Latest Posts

Scaloppine al Vino Bianco

Published by Monica

Scaloppine al vino bianco are usually made of thinly sliced veal rump but you can also use thinly sliced chicken breast. The addition of the white wine makes a delicate sauce that is hard to resist. A classic Italian dish that is easy and quick to prepare and will surely make everyone happy. Serve it with crusty bread or silky mashed potatoes & a light salad as a side.

Ingredients:

– 200 gr thinly sliced veal rump or chicken breast
– Flour as needed
– 3/4 cup white wine
– A knob of butter
– A drop of olive oil
– Salt & pepper to taste

Method:

– In a frying pan add the butter and oil.

-Meanwhile season some flour with salt and lightly coat the chicken with flour shaking off any excess.

– Place the chicken in the pan and let cook for 3-4 minutes on both sides.

– Add the wine and stir turn off the heat once a light creamy sauce will form.

Buon Appetito!

Poached Peaches & Apricots

Published by Monica

Perfect dessert for last minute cravings or guests…comes together in 20-25 minutes. You can make it in advance and keep it in the fridge as well as it keeps well for 3-5 days!

For me the most important and beautiful part of this recipe is that pale peachy color the simple syrup takes…ah so wonderfully satisfying! And the green pistachios on top for a bit of a crunch…dunno what more to add honestly. You could even place the cooked fruits in jars, top them with all the syrup and reserve these favorite summer fruits for a gloomy cold day when all you crave is sunshine 🙂

Ingredients:

  • 125 gr sugar
  • 300 ml water
  • 2 strips lemon rind, cut into thin strips
  • 2 cardamom pods, crushed
  • 1 tsp vanilla essence
  • 5 peaches, halved and pitted
  • 1 tbsp lemon juice
  • 1 tbsp rosewater
  • A handful of pistachios, preferably peeled, roughly chopped
  • Vanilla ice cream or plain greek yogurt to serve

Method:

  • Start by placing a large bowl in the freezer to chill.
  • In a wide saucepan add the sugar and water, turn on the heat on low and cook till sugar completely dissolves.
  • Now add the lemon strips, cardamom pods, vanilla and continue cooking on gentle heat for 5 minutes.
  • Now add the peaches and simmer gently for another 5 minutes or until the fruit softens.
  • Remove from the heat, transfer to the chilled bowl and add the lemon juice and rosewater. Give a stir and leave to cool then refrigerate.

To serve:

  • Spoon the peaches in serving bowls with a bit of the syrup, scatter chopped pistachios & top with vanilla ice cream.

Buon Appetito!!!

Panzerotti

Published by Monica

Panzerotti are little pockets of heaven. Also known as ‘calzone’ wildly popular from Lazio to Sicily but everyone knows the best ones are made in Puglia. Simply filled with tomato sauce, mozzarella and basil or origano they are typical Italian street food but also very easy to make at home! You can definitely fancy them up by adding ham, salami, olives, spinach and even eggplants!! Make them and let me know!

Recipe makes 10 panzerotti

Ingredients:

For the dough:

  • 2 cups all purpose flour
  • 2 cups strong bread flour
  • 1 ¼ cup lukewarm water
  • 2 tsp extra virgin olive oil
  • 2 tsp instant yeast
  • 1 tsp sugar
  • 1 tsp salt

For the tomato sauce:

  • 5 medium sized ripe tomatoes, peeled and deseeded
  • 1 clove of garlic, finely minced
  • 1 tsp dried origano
  • A generous glug of extra virgin olive oil
  • Salt and pepper to taste

To assemble:

  • 150-200 gr mozzarella, cut into small cubes
  • Fresh basil leaves
  • Vegetable oil for frying

Method:

For the dough:

  • In a medium bowl add the water and sugar. Stir to dissolve. Now add the instant yeast, give it a gentle stir and set aside to proof. Around 5 minutes
  • In a big bowl add all purpose flour, bread flour, salt and stir to combine.
  • Now add to the flour the proofed yeast and olive oil and knead until a soft dough forms. Flour your working surface, tip the dough and continue kneading till soft and elastic. Place dough in a clean bowl, cover loosely with cling film and kitchen towel and leave to rise till doubled in size, around 1.5 hours.

For the sauce:

  • In a medium size saucepan add olive oil and garlic. Turn on the heat and gently cook garlic till fragrant.
  • Add tomatoes, salt and origano and let cook for about 30 minutes. Set aside to cool.

Assemble:

  • Divide the dough in 10 equal parts and using a rolling pin shape them into disks around 3 mm thick.
  • In the center place some tomato sauce, top with few mozzarella cubes and a basil leaf.
  • Close it by folding your dough in a crescent moon shape making sure to seal the ends carefully. Trim the edge with a smooth wheel or use a fork.
  • Heat the vegetable oil and fry the panzerotti in batches till they are golden and crispy. Serve immediately.

Buon Appetito!!!

Savory Thumprint Cookies

Published by Monica

I’m gonna be honest and say that these aren’t the lightest cookies in the history of cookies BUT they are absolutely out of this world…crispy with a bit of a crumb and topped with spicy tomato jam…what else can I say? Perfect for entertaining as an appetizer and for impressing 😉

The cookies might loose their shape a bit but its ok, they will still be pretty and delicious. You can do these without the tomato jam but who wouldn’t want tomato jam? Find the recipe here http://thepestogodmother.com/2020/10/02/my-spicy-tomato-jam/

Ingredients:

  • 170 gr butter, at room temperature
  • 75 gr grated parmigiano
  • 1 tbsp chopped rosemary
  • 1 tbsp chopped thyme
  • 1/2 tsp salt
  • 1 small egg
  • 225 gr all purpose flour
  • tomato jam for topping, optional

Method:

  • In the bowl of your stand mixer add the butter, parmigiano, rosemary, thyme, salt and whiz to incorporate everything together.
  • Add the egg and incorporate.
  • Add the flour and mix till a dough forms.
  • Scoop rounded tablespoons of the dough and roll into balls. Gently press down to form disks and, using the back of a 1 teaspoon measuring spoon (or your thumb, but I prefer the measuring spoon) make an indentation in the middle of the cookies and place on your baking trays lined with parchment paper.
  • Once all cookies are shaped place the trays in the fridge for 15 minutes.
  • Meanwhile, preheat the oven to 200 degrees.
  • Take the trays out of the fridge and spoon 1 teaspoon of tomato jam onto each cookie.
  • Bake for 12 to 15 minutes, until the bottoms are lightly browned. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Buon Appetito!

Pesto di Pistacchi

Published by Monica

Pesto as we all know is an aromatic blend of fresh basil, parmigiano, evoo and in this case pistachios. Ideally, for this recipe, you should quickly blanch the pistachios to get rid of the skin but you can also skip this step if you are in a hurry.

When making pasta al Pesto, the latter should be loosened with a bit of pasta water and added to your warm pasta making sure not to place it on the stove at all.

The word pesto in Italian comes from the word “pestare” which means  to “pound or crush” and that’s also why it is traditionally done using a pestle and mortar but many these days use a food processor. I would also like to highlight the fact that true Pesto alla Genovese is done exclusively with pine-nuts, Genovese Basil and a pestle and mortar. Now, let’s do some pesto with pistachios!!!

Recipe will make 200 gr of Pesto

Ingredients:

  • 100 gr pistachios, unsalted and shelled
  • 15 fresh basil leaves
  • 50 ml extra virgin olive oil
  • 20 ml sunflower oil
  • 30 gr Parmigiano, grated
  • 1/2 garlic clove
  • Salt and pepper to taste

Method:

  • In your food processor place the pistachios and garlic. Blitz till it looks like a fine crumb.
  • Now add the parmigiano, basil, salt and pepper. Blitz again till well combined.
  • With the motor running add the oil, starting with the extra virgin and finishing with the sunflower oil.
  • Taste and season to your liking.
  • Place your pesto in a clean jar and cover with evoo. It will keep for one week in your fridge and 3 months in the freezer.

Buon Appetito!!!

Mixed Berries Cobbler

Published by Monica

I’m always torn as to how I can write introductions to new recipes…introductions that don’t start with “Oh my this is so delicious” as I always end up doing lol but honestly, if it’s so delicious, how else can I introduce it?

I am not a fan of cooked fruits, specially if in a cake, call me crazy right? But I once saw someone doing a cobbler on tv and my mouth literally watered and I couldn’t resist it, I had to try and I absolutely fell in love with every single bite!! I have done cobblers with prunes, strawberries, apples but this last one topped the list: mixed berries! Oh yammm!! I honestly used frozen and let me tell you it was so much cheaper and easier and it tasted equally delicious and on top of that, with frozen berries, you can have this even if they aren’t in season so basically whenever the mood strikes! You can use this same recipe with fruits that you have on hand so get creative!

The biscuits on top are crunchy on the outside and moist on the inside…Give it a try and thank me later!! it comes together really quickly as well…now, let’s indulge!

Serves 4-6 people

Ingredients:

For the fruits:

  • 400 gr frozen berries
  • 3 tbsp brown sugar or honey
  • 1 1/2 tbsp corn starch
  • 1 tsp ground cinnamon
  • A splash of whiskey, optional

For the biscuits:

  • 1 1/3 all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 85 gr cold butter, cubed
  • A pinch of salt
  • 1/4 cup sugar
  • 80 ml natural yogurt or greek yogurt

Method:

For the biscuits:

  • In your food processor place the flour, baking powder, baking soda, salt, sugar and pulse a couple of times to combine all ingredients.
  • Now add the butter and pulse 4-5 times.
  • Now add the yogurt and pulse again till a lumpy dough forms.
  • Tip everything on a floured surface and bring together with your hands. Form a disk and using a rolling pin generously dusted with flour, roll the dough till it reaches 1 cm in thickness. Using a small cookie cutter, cut out the biscuits and adjust them on a baking tray lined with parchment paper. Repeat the process till you finish the dough. Place in the fridge for 15 minutes. (The dough is fairly wet so don’t be tempted to add too much flour)

For the fruits:

  • Place all your fruits in your baking dish and add all the other ingredients. Mix together until everything is well combined and set aside.

Assemble:

  • Take the biscuits dough out of the fridge and place them on top of the fruits. Sprinkle some extra brown sugar on top of each and bake in a preheated oven on 180 degrees till the fruits are bubbly and juicy and the biscuits are golden on top. (TIP: place the baking dish you are using for the cobbler on another flat baking tray before baking, this will ensure no drippings in the oven and you will be able to manage the tray easily)
  • Serve warm or at room temperature with vanilla ice cream.

Buon Appetito!!!

Italian Savory Pie

Published by Monica

Perfect as appetizer or main dish with a side of crunch lemony salad and a chilled glass of wine this pie will steal your heart, that’s how good it is!

I made a sweet onion jam and it elevated the flavors so much so don’t skip the step! It takes little time and you can make more and store in the fridge to use in sandwiches and burgers…yammm!!! Make the onions first so they have time to cool, then the pastry and finally the ricotta filling.

The crust is so flaky and easy to make. A tip I want to give you regarding the pastry is, before placing it in the fridge to rest, shape it as a disk and not as a ball , this will make shaping much easier. Also, make sure the ingredients are all very very veryyy cold 🙂 let me know if you try it!!

For 2-4 people

Ingredients:

For the Pastry:

  • 1 1/2 cups all purpose flour
  • 1/4 cup grated parmigiano, optional
  • 1/2 teaspoon salt
  • 100 gr butter, very cold cut into small cubes
  • 6 tablespoons ice cold water

For the filling:

  • 2 zucchinis, sliced into circles very thinly (you can also add thinly sliced eggplants)
  • 2 tomatoes, sliced into circles
  • 1-2 teaspoons finely chopped rosemary and thyme
  • 1/2 cup sundried tomatoes, roughly chopped
  • 180-200 gr Ricotta
  • 1/2 cup grated parmigiano
  • 1 big onion, thinly sliced
  • 3 tbsp brown sugar
  • 1/2 cup water
  • 1 tbsp olive oil
  • A knob of butter
  • salt and pepper to taste

For the egg wash: 1 egg plus 1 tbsp of water

Method:

Jammy Onion:

  • In a pan on low heat add the butter, olive oil, onions, brown sugar and cook for around 8-10 minutes.
  • Start adding water, 3 tablespoons at a time, waiting for the water to be absorbed after each addition.
  • When the onions are completely cooked, sticky and golden, around 40 minutes, turn off the heat and set aside to cool.

Pastry:

  • In your food processor add the flour, parmigiano and salt. Pulse a couple of times to make sure all is combined.
  • Now add the butter and pulse 4-5 times.
  • Now add the water and pulse again 4-5 times. It will look like wet grainy sand.
  • Tip everything on your counter and bring together using your hands but you have to work quickly and most importantly don’t knead the dough.
  • Divide it in two portions, place each on cling film, flatten in the shape of a disk, cover well and place in the fridge to rest at least 20 minutes.

For the filling:

  • In a medium size bowl add the ricotta, sundried tomatoes, parmigiano, herbs, salt and mix well.

Assemble the pie:

  • On a floured work surface, roll the dough out into a 20 cm circle and transfer to your baking sheet lined with parchment paper.
  • Divide the onion jam between the two pies and evenly spread over the bottom leaving a 3 cm boarder.
  • Top with the ricotta mixture and carefully spread over the onions.
  • Place the zucchini attractively on top of the ricotta starting from the outside edge alternating with the tomato slices.
  • Fold the border over the filling, pleating the edge to make it fit. The center will be open.
  • Brush crust with the egg wash.
  • Bake in preheated oven on 180-200 for around 25 minutes or until the crust is nice and tanned.
  • Serve warm or at room temperature.

Buon Appetito!

Jam Cave Cookies

Published by Monica

Crumbly butter cookies filled with your favorite jam in the center. Mostly known as ‘thumbprint cookies’ after doing a little research on google, I found out that they are also known as hallongrotta, which means “raspberry cave” in Swedish. They have also been called bird’s nest cookies, butterballs, or Polish tea cakes. I loved the ‘raspberry cave’ the most mainly because they do look like little caves with a delicious filling!!

After baking try sprinkling some sea salt on top of each cookie for an extra kick of flavor!

Ingredients:

  • 3 cups all purpose flour, leveled
  • 1/2 tsp salt
  • 200 gr butter, at room temperature
  • 1/2 cup sugar
  • 1 tsp vanilla
  • your favorite jam, I used lemon jam and strawberry jam

Method:

  • In the bowl of your stand mixer, cream the butter, sugar and vanilla until well combined and fluffy.
  • Meanwhile in a bowl sift together the flour and salt.
  • When the butter mixture is ready add the sifted flour & salt and using your stand mixer, mix until a dough forms.
  • Scoop rounded tablespoons of the dough and roll into balls. Gently press down to form disks and, using the back of a 1 teaspoon measuring spoon (or your thumb, but I prefer the measuring spoon) make an indentation in the middle of the cookies and place on your baking trays lined with parchment paper.
  • Once all cookies are shaped place the trays in the fridge for 15 minutes.
  • Meanwhile, preheat the oven to 200 degrees.
  • Take the trays out of the fridge and spoon ½ teaspoon of jam onto each cookie.
  • Bake for 12 to 15 minutes, until the bottoms are lightly browned. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  • For extra flavor sprinkle the cookies with a touch of sea salt flakes!

