If you want your barbecue to be complete, here are 4 bruschette toppings using virgin olive oil. (This post is in collaboration with Jamie’s Italian and his Buyer’s Guide To Olive Oil) Every Italian Barbecue starts with a bruschetta: rustic bread cut in slices and toasted over the charcoal. It is like the toast for an English breakfast, For Italians,… 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 →
Halloween is just around the corner and while the children are preparing for scary monsters with candies, I like to be scared by sea monster and Black Squid Ink. Right? Wrong ! Save Save Save Last year for Halloween I published the recipe Pasta with Black Ink Squid, as typically called in English (from google Adword statistic) However this past… Read more →
1 2 It is that time of the year! After peaches it is now time to move on to canning tomatoes. So to really get into the Italian spirit and discover how it was traditionally made, I went again to visit my cousin Roberto Lombi, the agronomist! Roberto is a man full of resources, always ready to get things done… Read more →
Have you ever tried baked swordfish? Swordfish steak is often grilled or barbecued, and served with sauces. In fact, like tuna, swordfish is a very meaty fish and tends to dry when cooked, so you need to add sauces. I prefer to cook it in the oven and maintain its moisture covering it with some breadcrumbs or vegetables. Here are… Read more →
There are many versions of fried zucchini flowers recipe (also known as Blossom squash) where the flowers are coated with different types of batter. I use a simple tempura batter equal parts of water and flour. Beside salt, I add saffron. As saffron is pollen, it actually enhances their flowery flavour. Calories per flower 45; Time to prepare 30 minutes;… Read more →
Packing only local products, here are some ideas to enjoy a Ferragosto Mediterranean picnic “English style”, with horses, dog and picnic basket. Waitrose is celebrating: Taste of the Med (sponsored post) Ferragosto is a traditional Mediterranean holiday in Italy, France and Spain, celebrating the Assumption of Mary. Typically most people are on vacation, and many prepare a picnic spending… Read more →
Yum This Fish Pie was served to Michelin Star Chefs Arnaud Tabarec and Christophe Dufau at Lunch with LT 8th of December 2015 Click here for Your Guardian Chef Breadcrumbs and the Homemade Béchamel sauce recipes. Storage Recommendations Keep for 3 days max. For instructions on recipes template see post: Food Madness: Digital & Apps Lessons Learned… Read more →
Yum This side dish was served to Michelin Star Chefs Arnaud Tabarec and Christophe Dufau at Lunch with LT 8th of December 2015 Storage Recommendations Keep for 3 days max. For instructions on recipes template see post: Food Madness: Digital & Apps Lessons Learned Preparing “Lunch with LT” Lunch With LT: How was it? Lunch with LT Recipes… Read more →
Yum This starter was served to Michelin Star Chefs Arnaud Tabarec and Christophe Dufau at Lunch with LT 8th of December 2015 Storage Recommendations Keep for 3 days max. For instructions on recipes template see post: Food Madness: Digital & Apps Lessons Learned Preparing “Lunch with LT” My Uncle and Guardian Chef: Nicola Zerbi Lunch with LT Recipes Lunch With… Read more →