Straight From Our hosts to you
Eat like the Queen
Make Baklava
Ever tried Štruklji?
The chefs at Le Calabash Petit Conservatoire de la Cuisine have cooked for many a royal occasion, learn from them on...
Learn how to make this legendary delicacy with Villa Spiros on Zakynthos in Greece!
Have you ever even heard of Štruklji? Well you can do both on…
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Contents Adventure Tourism Services – Greek
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- Soutzoukakia Smyrneika (meatballs in tomato sauce) - Zucchini Pie - Pomegranate, lemon & feta dessert
Borgo Personatina – Italian
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- Ravioli ‘Gnudi’ (Spinach & Ricotta Dumplings) - Sformato di Zucchini (Zucchini Mould) - Pollo ai pinoli (Chicken with pine nuts)
Casa Bellavista – Italian
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- Spinach & Ricotta with homemade Ravioli - Torta al cioccolato (Chocolate cake)
Cook, Eat Slovenia – Slovenian
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- Cottage Cheese Štruklji
Cook ‘n’ Fun with Mary – Italian
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- Homemade Beef Tagliatelle
Fattoria Lavacchio – Italian
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- Spinach & Ricotta Gnudi - Cantuccini Biscuits
Italian Food & Flavours – Italian
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- Crescia di Pasqua (Easter Cheese Bread)
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Italia Sweet Italia – Italian
Authentic cuisine from local hosts! With a range of dishes straight from Italy, France, Greece and more, helping you to cook like an expert!
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- Cheese & Egg Balls
- Caggionetti
Le Calabash Petit Conservatoire de la Cuisine French
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- Rego’s Prawn Peri Peri - Malva Pudding
La Mezza Luna – Italian
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- Spaghetti alle Vongole (Spaghetti with clams)
Manna House – Spanish
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- Paella
Margarita Studios – Greek
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- Grecian Stuffed Tomatoes
Provence Gourmet – French -
Green Olive Tapenade Tapenade Tomato & Goats Cheese Tartlets Eggplant Caviar Roasted Lamb Pumpkin & Onion Mix Roasted Pear Tart with Almond Crust
The Frogs House -
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Spelt Crackers with Chives & Goats Cheese Chantilly Stuffed Vegetables (speciality from Nice) Homemade Pesto Homemade Gnocchi Spicy Tomato Sauce Tartes aux fraises Sweet Sushi
Villa San Pietro – Italian
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- Gorgonzola, pear & walnut risotto - Pigeon with almond and red wine sauce - Three cereal risotto
Villa Spiros – Greek - Stuffed Vegetables - Legendary Baklava 3
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Adventure Tourism Services ‘We loved our stay at Katerina's beautiful Odyssey so much that we went back again--and it was even better! Top notch hospitality, food, atmosphere, and cultural assistance. I want to go back a third time! So does my husband!’ August 2015 As a result of war, the inhabitants of the coastal areas of Asia Minor were expelled and forced to find salvation by way of immigration. A situation that reminds us of the reality we are facing today. Many of these refugees, due to the hardship while travelling, died or drowned. Those who survived were found not only in Greece, but also in other countries such as Syria, Egypt, the USA and Australia. In Greece alone about a million people arrived! I have read many books related to the Asia Minor Catastrophe. In Greece we have grown up with such readings, referring to real stories describing how they left on foot, and all the hardships that they endured. In the early 20th century Smyrna in Turkey – today known as Izmir – was a cosmopolitan city on the East coast of the Aegean, opposite Chios. The highest percentage of its inhabitants were Greeks that excelled in trade, mainly tobacco. Smyrna was famous for its cuisine. After the invasion of the Turkish army in Smyrna in 1922, the entire Greek population was expelled and forced to escape to Greece and other countries. The expelled people from Smyrna not only brought with them their manners and customs, habits and culture, but as well their gastronomy and food, much more aromatic and influenced by the Asian cuisine with smells and flavours from the East. Today’s recipe Soutzoukakia Smyrneika is one of the many wonderful recipes they brought with them. Soutzoukakia Smyrneika are spicy meatballs, first fried and then cooked (baked) in tomato sauce. They are very popular in all the houses and taverns; even my Dutch husband has fallen in love with them. He eats the meatballs with pasta or rice. My mother taught me this recipe, which she herself had learned from one of the women from Smyrna that had come to Poros with her family. 4
Soutzoukakia Smyrneika (meatballs in tomato sauce): Prep Time - 30 Minutes | Cook Time - 45 Minutes Ingredients for 4-6 people: ⇒ 3 thick slices of bread, soaked in water ⇒ 500 gr. / 1 lb. finely minced beef ⇒ 1 egg ⇒ 6 cloves garlic, peeled and crushed ⇒ 2 tsp cumin ⇒ 1 tsp cinnamon ⇒ Salt and pepper ⇒ 2 small glasses of white wine ⇒ 30 gr. flour (for frying) ⇒ 3 tsp vegetable oil ⇒ 2 tsp olive oil ⇒ 3 tsp tomato puree or 2 can tomato roughly chopped to garnish ⇒ Chopped parsley (to garnish) Preparation: 1. Soak the bread in water for 10 minutes and discard the crust. Squeeze the water from the bread and mix with the mince, egg, garlic, cumin, cinnamon, salt, pepper and 1 small glass of the wine. The best results for mixing are always achieved by using your hands. 2. When properly mixed make long thin shapes, like fat cigars, about the length of your finger (around 15 of them), roll them in the flour and fry in the vegetable oil on medium heat, making sure that they are crisp all over. 3. In the meantime, put the olive oil in a saucepan and when it’s warm, add the tomatoes and the rest of the wine. Cook slowly for 5 minutes, stirring and ensure it does not stick. 4. Add the Soutzoukakia as they come out of the frying pan, covering them with tomato sauce, add a little more water if needed, cover and cook slowly for 10 minutes. Garnish with chopped parsley. With its rich sauce it can be served with plain white rice or mashed potatoes as a main dish. They also make great starters for a dinner party! 5
Zucchini Pie:
2. Put the onion and zucchini in a mixing bowl and add the eggs with the yoghurt, feta cheese, parsley, dill, breadcrumbs, salt and pepper. Preheat the oven to 180 C / 350 F. 3. Preparing the filo – Mix all the ingredients in a ball by hand or in a stand mixer until you get soft dough. Add water if it appears dry or flour if it is too soft. Knead approximately 10 minutes. 4. Let the dough rest for 30 minutes covered with a plastic wrap. 5. Knead for another 10 min and let it rest for another 30 minutes. 6. Take a fourth of the dough and cover the rest with a cloth. Flour your surface and the rolling pin. Roll out the dough as thin as you can! Repeat this process with the rest of the dough so that you have 4 filo sheets. 7. Butter a deep baking dish. Layer a sheet of filo so that it overlaps baking dish and extends beyond the rim. Brush the sheet very lightly with olive oil and cover with another filo sheet. 8. Add the zucchini mix and spread it out evenly. Layer a sheet of filo on top. Brush the sheet very lightly with olive oil and cover with another filo sheet. Fold the overhanging filo up over the zucchini filling and brush with oil. 9. Bake for an hour. It’s so tasty you’ll find yourself making another the next day!
Ingredients: ⇒ ½ kg. / 1 lb. small zucchini, chopped or grated ⇒ Half a cup of bread crumbs ⇒ ¼ olive oil ⇒ 3 eggs, lightly beaten ⇒ ½ cup yoghurt ⇒ 400 gr. / ¾ lb. Feta cheese, crumbled into ⇒ ¼ cup chopped parsley ⇒ ¼ cup chopped fresh dill ⇒ Salt and freshly ground black pepper ⇒ 1 red onion finely chopped ⇒ Extra olive oil for brushing Filo ⇒ 4 cups of all-purpose flour ⇒ ½ cup of olive oil ⇒ 2 teaspoons of ouzo ⇒ 2 teaspoons of lemon juice ⇒ 1 cup water ⇒ ½ teaspoon sea salt Preparation: 1. Sooth the chopped onion with the grated zucchini in 2 table spoons of olive oil until they are soft and let them cool down.
