaved carrots
Half a raw red Pepper
1 shaved raw beetroot
2 gems lettuce heads (100gr)

Dressing: Extra virgin olive oil, balsamic vinegar, Salt and pepper.

---------------------
Feta, barbabietole e carote

Ingredienti per 1:
100gr di formaggio feta
2 carote pelate col pelapatate
Mezzo Peperone rosso crudo
1 barbabietola cruda pelata col pelapatate
2 teste di lattugina (100gr)

Condimento: Olio extravergine di oliva, aceto balsamico, sale e pepe.

Thursday, 18 November 2010

Raspberries, Goat Cheese and Mint

Raspberries, Goat Cheese and Mint

Ingredients for 1:
Raspberries 150 gr
Goat Cheese 150 gr
Mint
Lettuce 200 gr
Pinenuts

Dressing:
Extra virgin olive oil
Balsamic vinegar
Salt and pepper

----------------
Lamponi, formaggio di capra e menta

Ingredienti per 1:
Lamponi 150 gr
Formaggio di capra 150 gr
Menta
Lattuga 200 gr
Pinoli

Condimento:
Olio extra vergine di oliva
Aceto balsamico
Sale e pepe

Wednesday, 17 November 2010

Chickpeas, Courgettes and Red Chicory Couscous

Chickpeas, Courgettes and Red Chicory Couscous

Ingredients per 1:
Chickpeas 100 gr
1 big Courgette
2 heads of Red Chicory
Couscous 100 gr
Basil

Dressing:
Extra virgin olive oil
Balsamic Vinegar
Salt and Pepper

--------------------
Couscous di Ceci, Zucchine e Radicchio Rosso

Ingredienti per 1:
Ceci 100 gr
1 zucchina grande
2 cespi di Radicchio Rosso
Couscous 100 gr
Basilico

Condimento:
Olio extra vergine di oliva
Aceto Balsamico
Sale e pepe

Monday, 15 November 2010

Basil, Parmesan and Green beans. The "Pesto" Salad.

"Pesto" Salad - Basil, Parmesan and Green beans - 79/365

green beans 50 gr
shaved parmigiano cheese 100 gr,
Baby Spinach 100 gr
Pinenuts
A lot of basil!

Dressing:
Extra virgin olive oil
balsamic vinegar
Salt and pepper
Dried Garlic

--------------------------
Basilico, parmigiano e fagiolini

Fagiolini 50 gr
Parmigiano in scaglie 100 gr
100 gr di spinaci novelli
Pinoli
Un sacco di basilico!

Condimento:
Olio extra vergine di oliva
Aceto balsamico
Sale e pepe
Aglio secco

Sunday, 14 November 2010

Wild Rice, Chard and Halloumi Cheese

Wild Rice, Chard and Halloumi

Ingredients for 1:
Wild Rice 150 gr
Chard 250 gr (1 bag)
Halloumi Cheese 100 gr
1 Leek


Dressing:
Extra virgin olive oil
Salt and Pepper
Chilli flakes

Preperation:
Prepare the wild rice as instructions on the box.
Wash the chard and cook by steaming for 15 minutes to make them more 'to keep. Meanwhile, prepare a soffritto with olive oil, chilli flakes and leek cutted very thin.
Drain the beets and chop them into smaller pieces. Add to the fried leek when golden and let them go at medium heat for 10/50.
When the rice is ready drain and add to chard. Cut the cheese into cubes and place in pan and fry it till slightly brow.
Put the rice and spinach in the dish and serve with the warm cheese on top.

