This recipe for Cioppino actually originates from Italian emigrants in San Francisco in the late 1800s. They would put in whatever the catch of the day was, so feel free to put in what ever seafood you can get or prefer. It’s packed with the flavours of chilli, fennel, bay, orange zest and wine. There are lots of versions of it and I took the best bits of all the recipes I found. It’s traditionally served with toasted sourdough or a crusty baguette, but I think it’s delicious with a side order of fries and a salad too.Continue reading
This delicious Italian recipe is a proper dinner party or special occasion centre piece. It looks amazing as well as tasting fantastic. It’s not the quickest of my recipes but it’s really worth the effort. You can serve it after anti pasti with a salad and it’s a bit like a pie version of Pasta Alla Norma, so if you like that you will love this.Continue reading
these are a lower carb version of the little mock duck pancakes that I get from Feng Sushi in London. They are absolutely delicious and moreish and I love a canapé, I’d live on them if I could as they are tiny and tasty. You can serve them on Chinese pancakes if you prefer.Continue reading
my mum used to make this traditional English apple dessert on special occasions and according to what I’ve read about it’s history the recipe dates back to the 17th century and was called apple fluff amongst other things. I remember big bowls of it in the larder where I would stick my finger in and scoop up a delicious morsel. It’s light as a feather and you can add a teaspoon of your favourite spice to it if you fancy, to make it more Christmassy. It’s a great alternative to all the rich festive food and works as a light pud all year round.Continue reading
This Italian recipe is made on Christmas Eve and holidays but I like to eat it anytime and it’s made with the unbelievably delicious dried salted cod which is rehydrated in the fridge for 3 days before you cook it (salted dried cod is a brilliant store cupboard ingredient and it’s available in most supermarkets in the world food section or a Spanish or Italian deli). It’s a complete meal with the potatoes, just add a crisp green salad and that’s lunch or dinner sorted… if you are extra hungry you could add some roasted sourdough with olive oil and a scraping of fresh garlic. It’s even delicious served at room temperature. if you haven’t got time to soak the salt cod, you can use fresh cod cut into chunks and put it in the stew to poach for the last ten minutes of cooking or till cooked through.Continue reading
These soft nutty lemony Sicilian biscuits are served at breakfast in Italy with an espresso and are really popular at special holidays like Christmas and Easter. I like them all year round for breakfast with my coffee or after dinner when I fancy something sweet.Continue reading
This cake is a version of my apple cake only made with cherries and almonds. It’s a very moist puddingy cake and it goes marzipany in the centre and has a pie like crust on the outside. The cherries I use are hassle free frozen ones from the supermarket which have been stoned and are cheap and easy.Continue reading
This self saucing recipe is a dairy free take on Black Forest gateau which is a favourite pudding of mine. It’s really silky smooth, rich and chocolatey and is great on its own or with whipped cream if you are not dairy free or with dairy free vanilla ice cream. The decorations are optional, or you can customise it with whatever you fancy like fresh berries.
This dairy free recipe for pannacotta is really silky and creamy and it has the delicious flavours of lemon zest and bourbon vanilla. It’s easier to make than you think and you can make it the day before and store it in the fridge till you want to serve it. Perfect as a refreshing light pudding at the end of a heavy meal. You can serve it on its own with my cranberry sauce or with fresh berries or whatever you fancy.
These chocolatey Italian biscuits are traditionally very crunchy on the outside and chewy and a bit marzipany in the middle. They are really easy to make and are gluten and dairy free. I serve them with coffee at the end of a meal instead of making a dessert, or after dessert. They are dense dark and rich and you only need a couple.