Only Recipes, by Alessandra Zecchini ©

Did you ever see the blog  Cooking Gallery ? It is on my blogroll and among my favourite blogs to visit because it is full of fantastic bento ideas! And my kids like it too, but they cannot really take proper decorated bentos to school, it is not practical in NZ, so they usually have a sandwich, some fruit and when possible some raw veggies too, all stuff that can be eaten with fingers or with a bento pick. So bento tend to be fun meal to eat at home!  And just for children? No! Yesterday I was at home alone for lunch and I thought that I should eat more salad.  Kazuyo  gave me some of her quails' eggs and inspired by  Cooking Gallery  pretty 'faces' and figurines I made a fun bento just for myself. To be honest with you if I had made this for the kids I would have taken out all my flower cutters to cut the veggies like flowers and so on, but here I limited myself in making a little sleeping doll. Of course I would like to have a set of nori pounchers lik

I peeled two medium floury potatoes (like agria) and sauteed them in a pan with a little olive oil, then I added a pinch of salt, a little water, and a lid! Simmer until the potatoes are soft, then add the content of a can of cannellini beans. Simmer until all the liquid has been absorbed and keep warm.  I made the pesto with a mortar and pestle: basil, garlic, salt and olive oil (no cheese, this is a vegan pesto). I cooked the spaghetti (would have been nice to have trofie pasta, but never mind...) and then drained them al dente and straight into the pan with the potatoes and beans. Finally I added the pesto and tossed everything together. To some it may be strange to see pasta and potatoes in the same dish, but this dish is not uncommon in Italy, and for me it is a great way to make a one pot dish when I have little time. Incredibly filling! Photos and Recipes by Alessandra Zecchini  ©

I wrote this recipe two years ago for the New Zealand Vegetarian Magazine. I am sorry I don't have a photo for it. Cannellini bean salad Ingredients: 1 can Cannellini Beans 1 cup fresh rocket of baby spinach 1 tbsp extra virgin olive oil 1 tsp lemon juice Salt to taste Rinse the Cannellini beans and put into a salad bowl. Add the rocket or spinach leaves, rinsed, and dress with olive oil, lemon juice and salt.