Now We Try It My Way

Cannoli siciliani

Tue, 07 Jul 2026 00:00:00 GMT

Ingredients

Cannoli

1 pinch salt
10 g white wine vinegar
250 g 00 flour
2 g cinnamon (powdered)
30 g lard
30 g sugar
1 medium egg
1 orange peel (grated)
50 g Marsala wine
1 egg yolk (whisked)
1 l vegetable oil

Filling

1 kg sheep ricotta (drained)
300 g sugar
chocolate chips

Serving

chocolate chips
pistachio (chopped)
icing sugar

Instructions

Cannoli

Dissolve 1 pinch salt in 10 g white wine vinegar.
Sift 250 g 00 flour and 2 g cinnamon (powdered) into a bowl.
Add 30 g lard and knead everything together using your hands.
Add 30 g sugar, 1 medium egg, 1 orange peel (grated), 50 g Marsala wine and the salty vinegar solution. Continue to knead the ingredients together with your hands.
Turn the dough onto a surface dusted with flour, roll it into a ball, then cover with cling film and place in the refrigerator for 2 hours.
Take a portion of the dough and put it through the pasta maker at the widest setting. Fold and repeat, gradually tightening the rolls until you have a sheet about 1.5 mm thick.
Cut dough rounds using a round pastry cutter about 10 cm in diameter and wrap them around cannolo tube moulds. Brush with 1 egg yolk (whisked) to glue the ends together.
Deep fry the cannoli in 1 l vegetable oil at 175°C. They should blister and turn a deep golden colour. Turn them every now and then to ensure they're uniformly done.
Remove them from the oil and drain, then slide them off the moulds once they have cooled down.

Filling

Take 1 kg sheep ricotta (drained) and blend in 300 g sugar.
Sieve the sugary ricotta through a fine-mesh sieve using a spatula for a smoother texture.
Add chocolate chips and mix.
Cover the filling cream with cling film and leave in the refrigerator until serving time.

Serving

When you are ready to serve, pipe the cream into the cannoli tubes.
Decorate the ends with chocolate chips or pistachio (chopped) and dust with icing sugar.

Orange soup

Sun, 21 Jun 2026 00:00:00 GMT

Ingredients

300 ml water
6 cherry tomatoes
1 sprig parsley or coriander (roughly chopped)
1 clove garlic
1 Tbsp olive oil
2 oranges
2 slices bread (toasted)
fine sea salt
black pepper (freshly ground)

Instructions

In a small saucepan, heat 300 ml water, 6 cherry tomatoes cut into quarters, 1 sprig parsley or coriander (roughly chopped), 1 clove garlic, and 1 Tbsp olive oil.
Bring the soup to boil then turn off the heat and allow it to cool until tepid.
In the meantime, cut 2 oranges into supremes then chop the segments into rough chunks.
Cut 2 slices bread (toasted) into chunks.
Discard the garlic, ladle the soup into a bowl, then add the orange and bread.
Season with fine sea salt, black pepper (freshly ground), and a drizzle of olive oil.

Fava beans and pork

Fri, 29 May 2026 00:00:00 GMT

Ingredients

500 g pork shoulder
2 cloves garlic (minced)
1 tsp paprika
1 bay leaf
salt
black pepper (freshly ground)
1 dl white wine
750 g fava beans
30 g lard
1 onion (finely chopped)
200 ml tomato purée
300 g tomato (roughly chopped and deseeded)
coriander leaves (chopped)

Instructions

Cut 500 g pork shoulder into chunks.
Place the meat into a bowl, and season with 2 cloves garlic (minced), 1 tsp paprika, 1 bay leaf, salt, black pepper (freshly ground), and 1 dl white wine. Mix together, cover, and leave to marinate in the refrigerator overnight.
Place 750 g fava beans into a heatproof bowl and cover with boiling water.
In the meantime, drain the pork meat while keeping the marinade for later.
Place a pot over medium heat and melt 30 g lard in it.
Add the marinated pork and cook until browned on all sides.
Add 1 onion (finely chopped) to the pot, and cook on low until soft.
Add 200 ml tomato purée and the marinade, cover, and keep cooking on low, stirring occasionally until the meat is tender and cooked through.
Drain the beans and remove the shells. Add them to the meat, and cook for 10 minutes, stirring the pot occasionally. Salt to taste.
Finally, add 300 g tomato (roughly chopped and deseeded).
Sprinkle with coriander leaves (chopped) before serving.

