Almond milk porridge

Ingredients for 2 people:
- 500ml unsweetened almond milk (I buy this one)
- 100g oats
- 200g coconut yogurt (this is my favourite one)
- 1 banana
- Handful of almonds
- Maple syrup
- Ground cinnamon

1. Pour the milk into a saucepan and bring to boil. Once boiling, reduce the heat to low and add the oats. Stir intermittently for around 5 minutes.

2. Remove from the heat, cover the saucepan with a tablecloth and wait for around 5 more minutes until the porridge thickens.

3. While the porridge is resting, cut the banana and crush the almonds.

4. Put the porridge in two bowls, add the banana and the yogurt and top with maple syrup and cinnamon.

Bon appétit!


Roasted vegetables cannelloni

Ingredients for around 20 cannelloni:
- Cannelloni pasta
- 700g roasted vegetables (around 3 bell peppers, 2 aubergines and 2 onions)*
- 500g fat-free quark
- 600g homemade tomato sauce**
- 200g mozzarella
- Extra virgin olive oil
- Salt
- Pepper
- Parmesan shavings
- Fresh thyme

*To roast the vegetables, you need to pre-heat the oven to 200 °C (grill and fan function) and roast the vegetables until soft. The aubergine and the onion take around 1 hour and the pepper around 30 minutes.

**My homemade tomato sauce is extremely easy and fast to do: Sauté a couple of cloves of garlic, add chopped canned tomato, season with sugar, salt and black pepper and allow to simmer for around 40 minutes.

1. Pre-heat the oven to 190°C.

2.  Blend together the roasted vegetables with the quark until you obtain a smooth, thick paste. Keep in the fridge - to be used later.

3. Cook the cannelloni according to the package instructions.

4.  Cover the bottom of a baking tray with a little bit of the tomato sauce.

5.  Start filling the cannelloni by using a piping bag filled with roasted vegetables paste stored in the fridge.

6. Place in the tray and top with the remainder of the tomato sauce. Top with the mozzarella.

7. Bake for around 20 minutes.

8. Then, top with the Parmesan shavings and a little bit of fresh thyme and broil for around 2 minutes until the cheese is slightly golden.

9. Allow to cool down for around 10 minutes before serving.

Bon appétit!


S'more pie

Pie crust:
- 300g of Graham crackers
- 100g melted butter
Chocolate filling:
- 200ml cream
- 200g chocolate (70% cacao)
- 50g butter
Last layer:
- Marshmallows

1. Pre-heat the oven to 175°C.

2. Crumble the Graham crackers until finely ground. You can use a food processor to do so or alternatively, you can put them in a bag and whack them with a rolling pin until finely crushed. Pour melted butter over the grounded crackers and mix until the butter is fully incorporated.

3. Pour the mix into a pie pan and firmly press the crumbs against the sides, then against the bottom of the pan. Bake for around 10 minutes.

4. In the meantime, prepare the chocolate filling. Pour the cream into a saucepan and heat it. Remove from the fire just before it starts boiling.

5. Add the butter and the chocolate to the cream and whisk together until the mix is glossy and smooth.

6. After the crust is baked and has cooled down for around 10 minutes pour the chocolate filling inside.

7. Top with marshmallows and broil for a couple of minutes until the top is toasted.

Bon appétit!


Sausages with figs and grapes

Ingredients for 2 people:
- 500g of sausages (good quality)
- 80g white grapes
- 80g red grapes
- 200g figs
- 40ml red wine
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- Extra virgin olive oil
- Salt
- Pepper

1. Using a frying pan, sauté the sausages with a tablespoon of olive oil over medium heat for around 5 minutes.

2. Wash the grapes and figs and cut the figs in quarters.

3. Remove the sausages from the frying pan and add the grapes. Sauté for around 4 minutes.

4. Add the figs and sauté for around 4 more minutes.

5. Add the previously cooked sausages, the wine, the vinegar and the honey and cook for around 3 more minutes until the alcohol has evaporated completely. Season with salt and pepper.

6. Serve immediately.

Bon appétit!


Kale chips

- 1 bunch of kale
- Extra virgin olive oil
- Salt
- Black pepper
- Paprika
- Chilli powder

1. Pre-heat the oven to 175°C.

2. Cover a baking tray with parchment paper.

3.  Wash and dry the kale thoroughly.

4. Using a knife, remove the leaves of the kale from the stems and cut into medium pieces.

5. Drizzle the kale with olive oil and the other ingredients (salt, pepper, paprika, chilli powder). Massage the leaves by hand for around 2 minutes to ensure all leaves are well seasoned.

6. Place on the baking tray, but allow space between the leaves.

7. Bake for around 10 minutes or until the edges are slightly brown.

Bon appétit!


Polenta with lemon and arugula

Ingredients for 2 people:
- 300g pre-cooked polenta
- 250ml milk
- Juice of 1 lemon
- Peel of 1 lemon
- Handful of arugula leaves
- Extra virgin olive oil
- Salt
- Pepper
- Parmesan shavings

1. Pour the milk in a saucepan with the peel of the lemon and bring to a boil. Then, add the polenta and cook according to package instructions. Stir constantly.

2.  Add the lemon juice and season with salt, pepper and olive oil.

3. Remove the lemon peel and put half of the polenta in each dish.

4. Top with a handful of arugula leaves, Parmesan shavings and drizzle with a little bit more of olive oil. Serve immediately.

Bon appétit!