Zucchini with marigold vinegar and marigold fresh petals

 

This is a delicious starter or side dish. Cut the zucchini in thin long strips and pan fry with olive oil on both sides for just a minute (don't let them brown, they just need to soften). Chop plenty of Italian parsley and garlic with a pinch of salt and add to the zucchini, with a tbsp or two of marigold vinegar (recipe here). If you don't have marigold vinegar just use some white balsamic or white wine vinegar (but consider making marigold vinegar too!). Let the zucchini marinate for at least two hours, more if possible, then lay on a serving platter and sprinkle with fresh marigold petals. Serve at room temperature of chilled.

Photos and Recipes by Alessandra Zecchini ©

(Alessandra's) Terrine of vegetables ‘in scapece’ - and sharing recipes for free on the internet

A friend told me that I should put my recipes on Instagram, in same ways she is right, I spend a lot of time on Insta (more than with blogger) but I don't want to give up my (numerous) blogs the Blogger blog, they are a great archive, a diary, and collected thousands of free recipes, which have been made and shared many times, and also a source of inspiration to a number of people in the food business. Of course many of these have also been 'copied' (without credits of permission) even by some 'sort of famous' food writers and chefs... but I don't mind, I blog to spread the gospel of good, fresh, simple vegetarian food, and it is working. If the the same recipes ideas reach people through AB instead of me just because AB is well know, I am happy for it! Plus in my job I give a lot of recipes away, or consult or write for others. Easy. 
But I admit that sometimes I raise my eyebrows if I see one of my recipes in a magazine (and without permission).  It may be lightly adapted in wording and newly photographed, but I still know, immediately that it was taken from one of my social media because I am well aware of which recipes are mine, down to what percentage, if part traditional of inspired by others. But mostly it tells me more about the people/companies who re-use these resources for their own gain, and to the fact that if you put something online then you should let it go! 

So I am not sure if I will find the time or energy to publish recipes on Instagram as well, I'll start with one of my most loved creations and see what's happens. After all if one of my recipes ends up in a magazine or someone else blog I usually find out because one of my readers tells me, which means that others notice it too, so best to share the best!

Like this one for example, which I first published on this blog 10 years ago with the name of Torta di Verdure in Scapece. Scapece is an Italian way of 'marinating' food, (like escabece in Spanish) but I know that this torta/terrine is my own. I shared it with an Italian food forum and went down very well (as well as it goes down at the table) and I made it many more times since so it is truly tasted. Then a few days ago a took a photo and decided that since it is such an amazing vegan recipe I should share on Insta and with an English name, terrine of vegetables ‘in scapece’. 

I truly do hope that chefs, and everyone else, start making it, it tastes soo good that it has to be shared! Someone may even re-publish it, I don't mind, and perhaps they will choose to add Alessandra's on the recipe? Or maybe a credit in the book? Or send me a box of chocolates and a thank you note :-). Who knows... 


Anyway, I copy and paste the recipe from Insta, try it!!

The best dish of the Holidays is this terrine of vegetables ‘in scapece’. It takes an afternoon to make and at least two days in the fridge after that, but it is AMAZING ❤️🧡💜💚 

Fry many (many many) eggplants, zucchini and coloured capsicums slices in olive oil. Place on kitchen paper and add salt as you work. Peel the capsicums after frying. Layer the slices in a terrine adding chopped Italian parsley and garlic, plus breadcrumbs, after each layer and spraying with some white balsamic vinegar. Press down as you assemble. Use lots if parsley and garlic! Don’t skip layers! Press down well before covering - add a weight on top if necessary. Refrigerate for at least two days before tipping out. Slice and serve 😋 #sharingmyrecipes#vegetarianvibes

Italian chips and beautiful things in my garden

How silly can a recipe be? I never thought that I would bother writing something so basic, but the world where I live is so full of chips, and terrible chips I must say, that I very rarely eat them out, and very occasionally I like to make them at home the Italian way, patatine fritte, like we made on special occasions, usually on a Sunday. These are not deep fried but pan-fried, and they are flavoured with garlic and rosemary, 

Peel the potatoes, cut the potatoes into chip sizes, rinse (or just soak in water) and pat dry. Sizzle some garlic in a frypan with extra virgin olive oil, then add the chips and pan-fry stirring and/or shaking the pan constantly. I add just a little salt at the beginning, and remove the garlic before it burns. Then I add rosemary when they are nearly cooked (they takes about 20 minutes), finish with more salt and eat immediately (although if you cook them this way they are also tasty when cold, unlike British style chips). 

And now something from my garden

The pink orchids are glorious this year, the yellow ones will follow soon, and every year they cheer me up in the middle of the Auckland winter.

And then, look who is sleeping on one of the Nikau palms!

A Kereru! The New Zealand native wood pigeon, all puffed up and using her chest for a pillow.

Photos and Recipes by Alessandra Zecchini ©

Potatoes and carrots with sage, rosemary and garlic, and do you know this flower?

Digging up the garden I pulled some ugly carrots and a few potatoes (white and yellow). I cleaned them and boiled them until cooked but firm, then I remove the skins (from the carrots too!) and sautéd them with olive oil, garlic, sage, rosemary and a pinch of salt. Really simple but super tasty!!

I also found this flowers… really pretty but I have no idea what they are! I didn't plant them and I thought that they were a weed, do you know them?

Photos and Recipes by Alessandra Zecchini ©