Poor man's chestnut cake: castagnaccio

Last fall, I've found out that EXPO 2015 will be hosted in Milano. It started in May and it will be open throught October. Perfect reason to visit Milano again this year! While I was combing through the food directory, just like hunting for treasure (treasure map is here), planning and imagining going from one pavilion to the next (each participating country has its own pavilion), this cake with chestnuts particularly stole my attention and I had to make it!
This cake has a very nutty, earthy like taste. You may need to get adjusted to it, but once you do you'll love it!

Baked Cauliflower Gnocchi

I love gnocchi and cauliflower. So, I thought to combine the two. I started searching for the recipes and while I got inspired by some of them (http://www.reclaimingprovincial.com/2013/01/15/garlic-cauliflower-gnocchi-with-brussels-sprout-leaves-lemon-zest/) I did not find quite what I was looking for. It was time to COOK and try my luck! So I came up with this recipe which turned out pretty good! My goal was to find a recipe that uses close to none flour and more cauliflower, hence I decided to bake these instead of boiling them.

Ingredients:
1 medium cauliflower head (blanched and processed in a food processor until fine)
1/2-3/4 cup flour (whole wheat works just fine here)
2 eggs
3/4-1 cup grated Parmesan cheese
salt
white pepper
 
Mix everything up in a bowl to form a paste. Shape gnocchi (use more flour if you need). Place gnocchi on a pan lined with a parchment paper just in case and bake in a preheated oven(425F) for 20 minutes or so. Then flip the gnocchi over and bake another 20 minute or until they are golden in color.
Serve with you favorite sauce or a side dish.

Enjoy!

Flourless bread: Apple, seed and nut bread by Rachel Khoo

To continue the series after meatless stew, we proceed with flourless bread.
This bread is made of nuts and seeds. It can be paired with a savory meal, and also eaten as a dessert with fruit jam. It is best toasted, just imagine eating toasted nuts! I've sliced the remaining portion and put it in the freezer. When I was in need of a hearty snack before the excercise or early dinner when I'm rushing to my evening yoga class after work, I would toast it and eat with almond butter on top with a bit of rasperry jam which is my favorite!

Moroccan meatless stew with chickpeas and chard

I am trying to reduce the amount of meat in my diet, especially red meat. This vegetarian stew made with chickpeas and chard was very tasty and rich in protein. It can be made during weekend in one big batch with leftovers for lunch/dinner on Monday.

Cod Burger

On those days when you crave a burger but want a healthier version of it - this is it!

Ingredients
1 large cod fillet, skinless and boneless, diced
3 garlic cloves,finely chopped
3 green onions,chopped 
2 tbsp parsley, chopped
1egg 
1/3 cup bread crumbs
 Burger buns
1 pinch salt
1 pinch black pepper    


In a food processor, blend the cod. 
In a bowl, mix garlic,parsley,green onion,eggs,breadcrumbs and fish. Season with salt and pepper.

Put the patties onto a tray and refrigerate until needed. When you are ready to cook, preheat your oven to 390F.
Heat two tablespoons of olive oil and fry the patties for 2 minutes on each side or until golden.
Transfer the patties onto a baking tray and cook for 4 minutes in oven.

Serve on a bun with a salad of your choice! I served mine with cabbage, kale and carrot slaw.

PS. Kids love this!

Enjoy!