CiCi CoCo Kitchen & Cookery School

CiCi CoCo Kitchen & Cookery School is now on WhatsApp.

CiCi CoCo Kitchen & Cookery School is now on WhatsApp.

Evening of cards and our favourite Grappa — Sgnape dal Checo from Distilleria Aquileia

Maccheroni di Ragu made with mountain mushrooms, local sausage and pancetta… for one!

Back fabric is on. A geometric pattern to balance the curvaceous
shapes of the chair. Loving this project ❤️

The chair is ready for a new look, the old wood finish has been stripped and wood has been regenerated

Sometimes objects call you....looking at this chair @claydonauctions I did not think it was for me.... But I couldn't stop thinking about it, something about being different and unique... discover its potential was intriguing.. and I bought the unsold chair with the promise to make it look pretty and a bit more wanted...watch this space!

@schoolofupholsteredfurniture
@perkinsstockwell_furnishers

together is a great way to Tonight I am with three lovely ladies making and al limoncello to celebrate a birthday... And I am back cooking together my loved Italian food ❤️

Indigo Rose

Green Grape

Pathway

in the garden... Lots of fresh vegetables for dinner.
It is really nice to be out in the sun again!

No going back.... The adventure has started and a new project is underway... Taking apart this little nursing chair from 1870s has been interesting and exciting... Like a little journey of discovery.
I am looking forward to see it reborn.
@schoolofupholsteredfurniture

Exciting to be back and learning.... Starting the next project @schoolofupholsteredfurniture .

chilli no carne and

mushrooms and

Digging in the garden I found these two little survivers cuddling up... All through the winter... Together forever. What a pair! ☺️

The end of another fab sunny day... Lovely weather and time to work on the vegetable patch very happy ☺️

Ezra Sofia della Mataurense detta Ezzy our new friend 7 months of naughtiness and lots of lovely curls 😍❤️

Bye bye boring roast chicken... I am going to give you an makeover..... Too much time...

A little vegan treat for this lockdown afternoon: chocolate chips cookies 🍫😋



# lockdownlife

Today a winter vegan Buddha bowl for lunch... Perfect with this lovely sunshine☀️
6 lovely flavours:
- quinoa and wild rice salad with beetroot pickled onions and radishes,
-fennel, radicchio an orange salad with olive oil dressing
- homemade hummus
-winter coleslaw
-green salad with balsamic and seeds ( still some salad from my garden!) 😊
-roast sweet potatoes and bruxelles sprouts with smoked paprika garlic thyme and olive oil



# lockdownlife



time

Today an Italian classic and family favourite for our vegan lunch : minestrone di verdure with cavolo nero and my own cannellini beans from the vegetable patch. Naturally vegan: just lots of vegetables and a dollop of pesto (a classic pesto, no cheese) and toasted breadcrumbs crust. It is really delicious and comforting.

Just make a soffritto with onion carrot and celery, I used extra virgin olive oil, bay leaf and rosemary and gently fried the soffritto. Add chopped garlic and any chopped veg you have in the fridge: I have used cabbage, leek, tomato, potato, cavolo nero and beans. Add veg stock or water and simmer until cooked. Serve with a drizzle of olive oil, pesto and fried breadcrumbs. 😋



# lockdownlife

Baking more sourdough.... And still experimenting to find my perfect loaf.
I could not live without it! This week I used 50% white flour and 50%wholegrain spelt flour.... Adding a bit of walnuts in one of the loaves. I baked the bread following directions from @poilane book and I love the result! Great book..

Using my last beetroot from the vegetable patch... and my last few onions to create this nice and healthy beetroot and onion tart tatin. Really nice for a veganuary lunch or dinner. Served with a nice salad. ... I will make soon a delicious Cici CoCo classic beertroot recipe...###




# lockdownlife

320g vegan puff pastry sheet
30g vegan butter or extra virgin olive oil
2 red onions, sliced into thin wedges
1 tbsp light soft brown sugar
1 tbsp balsamic vinegar
large thyme sprig, leaves only
400g cooked beetroots, cut into wedges (vac-packed are fine but roasted are better)
Juice of half lemon
1 garlic clove, crushed
salt and black pepper
To serve
thyme leaves or basil leaves
Toasted flaked almonds or walnuts (optional)

You will need an ovenproof pan or dish about 20cm diameter (I fried the veg in a pan and move them to a dish😉)

Preheath the oven to 200°C/Fan 180°C/Gas 6. Take the sheet of pastry out of the fridge. Cut a disc of greaseproof paper the size of the top of your pan: this is your guide to cut the pastry.

Heat the butter or oil in the pan. When it has melted, add the red onions and cook over a medium to low heat until they have started to soften. Add the sugar and vinegar. Stir to dissolve the sugar – a bubbly sauce will form around the onions.

Sprinkle in the thyme, then add the wedges of beetroot. Season with plenty of salt and pepper, add the garlic and the lemon juice then stir to coat the beetroots with the sauce and reduce to a syrup. It will take about 10 minutes. Take it off the heath and leave to cool to room temperature. Make sure the beetroots are nicely displayed in a single layer as the final tart will look prettier.

Cut the puff pastry to fit the paper circle.

Cover the onions and beetroots with the pastry, tucking in the edges. Bake for 20–25 minutes until the pastry is puffed up. Remove the tart from the oven and leave to stand for 10 minutes, loose the edges with a knife then invert it on to a large plate. Sprinkle with more thyme leaves and the almonds and serve it sliced with a nice sala

Veganuary has arrived in the Cici CoCo lockdown Kitchen and we are not compromising in flavour: we are trying new easy recipes and some traditional Italian ones that will make the all family happy... Todays recipe is a delicious breakfast granola perfect for everybody. Make a big batch and enjoy it sprinkled on some delicious coconut yogurt and fresh fruit. Yum!

veganbreakfast

# lockdownlife


Tasty Vegan Granola

Makes 10-14 servings

450g organic jumbo oats
100g almonds
100g pecan and walnuts
100g mixed seeds
1/2 tsp sea salt
1 tsp ground cinnamon
1tsp mixed spice
1tsp ground ginger
100g melted coconut oil
200ml maple syrup
1tsp vanilla extract
100g raisins
100g dry apricot

Preheath the oven to 160°C/fan140°C/gas mark 3
In a large bowl mix all the ingredients except the dry fruit Use a spoon to mix everything well.
Spread the mixture on a large baking tray (no need to line the tray!) and bake for 20 minute.
Remove from the oven, mix the oats heavenly and bake for further 10-20 minutes checking regularly.
When the granola is nice and golden remove from the oven and let it cool than mix the dry fruit. store in an, airtight container for up to a month.

TIPS: Use different fruits and nuts for new flavours : really good is dried mango, goji berries, banana chips and coconut flakes

And of course some lovely golden ❤️

... A little twist on the classic cantucci... A bit of lots of fruit and nuts, perfect with a nice the .... Next: mince pies.. The English way 🎅😋

Really nice to experience the food of in a winter day. Brisket with .... Too busy eating to take a picture of the final product... The taste is always a winner over the looks in my opinion! I had to dive in! ❤️

nothing is better than fresh pappardelle with a rich ragù.... @pastaroberto and @umbedv whish you where here

Autumn salad from the garden. Crispy and delicious radicchio and rocket with a Balsamic vinegar dressing and a slice of freshly baked sourdough... Just like in Italia. Perfect lunch.

for dinner 😉

Thank you @welshtruffles yummy pasta @ CiCi CoCo Kitchen & Cookery School

straight from the there's nothing more beautiful.

straight from the there's nothing more beautiful.