This weekend our experiments in the kitchen were a little bit more daring than usual. On our recent visit to Italy we bought a piece of this particular cheese from Piedmont, known as Castelmagno. Normally made from cow’s milk, this semi-hard cheese is usually tinged with blue mould. It has a crumbly texture and a […]
Monthly Archive for February, 2011
The Zuppa Inglese is a traditional dessert recipe which originated from the Emilia Romagna region in Italy. Its name indicates a relationship with some English recipe, probably the trifle due to its similarity in ingredients and layering. Moreover, zuppa refers to the process of dipping the sponge fingers or the sponge cake into the Alchermes […]
We had eatmaniac relatives over for tea this Sunday. After a pleasant and eventful wedding on Saturday night, concentrating on food the following morning was quite an ordeal. So I humbly sat down at the kitchen table and started flicking through the thick River Cottage Everyday recipe book in search of an effortless but tasty […]
You need to try this traditional Greek tangy recipe. Souvlaki, also known as Greek fast food is a dish made of grilled chunks of meat or vegetables on a skewer. The most popular meat used for this recipe is lamb. Whilst basting in the February sun today we char-grilled Souvlaki lamb kebabs.
At the moment artichokes are in full season and relatively cheap. We bought 4 lovely artichokes for just €1! Artichokes come in a variety. The most commonly found are the classic green globe artichokes which are quite meaty and the oblong Italian bred artichokes which are purplish and have a tender heart. For this recipe […]
Apple and almond pudding cake Serves 8 Ingredients: 150g unsalted batter, softened 125g caster sugar 2 eggs 1 tsp almond extract 75g self-raising flour 75g blanched almonds grounded 4 firm dessert apples 25g unsalted butter 1 tbls granulated sugar 1/4 tsp cinammon Grease a 20cm cake tin and line with baking paper. Peel the apples, […]
Last Sunday was Limoncello day! After peeling the rind of around 100 lemons we ended up with all these ready to use, rind-free lemons, thus the boys started squeezing and we looked for recipes with lemon juice. In the meantime, the boys prepared a lemon gelee which turned out to be a tangy lemon sorbet […]