Now if you’ve ever been to the Ligurian Coast, you know that the absolute hero of the region is pesto. I always tell people that I left my heart at the Cinque Terre; the flavour of fresh basil, the salty taste of the sea baked onto your skin, the stark contrast of looming lush green …
The scent of stuffed zucchini flowers frying and releasing the aroma of fresh basil and lemon takes me back to my first trip to Italy.We had arrived in Florence, following five magical days on the Ligurian Coast, fondly named the 'Italian Riviera', to what can only be described as oppressive heat.It was 8am and we …
Now I know the title isn’t much to go by, but I really wasn’t too sure what to call this dish other than what it is. This dish really speaks to my heart and soul on a deeply comforting and fulfilling level.To give you some background, we were travelling through Greece by coach and had …
For many years I've had a love/hate relationship with gluten free bread making. I've managed to create focaccia and pizza bases, but alas a light fluffy bun or a soft yet crusty loaf has evaded my abilities!I'm not sure what it is about the elusive bread roll or loaf that seems so far out of …
Continue reading "Spiced Sour Cherry and White Chocolate Hot Cross Buns"
Our first trip to Croatia saw the discovery of this incredible dish. It was the start of summer and the weather was just starting to warm up. We had flown into Venice, and after spending a few days exploring the canals and relaxing in the architectural beauty, we made our way by mini-van to Croatia. …
Let me paint a picture for you, a picture that is still so vivid in my mind, it was as if I was there yesterday.The warmth of the Sicilian sun was just starting to soak into the earth and the air was becoming thick with humidity, as we meandered through the shadows of the tree …
Don’t you just love a cake that makes you feel like you’re making a ‘healthy choice’! Using vegetables in my baking is something I love to experiment with. The idea of using ingredients that you wouldn't ordinarily use or associate with dessert to create a sweet flavour profile is definitely a personal challenge of mine. …
I’m a huge fan of ‘ugly delicious’. You know those recipes that look questionable, but pack a powerhouse of flavour and release the happy food dance wiggle!Well this un-seemingly special plate of peas is one such recipe. Adapted from @nigellalawson ‘s recipe for Muttar Paneer (check out her recipe here: Muttar Paneer), these peas are little balls …
This recipe is one that is close to my heart and embedded well into my memory. Our plane had landed in Venice after nearly 27 hours of transit time. We had trudged our way through customs and fumbled our way through the public transport system until we were finally at our accommodation. We were jet-lagged …
For years I avoided the 'dreaded aubergine'. My experience with the purple vegetable generally revolved around soggy, slightly spongey chunks of the vegetable mixed through vegetarian lasagnes. Otherwise, it was in the form of thick rubbery steaks layered with tomato and cheese. It wasn't until a few years ago, at this little restaurant, where they …
The Moss Larder 