Almond hazelnut biscuits
Walk the arcaded streets of old Aosta and the pastry shops have stacks of tegole in the window, thin as paper and curved like the stone roof slabs of the valley's chalets. They are offered with an after-dinner coffee or packed in tins as a present from the mountains. Ground almonds and hazelnuts give them a toasty, buttery crunch that shatters at the first bite. Most recipes include a spoon of wheat flour; this one uses potato starch, so the biscuits are gluten free. Chef's tip: bake a test biscuit first; if it spreads too much, chill the batter for 15 minutes.
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Little eggless ring doughnuts made from a simple soft milk dough, fried until golden and coated with melted chocolate. They're crisp outside and soft inside. Serve them with ice cream, or dust with icing sugar instead and serve at tea time.
A no-bake layered pudding with the flavours of piña colada: tea biscuits soaked in pineapple syrup, layered with vanilla whipped cream, fresh coconut and crushed pineapple, and topped with toasted coconut. It's creamy, tropical and alcohol-free. Make it a few hours ahead and serve chilled.
A homely apple pie: crisp shortcrust filled with cooking apples simmered with lemon, cinnamon, sultanas and walnuts, finished with a pastry lattice brushed with butter and brown sugar. It's tart-sweet and warming. Serve warm with ice cream or hot thick custard.
A no-churn cassata of three layers frozen together: vanilla with chopped nuts, strawberry, and mint with chocolate chips. The base is whipped cream and whisked frozen evaporated milk, so no ice-cream machine is needed. It makes about 3 litres; slice it for parties.
A tropical take on trifle: biscuits soaked in sherry or fruit juice, then layered with orange jelly, mango, kiwi and passion fruit, thick custard and softly whipped cream, finished with toasted almonds. It's fruity, creamy and colourful. Ordinary packet jelly is made with gelatine, which isn't vegetarian, and sherry is alcoholic; the steps give swaps for both.
A no-churn vanilla ice cream layered with home-made peanut crunch: roasted peanuts stirred into caramelised sugar, cooled and coarsely ground. It's creamy, crunchy and salty-sweet. Makes about 3 litres; the book also gives chocolate and cashew crunch versions.
The book's basic no-churn ice cream: whipped cream and whisked frozen evaporated milk, sweetened and flavoured with vanilla, then frozen. It's smooth, light and needs no machine. Serve it with chocolate sauce and roasted chopped nuts, or try one of the variations.
A light, set lemon cheesecake: home-made cottage cheese beaten with sugar, lemon and egg yolks, set with gelatine and lightened with whisked egg whites and cream, on a ginger biscuit base. It's fresh, tangy and fluffy. Note that it uses raw eggs and gelatine, which isn't vegetarian; see the last step for an agar-agar swap. Not suitable for pregnant women, young children or the elderly because of the raw egg.
A two-minute dessert for one: scoops of vanilla ice cream sprinkled with crushed amaretti biscuits and drizzled with amaretto. It's creamy, crunchy and almondy. The amaretto is alcoholic and amaretti biscuits are usually made with egg white, so check the packet; see the last step for swaps.
A quick no-bake trifle-style pudding: squares of lightly toasted bread soaked in orange juice, layered with sweetened cream, cornflakes, nuts and fresh fruit, and topped with vanilla ice cream. It's crunchy, creamy and fruity. Serve it straight away so the cornflakes stay crisp.
A light, set milk pudding inspired by faluda: milk and evaporated milk sweetened and set with agar-agar, tinted pale pink and flavoured with cardamom. It's cool, smooth and wobbly, and fully vegetarian. Serve chilled in little bowls, topped with almonds and pistachios.
A quick carrot halwa made in the microwave: grated carrots cooked tender in ghee, milk and sugar, then enriched with fresh mawa (khoya) and plenty of almonds, cashews and pistachios. It's soft, sweet and fragrant with cardamom. Serve hot with vanilla ice cream.
A rich no-bake dessert of ground brown bread mixed with drinking chocolate, nuts, dried fruit and brown sugar, soaked with cream and topped with a smooth white chocolate, cream cheese and sour cream layer. It's creamy, chocolatey and fruity. Make it in a glass bowl and serve chilled.
Roasted fine vermicelli cooked in milk until thick with saffron, cardamom and sugar, with chopped apple stirred in, then cooled and topped with ice cream, crunchy roasted vermicelli and nuts. It's creamy, fragrant and fun to eat. Serve it cool in individual bowls.
