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Rediscover the serenity with COOKING THERAPY and recipes with pumpkin

19th October 2018

Cooking therapy What is it, why, for whom? I strongly believe in the benefits of the kitchen as a mental wellbeing therapy and positivity holder. Practicing cooking therapy is not like following a cooking class, it is a personal practice aimed at everyone and especially to those who have never cut an onion and do not know what is lost. Cooking is not just about feeding, cooking is the expression of ourselves, of our personality; It is the discovery of new flavors that are associated with a particular moment of life, to our current mood. Often you do not realize that the kitchen mirrors us and we cook what we want depending on how we are. Cooking for others, or for ourselves does not matter. The kitchen is a connector between people, it is the expression of love and the desire to say something, to communicate indirectly through pleasure; It's sharing, meeting. Many are intimidated by the kitchen because it is understood as wanting to demonstrate the culinary skills to themselves and others, from the fear of making mistakes, from performance anxiety, from lack of ideas… just because we are accustomed to look at images of dishes well Photographed, which, not saying are to our liking, or because we associate the kitchen to those who do so by trade to those who are in the restaurant. That's another thing… that's not the concept of cooking therapy. Then I turn to those without fears and problems cooking regularly meals for the family or for themselves and has no difficulty preparing a plate of pasta, a cake, etc… But in that case the kitchen could be flat and without personality, in a nutshell you cook for duty. But what if that plate of pasta that has been cooking for twenty years underwent a change? If grandma's cake that prepares for about forty years became a personalized grandmother's cake, revisited? In the worst case may not like but it was fun. Meanwhile with the first experiment will open a world, the mind, discovering new tastes, new pleasures. Boredom, moments of depression, loneliness, insecurity are situations common to all of us and the solution and create the interests that keep us away from thinking and obsessing; One of them is the kitchen. I'm not here to do the work of conviction but it bothers me when I hear say I can not cook, without having tried. I wonder, "a sandwich, a salad you will know?"  This is cooking! From today he experimented with new salads, new sandwiches. The contest pumpkin lovers, which I created on Instagram and Facebook was born for this and was greatly appreciated. I've seen exchange of obinions, sharing, inspiration and fun. The sense was to have fun and create a positive "cooking movement" using pumpkin as a seasonal ingredient. You have been fantasic and I show here and on social your creations in order to take, give inspiration. Thank you!

My wimps-proof recipe is:

Lentil salad and pumpkin

Ingredients dried lentils or canned pumpkin flakes of parmesan parsley garlic (optional) rosemary olive oil Salt and pepper procedure: Cook the dried lentils Otherwise you can use the canned ones for practicality and just heat them and Drain them well. Meanwhile bake the pumpkin in the oven. Turn on the oven at 200 degrees. Cut the pumpkin roughly in the same size, place it in a snug baking pan and season with rosemary, salt, pepper, garlic (optional) and a drizzle of olive oil. Cook for about 20 minutes (always depends on the power of the oven) then activate the grill to brown it at your own pace. Once cooked, leave to warm and then cut into cubes not too small. Add the pumpkin with lentils, parsley, parmesan flakes and a drizzle of raw oil. Serve with another sprinkled of parsley and flakes on the surface. Try it and share it on social by tagging @nonnacool

Your recipes: 

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Love, Ross.

food

THE ULTIMATE OATMEAL BANANA BREAD – NO FLOUR!

17th June 2018

Yes, I’m still going to try and experiment with banana bread recipes, despite the previous versions I liked. This version but I have to pass! The recipe of the banana bread oatmeal is, in fact, made with oats, banana, eggs etc… I first tell you that there is no addition of sugar, oil, butter, flour… “But then, what is this banana bread made of?! ‘ ‘ You’re going to be wondering behind my back… I’ll tell you right away… and don’t worry about time and patience because you won’t need it. It’s very easy!!       Ingredients:

  • 180 grams of oatmeal
  • 3 medium and Super ripe bananas
  • 2 eggs 
  • One teaspoon of peanut butter or almonds (optional)
  • Raisins 
  • Chocolate drops.
  • 1 teaspoon baking soda 
  • 2 teaspoons white vinegar or apple cider vinegar.

