Rice Stuffed Zucchini


The rice stuffed zucchini is an excellent single dish, perfect for lovers of vegetables and dishes different than usual.

It is a perfect dish to serve hot but can also be consumed at room temperature, depending on your taste. The possible variations are many since you can decide to add tomato or alternate with other vegetables.


  • 4 courgettes
  • 1 onion
  • 14 oz of rice
  • vegetable broth to taste
  • Parmigiano Reggiano to taste
  • salt to taste
  • pepper to taste
  • extra virgin olive oil to taste



Deprive the zucchini of the two ends, wash and dry them and then reduce them to two halves. Dig in the center your zucchini so as to create a bowl and keep aside the pulp to use for the preparation of the filling.

Sprinkle the zucchini with extra virgin olive oil, salt and pepper and put in a preheated oven at 350°F for about 20 minutes so that they begin to soften.

Once this is done, prepare the filling, the risotto. Take a very finely chopped onion and place it in a non-stick pan with extra-virgin olive oil to fry. Let go for a couple of minutes and then add the zucchini pulp previously taken and reduced into small pieces if necessary.

Cook for a few minutes, add salt and pepper and the rice. Toast for a few minutes and then add a couple of tablespoons of hot vegetable stock and continue cooking.

Keep stirring constantly adding more vegetable stock until the rice is almost cooked. It is important that the rice does not finish cooking at this stage.

At this point, everything is ready to fill your zucchini with rice. Take the zucchini boats back and fill them with the previously prepared risotto. Sprinkle with plenty of grated Parmesan cheese, a little oil and a pinch of salt and pepper and place in the oven at 350°F for another 10-15 minutes or until the surface of your zucchini stuffed with rice will be perfectly gratinated.


Store the zucchini stuffed with rice up to one day and heat them in a traditional oven for about ten minutes before to serve.

If you want to consume them at room temperature, instead, leave them out of the refrigerator for at least an hour.

Stuffed Baked Potatoes

Stuffed Baked Potatoes

The stuffed baked potatoes are an excellent idea for a different side dish, delicious and particular but at the same time very simple to make.

It is a variant of the classic baked stuffed potatoes. An alternative dish that will amaze guests like baked potato pancakes, another preparation that can usually be combined with second courses of meat or fish but also served as a tasty appetizer.


  • 6 potatoes
  • 200 g cheese
  • 150 g cooked ham
  • béchamel to taste
  • grated Parmesan cheese to taste
  • parsley to taste

Stuffed Baked Potatoes


Wash carefully the potatoes so as to remove all impurities and traces of dirt on their peel.

Once this is done, preheat the oven to 400°F and wrap the potatoes in the aluminum paper. Arrange the potatoes so wrapped on the pan and bake for about 50 minutes.

The cooking times of the potatoes vary depending on the size of the potatoes used. Therefore, consider that the indicated times are referred to medium-sized potatoes.

At this point, prepare the ingredients that will make the stuffing of your baked potatoes. Take the cheese and divide it into cubes and reduce the ham into strips or into cubes. In a bowl, add the cheese, ham, a few tablespoons of béchamel and season with salt. Mix everything well.

Meanwhile, cut in half the potatoes already cooked, dug in the middle so as to remove the inner part and add it to the bowl that contains the filling. Mix everything well so as to incorporate the potatoes and fill the potato boats with a couple of spoons of the stuffing thus obtained.

Once this is done, put the potatoes back in size and put in a preheated oven at 400°F for 10 minutes so that the surface is au gratin and the cheeses are perfectly blended. In this way, you will have obtained some baked potatoes with really delicious cheese.


Store the stuffed baked potatoes for a maximum of a couple of days in the refrigerator in an airtight container.

Before serving them to your guests, however, heat them in a microwave oven or in a traditional oven so that all the cheeses are perfectly founded.

Chicken Parmesan

Chicken Parmesan

Tender chicken breast topped with tomato and cheese and then bakes until golden. This is the Chicken Parmesan, a dish that all the family will love for dinner.

An easy recipe but an incredible result that originated from the famous eggplant parmesan, a tasty Italian recipe.

So let’s see how to make Chicken Parmesan.


  • 4 chicken breasts
  • 172 cup 00 flour
  • 1 cup breadcrumbs
  • 2/3 cup seasoning
  • 1/2 cup Parmesan cheese
  • parsley
  • oil
  • marinara sauce
  • 1 cup mozzarella

Chicken Parmesan


First of all, preheat your oven at 425°F. Combine breadcrumbs, Parmesan cheese, parsley, salt and pepper, place beaten eggs in a dish and the 00flour in a third dish.

