NUDI Nudi in Italian means 'naked'. They are really ricotta and spinach ravioli without the pasta casing. So they are 'nudi'. The first time I tried them was in Sardegna at a restaurant ... continue reading...
KU KU-YE SABZI
In this little video I will show you how to make a Ku Ku, a delicious Persian version of a frittata.This Ku Ku , called Sabzi , is made with lots of fresh mixed herbs and some ... continue reading...
LOCKDOWN #8
ONION TART I love this onion tart- the sharp and salty flavours of the feta and anchovies go so well with the sweetness of the caramelised onions. It's a variation of a traditional Swiss ... continue reading...
LOCKDOWN # 7
SUPER QUICK AND EASY CHOCOLATE CAKE We are having magical weather, long sunny, totally clear days and cold nights. Perfect afternoons for a tea party in the garden. Clementine wanted me ... continue reading...
LOCKDOWN #6 : MINESTRONE
MINESTRONE Minestrone is one of those fabulous soup dishes you can tailor-make to your preferences and the availability of vegetables. It is easily re-heated so I always make a larger ... continue reading...
WALDORF SALAD
I have made a few short videos, some with recipes from my book 'Pardiz', others are old favourites. Some of you might have already received a test post by mistake. Sorry about that. Here is ... continue reading...
LOCKDOWN #5
FLATHEAD FISH PIES We have a local fish , flathead, which has a delicate flavour I absolutely love. Fishermen here had a fresh catch and had filleted them beautifully. Birri had the ... continue reading...
LOCKDOWN #4
I think we need something sweet here! I tried different biscuits recipes and I like this particular one a lot. The biscuits are really crunchy and the combination of coconut and almonds is ... continue reading...
LOCKDOWNFOOD # 3
I find pulses ( beans, lentils, chickpeas ) great emergency food to have in the pantry. They do not spoil, are super -healthy, nutritious and very versatile. As a practical matter, in ... continue reading...
LOCKDOWN FOOD#2
This recipe is one of my grandfather Ettore's war time invention. You would like to make a paté but no livers, and this is the case for us at the moment. He made it with tinned tuna. It is ... continue reading...
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