These wonderful Italian pastries are a treat that I do from time to time, and they are always elicit the response of -“Are there any more?”. You do need to source chestnut puree and chestnuts from your local speciality store, so you do need to plan ahead just a little...
Here is a simple but delicious accompaniment for meatballs, whitebait, chicken and also spooned over vegetables and I often make it when I am serving a mezze. Thanks go to Greg Lucy Malouf for sharing this recipe in their book Moorish. Pomegranate molasses is, as I’ve previously indicated, such a great ingredient to use,...
Here is another of my entertaining mouthfuls of joy – very simple but so delicious. What I particularly like about them is that while this recipe uses fresh corn kernels, tinned ones or thawed frozen ones will do, and if like me you keep a tin or two of...
(Painting by Peter Paul Rubens 1636 – Vulcan forging the thunderbolts of Jove.) Here is a little about the mythology around Hephaestus (Vulcan), the Greek God of Fire…. When Hera gave birth to Hephaestus and discovered he was lame, she reluctantly threw him down from heaven into the sea....
In the New Sacristy of San Lorenzo, which Michelangelo began in 1520, stand the magnificent tombs, completed by 1534 of two members of the Medici family – Lorenzo, Duke of Urbino, and Guiliano, Duke of Nemours. On each of these tombs, Michelangelo places the dead men in a...
Andrea Mantegna was one of the foremost north Italian painters of the early Renaissance (1431-1506) and was the son-in-law of Jacopo Bellini. While there are several notable pieces of art, which could be discussed, what I want to highlight here are two of his engravings – Bacchanal with Silenus...
I have been reading quite a lot lately about Leonardo and just as an aside I thought I would share some sketches from both Leonardo and Rembrandt. I find these sketches fascinating. The first two are by Rembrandt and the second two by Leonardo. The second sketch by Leonardo...
Here is another wonderful spice mix you need to have as a staple in your pantry. This is so aromatic and warming and makes a fabulous addition to soups, tomato sauces, and lentils, but it can also be rubbed on fish, chicken and I especially like it on lamb....
Here is another of my ‘must-have’ spice mixes. Za’atar is both a spice mix and a herb in it’s own right. As a herb it has long green leaves and a thyme-savory-oregano flavour, and it grows along the slopes of the Syrian-Lebanese mountains. The spice mix is very simple...
One of the staples I always have on hand is 2 or 3 jars of homemade preserved lemons. If you haven’t got into the versatility of preserved lemons, albeit they are such a key ingredient in tagines, then you really should start to experiment, as they go so well...
Welcome to my love affair with the food, wine, history and culture of the Mediterranean, past and present. Here you will find not only recipes, drinks and fabulous products, but the history of the food and culture of the Mediterranean.
My purpose is to get you to explore and experience new tastes and along the way to immerse yourself in the wonderful history of this diverse and wonderful region – from Venice to Istanbul, Rome to Dubrovnik, Athens to Crete and all places in between and in the surrounds. Be prepared to be surprised, delighted and enthralled as you take this trip with me.
