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Soba and back to blogging


I’m not even sure that I’m back, back for real. I’m here, now, after a long pause and it feels right. At last. Moving to a new country to start a full time job made me a even lazier person at the beginning.

I’m adjusting to new rhythms and new seasons (which is winter all year long. I live in Ireland, folks!), I’m trying to defeat indolence by attending fitness classes and now even writing my blog again. One step at a time, as wise people say.


I never wondered why I had to keep this blog running, never questioned the reasons beyond any post. It had to be done, it had to be written, as a sort of practise for more discipline and sense of achievement.

Despite this lack of purpose, I was demanding too much from it and, more specifically, from my never-good-enough food photography. I was going after numbers to see if I could reach that pool of visitors many bloggers claim to attract.


Let me say, I’m done with this. If I come up with something good that’s worth sharing I’ll be happy to bring it to life here. Stress-free blogging.

Ladies and gentlemen, veggies+Soba is “clean eating” par excellence! So I’m starting from soba, real 100% buckwheat soba. I make a very simple and elegant dish with these very peculiar Japanese noodles. It’s quick, healthy, fulfilling and makes me feel “clean”. Maybe it also symbolises my new blogging life. No fancy claims.

p.s. In less than a month I’ll be in Japan for a couple of weeks of much needed holidays. I plan to eat everything local and weird. Any recommendations?

Soba and back to blogging

Yield: Serves 4


  • 1 package Soba noodles
  • 1 cup organic broccoli florets
  • 1/2 cup zucchini, sliced
  • 1/2-1 cup organic mushrooms, sliced.
  • 1/4-1/2 cup pepper, shredded
  • 1 tsp organic Mirin (or soy sauce)
  • 1/4 cup olive oil
  • 3 tbsp organic raw, wild-harvested honey
  • 1/2 tsp organic lime zest
  • 1 tbsp fresh, organic lime juice
  • 1/4 tsp organic ginger, minced
  • 1/8 tsp cayenne pepper or Sriracha hot chili sauce


  1. Stir fry the veggies for about 10 minutes in a pan with olive oil. Don’t over cook them, you want them slightly soft.
  2. Prepare zest, lime juice and other sauce ingredients. When your large pot full of water is boiling. place in the buckwheat noodles and cook according to instructions on the package. Rinse noodles well and toss with sauce and stir fried veggies. Enjoy!

Oat and Chia Seeds Oatmeal with Greek Yogurt and Agave


Now that I have a full time job I have to make sure I get all the nutrients and vitamins the my body and mind need to function at the best. Didn’t I need these things before? Yes, but now it’s “different”. On a standard day I have to survive quite a few (read MANY, TOO MANY) meetings and if I eat the wrong meal (the one that my body doesn’t process easily such as everything prepared in the canteen of the company I work for) I make myself fall into sleep mode. I still haven’t figured out how to answer complicated questions while I am secretly in standby. Meh.


Any tip on how to get enough energy and strength to go through a meeting straight after lunch? Chia Seed could make the trick. Wouldn’t this be an excellent meeting energizer? I think so.

I already tested the ability of this seed to provide sustainable energy by replacing my boring oatmeal with the delicious and light “Chia seed and oat porridge” pictured here.

Just so you know, 1 ounce (28 grams) serving of chia seeds contains:

  • Fiber: 11 grams.
  • Protein: 4 grams.
  • Fat: 9 grams (5 of which are Omega-3s).
  • Calcium: 18% of the RDA.
  • Manganese: 30% of the RDA.
  • Magnesium: 30% of the RDA.
  • Phosphorus: 27% of the RDA.

Healthy stuff and hopefully a solution to my daytime somnolence at work. We’ll see…


Oat and Chia Seeds Oatmeal

Yield: Serves 4


  • 1 1/2 cups oats
  • 5 Tbsp chia seeds
  • 2 3/4 cup almond milk (or milk alternative of choice)
  • 1/2 cup Greek yogurt
  • 2 Tbsp agave
  • toppings as desired


  1. In a large bowl, combine oats, chia seeds, yogurt, agave and milk. Fold to combine until ingredients are evenly distributed. Cover and let sit for 10 minutes to allow chia and oats to absorb liquids.
  2. Transfer to desired serving containers. Add toppings as desired (I love it with blueberries!). You can store in fridge for up to 3 days.

