I am happiest when i am cooking in my kitchen, closed off with all the wonderful fresh ingredients that are easily available every day here. Crostata di ricotta is usually sweet and is of italian origin but my crostata is savory and the green and red bits of candied peel used in traditional crostata are replaced here with chopped sundried tomatoes and shredded kale. … Read More Chickpea Crostata di Ricotta (with kale and sundried tomatoes)
Back to the weekday routine and a quick easy meal for today. This pasta is so simple yet delicious and I use a mix of cooked and uncooked ingredients. I like using farfalle with this dish as they do not become soggy and this pasta is also wonderful as a salad if you have left overs. Zucchini are in season on the island and … Read More Vegetarian Farfalle with arugula from mum’s garden… A quick weekday meal !
Too busy to stop today but not too busy to eat. We love our food. It is one of the pleasures of life and I spend my day mentally planning the next meal. A standard Mediterranean kitchen cupboard is well stock with tinned tomatoes, tomato paste, capers and olives, a selection of dried herbs, olive oil and lots of pasta. A quick cupboard lunch … Read More Pasta from a Mediterranean Pantry… a quick lunch today