Buon Appetito!

Fish with Orange & Fennel Salad

Published by Monica

I remember having this salad countless times back when I was living in Italy and I remember enjoying each bite of juicy orange and crunchy fennel so much! I paired this salad with grilled fish, it can also be baked of course, and I used Sea Bream but any fish that you love will do!

All I can think of is outdoors, sun kissed skin, cold drinks, BBQ on , sunset and this recipe to wrap up a summer Sunday with loved ones <3

Recipe is for 4

Ingredients:

For the fish:

  • 4 Sea Bream fish
  • 2 Lemons, sliced in half circles
  • Fennel fronds
  • Salt to taste
  • fresh thyme, optional

For the salad:

  • 2 big oranges, peeled and sliced
  • 2 fennel bulbs, very thinly sliced
  • 7-8 fresh basil leaves, sliced julienne
  • 1 medium garlic clove, very finely chopped
  • A squeeze of orange juice
  • A squeeze of lemon juice
  • Extra Virgin olive oil
  • Salt to taste

Method:

  • Use a sharp knife to lightly score the top of the fish in diagonal lines, sprinkle with salt and add lemon slices.
  • Season the cavity of the fish and fill it with lemon slices, fennel fronds and thyme if using.
  • Drizzle with a touch of olive oil and grill or bake till well cooked.
  • In a large bowl place the orange slices, fennel, garlic, and basil. Add a squeeze of lemon juice, a drizzle of olive oil and season with salt to taste. Mix well and place in the fridge till ready to serve.

Buon Appetito!!!

Brioche

Published by Monica

This brioche is so worth having on your counter waiting for you in the morning that it makes you forget all the waiting involved while making it. I honestly don’t mind the timing and when I see dough all puffed and doubled in size it makes me super happy! It’s perfect to eat as is, lightly toasted with butter and jam or used for french toast. It keeps for 6 days in an airtight container and also, it smells and tastes delicious 🙂 You can definitely make it by hand without a stand mixer. if you try it, let me know!

(find the recipe for my french toast here http://thepestogodmother.com/2019/04/08/french-toast/ )

INGREDIENTS:

  • 3/4 cup warm milk
  • 1 tbsp instant yeast
  • 3 large eggs, at room temperature
  • 1/2 cup sugar + 1 tablespoon
  • 5 tbsp melted and cooled butter (around 70 gr)
  • 1 tsp salt
  • 4 1/2 cups bread flour or all purpose flour
  • Poppy seeds, optional

For the egg wash:

  • 1 egg
  • 1 tsp water

Method:

  • Place the warm milk in a medium sized bowl and add 1 tablespoon of sugar. Mix to dissolve. Add the yeast, mix gently and set aside.
  • In the bowl of you stand mixer add the eggs, sugar, salt and the butter. Whisk till just combined.
  • Now add the milk and yeast mixture and whisk till just combined.
  • Using the dough hook start adding the flour one cup at a time making sure that flour gets well incorporated after each addition. When you reach the last 1/2 cup start adding the flour a tablespoon at a time till you have a dough that is very soft but not sticky (Dough should not stick to your fingers).
  • Now knead the dough till smooth and elastic, around 8-10 minutes.
  • Place the dough in a lightly oiled bowl, cover it with cling film and a kitchen towel and place in a dark, warm place till doubled in size – if weather is warm this should take around 2 hours. If it’s winter time I usually turn on my oven on the lowest setting for around 10 minutes, I then turn it off and then place the bowl in the oven, it should be just warm.
  • After two hours shape the brioche to your preference – I like to do a big braid. Place the shaped brioche on a baking tray lined with parchment paper, cover loosely and let the dough rest for 30 minutes or until its visibly puffed.
  • Prepare the egg wash by simply mixing together the egg and water. Using a brush generously spread the egg wash all over your brioche. Sprinkle the poppy seeds if using.
  • Bake in a preheated oven on 190C for 25-30 minutes or until it’s golden brown.

Enjoy!

Did you try my other brioche recipe? click the link! http://thepestogodmother.com/2019/04/07/my-aunties-brioche/

Lemon Poppy Seed Cake

Published by Monica

This cake is so soooo good and easy to make! Perfect for summer so tangy and sweet , yummy! If you do it let me know and don’t forget to subscribe to my newsletter…I won’t spam your inbox, I promise 🙂

INGREDIENTS:

For the cake:

  •  2 cups all-purpose flour
  • 1 tablespoon poppy seed
  • 2 ½ teaspoons baking powder
  • ½ cup sugar
  • 110 gr butter, softened
  • 2 tablespoons lemon zest, packed
  • ½ cup lemon juice
  • 3 eggs, at room temperature
  • 1/3 cup Milk

For the glaze:

  • 1 cup icing sugar, sifted
  • 2 tablespoons lemon juice

Method:

  • Preheat the oven on 180.
  • In a bowl add the flour, poppy seeds and baking powder. Whisk together and set aside.
  • In the bowl of your stand mixer add butter and sugar and whisk until pale and fluffy.
  • Add the eggs, one at a time, beating well after each addition. (If the mixture starts to curdle add one tablespoon of the flour mixture and mix, that should fix it)
  • Add the lemon zest, lemon juice and half of the flour mix and mix till combined.
  • Add the milk and the rest of the flour mixture and mix till combined.
  • Transfer the batter to your loaf pan lined with baking paper. Add the batter and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
  • While cake is baking make the glaze by simply whisking together the ingredients till they are nice and smooth.
  • Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Once cooled drizzle with the glaze and enjoy!

Tomato & Ricotta Pasta Bake

Published by Monica

Everyone loves a good cheesy pasta bake, am I right? This one has a beautiful tomato sauce that will be mixed with cooked pasta and placed in the baking tray on top of which you will dollop a beautiful ricotta mixture that will just melt away…absolutely heavenly! You could use your favorite jarred tomato sauce although I always highly recommend making your own from scratch because it tastes so much better!

Recipe is for 4-6 people

Ingredients:

For the tomato sauce:

  • 8 ripe tomatoes, peeled & finely chopped (you can use a food processor)
  • 4 cloves of garlic, peeled and left whole
  • 1 teaspoon dried origano
  • 1 1/2 teaspoons sugar
  • A pinch of dried chilies, optional
  • 1/4 cup extra virgin olive oil
  • 500 gr of short shaped pasta (penne, fusilli etc…)
  • Salt and pepper to taste

For the ricotta mix:

  • 2 cups ricotta
  • 1 cup grated parmigiano
  • 1/2 cup grated mozzarella
  • Pinch of nutmeg
  • A handful of fresh basil, finely chopped
  • 1 egg yolk
  • Salt and pepper to taste

To Finish:

  • 1 cup grated mozzarella

Method:

  • Start by making the ricotta mixture. Very simply add all the ingredients in a bowl and mix to combine. Place covered in the fridge till needed.
  • For the tomato sauce in a cold saucepan add the extra virgin olive oil, chilies (if using) and the garlic. Turn on the heat on low and let the garlic infuse the oil watching very closely as the garlic should not brown.
  • Once garlic is fragrant, around 2-3 minutes, turn up the heat on medium and carefully add the tomatoes, sugar, origano, salt and pepper. Once it comes to a boil turn the heat back down and let it gently simmer for around 30 minutes adding a bit of water if necessary.
  • In the meantime cook your pasta. Cook it a bit less then al dente (follow packet instructions) , reserve about 2 cups of pasta water and drain.
  • Turn on your oven on 200C
  • Take the garlic cloves out of the sauce and smash them into a paste with a fork and drop it back into the sauce. Add a cup of pasta water and the pasta to the sauce and mix well. Turn the heat off and place all the pasta in your baking tray.
  • Using a spoon drop dollops of the ricotta mix all over the top of your pasta.
  • Top everything with shredded mozzarella and place in the oven for around 20-25 minutes or until a nice golden crust forms on top.
  • Scatter it with basil leaves and serve immediately, yammmmm!!!

Buon Appetito!

Crispy Cauliflower Bites

Published by Monica

Delicious whether baked or fried these crispy cauli nuggets are perfect as an appetizer or just as a snack while watching your favorite tv show. I used panko but you can also use any breadcrumbs available. If you make them, let me know!

Ingredients:

  • 1 medium cauliflower, cut into even, bite-size florets
  • 2 large eggs, beaten
  • 1 ½ cups all purpose flour
  • 3/4 tsp garlic powder, optional
  • 1 tsp smoked paprika, optional
  • 1 1/2 cups panko or any breadcrumbs
  • Salt and pepper to taste
  • Sunflower oil, as needed

Spicy Dip:

  • 1 cup Greek yogurt
  • 2 tbsp Sriracha (or to taste)
  • Pinch of salt

Tahini Dip:

  • 1/2 cup tahini
  • 2 tbsp lemon juice
  • Water
  • Salt to taste

Method:

  • Preheat oven to 200 C and line a large baking sheet with parchment paper.
  • Add cauliflower florets to a large mixing bowl and season with a bit of salt.
  • Add flour to a deep bowl and season with salt, garlic powder and smoked paprika, if using.
  • Crack eggs into a big bowl, season with salt and whisk.
  • Add panko or breadcrumbs to another bowl.
  • Dip a few cauliflower florets in the flour ensuring all sides are well coated. Then shake off excess.
  • Transfer the cauliflower to the eggs and finally to the breadcrumbs pressing well making sure all sides are well coated.
  • Transfer cauliflower to your prepared baking sheet, drizzle with a little a oil to help them crisp up. (You can deep fry the florets instead of baking them as well)
  • Bake for 20 minutes or until the cauliflower appears golden brown flipping them once to ensure all side are golden and crispy.
  • In the meantime, prepare the sauces.
  • For the spicy sauce: simply mix both ingredients in a bowl and set aside.
  • For the tahini dip: add tahini, salt and lemon juice in a bowl and mix. The mixture will look very dense. Start adding water a bit at a time and mix until you reach a creamy consistency. Set aside.
  • Once cauliflower florets are golden brown take out of the oven and serve immediately with dipping sauces.

Buon Appetito!

ChocoCoco Bites

Published by Monica

Digestive biscuits crust, coconut layer covered with dark chocolate…3 steps – 6 ingredients. Super easy and delicious it comes together in 30 minutes but needs to set and honestly the waiting is the hardest part of this recipe! If you try it let me know!

Ingredients:

  • 200 gr digestive cookies or any kind you like, crushed
  • 70 gr butter, melted
  • 100 gr shredded coconut
  • 1 cup condensed milk
  • 200 gr dark chocolate
  • 1/2 cup coconut cream or regular cream, very warm
  • Sea salt, optional

Method:

  • Place cookies in your food processor and pulse till they look like sand.
  • Add the melted butter and pulse a couple of times so that all the cookie crumbs are coated with butter.
  • In a square dish lined with baking paper evenly press the cookie mixture to get a crust. Place in the fridge to set a bit.
  • In a bowl place the shredded coconut and condensed milk and mix well.
  • Evenly spread the coconut mix on top of the cookie crust and refrigerate.
  • Place the chocolate in a bowl and add the warm cream. Wait 2 minutes and then stir till the chocolate is completely melted.
  • Pour the chocolate mixture over the coconut and place in the fridge to set for a minimum of 2 hours.
  • Cut into squares, sprinkle with sea salt if using and enjoy!!!

Buon Appetito!!!!

Chocolate Tart

Published by Monica

Smooth and velvety chocolate filling with a slightly salted flaky crust…this tart is to die for!!! Let me tell you that when I was pregnant with my youngest I ate a loooot of these. The recipe isn’t mine but one of my very best friends’. Trust me and try it, this dessert is just amazing!

Ingredients:

For the pastry:

  • 225 gr flour
  • 180 gr cold butter, cubed
  • 1 1/2 tablespoon sugar
  • 1/2 teaspoon of salt
  • 4 tablespoons of ice cold water

For the Chocolate filling:

  • 4 strips unflavored gelatine
  • 2/3 cup powder sugar
  • 1/3 cup cocoa powder
  • 1/4 cup cornstarch
  • 4 cups milk
  • 60 gr dark chocolate, chopped
  • A pinch of salt

Method:

For the pastry:

  • In a food processor add the flour, sugar and salt and pulse a couple of time to make sure everything is well mixed.
  • Add the chilled butter and pulse till the mixture resembles lumpy sand.
  • Add the ice cold water and pulse a couple of times.
  • Tip the dough on a lightly floured surface and bring it together using your hands being careful not to knead it.
  • Form into a disk, wrap tightly with plastic wrap and place in the fridge for at least half an hour.
  • After resting the dough shape it into a circle using a rolling pin and place into your tart pan. Prick the bottom with a fork and bake in a preheated oven till slightly browned.
  • Set aside and cool completely.

For the filling:

  • Place the gelatin strips in a bowl and cover with cold water. Set aside.
  • In a saucepan mix the sugar, cocoa, cornstarch and salt.
  • Add the milk gradually while whisking until smooth.
  • Place saucepan on medium heat and cook till mixture thickens making sure to whisk all the time.
  • Remove from the heat and add the chopped chocolate and mix till melted completely.
  • Stir in the gelatin strips and mix.
  • Place plastic wrap directly on top of the custard till it gets to room temperature. the plastic wrap will prevent a skin from forming on the custard.

Assemble:

  • When both crust and custard are at room temperature fill the crust with the custard and place in your fridge to set for at least 4 hours.

Buon Appetito!!!

Buttery Buns

Published by Monica

Warm and buttery buns straight out of your oven…These will be the talk of the table. Simple and easy to make they take just a little time, but it’s hard to mess these up! These pillowy buns are so dreamy and hard to resist! Try them and let me know!

Makes 12-14 buns

Ingredients:

  • 1 1/2 cup warm water
  • 2 tablespoons instant yeast
  • 1/3 cup sugar
  • 2 1/2 teaspoons of salt
  • 2 eggs, at room temperature
  • 1/2 cup butter, unsalted & softened
  • 5 to 7 cups of flour
  • 1/4 cup unsalted butter, melted for finishing

Method:

  • In a bowl add the flour, yeast, sugar, salt, eggs, the softened butter and warm water. Using your hands mix everything together till a dough is formed.
  • Flour your working surface, tip the dough and have fun kneading it for 8-10 minutes. If dough is too sticky gradually add more flour till you end up with a smooth and soft non-sticky dough.
  • Shape the dough into a ball and place in a bowl. Cover and let it rest till doubled in size, around an hour.
  • Gently tip your dough on a working surface and divide it into 12 portions. Shape each into a bowl and arrange next to each other into the prepared pan.
  • Once all balls are shaped let the dough rest for 30 minutes.
  • Preheat your oven on 180.
  • Brush the buns gently and generously before baking them for around 30 minutes.

Buon Appetito!!!!

Bacon Wrapped Dates with Goat Cheese Filling

Published by Monica

I start drooling every time I think about these easy to prepare appetizers that require just a few ingredients and are a combination of crispy, sweet, savory and creamy…need I say more?

