This has to be up there as one of the most delicious light custardy puddings there is. Zabaglione has been made in Italy for hundreds of years and each region has their version of it with its own history. It’s only got three ingredients, egg yolks, sugar and Marsala wine which gives it a delicious spiced taste. It’s warm creamy and frothy and traditionally it’s served with a little biscuit, like a Lingue Di Gatto, amaretti or cantucci which you can dip in, or you can make my Biscotti.
This recipe can be made with a pumpkin or any large squash or several smaller ones like the munchkin pumpkins. The rice recipe is from the Moro cookbook and they use the saffron rice to stuff a butterflied leg of lamb, because it is fragrant and deliciously flavours the meat, but as I don’t really eat meat I thought it would be fantastic as a stuffing for a squash or pumpkin. It also looks amazing as a centre piece on the dinner table, and would be delicious roast potatoes and a salad or any roast. I love it with garlicky yogurt and have just discovered Alpro are doing a vegan Greek yogurt in Morrison’s which is utterly delicious.
Pumpkin ravioli is one of the most delicious things ever and worth the effort. It is a labour of love but the flavours are sublime. The pumpkin is slightly sweet and combines so well with the delicious flavours from the nutmeg and sage. It’s a great starter to a dinner party or as a main meal with a salad and a glass of wine and perfect for a dinner date.
This onion tart is based on the French Pissaladière tart from Nice that is made with pizza dough. It’s delicious for dinner with a crispy green salad. You can put more or less of the onion mixture on depending on your taste. The Niçoise like a lot of onion, I like it both ways…
This traditional Italian recipe for spaghetti with broccoli is deceptively delicious. It’s got a great combination of flavours with saffron, onions and wine. There is also a sweetness from the currants which makes it taste all the more delicious. Its got really typical Italian flavours and is normally made with Bucatini. I think it’s perfect for a dinner party or dinner date, (you can halve the ingredients) just serve it with a salad and a glass of wine. Job done.
I love warm salads and this one is particularly autumny but I could eat it all year round. It’s got the creamy goats cheese with the beetroot and pumpkin which are a marriage made in heaven, then you have the crunchy almonds with pea shoots. It’s perfect as a light supper with some crusty bread to mop up the vinaigrette, with my Manoushe or any of my Middle Eastern recipes on here.
When you make this cake the whole kitchen smells of roses, it’s Persian in its origins and have been making Yasmin Khans amazing Persian Love Cake for years as it’s fantastic as a birthday cake, but I wanted to do a dairy free version that also could be gluten free if you prefer. It’s got tons of nuts in it and the soft floral fragrance of cardamom and rose. It’s probably called Love Cake because it really is a romantic cake.
Chirashi is delicious deconstructed sushi in a bowl. I have made this recipe with black rice because I not only love it, it’s low glycemic and packed with nutrients and flavour. Then I added my favourite things like avocado, edamame beans, pink pickled onions and eggs, and made a dressing that I think works well with those ingredients. I made it for one, but you can make it for two or more.
This is the salad I eat when I am being really healthy. Arame seaweed is really good for you, it’s full of vitamins and antioxidants, it boosts the immune system, is anti-inflammatory and it’s full of iodine which can help regulate your hormones. It’s great for your hair, skin and nails too and can help flush toxins out of your system. I serve this on its own or with tuna sashimi that has been seared quickly on all sides in a pan with a little oil then sliced like sashimi.
A very tasty colourful vegan version of a chirashi sushi bowl, with sweet roasted aubergines and black rice which is low glycemic and tastes delicious… this super healthy bowl is perfect for a vegan dinner or with sashimi if not.