Category: vegetables

End-of-Summer Figs, Goat Cheese and Ham Canape’

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These last minute canapés are perfect to start an end-of-summer party. By using seasonal figs (black or green equally match well for these canapés) accompanied by the tanginess of a good goat cheese, you’ll offer your guests a flavour explosion.

We found the sweet black figs at Ca’ – Cucina, Take Away, Eat – In, Catering and Events (Rebekkavej 49 – Hellerup, Denmark). They are back after the summer with plenty of seasonal offers we warmly invite you to visit.

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Let’s eat outside! Mediterranean Cous Cous

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In Sicily the Cous Cous is used daily for the preparation of numerous dishes and is well integrated into the local gastronomic tradition. The most famous event which sees the Cous Cous as the protagonist is held in San Vito lo Capo every summer in September. If you are going to spend your holiday in Sicily this is an event which is not to be missed out.

Meanwhile, try the following recipe to prepare a Mediterranean Cous Cous.

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Early Summer Minestrone

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Summer is around the corner, and so is the dreaded bikini test ;-)).  Taking advantage of the fact that my children are in a field trip, my husband and me decided that this week would be THE detox week, in anticipation of the upcoming summer.

If you are looking for a light vegetable soup, this is what you need. You’ll appreciate the freshness and the crunchiness of the seasonal vegetables.

Enjoy!
Francesca

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Stuffed Vine – Tomatoes and Potatoes

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The vine tomatoes is one of the most known variety of tomato. When they are ripe the flesh is soft and thick, and the taste is well balanced between sweetness and acidity. These tomatoes are very versatile, perfect to be eaten both cooked and raw.

This week we’ve baked these vine tomatoes following the original recipe that our dear friend Chiara, from Umbria region, has shared with us.

As this dish is made with very few ingredients, in order to get a tasteful and excellent result, don’t be stingy in using fresh herbs and good quality cheese.

The vine tomatoes is one of the most known variety of tomato. When they are ripe the flesh is soft and thick, and the taste is well balanced between sweetness and acidity. These tomatoes are very versatile, perfect to be eaten both cooked and raw. This week we’ve baked these vine tomatoes following the original recipe that our dear friend Chiara, from Umbria region, has shared with us. As this dish is made with very few ingredients, in order to get a tasteful and excellent result, don’t be stingy in using fresh herbs and good quality cheese.

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Agretti Savoury Pie

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A few days ago, while I was shopping at my favourite grocery store in Switzerland, I saw a packet of vegetables I had never seen. Once I read the name on the label (agretti, monk’s beard, mönksbart) I realised those were the vegetables I’ve been hearing everyone talking about lately. These green shoots grow in Italy, from Central Italy to the South, but I have to admit that they are not so common in the area where I’m from (North-east of Italy). So I didn’t pass up the chance to buy them and to prepare this savoury cake, after consulting Marinella who is the expert when it comes to Southern Italian recipes. Hope you find the Agretti at your local market ’cause they are really delicious and especially super healthy!

(Francesca)

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Fresh broad bean salad

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Spring is finally here and, if you’re lucky as we have been this week, you’ll find fresh broad beans and peas…. so we planned to prepare this easy and quick salad to better taste the flavour and the crispy texture of these spring vegetables.

In Copenhagen, we found the fresh broad beans at Cà – Cucina Take Away (Rebekkavej 49, Hellerup 2900)

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Cauliflower couscous

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Today is Shrove Tuesday and almost all the cities in Italy are invaded with colourful and cheerful masks, getting ready to celebrate the last day of Carnival.

From tomorrow, we suppose you want to get your diet started,  for religious reasons or to get out of a binge period. To compensate for the excesses of the Carnival celebrations, try this healthy recipe, without giving up the Carnival colours.

 

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