Receip from Somewhere Over the Kitchen by Beatrix Horváth-Gallai SOMEWHEREOVERTHEKITCHEN.BLOGSPOT.COM Beatrix Horváth-Gallai is an architect living in Hungary who has fallen in love with cooking and food photography…
Originally a French dish known as Pommes Anna, this simple recipe has been adopted in northern Italian cuisine (but updated with the addition of cream and Parmesan cheese). Patata Anna is easy to make and serves as an excellent accompaniment to meat or vegetarian dishes. Recipe by Omar Scarabello of il Tartufo Photograph by Curtis Gallon
Ravioli is a wonderful “container” for a myriad delightful fillings. You will need a pasta machine for this recipe and remember that fillings cannot be too watery otherwise…
Ice lollies for grown-ups. Add a little of your favourite tipple for a new take on dessert. For cocktail lollies, simply add a dash of vodka or your favourite drink to each lolly. Careful not to overdo it, as alcohol can hinder the freezing.
Sweet olives, rinsed to remove most of their brine and then dipped in a sweet glucose solution, are the hottest new product to hit deli shelves. Their more-ish affinity to chocolate makes them irresistible in this loaf. Dates make an equally delicious alternative if you can’t find sweet olives.