Creamy mascarpone and seafood risotto

This is one of my favourite recipes: it is delicious, easy to make, and full of flavours!


  • Arborio rice, 160g
  • White onion, 1
  • Carrot, 1
  • Courgette, 1
  • Vegetable stock, 1l
  • Mixed seafood (prawns, calamari, mussels) 200g
  • Mascarpone, 3 tablespoons
  • Olive oil
  • Salt
  • Pepper
  • White wine, half a glass


  1. Peel and cut the onion
  2. Put some oil in a pan and warm it
  3. Boil the vegetable stock
  4. Add the onion in the pan and let it cook until clear
  5. Add some vegetable stock
  6. Peel and grate the carrot
  7. Grate the courgette
  8. Add the grated vegetables to the pan
  9. Add the seafood and let it cook a little bit
  10. Add some vegetable stock
  11. Add the rice
  12. Add the wine and let it evaporate
  13. Add some vegetable stock
  14. Keep stirring and keep adding vegetable stock any time the rice dries out
  15. Add salt and pepper as you like
  16. When the rice is cooked, add the mascarpone and stir


Chickpeas soup with herbs

This is a very tasty and colourful recipe, it is not the usual boring soup and I am sure you will love it!


  • Chickpeas, one tin
  • White onion, 1
  • Carrot, 1
  • Celery, 1 stick
  • Vegetable stock, 1 litre
  • Salt
  • Pepper
  • Sage one tablespoon
  • Rosemary one tablespoon
  • Tomato passata, 70 ml
  • Olive oil


  1. Heat the vegetable stock
  2. In the meantime, peel the carrot and the onion
  3. Chop roughly the onion, carrot, celery
  4. Put some oil in a pan and heat it
  5. Add the chopped vegetables and let them cook for 6-7 minutes
  6. Add the vegetable stock
  7. Add the passata
  8. Let everything cook for 40 minutes or until the carrots are soft
  9. When the vegetables are soft turn the heat off and let everything cool a little bit
  10. Using a blender, blend the vegetables until Creamy
  11. Add the chickpeas, salt, pepper, sage and rosemary and let everything cook for 10-15 minutes


Potato clouds

These are not simple potato croquettes, they are little bites of heaven that you will love, you are welcome!


  • Potatoes, 750 g
  • Carrot, 2
  • Celery sticks, 1
  • White onion, 1
  • Salt
  • Pepper
  • Rapeseed oil
  • Flour as needed, I will explain in the recipe


  1. Boil the potatoes until soft
  2. Roughly cut the carrots, celery and onion
  3. Put the carrots, celery and onion in a blender until they are a cream
  4. Using a sieve, drain the mashed vegetables
  5. Put some oil in a pan and when it is warm, add the drained vegetables and let them cook for 5-7 minutes
  6. Using a potato masher, mash the potatoes
  7. Mix the mashed potatoes with the vegetables
  8. Add some flour to the mixture to make it more firm
  9. Make some balls
  10. In a pan, mix some water and flour to get a sticky mixture
  11. Put the balls in the flour and water mixture
  12. Roll the balls in some flour
  13. In a pan, heat the rapeseed oil and when it is very hot, fry the balls
  14. Take the balls out when they have a lovely golden colour

Love them!


Frittata is a fluffy egg based dish very popular in Italy. You can have it hot or cold, and it is a great lunch idea for the office!

You can enrich it with all the vegetables or meat you want, but my favourite version is with potatoes!


  • Large eggs, 6
  • Potatoes, 500g or vegetables like carrots, peas, sweetcorn
  • Grated parmesan, 70 g
  • Grated pecorino, 30 g
  • Salt
  • Pepper
  • Rapeseed oil


  1. Boil the potatoes and once they are cooked drain them and let them to cool
  2. Peel the potatoes and cut them in slices or squares of 0,5 – 1 cm
  3. If you want to use the other vegetable options, boil the carrots and peas and let them warm up
  4. Break the eggs and whisk them with parmesan and pecorino
  5. Add a teaspoon of salt and one of pepper
  6. Add the potatoes or the vegetables
  7. Warm some oil in a pan (the pan has to be covered in oil)
  8. Add the mixture in the pan and cook it at low-medium temperature for 10 minutes, putting a lid on it
  9. When the base of the frittata Is solid you can cook the other side reversing it using the lid (the upper part shouldn’t be totally liquid, if it is you will have to wait until a little bit solid)
  10. Cook the other side for 5-10 minutes

Top tip: If you don’t want to fry it, you can oven bake it. Put some oil or butter in a tray and leave the mixture cooking for 15-20 minutes at 180° with a fan assisted oven!

