Baking gluten free pancakes can be a bit demanding that’s why we always make this delicious banana version.
14 Banana Pancakes
2 Bananas very mature
1 tsp Vanilla sugar
½ dl flour (with or without gluten)
Pinch of salt
Butter for cooking
Whisk the eggs together until completely combined. Mash the bananas.
Pour the eggs and the rest of the ingredients over the bananas and stir until completely combined.
Heat a large skillet/frying pan over medium heat. Melt a little butter in the pan.
Pour 2 large tablespoons of batter onto the hot skillet. You can cook around 4 at a time on a large skillet. Cook until pancakes are golden brown on both sides. Serve hot with blue berries and maple syrup.
Some years ago I had to find a way to prepare courgettes so the girls would actually like them. This is the recipe that we have invented together, besides from making a healthy dish it was also a very nice way to spend some time together experimenting in the kitchen.
You can easily prepare the flans the day before and store them in the fridge over night.
For 8 Flans:
500 g Courgettes (small and hard)
3 Eggs (separate yolk and white)
70 g Parmesan cheese grated
3-4 tblsp cream
2 Basil leaves
Knob of melted butter
Salt and Pepper to season
8 Silver foil cups or ramekins
Preheat the oven to 140 C (fan oven).
Wash the courgettes and cut them into squares, fry them on a hot pan in olive oil until tender not brown, set aside to cool.
Grease 8 ramekins with melted butter.
Beat the egg whites until stiff and set them aside.
Transfer the courgettes, egg yolks, Parmesan cheese, cream, basil leaves, salt and pepper into a food processor and blend until smooth. Fold the egg whites into the courgette mix and pour into ramekins.
Place them in a roasting pan with high sides, fill water halfway up the sides of the ramekins.
Cook the flans in the oven a bain marie for 20 to 30 minutes. Remove from the pan and allow to cool slightly, the flans are also very good served cold.
I first had a version of this delicious starter at a wedding reception some years ago and after trying it out in different varieties this is the way I like it best. The sweet fig with the creamy cheese and the salty pancetta… yummy!!!
8 Mature Figs (I prefer the green ones)
8 slices of Pancetta
200 g Goat cheese (fresh and soft)
Salt and Pepper
Start the grill in the oven.
Wash the figs slice them open in 4 quarters.
Put a knob of goat cheese into each fig and decorate with a rosemary branch. Wrap the pancetta around the figs and season with salt and pepper. Place the figs in an ovenproof plate.
Drizzle olive oil over the figs and grill them in the oven for about 5 to 10 minutes or until baked. Serve warm or cold with a glass of Castello Montegiove RoSaTo.
Very easy weeknight or lunch dish. Can be served with a piece of bread, mashed potatoes or rice and all kind of vegetables that goes well with the salmon (green beans, fennel, broccoli, pees etc).
4-500 g Salmon (skinless and no bones)
350 g Mushrooms (chopped)
Bunch of spring onions (chopped)
1 teaspoon of flour
2 teaspoons of mustard
Knob of butter
3 dl vegetable stock
½ dl Cream
Salt and pepper
Preheat the oven to 180C.
Butter an ovenproof baking dish and place the pieces of salmon in the dish.
Melt the butter in a pan, add chopped spring onions and mushrooms and fry for 5-10 minutes. Add mustard, flour and vegetable stock and cook for a couple of minutes add the thyme leaves and cream. Cook for 5-10 minutes until cream starts to thicken, season with salt and pepper.
Pour the sauce over the salmon in the baking dish and bake in the oven for 20-30 minutes.
Remove and allow to cool slightly.
This morning a sweet neighbour brought a basket full of delicious flavorful tomatoes. Just can’t wait to transform them into a fantastic caprese salad with mozzarella cheese, bake them filled with rice and basil leaves or eat them just as they are with salt, pepper and drops of Montegiove olive oil.
May is the Elderflower season in Montegiove and it is the first sign of spring turning into summer.
When the beautiful flower is blooming, it looks just like a ballet tulle skirt, ready to be worn by an Elderflower Fairy.
The Elderflower Cordial is one of the most refreshing drinks for the summer.
20 Heads of Elderflower (preferable without bugs)
Sugar 1 kg
3 Organic lemons (Juice from two and one lemon in slices)
1 l boiling water
1. Shake the heads of the elderflowers well, picking off any bugs.
2. Place the elderflowers, sugar, lemon juice and lemon slices in a large bowl.
3. Add the boiling water and stir.
4. Leave in a cold place to infuse for 2-3 days stirring occasionally.
5. Strain through clean fine muslin cloth into a clean bowl.
6. Fill the cordial into clean sterilized bottles. Store in a cool dark place or freeze in plastic containers to keep for longer.
Drink cold or hot diluted with water, -also delicious combined with lemon juice in a sorbet.
Easy and quick recipe, you can also use chicken or turkey, instead of veal scallops.
8 Veal scallops
Asparagus 1 big bunch
1 glass of white wine
2 dl cream
Clean the asparagus and cook them in salted water for about 5 minutes, don’t let them overcook. Drain and put them aside.
Heat up a pan and add the olive oil and butter.
On a plate stir together flour with salt and pepper, dip the scallops into the flour mix.
Cook the scallops until browned and just cooked through, 2 to 2 1/2 minutes on each side. Transfer to a serving plate and keep them warm while you make the sauce.
Add the white wine to the hot pan and let it simmer for 3 to 5 minutes, add the cream and let it heat up until it is reduced. Meanwhile cut the asparaguses into smaller pieces and add them to the pan with the simmering sauce. Season to taste with salt and pepper.
Pour the warm sauce with the asparaguses over the veal scallops and serve.