Sunday, 16 June 2013
This is a truly excellent dish, if I may say so myself :-) Roasting the aubergine and cherry tomatoes before whizzing them up for the filling really concentrates their flavour, and as a result each mouthful of ravioli is an explosion of delight. I chose to serve them drizzled with pesto, as aubergine and tomato both marry well with garlic and basil to make a scrumptious, summery pasta dish.
Sunday, 9 June 2013
Millet is the "new kid on the block" in the world of grains. Its popularity has increased significantly over the past few months, due to its health benefits such as being easy to digest, gluten-free, high in fibres and antioxidants. Consequently, it is being featured in more and more recipes in magazines, blogs and restaurants. Regardless of how fashionable it is right now, I am vouching for it as it is also truly delicious and a great core ingredients for tasty creations, such as these chickpea and millet falafels. They would be a fantastic addition to your a picnic basket or office lunchbox, do give them a try.
Monday, 18 February 2013
My love affair with salted caramel, which I currently seem to be sharing with the whole world, continues. This time, the heavenly ingredient takes its proud place in the heart-attack provoking confection that is millionaire's shortbread. If you are not familiar with shortbread, know that it is a biscuit made with an obscene quantity of butter, originating from Scotland. At some point an evil mind, or perhaps a genius (depending on your point of view!), had the idea of covering this delicious but already very rich biscuit with a layer of caramel and another one of chocolate, hence creating the millionaire's shortbread: a deluxe version of the "humble" original! It packs a zillion calories a bite, so I recommend you approach it with care :-), but its pure decadence makes it the epitome of a sweet treat!
Sunday, 17 February 2013
I have just invested in a new, top of the range pasta making machine, and I must say I am so happy with this purchase! Compared to the one I had before, it rolls the pasta to a silky, almost transparent texture, which is perfect for making stuffed pasta such as ravioli (in case you are wondering, the make is Marcato). I have chosen to christen my new pasta making machine by making these luscious ravioli with a prawn and lobster stuffing, drizzled with a rich lobster bisque-like sauce. A real treat, if you are a seafood lover like me!