As much as I love Rome and love Italian food, something I do miss dearly from my London days is variety and decent international cuisine. Yes, there are some sushi restaurants in Rome, there is a very good Ethopian restaurant not far from our flat, we have located a Vietnamese that isn’t half-bad and a Thai place that is do-able, but still, restaurants offering international cuisine tend to be few and far between in Rome and most offer food that has been tailored to the Italian palate (a vegetable stir-fry I once had and that consisted of vegetables that had basically been cooked to death is a stellar example, or the many Chinese restaurants serving the rice or noodles before your meat or fish course – similar to the Italian distinction between the ‘primo’ dish of pasta or risotto and the ‘secondo’ meat or fish course). Similarly, for a country that starts its day with sugar-laden pastries, breakfast ‘cookies’ and
Recipes
A post about financiers … and a recipe for carrot and mace financiers
Before moving to Rome I had never made financiers let alone consciously eaten one. Then I bought a book on
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Coconut and Nutmeg Loaf
I am pretty lucky in having a sister close in age that I get on so well with. Although we
Fig Leaf Mousse with Fig Leaf Oil and Caramelised Buckwheat
It was one of those lightbulb moments – I was scrolling mindlessly through my twitterfeed until I saw someone had
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Lapsang Souchong-flavoured Prune, Walnut and Dark Chocolate Chip Cookies
As I am writing this, I am sitting at our kitchen table inhaling the smell of the last batch of
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Marshmallows – made with flax seed ‘meringue’
While I was putting together this post, I did some research on homemade marshmallows as I was curious to see
On Lamingtons and breakfast in Singapore
As much as I have slight control-freak tendencies, our summer holidays this year came about in a bit of a
Dark Chocolate Banana Mousse
Although I am not vegan, the technical challenge of replacing eggs and other animal products without altering the final outcome
Chamomile Kamut Pound Cake with Pears poached in Chamomile Tea
As much as I like a lemon drizzle cake I am also a big fan of the syrup-drenched and most often tooth-achingly sweet semolina cakes often flavoured with rose or orange blossom water that are common in Middle Eastern baking. This cake is a more delicate take on both ideas – the Kamut pound cake has a subtle floral flavour from a couple of teaspoons of ground dried chamomile flowers that I mixed into the batter and the chamomile syrup made by reducing the poaching liquid from the pears and that is poured over the cake while still warm is a little fruity and not too sweet. A slice of the cake with some of the poached pears and a spoon or two of plain yoghurt on the side make for a wonderfully decadent breakfast or mid-afternoon break. I have to thank the littleloaf for the idea for the chamomile syrup – Kate recently posted about a recipe for a
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Buckwheat Cocoa Brownies à la Alice Medrich
A few months ago I came across Alice Medrich’s recipe for cocoa brownies, a recipe that has seemed to make
REAL SIMPLE FOOD 