Tuesday 30 November 2010
Butternut squash, Mozzarella and Baby Spinach
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
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
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
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
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
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
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
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
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
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
Labels:
arugula,
black pepper,
carrots,
Rocket,
salad,
Salt,
sunflower seeds,
swede,
vegan,
vegetarian
Saturday 20 November 2010
Cauliflower, Radishes and Baby Chard
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
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
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
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.
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
Labels:
Baby Spinach,
balsamic vinegar,
basil,
beans,
black pepper,
cheese,
Extra virgin olive oil,
green beans,
parmesan,
parmigiano cheese,
pesto,
pinenuts,
salad,
salads,
Salt,
spinach,
vegetarian
Sunday 14 November 2010
Wild Rice, Chard and Halloumi Cheese
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.
Saturday 13 November 2010
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
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
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
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
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
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
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
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
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
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
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
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.
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
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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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