Here is a recipe for the chocolate lovers out there – a superb French inspired Chocolate Cherry Tart which is sure to be an absolute hit with family and friends. Warning – this is a little bit of ‘death by chocolate’ so be prepared!! I have made this...
While this wonderful Italian brioche may seem like a lot of work (and I generally start it the day before I want to serve it), it is well worth the effort and makes for an outstanding dessert or a special afternoon tea/picnic treat. Please do give it a...
According to legend, zuccotto is the first semifreddo in the history of cooking and was originally made in an infantryman’s studded helmt. In the Tuscan dialect zucca means ‘head’. It was originally prepared with ricotta, glacé (candied) fruit, almonds and dark (semisweet) chocolate. I love this dessert – it is quick and...
Today I shared with you Miguel Maestre’s wonderful Spanish cookbook Spanish Cooking and his recipe for King Prawn in jamon with romesco coulis (Caballitos con salsa romesco) which is one of my favourites from this book. Here is a mouthwatering superb puff pastry treat from the same book – Creme quemada...
I always like to keep a stock of ingredients that allow to make a dinner for unexpected guests which is quick and uncomplicated but still has that ‘wow’ factor. I have a habit of regularly looking through my recipes (this one is from Gourmet Traveller magazine) and stocking up on...
Recently a friend of mine arrived with two bags of fruit, one of blueberries and one of blackcurrants, which she had diligently sourced for one reason only – to beg me to make a dessert she had seen on the web for Blueberry Galette, one of Yotam Ottolenghi’s recipes....
I am a huge fan of paella and there are so many wonderful recipes. Whilst it is traditional for men to take charge of cooking the paella over a paellero, a type of barbeque for cooking the dish, you would be hard pressed to get me out of the...
I recently was asked to make the most divine of chocolate puddings I could come up with for a friend’s birthday. The only specific instructions I received were that it had to include chocolate, caramel and rum and it had to pack a flavour punch not to be forgotten. Now I’ve...
This is a seriously rich deep-chocolate semifreddo, which when served in a wafer cone, brings out the child in even the most refined of adults. I love to make this and present it with in wafer cones and watch the look of delight that appears. Drips of chocolate done...
This gelato is quite simply divine and topped with the espresso caramel, well. need I say more. You do need to make sure that you place the gelato in the fridge from the freezer for about 20 minutes to soften it slightly, otherwise it will be too hard to serve. Crumble...
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.
