It is not pasta and Gnudi are not gnocchi, but seem to belong to the same family. They are simply skinless ravioli, the filling without the shell but not quite gnocchi. This is enough to whet my appetite and I am making them today for our supper! You will need : 1 cup fresh ricotta 1 cup grated Parmesan, 1 egg Pinch grated nutmeg … Read More Ricotta gnudi with crisped sage
This is a gluten free sweet that combines the popularity of two of the best loved American desserts with an added Mediterranean twist of fresh figs. Blums coffee toffee tart brings nostalgia to many Americans and this is combined with a layer of baked New York cheesecake, two favorites with the addition of Mediterranean figs. It is suitable for anyone who follows a gluten … Read More Gluten Free Coffee Toffee Cheesecake
This week’s paper Its the ‘in-between stage’ now when you feel hot from wearing too many layers and then perhaps a bit chilly. These days I like a cooked breakfast especially at weekends as it keeps me going all day. This is more of a healthy fry-up and I make an effort to use as little oil as possible. I assemble a frame with … Read More Its drizzling outside, I feel the humidity as I make breakfast in a frame
The first food blog I started to follow was Yammie’s Noshery and that was after finding her recipe to make Auntie Anne’s pretzels about two years ago. I made them, we ate them. They were wonderful, tasting of New York, triggering many good memories. And I started to follow Yammie’s blog. She impresses me by her mature outlook to life. She is only 20 … Read More Yammie’s Noshery and baking Auntie Anne’s pretzels
I write this blog knowing that most of you who visit are from the USA, an ocean and continent away. You have become so very special to me and I am touched by your contact and daily messages. You are curious and ask questions, a mere spot on the world map that some of you did not know about. Yesterday I prepared my food … Read More A taste of the American Dream in the heart of the Mediterranean …. how to make Stromboli
This week we see the arrival of Stromboli to the island all the way from New York brought to us by Vito Pizza. This Italian sausage shape turnover was created in the 50s and named after the movie Stromboli with Ingrid Bergman. Bill Daley of the Chicago Tribune best describes the difference between Stromboli and calzone. Joe di Bartoli, CEO of Pizza Vito made … Read More Irish Stromboli for the Hennessys
We made calzone with a filling of Mozzarella, a ricotta mix and spinach and it was just delicious, crispy but chewy and moist at the same time. The pizza dough recipe is the one I use these days. You will need : For the dough: 2 1/4 Teaspoons active dry yeast 1 teaspoon salt 1/2 teaspoons sugar 3 cups flour, plus extra for dusting … Read More Home made Calzone 🙂
A friend of mine recently visited New York and updated me with all her recent food adventures. I always love to hear about new dishes and ingredients and the combination of a success story. She tells me all about her lunch at The Spotted Pig in New York which has become one of the trendiest eateries with gnudi of all kinds on their menu. … Read More Ricotta Gnudi New York style !