The Sardinian pasta Malloreddus, also known as gnocchetti sardi is the regional pasta that used to be made by patient nonnas, who would push and roll a small ball of pasta dough against a wicker basket with their thumbs. Well known national brands sell a version, but the best will always be the Sardinian brand La Casa del Grano, which are often bi-coloured as some malloreddus are made with the typical flavour of saffron. Continue reading “Malloreddus in Campidanese Sauce – Sardinian Pasta”
Tapping on my husband’s Spanish heritage, we often turn to cold soups to beat the heat. Whether you serve it with croutons like a soup, or you serve it in a glass with ice and a straw like a bloody Mary, Gazpacho is certainly one of those dishes that keeps you cool. It’s also very practical when all you have to do is just take it out of the fridge and prepare some garnishes to go with it. Tomato, cucumber and green pepper are the base of this soup, and while you can follow the recipe for guidelines, you can add more or less of each ingredient, to fit your taste.
Call them krapfen, bomboloni or doughnuts, we all seem to have a fondness to stuff our faces with fried dough bombs, usually stuffed with even more gluttonous ingredients. Krapfen are usually filled with apricot jam, while bomboloni are a lot richer, filled with crème patissiere or even nutella! I was lucky enough to have some fresh passion fruits that I could pick up from the common garden’s harvest, so I decided to come up with a quick curd, which seemed perfect to fill in some doughnuts. I always follow Lilvienna’s krapfen recipe, but I add some lemon and orange zest to intensify the aromas. Continue reading “Passion Fruit Bomboloni”
We just love Hummus. The well known Middle Eastern cream is versatile and perfect for every occasion. So much that we would hardly imagine a gathering without it served to accompany crudités or some crunchy bread. And we love homemade hummus even more, whether it’s the strong garlic flavour, or the extra virgin olive oil to do the trick, you have the power to make it your own and enrich it with your favourite ingredients.
All you need is a can of chickpeas and some tahini. In case you don’t have tahini, this recipe will tell you how to make your own using sesame seeds and sesame oil.
This meatless dish with spinach and chickpeas is a popular Sevillian tapa, in which the cumin seeds and paprika will titillate your palate: these spices makes this very simple dish an unforgettable starter for your guests and a perfect dinner fix when all you have at home is cans and frozen spinach! Popular as a meatless mid-week meal option, we often have it with bread like a bruschetta, or on a bed of roasted potatoes, or just as it is, with a sunny side up on top!
For many years, Russian salad has been a mystery for me. In Italy we don’t consume it much, apart from the odd buffet-style dinner party so I never had too much curiosity about making it at home. In London, between my good Russian friend and my Spanish other half, I discovered the many faces of this salad. A favourite tapa in Spain, where they call it Ensaladilla: you will find it in all the menus around the land. A winter favourite in Russia: I got to learn, and taste, that they have meat versions and fish versions. Continue reading “Russian Salad”
When you can’t go to the kebab shop, make kebab! In this case make homemade chicken Shawarma. We found different recipes online, and we sort of mixed it up a little to suit the content of our pantry as well as our taste. I would dare say that this recipe is easy, apart from the detail that we wanted our kebab to stand in the … Continue reading Homemade Chicken Shawarma
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, Babaganush. 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 your favourite sourdough, or pitta bread, or even some crunchy crispbreads.
Weather you’re in Europe and in the middle of a heatwave or, like me, in a tropical country when heatwaves are the only weather you get, cold soups can be very helpful! Salmorejo is more of a cream rather than a soup. It’s a proud dish from Cordoba and very much dislikes to be so often associated with the liquid, drinkable cousin, Gazpacho. So much so that Cordoba university even conducted a scientific study to find the perfect consolidation of ingredients for Salmorejo, with the aim of creating some sort of controlled designation of origin and standardize the perfect proportions for its final homogeneous result. This recipe will serve up an excellent Salmorejo: bring it to its utmost by relying on good quality seasonal tomatoes and garnishing it with well-sourced fresh ingredients. It’s also suitable for vegans!
It is well known that Italians need a constant intake of carbs and, if we don’t have pasta for a few days, we’ll feel as if we haven’t eaten it for years. Nowadays pasta is consumed mostly dried, as the latest generations see the making of fresh pasta confined to the most traditional shapes and the stuffed variety of pasta, such as tortellini or ravioli. Continue reading “Homemade Pasta”