Since I moved to SE Asia, I’ve been learning about all the different soups typically enjoyed in this region. From Laksa and Bak Ku Teh in Singapore and Malaysia, to Tom Yum Soup in Thailand, to Pho and the many varieties of beef noodle soups here in Vietnam. Continue reading Classic Vichyssoise – A Cold Soup
This Chocolate Chip Cookies recipe is a classic in my household. While it was usually a quick Sunday afternoon treat, since I moved to Ho Chi Minh City, it has become quite the phenomenon amongst those we have shared them with. They consistently sell out at the occasional local market and are the most requested for charity bakes and events. Continue reading Homemade Chocolate Chip Cookies
Pretzels, like many non-Italian foods, entered my life for the first time in London. I’d be the weirdo who dunks the poppy seed ones in my hot latte at Pret a Manger. Then came the Winter Wonderland Pretzels that led a long series of ones tried at many German markets Continue reading Homemade Pretzels
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.
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.
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 both Spanish and Sardinian cuisines. In Sardinia we have bitter … Continue reading Pollo en Pepitoria – A Spanish Sunday Lunch
I wish I had a magic realism story to tell you about Meatballs and life in the Sardinian countryside, but actually they are all about just-realism. Polpette, AKA meatballs, are probably one of the most common dishes throughout Italy: a dish that speaks about daily life, time spent in the kitchen with your nonna or mamma, crumbling dry bread with your hands. Also, meatballs are probably one of the first recipes one learns to cook, because it’s fun. I can tell you a story of dirty hands, trying to reproduce a perfect sphere of meat, and the only magic here is that my mother never fried the balls before putting them in the tomato sauce, but they never – well, almost never – broke.
Whatever the season, here’s a classic Italian veggie bake: Aubergine Parmigiana. As usual with typical dishes, this is a homemade tradition and every family has their own method and ingredients to make it. My friend Gianfranco from Puglia always says “You can be as beautiful as ever, but if you don’t know how to make parmigiana, you have no charm!” – this saying, applicable to men and women alike, illustrates how big a staple of the Italian kitchen this recipe is. Continue reading “Aubergine/Eggplants Parmigiana – a Classic Veggie Bake”
I won’t dwell too much on the name origin of pasta, specifically spaghetti Carbonara, 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 simplest pasta sauces there are to make. Even with the internet, and with some Italian chefs becoming very popular around the world, there’s always a lot of curiosity about this recipe and the actual way you’re supposed to make it. It is definitely a winner at dinner parties with Anglo-Saxon friends – who will be awed at how magically you pull together their favourite breakfast ingredients in a dinner dish. This recipe serves two people.
Continue reading “Spaghetti Carbonara – the Classic Recipe”
I’m a fan of Ikameshi (a Japanese dish from Hokkaido made from whole squids stuffed with glutinous rice), but as it’s part of a regional cuisine, it’s very difficult to find in restaurants here. There are many amazing recipes for Ikameshi, and this version I’m sharing is by no means the most authentic. I wanted to make it without using my rice cooker or pressure cooker, and more importantly, wanted to make the stuffing much heavier on elements other than rice.
Continue reading “Stuffed Squid Chestnuts, Mushroom and Rice (Ikameshi)”
Blender & Basil 