Recipe by Silvia Baldini — Indulge in this Italian classic, perfect for a midafternoon snack or breakfast. This Soft Almond and Lemon Ricotta Cake marries the rich, soft creaminess of ricotta cheese with the irresistible flavors of almond and lemon. Best part, it's naturally gluten-free, thanks to the exclusive use of almond flour. Enjoy.
Recipe by Silvia Baldini — Indulge in this Italian classic, perfect for a midafternoon snack or breakfast. This Soft Almond and Lemon Ricotta Cake marries the rich, soft creaminess of ricotta cheese with the irresistible flavors of almond and lemon. Best part, it's naturally gluten-free, thanks to the exclusive use of almond flour. Enjoy.
Preheat your oven to 350°F Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the vanilla extract to the butter-sugar mixture. Mix well.
Separate the egg yolks from the whites. Add the egg yolks to the butter-sugar mixture one at a time, ensuring each is fully incorporated before adding the next
Gently fold in the whole milk ricotta and lemon zest into the mixture until well combined.
In a separate bowl, whisk the egg whites with a pinch of salt until stiff peaks form.
Gradually fold the almond flour and the baking powder into the ricotta mixture, ensuring it is well incorporated.
Carefully fold the whipped egg whites into the batter in two or three additions. Be gentle to maintain the light and fluffy texture.
Pour the batter into the prepared springform pan, smoothing the top with a spatula.
Sprinkle the sliced almonds evenly over the batter.
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. Dust with powder sugar.
Recipe by Silvia Baldini — There's something magical about strolling through the festive holiday markets in Italy during Christmas, especially when the air is filled with the aroma of roasted nuts, vanilla, and spices wafting from the croccante stands. Croccante is similar to almond brittle and is a cherished traditional Christmas favorite. Making this treat at home is easy, and it’s an ideal hostess gift that is both thoughtful and delicious.
I've adapted the original classic Italian recipe for my brittle, using a mix of different nuts and infusing it with spices. Don’t be intimidated by the caramel; just pay attention to the color and stick to my timing. Prep your lined baking sheet and equipment beforehand to ensure a smooth process. While Italians prefer the brittle in sizable chunks, I like breaking it into smaller clusters for versatile serving options – as a standalone treat, a salad sprinkle, or an ice cream topping. Store it in an airtight container to maintain its irresistible crunch or portion it into mason jars or small bags for fun holiday gifting.
Recipe by Silvia Baldini — There's something magical about strolling through the festive holiday markets in Italy during Christmas, especially when the air is filled with the aroma of roasted nuts, vanilla, and spices wafting from the croccante stands. Croccante is similar to almond brittle and is a cherished traditional Christmas favorite. Making this treat at home is easy, and it’s an ideal hostess gift that is both thoughtful and delicious.
I've adapted the original classic Italian recipe for my brittle, using a mix of different nuts and infusing it with spices. Don’t be intimidated by the caramel; just pay attention to the color and stick to my timing. Prep your lined baking sheet and equipment beforehand to ensure a smooth process. While Italians prefer the brittle in sizable chunks, I like breaking it into smaller clusters for versatile serving options – as a standalone treat, a salad sprinkle, or an ice cream topping. Store it in an airtight container to maintain its irresistible crunch or portion it into mason jars or small bags for fun holiday gifting.
1cupunsalted pistachiosor whole cashews, or whole hazelnuts
6tablespoonswater
1 ½ cupsgranulated sugar
2teaspoonsbourbon or vanilla extract
1teaspoon ground cayenne pepper
1teaspoonground cinnamon
2teaspoonsfine sea salt
1 ½ teaspoonflaky salt
Servings: cups
Instructions
Preheat the oven to 350 degrees.
Toast the nuts:
Combine the nuts on a baking sheet in a single layer and roast them for 10 minutes, being careful not to burn them. Set aside.
Line one large baking sheet with parchment paper and set aside.
Make the caramel:
Place the sugar and the water in a large, nonstick sauté pan (16 inches), mix to combine with a metal fork.
