For just over a hundred years since its first appearance on a hotel menu the Caprese has been found in Italian restaurants around the world. Made with ripe, sweet tomatoes, creamy Mozzarella and pungent basil. It is finished with a pinch of salt and olive oil and that’s it. Simple. It is normally served as an appetiser, part of the traditional antipasto course of sliced cured meats, olives, and cheeses.
Vegetarian Recipes
It’s all Greek to Me – The Secrets of a great Greek Salad
We are lucky in the Channel Islands to get some great salad vegetables and with just a few additions that means anyone can make a beautiful Greek Salad. We can talk later about what exactly those ingredients should be, but first, we need to look at the origins of this Mediterranean marvel.
Honey Roasted Vegetables with Red Pepper Houmous
Honey Roasted Vegetables with Red Pepper Houmous. I was very lucky to be given some locally grown vegetables a couple of weeks ago. A colleague was going away and gave me amongst other things beetroot and fennel. We are so lucky to have a wealth of fruit, vegetables, herbs and salads produced on island. Eating seasonal, locally sourced food is good news for several important reasons. It is more flavourful and nutritious due to the short time between harvest and you buying it. This is because there is less time for the nutrients to break down.
Summer Fruit Pavlova
Summer Fruit Pavlova. It’s peak strawberry season; tennis rackets are in full swing at Wimbledon. But even if the weather isn’t playing ball. Excuse the tennis pun. I thought it would be nice to write about one of my family’s favourite desserts. Pavlova, a big pile of meringue with an icky-sticky marshmallow-like centre. Piled up with whipped cream and topped with fruit. For more birthday celebrations than I can remember a huge Pavlova is always my mum’s go-to show-stopping dessert.