I don’t know if you know puntarelle? It is a traditionally roman salad side dish or starter made with the puntarelle salad and a dressing of anchovies, garlic, olive oil, light vinegar (white or red wine vinegar) and salt. After trying this great combination of bitter, sour, salty and the sharp garlic I really wanted to make … Continue reading
So this salad has quite a clean feel to it, with a sharp bite, definitely summery and really basic to make. I know gorgonzola is a bit strong and that a lot of people aren’t too excited about it, but it really makes this dish. If, however, you feel like it is really too much, … Continue reading
For a long time I wondered what Burrata was. I’ll admit that I thought it was just a big mozzarella before I tried it. But it is so much more than that. It is a little tougher on the outside than mozzarella and on the inside it is so much creamier. I first discovered that in … Continue reading
So roasting vegetables has always been fun, especially when wanting to create a mediterranean flavour. Great for summer. But when I try to picture this dish in a setting where I have had it, or something similar, it is not in one of the Med countries I’ve visited. Instead there is a beautiful little Cafe … Continue reading
Mushrooms are one of those things that I love to eat as pure as possible. I do like them in a cream sauce for pasta sometimes, but the best way is just fried in butter with a bit of garlic. To make it a meal though you have to add a little something. They are … Continue reading
Why include this as part of my food blog you might think? It doesn’t look particularly appetising and is really nothing special. How very right you are. BUT, the dish has a degree of sentimental value to me. While studying in Liverpool, where I did a year of International Journalism at John Moores, this was my staple … Continue reading
So, who doesn’t like a good, simple baked potato. And guess what? Sweet potato is just as good! Lovely for the summer as a sweeter flavour to offset something with a bit more of a zesty punch or something more spicy. It’s just a more creative flavour than your usual spud. At heart it is … Continue reading
One of my favourite dishes to eat both warm and cold, but it is quite a surprise it made it so far. For a long time I really disliked beetroot, until I decided to find a way to make myself like it. As simple as that. It was while I was living and studying in London … Continue reading
Ingredients Red Rice boil and then leave to cool off Pomegranate take out seeds and mix into the cooled off rice Spring Onion chop and add Feta Cheese ideally take the variety in oil and herbs, chop and mix in Dressing Limes squeeze as much as you like Olive Oil mix in with limes Mint chop … Continue reading
Ingredients for Salad: Mini Artichokes cut off top and bottom, take off out layers of hard leaves, boil 20 mins, leave to cool Radicchio cut into fine slices Asparagus cut off the tips and ends (throw away only ends), cut the length of the stem and then into bite-size pieces Peperoncino cut off the end, cut into small pieces, … Continue reading
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