Cook over medium-high heat until the sugar melts, turning into a transparent syrup. Don’t stir. Use a cooking brush to swipe the sugar sticking to the sides of the pan. Cook for 5 to 10 minutes until the mixture becomes a clear golden brown, swirling the pan constantly at the end. Pay attention and be careful; the caramel is very hot and can burn quickly.
Add the nuts:
Take the pan off the heat, promptly add the bourbon or the vanilla; it will bubble up, but don’t worry, swirl the pan to combine. Work quickly because the caramel continues to cook and darken. Add the roasted nuts, the sea salt, the cayenne pepper, and the cinnamon, and toss with a large metal spoon until all the nuts are completely coated.
Cool and break the nuts:
Quickly spread the caramelized nuts onto the prepped baking sheet lined with parchment paper. Spread the nuts out in one layer, separating them with two large metal spoons. Sprinkle with the Flaky Salt and set aside to cool. Once they’re completely cooled, break the large chunks of caramelized nuts into small clusters with your hands. Try not to break the actual nuts. Store in an airtight container for up to a month.
Recipe Notes
Note: Feel free to experiment with various spice combinations, creating sweet and salty versions. Consider combinations such as Cumin and Vanilla or Curry and Cumin. Or make a sweet and salty version by adding only vanilla and salt, a perfect topping for gelato.
For an extra touch, try finishing with a sprinkle of smoked flaky salt. Also, feel free to experiment with different kinds of nuts and substitutes; cashews and hazelnuts work well.
Cleaning: Put the used utensils in the pan and fill with water. Bring to a boil and high heat. Boil for a few minutes until all the harden caramel is melted. Pour water off and dry.
Recipe By Silvia Baldini — Elevate your comfort food game with this vibrant sweet potato soup. This delightful blend of wholesome ingredients makes it a breeze to prepare. Loaded with sweet potatoes, this soup brings a wealth of vitamins and nutrients. Not only does it taste fantastic, but it also nourishes your body with every spoonful. Infused with the perfect blend of red curry and ginger, this soup adds a delightful touch of warmth to keep you cozy and satisfied. To tie it all together, I have incorporated coconut milk, giving the soup a luxurious and velvety texture. It's the secret ingredient that elevates this dish to a whole new level of comfort. Warm your soul and treat your taste buds to the perfect balance of flavors and textures.
Recipe By Silvia Baldini — Elevate your comfort food game with this vibrant sweet potato soup. This delightful blend of wholesome ingredients makes it a breeze to prepare. Loaded with sweet potatoes, this soup brings a wealth of vitamins and nutrients. Not only does it taste fantastic, but it also nourishes your body with every spoonful. Infused with the perfect blend of red curry and ginger, this soup adds a delightful touch of warmth to keep you cozy and satisfied. To tie it all together, I have incorporated coconut milk, giving the soup a luxurious and velvety texture. It's the secret ingredient that elevates this dish to a whole new level of comfort. Warm your soul and treat your taste buds to the perfect balance of flavors and textures.
Heat the oil in a large lidded saucepan, add the onion, the leek and garlic, cover and sweat for 10 minutes, shaking the pan occasionally.
Stir in the ginger and curry paste and cook for 1 minute.
Add the sweet potatoes, stock and coconut milk. Bring to the boil, cover and simmer for 20 minutes, or until the potato is soft.
Cool sightly before blending until smooth and creamy. You may need to add a little more stock to achieve the right consistently. Season to taste and re-heat gently.
Serve in warmed bowls with a dash of fresh ginger and lime zest on top.
2large garlic cloves, peeled, green shoots removed, thinly sliced
1mediumlemon rinds in strips
1large orange rinds in strips
1tablespoonfresh thyme leaves, coarsely chopped
1tablespoonchopped fresh rosemary
1/2teaspoonfennel seeds
2cupsimported olives (black, green or a mix) (about 3/4 pound)
Servings: cups or 12 servings
Instructions
Combine the olive oil, vinegar, bay leaves and garlic in a small saucepan and heat just until warm over low heat. Remove from the heat and stir in the lemon rind, thyme, rosemary and fennel seeds.
