Scalcione Di Cipolle (Savoury Onion Pie)

Some people might turn their nose up at an onion and anchovy pie. But not the Italians! Lucky for us, Italian heritage isn’t a prerequisite for appreciating sweet, slow-cooked onions with salty anchovies and olives.  While Scalcione Di Cipolle is traditionally made with dense and crumbly pie dough, I prefer a flaky crust and haveContinue reading “Scalcione Di Cipolle (Savoury Onion Pie)”

Hot Cross Buns (Easy Step By Step)

Whether you prepare these for Easter, or serve them throughout the year, Hot Cross Buns are best enjoyed with soft butter and your favourite jam. Yield: Approx. 18 ○ Active Time: 80 minutes ○ Total Time: 4-5 hours Ingredients 2 black tea bags 125g dried currants 80g unsalted butter 300ml whole milk 1 tsp salt 500gContinue reading “Hot Cross Buns (Easy Step By Step)”

Moroccan Couscous Salad with Golden Raisins, Cashews, and Carrots

  This salad is a lovely accompaniment to Moroccan tajines or spiced meats. The cumin and vegetable stock add a nice earthy/saltiness to the dish. The plump raisins and grenadine syrup add a touch of sweetness. This is all about flavour and balance. Feel free to add pomegranate seeds for greater impact!   Prep time:Continue reading “Moroccan Couscous Salad with Golden Raisins, Cashews, and Carrots”

Guinep (Quenepa, Mamoncillo, Chennette, Spanish Lime)

  It’s guinep season! Whoopee! Available in North America from June to late August, guinep fruits are imported from several countries in the Caribbean.  Grocery stores that service West Indian populations are more likely to carry these little gems. (Don’t expect to see them at big name grocery chains). Guinep fruits belong to the soapberry family. Like a lychee or longan,Continue reading “Guinep (Quenepa, Mamoncillo, Chennette, Spanish Lime)”