‘This zucchini pie – Kolokythopita – is really delicious. The following recipe was given to me by my mother about 3 years ago, so by now it is well tested and approved by all my friends as well. However recently I was discussing this zucchini pie with my mother while she was making her own homemade filo dough. It turned out that since then she had changed the recipe and kind of forgot the one she had given me some years ago… In other words, the ways to vary on this recipe are endless, and I suggest you all feel free to experiment a little bit and let me know the results of your own variations!’ - Katerina (Chef) 6
Pomegranate, lemon & feta cheese dessert: Ingredients for 6: Lemon cake ⇒ ⇒ ⇒ ⇒ ⇒
225g / 8 oz. butter 225g / 8 oz. sugar 4 eggs zest of 1 lemon 225g / 8 oz. self-rising flour
The syrup topping ⇒ Juice of 1 lemon ⇒ Juice of 1 orange ⇒ 120g sugar Feta and Greek yoghurt cream ⇒ 200g icing sugar ⇒ 200g yoghurt ⇒ 200g cream ⇒ 100g feta cheese ⇒ 100g sugared orange peel, cut into very small pieces ⇒ The seeds of 1 pomegranate Sauce of lemon, orange and pomegranate ⇒ Juice of 1 lemon ⇒ Juice of 1 orange ⇒ 50g sugar
Preparation: Lemon cake 1. Heat the oven to 180C / 360 F. 2. Beat the butter and sugar until pale and creamy 3. Add the eggs one at a time, slowly mixing through 4. Sift the flour, add the lemon zest and mix until well combined 5. Line a baking tin with greaseproof paper, then spoon in the mixture and level the top with a spoon. Bake for 20 minutes or bake until a thin skewer, inserted into the centre of the cake, comes out clean. 6. Let it cool for 10 min, and then prick the warm cake with a skewer or a fork. 7. Mix together the lemon and orange juice with the sugar and drizzle the juice over the cake. The juice will sink in and a nice citrus crust will be formed on the top of the cake 8. Leave the cake in the tin until it has completely cooled down Feta and Greek yoghurt cream 1. Beat the cream by hand or with a mixer until it becomes thick 2. In a food processor beat the feta very well until smooth and creamy, then add the yoghurt and sugar 3. Take the cream out of the food processor, put it in a kitchen bowl, and mix the cream very slowly and carefully 4. While mixing, add the small beats of the sugared orange peel, and the half of the pomegranate seeds 5. Then place the bowl in the refrigerator for at least an hour. Save the rest of the seeds in a cool place Sauce of lemon, orange and pomegranate 1. Put all ingredients (except the pomegranate seeds) in a small cooking pan and boil them for 7 to 10 minutes or until the sauce is thick. 2. Let it cool for 10 min and then add the seeds of the pomegranate in the sauce. Serving suggestion 1. Cut with a sharp knife a part (circle or square) out of the lemon cake. Place it in the middle of the plate 2. Top it up with the feta and cream mixture 3. Sprinkle pomegranate seeds on the top of the cream. Place the lemon and orange sauce around the cake with a tablespoon 7
Borgo Personatina Host Orsa has a connection with food beyond cooking it well, which she does; the lead singer of Pink Floyd once asked if she would prepare his birthday meal! Having undertaken a scholarship in Food and Health, and with a PHD in Anthropology and History of Nutrition under her belt, she knows a thing or two about the relationship between food and life. Here she provides the quintessential summer Tuscan menu for you... ‘I'm an Anthropologist in the kitchen so I usually give big importance to the culture, art and history of food and local culinary traditions. To cook and to eat is the best way to know the country you are visiting....’ Orsa (host)
Ravioli ‘Gnudi’ (Ricotta cheese and spinach dumplings): Ingredients: ⇒ 800 g fresh Ricotta sheep cheese ⇒ 400 g spinach ⇒ 2 eggs (or 1 yolk and 1 egg) ⇒ 4 tablespoons Parmesan cheese grated ⇒ 1 pinch grated nutmeg ⇒ 1 cup white flour to work ⇒ (Boil in hot and salted water) For the sauce: ⇒ 1 tablespoon/80 g butter ⇒ 2 tablespoons extra virgin olive oil ⇒ 10 leaves of fresh sage ⇒ 2 tablespoons parmesan cheese ⇒ Salt and pepper ⇒ (Broil in the oven for about 10 minutes)
‘I arranged for 17 friends to gather here from around the world for a week of memorable memories, past and present. We all loved our stay and the accommodating hospitality of Orsa... not to mention her wonderful fresh food. She cooked us several delectable meals and all were the highlight of our stay.’ September 2015
Preparation: 1. Cook the spinach or chards with only the water left from after washing. Squeeze well to remove all the moisture and chop very fine. 2. Mix all the major ingredients together into smooth paste then taking a tsp at a time delicately roll into oval balls. Or form into cylinders and cut into desired lengths. Roll them very lightly in flour. 3. Bring a large pot of water to a rolling boil and drop a few at a time into boiling water, remove with a slotted spoon when they float to the surface. Continue till all are done. 4. Place the “gnudi” in oven-proof dish, top with melted butter, chopped sage leaves and sprinkle with Parmesan 5. Broil at 180° for about 10 minutes or until done and a light crust forms.
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Pollo ai pinoli (Chicken with pine nuts): This is a classic country-side recipe based on white and poor meat (chicken, rabbit, duck). If it is possible use organic meat and fresh herbs to give the original healthy country taste to your dish.
Sformato di Zucchini (Zucchini mould):
Ingredients for 8: ⇒ 1 Medium Chicken cut into 8 pieces ⇒ 2 Cloves Garlic chopped ⇒ 1 Small sprig of Rosemary ⇒ 1 glass dry White Wine ⇒ 2 tbsp pine nuts ⇒ 1-2 glasses fresh milk (optional) ⇒ 1/4 Cup Extra Virgin Olive Oil ⇒ Salt and pepper
Ingredients for 6: ⇒ ⇒ ⇒ ⇒ ⇒ ⇒ ⇒
1 kg. zucchini (courgette) washed and sliced 1 Cup grated Parmigiano Cheese Nutmeg 2 Eggs ½ Cup Olive Oil 1 white medium onion chopped Bread crumbs
Preparation:
Preparation:
1. Heat the oil in a pan. When hot but not smoking, place the pieces of chicken skin side down, and raise the flame. 2. Turn when the skin starts to brown. 3. Chop the garlic and the rosemary finely, As soon as the liquid starts drying out add the garlic and the rosemary to the chicken. 4. Gently loosen the pieces as they begin to stick to the pan and when a crust starts to form, pour the wine. 5. When the wine has evaporated lower the heat to minimum cover with a lid and simmer for about 45 minute until the meat is tender. 6. Finally add the milk, the pine-nuts, salt and pepper and cook for 5 minutes more.
