It is fresh truffle season here in Australia. Our truffles are becoming well known, with a stronger aroma than the European black truffle. Wonderful! Michele ordered one large truffle ... continue reading...
AASH-E-MAAST ( bean and chickpea soup)
When I was doing research for my book 'Pardiz', I went to the Palace kitchen in Tehran and there I saw a menu for a State dinner given in 1976 by the then Shah of Iran and his Empress, ... continue reading...
PIZZETTE AL UOVO
These 'pizzette' ( baby pizzas) look to me as if the sun is trapped in them. They are absolutely delicious. The combination of the spinach, pizza bread and soft egg is a marriage made in ... continue reading...
LOCKDOWN# 10
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...
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 #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...
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...
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...
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