This is what happen when you are clocking over one year of staying at home ( Covid-19 to be blamed) and want to please all the family members! I bought a delicious Challah bread from the amazing Karma Bread in London and wanted to make French toast, my sister was fancying croquet-monsieur and Ryan just…
Banana and Apple Bread
Banana bread is such a versatile and delicious snack. I love it plain, with the addition of nuts and chocolate chips or, as for this recipe, with the addition of apple and plenty of cinnamon!! This recipe is very quick, you can use an electric mixer or just a bowl and whisk to bring all…
Sourdough Pancakes
It is tradition in our family to have a special breakfast on birthdays. When we were children our special breakfast consisted of hot chocolate and cookies, growing up it become pancakes! There a number of pancakes recipes that are close to my hart, NYC’s Sarabeth’s is one of them, but this year I decided to…
Matzo ball soup
Matzo ball soup is a Jewish traditional dumpling soup and it is the first traditional dish my mother in law cooked for me and then taught me to cook. Ryan and I are a mixed religion couple and I love to celebrate my catholic traditions and his jewish one. This often results in a lot…
Spinach and ricotta tart
Spinach and ricotta tart is an Italian classic, perfect for a picnic, a brunch, or even dinner. I make it very often, especially when I am running low in vegetables as I can use frozen ones, and there is always a slice or two in my freezer ready to be used. The classic recipe uses…
Lasagna al ragú
Lasagna al ragú is a popular dish in Italy and it’s often consumed for lunch on Sundays. In particular lasagna al ragú is a Neapolitan traditional dish made on Shrove Tuesday that dates back to ‘700. Historically families would eat lasagna in preparation for the Lent period, a time of sacrifice and deprivation in preparation…
Migliaccio Napoletano
A rich semolina and ricotta cake, similar to a cheesecake, traditionally baked in Naples on Mardi Gras during Carnival. It has very old origins dating back to the Middle Age when it was baked by farmers using millet, in Italian “miglio” hence the name “migliaccio”, and pig blood during the pigs’ slaughter season. The recipe…
Vegan Flapjacks
I have never been a big fan of flapjacks as I have always found them too sweet and incredibly buttery, so I was never too keen to make them at home. However Liam Charles recipe on last week’s Guardian Feast issue (No.158) took my attention. It didn’t use any refined sugar and it had a…
Spinach Cannelloni
When one thinks of cannelloni the first image that comes to mind is a line of little pasta tubes covered in generous amounts of béchamel sauce. However, when I think of cannelloni, I have images of our annual Christmas lunch at my father’s family house. The crackling fireplace on, two big tables, one for grown-ups…
PrepAndProper Recipes 