Roast Mushrooms Poached Egg Garlic Crouton

Roast Mushrooms Poached Egg Garlic Crouton
A gourmet treat that looks mouthwateringly (I just made that word up) delicious and impressive. So quick and easy it can be prepared in minutes. Not really a recipe but rather the clever culinary use of fresh local seasonal ingredients prepared simply to create a light brunch, lunch or dinner. Accompany with a freshly dressed [...]

Sylvia’s Simple Vinaigrette

Sylvia's Simple Vinaigrette
Many people request to know my secrets to a simple salad dressing. Finally, I have been able to write and publish it for you here and I hope you enjoy this velvety vinaigrette. It's a light and flavoursome salad dressing that is simple to prepare and keep on hand in the fridge. The secret is [...]

Sylvia’s Asparagus Carbonara with Thyme & Crisp Prosciutto

Asparagus Carbonara
Here is another one of my favourite Spring recipes this time using asparagus in a thyme infused Carbonara sauce with pasta garnished with crisp Prosciutto. Obviously, if you don’t add the Prosciutto it makes a great vegetarian dish. Use good quality Penne Rigate (dry penne pasta with ridges) to hold the creamy asparagus sauce. My [...]

Sylvia’s Spring Asparagus Frittata

Sylvia's Asparagus Frittata
Asparagus heralds the arrival of Spring with spears standing upright on the green grocer’s shelves and farmer’s markets, or if you’re lucky, in your own garden! My aunt and uncle who live part of the year in Friuli (north-east Italy) and the other part at the family villa and farm in Campania (south-west Italy) have [...]

Sylvia’s Truffle Salad with Walnuts

Sylvia's Truffle Salad with Walnuts
If you've treated yourself to a truffle or two, here's a simple recipe idea to accompany a roast chicken or grilled steak. Prepare a salad with York Town Organics Baby Cos and Micro Salad Leaves. I've also used Radicchio from my kitchen garden, a beautiful deep ruby-red Italian chicory I grow for the winter. Season [...]

Sylvia’s Ribollita Tuscan Kale Soup

Sylvia's Ribollita Tuscan Kale Soup
Ribollita is a Tuscan peasant style (vegetarian) soup made with bread, vegetables, cannellini beans and the essential ingredient is the robust green Cavolo Nero or Tuscan Kale. Ribollita in Italian translated literally means “re-boiled”. This soup has medieval origins as it is believed that servants collected the left-overs from wealthy banquets and re-boiled the bread, [...]

Crespelle alla Fiorentina – Italian Pancakes with Baby Silverbeet

Sylvia's Crespelle alla fiorentina with baby silverbeet
This is a very special dish I am quite fond of. Crespelle are light thin Italian pancakes and I used to serve them at our boutique country hotel and restaurant The Peacock Inn. My Crespelle alla Fiorentina are filled with spinach, Prosciutto and ricotta (or béchamel), doused in our tomato sauce (Passata di Pomodoro), sometimes [...]

Carrots with Rocket Hazelnut Crumbs & Puffed Quinoa

Sylvia's Baby Carrots Goat's Curd Hazelnut crumbs & Puffed Quinoa
A fresh, quick and simple way to prepare and serve an accompanying vegetable dish with your weekday meals. We love this carrot dish in particular for its freshness and simplicity. I dreamt it up one day when thinking of a new creative way to serve sweet baby carrots from York Town Organics. The idea is to keep it [...]

Easy Tomato Cucumber Olive and Feta Salad

Tomato Cucumber Olive & Parsley Salad
Easy healthy salad for summer or autumn. I’ve scored the cucumber for an artistic look but also for a practical reason, to expose the cucumber flesh to the marinade. Greek flavours mingle with tomatoes, olives, parsley and feta. Feta is optional. Enjoy this simple salad with grilled fish, barbeque chicken or with my Lamb with Crushed Potatoes Corn [...]

Baked Pumpkin with Sage Garlic & Chilli

Pumpkin with Sage Garlic & Chilli
Fabulous flavours evolve here with the sage, garlic and chilli complementing the sweet pumpkin. You could also use sweet potato. Either slice or dice the pumpkin and create a savoury tart or pizza topping. INGREDIENTS  Serves 4-6 Pumpkin Sage leaves, chopped and small ones left whole Finely sliced garlic (as much as you like) Chopped [...]