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Stufato Di Melanzane is an eggplant stew using what I would consider traditional Sicilian ingredients. I would usually steer away from recipes that have cooked sulatanas in them but I love using aubergines in different ways. This made a generous portion which was used not only for lunch, but with pasta for supper. Head straight … Continue reading Stufato Di Melanzane
As much as I love bananas, I did not love these banana bars. I think you have to be a fan of very ripe bananas to enjoy them. And if you are, this is the perfect recipe for you. Head straight on to the Recipe For ♥ Banana Bars ♥ Ten years ago, a fellow … Continue reading Banana Bars
When I saw the recipe for Parmigiana Bianca Di Zucchini on Frank's blog I knew I had to make it. Frank said to cut the zucchini into 2-3cm thick slices in his original post (it has since been changed), but I ignored that and used his words very thinly to guide what I did. Head … Continue reading Parmigiana Bianca Di Zucchini
I am a huge fan of ginger and have a slice of it in my morning smoothie every day. I also love the combination with chocolate in desserts. So, for my birthday this year, I made ginger chocolate mousse to end the meal. Everyone loved it, and I even sent some home with Bev for … Continue reading Ginger Chocolate Mousse
As most of you will know, I am a huge fan of Mediterranean flavours. Using this as inspiration, I made lamb meatballs. They have olives and basil and whereas they might not be traditionally Greek, I served them with mint hummus. Head straight on to the Recipe For ♥ Lamb Meatballs ♥ I became a … Continue reading Lamb Meatballs
I had some lamb mince which I used to make meatballs, and served them with this mint hummus in pita breads, for lunch. Head straight on to the Recipe For ♥ Mint Hummus ♥ I don't think we ever go overseas without some crisis happening in the days before we leave. One year a truck … Continue reading Mint Hummus
Ginger forms part of my daily diet as I have a generous slice of it in my morning smoothie. I love the depth of flavour this spice adds to savoury dishes, and adore it in desserts. So, when Sherry posted her recipe for a double ginger cake, I printed it out straight away. And made … Continue reading Double Ginger Cake
I am so impatient when making icing for my cakes so it always splits. I have to make a note that the next time I frost a cake I must use my stand mixer. And I must use the slowest speed. Regardless of the look, this coconut sugar frosting was the perfect topping for the … Continue reading Coconut Sugar Frosting
My heart longs to live on a small island off the coast of Sicily. Ortigia reminds me of Venice, without the canals. The streets are narrow, the atmosphere in the piazza amazing, and it is beautiful. Every morning we walked to the market, and bought fresh produce for that day. You buy what you need, … Continue reading Melanzane Alla Siciliana
Linguine Alla Vongole has to be one of Dave's favourite pasta dishes. I have never made this for him because I am not a huge fan. I love clams, and I love pasta, but, the dish is too finicky for me. Well, that is what I thought until I made this at home. There were … Continue reading Linguine Alla Vongole
I have never found a good reason to buy Japanese Mayonnaise. It is so expensive and not a necessity in my opinion. But I am in the process of testing recipes, and one of them calls for a small amount of kewpie mayonnaise. I decided it would be prudent to make my own. It really … Continue reading Japanese Mayonnaise
I often state on my blog I will adapt a recipe and make it again. However, this seldom happens as other recipes hit the top of the pile. But I loved the dough from my garibaldi biscuits and as soon as the craving hit, I made these fig biscuits. They were delicious and proved how … Continue reading Fig Biscuits
I make curries all the time, and every now and then I do a shellfish one. But this is the first time I have made a fish curry. I was concerned the curry would overpower the fish. But the balance of heat to seafood was perfect. The key is to use a firm fish so … Continue reading Fish Curry
This chicken ramen was the perfect bowl of noodles. The stock was rich, mushrooms offered umami. And the noodles had the perfect slip and texture. Head straight on to the Recipe For ♥ Chicken Ramen ♥ When I first joined Facebook it was a way to connect with friends and family. And with Twitter (or … Continue reading Chicken Ramen
We have a cheesery very close to us and I went and bought ricotta from them. The lady who assisted me asked what I was going to do with it, and I told her I would be making ricotta ice cream. She asked if I could bring them some to taste which I did when … Continue reading Ricotta Ice Cream
I have never had fresh ramen noodles so I have no clue whether these taste authentic or not. I can however tell you that they are totally different to the dried ones I have cooked with. The process is quite long, but totally worth it in my opinion. You will however need a pasta roller … Continue reading Ramen Noodles
I slightly overcooked my ramen eggs but that did not detract from how tasty they were. And how perfectly they went with the meal I created. I would suggest perfecting the eggs so that the yolks are still runny, but the whites hard boiled. Head straight on to the Recipe For ♥ Ramen Eggs ♥ … Continue reading Ramen Eggs
In hindsight, I should have used hazelnuts for this recipe. It would have had more of an Italian feel to it. I was very impatient to get the photographs done and so did not let the Chocnut Ice Cream soften enough before scooping. I made a right royal mess, which I ate. So it was … Continue reading Chocnut Ice Cream
In Japanese cuisine, kansui is the key ingredient for making ramen noodles. As I could not find any here, I decided to make my own. You can easily do this at home. And as it keeps fairly well, make a larger batch than you need. Or place this in the oven the next time you … Continue reading Kansui
I am a day late and a dollar short when it comes to making Coronation Chicken. This dish using spicy mayonnaise was created by Constance Spry and Rosemary Hume for the coronation of Queen Elizabeth II in 1953. I was looking for ideas to use up leftover roast chicken, and this really seemed like a … Continue reading Coronation Chicken