It’s apricot season and it’s time to jam! I enlisted the help of my dad to create the most velvety jam, perfumed with vanilla and lemon. Note to self… we should have made more… Also… don’t be fooled by my dad understated ease in the kitchen… the man cannot cook to save his life, but he surely can remove seeds from stone fruit like there’s no tomorrow! Makes 4×250 ml jars 1.4kg of apricots (weight is with stone removed)500 gr of caster sugar 1 large or 2 small lemons (juice and zest) 1 vanilla bean split in half to add to the pot Cut the apricots into small chunks, place into a large, non reactive bowl with sugar, vanilla bean, lemon juice and strips of lemon zest (no white part). Cover with a damp tea towel and allow to macerate in the fridge for 2 hours or overnight (to intensify the flavors). Place the macerated fruit along with the liquid into a large pot and bring to a simmer. Cook over low heat for 45-60 minutes, or until the jam has thickened slightly. You can skim off the foam that appears on the surface with a slotted spoon as the jam cooks. To make sure the jam is cooked, place a small plate in the freezer for 10 minutes. Take it out and spoon a little jam onto it. If it thickens, the jam is ready. Pour the hot jam into the hot sterilized jars, close firmly and tip the jars upside down to create a vacuum. Allow to cool down, then refrigerate. Ps always make sure to use sterilized hard and lids. If you are reusing old jars, make sure you get new lids to create the vacuum seal that will preserve your jam safely.
It’s apricot season and it’s time to jam! I enlisted the help of my dad to create the most velvety jam, perfumed with vanilla and lemon. Note to self… we should have made more… Also… don’t be fooled by my dad understated ease in the kitchen… the man cannot cook to save his life, but he surely can remove seeds from stone fruit like there’s no tomorrow! Makes 4×250 ml jars 1.4kg of apricots (weight is with stone removed)500 gr of caster sugar 1 large or 2 small lemons (juice and zest) 1 vanilla bean split in half to add to the pot Cut the apricots into small chunks, place into a large, non reactive bowl with sugar, vanilla bean, lemon juice and strips of lemon zest (no white part). Cover with a damp tea towel and allow to macerate in the fridge for 2 hours or overnight (to intensify the flavors). Place the macerated fruit along with the liquid into a large pot and bring to a simmer. Cook over low heat for 45-60 minutes, or until the jam has thickened slightly. You can skim off the foam that appears on the surface with a slotted spoon as the jam cooks. To make sure the jam is cooked, place a small plate in the freezer for 10 minutes. Take it out and spoon a little jam onto it. If it thickens, the jam is ready. Pour the hot jam into the hot sterilized jars, close firmly and tip the jars upside down to create a vacuum. Allow to cool down, then refrigerate. Ps always make sure to use sterilized hard and lids. If you are reusing old jars, make sure you get new lids to create the vacuum seal that will preserve your jam safely.
It’s apricot season and it’s time to jam! I enlisted the help of my dad to create the most velvety jam, perfumed with vanilla and lemon. Note to self… we should have made more… Also… don’t be fooled by my dad understated ease in the kitchen… the man cannot cook to save his life, but he surely can remove seeds from stone fruit like there’s no tomorrow! Makes 4×250 ml jars 1.4kg of apricots (weight is with stone removed)500 gr of caster sugar 1 large or 2 small lemons (juice and zest) 1 vanilla bean split in half to add to the pot Cut the apricots into small chunks, place into a large, non reactive bowl with sugar, vanilla bean, lemon juice and strips of lemon zest (no white part). Cover with a damp tea towel and allow to macerate in the fridge for 2 hours or overnight (to intensify the flavors). Place the macerated fruit along with the liquid into a large pot and bring to a simmer. Cook over low heat for 45-60 minutes, or until the jam has thickened slightly. You can skim off the foam that appears on the surface with a slotted spoon as the jam cooks. To make sure the jam is cooked, place a small plate in the freezer for 10 minutes. Take it out and spoon a little jam onto it. If it thickens, the jam is ready. Pour the hot jam into the hot sterilized jars, close firmly and tip the jars upside down to create a vacuum. Allow to cool down, then refrigerate. Ps always make sure to use sterilized hard and lids. If you are reusing old jars, make sure you get new lids to create the vacuum seal that will preserve your jam safely.
