Bell Pepper Cake

Bell Pepper Cake I was going through an old cookbook on regional cuisine (L’Arte Culinaria nel Ticino, from 1979) last Friday and I despite I like books with pictures, I like more and more what’s in it. Continue reading

I saw this super simple tomato cake recipe I wanted to try but instead of tomatoes I decided to use bell peppers and onions; they are less watery and I don’t have to use them whole, as written in the directions. Over here it’s the time of the film festival of Locarno and it’s an event I like because the region is filled with different nationalities from all over the world. You can see films the whole day long and in the evening it’s nice to go out because a lot of alternative places that open during this period. There are halls where you can watch movies but the most impressive place is under the stars, in the piazza Grande, where the whole square becomes a cinema. It’s so beautiful to see and since I didn’t take any pictures yet here is the link to the film festival: During the evening the weather got progressively worse so at one in the morning I decided to go home and leave my boyfriend and friends to face the rain. As I opened the door, I was so hungry that I didn’t even bother getting changed before having another bite of this cake. Wow, it helped my belly and made my sleep easier… although that might have been the wine 😉

Bell Pepper Cake Bell Pepper Cake Bell Pepper Cake


Bell Pepper Cake

Recipe for 4

Prep time: 20 min

Cook time: 1h



1 kg red and/or yellow bell peppers

2 onions

2-3 tbsp. olive oil

250 g flour

2,5 dl milk or cream

2 eggs


1 tbsp. chopped basil

1 tbsp. chopped parsley

Salt and pepper



Heat oven at 240°C.

Wash the bell peppers, core, deseed and cut them into chunks of about 3 cm. Quarter the onions lengthwise, halve them and divide the layers. Grease a baking tin and add the vegetables with 2 tbsp. olive oil, salt, pepper and toss. Cook in the oven for 30-35 min (until the pepper are lightly charred); toss a couple of times. Once done remove form the oven and leave to slightly cool. In case you feel the bottom is a little dry, add another tbsp. olive oil and toss.

Reduce oven heat to 170°C (to speed the process leave the oven door slightly open).

Meanwhile prepare the batter by mixing the flour and milk together in a bowl. In another bowl beat the two eggs and combine them to the flour and milk. Add the herbs, salt and mix. Pour the mixture into the baking tin and mix to make the preparation more even.

Place in the oven on the top part and after 10 min add some butter on top and continue the cooking process for another 20 min or until the top is nicely browned. Once ready leave 5 min. to cool before serving.

Tip: if you want you can add some cheese to the batter or use it instead of the butter.


Crusted Pumpkin Slices

34. Crusted Pumpkin Slices (800 x 635)On Saturday I met up with my friend Lisi and we went for a an aperitif before we wound go and have dinner at her place. With our glass of white wine and some freshly made focaccia, we were on the square of a nearing village. As we talked she told me what she had planned for make for dinner. The menu involved a pumpkin soup as a starter and a veal recipe she wanted to try out; the perspective looked good. Continue reading

I love the fact that there is a real sense of community in the valley and the people just know each other; the problem is that you always end up getting home later than expected (sometimes much later). To make a long story short, we gained one more guest and Lisi ended up making a Bolognese at ten o’clock. The pasta was delicious but now I had pumpkin on my mind. So the following day I went through my Kindle library and found this recipe from Ottolenghi’s vegetarian cuisine book “Plenty”. I made my own version of this easy recipe which is delicious and healthy.

About the pumpkin:

Native from Central America and Mexico, pumpkins have been cultivated for as far as five thousand years ago. Since that time they have now spread to six continents. A thing which surprised me is that the etymology of the word “pumpkin” comes from a French explorer (Jacque Cartier) who was in the St. Lawrence region of North America, he qualified them as “gros melons.” Translated into English they became “pompions,” and later evolved into the modern “pumpkin” (source:  It’s interesting to see how words evolve in time. Sometimes I wonder how the change happened as it is not always evident to find an immediate logic to it.


Crusted Pumpkin Slices

Recipe for 2

Prep time:15 min

Cook time: 30 min



450 g pumkin (skin on)

30 g grated cheese (I used Appezeller cheese but any other cheeses work well too: gruyere, emmentaler…)

1 tbsp breadcrumbs

1 tbsp ground almonds

2 tbsp chopped parsley

1 tsp chopped thyme leaves

1 tsp chopped rosemary leaves

Salt (not too much) and pepper

Grated zest of one lemon

1 crushed garlic clove

Olive oil



Heat oven at 190°C.

Cut the pumpkin into wedges about 1 cm thick and set aside.

In a bowl mix the parsley, thyme, rosemary, lemon zest, ground almonds, breadcrumbs, grated cheese, crushed garlic, salt and pepper.

Brush both sides of the pumpkin slices with olive oil and place them on a baking tray covered with oven paper.

Evenly distribute the content of the bowl on the pumpkin slices; lightly pat the preparation and place in the oven for 30 min. I find its taste to be great this way but you can always serve this dish with some sour cream with chopped chopped chives.