Buon Natale! Merry Christmas from Pomodoro E Basilico!

Christmas is only two sleeps away and I hope you're having the best time with your family and friends, eating all the festive treats and partying all over the city!

Here at Pomodoro E Basilico we had an amazing Supper Club last December the 13th, we ate all the traditional Italian festive dishes, sang Christmas songs, popped Christmas crackers, lighted sparklers, drank the best wine, opened presents and had a good time together.

These last few days the oven here has been very busy baking Panettones for special orders, that we will keep taking for the whole holiday season! If you'd like to try the experience of an artisan sourdough Panettone completely vegan and cruelty free, just contact me at pomobasilico@gmail.com to order yours!

Buon Natale e Buone Feste!

Sara

My healthy Beetroot Brownies

I have to say: since I don't work at the bakery anymore, my appetite for sweet treats has drastically increased! I'm always in the mood for something, especially if chocolate is involved!

The best thing though is that I found my passion for baking and experimenting back and this means that I can finally start using all those cookbooks that I bought in these years and that are invading my living room.

I was in the mood for something very chocolately and the idea of brownies just came to my mind.. But I didn't want to make normal boring brownies, I wanted something healthy (if possible) and different..

The best experiments I have ever come up with have always just been the result of a quick look at my fridge/cupboard: I put together what's in my kitchen et voilà, something amazing is ready to eat!

Since I started my juicing diet last April I've been literally addicted to beetroots and now my boyfriend is the one always buying them when we go to the Sunday farmers market because "he wants enough beetroot juice for the week"! Amazing for a South African meat eater, isn't it?

There you go then: Beetroot Brownies! The best brownies EVER, trust me!

They are rich in chocolate and the grated beetroots give them this very moist texture that is perfect if added to the chocolate taste!

For the basic vegan recipe for Brownies I followed the one in the book Sinfully Vegan, which I've owned for a very long time and I find always very inspiring!

BEETROOT BROWNIES

mix these first:
- 260 grams brown sugar
- 180 ml rice oil
- 2 tbs water

then add this mix:
- 2 tbs flaxseeds
- 125 ml water
- 2 tbs pure vanilla essence

then add this mix:
- 145 grams wholemeal plain flour
- 85 grams good quality dark cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt

After you've mixed everything you can add about 200 grams of grated beetroot, spread the batter in a 8-inch square baking tin and bake at 180°C for about 30 minutes.

Sunday mornings mean only one thing: Farmers Market

When you wake up with a blue sky like today and a warm sun shining over the city and its chimneys, what's better than grab a coffee and walk to your local Farmers Market?

I live in Queens Park and our market is open every Sunday between 10am and 2pm.

With the nice weather it's very nice because from 11am kids are running around and families are meeting up for breakfast, the atmosphere is great!

Between all the food stalls you can find some vegan options at The Old Post Office Bakery like their Sausage Roll (accidentally vegan) or this Spicy Veg Roll I got today, which wasn't spicy at all but very tasty and yummy!

The best thing about these market though is to buy fresh organic veggies from farmers and you can find varieties that you wouldn't easily find in big supermarkets!

Today I bought these amazing chards that I will use during the week to cook my Wild Mushroom and Spelt Terrine for Cookisto, but I also found cavolo nero (perfect to make the Tuscan soup Ribollita) and purple carrots!

Kitchen is waiting for me now!
Happy Sunday lovely people!
Sara

The new Cookisto experience!

Everything started last spring.
I get this email about a new concept called Cookisto, launched in Greece and released only last month in UK - London. They asked me if I was interested in being a home based chef cooking for a website where people could order my food online. Could I refuse?

Cookisto became reality last October when I met the wonderful Nikki Finnemore and I started woking on my profile on the website; I couldn't wait to post pictures and descriptions of my dishes, it sounded like a dream!

My first deliveries and interviews were with journalists from The Sunday Times, The Independent and The Daily Telegraph and I'm sure this helped me a lot because since then and since the launch of the website I've been cooking every single night!

My costumers are usually living in my area, but I had also requests from people who came to my previous Supper Clubs and wanted to try the Cookisto experience!
I usually cook fresh food during the day and then deliver for supper using my brand new bike!

So, if you want to give it a try, this is my profile page on Cookisto:

Sara M. on Cookisto

Tonight I'm cooking vegan Pizza made with this 48 hours fermented dough and topped with tomato sauce, vegan mozzarella and different veggies on your choice!

Hope to feed you soon!
Have a lovely Monday!
Sara

Vegan Christmas Supper Club

Hello everyone!

First of all I want to thank all of you for coming to one or more of my Supper Clubs and supporting Pomodoro E Basilico in this amazing 2013: every single dinner has been an amazing experience of food and friendly atmosphere, so thank you again for making this dream happen!

The end of this wonderful year is very close and I'd love to celebrate it with all of you!