One of my favourite shots by @alan_benson_photographer for my latest book, ITALIAN FAMILY FOOD. Luna and Mabel captured in magical light, like characters from a quirky Wes Anderson movie. Mabel (canine) is showing the signs of that longing that only chocolate pudding (which Luna, human, is stoically carrying in a retro Tupperware mould) can inspire. ❤️🇮🇹 🐕
Sick day calls for Italian penicillin, aka pastina in brodo. From my new book ITALIAN FAMILY FOOD. I can’t believe I waited 7 books to share this recipe! Serves 4 1 brown onion, peeled and cut in half 3 celery stick, roughly chopped 2 carrots, peeled and roughly chopped salt for seasoning 250 gr of baby pasta such as satellite, risoni, orzo or ditalini a drizzle of extra-virgin olive oil and freshly grated parmesan cheese for serving Place the vegetables in a medium sized pot and cover with 3 lt of water and 1/2 tablespoon of salt. Bring to a simmer and cook on low for 40 minutes or until the vegetables are soft. Place the soft vegetables in the bowl of a food processor fitted with blades along with 1/2 a ladleful of the stock. Whizz until smooth then set aside. Bring the stock back to the boil, add your pastina of choice, stir and cook for 6-7 minutes or until al dente, stirring occasionally to prevent sticking. By the time the pasta is cooked some of the liquid will be absorbed and you are left with with a thick soupy constancy. Add olive oil and parmesan to your liking, a tablespoon or two of the vegetable purée, and serve hot 🇮🇹❤️
Sick day calls for Italian penicillin, aka pastina in brodo. From my new book ITALIAN FAMILY FOOD. I can’t believe I waited 7 books to share this recipe! Serves 4 1 brown onion, peeled and cut in half 3 celery stick, roughly chopped 2 carrots, peeled and roughly chopped salt for seasoning 250 gr of baby pasta such as satellite, risoni, orzo or ditalini a drizzle of extra-virgin olive oil and freshly grated parmesan cheese for serving Place the vegetables in a medium sized pot and cover with 3 lt of water and 1/2 tablespoon of salt. Bring to a simmer and cook on low for 40 minutes or until the vegetables are soft. Place the soft vegetables in the bowl of a food processor fitted with blades along with 1/2 a ladleful of the stock. Whizz until smooth then set aside. Bring the stock back to the boil, add your pastina of choice, stir and cook for 6-7 minutes or until al dente, stirring occasionally to prevent sticking. By the time the pasta is cooked some of the liquid will be absorbed and you are left with with a thick soupy constancy. Add olive oil and parmesan to your liking, a tablespoon or two of the vegetable purée, and serve hot 🇮🇹❤️
With my parents enjoying their last few days down under, yesterday we went to visit our long lost Abruzzese cousins. When I moved to Australia I was determined to find this part of the family that we thought we had lost. I put up a post on Facebook telling the story of my Nonno’s sister, Adele, who tragically died in Lama dei Peligni during the war, when the village was bombed and she lost her life along three of her five children. Her two surviving boys fled Italy and re built a life here. This is where my Nonno’s nephew married the formidable Angela Maria. Someone saw the post and connected me with Maria’s daughter Adele. We met (she surprised me at a book singing event) and the second we looked at each other we knew we were family. Yesterday we all sat down and reminisced about Abruzzo, our relatives and connection , five generations of Italian women (my daughter Luna was also with us). And of course there was glorious food. This sumptuous Abruzzese cake is called fiadone. It’s rich, not overly sweet and quite bold, very much embodying the spirit of Abruzzese people “forte e gentile” (strong and kind). It’s a labour of love and it’s not lost on us that Maria, 90 years young, gifted us with this treat. I have shared this recipe before, if you are curious a quick google search will direct you, and if you have my book Made in Italy, you can read it there. 💕🇮🇹
