Crème brulée is one my favourite desserts. I love to break the thick and bittersweet caramel crust to find the silky sweet cream underneath. I love contrasting flavours and textures in food as you find that they all melt together when you savour them giving you ONE distinctive taste. It is a bit like all…
Archives for May 2012
SEEKH KEBAB
Today I want to share with you the recipe for one of my favourite Indian/Pakistani dishes: seekh kebab. Whenever we eat out, we never fail to order some as an appetiser. They are made of minced lamb with spices and are cooked on skewers, traditionally in a tandoor oven. They are usually served with hari…
GARLIC NAAN
Naan is my favourite Indian bread… and I always order garlic Naan when we eat out. My girls love it too (they are both bread lovers) and as I have been baking much more bread since I started blogging, I had to try and make these at home. I have to say that they came…
HARI CHUTNEY
I have a couple of Indian recipes coming up for you in the next few days. Today I want to start with a basic chutney, one that can be used in many dishes and chances are, if you have ever eaten at an Indian restaurant, you have eaten this with some tandoori dish. It is…
BAKED LASAGNE
Today I want to share with you the recipe for one of the most iconic Italian dishes ever: lasagne. It is a dish for special occasions or Sunday lunches spent with family and friends… so it is more time consuming than a mid-week dish. But I can guarantee you that you will not mind the…
RASPBERRY AND WHITE CHOCOLATE MACARONS
This recipe is long over due! I made these macarons with my mum when my parents came over for Christmas! They were to be given to my mother’s work colleagues on her return to Italy and they were a success! I have also been asked for the recipe… so ladies, here it goes! Apologies for…
SOPAIPILLAS CON PEBRE Y PASADAS
It is time again for the “Secret recipe club” reveal! I am sure you all know what the club is about, but for the few of you who still don’t know about it, here goes a brief explanation. It is a great concept… each month you are assigned a participating food blogger to make a…
PIZZAIOLA BEEF SCHNITZEL
Today I want to share with you a very easy recipe. It is a dish that my mum would make often when I was a child as it was quick and loved by everyone. It is called “pizzaiola” as it resembles pizza, thanks to the tomato and oregano sauce in which the beef is cooked. …
ASPARAGUS RISOTTO WITH RASPADÜRA
Today I want to share with you the recipe for a risotto I made a little while ago. I think it it the perfect spring dish. I know that many of my readers are in the northern hemisphere (and I still have trouble adjusting to the fact that May is autumn down here!), so I…
EGGPLANT INVOLTINI
I think I have already said this but eggplant is one of my favourite veggie. You can make so many things with it and it always tastes so good! Today I am going to share with you the recipe for what has to be my all time favourite side dish (that can easily double up…
BOEUF BOURGUIGNON
Our May 2012 Daring Cooks’ hostess was Fabi of fabsfood. Fabi challenged us to make Boeuf Bourguignon, a classic French stew originating from the Burgundy region of France. The last time I have eaten bœuf bourguignon I was in Paris… 10 years ago. I remember it so well, it feels like yesterday. My husband and…
ROSE LASSI
Today is Mother’s Day!!! I will be celebrating this special occasion with my family and we will have lunch at our favourite Indian restaurant, Abhi’s Indian Restaurant about which I wrote a review a few months ago. One thing that we will surely have is lassi. My girls LOVE mango lassi and that’s the thing they…
PAVLOVA
The last recipe from my “Come have some Aussie tucker, mate!” party is the Pavlova recipe. I kept the best for last… I have to warn you. It is not an easy dessert to make and mine did not come out perfect either, as it did crack a bit. Luckily the taste was not affected…
FAIRY BREAD
The first time I ever heard about “fairy bread” I was at a play-date with 2 other mums. When they explained to me what it was I found it hard to believe that someone could really go crazy for something like “that”. But let me tell you that I completely changed my mind the first…
LAMINGTONS
Lamingtons are squares or rectangles of sponge cake, dipped in chocolate icing and coated witn desiccated coconut. They are another iconic Australian food and I served them with tea for my “Come have some Aussie tucker, mate!” party. I had never made them before but was very happy I did as they were so much…
DAMPER
Here is what Wiki says about damper: “Damper is a traditional Australian soda bread prepared by swagmen, drovers, stockmen and other travelers. […] Damper is an iconic Australian dish. […] Damper was originally developed by stockmen who travelled in remote areas for weeks or months at a time, with only basic rations of flour, sugar and…
ROAST TOMATO, ROCKET AND MACADAMIA SALAD
This is the salad I served as one of the sides for my “Come have some Aussie tucker, mate!” party for Foodbuzz 24×24. It is one of those salads with fancy names that you could easily see on a café menu, yet it is very easy and quick to make at home. These are the…
SEARED KANGAROO FILLET STEAKS WITH RASPBERRY GLAZE
I am sure the majority of you are wondering what kangaroo tastes like. Well, it is hard to describe its taste, but I would probably compare it to venison, though it is milder and not as gamey. I still remember the first time I ate it… I was in Uluru and kangaroo was one of…
AUSSIE BURGER WITH “THE LOT”
Today I am going to share with you the recipe of what is known as “Aussie burger with the lot”. The reason for the name is evident: this isn’t your everyday cheese burger… it is made up of A LOT of goodies! And it is irresistible! What’s not to love about a sandwich filled with…
BRIOCHE BURGER BUNS
I made these buns to serve with the Aussie Burgers I prepared for my “Come have some Aussie tucker, mate!” event that I organised as part of Foodbuzz’s 24×24 program. They were sensational! Soft and brioche-like… just like a burger bun should be. You can see what I mean from the pictures below… the dough…