Vegan & Gluten Free Moist Banana Bread

I have been trying for quite some time to bake a really moist banana cake (or bread) without using eggs. It's been a challenge but I think I finally nailed it. If you have overripe bananas give this recipe a try! Perfect for breakfast on-the-go or as a healthy snack.
 
 
You will need:
 
1 cup of gluten free flour blend
 
1/2 cup of ground almonds
 
4 large ripe bananas
 
1/2 cup of maple syrup
 
1/4 cup of coconut oil

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon of cinnamon

1/4 teaspoon nutmeg

1 teaspoon of vanilla extract

Zest of one orange
Preheat the oven at 350 degrees. Grease a 9x11 pan.

Mix together the flour, almond meal, baking powder, baking soda, cinnamon, nutmeg and orange zest in a bowl. Then in a separate bowl, using a hand blender, blend the bananas until smooth. Add the maple syrup, coconut oil and vanilla and whisk together.

*Tip: You could mash the bananas with a masher but I prefer blending it so that you have an even amount of banana throughout the whole cake.

Put the dry ingredients into the wet ingredients and fold until mixed together.

Pour into the prepared pan and bake for 30-40 minutes or until a fork comes out clean. 

 

Yummy Zucchini Pasta With Herbs and Chives

I just recently got a mandolin and I have to say I absolutely love it. I used the julienne blade to make this super delicious zucchini pasta. From start to finish, it literally took me 5 minutes. I have been stuck in a routine of just grilling zucchini and it started to get boring. This is a creative and delicious way to eat your veggies!


Here's what you'll need:

A mandolin equipped with a julienne blade

2 Medium-sized green zucchinis

1 Tsp of virgin coconut oil

3 Tbsp of chopped fresh chives

1/2 Tsp of dried Thyme

1 Tbsp of chopped fresh basil (or any other herb you enjoy)

1 Tsp garlic powder

Salt and Pepper to taste


Use the mandolin to slice the zucchini. In a frying pan, heat up the oil and add the zucchini. Then add the thyme, garlic powder, salt and pepper. After 2 minutes, toss in the chives and basil and let cook for another minute. The less you cook it, the more "al dente" the zucchini will be. (I prefer it this way) 

Can be served as a main dish or a delicious side!

Yields: 4 servings as a side or 2 servings as a main.

Enjoy!!

Vegan and Gluten Free Chewy Amaretti Cookies

It's been quite a long time since I have posted anything. Since my last post, my husband and I have decided for health reasons to follow a vegan diet for awhile. It has been an adventure to try and come up with delicious recipes but I must admit it is fun. It's amazing that you can satisfy all your cravings without using any animal products. I have read many books, articles and blogs which have inspired me to experiment with different recipes that not only my husband will enjoy, but also our 13 month old son. We have found that eating this way has helped us feel better, have more energy and even lose weight. We may never go back!

I have come up with this recipe because I LOVE amaretti cookies but the recipe usually calls for eggs and sugar. I changed things up a little and this is what the results were: 

A chewier,  yummier version of Nonna's original recipe. Shh...don't tell her, but I think these might be better. 

Here's what you need for this simple and quick recipe:

2 Cups of ground almonds

1/2 Cup of unsweetened shredded coconut

1/2 Cup of pure maple syrup

1 tsp. of baking powder

1/2 tsp baking soda

2 tsp of raw cacao powder (or bitter chocolate powder)

2 tbsp of virgin coconut oil

1/2 tsp lemon zest

1/2 tsp orange zest

1 tsp vanilla extract

Mix all the dry ingredients together with the baking powder, baking soda, cacao, lemon and orange zest. Then add the oil, vanilla and maple syrup and mix well with a whisk. Then, place mixture in the fridge for 10 minutes until the mixture sets. Use a teaspoon-sized amount and form the dough into balls and place on a parchment lined cookie sheet. 

Bake at 350 for 10-12 minutes.

Tip: If you prefer your cookies more chewy, leave in for the minimum amount of time. If you like them crunchier leave in for 2 to 3 minutes more depending on your oven.

I hope you enjoy them!!

Roasted Macadamia and Parsley Pesto

This is an innovative way to make pesto. Usually, fresh basil and pine nuts are used, but this time, I used fresh parsley and macadamia nuts. Parsley is available all year for a reasonable price, so when basil isn't readily available, you can still have fresh pesto year round. Not only does it taste amazing on pasta, but you can use it in anything from meats, pizza and fish.

