Carrot velvet soup with marjoram and goat cheese

carrot velvet soup

I made this recipe yesterday for dinner, and I knew it would have been good, but I didn’t think it was so delicious!!! So, I left my dish in one side to write down the recipe (even if it’s so simple, but I didn’t want to forget anything!).

You will need only a few things (2 people):

3 carrots

2 small potatoes

1 very small onion

1 teaspoon of veg stock

2 tablespoons of dried marjoram (if you use the fresh one, put only 1 tablespoon)

extra virgin olive oil and sea salt

semi matured goat cheese (I love when it gets a bit creamy).

Allow the sliced onion, half of the marjoram and the veg stock to brown in a pot with oil. Add the carrots, cleaned and roughly chopped. Cook for a few minutes, then add some water and the potatoes, peeled and chopped. When the vegetables are cooked, blend it all very carefully (it has to become very thick and creamy).

Serve with the rest of the marjoram and some goat cheese.

Enjoy!!! I’m sure you’ll love this soup as I do! ❤


Red cabbage with apples

I love this German style recipe. It’s an unusual way to cook and taste the cabbage, and I think the final result it’s fantastic.

I make it to eat as second dish, as I don’t like (and I don’t want) to eat meat or fish every day, but it can be good as side dish, with a roast.

You will need (3-4 serves):

1 red cabbage

1 little garlic cloves


1 apple (not too big)

apple vinegar

olive oil, salt

Wash and slice the cabbage. Brown the chopped garlic in a pot with some tablespoons of oil, then add the cabbage. Cook for a while over a medium heath to brown the cabbage, then add a bit of water. When the cabbage starts to shrink, add 1 little tablespoon of sugar, 6 tablespoons of apple vinegar, some salt and the apple, chopped into cubes. Sugar and vinegar’s quantities go at pleasure: I suggest you to start with less tablespoons and then to add more of them if you like (I like 1 and 6). Cover and wait for the cabbage to cook (minimum 20 minutes), then serve.


Ps. The dish in the picture was painted by me, for the method read here.

Pumpkin risotto

Voilà my last risotto.

I used, for 2 people:

a piece of pumpkin

170 g of rice for risotto (Carnaroli is the best one because the grain is perfectly shaped for risotto and hard, so it’s difficult to overcook it)

1/2 onion

1 garlic clove

1 glass of white wine

a bit of chopped parsley

olive oil

vegetal cube (I use an home-made one, click here to read the recipe)


Peel the pumpkin (if necessary), wash it and chop it in little cubes. Grab a pan and put in it some tablespoons of olive oil, the chopped onion and the chopped garlic clove. Let brown and add the pumpkin, mix and let cook. When the pumpkin become soft, squash it with a fork. Then add the rice and mix. Wait 1 minute (the fire has to be low) to roast the rice, then add the wine. Wait another minute to roast one more time the rice, then add 1 teaspoon of vegetal cube and some hot water. Mix and let cook. Every so often, mix and add hot water. Try it to adjust in salt and to know when it’s cooked. There is an important thing you have to be careful when making risotto: when risotto is cooked, it hasn’t to be dry and it hasn’t to have too much of the cooking water. You can’t add water when it’s already cooked, because the water won’t amalgamate with the rice. So, be careful and taste the rice often when it’s nearly cooked, to put the right quantity of water in the right moment. When ready, let it to rest for 2 minutes. Then, serve. Sprinkle with chopped parsley and taste with grated parmesan.

Strawberries and cream cake

I love all the fruits of June! Strawberries, blueberries, cherries… and I love cream so much! So this is the right cake for me 🙂 🙂

It’s quite simple to make!


For the sponge cake

150 g sugar

150 g white flour

1/2 sachet of baking powder

5 eggs

lemon zest

For the strawberries cream

250 g strawberries

250 g milk

130 g sugar

30 g flour

2 eggs

lemon zest

(optional: 2 tablespoons strawberries syrup, and cherry liqueur)

For the decoration

400 ml single cream





Cake: Heat the oven until 180°C. Whisk very well the 5 yolks with the sugar; sift and add the flour,the baking powder and some lemon zest (of about half small lemon). Beat well the egg whites until stiff, and gently add to the mixture. Take care to whisk well the eggs and sift the flour, if you want your cake to rise well. Pour into a baking tin (with baking paper or butter and flour) and bake at 180°C for about 30 minutes.