     Method:

Turn the oven to 180 degrees. Blend the oats into the processor to reduce it as a flour. Pour the flour obtained in a bowl. Always in the blender, pour all the ingredients except baking soda and vinegar and whisk until you get a cream.  Add the freshly blended ingredients to the oatmeal together with the baking soda and vinegar. Stir well and pour the mixture into a baking pan, plumcake, non-stick or lightly oiled, which is not too large otherwise the bread will be low.  Cover the surface of the mixture with banana slices.  Bake at 180 degrees for 35 minutes. Always do the test of the toothpick.  When cooking is complete, switch off the oven and let the banana bread cool inside the oven. Let me know if you try it and share this recipe with the whole world!   

food

SHEPHERD’S PIE OF LENTILS AND MUSHROOMS

30th April 2018

It’s been a while since I wanted to try Shepherd’s pie, this recipe is British based on meat and I made it with lentils and mushrooms. Very healthy !! It seems difficult to prepare but it is not at all! I could never do this to you … give you a difficult recipe! I’m sure you’ll love it when you get to taste these ingredients all together … 

INGREDIENTS:

  • Lentils
  • white onion
  • carrots
  • white potatoes
  • Champignon mushrooms 
  • Parmigiano Reggiano
  • parsley, salt, pepper, aromatic herbs.

PROCEDURE:

I do not write the exact doses because when I’m cooking these kind of recipes, I use the ingredients, randomly, in fact, I cooked a lot of lentils that I had to freeze a part … LOL! Before I forget the oven must be preheated to 180/190 degrees. Boil the potatoes to prepare the puree.

Step 1: cook the dried lentils, then add a white onion, diced or sliced carrots, ripe tomatoes or canned tomato pulp, finely chopped celery, aromatic herbs to taste. Cook over medium heat following the instructions on the package. Add salt in the last ten minutes of cooking. I recommend you let the liquid dry, the consistency of the lentils must be like a pulp.  SAVE YOUR TIME: use canned lentils and bake them with the same ingredients!

Step 2: Meanwhile, sauté the mushrooms, then cut into cubes and pour into a pan with a drizzle of olive oil; season with garlic or onion, parsley, salt and pepper and add a little water. Cook them with a lid. Now you can mix lentils and mushrooms.

Step 3: Peel the potatoes and prepare the mash as you already know how to do. Phase 4: Assembly: in a lightly oiled pan, place the well-leveled lentils. 

Then a nice sprinkling of Parmesan and then create a cover with mashed potatoes. Crush it and level it with your hands.  Sprinkle  Parmigiano again and bake for about 20/30 minutes until the mash is a little golden and well compact.

 Wait approximately 15 minutes before serving.             Love, laugh, eat … Ross.

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food

THE PANCAKES YOU SHOULD TRY IN YOUR LIFE

13th February 2018

Today is the pancakes Day and tomorrow is Valentine’s Day; I thought to group the recipes of the various pancakes that I tried and posted on the blog so you have a recipe book post.

All of my pancakes are healthy, light, gluten-free and weird! And they are here to be tested by you!

In This post you have forget the traditional pancakes, these variations will not make you resist. You’ll find pancakes cake, stuffed giant pancake, pancakes at matcha tea, beans… You will surely have fun! Let me know which one you try and what you think.

Write me a comment or look for me on social @nonnacool.

Let’s start!!!!!!

STUFFED PANCAKE 

RECIPE LINK

 

PACAKES CAKE 

RECIPE LINK

  PANCAKE Cake

BEANS FLOUR PANCAKES

RECIPE LINK

Bean flour

MATCHA TEA PANCAKES

RECIPE LINK

Live Laugh Love and Eat!

Ross ♥

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food

BAKED CAULIFLOWER WITH HARISSA AND YOGURT CREAM

12th February 2018

The Return to society!

There are rumors that Ross is back?!  People’s voices are never wrong! I’m back, or rather, I’m coming back.

Without wasting time I make my entry into the blogging  with a recipe that has won me the first mouthful, cauliflower with cream of harissa and Yogurt.

It’s a very healthy recipe and it’s for everyone! Even for those who do not research dietary recipes but love to cook this vegetable.

Eating cauliflower you will get Vitamin C, Iron, Protein… that’s a good deal for you healthy!

Ok let’s start! You will only need three ingredients, little patience and little time. The recipe that we have always wished for our busy life!

Ingredients:

  • 1 cauliflower

  • 2/3 teaspoons of Harissa paste

  • 3 tablespoons white yogurt or single cream

Method:

Preheat the oven to 200 degrees.

Take away the green leaves and wash the cauliflower well on the surface, then wipe it with a cloth.

Cut the hard base leaving the cauliflower entire. Wrap the cauliflower and seal it in an aluminium foil and cook for 30 minutes in the oven. If the cauliflower is large it will require a longer cooking time; When the fork gets into it then it will be ready. 

