Lahmacun (Turkish Pizza)

Lahmacun Like this recipe? You’ll love my online Lebanese cooking class! Lahmacun (or lahmajun) is a contraction of ‘lahm bi ajeen’ literally meaning ‘meat with bread’; and these simple tasty flatbreads are also sometimes referred to as Armenian or Turkish pizza. The dough and lamb topping can also be used to make little Lebanese meat […]

Za’atar Manouche (Lebanese Flatbreads)

Za’atar Manouche Like this recipe? You’ll love my online Lebanese cooking class! Flatbreads called manouche (or manakish, manaqish, man’ousheh and other variations) are a very typical Lebanese breakfast, though I love them as a snack at any time of day. Za’atar, the ubiquitous Middle Eastern seasoning of dried thyme, is the most common topping, but […]

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 […]

Tarte Flambee Forestiere

Tarte Flambée Forestière Like this recipe? You’ll love my online French cooking class inspired by Damien Pignolet! While restaurants in France and abroad add all sorts of toppings to tarte flambée (flammekueche) these days, the traditional toppings I’ve always seen in Alsace are crème fraîche and onion with either speck or mushrooms (or both). So […]

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 […]

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 […]

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, […]

Subscribe To My Newsletter & Get A Free Online Italian Cooking Class (RRP $39)