Today’s recipe is perfect for potlucks and picnics. It is one of my favourite savoury pies and I make it often. What I love the most about quiches and savoury pies is that you can prepare them in advance and eat them at room temperature, so you don’t have to spend too much time in the kitchen the day you have guests over or when you are heading out for a picnic! I also love the fact that you can make them with pretty much anything you have in your fridge, so even though it is still a quiche, it is a different dish every time. They can also be quite healthy especially if you substitute cream with milk or ricotta (like I did). Which one is your favourite savoury pie/quiche? Enjoy my Spinach and Ricotta Pie! Continue reading
This week we will be sharing Easter and Passover recipes for #SundaySupper! I cannot wait to see what my fellow Sunday Supper bloggers have made, so make sure to check out all the yummy links at the end of this post! After making Hot Cross Buns, today I am contributing some special muffins. I have a little confession to make. I wanted to share with all of you the recipe for Colomba, the traditional Italian Easter cake, much before this week’s theme was announced. But I failed. I tried twice and failed twice actually. The dough just wouldn’t rise. So, I had to come up with another idea… and I invented these muffins. They taste just like Colomba, but are absolutely fuss free and they come with a 100% success rate guarantee. Fret not, I will keep trying to make Colomba at home… I am not ready to concede defeat just yet, but it will have to wait till next year. In the meantime, make these beauties for your Easter weekend breakfast… your loved ones will thank you!
Happy Easter everyone and thank you very much to Alaiyo of Pescetarian Journal for being a great host! Continue reading
Today’s recipe is not Italian. In fact, I had never eaten Hot Cross Buns before moving to Australia 8 years ago. Hot Cross Buns are traditionally eaten for breakfast on Good Friday and they are marked with a cross to represent the crucifixion of Jesus. Traditionally these buns are made with lots of spices (especially cinnamon) and sultanas and/or currants, but nowadays there are so many different types available that I never know what to pick! Some are made with apples, others have chocolate and others have a coffee flavour… As I still hadn’t shared with you any recipe for Hot Cross Buns, I thought of keeping it traditional. I made cinnamon laden buns with loads of sultanas. Feel free to add any other dried fruits that you like (dried apricots or cranberries or citrus peel work really well). I like to serve these warm with some soft honey butter (recipe below), for a little extra sweetness. Enjoy and don’t forget to check out my Easter Recipe Roundup for more delicious ideas. I wish you and your loved ones a safe Easter weekend! Continue readingPin It
Today’s post is not a recipe. As the title suggests, I will share with you my favourite recipes for Easter. In the Northern Hemisphere, Easter is in spring and many Easter dishes are linked to spring both in produce used and in theme. While we are in autumn down under, the people who migrated from Europe have maintained their Easter traditions alive. Which means, you will still find recipes with spring time vegetables in this post.
That said, what do Italians eat for Easter? On Good Friday, we don’t eat meat and we usually have a frugal or lighter meal. On Easter Sunday instead, we eat… a lot. We traditionally eat lamb. We also eat eggs, ricotta, artichokes, spinach, zucchini, asparagus… and lots of chocolate. While we tend to spend Easter Sunday with our families, we often get together with friends on Easter Monday and we go “out of town” for a picnic in the countryside. That’s when we have barbecues and all sorts of savoury pies. So expect to find some of these ideas in the links below.
What about you, what do you usually eat at Easter? Continue reading
The April Daring Cooks Challenge was brought to us by Joanna from What’s On The List. She taught us all about Pathiri and challenged us to create our own version of this inspirational Indian dish!
Mmmm I know what you are thinking… “crespelle cake with asparagus” doesn’t sound very Indian. And it isn’t. Actually, Joanna challenged us to make a crêpe dish and use any savoury fillings we wanted, so as to add our twist to the dish. It is getting quite cold and rainy down here and with this weather, I start craving cheesey and hearty food. Even though you know how much I LOVE Indian food, this time I went for an all Italian recipe. I immediately knew that my crêpe component was going to be “crespelle” (the Italian version of crêpes). We always use béchamel sauce with crespelle, so the sauce was easily decided. As for the layering and flavours… I wanted to keep it vegetarian. I looked at what I had in my fridge and pantry and the recipe came up quite easily: asparagus for the vegetable component and Stracchino and Parmigiano Reggiano in the cheese department. The result was amazing: crunchy top, gooey oozy cheesey inside and delicious asparagus! Definitely a keeper and a recipe I will be making again in the next few weeks. Thanks for the yummy challenge Joanna! Continue reading
This week Sunday Supper’s theme is “stuff it, roll it, and/or wrap it”! We will be sharing recipes for food that is stuffed, rolled, and/or wrapped, so make sure to check out all the yummy links at the end of this post!
Today I am going to combine my Sunday Supper post with my Regional Italian cuisine series, as the recipe I will share it is a regional Italian recipe. Stracci di Antrodoco is a main dish that comes from the very ancient and little mountain town of Antrodoco, near Rieti in Lazio, somewhere between Rome and L’Aquila. They are very similar to crespelle or cannelloni as a concept, but instead of being made with crêpes or pasta, they are made with thin frittatas. The frittatas are filled with a veal mince sauce, mozzarella and grated Pecorino Romano (the typical cheese of the area). They are then rolled and covered in tomato sauce and more grated Pecorino Romano before being baked until golden brown. Can you think of anything more delicious than this? It is amazing comfort food and perfect for the rainy autumn weather we have been putting up with down here during the last few weeks! Enjoy and thank you very much to Amy of Kimchi MOM for being a great host! Continue reading
The last few weeks have been rainy down here and the weather has turned from hot into “cool” (I won’t say cold, as we probably get about 2 weeks of real winter here in Sydney and even then, it’s a much milder winter than my childhood winters). Autumn has definitely come and I am quite happy to welcome it. I love how the leaves change colour and all the delicious new produce available at the grocery store. Pomegranate is definitely one of them. After sharing the recipe for my Pomegranate Risotto a few days ago, today I will be sharing the recipe for a drink… a delicious Pomegranate Daiquiri. Simple to make and beautiful in colour. I love the hint of cherry added my the Maraschino liqueur (one of my all time favourites!). It is a very refreshing and elegant cocktail, perfect to celebrate the arrival of autumn! Cheers! Continue readingPin It