Recipes where fresh herbs play a starring role
Rosemary Focaccia Join my food & wine tour to Italy to discover more Italian regional specialties! Authentic focaccia is made with a generous amount of olive oil (see video below). Plenty of oil ensures your focaccia is moist and rich. Once you’ve mastered a basic focaccia recipe you can start having fun with toppings. Most […]
Italian Salsa Verde Join my food & wine tour to Italy to discover more Italian regional specialties! Salsa verde literally means ‘green sauce’ and variations of it are popular in different cuisines around the world. Italian salsa verde, based on parsley, is delicious drizzled over just about everything – prawns, poultry and vegetables (see video […]
Pistou (Provençal Pesto) Like this recipe? You’ll love my online French cooking class featuring the food of Provence! Pistou is the Provençal cousin of Liguria’s pesto, though it doesn’t contain any cheese or nuts and – unlike a classic pesto alla Genovese – the garlic in pistou packs a real punch. On its own as […]
Eggplant Fatteh Like this recipe? You’ll love my online Lebanese cooking class! Fatteh comes from the Arabic verb to ‘break up’ or ‘crumble’, which is what’s done to the stale flatbread in this eggplant fatteh recipe. Fatteh is one of those ingenious peasant dishes created to ensure nothing goes to waste and it’s a great […]
Tabbouleh Like this recipe? You’ll love my online Lebanese cooking class! Along with hummus, tabbouleh (tabouli) is perhaps the best-known Lebanese dish outside the Middle East. It was certainly part of my introduction to Lebanese food and I remember my sister’s mother-in-law – Teta as everyone called her – making it in huge metal bowls […]
Batata Harra (Spicy Fried Potatoes) Like this recipe? You’ll love my online Lebanese cooking class! Spicy batata harra is one of the most delicious potato dishes I’ve ever tasted; it’s popular as part of a meze and is great as a side dish with any meat, poultry or seafood. Traditionally the potato is deep-fried first […]
Fattoush Like this recipe? You’ll love my online Lebanese cooking class! Whenever I have stale Lebanese bread I generally turn it into pita crisps, then use some of them to make fattoush, one of the easiest and most delicious salads. There are as many variations on fattoush as there are Lebanese cooks. Some recipes include […]
Shish Barak Like this recipe? You’ll love my online Lebanese cooking class! Shish barak are little meat filled dumplings cooked in yoghurt sauce, similar to Turkish manti. I find that the longer the dough rests the easier it is to work with, as the gluten relaxes so it’s less likely to spring back when you […]
Ejjeh(Lebanese Omelette) Like this recipe? You’ll love my online Lebanese cooking class! In Lebanon, ejjeh (omelettes), typically filled with just green onion and herbs, are popular as a snack, part of a meze, or as a sandwich filling wrapped inside fresh pita – sometimes with a little extra green onion and parsley or onion and […]
How To Make Bouquet Garni Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Bouquet garni (literally ‘garnished bunch’) is a French term that often appears in English recipes. It refers to a small bunch of fresh herbs tied together and used to add flavour and aroma to stocks, sauces […]