Dip chicken into flour, then in beaten eggs and finally in the breadcrumb mixture. Cook chicken breasts on a pan with some oil until golden. Do not cook for a long time because the chicken will continue to cook once put in the oven.

Take a pan, add some marinara sauce and place the chicken breasts. Top with some tablespoons of marinara sauce, some mozzarella and grated Parmesan cheese.

Bake chicken Parmesan for about 30 minuts ora until the mozzarella will be melted. Sprinkle with parsley or basil, as you like, and serve hot.


Sore the chicken parmesan for 2 days in the fridge.

You can use other types of cheese, if you prefer. Serve the Chicken Parmesan over past for a more delicious and particular dish.

If you like, add some chili pepper. You’ll get a special dish.

Hummingbird Cake

Hummingbird cake

The Hummingbird cake is one of the most popular cakes in South America. With its fresh taste and the creaminess of the filling it will really conquer everyone.
Depending on your taste, if you want, you can prepare it in many different versions using the fruit you prefer.
Let’s find out now together, step by step. how to prepare it.


  • 4 cups 00 flour
  • 2 and 1/2 cups sugar
  • 1  teaspoon baking soda
  • 1 teaspoon cinnamon
  • 4 eggs
  • 1 teaspoon salt
  • 2 cups vegetable oil
  • 1 tablespoon vanilla extract
  • 1 pineapple
  • 2 bananas
  • 1 cup pecans

For the frosting

  • 1 cup butter
  • 2 cups cream cheese
  • 1 cup powdered sugar
  • vanilla extract

For decorating

  • chocolate
  • 1 banana
  • kiwi
  • mint

Hummingbird cake


First of all whisk together flour, sugar, salt, cinnamon and bakng soda and then add eggs and oil. Now stir in pineapple, bananas, vanilla extract and chopped pecans.

Mix and add the mixture in a cake pan. Bake at 350°F for about 30 minutes. Let it cool and divide into 4 layers.

It’s time to prepare the frosting beating cream cheese and butter until smooth. Gradually add sugar and vanilla extract and keep beating until fluffly.

Add some frosting on the first cake layer.  Top with the second later and add more frosting. Now top with the third cake layer, add frosting and finish with the forth layer and cover the whole cake with the remaining frosting.

Decorate the cake with some slices of kiwi and bananas, mint and some melted dark chocolate. Let rest for an hour.

Hummingbird cake


Store the Hummingbird cake for 2 days in the fridge. Decorate the top of the cake with some bananas and pecans too for a great cake.

You can use the fruit you prefer inside the cake and to decorate it.

Scalloped Potato Stacks

Scalloped Potato Stacks

The scalloped potato stacks are a very tasty side dish, particular and, above all, very easy and quick to prepare.

It is a dish that will conquer your guests for the typically Mediterranean flavors and for the very elegant appearance, which makes them perfect even for more formal events.
The classic scalloped potato stacks are enriched, in this case, by mozzarella and tomato sauce. It recalls a very loved dish like pizza Margherita.

Let’s see together how to prepare the excellent scalloped potato stacks


  • 3 potatoes
  • 2 mozzarella
  • tomato sauce
  • Parmesan cheese
  • oregano
  • salt


Peel the potatoes and cut them very thinly. Use a mandoline so as to have a homogeneous result and slices that are all the same and especially with a very small thickness. You can also use a well-sharpened knife.

Scalloped Potato Stacks
Potato slices

Put the potato slices in a bowl, sprinkle with extra virgin olive oil and salt. Mix well to sprinkle perfectly all the slices.

Scalloped Potato Stacks
Sprinkle with oil and salt

Grease a muffin mold with extra-virgin olive oil using a special food brush.

Scalloped Potato Stacks
Grease the muffin mold

Compose your dish. Lay down a few slices of potato, add some tomato sauce, oregano, a slice of mozzarella and sprinkle with grated Parmesan cheese.

Scalloped Potato Stacks
Tomato on potato slices

Lay down other slices of potatoes and continue this way until you have finished all the ingredients.

Scalloped Potato Stacks

Finish the dish with a couple of potato slices, tomato sauce and sprinkle the surface with oregano and grated Parmesan. The quantities of the sauce, the Parmesan or the oregano can vary according to your tastes.

Put in a preheated oven at 356°F for about 25 minutes. Once cooked, serve to your guests warm so as to fully appreciate all the consistency of this dish.


