Gluten free Marmalade Scones

Gluten free flour can be rather tricky to manipulate. I often find it at once sticky and powdery, a combination of texture that baffles me! I have found that the easiest way to work it is to start the dough in a bowl and mix with with a chopstick or a wooden spoon until a…

Crispy Potato Skins

So, you have peeled a gargantuan amount of potatoes to make your creamy Paris mash/chips/champs you name it…now what to do with the skins? The frugal Italian in me cannot bear the idea of wastage and I’m always eager to conjure up a way to give new life to left-overs and food scraps. A little…

Cornetti (Italian Croissants)

For those of you who have travelled to Italy this is old news: we love a sweet breakfast. We also love a fast breakfast. Often standing by the counter of a busy bar after we have elbowed our way to the front line, where we are inevitably seduced by an array of sweet offerings. From…

Easy Spelt and Rye Onion Focaccia

Many friends of mine seem to be under the impression that I spend my days covered in flours, hands stuck in sticky doughs ready to be shaped into extravagant breads and pizzas. Oh, how I have deceived you with my Instagram posts! The bare truth is that I make a large batch of dough once…

Potato and Shallot Frittata

Please allow me to introduce you to one of the most classic Italian staples: the humble frittata! No Italian household can be such without the fundamental ritual of frittata making. Frittata perfectly incapsulates the genuine spirit of Italian Cucina Povera (peasant cuisine), a cost effective way of cooking that relies mainly on fresh, inexpensive, seasonal…

Almond and Pomegranate swirl Meringues

My undeniable attraction for whipped egg whites has struck again! Yes, I am not new to posts dedicated to the ineffable and weightless world of meringues. The truth is that I can barely contain my excitement when recipes call for egg yolks only because I know I can turn the leftover whites into whimsical, frothy…

Chia seeds Bread Rolls

One undeniable truth about being a food writer is the obsessive motivation to constantly think about recipes, ingredients and how to combine them to create something worth sharing. Testing and experiment is second nature to us, and although we all have more kitchen disasters than we care to admit, those moments when a new recipe works…

Gluten-free Lemonade Cakes (Tortine alla limonata senza glutine)

Serious gluten allergies affect so many people these days that the need for creating options that cater for them is necessary and, quite honestly, a challenge I am ready to embark upon with enthusiasm. Whether you are celiac or just not a fan of wheat and its derivates, I have high hopes you will enjoy biting into these…