Monthly Archives: October 2014

There are witches in the air: purple cauliflower soup

Purple cauliflower soup

2 Servings

Looking at Her Majesty’s Halloween menu, I had the impression that something was missing. What was it? We had the bats and the skeleton and the ghost … so? But some witches of course!

Purple cauliflower soupOver the last few days, I have been thinking about a dish which would be reminiscent of witches and when I saw a purple cauliflower at the grocery store, the idea struck me like a thunder. Isn’t purple a typical witch color? How about a purple soup to be served after the bat eyes and before the skeleton stake? ๐Ÿ™‚

I decided to use very few ingredients – kind of a basic soup recipe, because I didn’t want the color of the other ingredients to alter the purple color of the cauliflower. And since witches are always a little bit sinister, I thought that a touch of yellow was a must, beside contrasting nicely with the deep purple (no, not the band…). So I sprinkled some olive oil and added some lemon strips on top of the soup. I was very pleased to find out how beautifully the citrus flavor contrasts with that of the cauliflower.

Purple cauliflower soupHer Majesty was so excited by the purple color that for the first time ever she ate some soup without making any fuss. Actually, I couldn’t believe my eyes! ๐Ÿ™‚ And I’m pretty sure that if you serve this dish for a dinner party, your guests will be really surprised and amazed at the same time. ๐Ÿ™‚

Ingredients:

1 shallot, chopped
2 Tbsp, extravirgin olive oil
2 potatoes, diced
1 purple cauliflower
1 1/2 Cups, vegetable stock
1 lemon
Salt
Ground white pepper

Directions:

Wash the cauliflower and cut the florets off. Set them aside.

In a medium/large pot, place 1 Tbsp of olive oil, the shallot and a couple of tablespoons of water and cook, on low heat, until the shallot softens.

Purple cauliflower soupAdd the cauliflower florets, the potatoes, some salt and pepper (to taste) and the vegetable stock and toss to coat. Cook, stirring often, for about 20/25 minutes. Eventually, the florets and the potatoes will turn kind of mushy and the stock will almost completely evaporate.

In the meantime, using a citrus zester, cut some strips out of the lemon peel. Set them aside.

Transfer the soup to a food processor or a blender and blend until it is smooth and creamy.

Return the soup to the pot and, on a very low heat, cook for a few minutes, stirring often.

Pour the soup into two serving bowls or plates and add some olive oil and lemon strips on top of each.

We wish you all a super fun and sweet Halloween!

Francesca Xx

Sofia’s first birthday and a pinch of Halloween

Sofia in the Fall

This post is way overdue. After I terrified half of the blogosphere last January telling my blogger friends stories about my neurosis during the first weeks of my life with Sofia, I haven’t written another post to let you know how things have beenย working outย in the following months (well, except Stefano’s very quick note back in April). I thought it was time for me to break the silence.

People say that puppies are like babies. They are absolutely right. After Sofia turned 6 months (about 3 years old in human terms), my domestic life got much easier and quite enjoyable.

Sofia in the Fall

Sofia is a sweet, cheerful and happy dog. She is great at playing with children and other dogs and everybody ends up liking her and petting her. Some chewing is still there, but it is getting better and better. Is she the most disciplined dog? Of course not! I find myself being less strict with Sofia than I am with Her Majesty. Every time I am about to put her in timeout, she looks at me with those begging eyes as if she wanted to ask me “are you seriously considering to put me in timeout?…” Well, that look is too adorable to resist, even for me! ๐Ÿ˜‰

What I really learned and discovered during the past months can be summarized in two words: unconditional love. Unconditional love is such an unattainable feeling. It is the purest kind of love. I believe it is what Sofia feels for the members of her family. She is happy for me and with me when I’m in a good mood and she is sad when my day is not so great and I feel kind of blue. She tries to comfort me: she licks me and lays down with one of her paws on my foot as if she was telling me “don’t worry. Everything is going to be fine. I’m here for you”. Sometimes I feel that she can read my soul. All this without saying a word. Only with her body language. And most importantly, without asking anything in return.

Sofia in the Fall

When did I find out that I had fallen in love with Sofia? It happened this summer. One afternoon, I was home by myself (Stefano was on a business trip). She started feeling very sick and I had to rush her to an emergency hospital. Thank goodness my friend and neighbor was home and she was kind enough to drive me and Sofia to the hospital. I’m a very bad driver and, under the circumstances, I couldn’t think straight. When the doctor told me that she had no idea why Sofia was sick and that it would have been better to hospitalize her for the night, my heart missed a beat. I cried all my way home, I barely slept a couple of hours that night and I found some peace again only the next morning, when I got a phone call from the same doctor telling me that Sofia was much better and I could go to pick her up. You see, that night I realized that I cannot imagine my life without Sofia.

So the message that I would like to send to those who dislike dogs (like the previous version of myself) and those who are undecided whether or not to join the dog lover camp is simple. Sure, a dog is a huge commitment. Sure, a dog can be messy and the cleaning is virtually endless. Sure, life with a little puppy is a nightmare. However, if you are patient enough and willing to surround your dog with love, tenderness and care (yes, and the right amount of discipline!), it is only a question of time before this wonderful furry creature starts to fill your heart with infinite love and joy.

Banana and Nutella sandwich

Enough with this! It simply does not sound like me and people can get scared. ๐Ÿ™‚ Only a few more words on the photographs of this post.

