These chocolate pavlova shells are a little bit more elaborate than the plain meringue shells but aren’t much more difficult to make. You only mix in a tablespoon of sifted cocoa powder and fold in some chopped chocolate. The flavor is well worth it with the shells crispy on the outside and slightly chewy in the center. A really special dessert for those who love chocolate. Continue reading
This Norwegian Green Bean and Salmon Salad has been a long time family favorite. Full of protein and vegetables it can stand on its own as a one dish meal or it can be the star of a smorgasbord gathering. It’s also a snap to put together and tastes even better the next day. It looks pretty dressed up with sliced eggs with a bit of caviar on top or any other colourful vegetables. Great for picnics. Continue reading
This Raspberry Ricotta (cheese) cake is a cake with a cheesecake texture – that’s why I put “cheese” between parentheses. It could be both: a cake and at the same time a crustless cheesecake! You still have the rich taste of cheesecake without missing the calorie laden crust. The colourful raspberries add a boost of freshness and flavor too. Continue reading
I’ve never made a perfect popover until I tried “The Joy of Cooking” version. Popovers can be tricky and all the conditions to make them must be exact: the consistency of the batter has to be not thicker than whipping cream, the temperature of the ingredients should be at room temperature and the oven very hot with all the heat coming from the bottom. I also floured the buttered tins to ease the removal of the popovers. The classic popover is made from white flour but I prefer the taste and health benefits from this whole wheat version. You can also add chopped herbs like parsley and thyme or spices of your choice for extra flavor. The English version of the popover (and probably its origin) is the Yorkshire Pudding, which isn’t a pudding as Americans would imagine but a similar recipe using hot beef roast drippings in the bottom of the tin. Continue reading
Every year the first week of September in Monza is totally dedicated to the Grand Prix. The town is immersed in Ferrari mania with stores displaying Ferrari gadgets, race cars parked in the squares, people brightly dressed in red – and even some bakeries turning out cookies with the famous trademark. This afternoon the first two pole positions were won to the joy of Ferrari fans by Raikkonen and Vettel. Good luck for tomorrow!
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I had this scone at the “Old Mill” in Lower Slaughter, voted the most beautiful village in the English Cotswolds”. One of the best scones I’ve ever tasted. Continue reading
This fruit based relish is further enhanced by the tiny Egyptian onions which are only Egyptian in name since they originate and are grown in Liguria, Italy. This rare and centuries old vegetable has been reintroduced in Liguria recently thanks to its ease of cultivation and exceptionally rich nutrient value. This delicious appetiser is a perfect accompaniment for grilled swordfish, chicken or turkey. The three basic ingredients make this a quick and easy recipe – especially handy during these hot summer months where you don’t want to spend a lot of time cooking over a hot stove. (Questo relish a base di frutta e’ migliorato da queste piccole cipolle egiziane che sono egiziane solo nel nome, in verita’ sono coltivate e originarie della Liguria. Questo raro e antico ortaggio e stato reintrodotto recentemente in Liguria grazie alla sua facilita’ nella coltivazione e ricchezza di valori nutrizionali. Questo delizioso antipasto e’ un’abbinamento perfetto con pesce spada grigliato, pollo o tacchino. E’ una ricetta adatta specialmente durante questi caldi mesi estivi quando nessuno vuol spendere tanto tempo in cucina). Continue reading
This Blueberry and Lime Risotto is a delicious combination of fruity flavours. it’s a great risotto recipe for the summer months. Continue reading
This is the perfect summer cake to serve – with a refreshing layer of watermelon sandwiched between layers of fluffy almond angel food.
The strawberries suspended in the fruit gelatine on top give it added freshness and color. I adapted this recipe from the well known Australian pastry chef, Christopher The’, and his strawberry and watermelon cake. Continue reading
You can’t beat these nutty chocolate beet cupcakes in healthiness with any other chocolate dessert that I can think of. You’re practically having your vegetable and dessert at the same time! And the rich chocolate flavor doesn’t reveal the “mystery” ingredient at all – the beets actually seem to enhance it making the cupcake moister without hardly any fat at all – only a couple of tablespoons of coconut oil and a minimum of natural coconut sugar. And the omega 3 rich nuts make a perfect topping. Continue reading