Only Recipes, by Alessandra Zecchini ©

Homemade mascarpone with Tawari honey, pistachio and dried strawberries Making mascarpone at home is one of my favourite occupations these days! A part from the 'magic' of it, and the resemblance to a chemistry experiment (I made this with Max, actually, he made it with me in the background giving instructions and liked doing it!) it is also so much cheaper, fresh and delicious that the one you buy!  For the mascarpone recipe just click   here , it is easier that you may think! When the mascarpone is ready just add a tbsp of honey (I used  Airborne Tawari Honey ) and fold. Divide the mascarpone into 4 cups and it is ready to be eaten or topped with what you fancy.  For this recipe I just toasted a few pistachios in a pan, then I rub them with a tea towel to take away loose skins and chopped them coarsely. Then I also added some  Fresh As  dried strawberries, crunchy and full of flavour and aroma. A simple dessert that everyone loved...

Making mascarpone at home is one of my favourite occupations these days! A part from the 'magic' of it, and the resemblance to a chemistry experiment (I made this with Max, actually, he made it with me in the background giving instructions and liked doing it!) it is also so much cheaper, fresh and delicious that the one you buy!  For the mascarpone recipe just click   here , it is easier that you may think! When the mascarpone is ready just add a tbsp of honey (I used Tawari) and fold. Divide the mascarpone into 4 cups and it is ready to be eaten or topped with what you fancy.  This time I just toasted a few pistachios in a pan, then I rub them with a tea towel to take away loose skins and chopped them coarsely. Then I also added some  Fresh As  dried strawberries, crunchy and full of flavour and aroma. A simple dessert that everyone loved! Photos and Recipes by Alessandra Zecchini  ©

I wish this was one of my creations, but I cannot take the credit: it is in fact an appetizer (but also served as a cheese course, or with a good  vino da meditazione  (meditation wine) that I first tried in my village in Italy ( Sestola , an excellent Parmigiano producing area) about 20 years ago. It was very fashionable then, and it may be still now for all I know, I am not sure, but it is definitely very original, and too good not to share! All you need is real Italian Parmigiano Reggiano Stravecchio (over 30 months aging), good quality creamy honey and good ground coffee (espresso quality). If you cannot find 30 month old Parmigiano, look for a 24 month, or you can try with a younger Parmigiano, but really, here you have only three ingredients, and the better they are, the best the end result. Cut the Parmesan into bite size chunks, spread with honey and sprinkle with ground coffee. The pairing of these three flavours really works. I used Airborne Bush Honey  be...

This is a no-cook dessert that can be made in two minutes, and with three ingredients. Also, it can be served as fruit, or cheese! Place a spoon of creamy ricotta in a glass or verrine, add some blueberries and a little bit of honey. Repeat with a second layer. Refrigerate until serving time. Photos and Recipes by Alessandra Zecchini  ©

Photo and Recipe by Alessandra Zecchini  © Well, it isn't a tea as such, maybe just a hot drink? But very nice! Squeeze the juice of one orange into a cup, top with boiling water, add a teaspoon of honey (I used  beechwood honeydew ) and stir with  cinnamon quill.  Also I would like to take this chance to congratulate   J.Friend and Co  for winning the Cuisine Artisan Awards ! Bravi!

Photo by Alessandra Zecchini© Kawakawa  tea!!! I have many kawakawa plants in the bush around the house, the leaves are beautiful and make a lovely tea, and even an infusion used in  Māori medicine for several ailments. The seeds can be used as  long pepper  (the plant is related to the pepper family) and if you like an extra tip, New Zealand bush inspired but created by an Italian (me :-), I use kawakawa instead of vanilla to flavour cremes and custards and panna cotta and so on. To give you an example have a look at my  Flan with Kawakawa crème and Kahikatea berries ! But mostly I like to go into the garden/bush, pick a few leaves, wash them and pour hot water over them. One or two leaves per cup will suffice, the smell is truly delicious, and this is foraging at its best because everyone can do it!  And of course I like to add a teaspoon of NZ  honey .

Win two jars of Pohutukawa Christmas Honey, kindly offered  by   J. Friend and Co . To enter please click here and follow the instructions!

This is not a recipe really, more a nice way to eat mascarpone , which is another typical product of Lombardy, Italy. Mascarpone is mostly know overseas as an ingredient for tiramis ù, but it is so nice and creamy that I could just eat it by itself!!! Here I just spooned some mascarpone into glasses, then I added some raspberries and some chestnut honey (one of my favourite kinds of honey, organic, form Mielizia ). Quick and perfect! Photos by Alessandra Zecchini©