Pollo en Pepitoria – A Spanish Sunday Lunch

Making Spanish dishes often feels like taking a trip to the origin of my Sardinian heritage. As Sardinia was invaded by the Spanish for many years, I always look for similarities with their culture: from the syntax, to the societal constructs, to the ingredients we put on our table. Almonds are definitely a staple in…

Baba Ganoush – a simple dip recipe

Following the Levantine/Middle Eastern thread, we are back with another aubergine recipe. This time, we are using our beloved vegetables for a famous dip recipe, Baba Ganoush. While there can be variants, the classic recipe is very simple. This is the ideal dip to serve as a starter with crudities, a few toasted slices of…

Roasted Aubergines/Eggplants with Crispy Onions and Feta

Aubergines, or eggplants, are amongst my favourite vegetables to cook, and I really enjoy finding new ways of presenting them at the table and giving them a new taste. This aubergines recipe is inspired by a dish I found in the book Jerusalem, by Ottolenghi and Tamimi, which was given to me as a present not so…

Dressed Mung Beans – a simple recipe

Add mung beans to your diet, and you’ll have the blessings of nutritionists, traditional Chinese medicine practitioners and Ayurvedic docs alike. This tiny green bean is so packed with goodness that simply makes everyone agree on its invaluable nutrition. Magnesium, potassium, vitamin B6, proteins, folate, you name it! Unlike a few trendy super-foods, this legume…

Aubergines with chilli and honey sauce

Keeping a balanced diet means playing a lot with your veggies to find ways to create interesting meals that involve vegetables only. This is what I do in order to reduce the amount of meat consumed weekly in the household. Keep some chillies in your fridge and you’ll realise that they can really add a…

Polpette al sugo – Meatballs in tomato sauce

After a long enough hiatus, we are back with our Thursday recipes. It’s not like we stopped cooking, but we were focusing on our IG account, which is slowly but steadily growing – if you don’t follow us there, please do! It’s a lot of fun sharing cooking successes and failures, as well as good…

Dongbei stew (luan dun) with ribs and winter vegetables

Stew is one of the best hearty and warming winter foods, and North-Eastern Chinese (Dongbei) cuisine is full these. Luan Dun (cooked here with ribs and winter vegetables) literally means messy stew, so as you can imagine, the recipe is far from precise. It also involves ripping as many ingredients apart with your hands as…

Halloween Recipe: Bones of the Dead

In Italy, Halloween is often seen as the American festival that took over our culture, but only a few know that actually our pagan traditions are very similar to this spooky holiday. This Halloween recipe, in dialect called Ossus de Mottu, is representative of what Sardinians called Is Animeddas, a tradition that occurred during the night between…

Chinese dried meat (rou gan) – a simple recipe

What do you do with left over minced meat? Try this rou gan recipe and turn your meat into a jerky-like snack! It’s saved a lot of expiring meat for me. I’m using minced pork here, but it also works for other types of meat, and of course if you have some leftover meat that’s…

Halloween Recipe – Bolognese Stuffed Pumpkin

It’s Halloween, and while in most households families get busy carving and empting pumpkins, we decided to stuff ours! This time, with very typical Italian flavours: we stuffed it with Bolognese sauce, probably the most famous pasta sauce in the world. Since the traditional recipe for Bolognese is very time consuming, we decided to make…

A Classic: Spaghetti alla Carbonara

I won’t dwell too much on the name origin of this Italian classic recipe, for which many are the presumed stories , but none of them sure. What is certain is that this classic recipe from Lazio was popular only after the Second World War, it is one of the most famous recipes in the world, and also one of the…