Bensone Ripieno Recipe (Ciambella Emiliana)

Bensone Ripieno Taste Bensone in Modena on my Small Group Italian Food & Wine Tour Bensone is a specialty of Modena, where it’s also called balsone or ciambella Emiliana. Ciambella means donut in Italian and also refers to any ring-shaped cake. Ciambelle appear all over the country with different flavourings and textures, there are even […]

Recipe – Mostaccioli Calabrese

Mostaccioli Calabrese Sometimes called mustazzoli or mustazzuole, depending on the dialect, mostaccioli are super hard biscuits that are popular at Christmas and often shaped like fish (an ancient symbol of Christianity). They come in many other shapes, some quite elaborate, including baskets, horses and hearts as well as a simple S. These simple Calabrian honey […]

Recipe – Mini Banh Mi

Mini Bánh Mí Banh mi are a take-away mainstay. They’re a healthy quick lunch to grab on the run and fun to serve as finger food or a starter if you turn them into little open sandwiches on slices of baguette. Inspired by leftover bits and pieces from a few weeks recipe testing, I whipped […]

Recipe – Basler Läckerli

Basler Läckerli Discover more regional specialties on my small group food & wine tour of Switzerland! Basler läckerli is a delicious sweet treat that’s a specialty of the Swiss canton of Basel. It’s sometimes made with hazelnuts instead of almonds and some recipes use either just orange peel or just lemon peel, so feel free […]

Recipe – Navettes

Navettes Navettes de Marseille are simple boat-shaped Provençal cookies scented with orange blossom water. They’re a delicious treat at any time and, as they’re quite firm, they’re often served with coffee, sweet wine or a glass of pastis de Marseille such as Ricard. The word ‘navette’ comes from the Latin nāvis meaning ‘ship’ and navette […]

Recipe – Orangettes

Orangettes I started making chocolate-dipped candied orange peel for dinner parties in the 1980s without realizing they had a connection to Provençe. Candied citrus rind isn’t a new thing and I’m sure many people have had the idea of taking it to the next level with a chocolate coating. In France, it’s associated with Provence […]

Recipe – Mushroom & Cheese Pies

Mushroom & Cheese Pies Thanks to chef Simon Sandall who rattled off this suggestion on the spur of the moment when we were making beef Wellington together and wondering what to do with leftover mushroom duxelles and pastry off-cuts. You could always make the duxelles specifically for these pies and whip up a larger batch […]

Recipe – Lotus Paste Shortbread Biscuits

Lotus Paste Shortbread Biscuits Cheong Liew tells me that these lotus paste shortbead biscuits are typically served with jasmine tea at the end of a Chinese banquet and, while golden lotus seed paste (lin yoong) is traditional, they can be filled with red bean (hong dou sha), black sesame (hei zhi ma xian) or any […]

Recipe – Persian Halva

Persian Halva Halva, meaning ‘sweet’ in Arabic, is popular throughout the Middle East and Indian subcontinent. Unlike the tahini version often seen, Persian halva is made from a flour and butter dough, flavoured with two of Persia’s most popular ingredients: saffron and rose water. It’s always made for special occasions including weddings and funerals and […]

Recipe – Leche Frita

Leche Frita Leche frita is many Spaniards favourite dessert and popular throughout the country. In the Basque region it’s called tostadas de crema and, as both names suggest, it is fried milk. The milk is formed into a thick custard that is set in the fridge until it can be cut into squares that are […]

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