Nuts are rich in nutrients, flavour and texture – and so versatile! Here are some of my favourite sweet and savoury nut recipes.
Scarole di Natale Like this recipe? You’ll love my online Southern Italian cooking class! I was introduced to this dish many years ago by the Nonna of a family I stayed with in Campania. They were from the north, but Nonna Filomena had learned to cook this local dish and was keen to share it […]
Baked Stuffed Zucchini Flowers Like this recipe? You’ll love my online Ligurian cooking class! Colourful zucchini flowers are one of my favourite vegetables – especially baked with an aromatic cheesy stuffing. The creamy spreadable marinated cheese known as ‘Persian fetta’ has very little to do with Greek feta or Persia, but it is delicious and […]
Sabzi Khordan (Persian Fresh Herb Platter) Like this recipe? You’ll love my online Persian cooking class! Persian food reminds me of Vietnamese with its love of fresh herb platters served at every meal. In Iran it’s any combination of mint, parsley, coriander, dill, tarragon, basil, chives, green onions and radishes; other wild or seasonal greens […]
Pesto alla Genovese Join one of my food & wine tours to Italy to discover more Italian regional specialties! Although pesto means ‘to pound’, the classic Ligurian pesto alla Genovese, from the port city of Genoa, is traditionally made by crushing – rather than pounding – the ingredients in a marble mortar using a wooden […]
Coriander Pesto Like this recipe? You’ll love my online Caribbean cooking class! I love classic basil pesto alla Genovese (see video below). Pesto means ‘pounded’ – the same as Provençal pistou – so when I had a couple of bunches of coriander leftover in the fridge I wondered what other ingredients might be added for […]
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 […]
How To Make Crushed Roasted Peanuts Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Crushed roasted peanuts are a popular addition to many South East Asian dishes and sauces. They’re easy to make too. You’ll need: about 80g (3oz) raw skinned peanuts (also called blanched peanuts) to yield about […]
Satay Sauce(Sambal Kacang) Like this recipe? You’ll love my online Indonesian cooking class! This Indonesian satay sauce recipe was taught to me by chef Hasan Yeoh from Kko Kko Balinese restaurant. It makes a thick peanut paste that keeps in the fridge for a couple of months. When you’re ready to serve, mix it with […]
Gado Gado Like this recipe? You’ll love my online Indonesian cooking class! Indonesia’s popular salad, gado gado, is made with the same delicious peanut sauce as satay (see video below). Gado gado translates as ‘jumbled’ and can be as simple or elaborate as you like, so add some lontong (compressed rice), boiled potato, boiled eggs, […]
Prawn Salad with Mustard Fruits Like this recipe? Visit Modena with me on my small group food & wine tour of Northern Italy. This is the pescatarian version of a simple, delicious chicken salad I had in Modena. It’s the mustard fruit, pine nuts and balsamic vinegar that make it special. Of course you could […]