Place the olives in a wide mouthed jar and pour in the olive oil mixture. Shake the jar to coat the olives. Refrigerate for two hours or for up to two weeks. Shake the jar a few times a day to redistribute the seasonings.
Tip: Advance preparation: These will keep for about two weeks in the refrigerator.
Recipe by Silvia Baldini—Sweet and plump cherries, chocolate, almonds and brown butter all baked on a crispy crust. These crumbly bars are a great late spring — early summer treat. Add a generous scoop of vanilla ice cream or a dollop of whipped cream to turn them in to a decadent dessert. Substitute the cherries with raspberries or blackberries, or even halved and pitted apricot. Soft, chocolaty and fruity. A small triumph of flavors and textures.
Recipe by Silvia Baldini—Sweet and plump cherries, chocolate, almonds and brown butter all baked on a crispy crust. These crumbly bars are a great late spring — early summer treat. Add a generous scoop of vanilla ice cream or a dollop of whipped cream to turn them in to a decadent dessert. Substitute the cherries with raspberries or blackberries, or even halved and pitted apricot. Soft, chocolaty and fruity. A small triumph of flavors and textures.
Preheat over to 375°F. Line bottom and sides of 8×8-inch square baking pan with baking paper. Leave paper two inches over the rim. It will help you lift the bars once baked.
mix melted butter, sugar, and vanilla in medium bowl, Add flour, almond flour, cocoa powder and salt and stir until incorporated. Transfer dough to your prepared pan, press the dough evenly across the bottom of the pan. Prick crust with a fork to prevent from puffing up. Bake the crust until golden, about 18 minutes ,Transfer crust to rack and cool in pan.
Filling
Cook butter in heavy small saucepan over medium heat until deep nutty brown (do not burn), stirring often and watching carefully, about six minutes. Cool slightly.
Whisk sugar, eggs, and salt in medium bowl to blend. Add flour, chocolate powder and vanilla and whisk until smooth. Gradually whisk browned butter into sugar-egg mixture; whisk until well blended.
Scatter pitted cherries and chocolate in bottom of cooled crust. Pour browned butter mixture evenly over the fruit and chocolate. Bake until filling is firm and tester inserted into center comes out clean, about 40 minutes, Cool completely in pan on rack.
Remove cooled bars from pan lifting from the overhanging paper and place them on a cutting board . Cut them into squares with a very sharp knife.
Recipe by Silvia Baldini — This coffee and Nutella cake is another soft, no butter bundt cake.
There is a secret to keep the center gooey and chocolatey. Simply bake half of the cake batter for 12 minutes and then add the Nutella. Cover with the remaining batter and finish to bake. YUM! A heart of Nutella!
Recipe by Silvia Baldini — This coffee and Nutella cake is another soft, no butter bundt cake.
There is a secret to keep the center gooey and chocolatey. Simply bake half of the cake batter for 12 minutes and then add the Nutella. Cover with the remaining batter and finish to bake. YUM! A heart of Nutella!
Preheat the oven at 350 degrees F. Grease the bottoms and the sides of a 9 inches round tube cake pan. Line with parchment paper. You can use a bundt cake but I would select a simple design or the cake will stick to the pan. A spring form pan works as well.
Make one espresso shot and add the two teaspoons of instant coffee to it. Mix and set aside.
In a stand in mixer, fitted with a wire whisk attachment, cream the eggs with the sugar until light and fluffy. About 10 minutes.
Slow down the whisk and add the milk a little bit at the time until mixed in, then add the vanilla extract, the coffee and then slowly add the sunflower oil and then the flour, the baking powder and the salt. Keep mixing until well combined scraping down after each addition.
Pour half of the cake batter in the prepared pan and spread with a knife or a silicon spatula.
Bake for 12 minutes in the preheated oven. Take the cake out of the oven and spoon the Nutella on the half baked batter in a concentric circle. Cover with the remaining cake batter.
Put back in the hot oven for another 25 to 27 minutes, until golden and firm. Use a toothpick to test the cake to see if it is cooked in the center.