Aubergine rolls

Wed, 27 May 2026 00:00:00 GMT

Ingredients

650 g aubergines
olive oil
fine sea salt
black pepper (ground)
1 clove garlic (whole)
400 g tomato purée
basil
225 g smoked scamorza
225 g cooked ham

Instructions

Wash and dry 650 g aubergines, then slice them lengthwise about 1 cm thick.
Place the aubergine slices on a baking sheet lined with parchment paper, drizzle with olive oil, and season with fine sea salt and black pepper (ground).
Bake in a preheated oven at 210°C for 10 minutes.
In a small saucepan pour a drizzle of olive oil and add 1 clove garlic (whole).
Pour in 400 g tomato purée, season with fine sea salt, and flavor with basil.
Bring to a boil, lower the heat, and cook for about 20 minutes.
Once the aubergines slices are cooked, roll each of them tightly with a slice of 225 g smoked scamorza and a slice of 225 g cooked ham.
In a baking dish spread 2-3 tablespoons of tomato sauce, then place the aubergine rolls side by side. Cover with the remaining sauce.
Bake for 20 minutes at 210°C.
Serve the eggplant rolls hot and melty.

Rosemary chocolate ganache tart

Sun, 24 May 2026 00:00:00 GMT

Ingredients

Crust

185 g flour
2 tsp sugar
1/2 tsp fine sea salt
115 g unsalted butter (chilled)
2.5 Tbsp water (chilled)

Ganache

300 ml heavy cream
200 g dark chocolate (finely chopped)
2 Tbps rosemary (finely chopped)
1/4 cup pomegranate seeds

Instructions

Crust

Combine 185 g flour, 2 tsp sugar, and 1/2 tsp fine sea salt in a food processor.
Add 115 g unsalted butter (chilled) and pulse to break it apart.
With the food processor running on low, pour in 2.5 Tbsp water (chilled). After about 10 seconds it should start to look sticky while remaining crumbly enough.
Turn dough on a work surface and form into a ball.
Cover with plastic wrap and leave it to set in the refrigerator for 30 minutes.
Take the dough from the refrigerator and roll it out on a floured surface with the help of a rolling pin.
Transfer to a 23 cm pie pan and trim the dough around the edges. Make sure to leave 1 cm excess as the crust will shrink during baking.
Using a fork, poke holes into the bottom of the crust to prevent air pockets. Cover with parchment paper and fill the crust with pie weights.
With the oven preheated to 190°C (170°C ventilated), blind bake for 15 minutes.
Remove pie weighs and return to the oven for another 5 minutes.

Ganache

Heat 300 ml heavy cream in a sauce pan over low heat until it almost boils.
Put 200 g dark chocolate (finely chopped) in a heatproof bowl and pour the hot cream over it. Wait 2 minutes and mix.
Pour the ganache into the baked pie crust, sprinkle with 2 Tbps rosemary (finely chopped) and 1/4 cup pomegranate seeds, and transfer to the refrigerator to set for 30 minutes.

Fennel orange salad

Sat, 23 May 2026 00:00:00 GMT

Ingredients

20 g raisins
1 orange (juiced)
1 orange
2 large fennels
50 g pine nuts
40 g olive oil
3 g apple vinegar
fine sea salt
8 g pumpkin seeds

Instructions

Take 20 g raisins and leave to soak in 1 orange (juiced) for at least 10 minutes.
Peel 1 orange and cut into supremes. Set aside.
Wash and prepare 2 large fennels by cutting away the stems and tougher exterior, then thinly slice the cores.
Transfer the fennel into a bowl of water with a dash of vinegar to preserve its colour.
Toast 50 g pine nuts on a skillet and set them aside to cool.
In the meantime, take the raisins out of the orange juice and set aside.
To make the dressing, pour the leftover orange juice into a tall container, add 40 g olive oil, 3 g apple vinegar, and fine sea salt and blend together with an immersion blender.
Transfer fennel, orange supremes, pine nuts, raisins, and 8 g pumpkin seeds into a serving bowl. Drizzle with dressing and give everything a good turn. Garnish with a few sprigs of fennel.

Orecchiette with turnip greens

Fri, 22 May 2026 00:00:00 GMT

Ingredients

600 g turnip greens
olive oil
30 g breadcrumbs
1 clove garlic (crushed)
1 chili pepper
2 anchovies
200 g orecchiette

Instructions

Take 600 g turnip greens, discard the thick stems, and give them a good rinse.
Fill a large pot with salted water and bring to boil. Add the turnip greens and cook for 5 minutes.
Drizzle olive oil into a large pan and add 30 g breadcrumbs. Fry on medium until they turn a deep gold, then remove and set aside.
Add more oil to the pan and this time put in 1 clove garlic (crushed), 1 chili pepper, and 2 anchovies. Stir with a wooden spoon until the anchovies break apart and dissolve, then remove the garlic and chili pepper and turn off the heat.
Cook 200 g orecchiette in the pot together with the turnip greens. Mix them delicately every once in a while.
Once cooked, drain the orecchiette and turnip greens and turn them into the pan with the fried anchovies. Sauté for a minute and salt to taste.
Sprinkle with the fried breadcrumbs and drizzle with olive oil before serving.