Prepare the cream of yogurt and harissa. Mix about two/three tablespoons of yogurt and two/three teaspoons of harissa paste. If you do not have harissa you can replace it with sweet or spicy paprika and tomato paste. You can also replace the yogurt with the single cream. Up to you!

Spread the cream of yogurt and harissa on the surface of the cabbage and bake it again without covering it with the foil for another ten minutes until when the sauce on the surface is cooked and absorbed by the cauliflower. Sprinkle with parsley at the outlet and serve as a side dish, appetizer or with rice.

These doses are based on my medium small cauliflower, in the case of a larger cauliflower increase the doses.

Live Laugh Love and Eat!

Ross♥

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food

STUFFED LIGHT PANCAKES – WHAT A GREAT IDEA!

1st October 2017

This week I share the recipe that deceive you all. If you look at it you think it’s a bomb, it really is a recipe fit and good like bombs. How many times have we said ” I would eat and not get fat ... ”, you can! Just eat the right things and would have the patience to home. But nonnaCool recipes are not difficult, so don’t steal too much time if you like to get away from the stove. 

This is a cake that is not exactly a real cake is deceiving because it looks like a chocolate cake but it isn’t. It is a large protein pancakes, and stuffed with yogurt. Another pancake cake among my recipes but other than cake you made for my birthday. I leave here the recipe if you want to try it

This is an evolution, it is a giant pancake that I usually do in the morning for breakfast, for lack of time and laziness, instead of making so many pancakes I make one giant who goes for two or three. One morning I engaged in a super protein pancakes with egg white, I got an high giant pancake so I stuffed and decorated like a cake. 

My version is free from gluten and lactose but can also be made with other flours. Without sugar and butter. I say sorry to Americans but the fried pancakes are too much fat for my healthy breakfasts.

Ingredients:

  • 50 g of brown rice flour (or plain flour)

  • 150 grams of egg white or 5 egg whites

  • 40 g Greek yoghurt or soya

  • 4 grams of baking powder.

  • 2 tablespoons unsweetened cocoa

  • Stuffing: fruit and yogurt.

  • Glaze: cocoa powder + milk or water.

Method:

Whisk egg whites not very firm, add the yogurt, then the flour and continue mixing with an electric mixer; Finally add the yeast. If the dough is too firm, add a little water or milk.

Preheat a non-stick pan and pour the mixture. Cook with cover for 5 minutes, then turn the pancake instead and cook for another 5 minutes on low heat.

The Pan must be little my is 14 cm but if you have smaller even better because will help to get an high pancake.

Cut half the pancake and stuff it with yogurt and fruit to taste. 

Prepare the glaze:

In a saucepan melt two tablespoons of cocoa powder with a tablespoon of water or milk and stir on low heat until creamy and not too runny nor too thick. If you need more water add a teaspoon at a time.

Pour the chocolate glaze on top and decorate with other fruit.

For the CHOCOLATE VERSION ADD 40 GR of COCOA POWDER to the mixture of PANCAKE.

Let me know if you prepare this delicacy for breakfast and the result obtained.

With Love. Ross.

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QUINOA PIZZA

22nd September 2017

Reset-set-September! The month of the setting, let’s set our nutrition!

I write this post in a hot/cold, do not understand, British evening ; While I enjoy my minestrone soup in front of the computer. Still in this post I will not tell you about my greenish soup but about a special and ”untraditional”pizza!

 Yes, because it’s not a normal pizza …It’s a pizza made only with quinoa!

Celiac, gluten intolerance people, fit people and healthy world, open your eyes and read this recipe, very tasty and easy to prepare.  

This pizza is rich in protein, vitamin C – E, magnesium, potassium and does so much good for the muscle and intestine.

I have already anticipated a quinoa pizza picture on Instagram stories and your answers desirous of the recipe led me to reveal this treat, just tonight that there are X Factor auditions! Don’t say that I don’t care you!

Difficulty: ZERO! 

Ingredients:

150/200 g quinoa

Oregano

Salt

Mozzarella

Tomato passata

Capers

Sun-dried tomatoes

Basil

Method:

Soak the quinoa the night before. The next day, drain and rinse it thoroughly under running water. Blend it into the processor along with salt and oregano until you will get a cream that has the consistency of dough.

In a non-stick pan or lined with parchment paper, wet and wrung out, place the quinoa cream giving the shape of pizza. 

Bake at 180 degrees for 20 minutes or until it is golden and very solid.

