Show Us Your Apron!

July 13, 2007 | Filed Under Lucullian Delights blog, Show Us Your Apron | 12 Comments 


Ilva of Lucillian Delights is hosting an event called Show Us Your Apron.  This is my contribution. 

Very satisfied with my first apron designed and made by  fellow blogger Mischief Mari, I returned to her store (Mischief Mari Superstuff) for a second apron.   Oh, I love my newest apron! 

Like my first apron, this one is reversible.  It’s also fun.  I like to have fun in the kitchen.  No time to be serious.   😉  For me, the aprons are part of my kitchen and cooking tools .  I get excited when I get something new to use in the kitchen (You should have seen me when I first got my zester).

When I saw the fish design, the apron called out to me.  I love that when I turn it around, I find fun-looking flowers — a whole other apron.  I won’t get tired of this apron soon.

You, too, can take part in the event.  Go here for the guidelines.  Come on, show us your apron!

Paz (taking a moment to do her happy dance in her new apron)


Hot Meatball Salad

June 22, 2007 | Filed Under Lucullian Delights blog, Salad | 17 Comments 


The weather’s been hot, but not too hot to make these easy and delicious meatballs to go with salad, a recipe from Ilva.  By the way, Ilva, I did wash my apron and am wearing it again.   😉

The recipe calls for rucola or argula salad but I couldn’t find it in the store.  Instead, I used baby greens, which worked just as well for me.  Ilva uses a simple dressing of olive oil but I decided to add some balsamic vinegar.  I was in the mood for that.  This is another salad I’ll continue to make this summer.  Thanks, Ilva!



Hot Meatball Salad

Lucullian Delights


500g/17.6oz minced meat

1 small onion, finely chopped

1 egg

2 tsp or more of sambal oelek

Rucola or Argula salad

Cucumber, diced

Small cherry tomatoes


Olive Oil, extra virgin


– Mix the minced meat with the chopped onion, the egg, sambal oelek and some salt.  Mix very well and then make small meatballs the size of a hazelnut and fry them in some butter and olive oil until brown and nice.

– Put rucola, tomatoes and cucumber in a bowl and toss them together before drizzling a litttle extra virgin olive oil over.  Add the meatballs, mix quickly and serve!


Cauliflower, Walnuts and Parsley Salad

May 24, 2007 | Filed Under Lucullian Delights blog, Salad, Vegetables | 16 Comments 

A few things I love:  Simple recipes, Ilva’s recipes; Cauliflower, Walnuts and Parsley.  

Are there some foods that you sometimes crave?  When I first saw this recipe on Ilva’s blog, my body immediately craved cauliflower, walnuts, and parsley.  After my first taste, I couldn’t get enough.  So far, I’ve made this recipe three times — in one week — once for dinner and twice for lunch. 

Ilva prepared her special salad with uncooked cauliflower.  However, I wasn’t sure I’d like the uncooked version, so I  steamed my cauliflower.  The last time I made the salad, I didn’t have time to cook the cauliflower and ended up eating it uncooked.  Well, well!  Turns out that I liked it.  I really liked the uncooked version, too. 

Oh!  I almost forgot the highlight of preparing the salad was making the herb salt.  I was so excited about my herb salt.  Yeah, I know.  It takes so little to excite me.  😉  My  herb salt smelled and tasted divine, it had me doing my happy dance.  For the herbs, I used rosemary and thyme.  Loved it!  Just the thought of my herb salt brings the feelings of a happy  dance stiring through my body.  Thanks, Ilva!

By the way, Rosa of Rosa’s Yummy Yum Yums is hosting a Sunday Brunch Meme and Event, where participants are asked to blog about the typical meal they have for Sunday Brunch (or your holiday or free day.).  The deadline is June 30.  If you’re interested in participating, look here for the guidelines.




Cauliflower, Walnut and Parsley Salad or Insalata di Cavolfiore con Noci e Prezzemolo

Lucullian Delights


A small cauliflower

Walnuts, chopped

Parsle, chopped

Lemon juice

Salt, preferably herb salt

Extra virgin olive oil


– Clean the cauliflower carefully and divide it into quarters.

– Slice the cauliflower finely on a mandolin, slice the’flowery’ part and save the woodier part of the trunk for a soup or something else.

– Put the cauliflower in a bowl, quickly whisk salt, chopped parsley, lemon juice and oil together before adding it to the cauliflower.

– Top with a generous sprinkling of chopped walnuts and serve.




Herb Salt

Lucullian Delights


Fresh herbs, whatever you like, you can make it with different ones or just one.

