Polpedeller

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Inspired by a Danish recipe (hope my Danish friends out there won’t cringe 😆) I added a Mediterranean twist to the well known “Frikadeller”. I called them “Polpedeller” ( a combo of POLPETTE and FRIKADELLER).

They are “Pork meatballs” 🙌🏻🙌🏻  Packed with lots of flavour, originally with onion and bread crumbs, I added a hint of my Italian touch😉 🇮🇹(crushed fennel seeds, I love ❤️ fennel ) and served with grilled cheese & a fresh salad 🥗 DELIZIOSI 👌🏻I have some happy children 🏡 and a Nonna to thank for her precious inspiration 👌🏻#BringNonnaBack #FoodRevolution

Ingredients 

200g pork mince

100g bread crumbs

1 small/medium onion. finely chopped

1 egg

1 tablespoon milk

fennel seeds (crushed)

salt, handful

Preparation

 

Mix the mince, the onion, the egg, the fennel seeds and mix. Add the milk and the salt.

Shape the mixture into medium size balls and fry them until golden.

Season with more salt or pepper and serve with your favourite vegetables. I served them with a fresh salad and some grilled cheese ….. Pronto!!! Enjoy 🙂

 

 

 

 

 

 

Who said Broccoli are boring?

I am lucky as both of my kids love Broccoli, I am always trying new recipes and whenever I make a new dish they are the first to taste it!!!  I like to give the kids different healthy options, with Broccoli you can never go wrong.

This is a simple Broccoli Salad with lots of goodness and flavour!!!

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Serves 4 people

Ingredients

one broccoli Florette,

one white onion

handful of fennel seeds

1 tin of chick peas

handful of prunes, diced

2 tbs of olive oil

juice and zest of one lemon

Preparation

Preheat the oven to 190 degrees. Slice the onion in thick slices and place it into a baking tray with a little olive oil and the fennel seeds scattered on the onions. Put in the oven and cook for 25 minute. Cut the broccoli into small florets and if you don’t want to use the stem, it’s great to add it into soups. Blanch the florets in boiling water (I would add a pinch of course salt). It’ll only take 4/5 minutes as they need to be quite crunchy. Drain the florets and place then on a large dish. The onions should be nearly ready by now, if you feel they are drying out add a splash of water on the dish, not on the onions! Drain the chick peas and scatter them on the florets. Place the onions on the dish, you might find some slices a bit more “caramelised” than others, they give great colour to the dish! Sprinkle the prunes, the lemon zest, the lemon juice and the olive oil……Pronto!!! 

Enjoy this fresh new salad with cows-cous, grilled fish and even as a side for a BBQ  xx

A STAR!!……… MINESTRONE

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I know this might not be a very “refreshing” dish but the weather outside is still a bit uncertain and a warm soup full of stars might brighten up our dinner time. This is what in Italian we call : Minestrone, a classic dish that most of Italian children would eat only because they have to! It’s the dish that every Nonna cooks, it’s a must in school dinner menus and it’s the Godfather of the left overs. You’ll be eating it for days and days!

Based on this introduction I will #Bring Nonna Back!!! Bring wholesome, fresh and healthy food back on the table!!! Hey! It worked with me in the 80’s!! I am now going to celebrate this dish and introduce it to modern families of 2015. Add your children’s favourite pasta shape (Lettere-letters, Conchiglie-shells, Farfalline-butterflies ….), they’ll enjoy it even more 🙂

Serves 4 people

Ingredients

1 stick of celery

2 carrots

half of one onion

1 large potato

2 sweet potatoes

150g lentils

1 tin of plum tomatoes

small handful of fresh basil

1lt chicken or vegetable stock ( gelatine stock cubes are great as well, 1 cube per litre)

150g of pasta for soup ( stars, mini farfalle, conchigliette…. you can find them in any local supermarket)

pinch of salt

tbs of olive oil

Preparation

Boil the kettle and pour the hot water in jug with a gelatine cube. Stir it until the cube dissolves and put it aside. Dice the onion, carrots, celery, potato and sweet potatoes. Into a large pot heat the olive oil and add the vegetables. Simmer for a couple of minutes on a medium heat. Add the salt. Pour the stock in the pot. Put the lid on and cook on a low heat. Place the plum tomatoes in a blender with the basil and blend until smooth. Pour the tomatoes into the pot and stir. Wash the lentils under the tap and add them into the soup. Stir and put the lid back on. Add the pasta as well and cook for 15 minutes until the lentils are soft. Your Minestrone is Pronto!   Enjoy with some fresh bread.

P.S. Any vegetable you have in your fridge will add extra flavour, you can never overload your Minestrone….kale, courgette, broccoli, peas, green beans, cauliflower, butter nut, pumpkin…….

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