Savoury tart with silverbeet – pizza rustica – Italian Cuisine

18-06-2016
By: admin Comment
https://youtu.be/2V1CnJ5grv4




One of my favourite spring classics is pizza rustica, a savoury pie. It’s made with ricotta, pecorino, eggs and silverbeet. Ingredients 2 cups plain flour 75 ml of extra-virgin olive oil 3 tbsp white wine pinch of salt 3-3½ tbsp of cold water 1 egg mixed with 2 tbsp of milk Chard filling 1 bunch […]

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Stuffed zucchini kousa mahshi – Lebanese Cuisine

18-06-2016
By: admin Comment
https://youtu.be/1CN6Ei2-ctk




The best zucchini to use for this recipe is the small, slightly bulbous, pale green variety often sold as Lebanese zucchini. Hollow out the zucchini using a manakra, which is a tool like a long apple corer designed for this purpose; you can find them in Middle Eastern food stores. To adapt this kousa mahshi […]

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Tiramisu – Chocolate desserts – Italian recipes

24-05-2016
By: admin Comment
Tiramisu-Chocolate desserts




Tiramisu is a classic Italian masterpiece – a rich dessert of Italian meringue, mascarpone and biscuits soaked in coffee and a good dose of liqueur. While it’s not likely there’ll be any leftovers, tiramisu is even more delicious the day after making. Ingredients 3 egg yolks 60 g caster sugar 500 g mascarpone 2 tbsp […]

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Florentine t-bone steak – bistecca alla fiorentina – Italian Cuisine

07-05-2016
By: admin Comment
bistrecca alla fiorentina




A true Florentine steak uses Chianina beef, and is always served rare. The steaks are enormous and designed to be shared – as you can see from this recipe, one steak serves two to three people. Chianina is a large, muscular, slow-growing breed of cattle from the Chiana Valley in Italy. They were the oxen […]

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Japanese sea urchin spaghetti – Japanese Cuisine

07-05-2016
By: admin Comment
Japanese sea urchin spaghetti




Japanese pasta recipes are a wonder unto themselves. Using Japanese ingredients that cross over into Italian cuisine, such as dried mullet roe (karasumi in Japanese, bottarga in Italian) and sea urchin, these dishes are close to their Italian ancestors. This simple sea urchin pasta is Hokkaido in a nutshell, combining the taste of the cold […]

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Kafta recipe – Lebanese Cuisine

07-05-2016
By: admin Comment
Kafta recipe




These Lebanese minced-meat skewers are like the ultimate handmade sausages and they’re incredibly simple. Make sure you buy the best-quality minced lamb and beef, or even better, mince the meat yourself. If you don’t have metal skewers you can simply shape the mixture into patties. Great on the barbie, great in a pan, great in […]

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Gnocchi with fresh tomato and basil sauce – Italian Cuisine

06-05-2016
By: admin Comment
Gnocchi with fresh tomato and basil sauce




“This is the most brilliant tomato sauce – its versatility is limitless. Pour over pasta, braise vegies in it, use as a pizza base or between layers of a vegie lasagna or here, with gnocchi. It needs nothing else, intense with fragrant garlic and the intensity of perfectly vine-ripened tomatoes. As for the gnocchi, there […]

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Japanese triple fried chicken – kara age

05-05-2016
By: admin Comment
Japanese triple fried chicken




Kara-age is one of my favourite Japanese recipes, and it can be found on izakaya menus everywhere. A light but flavourful soy-based marinade sits underneath a very light flour coating, which gives the dish its name. Kara-age means “empty fry” or “naked fry”, which refers to the chicken being fried without a thick batter. Frying […]

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Brisket and carrot tzimmes – Jewish Cuisine

24-04-2016
By: admin Comment
Brisket and carrot tzimmes




Brisket and carrot tzimmes – Jewish Cuisine This braised brisket recipe is an absolute favourite among my family, friends and clients alike. Its origin comes from a very popular South African food author, Sharon Glass, but has had a few amendments to make it what it is today. It’s a great blend of the different […]

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Chicken and holy basil stir fry gai pad graprow – Thai Cuisine

24-04-2016
By: admin Comment
Stir Fry Minced Chicken with Holy Basil




Chicken and holy basil stir fry gai pad graprow – Thai Cuisine This recipe is for one of the favorite dishes of the Thai people. The chicken can be substituted with pork, beef, squid, shrimp or seafood. This dish is often served at breakfast with a deep-fried egg, sunny side up, on top. One particular […]

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