You will need:

3 Cups of fresh parsley leaves (I prefer the Italian parsley)

1/2 Cup of macadamia nuts

3 cloves of fresh garlic

4 Tablespoons of extra virgin olive oil


1 Tablespoon of parmesan cheese (optional)

Salt and pepper to taste

Dry roast the macadamia nuts. In a hot, ungreased pan, add the nuts and keep on the heat for about 5 minutes or until they are golden in colour. Then, in a food processor, add the parsley, macadamia nuts, garlic, olive oil and salt and blend until smooth.


Enjoy!!

Gluten Free Light and Airy Tea Biscuits

This is super easy and simple. It literally took me 5 minutes to prepare. Perfect thing to whip up if you have guests.


You will need:


1 1/4 cup of brown rice flour


1/4 cup of chick pea flour


1/2 cup of tapioca starch


1 tablespoon of baking powder


1 Tablespoon of organic cane sugar


1 teaspoon sea salt


1/3 cup of butter


3/4 cup of milk

Preheat the oven to 350 degrees. In a bowl, whisk together all the dry ingredients. Then using a pastry cutter, cut in 1/3 cup of butter and mix until it resembles coarse crumbs. Using the whisk, slowly mix in the milk. The consistency of the batter should be sticky. Gently mix together with a spatula and then with an ice cream scoop, place the batter on a cookie sheet.

Bake for approx. 10-12 minutes.

Let cool and serve with some butter or your favourite jam.

Enjoy!!!!

It's Time to Eat!

If you live in the Hamilton, Burlington, or Oakville area, you can now order my products. Some sample products are pictured above. I specialize in making gluten free baked goods as well as Italian, Mediterranean and Middle eastern cuisine.

To place your order, or for more information you can email me at miorno@yahoo.com or call me at
905-921-8975.

I look forward to hearing from you.

Gluten Free Zucchini Boats

This is a great recipe. It's high in protein, low in carbs and fat and very tasty.

You will need:

5 green zucchinis

1/2 cup chick peas (cooked, drained)

4 Tbsp of soft goat cheese

2 Tbsp of raw almonds

1 cup of fresh basil

2 cloves of garlic

1/2 tsp lemon zest

Olive oil

Salt and Pepper to taste


Cut the zucchinis in half, lengthwise, and with a teaspoon gently take out the flesh inside, forming a well.
(Be careful not to break through the bottom) Brush the zucchini halves with olive oil and bake in an oven at 350 degrees for approximately 10 minutes.

In the meantime, squeeze out the excess water from the zucchini meat and place in a food processor. Add the garlic, goat cheese, basil, almonds, chick peas, lemon zest and salt and mix together.

Once the zucchini shells are done baking, remove from the oven and let it cool for approximately 1/2 hour. When they are cooled, with a tablespoon, fill the zucchini shells with the mixture and place it back in the oven for about 30 minutes at 350 degrees.

Voila! So simple, so healthy, so delicious!!

Garden Fresh Eggplant Burgers

Ahh...I love the summer! Visiting local food markets, the fresh herbs and vegetables from your own garden--nothing beats it !! Since this is the time of year to get fresh, cheap eggplant, I went out and got 2 nice eggplants. I love eggplant because of its versatility and contrary to what many people may think, it is so delicious!!!

Here is an excellent recipe. It's gluten-free, healthy and DELICIOUS!!

Enjoy!!

You will need:

2 eggplants, peeled and cubed

1 cup of chives, finely chopped

3 cloves of crushed garlic

1/2 cup parsley, finely chopped

2 Tbsp finely chopped dill

3 Tbsp grated pecorino cheese (or you can use parmasan)

3 Eggs, beaten

1 1/2 cups of Gluten-free bread crumbs

Salt to taste

Place the eggplant in a large pot filled with water and bring it to a boil. Then let it cook for approximately another 5 minutes. Then, drain the eggplant. Set aside to cool. When it is cooled, press down on the eggplant to get rid of the water.

Then, in a bowl combine the eggplant with the eggs, cheese, parsley, dill and salt. Add the bread crumbs one cup at a time and mix. (You may need to use a bit more bread crumbs if the mixture is too moist)

Then, form the mixture into a round shape and gently pat down to flaten. On a greased cookie sheet, place the patties.