1. Heat the oil in a pan and sauté the zucchini and the onions until all of the liquid has evaporated. 2. At this point according to how fine you desire the consistency of the mould, mash the zucchini with a fork. 3. Then remove from the fire and stir with the Parmesan cheese and the grated nutmeg (careful not to over spice), salt and pepper. 4. Blend in one egg yolk at a time, making sure it is well amalgamated at each addition. 5. Whip the egg whites till they hold firm peaks and gently fold into the mixture 6. Oil the mould, and sprinkle abundantly with the breadcrumbs, shake and twist it around to make sure the oiled surface is well covered, this is very important because the mixture will stick to the mould where there are no crumbs. 7. Place the mould in a pan of about 2 inches of water, in preheated oven and bake at medium temperature (180°) for 40 min. or until a toothpick comes out clean. Let it cool slightly before removing it. 8. If using artichokes, they should be sliced and sautéed in a little oil with a clove of garlic, and then you have a choice of either, leaving the pieces roughly chopped, or finely mashed. 9
Casa Bellavista Cooking courses are a full immersion in your hosts Simonettas lifestyle, a mix of food and culture, but also of practicality. At Casa Bellavista learn to make dishes which you can easily reproduce in your home, you will amaze yourselves creating ravioli, fresh pasta, gnocchi, pizza and many more…
Spinach and Ricotta Ravioli:
Torta al cioccolato (Chocolate Cake):
Ingredients: For the pasta: ⇒ 300 g flour ⇒ 3 eggs ⇒ 3 tablespoons extra virgin olive oil
Ingredients: ⇒ 250g. dark chocolate ⇒ 200g. butter at room temperature ⇒ 70 ml. rum ⇒ 80g. sugar ⇒ 4 eggs ⇒ pinch of salt
For the filling: ⇒ 250 g fresh ricotta ⇒ 200 g spinach, sautéed with extra virgin olive oil ⇒ 50 g grated parmigiano ⇒ salt and pepper
Preparation:
For the sauce: ⇒ 70 g butter ⇒ 7 leaves of sage ⇒ pinch of nutmeg ⇒ salt and pepper Preparation: 1. Place the flour in a large bowl and put the eggs and extra virgin olive oil in the centre 2. Mix thoroughly. Then place the dough on a board. 3. Knead by hand until smooth. Roll with a rolling pin until dough is thin and then cut into strips 4. Put a little of the filling on a strip of pasta and then cover it with another strip of pasta 5. Cut the ravioli with a mould...and continue until all the filling is used 6. Prepare the sauce by gently melting the butter with the sage, salt, pepper and nutmeg 7. Boil the ravioli in salted water and toss it in the pan with the butter sauce 8. Serve with Parmigiano
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1. Preheat oven to 350 degrees F 2. Melt the chocolate and butter in a double boiler or in a bowl resting over a pan of boiling water 3. Beat in the sugar and add the egg yolks one at a time 4. Using a mixer or whisk beat the egg whites with a little salt in another bowl until stiff 5. Gently fold into the chocolate mixture 6. Line a spring form pan with parchment paper 7. Pour in the mixture and bake for 35 minutes
‘From beginning to end our experience was excellent. The cooking class is a must! We have made a few of the recipes back at home even. It feels like you are truly staying in someone’s home, and it was exactly what we were looking for as an authentic experience in Tuscany.’ December 2015
Cook Eat Slovenia ‘We are cooking enthusiasts in love with Slovenian cuisine and wines. We believe in fresh and locally produced ingredients, waking up at 5 am to pick mushrooms, herbs or chestnuts in the forest, turning them into delicious soups, pies, jams, cakes, and drinks. We carry on the rich culinary traditions of our grandmothers with a twist of our own. Our love for cooking developed through family, travel, cooking classes, and professional experience. We have more than 15 years of experience and we will show you the best there is about Slovenian cuisine.’ - Špela, Mateja (hosts) Štruklji is one of the most characteristic Slovenian foods, prepared in every geographical and gastronomic region of Slovenia, for both everyday and festive occasions. Štruklji are boiled, steamed, baked or fried rolls of thinly stretched or rolled wheat, buckwheat, potato or pasta dough with filling, served either as sweet or savoury dish. Tarragon štruklji are typically prepared in spring, cottage cheese štruklji in the summer, apple štruklji in the autumn, and walnut štruklji in winter.
Cottage Cheese Štruklji (Dessert): Ingredients: Dough: ⇒ 25 dag white flour ⇒ 1 egg ⇒ 1 dcl warm water ⇒ oil, pinch of salt ⇒ drop of vinegar or lemon juice Sweet filling with Cottage Cheese: ⇒ ¼ sour cream ⇒ 1 handful wheat farina ⇒ 25 dag dry cottage cheese ⇒ 1 egg yolk ⇒ 1 egg whites (make foam) ⇒ 1 tablespoon oil ⇒ 3 tablespoon sugar ⇒ 1 handful white breadcrumbs
Preparation: Dough 1. Place the flour in a mixing bowl. Make a well in the flour and add all the ingredients 2. Blend and knead until the resulting dough is smooth and elastic – at least 10 minutes 3. Leave the dough to rest for 30 minutes Sweet filling with cottage cheese 1. Mix sour cream with wheat farina. Let rest until the grits bulge a little 2. Mix in dry cottage cheese, egg yolk, sugar and egg white foam. If you want more taste, add finely chopped tarragon or raisins (raisins are better if you soak them in rum and sugar for at leave 30 minutes). 3. After 30 minutes roll the dough out on a lightly floured board into a rectangle about 12 inches by 18 inches. 4. Spread the filling over the dough and roll it starting at its long side into a tight roll, much like a jellyroll 5. Place the roll on a clean white cloth or a double thickness of cheesecloth large enough to cover it 6. Wrap the roll in the cloth and tie the ends with string, sausage fashion. 7. Coil the roll into a circle and drop it into a large pot of boiling salted water 8. Simmer for 25-30 minutes, then carefully lift it from the pot. Unwrap the roll and keep it warm. 9. For the topping, sauté bread crumbs in butter until golden brown. 10. Slice the Štruklji into pieces 2 inches thick and top with the buttered crumbs.
Dober tek! 11
Cook ‘n’ Fun at Mary’s ‘This great dish means family and Sunday for most Italians. That’s especially true for me, because it reminds me of my childhood, when my tireless grandma would make homemade tagliatelle for the whole family (20-30 people)! Today, I like to make this special dish for my husband and little son, they both enjoy ragù so much J My advice is to let the ragù cook as long as you can: the more it cooks, the better the taste! Kneading and rolling the pasta is all a matter of weight: it’s not your arms that need to work hard, but your entire body. Try to put all your weight on the dough, it will make everything easier. At least, that’s what my grandma used to say and I trust her, she was a nice “big” woman!!!’ - Mary (host)
Homemade tagliatelle with beef ragu: Ingredients (Ragu): ⇒ 300 gr. (10 oz) ground beef ⇒ 5 tbsp. extra-virgin olive oil ⇒ 1 onion ⇒ 2 sticks of celery ⇒ ⇒ ⇒ ⇒ ⇒ ⇒
2 carrots 1 garlic clove Salt & pepper 1 bottle tomato sauce ½ glass of red wine 1 bay leaf
Ingredients (tagliatelle): ⇒ 500 gr. (1 lb) durum wheat flour (semolina) ⇒ Warm water as needed (about 200ml/1/2 cup) ⇒ A pinch of salt ⇒ Grated parmesan
‘Mariangela was a great instructor, guiding us through each step of cooking all the dishes while telling us about local cuisine and how to make the recipes for ourselves at home. The food itself was INCREDIBLE -- seriously, some of the best pasta we have ever had (and this was not our first trip to Italy)!’ March 2015
Preparation: 1. Finely dice the onion, celery and carrots. Heat a large pan and add the olive oil and the onion. When the onion turns gold add the garlic, carrots and celery, and sauté for a couple of minutes. 2. Then add the meat with salt and pepper and when it turns brown simmer with the wine over vivacious heat. When you don’t smell the wine anymore, take the garlic out and add the tomato sauce and bay leaf. Cover with a lid and cook over very low heat for at least 2 hours, stirring occasionally, until the sauce is thick enough for your taste. When you turn the heat off you can add a few basil leaves. 3. In the meantime, make the pasta. Put the flour on the working surface (you may want to put it through a sifter) and dig a “fountain” in the middle. 4. Pour the water in the fountain and add the salt. Start mixing the flour with the water and then dig in with your hands. Keep kneading the dough for at least 10 minutes. Fold it and flatten it with the heel of your hand, flip it over, fold in half and push down again for several times. 5. Knead until you get a smooth and homogeneous texture. Cover it with a bowl and let it rest 20-30 minutes. 6. Spread some flour on a large surface, put your dough on it and start flattening with a rolling pin. Keep going until you reach the desired thickness (about 2-3 millimetres). 7. At this point just roll up your dough and cut it into slices (about 1-2 cm wide). Unravel them and place on a tray sprinkled with some flour. 8. Bring abundant salted water to boil and cook the tagliatelle. Stir often to avoid the pasta to stick together, drain and mix with the sauce. Sprinkle some Parmesan on top and enjoy your masterpiece! 12
Cantuccini Biscuits:
Fattoria Lavacchio Located in the heart of the Chianti Rufina region of Tuscany - neighbouring Florence - you can find Dimitri and his wife Faye in their beautiful farmhouse dating back to 1700. Between the couple and their young daughters Claudia and Valentina each guest is given the authentic taste of Tuscan life surrounded by rolling hills of olives and vineyards. Using organic wines made on site, local produce and Dimitris experience cooking professionally in restaurants this trip shines through creating a memorable experience for all their guests.