---------------
Riso selvaggio, bietole e Formaggio halloumi

Ingredienti per 1:
150 gr di riso selvaggio
Bietole 250 gr (1 sacchetto)
Formaggio Halloumi 100 gr (oppure scamorza affumicata)
1 Porro

Condimento:
Olio extra vergine di oliva
Sale e pepe
Chilli fiocchi

A parte preparate il riso selvaggio bollendolo come da istruzioni sulla scatola.
Lavate le bietole e mettetele a cuocere al vapore per 15 minuti per renderle piu' tenere. Nel frattempo preparate un soffritto con olio, peperoncino e con il porro tagliato molto sottile.
Scolate le bietole e tagliatele fini e aggiungetele al soffritto quando il porro e' dorato e fatele andate a fuoco medio per 10/50 senza bruciarle.
Quando il riso e' pronto scolatelo e aggiungetelo alle bietole.
Tagliate il formaggio a dadini e passatelo in padella per dorarlo un po'.
Mettete il riso e le bietole nel piatto e servite con il formaggio aggiunto all'ultimo, quando ancora caldo.

I support Jamie Oliver's Food Revolution

Saturday, 13 November 2010

Potatoes, Mayo Eggs and Peas

Potatoes, Mayo Eggs and Peas

Ingredients for 1:
1/2 of a jacked potatoe cutted in to cubes
1 hard egg cutted in to cubes and mixed with mayonnaise
Peas boiled and roasted 100 gr
Lamb Lettuce 100 gr
Chives

Dressing:
Salt and pepper
Extra virgin olive oil
balsamic vinegar

-------------------
Patate, Uova in Mayonese e Piselli.

Ingredienti per 1:
Mezza patata arrosto tagliata a cubetti
1 uovo sodo tagliato a dadini e mescolato con maionese
Piselli lessati e arrostiti 100 gr
Songino 100 gr
Erba cipollina

Condimento:
Sale e pepe
Olio extra vergine di oliva
Aceto balsamico

Friday, 12 November 2010

Smoked Kipper, Grapefruit and White Cabbage

Smoked Kipper, Grapefruit and White Cabbage

Ingredients for 1:
Smoked Kipper (sustainably fished) 190 gr
1 Grapefruit
1/4 White Cabbage Juilienne (50/80 gr)
Mixed Leaves 150 gr

Dressing:
Extra virgin olive oil
Salt and pepper
1/2 lemon squeezed

-----------------------
Aringa affumicata, pompelmo e cavolo cappuccio

Ingredienti per
Aringa Affumicata (pescato sostenibilmente) 190 gr
1 pompelmo
1 / 4 di cavolo cappuccio bianco fatto a juilienne (50/80 gr)
Insalata Mista (lattuga radicchio) 150 gr

Condimento:
Olio extra vergine di oliva
Sale e pepe
Succo di 1/2 limone

Thursday, 11 November 2010

Smoked Bacon, Chickpeas and Mushrooms

Smoked Bacon, Chickpeas and Mushrooms

Ingredients per 1:
Chickpeas 50 gr
3 slices of Smoked Bacon
Roasted Chestnut Mushrooms 50 gr
Lamb lettuce 100 gr
Basil

Dressing:
Black Pepper
Smoker Chilli
Extra virgin olive oil
Balsamic vinegar

--------------------
Pancetta affumicata, ceci e funghi

Ingredienti per 1:
Ceci 50 gr
3 fette di pancetta affumicata
Funghi arrosto 50 gr
Songino 100 gr
Basilico

Condimento:
Pepe nero
Chilli Affumicato
Olio extra vergine di oliva
Aceto balsamico

Wednesday, 10 November 2010

White cabbage, Red onions and Black Olives

White cabbage, Red onions and Black Olives

Ingredients for 1:
White Cabbage Julienne 300 gr
4 Red Onions caramelized with Smoked Paprika
Black Olives
Chives

Dressing:
Smoked Paprika
Smoked Chilli
Salt
Extra virgin olive oil

Preparation:
Put 2 glugs of olive oil into a thick-bottomed, non-stick pan. Stir everything round and add the onions. Season with salt, pepper and a table spoon of Smoked paprika. Place a lid on the pan, leaving it slightly ajar, and cook for 20 minutes, without colouring the vegetables too much. Remove the lid for the last 10 minutes - your onions will become soft and golden.