A rich, home-made cream liqueur of whisky, cream, condensed and evaporated milk, melted milk chocolate and a touch of coffee. Sweet, smooth and strong: for adults only. Serve chilled over crushed ice, keep it in the fridge and drink within 3 days.
A chocolatey-tasting shake made with carob powder instead of chocolate, blended with milk, yogurt, honey, fresh mint and ground brazil nuts. Creamy and lightly minty. Serve cold.
Crisp fennel juiced with sweet apples, pears and a carrot, giving a fresh juice with a gentle aniseed flavour. Serve it chilled.
A small banana baked in a foil parcel with butter, lemon, a pinch of sugar and cinnamon until soft and fragrant. A warm, easy pudding for babies of 8–18 months, mashed or left in soft pieces for older babies. Serve warm, not hot.
A sweet, creamy chowder of sweetcorn, potato, leek and red pepper simmered in milk, then blended and sieved until silky. It suits babies of 8–18 months, and older children enjoy it unsieved. Serve warm.
A soft, golden hash of butter beans, chickpeas, French beans, carrot and potato, mashed together and pan-fried until crisp on both sides. It's a filling, protein-rich meal for babies and toddlers, moistened with a little home-made vegetable stock. Remember to soak the butter beans and chickpeas the night before.
Rounds of bread spread with cream cheese, soaked in egg custard and baked gently in a water bath until just set. Soft and mild, it suits babies of 8–18 months and makes a good light lunch for toddlers too. Serve warm.
Soft tomatoes and carrot blended with cheddar, ground almonds and milk, then baked in teacups under a golden cheese topping. A gentle, savoury dish for babies of 8–18 months, with plenty of flavour. Serve it just warm, on its own or with soft toast fingers.
A gentle, salt-free vegetable stock for cooking baby food, for babies of 8–18 months. Root vegetables, ginger and a few herbs simmer slowly for two hours, giving a light, sweet stock. Use it for the purees, hash and pasta in this section, and freeze small portions in an ice-cube tray for quick meals.
A jewel-bright juice of strawberries, peaches, red grapes, kiwi, pomegranate and passion fruit. Sweet, tangy and full of fruit, it's a treat for children and grown-ups alike. Serve cold or at room temperature.
Fresh pineapple blended with a little ginger and a small bunch of mint for a sweet, zingy juice. Quick to make and very refreshing. Serve cold.
Soft mashed potato and mixed vegetables, shaped into little cakes and coated in wholemeal crumbs and ground almonds, then shallow-fried until golden. They're made for babies of 8–18 months and are easy for small hands to hold. Serve them cooled, with a little tomato ketchup for dipping. Leave out the almonds if anyone in the family has a nut allergy.
Fresh watermelon juice blended with banana, plain yogurt, a little honey and ice into a light, pink smoothie. Sweet, cooling and creamy. Serve chilled.
A light, creamy fool of fresh mango puree, sharpened with lime, folded through whipped cream and yogurt so it's prettily rippled. Served in tall glasses, it's somewhere between a drink and a pudding. Chill for an hour or two and decorate with fresh mango slices just before serving.
A warming hot punch of black tea, fresh orange and grapefruit juice, star anise and brown sugar: just the thing when you feel a cold coming on. For a sweeter punch, use grape juice instead of grapefruit juice, with 1 teaspoon of lemon juice and honey to taste. Serve hot, decorated with orange peel spirals.
A deep red juice of beetroot (leaves and all), carrots and apples. Sweet, earthy and packed with goodness. Serve at room temperature or chilled.
A tropical cooler of fresh mango and black passion fruit juice, lifted with ginger juice, lemon and a splash of ginger soda. A pinch of salt balances the sweetness. Serve chilled, garnished with diced apple and fresh mint.
A bright orange-green juice of carrots, dark cabbage leaves and celery with plenty of fresh coriander and parsley. Earthy and fresh: a carrot drink fit for a bunny. Serve at room temperature.
Flaked rice (pauva) simmered in milk until soft and creamy, then stirred with apple puree and a little ground almond. A comforting afternoon meal for babies of 8–18 months. Almond essence is strong: a tiny drop is plenty.
A smooth, savoury first meal of rice with carrot, new potatoes and spinach, pureed with baby milk for babies of 4–8 months. Use plain, unsalted cooked rice. Make it a little thicker as your baby gets used to texture.
A crunchy, creamy coleslaw with shredded cabbage, carrots, apple, peppers and onion, made rich with eggless mayonnaise and chopped cashews. It is a favourite side with pizza, burgers and barbecues. Keep the vegetables chilled and add the mayonnaise just before serving so it stays crisp.
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