It’s so creamy and delicious, you may never need to make full-fat cheesecake again.
It is for the first time that I have baked a GREEK YOGURT CREAM CHEESECAKE and I am really happy with the result.
The cinnamony ( one of my favorite spice on the face of the earth) chocolate biscuit take the place of the usual graham crackers for the crust that satisfies the palate of anyone that tastes this cheesecake.
It’s sensational tangy and velvety yogurt flavor goes really well with the sweet and a little bit sour taste of the wild berries and strawberries. It’s so creamy and delicious, you may never need to make full-fat cheesecake again.
For the crust
- 450g (4 cups and 1/2) chocolate cookies
- 80g (3/8 cup) butter
- pinch of cinnamon
- 3-4 tablespoon of water
For the filling
- 3 eggs
- 150g (3/4 cup) sugar
- pinch of cinnamon
- pinch of nutmeg
- 300g (1 cup and 1/8) Greek yogurt
- 550g ( 2 cups and 1/2) soft/ cream cheese
- lemon zest of 1 lemon
- 2 tablespoons flour
- 200g ( 2 cups) wild berries( frozen or fresh)
- 50g ( 1/4 cup) sugar
- 100g ( 1/2 cup) fresh strawberries
- Cover only the bottom of a 20cm/8″ round tin with parchment paper.
- Heat your oven 150C/ 302F
- Now we will have to make the crust. Put the biscuits in a blender and crumble it well( It has to be fine )
- In the mean time melt the butter
- In a bowl add the crumbled biscuit and the butter. Mix well and a little bit of water at a time till it can stick to each other
- Spread it in the prepared tin press it really good with high boards and put it in a fridge until you prepare the filling
- For the filling add the eggs and the sugar bit it together either with an electric mixer or by hand. Then add the cinnamon and the nutmeg and mix again.
- Now add the yogurt, the soft cheese, the lemon zest and the flour and mix till homogeneous. You can taste this filling and imagine what the end result is going to be
- Take out the crust, pour the filling in and cook for 1hour and 15minutes
- For the glaze add the wild berries, the strawberries cut in slices and the sugar in a pan over medium heat( useful tip:add a little bit of water so that you will have a syrup)
- Check if the cake is cooked using a knife if it comes out with a little bit of wet filling it is perfectly fine
- Let it cool for 30minutes and put it in the fridge for 2hours or over night
- Spread the glaze of fruit that we have prepared earlier and ENJOY.
In Trento, strangolapreti are typical dumplings made with breadcrumbs that mix with milk, eggs and spinach (cooked vegetables). It is one of the simplest, fastest and healthiest ( not 100%) dish I prepare. It is also one of the ways that my daughter eats spinach.
Due to the fact that we are going to make our strangolapreti with out eggs, will allow us to anticipate and prepare it a day or two days before and put it in a fridge.
We can also frizz it in a freezer and when we want to cook it just take it out the day before, put it in our fridge and do the rest of the procedure the day after.
- 250g dry bread( broken into pieces)
- 250ml ( 1 cup) milk
- 2 kg ( 8 cups) spinach
- 3 tablespoon grana padano cheese
- Bread crumbs as needed
- Boiling salted water
- 100g( ⅜ cup) Butter
- 6 leaves of sage
- Add the dry bread in a big bowl . Boil the milk and pour it into the bowl and cover
- Cook the spinach in a little bit of salted water for about 5-7minutes, when cooked drain and strain out the remaining water
- Then chop the spinach, add to the bread and mix well
- Now add also the bread crumb, the Parmesan cheese and incorporate until homogeneous( the quantity of the bread crumbs you are going to add depends on how wet your mixture is but at the end it doesn’t have to be either too dry or too wet )
- Take a handful of the mixture and make an oval shape pressing it and tightening it in your hands. This helps that it will not break up later when cooked in water. Now roll it on a flour dusted table top, making it longer( you have a free will to choose the shape and the size of your strangolapreti). Then cut it to the desired size.
- When finished put them in a container or on a plate, separated from each other, then refrigerate at least for 30 minutes
- Boil a salted water and cook until the strangolapreti float on top of the water
- Take them out on a plate and flavor them with sage infused butter and ENJOY.
