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...
FALOODEH
Happy Nowruz ! It is the Persian New year this Friday and there is a lot of activities in a Persian household. There is the cleaning , the buying of all the important items for the ... continue reading...
MOZZARELLA AND PEA SALAD
Buffalo Mozzarella on a bed of peas and summer greens is a wonderful seasonal dish. You can eat it as a light lunch, served with crunchy bread, or as part of an antipasto with other ... continue reading...
LUNCH WITH FRIENDS
I have my friends, all super cooks, coming for lunch today. After all the things that have been happening, bushfires, floods, winds I think we need to have a little bit of fun. Today is ... continue reading...
Gravlax
Do not forget to prepare your 'Gravlax' for the festive season!!!! Gravlax is a classic dish from Scandinavia. It is a very easy dish to prepare and once you have tried this recipe, you ... continue reading...
BORANI-E ESFENAJ BA MAAST
I think Persian cuisine lends itself so well to our way of eating, it is fragrant, healthy, varied and really quite easy to prepare. Borani's are side dishes. This one is made with fresh ... continue reading...
SABZI KHORDAN
I am super excited as my book ' Pardiz' has been released in the bookshops today!! I thought I might write about sabzi khordan, a salad that is indispensable to any Persian meal. Sabzi is ... continue reading...
KOTLET SABZIJAT ( vegetable fritters)
This is a favourite Persian recipe from my new book "Pardiz, a Persian Food Journey ," which will be in bookshops on 1st November. I love these light vegetable fritters with their spicy ... continue reading...
STUZZICHINO
This flavour charged 'stuzzuchino' ( taste teaser) I like to serve with drinks. The simplicity makes it so appealing. To me it is really irresistible, it prepares your tastebuds for meal to ... continue reading...
CARCIOFI RIPIENI ( stuffed artichokes)
The first artichokes are at the markets! I love them and there is so much you can do with them. If you are lucky and find the red, spiky ones ( they have a very short growing season) clean ... continue reading...
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