I made falafel recently and I realised it has been many years since I last made them. Needless to say, many falafel have been eaten over the last week! They are so easy to make, as all the ingredients are literally thrown together into a …
Throughout Asia, each country seems to have its own version of what we know as a ‘Spring Roll’. While there are many variations, and while you can certainly add the ingredients of your choice for the filling, this is the recipe I used, and I’ll …
The word Lasagne doesn’t have to equate to layers of steaming hot pasta and in this recipe I’ve given it a Summer twist. Pane Guttiau is a wafer thin flatbread from Sardegna. Similar to ‘pane Carasau’, Pane Guttiau is usually seasoned with salt, rosemary and …
San Daniele del Friuli is a beautiful, quaint small town in Italy’s northern region Friuli Venezia Giulia, in the province of Udine. It is situated on the top of a hill, half-way between the mountains and the Adriatic Sea, near the Tagliamento river, which is …
Next time you’re planning a BBQ, or trying to make some yummy snacks to enjoy during an Aperitivo with friends, throw together this easy dip. It’s easy, delicious and pretty healthy…. so win win win all the way! Although I’ve written down measurements, please realise …
I have posted a couple of different recipes for Hot Cross Buns on my blog in the past, but I’m updating the post again. The other recipe I used had grated apple in it as well, but I don’t think it’s necessary. The buns still …
Zeppole di San Giuseppe are fried pastries topped with custard and cherries in syrup. The pastry is a choux pastry and although they are usually fried, you can also bake them. The word ‘zeppole’ for me takes my mind straight to something fried and that’s …
Sausage Rolls are a classic favourite for the majority of Australians and definitely a staple for many generations at every birthday party we were ever invited to. They are our fast food solution when buying a quick lunch from our local ‘Milk Bar’ and the …
Choux Craquelin is the same as making normal bignè with choux pastry, but with the addition of adding a lovely crispy topping that is sweet. The craquelin is made with brown sugar, butter and flour mixed together, rolled thinly, chilled and then cut into small …
These pumpkin ‘sfince’ are something I enjoyed as a child. Every time we would have our big Italian family get togethers, each Aunty (there were 8 of them) would bring a dessert, and the funny thing was, they would always bring the same one every …