Publication day!!! My 7th book, ITALIAN FAMILY FOOD is out in all bookstores and online! Thanks a million to those who pre ordered and have already started cooking from it! To celebrate, here is a lovely recipe of Bolognese stuffed zucchini for you! My zucchini-hating son has now started loving them because of this recipe! 😂💕 Serves 4 4–5 zucchini freshly grated pecorino, to serve 3/4 cup bocconcini Bolognese sauce 3 tablespoons extra-virgin olive oil 1 onion, chopped 1 carrot, chopped 1 celery stalk, chopped 1 garlic clove, skin on, bashed with the back of a knife 500 g pork and veal mince 200 ml red wine 400 g can chopped tomatoes 500 ml (2 cups) good-quality beef or chicken stock 1–2 bay leaves salt flakes and freshly ground white pepper To make the bolognese sauce, heat the olive oil in a heavy-based saucepan over medium heat. Add the onion, carrot, celery and garlic and cook until the onion is soft and translucent. Drop in the pork and beef mince and brown over high heat for 5 minutes, breaking up any lumps as you go. Deglaze the pan with the wine, scraping up any bits caught on the base, and simmer away until the alcohol has evaporated, about 2 minutes. Pour in the tomatoes and stock, bring to a simmer, then reduce the heat to low. Add the bay leaves, season with salt and cook, covered, for 4–6 hours, stirring occasionally, until rich and slightly reduced. If the ragù starts to dry out, add a little water. Taste for salt and adjust accordingly, and season with pepper. Preheat your oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. Cut the zucchini in half lengthways. Using a spoon, hollow out the flesh without cutting through to the base. Reserve the zucchini flesh for a later use (great in soups!). Fill the hollowed-out zucchini halves with the bolognese sauce, sprinkle with the pecorino and arrange on the tray. Bake for 25–30 minutes, then scatter the bocconcini on top and bake for a further 5–10 minutes until golden and delicious. Thank you to my glorious team at @panmacmillan for making this happen!
Súper quick and incredibly delicious bread, if you feel like baking, but don’t have time to prove dough overnight. Xxx Yogurt and olive oil filone (loaf) 500 gr all purpose or 00 flour 200 gr unsweetened Greek yogurt 200 ml water 7 gr of dry yeast 1-1/2 tablespoon sea salt 2 tablespoons olive oil Place flour, water, dry yeast oil and yogurt in a large bowl. Mix until just combined then add salt and mix through. Cover with a damp tea towel and let it rise at room temperature for 1 hour. The dough will look puffier and more relaxed, stretch it a little with wet hands (still in the bowl, no mess) and fold it onto itself in a bowl. Cover and repeat the stretching and folding one more time after 30 minutes. Cover again and allow to prove completely until more than doubled in size (about 45 minutes). Flour your bench and hands and stretch the dough into a rectangle, it will feel a little soft, then roll it up like a big cigar. Place on a baking tray lined with baking paper, flour the top and prove for 30 minutes. In that time bring your oven to 220 C and place an empty metal bowl or empty oven tray on the lower rack. The dough will now look puffy. Dust more flour on top, score and place in the oven, on the middle rack. Pour in some water on the lower oven tray or metal bowl you’ve been preheating to create steam. Close door and bake for 35-40 minutes or until golden and cooked through. Cool on a rack for at least 30 minutes before serving as the crumb keeps baking and settling in the cooling time. 🥖❤️ Enjoy!
Tell me your are Italian…. 🇮🇹 #rituals #moka
If you are looking for a vegetarian meal this long weekend, here you go: Italian baked tomatoes stuffed with rice and served with the most glorious roast potatoes. From my book Simple Italian Scroll the picture for full recipe. ❤️🇮🇹
If you are looking for a vegetarian meal this long weekend, here you go: Italian baked tomatoes stuffed with rice and served with the most glorious roast potatoes. From my book Simple Italian Scroll the picture for full recipe. ❤️🇮🇹
If you are looking for a vegetarian meal this long weekend, here you go: Italian baked tomatoes stuffed with rice and served with the most glorious roast potatoes. From my book Simple Italian Scroll the picture for full recipe. ❤️🇮🇹