My favorite pancakes: Gluten-Free Oat and Chia Seeds Pancakes


What a strange thing it is that my favorite pancakes are gluten free. Strange because I have nothing against gluten. Quite the contrary. I don’t like trends on nutrition: I don’t understand why people without a real intolerance to gluten turn to gluten-free as a solution to their nutrition issues.  A good point about this has been made by Howie in his post “Does a Gluten Free diet help you lose weight?“.

My opinion is that going gluten free is only necessary if you are intolerant or sensitive to gluten and should not be confused to a low carb diet.  Sure, eliminating gluten may cut out lots of carbs from your diet, but: 1) you don’t need to go gluten-free to reduce the amount of carbs and 2) if you switch to “gluten-free” foods like pasta and bread you will not control weight or carbohydrate intake since these products are often packed with a similar amount of carbohydrates as the wheat based products.

oat pancakes-0391

Take for example these extra delicious pancakes embedding Chia seeds, soaked in agave and topped with natural yogurt, coconut, grapes. They are a gluten free treat in my non-gluten free diet and they can be considered “healthier” only because they are more nutritious that the ones made with wheat flour. Sadly enough, their are not going to make me slimmer.

p.s. To make oat flour you need to use a grinder. Bear in mind that the consistency of the batter is likely to change while you are cooking the pancakes (oat and chia seeds will absorbs the liquid making the batter denser), hence add some water when needed.

My favorite pancakes: Oat and Chia Seeds Pancakes


  • 1 cup oats, grind to flour
  • 1 teaspoon baking powder
  • 2 tablespoons chia seeds
  • 3/4 cup buttermilk
  • 1 egg (optional)
  • 1/2 teaspoon baking soda
  • water


  1. Add chia seeds in 1/4 cup of water and keep aside. Prepare the oat flour by grinding the oat to a fine powder.
  2. Place oat flour, baking powder, baking soda, salt, buttermilk and egg in bowl. Add the chia seeds with water and mix well with a spoon to obtain a batter with a dense consistency (if too dense add some more water).
  3. Heat a lightly oiled frying pan over medium high heat.
  4. Pour the batter onto the pan, using approximately 1/4 cup for each pancake.You might need to add some water to the batter from one pancakes to another since both the oat flour and chia seeds absorbs the liquid quickly changing the consistency of the batter. Brown on both sides and serve hot with your favorite topping (they are delicious with yogurt and agave!).


Cauliflower Rice Quiche with Zucchini, Pepper and Feta


Long time no see. I’m still in Ireland, friends, and I am aware that I must share a recipe with you before you start forgetting about me.

Or before the effect of this crazy coffee I just sipped ends, leaving me again incapable of writing. Have you tried it yet? Have you given in to the new drinkable hype from trendy Cali? Hot buttered coffee, I am speaking about.

Now, because I unpretentiously threw in the blender butter and freshly brewed coffee I feel like raising again my blogging voice and bringing back to life this recipe I prepared two weeks ago or so.


The time to discuss the coffee+butter matter has not arrived yet. This quiche I made with wholewheat homemade pastry and cauliflower rice, zucchini, pepper and feta deserves a few words. It’s super good, can’t you see it? I had never made cauliflower rice before this quiche. True story: I didn’t have the right kitchen tool for it.

You probably know already this magic of cauliflower turning into grains as big as rice cannot happen without a food processor. Surely the making of this pie crust would not be as easy and quick either. What you don’t know is that since I bought a food processor I feel I have reached peak comfort levels in my life.

I got a job and bought a food processor and if you cannot see the link between the two events I’m happy for you because this means you have never been a penniless PhD student owing a blender that can only give you soups and smoothies.


But that’s a different story…

Time to concentrate on reading those unbelievable blog posts my fellow bloggers have published while I was off. I’ve got something like 90 posts in the archive and, hopefully, enough buttered coffee in my veins to go through them all.

Have you ever tried buttered coffee? If so, how did you make it though the night? Do you know what it means being a blender owner when all the recipes you want to make call for a food processor, instead?

