A light lunch? Cous Cous

This Sunday at our place there will be a huge dinner party for welcoming the beginning of December and the count down for Christmas and also for celebrating Thanksgiving! I know that this is not a very heartfelt holiday in Europe, but Silvia&Silvia can not miss an opportunity to prepare and eat with their friends filled turkey, sweet potatoes, pumpkin pie and many other amazing recipes. Are you curious? Next week we will post all the recipes and pictures so..stay tuned!

In the meanwhile, let’s try to eat healthy and light for the next two days for leaving a bit of space for Sunday :)

The recipe of today is very healthy, very light but, at the same time, very tasty: COUS COUS WITH ROMAN BROCCOLI, RAISINS, ALMONDS, SAFFRON AND CHEESE.



  • around 250g of cous cous
  • half boiled Roman broccoli (or 1 if it is small)
  • one or two handfuls of raisins and natural almonds according to your taste
  • 1 sachet of saffron
  • ripened cheese ( Parmesan or other kind of similar cheese)
  • salt, pepper, olive oil and hot water



 First of all cover the cous cous with hot water in which you have melted saffron. Thanks to the saffron, the cous cous will become very yellow, so nicer to see, and with a light sweet taste, perfect to combine with the other ingredients. While the cous cous is cooking, you can chop the almonds and add them in a bowl with the raisins previously soaked in cold water and the boiled broccoli cut in small pieces (the vegetable should be cooked but still crisp).

When the cous cous is ready, let it cold down a bit and then add it into the bowl with the other ingredients. Season with plenty of extra virgin olive oil, salt and a bit of pepper and, at the end, add the “raspadura” of cheese (cheese cut in very thin slices). To do this you can even use the larger holes of the grater.


Apple pie..We love the classics!

Am I crazy or almost snowed yesterday night here in Brussels?! White sky, cold outside..These are the best conditions to turn on the oven and to cook a good cake. A very simple one that you can do in 10 minutes, a light one, that you can eat without feeling guilty, but definitely a very good one! I am speaking about the grandma of all the cakes: The Apple Pie!


I know that there are 1000 different recipes of this cake and I don’t pretend to have the perfect one, actually I use to change every time the recipe depending on what I have in the fridge. In this case the ingredients are: 

  • 2 apples
  • 1 natural yogurt
  • 100 ml of semi-skimmed milk
  • 150 grams of semolina flour (the yellow one)
  • 200 grams of flour 00
  • 1 packet of yeast
  • 100 grams of sugar
  • a bit of cinnamon
  • blackberry jam q.b


Mix the 2 flours, the yeast, the sugar and the cinnamon. Then add the milk and the yogurt. When the dough will become soft and swollen pour it into a pan greased and floured (or you can use the oven paper).

Cut the apples into wedges and put them on the cake. Finally add few tablespoons of blackberry jam.


Bake the cake in preheated oven at 160 degrees for about 40 minutes after the time for cooking do the toothpick test because each oven has its own power.



Carrots and changes

As you probably know I have been a little bit busy this last month…
Instead of changing my seasonal closet this autumn I decided to…change town.
and job!
As you can imagine I had very few time to cook, actually I sometimes had even few time to eat.
And since I led off with the new job I started bringing a lunch box with me everyday.
This recipe is rich but not heavy, balanced and colorful, a perfect idea for your lunch box, but also for a gloomy sunday like today is.

INGREDIENTS (2 servings if you have a hungry and greedy boyfriend)
250 gr Pasta tortiglioni;
4 carrots;
1 yellow onion;
curry mix (you can find a lot of different mix, just choose yours! I actually buy turmeric, cilantro, ginger and cumin separately and add other spices that I like in order to create my own curry mix!);
3 tablespoons of pine nuts;
if necessary other spices that you like;
extra virgen olive oil;

Parboil carrots 15 mins in boiling water before pan-frying them. Chop grossly and put them in a pan with EVO oil, a bay leaf, a small minced onion and stir swiftly. Add half of a glass of water and let simmer until carrots are well-browned and cooked. Add your curry mix and salt&pepper.
Grind everything with a food mixer until creamy.
Cook the pasta in boiling, salted water.
Meanwhile pan-fry the pine nuts with a spoon of EVO oil, until well-roasted.
Strain the pasta, stir well with che carrots&curry mix and add the pine nuts.
If you like it you can grate a bit of Parmigiano Reggiano cheese on the top.


Registrations open for our second workshop!!!

Ladies and gentlemen,

Silvia & Silvia are ready for their second workshop: they will teach you how to make POTATO GNOCCHI! A simple recipe that gives great satisfaction, a comfort food perfect for a Sunday lunch with family, for pampering yourself after a bad day or for seducing someone with a nice dinner.

At the end of the workshop, as usual, participants will be able to stay and enjoy a delicious dinner with the gnocchi prepared and a good Italian wine offered by us!
What do you think? If you are interested book already on your agenda Sunday, November 24th at 18.00! Registration is open from today until Thursday 21!

For confirmation and for further information please contact us at: [email protected]
We look forward to see you!


Multivitamin Autumnal Salad

I think I can disagree with those who prefer summer for its seasonal fruits and vegetables. Who said that you can only find colorful meals when the sun is shining and 30 degrees are warming you and your garden? Let me show you this quick but genuine and very colorful recipe that will bring you a perfect balance of taste, vitamins and delight for your sight, for enjoying the amazing season of ‘foliage’, when you can have those long walks in enchanted forests turning red and yellows before Christmas’ snow will come. Despite it’s exotic appearance, my salad gather together the best products Mother Nature offers in this time of the year. And provides you with an excellent combination of C vitamins, essential minerals and Omega 3, containing not only fruit and vegetables, but also some good proteins from smoked salmon. Follow ingredients and procedure, and enjoy this little spot of colors directly on your dish!


