Rough Puff Pastry Rough Puff Pastry is an easier way to make a true puff pastry and is often called or known as a ‘cheats’ version of puff pastry. Large knobs of butter are mixed through dough and the dough is then rolled and folded to spread the butter through the dough. The result is uneven…
Melanzane Ripieni Stuffed Eggplants These Melanzane Ripieni (stuffed eggplants or eggplants refilled) are a very popular meal in southern Italy, but of course you will find versions of it all around Italy (and each region would claim theirs the best!). This recipe is my mum’s and is ‘Calabrese’ style (from Calabria south of Italy). Essentially, eggplants…
Lemon Curd Lemons would have to be one of my all-time favourite ingredients. You can use it a little to lift a dish or a lot to give a dominate lemon flavour in both sweet and savoury dishes. Lemon curd is a perfect example of a sweet with a strong lemon flavour. It is sharp,…
Fetta di Zucchine Con Pomodoro zucchini slice with tomato This zucchini recipe is one I’ve adapted from Stephanie Alexander’s cookbook – The Cook’s Companion. It’s actually by a friend of Stephanie’s, Anna-Maria Bruno who was one of the first generation of Italian migrants (1950’s) to have contributed to Italian food and cooking in Australia. I…
Spaghetti Fritti fried spaghetti This recipe is my mum’s and she cooked it often when we were growing up. ‘Spaghetti Fritti’ means fried spaghetti and with the inclusion of eggs, it resembles a large frittata. Essentially, it is another way to dish up pasta – in cake size pieces – a novelty for all, especially the…