Lemon meringue pie

Thu, 21 May 2026 00:00:00 GMT

Ingredients

Crust

185 g flour
2 tsp sugar
1/2 tsp fine sea salt
115 g unsalted butter (chilled)
2.5 Tbsp water (chilled)

Filling

400 g sweetened condensed milk
4 egg yolks
1 lemon lemon zest
120 ml lemon juice

Meringue

4 egg whites
1/4 tsp cream of tartar
6 Tbsp caster sugar

Instructions

Crust

Combine 185 g flour, 2 tsp sugar, and 1/2 tsp fine sea salt in a food processor.
Add 115 g unsalted butter (chilled) and pulse to break it apart.
With the food processor running on low, pour in 2.5 Tbsp water (chilled). After about 10 seconds it should start to look sticky while remaining crumbly enough.
Turn dough on a work surface and form into a ball.
Cover with plastic wrap and leave it to set in the refrigerator for 30 minutes.
Take the dough from the refrigerator and roll it out on a floured surface with the help of a rolling pin.
Transfer to a 23 cm pie pan and trim the dough around the edges. Make sure to leave 1 cm excess as the crust will shrink during baking.
Using a fork, poke holes into the bottom of the crust to prevent air pockets. Cover with parchment paper and fill the crust with pie weights.
With the oven preheated to 190°C (170°C ventilated), blind bake for 15 minutes.
Remove pie weighs and return to the oven for another 5 minutes.

Filling

In a bowl whisk together 400 g sweetened condensed milk, 4 egg yolks, 1 lemon lemon zest, and 120 ml lemon juice.
Pour the mixture into the prepared pie crust.

Meringue

Put 4 egg whites and 1/4 tsp cream of tartar in a bowl and whisk until frothy. Add 6 Tbsp caster sugar and whisk until firm glossy peaks form.
Gently spread or pipe the meringue over the filling. Make sure the meringue touches the edges of the crust to prevent it from shrinking.
Bake for about 20 minutes until the meringue is lightly browned.
Allow the pie to cool down before serving.

Mayonnaise

Thu, 21 May 2026 00:00:00 GMT

Ingredients

1 egg (fresh, room temperature)
salt
3 tsp white wine vinegar
1/4 lemon juice
1 tsp olive oil
1 tsp Dijon mustard
1/2 l sunflower seed oil

Instructions

Crack 1 egg (fresh, room temperature) into a tall container. Add salt, 3 tsp white wine vinegar, 1/4 lemon juice, 1 tsp olive oil, 1 tsp Dijon mustard, and 1/2 l sunflower seed oil.
Using an immersion blender, blend delicately from the bottom up. As the mayonnaise gains consistency, start moving the blender up and down.

Caldo verde

Wed, 20 May 2026 00:00:00 GMT

Ingredients

olive oil
2 onions (roughly chopped)
2 cloves garlic (crushed)
4 potatoes (quartered)
250 g kale
1/2 chorizo (sliced)
1 tsp salt

Instructions

In a large pot with some olive oil, sauté 2 onions (roughly chopped) and 2 cloves garlic (crushed) for 5 minutes.
Add water and 4 potatoes (quartered). Boil for 20 minutes.
In the meantime, thoroughly rinse 250 g kale and julienne it.
Add one quarter of the kale to the boiling vegetables and blend everything with an immersion blender.
Return pot to the heat and add the remaining kale together with 1/2 chorizo (sliced).
Cook for 10 minutes more.
Season with 1 tsp salt and serve with a drizzle of olive oil.

Cod kedgeree

Wed, 20 May 2026 00:00:00 GMT

Ingredients

250 g cod fillets (desalted)
2 tsp cumin seeds
1 tsp mustard seeds
olive oil
1 onion (finely chopped)
2 tsp turmeric (ground)
1/2 tsp chili flakes
200 g white basmati rice
400 ml fish or vegetable broth
salt
2 eggs
black pepper (crushed)
parsley

Instructions

Place 250 g cod fillets (desalted) in an ovenproof baking dish and bake for 10 minutes at 180°C until they are opaque and flaky.
Remove the cod from the oven and flake into small pieces, discarding any skin and bones.
In a deep frying pan, toast 2 tsp cumin seeds and 1 tsp mustard seeds until they are fragrant.
Drizzle with olive oil, add 1 onion (finely chopped), 2 tsp turmeric (ground) and 1/2 tsp chili flakes, and sauté for 2 minutes.
Add 200 g white basmati rice and 400 ml fish or vegetable broth to the pan. Add salt as necessary.
Cover the pan with a lid and bring to a boil then reduce to a simmer, allowing it to cook for 10 minutes with the lid on.
Once cooked, allow the rice to set for another 10 minutes without removing the lid.
Soft boil 2 eggs for 6 minutes in a pan of water. Leave to cool.
Shell the eggs and quarter them. Fluff up the rice with a fork and fold everything together with the cod before serving. Season with black pepper (crushed) and garnish with parsley.