Back to school and already running out of ideas for what to pack in the lunchbox? Don’t worry, I’ve got you! A fresh salad pack with colourful veggies and fluffy @sanremopasta CousCous is one of little Luna’s favourites! Make the night before and store in the fridge ready to pack. Super easy! serves 4 300 gr of cous cous 400 gr of cherry tomatoes, halved or quartered 4-5 baby cucumbers, thinly sliced 1 red or orange capsicum, thinly sliced baby basil leaves 50 ml of extra virgin olive oil juice of 1 big lemon salt and pepper for seasoning 60 gr of parmesan shavings Prepare cous cous according to packet’s instructions. Once ready fluff it up with a fork and season it with salt, pepper, olive oil and lemon juice. Allow it to cool down slightly, then add the vegetables and mix through. Top with fresh basil leaves and parmesan shavings. #SanRemo #WeAreFamily
Back to school and already running out of ideas for what to pack in the lunchbox? Don’t worry, I’ve got you! A fresh salad pack with colourful veggies and fluffy @sanremopasta CousCous is one of little Luna’s favourites! Make the night before and store in the fridge ready to pack. Super easy! serves 4 300 gr of cous cous 400 gr of cherry tomatoes, halved or quartered 4-5 baby cucumbers, thinly sliced 1 red or orange capsicum, thinly sliced baby basil leaves 50 ml of extra virgin olive oil juice of 1 big lemon salt and pepper for seasoning 60 gr of parmesan shavings Prepare cous cous according to packet’s instructions. Once ready fluff it up with a fork and season it with salt, pepper, olive oil and lemon juice. Allow it to cool down slightly, then add the vegetables and mix through. Top with fresh basil leaves and parmesan shavings. #SanRemo #WeAreFamily
Back to school and already running out of ideas for what to pack in the lunchbox? Don’t worry, I’ve got you! A fresh salad pack with colourful veggies and fluffy @sanremopasta CousCous is one of little Luna’s favourites! Make the night before and store in the fridge ready to pack. Super easy! serves 4 300 gr of cous cous 400 gr of cherry tomatoes, halved or quartered 4-5 baby cucumbers, thinly sliced 1 red or orange capsicum, thinly sliced baby basil leaves 50 ml of extra virgin olive oil juice of 1 big lemon salt and pepper for seasoning 60 gr of parmesan shavings Prepare cous cous according to packet’s instructions. Once ready fluff it up with a fork and season it with salt, pepper, olive oil and lemon juice. Allow it to cool down slightly, then add the vegetables and mix through. Top with fresh basil leaves and parmesan shavings. #SanRemo #WeAreFamily
Back to school and already running out of ideas for what to pack in the lunchbox? Don’t worry, I’ve got you! A fresh salad pack with colourful veggies and fluffy @sanremopasta CousCous is one of little Luna’s favourites! Make the night before and store in the fridge ready to pack. Super easy! serves 4 300 gr of cous cous 400 gr of cherry tomatoes, halved or quartered 4-5 baby cucumbers, thinly sliced 1 red or orange capsicum, thinly sliced baby basil leaves 50 ml of extra virgin olive oil juice of 1 big lemon salt and pepper for seasoning 60 gr of parmesan shavings Prepare cous cous according to packet’s instructions. Once ready fluff it up with a fork and season it with salt, pepper, olive oil and lemon juice. Allow it to cool down slightly, then add the vegetables and mix through. Top with fresh basil leaves and parmesan shavings. #SanRemo #WeAreFamily
It’s the season again, apricots aren’t too expensive at the moment. Grab them while they last! Apricot and olive oil cake! Fluffy, delicate just sweet enough ingredients (serves 8) 170 g caster sugar 230 ml milk Finely-grated zest of 1 lemon 1 vanilla bean, split and seeds scraped 100 ml extra virgin olive oil 3 tsp Sambuca (optional) 2 eggs, lightly beaten 11⁄3 cups (200 g) self-raising flour ½ tsp bicarbonate of soda 7–8 apricots, cut into quarters flaked almonds, for sprinkling Method Preheat your oven to 180°C (160°C fan-forced). Grease and flour a rectangular or square cake tin (or line it with baking paper). Place sugar, milk and lemon zest in a medium saucepan over low heat and cook for 3–4 minutes, stirring regularly, until the sugar has dissolved. Do not let the milk come to the boil.Turn off the heat and stir in vanilla seeds, olive oil and liqueur (if using), then let the mixture cool for 5–10 minutes. Add the beaten egg, flour and bicarbonate of soda and whisk to form a smooth batter. Pour the batter into the prepared tin and arrange the apricot quarters on top any way you like. Sprinkle with the flaked almonds and bake for 30–35 minutes or until pale golden and a skewer inserted into the middle of the cake comes out clean. Cool in the tin for a few minutes, then turn out onto a wire rack and cool at room temperature.
