Banana Bread

This was my first weekend in Italy and I had high hopes of sharing with you something I cooked up in my new kitchen these first few days in Italy. Alas, although I did experiment with a lemon drizzle cake recipe using a local citrus fruit called Mapo (a cross between a mandarine and a grapefruit) which is not quite ready for sharing (or I simply need to get to know my new oven a bit more), I have spent very little time in the kitchen so far. As with every move (let alone one that has taken me halfway across Europe) there was a lot of unpacking, various trips to the supermarket to buy cleaning products and stock our pantry and, quite rightly, a good time spent relaxing on the sofa after the craziness of the last few weeks and the big move. Most of the photos below (well, all those other than the ones I took on our

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Dan Lepard’s flatbread

While I cannot take credit for the recipe for the flatbreads (all credit is due to Dan Lepard), I can take credit for the two awesome topping ideas I came up with recently: first, a flatbread topped with sausage meat and fennel and, secondly, a spicy meatlover’s feast. Fennel sausage flatbread Toppings for 1 flatbread, ideal for sharing and plenty of dinner for greedy eaters like myself 1/2 of the quantity of Dan’s wholemeal flatbread recipe 4 good quality pork sausages, about 5inch long 1.5 tsp fennel seeds 1 bulb fresh fennel, sliced vertically 1 tbsp cream cheese 1 fresh mozzarella ball, sliced thinly 2 garlic cloves Olive oil for frying 1. Once your flatbread dough is ready for us, roll out thinly and place on an oiled baking sheet. Pre-heat your oven to 250 degrees. 2. Heat a small amount of olive oil in a pan and crumble your sausage meat into the pan. Add the garlic, the sliced

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