Squash and carrots soup with herbs and cashew cream

This is such a lovely combination of flavours I am sure you will love it! You only need to be a little bit patient, as the squash can take a little bit to cook and I usually leave the cashews to soak for a couple of hours, but I promise it is all worth it!

Ingredients for the soup:

  • Squash, one about 1kg
  • Carrots 400g
  • White onion, 1
  • Water 1 l
  • Salt
  • Pepper
  • Olive oil
  • Thyme 2 tablespoons
  • Rosemary 3 tablespoons
  • Optional pine nuts to decorate

Ingredients for the cream:

  • Cashews 150g
  • Water or almond milk 80ml
  • Garlic clove, half
  • Salt one teaspoon
  • Lemon juice two tablespoons


  1. Leave the cashews to soak for 2-3 hours
  2. Peel and cut the squash very finely
  3. Peel and cut the carrots
  4. Peel and cut the onion
  5. Add some oil in a pan
  6. Put the vegetables in the pan
  7. Add the water
  8. Add the rosemary and the thyme
  9. Add the salt and pepper
  10. Let everything to boil for at least one hour or until the vegetables are soft
  11. In the meantime prepare the cashew cream, just blending together all the ingredients of the cashew cream
  12. When the squash, carrots and onions are soft blend them
  13. Put the soup in a dish and add 2-3 tablespoons of the cashew cream
  14. Optional add pine nuts to decorate


Beef stew with vegetables

Winter for me is slow cooking, lots of vegetables and a warm, nice stew!

This recipe takes quite a long time but it is absolutely manageable, you only need to stir it from time to time. I always make it when the weather is not great and I want to spend some time at home 🙂


  • Diced beef, 400g
  • Frozen peas, 200g
  • Carrot, 1
  • Celery, 1 stick
  • Mushrooms, 200g
  • White onion, 1
  • Oil
  • Salt
  • Pepper
  • White wine, 40ml
  • Vegetable stock 500ml


  1. Cut the onion, carrot, celery very finely
  2. Boil the vegetable stock
  3. Heat the oil and add the meat
  4. Leave the meat a couple of minutes, turn it all the time until all sides are brown
  5. Add the wine and keep stirring until it evaporates
  6. Add the vegetables you cut in step 1
  7. Leave them to cook for 5 minutes
  8. Add the vegetable stock
  9. Add salt and pepper as you like
  10. Leave everything to cook for at least 2 hours at a low temperature
  11. Cut the mushrooms
  12. Add the peas and mushrooms to the stew
  13. Leave it to cook for another hour
  14. When the beef is very very tender, you can turn the heat off.

Your stew is ready!

Lentil soup

I know, I know, lentils sound like a very boring dish, but I can promise you this version is delicious, easy and warm. It is like a hug in a rainy day! 🙂


  • Carrot, 1
  • Celery, 2 sticks
  • White onion, 1
  • Red Lentils, 150g
  • Water, 750 ml
  • Bouillon Powder, 2 tablespoons
  • Salt if needed
  • Olive oil
  • Paprika as you like


  1. Peel the carrot and chop it in pieces, you don’t have to be too tidy
  2. Cut the celery very roughly
  3. Cut the onion very roughly
  4. Put the vegetables in a pan
  5. Add water
  6. When the water is boiling, add the bouillon powder
  7. After 10 minutes or when the carrot is soft, take the vegetables out of the water – LEAVE THE WATER IN THE PAN
  8. Put the vegetables in a blender and mash them
  9. Once they are creamy, put them back in the pan that still contains the water and and bouillon power
  10. Now you can do 2 things: either you add the lentils in the pan or you cook them separately (I use this option so I am going to tell you what I do)
  11. Put the lentils in another pan containing water only
  12. When the the water boils reduce the heat and leave the lentils to boil until tender
  13. Once they are cooked, add them to the mixture of carrots, celery and onions
  14. Add the paprika
  15. Add some olive oil and stir everything for 2-3 minutes
  16. Add salt if needed

Love it!!!