I made 1Kg of puff pastry, don’t be intimidated by this French classic. Follow my tips, recipe and method here. A buttery pastry base screamed for something sweet, cheesy and savoury. So on our weekly trip to the markets we bought some Bosc pears and brown onions. Check out that caramelisation, food porn for your
Puff pastry takes time to make but trust me it is worth it. Once you have done a batch you can freeze it and use it in a couple of months. It may seem complicated because of the preparation time, you only need to make it once to change your mind. It has literally 3
I totally love salmon, and lately I started appreciating it cooked. I used to believe that cooked salmon would totally loose that beautiful oily texture and taste. And then I discovered that I was the one that didn’t really know how to cook it. Then culinary college (read my story as a culinary student here)
Let’s talk about bugs! If you are not from Australia then you may not be familiar with them. They are not the crawling insects that are gross to see. Bugs are delicious crustacean (that look like fossils) that are underestimated in other parts of the world. A few week ago I received a special message
One of my favorite dishes from Term 3 had to be this. It has everything I love: homemade pasta, mussels, “authentic” tomato sauce and oven dried cherry tomatoes. Tomato sauce ingredients vary slightly, depending on what type of sauce you are planning to make. Whether it is a simple, plain one, whether it is for
If I have to choose a dish that was the highlight of everything we prepared in Term 2 it would be the Crêpe Suzette. It is very hard to find it on the menu in restaurants these days. Which in my opinion is a shame! I really think it is a great dessert and the idea
I want to share a little story with you and the reason I craved and prepared this soup. My mom’s family have a Yemen background hence they are mostly muslims. And my childhood is filled with so many beautiful memories around them. When I was 10 yeas old, I asked my dad if I can
Hi all, October has been a very interesting month. My hubby had a precious opportunity to work with Jun, an engineer from China who came to Italy to work for a month. We had fun going around Milan, especially eating new food. I also had an opportunity to go on the roof of Duomo (we
I love anything that is smoked. But also smoked produce is not part of my diet anymore. So I had to find something healthy, with the same taste but that is not smoked. Voilà: Gravlax!!! What is Gravlax? Here is the meaning from wikipedia: During the Middle Ages, gravlax was made by fishermen, who salted the