INGREDIENTS: (12 CREPES) 5 eggs 500 ml vegetable milk (I used coconut) 150g brown rice flour 50g fresh spinaches 12 basil leaves salt pepper coconut oil INSTRUCTIONS: Blend the leaves with the milk Beat the eggs and add the "green" milk Add salt and pepper and the rice flour The batter will be liquid Make it rest in the fridge for 30' or more Grease you pan with oil, mix the batter again as flour tend to go on the bottom of the bowl and pour one ladleful of crepes batter I co

Normally you serve soups in the winter and salads in the summer but... I love soups so much that I am still cooking them; from cold Gazpacho to this warm Pea and Mint soup served with a creamy Burrata. A simple dish with lots of flavour and feelings of comfort. INGREDIENTS: (2 servings) 2 cups of peas 1 blonde onion 1 medium potato 4/6 leaves of fresh mint 4 leaves of fresh basil salt pepper water or veg broth EVO 1 small burrata INSTRUCTIONS: Put your diced onion into a pot

Yesterday an IGTV video by Jamie Oliver got my attention. He was preparing an easy vegetable curry and I got inspired. I did the recipe in a different way but cooked veggies in the oven like he did. It was incredibly delicious and creamy, you have to try it! You can pick the veggies you have at home. He used carrots, parsnip, squash, and zucchini. I know chopsticks are not for curry but I love to use them for all Asian food, from Indian to Chinese. Sometimes actually also for

OMG... I made it with Elena yesterday during our IG Live and I had to compliment myself ahahaha. I mean I cooked this dish before but it has never been as good. Maybe Knoxville's eggplants :-) There are so many versions of this recipe. Sicily and Campania compete for the ownership of this dish but is very common to eat Parmigiana also in Puglia. And not only regions but also each family has its own version: some add ham or Mortadella, some boiled eggs, some fry the eggplants,

4 SERVINGS: 320g Carnaroli rice 1 lemon (juice and zest) 1 carrot/1 celery sick/1 onion for 500ml vegetable broth 30g butter 30g Parmigiano Evo salt 1 bunch of green asparagus 8 fresh scallops INSTRUCTIONS: Start your vegetable stock 1 hour upfront. Take out the coral (red part) of the scallops and cut the white part into small cubes. Season them with 1 tsp of lemon zest, 1 of lemon juice, salt, pepper and oilCheck the cooking time of your rice Boil or steam the asparagus. Ke