Store the scalloped potato stacks for one day in the refrigerator in an airtight container.

Before serving them again, reheat them in a traditional oven or for a few seconds in the microwave so that the mozzarella melts perfectly and the dish is warm again.

It is possible to replace the mozzarella with another cheese or make a version with pesto, replacing the tomato sauce with Genoese pesto.

Savory Mushroom Strudel

Savory Mushroom Strudel

The savory mushroom strudel is an excellent rustic dish to serve on many different occasions. As a single dish or in slices in a buffet of rustic appetizers will always be a success.

The recipe is very simple and it is perfect for many different variants, more or less rich, depending on the situations or the menu you are preparing.

Here is the recipe and many tips!


  • 1 roll puff pastry
  • 300 g champignon mushrooms
  • 300 g sausage
  • 1 clove of garlic
  • extra virgin olive oil
  • 100 g cheese

For brushing

  • 1 egg yolk
  • 1 tablespoon milk

For decorating

  • poppy seeds

Savory Mushroom Strudel


Take the sausages, cut the casing with a knife and extract the pulp. Cut the pulp into small pieces using your hands.

Savory Mushroom Strudel

Put it in a bowl. In a large non-stick pan add the extra virgin olive oil and brown a whole clove of garlic to remove afterwards.

Savory Mushroom Strudel
Mushrooms in slices

Add the sausages. Remove from the mushrooms any dirt and cut into slices.
When the sausage is half cooked, add the slices of mushrooms and continue to cook for about ten minutes.

Savory Mushroom Strudel
Cooking sausage and mushrooms

Add salt and pepper to taste. Put the stuffing inside a bowl and let it cool.

Open the puff pastry on the work surface. Add the stuffing and also cheese cubes.

Savory Mushroom Strudel
Stuffin and cheese

Make two cuts vertically at the bottom on the puff pastry and other two at the bottom of the stuffing.

Savory Mushroom Strudel
Cutting puff pastry

Make other cuts at 90° so as to obtain four rectangles at the corners of your puff pastry. Remove them.

Savory Mushroom Strudel
Twisting puff pastry

Make parallel cuts in the dough pastry on the sides of the stuffing so as to obtain rectangles, more or less the same. Start from the base of the puff pastry and fold the rectangle on the filling.

Intertwine the rectangles of puff pastry alternating each other to create a twist that encloses the stuffing.

Savory Mushroom Strudel

Brush the surface with a mix of a egg yolk and a tablespoon of milk, previously mixed together.

Decorate the surface with poppy seeds and place in a preheated oven at 356°F for about 25-30 minutes or until the surface is golden. Serve hot.

Savory Mushroom Strudel


Store the savory mushroom strudel in the fridge for up to a couple of days in an airtight container.

Before serving to your guests, heat it to melt the cheese again.

Eggplant Parmesan

Eggplant Parmesan

The eggplant parmesan is definitely a typical dish of the Italian tradition, whose origins are disputed between Campania, Emilia Romagna and Sicily.

It is a very tasty dish made with tomato sauce, eggplant, Parmigiano Reggiano and basil. Its preparation is very fast and simple, but the result is definitely very tasty.


  • 1.5 kg of eggplant
  • 1 and ¼ cup of Parmesan cheese
  • 1.5 lt of tomato sauce
  • basil leaves, to taste
  • Extra virgin olive oil, to taste
  • Salt, to taste

For frying

  • Spiny seed oil, to taste


Start with the tomato sauce. For this preparation use an already prepared tomato sauce or make it when you need it. In this case, prepare a pan with oil and finely chopped onion along with a couple of cloves of garlic and cook your tomato sauce. If, instead, you want to give your eggplant parmesan even more intense taste, prepare yourself the tomato sauce.

For the preparation of tomato sauce use fresh tomatoes or peeled tomatoes, and cook them for about 10 minutes in a saucepan with extra-virgin olive oil and finely chopped onion and garlic.

After this time pass everything with a vegetable mill, thus obtaining the pulp of the tomato, and cook it for another 10-15 minutes on low heat. For the preparation of the eggplant parmesan, in fact, you need a tomato sauce very dense and not too liquid.

Once ready the tomato sauce, add salt and pepper to your taste and add a few leaves of basil. At this point prepare the other fundamental ingredient of the eggplant parmesan, the eggplant.

Deprive them of the peduncle, wash and then cut them into fairly thin slices.

At this point, once made all the slices of eggplant, put them in a colander and sprinkle them with a pinch of salt. Let them rest in this way for about an hour so that they can lose excess water inside them and especially so as to expel part of the bitter taste that often characterizes this type of vegetable.

