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Italian Crostata

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  Italian Crostata (Tart) IG: @mangia.con.elena   Italian Crostata is a classic sweet treat for any occasion. The best thing about this (other than the taste of course) is that you can transform it into a thousand different variations, depending on the filling: fruit , chocolate, custard, and ricotta just to name a few. My favourite crostata filling is apricot jam but any jam works great so feel free to add whichever is your favourite.  It will stay fresh on the counter for a few days. It also freezes well as does the dough (frolla). Growing up my mother made these crostata free form on her baking sheets. Exactly the way she was taught to make them. You can make them free form by laying the dough on parchment paper, adding the jam and pinching the sides to create a lip. Free form or in a tart pan, they are delicious! Ingredients 1 3/4 cups all purpose flour plus more if needed 1 tsp baking powder 1/2 cup sugar 1 large egg (room temperature) 1 large egg yolk (room temperature) 1/2 cup s
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Rhubarb and Almond Muffins

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  Rhubarb and Almond Muffins IG: @mangia.con.elena Did you know that rhubarb is not technically a fruit? I didn't ! I did a  little research to prepare for this blog entry and I found some fun  facts about this this pretty perennial that is a true tell tale sign that Spring has arrived. Rhubarb is a vegetable and is a member of the buckwheat family. Rhubarb stalks can vary in colour from green to bright pink and deep red and it has gorgeous green leaves. Only the stalks are edible. The leaves in fact are poisonous so you will be wanting to throw those babies out.  Rhubarb can be eaten raw but it is VERY sour. I learned that the hard way when as a child my  friend picked off a stalk from her plant and I bit into it.  I had never had it before and I was a little shocked and spit it right out. But I quickly recovered once she took out the sugar for dipping. When rhubarb season arrives, I raid my in-laws garden and I stock up. I wash, dry, chop and freeze so that I have rhubarb all yea
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Springtime Pasta with Pesto and Peas

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  Springtime Pasta with Pesto and Peas IG: @mangia.con.elena The calendar says Mid-April but it sure doesn't feel like it outside. The last few weeks have been cold, snowy, rainy and windy.  If it wasn't green outside, then I needed to make something that would perk me up and get me thinking "Spring." This pesto pasta is the perfect dish to brighten your spirits.  There are many variations of pesto depending on the herbs and greens that are used to the different nuts.  I go into more detail in an earlier blog post where I shared a recipe of "arugula pesto pasta." This pesto is a combination of basil, parsley, toasted walnuts and grated Pecorino Romano along with the traditional ingredients of garlic, lemon juice and olive oil. The result is a flavourful, fresh and creamy pesto to add to your pasta.   Never heat the pesto before adding it to pasta. The  heat will cook the basil, destroying its aroma and the cheese will clump. We definitely don't want that
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Polpettone/ Italian Meatloaf with Rosemary Potatoes and Carrots

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  Polpettone/ Italian Meatloaf IG: @mangia.con.elena Polpette is the Italian word for meatballs.  Polpettine are also meatballs but smaller and used for soups, lasagne and baked pasta.  Polpettone therefore is a large meatball which essentially is what a meatloaf is.  Italian meatloafs are a combination of ground meat and spices and can also be filled with various ingredients depending on the Italian region.  In Rome, boiled eggs, spinach, lamb and celery are popular while in Emiglia Romana you might find pancetta, cinnamon and nutmeg rolled into the meatloaf. In Tuscany, ground veal is the meat of choice accompanied with carrots and onions.  It is the perfect one pan dinner! My mother insisted that the best meat for her polpettone was a combination of veal, pork and beef. The same combination that she used for her traditional meatballs as well. Sometimes, the meat was then rolled around boiled eggs, spinach and provolone cheese. Other times it was served with no filling. Either way, i
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Honey Maple Glazed Ham

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Honey Maple Glazed Bone-In Ham  IG: @mangia.con.elena This is the perfect glaze for your holiday ham. Sweet  honey and brown sugar  is paired with tangy  whole grain mustard and apple cider to create a sticky sweet and earthy glaze that everyone will love.  It is a simple recipe that requires minimal preparation. When purchasing a ham for the holidays, I prefer bone-in and not spiral. I find spiral hams dry out quicker and we all agree at our table that we love the thick cut hams slices over thin.  As with all of my recipes and in keeping with the traditional Mediterranean way of cooking, my measurements are just estimates and my spices are just recommendations. If you don't like an ingredient then leave it out or add one that you do like!  Cook by eye  👁(ad occhio) and let your taste buds be your guide.  Remember to season as you go along and build the flavours slowly. Taste test frequently to make sure it is to your liking and adjust if needed!  See below for ingredients and dir
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Mediterranean Wine and Lemon Poached Haddock with Asparagus and Grape Tomatoes

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  Wine and Lemon Poached Haddock with Asparagus and Grape Tomatoes IG: @mangia.con.elena This  quick and easy poached haddock recipe is delicate and packed with Mediterranean herbs and spices.  I have several different ways that I like to prepare white fish and this is definitely one of my favourites. It works well with fresh Spring asparagus and ripe grape tomatoes. It is light and perfect for Lenten Friday dishes or for whenever you have a craving for some Mediterranean goodness. This can be made without the addition of asparagus or switch it out for other veggies such as yellow and green zucchini.  This recipe works best with white fish such as cod, haddock, sea bass, flounder or sole.  I prefer haddock as it has a mildly sweet taste and is a leaner white flesh. It has tender flakes and a firm texture which holds up well with poaching and becomes milder as it cooks. Rich in protein, nutrients and minerals, fish is the perfect Mediterranean staple. I like to serve this over a grain s
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Peanut Butter Chocolate Chip Oatmeal Cookies- Gluten Free/Dairy-Free

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  Peanut Butter Chocolate Chip Oatmeal Cookies These cookies check off all the boxes for me. They are soft, moist and a healthier option than most oatmeal cookie recipes. This recipe uses natural peanut butter, coconut oil in lieu of butter or vegetable oils and is flourless. It does contain a bit of sugar, but you can definitely substitute coconut sugar. While oats are naturally gluten free, they become contaminated if processed in the same facilities as wheat, rye and other grains. If you are keeping this recipe gluten free then make sure that the oats you purchase are "certified gluten-free". I like to use a small ice cream scoop to form the cookies. Use your fingers to lightly press down on the cookie batter when in the scoop, this way they will be firmer and will set better.  I hope you give these delicious cookies a try! They will be sure to become one of your favourites. Ingredients This recipe will yield 2 dozen cookies. 2 cups   rolled oats ½  cup sugar or coconut su
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