Today’s recipe is from the regions of Tuscany and Umbria, in central Italy. Schiacciata is very similar to focaccia, but it is much easier to make than the traditional Focaccia from Genoa. The term schiacciata literally means “pressed” and it refers to the fact that you need to press the dough down with your fingers…
Onion Pakoras
Vimala was our host for the November Daring Cooks challenge and she invited us to try our hands at some Indian snacks and treats. What amazing timing… as Indians have just celebrated Diwali – the festival of lights. I am very happy to share with all of you the recipe for one of my favourite Indian…
Panino con la Salamella #SundaySupper
Today the Sunday Supper group is inviting everyone to a big Virtual Picnic! It is summer in the Northern hemisphere and a picnic is in order. Even for us down here, stuck in the coldest months of the year, picnic food is fun and always great to pin and bookmark. I love “dreaming” of summer time and…
Spanakopita
The February Daring Cooks‘ Challenge was hosted by Audax of Audax Artifex. The challenge brought us to Greece with a delicious, flaky spanakopita – a spinach pie in a phyllo pastry shell. Oh Greek food, how I love thee! I think the fact that Italians and Greeks share a sea and lots of history, has…
BEEF AGGLASSATO
Today’s Regional Italian dish is yet another dish from Sicily! It is a very easy and delicious beef pot roast (kind of) made with onions and white wine. It is a recipe from Palermo that comes from my father’s side of the family. I have already shared with you the recipe for Chicken Agglassato, and this…
SWEET AND SOUR TUNA WITH ONIONS
I really enjoy eating fresh tuna. It is very common in Italy, especially in Sicily so I kind of grew up on it. Since moving here, I haven’t seen it often at the stores, but when I do, I usually buy some. Today I will share with you one of the ways my mum would…
HYDERABADI CHICKEN BIRYANI
Today’s recipe is definitely a special one. It is one of my favourite Indian dishes. Hyderabadi Chicken Biryani, like all the food of the area, is greatly influenced by the Mughals, Arabic, Turkish and Iranian food that use plenty of rice, wheat and spices.
RAITA
The first time I ate raita, I was in Mumbai. I was still quite new to Indian food (we are talking about over 10 years ago!) and everything seemed too spicy for me! That’s when I was served some raita… I loved it immediately as it was refreshing and cooling (the weather was also very…
CHICKEN STIR FRY WITH CASHEW NUTS
I have a thing for Thai food. I confess. And of all Thai food, chicken with cashew nuts is my absolute favourite. I still remember the first time I ate it: I was on holiday in Port Douglas with my husband and that’s where I had my first meal in a “real” Thai restaurant. For…
ADORA’S PORK WITH GARLIC, ONIONS AND CHILLI
I love this recipe! I have discovered this beauty on Adora’s Box a little over a year ago (thank you Adora!) and the whole family got hooked. Needless to say, I have made it many times already as it is the perfect midweek dinner: quick, but delicious! I have slightly modified Adora’s recipe as I…
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…
FALAFEL
The first time I ate falafel I was in Paris… as it often happened with Middle Eastern food that was almost unknown in Italy. I am talking about 20+ years ago! I still remember the shop I bought them from. It was near Place des Vosges, in my favourite area of town: the Marais, which…
RED ONION TARTE TATIN
This recipe was one of the first recipes that I had decided to try out when I bought the recipe book in which it was published. And then, for one reason or another, I never got around to making it. The other day I was looking for another recipe and I saw this one. I…
“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…