Ingredients: ⇒ 500g flour ⇒ 400g sugar ⇒ 200 almonds ⇒ 3 whole eggs ⇒ 3 egg yolks ⇒ ¼ tsp starch ⇒ pinch of salt ⇒ ½ glass of vin santo ⇒ 50g melted butter Preparation: 1. In a large bowl, mix everything well until you get a nice pastry-roll 2. Spread out the pastry in large cylinders at least 3cm wide and distance at least 6cm one from the other. 3. Preheat the oven at 180° and put in the tray with the pastry for about 20 minutes 4. Once it is brown and the pastry doesn’t stick to the toothpick, take out and let it cool 5. When it is still warm, diagonally cut the pastry into strips of about 2 cm wide.
Spinach & Ricotta Gnudi: Ingredients for 6 people: ⇒ 500g ricotta cheese* ⇒ 500g spinach ⇒ Grated pecorino cheese ⇒ Salt, pepper and nutmeg ⇒ 2 eggs ⇒ Sage leaves ⇒ Garlic Preparation: 1. In a large pan bring water to a boil and cook the spinach until tender. 2. Drain the water and squeeze into tight balls to get rid of any excess water, then cut up into small pieces 3. In a bowl, put the spinach, ricotta cheese, 2 eggs, grated pecorino cheese, salt, pepper and nutmeg and mix well. 4. On the side, boil a large pan of water 5. Make small balls, about the size of a thumb, flour well and put in the boiling water 6. When the water starts to boil again and the gnudi float to the top of the boiling water, leave to boil for another 2 minutes and scoop out
Serve cold with vin santo!
‘If there is a heaven, Tuscany is the model and Agriturismo Fattoria Lavacchio is the gate. Every aspect of our stay was perfect. Location, activities, staff, accommodations and especially the food set Lavacchio apart.’ October 2015
Add garlic and sage leaves to some melted butter and serve on top of the gnudi with a splash of grated pecorino cheese. 13
Italian Food & Flavours Chef and culinary tutor Fabio lives and works at his renowned restaurant “Castello de Marte” in the atmospheric main square of Cossignano. Fabio’s passion for food was inspired as a boy playing in the kitchen with his mother. It was here he first learned the techniques of traditional regional Italian dishes. Years of professional practice have honed Fabio’s culinary skill and whilst he is always respectful of his heritage, it is in Fabio’s nature to explore new ideas. Here he shows you how to create rich, moist and crumbly cheese bread - normally baked at Easter in the Le Marche region of Central Italy.
Crescia di Pasqua (Easter Cheese Bread): Ingredients: ⇒ 6 eggs ⇒ 100ml lukewarm milk ⇒ 650g 00 bread flour ⇒ 220g of grated pecorino cheese (or a mix of pecorino/parmesan) ⇒ 160g margarine (or lard) ⇒ 40g dry yeast ⇒ 2 tsp salt ⇒ at least 1tsp of pepper Preparation: 1. Place the ingredients in bread machine in the order above and set to dough mode 2. Knead the dough well on a floured surface 3. Place in a large, round, deep cake tin and allow to rise in a warm place for at least an hour 4. Bake in a 180° oven for about 50 minutes
‘If you enjoy a meal of the freshest local ingredients that lead to another, course after course, Fabio the proprietor and chef will inspire your palette to new heights’ October 2015
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Preparation:
Italia Sweet Italia
1. Put the necessary ingredients in a bowl and blend the whole by adding a pinch of salt, black pepper and baking soda 2. Fry balls in hot vegetable oil until golden 3. Mix well together and form balls 4. Once the mixture, add eggs, enough to make it thick spongy
‘The Pallotte cac’ e ‘ove are a gastronomic specialty of southern Abruzzo. They come from the farming tradition where few and simple ingredients made delicious main dishes. Typical at Christmas dinner, the “pallotte cac’ e ‘ove” were born from the need to create delicious and nutritional main dishes despite the scarcity of available meat for the part of the population that was less well-off.’ - Fabrizio (host)
Sauce: Ingredients: ⇒ ⇒ ⇒ ⇒ ⇒ ⇒ ⇒
1 onion 1 pepper black pepper 500 g of tomatoes salt basil extra virgin olive oil
Preparation: 1. Sauté the onion with the pepper and add salt and black pepper 2. Add the tomatoes and the basil 3. As soon as the sauce starts boiling, pour in a glass of water and wait for the sauce to boil again 4. At this point, add the balls already prepared 5. Cook for about 15 minutes until they swell.
Buon Appetito from Mamma Anna Maria and
Cooking with Mamma: Cheese & Egg Balls:
her friends!