Recipe for 6-8 people

Ingredients:

  • 12 dates
  • 125 gr plain goat cheese
  • 3/4 cup walnuts, roughly chopped
  • 1 tablespoon of fresh rosemary, finely chopped
  • 6 strips of bacon, cut in half lengthwise
  • Some honey to drizzle (optional)

Method:

  • Split the dates in half lengthwise being careful not to cut the date all the way through. Remove the pit.
  • In a small bowl add the goat cheese, chopped walnuts and rosemary. Mix well.
  • Fill the dates with the goat cheese mixture.
  • Wrap each date with the bacon and place seam side down on a tray lined with baking paper.
  • Bake in a preheated oven on 180 degrees until the bacon is nice and crispy.
  • If using drizzle with some honey as soon as they come out of the oven.
  • Serve warm or at room temperature.

Buon Appetito!

Shrimps & Mango Bites

Published by Monica

Sweet shrimps and mango dressed in tangy lemon juice and zest….such a perfect combination! Add to them crunchy spring onions and for me that’s it! Wrapped in soft tortillas or crunchy taco shells, these are the perfect appetizer, if you try them, let me know!

Recipe is for 6-8 people

Ingredients:

Shrimp marinade:

  • 12 shrimps, shell removed and deveined
  • The zest of one lemon
  • 1 tablespoon of Olive oil
  • Salt and pepper to taste
  • 1/2 teaspoon of smoked paprika

For the Mango Salsa:

  • 1 large mango, peeled and cut into bite size cubes
  • 3 spring onions, finely chopped
  • 1/2 cup of cilantro, finely chopped
  • The juice of 1 Lemon, more or less depending on your taste
  • Salt and pepper to taste

To Assemble:

  • Mini Tortillas (If you dont find mini tortillas cut big ones using a round cookie cutter or a glass works just fine)

Method:

For the shrimps:

  • In a bowl add the shrimps and all other ingredients and let marinade for at least 1 hour
  • Heat a griddle pan till smoking hot and grill your shrimps for 2 minutes/side.
  • Transfer to a plate and drizzle the marinade juices on top. Toss and set aside.

For the Mango Salsa:

  • In a bowl add the mango and all the other ingredients. Taste and adjust seasoning and lemon juice to your taste.

Assemble:

  • In a tortillas place 1 shrimp and top it with 1-2 tablespoons of the mango salsa.
  • Arrange on plate and serve at room temperature.

Buon Appetito!

Labneh Dip

Published by Monica

Creamy lebanese tangy labneh dip is a must this holiday season and honestly any time this works perfectly! Super easy to make this dip is a beautiful starter, hope you give it a try!!

Ingredients:

  • 1/2 kg Labneh
  • 1 big red bell pepper, charred, peeled and roughly chopped
  • 1 cup sundried tomatoes in oil, strained very well and finely chopped (optional)
  • 3 spring onions, finely chopped
  • 1/2 cup black olives, pitted and chopped
  • 1/2 cup green olives, pitted and chopped
  • 3/4 cup fresh origano, finely chopped
  • 1 tablespoon of Sumac
  • Extra virgin olive oil

Method:

  • Cut the bell pepper in half, place on a baking tray skin side up, sprinkle some salt and drizzle some olive oil and place in the oven till skin in nice and charred.
  • Take pepper out of the oven, place in a bowl and cover tightly with some plastic wrap and leave for about 15 minutes. This will make peeling the pepper much easier.
  • In the meantime place in a bowl the Labneh, sundried tomatoes (if using), spring onions, olives & origano.
  • Peel the pepper and roughly chop it. Add this to the rest of the ingredients in the bowl.
  • Mix well to incorporate everything together.
  • Spread the labneh on a plate and sprinkle the sumac on top and generously drizzle with extra virgin olive oil.
  • Serve with nice crusty bread.

Buon Appetito!

Mulled Wine

Published by Monica

For the festive season this year I decided to spice up my favorite red wine and I loved it! Super easy to make this can be drank warm, at room temperature or over ice…so soooo good!

Ingredients:

  • A bottle of your favorite red wine
  • 1 cinnamon stick
  • 1 star anise
  • 4 cloves
  • The peel of an orange
  • 1 cup pomegranate juice
  • 1/2 cup apple juice
  • 2-3 tablespoons of sugar
  • 1 apple, sliced
  • 1 orange, sliced

Method:

  • Add cinnamon, star anise, cloves, orange peel, pomegranate juice, apple juice and sugar to a pot, turn on the heat on low and stir till sugar is dissolved.
  • Add the wine & warm it but be careful not to bring it to a boil otherwise all the alcohol will evaporate.
  • Once nice and hot turn off the heat and cover the pot. Let the flavors infuse for at least half an hour, I left mine overnight.
  • When ready to serve strain the wine and place it in a serving jug.
  • Add to the wine the sliced apple and orange.
  • Serve warm, at room temperature or over ice.

CinCin!

Leeks & Potatoes Soup

Published by Monica

The first time I had this soup was on a freezing December late afternoon while I was visiting London for the first time. I was exhausted and as I was walking back to my friends home I stopped at this cute little restaurant and had the best soup…you know when you eat something and your whole system screams ‘yessss!!! this is exactly what I needed’? that’s exactly what happened to me!

Creamy and delicate this soup is a hug to the soul…hope you try it!!

Recipe is for 4-6 people

Ingredients:

  • 3 medium leeks, green parts discarded, white parts chopped
  • 2 garlic cloves, smashed
  • 4 medium size potatoes, peeled and chopped
  • 1 1/2 liter vegetables stock (you might not use it all)
  • 2 laurel leaves
  • Few fresh thyme sprigs
  • 100ml cooking cream
  • Salt and pepper to taste
  • A pinch of nutmeg
  • Olive oil
  • Butter

Method:

  • In a pot add a bit of olive oil and a knob of butter. Once butter has melted add the leeks and garlic and cook till wilted and fragrant.
  • Now add the potatoes, thyme sprigs, laurel leaves and season with salt and pepper to taste and mix well.
  • Add the stock till everything is covered and let it come to a boil. Cook till potatoes are super tender and turn off the heat.
  • Carefully add everything to your food processor (you might want to do this in batches) or if you have a hand blender and process till the soup is smooth and lump free.
  • Return to the pot and add more stock to reach your desired consistency.
  • Add the cooking cream and nutmeg. Mix well and bring it to a simmer.
  • Turn off the heat and serve with some garlic bread or some croutons.

Buon Appetito!

Chocolate Lava Cake

Published by Monica

Cozy up on your sofa while watching your favorite show on TV and indulge in this decadent & delicious lava cake…Ready in under an hour this dessert is everything you ever wanted…cakey on the outside with an irresistible warm molten dark chocolate center.

I served it with vanilla ice cream and drizzled a bit of mixed berries sauce which, was slightly tangy, giving it a good balanced flavor but, its completely optional (I left the link for the sauce below) Let me know if you give it a try!!!

Recipe is for 2-4

Ingredients:

  • 100 gr unsalted butter
  • 170 gr semisweet chocolate
  • 2 eggs, at room temperature
  • 2 egg yolks, at room temperature
  • 1/4 cup of regular sugar
  • A pinch of salt
  • 2 tablespoons of flour
  • 2 ramekins of 12 cm in diameter or several smaller ones
  • A tablespoon of butter, melted
  • Cocoa powder

Method:

  • Place a bowl over a pot of simmering water. Add the chocolate and butter, whisk till both are melted and well incorporated. Set aside.(You can do this using a microwave as well)
  • In the bowl of an electric mixer add 2 whole eggs, 2 yolks, the sugar, a pinch of salt and mix on high speed till pale in color and creamy.
  • Add to the egg mixture the melted chocolate mixture plus the flour and using a spatula gently fold till all is very well incorporated.
  • Grease the ramekins with the melted butter and sprinkle with cocoa to create a coating.
  • Divide the batter between the ramekins, place them on a baking sheet and into a preheated oven on 200 for around 10 minutes (the baking time varies depending on your oven so keep an eye on them. They are done once the outside starts looking like a cake but still soft in the middle)
  • When the cakes are done let them rest 2 minutes before flipping them.
  • Serve warm with vanilla ice cream and mixed berries sauce (optional) Link to the berries sauce: http://thepestogodmother.com/2020/01/24/panna-cotta-with-berries-sauce/

Buon Appetito!

Leeks & Mushrooms Risotto

Published by Monica

I love cooking risotto I find it to be very therapeutic….It gets better every time and, as you make it, you will get to understand your rice and give it what it needs to become one of the most beautiful dishes ever.

Very important tips are: it is a must to know what kind of stock to use and for me vegetables stock is the best for vegetarian risotto. I dont advise you to use chicken stock. Your stock should always be hot, you have to keep on stirring, use the best cheese you can get your hands on, be careful with how much salt you add as both stock and parmigiano are already flavorful and last but definitely not least the ‘mantecatura’ which, roughly translated, means to whip and this is the final and vital step to get the creamiest risotto ever.

Everything about this recipe is perfect, absolutely everything…from the flavorful stock, to the sweet leeks, the earthy mushrooms and the risotto…trust me this will become one of your favorite meals!

Recipe serves 4-5 people

Ingredients:

For the stock:

  • 1 carrot, roughly chopped
  • 1 potato, roughly chopped
  • 1 small onion, quartered
  • 1/2 a leek, roughly chopped
  • 1 big laurel leaf
  • Salt
  • A drizzle of olive oil
  • 1 1/2 litre of water
  • Parmigiano crust, optional

For the Risotto:

  • 1 big leek, green parts discarded, white part washed and finely chopped
  • 250 gr button mushrooms, cleaned and chopped
  • A handful of dried porcini
  • 2 cups of Arborio rice
  • A couple of thyme sprigs
  • 1 cup grated parmigiano
  • 100 gr of butter
  • A bit of extra virgin olive oil
  • 1 cup of dry white wine
  • Salt to taste

Method:

For the broth:

  • Place all the ingredients in a pot over medium heat and bring it to a boil then lower the heat and let it simmer gently. The longer it cooks the more flavorful it becomes. I usually let it simmer for an hour.

For the risotto:

  • In a small bowl add the porcini, cover them in hot water and set aside.
  • Place a frying pan over medium heat and add the chopped mushrooms.
  • Cook till they start to brown then add the butter and thyme leaves.
  • Take the porcini out of the soaking water (do not throw the soaking liquid) and give them a rough chop. Add this to the mushrooms and cook for about 5 minutes. Turn off the heat and set aside.
  • In a deep pot, placed over medium heat, add 25 gr of butter, a drizzle of extra virgin olive oil and the chopped leek. Let this cook gently for around 10 minutes until the leek is tender and sweet.
  • Add the rice and mix everything together well. Let the rice toast for a couple of minutes.
  • Now add the wine and let it cook till absorbed by the rice.
  • Add a ladle-full of hot stock. Stirring often, cook until the rice has mostly absorbed the liquid. Continue adding stock a ladle-full at a time, allowing the rice to absorb it after each addition of stock before adding more.
  • Halfway through add the mushrooms and the soaking liquid. Continue stirring and adding stock until the risotto is al dente and creamy, not mushy, You might not need all the broth.
  • When the rice is al dente turn off the heat, cover the pan and let the risotto rest for exactly 2 minutes.
  • Now is the time for the ‘mantecatura’ : take off the cover and add the remaining butter and the parmigiano and vigorously mix them both in the risotto until the butter and cheese are completely melted and incorporated.
  • Serve immediately sprinkled with extra parmigiano obviously!!

Buon Appetito!

My ‘home wrecker’ Caramel

Published by Monica

My friends called this “the home wrecker” and I have to agree. One spoon leads to another and before you know it, its gone! Very easy to make and can be used in so many ways…I love my caramel salted so I added in the list of ingredients salt but you can totally omit it. Be very careful while doing this because it can burn badly so be confident and I would suggest not to have any kids around. Hope you will try it!

Ingredients:

  • 400 gr regular sugar
  • 165 gr unsalted butter at room temperature, diced
  • 250 ml heavy cream at room temperature
  • 2 teaspoons Sea Salt (optional)

Method:

  • Add the sugar in a saucepan and place it over medium heat.
  • Using a wooden spoon stir constantly. The sugar will form a bit of clumps but eventually it will melt into an amber-colored liquid.
  • When the sugar melts lower the heat a bit and add the butter. Stir the butter into the caramel until it is completely incorporated, about 2 minutes.
  • Once the butter is melted add the cream very carefully and mix. The mixture will rapidly bubble when added. Let it boil for one minute. It will rise in the pan as it boils.
  • Add the salt, if using, and let it simmer on low heat for a couple of minutes.
  • Turn off the heat and pour the caramel into a sterilized jar. The caramel will thicken as it cools.

Buon Appetito!

Chicken & Veggies Orzo Bake

Published by Monica

Orzo is not rice, it is short grain pasta. Translated from Italian it literally means ‘barley’. In Italy is more known as ‘risoni’ and is mostly used in soups which I absolutely adore. Cooked it in a bit of broth and served with lots of grated parmigiano on top is pure soul food. I used to cook an orzo bake a long time ago and no matter how much i try and remember the recipe its just gone in the back of my mind but, seeing it almost everywhere on Instagram lately, I decided to do a bake with it…its cheesy, flavorful and comforting and I really hope you will give it a try. You can skip the chicken for a vegetarian version and add some mushroom instead and leafy greens like spinach…yammmm!!

Quantities are for 2-3 people.

Ingredients:

  • 1 small onion, finely diced
  • 2 cloves of garlic, crushed
  • 1 chicken breast, diced into small cubes
  • 1 cup orzo
  • 1/2 cup white wine
  • 1 cup peas, fresh or frozen
  • 1 cup chicken or vegetable stock
  • 1/2 cup of milk
  • 7 broccoli florets, fresh or frozen
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella
  • Salt and pepper to taste
  • A pinch of nutmeg
  • A bit of olive oil
  • A knob of butter

Method:

  • In a frying pan add a drizzle of olive oil and a knob of butter over medium heat.
  • Once the butter melts add the onions and cook till translucent.
  • Add the garlic and cook for a minute.
  • Add the chicken, season with salt and pepper to taste and fry till slightly golden.
  • Add the orzo and mix well so it toasts a bit, around 2 minutes.
  • When the orzo is nicely toasted and coated with the olive oil and butter add the wine and let it cook down for a couple of minutes scraping anything that is on the bottom of the frying pan.
  • Now add the stock and let it come to a simmer. Lower the heat and continue mixing for around 2 minutes.
  • Now add the milk and season with nutmeg.
  • When the milk gets creamy add the peas and broccoli and mix well.
  • Turn off the heat and add half of the cheeses and mix it in the orzo.
  • Sprinkle the rest of the cheese on top and place the pan in preheated oven on 200 till golden, bubbly and has a nice crusty top!

NB: If cooking for more people transfer to a bigger baking dish, top with cheese and bake.

Buon Appetito!!!

Apple Pie

Published by Monica

This is one of my favorite desserts ever…Am I saying this for every new recipe I post? Well, most probably that’s the case 🙂 Thinly sliced apples flavored with cinnamon and a light caramel between two layers of flaky pastry…truly a treat. Don’t skip making the pastry at home as it is super easy, whether done by hand or in a mixer, its worth it. I used a 24 cm pie and it was perfect. Also, vanilla ice-cream? A must with this pie!

