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
This is my way of making lasagne and I am sure you will come to like this version a lot. People put in the lasagna all sorts of ingredients and in mine, I like to add mushrooms. Although it is an easy recipe, it takes time to prepare it, but it is totally worth it! Serves 8 people Ingredients 250 g good quality lean beef … Continue reading Lasagne alla Bolognese
I love stringless beans. This side dish can be served as an accompaniment to a variety of main courses and no matter how you cook them, they taste great! Serves 2/3 people Ingredients 450g stringless beans cut in half 1 large tomato, chopped 1 tablespoon of fresh parsley, chopped 1 tablespoon dried mixed herbs 1 medium onion, chopped Extra virgin olive oil Salt to taste … Continue reading Sautéed Stringless Beans
I love peas with Herbes de Provence. Give your legumes a French touch. It will make your recipes more interesting and flavourful. Eat them with some bread and butter, and you are heaven! Serves 2/3 people Ingredients 350g petit pois 1 medium red onion, sliced Extra virgin olive oil 1 tsp Herbes de Provence Some fresh parsley, finely chopped Black pepper Salt to taste Method … Continue reading Petits Pois with Sauteed Onion and Herbes de Provence
What can I say about this dish? It is simply delicious! You can store them in the fridge and if you use a good brand of olive oil, they can last for up to 4 days. You can either eat them on toasted bread as a snack or add them to salads, pasta dishes or second courses. If you prefer, instead of aubergines, you can … Continue reading Marinated Aubergines
This high-quality mozzarella is creamier and more flavourful than the standard mozzarella and it is perfect for entrees and classic Italian salads. For this dish, I used cherry tomatoes but if you can find Pantano Romanesco or Beefsteak Tomatoes it would be much better because they are way more tastier. Serves 2 people Ingredients 1 large (or 2 small) buffalo mozzarella, sliced 15g chiffonade of … Continue reading Buffalo Mozzarella and Cherry Tomato Salad
I need to give some credit to my husband as this is his recipe and it’s really good. He loves to make bread, pizza, and cakes. He likes to try out new recipes and each time he nails it. Here, he added rosemary to the rolls, seeds to the loaves, and a mix of herbs and seeds to the Italian-style baguettes; three of my favourites! … Continue reading Homemade Bread
Don’t have much time to cook today or you just want a treat? Try this and you will not be disappointed. So good!! Serves 1 or 2 people Ingredients 1 garlic & rosemary flatbread 1 small buffalo mozzarella Few cherry tomatoes Extra virgin olive oil Few leaves of fresh chopped basil Salt Method Garnish the flatbread with all the ingredients and bake it in the oven for a few minutes at … Continue reading Flatbread with Buffalo Mozzarella and Cherry Tomatoes
Cooking with Lilia 