I knocked up this store cupboard recipe when I had a cold and wanted to make something that was packed with garlic, chili, ginger and vitamins that would help me get better. A friend eventually came over and tried it and started to make it for her family; she loved it so much she wanted me to share it on the blog. It’s super tasty comfort food. So, here’s the recipe.
This is a big open sandwich which is a traditionally Swedish and famously supposed to be one of the most delicious sandwiches in the world. It really is a tasty prawn salad on a small slice of rye bread with mayonnaise but it’s got lots of fresh flavours from the dill, lemon and pickled onions and cucumber. If you are low carbing, you can omit the bread. It can also be topped with a spoon of lumpfish.
It’s delicious and just an assembly job after you have made the pickled onion and cucumber the day before.
This Italian aubergines are so creamy and delicious, I love them. This recipe is fantastic as a side dish to pasta for dinner or just with or on crusty bread for lunch. Its got all the Italian flavours of basil, pine nuts and parmesan with lots of garlic and olive oil. It’s also best served at room temperature like a salad so you can prepare it in advance.
I think this might be my favourite salad now. It’s so delicious and easy to make, it’s kind of summery, although I would eat it all year round, and has the best flavours with toasted pine nuts, lemon and a tiny hint of hot from the dried chilli, but not so you would notice. The chilli makes the dressing unbelievably delicious. It would be perfect with a barbecue or with roasted fish or just on its own for lunch with crusty bread.
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.
This delicious traditional Italian cake was the precursor to the carrot cake we know now and love but this is kind of marzipany without the bitterness. Don’t be fooled by its simplicity as it’s fantastic with coffee, for breakfast or with a glass of vin santo after dinner. Like a lot of Italian recipes it’s dairy free and it also has no oil or butter. It is mostly carrots, egg and almond.
I adore sweet and savoury flavours together and this recipe from The Complete Book of Turkish Cooking nails this perfectly. I have tweaked it a bit because the first time I cooked them the cooking apples burst and so I had to start again even though they tasted amazing, so I went with Braeburn apples instead. I have also added more pine nuts and currants as I thought the recipe needed it and replaced the sugar with maple syrup as it’s low GI and used basmati rice. They are perfect as a side to a roast instead of stuffing or cold with a salad.
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 really delicious stuffed pumpkin tastes and looks amazing, it makes a fantastic center piece on the table for Christmas or Halloween. It’s packed with nuts and fruit, is perfumed with saffron and based on a traditional Turkish recipe from a cookbook by Ghillie Basan but I’ve made it a bit easier. It’s great with roast potatoes and all the trimmings of a traditional roast dinner instead of turkey or even with turkey or you can stay trad and serve it with other middle eastern dishes and salads, it’s also perfect with labneh with garlic in it.
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.