Apple cake

Apple cake is one of my favourite desserts, so easy and so full of flavours! It is perfect with some cream, gelato or just a cup of tea!

Ingredients:

  • Flour, 250g
  • Apples, 4
  • Sugar, 200g
  • Milk, 200ml
  • Lemon, 1
  • Fast action yeast, 1 sachet
  • Vanilla extract, 1 teaspoon
  • Cinnamon, 1 teaspoon
  • Eggs, 2

Recipe:

  1. Grate the lemon to get the zest
  2. Cut the lemon and squeeze it
  3. Peel the apples and cut them in little squares
  4. Put the squares in a bowl and add the lemon juice
  5. In a separate bowl, put the flour and yeast
  6. Add eggs and milk and mix
  7. Add the sugar, vanilla extract, cinnamon, lemon zest and mix
  8. Rinse the apples and add them in the mixture
  9. Preheat the oven at 160° fan assisted
  10. Grease a tray with some butter and add the mixture
  11. Leave it to cook for 40 minutes or until cooked

Orange cinnamon rolls with white chocolate icing

This is not the usual cinnamon rolls recipe, it has a lovely orange kick that gives even more flavour! I hope you enjoy it 🙂

Ingredients for the dough:

  • Flour, 500g
  • One sachet of fast action yeast
  • Orange zest, 1
  • Orange juice, 5 tablespoons
  • Egg, 1
  • Butter 75 mg plus some for the tray
  • 75 g of sugar
  • 175ml of milk

Ingredients for the filling:

  • 30mg butter
  • 30mg icing brown sugar
  • Orange juice, 2 tablespoons
  • Cinnamon, 1 tablespoon

Ingredients for the icing:

  • White chocolate, 200g
  • Icing sugar, 150g
  • Butter, 200g
  • Orange juice, 3 tablespoons

Recipe:

  1. Use the ingredients for the dough and mix together the flour, sugar and yeast
  2. Add the egg and stir
  3. Add the milk and stir
  4. Melt the butter and add it to the mixture
  5. Put some butter in a bowl, add the mixture and leave it to rise for one hour or until double in size
  6. Using a roll, flat the dough until it is 1.5 cm
  7. Cut the butter is little squares and spread them on the dough
  8. Spread the cinnamon
  9. Mix the sugar and the orange juice and spread it on the dough
  10. Roll the dough
  11. Cut the roll in slices of about 2cm
  12. Grease a tray with some butter
  13. Put the slices in the tray and let them rise until double in size
  14. Put the tray in the oven at 160° for 20 minutes or until golden
  15. Let it cool and prepare the icing: melt the white chocolate and the butter, mix them with the orange juice and the sugar
  16. Spread the icing on the rolls

Enjoy!

Creamy pasta with gorgonzola

Gorgonzola is a very controversial cheese: you either love it or hate it. I fall in the first group, it is so versatile and tasty, I would have it with pizza, pasta, bread, meat – basically any savoury food!

This pasta recipe is a very quick one, but I promise it is delicious!

Ingredients:

  • Gorgonzola Dolce, 350 g
  • Pasta (penne, rigatoni, mezze maniche) 320g
  • Butter, one tablespoon
  • Cream, 150 g

Recipe:

  1. Boil the water

2. When you add the pasta to the water, start making the sauce

3. In a pan, at a very low temperature, melt the butter and add the gorgonzola. Leave them to melt

4. When the pasta is ready, drain it and add it to the gorgonzola and butter

5. Stir everything and add the cream. Stir again until spread evenly

Enjoy!

Artichoke risotto

Spring means artichokes! This recipe is very easy and simple, you can also add to your risotto anything you like: pancetta, shrimps, olives, etc…

Ingredients for the vegan option:

  • Artichokes, 4
  • Rice, 240g
  • White wine, half a glass
  • Vegetable stock, 1 litre
  • lemon, 1
  • White onion, 1
  • Salt
  • Pepper

If you don’t want the vegan option add the following:

  • Butter, 2 tablespoons
  • Grated parmesan cheese, 3 tablespoons
  • Double cream, 3 tablespoons

Recipe:

  1. Prepare the artichokes: remove the external leaves, remove the top and the base
  2. Cut the artichokes in 4 pieces and place them in a bowl with water and lemon juice – leave them for 30 minutes
  3. Peel and cut the onion
  4. Warm some oil in a pan and add the onion
  5. Rinse the artichokes and put them in the pan, let them cook for 15 minutes
  6. Boil the vegetale stock
  7. Optional: If you want, add the butter
  8. Add the rice
  9. Add the wine and let it evaporate
  10. Add some stock and keep stirring until the stock doesn’t get absorbed
  11. Add stock any time the rice becomes dry and keep stirring all the time
  12. Add salt and pepper as you like
  13. Optional: when the rice is almost done, add the parmesan cheese and the cream

Enjoy!

