When time is short just keep it simple… This is as straightforward as it gets… It reminds me of my childhood, it was a staple dish at home… My mother would say: “Lets have pasta tonight!” … and my father would make it spicy .. This recipe is basic, with autumn vegetables, and the last…
06
Apr
Apr
After Midnight… Easter Soup or magiritsa, a sort of stew made from lamb offal and greens, is eaten right after attending church in the very early hours of Sunday morning. When I attended a cooking seminar by Chef Christoforos Peskias for the first time, he taught our class this recipe. I instantly fell in love…
28
Oct
Oct
Orange Is The New Black This soup combines ingredients that are all in season and perfectly compliment each other in flavour as well as colour! Truffle oil, an autumn essence that brings to mind beautiful walks in forest paths, covered in fallen, damp leaves. As for the Amaretto crumbs? Well, this was a little secret…
20
Sep
Sep
Heart and Soul A base. A foundation: No wonder why the French word for stock is “fond”. If you have your own homemade stock in your fridge or freezer, you can create masterful soups, deep-toned sauces, aromatic gravies, rich risottos and hearty stews. Using ready-made stock is simply not the proper way to go about…