I'm not a particularly superstitious person, but I do enjoy following those superstitions which exude positivity and hope... like wishing on a falling star. There seem to be dozens of stories and superstitions related to the humble hot cross bun. But my favourite by far, avouches that sharing the bun with a loved one guarantees friendship … Continue reading Hot Cross Buns
For as long as I can remember, our mother has always used this recipe on her barbecued meats. It may sound monotonous, but the reality is...it marries well with all meats, including fish... and is pretty hard to beat when it comes to ease of preparation and flavour. Salmoriglio (Sarl-more-illi-oh) is a Southern Italian marinade. … Continue reading Salmoriglio
This is a traditional Italian seasoning used in many recipes which originates from Bologna in Italy. Pronounced "Sarla-moy-ah" it can be used to season roasts, add to a sugo or sprinkle over your baked potatoes prior to cooking. You may not know much about the city of Bologna, other than it being the city where Bolognese Sauce … Continue reading Salamoia Bolognese
This Mexican mix will have you singing Olé! Olé! Olé! all the way to the spice rack. Blending your own Mexican spice means that you can measure once, and cook several times, adding bountiful flavour to your dishes without juggling countless jars, especially when you're trying to whip up a quick Mexican meal. This Mexican … Continue reading Mexican Spice
This is an inspirational recipe from Rick Stein's Venice to Istanbul travels. He uses it in a Venetian seafood risotto, however it can be used to spike a range of recipes with some interesting flavors that certainly can turn an ordinary recipe into an extraordinary one. We were pleasantly surprised to find spices such as turmeric and cumin used … Continue reading Venetian Spice
hare & tortoise kitchen 