Veggie Quiche Pizza


Who doesn’t love pizza for breakfast, lunch or dinner?!  I mean, really, who are we kidding pizza is just the best!  So why not wake up to this savoury brunch must your next Sunday morning!

Quiche pizza is a great way to throw in whatever vegetables you like and have a power charged breakfast to start off your weekend!  What we love about this quiche recipe is the extra touch of parmesan, pecorino cheese and rosemary. This is a quick recipe that is hearty enough for a crowd if you decide to have guests over for brunch.



4 Eggs

Parmesan Cheese

Pecorino Cheese

2 Carrots

1 Beet


Salt & Pepper

Pizza Dough / Puff Pastry


  1. Whisk together 4 eggs, diced carrots, cooked beet slices, salt and pepper.  Grate parmesan and pecorino cheese, about 1/2 cup of each, and add to the egg mixture.
  2. Put pizza dough or puff pastry in a rectangular oven pan. Pour egg mixture over past pizza dough. Sprinkle rosemary over the top of mixture.  Cook in oven at 350F/180C for 20 minutes.






Pan Seared Scallops with Potato and Chestnut Cream


Brightening up our plates and hoping spring will be here sooner than later with this fancy dish!

Scallops are delicious simply grilled or pan seared, and elegant for any dinner party menu.  What else we love about scallops is just how fast they are to cook and the vast variety of dishes you can pair them with.  Since scallops are so quick to cook it is important to remember with your meal planning to have your additional ingredients ready to plate before putting the scallops in the pan to cook.

Here is a delicate pairing to enhance the scrumptious seafood dish.

Difficulty : Medium    Prep Time :   40 minutes     Cook Time :  6 minutes


8 Scallops ( 4 servings )

4 Large Potatoes

150 g Chestnuts

Spinach Salad

15 grams Butter

1/2 cup Oat Milk

2 teaspoons Olive Oil

Salt & Pepper

Orange (Cachi – Persimmon fruit – as an Italian fruit version)

1 teaspoon Brown sugar


  1. Boil peeled potatoes in salted water, boil for 30 – 40 minutes until tender.  Remove from water smash potatoes in a mixing bowl with salt, pepper, 1 teaspoon olive oil, and 1/2 cup oat milk.    Cook peeled chestnuts in a small skillet pan with 1 teaspoon butter cook until chestnuts are tender about 8 minutes, remove from heat, cut into small pieces and add to mixing bowl with potatoes and mix with a mixture to obtain a creamy puree consistence.
  2. Peel 1 orange or permissions and cut slices into small pieces.  Get the juice of one, put in a small sauce pan and cook down with a tablespoon of brown sugar to make a reduction, about 20 minutes, stirring occasionally.
  3. In a medium skillet pan, heat olive oil on a medium heat and cook scallops, 2 minutes per side.  Serve a dollop of warm puree with the pan seared scallop on top a touch of orange reduction sauce and a spinach salad leaf.



Pomegranate Glazed Lamb


Steal the heart of a loved one with this sweet and delicate recipe.  The sweet and bitter combination of the pomegranate sauce over a juicy, herb oven roasted lamb is just something to lick your plate about – no joke! Melograno (pomegranate) is that special touch of flavour that the winter months grant us, excellent for cocktails and sauces alike. Don’t be afraid to use this colourful winter fruit and add a little passion to your next recipe!  Continue reading “Pomegranate Glazed Lamb”

Romeo Cocktail

Even in it’s name it sounds romantic, Romeo.  They say ginger stimulates the passion in us.  So why not make a ginger inspired cocktail to kick off the most romantic time of year and call it our classic Valentine’s Day drink!  Simple but elegant in it’s taste and presentation, the Romeo Cocktail is the best way to toast an evening filled with amore!


Difficulty : Easy.        Prep Time : 10 minutes


Ginger Beer

Pear Slices

Pear Juice



  1. Dice 1/4 of a pear in small pieces.  Lightly burn a stem of rosemary.  Put pear slices and rosemary into a shaker.  Pour 1/2 a glass of pear juice over the pear pieces and rosemary (per one serving).  Smash in some of the pear slices.  Add ice and  shake all together.
  2. Pour in serving glass with 1/2 a glass of ginger beer.  Add rosemary and a pear slice for decoration and drink!

Cheers – cin cin in italian –  to Valentine’s Day & Eat bene (or in this case drink bene)!

see the Romeo Cocktail feature in our full Menu di Amore and a complete grocery list !
Mini Coconut & Berry Bundt Cakes

Mini Coconut & Berry Bundt Cakes


Roses are red, Violets are blue, Will you make a bundt cake just for us two? Valentine’s Day is just around the corner or as we say here in Italy San Valentino. This delightful berry and coconut treat can be served as an afternoon sweet snack or a light mono portion dessert.  What’s great about this recipe is that you can even feel good about yourself eating it!  It is free of any dairy products with the substitution of coconut milk and vegetable oil instead. This dolce will have you falling in love with it’s fluffy sponge like cake and perfect balance of sweet berries and exotic coconut flavours and best of all home-made-ness. A perfect match for the whole family to enjoy together!  Continue reading “Mini Coconut & Berry Bundt Cakes”

Mini Nutella Brioche

One word. Nutella! And we’re saying Nutella at breakfast! Oh yes!

I’m pretty sure your mouth has already started watering by just reading the word Nutella, it’s almost impossible not to!  Our beloved creamy chocolate delight is just the best guilty pleasure there is. But you won’t feel so guilty eating a mini portion for breakfast to get your wheels moving in the morning. Needless to say just the utmost perfect coffee or espresso combo as you’re running out the door to work. Continue reading “Mini Nutella Brioche”

Veal Roll Up

Looking for a delicious meat dish for a dinner party or just a quick solution to your week night menu – this recipe is for you. Veal, prosciutto and parmesan sure tastes like Italy and it all put together will leave you licking your fingers.  We promise this dish is a no brainer to make at home!

Difficulty :  Medium    Prep Time : 15 minutes   Cook Time : 1 hour




Olive oil

Garlic Clove

Prosciutto Cotto


Bread crumbs

Salt / Pepper



White wine



  1. Cook spianch in a frying pan with olive oil and garlic and salt.  Once spinach is cooked, remove from frying pan and drain excess water.  Then place spinach back in frying pan and toss on low heat for about 2 minutes with 2 tablespoons of grated parmesan cheese.
  2. Lay out veal and salt and pepper all sides.  Add a layer of spinach, then a layer of 2-3 prosciutto slices, bread crumbs and the last layer grated parmesan cheese to your pleasing.
  3. Roll up with veal and secure it with cooking thread or toothpicks.
  4. In a large frying pan heat up olive oil and add the carrot and celery finely diced.  Add veal roll up to frying pan and cut on each side for about 2 minute.  Once all sides have been browned add half a glass of white wine, place heat on high and let the meat cook until most of the wine is evaporated. Then place the heat on low and let cook for 40 minutes, occasionally turning.
  5. Serve hot, and with it’s cooking juices and a nice glass of Italian wine! We recommend a nice red wine from the Northern Italian region like Nebbiolo, or Barolo.

Eat Bene!

Carnevale Menu, Tutto Fritto

Why stop with just special desserts for the carnevale celebration?  There are also plenty of frying going on during this time and it doesn’t stop with desserts.  Frittata, fried stuffed vegetables and fried meats, like fried veal in the cotoletta alla milanese are other classic recipes to follow during this time of indulgence before giving up meat ( carne = meat ; vale = farewell ) – the Catholic tradition before Easter.

Continue reading “Carnevale Menu, Tutto Fritto”