Ingredients for 4 people: ⇒ 100g of bread crumbs ⇒ 200g of cheese (Parmesan, Grana Padano or Pecorino) ⇒ black pepper ⇒ 3 eggs ⇒ salt ⇒ 1 garlic clove ⇒ parsley ⇒ vegetable oil 15
‘In Abruzzo it isn't Christmas without Caggionetti. There are many versions according to the area and your tastes. In this version caggionetti are filled with chickpeas, bitter cacao, sugar, honey, mosto cotto (cooked wine), walnuts, almonds, peel of orange and ground cinnamon.’ - Fabrizio (host)
Abruzzo Traditional Christmas Dessert – Caggionetti: Prep time - 40 mins Total time - 40 mins Ingredients for 10:
‘Fabrizzio could not have been a better host and guide for this week's introduction to the beautiful area around Vasto, to its people, its food and its attractions’ November 2015
Filling ⇒ 1 kg of chickpeas ⇒ 100 g of bitter cocoa ⇒ 2 tablespoons of sugar ⇒ 250 g of honey ⇒ 1 cup of mosto cotto (cooked wine: 1 lt of Montepulciano d’Abruzzo wine and 600g of sugar boiled up to the caramelization) ⇒ 300 g of walnuts ⇒ 300 g of almonds ⇒ peel of 1 orange ⇒ 1 teaspoon of ground cinnamon Dough ⇒ Fine wheat flour – cake flour (1 kg) ⇒ 1 egg ⇒ 1 glass of extra-virgin olive oil ⇒ 1 glass of white wine ⇒ 2 tablespoons of sugar ⇒ vegetable oil (about 2 litres)
Preparation: Filling 1. Boil and mush the chickpeas. 2. Dissolve the honey in a saucepan with sugar and mosto cotto, add cacao, mix and add the spices and the chickpeas, and finally the ground nuts and almonds. 3. Mix well, remove from heat and let cool. Dough 1. Make a fountain with the flour 2. Add all the ingredients (for the dough) to the centre. Stir with a fork slowly incorporating the flour until dough forms 3. Roll the dough into a thin sheet 4. Cut into squares. Put a half tablespoon of filling in the centre 5. Close as a book. Squeeze the edges 6. Fry in hot vegetable oil 16
Le Calabash Petit Conservatoire de la Cuisine Your hosts Sydney and Alison are both international award-winning pastry and executive chefs who have competed in culinary competitions at an international level and between them won 27 gold medals globally - not to mention their experience catering for Queen Elizabeth! Their luxury cooking holidays are in one of Europe's most beautiful, untouched and unspoilt foodie destinations and this couple really know their food! ‘This dish brings back many memories for me, as during the mid 70s when doing my compulsory military service I was posted to the border of Mozambique in northern Natal, at Kuzilonde, just above Kosi Bay. This area is ranked as one of South Africa’s truly wild places, lakes, sub-tropical shores, and warm beaches. Even though we were warned of the danger of crocodiles, hippos and bilharzia, we would still take the odd swim in the lakes and rivers. I can remember the fish eagles, leatherback turtles and whitebacked night herons and spending time with the Zulu fishermen when setting their ‘Thonga’ fish traps and then spearing the fish once in the trap. This is where I met Rego, fleeing Mozambique in fear of his life into South Africa, with hundreds if not thousands of other ethnic Portuguese Mozambiquens. I befriended Rego and in all this madness we found some time over a beer or two to talk food. I stayed in contact with Rego and we became friends as he had an infectious enthusiasm for what I can only describe as East African-Portuguese Cookery. I am yet to emulate the Peri Peri Chicken, which Rego prepared on the Barbeque, but this Prawn Peri Peri recipe is a good start. The best prawn to use is the Black Tiger Prawn which is found on the East African and Australian coast.’ - Sydney (host)
Rego’s Prawn Peri Peri: Ingredients for 6 people: ⇒ 2 kg Black Tiger Prawns Marinade: ⇒ 200 ml extra virgin olive oil ⇒ 10 birds eye chillies, deseeded and finely sliced ⇒ 1 onion, finely chopped ⇒ zest and juice of 4 limes ⇒ 8 cloves of garlic, peeled and chopped ⇒ small bunch of parsley chopped ⇒ 150 ml white wine vinegar ⇒ 2 tsp sea salt ⇒ 2 tbsp paprika ⇒ 1 tbsp cayenne
Preparation: 1. If prawns are frozen, defrost in fridge, not under water. Remove heads and with a sharp knife cut down the back and devein. Remove legs 2. In a bowl mix all ingredients well. Store in a sealed container for at least 36 hours so the flavours infuse 3. Once aged, remove a ¼ of the marinade and return to fridge, to use as a dipping sauce for cooked prawns 4. Fire up your BBQ 5. Toss prawns in remainder of marinade and leave in fridge for an hour 6. Remove prawns from the marinade. I enjoy putting them on a skewer. If you are using bamboo skewers, soak in water for 5 minutes first 7. Place used marinade in a saucepan and gently bring to the boil and simmer for 3 minutes and set aside ready at your BBQ 8. Place prawns on hot BBQ and cook about 2 minutes on each side, do not overcook! The flesh should be firm but not hard, the inside of the prawn should be opaque and not glassy 17
Malva pudding is a sweet pudding of Cape Dutch origin. It contains apricot jam and has a spongy caramelized texture. A cream sauce is often poured over it while it is hot, and it is usually served hot with custard and ice-cream. It is of Cape Dutch origin with many additions, which may differ from one area to the next using alternative ingredients such as ginger. It has many variants, such as the Cape brandy pudding, which also includes brandy and dates, and the tipsy tart, which contains only brandy. The pudding gained popularity on the West Coast of the US after Oprah Winfrey's personal chef, Art Smith, served it for Christmas dinner in 2006 to the pupils of the Oprah Winfrey Leadership Academy for Girls in South Africa.
Preparation:
Malva Pudding:
1. Sift together flour, bicarbonate and salt 2. Beat the egg and sugar well in mixer 3. Melt the butter and along with the vinegar and apricot jam add to the egg mixture 4. Add the liquids alternately with flour to egg mixture and beat well 5. Bake in a covered dish at 180c for 45 – 60 minutes until lightly golden in colour. 6. Sauce: Melt all the ingredients together in a saucepan and pour over the pudding as soon as it comes out of the oven.
Preparation time: 10 mins - Cooking time: 45-60 mins Ingredients for 8-10: ⇒ 250ml /1 cup flour ⇒ 5ml /1tsp bicarbonate/baking soda ⇒ Generous pinch of salt ⇒ 1 egg ⇒ 250 ml /1 cup sugar ⇒ 1 tbsp apricot jam ⇒ 1 tbsp butter ⇒ 5 ml /1 tsp lemon juice or vinegar ⇒ 250ml milk
Serve with whipped cream or vanilla custard or both! You can make in advance then freeze and you can freeze leftovers for use at a later stage as well.
For the sauce: ⇒ 125ml / ½ cup double cream ⇒ 125ml / ½ cup milk ⇒ 250ml / 1 cup sugar ⇒ 125ml / ½ cup hot water ⇒ 125g butter
‘A thoughtful and fun experience with hands-on learning, in a progressive manner, gives you the best chance of becoming a great chef.’ October 2015
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La Mezza Luna ‘During my informative years I gradually immersed myself in the culture, customs and traditions of my parents and grandparents and in particular their culinary cultures. I studied the ancient secrets and techniques of the traditional Tuscan cooking and kept alive certain recipes that lost popularity in the fast food era. A vegetable sformato, castagnaccio and necci are just some of the local delicacies of which later generations have little perception, even those born in Italy.’ - Rita (host)
Spaghetti alle Vongole: Ingredients for 4 people: ⇒ ⇒ ⇒ ⇒ ⇒ ⇒ ⇒ ⇒ ⇒ ⇒
1kg fresh clams in shell 1 clove garlic 1 fresh chilli or hot chilli powder Oil White wine 400g spaghetti A little corn flour Fish stock 2 tomatoes Parsley
Preparation: 1. 2. 3. 4. 5. 6. 7. 8. 9.
Rinse clams In a large saucepan fry the peeled garlic and clams in 4 spoonfuls of olive oil Add the fresh chilli or chilli powder When clams are open add half glass of white wine Let the liquid evaporate, add 1/2 teaspoon cornflour and extra 1/2 glass of fish stock Cook spaghetti for about 5 min in salted boiling water Drain and add to saucepan, continue to cook until al dente, add a little more water if necessary Add 2 chopped tomatoes and chopped parsley Remove clove of garlic Serve with white wine.