Put in the oven at 375 degrees and bake for about 20 minutes, and then flip the burgers over. (Or if you have an electric oven, after 20 minutes, put the oven on broil and bake for approximately 10 minutes or until golden brown)

Tastes great on its own or with some tzatziki sauce.

Buon appetito!! 

No-Bake Decadent Date Squares

The date is an amazing and versatile fruit. On its own it is so sweet and delicious that it satisfies even the sweetest tooth.  So, if you are trying to stay away from those evil refined sugars but are in the mood for something sweet, rich and chewy, this is an excellent subsitute.  Not only are dates packed with flavour, but they are also filled with vitamines and minerals that our body needs.

This is a very simple recipe that does not require a lot of time or baking. I came up with this because I have been trying to come up with tasty and sweet treats, without the guilt, that I can share with my family and friends.

I hope you enjoy this recipe as much as I do.

You will need:

1 cup of dried, pitted dates

1 cup of crushed nuts (I use almonds and raw cashews)

1 Cinnamon stick

1 vanilla pod

1 Tsp. of Lemon juice

3 Tbsp of water

A handful of almonds (for garnishing)

In a small pot, combine the dates, lemon juice, water. Stir together and simmer on low for approximately 5 minutes. Add the cinnamon stick. Open the vanilla pod and scrape out the beans and add to the pot. Gently stir the mixture and allow to simmer on low for about 15 minutes or until the mixture thickens to a paste-like consistency. Remove from the heat and let it cool for about 10 minutes.

In the meantime, in a food processor, add in 1/2 cup of almonds and 1/2 cup cashews and mix until they are coarse crumbs. Be careful not to mix them too much or else it will turn into flour.

When the date mixture has cooled, remove the cinnamon stick and fold in the crushed nuts and mix until the dates and nuts form a lump.

Then, on a parchment-lined cookie sheet, use a teaspoon to pick up the mix and then shape them into tiny squares. On the top of each square, carefully press in a whole almond. Then, cover and put the squares in the freezer to set for approximately 2 hours.

Once the squares have set, make a nice cup of tea and enjoy them--guilt-free!!

Gluten Free Spiced Sponge Cake

If you're craving sweets, this is a perfect, easy way to satisfy it. It's simple, doesn't require a ton of clean up, and it's low fat, so no guilt is required. In this recipe, I don't use a lot of sugar. If you like sweeter cakes, you may want to add a little more.

You will need:

1 1/2 Cups of rice flour

1/2 Cup of tapioca flour

1/3 Cup of sugar

3 eggs beaten

1/4 cup yogurt

1 Teaspoon of vanilla extract

1 Teaspoon of gluten free baking powder

1/2 Teaspoon of baking soda

1 Teaspoon of cinnamon

1 Teaspoon of nutmeg

1/2 Teaspoon of lemon zest

1 Tablespoon of coconut flakes

1 Teaspoon of unsweeten cocoa powder (optional)

Preheat the oven to 350 degrees.

Mix together the rice and tapioca flour and add the baking powder, baking soda, cinnamon, and nutmeg.

In a separate bowl, beat the eggs for approximately 5 minutes, until they are fluffy. Then add the vanilla and sugar and beat for another 5 minutes. Add the lemon zest and yogurt and beat until it is mixed well.

After this, slowly add the dry ingredients to the wet ingredients and beat well.

Pour the batter into a greased pan, and sprinkle coconut flakes, cocoa powder and little more cinnamon on the top.           

Bake for 25-30 minutes.

Make yourself a nice cup of coffee (or tea) and bring joy to your sweet tooth!!

                                                                                       

Honey Glazed Carrots

My husband just got his wisdom teeth removed and he hasn't been able to eat many things during the healing process. There's only so much blended food that a person can take, so I've been experimenting with different vegetables that he can eat with ease but still bring his taste buds some happiness. So I came up with this simple and delicious way to prepare carrots. The carrots turn out very sweet and savoury and best of all, my husband smiled as he enjoyed them! :-)

You will need:

3 large carrots, peeled and sliced

2 Tablespoons of Honey

3 Cloves of chopped garlic

1 Tablespoon of butter

Salt and pepper to taste.

