RECIPES

BASICS

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How to Make Pistachio Pesto (GF)
A Guide to Understanding flour: Part 1 & Part 2
How to Make Pasta Dough – Classic & Vegan
How to Make Bread – the Basics
How to Make Flavored Dipping Oils
Tomato Sauce For Pizza (V) (GF)
Basic Vegetarian Pasta Filling
How to make Vegan Bechamel Sauce (V)
Spring Vegan Ragú (V) (GF)
How to make Carciofini Sott’olio (artichokes preserved in olive oil)
8 Rules for Perfect Risotto (Make V) (GF)
How to Choose and Buy Good Quality Pasta
How to Make Almond Milk (V) (GF)
How to make Polenta (V) (GF)
How to Jar your own Legumes (V) (GF)

BREAKFAST & DRINKS

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Tea of the Jasmine Lights (V) (GF)
Rose & Ginger Iced Tea (V) (GF)
Rose & Turmeric Almond Milk (V) (GF)
Frittata Sandwich
Savory Vegetable Muffins (GF)

Spiced Nuts & Crispy Buckwheat (V) (GF)
Toasted Muesli 
Moufflées – Soufflé Frittata Muffins

BREAD & PIZZA

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Country Sourdough Bread (V)
Ciabatta Bread (V)
Roman-Style Spelt Focaccia with onions & Potatoes (V)
Cheese Easter Crescia 
Walnut, Rosemary & Chestnut Country Bread (V)

Summer Vegetable Pizza Pie (V)
Chickpea & Rapini Pizza Roulade (V)

ANTIPASTI & SNACKS

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Artichoke Pesto (V) (GF)
Cannellini Hummus (V) (GF)
Chickpea Truffle Hummus (V) (GF)
Bruschetta Mix
Tuscan Kale Chips with Spiced Salt  (V) (GF)
Bruschetta with Asparagus & Eggs
Moufflées – Soufflé Frittata Muffins
Sicilian Broccoli Triangles (V)
Savory Vegetable Muffins (GF)

PASTA & RICE

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Pasta with Pesto & Green Beans (V)
Vegan Ravioli with Sunchoke & Herb Filling (V)
Spring Vegetable Lasagna (Make V) (GF)
Summer Pasta with Dried Tomato Dressing (V)
Three Tomatoes Garlic Pasta (V)
Vegan Shell Pasta Bake with Mushrooms & Truffle (V)
Pasta with Chickpeas & Cabbage (V)

MAINS & GRAINS

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Farrotto with Tuscan Kale & Mushrooms (V)
Cauliflower Crust Pizza (GF)
Asparagus & Ricotta Crespelle (Make GF)
Saffron Risotto (Make V) (GF)
Polenta Bruschetta with Sweet & Sour Onions (V) (GF)
Eggplant Rolled Millet ‘Meatballs’ (V) (GF)
Chickpea & Barley Stuffed Onions (V) (Make GF)
Ricotta Stuffed Zucchini (GF)
Mediterranean Stuffed Peppers (GF)

SOUP

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Fall Tuscan Minestrone (V) (GF)
Creamy Pumpkin Purée Soup (V) (GF)
Mushroom Soup with Legumes & Buckwheat (V) (GF)
Chestnut, Farro & Porcini soup (V)
Hearty Lentil Stew (V) (GF)
Lemony Cauliflower & Chickpea Veloutée Soup (V) (GF)

SALAD

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Green Beans, Lentil & Hazelnut Salad (V) (GF)
Sicilian Inspired Couscous Salad (V) (Make GF)
Lentil Salad with arugula, spinach & balsamic dressing (V) (GF)
Cannellini Salad with roasted tomatoes, pickled olives and fried caper dressing (V) (GF)
Insalata di Riso (Rice Salad) (V) (GF)
Roasted Crumbed Carrot & Almond Salad (V)

VEGETABLES & SIDES

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Baked Portobellos with Parmigiano
Braised Crumbed Artichokes, Romagna Style (V)
Tuscan Kale Chips with Spiced Salt (V) (GF)
Cauliflower Crust Pizza (GF)
Fennel & Mushrooms Braised with Fresh Herbs (V) (GF)
Roasted Beets with Frankie’s Cipollini Vinaigrette (V) (GF)
Carrot Celeriac Slaw (V) (GF)
Grilled Eggplant & Zucchini with Garlic Dressing (V) (GF)
Carciofini Sott’olio (artichokes preserved in olive oil)

SWEETS

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Classic Tiramisu 
Strawberry Bavarese Cake (GF)
Chocolate & Pear Ricotta Cheesecake
Wine, Grape & Fig Ciambellone (Roll Cake)

Vin Santo Cookies
Classic Cantucci 
(Biscotti)
Brown Berry & Pistachio Biscotti
Ugly But Tasty Jam Biscotti

Fave dei Morti (Almond November Cookies)
Vegan Spiced Cookies (V)

NATURAL BEAUTY

How to Make Infused Oils & Ointments
How to use Clays for Purifying Masks

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