This is a favourite soup of mine when I want to do something special. Peas and artichokes are a great combination and here when pureed with the garlic, leek and onion, the flavour is sublime. I like to use baby peas but any frozen peas will do. The fried...
This salad makes a lovely accompaniment to spice-rubbed grilled chicken or fish – the refreshing cucumbers make the perfect counterpoint to the spices. Baby cucumbers can be left unpeeled, while white cucumbers do have a thick bitter skin, so they are best peeled. I do like to make this...
I acknowledge that this really isn’t in the ‘Mediterranean food’ category but I recently made this brownie for the boys to take on a fishing trip and I have had several requests since for me to put it on the blog, so here it is. This is a deliciously dense,...
I have mentioned before that I love sour cherries and these simple-to-make fritters are just delightful. I like to make them and not tell my guests about the hidden sour and sweet cherry inside, so they get a very pleasant surprise, The kirsch- spiked mascarpone is perfect for dipping. You...
I like chicken, but I tend to be quite fussy about the way it is cooked and this French-inspired dish is one that I do like to cook. Although this does have a cream sauce, the mustard, white wine, and especially the sage balance the cream to give it...
I am a real lover of what I call clean and fresh pasta dishes and this is a classic example. Wonderful calamari, some chilli, garlic and a little rosemary, lemon and some toasted garlic crumbs to serve. Add a slice or two of lemon and you have perfection. Serve...
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...
If you want the perfect accompaniment to a glass of vin santo or grappa, then these little mouthfuls of golden delight will fit the bill. Simple to make and just divine, you will become addicted, I can assure you! To me these epitomise so much of the Mediterranean that...
Scallops are always a treat to look forward to but they often take second or third place to other seafood. This dish really makes them the star and they are the perfect match to the peas and the shredded lettuce, while the saffron white wine sauce is the ingredient which...
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.
