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Monthly Archive for August, 2010

I Primi D’Italia: The Anticipation

One of my recurrent dreams is to tour every corner of the culinary peninsula – Italy. This dream was born following my intense interest in food and wine, matters in which Italians are connoisseurs! It always fascinated me how these citizens could create a dish with the same main ingredient in a multitude of ways […]

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For anyone who is wondering what are paccheri these are pasta shapes similar to cannelloni but half their size. They can be stuffed with several types of filling or served with seafood sauces or chunky meat sauces. The following recipe is one of the most traditional for paccheri. Paccheri ricotta & basil Ingredients for 4 […]

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How can I cook aubergines?

It’s Summer time, or rather end of Summer time! However, aubergines are easily available on the market. Many think that to cook aubergines is complicated since you need to put them under salt for a couple of hours before you cook them. I rarely do so and still get finger licking results! I found this […]

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The sauce makes it one of my favourites! Ingredients for 4 persons: 4 calamari cherry tomatoes half glass balsamic vinegar 1 tblsp honey extra virgin olive oil salt Clean the calamari and cut from one side forming rings without slicing all the way down so that the rings are still attached to the body of […]

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Home sweet home!

After spending some time in the UK amidst fresh weather and English food I must say I deeply missed our Mediterranean diet! Not that we always ate roast beef and chips (since we visited an Italian restaurant more than once) but it still feels soothing to gurgle down some pasta with fresh cherry tomatoes or […]

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Surplus of Figs

Throughout this week we had a surplus supply of figs and mum decided to prepare some jams and chutneys. There are many ways to mess with figs in the kitchen… you just need to have some free time and creativity! Mum tried this lovely bread with bits and pieces of figs which is a delicious […]

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Rolled rabbit

Rabbits are usually cut in pieces and cooked according to the recipe. However, if you have the time and patience to debone a rabbit then do not think about it anymore and just do it since it’s worth all the hassle, if you can call it such! If you look for videos on youtube.com you […]

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Sweet Figs!

It’s fig time again! We’re lucky of having a ‘fresh from the tree’ fig supplier who comes knocking at our door as soon as the season starts. There’s nothing sweeter and juicer than Maltese grown figs. Having the supply in hand, I decided on a light refreshing antipasto for today’s lunch. Follow the following instructions […]

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