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Continue reading →: Egg and zucchini pizzaInspired from Quirky Cooking (Thermomix)(page 87) by Jo Whitton This is just about the dairy free pizza topping. Based and past per previous recipe Organic zucchini grated, with sun dried tomatoes, with black olives. Bake for about half the time. Then Add beaten organic egg, and some dried Italian herbs, and finish…
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Continue reading →: *Caprese di mozzarella di bufalaBuffalo milk mozzarella Caprese salad from The Silver Spoon Quick and Easy Italian Recipes (page 12) by The Silver Spoon Kitchen You don’t need a recipe for this. Just buffalo milk mozzarella, tomato, basil, EVOO and S&P
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Continue reading →: *The Perfect Neapolitan Pizzaby Vito Iacopelli This is the best recipe I have come across for making Pizza dough, but it needs to be started the day before. The perfection comes from the Poolish. MAKE POOLISH MAKE DOUGH (About a 4 hour process) MAKE SAUCE & TOPPING SHAPE DOUGH BALLS MAKE PIZZA COOK…
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Continue reading →: *Lemon Zucchinifrom In Tuscany (page 208) by Frances Mayes Very simple and delicious! Lightly steam grated organic zucchini and minced spring onion. Mix with Lemon Pesto: lemon juice and zest, basil, garlic, toasted pine nuts, EVOO, grated Reggiano Parmigiana and S&P.
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Continue reading →: *Oven-baked shallot and mushroom risottofrom River Cottage Light & Easy: Healthy Recipes for Every Day by Hugh Fearnley-Whittingstall A comforting risotto without butter or cheese! Roast shallots, thyme and S & P. It was delicious!
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Continue reading →: Cauliflower and chickpea curryfrom Is This a Cookbook?: Adventures in the Kitchen (page 190) by Heston Blumenthal This dish is only as good as the Rogan Josh paste used, and the one I used was not highly spiced (disappointing). A generous addition of Kashmiri chilli powder would have been beneficial. Otherwise it was…
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Continue reading →: “Authentic Italian Pasta Puttanesca recipe”Recipe from “Recipes from Italy” – online AUTHENTIC ITALIAN PASTA PUTTANESCA RECIPE Quick to cook. Subtle flavours. The capers, garlic, black olives, anchovies and chilli favouring the EVOO. Partially cooked pasta added to the infused oil with crushed tomatoes and finish cooking the pasta until al dente. Top with parsley…
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Continue reading →: *Spaghetti Cacio e PepeDelicious, and quick. But not simple. Having being disappointed by the Cacio e Pepe we had in Italy (particularly not enough pepper (which IMHO should a predominant ingredient if it is in the name), too salty and/or lumpy), I thought I would try my hand at it. The method for…
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Continue reading →: Cauliflower Steaks[Dan Barber] from Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook (page 141) by Kristen Miglore Very good and simple. Large slices taken from the centre of a Cauliflower, fried until blackened, and then baked until soft. The rest of the Cauliflower cooked in milk, water, S…
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Eastington @ Paddington 