New York cheesecake

Wed, 20 May 2026 00:00:00 GMT

Ingredients

Crust

300 g butter
360 g biscuits

Filling

2 eggs
1 egg yolk
100 g sugar
1/2 vanilla pod
750 g cream cheese
1/2 lemon
40 g cornstarch
150 g fresh heavy cream

Topping

150 g sour cream
1/2 vanilla pod
200 g berries
mint

Instructions

Crust

Melt 300 g butter and allow it to cool.
Put 360 g biscuits into a food processor and blend until completely crumbled.
Transfer the biscuit powder into a bowl with the melted butter, then mix them together using a spatula until you obtain a homogenous mixture.
Take a 23 cm springform cake pan, line it with parchment paper, and distribute half the biscuit mix along the bottom, pressing it down with the back of a spoon. Use the remaining half of the biscuit mix to line the sides of the pan.
Leave the base to set in the refrigerator for at least 30 minutes.

Filling

Preheat the oven to 160°C in the static setting.
Put 2 eggs, 1 egg yolk, and 100 g sugar inside a mixing bowl and whisk until creamy.
Scrape the seeds off 1/2 vanilla pod and add them to the bowl.
Incorporate 750 g cream cheese one portion at a time while you continue to whisk.
Once you have a consistent mixture, add the juice of 1/2 lemon and 40 g cornstarch.
Finally, add 150 g fresh heavy cream and whisk gently until fully incorporated.
Take the base out of the refrigerator and pour the mixture in.
Bake in the oven at 160°C for 60 minutes and then at 170°C for another 20 minutes.
When done, allow the cheesecake to cool inside the oven with the door open.

Topping

Inside a mixing bowl, add 150 g sour cream and the seeds of 1/2 vanilla pod and combine with a spatula.
Once the cheesecake has cooled down, take it out of the oven and pour the vanilla-scented sour cream over the top and spread it evenly.
Allow the cheesecake to chill in the refrigerator for 2 hours before serving.
Decorate with 200 g berries and mint.

Sourdough bread

Wed, 20 May 2026 00:00:00 GMT

Ingredients

450 g strong white flour
300 g water (tepid)
150 g rye sourdough starter
10 g fine sea salt

Instructions

In a bowl mix together 450 g strong white flour, 300 g water (tepid), and 150 g rye sourdough starter. Allow it to rest and hydrate for 30 minutes.
Add 10 g fine sea salt. Knead the dough for 5-10 minutes until it’s stretchy and elastic.
Put the dough back in the bowl, cover it, and leave it to prove for around 4 hours until it’s twice the size.
Transfer the dough to an unfloured surface and shape it into a ball. Leave to rest for 20-30 minutes.
Work the dough to your desired shape and place the loaf in a floured proving basket.
Rest the dough for 2-3 hours more.
Preheat your oven to 230°C.
Turn the dough onto a semolina-dusted tray and score.
Carefully transfer the loaf into a coccote or Dutch oven. Place it in the oven and bake with the lid on for 20 minutes.
Remove the lid and bake for up to 30 minutes more.
Allow the loaf to cool down slightly before serving.

Avocado gazpacho

Tue, 19 May 2026 00:00:00 GMT

Ingredients

1 avocado
1 cucumber
150 g Greek yogurt
1/2 tsp mustard
mint
salt
black pepper
Tabasco sauce

Instructions

Blend together 1 avocado, 1 cucumber, 150 g Greek yogurt, 1/2 tsp mustard, and a few leaves of mint. Add salt and black pepper to taste.
Serve cold. Garnish with mint and a splash of Tabasco sauce.

Pear and gorgonzola risotto

Tue, 19 May 2026 00:00:00 GMT

Ingredients

500 g pears
40 g walnuts
fresh thyme
40 g butter
fine sea salt
black pepper (freshly ground)
60 g dry white wine
320 g Carnaroli rice
1 l vegetable broth (hot)

Mantecatura

100 g spicy gorgonzola (cubed)
40 g butter (cold, cubed)
100 g Parmigiano Reggiano (grated)
black pepper (freshly ground)

Instructions

Wash, peel and dice 500 g pears.
Chop 40 g walnuts coarsely with a knife. Put them in a frying pan with a few sprigs of fresh thyme and toast them on low for a few minutes, turning them often. Set them aside.
In the same frying pan, melt 40 g butter then add the diced pear, some thyme, a pinch of fine sea salt, and black pepper (freshly ground). Sauté on low for 5 minutes.
Turn up the heat and deglaze with 60 g dry white wine. When the alcohol has evaporated, turn off the heat and set aside.
In a dry saucepan, toast 320 g Carnaroli rice with a pinch of salt, stirring frequently.
When the grains feel warm to the touch and start to become translucent, add 1 l vegetable broth (hot) one ladle at a time. Always let the rice absorb the broth before adding more.

