Ideas for your meals
Aubergine caviar may sound sophisticated, however it is very simple to make. It is baked aubergine with plenty of garlic, thyme and olive oil. I have found many versions of this recipe with many more ingredients, but I prefer the simplicity of this version. I like to serve it as a dip for bruschetta, and if I have some leftover,… Read more →
This homemade hummus is my ‘magical fix’ when guests show up unexpectedly. I always have a can of chickpeas in the cupboard, some garlic and lemon. I mix all the ingredients together in a blender and within seconds the humus dip is made. I also keep a supply of baguette in the freezer for such occasions, however it is best… Read more →
This Nocino recipe is a family treasure, it was given to me from my Aunt Anna, my father’s sister. It is a great liquor to offer after dinner. While a cold Limoncello is great for the summer, the Nocino is perfect for winter. Nocino is made with green walnuts hull, which contains juglone and has antibacterial, antiviral, antiparasitic effects. It… Read more →
If you are vacationing on the French Riviera I would recommend trying at least once a French sandwich, an alternative to the beach kiosk or cafes: a DIY lunch. A good way is to try local regional products: bread, cheese, ham, fruits, vegetables and detox water. If you want to found out more on how to buy local produce to… Read more →
Caprese cake is a Chocolate cake from Naples, which was created by mistake! In 1920 Chef Carmine Di Fiore made a chocolate almond cake but forgot to add flour. The cake was a pleasant surprise, creamy inside but with a crunchy crust. As there is no flour, it is gluten free. A delicacy for all celiac. This recipe was presented… Read more →
Fried dough pizza recipe is a traditional dish originating from the Neapolitan street food after War world 2. This plate is simple to make and easy to present at parties as it can be warmed up just before serving. This recipe was presented by Eliana de Matteis during her cooking class at the Mediathec Pole Culturel Auguste Escoffier, Villeneuve Loubet… Read more →
The Swiss roll sponge recipe is a cake made with whisked eggs. It has a light texture, and it is used as the base for layered cakes or filled rolls. It requires a little bit of work, but its softness perfectly combines with a cream filling. Here I am using the buttercream version from the Almond Meringue served with Butter… Read more →
Here is the Crystallized Violets Recipe perfect for a Spring project with children. In the French Riviera, Spring is announced in March when violets start blossoming all around the gardens. If you don’t use any chemical treatment in your garden, have your own Violets Festival. I used them to decorate a Swiss Roll Sponge, you can also use them to… Read more →
These brownies are devilishly delicious, and unhealthy. They are so chocolaty, gooey and there is so much butter in them. So don’t indulge, if you can resist them! Time to prepare 40 minutes: difficulty low Storage Recommendations Not suitable for the freezer Keep for 3 days For instructions about the recipes template, see post: Food Madness: Digital & Apps For… Read more →
Pancakes are the perfect breakfast when children’s friends are staying for sleepover. For the young ones I use Animal or Transport shapes moulds which a friend brought me from USA. Pancakes immediately become the best breakfast they ever had. For teenagers moulds wouldn’t work, speed and quantity is what makes them happy. Time to prepare 30 minutes: difficulty low Storage… Read more →