When this time has passed, fry the eggplants. Take a large skillet and fill it with peanut oil.

Take a pyrex in which you want to serve your eggplant parmesan and sprinkle the bottom with some tomato sauce so as to create a bed for your eggplants, which in this way will avoid sticking to the bottom.

Now add a layer of eggplants and sprinkle with plenty of grated Parmesan cheese. Then add the basil leaves in small pieces and cover with the tomato sauce. Proceed in this way and in this sequence until you have finished your eggplant or until you have obtained the quantity of parmesan you want. The last layer should consist of tomato sauce sprinkled with Parmesan cheese.

At this point, put your eggplant parmesan in the oven for about 40 minutes at 400°F. After this time, your eggplant parmesan will be golden on the surface and ready to be baked.

The eggplant parmesan is a very tasty dish, to be served in any season of the year. The eggplant parmesan should be served hot or cold, so that you can also be prepared a few hours in advance of when you go to serve it.


Store the eggplant parmesan for a couple of days in the refrigerator closed in an airtight container or covered with cling film.

If you wish, freeze it to have at your disposal the taste of eggplant parmesan at any time. In this case, place the eggplant parmesan in the oven to heat for a couple of minutes after completely defrosting.

Chicken Nuggets

Chicken nuggets are a dish made with small chicken balls, which are passed in a special batter and then fried.

Chicken nuggets are born as food served in fast food and come from America but have become increasingly popular in the rest of the world.

They can be prepared as a main course or as an appetizer, in this case reducing the portions. The result is, however, delicious. So let’s see how to prepare tasty and delicious chicken nuggets.


  • 500 g of chicken breast
  • 1 clove of garlic
  • 20 g of onion
  • 2/3 cup breadcrumbs
  • Salt, to taste
  • Half a spoon of soy sauce
  • 1 tablespoon  mustard

For the batter

  • 2/3 cup flour
  • 1/3 cup partially skimmed milk
  • Salt, to taste
  • Extra virgin olive oil, to taste
  • Breadcrumbs, to taste
  • 1/2 teaspoon yeast

Ingredients for frying

  • Seed oil, to taste



Start making the mixture that will form chicken nuggets and then the batter. Let’s go step by step. Meanwhile, take the chicken breast and reduce it into cubes coarsely. Do the same with the onion and garlic. Add everything in the mixer together with soy sauce and mustard. Adjust with a pinch of salt, to taste.

Now add the breadcrumbs and all you have to do is mix it for a couple of minutes at the most to obtain a well-mixed and compact dough, very similar to those of the classic meatballs.

Once the chicken nuggets dough is ready, prepare the batter, which is the most delicious part of your chicken nuggets. Take a large bowl and add flour, egg and milk and, with the help of a whisk, mix making sure that there are no lumps of flour, which would ruin your Chicken Nuggets. Mix everything, add the extra-virgin olive oil and salt to taste. Continue until you have obtained a fairly thick and creamy batter, but above all homogeneous.

At this point take your dough made before and create small balls to give at the end a flattened shape, typical of chicken nuggets. Proceed in this way until you have made all the chicken nuggets possible with the dough at your disposal or until you have prepared those you need.

Now take the chicken nuggets one by one and pass them in the batter first and then in the breadcrumbs, making sure that all the outer surface of your chicken nuggets is well covered both by the batter and breadcrumbs, otherwise the result will not be well homogeneous.

At this point, cook them. Use a pan with some hot oil and fry your chicken nuggets.


Store the chicken nuggets for a maximum of one day in an airtight container or cover it with cling film. Before going to serve them, heat them in the oven for a few minutes.

Apple fritters

Apple fritters

Apple fritters are a really delicious dessert, typical of Trentino Alto Adige in Italy, where apples are used a lot in pastry.

The apple fritters are really simple and quick to prepare and are served as a dessert after a meal or for a delicious snack, but also to accompany a few seconds. So let’s see how to make apple fritters.


  • 3 apples
  • Lemon juice to taste
  • ½ cup sugar

For the batter

  • 1 and ½ cup of 00 flour
  • 1 cup milk
  • 2 tbsp sugar
  • 1 sachet of vanillin
  • 2 eggs
  • A pinch of salt

For frying

  • Seed oil to taste

For powdering

  • Powdered sugar to taste


Start from the realization of the batter, needed to dip the apples, which you will prepare shortly. Then, take a large bowl and add the milk, egg yolks, vanillin, and previously sifted flour to avoid the formation of lumps.

