When I went to Finland for holidays with the family few yeras ago I seized the chance to learn few recipes. This is the typical summer finnish soup that one finds in every restaurant, usually salmon based. It’s fun also
Finnish summer fish soup
Croquetes of potatoes, ricotta and green beans
Crunchy oven-baked vegetarian croquetes, yummy, easy to make and healthy. Ricotta is the perfect cheese for this kind of preparations, because it is low in fat and very compact and soft, easy to knead. Time of preparation about 1 hour
Fennel, fava beans and potatoes pureed soup
A creamy vegan pureed soup, with a fresh taste and the crunchy toasted cashews to make a perfect combo of compactnesses. Time of preparation About 40 minutes What did I use A large pot, a little non-stick pan, a ladle,
Oven baked chips with yoghurt sauce
A healthy and fit alternative to the classic industrial chips, served with a light and dense sauce prepared with few ingredients. Time of preparation about 30 minutes Servings 1 What did I use a cutting board, a knife, a baking
Ricotta and potatoes flan with radicchio sauce
A winter starter, no waste, hot , light and tasty, perfect to use some remaining boiled potatoes that one doesn’t know how to use. Next to the flan, there’s another typical italian starter: the bruschetta. Time of cooking 30 minutes
Cauliflower cream
I had frozen cauliflowers and few other ingredients at home and I had the desire of something vegan but I didn’t like the thought of eating them boiled or with rice or pasta. So I decided to try this cream.
Gluten free pizzoccheri alla valtellinese
Pizzoccheri are a classic recipe of our wonderful italian cuisine, from the North precisely, it’s time to discover and taste a dish that also people intolerant to gluten can allow themselves without being worry ! Time of cooking 30 minutes
Fast polpettone with sweet and sour sauce and potatoes and carrots purée
Sometimes it happens to me to prepare too much ragù and have a lot of boxes of it in the freezer and at a certain point I really don’t know how to use it after dressing pasta or preparing lasagne
Pesto pasta salad with potatoes, mozzarella and green beans
I’ve never been a big fan of the pasta salads, because it seemed to me to be not enough flavoured and that tends to insipid and (as I call it) to the “taste boredom”, but this is one of the
Carrots, tomatoes, potatoes and peanut butter pureed soup
Few ingredients for a healthy, gluten free vegan soup. One can also serve it cold during the summer, it is really refreshing, especially if one waits for it to cool down and serves lukewarm. Not a lot of calories but