‘Wonderful location with stunning views across to the mountains, very comfortable accommodation, friendly easy-going hosts, amazing food with plenty of hands on culinary experience. Loved the combination of learning to cook Italian style with visits to local places of interest. Would thoroughly recommend’ September 2015
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Manna House Join British hosts Simon and Amanda at their Catalonian location - originally a rabbit farm - to experience some truly unique cooking experiences from learning about sustainability and cooking outside to spending two days with an artist creating cuisine inspired by almond blossom. Though you may not have their locally sourced ingredients you can still try your hand at an authentic Spanish favourite below... ‘Traditionally thought of as a rice dish, the term ‘Paella’ refers to the actual baking dish that the food is cooked in. A ‘Paella’ could however, be a pasta based dish such as Fideua, which is similar to noodles. They can contain meat such as pork and rabbit, poultry such as chicken breast or wings as well as fish and seafood. Quite often a combination of the two. Paellas are mostly made out of steel now but historically have also been made out of terracotta. This recipe is rice based and we use a very local redondo Bomba quality from the Ebre Delta. The only ingredient here that is not local to within 10 food miles are the black and red peppers!’ – Simon & Amanda (hosts)
Paella: Ingredients for 4 people: ⇒ 400g mussels ⇒ 8 uncooked Gambas (large prawns) ⇒ 4-6 langoustine ⇒ 100g Sepia ⇒ 100g white fish (Firm fleshed e.g. monkfish) ⇒ 400g short grain (redondo) rice ⇒ Handful of chopped Parsley ⇒ 2 ripe Tomatoes or passata/frito ⇒ 1/2 red pepper ⇒ pinch Saffron ⇒ Pimento dulce and piquant ⇒ Freshly ground black pepper and salt ⇒ 2 cloves of Garlic ⇒ Olive oil ⇒ 1 litre fish stock and some white wine ⇒ Lemon for garnish
Preparation: Prepare the fish and shellfish as follows. 1. Clean the mussels de-beard and leave in water. Dice the sepia. Cut langoustine into three with Scissors or a very sharp knife. Wash and check the Gambas 2. Prepare the white fish as per type. Chop the parsley 3. Grate the fresh ripe tomatoes so all you have left in the palm of your hand is the skin 4. Dice the garlic and Onions. Chop the red pepper 5. Heat up enough of the olive oil to coat the bottom of your paella to the depth of a couple of millimetres 6. Cook the langoustine for about a minute and put to one side. Do the same with the Gambas. They can go on the same plate 7. Top up the oil if required, then add the sepia and cook for a couple of minutes 8. Add and fry the onions and garlic until just starting to loose their whiteness. Add the peppers and soften slightly, then add the parsley and saffron, half a tsp of piquante and a tsp of dulce pimento 9. Add the rice and stir until coated with the oil and combined with the onions etc. Then add the tomatoes and half of the stock. Stir or shake occasionally and let the rice absorb the liquid. Add more stock and wine as required, stirring as necessary. Simmer for about 20 minutes 10. Arrange the Gambas, Langoustine and raw mussels on the top of the rice 11. When the mussels have opened turn off and cover with a cloth or kitchen paper. Leave for 5 minutes. Serve with lemon wedges and fresh parsley. 20
Margarita Studios ‘Food should be central to life, food should be full of fresh flavours and food should be easy and fun to prepare.’ - Margarita (Host)
Margarita’s Grecian Stuffed Tomatoes: Ingredients for 2 people: ⇒ 4 Tomatoes ⇒ 4 Large spoons of rice ⇒ 1 Chopped onion ⇒ 2 tbsp Currants, plumped ⇒ 1 spoon spearmint ⇒ 3 Cloves garlic, minced ⇒ 1/2 tsp Salt ⇒ Black pepper ⇒ 3/4 cup Olive oil ⇒ 3-4 potatoes Preparation: 1. Pre-heat oven to 220˚C 2. Cut tops off tomatoes, scoop out flesh and chop 3. Combine with the rice, ¾ of the chopped flesh of the tomatoes, the onion, currants, garlic, spearmint, salt and pepper 4. Stuff tomatoes with rice mixture and arrange in a baking pan with the potatoes 5. Pour olive oil over tomatoes and the ¼ of the chopped flesh. 6. Add a little rusk on the top of the stuffed vegetables 7. Cover and bake at 200˚C for 40 minutes
‘You feel like a local and you will cook like a chef!’ Jennie, January 2016
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Provence Gourmet ‘In my youth, I had the chance to spend most of my free time with my role models for cooking in various parts of Provence. I used to wait on the docks for my father and uncles to return from fishing by the Côte Bleue near Marseille, so we could prepare typical dishes such as Bouillabaisse or a Bourride with aioli. My maternal grandmother enjoyed taking me to the Cours Saleya market in Nice, and together we would prepare the traditional Pissaladière salad and cook fried zucchini flowers and stuffed vegetables. In the foothills of the Alps, I always remember eating my paternal grandmother’s exquisite gigot d’agneau (leg of lamb) with olive potato gratin., frisée lettuce with garlic and local goats cheese. Wearing the chef’s hat at home then came instinctively, and since then, I love sharing my passion for cooking and preparing meals for my family and friends.’ - Gilles (chef)
Green Olive Tapenade:
Eggplant caviar:
Ingredients for 6 people: ⇒ 350g of de-stoned green olives ⇒ 50g of pine seeds ⇒ Fresh basil ⇒ 2 tsp of capers ⇒ 50ml of olive oil and 50g of tuna
Ingredients for 6 people: ⇒ 2 eggplants (aubergines) ⇒ 2 table spoon of yoghurt or cream ⇒ 1 clove of garlic ⇒ Coriander ⇒ Olive oil, salt & pepper ⇒ Lemon
Preparation: 1. Taste an olive and if too salted put them in a bowl of fresh water for an hour. 2. In a mixer add the drained olives and capers, the slightly grilled pine seeds, a handful worth of fresh basil leaves, olive oil, pepper and tuna. 3. Mix it all at your convenience. 4. If the mixture is too dry add a little more oil.
Preparation: 1. Put the eggplants in a pre-heated oven (200°c) for an hour. 2. Take them out and let them cool off. 3. Chop thinly ¼ bunch of coriander and add crushed garlic, yoghurt, 4 tbsp of oil, juice of ½ a lemon, salt & pepper. 4. Mix, taste and rectify the seasoning if necessary.
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Tapenade Tomato & Goat Cheese Tartlets: Ingredients for 8 people: ⇒ 200g of flour ⇒ 240g of diced butter ⇒ 2 tsp of salt ⇒ 4 tsp sugar ⇒ 7cl of cold water (a little less than a 1/3 of a cup) ⇒ 120g of tapenade ⇒ 80g of pine nuts ⇒ 2 seasonal tomatoes ⇒ Provence goat cheese ⇒ thymes & olive oil
Rack of lamb: Ingredients for 6 people: ⇒ 2 racks of lamb - 6 chops each (about 1,5kg) ⇒ 75g of anchovy paste ⇒ 75g of butter ⇒ Thyme & rosemary ⇒ 1kg pink fir apple potatoes ⇒ 10 cloves of garlic ⇒ 5 fresh fennels ⇒ 3 sweet blond onions ⇒ Olive oil
Preparation: 1. Mix all the ingredients except the water 2. Work with your finger to obtain a ‘sandy’ texture 3. Add the water and shape a ball 4. Put in the fridge 30min under a film 5. Lay your baking paper, spread flour and put your dough down. Flour it too and flatten with your rolling pin, adding more flour if sticking. Shape 4 to 5 inches wide dough circles 6. Add the tapenade, 2 slices of tomato, some pepper, a little salt, lay slices of goat cheese and spread thymes & the pine seeds over 7. Bake 25 minutes in a pre-heated oven at 340F°
Preparation: 1. Mix the butter with the anchovy paste 2. With that mix coat the racks of lamb and add pepper, thyme & rosemary 3. Set the racks straight up in an oven dish 4. Put in a hot oven for 40 minutes at a temperature of 190°C (375F°). 5. After 40 minutes, cut the rack chop by chop 6. Recommended cooking is slightly pink on the inside. If not cooked enough put the chops back in the dish and in the oven for a couple of minutes 7. In that same oven dish you will have introduced & salted the rinsed potatoes along with the unpeeled garlic –if your cloves for garlic are big, crush them just a little to flavour the cooking 8. To check if the potatoes are cooked, introduce a small sharp knife. You have to go in and out easily 23
Pumpkin & Onion Mix: Ingredients for 6 people: ⇒ 6 brown onions ⇒ 1Kg worth of pumpkin ⇒ 150g grated parmesan ⇒ Salt, pepper, olive oil
Preparation: 1. Dice finely the onions and have them sweat in a little olive oil in a pan for 5/10 minutes 2. Dice the pumpkin and add to the onions. Add salt, pepper and 2 tsp worth of olive oil then stir it all 3. Add a glass of water, cover your pan and put on a low to medium fire for 30min. Make sure there’s always liquid in the pan 4. Uncover, make sure vegetables are cooked and let the liquid steam out 5. Take out of the fire, smash the vegetables and add the Parmesan mixing it all well 6. Serve along with meat or fish decorating with finely minced coriander
Preparation: 1. For the pie crust mix 150g of butter, 1 egg, the almond powder, 50g of sugar, the lemon zest and a pinch of salt 2. After mixing, add the flour and hand mix briefly 3. Make a sphere out of this mixture and spread the pastry into Ingredients for 6 people: your tart tin ● 5 seasonal and ripe pears 4. Put in a pre-heated oven for 20min (180c° or 350F°) ● 250g of wheat flour (8.80oz) 5. Peel the pears and scoop out the centre part ● 150g + 20g of butter (6oz) 6. Cut the pears in slices of ½ cm ● 2 fresh eggs 7. Brown them in a pan with 20g of butter ● 50g of almond powder (1.75oz) 8. Stir softly but steadily and add 50g of sugar mid way ● 150g of powdered sugar (5.29oz) 9. Cooking time will depend on your pear’s variety ● 200ml of dairy cream (6.66fl.oz) 10. Check cooking status introducing a sharp knife in the slices ● Zest of ½ a lemon 10 to 15 min is usually enough 11. Take your pastry out of the oven and arrange the pear slices in round circles from the outside to the centre 12. Prepare a mix with an egg, the dairy cream and 50g of sugar 13. Pour this mix on the pears and put your tin back in the oven for 30min. 14. Take out of the oven, let it cool off and serve with a vanilla ice cream or whipped cream.
