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Alessandro’s Pasta alla Carbonara
I normally use spaghetti or linguine, get the thicker kind, not the fine ones. For 8 adults I would be safe and use 1Kg of linguine. Make sure you have a big pot to boil the water into. As a rule when...
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Making lunch with plenty of TLC!
Is it going overboard, frustrated food stylist-wannabe or just very VERY creative parents? A fun gallery of extraordinary bento or lunch packs that make you feel like a slacker for having a process...
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Oeufs en cocotte
I love eggs. Scrambled, fried, poached, boiled, on toast, in quiche – you name it, I love it. They’re a great when you’re in a hurry, but also when you’re faced with a lazy weekend. If it’s the...
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Easter Dinner
The topic of Easter dinner came up with some friends a few weeks ago; we were discussing what our family meal had been when we were kids. Some people said turkey, others said ham, I said lamb. I...
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Green Eggs and Ham
I will not eat them with a mouse. I will not eat them in a house. I will not eat them here or there. I will not eat them anywhere. I do not eat green eggs and ham. I do not like them, Sam-I-am. Ahhh,...
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Karelian Piirakkaa: a new-old twist on sandwiches
Finnish piirakkaa make a savoury alternative to sandwiches or bread. Perhaps due to their inscrutable spelling, piirakkaa are one of those foods that few have heard of—but everyone seems to love, once...
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Eggs for spring, naturally
From left to right: Turkey, Duck, Chicken, Quail eggs Seasonal festivities that call for eggs often mean dye-coloured fingers and more hardboiled eggs than even reasonable people can eat in a weekend....
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The French are coming!
As a fan of good, uncomplicated French food I’m always looking for it when I travel. Recently, in two places I would have never thought, I found some of the very best. In a two-part post I will tell...
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Eggnog – Seasoned Tipling!
A few years ago I went on a search for an eggnogg recipe as find most store bought varieties quite disgusting. As I love vintage I ended up adapting a recipe from Esquire’s Handbook for Hosts that was...
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