Dukkah Seed Dip

Dukkah Seed Dip is a mix of ground seeds, nuts and spices. It’s a delicious and healthy way to accompany any kind of bread by dipping it first into a good extra virgin olive oil and then into the seed mixture. The toasted aroma of this mixture is unbelievably fragrant. It can also be used to sprinkle on salads and soups to give added flavor. Continue reading

Crispy Fried Borage Leaves

Borage is a forager’s delight, especially easy to find during spring season when its velvety leaves and bright blue star shaped flowers abound. This plant can also be cultivated in a sunny spot in your garden. The whole plant is edible including the flowers. It’s also full of valuable vitamins and minerals. I especially enjoy the leaves dipped in batter and quickly fried in olive oil until golden and crisp. A quick and healthy treat! Continue reading

Holiday Stuffed Comet Star

Our local bakery makes this wonderful Sicilian type bread in the form of a Comet Star (Stella Cometa) during the Christmas and New Year’s holidays. Instead of making the usual savory Panettone (Panettone Gastronomico) with its various layers, I prefer using instead the star of this bread as the base for three layers that are filled. The tail end of the comet can then be sliced to accompany the meal. Continue reading


This 2,000 year old recipe of “Libum” has become a regular staple in our family. It all started years ago as my daughter’s assignment for school on ancient Roman domestic life. She came across Apicio’s recipe from “De Re Coquinaria” (“About Cooking”). We tried it and they turned out simple to make and delicious. These were said to be offerings to Jupiter by married couples during marriage celebrations and other ceremonies. She brought them to school where the whole class enjoyed them. I guess you could really call this “hands on” learning!
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Friselle are different from the bruschetta in that the crispy toasted or dry bread is softened with water. The toppings are similar though with fresh tomatoes, basil, mozzarella cheese and olive oil. There’s a similar version in Crete where soaked barley rusks are topped with feta and oregano and are called Dakos. These are definitely not finger food and require a knife and fork to eat. Continue reading