Posts in the Hygge Category at Antonetta Santagata

14

Jan 2021

Hygge

Not sure what the weather is like where you currently are…here it is grey, white and wet…a perfect morning to light a candle and enjoy the morning coffee in style and warmth before the day’s challenges start to drop in… Make the most of your day – even in these […]

1 likes

14

Oct 2020

Apple baklava (receipe)

An autumn version of the highly loved baklava…great way to use up some apples, which are no longer as crunchy as you wish. I was amazed at how much flavour the first walnuts have – welcome to my home, baklava…! As juicy and sweet as baklava can get…with a touch […]

3 likes

3

Oct 2020

Roasted butternut pumpkin with lentils and burrata (receipe)

A warm welcome to autumn into my kitchen…what a way to start the pumpkin season…hearty pumpkin and lentils with the freshness of burrata – definitely a keeper in my house! Also this receipe is #inspriredbyottolenghi. I like to serve this warm, so that the fresh burrata cuts into the hearty […]

2 likes

30

Aug 2020

Zucchini and cheese bread (receipe)

It’s definitely the season of zucchini and this tasty bread is a great addition to a brunch or served with a salad. It keeps well for 1-2 days.

1 likes

24

Jul 2020

Be loved

There are moments, where you feel the need to be loved… ♥️

1 likes

15

Jun 2020

Shakshuka (receipe)

I was asked for my shakshuka receipe…there are already so many out there, but I must admit, this one did taste very good! As with many receipes, shakshuka tastes the best when you put a lot of love…and what you have in the fridge….into it!

2 likes

9

Jun 2020

Chicken shawarma pie (receipe)

This is one from the beautiful book of Falastin by Sami Tamimi and Tara Wigley. I have changed the proportions and added quite some lemon and the lemon zest, which “breaks” the heavy tahini sauce quite nicely. I served the pie with a green salad, which is a perfect complement.

8 likes

6

Jun 2020

Zopf – Swiss braid (receipe)

The weekend can’t really start any better…a home made Zopf! Although we see it as a Swiss receipe in Switzerland, this mild and buttery bread has a few traditions in many different countries. Not sure about you, but I find it fascinating to see that as people from different countries […]

2 likes

5

Jun 2020

Moqueca de peixe – Brasilian fish stew (receipe)

I have posted this delicious summery fish stew before…but not as a full receipe. For me this stew works particularly well with rice – I used black venere rice, which gave this dish a hearty touch as this rice stays “al dente”. You can equally serve this dish with a […]

3 likes

11

May 2020

Graubünden nut pastry

If you have ever been to Graubünden, you probably also feel in love with their nut pastry. While you can get different versions everywhere in Switzerland, be sure to treat yourself to a slice next time you go to this beautiful spot. If you love this cake as much as […]

3 likes

7

May 2020

Spelt bread (receipe)

I have always had a lot of respect for those, who bake their own bread….until I recently found out how effortless and simple it really is. My respect still stands for those many, many people…and I am happy to be one of them 🙂 This relatively dark bread bakes especially […]

3 likes

30

Apr 2020

Spicy Italian sausage with baked potatos

The weather has turned to be rather wet and cold again (thank God, as we needed the rain sooo badly) and this calls for more comforting food. Try to get a real Italian spicy sausage…the flavour of it will make all the difference for this dish. As you can see […]

2 likes

8

Apr 2020

Pesto in red

What an explosion of flavours all mixed together for this pesto in red: dried tomatoes soaked and chopped, cherry tomatoes cooked in the oven with olive oil and salt, basil, raisins, chilli flakes, ground almonds, garlic, lemon zest and salt. Once all is mixed, cook the pasta (best a pasta […]

1 likes

7

Apr 2020

Meatballs with lemon & celeriac

Inspired by Ottolenghi…but gave it my own twist: I made mixed lamb and beef meatballs that I fried in a pan with olive oil. To give them some distinguished taste, I added cumin, a lot of parsley some chopped onions as well as an egg and some bread crumbs to […]

: Processed With Darkroom

: Processed With Darkroom

1 likes

2

Apr 2020

Pasta e piselli

Pasta e piselli: fry some finely chopped onions and garlic, add some kind of fatty meat and continue to fry on a low level until the fat is out (I used wild boar sauggage). Add the peas, some tomatoes (I used concentrated purée), water and let it simmer. Add the pasta (I used orzo) and some greens…due to lack of parsley, I added the leaves from some radishes. I also added the rind from the Parmesan I still had. Let it all cook together until the pasta is cooked to your likings.

#blog #pastaepiselli #comfortfood #nostalgic #bringsbackmemories #inmomskitchen #iamitalian #wildboarsausage #cookingwithparmesanrind #makingitupasigoalong

1 likes

30

Mar 2020

Pumpkin seeds spelt bread

Pumpkin seeds spelt bread: mix 100g of pumpkin seeds with 500g of flour, add 1 cube (42g) of fresh yeast to 500 ml of warm water and mix with the flour/seeds and finally add 10g of salt. Mix by hand for 5m and then bake in a buttered cake form for 45 mins at 180 degrees.

#blog #pumkinseedsbread #dinkelbrot #speltbread #inmomskitchen #homecooking #readyforyetanotherweekathome #kurbiskernebrot #selbstgemacht

1 likes

29

Mar 2020

Rainy Sunday afternoon project: I first put them into hot water and let them boil for a few minutes…then peeled them…then dried them…then roasted them with salt…when is it apéro time?

Rainy Sunday afternoon project: I first put them into hot water and let them boil for a few minutes…then peeled them…then dried them…then roasted them with salt…when is it apéro time? 🥃

#blog #almonds #peelthem #roastthem #crowdcontainer #rainysundayafternoonprojects #fromsicily #inmomskitchen #saltedalmonds