Mantecatura

When the risotto is ready, turn off the heat. Add 100 g spicy gorgonzola (cubed), 40 g butter (cold, cubed), and 100 g Parmigiano Reggiano (grated) and stir well until the risotto is creamy.
Finally, fold the sautéed pears into the risotto.
Season with black pepper (freshly ground) to taste and plate the dish. Garnish with the toasted walnuts.

Aubergine, roasted pepper and smoked yogurt

Mon, 18 May 2026 00:00:00 GMT

Ingredients

1 large aubergine
coarse salt
1 red bell pepper
fine sea salt
black pepper (freshly ground)
200 g yogurt
peanuts (chopped)
parsley

Instructions

Wash 1 large aubergine and cut it into slices about 1 cm thick.
Place the slices in a colander and sprinkle with coarse salt, then leave them for 30 minutes to remove excess moisture and bitterness.
Rinse and pat the aubergine slices dry with paper towels.
Brush the aubergine slices with oil and bake at 200°C for 20 minutes. Flip them over about two thirds of the way through.
In the meantime, wash 1 red bell pepper and hold it directly over a high open flame on the stovetop using a pair of tongs. Rotate it frequently until the skin is charred. This should take around 5 minutes.
Slide the charred skin off the bell pepper and cut it roughly into pieces. Then, using a food processor or immersion blender blend it into a sauce. Add fine sea salt and black pepper (freshly ground) to taste.
Strain the bell pepper sauce through a fine sieve and set aside.
Place 200 g yogurt under a bell jar or in a bowl covered with plastic wrap. Fill it with smoke using a smoking gun and leave the yogurt to rest for a few minutes.
Remove the aubergine from the oven. Spread the yogurt on a plate, layer a dollop of bell pepper sauce on top, and arrange the slices. Garnish with peanuts (chopped) and parsley leaves.

Codfish confit on chickpea purée

Mon, 18 May 2026 00:00:00 GMT

Ingredients

Chickpea purée

2 sprigs rosemary
150 g white onions (finely chopped)
500 g chickpeas (precooked)
vegetable broth
salt
60 g olive oil

Crunchy chickpeas

olive oil
200 g chickpeas (precooked)
1 sprig rosemary
salt
black pepper

Codfish confit

500 g codfish loins (desalted)
1 l olive oil
2 bay leaves
sun-dried tomatoes (cut into strips)
fresh marjoram

Instructions

Chickpea purée

Drizzle olive oil into a pot, add 2 sprigs rosemary and sauté 150 g white onions (finely chopped) for 2 minutes.
Add 500 g chickpeas (precooked) and sauté for 10 minutes. Deglaze with a splash of vegetable broth and season with salt.
Take out the rosemary and thoroughly purée the chickpeas using an immersion blender while pouring 60 g olive oil in a thin stream.

Crunchy chickpeas

Drizzle olive oil into a pan and sauté 200 g chickpeas (precooked) together with 1 sprig rosemary until crispy. Season with salt and black pepper and set aside.

Codfish confit

Cut 500 g codfish loins (desalted) into evenly-sized chunks.
Pour 1 l olive oil into a saucepan and heat to 58°C. Throw in 2 bay leaves to infuse.
Confit the codfish in the olive oil by fully submerging it for 10-12 minutes, until it's tender and opaque.
Remove the codfish from the saucepan with a slotted spoon and drain excess oil.
Place the chickpea purée at the bottom of a dish then lay the codfish on top. Garnish with the crunchy chickpeas, sun-dried tomatoes (cut into strips), fresh marjoram and a drizzle of olive oil.

Moussaka

Mon, 18 May 2026 00:00:00 GMT

Ingredients

Aubergine base

3 large aubergines
coarse salt
extra virgin olive oil

Meat sauce

extra virgin olive oil
1 onion (chopped)
2 cloves garlic (minced)
500 g ground lamb or beef
100 ml red wine
400 g peeled tomatoes
2 tbsp tomato paste
1 tsp ground cinnamon
1 tsp oregano
1 bay leaf
salt
black pepper

Béchamel

50 g butter
50 g flour
500 ml milk (warm)
salt
black pepper
1 pinch nutmeg
50 g kefalotyri cheese (grated)
1 egg (beaten)

Baking

extra virgin olive oil
50 g kefalotyri cheese (grated)

Instructions

Aubergine base

Wash 3 large aubergines and cut them into slices about 1 cm thick.
Place them in a colander and sprinkle with coarse salt, then leave them for 30 minutes to remove excess moisture and bitterness.
Rinse and pat the aubergine slices dry with paper towels.
Fry the slices in plenty of extra virgin olive oil until golden brown, or brush them with oil and bake at 200°C for 20 minutes.