Add all ingredients to the top, then: tomato, mozzarella, capers, Sun-dried tomatoes, Basil and Bake until the mozzarella is melted. 

I to personal taste I chose these toppings, but you can make any flavor you prefer; with ham, rocket etc.

With Love, Rossella.

***

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food

SUMMER RISOTTO WITH COURGETTES AND LEMON

19th July 2017

Last week I was in Puglia, in Ginosa Marina, for my holidays. I had a beautiful week, enjoying the sea, the sun, the perfect climate and food. I cooked so many good and light recipes, alternating them with others super caloric 😀

I want you to try this Zucchini and lemon risotto!

I got the inspiration  from the summer atmosphere and fresh lemon. This risotto is light because I didn’t use butter and cheese, but you are free to enrich it.

The photo I posted on instagram has been very much appreciated, I hope you will enjoy the taste as well ?!?

I used Zucchini that this wonderful place, Puglia, offers… it’s also the result of the work of the farmers who continue to grow fruits and vegetables for resale in various corners of streets. I hope that this tradition remains forever and won’t be destroyed by the import market that has nothing to do with local products, Italians!

Then in addition to goodness, there is human contact with the seller. 

Sorry for the outburst … I’m not mad at you, I get angry with people trying to trample the treasure that Italy produces!

At the exit to the beach, I always found several greengrocers who with their ape van offering fruit and veggies plus a smile and a joke.

Among them is this gentleman who at times uncrowded, took advantage to get a nap in his chair, folding her walking in front of the shop. Zucchini and lemon risotto

Here I bought zucchini and lemons to prepare the recipe of risotto that I’m going to explain step by step.

Ingredients:

  • three Zucchini 

  • rice for risotto (3 tablespoons per person)

  • zest of one lemon

  • white onion

  • parsley

  • one vegetable stock cube for the stock

  • extra virgin olive oil

Procedure:

First of all prepare the broth with one stock.

Wash and slice the zucchini. In a Pan, fry white onion in a little oil, add Zucchini; Cook them with a little water and covered with a lid, for about ten minutes.

Add the rice and toast it for a few minutes, then pour in the broth and cook it like risotto… 

When the rice is cooked, remove from heat, add parsley, and lemon zest. 

Let stand for five minutes before serving.

With Love, Ross
Zucchini and lemon risotto

If you liked the recipe let me know, leave me a comment!

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food

PANCAKES CAKE -A BIRTHDAY CAKE LIGHT AND FIT

30th June 2017
PANCAKES CAKES FIT RECIPE

“What a lovely cake!”, “How did you make it?”, “the recipe?”, “I want to try it!” “But that cake is?”.

These are just a few of your reactions on my cake pancakes, after I posted the photos on Instagram, Facebook and WhatsApp.

So yesterday I turned 34 years! A birthday on Wednesday, in the middle of my healthy-fit routine (what luck!). As I said several times, only on Sunday is my “foodporn day”, so I thought I’d prepare a light cake light and fit … THE CAKE PANCAKES!

It’s gluten-free, no butter, no yeast, with just a spoonful of sugar in total and lactose free. 

Here’s how was my B-day:

Tuesday evening I made my cake pancakes. And the music of Tiziano Ferro, followed by Beyoncé and other music Edward, I completed my masterpiece to 22:00, then straight to bed. 

The birthday morning, she jumped out of bed at h. 5.45, I got ready to go to work and h. 6:15 I awaked Ale to celebrate my birthday at dawn! Poor hubby… 

I chose this party at sunrise (not seen), first because the pancakes cake is perfect  for breakfast, second because I knew already that after work we would be returned late.

In the evening, in fact, we went to the theatre to see “THE LION KING”; fabulously, to add to the list of things to do in London.

And so at 6:00 am I expressed my wish(es) and Happy Birthday To me!

PANCAKE CAKE

Now it’s your turn! Please, take a pen and paper or print this page!

What we’ll need:

Pancakes

Yogurt cream

Fresh fruit: strawberries-blueberries-bananas or other fruit of your choice.

Chocolate Frosting.

Colored sprinkles. 

First prepare pancakes, for convenience, I have prepared the day before (I recommend that) and stored in the fridge covered with foil. 

INGREDIENTS FOR PANCAKES:

200 g quinoa flour

200 g buckwheat flour 

600 ml almond milk or rice

One egg

A pinch of salt

Alternative:

400 grams of plain flour for cakes

Cow’s milk 

Method:

Combine the flour and a pinch of salt, add the beaten egg and finally the milk. Mix all the ingredients until the mixture is smooth and thick but not too much.