Remove the cake and place on a wire rack to cool. Do not remove the cake from the pan until cooled. Sprinkle with powder sugar before serving or with sifted cocoa powder.
1/3cupsunflower oilyou can also use grapes seeds or vegetable oil
2cupsall-purpose flour, sifted
1/2teaspoonbaking powder
1/4teaspoonsalt
8ouncesmixed berry jamyou can use fresh berries
powder sugarto decorate
Servings: people
Instructions
Preheat the oven at 350 degrees F. Grease the bottoms and the sides of a 9 inches round tube cake pan. Line with parchment paper. You can use a bundt cake but I would select a simple design or the cake will stick to the pan. A spring form pan works as well.
In a stand in mixer, fitted with a wire whisk attachment, cream the eggs with the sugar until light and fluffy. About 10 minutes.
Slow down the whisk and add the fresh drained ricotta a little bit at the time until mixed in, then add the vanilla extract, the grated lemon peel, slowly add the sunflower oil and then the flour, the baking powder and the salt. Keep mixing until well combined scraping down after each addition.
Pour half of the cake batter in the prepared pan and spread with a knife or a silicon spatula. Spread the jam or the fresh berries on top of the batter, then cover with the remaining cake batter.
Put in the hot oven for 40-45 minutes, until golden and firm. Use a toothpick to test the cake. Remove and place on a wire rack to cool. Do not remove the cake from the pan until cooled. I cover the cake while it's cooling with plastic wrap for moisture.
Once cooled, invert the cake on a serving plate, peel the paper off, invert again and sprinkle with powder sugar before serving.
A girl’s sleepover must. Mermaid toast is blue, glittery and actually kind of healthy. All you need is cream cheese and butterfly pea flower tea or a natural plant base blue dye and of course LOTS of edible gold or pink glitter.
In a small bowl whip the cream cheese until soft and fluffy. Add the blue coloring a little at the time. It looks better when you have some white streaks combined with blue, so don't over mix
Spread the cream cheese on the toasted bread and go to town with glitter.
Recipe Notes
I also make the mermaid toast with ricotta and whipped cream. YUM!
Move over avocado, the mighty artichoke is toast. Packed with antioxidant, the artichoke is a powerful defender against cancer, high cholesterol, heart disease, and stomach troubles. Since women hold up half of the sky, my recipe for this sublime artichoke toast is the perfect lunch to sustain our tired bodies while we keep our daily action going.
1small clovesgarlic, minced and mashed into a paste
salt and pepper
Servings: toasts
Instructions
Prep the artichokes. This is easier than you think. Set a large pot filled with water next to your cutting board. Squeeze half the lemon into the water and then toss the squeezed lemon half into the pot, too.
With a serrated knife, slice off the top of each artichokes about 1 inch from the bottom, exposing the heart. Trim the stems and all the remaining leaves to expose the heart. Place the artichoke hearts in the lemon water. If you have the time and patience, use a vegetable peeler to peel the trimmed artichoke stems and toss the tender center of each stem in the pot containing the artichoke hearts.
Add the salt, 1 tbsp olive oil and thyme to the pot and bring to a boil. Reduce the heat and gently simmer for 35 to 45 minutes, or until a knife inserted in an artichoke goes in easily.
Drain the artichokes and let them cool. Using a small spoon, scrape away the hairy choke to expose the heart of each artichoke.
Place the artichokes hearts in a bowl, add the remaining 1 tablespoon olive oil, the juice of the remaining 1/2 lemon, the garlic paste and salt and mash with a fork or purée with an immersion blender.
Spread the artichoke paste on thick toasted bread slices and finish with a sprinkle of salt and pepper.
Recipe Notes
Don't get intimidated by the artichoke. All you have to do is to learn to expose the heart. I keep this artichoke spread in an airtight container in the fridge for up to 2 weeks. It's great as an appetizer when spread on crunchy crostini or pastry tartlets. It also makes a superb pesto for a last-minute pasta dinner. And it goes great with shrimp.