Meat sauce

In a large pan, heat extra virgin olive oil and sauté 1 onion (chopped) and 2 cloves garlic (minced) until golden.
Add 500 g ground lamb or beef and brown it for a few minutes, stirring frequently.
Deglaze with 100 ml red wine and allow the alcohol to evaporate.
Add 400 g peeled tomatoes, 2 tbsp tomato paste, 1 tsp ground cinnamon, 1 tsp oregano, 1 bay leaf, salt, and black pepper.
Cook over medium-low heat for 30 minutes, stirring occasionally, until thick and flavorful.

Béchamel

In a small saucepan, melt 50 g butter, then whisk in the 50 g flour to form a golden roux.
Gradually pour in 500 ml milk (warm), whisking continuously to prevent lumps.
Cook until thickened, then season with salt, black pepper, and 1 pinch nutmeg.
Remove from the heat and stir in 50 g kefalotyri cheese (grated) and 1 egg (beaten).

Baking

Grease a baking dish with extra virgin olive oil and arrange a layer of fried aubergine slices.
Add the meat sauce and cover it with a second layer of aubergine.
Pour the béchamel sauce over the top and smooth it with a spatula.
Sprinkle with 50 g kefalotyri cheese (grated).
Bake at 180°C for 40-45 minutes, until the top is deeply golden.

Peixinhos da horta

Mon, 18 May 2026 00:00:00 GMT

Ingredients

400 g green beans
150 g self-rising flour
salt
black pepper
2 eggs
1 Tbsp olive oil
100 ml sparkling water (chilled)
vegetable oil

Instructions

Prepare 400 g green beans by trimming the ends and removing any strings. Boil them in salted water for 5 minutes. Drain and let cool.
In a bowl, add the 150 g self-rising flour. Season with salt and black pepper. Add 2 eggs, 1 Tbsp olive oil, and gradually pour in 100 ml sparkling water (chilled), whisking continuously until you get a smooth batter.
Heat plenty of vegetable oil in a deep pan.
Dip the green beans one by one into the batter, let the excess drip off slightly, then fry until golden brown.
Remove and drain excess oil using paper towels.
Serve hot, for example with a side of tomato rice.

Tartiflette

Mon, 18 May 2026 00:00:00 GMT

Ingredients

1 kg potatoes
250 g pancetta (diced)
1 onion (thinly sliced)
150 ml white wine
coarse salt
black pepper (freshly cracked)
500 g Reblochon (sliced)

Instructions

Preheat oven to 180 C.
In a large pot, boil 1 kg potatoes for 20 minutes.
Remove potatoes from heat, drain, and leave to cool.
Cut potatoes into small pieces and set aside.
In a skillet, sauté 250 g pancetta (diced) until browned. Drain, and leave 1 Tbsp of fat in the skillet.
Add 1 onion (thinly sliced) and cook in the leftover fat until golden brown, about 5 minutes.
Add pancetta and 150 ml white wine to the pan and cook for another 5 minutes.
Add potatoes and season with coarse salt and black pepper (freshly cracked).
Remove the potato mixture from heat and spoon half into an ovenproof dish.
Place half the 500 g Reblochon (sliced) on top of the potato mixture.
Spoon the remaining potato mixture on top of the cheese, then top with the remaining cheese.
Bake tartiflette until golden brown and bubbling, about 20 minutes.
Serve hot.

Zabaglione

Mon, 18 May 2026 00:00:00 GMT

Ingredients

100 g egg yolks
100 g sugar
100 g Marsala wine

Instructions

Boil some water in a saucepan for the bain-marie.
In the meantime, put 100 g egg yolks and 100 g sugar into a bowl and whisk vigorously until the sugar is completely dissolved and the yolks turn pale.
Gradually add 100 g Marsala wine and continue whisking until you obtain a smooth, homogeneous mixture.
Place the bowl inside the saucepan with water and cook over low heat, continuing to whisk until the cream reaches 82°C and becomes thick.
Remove it from the heat and serve warm or cold.

Brioche burger buns

Sun, 17 May 2026 00:00:00 GMT

Ingredients

Tangzhong

60 g milk
30 g water
20 g flour

Dough

120 g whole milk
9 g instant yeast
320 g flour
35 g sugar
7 g fine salt
1 large egg (room temperature)
1 large egg yolk (room temperature)
42 g unsalted butter (softened)

Baking

1 egg
1 splash milk
butter (melted)

Instructions

Tangzhong

Put 60 g milk, 30 g water, and 20 g flour into a saucepan on medium heat.
Whisk until the mixture thickens and becomes gelatinous (will happen very quickly, around 30 seconds).