The word “pesto” comes from “pestare”, which means to crush or grind, as with a pestle. I make my pesto in the blender in immersion, but to truly mash up the garlic, basil and flavor a mortar and pestle is the way to go. The basic ingredients are basil leaves, pine nuts, salt, garlic, Parmesan cheese, pecorino cheese and a very good quality olive oil. But to satisfy my unconditional love for that spicy and pinch flavor I added a dry chilly pepper flaxes, which goes really well with the delicate pesto.
Basil pesto darkens when exposed to air, so if you want to store you have two options:
- Cover tightly with plastic wrap making sure the plastic is touching the top of the pesto and not allowing the pesto to have contact with air.
- Drizzle a light layer of olive oil over the top the pesto so that it will not have contact with air, this way it will not have a darker color
If you want to freeze the pesto, it is better with out the cheese. Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan and pecorino cheese.
- 1 tablespoon pine nuts
- 1 teaspoon coarse salt
- 2 teaspoon garlic oil
- 2 teaspoon dry chilly pepper flakes
- 50 gram basil leaves
- 6 tablespoon grated pecorino cheese
- 6 tablespoon grated Parmesan cheese
- Enough extra virgin olive oil to dissolve mixture
- A fresh lasagna pasta ( if not available we can use the dry lasagna pasta, it is just gonna take a little bit longer to cook)
- Salted boiling water
- A little bit of pine nuts
- A little bit of pepper flaxes
- Parmesan cheese
- some basil leaves
- To make a pesto you can use a blender in immersion, food processor, or move over to pestle and mortar. Add the pine nuts and the salt, start blending them together
- Add the garlic oil, the chilly pepper flaxes, a little bit of basil leaves, a little bit of pecorino cheese, a little bit of Parmesan cheese and a little bit of oil, then blend till homogeneous
- Finish all the ingredients alternating each of them
- cook the lasagna in the boiling water then drain al dente
- If you are going for a thinner pesto you can add more oil ( that is the reason I didn’t put a measurement for the oil)
- To store the pesto, put it in an air tight container ( useful tips: cover the top of the pesto with olive oil this way it will not have a darker color)
- In a bowl pour the pesto add a little bit of cooking water, just to warm it up, add the cooked lasagna cover each lasagna leaves with the pesto
- Serve on a plate with a sprinkle of Parmesan cheese, pine nuts, pepper flaxes and some basil leaves on top. ENJOY
The Mozzarella in carrozza is a typical recipe from countrysides of Italy: a tasty appetizer consisting of fried sandwich with melted mozzarella filling passed in flour, egg, bread crumbs and then fried. It is economical and we use readily available ingredients, it is a delicious dish and can also be used as finger food.
Yield- two servings
- Vegetable oil (enough to deep fry the mozzarella in carrozza)
- 4 slices of buffalo mozzarella
- 8 slices of toast bread
- 2 eggs ( beaten and salted)
- A splash of milk
- Salted white flour ( enough to dust the mozzarella in carrozza)
- Bread crumbs ( enough to dust the mozzarella in carrozza)
- Pinch of salt
- Heat the oil on high
- Make 8 sandwiches with the bread and mozzarella
- Dip the sandwiches in the egg
- Dust each of them with flour
- Again dip them in the egg
- Then dust with the bread crumbs
- By now the oil must be hot, dip fry sandwiches until golden brown
- In the meantime dress the salad
- Cut the mozzarella in carrozza in half and put on a plate with the salad. ENJOY it while it is hot.
A wonderful juicy chicken recipe
with a bit of a kick!
There are so many different ways that you can cook chicken drumsticks and make it absolutely delicious. No matter what flavor or cuisine you are looking for, you’re bound to find a fantastic recipe for chicken drumsticks.
These oven roasted chicken drumsticks are so so so good, juicy, spicy, lemony and every thing that a drumstick should be. The juice that the chicken is going to release during cooking is going to keep it moist but at the end, the last fifteen minutes, it is better to get ride of it so that you will have a crunchy skin. But if you want to you can also make a sauce out of the liquid, just pour it in a pan and thicken it on medium heat with a splash of flour.
- 6 chicken drumsticks
- 4 medium potatoes
- 3 medium beets
- Handful of fresh rosemary
- Handful of fresh thyme
- 2 Fresh unpeeled garlic
- 1 teaspoon paprika
- 1 lemon zest and its juice
- Pinch of salt
- Black pepper
- Olive oil
- Heat the oven to 450F / 230C.
- Use a 2 and 1/2 quarts or 9 inch square baking dish, oil it and set aside.
