Dairy-free lemon custard in small glasses, topped with fresh raspberries

Dairy-free lemon custard (crema de llimona)

Made without milk, this lemon custard popularized by the Catalan chef Carme Ruscalleda is light, tangy and refreshing. Naturally gluten-free and very quick to prepare, it is lighter than classic lemon curd and an ideal summer dessert.
Sicilian eggplant caponata with olives, celery and basil

Eggplant caponata: Sicilian sweet and sour eggplant, without deep-frying

Easy Sicilian eggplant (aubergine) caponata: a sweet and sour dish with celery, olives, capers and tomato. Lighter, make-ahead and best served cold.
Freshly baked Tuscan focaccia

Whole wheat focaccia with cherry tomatoes and oregano

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An easy but unusual focaccia recipe which makes a rustic-textured, half wholewheat bread. Ideal to eat with cheeses and salad.
Hazelnut sponge cake with raspberries and whipped cream

Hazelnut sponge cake with raspberries and fresh cream

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A deliciously light fluffy sponge with a subtle nutty flavour!
Biancomangiare, Sicilian almond milk pudding

Biancomangiare: Sicilian almond milk pudding

This dessert has clear Arab origins and is traditional in Sicily, Sardinia and the Val d'Aosta. It is generally made with cow's milk but in the Sicilian county of Modica it is made with almond milk.
Eggplant caviar dip with yogurt, sprinkled with paprika

Eggplant caviar: roasted eggplant dip with lemon, yogurt and cumin

This eggplant caviar is fresh and lemony. A little cumin gives it a hint of the Middle East.
Pasta with zucchini, ricotta and basil

Pasta with zucchini and ricotta: a quick, creamy summer sauce

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Pasta with zucchini and ricotta: browned courgettes, garlic, fresh basil and creamy ricotta. A quick vegetarian summer pasta, ready in 20 minutes.
Fruit bavarois turned out of its mold

Fruit bavarois (bavarese): a light, make-ahead summer dessert

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This is a great summer dessert which is light, fruity, fresh and refreshing!

Eggplant crostini (crostini di melanzane)

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Crostini are little appetizers that you can invent yourself depending on what’s in season and what ingredients you happen to have around. It is easy to cook eggplant in too much oil, since it is something of an oil sponge… this recipe seals the eggplant before oil is added so that you use less oil.
Tomato and basil bruschetta on toasted rustic bread

Tomato and basil bruschetta: the classic Italian appetizer

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In Italian, this simple but delicious tomato appetizer is pronounced "Brusketta". Obviously, use the tastiest tomatoes that you can get hold of. Often, cherry tomatoes have a lot more flavour than larger varieties.