image One of my favorite desserts. Found this in a local Italian restaurant here today. The family-run Italian restaurant had a cosy atmosphere and a unique way of serving pizza. They serve hot pizza on a wooden crate instead of a plate. Enjoyed the meal. Buon appetito, as they say.

Recipe (in original Italian):

Ingredienti: –

2.5 cup farina

2 uova

½ cup + 1TBS zucchero

1pz di sale

¼ Tsp lievito (yeast or baking soda)

1 panetto di burro (113.5 grammi) – Limone grattugiato

Preparazione: – In una terina mettere la farina (non tutta lasciarne un cucchiaio abbondante), fare un buco al centro mettere le uova e lo zucchero sbattere bene. limone, pz di sale, e lievito. Poi strato leggero di farina e aggiungere il burro precedentemente sciolto. Mescoltare il tutto e se l’impasto è troppo secco aggiungere un pò di latte o acqua. Sul testo mettere la carta forno e stendere la pasta con le mani in maniera uniforme lasciandone un pezzetto per il sopra. In ultimo aggiungere la crema o la marmellata. Cuocere in forno tiepido a 180 gradi non aprire prima di mezz’ora.


500ml di latte

3 rossi d’uovo

150g di zucchero

50gr di farina

limone grattigiato o vanilia

Il procedimento è semplice, metti a bollire il latte, a parte monti le uova con lo zucchero e la farina e il limone (se il composto è troppo duro metti un goccino di latte) e quando il latte bolle metti il composto e giri con la frusta fino a quando non bolle di nuovo.


Apple-cinnamon oat squares


2 cups unsweetened almondmilk*
1 1/2 cups steel cut oats*
1/2 cup chopped pecans
1/2 cup raisins
1/2 cup ground flax seeds (not whole flax seeds)
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
2 (about 1 pound) Pink Lady apples, cored and grated

Preheat oven to 350°F. Mix all ingredients together in a large bowl. Transfer to a foil- or parchment paper-lined 9-inch square baking pan, press down and smooth out the top and bake until firm and golden brown, about 1 hour. Let cool in pan; cut into squares and serve warm or at room temperature.

Lentil chili


This simple vegetarian chili recipe uses lentils instead of beans. Brown lentils work best as they will hold their shape even when tender after cooking. Serve with bread.

8 cups low-sodium vegetable broth, divided
1 medium yellow onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, finely chopped
4 teaspoons salt-free chili powder
1 (16-ounce) package brown lentils (about 2 1/4 cups lentils)
2 (15-ounce) cans no-salt-added diced tomatoes
1/4 cup chopped cilantro

Bring 3/4 cup broth to a simmer in a large pot over medium-high heat. Add onion, bell pepper and garlic and cook about 8 minutes or until onion is translucent and pepper is tender. Stir in chili powder and cook 1 minute, stirring constantly. Add lentils, tomatoes and remaining 7 1/4 cups broth. Bring to a boil, reduce heat to medium-low and simmer, partially covered, 30 minutes or until lentils are almost tender. Uncover and cook 10 minutes longer. Stir in cilantro and serve.
Courtesy: Wholefoods


Puliyogare Powder


coriander seeds 1 cup
chana dal 1/2 cup
urad dal 1/2 cup
red chillies as required
methi seeds – 1/2 spoon
cumin seeds 5 spoons
tamarind paste – 2 Tbsp
sesame seeds – 1/2 cup(optional)
dry grated coconut – 1/2 cup(optional)


Dry roast all the ingredients except coconut,tamarind and salt. Cool the roasted mix.Grind the cool mix to a fine powder after adding tamarind and coconut. Add required quantity of groundnuts fried in oil to this mix. Saute a tea spoon of mustard seeds, curry leaves and add a little hing to get a wonderful aroma.
Add this to powder and mix well. Add salt and the puliyogare mix is ready to mix with rice.To eat, mix 2 or more spoons (adjust according to desired taste) powder with rice with a spoonful of ghee or oil to ensure it mixes properly and enjoy instant puliyogare.

Banana-cocoa snack cake


Serves 12

1/2 cup unsweetened cocoa powder
1 cup oat flour
1 cup whole wheat pastry flour
1/4 teaspoon sea salt
2 teaspoons baking powder
1/2 teaspoon baking soda
4 very ripe bananas
4 ounces dates (about 8 large), pitted and roughly chopped
1/2 cup light coconut milk
2 tablespoons water
2 teaspoons pure vanilla extract
1/4 cup shredded unsweetened coconut Read more



1 cup Toor Dal (Yellow split peas)
1/2 Onion
1/2 Cup Tomato paste
2 Tbsp Tamarind paste
1 pinch Fenugreek seeds
1/4 cup grated coconut
1/4 tsp asafoetida powder
2 Tbsp sambar powder
1 tsp ginger
1 garlic clove
Salt and Chilli to taste

Cook 1 cup Toor dal with 3 cups water and turmeric powder(1 tsp) and salt. Saute Onion in oil. Add coconut, ginger and garlic and saute more. Add tomato paste, sambar powder and other powders to fry.
After saute for 10 – 15 mins, grind in the mixer. Add vegetables to this paste and cook and add to cooked toor dal and boil for 5 – 10 mins more.

Baked coconut lentils


1 tablespoon 365 Everyday Value® Organic Coconut Oil
1 yellow onion, chopped
1 teaspoon ground ginger
1/2 teaspoon 365 Everyday Value® Organic Turmeric
1 pound 365 Everyday Value® Organic Lentils (about 2 1/4 cups)
1 cup pitted dates, chopped
2 teaspoons gluten-free reduced-sodium tamari soy sauce
1/2 cup shredded coconut

In a large saucepan, heat oil over medium heat. Add onion and cook until softened and beginning to brown, about 8 minutes. Stir in ginger and turmeric and cook 1 minute. Add 6 cups water, lentils and dates and bring to a boil. Reduce heat to medium-low and simmer 30 minutes. Preheat oven to 350°F. Stir in tamari and transfer lentils to a 2-quart baking dish or casserole. Cover and bake 30 minutes, then uncover, top with coconut and bake 15 to 20 minutes longer or until lentils are tender and coconut is golden.

Beet-Ricotta Dumplings


1 medium or two small red beets, washed
1 pound ricotta, set in cheesecloth-lined colander and allowed to drain for a day 1 whole egg
1 cup grated imported Parmesan cheese plus more for the table
Coarse salt and freshly ground black pepper
2/3 cups all-purpose flour plus more for dredging
8 Tablespoons (1 stick) unsalted butter
Fresh sage leaves Read more

Potato Cakes


Garlic-y Mashed Potato Cakes with Raspberry Ginger Mustard Chutney

(Yield: about 16 cakes)

1 c leftover mashed potatoes

1 tsp butter

1-2 large cloves garlic, minced

4 oz Neufchatel cheese, room temperature

1 large egg white

2 TB minced fresh parsley

1/4 tsp salt

1/8 tsp pepper

6 TB all-purpose flour

Oil, for shallow frying (I used an equal mixture of butter and canola oil)

Raspberry Ginger Mustard Chutney (recipe below) Read more