How To Use A Lattice Roller Cutter

How To Use A Lattice Roller Cutter Order a Lattice Roller Cutter Now To Add A Professional Finish to Pies & Tarts A lattice roller cutter cuts pastry to give a professional finish to pies, tarts and other pastries, including beef or salmon wellington. They’re available from kitchenware stores and easy to use, as chef […]

Spinach & Cheese Triangles Recipe

Spinach & Cheese Triangles Like this recipe? You’ll love my online Greek cooking class inspired by Janni Kyritsis! Fillo pastry forms a delicious case for all sorts of fillings, meat and vegetable alike. Use this recipe as a starting point for your own creations – combine ricotta, haloumi, akawi or any Middle Eastern white cheese […]

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 […]

Sigara Börek Recipe

Sigara Borek (Turkish Cheese & Herb Rolls) Börek filled with cheese and herbs is one of my favourite food experiences from my travels in Turkey. I remember arriving early one morning in the eastern town of Tatvan having caught the overnight ferry across Lake Van with a girlfriend. We were cold, tired and hungry and […]

Salmon Wellington

Salmon Wellington Traditional beef Wellington is a series of parcels – beef wrapped in mushroom, wrapped in crêpe, wrapped in pastry – and the method can easily be adapted to other proteins, especially salmon which looks very pretty with its orange flesh contrasting against the golden pastry. When making salmon Wellington there’s no need to […]

Snapper Baked in Salt Crust

Snapper Baked in Salt Crust Snapper baked in salt crust is a wonderful dish for entertaining – it’s easy to prepare as most of the work is done ahead of time and it’s so impressive when unveiled at the table. Janni Kyritsis taught me all about baking in salt crust when we wrote his cookbook […]

Salmon Bisteeya

Salmon Bisteeya Bisteeya is a classic Moroccan pie, traditionally made with pigeon and other poultry. It lends itself beautifully to seafood too, especially gorgeous pink salmon – and a seafood version is even quicker and easier to make as there’s no need to poach the fish before assembling the pie. Traditionally the egg is scrambled […]

Seafood Pot Pie

Seafood Pot Pies I love pot pies as there’s no pastry base to fiddle around blind baking, just a flaky golden pastry lid. You can bake them in a ramekin, ovenproof bowl or soufflé dish and fill them with virtually anything you like so, with a roll of Carême sour cream shortcrust pastry in the […]

Swiss Pastetli (Vol-au-vents)

Swiss Pastetli(Vol-au-Vent) Discover more delicious dishes on my small group Swiss food & wine tour! In Switzerland, pastete means pie and in Swiss adding an “i” to the end of a word forms a diminutive – so a small pie is a pastetli. Pastetli in Switzerland are what we know by the French name vol-au-vent, […]

Mushroom & Cheese Pies

Mushroom & Cheese Pies Like this recipe? You’ll love my online British cooking class! 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 […]

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