Key lime pie recipe, an American invention but loved by all. Soft, creamy and tangy filling in a biscuit base. Key Lime Pie When I’m asked for an easy pie or tart recipe, the Key Lime Pie is always the…
Cervelle de Canut, a delicious cheese dip from Lyon, traditionally made with Faisselle cream cheese, but here, we use the easy-to-get cottage cheese. The name may sound romantic if you don’t speak French; if you do, well …, it means…
I love beef and I love pesto, so combining the two, much like our pesto panna cotta (image below), was an inevitable happenstance! Baked pesto meatballs make a great alternative flavour to your regular meatball pasta dish but one of my favourite…
This basic Persian rice recipe with tahdeeg is your first step to mastering the art of cooking Persian rice. Once you understand the principles, you can move on to the other Persian rice recipes (see images below), whether on this…
A delicious, easy to follow Moroccan lamb tagine with preserved lemons and olives. Perfect with cous cous, bread or rice. I don’t suppose the lamb tagine needs any introduction, quite possibly, Morocco’s most famous export, along with Ras El Hanout,…
A classic mezze (appetiser), Baba Ghanoush, the smoky aubergine dip, is found on tables in the Mediterranean, Central Europe, the Middle East and in Asia. You may know it as Abu Ghanoush, Muttabal or plain old Aubergine spread. You’ll find…