Lentil soup with chard and garlic

Adapted from smitten kitchen and Ricetta Idea

glug of olive oil
1 onion
1 stalk celery
1 carrot
4 cloves garlic, sliced (reserve half for later)
a pinch of crushed red pepper flakes
240 g farro or brown lentils, sorted and rinsed
2 bay leaves
240 g crushed tomatoes, canned, or 2 tomatoes
6 cups water
Freshly ground black pepper, salt
some Kale, frozen
Grated Pecorino Romano cheese to taste
200 g of bacon/prosciutto (optional)

Chop celery, carrot, onion and tomatoes. Rinse farro and add to olive oil and the vegetables in the pan (where if you browned bacon); then add a generous amount of water. Cook for about 45 minutes over medium heat. Finish with abundant grated pecorino, salt and a sprinkling of pepper.



Tomato butter onion sauce

Favorite (easy!) spaghetti sauce. Three ingredients! An Italian chef even confirmed that butter is totally a historical substitute for olive oil in this recipe.

Adapted from smitten kitchen from Marcella Hazan

500 g whole peeled tomatoes, canned (San Marzano, if you can find them)
70 g unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste


Cook 45 min. Mix pasta in sauce, top with grated Parmigiano-Reggiano. Next time I might use 2 x 500 g containers.

N.B. Meatballs in sauce are always served and eaten separately from pasta, in Italy.


EDIT: Apparently another classic is Marcella Hazan’s recipe

Pasta and white beans with sizzling garlic-rosemary oil

Adapted from smitten kitchen

1 medium onion, cut into big chunks
1 medium carrot, in big chunks
1 celery stalk, in big chunks
6 garlic cloves, 4 left whole, 2 finely chopped
some flat-leaf parsley leaves
pinch of crushed red pepper flakes (or to taste)
glug of olive oil
pinch of salt
2 spoonfuls of tomato paste
500 g canned white beans, rinsed
500 g pasta (I used pappardelle this time)
1 tablespoon minced (fresh) rosemary

I forgot the parsley, and used pappardelle.IMAG3098.jpg


Tarka baked beans curry

Adapted from Give Me Some Spice and Kitchen Treaty

Fry on medium heat
50 g butter
1 red onion, chopped
3 clove of garlic, crushed
thumb-size ginger, grated

1 spoon of curry powder (turmeric, garam masala, cumin)
a pinch of crushed red pepper flakes (optional if you can’t handle heat)
a pinch of salt
a pinch of paprika
400 g chopped tomatoes, canned

Wait 5-7 min, then add
415 g Heinz Beanz
1 tbs lemon juice
2 pinches of brown sugar
400 mL can coconut milk (optional)

If you have… 
2-3 green chilies (I didn’t have any)
mustard seed
cumin seeds
Fry these in the beginning

cilantro, chopped (as garnish at the end)


I served on broken lasagna pasta


Zucchini and ricotta galette

My favorite savory tart of all. Adapted from smitten kitchen

1 large or 2 small zucchinis, sliced into 1/4 inch thick rounds
1 tablespoon plus 1 teaspoon olive oil
1 medium garlic clove, minced (about 1 teaspoon)
250 g ricotta cheese
some grated Parmesan cheese
220 g shredded mozzarella
some slivered basil leaves

That’s right. Three beautiful cheeses. I think the ricotta and a good fresh mozzarella are what really do it for me.


Sorry no finished photo — ate it too quickly!


Tuscan (chard and) white bean stew

Adapted from smitten kitchen

500 g greens, e.g. spinach, swiss chard, kale (I used frozen)
glug of olive oil and pat of butter
1 large carrot, finely chopped
1 large stalk celery, finely chopped (didn’t have any)
4 medium chopped shallots
2 garlic cloves, finely chopped
250 mL dry white wine
250 g canned white beans, rinsed and drained
400 mL (or more to taste) vegetable broth + 300 mL water
350 g pureed tomatoes (from a can/carton/your jarred summer supply)
Salt and freshly ground black pepper
3 fresh thyme sprigs (I only had dried)
1 bay leaf
splash of sherry vinegar
Pinch of red pepper flakes
Salt and freshly ground black pepper

Serve with toasted, garlic-rubbed bread, drizzled with extra virgin olive oil.


Zucchini bread

Adapted from Simply Recipes and smitten kitchen

170 g unsalted butter, melted for greasing the pan
225 g grated zucchini (1/2 a big one)
200 g all-purpose flour
1 g baking soda
pinch of cinnamon
pinch of ground ginger
pinch of ground nutmeg
150 g sugar
3 large eggs, beaten
10 ml vanilla extract
6 g salt
50 g chopped walnuts

Preheat oven to 175°C. Grease and flour your pan, liberally. Mix wet ingredients: In a large bowl, beat the eggs with a whisk. Mix in the oil and sugar, then add the zucchini and vanilla. Mix dry ingredients: Combine flour, cinnamon, nutmeg, baking soda, and salt, as well as nuts, etc. Combine both: Stir this into the egg mixture. Bake for 60 minutes, +- ten. Muffins will bake far more quickly, approximately 20-25 minutes.