@themarkvincent is coming to you soon with a new phenomenal album and I got so lucky to have some fun in the studio with this incredible artist and dear friend! October 16th, mark this date! Arranged and orchestrated by the incredible Maestro Chong Lim @clim3278 #comewhatmay #crossover
Upgrade your sandwich game with this Pan-Fried Halloumi & @dorsognasmallgoods Turkey Club! Crispy halloumi, tender turkey, fresh heirloom tomato, creamy avocado, and crunchy lettuce, all stacked on golden toasted bread. Perfectly savory, with a little kick from Dijon. Who’s ready to dig in? To make the Pan Fried Haloumi and D’orsogna Turkey Club Sandwich, you will need: 4 slices of sandwich bread 200g sliced turkey 150g halloumi cheese, sliced 2 tablespoons olive oil 2 tablespoons mayonnaise 1 tablespoon Dijon mustard 1 medium heirloom tomato, sliced Lettuce leaves (e.g., romaine or butter lettuce) Salt and black pepper, to taste a few Avocado slices Method: Prepare the Haloumi Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the halloumi slices and pan-fry for about 2-3 minutes on each side, until golden and crispy. Remove from the skillet and set aside. Toast the Bread: In the same skillet, add the remaining tablespoon of olive oil. Toast the bread slices until golden brown on both sides, about 2-3 minutes per side. You may need to do this in batches. Assemble the Sandwich: Spread mayonnaise on one side of two toasted bread slices and dijon on the other slice. Layer the sliced turkey on top, followed by the pan-fried halloumi, tomato slices, and lettuce. add avocado slices and season with salt and pepper. Complete the Sandwich: Place the other two toasted bread slices on top to complete the sandwich. Press down gently. Cut and Serve: Cut the sandwiches in half or into quarters for easy eating. Serve immediately with potato chips and gherkins #doorsognaathome #CookLikeanItalian #DOrsogna #dorsognaturkey
How can you say no to a glorious tray of pasta bake? Cheesy and indulgent, sure to bring a smile to your table. Baked with ❤️ on my @essteeleau Penne al Forno For the sauce 2×400 gr tin of tomatoes 200 ml of water 2 garlic cloves, smashed 4 pork and fennel sausages, squeezed out of their casings 200 ml of red wine a little capsicum a few celery leaves 2 tablespoons of extra virgin olive oil 400g penne pasta salt and pepper to taste For the Besciamella 2 cups (500 ml) of milk 3 tablespoons of butter 3 tablespoons of plain flour salt and pepper, a little nutmeg 100 gr of dried mozzarella or scamorza a few tablespoons of grated parmigiano or pecorino Fry the garlic in the oil in a medium saucepan, add the sausage meat and brown for 3-4 minutes, breaking it up with a wooden spoon.Add wine and deglaze the pan, then add tomatoes and fill each empty tin with water and pour it into the saucepan. Add capsicum and celery leaves and bring to a simmer. Add some parsley or basil, turn the heat down, and cook gently for 1 hour. Season with salt and pepper . To make the besciamella, melt the butter in a pot, add the four and whisk to incorporate it. Cook the flour and butter mixture for a couple of minutes or until it comes away from the sides of the pan. Start adding the milk, a little a a time, slowly and stirring to eliminate any lumps. Season with salt, pepper and a little nutmeg, bring to a simmer, stirring constantly and cook over medium-low heat for 2-3 minutes or until thickened. Set aside. Bring a large pot of salted water to the boil, cook the rigatoni un 3/4 done, drain and toss in the tomato sauce. Pre heat your oven to 200 C. Tumble half of the rigatoni into a 30-x40 oven dish, top with dollops of besciamella and then with a second layer of rigatoni. Top with besciamella and little grated parmgiano or pecorino. Bake for 20-25 minutes, then add the dried mozzarella on top and continue baking for 3-5 minutes or until just melted. Serve hot with fresh basil leaves and a grinding of black pepper. Pics @sarahjaneleung Food styling @jacobfood Food prep, myself and @helena_marieee
