Manu’s Menu has had the honor to be featured on the following sites and online publications: On FoodFrenzy – as the Winner of the May’s Recipe Challenge (ingredient – Mint) with Macarons with White Chocolate and Mint Ganache. On FoodFrenzy – as the Winner of the July’s Recipe Challenge (ingredient – Cinnamon) with Moussaka. On Foodgawker’s Facebook page on September 24,…
Search Results for: sicilian
MsM in Your Kitchen
As all you bloggers out there know, there is nothing more flattering that knowing that someone else has remade one of your recipes! I had this honour a few times and I thought it would be a nice idea to feature these recipes on my site. That is why I created Manu’s Menu in…
CHOCOLATE COVERED MARZIPAN RUM BALLS – MY GUEST POST OVER AT SANDRA’S EASY COOKING
A few days ago I got an email from Sandra of Sandra’s Easy Cooking asking me if I would write a guest post for her fantastic blog. Would I?? Of course I would! I felt so flattered and honored to be asked by one of my favorite foodies to be a guest over at her…
Poached Chicken Breasts in Mint Sauce
Light and tender Poached Chicken Breasts in Mint Sauce bring a refreshing taste of summer, ideal for warm lunches or easy outdoor gatherings.
“AGGLASSATO” CHICKEN – POLLO “AGGLASSATO”
This is a family recipe for cooking chicken that my dad brought with him from Palermo. The Sicilian term “agglassato” (in Italian “glassato”) means glazed and it refers to the glazed look that the onion sauce gives to the chicken. The onions give the chicken a sweet taste that is balanced by the slightly tangy…
GENOVESI ERICINE – MY FIRST GUEST POST
I have recently been invited by the charming Jill to write a guest post for her beautiful site, Mad About Macarons… She has just created a section on her site to publish recipes that require egg yolks. The reason is simple: the more egg yolks you use, the more egg whites you are going to…
EGGPLANT PATTIES – POLPETTE DI MELANZANE
What I love about eggplant is that they are so versatile and they are sweet inside with a slightly bitter skin. I use them in many dishes, probably because of my Sicilian origin (yes, Sicilians do eat lots of eggplant!). This is my mom’s recipe for what we call “polpette di melanzane” (eggplant patties). They…
ONLINE BAKE SALE FOR JAPAN – MANU’S MENU SNEAK PEEK
As many of you already know, Manu’s Menu will take part to the Online Bake Sale for Japan organised by Sabrina at The Tomato Tart. More than 90 food bloggers around the world have come together to support the initiative. Each of us will bake one or more goodies that will be put up for…
SPAGHETTI WITH MULLET ROE – SPAGHETTI CON BOTTARGA DI MUGINE
I have to admit that I have just recently discovered this dish, at least in the way you are going to read below. As you know, my family is from Sicily and the area around Trapani is well renowned for its tuna products, among which the famous tuna roe (bottarga di tonno). It is an…
MARZIPAN – MARTORANA
This is a traditional Sicilian sweet made with almond meal. When my parents were kids, children in Sicily would get presents for “all souls day”. The dead people of the family were seen as “friendly ghosts” who would come back home on the night of “i morti” (“the dead”) to gift the new generations with…
SFINCIONE PALERMITANO
This is another traditional Sicilian dish. This time we are talking about Palermo. For people who like food, Palermo is paradise. People really enjoy their food and there are so many great dishes, that it is very hard to choose what to eat! My dad is from this wonderful city and I have been lucky…
ALMOND COOKIES – DOLCETTI DI MANDORLE
This is a recipe of traditional Sicilian sweets. Sicily is renowned for its citrus fruits, its pistachio nuts and almonds. All these products make fantastic ingredients for sweets. Whenever I go to Sicily, the little mountain top medieval town of Erice (Wiki) is my favourite spot to enjoy almond based sweets. This is a very…
Ingredients
Italian cooking is often pretty simple and the quality of the ingredients used is paramount. When you use only 2 or 3 ingredients in a dish, they need to be good ones in order to enjoy all their flavour. You should only use extra virgin olive oil as a sauce for your pasta and…
About me
My name is Manuela and I was born and brought up in Milan, Italy by Sicilian parents. I moved to Sydney, Australia in 2006. I love Australia and I consider myself really lucky to live here, so much so that I am naturalised Australian and I consider Australia my “home”. I grew up in an…
STUFFED SQUID – CALAMARI RIPIENI
This is one of those dishes that remind me of my childhood and of my summer holidays along the beautiful Sicilian coast…
ALMOND PARFAIT – PARFAIT DI MANDORLE
This is a typical Sicilian “semifreddo”, a semi-frozen dessert. It is usually served with a hot dark chocolate sauce and the contrast between hot and cold, sweet and bitter are DIVINE!
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