That's why I'm hosting a traditional Italian Christmas Supper Club and this is my Menu:

ANTIPASTI - STARTERS
Tramezzini al Salmone
Mini Salmon and Cream Cheese Sandwiches
Vellutata di Lenticchie
Lentil cream Soup

PRIMO PIATTO – MAIN COURSE
Lasagne al Pesto con Asparagi e Zucchine
Lasagne with Asparagus and Courgette in Pesto cream

 SECONDO PIATTO – SECOND COURSE
Arrosto di Seitan con Patate al Forno
Handmade Seitan Roast with Roasted Potatoes

CONTORNI – SIDES
Mostarda di Cremona
Traditional Chutney from Cremona
Salsa Rossa e Salsa Verde
Red Tomato-Pepper Sauce and Green Parsley Sauce

DOLCE – DESSERT
Panettone con Crema Chantilly e Vin Santo
Handmade Panettone served with Chantilly cream and a glass of Tuscan “Holy Wine”



Email pomobasilico@gmail.com to get the bank details for the donation of £30 in advance.


Hope to see you there and to celebrate Christmas with you!
Cheers!
Sara

BANK HOLIDAY MAY 6th: Rome's Menu

May Menu at Pomodoro E Basilico is based on the recipes of Italy's capital, Rome, and its region Lazio.
Enjoy a Vegan Italian meal for May Bank Holiday!

Antipasto - Starter
Supplì al Telefono
Fried Rice balls stuffed with melted Vegan Cheese

Primo - Main Course
Spaghetti alla Carbonara
Spaghetti in vegan "egg" cream with fake "guanciale style" meat

Secondo - Second Course
Saltimbocca alla Romana
Vegan Steak with Ham and Sage

Contorno - Side Dish
Carciofi alla Giudia
Traditional Fried Artichokes

Dolce - Dessert
Crostata di Ricotta
Vegan Ricotta Tart

The Menu is completely Vegetarian and Vegan.


Where: 239 Kilburn Lane, W10 4BS, London
When: May 6th 2013, 19.30
How: Email us at pomobasilico@gmail.com to book your Vegan Roman Night and get the bank details for the donation of £25 in advance.

facebook: http://www.facebook.com/PomoBasilico
twitter: PomoBasilico

event page: https://www.facebook.com/events/155930304572225/

GLUTEN FREE Menu for March Vegan Supper Club

Starter

Farinata alle Cipolle Rosse

Chickpea pancake baked with Red Onions

Main Course

Gnocchi in salsa ai Peperoni

Handmade Gnocchi in Red Pepper Sauce

Second Course

Paté alle Lenticchie Rosse

Red Lentils Paté

Side

Insalata di Patate, Pere e Cipolle Rosse caramellate

Potato, Pear and Caramelised Red Onion Salad

Dessert

Budino al Limone con salsa alle Fragole

Lemon Pudding with Strawberry sauce

Vegan Cookery Lessons @ Pomodoro E Basilico

Do you like Italian food, but you have no idea how to make fresh pasta?

Are you vegan and you need some new mediterranean style and cruelty free ideas for your meals?

Join my Cookery Lessons in North West London!

MY CLASSES

Making Fresh Pasta – beginners – 3 hours – 60£

You'll learn how to make delicious vegan pasta dough and how to make, using a pasta machine, different types os pasta such as:

• tagliatelle
• spaghetti
• farfalle
• quadrotti

We'll then make two traditional Italian sauces to enjoy our freshly made pasta: Vegan Basil Pesto and Classic Tomato Sauce.

Making Fresh Pasta – advanced – 3 hours – 60£

If you are already into pasta making, I'll teach you how to make special types of pasta such as:

• trofie
• paglia e fieno
• pizzoccheri

We'll then learn how to make the perfect sauce for each type of these pastas.

Making Lasagne and Cannelloni – 3 hours – 60£

We'll focus on making pasta sheets that we'll need to make our own Lasagne and Cannelloni.

You'll also learn how to finish your Lasagne by preparing you own Vegan Besciamelle Sauce and Vegan Ragù. You'll also make your own Cannelloni Vegan filling using spinach and tofu.

Making Filled Pasta – 3 hours – 60£

You'll learn how to make filled pasta such as:

• Ravioli with spinach and tofu
• Cappelletti in broth with a Vegan meaty filling
• Anolini in broth with a Vegan cheesy filling

Making Gnocchi – 3 hours – 60£

We'll make a delicious potato dough and then we'll shape it in the typical gnocchi style.

We'll also make more interesting gnocchi such as:

• beetroot gnocchi in orange buttery sauce
• Chicche della nonna with spinach.

Email pomobasilico@gmail.com for more informations!

February Supper Club : Trentino Sud Tirol Menu

Last night I ran my 5th Supper Club and the Italian region was Trentino Alto Adige in north Italy!


MENU

Antipasto – Starter
Vegan Cheese Platter and handmade Pretzels
Served with handmade marmelades

Primo – Main Course
Canederli
Large round boiled Bread Dumpling in broth

Secondo – Second Course
Vegan Wurstel with Potato Pancake
Vienna style vegan sausage and potato pancake

Contorno – Side Dish
Sauerkraut and Apple Pureé
Fermented cabbage and Apple Pureé

Dolce – Dessert
Apple Strudel
Served with Wipped Cream

Everything is always Vegan and Freshly Handmade.

facebook: http://www.facebook.com/PomoBasilico
twitter: PomoBasilico