Wednesday, 29 February 2012

Peas, Radicchio and Mayonnaise

Peas, Radicchio and Mayonnaise

Ingredients for 1:
Radicchio 100gr
200gr of pan roasted peas (from frozen) with a drizzle of olive oil
2 spring onions

Dressing:
2 tbs of mayonnaise, balsamic Vinegar, Salt and pepper, Extra virgin olive oil, Smoked Chilli.

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Piselli, Radicchio e maionese

Ingredienti per 1:
Radicchio 100gr
Piselli passati in padella (da congelati) con in filo d'olio 200gr
2 cipollotti

Condimento:
2 cucchiai di maionese, aceto balsamico, sale e pepe, olio extravergine di oliva, peperoncino affumicato.

Monday, 27 February 2012

Salad: Potatoes, Sun Dried Tomatoes and Mixed Herbs

Potatoes, Sun Dried Tomatoes and Mixed Herbs

Ingredients for 1:
1 oven roasted potato with skin (1 hour at 180c)
A handful of Sun dried Tomatoes
2 spring onions
Mixed young leaves (chard, Watercress and red lettuce))

Dressing:
Balsamic Vinegar, Salt and pepper, Extra virgin olive oil.

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Patate, pomodori secchi ed erbe miste

Ingredienti per 1:
1 patata al forno con la pelle (1 ora a 180c)
Una manciata di pomodori essiccati al sole
2 cipollotti
Insalata mista di foglie giovani (bietole, crescione e lattughina rossa)

Condimento:
Aceto balsamico, sale e pepe, olio extra vergine di oliva.

Saturday, 25 February 2012

Salad: Jerusalem Artichokes, Red Onions and Wild Rice

Jerusalem Artichokes, Red Onions and Wild Rice

Ingredients for 1:
3 Jerusalem Artichokes cut into pieces, then pan fried it with a dash of olive oil till tender
A handful of pinenuts (2tbs)
100 gr of wild rice
1 small raw red onion finely chopped

Dressing:
Balsamic Vinegar, Salt and pepper, Extra virgin olive oil.

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Topinambur, cipolle rosse e riso selvatico

Ingredienti per 1:
3 topinambur tagliati a pezzi, poi fritto in padella con un goccio di olio d'oliva finché teneri
Una manciata di pinoli (2 cucchiai)
100 gr di riso selvaggio
1 piccola cipolla cruda rossa tagliata fine

Condimento:
Aceto balsamico, sale e pepe, olio extra vergine di oliva.

Wednesday, 22 February 2012

Parsnip, Brown Mushrooms and Walnuts

Parsnip, Brown Mushrooms and Walnuts

Ingredients for 1:
Brown Raw Mushrooms 100gr
1 raw peeled parsnip
Baby Spinach 100gr
A handful of walnuts (2tbs)

Dressing:
Balsamic Vinegar, Salt and pepper, Extra virgin olive oil.

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Pastinaca, Funghi chiodini e Noci

Ingredienti per 1:
Funghi crudi 100gr
1 pastinaca cruda pelato col pelapatate
Spinaci novelli 100gr
Una manciata di noci (2 cucchiai)

Condimento:
Aceto balsamico, sale e pepe, olio extra vergine di oliva.

Tuesday, 21 February 2012

Mixed Roasted Vegs and Rocket Giant Couscous

Mixed Roasted Vegs and Rocket Giant Couscous

Ingredients for 1:
1/2 yellow pepper, 1/2 red pepper and 1 small courgette (zucchini) cut unto cubes and oven roasted for 20 min at 180c with a drizzle of oil and a pinch of salt.
Rocket (arugula) 80gr
100gr Giant Palestinian Couscous

Dressing:
Balsamic Vinegar, Salt and pepper, Extra virgin olive oil.

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Couscous gigante con Misto di Verdure al forno e Rucola

Ingredienti per 1:
1/2 peperone giallo, 1/2 peperone rosso e 1 zucchina piccola tagliate a cubetti e messe in forno per 20 minuti a 180c con un filo d'olio e un pizzico di sale.
Rucola 80gr
Couscous gigante 100gr palestinese

Condimento:
Aceto balsamico, sale e pepe, olio extra vergine di oliva.

Monday, 20 February 2012

Carrots, Parsnip and Mixed Herbs Couscous

Carrots, Parsnip and mixed herbs Couscous

Ingredients for 1:
1 big Carrot and 1 parsnip cut unto cubes and oven roasted for 20 min at 180c with a drizzle of oil, a pinch of salt and dried rosmary
Mixed baby Herbs (Watercress and Chard)
100gr Couscous

Dressing:
Balsamic Vinegar, Salt and pepper, Extra virgin olive oil.

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Cuscus di Carote, pastinaca e Erbette miste

Ingredienti per 1:
1 carota grande e 1 pastinaca taglata a cubetti e messa in forno per 20 min a 180C con in filo d'olio, sale e rosmarino secco
Erbe per bambini misti (crescione e Bietola)
100gr Couscous

Condimento:
Aceto balsamico, sale e pepe, olio extra vergine di oliva.