This banana bread is one of the most delicious I have ever had. The recipe is absolutely easy to make and you don’t even need machinery. A couple of old-fashioned large bowls and a wooden spoon will do the trick. It’s also an excellent reason to make good use all those blackened bananas forgotten on the counter. I have adapted the recipe from a Nigella version, and I cut the sugar and butter quantities for a lighter version. This banana bread is adored by my two kids; don’t worry about the alcohol from the bourbon. I use it to soak the raisins and it cooks away. You can also substitute the bourbon with orange juice or apple juice.
1/4cupbourbon or dark rum(orange or apple juice can be substituted)
1 -1/4cupall porpoise flour
2tspbaking powder
1/2tspbaking soda
1/2tspsalt
1stickbutter melted
1cupsugar
2largeeggs
4 to 6smallvery ripe bananas, mashed (the blacker the better)
4tbspchopped pecans
1tsppure vanilla extract
Servings: slices
Instructions
Line a 9x5 loaf pan with parchment paper and preheat the oven to 325°F.
Put the raisins and bourbon or rum in a small saucepan and bring to a boil. Then remove from the heat, cover and let it soak until the raisins have absorbed most of the liquid, at 1/2 least hour or so. (You can do this step overnight.)
Put the flour, baking powder, baking soda and salt in a medium bowl and combine well with a wooden spoon.
In a large bowl, mix the melted butter and sugar and beat until blended.
Beat the eggs into the butter and sugar mixture, 1 at a time, and then beat in the mashed bananas.
Using a wooden spoon, stir in the chopped pecans, soaked raisins and vanilla extract.
Now add in the flour mixture, about 1/3 at a time, stirring well after each addition.
Scrape the mixture into the prepared loaf pan and bake in the middle of the oven for 1 to 1 and 1/4 hours. When it’s ready, a toothpick or fine skewer inserted in the center should come out fairly clean.
Let the banana bread cool in the pan on a wire rack.
Recipe Notes
A little grated fresh ginger and some chopped macadamia nuts would make a great addition. Chopped dried apricots, figs or dates are marvelous substitutions for the raisins.
Making your own nut butter is easy, quick and so GOOD! Try roasting all kind of nuts, or leave them raw. My favorite is hazelnut butter, maybe because it is the base for Nutella! Home- made nut butters are pure wholesome energy packed on a spoon.
2-4tbspsunflower oiluse vegetable oil but not olive oil, the taste would be too overpowering
1-2tbsprunny honey
1/2tspsea salt flakes
Servings: cup
Instructions
Put the nuts in a food processor and pulse until quite fine. Add a tbsp or two of the oil and process until you get a creamy paste. Add a little oil if you need.
Add the honey and salt and pulse. Add a few more nuts at the end of processing if you want a crunchy nut butter. Store it in the fridge in an airtight container for up to 2 weeks.
Recipe Notes
You can experiment by combining different nuts and adding sunflower seeds, pumpkin seeds or sesame seeds.
Energy packed edamame beans, bittersweet fava beans, salty pancetta, all coated in delicious and healthy olive oil and finished with a bright squeeze of lemon juice. I like to pile up this satisfying and chewy medley on thick slices of toasted sourdough. Prep your beans and pancetta ahead of time, you can store them in the fridge for up to a week, keep them waiting and ready for lunch, side, snack or a last minute lite supper.
Prep the beans. Shell the fava beans and edamame. Keep them separate.
Bring a medium pot of salted water to a boil and add the fava beans. Simmer for 2 minutes and then scoop them out. Squeeze each fava bean out of its outer bitter skin, toss in a colander to drain and set aside. Keep the water boiling. Then add the edamame to the boiling water. Simmer for 2 to 3 minutes. Drain and set aside.
Fry the pancetta or the bacon in a skillet until crisp and brown. Remove from the heat.
When ready to serve, in a large bowl combine the fava beans and edamame, the pancetta, the olive oil and the lemon. Mix delicately.