Cauliflower Rice Quiche with Zucchini, Roasted Pepper and Feta


    For the crust
  • 1/4 butter
  • 2 cups wholewheat flour
  • 1/3 cup cold water
  • 1/3 cauliflower
  • 1 leek, cut
  • For the filling
  • 1 pinch of salt
  • 3 eggs
  • 1 medium zucchini, sliced
  • 1/2 feta, crumbled
  • 1 red pepper, cut
  • salt and pepper


  1. Mix flour with salt in a food processor. Add cold butter and start pulsing. Add 2 to 3 tablespoons ice water, one tablespoon at a time, until dough forms into a ball. Gather up and pat into a ball. Refrigerate dough for 30 minutes before rolling out.
  2. Meantime prepare cauliflower rice by breaking apart the cauliflower into large florets with your hands. Transfer the cauliflower to a food processor and process in 1-second pulses until it breaks down into grains.
  3. Stir fry the sliced zucchini, pepper and "cauliflower rice "(you have just made) in a pan with little olive oil to prevent sticking (about 7-8 minutes). Add salt and turn off the heat. Set aside.
  4. Crumble the feta with hands and in a separate bowl beat the eggs. Add a pinch of salt and pepper.
  5. Take the dough put of the fridge, roll it out on a floured surface into a 10-inch circle. Carefully place dough in pie plate, fit loosely and then press into place. Crimp for a decorative crust. Heat oven to 200C/fan 180C/gas 6.
  6. Lightly prick the base of the pastry with a fork then fill with baking beans. Blind-bake the pastry for 10 mins, remove the paper and beans. At this point take it out of the oven, add some feta cheese over the base, scatter over 1/2 of the veggies/cauliflower mixture, pour over the egg, then finally scatter over the rest of the cheese, leek and veggies. Bake for 20-25 mins until golden brown. Leave to cool down for at least 15 minutes, scatter with your favorite herb and serve in slices.

Honeyed Marmalade Steel Cut Oatmeal


Has spring arrived in your town already? Is spring embracing you with its warmth and colors?

Here things are pretty green all year long, I must say, but also rather wet and dull in the winter so it is just great to be finally able to soak up the sun. Some sun.


Speaking of spring, what fresh ingredients is this lovely season bringing to you? I must admit I have no idea of what is in season now.

I surely know oranges belong to the winter. Maybe, as a food blogger, I should not admit my ignorance so openly. I have an excuse though: the lack of local markets in the city where I just moved in, makes it impossible to keep track of seasonal foods. There is so much land and green around me but no farmers to offer their fresh produce. Meh.


So off I go to Sainsbury’s where almost everything is perpetually in season. Reminiscent of my recent holiday in Spain where I tasted the most delicious orange ever, I bought a Hartleys Orange Ma Made Thin Cut Homemade marmalade, which contains Seville Bitter Oranges (75%), Water, Citric Acid and Pectin.

Citric acid is used to prevent bacterial colonization of foods and sometimes as a flavoring agent, Pectin is a thickening agent that also occurs naturally in fruits and vegetables. While citric acid is neither good or bad for you, pectin provides a soluble dietary fiber that can be beneficial. For all this reasons I decided to give this sugar-free product a go and made a marmalade according to my sweet tooth needs.  It’s my first honeyed marmalade in my new super cute Denby breakfast bowl :).


I am cherishing the idea of riding a bicycle, hence burning fat rather than oil (I already ordered a mountain bike on Amazon). I am not sure how far my two wheels will take me, hopefully far enough to discover markets :).

Are you a bicycle lover? I could definitely use some beginner riding tips!

Honeyed Marmalade Oatmeal


  • 6 Tbsp Hartleys Orange Mamade Thin Cut Orange Marmalade Mix
  • 1/3 cup water
  • 1 cups steel cut oats
  • 3 cups soy milk
  • 1/3 cup honey
  • 1 tsp cinnamon
  • 1/2 raspberry


  1. Pour the Ma Made marmalade mix in a pot, add the water and cook until it jells (about 20 minutes). Cool down for at least half an hour. Add the honey, stir well and set aside.
  2. Prepare the oatmeal by cooking the oats on the stove with soy milk. Add cinnamon and cook for about 10 minutes or so, until you get the desired consistency.
  3. Remove it from the heat and stir in a tablespoon of marmalade. Pour the oatmeal into bowl and topped it off the remaining marmalade and your favorite fresh fruit.

Classic Spanish Omelette: The Tortilla


Hello folks, I’m back! Did you realize I disappeared? I missed blogging and cooking quite a lot but since I was in the middle of a big-ass relocation I could not help but focus on finding a new home and settle down in Northern Ireland. After more than a week spent in the hotel I finally found a beautiful flat with lovely views on the river and large windows. I am now trying to get used to it (a tad too big for me, I have to walk from the kitchen to the bedroom which is uncommon if you rent in London).


