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Continue reading →: Spaghetti Alla Nerano(Fried Zucchini Pasta) This recipe came from Vincenzo’s Plate Although it was allegedly invented in 1952 by Maria Grazia, served at her eponymous restaurant in Nerano. Use small zucchinis and slice very finely. Fry in EVOO. (Do in batches so that the oil does not get cold. For me, each…
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Continue reading →: Risotto al limone(Lemon risotto) from Risotto! Risotto!: 80 Recipes and All the Know-How You Need to Make Italy’s Famous Rice Dish (page 142) by Valentina Harris Interesting method. After sautéing the shallots in butter and then adding the wine, you add the cheese (it becomes a bit like a fondue!) then you add…
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Continue reading →: Ratatouillerom Gordon Ramsay’s Fast Food: Recipes from “The F Word” by Gordon Ramsay Fairly simple dish, however the “cook for 8-10 minutes until the vegetables are just tender” was very optimistic. It was more like 20-30 minutes. Usual ingredients: EVOO, red onion, thyme, eggplant, red and yellow capsicums, garlic, zucchini, canned…
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Continue reading →: *Baked rhubarb with sweet labnehfrom Plenty More (page 303) by Yotam Ottolenghi A simple, and excellent rich dessert. (Ottolenghi’s recipes rarely disappoints) I couldn’t wait 12 hours to make labneh (strained yoghurt) so I bought some. The recipe is online. https://www.theguardian.com/lifeandstyle/2012/jan/27/halibut-stew-roast-rhubarb-recipesBasically rhubarb stems baked in sugar, vanilla (pod and seeds), lemon peel and dessert wine…
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Continue reading →: Melitzana(eggplant/aubergine) and tomato bake from Greek Cookery from the Hellenic Heart by George Calombaris Simple, but lengthy process. Pre bake the aubergine with EVOO, then scoop out the the pulp. Fry onions, add ground cumin and dried greek oregano, garlic, canned tomatoes, parsley, S & P, and the pulp from above,…
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Continue reading →: Sweet potato and lentil pieSweet potato and lentil pie from Lighten Up: A New Healthier Way to Cook by Jill Dupleix This was good comfort food, but no wow factor. It was missing something. Perhaps use vegetable stock rather than water when cooking the lentils. Jill has it with tomato sauce (I didn’t try that). …
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Continue reading →: Linguine with shrimp, tomato, and basilfrom The French Women Don’t Get Fat Cookbook by Mireille Guiliano Apart from cutting the basil into chiffonade (thin strips), and using less tomatoes it could easily be Italian. This is super quick, ie the sauce is prepared in the time the pasta becomes al dente, about 9 minutes. Ingredients: Butter,…
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Continue reading →: Penne al salmone(Penne pasta with salmon). From Mammissima: Family Cooking from a Modern Italian Mamma by Elisabetta Minervini Puglia home cooking. This is a very simple and quick dish, which is probably what inspired me to cook it. EVOO, a shallot, smoked salmon and a splash off white wine, creme fraiche and some…
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Continue reading →: Curried squidfrom The Food of India: A Journey for Food Lovers by Priya Wickramasinghe and Carol Selva Rajah I was trying new products from our local Woolworths Metro. Squid rings from “Just Caught Frozen Seafood,” and the cold weather seemed like a good opportunity for a curry, and I had just bought…
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Continue reading →: Tagliatelle al salmonefrom The Silver Spoon Quick and Easy Italian Recipes (page 70) by The Silver Spoon Kitchen This is the second trial of smoked salmon and pasta. I decided to make fresh pasta for this one. EVOO, smoked salmon, lemon juice, double/thick cream, pasta and serve. I like this version a lot…
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