Potato and red onion frittelle

This recipe is a delicious starter, easy to make and full of flavours!

Ingredients:

  • Potatoes, 4
  • Red onion, 1
  • Salt
  • Pepper
  • Flour, 100g
  • Water 50ml
  • Rapeseed oil

Recipe:

  1. Wash and boil the potatoes
  2. Peel and cut the onion
  3. Warm some oil in a pan and add the onion
  4. Add some water and let them cook for 15-20 minutes until soft
  5. Peel and cut the potatoes in slices
  6. Make your pastella: mix the flour, water, salt and pepper until you have a thick not watery mixture
  7. Add flour or water if necessary
  8. Add the onions in the patella
  9. Add the potato slices in the pastella
  10. Warm the rapeseed oil in a pan
  11. With a spoon, take 1 potato slice and the onions covered in the pastella and put it in the pan (1 potato slice covered in pastella with some onions=1frittella)
  12. Add several tablespoons of the mixture in the pan to get several separate frittelle
  13. When they are golden, take them out and put them in a dish that has been covered with kitchen towel

Enjoy!

Pasta alla norma

Pasta alla Norma is a traditional recipe from Sicily, it takes its name from the Bellini masterpiece Norma 🙂 I am not surprised that such a lovely recipe has been compared to the perfection of this opera!

Ingredients:

  • Pasta (rigatoni, sedani, mezze maniche, penne) 300g
  • Aubergine, 500g
  • Olive oil
  • Salt
  • Pepper
  • Garlic, 1 clove
  • Salted ricotta to grate
  • Basil leaves
  • Vine tomatoes 800g

Recipe:

  1. Wash and chop the tomatoes
  2. Peel and cut the garlic
  3. Warm some oil in a pan and add the garlic
  4. When the garlic starts to bubble, add the tomatoes and let everything cook at very very low temperature for 30 minutes
  5. In the meantime, cut the aubergines in slices, put them in a colander and layer them covered in sea salt
  6. Put a pan with water on top of the aubergines so they release their bitter juice and leave them in the colander for at least half an hour
  7. When the tomatoes are cooked, blend everything together
  8. Put the sauce again in a pan and let it cook for 15 minutes until the sauce is more thick
  9. Add salt and pepper as you like
  10. Rinse the aubergines and dry them well with a towel
  11. Put some oil in a pan and fry the aubergines until golden
  12. Once they are fried, put them in a dish covered with kitchen towel to absorb the oil
  13. Cook the pasta
  14. When the pasta is done, mix it with the tomato sauce and add the aubergines slices on top of it
  15. Grate some salted ricotta and put it on top of the pasta
  16. Add the basil leaves

Enjoy!

Ciambellone Nutella e mascarpone

Do you love Nutella? Do you love mascarpone? Great! Because they are meant to be together and this recipe will be your favourite thing ever! 🙂

Ingredients:

  • Eggs, 3
  • Flour, 250g
  • Milk, half a glass
  • Mascarpone, 250g
  • Sugar, 200g
  • Vanilla paste, 1 tablespoon
  • Nutella, one glass
  • Yeast, one bag
  • Butter for the tray

Recipe:

  1. Preheat the oven, 160° fan assisted – please do this at the beginning of your steps!
  2. Mix the flour, sugar and eggs
  3. Add the warm milk and the yeast
  4. Add the mascarpone
  5. Add the vanilla paste
  6. When the mixture is very creamy put the butter in the tray, spread it even so that the cake won’t stick
  7. Add 2/3 of the mixture in the tray
  8. Add tablespoons of nutella on the tray, it should “drown” when it cooks but I always give it a little push
  9. Try to just add tablespoons, do not spread it as a layer
  10. Add the remaining mixture to cover
  11. Cook for 30 minutes

Enjoy!