food happiness

Savoury Tarte Tatin

In case you were in search of  food ideas for this week's dinner time, the answer for you is only a click away. Just sit and enjoy the first extract from my collaboration with Deli'Snacky, a Youtube channel providing plenty of ideas for quick and effective meals! Did you know that the world famous Tarte Tatin, traditionally prepared with apples from Normandy, could also be turned into a savoury option? Well I didn't, until I run out of fresh fruits in my kitchen, and here is what I came up with instead!

Three Peppers Tarte Tatin

  • 3 peppers (yellow, green and red)
  • 1 red onion
  • 40 gr. pitted black olives
  • 1 puff pastry sheet
  • 30 gr. fresh dairy butter
  • 30 gr. extra virgin olive oil
  • 20 gr. caster sugar
  • salt
  • pepper
  • 40 gr. tap water

Remove the seeds from the peppers. Take a large pan and grill the peppers for about 30 minutes. In the meanwhile cut the onion in dices, and pour the olive in a pan with a little bit of butter. Let everything melt at low flame and eventually add the onions in. Sprinkle with some salt and pepper, then let cook gently for about 15 minutes. Now preheat the oven at 220°.

Once the peppers are ready, get them out of the pan and immediately in a bread bag. This way, the vegetables will naturally transpire and in a matter of minutes it will be far more easy to get rid of their skin. Once the skin is off, cut the peppers into large stripes. Cut the olives in little pieces too.

Warm up the sugar in a pan with half a glass of water, after a few minutes it should caramelise. In the meanwhile, have a cake mold ready and line its base with some parchment paper. Pour the caramelized sugar in the bottom of the mold, then spread the peppers and, on top of them, add the onions and the olives. Cover with the puff pastry sheet. Bite the cake with a fork and cook for 20 minutes in the oven at 220°.

With love and peppers,


Neither fish nor fowl

For some reason, the expression being neither fish nor fowl characterizes those individuals who don't fit a specific criteria. For their uniqueness and peculiar features they don't rightly belong. I call it having a personality and the courage to be oneself, which, in my view, makes up the very essence of a life worth living. Most importantly, the rule n.1 is to never behave like a fish out of water, like this Red Snapper is doing here in the following recipe.  I love this recipe because the flavour of the fish is rightly  enhanced by a beautiful sauce born from the combination of fennel, spring onions and gorgeous extra virgin olive oil. You can use winter vegetables as suggested below but, may you find yourself on the other side of the emisphere, you can definitely get  your creativity at work with some colourful foodie options, like radishes, abricots  or zucchini flowers. Red Snapper with winter vegetables

  • 1 whole fresh red snapper about 1.2 kg
  • 3 spring onions
  • 150 gr. shelled fresh fava beans
  • 100 gr. of shelled peas
  • 150 gr. natoora Italian monk's beard
  • 2 carrots
  • 1 bunch wild fennel
  • 1 teaspoon balsamic vinegar
  • 1 clove of garlic
  • 6 tablespoons extra virgin olive oil
  • a pinch of salt
  • a pinch of pepper

Preheat the oven at 200°. Chop the fennel with one spring onion. Transfer the mixture in a bowl with salt and pepper and add 4 tablespoons of olive oil. To clean the fish, get rid of its scales and entrails, wash it well, dry it, stuff it with a little fennel sauce and place it in either a large baking dish or, alternatively, on a baking sheet lined with parchment paper.

Practice a few cuts on the transverse surface of the fish and sprinkle with 2 tablespoons of the sauce, then let marinate for half an hour.

Clean and wash the peas and vegetables, then slice the remaining onions and carrots. Bake the red snapper at 200 ° for 35 minutes, mixing it often with its sauce. Meanwhile lightly brown the garlic in a pan with the remaining oil, add the peas and vegetables, cook on high heat for a few seconds, then add salt and pepper, and cook over medium heat for 7-8 minutes. After the indicated time, combined the prepared vegetables to the fish with the remaining fennel sauce and simmer for about 10-15 further minutes. Serve the snapper with a few drops of balsamic vinegar and accompany it with vegetables.

Spice up your autumn

It's one of those days when you're not quite sure whether wearing a coat or a rain-jacket. I get out of my apartment early in the morning and it's gloriously sunny outside but then, as I'm in the middle of the morning, with my food shopping bag in one hand and flowers, my inseparable Mac and my phone in the other, it starts raining. In the meanwhile I need to help a lady crossing the street, I meet an acquaintance who obviously doesn't notice my distress and starts complaining about her, oh so unbearable, lack of imagination for her new year's migration, and I obviously step on a horse p**p before heading to a meeting with a fashion designer, mais bien sur. Needless to say, it's getting spicy in here. I guess I'll just sit with some tea for the next 10 minutes and think of nothing else but to enjoy my #foodhappiness. Wouldn't you? Spicy cake with crumbs

Serves 6 people:

  • For the cake:
  • 130 gr. self raising flour
  • 100 gr. brown sugar
  • 2 fresh free-range eggs
  • 80 gr. of dairy butter
  • 4 tablespoons of whole milk
  • 2 teaspoons instant or ground coffee
  • salt
  • For the crumbs:
  • 60 gr. of all purpose flour
  • 60 gr. brown sugar
  • 30 gr. dairly butter
  • 2 teaspoons instant or ground coffee
  • 1 pinch of cinnamon powder
  • 1 pinch of nutmeg powder
  • 1 pinch of clove powder

First, pre-heat the oven at 180°, then prepare the cake. Whip the butter with the sugar until frothy, add an egg, a pinch of salt and a tablespoon of flour and stir. Add the remaining egg with coffee, milk and the remaining sifted flour and mix again. Line a mold for plum cake with baking paper and pour in the mixture.

Get on with the crumbs now. Rub the butter with the flour, the spices, the sugar and the coffee between your fingertips until the mixture is coarse crumbs. Pour into the prepared tin, press it slightly and cook the cake in a preheated oven at 180° for 35 minutes. Let cool, put it out of the mold and serve cold.

With love and spices,