This was a last minute improvisation cake after I was offered some rhubarb and quite frankly, I did not know what to do with it as I never used it in any of my recipes before. When I decided to make a cake, I did not want to do it from scratch. And so I bought one of my favourite sponge cakes to satisfy my … Continue reading Banana, Rhubarb, & Diplomat Cream Madeira Cake
Why the aperitif is such a symbol of Italian cuisine and its connection to Ancient Rome. Let’s explore this unique drink together. Continue reading The Aperitif, Italians’ Quintessential Drink
Sometimes the easiest pasta sauces are just the best. In this case, the extra virgin olive oil is the star of this recipe as it is the main ingredient and therefore, it has to be of a very good brand. Although a fairly large quantity goes in the pot, it is not oily to the palate. This is by far one of my favourite ways … Continue reading Spaghetti “Aglio e Olio” My Way
Named by the Italian government a traditional agro-alimentary product, pasta all’amatriciana (or matriciana) is a traditional pasta sauce prepared in Roman taverns made primarily with Italian guanciale (cured meat made from port cheek), tomato sauce and pecorino cheese. The combination of these ingredients creates a unique flavour and it’s simply scrumptious. Here is my husband’s recipe for all of you to enjoy. Buon appetito! 🙂 … Continue reading Pasta Amatriciana
My husband prepared this dish for me to celebrate my birthday; it is now one of my favourite alternative ways of cooking a roast joint. This is a full-flavoured hearty meal for family, friends, or a special occasion, and it’s simply divine! Serves 4 people Ingredients 1 cup brown sugar 500 ml dry red wine (a good brand makes the difference) 1 kg beef bottom-round roast … Continue reading Venezuelan Asado Negro
Cooking with Lilia 