Also, check out my YouTube ‘The Pesto Godmother’ channel for beautiful videos!

Ingredients:

For the Pastry:

  • 2 1/2 cups all purpose flour
  • 1/2 tablespoon salt
  • 1/2 tablespoon sugar
  • 225 gr cold butter, diced
  • 6 tablespoons of ice cold water

For the Caramel:

  • 1/2 cup light brown sugar
  • 25 gr unsalted butter
  • 1/2 teaspoon of salt
  • 1/4 cup milk
  • 1/4 cup cooking cream
  • 6 medium sized apples, peeled, cored and very finely sliced
  • 1 teaspoon cinnamon
  • 1 egg
  • 2 tablespoons light brown sugar to sprinkle on top

Method:

For the Pastry:

  • In a food processor place the flour, salt and sugar and pulse a couple of times to make sure all is mixed well.
  • Add the cold butter and pulse until the mixture resembles sand.
  • Now add exactly 6 tablespoons of ice cold water and pulse again a couple of times.
  • Flour your working surface and place the crumbly dough dusting it with a bit more flour.
  • Bring together the dough, without kneading it, forming a ball.
  • Divide into 2. Wrap well using cling film and place in the fridge for at least one hour.

For the Caramel:

  • Place all of the caramel ingredients in a saucepan.
  • Stir together and bring to a boil on medium heat and let it cook for 2 minutes until slightly thickened. Set aside to cool.

Assemble:

  • Place the apples in a bowl, add the cinnamon and the caramel and mix well. Set aside till needed.
  • Flour your working surface and using a rolling pin flatten the pastry into a circle a bit bigger then the pie dish.
  • Place the pastry in the pie dish and top with the apples.
  • Flatten the other pastry and place it on top of the apples sealing the edges and making 3 small cuts on top.
  • Brush the egg all over the top and sprinkle generously with brown sugar.
  • Bake in a preheated oven on 200 for around 30 minutes or until the top is nice and tanned.
  • Serve warm with a scoop of vanilla ice-cream.

Buon Appetito!

My Spicy Tomato Jam

Published by Monica

My love for tomatoes is endless and everybody knows it! Every year I wait for mid September when tomato season is at its peak and I make different kinds of preserves and tomato jam is one of them. So good in cheese or steak sandwiches, serve it on a cheese board, spread it as a pizza base, in a burger, as a dip…This jam is so good that i am finding it really hard to describe its taste, you will have to do it and let me know !!! Make sure to weigh your tomatoes after you peel and deseed them.

Ingredients:

  • 600 gr ripe tomatoes, peeled, deseeded (you should have 500 gr left) and roughly chopped
  • 1 big garlic clove, very finely chopped
  • 1 red chilly, deseeded and very finely chopped
  • 1 tsp grated ginger
  • 1 small onion, finely chopped
  • 3 tablespoons of regular sugar
  • 1 tablespoon balsamic vinegar
  • A couple of fresh thyme or rosemary sprigs
  • Salt and pepper to taste
  • Olive oil
  • 1/4 cup hot water

Method:

  • In a sauce pan on medium heat add olive oil and onion. Cook till onion is translucent.
  • Once the onion is soft and done add the garlic, chilly, ginger and cook for just a minute.
  • Now add the tomatoes, sugar, balsamic, season to taste with salt and pepper and let it simmer on medium low heat for 5 minutes.
  • Now add the fresh herb, mix well, cover the pan, lower the heat and let it gently simmer for 20 minutes.
  • After 20 minutes take the herb sprig out, add the 1/4 cup hot water, cover and let it simmer again very gently for 30 minutes checking and mixing just to make sure nothing sticks and burns on the bottom of the pan.
  • Turn off the heat and let the jam come to room temperature before serving it.

Buon Appetito!!

Pumpkin & Porcini Lasagna

Published by Monica

I have been away from my website for too long but with everything happening I needed a minute to adapt and heal. I am super excited to share with you this beautiful recipe that inaugurates fall season which I adore.

Creamy and sweet pumpkin puree layered with earthy mushrooms, smooth silky white sauce and parmigiano…heaven!! I am using dried porcini in this recipe but if you are lucky to have fresh ones by all means do!!! Absolutely addictive…let me know if you give it a try!!

Recipe is for 6

Ingredients:

  • For the pumpkin:
  • 250 gr of pumpkin chopped into cubes (Important: make sure to weigh the pumpkin after peeling it)
  • Salt and pepper to taste
  • A generous pinch of grated nutmeg
  • Good quality olive oil
  • For the mushroom:
  • 500 gr regular button mushrooms, cleaned and sliced
  • 1/2 cup of dried porcini
  • 1 1/2 cups boiling water
  • 2 cloves of garlic, very finely chopped
  • Few sprigs of fresh thyme
  • 50 gr of butter
  • Salt and pepper to taste
  • For the white sauce:
  • 80 gr butter
  • 3 heaped tablespoons of flour
  • 1 L of milk at room temperature
  • Salt to taste
  • A pinch of grated nutmeg
  • To Assemble:
  • 500 gr ready to use lasagna sheets
  • 1 1/2 cups of grated parmigiano

Method:

  • For the pumpkin:
  • Place the pumpkin cubes on a baking tray. Season with salt, pepper, nutmeg and drizzle with olive oil.
  • Place in a preheated oven on 200 degrees and let it cook for about 30 minutes or until tender.
  • Place in a food processor and mix till you have a smooth puree.
  • For the Mushrooms:
  • Place the dried porcini in a bowl, cover with boiling water and set aside.
  • Heat a frying pan on medium high heat, add the sliced button mushrooms and let cook till fragrant and slightly browned.
  • lower the heat and add the butter, garlic, thyme and mix to incorporate everything.
  • Take the porcini out of the soaking water (don’t throw away the liquid), squeeze, roughly chop and add them to the frying pan.
  • Add 1 cup of the porcini soaking liquid as this will deepen the flavor even more.
  • Cook for 5 more minutes and turn off the heat.
  • For the White Sauce:
  • Melt the butter in a sauce pan on medium heat and add the flour. Mix well and cook for a couple of minutes.
  • Start adding the milk a cup at a time whisking well between each addition.
  • When all the milk is used, turn down the heat, season with salt and nutmeg and let the sauce simmer for 5 minutes always whisking gently.
  • Assemble:
  • In a deep baking dish start by spreading a ladle full of white sauce.
  • Arrange lasagna sheets.
  • Cover with white sauce again.
  • Spread a layer of the pumpkin puree.
  • Add 1/3 of the mushroom and sprinkle with parmigiano.
  • Repeat layers 3 times
  • End with white sauce and generously sprinkle parmigiano on top.
  • Bake in preheated oven on 200 till bubbly and golden brown.

Buon Appetito!!!

Lemon, Mint & Zucchini Bread

Published by Monica

A lemon scented bread freckled with just a touch of minty green… The zucchini mildly flavors the bread but also helps to keep it enjoyably light. It pairs amazingly with fish and salads. Great for a tuna sandwich. Hope you give it a try!

The recipe calls for a 1 kg loaf tin but if you have the 1/2 kg one just divide the dough in two 🙂

Ingredients:

  • 200 gr zucchini, coarsely grated and patted dry with kitchen paper
  • 500 gr all purpose flour or bread flour, plus more for dusting
  • 1 lemon, zest only
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • Black pepper
  • 1 1/2 teaspoons instant yeast
  • 2 tablespoons olive oil
  • 250 ml or enough warm water to make a soft dough

Method:

  • Put the flour in a bowl and add all the ingredients (except the water) and give it a good stir.
  • Add the water, a bit at a time, till a soft dough form.
  • Sprinkle some flour on your working surface and start kneading the dough till smooth and elastic, about 5 minutes. The dough should be soft but not sticky.
  • Place the dough in a bowl, cover loosely with cling film and leave to rest till double in size, about an hour.
  • Tip the dough on a floured surface and knead well, shape it and place it in the loaf tin.
  • Cover with kitchen towl and let rise for 30 minutes in a warm place.
  • Preheat your oven to 200 degrees and bake the bread for around 35-40 minutes. If after 20 minutes it starts browning too much just cover it loosely with tin foil.
  • Transfer to a wire rack to cool completely.

Buon Appetito!

Miguel’s Chocolate Cake

Published by Monica

Miguel turns 10 years old today and asked me to make him his favorite chocolate cake. Super easy to make and very moist this chocolate cake is a must. I divided the batter in 2 baking tins because I wanted two layers but you can totally bake it as one big cake. Also, I must admit, I frosted the cake with store bought chocolate frosting, oh well 🙂

Ingredients:

  • 3 cups all purpose flour
  • 3 cups of sugar
  • 1 cup of cocoa
  • 3 teaspoons baking powder
  • 1 teaspoon of salt
  • 2/3 cup corn or vegetable oil
  • 2 eggs, at room temperature
  • 2 teaspoon of vanilla
  • 1 1/2 cups full fat milk, at room temperature
  • 1 1/2 cups boiling water (it must be boiling)
  • 4 teaspoons of instant coffee.

Method:

  • In a bowl sift (or whisk) together the flour, sugar, cocoa, baking powder and salt. Set aside.
  • In a jug add the oil, eggs, vanilla & milk and whisk till incorporated.
  • Add wet ingredients to dry and whisk till just incorporated. It will look very dense and lumpy.
  • Dissolve the instant coffee in the boiling water and add to the batter.
  • Mix all together very carefully. The batter will look shiny and very loose.
  • Divide the batter in 2 20-23 cm baking tins lined with baking paper.
  • Bake in preheated oven on 180° for 30-40 minutes making sure you take them out before they dry out completely.
  • Cool cakes on wire rack before frosting.
  • Keeps well refrigerated for 4-5 days.

Buon appetito!

Potato Salad

Published by Monica

Back to the roots. Back to simple, fresh ingredients. Soft potatoes with crunchy green onions, sweet tomatoes, refreshing mint and a sour lemony dressing…I just simply adore this salad! Really awesome on its own or as a side during a bbq. Recipe is good as a main course for 4 people.

Ingredients:

  • 600 gr potatoes, boiled
  • 2 medium size tomatoes, chopped into bite size cubes
  • 4 spring onions, finely chopped
  • 6-8 fresh mint, leaves finely chopped
  • Lemon juice, to taste
  • Salt to taste
  • 1 teaspoon dry mint, optional
  • 1/2 teaspoon cayenne, optional
  • Extra virgin olive oil

Method:

  • Boil the potatoes in salted water until tender. Drain and leave aside.
  • Place all your prepared veggies in a big salad bowl.
  • Once the potatoes are cooled cut into bite size cubes and add to the veggies.
  • Add lemon juice, dry mint and cayenne if using, season with salt and add a generous drizzle of good olive oil.
  • Mix together, adjust to taste and enjoy!!

Buon Appetito!

Sini Manti

Published by Monica

I’m not gonna lie and sugar coat it, it’s a lot of work and time consuming but oh the outcome!!! All worth it! As a child we used to have roles when manti was being made…auntie used to open the dough and cut it in small squares, my cousin would add the meat and I would shape them and place in a tray. Hope you give it a try as a real home made manti is a must and I am sure you will start to always make it! It freezes beautifully for months 🙂

Recipe for 4 people.

Ingredients:

For the dough:

  • 1 1/2 cup all purpose flour, plus more for dusting and kneading
  • 1 egg
  • 1 tablespoon olive oil
  • Water as much as needed

For the filling:

  • 200 gr finely minced beef
  • 1 small onion, grated
  • Salt and pepper to taste

For the yogurt:

  • 3 cup natural yogurt
  • 1 egg
  • 2 cloves of garlic, crushed
  • Salt
  • 1/4 cup of water

To finish:

  • 50 gr butter
  • 1/2 tablespoon tomato paste
  • 1 teaspoon dried mint
  • Sumac

Method:

For the dough:

  • Place flour and salt in a bowl and give it a stir.
  • Add the egg and oil.
  • Gradually add enough water to form a dough.
  • Transfer the dough to a floured surface and knead adding flour as you go making sure that you end up with a dough that isn’t sticky.
  • Put the dough in a bowl, cover and let rest for 1/2 hour.

For the filling:

  • Add all the prepped ingredients in a bowl and mix till combined.

To make the manti ‘boats’

  • Divide the dough in half and using a rolling pin start rolling the dough into a big thin circle (NB: if you have a pasta machine good!!! Use it to thin the dough)
  • Cut the dough into 3 cm wide strips and then cut strips into 3 cm squares, you don’t have to be precise, just eyeball it.
  • Place a tiny bit of meat mixture in the center of each square and bring together the two sides, pinching the dough together, to form a boat.
  • Place the shaped manti into a lightly oiled tray and bake in a preheated oven on 220 until golden.
  • You will end up with some leftover dough. Cut this into small cubes (smaller then the manti) and fry till golden. Set aside.

In the meantime prepare the yogurt:

  • In a pan add the yogurt, garlic, salt, water and egg and give it a good whisk.
  • Turn on the heat on medium and, whisking all the time, warm the yogurt thoroughly. Set aside.
  • Take the cooked manti out of the oven and place on the stove top on medium heat.
  • Baste using 1/2 cup of hot water.
  • Pour the yogurt over the manti and let it come to a gentle boil.
  • Turn off heat.

The finish:

  • In a frying pan melt the butter and add the mind and tomato paste. Set aside.

To assemble:

  • Spoon manti in plate, sprinkle with sumac, top with the fried dough and spoon a bit of the butter over.
  • SERVE IMMEDIATELY

Buon appetito!

Garlic & Basil Flat Bread

Published by Monica

I was at a friends home and was going through his books when i came across this recipe by Sara Lewis. The words ‘butter,garlic and basil’ caught my attention and right there i baked it, out of the blue, and it was sooo good I have been making it ever since. Make sure to eat this warm right out of the oven but if you want to do it in advance brush the hot bread with a little of the butter mix then leave to cool. Warm when needed and brush with more warm butter when ready to serve.

Ingredients:

For the Dough:

  • 3 cups all purpose flour
  • 1 teaspoon of salt
  • 1 teaspoon sugar
  • 1 1/2 teaspoon instant yeast
  • 2 tablespoons olive oil
  • 1 cup warm water, you might need more or less
  • Sea Salt

For the Finish:

  • 50 gr butter
  • 2 big garlic cloves, finely chopped
  • 1/2 cup fresh basil leaves, chopped

Method:

  • Put the flour, salt, sugar and yeast in a bowl and mix to incorporate.
  • Add the olive oil.
  • Gradually add enough warm water to form a soft dough.
  • Tip on a lightly floured surface and knead till smooth and elastic, about 5 minutes.
  • Place the dough in a clean bowl, cover well and leave to rest in a warm place till doubled in size, about 1 hour.
  • Once the dough is doubled in size knead it well and cut it in half.
  • Take one half and roll it into an oval shape till it is about 1 cm thick.
  • Transfer dough to a tray lined with baking paper.
  • Using a knife, cut strips a little in from the edge of the dough so that the strips are attached.
  • Sprinkle the dough with sea salt and leave to rest 15 minutes.
  • Preheat oven on 180 and bake the bread for about 10-12 minutes.
  • In the meantime prepare the finish but placing the butter in a frying pan. Once melted add the garlic and cook till fragrant. Add the basil and turn off.
  • As soon as the bread comes out of the oven brush the garlicky butter and serve.

