socca with mushrooms, parmesan and truffle oil

On holiday in the South of France we tried the traditional Niçoise socca for the first time and couldn’t believe how delicious it was. It’s crispy and pancakey like a pizza and it really lends itself to all the flavours of a pizza or a sandwich, because like bread it’s a blank canvas. It’s also gluten free and made with chick pea flour so it’s high is protein. If you make small ones they could be fantastic as gluten free canapé bases… just sayin’. They are really easy to make, too… and my new store cupboard staple.
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pistachio and chocolate meringue biscuits

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.

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Venetian carrot and almond cake

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.

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savoury stuffed apples with rice pine nuts and currants

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.

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Italian hazelnut and chocolate meringue biscuits

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.

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whole roast pumpkin stuffed with rice pistachios apricots and cranberries

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.

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panforte (Italian Christmas cake)

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.

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vegan chocolate and coconut fudge cake

I love the combination of coconut and chocolate because I love Bounty bars and this cake is really easy to make and really chocolatey for a real dairy-free egg-free chocolate fix. You can’t taste the beetroot, but it’s the beetroot that makes it fudgey. This cake has been tested on non vegans and they loved it and thought it was one of the best cakes they had ever tasted. Perfect as a birthday cake.

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