Ravioli is a staple dish in Italy and such fun to make. I have filled ravioli with hundreds of different fillings, from mashed potato and wh...
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Basil Pesto
Basil Pesto Six cups basil leaves, as free of moisture as possible (2/3) cup pine nuts 1 and (1/2) cups finely grated Parmes...
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Classic Tomato Sauce
Classic Tomato Sauce - Four lb Eight oz soft ripe tomatoes - Six tablespoons olive oil - One tsp crushed red pepper - Four garlic cloves, ...
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PIZZA DOUGH
PIZZA DOUGH - Three cups strong white bread flour, plus a little extra - one tsp sea salt, crushed between your fingers - one...
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PIZZA ONION & ANCHOVY & CHEESE & PESTOSO
PIZZA ONION & ANCHOVY & CHEESE & PESTOSO I love making pizzas and have tried so many styles but I always come back to a supe...
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Scandinavian Beets With Soused Herrings & Potato
This is a lovely dish and one that my aunt Lilly in Norway cooked for me on one of my visits to Oslo. If you aren't looking for rollm...
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Tortilla with Padron peppers & paprika
Tortilla with Padron peppers & paprika - Two big potatoes, cut into 1 (1/4) inch cubes - One lb two oz green pardo...
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BAKED GOOSEBERRIES WITH LEMON VERBENA ICE CREAM & FLAPJACK
BAKED GOOSEBERRIES WITH LEMON VERBENA ICE CREAM & FLAPJACK INGREDIENTS LEMON VERBENA ICE CREAM Makes about 1.25 litres/2 pints V...
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BABY COURGETTES WITH A GARDEN HERB MAYO
BABY COURGETTES WITH A GARDEN HERB MAYO Courgette flowers conjour up memories of summers and the short season of t...
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