Roasted Pear Tart with Almond Pie Crust:
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The Frogs House Located a few steps from the renowned Cote d’Azur in the quiet and charming Saint Jeannet you can find The Frogs House and your hosts Benoit and Corinne. Whilst Benoit leads you around nearby hidden towns and the gems of the Cote d’Azur, Corinne shares with you her passion for cooking taking you to meet rural farmers and wine producers and bringing you home to make her favourite dishes with the best locally sourced ingredients. Here she shares with you her favourite dishes for you to try at home for that special dinner party….
Spelt Crackers with Chives and Goat Cheese Chantilly: Ingredients for 4 people: Crackers ⇒ 80g of spelt flour ⇒ 50g of white flour ⇒ 1 tsp of poppy seeds ⇒ ½ tsp curry ⇒ 4 tbsp olive oil
Preparation: 1. Mix flour, poppy seeds, curry and salt and pepper in a bowl. Add the olive oil little by little 2. If necessary add a bit of water to soften the dough. 3. Let it set for about 30minutes 4. To prepare the cream, mash the goat cheese with a fork and add the chives 5. Whisk the cream until it thickens and add the goat cheese. Keep whisking for about 1 minute 6. Let it set in the fridge 7. Preheat the oven to about 170°C. Spread the dough with a rolling pin 8. Serve it cold on a green salad
Stuffed vegetables (speciality of Nice): Ingredients for 4 people: ⇒ 500g of meat (250g beef, 250g bacon) ⇒ 4 zucchinis ⇒ 4 tomatoes ⇒ 1 onion ⇒ 6 gloves of garlic ⇒ 200g of cream cheese ⇒ thyme ⇒ Salt and pepper
Preparation: 1. Wash the tomatoes and zucchinis 2. Cut the top off the tomatoes and take the seeds out carefully with a teaspoon. Keep the seeds apart. Do the same with the zucchinis. 3. Chop the garlic and the onion. Cook them in a pan with a bit of olive oil and parsley for about 5mn. 4. Add tomatoes and zucchinis. Let it simmer for about 10 minutes. 5. In another pan, cook the meat alone for about 10 minutes 6. Add it to the vegetables and let it cook for 10 more minute 7. At the last minute add the cream cheese and let it cool for a few minutes. 8. Fill the empty tomatoes and zucchinis with the stuffing 9. Put the top back and cook them for about 1 hour at 3-4 (100°C) 10. Before serving, sprinkle some pesto on the top 25
Home made Pesto: Ingredients for 4 people: ⇒ ⇒ ⇒ ⇒ ⇒
3 cloves of garlic 50g of freshly shredded parmesan cheese 10 leaves of fresh basil Pine nuts Olive oil
Preparation: 1. Crush the garlic into a mortar 2. Add the basil 3. Then the Parmesan cheese and the pine nuts. Stir it with a fork to soften the mixture. 4. Add the olive oil slowly while keeping stirring
Home made Gnocchi: Ingredients for 4 people: ⇒ 1.5kg of organic potatoes (Binje or Mona Lisa type) ⇒ 375g of flour ⇒ 2 eggs ⇒ Salt and pepper Preparation: 1. Peel the potatoes and rinse them. Cut them into small cubes and steam cook them for about 2. 20min until soft 3. Mash them finely with a fork. 4. In a bowl, whisk the eggs and add them to the warm potatoes. 5. Mix quickly and add the flour and salt little by little while keeping mixing. 6. The dough must not stick to your fingers anymore but it should not be as stiff as a short crust 26
Spicy Tomato Sauce: Ingredients for 4 people: ⇒ ⇒ ⇒ ⇒ ⇒ ⇒ ⇒ ⇒
1kg of ripe tomatoes 2 onions 3 cloves of garlic 1 teaspoon od tumeric A pinch of pimiento Provençal herbs Salt, pepper Sugar
Preparation: 1. Slice the onions and garlic 2. Sauté them with some olive oil. Add the diced tomatoes 3. Let it simmer for about 15mn, add the sugar, herbs, spices and let it simmer again for about 20min on low heat
Sweet Sushi: Ingredients for 4 people: ⇒ ⇒ ⇒ ⇒ ⇒
150g dessert rice 1 orange 60cl of milk 15cl of cream 75g of sugar
Preparation: 1. Blanch the rice into salted boiling water and drain. 2. Put the milk and sugar into a pan and warm it up. 3. When the sugar is completely melted, add the rice and let it cook for about 20min until the rice is cooked and looks like a « paste ». 4. Let it cool for at least 3 hours (if possible let it set for the night) 5. Cut the orange into thin slices and let it soak in orange flower water 6. Take a tablespoon of rice and make it in the shape of sushi. Add a piece of orange on top. Your sweet sushi is ready! 7. You can always replace the oranges with walnuts or other fruits, like kiwis or strawberries.
Tartes aux fraises: Ingredients for 4 people: ⇒ 120g flour ⇒ 75g butter ⇒ 30g sugar ⇒ 20g almond powder ⇒ 1 egg ⇒ 500ml of milk + 50ml de lait froid ⇒ 4 egg yolks ⇒ 70g of sugar ⇒ 30 g corn starch ⇒ vanilla ⇒ Strawberries Preparation: 8. Start with the dough, mixing all the ingredients together 9. Put it in a tart tin and bake it for about 20min at 180°C 10. While the dough is cooking, prepare the « crème patisserie »: bring the milk to the boil with the vanilla bean split into 2 11. Mix the eggs and sugar. Add the starch and the cold milk. Mix well. Add the hot milk and put it back on the stove until it cools down 12. Cover the dough with the cream and add the strawberries at the end
Villa San Pietro Risotto is an Italian staple, so why not try a recipe straight from the picturesque Italian lakes? Since 1997 Jacques and Anna have hosted cooking holidays at their beautiful B&B in Montichiari near Lake Garda - the largest lake in Italy. Let them combine their French and Italian heritage to provide you with these unique recipes all the way to your kitchen...