How can you say no to a glorious tray of pasta bake? Cheesy and indulgent, sure to bring a smile to your table. Baked with ❤️ on my @essteeleau Penne al Forno For the sauce 2×400 gr tin of tomatoes 200 ml of water 2 garlic cloves, smashed 4 pork and fennel sausages, squeezed out of their casings 200 ml of red wine a little capsicum a few celery leaves 2 tablespoons of extra virgin olive oil 400g penne pasta salt and pepper to taste For the Besciamella 2 cups (500 ml) of milk 3 tablespoons of butter 3 tablespoons of plain flour salt and pepper, a little nutmeg 100 gr of dried mozzarella or scamorza a few tablespoons of grated parmigiano or pecorino Fry the garlic in the oil in a medium saucepan, add the sausage meat and brown for 3-4 minutes, breaking it up with a wooden spoon.Add wine and deglaze the pan, then add tomatoes and fill each empty tin with water and pour it into the saucepan. Add capsicum and celery leaves and bring to a simmer. Add some parsley or basil, turn the heat down, and cook gently for 1 hour. Season with salt and pepper . To make the besciamella, melt the butter in a pot, add the four and whisk to incorporate it. Cook the flour and butter mixture for a couple of minutes or until it comes away from the sides of the pan. Start adding the milk, a little a a time, slowly and stirring to eliminate any lumps. Season with salt, pepper and a little nutmeg, bring to a simmer, stirring constantly and cook over medium-low heat for 2-3 minutes or until thickened. Set aside. Bring a large pot of salted water to the boil, cook the rigatoni un 3/4 done, drain and toss in the tomato sauce. Pre heat your oven to 200 C. Tumble half of the rigatoni into a 30-x40 oven dish, top with dollops of besciamella and then with a second layer of rigatoni. Top with besciamella and little grated parmgiano or pecorino. Bake for 20-25 minutes, then add the dried mozzarella on top and continue baking for 3-5 minutes or until just melted. Serve hot with fresh basil leaves and a grinding of black pepper. Pics @sarahjaneleung Food styling @jacobfood Food prep, myself and @helena_marieee
How can you say no to a glorious tray of pasta bake? Cheesy and indulgent, sure to bring a smile to your table. Baked with ❤️ on my @essteeleau Penne al Forno For the sauce 2×400 gr tin of tomatoes 200 ml of water 2 garlic cloves, smashed 4 pork and fennel sausages, squeezed out of their casings 200 ml of red wine a little capsicum a few celery leaves 2 tablespoons of extra virgin olive oil 400g penne pasta salt and pepper to taste For the Besciamella 2 cups (500 ml) of milk 3 tablespoons of butter 3 tablespoons of plain flour salt and pepper, a little nutmeg 100 gr of dried mozzarella or scamorza a few tablespoons of grated parmigiano or pecorino Fry the garlic in the oil in a medium saucepan, add the sausage meat and brown for 3-4 minutes, breaking it up with a wooden spoon.Add wine and deglaze the pan, then add tomatoes and fill each empty tin with water and pour it into the saucepan. Add capsicum and celery leaves and bring to a simmer. Add some parsley or basil, turn the heat down, and cook gently for 1 hour. Season with salt and pepper . To make the besciamella, melt the butter in a pot, add the four and whisk to incorporate it. Cook the flour and butter mixture for a couple of minutes or until it comes away from the sides of the pan. Start adding the milk, a little a a time, slowly and stirring to eliminate any lumps. Season with salt, pepper and a little nutmeg, bring to a simmer, stirring constantly and cook over medium-low heat for 2-3 minutes or until thickened. Set aside. Bring a large pot of salted water to the boil, cook the rigatoni un 3/4 done, drain and toss in the tomato sauce. Pre heat your oven to 200 C. Tumble half of the rigatoni into a 30-x40 oven dish, top with dollops of besciamella and then with a second layer of rigatoni. Top with besciamella and little grated parmgiano or pecorino. Bake for 20-25 minutes, then add the dried mozzarella on top and continue baking for 3-5 minutes or until just melted. Serve hot with fresh basil leaves and a grinding of black pepper. Pics @sarahjaneleung Food styling @jacobfood Food prep, myself and @helena_marieee
Picture perfect spring cake! Bouncy, light, and slathered with mascarpone and dotted with fragole, strawberries 🍓 Recipe in my new book ITALIAN FAMILY FOOD, out now in all bookstores and online. Image @alan_benson_photographer styling @vanessaaustinstylist