Coarse salt


– Take a bunch of fresh herbs and remove the woody parts if there are any.  Put them in a blender together with a fistful of coarse salt.

– Turn the blender on and let it run until it has become like fine salt.  Add more herbs if you want.

– Put it in a jar and use it.  Often.





Cauliflower and Chickpeas with Mustard Seeds

July 5, 2006 | Filed Under Cauliflower, Lucullian Delights blog, Vegetables | Leave a Comment 

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Here’s another cauliflower recipe, again from Ilva’s Lucullian Delights. This Cauliflower and Chickpeas with Mustard Seeds dish is so much different from the Hot Cauliflower with Tomatoes recipe I posted some time ago. It tastes just as good.


The mustard seeds give it a sort of sharp, tangy, yet pleasant taste. I really liked the combination of the flavors from the cauliflower, chickpeas and mustard seeds. They complimented each other. I wasn’t sure what to expect with the taste, but I was pleasantly surprised.

Instead of cauliflower, Ilva used a Romanescu cabbage. I’ve never see or tasted it before and I’d like to try it in the near future. The cabbage looks spectacular. Go check out Ilva’s photo. You won’t want to miss it! Thanks, Ilva!


Ilva’s recipe:


1 head of cauliflower, I used Romanescu cabbage because it is not only beautiful, it is really nice tasting as well but this works well with normal cauliflower as well
2 medium onions
200 gr cooked chickpeas
4 tbsp yellow mustard seeds
1 tbsp black mustard seeds
Olive oil
– Chop the onion finely and fry it gently in a skillet or in a wok together with the yellow mustard seeds in some olive oil.
– Divide the cauliflower into small florets add these and salt to the skillet/wok. Sauté for 3-4 minutes.
– Add the chickpeas and go on cooking, stirring often. If you want you can add a little bit of water, in this way it soften faster.
– When the cauliflower florets are soft, you add the black mustard seeds, stir and serve it.

Hot Cauliflower with Tomatoes – Weekend Herb Blogging #38 (Parsley)

June 22, 2006 | Filed Under Lucullian Delights blog, Weekend Herb Blogging | Leave a Comment 

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I should make a list all the foods I never liked to eat until I started cooking. I’ve mentioned some of those foods in earlier posts. Well, I guess I should add cauliflower to the list. Lately, as I find different ways to prepare cauliflower, the more I like it.


I enjoyed this Hot Cauliflower with Tomatoes (Cavolfiore Piccante) recipe from Ilva’s Lucullian Delights. By now, you know that I like simple recipes and this one falls under that category. Easy. And good!

Cavolfiore Piccante contains all the ingredients I like — cauliflower, tomatoes, garlic, chili pepper, oregano and parsley. Parsley? Ahh, I can submit this dish for weekend herb blogging! Oh, good! I love how flat leaf parsley can be used in many different dishes and as a garnish.


Did you know that parsley provides nutritional supplements such as calcium, iron, carotenes, ascorbic acid and vitamin A? Also, tea made from parsley seeds (or “fruits”) has been used as an old fashioned remedy for colic, indigestion and intestinal gas.

I used more chili pepper than the recipe called for because I like hot and spicy foods, but of course, you can make it as hot or mild as you want. I’m sure that if you elect not to use chili pepper at all, that will be fine, too. It’s good to have that option.

Look at the recipe and see for yourself how quick and easy it is to make. Better yet, make it and experience how good it tastes! Thanks, Ilva, for this recipe.




Hot Cauliflower with Tomatoes (Cavolfiore Piccante)
1 head of cauliflower, any colour will do, divided into florets
4 ripe tomatoes
1 clove of garlic
1 dried chili pepper
1 pinch of oregano
1 generous tbls of chopped parsley
Olive oil



– Crumble the dried chili pepper and put it in a frying pan together with the garlic clove that you have divided in two. Fry gently for a minute or two.



– Add the cauliflower and the chopped tomatoes. If the tomatoes are insipid or acid you add some sugar. Add the oregano and salt.
– Let it cook for 15-20 minutes, it is ready when the tomatoes has ‘disintegrated’ and have become a sauce and the cauliflower is cooked but not mushy. Sprinkle the parsley over it when it is almost ready.
– It is ready to be served, as it is or as a pasta sauce.


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*One can blog about herbs, plants, vegetables, or flowers for Weekend Herb Blogging (WHB). To see the list of other interesting WHB posts, visit guest host Virginie’s blog, Absolutely Green, Sunday evening.


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