On top of the relocation, I had to start a new job. Am I excused now for not being a prolific blogger?

I arrived here the day before St. Patrick’s day which is, you might agree, a very good timing. My first impression is that the atmosphere is significantly warmer than in the mainland. In the streets, I heard quite a few people wishing me “good morning” (What?!? Do I know you? I was incredulous). People are generally more relaxed than in London (after all Londoners are always busy and in rush, they don’t have time to be straightforward and kind).

But the local accent? “Could you please repeat it once more?”.  “I know it’s the tenth time you repeat this intelligible word but I am about to get it“. And the food? “Vegetables of the Day means frozen veggies, seriously?!. Ah”.

Yep, I still have to come to terms with the language and the cuisine. Aye.


During my comfortable hotel stay I had to eat out every day. I tortured my delicate stomach on a few occasions (fries, weird extra sweet Indian food, fries). Now that I finally have a kitchen again I can cook something healthier and possibly Mediterranean, according to the type of cuisine/diet that I like the most.

Tortilla is a Spanish recipe my Spanish best friend introduced me to a few years ago when I moved to London. We were in Paddington, West London, when she cooked this heartwarming omelette as appetizer for an abundant portion of Paella Valenciana. I am kind of nostalgic of those days, when I had nothing but curiosity and a sense of adventure.

It was an about-face moment: for the first time I was leaving my parent’s house, my friends, my country. This recipe is impressed so strongly in my memories for this reason. And this might be also the reason why now that I am moving to a new city again, the Tortilla Espagnola comes up vividly to my mind. Maybe I can call this “my life changing recipe”.

p.s. I already blogged about tortilla here. This time, inspired by my recent trip to Malaga, I sliced the potatoes thinly using a mandolin slicer. This made the recipe a lot quicker and the potatoes easier to cook. I served the omelette with a broccoli and chickpeas quickly marinated in extra virgin olive oil.

Now tell me:

Do you have a life changing recipe, a dish that has important memories associated with? 

Have you ever moved to a new city?

Have you ever struggled to get to grips with a local accent? 

Classic Spanish Omelette: The Tortilla


  • 4 medium sized potatoes (700-800 g)
  • 4 eggs
  • 1 big onion, finely sliced
  • rosemary
  • salt and pepper to taste


  1. Wash and peel the potatoes, then sliced them using a mandolin for thinner slices or a sharp knife for thicker ones. Finely chop the onion (I sliced it).
  2. Heat the olive oil in a pan and cook potatoes and onion, continuously stirring, until potatoes are cooked but not too tender.
  3. Remove the excess oil and keep aside.
  4. In a bowl, beat the eggs with salt and pepper. Transfer the cooled down potatoes in this bowl. Mix well add rosemary.
  5. Warm a couple of tablespoons of olive oil in the frying pan and cook the mixture potatoes/eggs for 5-8 minutes or until golden. Do not stir. Then with the help of a flat plate flip the tortilla of potatoes and cook the other side.
  6. Serve warm or cold, cut into slices or cubes, together with a salad.


Sunshine Smoothie with Greek Yogurt and Orange

orangesmoothie-0243 I’ve got quite a few reasons to make a toast today. First and foremost I toast the beauty of life that shows itself in the form of a majestic sunny day here in Malaga. I love this city and I’m in love with Andalucia, a region in Southern Spain that gives us the most juicy and tasty fruits I ever tasted.  And great wine, food, music… etc… yes, I know I’ve already sung the praises of this country but I can’t help myself – I need to repeat positive things “out loud” so to remind myself how lucky I am.

Another reason to celebrate is the Pinterest Breakfast Club campaign I’m so honored to be part of. Make sure to check it out, it’s great inspiration!

I can’t believe PinterestUK is featuring my Smoothies Operator board together with the Pin Picks from prestigious foodies such as The Happy Pear, Great British Chefs, Pea Soup and Monica Shaw. Since I am contributing to the campaign with a collection of my favorite smoothies I thought this was a good occasion to share a breakfast smoothie I came up with while I was in Napoli. A creamy and light delight.

orangesmoothie-0221 If you read my latest post, you would understand why I am enjoying these lovely sunny days so much. I have to soak up the sun as much as I can. Desculpeme now, I gotta go. Off into the warm sunset I go….

