Confit Leek, Mozzarella & Tomato Vinaigrette

Confit leek and mozzarella is one of my favourite combinations. I have used it in the restaurants in many different interpretations and it has always been a success. The idea of confit’ing anything often puts home cooks off, but with most vegetables it’s a breeze! And the added advantage is that you can make itContinue reading “Confit Leek, Mozzarella & Tomato Vinaigrette”

Stracciatella – Italian Egg Drop Soup

Here’s a soup that makes me smile. It’s a Sunday morning, I walk into the kitchen of my Italian friend’s mother and the whole place is filled with the smell of simmering stock. It’s not just chicken stock, that much is obvious. The Parmesan rinds that were saved up for this soup are floating inContinue reading “Stracciatella – Italian Egg Drop Soup”

Paccheri with Morels and Porcini Mushrooms

It’s always good to have a few simple, fast and impressive recipes to hand to wow impromptu guests or to feed the family when your shopping was delayed by a glass of wine. Today’s dish looks like you must have slaved for hour over a slow simmering stock but does in fact take just 20Continue reading “Paccheri with Morels and Porcini Mushrooms”

Minestrone Soup

I’ve bemoaned the lack of interest in soup before, but I’ll say it again: A good soup is deeply gratifying to make, heartwarming to eat, soul supporting to digest and furthermore it is an excellent indicator of a cook’s abilities . In a soup, especially a clear one, there is no hiding. All your flaws,Continue reading “Minestrone Soup”

Baked Chicken with Black Olives

This is one of those dishes you can very quickly throw together if you have only an hour to cook. Even if you don’t have readymade tomato sauce, you can cheat and I’ll show you how. Just please don’t go out and buy tomato sauce in a jar. There simply isn’t a good one. SoContinue reading “Baked Chicken with Black Olives”

Sorrento Lemon Cake

You may think it impossible to make Sorrento lemon cake without those spindle lemons from Sorrento, but you are mistaken. The lemons have a flavour and a smell we here in Malaysia are very used to. It’s a smell more than a taste and you can smell it as soon as you crush the leaves.Continue reading “Sorrento Lemon Cake”