This is my favourite of Autumn soups, warming the soul, soothing the chill in the air and giving a wonderful perfume to the kitchen. Capturing the midday sunrays, enhancing the warming colours of this plate,I served it with petite cheese sandwiches… A light creamy texture with a dollop of natural yoghurt and a sprig of thyme…read on for the recipe…
Each and every season has its colour palate and Autumn is no exception. Vivacious oranges and reds, yellows and burnt ambers… With all these wonderful warming hues, I couldn’t resist buying some fresh butternut pumpkin and making this recipe of pumpkin and walnut damper. Read on for the recipe…
My friends you can scream run,run, run but snails are just slow! For some there is the night ritual with torch in hand to find and get rid of these “little” creatures munching on lettuce, cabbages and other veggies ,and finding them on the delicate foliage of freshly planted flowers. However, from the south to north of Italy there are over 400 fairs and festivals where the main attraction is indulging in the “delicate” eating of snails. We too take part in this ceremony, and not once but twice this year we’ve enjoyed with friends a dinner of snails and Prosecco. These “boys” have been friends forever…and each dinner was a race to see how many they could find and later eat…this round fifty snails. However the traditional cook was my sister in law. Who has made her mark as the all round top chef in cooking these slippery little suckers. Her recipe is the traditional “ Lumache alle bourgiognonne” Snails cooked in butter,breadcrumbs and a variety of fresh herbs, parsley,sage,thyme. To be able to …
With friends visiting from Australia, this week has been a buzz, I’ve changed hats so many times this week. I’ve enjoyed their visit immensely and I’m sorry the week has flown so fast…wanting to make something sweet for an afternoon coffee, one of my never fail quick apple cakes is this one. I can’t tell you where the original recipe has come from…it’s one of those family ones where I think everyone has a copy! Believe me you can rely on this one, it’s a sure thing!
What more could you ask for on a Summers day, this flan can be served hot or cold accompanied by a tossed green salad, a glass of chilled white wine over a little chat with girlfriends. The flavours of sweet eggplant,garlic and cherry tomatoes, magically combine in this flan, a real Summer treat. Read on for the recipe…
An hearty recipe. Sausage,Sun dried tomatoes and Potato flan….win over your man tonight with this delicious flavoursome recipe.
Well….Wednesdays Word for today has become Thursdays Thought!!!!…Just didn’t get around to it yesterday…but here it is… Panzanella Don’t you just love the sound of this word…Pan – za – nella…I’m sure you know what this is…it’s a Summer salad made with stale bread. Traditionally from Tuscany…there are many versions of this recipe around…however I’ve changed it a little, I love the crunch…of croutons more than the soaked bread texture. This works for one day old bread, if it’s any more best go for the original recipe… Recipe: Panzanella Ingredients for 2 servings A bunch of rocket 10 basil leaves 2 garlic cloves 1 purple onion juice of 1/2 lemon salt and freshly grounded pepper 1/2 teaspoon of Dijon mustard 5 tablespoons Olive oil 4 thick slices of bread – (ciabatta) 3 tomatoes Preparation: This is the type of bread I used, a crusty outing with a well cooked centre…a ciabatta or cob would be great to use also. Firstly, thinly slice the red onion and soak in water and white vinegar for …
STUZZICHINI The term stuzzichini is any type of food which can be served in mignon. Hors d’oeuvres consumed in one mouthful, maximum two bite sizes. Served prior to a buffet,party,dinner,or a happy hour after work. “Stuzzicare” refers to a little snack, when we can hold a glass in one hand, and we’re free to pick up an hors d’oeuvre in the other, usually without using a piece of cutlery. When entering a bar,here in Italy, after a certain hour…ordering a drink, stuzzichini are served free of charge. Capturing those taste buds with mouthwatering bites, however you nearly always go back and purchase another plateful. Usually a small plate with a variety of 3 or 4 stuzzichini. It’s all in the preparation,eye-catching,colourful and always tempting.The variety is unlimited and you can have fun creating your own.Stuffed meat rolls,salmon with cream cheese, stuffed capsicum strips,prosciutto stuffed with asparagus cream,zucchini strips with gorgonzola,devils on horseback,angels on horseback,rice balls,puff pastry swirls. The photo below, basil leaves,julienne carrot and fresh mozzarella… …pastry boats filled with tomato and green olives,with fresh …
I’m sure everyone thinks of the Whistle Stop Cafè and Fanny Flagg in her country overalls making famous - fried green tomatoes. But I’m not frying green tomatoes today instead conserving them under oil. One of my Nonna’s recipes. An image comes to mind of when I was little…helping my Nonna pick green tomatoes ready for conserving under oil…I remember how I use to sit at the farms laminated kitchen table and watch my Nonna prepare jars and jars of green tomatoes.I instantly think of this image every year when the gardens full of tomato bushes with their plentiful supply of juicy plump tomatoes. So sneaking out to grab a few green tomatoes, I’m on the run to get them pickled and undercover before anyone notices… Recipe: Preserved Green Tomatoes 1 kg of green firm tomatoes 1 cup white vinegar 1 cup of water fine table salt estimated guess 300ml of olive oil depending on jar size. 1 garlic clove oregano and fennel seeds Slice the green tomatoes into thin slices,layering and salting …
Tramezzini –plural It’s an Italian sandwich. The difference is in the bread. Pre sliced, no crusts.White and plain.But the fillings are way beyond boring. Tramezzini are packed with flavour. The filling combinations are never-ending with new flavours popping up everywhere on bar chalkboard specials. From chic char grilled vegetables, prosciutto,cheese and fig jam to the classics of mozzarella,roast beef and pesto. The fillings are usually an overload on mayonnaise, however making them at home, mayonnaise can easily be substituted with light cream cheese , ricotta or fresh goats cheese.Tramezzini can be found in bars everywhere available for a mid morning snack or lunchtime break. Two of my favourites are bresaola – (dried,salted beef thinly sliced), rocket and parmesan,or prosciutto,goats cheese and cherry tomatoes with freshly ground black pepper. So my friends,this is Wednesdays word,one to remember when in Italy and ordering your lunch. Tramezzini.
Yvette's Twistedvines 