Sunshine Smoothie with Greek Yogurt and Orange


  • 1/2 Tbsp flax seed
  • 1/2 cup sweet orange (pulp)
  • 1 medium banana, previously sliced and frozen
  • 1/2 cup Greek yogurt
  • 1 Tbsp honey (or agave/maple syrup)


  1. Add all ingredients to a blender and blend until smooth.Taste and adjust seasonings/sweetness as needed.
  2. Add more banana or orange for added sweetness.

Timballo di Maccheroni


It’s been a month full of “distractions” and events that made me happy but also preoccupied, in some occasions. I neglected my blog and spent less time in the kitchen. Napoli is a city that teases you with lots of mouthwatering and very cheap street food options, why should one even bother cooking here? Feed me only my daily baked pasta (timballo di maccheroni).

News: I’ve got a job offer.


It went ALMOST all according to the plans: some travelling first (remember my Asian trip?), job interviews and some family time in between. All in all, I handled my rather long period of unemployment pretty well. I did go through some moments of prostration, of course. After all, packing all your belongings in a few suitcases and leaving for good the city where all your friends are, isn’t supposed to make anybody feel uncomfortable? I had no home, no job and certainties for a few months.


When I eventually receive a job offer from a big company, I think I’m happy because I can finally start settling down. The day I sign and send the job contract I receive an email from Japan. Maybe you know how much I like Japan and remember that a few months ago I applied and re-applied for a research position in Osaka. The project got funded only now. They want me on board. Now. Shall I call this timing? More like a clash of dreams for me.


I’m in Malaga now and all the sorrow I felt the day I took that big decision, is well gone. Let me just say it was a very tough call, I felt stressed and at a loss as to what was best to do. Also, I hate saying “no” and I feel more comfortable when I am rejected :).

My choice? I decided not to live too far from my family in Italy and accept a more secure but still very challenging job opportunity. Even though Japan remains a distant dream I believe I made the right decision.


p.s. Malaga is another great choice I made :). Have you ever visited Andalucia? It is such a beautiful place. Great food, sun, sea, art, smiles, happy people, music (someone is playing the Shostakovich waltz outside my door now) and I would like to live here one day…

Timballo di Maccheroni


  • 4 tbsp. olive oil
  • 1 onion, chopped
  • 1 (14 ounce) tomato puree (passata)
  • 1 tsp. dried oregano
  • Salt and freshly ground pepper, to taste
  • 11 ounces rigatoni or penne (about 3/4's of 1 pound package)
  • 1 (12 ounces) ball provola (smoked mozzarella cheese)
  • 5 basil leaves, chopped
  • 2 tbsp grated Parmesan cheese
  • 4 medium eggplants
  • Olive oil, for finishing
  • Freshly grated Parmesan cheese, for finishing


  1. In saucepan over medium, heat 2 tbsp. of olive oil. Add aubergines and stir fry until softened, about 3 to 4 minutes. Add tomatoes, oregano and salt and pepper. Reduce heat and cook about 5 minutes.
  2. In saucepan heat 2 tbsp. of olive oil. Add tomato puree, oregano and salt and pepper. Bring to a boil. Reduce heat. Cover and let sauce simmer about 15 minutes.
  3. Preheat oven to 375 degrees F. Oil a 9-inch springform pan.
  4. Bring large pot of water to a boil. Salt generously. Add pasta and cook until al dente (6-8 minutes). Drain.
  5. In a large bowl combine pasta, sauce, smoked mozzarella, basil, aubergines and grated Parmesan cheese. Mix well and transfer the pasta mixture in the baking pan. Drizzle with more parmesan on top.
  6. Bake timballo, about 20 to 25 minutes. Let rest for 20 minutes before serving (it will be loose in structure if you serve it hot!). If you cool it completely, the timballo will be firmer in structure. Remove timballo from baking pan. Transfer to serving dish. Cut and serve into big wedges.

Farro Pasta Salad with Stir Fried Veggies and Bocconcini


When in Italy eat pasta. When in Napoli eat pizza. Any other Mediterranean dish is fine too but pizza, or better Neapolitan Pizza, is something special and – allow me to say – unique to this city. Astonishingly tasty, cheap and hard to replicate at home.

I’m not sure why. The secret of Neapolitan pizza is well kept. Here is my guess: the soil enriched by the volcanic ejecta (Yep, we have volcano overlooking us!) and the gentle sun that warms the fertile land even during the coldest months of the year, make the difference.