In a pan, melt the butter and then add the garlic. Cook the garlic until it's a golden colour. This should take less than a minute. Then add your carrots and 2 tablespoons of water and cover. Let it cook for about 2 minutes, then add the honey, salt and pepper. Cover and let cook for another 5-7 minutes or until desired tenderness.

Enjoy!!

Dill Pickle Potatoes

If you're a fan of dill pickles, you will love this recipe. It's so quick and easy to put together. Not only is it delicious, but its extremely healthy too!!
　
Studies have shown that dill has many health benefits. Dill contains components called polyacetylenes that have been shown be anti-bacterial, anti-fungal, as well as have anti-inflammatory effects. It has also been used to help with insomnia. It is rich in vitamin B-Complex which is believed to help with stress and produces a calming effect.

I hope you enjoy this dish as much as my husband and I did!

You will need:

5 medium sized potatoes. (I like the yellow potatoes)

2 Tablespoons of extra virgin olive oil

Juice of one lemon

Generous amount of fresh dill, chopped

1/4 cup of chopped fresh chives

1 Teaspoon of cayenne pepper (optional)

Salt to taste
　

Boil the potatoes until they are tender. Then, drain them and put them in a bowl. Now add the olive oil, lemon juice, fresh dill, fresh chives, cayenne pepper and salt. Mix the ingredients well until the potatoes are saturated in the oil and spices.

Serve on a plate and enjoy!!

Crispy Thin-Crust Gluten Free Pizza Dough

Pizza has been one of the hardest things to give up for me since going on a gluten-free diet. There are some decent-tasting gluten free pizzas offered in larger pizzarias, but nothings better than a nice homemade crust. Finally, after much trial and error, I finally came up with a successful recipe that is easy to make and really tasty!! Now, I can satisfy my craving for a delicious pizza!!

For the dough, you will need:

2 cups brown rice flour

1 cup tapioca flour

2 tbsp corn meal

2 tbsp olive oil

1 tsp salt

1 1/2 tsp yeast

1 1/4 cup warm water

Little more flour for kneading the dough

Cornmeal to sprinkle on the tray

Instructions:

In a large bowl, mix together the brown rice flour, tapioca flour, cornmeal and salt. Then add the olive oil and mix with a fork.

In a measuring cup, add warm water and the yeast and stir until the top is foamed. Then make a well in the flour and add, all at once, the water mixture. Mix together until it forms a firm dough and knead for about 5 minutes. After this, cover with a damp cloth and let it sit to rise for 1 hour.

Then, grease a pizza tray and sprinkle some cornmeal on the tray. Flaten the dough as much as you can with a rolling pin, and then place dough on the tray.

Tip: It is difficult to work with the flour because it breaks easily due to the lack of gluten. I usually form the dough in the shape I want and then place it on the pizza tray and gently press the dough towards the edges, until I have an even thin crust.

Add your favourite toppings and cook at 375 degrees for approximately 20-30 minutes or until crust is golden.

Pizza Topping Suggestion:
Pesto, Carmelized Onions, Grilled Chicken


Instead of a traditional red sauce, I sometimes like to make homemade pesto:
In a food processor, add about two cups of fresh basil leaves, 2 cloves of garlic, a generous amount of olive oil and a pinch of salt. It tastes great!!

In the photo above, the toppings are fresh ground tomatoes, carmalized onions, artichokes, chicken, red pepper and parmasan cheese.

Enjoy!!

Gluten-free chewy nutella cookies

Nutella is probably one of my favourite things. When I was young, I remember coming home from school and my favourite snack was nutella on crackers. Instead of peanut butter and jelly, I looked forward to nutella sandwiches. I came up with this recipe because I knew that nutella would add a lot of texture and flavour to a gluten-free cookie. It's moist, chewy and very rich!

You will need:

2 cups of rice flour
3/4 cup of tapioca flour
1 Tsp baking soda
1/2 Tsp gluten free baking powder
3/4 cup of Nutella
1/2 cup Brown sugar
1/2 Tsp vanilla extract
2 eggs beaten
1/4 cup of oil

Preheat the oven to 350 degrees farenheit.

Mix the rice flour and tapioca flour together and then add the baking soda and baking powder.
Then, in a separate bowl, mix together the nutella, brown sugar, oil, beaten eggs and vanilla.
Mix well with an electric mixture.

