These are my version of the traditional biscuits called “Brutti-ma-Buoni” in Italian… they are light, chewy, crispy and melt in the mouth and a bit macaron like and the chocolate and nuts magically end up in the centre. They are also gluten and dairy free. Pistachio and chocolate are a fantastic combination and they are perfect with a coffee at the end of a meal and they are super easy to make. I think they make fantastic home made gifts wrapped in cellophane with a ribbon. Perfect at Christmas or anytime.
These traditional biscuits are famous for not being the best looking biscuit in the world but probably one of the most delicious. Called “brutti-ma-buoni” in Italian, they are a delicious combination of a cross between a meringue and a Ferrero Rocher and they are crispy and melt in the mouth and a bit macaron like… they are also gluten and dairy free. Hazelnuts and chocolate are a fantastic combination of flavours and textures and I added a little vanilla to mine. They are perfect with a coffee at the end of a meal and they are super easy to make. I think they make fantastic home made gifts wrapped in cellophane with a ribbon. Perfect at Christmas.
This delicious traditional Italian cake is very dense chewy and packed with dried fruits, nuts and spices, and can I just say, there are lot of ingredients but it’s really easy to make. This recipe is softer than the ones you buy which I prefer. It’s origins dates back to the Italian crusaders who discovered it in Turkey. It kept them nourished during their sieges. Italians often cut it into pieces and wrap the morsels in parchment paper with ribbon and give the little parcels as gifts.
This spaghetti recipe is a traditional Italian recipe which is like a lot of Italian recipes, it’s really simple but nails it with its flavours. I bought my mushrooms at Morrison’s as they have a brilliant selection of veg, fruit and herbs. The spaghetti al nero I got from my local Italian deli, but it’s equally good with standard spaghetti. It’s essentially vegan except for the spaghetti al nero which is made with squid ink, so to get the same vibe you could use black rice noodles. For the Parmesan lovers like myself, you can add lots of freshly grated Parmesan. If you’re vegan or vegetarian, you can find a vegan parmesan in your local supermarket or health food shop.
It’s perfect for a dinner party served with a salad and some crusty bread or for a date night as it looks really beautiful.
OMG this salad is so delicious, the recipe is a traditional Italian salad from the Rome area of Italy and its usually served with bread on the side but I’ve made a crunchy sourdough crumb to go on top of it instead. Chicory is a tad bitter, which Italians love hence our love of the aperitif Campari, so you can add a teaspoon of maple syrup or sugar to the sauce if you prefer it a little sweeter. This salad is fantastic with fish or cheese or if you eat meat it would work really well with roast chicken or lamb.
I cooked this for a friend of mine the other day and she loved it so much she told me I had to put it on the blog. The combination of flavours is fab with the mushrooms, parmesan and truffle oil… they are a marriage made in heaven.
It’s also really easy as most of the work is in the prep, so once you have done that it’s a doddle. You can get little bottles of truffle oil in supermarkets or online and of course in Italian delis, and before you think it’s too expensive, you can get them from as little as £3.50 and remember a little goes a long way, so it will last you for ages.
This is a perfect dinner party or date night supper and works really well with a crispy salad with my vinaigrette recipe which is also on the blog.
I cooked this recipe for an anniversary dinner with one vegan and two vegetarians. I thought I’d cook a truffle spaghetti that was primarily vegan, but had great tastes and textures. So I came up with this truffle spaghetti with breadcrumbs.
It’s mushroomy and truffley and has healthy lemon zest and parsley with crunchy sourdough bread crumbs on top… and if you eat Parmesan you can grate lots on top too.
Every one was happy and loved it so much I have put it on the blog. It’s the perfect dinner party recipe and if you half the quantities it’s perfect for a date night. Truffle oil is used sparingly so a bit goes a long way and in my local supermarket it’s £3.50 a bottle and will last you for ages, so it’s well within budget.
This recipe is inspired by my father’s range of beers called Paolozzi made by The Edinburgh Beer Factory.
It is really Italian in all its flavours and I’m sure he would have loved it. Beer and mussels go really well together and so does crusty bread so I combined them all together. Mussels are cheap and sustainable, plus they cook in minutes. This recipe is perfect as a starter or light supper. And of course it’s perfect with beer.
This spaghetti is a proper Tuscan summery delight and my Italian family favourite. It not only is fresh and simple but it has very few ingredients too. It reminds me of summer evenings sitting in our garden as children with a glass of fizzy apple juice pretending it was champagne. This spaghetti can be served with Parmesan, but it traditionally is served without. I love this with a plain salad with my vinaigrette.
This really smooth and easy sorbet is a really refreshing end to a meal. You don’t need an ice cream maker to make it, as the technique I use makes it silky smooth. It tastes very french and delicately peary which reminds me of my holidays in France. You can eat it straight away or it freezes really well and stays soft enough to scoop. Like all ice creams and sorbets, it is better if you take it out of the freezer about 10 minutes before serving. Brilliant for using up a glut of ripe pears too.