Tuesday, 14 February 2012

Fennel, Tomatoes and Capers

Fennel, Tomatoes and Capers

Ingredients for 1:
2 tbs Capers
Cherry tomatoes 100gr
1 Raw Fennel
2 tbs pumpkin seeds
2 spring onions

Dressing:
Salt and pepper, Extra virgin olive oil, Apple cider Vinegar.

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Finocchi, pomodori e capperi

Ingredienti per 1:
2 cucchiai di capperi
Pomodorini 100gr
1 finocchio crudo
2 cucchiai di semi di zucca
2 cipollotti

Condimento:
Sale e pepe, olio extravergine di oliva, aceto di mele.

Saturday, 11 February 2012

Salad: Sun dried Tomatoes, New Potatoes and Pesto

Sun dried Tomatoes, New Potatoes and Pesto

Ingredients for 1:
A handful of Sun dried Tomatoes
Steamed new potatoes (200gr)
1 gems lettuce head (100gr)
2 small spring onions

Dressing:
2 tbs vegan basil pesto, Salt and pepper, Extra virgin olive oil.

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Pomodori secchi, patate novelle e Pesto

Ingredienti per 1:
Una manciata di pomodori secchi
Patate novelle al vapore 200gr
1 lattugina 100gr
2 cipollotti piccoli

Condimento:
2 cucchiai di pesto di basilico vegan, sale e pepe, Olio extravergine di oliva.

Tuesday, 7 February 2012

Salad: Apple, Red Chicory and Brie Cheese

Apple, Red Chicory and Brie Cheese

Ingredients for 1:
1 Red Chicory head
1 Red Apple
Brie Cheese 100gr
A handful of raisins
A handful of Chives

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

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Mela, radicchio rosso e formaggio Brie

Ingredienti per 1:
1 testa di radicchio (indivia)
1 Mela Rossa
formaggio Brie 100gr
Una manciata di uvetta
Una manciata di erba cipollina

Condimento:
Sale, Olio extravergine di oliva, aceto balsamico.

Saturday, 4 February 2012

Salad: Cheddar Cheese, Black Beans and Sweet Corn

Cheese, Black Beans and Sweetcorn

Ingredients for 1:
Black Beans 150 gr
lamb lettuce 100gr
A handful of Sweet Corn
A handful of coriander
A handful of Sun dried Tomatoes
A handful of cheddar cubes

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

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Formaggio Cheddar, fagioli neri e mais

Ingredienti per 1:
Fagioli neri 150 gr
Songino 80gr
Una manciata di mais dolce
Una manciata di coriandolo
Una manciata di pomodori essiccati al sole
Una manciata di cubetti di formaggio cheddar (oppure asiago o emmenthal)

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

Friday, 3 February 2012

Pride: Priceless

Priceless
I decided to start a series of spoofs of famous ads and iconographic images to raise awareness about what we eat and the effect it does on our bodies and the environment.
I hope you'll enjoy them.
This is the first one.
:)

Salad: Red Cabbage, Mushrooms and Spinach

Red Cabbage, Mushrooms and Spinach

Ingredients for 1:
Brown raw Mushrooms 100gr
Baby Spinach and chard 80gr
A handful of walnuts
200gr raw red cabbage

Dressing:
Extra virgin olive oil
Salt and pepper

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Cavolo rosso, funghi e spinaci

Ingredienti per 1:
Funghi crudi 100gr
Spinaci novelli e bietole 80gr
Una manciata di noci
200gr di cavolo rosso crudo

Condimento:
Olio extravergine di oliva
Sale e pepe

Thursday, 2 February 2012

Salad: Artichokes, Rocket and Red Onions Pasta

Artichokes and Rocket Pasta

Ingredients for 1:
A handful of Artichoke hearts in Extra virgin olive oil
Rocket (arugula) 50gr
Wholegrain Fusilli pasta 100gr
1/2 small red onion finely chopped

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

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Fusilli con Carciofi, Rucola e Cipolla rossa

Ingredienti per 1:
Una manciata di cuori di carciofi in olio extra vergine di oliva
Rocket (rucola) 50gr
Fusilli di pasta integrale 100gr
1/2 cipolla rossa tritata finemente

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

Wednesday, 1 February 2012

Salad: Carrots, Cauliflower and Almonds

Carrots, Cauliflower and Almonds

Ingredients for 1:
3 raw pealed carrots
A quarter of a raw cauliflower
A handful of almonds
Rocket (arugula) 50gr

Dressing:
Extra virgin olive oil
Salt and pepper
3 tbs Lemon juice

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Carote, cavolfiore e mandorle

Ingredienti per 1:
3 carote pelate
Un quarto di cavolfiore crudo
Una manciata di mandorle
Rucola 50gr

condimento:
Olio extravergine di oliva
Sale e pepe
3 cucchiai di succo di limone

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