Ingredients for 2 people

  • 1 pomegranate (the little red seeds)
  • 1 avocado
  • 1 papaya (soft and well mature)
  • 1 pear
  • 50 gr walnuts
  • 200 gr rocket
  • 300 gr smoked salmon
  • E.V. olive oil (2 spoons)
  • salt and pepper for seasoning
  • fresh lemon juice



Peel the papaya and the avocado and remove their seed(s). Cut them horizontally into slices. Cut the pomegranate and, with the help of a spoon, take the red seeds, putting them directly into a large bowl where you will also add almost all the slices of papaya and avocado (keep 3-4 slices for decorating the salad at the end). Peel and cut the pear the same way you did with the first two fruits. Add the rocket, and gently mix fruits and vegetables, being careful to not break the slices. Add one spoon of olive oil, and the walnuts. On top of your veggie mixture, put the slices of salmon, add one more spoon of olive oil, some drops of fresh lemon juice, some pepper and salt, and finally the remaining seeds of pomegranate and slices of avocado and papaya. If you appreciate the taste, you can even add few drops of Balsamic Vinegar. Serve it immediately, while the scent and fragrance of fresh cut fruits is still there.


Pumpkin Plumcake


I know that we let Halloween go unnoticed but you must not think that we have ended up with pumpkin recipes. November is the pumpkin month and we should celebrate it (you will see what we will do for the Thanks Giving day!). So..before the amazing and traditional pumpkin cake (stay tuned to discover the recipe), I have decided to propose another cake, very easy and very comfortable for these raining afternoon!


  •  200 gr. of flour
  • 150 gr. of sugar
  • 250 gr. of pumpkin puree
  • 120 ml of olive oil
  • 2 eggs
  • 1 spoon of natural yogurt
  • nutmeg
  • cinnamon
  • half a teaspoon of salt
  • a packet of baking powder
  • white and dark chocolate (the amount is up to your taste)


 First of all you should cut the pumpkin in slides (leave the skin on) and then put them into the oven closed by silver paper for around 45 min, till when they will become very soft. A good alternative is to cut the pumpkin in small pieces without skin and then boil them with a bit of water using the microwave. In the meanwhile, mix together all the other ingredients (before flour, baking powder, sugar and salt. Then, add the yogurt, the olive oil and the eggs). At this point add also the pure of pumpkin that you will do removing the pulp of the pumpkin and smashing it with a fork or with the blender (if the smashed pumpkin is too compact add a little bit of water). Finally, add the chocolate and the spices. Mix everything and then reversed the mixture into a baking dish for plum cake. Oven at 180° for 45 – 50 minutes until when the inside will be dry.


If you like pumpkin you cannot image how good is it, without counting that the pumpkin is low in calories and very good for health :)  we should profit now that we have it!

Potato Croquette filled with Cheddar and Baked Ham


Belgians had very good reasons for partying hard in the last weeks. Their national football team won 2-1 against Croatia, ensuring a place in the sun among the lucky and walrus ones that will play the next World’s cup. I’m not a big fan of football in general, but I have to admit it: when Italy plays, I am always among the first line of supporters. Maybe it could be incredibly stupid that people rediscover their affection to their Homeland only upon such occasions, but as far as I leave far away from my Country, I became much more patriotic, and I follow with true interest and concern the wisdom of Italian National Team (and, ça va sans dire, the dramatic time that my Country is facing right now).

Pathetic or not, football and sport in general is able to make you cry a river if your National team is going to win and you need – as always –  a good meal that goes with celebrations.! The following recipe is a traditional ‘couch&tv&match’ finger food, crunchy and tasty. You can even prepare it in advance, froze it and keep it for these special occasions.


  • 1kg potatoes
  • 6 slices cheddar cheese
  • 6 slices baked ham (I truly love the ‘fumè’ version, much more tasty I believe)
  • a couple of eggs
  • bread crumble
  • sunflower seeds oil
  • 2 spoons flour

Boil in enough hot water the potatoes, and peel them once they are ready (they have to be very soft, if you put a fork inside, you have to feel that they are perfectly cooked). While they are still hot, start mashing them (you can use a fork or the proper tool). If they are not sufficiently soft, add 2 spoons of hot milk. Add two eggs and the 2 spoons of flour. Add salt and pepper as well, and mix properly all the ingredients. Be careful: the consistence of the dough you are preparing must be soft but not creamy nor liquid. It has to be dense enough for making balls. Now, put some potato dough in your hand, previously oiled with some olive oil so that the mixture won’t stick on your skin (use a spoon, consider that two full spoons would be enough). Curve your hand, making a hollow in the potato dough, where you will put the slices of cheddar and ham (cut them if their dimensions are not in proportion with the width of the potato disk. Then, cover the surface with another spoon of potato dough. Overall dimension of the ball should be around 10-13 cm diameter. Roll the ball in the bread crumble, trying to keep it compacted and with a precise form. Put the sunflower seeds oil to warm in a frying pan, and when it starts frying, gently put the potato disks one by one. Fry it 4-5 min per side, until it gets golden/brown. Eat your crispy croquettes when they are still warm and crunchy, but be careful to let them get colder a little bit, or inside they’ll burn!

All you have to do afterwards is just focusing on your loved team. This time, I felt like supporting Belgium, just for once, as a special thanks to the land that is gently hosting me and giving me a good job and a warm house to live. And with no doubts, this time, I cried: ‘Go, Red Devils, Go!’