Artichoke Antipasto – Artichokes alla Romana/ Carciofi alla Romana It’s raining today – in late April! But spring has sprung and there are artichokes in the Mercado Central. The prescribed method of cooking artichokes all Romana is to jam them choke-side down in a sauce pan and cover them with water and a layer of olive oil.…
Perfect Quiche Growing up, my favourite dish that my mum prepared was quiche. I suppose I have been trying to perfect my quiche recipe ever since and now I am happy to pass this on so that you too can perfect your own recipe. The following recipe is for my mushroom, spinach and mozzarella quiche but…
A Good Egg: Scrambled Eggs with Beetroot Leaves Whether you’re breakfasting or lunching, a good egg is hard to beat. This recipe for scrambled eggs with beetroot leaves is quick, easy and delicious. Buy organic beetroot with the pesticide-free tops intact – or grow your own. serves 2 2 tablespoons olive oil a good knob of…
Walnut Stuffed Aubergine There are many food cultures around the Mediterranean and Middle East that feature aubergines: the Turkish dish imam bayildi , the Egyptian mesa’a’ah, and of course muttabal and baba ganoush – never to be confused. This recipe takes the warmth of Middle Eastern spices and brings more protein to the table with the…
Sam’s Baby Food Although there are lots of great makers of baby food out there (eg: SMILEAT in Spain and Ella’s kitchen in the UK), I knew that I wanted to make a lot of Sam’s food myself. As with our (Mama and Papa) food, I wanted to make his food from scratch and know where the…