Then, slowly and gradually add the dry ingredients to the nutella mix and keep beating with an electric mixture until all the flour and nutella are completely combined. Once it is all combined, it will have a crumbly appearence but don't worry, once you form them, it sticks together well.

Grab a teaspoon-sized amount of dough in your hands and gently form it into balls and put on a greased cookie sheet. I don't like to flaten the dough because they slightly flaten while baking.

Put in the oven and bake for approximately 10-13 minutes or until the bottom is lightly browned.

Voila! Enjoy!

 

Gluten Free Gnocchi with Pepper Tomato Sauce

Gnocchi is a popular Italian dish. It is made out of potatoes and flour and is similar to a dumpling. It is delicious and easy to prepare. Usually it is cooked by boiling it for a few minutes, but I decided to try something different in this recipe. I am sure glad I did!! The gnocchi I used here are store bought.
(Stay tuned for my upcoming posts where I will show you how to make them from scratch.)


For the sauce you will need:

2 Tomatoes
2 Sweet red peppers
2 Small Onions
4 Cloves of Garlic
3 Tbsp of fresh chopped basil
1 Tablespoon of olive oil
Salt and Pepper to taste

In a blender, combine the tomatoes, red peppers and onions. Blend this until it's smooth. Then, in a medium pot, heat up the olive oil and add the chopped garlic. Cook until lightly browned and then add the tomato and pepper mixture. Add the basil. Stir and cook on medium heat for approximately 25-30 minutes.


Then:

1 Pkg of gluten-free gnocchi (I found mine at an Italian specialty store, but check your local health food store)
2 Tsp of butter

Melt the butter in a frying pan and add the package of gnocchi. Let it sear for a few minutes on one side until it's nicely browned, then do the same to the other side. Total cooking time of around 7-8 minutes.

Once the gnocchi is complete, pour the sauce on top and sprinkle some freshly grated
parmasan cheese.


Buon Appetito!!!

 

Chewy Almond Macaroons

My mother-in-law and I came up with this recipe one day. We tweeked a recipe that she already had and came up with this really delicious treat. It has the consistency of a macaroon mixed with a merengue.  It comes out very light and airy. It is a perfect way to satisfy your sweet tooth! The best part is it's gluten free!

You will need:

1 cup icing sugar
1/2 Cup of almond flour
1/2 Cup unsweetened coconut flakes
3 Tbsp bitter cocoa sifted
1/3 Cup egg whites
1/2 Tsp vanilla extract
1/3 Cup sugar
　

Preheat the oven to 300 degrees farenheit.

Mix icing sugar, almonds, coconut flakes and cocoa in a food processor until smooth or well mixed

In a bowl, beat the egg whites with vanilla extract until fluffy, about 5-7 minutes.
Once this is done, slowly and gradually add 1/3 cup of sugar and beat until stiff.
(You should be able to turn the bowl upside down without the mix falling out.)

Then, add the dry ingredients to the egg mixture and beat until mixed well.

Let it sit, covered, for 30 minutes. This allows the batter to settle and thicken a bit.

After about 30 minutes, gradually put the batter in a piping bag, and shape into whatever shape you choose on a greased cookie sheet. Bake for 16-18 mins.

Yields approx. 2 dozen cookies.
 

Casablanca Rice

This morrocan-inspired rice tastes amazing! It is perfect for vegetarians because the almonds add a natural protein. In this recipe, I will also show you how to cook rice perfectly. It won't be to hard or too mushy. I have followed this method for many years and it always turns out just right!

2 Cups of Long grain rice

3 Cups of Water

1/4 Cup chopped roasted almonds

2 Red onions chopped

3 Cloves of crushed garlic

1 Carrot cubed

1 Medium-sized tomato

1/4 Cup of chopped fresh parsley

1 Cinnamon Stick

1/2 teaspoon ground cardamom

1/4 teaspoon of saffron

1 Tablespoon of olive oil

Salt and pepper to taste


To cook the rice: I use the ratio of 1 cup of rice to 1 and a half cups of water.

In a medium pot, add 2 cups of long grain white rice and 3 cups of water together. Then, mix in 1/4 teaspoon of saffron and cover and bring to a boil. Once it starts boiling, stir once, cover and cook on low heat until the rice has absorbed the water. This usually takes approximately 10 minutes. Once finished, uncover and gently fluff with a fork.


