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Category Archive for 'Vegetarian recipes'

We would like to propose to you this signature recipe by Gabriele Ferron, Riseria Ferron and James Schiavone, Tartarun Restaurant which was prepared for Riso e Risotti 2012. The elegant texture of the carnaroli risotto combined with fresh local herbs created an aromatic and zestful dish, which was served as part of the menu in […]

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It is with delight and satisfaction that I am writing about Gabriele Ferron’s second visit to Malta. Following last year’s favourable outcome of the Riso e Risotti degustation events held at Tartarun in Marsaxlokk and Spezzo in Valletta, master chef Gabriele Ferron accepted our renewed invitation. Day 1-2 / 10th & 11th April This time […]

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Don’t you think it’s fascinating that through our senses, especially through taste and smell, we are able to recall so many memories of a particular time in our life, of a season, or of a person?  This happens to me continuously and I am sure that it happens to you as well. One particular ingredient […]

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‘Is this without meat?’ – that was my brother’s archaic question whenever Mum cooked something vegeterian. I am not sure if he still insists on having some kind of meat in many of the dishes he eats but he used to INSIST, a lot! Well, this recipe has no meat and since we need to […]

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There are times when my cooking activity is limited by soon expiring ingredients. And since I hate wasting food I am inclined to improvise dinner with ingredients I would eventually have to throw away if I don’t use immediately. Here is one recipe which I invented on the spur of the moment: Oyster mushroom & […]

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Pea fritters

Have you got the basic ingredients? Milk, flour, eggs, parmesan? Any frozen peas? If you found everything then try out this super-easy recipe: Pea fritters Ingredients for 4 persons: 350g frozen peas 100ml milk 40g flour 2 eggs 40g grated parmsean extra virgin olive oil salt & pepper Blanch the peas for 5 minutes in […]

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Maybe you will recall the effect the movie Julie & Julia left on my life. It was my inspiration to initiate this blog nearly two years ago. Recently I bought the 2 volumes of Julia Child’s book Mastering the art of French cooking and this morning on seeing I have all the ingredients I decided […]

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After our honeymoon we decided to avoid rice at all costs. In Mauritius every dish is accompanied by rice. It’s an alternative to the potatoes served as sides in the Mediterranean diet. No matter how much rice we ate I still missed the Italian risotto, more specifically the risotto prepared the way Gabriele Ferron taught […]

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Asparagus are easily found in spring time and can be enjoyed in many ways. This nutritious green bud is an ideal ingredient to create a simple and delicate risotto. Ingredients for 4 persons: For the stock: 2 litres cold water 1 onion celery 2 carrots salt For the risotto: 320g Vialone Nano rice 700ml asparagus stock […]

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Broad bean dip

Since we just went through the season of broad beans our freezers are stored with the surplus. This green bean appears in many Maltese dishes and is a popular ingredient in Maltese households. The common recipes include ful bit-tewm which is a stew of broad beans with garlic and vegetables with many variations; kosksu soup made from […]

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