Showing posts with label mediterranean diet. Show all posts
Showing posts with label mediterranean diet. Show all posts

Sunday, April 16, 2017

Traditional Sicilian Easter Cookies - Cuddura

Happy Easter!!! I would like to wish you and all your loved ones a Blessed and Peaceful Easter. Yesterday we made these Sicilian Easter Cookies which originated in Sicily but are made all throughout the south of Italy and are called Cuddura even though the name changes slightly with the different dialects of the southern regions.  

In the olden days, no meat, eggs or dairy were consumed during lent therefore when Easter came around all of the traditional desserts and dishes were very rich.  These cookies were made on the Saturday before Easter and brought to church to be blessed before giving them away to loved ones as an Easter offering.  Young ladies typically gifted their sweetheart with a cuddura in the shape of a heart as a sign of affection. How cute is that? I feel like everything is so different now a days and so much more complicated.  I guess I'm just too old fashioned... Now it's like you never know what to buy someone because everything is so accessible through online shopping and malls etc. Back in the day all it took was a cookie made with love to  let your sweetheart know that you were interested in him or her. 



Ingredients for the dough:

 - 600 grams of all purpose flour
 - 200 grams of butter
 - zest from one fresh lemon
 - 4 large eggs
 - 200 grams of sugar
 - 1 teaspoon of baking powder
 - pinch of vanilla extract

Mix all of the ingredients,  cover with plastic wrap and refrigerate for 30 minutes. Prepare your hard boiled eggs ahead of time and let them cool. You can color them if you want or leave them as they are. I colored mine but since they were brown eggs the colors weren't as bright as I wanted them but they turned out fine all the same. 

The technique is pretty self explanatory so I'll leave you with the pictures so you can see what I did. 




After you roll your braid in a circle to place the egg on, you proceed to make a cross on top of the egg to hold it in place. 


Now brush a little egg white on top and add your favorite topping, sprinkles, chocolate chips, confetti, whatever you like. 




Now you're ready to bake in a preheated oven at 200°c for 35 - 40 minutes. 

This is my Easter offering to You :-)

Happy Easter my friends!



When our faith 

stands at the grave,
grieving
for a stone that's rolled away,
forgive us.

When our faith
is short of
understanding
though the truth is there to see,
forgive us.

When our faith,
beset by doubt, sees
no further
than an empty tomb today,
forgive us.

Bring to mind 
the cry of Mary,
‘I have seen the Lord!'
and grant us faith to believe!


God Bless, 

Silvana


Monday, April 10, 2017

Birthday Weekend Recap

Last week I turned 35... I was dreading this day because as of April 5th 2017 I am in an entirely new age range...Let me explain: I am a huge fan of Sex and the City and I own the entire dvd collection and never get sick of the show even after all these years.  I also know for a fact that Carrie's actual house is not really where they say it is and I know this because I dragged my mother and my boyfriend all over the Upper East Side looking for it last summer thus eventually finding out that the actual brownstone is located in Greenwich Village on the complete opposite side of the city...  Needless to say they were pretty mad at me by the end of the day and I had to listen to my mother say over and over again that I was trying to kill her by making her walk so much... ANYWAYS, I distinctly remember the episode (Season 4 - episode 1) in which Carrie turns 35 and she talks about checking the age box when filling out forms.... and that was all I could think about for the entire week... Yeah so, I switched boxes. Not cool. 

Anyways... aside from some temporary tears and depression... my sweetheart made a real effort in trying to lift my spirits and for this I will be forever grateful and he booked a one night stay in a Relais & Chateaux Luxury Hotel. :-)  It was truly magical! We had a spa session when we arrived and a three course candlelit dinner for two.  The Resort is located in the province of Perugia in the Umbria region.  Borgo dei Conti Resort is an estate that originated as a fortress in the twelfth century and was later inherited by Count Bernardino Rossi and his wife Countess Angelina Scotti of Perugia in the second half of the 19th century. It includes a 50 acre park with trails for hiking, a gourmet restaurant, outdoor and indoor pools and a wellness center. 

