Courgette & Parmesan Fritters

These little fritters are an utter delight! Light, crunchy, not greasy at all, they are great even in this hot summer weather. You can serve them as an interesting side dish, tasty starter or as a nibble with drinks. The recipe is my mum's, although I have increased the quantity of Parmesan in my version. I strongly advise you to use super-fresh, firm courgettes that are not too large in size, as the big ones tend to taste a bit marrow-like.

Roast Monkfish with Olive Oil Mash & Aubergine

The week-end is the only time I can go to the fishmonger's; it normally opens when I am already off to work and closes before I get back home. Therefore, Saturday morning is the ideal time to pay him a visit and stock up on the fish I am going to freeze and use for our mid-week dinners. However, I can tell you right away that the freezing part is out of bare necessity (as I can't buy it every day, as I mentioned). If you want to eat fish, the best way to enjoy it is definitely fresh! So when I saw these glistening, pearly monkfish fillets this morning, I simply could not bring myself to do anything else but use them for our evening meal.

Peach & Almond Pie

You honestly can't beat Summer fruit. As much as I love the crunchy apples and juicy pears of Autumn and Winter, they simply can't compare to the colourful abundance of apricots, peaches, melons and berries you get in the warm season. My greengrocer yesterday was displaying such a variety of Summer fruit, all smelling enticing and sweet, that I suddenly got an urge for baking a peach pie! I decided to follow the recipe I use for making plum and walnut cake (which may sooner or later end up on the blog, too!), which is Nigel Slater's; however I implemented a few changes, such as roasting the peaches in honey before incorporating them to the cake batter; using self raising flour; and substituting the chopped walnuts with flaked almonds. Yum! Half of it's already gone...not all eaten by myself alone, mind you!

Spinach & Ricotta Cannelloni

Here's another traditional Italian recipe. And I know that every Italian will tell you this, but...this version is unique because it has the special filling that my nonna (granny) uses, and inherited from her mother. This whole thing is a tad cliché, I admit it.  But the recipe honestly isn't! Read more to find out the family secret...

White Chocolate Pannacotta with Raspberry Coulis

Pannacotta has to be one of the easiest desserts you can make. The name means cooked cream, and that's exactly what it is! You can flavour it in any way you want, with vanilla, coffee, cardamom...in my case, white chocolate! Now I have to apologise, as I forgot to take a picture of the finished coulis, but I assure you the bright pink of the coulis looks extremely pretty against the delicate, pale pannacotta. Moreover, its sharpness cuts beautifully through the richness of the dessert. Give it a go and let me know what you think!

Grilled Asparagus

Here's another recipe with asparagus. Make the most of them, while they are in season: grilled, they are particularly delicious. Oh, you can make this recipe using a barbecue too, so here's an alternative to your usual coleslaw salad!