Buon Appetito!

Marinated Feta

Published by Monica

One of the best pairings ever: salty feta cheese with sweet and juicy watermelon! All this reminds me of is summer on the beach at sunset, twinkling lights, soft music, cool drinks and this!!!

Ingredients:

  • 500 gr feta, cubed into bite size pieces
  • 4 garlic cloves, thinly sliced
  • 3-4 sprigs Fresh origano, you can use any other fresh herb
  • 1/2 Lemon zested
  • Olive oil, as needed

Method:

  • Place everything in a jar creating layers and place in the fridge till ready to eat.
  • Keeps well for max 10 days.

Buon Appetito!

Swirl Cake

Published by Monica

Spoonful by spoonful vanilla and chocolate swirl together to make this all time classic sponge cake. A 20 cm cake mold is needed for this recipe, if yours is bigger, then double the ingredients. It’s moist and amazing with coffee, give it a go and let me know in a comment <3

Ingredients:

  • 3 cups of all purpose flour, sifted
  • 3 teaspoons baking powder
  • 3 large eggs, at room temperature
  • 2 cups of sugar
  • 1 cup vegetable or corn oil
  • 1 cup milk
  • 1 teaspoon of vanilla
  • 2 tablespoons of cacao, sifted

Method:

  • In a large bowl sift together the flour and baking powder, set aside.
  • In another large bowl sift the cocoa and set aside.
  • In the bowl of an electric mixer place sugar and eggs and beat till doubled in size and pale in color.
  • Add half of the flour and the oil, mix well.
  • Add the other half of the flour and milk, mix till just combined.
  • Pour half of the batter over the sifted cacao and stir to combine very well.
  • Spoon batters using 2 big spoons into the prepared pan in 2 layers, alternating spoonfuls of vanilla and chocolate.
  • With a table knife make swirling motions to create the marble effect.
  • Pour in your prepared cake tin (I line mine with baking paper) and bake in preheated oven on 180 for about 40 minutes or until a toothpick inserted in the middle comes out clean.

Buon Appetito!

Fava Beans Dip

Published by Monica

Another amazing Middle Eastern dish packed full of Arabian flavors, earthy cumin, creamy tahini, tangy lemon juice and fruity extra virgin olive oil from my Lebanon. Just like ‘Fattet Hummos’ this dish can be eaten anytime of the day. Served with fresh veggies and pita bread it can get really messy while eating, also, don’t forget to take that EVOO bottle for extra drizzling to the table!! Recipe is for 2 really hungry people 🙂

Ingredients:

  • 2 cans fava beans, 400 gr each
  • 1 can chickpeas, 400 gr, drained
  • 3 cloves of garlic, crushed
  • 3 tablespoons cilantro, finely chopped
  • 1 1/2 teaspoon cumin
  • 2-3 tablespoons of tahini
  • The juice of one lemon, more or less you can adjust to your taste
  • 1 big tomato for ganish
  • Salt to taste

Method:

  • In a saucepan on medium heat add the fava beans with all its juices and bring to a boil.
  • After about 10 minutes add to the beans the drained chickpeas and continue cooking for 3 minutes, just until the chickpeas are warmed through.
  • Turn off the heat and add the garlic, cilantro, cumin, tahini and season with salt.
  • Using the pestle or masher or even a fork start mashing and mixing the ingredients together until you have some fava beans and chickpeas mashed completely and some still whole.
  • Taste and adjust seasonings to your taste.
  • Serve warm garnished with chopped tomatoes and drizzled generously with extra virgin olive oil.
  • Serve with fresh veggies, pita bread and more EVOO.

Buon Appetito!

My Spinach Dip

Published by Monica

This sauce made it to my all time favorite recipes ever…I used to cook this initially as a dip but then one day I thought ‘why not add pasta and make it a pasta bake’ and that was a brilliant idea! So if you want to make it into a pasta bake just par cook your favorite pasta add it to the sauce, mix well, transfer to an oven proof dish, top with mozzarella and let it cook till nice, bubbly and golden.

Many recipes out there that require to put together ingredients in a bowl and then baked in the oven and although that might work just fine I found, in my humble opinion, that when you cook the sauce the outcome is so much better. I make this with fresh spinach, chopped and steamed, I then place them in a sieve for a while and squeeze out all the water before adding them to the sauce. A little tip: you can use mascarpone as cream cheese…delishhh!

Ingredients:

  • 1 medium size onion, finely chopped
  • 2 cloves of garlic, crushed
  • 1/4 cup butter
  • 1 tablespoon corn/olive oil
  • 1/4 cup flour
  • 2 cups milk
  • 115 gr cream cheese, at room temperature
  • 1 heaped tablespoon labneh or sour cream
  • 1/2 cup parmigiano, grated
  • 1 cup mozzarella, grated
  • 5-7 frozen artichoke hearts, thawed and chopped into small cubes
  • 200 gr spinach, frozen or fresh (if using fresh 200 gr after cooking them)
  • Salt and pepper to taste
  • 1/2 teaspoon ground nutmeg

Method:

  • In a deep, heavy bottom pan on medium heat add the butter and oil.
  • Once the butter is melted add the onion and cook till translucent.
  • Add garlic and cook for 2 minutes.
  • Add the flour, combine everything together and cook to get rid of the floury taste.
  • Lower the heat to low and using a whisk start adding the milk, a bit at a time, always whisking to get a smooth sauce.
  • Now season the sauce with salt, pepper and nutmeg.
  • Now add the cream cheese and mix till melted.
  • Add the labneh or sour cream. Combine well.
  • Add the spinach and artichoke and mix.
  • Add all of the parmigiano and only half of the mozzarella.
  • Check the seasoning, transfer to an ovenproof dish and top with the remaining mozzarella.
  • Place in a preheated oven on 200 and cook till nice and bubbly and golden!
  • Serve with toasted bread or crackers or anything you fancy.

Buon Appetito!

Armenian Stuffed Eggplants with Tahini Sauce

Published by Monica

Armenians have been scattered all over the world for a century now and depending on where they live, they have their own take on recipes. This dish I learned from an Armenian woman that was originally from Aleppo. It is sooo good there are no words to explain and the tahini sauce drizzled on top gives it a deep earthy flavor that is hard to match. Its easy to make, just a matter of chopping the ingredients finely together but if you are in a hurry just use a food processor to do the work for you! Also, you can get already hollowed eggplants…The filling should look like tabboule but with lots of rice. Hope you give it a try and let me know in a comment how much you loved this!!

Quantities for 3

Ingredients:

  • 1/2 kg small eggplants, about 12 small ones, hollowed

For the filling:

  • 1 cup short grain rice, washed
  • 4 ripe tomatoes, diced very small or grated
  • 1 onion, diced in small cubes
  • 1/2 bunch of parsley, chopped finely
  • 1/4 bunch fresh mint, chopped finely
  • 2 lemons, squeezed
  • 2 tablespoon tomato paste
  • 1/4 cup olive oil, about
  • Salt and mild paprika to taste
  • 1 cup of water

For the Tahini Sauce:

  • 1 cup tahini
  • 3/4 cup of the cooking sauce
  • Water

Method:

  • In a big bowl mix all your prepped ingredients: rice, tomatoes, onion, parsley, mint, lemon juice, 1 tablespoon tomato paste & olive oil and season with salt and paprika to taste.
  • Start stuffing the eggplants leaving about 1/2 cm free at the end as the rice will swell while cooking. Note that the filling is very watery. If halfway through stuffing the eggplants you feel like its too watery, strain the filling but keep the liquid as you will add it to the pot as part of the cooking sauce.
  • Arrange the stuffed eggplants in a deep pan.
  • In the bowl in which the stuffing was add cup of water and 1 tablespoon of the tomato paste. Mix and pour it on top of the eggplants.
  • Bring to the boil and lower the heat to a gentle simmer and cook for about half hour or until eggplants feel tender if pricked with the tip of a knife.
  • Gently transfer the cooked eggplants to a serving dish.
  • Add the tahini to a bowl and start adding the cooking sauce a bit at a time whisking all the time. The tahini will become a paste and will look weird…continue adding the sauce till you finish the 3/4 of a cup.
  • Start adding some water until the sauce is thick and smooth.
  • Serve warm or at room temperature.

Buon Appetito!

Cinnamon Bread Twist

Published by Monica

Absolutely in love with this!! Sliced and drizzled with the cream cheese frosting is to die for (plus it looks so sexy 😉 ) Also, IF by miracle you have any leftover this can turn into the most sinful Pain Perdu ever!!! Recipe is coming soon! Stay tuned 🙂

Ingredients:

For the Dough:

  • 1 cup warm milk
  • 5 tablespoons of sugar
  • 1/4 cup melted butter
  • 2 1/2 teaspoon instant yeast
  • 3 1/2 cups of flour, sifted
  • Pinch of salt
  • 1 large egg, slightly beaten

For the filling

  • ½ cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 50 gr or more butter at room temperature

For the icing

  • 110 grs Philadelphia cheese, at room temperature
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

Method

  • Combine milk, sugar, melted butter and yeast in a bowl. Give it a quick stir and let stand for 5 mins until yeast is activated.
  • In the meantime in a bowl sift the flour and salt. Make a small well and add the egg.
  • Add the activated Yeast Mixture to the flour and egg and mix with your hands. Once a sticky dough is formed sprinkle flour on a clean surface, tip the dough, sprinkle some more flour and start kneading until you end up with a soft and silky dough.
  • Place dough in a bowl sprayed with cooking spray, cover loosely with cling film and a kitchen towel and leave to rest and rise in a warm place for 2 hours or until double in size.
  • Place all the filling ingredients in a bowl and combine till you have a homogeneous paste.
  • When the dough is ready, tip it on a lightly floured surface and roll out a rectangle (37 x 33 cm APPROXIMATELY)
  • Brush the egg yolk all over the dough.
  • Spread the filling all over evenly.
  • Roll the dough, starting from the longest edge then, living just the tip intact, cut the dough in half lengthwise.
  • Open out the pieces so that the cut sides are uppermost. Loosely twist the two pieces together by lifting the right hand piece over the left hand until the ends are reached.
  • Carefully transfer to a tray lined with baking paper.
  • Leave to rest for 30 minutes.
  • Bake in preheated oven on 200 until golden.
  • While baking place all the icing ingredient in a bowl of an electric mixer on medium speed until well combined. Store in your fridge till ready to use.
  • Serve warm drizzled with the icing.

Buon Appetito!

Feta & Spinach Twist

Published by Monica

I think this is becoming my signature bread as lately I have been doing all kinds of twisted breads and brioches; but I just can’t help it as they look so pretty and yummi!! Don’t be scared about the steps as its super easy to make and it will wow anyone, I guarantee this!!

Ingredients:

For the dough:

  • 4 1/2 cups all purpose flour or bread flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoon instant yeast
  • 2 tablespoons olive oil
  • 1 cup warm water, about

For the filling:

  • 250 gr frozen spinach, defrosted and pressed to get rid of the liquid
  • 150 gr feta cheese, crumbled
  • A handful pine-nuts or chopped almonds (optional)
  • 1 egg yolk to glaze
  • Salt and pepper
  • A bit of grated nutmeg

Method:

  • Place flour, sugar, salt and yeast in a bowl and mix with a fork to combine.
  • Add olive oil and add enough warm water to make a soft dough (you might need less water or more depending on temperature, humidity etc..)
  • Knead well on a floured surface til dough is smooth and elastic.
  • Place the dough in a clean bowl, cover and place in a warm place til doubled in size, about an hour.
  • While the dough is resting prepare your filling by mixing in a bowl the spinach, crumbled feta, nuts if using and seasoning with salt, pepper and nutmeg. Set aside.
  • Tip the dough on a lightly floured surface and roll out a rectangle (37 x 33 cm APPROXIMATELY)
  • Brush the egg yolk all over the dough.
  • Spread the filling all over evenly.
  • Roll the dough, starting from the longest edge then, living just the tip intact, cut the dough in half lengthwise. Open out the pieces so that the cut sides are uppermost. Loosely twit the two pieces together by lifting the right hand piece over the left hand until the ends are reached.
  • Carefully transfer to a tray lined with baking paper.
  • Leave to rest for 30 minutes.
  • Bake in preheated oven on 200 until golden.
  • Serve warm or cold.

Buon Appetito!

Focaccia

Published by Monica

When I think of focaccia all that pops in my mind are memories of school days and eating a salty and oily focaccia during recess. I can hear the bell ringing, hear the voices of kids running fast to the cafeteria so they can secure their focaccia treat and my heart melts.

This recipe is amazing. The dough is very wet so please don’t be tempted to add flour to it, just trust me and follow the recipe as is 🙂 As topping you can add just salt or get creative, some ideas: garlic and rosemary, garlic and cherry tomatoes, caramelized onions, olives…hope you give it a try! And please let me know if you do!

Ingredients:

For the dough:

  • 450 gr all purpose flour
  • 2 teaspoons instant yeast
  • 2 teaspoons of sugar
  • 1 tablespoon of salt
  • 400 ml water
  • 2 tablespoons extra virgin olive oil, the best you can get your hands on

For the Salamoia (brine):

  • 1/3 cup water
  • 1 tablespoon extra virgin olive oil

Method:

  • In a bowl add the flour, yeast and sugar and using a fork mix to combine.
  • Start adding the water a bit at a time till you use all of it, all the time mixing with a fork.
  • Sprinkle the salt and continue bringing together the dough with a fork.
  • Add the olive oil and using your hands, start kneading until all the olive oil is incorporated in the dough. It will take about 5 minutes and you will end up with a very wet and elastic dough.
  • Cover the dough and let rest in a warm place until doubled in size, about 2 hours.
  • Line the bottom of a tray with baking paper and drizzle with a tiny bit of oil.
  • Transfer the dough to the tray and using your finger spread the dough til it covers all the tray.
  • In a cup mix the water and oil for the brine and using a brush gently brush all the dough with it. Don’t be scared if it looks too wet, this will keep the focaccia nice and fluffy.
  • Now sprinkle with salt and add any toppings that you fancy.
  • Place in preheated oven on 200 and bake for about 40 minutes.

Buon Appetito!!!

Fattet Hummos

Published by Monica

One of my favorite Middle Eastern dishes ever is fattet hummos. The crunch of the bread and fried nuts against the warmth and softness of the chickpeas topped with cool garlicky yogurt is just WOW! I like to call this ‘Layers of goodness in a plate’ Very easy comes together in no time!

