(read in Italian) It’s that time of the year, the festive season is in full swing and I’ve made some mince pies! I have finally decided to make my own version of these cute little tarts and share it with you. I love to create and publish real recipes from my kitchen, so they need … Continue reading Mince Pies
One of my favourite options for a plan-ahead breakfast: you can soak the chia seeds overnight in the fridge, and make the granola in advance. In the morning, you will just have to mix the ingredients in the blender and prepare your bowl. You can even prepare this in the morning, pack everything in a … Continue reading Pumpkin Seeds Granola and Thick Mango Lassi
Let’s celebrate the arrival of a new season with this risotto. The smooth and rich mix of pumpkin and brown rice, it’s paired with a few selected spices and crispy mushrooms. Ingredients (serves 4) 200 g short grain brown rice 400 g pumpkin (peeled) 100 g mushrooms (brown button) 2 shallots approx. 2 ½ tbsp extra virgin olive … Continue reading Pumpkin Risotto with Crispy Mushrooms
A quick alternative to the classic laminated croissants. Obviously, it’s not flaky and less fancy, but you will be surprised by their nice texture, the slightly sweet crust, and the fragrant smell that will spread all over your home.
Another lovely idea for #meatlessmonday: a lentil soup inspired by the traditional Indian cuisine, nourishing and rich in flavour! Chiara x Lentil and Carrots Dahl (serves 4) 200 g red split lentils 3 medium-sized carrots 1 large shallot (or 2 small) 4-5 sundried tomatoes 1 tsp freshly grated ginger (or 1/3 tsp ginger powder) 1 … Continue reading Lentil and Carrots Dahl
These gluten-free tacos made from scratch are the perfect way to learn more about your taste buds and get creative with new flavors! Are chickpeas already part of your pantry? They are definitely a staple in mine and I usually try to stock up on both dry chickpeas and flour. If you are not used … Continue reading Chickpea and buckwheat tacos with marinated aubergines