Strawberries cream: in a small casserole, blend the strawberries with some lemon zest (less than before) and 65 g of sugar. Let simmer 10 minutes, then add the milk (and the syrup, if you want). In a bowl, whisk the 2 eggs with the others 65 g of sugar and add the flour. Pour into the casserole, mix and let simmer for 5 minutes (until the cream reaches the right thickness). Let it cool down.

Whip the cream, and add some sugar.

Assembling: cut the cake in half. Before spreading the strawberries cream, cold, I prefer to sprinkle over the base some cherry liqueur or syrup with water (but it’s also okay to use centrifuge fruits juice, like grapes juice). Then spread the cream but let a bit of it. Cover with the second half of the cake, and spread the left cream. Decorate with the whipped cream and some strawberries.



Short pastry basket with cherries and whipped cream

June for me is the month of cherries… I can’t spend June without eating them!

Once I was reading on the Internet how to present cherries on the table:

– in an informal dinner, just washing the cherries and putting them in the middle of the table;

– in a more formal dinner, stoning all the fruits and serving them in individual small cups. What a job! And if it’s to do, why don’t try something a bit different, to please our guests?

That’s it. (I hadn’t a formal dinner, but) I make short pastry cups to fill with stoned cherries.

Here the ingredients:

– 1 egg

– butter

– flour

– sugar

– lemon zest

– cherries

– single cream

To make the shortcrust pastry, I didn’t measure the ingredients: I put butter, sugar, 1 egg and flour, but you can follow a short pastry recipe (and it’s better!). Put the pastry in the fridge for half an hour.

Stone some cherries, and let them half an hour in a cup with a bit of sugar and lemon zest. Heat the oven at 180°C.

Then, roll out the pastry. Spread butter and flour in small moulds/cups suitable for oven, put the pastry into them and cook in the oven for about 20 minutes (until the edges starts to become golden).

When ready, let them cool down and whip the cream (add a bit of sugar when the cream is getting hard).

Fill the short pastry basket with the cherries and complete this dessert with the whipped cream.

Fantastic! One wasn’t enough for me!

Courgettes and mint frittata

Simple and perfect recipe for a hot day lunch. Or fabulous to make sandwiches, with some tomato slices.


1 quite big courgette

1/4 chopped onion

1 crushed garlic clove

5-6 mint leaves

3 eggs

80 ml single cream

extra virgin olive oil


salt and pepper

In a pan, put some tablespoons of olive oil, the chopped onion, the garlic clove, and the mint leaves. Cook some minutes to brown the onion, and add the courgette (finely sliced). Cook over a medium heath for 10 minutes. Meanwhile, in a little bowl whisk the eggs with some salt. Add the cream, pepper and a bit of grated nutmeg. Pour the eggs mixture into the pan, put a cover and let the frittata to cook for some minutes, over a low flame.

Have a good day!

Aromatic herbs home-made ravioli

Hello everybody!

Hope you feel better than me today .. I’m not very good-humoured but I’m lucky I can cheer me up in the kitchen! 😛

Please, make this dish!  Especially if you have aromatic herbs in the garden, you should make this ravioli! They are an explosion of flavourings in your mouth, and I feel like to advice you to eat half raviolo a time to taste the various flavours into them 🙂

You need, for 2 people:

2 egg

200 g white flour + a lot for the work top because the eggpasta is sticky

100 g ricotta

some leaves of parsley, mint,  basil, lemon balm and a little bit of thyme

extra virgin olive oil, sal, ground pepper



Essential: mould for ravioli / something to cut them

First, make the eggpasta: mix flour, eggs, salt and some water.

To make the filling: mix the ricotta with salt, a bit of oil, pepper and the leaves (washed, dried and finely chopped with a pair of scissors).

