Crostata di Marmellata – a traditional home made Italian tart

Crostata is a very typical home made cake in Italy and because everyone likes it and it requires no special effort, it’s baked at any opportunity. The ultimate classic is made with apricot jam, but its base, called pasta frolla, is the perfect match with any flavour of jam and marmalade. I bake it to…

Peperonata, more than a side dish

I love this dish because it requires few ingredients and provides a lot of flavour. It is a great side dish to present at a dinner party – but I love it solo or with a naughty slice of cheese on top – just like how I’m making it today, with my favourite smoked provola…

Three cup chicken (san bei ji) – a Chinese recipe with basil

One of the most common questions associated with this recipe is: why is it called three cup chicken? Simply because it’s mainly flavoured with 3 cups: 1 cup of sesame oil, 1 cup of soy sauce and 1 cup of rice wine. That’s the idea anyway! In reality, you don’t want to use a full…

Chinese New Year recipe – Bak Kwa (barbecued pork jerky)

It’s my first Chinese New Year in Singapore and there’s so much information to take in about the uses and traditions of this special day. To avoid any faux pas, I kept it simple and decided to make at home one of the best known delicacies in Singapore and Malaysia. Bak Kwa (Chinese barbecued pork…

Pancake Day Recipe – Doughnuts

Fat Tuesday (also known as Pancake Day), Valentine’s Day and then Chinese New Year: next week looks packed with reasons to celebrate with something very sweet, don’t you think? While living in Singapore means that I can breath and feel the build up to Chinese New Year everywhere, I still have so much to learn…

Fish al cartoccio with a side of courgettes/zucchini

Chinese New Year is approaching and you can definitely feel a seafood fever in the air when you go to the local wet markets in Singapore. Far from boasting any authority on the matter – I’ll leave this to the Chinese household of Blender&Basil – I’ll limit myself to show you how I cook fish,…

Walnut and pomegranate Chicken – Fesenjoon

I don’t need to tell you again how much I love Middle Eastern food, and this time I’ve indulged in a festive Persian dish of Moorish origins, often eaten at special occasions such as weddings. Fesenjoon is a stew made with pomegranate molasses and walnuts reduced to a cream. If you don’t fancy chicken, this…

Lasagna al forno – a classic Italian recipe

Before starting the new year’s resolution diets, in Southern Europe there is one more event that closes the winter holidays, corresponding to the arrival of the wise men bearing gifts to the new born baby Jesus, this is known as Epiphany, or the kings (Los Reyes). For the last winter feast with the family, here’s…

First time making: old fashioned gingerbread

Christmas means plenty of gingerbread – gingerbread men, gingerbread house… I’ve always wanted to make a gingerbread cake, as I like the flavours in there more so than Christmas pudding, and wanted a scrumptious gingerbread-like dessert to wrap up Christmas dinner. This year, I found the favourite old fashioned gingerbread recipe and decided to adapt…