Her Majesty was really excited about Sofia’s first birthday. She made one of her own favorite treats – a banana and nutella sandwich – and prepared the shooting set for Stefano taking care of every single detail. The last photograph was taken by Her Majesty herself and Stefano is really proud of his pupil! ๐Ÿ™‚

Halloween decorations

As you can see from the image below, she also decided to give you a sneak peek of her Halloween dinner menu: who could ever resist bat eyes, skeleton stake and ghost gloup? If you are wondering what ghost gloup is, Her Majesty told me that it is a new ice-cream in her fantasy world. Maybe a variant of glop?… Care to join us for dinner that night? Anyone? ๐Ÿ˜‰

Francesca Xx

Halloween decorations

My goodbye to summer: tomato, olive and eggplant spaghetti

Tomato, olive and eggplant spaghettiIt is time for me to let it go. Summer is my favorite season. It is when I feel my best. Every day I pick a pretty dress (preferably with a floral pattern) and a pair of ballet flats (I have way too many of them!) even if I just have to go grocery shopping. Oh by the way, is there someone out there that can explain to me once and for all why men (including my beloved husband) think that only women wearing high heels are sexy and feminine? How can’t they possibly understand that flats are very difficult to wear because they do not elongate the leg but it’s the leg itself that must be proportionate? Does the name Audrey Hepburn ring any bell? Wasn’t she feminine and chic with all her flats? I believe she was one of the most glamorous women on earth!

But I’m digressing. Back to summer. I drink lots of water and I eat tons of fruit and vegetables. I can easily follow a very healthy diet and lose a few pounds. This year I managed to lose about 14 pounds which – of course – I’m going to regain in the next few weeks because that’s just how my body reacts to the cold weather. I feel like mama bear preparing for going into hibernation, and I need a layer of fat to keep myself warm! ๐Ÿ˜‰

Unfortunately, mother nature has her own agenda. Everything is turning brown and orange and temperatures are lowering. Don’t get me wrong: fall is a wonderful and colorful season, but I’d rather enjoy it from the warmth of my house. ๐Ÿ™‚

So, I have decided to kiss my summer goodbye by sharing a recipe where tomatoes are the main character. I’m talking about those incredibly red tomatoes, so juicy and flavorful and whose scent is able to capture your nostrils from a distance. In Italy we called them “sauce tomatoes” and all by themselves they manage to turn the simplest tomato sauce into a winner! Of course, I couldn’t find sauce tomatoes in October, but the tomatoes that I used were really decent and so I said to myself: What the heck! Let’s draw the curtains over summer in style!. ๐Ÿ™‚

Tomato, olive and eggplant spaghetti

Ingredients:

1,5lb, fresh tomatoes
2 garlic clovers
5 Tbsp and 1/2 cup, extravirgin olive oil
10 leaves, basil
1/2 cup, black pitted olives, cut in half
6/7 oz, spaghetti
1 eggplant
salt

Directions:

Wash the tomatoes and cut them up into 1 inch pieces. Set aside.

Rinse the basil leaves and shred them. Set aside.

Tomato, olive and eggplant spaghettiUsing a citrus zester, cut some strips out of the eggplant skin. Add some salt (to taste) and set them aside.

In a large skillet, heat 3 Tbsp of olive oil. Add the tomatoes, the garlic, the basil, some salt (to taste) and cook on a medium heat for about 10 minutes.

Remove the garlic from the skillet and add the olives. Keep cooking on a low heat until the water from the tomatoes has completely evaporated. Remove the skillet from the stove and add 2 Tbsp of olive oil.

Put a pot of salted water over the stove to boil. While the water is warming up, in a small pot, heat 1/2 cup of olive oil. When the oil is hot, add the eggplant strips and cooked them until they brown. Remove the strips from the pot and place them on some paper towel.

When the water is boiling, add the spaghetti and cook until al dente, stirring occasionally. Drain the spaghetti, put them in the skillet with the tomato sauce and toss to coat.

Put the spaghetti into the serving plates and add some eggplant strips on top of each plate.

I wish you all a great end of the workweek and a wonderful weekend!

Francesca Xx

When life spices up: an interview with Gourmandize

Red chili pepper plant

Hello Everyone!

Today, we are barging into your house for a few minutes only to share some exciting (at least for us!) news!

Do you know those early mornings when you have just switched the alarm off, your eyes are still half-closed and sleepy and your are trying to remember your name and figure out where you are? Oh well! Who am I fooling? All my mornings are like that! ๐Ÿ˜‰

Anyway, after I regain all my senses and before getting up, my mechanical arm grabs my phone from the bedside table and I check my emails. Not that I usually get great emails (quite the opposite!) but, every now and then, I happen to receive good news.

Now, you can imagine my surprise first, and excitement immediately afterwards, when – on one of those mornings – I read an email from the editor of Gourmandize asking us if we were interested in being interviewed and featured as Blogger of the Day on their site!

I have to admit I was not familiar with Gourmandize, but the more I check their website the more I get hooked. Gourmandize is a recipe sharing site created last year where the content is contributed by its members. You can register your blog with them, join their community and enjoy the benefits of their platform, while sharing your recipes and getting to know fellow food bloggers. Can it get any cooler than that?

So do yourself a favor: check Gourmandize out and open yourself and your food up to new possibilities!

If you are interested in reading our interview, you can do so here:

My interview on Gourmandize

Enough with the bragging! ๐Ÿ˜‰

I wish you all a greatย day!

Francesca Xx