Recipes – Page 3 – The Kitchen Pantry

Hummus

20MaySara MaterniniOn the Spotlight, Starterschickpeas, extra.virgin olive oil, garlic, hummus, parpika, sesame, thaina

A simple, yet satisfing and quick arab metze. It’s always worth a try! Ingredients 400g cooked chickpeas (canned chickpeas are ok, as long as you rinse them before use) 1 garlic clove (more if you dare!) 2 tablespoons tahina (or tahini, a sesame seeds cream, widespread throughout the Middle East and North Africa) Juice of

Pissaladière

6MaySara MaterniniOn the Spotlight, Startersanchovies, olives, onions, puff pastry

A French classic nonetheless: found all around Côte Azur, is a quick and tasty snack, either good for goûter or as a starter. This is my cheat version: the original one calls for bread dough as a base, little Provençal black olives and fresh anchovies. This is slightly different, but it won’t loose in taste

Moelleux au chocolat et beurre salé

5AprilSara MaterniniDessert, cakes and sweet stuff, On the Spotlightbutter, chocolate, eggs, fleur de sel, flour, icing sugar

A French classic. And as Julia Child used to say, French cuisine has 3 basic ingredients: butter, butter, and butter. So do not be afraid by the amount of fat there is in this recipe: it’s French! The recipe comes from n. 138 of Cuisine et Vins de France, which called for unsalted butter, but

Pizza dough

1MarchSara MaterniniBread, On the Spotlight, Simply Italianflour, oil, pizza, salt, sugar, yeast

If I say pizza and what do you think? I hope you think of Italy, because it comes from here and more precisely Naples. No pineapple, no salami, no strange, exotic toppings. The one I prefer is the simplest of all, a pizza margherita: tomato sauce, mozzarella and basil. Sometimes the better pleasure in life

Finnish buns

22FebruarySara MaterniniDessert, cakes and sweet stuff, On the Spotlightbutter, cardamom, egg, flour, milk, salt, sugar, yeast

This buns are just perfect! There is nothing more to say about this velvety dough and sensational French brioche texture! The original recipe is from Falling Cloudberries: A World of Family Recipes, by Tessa Kiros: I recommend this book to anyone interested in real, down to hearth, simple and satisfying recipes! I’ve tried many and

Special Edition: World Nutella Day – Nutella Crêpes

5FebruarySara MaterniniDessert, cakes and sweet stuff, On the Spotlightbeer, buckwheat flour, crêpes, eggs, flour, France, milk, oil, salt

Last 2nd February in France was Chandeleur, a holiday once religious, known now days as the Crêpes Day! It’s basically a day dedicated to crêpes, during which all French eat crêpes. As it was in the middle of the week, and despite the fact that making a single crêpe is fairly quick, but making them

Pumpkin Muffins recipes

31JanuarySara MaterniniDessert, cakes and sweet stuffmuffins, pumpkin, pumpkin muffins

A lazy sunday afternoon, searching for a recipe to use the remaining of one of the last pumpkin of the season, I’ve found so many recipes that I thought to give you the list of the 12 I’ve really liked at first sight. [nggallery id=2] Urban Comfort: Pumpkin Muffins The Pioneer Woman: Moist Pumpkin Spice

Pumpkin Muffin with Chocolate Chip

24JanuarySara MaterniniDessert, cakes and sweet stuffbaking powder, cane sugar, chocolate chip, egg, flour, milk, pumpkin, vegetable oil

One of the last pumpkin of the season, I know… Soon there will be asparagus and other spring vegetables… So, what better use than pumpkin muffins? Of course the best use of all is pumpkin risotto! But even the muffin are quite satisfying! Inspiration from Le Cordon Bleu – home Collection – Muffins. Ingredients 250

Ragù di carne

17JanuarySara MaterniniMain Course, Simply Italianbacon, canned tomatoes, carrot, celery, extra.virgin olive oil, milk, minced beef, onion, pancetta, red wine, triple tomato purée

Bolognaise sauce, sauce bolognaise, ragù alla bolognese. Call it as you please, but please please please, make it in the right way! No strange stuff, like cilantro, cream, spring onions… Keep it simple and plain! The only difficult part, if you can call it so, it’s the long cooking hours, but you can cut

Scotch Broth

10JanuarySara MaterniniMain Course

We had some barley in the pantry, sitting there since ages. At my call “What can we possibly do?”, my husband answered “Isn’t there a Scottish soup with barley?”. And there was, of course: Scotch Broth! The cooking method is traditionally British: everything is boiled. No browning of the meat, no frying of onion, nothing…

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