OK, I’m going off on a tangent. Here pictured there’s an unorthodox pasta dish, not a pizza. Not that I’ve already got enough of the carbs overload the yummy Italian cuisine comes with. Nor that I have intention to give in the plan I made with my boyfriend to enjoy a pizza every second day. Let’s just say I’m old enough to realize a quick break from refined white flours is necessary.


When I accidentally laid my eyes on this Farro* pasta I knew I had to grab the package, despite the price, significantly higher here in Italy than in the US. I knew I had to prepare this dish that I have just now baptized as “the unconventional high-fiber pasta”.

I did not know what to expect apart from a good amount of fiber (In doubt I added some little mozzarella balls aka bocconcini).

Surprise, Surprise, pasta made of nothing else than farro flour and water tastes exactly like whole wheat pasta. If there are differences in taste and texture between the two pastas, I was not able to notice them.

*Italian farro is Emmer wheat, a very “old” grain that was a staple of the daily diet in ancient Rome.


My brief healthy break from pizza is already over. Farewell my lovely farro pasta, hello terrible carbs.

p.s. Do you also know a dish whose taste is peculiar to a city and different everywhere else? 

Farro Pasta Salad with Stir Fried Veggies and Bocconcini

Yield: Serves 4


  • 6 ounces uncooked short pasta (I used Farro pasta, whole wheat works great too).
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1/4 cup extra-virgin olive oil
  • 1 cup sliced zucchini
  • 1 cup chopped red bell pepper
  • 1 cup sliced cherry tomatoes
  • 3 tablespoons small fresh basil leaves
  • 2 tablespoons fresh oregano leaves
  • 3 ounces bocconcini, halved


  1. Cook pasta according to directions. Meanwhile, in a large nonstick skillet stir-fry the zucchini and peppers in the olive oil (except two tablespoons) for about 10 minutes. Add salt and stir.
  2. Combine mozzarella bocconcini and tomatoes in large bowl. Slowly add the remaining oil and toss well.
  3. When cooked, drain the pasta and add it to the vegetable mixture. Set aside a few minutes to cool down and absorbs the flavours then top with bocconcini, tomatoes and oregano.

Sanguinaccio aka Neapolitan Chocolate Sauce (Ready in 10 minutes)


Sanguinaccio is a typical Neapolitan black pudding originally prepared with pig’s blood during the Carnival holidays.

Now don’t tell me you expected something pink, heart shaped and cute for Valentine’s Day. I wouldn’t like to disappoint you but…

Things are that I’m not too up for acts of romanticism inspired by a well planned marketing strategy.  I can hold down my cynicism, though. I am not even supporting the group of men that on Saturday will march in Tokyo  for a “Smash Valentine’s Day” protest! 🙂

A pig’s blood-based chocolate sauce sounds just about right to celebrate the sweetest day of the year.


The sale of pig’s blood was banned in Italy in 1992 when the blood was more appropriately replaced by dark chocolate. Now everyone in Italy finds the idea of freshly slaughtered pig’s blood disgusting but back in the day, this sauce was just a way to celebrate the time of the year where pigs where slaughtered in the countryside guaranteeing many months of meat supply.

Obviously there’s no blood in my recipe. This sanguinaccio (from “sangue”, blood in Italian) is a thick vegan (I used rice milk) chocolate sauce flavored with lots of cinnamon and vanilla. Simply luscious.


Can I confess I just shared this chocolate sauce poured over fresh strawberries with my boyfriend? If this makes me a romantic person I’m happy to fall into the category. Here is the type of romanticism I like to embrace: made of small things and simple acts of kindness. Pacific too: no blood involved!

What about your Valentine’s Day? Are you going to eat out a romantic dinner with your partner, send a card to a secret love or cook something special for your loved one?

Sanguinaccio aka Neapolitan Chocolate Sauce


  • 500 ml rice milk (or an other milk)
  • 100 g sugar
  • 125 g cocoa powder
  • 50 g dark chocolate
  • 50 g cornstarch
  • 1 teaspoon cinnamon
  • 1 tablespoon vanilla extract


  1. In a saucepan, mix cornstarch with cocoa and sugar. Slowly add the milk while continuously stirring.
  2. Put on the stove over low heat and cook stirring constantly. When the mixture has thickened (about 6-8 minutes) add cinnamon and dark chocolate cut into small pieces.
  3. Cook for 2-3 minutes more while stirring. Remove the pudding from the heat and serve with cream, nuts or cookies. Store in the fridge for up to 1 week.