Artichoke Patties


Artichoke patties are an excellent alternative to meat patties, which will surely be appreciated even by the non vegetarian.  

For 30 patties

  • 3 big artichokes
  • 350 gr ricotta cheese
  • 100 gr parmesan, grated
  • 2 garlic cloves
  • extravirgin olive oil
  • 1 cup vegetable stock
  • 1 tbsp parsley, chopped
  • 1 tbsp fresh mint leaves, chopped
  • 40 gr bread crumbs
  • zest of 1 organic lemon + the juice for cleaning the artichokes
  • 40 gr shelled walnuts, coarsely crushed
  • 1/4 tsp nutmeg

for the sauce:

  • 250 ml Kefir
  • the smallest pinch of saffron

Clean and finely slice the artichokes. (see

Place the oil and garlic (cloves halved) in a large pan and gently fry until golden, then remove from the pan and add the artichokes. Sautée for 2-3 minutes and pour in the hot vegetable stock. Cover with a lid and let cook over low heat for 10 minutes, until the stock has evaporated and the artichokes are very tender.

Place the artichokes on a board and chop using a knife.

In a bowl pop in the artichokes, ricotta cheese, parmesan, nutmeg, parsley, mint, lemon zest and walnuts. Mix well and if the mixture becomes too soft add the bread crumbs. Season with salt and pepper to taste.

Make the patties using your hands, roll into the bread crumbs and place on a baking tray covered with parchment paper. Spray with some oil and bake in the oven, still, at 200°C for 20/25 minutes, until golden and cooked through. If you prefer, you can fry the patties in hot oil.

Serve with some good Kefir seasoned with salt and the smallest bit of saffron.

Kataifi walnut rolls

IMG_7060 (1024x764)

Kataifi is a traditional sweet delight which is very popular among Greek, Turkish and Middle Eastern nations. This is a very easy receipe to follow to produce Kataifi recipe for you to recreate this traditional sweet delight from scratch.

For around 20 rolls

  • 250 gr kataifi dough
  • 100 gr walnuts, roughly chopped
  • 1 tsp ground cinnamon
  • a pinch ground clove
  • 150- 200 gr butter

For the syrup

  • 180-200 gr caster sugar (depending on how sweet you like the rolls)
  • 175 ml water
  • peel of 1/2 lemon
  • 1 cinnamon stick
  • 30 gr raw pistachios, finely ground

Place the water, sugar, peel of lemon and cinnamon stick into a small pot and bring to a boil on low heat: the syrup is ready as soon as the sugar has dissolved. Leave to cool completely and put in the fridge. The more cool the syrup, the more crispy the rolls.
Now make the filling: mix the ground clove and cinnamon to the chopped walnuts. Melt the butter and with a cooking brush butter the bottom and sides of a baking pan.

Unroll the Kataifi dough work the dough with your hands, gently tearing apart the shreds and spreading the strands out in order to make the Kataifi as fluffy as possible. Keep the dough covered with a slightly damp towel while rolling the sweets.
Spread one piece of the dough on a cutting board, drizzle with melted butter and place 1 teaspoon of the filling at one end. Roll it up tightly, folding inwards the sides, to form a small cylinder. Place the roll on your hand and brush with melted butter, trying to give it a better shape.

kataifi-001Repeat with the rest of the Kataifi dough and filling. Place th rolls  one next to the other, leaving no gaps between, and drizzle with the rest of the butter.

Bake in preheated oven at 170°C for 40 minutes until golden and crispy, covering with an aluminum sheet if the rolls get coloured too early.
As soon as you turn the rolls out of the oven, ladle slowly the 3/4 of the cold syrup, enabling each ladle to be absorbed. Cover the baking dish with a towel and set aside for 10 minutes. Ladle the rest of the syrup and wait until completely absorbed (it is possible that you won’t need to pour the rest of the syrup: each dough reacts differentely! So, if you see that not all the syrup has been completly absorbed, do not add the rest) . Scatter with the raw pistachios and serve.





Gorgonzola & Walnut Ravioli


These ravioli are real treat for the first winter nights. The combination of flavours is a classic of Italian cuisine that never disappoints. The gorgonzola, the mashed potato and the crunchy walnuts create a wonderful texture and a perfect balance despite the strength of the ingredients. Season with plain extra virgin olive oil (which is in season), some ground black pepper if you like, and enjoy your ravioli with a glass of red wine. If you’re thinking of adding these spectacular ravioli to your Christmas menu, you are definitely having the right idea: our family has been preparing freshly made filled pasta every Christmas and we have never gotten tired of it! If you don’t want to spend too much time cooking on Christmas day, you can easily prepare these ravioli in advance and freeze them. Simply drop the frozen ravioli in boiling water and they’ll be ready to eat in minutes!

Serves 4

  • 3 eggs
  • 300 gr plain flour
  • 1 large potato
  • 100 gr Gorgonzola cheese
  • 25 gr walnuts, coarsely chopped
  • 8 tbsp extra virgin olive oil

Peel and cube the potato, then steam until soft. Mash the potato using a fork.


Then, while the mash is still hot, add the Gorgonzola and stir well.


Once the mixture has turned uniform and creamy, roast the walnuts in a pan for a few minutes, then combine with the potato-cheese cream, mixing thoroughly.


Leave the filling to rest in the fridge for 1 hour and meanwhile prepare the pasta combining the eggs and flour (directions at: ).

Fill the ravioli and let dry for 2 hours before boiling in salted water. Season with oil and a good pinch of ground black pepper.

Raw vegan banana cream pie


Here we are: veganism is now a growing trend and I, being curious about food in general, have experimented and put together this tasty, luxurios recipe of a pie which can easily stand up for success at the end of a royal meal. Trust me, you won’t believe your own palates; the flavour and creamy consistency are crazily, surprisingly, fantastically delicious! You have my word: you will not miss butter, eggs or cream when devouring this beauty.

Serves 6

  • 100 gr walnuts
  • 170 gr dates, pitted
  • 180 gr cashews (soaked for at least 4 hours or overnight, then well drained)
  • 3-5 tbsp coconut oil
  • 75 gr agave nectar or maple syrup
  • 1 medium just ripe banana
  • 90 gr  full fat coconut milk
  • 2 tbsp peanut butter
  • 1/2 tsp pure vanilla extract
  • 2-3 tbsp lemon juice

Soak dates for about 20 minutes, then drain well and place in a food processor; whizz until they form a ball, in which small bits are still evident. Transfer the mixture into a bow. Now place walnuts in a food processor and whizz until finely chopped, then combine dates and walnuts in order to achieve a mixture which is smooth and soft enough to be moulded. This mixture will become the crust of your pie. If the mixture is dry, add 1 tbsp coconut oil or water.


Gently press the mixture into a cake tin lined with wet parchment paper or plastic wrap until you achieve a flat layer, also pressing it up the sides of the cake tin of about 0,5 cm in order to better contain the filling. Now place in the fridge for at least 2 hours.


Place drained cashews in a food processor, together with a banana, agave or maple syrup, coconut oil (begin adding 3 tbsp), peanut butter, vanilla, coconut milk,  a pinch of salt and lemon juice. Blend the ingredients until fluffy and creamy. If the mix doesn’t blend easily, add 1-2 tbsp coconut oil.


For a really silky texture, scrape the cream at the top of your coconut milk

Pour filling into the crust, smoothing with a spoon. Tap well to eliminate air bubbles and place, covered, in the fridge at least for 6 hours. Enjoy the pie ideally at room temperature.

In the freezer it will last about 10 days.