In the meantime:

In a large wok or frying pan, carmalize onions and garlic with the olive oil. Then, add the almonds, tomato, carrot and whole cinnamon stick and cook together until the carrot is slightly tender. Then, add the cooked rice, cardamom, and salt and pepper. Cook together for about 5 minutes or until the rice is completely saturated in the spices and well mixed.

Finish off with a splash of raw extra virgin olive oil. This dish makes a perfect companion to roasted garlic hummous or even eggplant salad. (See Spice Contessa's previous recipes)
Enjoy!!
　
Check out my YouTube ad at: http://www.youtube.com/watch?v=aAnqNJIsaF8

 

Chicken and Rice Patties

So, I had some left over chicken and rice in the fridge the other day, and I thought I'd try something different instead of having plain old leftovers. It was quick and simple, taking only 15 minutes to prepare.

You will need:

1 Cup of cooked chicken (cooked anyway you like-mine was left over roasted chicken)

2 Cups of cooked rice

1 Onion chopped finely

2 Cloves of chopped garlic

1 Bell pepper chopped in cubes

1 Chopped tomato

4 Eggs beaten

3 Tbsp of grated parmasen cheese

2 Tbsp of fresh chopped parsley

2 Tbsp of cornmeal

1 Tbsp Olive oil for frying

Salt and pepper to taste

Add all the vegetables, rice, chicken and spices in a bowl and toss well. Then, add the beaten eggs, cheese, cornmeal and parsley. Mix ingredients together well. Once everything is coated with the eggs, cheese and cornmeal, form balls and gently flaten to make patties. I suggest you form patties no larger than the palm of your hand to prevent them from breaking apart. Then, in an oiled and heated pan, add the patties and cook one side for approximately 5 minutes or until browned and then flip over and brown the other side.

These patties taste great on their own, or with your favourite condiment!!

Buon Appetito! :-)

Apple Avocado Salsa

This is a simple and delicious recipe which can add a ton of flavour to your favourite grilled meat or fish or you can use it as an appetizer with some tortilla chips. The key is to chop all the ingredients finely.

You will need:

2 Medium sized tomatoes

1/2 of small onion

1 ripe avocado

1/2 of red delicious apple

2 Tbsp of fresh chopped cilantro

1 Bell pepper

Juice of a whole lime

1/2 of jalepeno (for heat, optional)

1/4 Tsp of ground cumin

1 Tbsp of olive oil

Salt and Pepper to taste

Chop all the ingredients finely, and add it all in a bowl with the spices, olive oil and lime juice. Mix all together and serve as a side or use as a dip with your favourite tortilla chips. Enjoy!!!

Roasted Garlic Hummous

Hummus is one of my favourite dips. I make it often and always try to throw in
different ingredients to make a variety of flavours. This recipe is pretty classic.
I like to roast the garlic rather than throw it in raw. It gives it a nice mild flavour.
Also, I usually use tahini but it is difficult to find here. I discovered if you lightly toast sesame seeds, it has the same effect. Be careful not to use too much though, because it can be overpowering.

You will need:

2 Cans of chick peas
3 cloves of garlic, roasted and crushed
1 Tbsp of fresh chopped parsley
1/2 Tsp of cumin
1 Tsp of paprika
1/4 Tsp of toasted sesame seeds
1 Tbsp of olive oil
Juice of 1 whole lemon
Salt to taste
　
To roast the garlic, place the whole, unpeeled cloves in a pan and turn on the heat. (No oil is required) Allow to cook for about 2-3 minutes on one side and then turn over. Once the peel is browned in colour, remove from the heat. Then, peel and crush the garlic.

If you have a toaster oven, you can just place the unpeeled garlic cloves in and toast for
approximately 5 minutes instead if usuing a pan.

Drain the chick peas and put them in a food processor and add the lemon juice, garlic, parsley and sesame seeds. Blend until smooth.

Then, put the mixture in a bowl and add the cumin, salt, paprika and olive oil.

Serve as a dip with some tortilla chips or use as a condiment. It's a healthy alternative to mayonaise or sour cream.

(Tip: Hummus tastes great on a nice barbequed burger!!)

Makes enough for about 4-6 people.

Buon Appetito!!