In a non-stick pan, heated, pour about a ladleful of mixture and spread it around the bottom of the pan. The result has to be a kind of crepe. When will consist of bubbles on the surface then turn the pancake and cook for a few seconds on the other side. 

Then prepare the yogurt cream for the topping. I also prepared the day before (I recommend again!) and kept in the fridge.

INGREDIENTS FOR THE YOGURT CREAM :

50 g of potato starch

40 g sugar 

500 ml milk (or other)

300 g Greek Yogurt or soy Yogurt

METHOD:

Heat the milk, when it is almost boiling, add the potato starch and sugar without lumps. 

Turn until the cream will be thick. Cover with foil and allow it to cool completely.

When is cold add a jar of 350gr of Greek Yogurt and mix together gently. Refrigerate for an hour minimum. 

If they were to form lumps (as happened to me) blend with a mixer.

Now we miss the chocolate frosting that I recommend to prepare it just before you use it.

INGREDIENTS FOR THE CHOCOLATE GLAZE:

150 g dark chocolate 

Half a tablespoon of sugar

75 ml water

METHOD:

In a saucepan, melt all the ingredients over low heat, turning often. 

When the frosting will be formed, allow it to cool slightly before pouring it on the cake.

ASSEMBLE THE CAKE:

Start the base with a pancake, docket over the cream of yogurt and Add strawberries and bananas cut into thin slices and cranberries. Do not fill the layer of fruit, simply a few slices spread.

Cover with another pancake and redo the same procedure; then spread yogurt cream, then fruit, pancakes again and so on up to form a tower. PANCAKE CAKE

Cover the top with the chocolate frosting and cooled down with a spatula so that the chocolate would fall on the sides at random and disordered.

Decorate with sprinkles.

Refrigerate for at least an hour before serving.

I tried to be as clear as possible, all the steps for preparation are easy! Any questions leave me a comment.

I take the time to thank you all for your good wishes you were many and very affectionate. 

With love, Ross




food

WALNUTS RAGÚ – AN UNUSUAL DELICIOUS RAGÚ

9th June 2017
walnut rafgú

When we say ”Italian Ragú” we mean a nice red sauce with meat! But I want to look away from traditional thinking and let you try the walnuts ragú. Its look is like meat ragú. Without doing it on purpose, popped out a vegan and veggie recipe (avoiding the Parmesan).

One of the difference from the unique ragú of Grandma, we cook the walnuts sauce in half of half of the time. Only 25 minutes and it’s ready. Yes I love it!

I have a nuts dependence, voluntarily I tend to forget that they’re a caloric bomb; but they have so many benefits that it’s nice, sometime, to enjoy the nuts time…

A few days ago I received a box of organic fruits and vegetables, Italian, from VITA (London). When the delivery man came knocking with that box full of wonders, I felt at home. Yes, I know was already at home… I meant in Italy…!! OK, enough with the boring nostalgia!

What was inside?

Eat Life London

Broccoli, cabbage, plum tomatoes, radishes, oranges, kiwi, melon, lettuce, fennel and a packet of lemon and pistachio Cantucci (biscuits).

All good things and very tasty… but tomatoes, those tomatoes… that in England smelling like Italian countryside… I was moved.

Eat Life London

Veggie and fruit box from VITA

Therefore for the blog I choosed, of course, the tomatoes and I cooked a delicious nuts ragout. It’s perfect for anyone who wants to discover new tastes, for those who follow a diet low in meat. The recipe is also perfect for vegan and vegetarian people. For everyone!

Ingredients:

  • Fresh San Marzano (plum) tomatoes (by VITA)

  • Nuts

  • Shallot or white onion

  • Basil

  • Red wine to deglaze

  • Pasta (your choice)

  • Olive oil

  • Salt and pepper

  • Parmigiano Reggiano

METHOD:

First chop the nuts coarsely ground,  the size must be like minced meat. Saute the shallot or onion in olive oil, then add the chopped walnuts and toast for a few minutes, taking care not to burn them. Add the red wine and blending. Then add the diced plum tomatoes, basil, salt and cook for about 25 minutes on medium heat. After cooking, season with black pepper. Choose your favourite pasta between fusilli, penne, orecchiette or tagliatelle; Season the pasta with ragu and dusting of parmigiano reggiano before serving.

If you live in London and would like to receive this super tasty box, buy it and get 10% discount!!!

Use the code “N O N N A C O O L” (until June 30, 2017). 

With Love, Ross




 

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