-------------------
Cavolo cappuccio, cipolla rossa e olive nere

Julienne di Cavolo cappuccio 300 gr
4 cipolle rosse caramellate con Paprika affumicata
Olive Nere
Erba cipollina

Condimento:
Paprika Affumicata
Peperoncino Affumicato
Sale
Olio extra vergine di oliva

Preparazione delle cipolle:
Tagliate le cipolle e mettetele in una padella larga coperta a soffriggere con l'olio, Togliete il coperchio appena sono leggermente piu' morbide e aggiungete la paprika, mescolatele bene per far amalgamare e doratele.

Tuesday, 9 November 2010

New Potatoes, Chicken and Tomatoes

New Potatoes, Chicken and Tomatoes - 73/365

Ingredients for 1:
New Potatoes 100 gr
Chicken Breast cut into strips 100 gr
Mixed Leaves 100 gr
Cherry Tomatoes 100 gr
Parsley

Dressing:
Extra virgin olive oil
Balsamic Vinegar
Salt and Pepper

--------------------------
Patate novelle, pollo e pomodori

Ingredienti per 1:
Patate novelle 100 gr
100 gr di petto di pollo tagliato a strischioline
Insalata Mista 100 gr
Pomodorini 100 gr
Prezzemolo

Condimento:
Olio extra vergine di oliva
Aceto Balsamico
Sale e pepe

Monday, 8 November 2010

Giant Couscous, Peas and Broccoli

Giant Couscous, Peas and Broccoli - 72/365

Ingredients for 1:
Giant Couscous 100 gr
Peas 100 gr
1 medium Broccoli
Pinenuts
Parsley

Dressing:
Salt and pepper
Extra virgin olive oil
Balsamic vinegar

--------------------
Couscous Gigante Palestinese, Piselli e Broccoli.

Ingredienti per 1:
Couscous Gigante Palestinese 100 gr
Piselli 100 gr
1 Broccolo medio
Pinoli
Prezzemolo

Condimento:
Sale e pepe
Olio extra vergine di oliva
Aceto balsamico

Sunday, 7 November 2010

Scrambled eggs, Asparagus and Watercress

Scrambled eggs, Asparagus and Watercress - 71/365

Ingredients for 1:
2 Scrambled Eggs
Young Asparagus 100 gr
2 leeks
Watercress 150 gr
Chives

Dressing:
Extra virgin olive oil
Balsamic Vinegar
Salt and pepper

----------------
Uova strapazzate, asparagi e crescione

Ingredienti per 1:
2 uova strapazzate
Asparagi Giovani 100 gr
2 porri
Crescione 150 gr
Erba cipollina

Condimento:
Olio extra vergine di oliva
Aceto Balsamico
Sale e pepe

Saturday, 6 November 2010

Wild Rice, Chestnuts Mushrooms and Kale

Wild Rice, Chestnuts Mushrooms and Kale - 70/365

Ingredients for 2:
Red Lake Wild Rice 200 gr
Kale 200 gr
Organic Chestnut Mushrooms 250 gr

Dressing:
1 clove of Garlic
Extra virgin olive oil

Preparation:

Steam the kale leaves for 10 minutes.
Heat the oil in a large pan, then add the garlic and after 5 min the kale.
Stir-fry gently for 5-8 mins, then adding the mushrooms put the heat up for 10 mins.

--------------------
Riso selvaggio, Funghi Chiodini e Cavolo riccio

Ingredienti per 2:
Riso Selvaggio degli indiani d'america 200 gr (potete usare anche un riso nero o un riso integrale)
Cavolo riccio 200 gr (oppure potete usare gli spinaci, il cavolo nero toscano o anche la verza)
Funghi Chiodini 250 gr

Condimento:
1 spicchio di aglio
Olio extra vergine di oliva

Preparazione:

Cuocere al vapore il cavolo per 10 minuti. Poi scolatelo e tagliatelo in piccolipezzi buttando via i gambi troppo duri.
Scaldate l'olio in una padella larga, aggiungere l'aglio e dopo 5 minuti il cavolo.
Soffriggere dolcemente per 5-8 minuti, aggiungere i funghi e alzare il fuoco per altri 10 minuti per dorarli leggermente.

