by Ag | Recipes
One day, our lemon tree was over loaded with lemons and we already had plenty in the fridge plus some preserved … we decided to make Limoncello. It is delicious and refreshing after a meal or can be used in many desserts. The recipe is simple but, as with many...
by Ag | Recipes
For this recipe just use any olives that are cured. Even a jar from the supermarket can be spiced up with this recipe. The hot chilli is optional and a sprinkle of cayenne could be used instead. 2 cups black olives 1 hot chilli (chopped finely) 1 teaspoon fennel...
by Ag | Recipes
Caponata has been described as a stew by popular chefs. It can be so! We love it served hot with pasta or at room temperature with fresh bread and bits of salami and cheese. It’s a great side vegetable served with fish or chicken. Generally caponata starts off...
by Ag | Recipes
This is a Spanish tomato, pepper and garlic base sauce and sometimes known as refogado. I make a big batch of this on a Sunday night and use a scoop full in various dishes during the week. Makes about 3 cups 2 onions, chopped 2 red peppers, diced 1/2 cup extra...
by Ag | Recipes
Try this Tapas favourite as hot or as mild as you like! Makes 4 tapa serves 1 1/2 cups sliced chorizo 1 cup Sofrito (pepper and tomato sauce) 2 cups diced potatoes, roasted 2 tablespoons extra virgin olive oil 1/2 cup coriander for garnish On medium heat, sauté the...
by Ag | Recipes
Isn’t this what summer is all about? Strawberries are in the garden, hanging pots and all sort of berries are growing along the walking paths! My lovely Aussie Italian friend, Janice, told me how she was taught to make jam (as they do in...
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