I use a lot of ricotta cheese in my kitchen. It’s such a versatile ingredient, perfect for stuffings in pasta (like my cannelloni or ravioli), or for baked sweet treats. …
Category:
Vegetables, salads and soups
Preserved lemon
I recently did a post on a fragrant Moroccan lamb tagine that was served with preserved lemon. The whole food team that was involved in this shoot was so overwhelmed …
Courgette soup with Boursin cheese
My friend Francille told me about this soup recipe a few weeks ago while we were discussing Winter menus – she’s a serious recipe collector and her book collection puts …
Bruschetta with grilled marinated peppers
Even though most of us are snuggled up inside our cosy homes this winter, there’s no reason to stop eating like you’re on a Mediterranean holiday. To me, alfresco foods …
Eat for the Earth 2013
The folks at Yuppiechef recently told us about their “Eat for the Earth” initiative. It’s a fun way to raise awareness and funds for Soil for Life – a fantastic …
Warm potato salad with anchovy butter
Although I’m always a sucker for an old-fashioned cold potato salad with store-bought mayonnaise, I sometimes like to change things up a bit and serve my potato salad warm with …
Salmon bisque
It’s time to start planning your Easter menu – no holiday can be complete without some serious culinary indulgence! Over the next 3 weeks I’ll be featuring 3 recipes from …
Ultimate deep fried onion rings with spicy ketchup
The humble onion can probably be classified as the neglected child of the cooking world. It does all the hard work in millions of recipes as the base ingredient for …
Beetroot soup with Greek yoghurt & chives
My friends at Genesis Farm surprised me the other day with another basket full of beautiful organic vegetables: an assortment of chillies, some quirky-looking carrots, perfectly round squash, a few …
Classic Ceasar Salad
Someone once said that you can judge a restaurant by how well they make a Caesar salad. I have to agree. It is such a simple salad, but one of …