A friend of mine gave me lots of persimmon. Here is a vegan recipe of a good cake I’ve made for my office collegues.

3 persimmons
250 gr. of flour
100 gr. of sugar
100 gr. chocolate
50 gr. Almond flour
50 gr. Amaretti biscuits
vanilla flavor
16 gr. baking powder
soya milk

Dissolve the chocolate in some hot soya milk, smash and add persimmons.
mix the dry ingredients together and then add the liquid ones. If it is needed add some soya milk.

Put in hot avon at 200°C for 30-40 min.


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Persimmon and chocolate cake


Another great donation for yourhandson project! thank you!

Chris, Colin, Louise and Jann are coming from Australia and England. They are our new great guests that donate for our  project with association Anima Rei in Omegna.

Anima Rei Association helps women whith stalking and violence problems. The project called “yourhandson” has the aim to collect money to pay fees in connection with this activity promoting at the same time the great italian culture of good food and wine.

Helping women having good time together is what we try to do!

We are happy to publish the pictures of a great evening in our Yourhandson kitchen: it was very hot that day but we had a wonderful time together.

thank you!

Biancomangiare alle mandorle con mousse au chocolat – Almond biancomangiare with mousse au chocolat

biancomangiare con mousseQuando mi sento  particolarmente nervosa ho bisogno di mettermi ai fornelli. Così alla vigilia del blue monday ho passato un pomeriggio immersa in cucina. Questo è il mio “biancomangiare alle mandorle con mousse au chocolat” un dessert vegano con pochissimo zucchero.
Per preparare 12 flan ho utilizzato
un litro di bevanda alle mandorle, vaniglia, 10 cucchiaini di zucchero mascobado, due cucchiaini di agar agar, un pizzico di sale
Per preparare la mousse ho utilizzato 150 g di cioccolato fondente 72% e 115 g di acqua

Ho bollito il latte di mandorle con il baccello di vaniglia aperto e lo zucchero. Fatto raffreddare. Aggiunto a freddo agar agar e messo ancora sul fornello portando ad ebollizione per 5 minuti.
Versato negli stampini. Fatto raffreddare e messo in frigo per due ore

per la mousse ho sciolto a bagnomaria il cioccolato. Messo la ciotola in un bagno di ghiaccio e versato l’acqua. Lavorato al mixer per qualche minuto.


The day before the blue monday I had the need to release in my kitchen for a long afternoon. I prepared  “Almond biancomangiare with mousse au chocolat”, a good vegan dessert.

For 12 dessert I’ve used

1 l. Almond milk, 8 spoons of mascobado sugar, vanilla, 2 spoons of agar agar

for the mousse au chocolat:

150 g of black chocolat 115 g of water

Boil almond milk with vanilla and sugar. Let cool and add agar agar and put on light fire again to boil for 5 minutes. Then pour in small mould and let cool and leave in the fridge for 2 hours.

For the mousse au chocolat:

Dissolve chocolate, put the bowl in iced water, add cold water and work with a mixer until the mousse is done.

Vegan salted shortbread cookies

biscotti salatiFor a nice aperitif  with vegan friends here is a very easy recipe for salted cookies.  You’ll need:
140 g extravirgin oil
1 cup white flour
1 cup kamut flour
1/4 tbs sea salt
1/4 tbs bicarbonate of soda

You can add fine herbs, garlic, chili pepper or whatever you like to make them tastier!

Mix together in a bowl the flours and bicarbonate. Add the oil and then water and salt and mix  until the dough starts to come together.  Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with seeds. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.


The basic potato gnocchi recipe


20131219_203401Basic Potato Gnocchi
•2 1/4 pounds, mealy potatoes
•About 1 1/2 cups flour
•A pinch of salt

Steam the potatoes for 30-45 minutes, when a skewer penetrates but they are still firm.
Peel them and mash them while they’re still hot . Season the potatoes with a pinch of salt and flour to obtain a fairly firm, smooth, non-sticky dough. Exactly how much flour will depend upon how moist the potatoes are.

Roll the dough out into snakes about as thick as your finger, cut the snakes into one-inch pieces, and gently score the pieces crosswise with a fork.

Cook the gnocchi in salted boiling water, removing them with a slotted spoon after  they rise to the surface. Drain them well and serve them with a few leaves of sage, melted butter and Parmigiano cheese or a tomato sauce.