Italian cuisine simplicity at its best. Open a fresh ricotta and pair it with some broad beans. Season with oil, salt and pepper and enjoy it with wine and some good bread.
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Lemon curd is an English quintessential comfort food perfect for your morning toast or your afternoon scones. Very popular in the XIX and XX century, is also the cream used for the Lemon Meringue Pie, an all time favourite in England and US and one of my absolute favourite dessert ever.
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This year, we want a fun Christmas: a beautiful and whimsical table, delicious and elegant food that is gentle on our waistline and doesn’t leave us in a food coma, inexpensive and easy to organise menus and decorations… It’s possible and easily achieved. It’s all about reinterpreting traditions.
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If you think of Kenyan breakfasts, the first aroma recollection is the one of a steaming cup of chai. The second is the one of these golden puffy triangles are the perfect accompaniment for a Kenyan cup of tea and the perfect snack to nibble on through the day.
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Swahili food is typical of the East African coastal area, particularly of Kenya and Tanzania, a unique cultural melting pot that has turned out a unique syncretic cuisine. Many cuisines have become very common around the world and can be enjoyed virtually anywhere, but African Cuisine has still to make it to the world stage. Since they are relatively easy to make, why not cooking them at home?
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Store nut milks are full of unwanted and unknown ingredients and taste nothing like the homemade milks you can easily preparare and store in minutes.
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Another great idea for a quick impromptu meal with ingredients that can be easily part of your pantry: pasta and shelled and cleaned frozen prawns and porcini mushroom
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A different flavour to the more popular strawberry and rhubarb jam, where the strawberries mild up the tart flavour of the rhubarb that here is reinforced, for a decisive contraposition of flavours between the sweetness and the rhubarb-lemony flavour.
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I promised myself long ago that I will stay out of processed food and ready-made or take away dinners, but I still need to get food on the table, as I like to say, in about 20 minutes, from the moment I step in the kitchen to the moment I serve.
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Quince Pears are a late autumn nature’s gift, ripe just before the frost, that not only looks amazing and makes you dream of evenings spent in front of the fire reading a good book and tasting a warm, spiced cake, but is perfect for pies…
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I have a secret recipe for pasta frolla that I have been using from years. It was whispered in our ears by a pastry chef in an Italian pastry class I took in my early twenties. The recipe is exceptional and makes all the difference…
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Carmela would serve this strongly aromatic and spiced tea in a big wooden tray, lacquered in red, if a recall correctly, from China. Her silk scarf would fall off her shoulder while bending to lay the heavy tray in front of us.
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