From 15 to 19 September, 2017, I co-hosted a yoga retreat in the Highlands with Serena Lee. Serena is a very talented yoga instructor and has been our instructor for almost two years. Our guests were delightful and everyone had an excellent time. Thank you to each of you who joined us and a big…
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Provola affumicata is a typical smoked cheese from the Campania region and it is the classic cheese that we use in the dish pasta e patate (pasta and potatoes). This is very easy to make, stretchy, melty and requires no cooking. It does, however, require soaking. So your active time to make this will be…
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Here is the menu for my Neapolitan vegan food supper club on 20 July 2017 to benefit Baraka Community Partnerships. Click here for all details
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Come along to my very first supper club on 20 July 2017 and support a good cause! I will prepare some of my favourite, classic Neapolitan dishes for this four-course vegan supper – starter, main, side salad and dessert. Think fragrant orange blossoms and sunshine and you will know my inspiration. All home made. If you…
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This umami filled, no oil, spread will rival avocado on toast any day. It tastes indulgent and it is anything but. It is ridiculously simple and quick to make. It does require that you have roasted butternut squash on hand and you can prepare that ahead of time and keep it in the refrigerator. And…
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Super easy, delicious and cooked in one pot, this is a beloved and classic Neapolitan dish.
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Something different – Neapolitan – to mark Shrove Tuesday (Fat Tuesday/Carnevale/Pancake Day)
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