- Prepare also a nonstick baking tray and oil it.
- Mix the seasonings together in a big bowl. Put in the drumstick, coat them with the seasoning and leave to marinate( useful tip; you can also marinate it the night before and put it in the fridge). Cut the lemon in 4 and put it in.
- Clean and cut the potatoes and the beets in to small pieces.
- Now spread the drumstick on the baking dish and drizzle all the seasoning left in the bowl on the chicken.
- Cook in oven first for 30minutes then take it out pour out all the liquid and cook again for 15minutes
- At the same time spread the potatoes and beets on the baking tray. Drizzle oil, pinch of salt and some fresh rosemary and cook in oven for 30minutes.
- When done take it out and ENJOY.
I love this simple Moroccan-style couscous dish. It is a great way to use leftover chicken and it is also super healthy.This 15minute dinner salad is very quick to cook and lots of brightly flavored vegetables. I have done this recipe in the restaurant a lot of time and it is one of the favorites.
Yield – 4 servings
- 2 medium carrots cut in to small pieces
- 400grams couscous
- 150grams sweet corn
- 150grams peas
- 4 chicken breast
- Olive oil
- A mixture of 1 lemon juice and a teaspoon of honey
- Salt and fresh pepper
- Salted boiling water
- On medium heat put on a pan and cook the carrot, with a little bit of water and salt. Put the lid on ( if the water finishes before the carrot is cooked add a bit more)
- Now defrost the peas. Take out the corn from the can, drain and rinse.
- Heat the grill on medium heat with a little bit of oil.
- Put the couscous in a bowl, add a little bit of oil and with a fork mix them together(this will help the couscous not to attack to each other later)
- Add the boiling water in the bowl, a little bit above the couscous, and cover immediately ( I suggest a bowl of plastic or ceramic not aluminum cause it might change the taste of the couscous) takes 5minutes to cook.
- The grill must be hot by now put the chicken on and cook from 5 – 7 minutes.
- When the carrot is cooked add a little bit of oil, fresh grated pepper and caramelize for 3 minutes.
- Using a fork flake the couscous and add all the vegetables. Mix well.
- While the chicken is on the grill add half of the mixture of lemon juice and honey. Turn the chicken add the other half.
- Take the chicken out cut it in bite size and put on the couscous.
- Drizzle olive oil and ENJOY.
The lemon tart is a classic of English tradition. The base of pastry is stuffed with a cream made with eggs, sugar, lemon juice, butter and corn starch. This tart is the perfect ending to a family get together. An elegant citron is also a thing of beauty, the zesty flavored crumbly tart marrying perfectly with the creamy custard filling. Toping it with another dough makes it more crumbly.
- 200g (7/8 cup) chilled and chopped butter
- 150g (2/3 cup) sugar
- 2 yolks and 1 whole egg
- 1 teaspoon lemon zest
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- pinch of salt
- 400g flour + some for dusting
For the filling
- 200 ml water
- 30g (1/8 cup) butter
- 30g (1/8 cup) corn starch
- 1 egg
- 100g( 1/2 cup) sugar
- 1 table spoon lemon zest
- the juice of one lemon
- Preheat oven to 150c/302F.
- Spray a 20cm/8″ round tin with oil or line with baking/parchment paper. This is done.
- Mix the butter and the sugar in a big bowl until homogeneous
- Beat the eggs with the vanilla, lemon zest, pinch of salt and baking powder.
- Add them in the bowl with the butter and mix
- Now add the flour, a bit at a time and mix well till it is a dough.
- Then roll in a film and put in the fridge for 30 minutes.
- In the mean time let’s prepare the lemon cream, first dissolve the corn starch in the amount of water mentioned above.
- Then in a pot add all the ingredients together and mix well with an egg beater.
- Cook on low heat stirring every now and then till it is a little bit dense.
- Now take it out and put the pot in cold water so that it stops cooking and let it cool down.
- When the dough run its course,cut half of it for the upper crust, roll the rest out on the counter with a little bit of flour 1/2 an inch thick.
- Put it in the tin make sure the boards are a little bit higher.Fill in the lemon cream.Roll out the other half of the dough and cover the filling completely. If some dough goes out of the tin, tack it in.
- Cook for 40minutes or till golden brown. Let it rest for 10 minutes before lifting out of the tin. Allow to cool before cutting and ENJOY.