I love using vegetables in salads. This is inspired by the traditional dish from Liguria, on Italy’s west coast, Spaghetti alla Genovese. It combines green beans, potatoes, spaghetti and basil pesto and is an economical vegetarian pasta dish that has stood the test of time. Liguria is renowned for it’s basil pesto. Fresh and full…
Blog
Mini Pavlovas with Cherries and Chocolate
I am a sucker for things in bite-size. I’d much rather eat a little pavlova made just for me than a chunk of a large one. That way you get more crisp from the pavlova, rather than just the soft mushy middle. They look prettier too. These mini pavlovas are easy to make, but when…
My New Book!! EASY HOME COOKING ITALIAN STYLE
I am absolutely thrilled to announce the arrival of my cookbook – Easy Home Cooking Italian Style. Published by New Holland Publishers, I am in love with how it turned out. The book is a culmination of my family recipes, passed down through generations, and new ones from today. It covers everything from breakfast,…
Whole Orange Cakes
These little cakes are so incredibly moist they almost seem ‘wet’ in texture when you eat them. I love orange cakes, well all citrus to be honest. These are sweet and have a tang of sourness at the same time. Using almond meal instead of flour creates a slightly dense texture that I love, almost…
Raspberry Jelly Cake
Ah the Jelly Cake, if you don’t know what it is you’re a lot younger than me! Jelly cake is certainly not Italian, it’s very Australian – and as an Italian girl growing up in Australia, Mum made her fair share of Aussie cakes too. A very easy cake to make (and eat), when I’m feeling…
Scallops with Lemon Tagliatelle
Such a simple dish, this is a perfect example of Italian cooking – minimal ingredients that just work. The meaty scallops are not overpowered with a heavy sauce, just a buttery lemon coating is all the tagliatelle need. You may think scallops are an expensive ingredient, but cooking them like this with pasta stretches a…
Tagliatelle with Artichokes, Tomatoes, Olives and Ricotta
Tagliatelle is one of my favourite kinds of pasta. Made from egg pasta dough, it is basically a flat noodle, wider than spaghetti but thinner than fettuccine. It’s very versatile and goes with pretty much any sauce you want to throw on it. Most pasta names are derived from a meaning that describes how that pasta…
Poppy Seed Muffins with Lemon Curd
Poppy seed muffins hiding a little pocket of lemon lusciousness inside. I love lemon flavoured sweet treats – and this one is so easy. Perfect morning or afternoon tea, they also make great lunchbox fillers. Make your own lemon curd if you like, but if you use a jar of store bought curd this is…
Cappeletti with Broccolini, Cacciatore Sausage and Fried Egg
This recipe is a classic example how good Italian food originated. It’s dinner time, you’ve been too busy all day to plan dinner and you need to rustle up something to feed the family, pronto. The first time I made this dish was a night when we had planned to go out for dinner, then…
Roast Chicken with Pomegranate Glaze
A twist on the good old roast chicken, the pomegranate glaze gives a sweet, yet tart flavour to the chicken and results in an incredibly moist bird that is irresistible. The first time I ever saw a pomegranate was in my Nonna’s garden. It wasn’t a common fruit back then, and certainly not something you…
