This salad is inspired by the Thai cuisine, maybe my favourite after the Italian one for the fresh, pure and tangy flavours. Give me a bowl of Tom Yam soup or a Thai curry (vegetarian or not) with rice and you’ll make me happy! Sweet potatoes are almost always eaten cooked and that makes them incredibly sweet. If you eat…
This Summer pasta is delicious, light and fresh, so it’s perfect for a warm day. It’s great also eaten cold, as a pasta salad, for example during a pick-nick. In this case make sure you cook the pasta REALLY al dente because it will keep on absorbing moisture from the sauce getting softer as it does. Raw cauliflower…
The time of sad, unappetizing lunch sandwiches in plastic bags is over, baby! This beautiful salad is perfect for a delicious and healthy lunch at work, the whole year long and especially on hot Summer days. You can prepare it in advance, put it a mason jar – without the dressing – and keep it in the fridge until the…
Hurrah, it’s Healthy Eating Week! I eat healthy most of the times, and I also like to prepare wholesome – yet very tasty – sweets, which means with as little sugar as possible. Sugar is fantastic and indispensable for a lot of desserts but I don’t have a sweet tooth and I’m happy with some good chocolate every now and…
A few weeks ago I received the Dutch translation of Ursula Ferrigno’s last (2016) book to review. It’s called Flavours of Sicily and has been published in The Netherlands by Edicola Publishing. It’s book no. 19 for famous British cookbook writer Ferrigno who is half Italian, has been teaching Italian cooking for years and is also known for her TV…
Follow my blog with Bloglovin Time for an Easter recipe from my second cookbook, “Cucina di casa mia“. At home we always eat this savoury pie at Easter. It is, along with pesto, the most classic and recognizable dish from Genoa, the city where I was born. My grandmother Maria, the mother of my father, made it every year. As…
In 2014 I’ve given my first cooking workshop with the one and only Detox Coach & best-selling author Jacqueline van Lieshout and since that time I’m honoured to call her a friend. What a great lady, full of energy and ideas! Working with her is always very inspiring and therefore I’m very happy to organize a few workshops with her…
I love plain (green) Swiss chard because of its sweet, “earthy” taste. When chard is in season I prefer it to spinach because it doesn’t mess up your taste buds when you drink wine with it like spinach does, and also because it has a lot more “body” and an almost meaty flavour which I adore. Rainbow chard is even…