Toast the bread. Spoon the beans and pancetta mix on the toasted bread, drizzle with extra olive oil and sprinkle with sea salt and black pepper. Finish with a little sprinkle of chopped mint.
Recipe Notes
Grated Pecorino or aged ricotta would make a nice salty and savory addition to the toast.
This salty and addictive anchovy-based dressing-similar to my beloved Italian classic Bagna Cauda is very easy to whip up. Serve it with a rainbow of good for you veggies or with steamed broccoli. Keep it in a jar in the fridge for weeks, ready for when you need some extra flavor. I swear, kids love it.
Put all the ingredients in a glass jar and whiz together with a hand held blender until cream and smooth. I like to leave the dressing aside before using for at least half hour to allow all the flavors to mingle and develop.
Who needs boringand fatteningpoundcake when you can havemenopausal cake.This dense and not so sweet cake, adapted from a Women’s Weekly recipe, is packed with ingredients that can help you minimize menopausal and menstrual symptoms. It uses all the goodness of soya, oat flour and ground almonds, combined with sweet potatoes, banana, prunes and figs for sweetness. One slice a day is all you need for pure girl power bliss!
1mediumsweet potato (about 5 oz)peeled and chopped
3 1/2ozdried figs roughly chopped
3 1/2ozsoy flour
3 1/2ozself rising wholemealSee note below
3 1/2ozoatmeal
1 1/34ozflax seedsGround
1 1/34ozpumpkin seeds
1 1/34ozground almonds
3 1/2 ozchopped walnuts
1tspground allspice
4ozchopped pitted prunes
1tbspgolden syrup or molasses
2largeeggs
7 1/2fl ozskim milk
1medium or largeripe banana, mashed
Servings: slices
Instructions
Preheat the oven at 350°F and line a 9 x 5 loaf pan with parchment paper.
Microwave the sweet potato pieces on high in 1 tablespoon water for 5 minutes or until soft, and then use the back of a fork or spoon to mash the sweet potatoes with the water. Soften the figs in 4fl oz of hot water for 10 minutes and then mash the figs and the water with a handheld blender.
Meanwhile, combine the flours and oatmeal in a large bowl. Stir in the seeds, nuts, the allspice and then the chopped prunes.
In another bowl, combine the syrup or molasses with the eggs and milk. Stir in the sweet potato mash, the fig purée and the mashed banana and combine well (you can whizz in the blender, if you like).
Thoroughly mix the wet ingredients into the dry ingredients and then spoon the mixture into the prepared loaf pan.
Bake in the oven at 350°F for 1 hour or until nicely golden and a skewer inserted into the center comes out clean. Let cool in the pan on a wire rack and then remove the cake from the pan and cut into slices. You can store leftovers (if there are any!) in an airtight container or wrap individual slices in plastic wrap and then place in a resealable plastic bag and freeze.
Recipe Notes
If you cannot find self rising whole meal flour you can easily make it at home. Combine 1 cup all-purpose flour, 1 cup all wheat flour, 1 1/4 teaspoon baking powder and 1/4 teaspoon of salt
Spread the walnuts on a rimmed baking sheet and toast in the oven for 5 to 7 minutes.
In a food processor, crumble the stale bread. Then add the beets, tahini, the garlic if using, the toasted walnuts, the cumin, half the lemon juice, salt and pepper and blend to a thick paste. Add the olive oil and pulse a couple of times.
Taste the mixture and adjust for lemon juice and seasoning. Cover and refrigerate for up to a couple days. Bring to room temperature prior to serving.
If you're done with kale, start thinking papaya. Full of vitamins A, C, and B as well as calcium, iron and phosphorous, papaya helps in weight loss and fighting cellulite. The ultimate breakfast, snack or dessert. I like to add lemon, lime and some passionfruit pulp to thick slices for a bright mouthful.
If you're done with kale, start thinking papaya. Full of vitamins A, C, and B as well as calcium, iron and phosphorous, papaya helps in weight loss and fighting cellulite. The ultimate breakfast, snack or dessert. I like to add lemon, lime and some passionfruit pulp to thick slices for a bright mouthful.
