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
For years I wondered, how different could Pasta alla Norma be from my usual improvised aubergine sauce pasta? Continue reading Pasta alla Norma
In the season of pies, I actually choose a cake…This soft apple cake recipe is exactly what I need to tackle my need for Autumn feels! While I’m at a wee distance from the equator, it is obvious that I won’t experience the freshening up of the temperatures, the yellowing of tree leaves and let alone apple picking! But thankfully we have beautiful Pink Lady … Continue reading Soft Apple Cake
Turkish Pide is a dish we are making more and more these days. Easier than a pizza because you don’t need a tomato sauce (unless you want it): you can use what cheese you might have in the fridge as a topping, together with something as simple as caramelized onions. Turkish pide is a super easy flat bread that will aid you as an improvised … Continue reading Turkish Pide
Sticky Post
Sardinian Seadas are traditional sweets served as dessert in most traditional restaurants in Sardinia. If you have never seen them before, Seadas look like giant ravioli that are filled with cheese, fried and covered in sugar or honey. Admittedly, it doesn’t look like much, but this very simple dessert combines cheese and honey, one of my favourite combinations, and therefore I often crave it! It … Continue reading Sardinian Seadas
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”
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!
Continue reading “Spinach and Chickpeas Tapa (Espinacas con Garbanzos)”
Blender & Basil 