Dough

Heat 120 g whole milk to 35°C.
Add 9 g instant yeast, mix, and let sit for about 8 minutes.
In the bowl of a stand mixer, combine 320 g flour, 35 g sugar, and 7 g fine salt.
With the stand mixer running on low speed, add the milk and yeast mixture.
Add the tangzhong paste, 1 large egg (room temperature), and 1 large egg yolk (room temperature). Mix everything until thoroughly incorporated.
Add 42 g unsalted butter (softened) little by little.
Let the stand mixer knead the dough for 5 minutes.
When kneaded, fold the edges of the dough inward and place it in a greased bowl. Cover the bowl with a damp towel and place it in a warm area for up to 2 hours until doubled.
Punch the dough down. Divide the dough into 6 even pieces (95–105 g each), then stretch and fold each dough ball into itself.
Place evenly spaced apart (6 cm) on a rimmed baking sheet tray lined with greased parchment paper. Place another baking sheet inverted on top to prevent them from drying out.
Allow them to rise for up to 2 hours at room temperature until doubled.

Baking

Preheat the oven to 190°C.
Brush dough balls with egg wash made from 1 egg, 1 splash milk.
Bake for 16-18 minutes.
Remove from the oven, brush them with butter (melted), and allow them to cool completely.

Cultured butter

Sun, 17 May 2026 00:00:00 GMT

Ingredients

500 ml fresh heavy cream
2 tbsp yoghurt (live culture)
1 pinch sea salt

Instructions

Pour 500 ml fresh heavy cream into a clean glass jar or bowl. Add the 2 tbsp yoghurt (live culture) and stir well to combine. Cover the jar loosely with a clean cloth or lid, allowing air to circulate.
Leave the cream mixture at room temperature (ideally around 20–22°C) for 12-24 hours, until it thickens slightly and develops a tangy aroma. The longer it ferments, the more pronounced the flavour.
Once cultured, refrigerate the cream for a few hours until it’s well-chilled. This helps with the butter churning process.
Pour the chilled cultured cream into a stand mixer or food processor. Whip on medium-high speed until the cream separates into butter and buttermilk. This can take 5-10 minutes. First, it will become whipped cream, then grainy, and finally, the butter solids will clump together, leaving liquid buttermilk.
Strain off the buttermilk. Gather the butter solids and gently squeeze out excess liquid.
Rinse the butter under cold running water or in a bowl of ice water. Knead it gently to remove residual buttermilk, which helps extend shelf life. Repeat until the water runs clear.
If desired, add 1 pinch sea salt and knead it evenly into the butter.
Shape the butter into a block or place it in a container. Store in the fridge for up to two weeks or freeze for longer storage.

John Locke’s pancakes

Sun, 17 May 2026 00:00:00 GMT

Ingredients

3 whole eggs
4 egg yolks
1 cup flour
3/2 cups heavy cream
3/4 cups clarified butter
1/2 nutmeg (grated)
orange blossom water

Instructions

Beat 3 whole eggs and 4 egg yolks until very well combined.
Add 1 cup flour to the eggs and beat until completely incorporated.
Take 6 Tbsp of 3/2 cups heavy cream and add them to the egg flour mixture. Whisk a little more.
Gradually pour in 3/4 cups clarified butter while continuing to mix.
Pour in the rest of the heavy cream. Add 1/2 nutmeg (grated) and a splash of orange blossom water.
Heat a frying pan or skillet on high, then lower the heat to medium.
Pour approximately half a cup of batter into the center of the pan and spread by swirling the pan. Cook until the middle seems done and the edges of the pancake begin to curl, then flip the pancake.

Naan

Sun, 17 May 2026 00:00:00 GMT

Ingredients

1 tsp sugar
1/2 cup warm water
10 g active dry yeast
1/2 cup plain yogurt
1 tsp salt
1 Tbsp oil
3 Tbsp ghee

Instructions

In a small bowl, add 1 tsp sugar, 1/2 cup warm water, and 10 g active dry yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes. Transfer the flour to a flat surface and make a well in the middle.
Add the yeast mixture, 1/2 cup plain yogurt, 1 tsp salt, and 1 Tbsp oil, and knead the dough until the surface becomes smooth and shiny, about 10 minutes.
Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stove top or warm oven). The dough should double in size in about 1 hour.
Divide the dough into 8 equal portions. Roll the dough to an 8″ (230g) circle using a rolling pin.
Heat up a cast iron skillet over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles, and burnt spots appear, flip it over and cook the other side. Repeat the same until all the dough is done. Brush with melted butter, and serve warm.
Brush cooked naan with 3 Tbsp ghee, and serve warm.