Gorgonzola, Pear and Walnut Risotto: Ingredients for 4 people: ⇒ 400g risotto Vialone nano ⇒ 50g butter ⇒ 2 tablespoons of extra virgin olive oil ⇒ Half of an echalote ⇒ Some sea salt ⇒ A mix of spices (garlic, rosemary and chilli pepper) just a bit ⇒ 1 litre of vegetable broth with onion, carrot, potato ⇒ 250g gorgonzola, softened ⇒ 200g. Mascarpone ⇒ 10 walnuts approx. ⇒ 1 small glass of Port wine
Pigeon with almond and red wine sauce: Ingredients for two people: ⇒ 1 pigeon ⇒ 50g almonds ⇒ 40cl red wine ⇒ Salt, pepper ⇒ Olive oil to taste For the pigeon stock: ⇒ 1 carrot ⇒ 1 stick of celery ⇒ 1 onion ⇒ 1lt water ⇒ The pigeon carcass
Preparation: 1. Prepare the broth or bouillon and keep it warm aside 2. Take half of the echalote and chop it finely 3. Sautée the echalote with some sea salt, the spices, butter and oil 4. After softening the gorgonzola, add it and stir well to make a nice cream, then add the mascarpone 5. When nicely done, cook the rice it until it is translucent, it will take a couple of minutes. 6. Then pour the Port wine and let it evaporate. 7. At this point add some broth and cook until ready, it should take 14 minutes from this point. 8. Five minutes before it is ready, add the chopped pears and keep cooking. 9. Add the broth when needed, keep stirring. 10. Once finished add an extra piece of butter and some parmesan cheese according to your taste 11. Serve in a mould to make it nice and round in the plate. 12. Add some crushed walnuts on the top and fresh finely
Preparation: 1. Bone the pigeon and set aside the 2 breasts and legs thus obtained 2. Heat a spoon of olive oil in a pan, when it is hot add the seasoned breasts skin side down and cook for 3 minutes. Turn over and cook for another 3 minutes 3. Add the legs and after 1 minute add the almonds and red wine, let it reduce and add 30 cl of (previously prepared) stock 4. Cook slowly for 10 minutes (lid on), remove the pigeon and blend the remaining sauce 5. Arrange the pigeon on a serving dish, cover with the sauce and decorate with a sprig of rosemary and a drizzle of olive oil
Three Cereals Risotto - Rice, farro and orzo with Garfagnino pork sausage, creamed with Fossa cheese: Ingredients for 4 people: ⇒ 50g farro ⇒ 75g Carnaroli rice ⇒ 75g orzo ⇒ 1 Garfagnino sausage (Ancient Norcineria) ⇒ 1 lt vegetable stock ⇒ 2 shallots ⇒ 50g of Pecorino Fossa d.o.p. ⇒ 1 small glass of white wine Preparation: 1. Finely chop the shallot and sauté 2. Add the sausage and continue to sauté 3. Add the three cereals and toast lightly 4. Deglaze with the white wine 5. Add ⅓ vegetable stock, lower the heat and continue cooking 6. As it dries, add the stock until exhaustion 7. After 13 minutes, add the Pecorino di Fossa, previously chopped 8. Remove from the heat and stir in virgin olive oil Excellent with a San Martino wine from the Cadore Winery by Lake Garda Buon Appetito!
‘The cooking lessons with Anna were genuine and delivered like I was her neighbour’ Jack - February 2016
Villa Spiros On the third largest island in the Ionian sea - Zakynthos you can find Villa Spiros, one of our favourite Greek Vidados destinations. Host Denia was born and raised in Zakynthos and has an indispensable understanding of how to make each holiday perfect for her guests. At Villa Spiros you can join a number of activities to help you truly experience island life from swimming in Shipwreck Bay to enjoying the intricacies of a Greek orthodox Easter weekend! Yet no Greek holiday could be complete without a taste of its sensational cuisine, so why not give it a try at home before you book...
Stuffed vegetables: •
Recipe by Andri Vitsou (Dafni beach taverna)
Ingredients: ⇒ 2 green peppers ⇒ 2 red peppers ⇒ 2 yellow peppers ⇒ 2 large tomatoes ⇒ 2 medium aubergines ⇒ 2 green medium courgettes ⇒ 1 ½ cups grated parmesan ⇒ 6 tbsp olive oil ⇒ 1 large onion, finely chopped ⇒ 2 garlic cloves, finely chopped ⇒ 6 large potatoes ⇒ 400g/14oz long-grain rice ⇒ large handful flat leaf parsley ⇒ large handful fresh mint ⇒ 1 tsp dried oregano ⇒ salt and freshly ground black pepper
Preparation: 1. Preheat the oven to 160°C 2. Start by preparing the vegetables for stuffing. Cut the tops off the peppers and tomatoes to create lids, set the tops aside and scoop out the flesh and seeds from the vegetables. Likewise, prepare the aubergines and courgettes. Cut them lengthways and scoop out the seeds and flesh inside, leaving a boat-shaped shell ready to fill. Save the inside of the tomatoes, courgettes and aubergines into a bowl and grate them using a food grater. In the same bowl mix in the Parmesan, grate 1 large onion, garlic, add the rice and some fresh chopped mint leaves and parsley. Season well with salt, pepper a and oregano and give it a good mix 3. Arrange the vegetable shells on a roasting tin or ovenproof dish and spoon the rice mixture into them. Place the lids on the vegetables, add the potatoes cut in quarters and drizzle them all with olive oil and add half litre of water 4. If there is any remaining rice mixture, pour it into the tin, cover with foil and bake for about an hour, adding water occasionally if necessary. Remove the foil and bake for another 15–30 minutes until the vegetables and rice are well cooked
As the name depicts, Baklava is a legendary dessert in Greece and also in other nearby destinations such as Bulgaria and Turkey. Wow your guests at your next dinner party with this sweet delight!
Legendary Baklava: •
Recipe from Elite confectionery
Ingredients: ⇒ 1 pkg filo dough ⇒ 500 g melted butter ⇒ Roughly 4 cups walnuts, finely chopped ⇒ 100 g trimmed rusk ⇒ 100 g caster sugar ⇒ 2 tsp ground cinnamon ⇒ 1 tsp powder cloves For the syrup ⇒ 1l water ⇒ 600 g granulated sugar ⇒ 300 g glucose ⇒ 1 lemon cut in half ⇒ 2-3 clove sticks ⇒ 1 cinnamon stick Preparation: First, we make the syrup: 1. We bring to the boil all the ingredients 2. Then we let them boil for about 15 min until a rich syrup is formed Then for the pastry: 3. Separately in a food processor, process 4 cups walnuts until they are finely chopped 4. In a medium bowl, stir together: the chopped walnuts, rusk, cinnamon and powder cloves 5. Brush a baking tray with melted butter 6. Place the filo sheets into the baking pan one at a time, brushing each sheet with lots of butter once it's in the pan before adding the next (i.e. place phyllo sheet into pan, brush the top with butter, place next phyllo sheet in pan, butter the top, etc. etc.) 7. Repeat this 8 times to form the base of the baklava 8. Then, spread about a handful of nut mixture over the filo dough and spread it across the top of the dough 9. Place another level of filo on top of the walnuts and brush it with batter 10. Then add walnuts again, repeat the same procedure 4-5 times until you reach your desired level 11. Finish off with 10 layers of buttered filo sheets. Brush the very top with lots of butter 12. Fold excess pastry in the tray and place it in the fridge for 20 minutes to become more firm 13. Then cut the pastry diagonally to form diamond shapes or cut in triangles if tray is round 14. Sprinkle top with cold water to get a crunchy effect and bake at 170°C for about 1 hour until the top is golden brown 15. We then pour the cold syrup slowly over the hot baklava. The syrup must be cold and the baklava really hot. We stop pouring syrup when the baklava cannot absorb any more. We like to serve it with vanilla ice-cream!