Quantities for 2:

Ingredients:

  • 2 cans chickpeas
  • 2 cups yogurt
  • 2 tablespoons tahini paste
  • 2 cloves of garlic, crushed
  • 1 medium size pita bread, cut into bite size pieces
  • A handful of pinenuts, cashews or chopped almonds
  • 1 teaspoon of butter
  • Salt, cumin, sumac, dried mint, paprika

Method:

  • Preheat your oven on 180.
  • Place the cut bread in a tray. Drizzle with olive oil and sprinkle with some sumac & cumin. Toss all together and place in the oven to toast, about 5-7 minutes. Keep an eye on them as they get to burn quickly.
  • While the bread is toasting warm the chickpeas by placing them, with their juices, in a pan on medium heat.
  • Prepare the yogurt mixture: add the yogurt, tahini paste and garlic in bowl and whisk till nice and creamy. Check seasoning and adjust.
  • In a frying pan add the butter and nuts of your choice and fry till golden.
  • To assemble: in a serving bowl add the bread. Top with drained chickpeas. Top with yogurt mix. Top with the nuts and sprinkle a bit of dried mint and paprika.
  • Serve with lots of fresh veggies on the side.

Buon Appetito!!

Broccoli, Spinach & Avocado Soup

Published by Monica

This broccoli soup is packed with nutrients and is completely vegan. Super easy to make and comes together in 30 minutes. if using fresh broccoli I use the whole thing, even the stem, chopped finely will cook in no time, so nothing goes to waste but if you have on hand frozen ones of course it works as well. Leave me a comment if you try it!

Ingredients:

  • 350 gr broccoli, washed
  • 100 gr baby or regular spinach
  • 1 ripe avocado
  • 2 garlic cloves, sliced
  • 1 celery stick, optional
  • 1 liter vegetable stock
  • Olive oil
  • Salt and pepper to taste

Method:

  • To a pan add olive oil and garlic and cook till garlic is fragrant (it shouldn’t brown).
  • Add celery and gently cook for 2 minutes.
  • Add broccoli and spinach and stir.
  • Add the stock and bring it to a boil, lower the heat & let simmer till broccoli are tender.
  • Check and adjust seasoning.
  • Once the broccoli are tender transfer everything to a mixer add the avocado and only half the liquid and blitz till smooth.
  • Add the remaining liquid a bit at a time till you reach your desired consistency.
  • Serve with garlicky croutons and sliced avocados. Delicious!!

Buon Appetito!

Crumbly Jam Bar

Published by Monica

Buttery, crumbly & sweet..who doesn’t love this traditional dessert?? I love it with smooth and thick apricot jam but really any kind works so well… Easy to put together as always I hope you give this a go!

Ingredients:

  • 3/4 cup butter, softened at room temperature
  • 1 cup sugar
  • 1 large egg, at room temperature
  • 1/2 teaspoon vanilla
  • 2 cups all purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 cup shredded coconut, optional
  • 1/2 cup chopped almonds
  • 1 small jar of your favorite jam

Method:

  • Preheat oven to 180.
  • In a large bowl using an electric mixer cream the butter and sugar until light and fluffy.
  • Add the egg and vanilla, beat well.
  • In a small bowl sift flour and baking powder.
  • Gradually add to creamed butter mix to form a dough.
  • Fold in coconut if using.
  • Press 2/3 of the dough onto the bottom of a greased baking pan.
  • Spread the jam.
  • Add chopped almonds to remaining dough incorporating well and crumble this over the jam.
  • Bake 30-35 minutes or until golden brown.
  • Cool completely and then cut into bars.

Buon Appetito!

Puff Pastry filled with Goat cheese & Fig Jam

Published by Monica

The combination of flavors between the tangy cheese and the sweet fig jam is perfection. Store bought puff pastry, jam and cheese…there really is no cooking involved or precise quantities.. just a matter of putting everything together and baking the parcels until puffed, golden and crispy…yessss!!!

Ingredients:

  • Store bought puff pastry, defrosted
  • Fig jam
  • Goat cheese
  • 1 egg for brushing the top of the parcels

Method:

  • Using a cookie cutter or a regular cup cut circles out of the pastry. Use all the pastry.
  • Take a circle and add a bit of jam.
  • Top the jam with a slice of cheese.
  • Take another dough circle and cover the filling.
  • Using your fingers or a fork pinch the edges to seal.
  • Repeat till all the dough is used.
  • Place on a baking tray lined with baking paper.
  • Brush with the egg.
  • Bake till puffed and golden in a preheated oven on 180

Buon Appetito!

Pasta with Cilantro, Garlic & Veggies

Published by Monica

This pasta is light and fresh dressed in a cilantro and garlic mix and loads of your preferred veggies. I usually do this with boiled carrots and zucchinis but please feel free to use whatever veggies you love or have on hand! Comes together really quickly. Recipe is for 2.

Ingredients:

  • 200 gr whole wheat fusilli, or any pasta you have on hand or prefer
  • 2 garlic cloves, crushed
  • 1/2 bunch fresh cilantro, finely chopped
  • 3 small zucchinis, chopped into bite size pieces
  • 2 medium carrots, chopped into bite size pieces
  • Olive oil
  • Salt and pepper

Method:

  • Place a pot filled with water and bring it to the boil.
  • Add the pasta.
  • Five minutes later, in the same water the pasta is cooking, add your chopped veggies let cook.
  • When pasta is done drain and set aside.
  • In a pan add olive oil and garlic.
  • When the garlic starts getting fragrant add the cilantro and cook for about 5-7 minutes. Season well.
  • Add drained pasta and veggies to the cilantro mixture.
  • Mix well.
  • Serve warm or at room temperature.

Buon Appetito!

Mango flavored Yogurt with Fruits and Granola

Published by Monica

One of my best friends’ 2 favorite things in the world include: mangoes and yogurt with granola and so I couldn’t not make something in her honor. The following recipe is for 2 people. The beauty of this recipe is that you can use absolutely any fruits you like or combinations. Smash a ripe banana with a few strawberries, passion fruit with chunks of peaches, figs!!! Mango and peaches, mango and blueberries…you get my point… A little tip: this tastes better if it sits for half an hour in the fridge.

Ingredients:

  • 1/2 cup Labneh or natural yogurt
  • 1/4 mango, peeled and sliced
  • 1 tablespoon of honey or to taste
  • Strawberries, raspberries
  • A handful of granola for each bowl.

Method:

  • Mash the mango.
  • Add the labneh to a bowl and whisk to loosen it up a bit.
  • Add mango to labneh and add the honey. Mix well.
  • Divide in 2 serving bowls.
  • Top with granola and fruits.
  • Drizzle some more honey or even maple syrup.
  • Enjoy!!!

Buon Appetito!

Carrot Cake

Published by Monica

Who doesn’t love a good slice of homemade carrot cake covered with cream cheese frosting ? Specially when it’s super easy to make!! I advice you do this cake and treat yourself…yumm

Ingredients:

For the Cake:

  • 250 ml vegetable oil
  • 4 eggs at room temperature, slightly beaten
  • 225 gr soft light brown sugar
  • 1 cup grated carrots, packed
  • 225 gr self raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 1 1/2 teaspoons ground cinnamon
  • 140 gr chopped walnuts, optional

For the Icing:

  • 45 gr butter, softened
  • 170 gr full fat cream cheese, at room temperature
  • 300 gr icing sugar, sifted
  • 1 teaspoon vanilla essence
  • 2 tablespoons of milk

Method:

  • In a bowl stir together the oil, eggs, sugar & carrots.
  • Sift the flour, bicarbonate of soda & cinnamon into a large bowl.
  • Fold the 2 mixture together and then fold in the walnuts if using.
  • Divide between 2 tins and bake in the center of a preheated oven on 180 for about 25-30 minutes.
  • Cool on a wire rack for 10 minutes then turn the cakes out to cool completely.
  • To make the icing, beat together the butter and cream cheese until smooth. Add the icing sugar, vanilla & milk and beat till well combined.
  • Use the icing to fill the cake and decorate the top.

Buon Appetito!

Bao Buns with Crispy Chicken

Published by Monica

I have had an obsession with bao buns since the first time I had them at a restaurant in London called ‘On The Bab’. The spicy mayo, crispy chicken and pickled onions against the softness of the hot freshly baked buns are a match made in heaven!!! I do hope you try this recipe because they are fairly easy to make they just need a bit of time and patience. This recipe makes about 16 buns which can feed 4 really hungry people.

Ingredients:

Pickled Onions:

  • 1 big red onion, thinly sliced
  • 2 teaspoons of sugar
  • 2 teaspoons of white vinegar

Spicy Mayo:

  • 1/2 cup of mayo
  • 1/4 cup of sriracha (add more if you like it spicier)

Crispy Chicken:

  • 2 chicken breasts, sliced into fat strips
  • 3/4 tablespoon of garlic powder
  • 1 teaspoon paprika, whichever one you prefer
  • Salt & pepper to taste
  • 3 cups natural yogurt
  • About 2 cups of flour or more

Bao Buns:

  • 2 1/2 cups of flour
  • 2 tablespoons of skim milk powder
  • 2 teaspoons baking powder
  • 2 teaspoons instant dry yeast
  • 2 1/2 tablespoons sugar
  • 3 tablespoons vegetable or corn oil
  • 400 ml warm water, about

Method:

Pickled onions:

  • Slice the onion julienne
  • Add sugar and vinegar
  • Mix well to combine.
  • This can be refrigerated for 2 days.

Spicy Mayo:

  • Combine mayo and sriracha and mix well

Crispy chicken:

  • Sprinkle prepared chicken strips with garlic powder, paprika, salt and pepper and massage the spices into the strips.
  • Transfer chicken to the yogurt and let marinate for at least two hours.
  • After two hours transfer chicken and all the yogurt in a bowl with 2 cups of flour.
  • Using your hands mix to coat all the chicken pieces very well.
  • Heat vegetable oil and fry the chicken in batches.
  • Sprinkle sea salt on the cooked strips.

Bao Buns:

  • In a big bowl place all the dry ingredients and give it a good mix using a fork or a whisk and make a well.
  • In a small bowl mix the warm water and oil together and add this to the dry ingredients.
  • Using a wooden spoon start gradually incorporating the ingredients together, add a bit more warm water if dough seems too dry.
  • Flour a working surface, tip the dough and start kneading till you end up with a soft, non sticky dough.
  • Place in a clean bowl, cover and leave to rest in a warm place until double in size.
  • After dough has risen flour your working surface and knead the dough again for 5 minutes to get rid of all the air bubbles.
  • Using a rolling pin stretch the dough to about 1/2 cm thick.
  • Dip your fingers in a bit of vegetable oil and spread all over the dough.
  • Using a pastry cutter or a cup cut our circles of about 8-10 cm in diameter.
  • Fold each circle in half and place on a piece of baking paper. Repeat till you finish all the dough. Cover again and let rest for 30 minutes.
  • After 30 minutes place the buns in the steamer and cook for 5-6 minutes.

Time to assemble!! Carefully open a bun, spread spicy mayo, add chicken and top with pickled onions. You can add spring onions for garnish and amazing flavor!!!

Buon Appetito!!

Avocado Toast & Eggs

Published by Monica

Few are the things that top the simplicity and taste of an avocado toast with eggs and whether its for breakfast, lunch or dinner these are hard to resist. Im sorry in advance for making you drool now but you will thank me later as these come together in 10 minutes!

Ingredients:

  • Favorite bread, toasted
  • 1/2 an avocado, smashed
  • Egg cooked as preferred
  • Salt & Black pepper

Method:

  • Mash the avocado with a pinch of salt.
  • Spread it over the toasted bread.
  • Top it with egg
  • Season with salt and black pepper

Buon Appetito!

Simple Sponge Cake

Published by Monica

All I can say about this cake is that I remember making it countless times when I was a child. Back then there were no measuring cups and measuring spoons etc…My auntie used to say “Just use the same cup for all the ingredients” and usually the cup she would refer to would be the classic glass we used to drink water with. It is my favorite cake ever and my kids love it too. It stays a bit sticky on the surface after baking and I simply adore that chewy part and sometimes I warm some apricot jam and using a pastry brush I spread it on the top when the cake is still warm…it gives it a little something special. Super easy to make, hope you will try it!!

Ingredients:

  • 3 cups of all purpose flour, sifted
  • 3 teaspoons baking powder
  • 3 large eggs, at room temperature
  • 2 cups of sugar
  • 1 cup vegetable or corn oil
  • 1 cup milk
  • The zest of one lemon or orange or both

Method:

  • In a large bowl sift together the flour and baking powder, set aside.
  • In the bowl of an electric mixer place sugar, lemon zest and eggs and beat till doubled in size and pale in color.
  • Add half of the flour and the oil, mix well.
  • Add the other half of the flour and milk, mix till just combined.
  • Pour in your prepared cake tin and bake in preheated oven on 180 for about 40 minutes or until a toothpick inserted in the middle comes out clean.

Buon Appetito!

Cheesy Onion Bites

Published by Monica

Melted cheese with onions wrapped in crunchy pastry…to me, everything sounds right, wouldn’t you agree? I got ready made shortcrust pastry to make my life easier and made them in no time! Great for entertaining guests as well, give it a go!

Ingredients:

  • 50 gr unsalted butter
  • 2 small yellow onions, sliced
  • 50 gr emmental cheese, finely grated
  • 50 gr mozzarella cheese, finely grated
  • 1 tablespoon wholegrain mustard
  • 500 gr shortcrust pastry, thawed
  • 1 egg yolk plus 2 tablespoons of water, mixed together to glaze

Method:

  • Preheat the oven to 200C
  • Melt the butter in a pan and gently saute the onions until soft and golden, set aside and leave to cool.
  • Combine the cooled onions with the cheeses and mustard, mix well.
  • Cut the pastry into medium size rectangles.
  • Place some filling in each rectangle leaving a small gap along the edges.
  • Brush the borders with the egg wash and seal the pastry forming a pocket.
  • Brush the parcels with egg wash and cook in the oven for about 15 minutes.

Buon Appetito!!

Ashta Dessert

Published by Monica

This is a dessert that one of my aunties used to make which I loved as a child and used to wait impatiently for it. It’s very simple, only requires 4 ingredients and some sugar syrup and comes together really quickly.

Ingredients:

  • 30 crust less soft bread
  • 200 gr of unsalted butter, melted
  • 2 cans (170gr) Ashta Nestle
  • A handful of pistachios, crashed

For the Syrup:

  • 1 Cup water
  • 1 cup sugar

Method:

  • Preheat oven to 180C.
  • Place the bread in a food processor and whiz till the bread looks like fine breadcrumbs.
  • Transfer bread to a bowl and add melted butter.
  • Using your hands rub butter into bread.
  • In an oven safe dish place half of bread mix and evenly spread on bottom pressing lightly.
  • Add the ashta nestle and spread evenly on bread mixture.
  • Use other half of bread mix to cover.
  • Place in preheated oven till golden, about 20 minutes.
  • While the dessert is in the oven make the syrup by adding both sugar and water to a saucepan and gently cooking till thickened, about 20 minutes.
  • As soon as the dessert is out of the oven drizzle syrup, both have to be hot.
  • Leave to cool a bit.
  • Serve at warm or at room temperature.

Buon Appetito!

Onion Soup

Published by Monica

I have to admit I don’t know much about French cuisine but for sure I adore a good onion soup so I had to do some research here and there and I absolutely love the outcome of this recipe. Its very simple to make, it just takes a bit of time, that’s all. I used onions, shallots and leeks but you can totally use only onions so for this quantity I would use 4 large yellow onions. I also did this soup vegetarian friendly using veggie stock but you can use chicken or meat stock for a non vegetarian version.

