As you know, it is winter her in Australia and what better time of the year to make sweet potato mash? I usually add a hint of cinnamon to mine, as I think it goes really well with the sweetness of the sweet potatoes. You can serve this with different stews, but I think this…
COTECHINO WITH ITALIAN MASH POTATOES
As the last post of the year, I had to share with you a cotechino recipe. That’s because Italians always have at least one slice of cotechino on New Year’s Eve! It’s a tradition that I love to keep alive even down under. I often make my own cotechino (you can find my tutorial and…
SHEPHERD’S PIE
Our Daring Cooks’ December 2012 Hostess is Andy of Today’s the Day and Today’s the Day I Cook! Andy is sharing with us a traditional French Canadian classic the Paté Chinois, also known as Shepherd’s pie for many of us, and if one dish says comfort food.. this one is it! When I read this month’s challenge…
MINT & POTATO TRIANGOLINI WITH BURNT BUTTER
Today’s recipe – Mint & Potato Triangolini with burnt butter – is about simple ingredients. Actually, come to think of it, authentic Italian cooking is often about simple ingredients. I really wanted to make some stuffed pasta, but I did not have a lot of time (nor the ingredients) to make a traditional filling for it. …
