70 gr of wholemeal flour

20 grams of rice flour

10 grams of coconut flour

220 ml of egg white

1 teaspoon of dissolved coconut oil

1 banana

5 drops of vanilla flavdrops

lemon + bicarbonate for leavening

200 gr of yogurt 0%

8 drops of vanilla flavdrops

2 gr of matcha tea

2 gr of isinglass

- preheat the oven to 180 ° static

- combine the flours with the egg whites and the melted coconut oil, mixing with a hand whisk

- then add the pureed banana and lemon + bicarbonate for leavening

- give a final stir and pour the mixture into the silicone cups

- bake the cupcakes in the preheated oven for about 25 minutes - the surface must be colored

- now take the yogurt, add the drops of flavdrops and the matcha tea previously melted in a saucepan with the previously squeezed isinglass and a spoonful of water

- take your muffins out of the oven, let them cool and in the meantime put the frosting in a piping bag and distribute it on the cupcakes

- I decorated with raspberries and blackberries, cocoa nibs and a sprinkling of rapè coconut


INGREDIENTS FOR THE BASE (I used a 16 cm diameter mold)
50 gr of Weetabix

40 gr of wholemeal rusks

1 tablespoon of coconut oil

15 grams of macadamia nuts

vegetable milk of your choice to make it moist

100 gr of Greek yogurt 0%

175 gr of Philadelphia balance

15 drops of vanilla flavdrop

4 gr of matcha tea powder

100 gr of egg whites

60 gr of vegetable / skimmed milk of your choice

1 small teaspoon of agar agar

- blend all the ingredients for the base in a mixer and add milk to taste to make the mixture moist

- place in the pasta bowl and leave to cool in the fridge for about 15 minutes

- pour the egg white, milk, matcha tea and agar agar into a saucepan, bringing it to a boil

- leave to cool for about 5 minutes and pour everything into a mixer adding the yogurt, Philadelphia and the vanilla flavor

- pour our cream on the base and cover the surface with matcha powder and a few blackberries to decorate

- let it rest in the fridge for at least 4 hours before serving


Making fresh pasta at home is an ancient art: gold threads such as tagliolini or tagliatelle, stuffed caskets such as ravioli or tortellini and timeless lasagna are obtained from the dough rolled with a rolling pin.
Even today we have returned to try our hand at fresh homemade pasta, a genuine product made with our own hands that is priceless, whether you choose the recipe with egg, or without, like the recipe for handmade strozzapreti. If you do the math, then, it doesn't take long to prepare a good fresh pasta: 15-20 minutes for a nice smooth and elastic dough, 30 minutes to rest, 15 minutes to roll out and obtain the dough ... about an hour, that's it! We started with the classic proportion of 100 g of flour for one egg, but a lot also depends on the format you want to prepare. Hence, one of the most valuable general tips is to lag a little behind with the dose and add as needed. If you too want to feel "sfoglina" for a day, start preparing fresh pasta with us, perfect with any tasty combination, from the classic ragu to fish dressings! When you feel a little more expert you can try coloring it with cuttlefish ink, for example, to create an impressive first course for Halloween like the bewitched tagliolini in pepper!
You have decided to prepare a pasta dish, but this time you want to make it with your hands from start to finish. It is absolutely not complicated! But one doubt remains: which flour is most suitable for fresh pasta? Each pasta has its own flour
In making pasta at home, the first rule is to respect personal taste. In fact, there are those who prefer a finer dough, so they will have to use white flour and instead those who love a rustic taste, which can be obtained by adding some percentages of semolina flour.
In making pasta at home, the first rule is to respect personal taste. In fact, there are those who prefer a finer dough, so they will have to use white flour and instead those who love a rustic taste, which can be obtained by adding some percentages of semolina flour. If durum wheat semolina is used instead of 00 flour, which is richer in proteins, it is possible to obtain a pasta with a superior cooking resistance. The basic recipe for homemade pasta involves type 00 flour and the use of eggs: four eggs for 400 grams of flour. The pasta prepared with flour and water, without eggs, requires the use of a pinch of salt and warm water, to facilitate the hydration of the starch. Forms such as cavatelli, orecchiette, bucatini, fusilli, strozzapreti are usually obtained with the eggless dough. For tagliatelle, lasagna and stuffed formats, on the other hand, it is advisable to use the traditional dough with eggs. 



After returning from vacation, I went to the garden and found the first tomatoes. Considering how much it rained this year it was a nice surprise not to find everything already destroyed. So I’m glad I had the first tomatoes and today for lunch I made a nice salad with tomatoes, onions, oregano and olive oil.
You know, in my family my mother always made fabulous minestrone. He got up early in the morning and started cutting cabbage, carrots, cabbage, onions, broccoli, potatoes and parsley. Then he cooked separately and legumes, sometimes lentils, sometimes beans or chickpeas, and then he passed them making them creamy and added them to the soup. My mother cared a lot about our diet and wanted us to always eat lots of vegetables, fresh and without pesticides. So my father had garden cultivation as a hobby. aI was not very happy to eat minestrone but I must say that until I was 22 I never had health problems. Then when I went to live away from mine and my mother’s soups, my health deteriorated greatly. So please do a great thing for your children, make them eat fresh vegetables every day.
This is the soup I made two days ago after picking, cleaning and cutting the vegetables from our garden. It’s not my mom’s version but it’ll be fine anyway. Try it too. I put zucchini, cabbage, onion, parsley, cabbage and escarole.
These are some of the vegetables cut into small pieces. It was tiring but smelling the scent of the minestrone brought me back to the past and it was nice to remember everything my mother did for us, to make us grow well.
These are two zucchini from our garden.
This is the freshly picked escarole.

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