Millet Fishcakes with a Creamy Caper Sauce for Lunch

Fishcakes…when I was a kid and we moved to England, my mother often made us fishcakes for breakfast. My mother made us all sorts of fabulous things for breakfast…baked beans on toast, kippers, sardines on toast, welsh rarebit…such fond memories I have!

I love fishcakes, usually made with mashed potatoes and fish.

Shortly after we [...]

Roasted Winter Vegetables

What’s the easiest meal to make during winter? Not to mention it warms the kitchen (in our case house as our small house is basically the kitchen!) and sends an aroma throughout the that just beckons everyone to the table. Oh, and did I mention something about nutritious?

Roasted vegetables.

Roasted Winter Vegetables served [...]

Spaghetti alle Vongole (Spaghetti with Clams) Recipe

I love clams, especially the tiny fresh little clams we get here, fished out of the Adriatic. Spaghetti alle Vongole is a dish that originates in the Naples area, the area where Italian spaghetti originate from!

This dish is simplicity itself and certainly fits my weekday meal mantra DENS – delicious, economical, nutritious and speedy [...]

Spezzatino di Manzo ai Porri (Beef Stew with Leeks)

We’ve been having crazy warm days…the photo is from the 6th of January and it was so warm we ate lunch on our veranda!

Our lunch: vegetable filled crepes with spinach and orange salad on the veranda

Weird warm.

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Buckwheat Crepes with Caramelized Fennel, Onions, Walnuts and Rosemary

I’ve been making crepes as bread for some time now, and I especially like the gluten free recipes I come up, as my daughter cannot eat gluten. Buckwheat crepes are pretty common in France, but most recipes include wheat flour. I’ve found that just about any flour works well with the buckwheat, but my favorite [...]

Natural Organic Bread Making in the Sibillini Mountains

A few weeks ago, Hans and I were invited to a morning demonstration of bread making using natural yeast in the Sibillini mountains. Of course we said yes. In typical Italian style, a group of interested people show up someplace for a demonstration, then afterwards we all eat a huge lunch together. Do I need [...]

What’s in a Recipe Name?

Last night I made these wonderful…..what on earth should I call them?

Finished (fill in the blank) served on a bed of wilted escarole

They are rice supplì made with radicchio that are wrapped in paper thin slices of speck, baked and served on some wilted escarole. While I was making them I had [...]