Other than a little bit of soaking and needing to chill this cake preferably overnight, this is dead simple to make and absolutely delicious. Served with a glass of your favourite sherry, well it has been described as “just wicked”. I like to serve this at the end of...
If there is one dessert that seems to be universally loved, it has to be panna cotta. Perhaps because it is just so smooth and comforting, while still being that little bit decadent. Well, if you want something a little different in a panna cotta, then this recipe will...
If you want a perfect cake that represents beautiful sunny days, then this is it – a moist, fragrant, delicate cake topped with strawberries in syrup. All you need is a glass of some bubbly, if you are so inclined, so great friends and family, sunshine and all that...
Let’s take a little trip to Venice for dessert tonight – then we can have stroll and stop for a nightcap somewhere!! Well, maybe in reality not, but these wonderful jellies with Aperol and Proseccoan topped with finely pared orange zest will help you dream…. This recipe serves 4. Aperol spritz jellies...
This recipe is a request from a dear friend, so here it is. I know a lot of people find souffles a little daunting, and I have had my fair share of failures and a quick resort to the pantry for a substitute, but these are really a delight...
This is quite simply divine and from someone who doesn’t have a sweet tooth, I look forward to a slice of this little piece of Spanish heaven. The combination of cream cheese, goat’s curd and yoghurt makes the centre of this cake superb and the brandy is the perfect...
My friends and clients would all know that I am partial to Campari and other than the enjoyment of it as a sublime liquid, it makes a wonderful addition to a dessert or cake, and I have shared a couple of other recipes using Campari. This cake is just...
This is nothing short of to die for – one of those ‘death by chocolate’ moments which will leave a smile on the face of your guests and family for weeks to come. It might appear complicated but it really is quite simple but you do need to begin...
I love using blood-oranges. These small oranges have such a richly hued flesh that not only yields a dazzling ruby-coloured juice, but the juice makes a sensational sorbet and sliced they look extraordinary. This easy to make tart really shows off the blood-orange in all its glory and tastes...
These divine little tartlets use a traditional Breton biscuit recipe for the base which I like because, unlike traditional pastry, there is no need to chill or roll out the dough. The addition of freshly ground black pepper might seem contradictory but it gives the meringue a real spicy...
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.
