Its half-term week and its so nice not to have to rush around everyday doing school runs and today has been extra special as I have spent the whole day at home alone with Luca. I love spending individual time with each one of my Children, you get to learn…
Shallot Tarte Tatin with Goats Cheese
I thought that making a tarte tatin would be tricky, I also thought that tackling it on a week night, when life is more manic than usual was slightly insane, but the whole thing was rather easy and turned out so well. Its so exciting when you turn it out…
Chorizo and Thyme Fougasse
Here is another quick and easy Lorraine Pascale recipe. I have found its actually easier to make bread every night for dinner, than it is to buy it, it is also very rewarding. Play around with this recipe and add what you want, pancetta cubes, olives, pumpkin seeds, sun dried…
Chocolate Tart
I have worked it out that during the working week my Hubby spends on average, 60 hours away from the home and more importantly me! On average during the working week I get to see him for about 10 to 15 hours, most of this time he will be working!…
Chocolate Gooey Stack
I went to Pudding Club last night, my first ever Pudding Club and the first time of meeting the lovely ladies there and amazingly I won! I was so chuffed and actually couldn’t believe it as competition was tough. My money was on a lovely raspberry mousse cheesecake, which I…
Ravioli Ricotta e Spinaci
You may think that cooking could never be romantic, but I can tell you that it is, Hubby and I have just spent the most lovely evening making ravioli together. Every third weekend we are very lucky to be able to lose the Children for the weekend and spend some…
Tagliatelle with Parsley & Hazelnut Pesto
Yesterday was “International Day of Italian Cuisine” and this year´s official dish was Pesto alla Genovese, one of the world’s most famous uncooked sauces that originated in Genova, in the Region of Liguria. Pesto is one of the most reproduced sauces with many variations found around the world, but a…
Conchiglioni con Ricotta e Spinaci – Shell Past with Ricotta and Spinach
Yesterday was one of those days where you wonder why you bother, I had a busy day rushing around, work was stressful, my head ached, my shoulders were in knots and I just wanted to flop when I got home. Lucky for me, one of my best friends is…
Brodo – Stock
As you all know I love Italy, the food, the culture, the people, being brought up by an Italian Mother-in-Law I am slightly biased but I love their family values and as old fashioned as it is, I have instilled this into my children. Every evening we sit as…