Pastéis de nata

Sun, 17 May 2026 00:00:00 GMT

Ingredients

Crust

250 g Tourage butter (cold)
375 g flour
4 g fine sea salt
200 ml water (cold)

Filling

400 ml milk
500 g sugar
250 ml water
1 lemon peel
1 cinnamon stick
100 g T55 plain flour
100 ml milk (cold)
8 egg yolks

Instructions

Crust

Place 250 g Tourage butter (cold) between two sheets of parchment paper. Then, using a rolling pin, roll it out into a thin block. Store the butter block in the freezer for at least 1 hour.
Mix 375 g flour and 4 g fine sea salt, add 200 ml water (cold) until the dough is smooth and uniform.
Leave on a floured countertop, cover with plastic wrap and allow it to rest for 10 minutes.
Next roll out the dough until it’s twice the size of the butter block. Place the butter in the center of the dough and fold the edges around it so the butter is completely covered. Using a rolling pin, smooth out the dough with the butter inside, rolling it out without tearing. Fold it once and leave it to rest for 10 minutes.
Roll out the dough and fold it once again. Leave it to rest for another 10 minutes.
Spread out the dough to a thickness of 1 cm. Sprinkle or brush with water and roll it tightly. Place the dough roll on a tray, cover with plastic wrap and keep in the refrigerator for at least 1 hour before use.
When lining the molds, remove the roll from the refrigerator and let it come slightly to room temperature. Stretch the roll a little with your hands until its diameter is slightly smaller than the base of the molds you will use for the pastéis, then cut it into slices about 2 cm wide, depending on the size of the molds.
Place one slice of dough into each mold, with the cut side facing up.
With your thumbs moistened with water, make a depression in the center of the dough taking care not to tear through to the bottom, then pull the edges of the dough upward while rotating the mold. Keep stretching and rotating and until the mold is fully lined and there is a rim of dough all around the upper edge of the mold.
Cover the molds with plastic wrap, and let them sit in the refrigerator for at least 2 hours.

Filling

Pour 400 ml milk into a saucepan and bring to a boil.
In another saucepan, add 500 g sugar, 250 ml water, 1 lemon peel and 1 cinnamon stick, and boil for 3 minutes until it reaches thread stage (106°C). Remove from the heat and measure out exactly 500 ml.
In a bowl, mix 100 g T55 plain flour with 100 ml milk (cold), whisking well until dissolved and forming a paste. Make sure it’s not too thick, or it will not work.
Add a little boiling milk to make the paste more fluid, then add the remaining milk, stirring constantly to combine well and prevent the flour from clumping.
Gradually add the 500 ml of sugar syrup, stirring constantly until fully incorporated.
Allow it to cool, stirring occasionally with a whisk.
Once cooled, add the 8 egg yolks, mix well, and strain the custard through a fine mesh sieve.

Baking

Preheat the oven for 1 hour to 300°C.
Place the pastry molds lined with puff pastry on a baking tray, spaced apart, and fill carefully without spilling, using a measuring cup or funnel, leaving only a small rim without custard.
Place the tray directly on the oven floor or on the lowest rack, as quickly as possible to avoid heat loss. When the custard starts to caramelize, rotate the tray and move it to the middle rack. Baking should take 10-12 minutes.
Remove the tray from the oven and immediately sprinkle with cold water using a spray bottle. Let cool slightly and unmold.
Serve the custard tarts warm or cold, plain or dusted with ground cinnamon.

Spaghetti carbonara

Sun, 17 May 2026 00:00:00 GMT

Ingredients

400 g spaghetti
black pepper
200 g guanciale
1 egg
4 egg yolks
80 g pecorino romano (finely grated)

Instructions

Bring a large pot of salted water to a boil. Cook 400 g spaghetti until al dente, about 10 minutes. Reserve some of the starchy pasta water before draining.
While the water boils, toast black pepper in a skillet for 2 minutes and set aside.
Cut 200 g guanciale into lardons and cook in a cold skillet over medium heat until the fat renders and the meat is crispy, about 8 minutes. Remove from heat.
In a bowl, whisk together 1 egg and 4 egg yolks and 80 g pecorino romano (finely grated).
Add the drained pasta to the skillet with the guanciale. Turn off the heat and pour in the egg mixture and toss rapidly, adding pasta water a splash at a time until the sauce is glossy and coats every strand.
Crush the black pepper grounds and season generously. Serve immediately.

Tomato couscous

Sun, 17 May 2026 00:00:00 GMT

Ingredients

1 Tbsp rapeseed oil
1 red onion (sliced into half moons)
3 cloves garlic (peeled and finely chopped)
600 ml tomato juice
1 cube vegetable stock
1/2 tsp smoked paprika
200 ml hot water
300 g couscous
almonds (toasted flaked)
thyme
cherry tomatoes (chopped)

Instructions

Heat 1 Tbsp rapeseed oil in the cocotte over a medium heat.
Gently fry 1 red onion (sliced into half moons) for several minutes then add 3 cloves garlic (peeled and finely chopped) and fry for a couple of minutes more.
When the onions and garlic are softened, stir in 600 ml tomato juice, 1 cube vegetable stock and 1/2 tsp smoked paprika and bring to a simmer.
Add 200 ml hot water and return to a simmer. Add 300 g couscous and stir thoroughly to ensure everything is evenly mixed.
Turn off the heat and replace the cocotte lid. Leave the couscous to soak up the liquid for up to 15 minutes.
Fluff the grains with a fork before serving. Scatter over almonds (toasted flaked), thyme and cherry tomatoes (chopped) to serve.