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Showing posts from January, 2018

Cucina Conversations:Pasta Mollicata (Pasta with Breadcrumbs)

We begin 2018’s Cucina Conversations calendar with the notion of ‘waste not, want not’. The subject here being stale bread or pane raffermo as it is known in Italian; and the endless uses of this staple ingredient found in every kitchen I’m sure.  Many would agree that it should never be thrown out just because it has passed its prime, in fact my nonne considered and mamma still believes that throwing out old bread is sacrilegious due to its religious significance.

One of the best things about bread second to enjoying it freshly baked, is its amazing ability to absorb other flavours and ingredients better when at least a day old. If you are not a big fan of day old bread, the simplest thing you can do with it is to turn it into bread crumbs, so don't throw it out. It has however subsequent thrifty uses and found in many Italian recipes. This month we share a few of those recipes and show you how a simple stale ingredient such as bread can be turned into a delicious meal.
I’ve ch…

Sorbetto di Cigliege e Basilico (Cherry & Basil Sorbet)

The Christmas to January holiday period sees us eating many cherries and this year we decided to include a family day out picking our own up at Red Hill Cherry Farm  in Victoria.  My intentions were to pick some morello sour cherries to cook with; however I came across an interesting cherry sorbet recipe I found in an old magazine I was clearing out and was intrigued by the combination of cherries and basil used together. Yes you may think that this sounds quite odd but on the contrary, it is quite lovely.  So my curiosity got the better of me and I focused on picking some sweet cherries instead to try this marriage of flavours.
I was pleasantly surprised by how refreshing the basil taste was, cutting through the sweetness of the cherries.You can adjust the amount of basil used depending on how pronounced you want the flavour to be.I went with the recommended amount as I was curious to experience the full flavour. The basil plants in my garden are growing happily at the moment and the…

Crostata di Prugne (Plum Jam Tart)

Under the shade of my parents sugar plum tree I contemplate what the new year has in store and welcome her in with some freshly made apricot and plum jams and this delectable crostata. A new look for this humble blog will also be launched today, with plans for further changes along the way.  A task I have avoided for a long while due to lack of time. A fresh look for the beginning of a new year is what was needed and I hope that this format will make the site easier to navigate, but as mentioned with time there will be more noticeable changes for the better. Stay tuned! So what better way to celebrate than with a slice of this plum jam crostata made more special by the addition of some home-made sugar plum jam I made the other day.



My parent’s love of fruit trees provides us with an abundance of fruit around the summer season.  What doesn't get eaten is preserved and used later in cakes, tarts as well as on toast. I especially love a tart that uses home-made jams such as apricot, p…