Mix everything well, using a whisk and continue to work the batter until it is smooth and homogeneous and especially when all the ingredients have melted completely. Let the batter just obtained rest for about 20 minutes in the refrigerator.

Meanwhile, whisk the egg whites kept aside first to which you will add 2 tablespoons of sugar. When the egg whites are well whipped add them to the batter prepared before, taking care to make movements from top to bottom so as to continue to collect air inside your mixture and do not disassemble the egg whites. Now the batter is really ready.

Now, peel the apples, remove the central core with the appropriate tool and then make slices at most a couple of centimeters. Thickness is important for perfect cooking. Put the slices already created in a baking dish with lemon juice so that these do not blacken.

Finish the preparation of the slices, remove the lemon juice, dry the apple and pass them in the sugar on both sides. Put a pot with plenty of seed oil to heat and when it is hot, pass the apple slices in the batter.

Drain the batter in excess and then put the pancakes to cook in the oil. Halfway through cooking, turn the apple fritters so that they cook perfectly on both sides, thus obtaining a homogeneous result.

Continue with all the pancakes and then sprinkle with icing sugar before serving them to your guests still warm.


Store the apple fritters for a day at most covered with cling film. The tip, however, is to consume them hot to appreciate the crunchy batter.

Chestnuts and Chocolate Pie

Chestnuts and Chocolate Pie

The chestnut and chocolate pie will be perfect during the autumn period when the chestnuts are in season and are used to make lots of sweets and many different preparations.

Typical of this period is the smell of chestnuts in the oven that fills the houses and streets of our cities at this time of year. In this case, chestnut flour is used to prepare a really extraordinary cake, very tasty and greedy but especially particular in its flavor and consistency.

The preparation is very simple but the final result will be really amazing.


  • 2 and ¾ cups chestnut flour
  • 2 cups sugar
  • 1/3 cup cocoa powder
  • 4 eggs
  • 1 and ½ cup of milk
  • 60 g of dark chocolate
  • 1 sachet of vanillin
  • 16 g of baking powder
  • powdered sugar to taste


Start with the eggs. Leave them at room temperature for at least half an hour before starting the preparation. This precaution is always very important in order to have a really perfect result.

Add the eggs inside the planetary or in a bowl with the sugar. Work for a few minutes to obtain a well thick and airy compound that increase its initial volume.

Achieved this result, add milk, which must also be at room temperature. If you have not had time to leave it out of the fridge for at least half an hour, heat it slightly in the microwave or in a saucepan. It is important, however, that the milk does not get too hot because, otherwise, it will ruin the final result.

Add the milk little by little use the dry ingredients, namely chestnut flour, yeast and vanillin and bitter cocoa. Sieve all these ingredients with a narrow mesh strainer. In this way, they will not form lumps within the preparation, which would then ruin the final result.

Mix the dry ingredients well by adding them a little at a time to the mixture and continue to work for a few minutes. Work energetically but not too fast and not with circular movements to avoid disassembling the initial compound that you have prepared.

Mince roughly the dark chocolate and then melt it in a bain-marie on a saucepan. Alternatively, use the microwave. Be very careful if you melt the microwave chocolate: just a few seconds too much to burn the chocolate and then give an unpleasant taste to your mixture and your cake.

Leave the melted chocolate aside to cool for a few minutes and then add it to the previously prepared compound and incorporate it always with very delicate movements. At this point pour the mixture into a mold of 9,449 inc of diameter previously greased and floured or covered with baking paper.

If you wish, use a non-stick spray, but in any case take care to line or cover the cake tin properly to prevent the cake from sticking to the bottom or the bottom and it is more difficult to extract it without ruin it.

Place then the chestnut and chocolate cake in a preheated oven at 330°F for about 65-70 minutes. In the last minutes of cooking, make the toothpick test to check the degree of cooking of your cake. Insert a toothpick in the center of the cake and extract it.

When this is dry it is a sign that the cake is well cooked so you can take it out and serve it after it has cooled. If, however, the toothpick still shows traces of dough you will have to continue cooking for a few more minutes. It will be ready when you have a dry toothpick.

Leave the cake to warm for at least 10-15 minutes and then sprinkle it with icing sugar to serve it making it even more delicious.


Store the chestnut and chocolate for a maximum of 3-4 days under a glass jar or in an airtight container. In fact, it is important to preserve contact with the air to keep the cake soft even after several days.

If you want to make it softer you can pass it for a few seconds in the microwave. In this way you will make it even more delicious.