Friday, 5 November 2010

Chicory, Chestnut Mushrooms and Butter Beans

Chicory, Chestnut Mushrooms and Butter beans

Ingredients for 1:
1 head of chicory
Butter Beans 200 gr
Roasted Chestnut Mushrooms 250 gr
a lot of basil

Dressing:
Extra virgin olive oil
Balsamic Vinegar
Salt and Pepper
Smoked Chilli

--------------------
Radicchio, funghi e fagioli bianchi di Spagna

Ingredienti per 1:
1 cespo di radicchio
Fagioli Bianchi di spagna 200 gr
Funghi Chiodini arrosto 250 gr
un sacco di basilico

Condimento:
Olio extra vergine di oliva
Aceto Balsamico
Sale e pepe
Peperoncino Affumicato

Thursday, 4 November 2010

Barley, Pears and Walnuts

Barley, Pears and Walnuts

Ingredients for 1:
Barley 50 gr
2 Pears
Crumbled Walnuts 50 gr
Lettuce 50 gr
Mint and Lemon Thyme

Dressing:
Extra virgin Olive oil
Salt
Balsamic Vinegar

----------------------------
Orzo, pere e noci

Ingredienti per 1:
Orzo 50 gr
2 pere
Noci Sbriciolate 50 gr
Lattuga 50 gr
Menta e Timo limone

Condimento:
Olio extra vergine di oliva
Sale
Aceto balsamico

Wednesday, 3 November 2010

Red Cabbage, Apples and Raisins

Red Cabbage, Apples and Raisins

Ingredients for 1:
1/2 Red Cabbage
1 red apple
Dried Raisins
Walnuts
Chives

Dressing:
Extra virgin olive oil
Balsamic Vinegar
Salt and Pepper

--------------------
Cavolo rosso, mele e uvetta

Ingredienti per 1:
1 / 2 cavolo rosso
1 mela rossa
Uvetta
Noci
Erba cipollina

Condimento:
Olio extra vergine di oliva
Aceto Balsamico
Sale e pepe

Tuesday, 2 November 2010

New potatoes, Mature cheddar and Rocket

New potatoes, Mature cheddar and Rocket

Ingredients for 1:
New potatoes 6/8
Mature cheddar 100 gr
Rocket 50 gr
Watercress 50 gr
Baby Spinach 50 gr
3 Spring onions

Dressing:
Extra virgin olive oil
Balsamic vinegar
Salt and pepper

----------------------
Patate novelle, formaggio stagionato e rucola

Ingredienti per 1:
Patate novelle lessate 6 / 8
Formaggio stagionato 100 gr (potete usare asiago, emmenthal o provolone se volete un effetto delicato oppure un taleggio o pecorino per avere un effetto piu' gustoso)
Rucola 50 gr
50 gr di crescione
50 gr di spinaci novelli
3 Cipollotti

Condimento:
Olio extra vergine di oliva
Aceto balsamico
Sale e pepe

Monday, 1 November 2010

Provolone cheese, Apples and Wholegrain rice.

Provolone cheese, apples and Wholegrain rice.

Ingredients for 1:
Wholegrain rice 100 gr
1 Red Apple
Provolone * cheese 100 gr
Pine nuts
Lemon Thyme

Dressing:
Extra virgin olive oil
Salt and pepper

* Provolone cheese would it be ideal, but I couldn't find it.
I used the Appenzeller Extra from Waitrose and it worked.

Product Description
Appenzeller Extra comes from the Appenzell region of Switzerland. It is a semi hard cheese, washed in a herbal brine, made to a secret recipe, following a 700 year old method. It is matured for 6 months, to give an intense fruity flavour, similar to mature cheddar. It is extremely versatile and can be used in salads and also for cooking - it melts well for making sauces, fondues and gratins or simply, serve it with crusty bread and enjoy. Flavour strength: 5


-------------------

Provolone, mele e riso integrale.

Ingredienti per 1:
100 gr di riso integrale
1 mela rossa
Provolone 100 gr
Pinoli
Timo limone

Condimento:
Olio extra vergine di oliva
Sale e pepe

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