Ingredients for 2:

  • 1 large yellow onion, sliced julienne
  • 1 big leek, chopped discarding the green parts
  • 5 shallots, sliced julienne
  • 1 tablespoon of flour
  • 1/2 cup dry white wine
  • 4 cups vegetable stock
  • A few springs of fresh thyme or 1 teaspoon dried thyme
  • About a cup of shredded emmental cheese
  • A few gratings of Parmesan
  • 4 slices of toasted baguette
  • Salt and Pepper to taste
  • Butter and Olive Oil

Method:

  • In a pan add butter and oil.
  • Add the chopped onion, leek and shallots. Stir so everything is coated in the butter and oil.
  • Lower the heat to a minimum, cover the pan and let the onions sweat for about 10 minutes.
  • After the 10 minutes have passed season the onions with salt, cover the pan again and let the onions caramelize for 30 o 40 minutes making sure you give them a mix every 5 minutes.
  • Once the onion are caramelized add the flour and stir. Let it cook for a couple of minutes.
  • Add the wine and deglaze the pan.
  • Once the wine evaporates add the thyme, a generous amount of freshly grounded black pepper and the stock.
  • Bring it to a gentle simmer and cook for another 20 minutes.
  • Add the soup to your oven safe bowls.
  • Top with a piece or two of toasted baguette.
  • Sprinkle with the emmental and Parmesan.
  • Place in the oven using your broiler just until the cheese is melted, bubbly and golden.
  • Serve immediately.

Buon Appetito!

Leeks Quiche

Published by Monica

Rustic quiche are my favorite ever! Creamy and cheesy quiche is perfect for brunch, lunch and dinner and I simply love it with a simple side salad dressed in lemon and oil. I used store bought shortcrust pastry and it made my life so much easier!

Ingredients:

  • 1 pack shortcrust pastry, defrosted
  • 2 big leeks, washed and roughly chopped
  • 2 garlic cloves, crushed
  • A couple of springs of fresh thyme leaves
  • 4 eggs
  • 300 ml cooking cream, at room temperature
  • 1/2 cup Labneh or sour cream
  • 100 gr mozzarella, shredded
  • 1 cup grated parmesan
  • A pinch of nutmeg
  • Salt and pepper to taste

Method:

  • Start by blind baking the pastry.
  • While the pastry is cooking cook the leeks in a bit of olive oil till wilted.
  • Add the crushed garlic, thyme leaves and season with salt and pepper.
  • In a bowl add the eggs, cooking cream, mozzarella, parmesan, labneh or sour cream and the nutmeg. Season to taste and give it a good whisk.
  • When the pastry is ready add the cooked leeks in an even layer and top with the eggs and cream mixture.
  • Place in the oven on 180C and cook for about 30-40 minutes.

Buon Appetito!

Chocogasmic Pie

Published by Monica

This pie is all you need to satisfy those cravings…buttery, crunchy crust with the smoothest filling is simply to die for! I love it as is but you can serve it with berries and whipped cream…yes!!!

Ingredients:

For the crust:

  • Non stick cooking spray
  • 80 gr butter
  • 40 gr bitter sweet chocolate
  • 15 oreos or any kind of chocolate cookies you prefer.

For the filling:

  • 3/4 cup of sugar
  • 1/4 cup of cornstarch
  • 2 tablespoons cocoa powder
  • A pinch of salt
  • 6 large egg yolks
  • 2 cups milk
  • 1/2 cup whipping cream
  • 180 gr bittersweet chocolate
  • 1 teaspoon of vanilla extract

Method:

For the crust:

  • Spray a 22cm pie dish with cooking spray.
  • In a saucepan add the butter and chopped chocolate and place on low heat. Stir till both butter and chocolate melt.
  • In a food processor grind the cookies.
  • Add melted chocolate to cookies and pulse till well incorporated.
  • Press crumb mix in pie dish and place in freezer for an hour.

For the filling:

  • In a saucepan (off the heat) add sugar, cornstarch, cocoa and salt. Whisk to combine.
  • Still off heat add yolks and whisk till you have a smooth paste.
  • Add whipping cream and milk and place on medium heat and cook whisking till thickened.
  • Take the pan off the heat and add the chopped chocolate and vanilla.
  • Give it a good whisk making sure all the chocolate has melted.
  • Leave it to cool completely.

When the filling is cooled pour it into the crust and refrigerate for about 3 hours.

Buon Appetito!

Panna Cotta with Berries Sauce

Published by Monica

What to say about Panna Cotta? One of the most famous Italian desserts that in my opinion doesn’t get the attention it deserves! Absolutely delicious I’m obsessed with it! Smooth and easy on the palate with a bit of a bite from the pinenuts and the tangy berries sauce…do I need to add more? Plus it looks so pretty! Panna Cotta literally means “cooked cream”. You can use a big mold like I did or small individual cups. I really hope you give it a try !

Ingredients:

For the Panna Cotta:

  • 1/4 cup cold water
  • 4 gelatin strips or 4 teaspoons unflavored gelatin
  • 4 cups whipping cream
  • 1 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/2 tablespoon Cherry Brandy
  • 1 1/2 cups pinenuts

For the Berries Sauce:

  • 500 gr strawberries or mixed berries, they can be fresh or frozen (if using frozen make sure to defrost them)
  • 1/3 cup of sugar
  • 2 tablespoons Cherry Brandy
  • 1/2 teaspoon vanilla extract
  • Lemon zest, about half a small lemon

Method:

For the Panna Cotta:

  • Place the water in a bowl and add to it the gelatin. Put aside.
  • In a heavy bottom sauce pan place the cream, sugar and vanilla extract. Cook on medium heat till the sugar dissolves and it just starts simmering.
  • Remove from the heat and add the gelatin and cherry brandy. whisk till blended.
  • Put the pinenuts in the desired mold or divide them into the individual cups.
  • Pour cream mixture over the pinenuts.
  • Refrigerate overnight.

For the Berries Sauce:

  • Place berries in a food processor and blend till smooth.
  • Transfer to a sauce pan and add the sugar, cherry brandy, vanilla and lemon zest.
  • Cook sauce over low heat till reduced by about half.
  • Strain sauce through a sieve to get a very smooth sauce.
  • Chill.

When ready to serve place panna cotta in a bowl of warm water for about 20 seconds and invert onto serving dish. Serve with the sauce.

Buon Appetito!

Baked Apples with Walnuts

Published by Monica

Apples, walnuts and cinnamon are one of the best combinations that never fail to impress and everybody loves this!! Serve with vanilla ice cream and drizzle with caramel…oh yes!!!

Ingredients:

  • 4-6 yellow apples, depends how big they are
  • 3/4 cup walnuts, roughly chopped
  • 1/2 cup brown sugar
  • 1 1/2 teaspoon cinnamon
  • 4 tablespoons of butter

Method:

  • Hollow the apples to get rid of the seeds.
  • In a bowl mix together the walnuts, sugar and cinnamon.
  • Fill the apples with the walnuts mix.
  • Place in a tray.
  • Put a piece of butter on top of each.
  • Pour about 2 cups of water in the tray so the apples steam and cook evenly.
  • Put in a preheated oven on 180C and bake for about 20 minutes or until soft.
  • Take the tray out and baste the apples with the juices a bit before removing them from the tray.
  • Serve warm or at room temperature.

Buon Appetito!

Deviled Eggs

Published by Monica

I strongly believe that deviled eggs need to make a comeback! So easy and delicious…plus they are perfect for entertaining guests as they are or can be a part of a hearty salad! Yummm! How long has it been since you had these? Multiply quantities according to your needs 🙂

Ingredients:

  • 6 eggs, hard boiled
  • 3 tablespoons mayo
  • 1 teaspoon dijon mustard
  • A few drops of Tabasco (optional)
  • Salt and pepper to taste
  • Paprika for garnish

Method:

  • Peel the eggs and remove the yolk.
  • Mash the yolks and add the mayo, mustard, Tabasco (if using) and season with salt and pepper.
  • Mix well.
  • Using a spoon or a piping bag fill the egg white with mixture.
  • Sprinkle with paprika

Buon Appetito!

Roasted Grapes

Published by Monica

Have you ever tried roasting grape? They can be an amazing new twist to winter salads and cheese platters. So easy to do using just a few simple ingredients that I’m sure are already in everyone’s pantry.

Ingredients:

  • 800 gr red or black grapes, on the vine
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar or 1 tablespoon debes remmen (pomegranate molasses)
  • 1 tablespoon honey
  • A pinch of sea salt

Method:

  • Preheat oven to 180C
  • Toss the grapes with all the ingredients.
  • Transfer to a baking tray in a single layer.
  • Roast for 35-40 minutes or until juicy and sticky.

Khoshaf – Dried Fruits Salad

Published by Monica

This is a traditional Armenian dried fruit salad usually made during lent period..I do it any time of the year, specially during summer, straight out of the fridge it can be quiet a refreshing treat!!!

Apricot jelly sheets, also known as ‘Kamareddin’ are usually used to make a sauce for the salad but I use the best mango juice i can find. It is full of crunchy nuts (if you don’t have all the listed nuts don’t worry just use what you have) and softened juicy dried fruits..hope you give it a try!

Ingredients:

  • 1/4 cup raw almonds, peeled
  • 1/4 cup raw pistachios, peeled
  • 1/4 cup pine nuts
  • 1/4 cup raw cashews
  • 1/2 cup dried prunes, pitted and chopped
  • 1/2 cup dried figs, chopped
  • 1/2 cup dried apricots, chopped
  • 1/3 cup raisins, optional
  • 1 tablespoon Rose water or Orange blossom water, optional
  • About 2 cups good quality mango juice
  • 2-3 cups of water

Method:

  • Soak the nuts overnight.
  • Chop the dried fruits and raisins (if using) and place in a deep bowl. Cover with 2-3 cups of water and soak for at least 3 hours or preferably overnight in the fridge.
  • The next day assemble the salad by adding to the soaked dried fruits the peeled nuts, cashews, pine nuts, rose water and mango juice.
  • Give it a stir and serve cold!

Buon Appetito!

Banana Cupcakes

Published by Monica

These cupcakes are ridiculously moist and very rich in flavor. I personally am not a fan of banana in cakes but I was curious to see how the combination of flavors would turn out…needless to say they were insanely delicious!!!!!!!

Credits for this recipe go to https://www.handletheheat.com/dulce-de-leche-banana-cupcakes-chocolate-frosting/

I substituted dulce de lece with my homemade caramel and the sour cream with labneh (greek yogurt) which are almost the same thing.

Ingredients:

For cupcakes:

  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 stick butter, at room temperature
  • 1/3 cup of granulated sugar
  • 1/4 cup of light brown sugar
  • 1/4 cup sour cream or labneh
  • 1 teaspoon of vanilla extract
  • 2 large eggs, at room temperature
  • 2 large bananas, smashed
  • 1/2 a cup of dulce de lece or caramel

For the frosting:

  • 227 gr cream cheese, at room temperature
  • 57 gr butter, at room temperature
  • 3 cups powder sugar
  • 1/2 cup cocoa

Method:

For the cupcakes:

  • Preheat oven to 180 C.
  • Line a muffin tray with paper liners.
  • In a bowl sift together the flour, baking powder, baking soda, cinnamon, salt and set aside.
  • Using an electric mixer beat together the butter, granulated sugar and brown sugar till light and fluffy on medium/high speed.
  • Add vanilla and sour cream and beat till well combined.
  • Add the eggs, one at a time, beating well after each addition.
  • Add the smashed bananas and mix well.
  • Bring the speed down to low and gradually add the flour mixture until just combined, don’t over mix.
  • Fill paper liners 3/4 full and bake in the oven for 15-20 minutes or until a toothpick inserted in the middle comes out clean.
  • Place cupcakes on a wire rack and cool completely.

For the Frosting:

  • Beat together the cream cheese and butter until well combined.
  • Sift together the sugar and cocoa and gradually add to the cream cheese mix and beat until smooth.

To assemble:

  • Using an apple corer make a small hole in the middle of each cupcake.
  • Using a piping bag fill each cupcake with dulce de lece or caramel.
  • Fill another piping bag with frosting and pipe over the cupcakes.
  • Keep refrigerated.
  • Let cupcakes come to room temperature before serving.

Buon Appetito!!

Lemon Cake

Published by Monica

I just love lemons…the scent of its zest just makes me happier and the tang of its juice…just perfect. it reminds me of summer and cold refreshing lemonades with lots of ice or in this case a fragrant and soft sponge cake. My kids loved it too!!

Ingredients:

For the cake:

  • 3 cups all purpose flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon salt
  • 2 sticks of butter, at room temperature
  • 2 cups of sugar
  • 3 large eggs, at room temperature
  • 2 tablespoons lemon zest
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla essence
  • 1 cup milk

For the icing:

  • 2 cups icing sugar, sifted
  • 3 tablespoons lemon juice

Method:

  • Preheat oven to 180 C
  • In a bowl sift together the flour, baking powder and salt. Set aside.
  • Using an electric mixer cream the butter and sugar together until fluffy.
  • Add the eggs one at a time, beating well before adding the next one.
  • Add lemon zest, lemon juice and vanilla and mix to combine.
  • Add the flour mix and milk and beat until just incorporated making sure you end up with a smooth batter.
  • Grease a 25 cm cake pan or bundt pan and pour the batter into the pan and smooth the top.
  • Bake for 50 minutes or until a toothpick inserted in the middle comes out clean.
  • Let cool in the pan for 10 to 15 minutes before inverting onto a wire rack to cool completely.
  • While the cake is cooling make the icing by mixing together the icing sugar and lemon juice till smooth and thick.
  • Pour the icing over the top of the cake and let it drip down the sides.

Buon appetito!!

Conchiglioni with Ricotta and Walnuts

Published by Monica

A classic Italian pasta bake that is usually made with ragu or ricotta and spinach as a filling and baked in tomato sauce and bechamel…delicious right? I wanted something a bit lighter for summer days so I filled the shells just with ricotta and walnuts and used only marinara. The end result turned out very flavorful!

If you try it let me know!

Ingredients:

  • 30 conchiglioni
  • 250 gr ricotta
  • A handful of good quality walnuts, chopped
  • 1/2 tsp nutmeg
  • 70 g Parmesan cheese, grated
  • Season to taste being careful as Parmesan is already full of flavor
  • A jar of your favorite marinara sauce or your own
  • Some fresh basil leaves, chopped, to garnish
  • 50 g Parmesan  grated to serve

Method:

  • Cook the conchiglioni a little less than the time required for al dente then drain and let the pasta cool. I would advise to separate the shells before they cool as they may stick together.
  • Cover the bottom of an oven dish with some of the tomato sauce. 
  • Using  a teaspoon or a piping bag (for cleaner results) ,  fill each conchiglioni 3/4 full, then place in the oven dish.
  • Pour the rest of the tomato sauce over the shells and finish with a generous sprinkling of Parmesan
  • Bake in a preheated oven 200° C for about 20 minutes until the top starts to brown.
  • Garnish with fresh basil
  • Serve immediately with extra grated Parmesan. 

Buon Appetito!

Three Cheese & Spinach Samosas

Published by Monica

Crunchy and buttery on the outside, creamy and savory on the inside. These samosas are perfect to freeze for last minute guests or for a quick bite. Deep fried or oven baked…either way these samosas are addictive!!