   This is the entrance to the hotel. 
Below is a picture of the entrance to the park/forest and some other pictures I took of the external grounds. 






This is the fitness area with huge windows overlooking the park. 

Inside it was a mix of modern and classic.  I personally thought that they should have stuck with the classic decor but that's my humble opinion.  I'm not too into mixing modern with baroque. However it was beautiful nonetheless. 


I absolutely fell in love with this mirror. There were so many beautiful antique mirrors. 


We stayed in the Countess suite.  At the time the Count and the Countess slept in separate rooms. The room had a gorgeous fireplace and original fresco's all around the room. 


There is also an adjoining library which was connected to the Countess and Count suites. The door pictured below is the entrance to the Counts orginal bedroom while ours was on the other side. 


The library had Dante Alighieri's Divine Comedy transcribed on elephant folios which you can see pictured above. Each book contains one of the three canticas: The Inferno, The Paradiso and The Purgatory. 







This is the fireplace in the library...swoon!!

Pictured above is the restaurant which was originally the ballroom in the 800's. I had a squash risotto with truffle and pistachios. It was seriously exquisite...like I literally have no words to describe it other than amazing.


Then as a second course I got grilled lamb chops with an olive tapenade over sauteed zucchini...also amazing and cooked to perfection. 


I had a magical time and while I was there I forgot about all my problems and of becoming older and just enjoyed my time with my sweetheart.  We really needed a nice romantic getaway both as a couple and for each of us individually. A little TLC is necessary at times.

...And for one day I truly felt like a princess in an enchanted castle...
(no matter what age box I'm in)


Have a great week friends!

xoxo, 

Silvana

Monday, January 16, 2017

Easy Vegetarian Pie Recipe and Veggie "Rose" Appetizers

I have an easy vegetarian recipe to share with you today that is super delicious and eye catching at the same time so this is a great recipe to make for any occasion, be it special or not. I made something similar for New Years Eve and I'll show you later in this post a cute appetizer idea using the same ingredients. 



Ingredients: 

 - one sheet shortcrust pastry (any ready made pie crust will do)
 - 250 gr ricotta cheese
 - 1 egg
 - 80 gr grated Parmesan cheese
 - 500 gr frozen spinach
 - 3 medium sized carrots
 - 2 medium sized zucchini
 - olive oil for coating
 - salt and pepper to taste

First step is to cook your spinach making sure to drain any excess water and set aside to cool. 


Prepare your veggies by washing them, trimming off the ends and slicing them into very thin rounds. You could also use a mandolin slicer if you have one to make things easier. 



Set these aside and prepare the filling. 



To make the filling mix together the ricotta, Parmesan, egg, salt and pepper until all the ingredients are thoroughly blended. 



Add the spinach to the mix that you previously set aside to cool off. 


This is what you should have at this point. 


Now all your ingredients are ready and you can assemble the pie. Line your pan with parchment paper and add the pastry dough.


Trim off the edges and set aside....I'll show you how to make little veggie roses with them later :-)
Add the spinach and cheese filling. 


Go around the pie layering the rounds of carrots then zucchini until you reach the center standing the rounds upright into the spinach cheese filling. 



Once you are done coat the top layer with some olive oil and add another dash of salt and pepper. 


Now bake in a preheated over at 180°c (355° f) for one hour. 


and you're done!



Here is another version of the recipe that allows you to make cute little appetizers using the same ingredients. 

I used the extra dough that I previously trimmed off  but you can take a sheet of savory pastry dough and cut into strips. 


Spread a layer of ricotta cheese (you can  also substitute with cream cheese here - I recommend Philadelphia herb and garlic cream cheese for this recipe) and add the carrot and zucchini making sure that the veggies stick out a bit from the top. 


Roll them up forming little "roses".


Close the bottoms and add them to muffin liners brushing some olive oil on top and adding a dash of salt and pepper.


Bake at the same temperature as the pie and for the same amount of time. 


Aren't they the cutest?! And they are so tasty.


Hope you enjoyed the recipe!

xoxo

Silvana


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