This morning I found some beautiful swordfish at the fish market, so i decided to prepare this Sicilian delicacy. for 6 people • 12 very thin slices of swordfish (use young, small fish) • ... continue reading...
Labneh (Fresh Cheese)
Labneh is a Syrian, Lebanese dish made from strained yogurt. It is quite easy to prepare and you can use it in many different ways. In the Middle Eastern cuisine it is used daily, as a dip, ... continue reading...
Lentils
Today the weather has turned cool, so I decided to cook some green lentils or as the French call them 'les lentilles de Puis'. They are not just delicious, but a source of protein and ... continue reading...
Sunday Lunch
Today is Sunday and the weather here in Sydney is just amazing! I have the children coming over for lunch, and this is what I have prepared. In my vegetable garden I am growing these ... continue reading...
Roasted Vegetables
The vegetables at this time of the year, are so full of flavor! I find that the simpler you prepare them, the more their individual flavors will distinguish themselves. Here is my favorite ... continue reading...
Quale Eggs with Anchovies
These beautiful little eggs taste so good with the sharpness of the anchovies and the fennel seeds! • hard boil the quaile eggs • let them cool and then peel them • decorate with ... continue reading...
Uova in Cocotte (Baked Eggs)
Today a friend dropped in unannounced and it was just lunch time, so I asked him to stay for lunch. I made this egg dish, which is super easy and usually one has the ingredients in the ... continue reading...
Torta al Bianco d Uova (Egg White Cake)
I am often left with spare egg whites and this is a fantastic way to use them. • 8 organic egg whites • 125 gr unsalted butter • 200 gr raw castor sugar • pinch of salt • 125 gr ... continue reading...
Paté di Fegatini di Pollo e Anatra (Chicken and Duck Liver Paté)
This Paté is perfect, served with drinks or as a starter with crunchy bread. The recipe below is for about 6 people. • 400 gr organic chicken liver • 400 gr organic duck liver both ... continue reading...
Monte Bianco
I love this dessert, 'Monte Bianco'. My mother used to do it for New Years eve and it always brings back beautiful memories. Having grown up in Switzerland, New Year was always very cold and ... continue reading...