Then, you have to roll out the pasta until it’s very thick (the best thing is to use a pasta machine like mine – however, you can use a rolling-pin and good muscles).

To make them with the ravioli mould: put a lot of flour in the ravioli mould (very important) and cover it with a layer of pasta. Fill the center of each raviolo with a bit of the filling, not too much if you want your ravioli to close well. Then, cover with another layer of pasta and press a bit with your hands. Now, it’s time to cut and separate the ravioli: put some more flour and press well in each cross of the mould to cut them. Separate them and put them aside, with some flour. We made a whole mould par person (36 ravioli) because they were little.

To make them without the ravioli mould: you need something to cut the pasta, a cookie shape can be fine. Roll out half of the pasta on a work top with a lot of flour, track in the pasta the edges of the shape, and fill each of them with a bit of ricotta. Cover with another layer of pasta and cut the ravioli. Close them pressing with the fork prongs.

That’s it! 🙂 Cook them in salty water for 3-5 minutes, serve hot with a some butter and parmesan.

Bon appétit and.. enjoy the different aromatic flavours in each raviolo: wonderful!!! 


Con questa ricetta vorrei partecipare al contest Get an aid in the Kitchen, avendo scoperto che il Kitchen Aid fa pure la pasta all’uovo (si vede che non ce l’ho eh?!)  😀

Se potete, provate questi ravioli! Io me ne sono innamorata, ognuno dona un’esplosione di sapori diversi… Mentre il mio fidanzato mi dimostrava il suo apprezzamento mangiandone due alla volta, io li ho gustati mezzo per volta, con l’aria sognante delle donne che degustano  i prodotti in pubblicità 🙂

Ecco gli ingredienti per due persone:

2 uova

200 g di farina + altra generosa quantità per il piano di lavoro, dato che la pasta è appiccicosa

100 g di ricotta

foglie fresche di prezzemolo, menta, basilico, melissa, e un rametto di timo

olio extra vergine di oliva, sale, pepe nero macinato



E poi, è consigliato uno stampo per i ravioli. Si può far senza ma è più lungo!

Il primo passo è quello di fare le pasta all’uovo, mescolando la farina, le 2 uova, un pizzico di sale e un po’ d’acqua, circa mezzo bicchiere. Formate una palla e lavoratela un po’ (tutto ciò si può fare con il Kitchen Aid).

Per preparare il ripieno, schiacciate la ricotta con la forchetta e mescolateci dentro un po’ di olio, sale e pepe. Lavate con cura le foglioline, asciugatele e tagliatele finemente nella ricotta con una forbice.

Il passo successivo è quello di stendere la pasta, o con la macchina per la pasta o con il mattarello (in questo secondo caso, più sottile riuscite a farla meglio è). Usate molta farina per il piano di lavoro e la macchina/il mattarello!

Per fare i ravioli con lo stampo: mettete molta farina nello stampo e ricopritelo con una striscia di pasta. Riempite ogni raviolo con un po’ del ripieno (non troppo, altrimenti i ravioli non si chiudono) e coprite con un’altra striscia di pasta. Spolverate con altra farina. Poi con il mattarello, meglio quello piccolino se l’avete, premere sui bordi dello stampo e su ogni “incrocio”, in modo da separare i ravioli tra loro. Ripetere l’operazione per fare abbastanza ravioli.

Per fare i ravioli senza stampo: è necessario qualcosa per tagliare la pasta, una formina per biscotti di forma non troppo irregolare può essere l’ideale. Stendete la pasta e ritagliatela con la formina, poi adagiate un po’ di ripieno su metà della forme. Chiudete ogni raviolo con un’altra forma di pasta e serrate bene i bordi con i rebbi di una forchetta.

Fatto! Cuocete i vostri ravioli in acqua salata (io metto anche un goccino d’olio per non farli attaccare tra loro) per 3-5 minuti, e servite con burro e parmigiano.

Buon appetito!!!!

With thise recipe I enter the contest… / Con questa ricetta salata partecipo a Get an Aid in the Kitchen di Cucina di Barbara