Ingredients:

  • 2 small shallots, finely chopped
  • 1 big leek, finely chopped
  • 350 gr chopped frozen spinach thawed and squeezed dry
  • 250 gr ricotta
  • 250 gr feta, crumbled
  • A handful of grated parmigiano
  • 1 large egg, lightly beaten
  • 200 gr butter, melted
  • 500 gr phyllo dough, thawed (can be found already cut into strips)
  • Salt and pepper to taste
  • Olive oil

Method:

  • Heat a splash of olive oil in a big frying pan and add the shallots and leek, season with salt and cook on medium until just golden.
  • Add the spinach, stir well for a couple of minutes and turn off the heat.
  • In a bowl combine the ricotta, feta and parmigiano. To this add the spinach mixture and the egg and mix until well combined.
  • Check and adjust seasoning to your taste.
  • Place one strip of phyllo on work surface, brush with melted butter and repeat till you have 3 layers.
  • Place about a tablespoon of the filling in one of the ends and fold to form a triangle over the filling. Repeat folding back and forth till the end of the strip.
  • Place triangles on baking sheet lined with cooking paper, seam side down.
  • Bake pastries in preheated oven (400 C) until golden and crunchy, about 20 minutes. You can also deep fry them.
  • Serve warm.

*These samosas can be made in advance and frozen for up to 1 month.

Buon Appetito!

Chocolate & Orange Marbled Cake

Published by Monica

Chocolate and orange is a winning combination, it’s one of those things that just works every single time.

While baking this cake I discovered the importance of choosing the exact tin size because it really matters. For this cake a 20 cm round cake tin is recommended. If you feel like it’s too small double the recipe and get a bigger tin!

Ingredients:

  • 225 gr butter at room temperature
  • 225 gr sugar
  • 4 eggs at room temperature
  • 225 gr self raising flour, sifted
  • 2 tablespoons cocoa powder, sifted
  • Grated zest of 2 big oranges

Method:

  • Heat your oven to 180 C.
  • Grease a 20 cm round cake tin.
  • Cream together butter and sugar until fluffy.
  • Then start adding the eggs, one at a time, beating well after each addition.
  • Fold in the flour until well combined and divide the mixture in half. Place the other half in a different bowl.
  • Add the cocoa powder into one half and the orange zest into the other half.
  • Put alternate spoons of the chocolate and orange mixtures into the cake tin. Swirl a knife through it gently and place in the oven to bake for 40 minutes or until a toothpick inserted in the center comes out clean.
  • Leave to cool in the tin for 10 minutes before turning out to cool completely on a wire rack.

Buon Appetito!!

Mozzarella, Asparagus & Prosciutto Salad

Published by Monica

Nothing screams summer more then a fresh salad. The Asparagus adds a touch of elegant crunch plus the salty prosciutto and sweet mozzarella is a match made in the heavens of my palate.

Great to be served if you want to impress your guests!

Ingredients:

  • 20 asparagus spears, woody ends cut off
  • 15 slices of prosciutto
  • 1 fresh burrata or buffalo mozzarella, about 200 gr
  • A handful of fresh rocket and mixed green

For the dressing:

  • 3 tablespoons extra virgin olive oil
  • The juice of one lemon
  • 1 garlic clove, crushed
  • A splash of balsamic vinegar, optional
  • Salt and pepper to taste

Method:

  • In a frying pan bring to a boil about a cm of water and add the asparagus in a single layer for 3 minutes until tender. Remove from pan and put into ice water for a couple of minutes, drain and set aside.
  • Whisk all the dressing ingredients and set aside.
  • In a serving platter start by layering the greens and rocket, arrange the asparagus, place the burrata in the middle and arrange the prosciutto all around.
  • Drizzle with dressing and serve!

Buon Appetito!!

Oat Cookies

Published by Monica

Baking is slowly and steadily becoming a must in my life. These oat cookies are very tasty and although the ingredient list might seem too long they are extremely easy to make…I promise you won’t regret it!

Ingredients:

  • 1 1/2 cups all purpose flour
  • 3/4 teaspoon of baking powder
  • 3/4 teaspoon of baking soda
  • 1 teaspoon of cinnamon
  • Pinch of salt
  • Pinch of nutmeg
  • 1 1/4 cup brown sugar
  • 1 stick of butter, melted
  • 1 1/2 tablespoons of honey
  • 1 tablespoon of vanilla extract
  • 3 egg whites, at room temperature
  • 2 cup of good quality oats
  • 1 cup chocolate chips
  • 1 cup walnuts, roughly chopped

Method:

  • In a bowl combine flour, baking powder, baking soda, cinnamon, salt and nutmeg. Set aside.
  • In the bowl of an electric mixer place brown sugar, melted butter, honey, vanilla and egg whites and mix on medium speed until well blended. Stir in the oats, walnuts and chocolate chips, mix with a spoon and set aside for 10 minutes.
  • After 10 minutes stir in the flour mixture and mix well using a wooden spoon.
  • Turn on your oven to 180 degrees.
  • Form cookies and place them on baking sheets lined with parchment paper.
  • Bake for 12 minutes or until almost set.
  • Cool for 5 minutes before transferring to a wire rack to cool completely.

Buon Appetito!

Vospov Kofte – Red Lentil Patties

Published by Monica

This is a traditional armenian dish that will surely gather all the family around the table. So flavorful and healthy usually these patties are served with a salad (recipe below) , fries and pickles.

Dig in and enjoy!!

Ingredients:

  • 2 cups red lentils, cleaned and washed
  • 4 cups of water
  • 1 ½ cup fine bulgur, washed till water runs clear
  • 2 big onions, very finely chopped
  • 1 heaped tablespoon cumin
  • 1 teaspoon paprika
  • Salt to taste
  • 1 tablespoon red pepper paste, optional
  • Olive oil or vegetable oil as needed

Method:

  • Place the washed lentils in a deep pan and add the water. Season with salt and let it come to a boil. Reduce heat and, skimming white foam from water, let them cook  for about 30 to 40 minutes until smoochy.
  • Turn off the heat and add the bulgur. Give it a good stir,  cover pan and let sit till lukewarm and bulgur has absorbed all the remaining water.
  • In the meantime fry the onions until just about golden. Add them all to the lentils mixture. Add cumin, paprika and pepper paste (if using) and stir all very well.
  • Let stand till cold.
  • Transfer lentils mixture to a large tray and start working the mixture with your hands till everything is well incorporated and smooth.
  • Start dipping hand into cool water and take small bite size pieces and squeeze with your fingers to make the patties.
  • Arrange on a serving platter. If not doing the salad I like to sprinkle them with a bit of very finely chopped parsley and green onions.

The salad for these patties is without any lemon or oil. Its purpose is for dipping the patties in.

For Salad:

  •  2 Ripe tomatoes, very finely chopped
  • 1 cup parsley, very finely chopped
  • 4 green onions, very finely chopped
  • A handful of fresh mint leaves, very finely chopped
  • Salt to taste.
  • Place all ingredients in a bowl and mix .

French Toast

Published by Monica

Who, I ask, doesn’t simply love French toast??? Perfect for breakfast on a Sunday morning or even as dessert after dinner…indulgence never hurt anyone right??

Try adding different flavors to the egg mix like nutmeg or even orange zest.

I love them with warmed good quality maple syrup or my homemade salted caramel…

Buon Appetito!!!

Ingredients:

  • 6 thick slices of Brioche or bread
  • 2 large eggs
  • ¾ cup of milk
  • 1/ 2 teaspoon cinnamon
  • 1 teaspoon of vanilla
  • A tiny pinch of salt
  • Butter

Method:

  • Beat together eggs, milk, salt, cinnamon and vanilla.
  • Heat a skillet over medium high heat and add a nob of butter.
  • Put each slice of bread in mixture and let soak on both sides. Place in pan without overcrowding and fry on each side until golden brown. Serve hot.

Shrimp Linguine My Way

Published by Monica
I love shrimps. I love pasta. Combine them and it’s instant happiness!! Buon Appetito!!
Ingredients:
  • 12 medium size fresh shrimps, cleaned with tail on
  • 2 cloves of garlic, chopped
  • 1 chilly, finely chopped
  • 1 glass of white wine
  • Zest of 1 lemon
  • Salt and pepper to taste
  • 200 gr of linguine
  • A bit of parsley for garnish, optional
  • Extra virgin olive oil
Method:
  • Prepare all your ingredients.
  • Place a pot of water to boil for the pasta (salted generously)
  • While pasta Is cooking Place a frying pan on medium heat and add the olive oil, garlic and chilly.
  • Fry for a minute and add the shrimps. Cook till pink (be careful not to overcook them).
  • Remove Shrimps from pan and add lemon zest and the wine and let it come together into a light and fragrant sauce.
  • Straight from the pot add the linguine and the shrimps. Let it come together for 2 minutes and serve immediately.
Divine!!!!

Whole Wheat Pasta With Cilantro and Garlic

Published by Monica
Quick, easy and delicious!! Whole wheat fusilli tossed in cilantro and garlic with boiled veggies.

 

Ingredients:
  • A bunch of fresh cilantro, finely chopped
  • 5-6 garlic cloves, very well pounded
  • 4 medium sized carrots, chopped into bte size pieces
  • 6 courgettes, chopped into bite size pieces
  • 400 gr whole wheat fusilli

 

Method:
  • Bring a large pot of water to boil and add salt.
  • Throw in your pasta. After 2 minutes throw in with the pasta the courgettes and carrots.
  • Meanwhile in a bit pot on medium high heat place olive oil, cilantro and garlic and cook seasoning with salt and pepper to taste.
  • When the pasta and veggies are  done, drain, reserving a cup of the pasta water and toss well with the cilantro and garlic.
  • Use the pasta water as much as needed to bring the whole dish together.

Best served lukewarm, at room temperature or straight from the fridge!! Buon Appetito!!

My Aunties’ Brioche

Published by Monica
Armenians do a variety of sweets for Easter celebration. My favorite, well actually the whole family’s’ favorite, were my Aunties sweet brioche. We used to wait for them and, obviously, wouldn’t last for long. I got the recipe from her when I was very young and I have been making them every year. Now I only make a Kg..she used to make minimum 6 kg…for the whole family.
I always make the dough in the evening before going to bed and cover it carefully with many layers of kitchen towels and blankets to keep the warm so it rises properly…its always a joy to wake up the next day to a beautifully fluffy raised dough! I love these with my morning coffee or with fresh lemonade.
Ingredients:
  • 1 kg all purpose flour, sieved
  • 6 eggs, at room temperature, plus extra to glaze
  • 1 cup melted butter
  • 1 cup milk
  • 1 1/3 cup sugar
  • 2 tablespoons of yeast
  • 1 teaspoon of Mastic
  • 1 tablespoon Mahlab
Method:
  • Place the flour, mastic and mahlab in a big bowl and gently incorporate using your fingers.
  • Place the milk and sugar in a small saucepan and on gentle heat stir till the sugar dissolves. Turn off the heat and add to this the melted butter. Stir gently and sprinkle the yeast on top. Set aside for 5 minutes.
  • Let stand till lukewarm.
  • In a separate bowl beat the eggs lightly and add to the milk and butter mixture.
  • Make a well in the flour and pour the mixture in. Now knead into a smooth dough adding a bit of flour if necessary. The dough should be very soft but not sticky.
  • Now place the dough in a big, clean slightly buttered bowl and cover loosely with plastic wrap. Place a kitchen towel on top of the wrap. Place a good throw on top and place in a warm place till doubled in size, 4-5 hrs.
  • Taking pieces of the dough shape as desired.
  • Place shaped brioche on baking tray. Let rest for 30 minutes. Brush tops with beaten egg and milk mixture.
  • Bake in preheated oven (180) until nicely golden

My First Christmas Online

Published by Monica

I am grateful to be able to share with you my recipes for the holiday. Christmas equals family to me, and family is comfort and happiness.

This section will be dedicated to the recipes I believe can make your Christmas a happy and cosy one. You will notice that the recipes are diverse and not the usual traditional Lebanese fare. As much as I love Lebanese food, Christmas for me is synonymous with certain dishes that I am thrilled to be sharing with you subsequently.

Come back often and visit this page as we will be revealing the recipes one at a time! Otherwise, feel free to subscribe to our newsletter to get the latest in your inbox. It is safe and secure as we do not share your details with any third party.

Importantly, LaTourba have recently launched the first sparkling wine in Lebanon just in time for the season. This delicious bottle deserves a post on its own! Soon too! (Update: check Latourba’s UNIQUE sparkling wine in Recipe 2 below)

There are 10 recipes for the Christmas & New Year’s menu.

Recipe 1: Cinnamon Rolls

Recipe 2: A New Toast for the New Year

Recipe 3: Christmas Turkey

Recipe 4: Flavored Butter

Recipe 5: Salmon Sushi Cake

Recipe 6: Smoked Salmon Dip

Recipe 7: Crunchy Fried Seafood

Recipe 8: Knafeh with Walnuts
(Recipe out on Sunday 30 December at 9pm Lebanon time)

Recipes 9 and 10: Recipes will be posted one at a time!

Merry Christmas and Happy Holidays!

 

Shin Cut Stew

Published by Monica

I mean seriously, the active time to put this meal together is 40 minutes and then just let time do the work while enjoying the aromas. This recipe, just like most stews, is preferably cooked at a medium low temperature allowing the flavors and juices to flow.

Serve with creamy mashed potatoes. Delizioso!

Ingredients

  • 1 kg shin cut or any meat that requires slow cooking
  • 6 medium sized carrots, chopped at an angle into medium sized pieces
  • 2 celery stalks, finely chopped
  • 2 big leeks, cut in half lengthwise and finely chopped
  • 10 shallots, peeled and left whole
  • 6 garlic cloves, roughly chopped
  • 2 heaped tablespoons of flour
  • 1 cup of red wine. Choose a red wine that you enjoy drinking.
  • 400 gr of canned chopped tomatoes
  • A sprig of each: rosemary, sage, thyme and 1 cinnamon stick tied together with a string
  • Water as much as needed
  • Salt and pepper to taste

Method

  • Turn ur oven on 220°C and place inside an empty tray.
  • Generously season your beef with salt and pepper on all sides and drizzle with olive oil.
  • Take the tray out of the oven and place the meat in the tray and back in the oven for 20 minutes.
  • In the meantime heat a splash of olive oil in an oven proof heavy bottom pan.
  • Add the carrots, garlic, leeks, celery, shallots. Season with salt and pepper and gently let it fry for 10 minutes. Add the flour to the veggies and stir well untill all is coated.
  • At this point add the wine. Let it evaporate and scrape all the burned pieces in the bottom of the pan.
  • Once the alcohol in the wine has evaporated add the herbs, the cloves mix well and add the tomatoes. Bring all to a boil.
  • Get the meat from the oven and place in the sauce along with any juices from the tray.
  • Mix gently and add as much water as needed to cover everything. Cover the pot tightly with the lid and place in the oven on 190°C for 4 hours.
  • Halfway through take the pan carefully out of the oven and give it a quick and gentle stir.

Enjoy!!!