mangiare

A selection of recipes that i love to cook from my restaurant and beyond

Tuesday, April 10, 2012

fools gnocchi

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This gnocchi is nothing like the traditional gnocchi we eat today – they are great to eat with something like osso bucco or simply tossed...
Friday, April 6, 2012

beetroot relish

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This easy to make relish takes just 30 minutes, and goes great with chicken or turkey in a sandwich or a burger. what you need 1 c...
Tuesday, April 3, 2012

stuffed red peppers

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what you need 3 red peppers (capsicums) 1 tablespoon olive oil 1 small onion, finely chopped 2 gloves garlic, crushed 50gr (1 3/4oz) bu...
Sunday, April 1, 2012

fetta, onion and olive pizza

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what you need basic pizza dough  basic tomato sauce  1/2 cups shredded mozzarella 1/4 cup sliced spanish onion 1/4 cup sliced kalama...
2 comments:
Friday, March 30, 2012

chunky tomato relish

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What you need 1 tbs olive oil 1 small brown onion, finely chopped 2 garlic cloves, crushed 1 small fresh red chilli, halved, deseeded, finel...
2 comments:
Thursday, March 29, 2012

fried pumkin blossoms

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Here is a variation on my fried zucchini flowers, Pumpkin vines have large, yellow flowers that are 4 to 5 inches in diameter. The pumpkin v...
Tuesday, March 27, 2012

green tomato relish

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Green tomato relish is the perfect relish for hot dogs and hamburgers,  or great with cold cuts in a crusty roll What you need 8 cups fin...
2 comments:
Wednesday, March 21, 2012

prawn, mango & avocado salad

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What you need 2 large handfuls of torn iceberg lettuce 1 small handful mint, chopped 1 handful coriander leaves, chopped 200gr king prawns...
2 comments:
Tuesday, March 20, 2012

beef noodle salad

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What you need 350g packet fresh Singapore noodles 550g beef rump steak, trimmed 1/2 cup sesame, ginger and soy marinade 1 medium carrot, pee...
1 comment:
Monday, March 19, 2012

quinoa tabouleh

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Quinoa is a great gluten-free substitute for burghul or cracked wheat that is traditionally used in tabouleh. This salad goes great with bar...
Saturday, March 17, 2012

gluten free banana bread

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What you need Makes 1 loaf 300 gr smashed ripe banana 3 free range eggs 60gr honey or organic maple syrup 1 teaspoon vanilla 60gr cold press...
3 comments:

warm lamb salad

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What you need 450g or 2 lamb backstraps Olive oil spray 400g frozen broad beans, thawed, peeled 2 bunches asparagus, woody ends trimme...

roasted beetroot & red wine risotto

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Ingredients 400g (3 large) beetroot, ends trimmed 500ml (2 cups) salt-reduced vegetable stock 1 tbs olive oil 1 small brown onion, f...
Sunday, March 4, 2012

banana & coconut bread

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Ingredients Melted butter, for greasing 100g shredded coconut 450g self-raising flour 150g brown sugar 150g butter, at room temperature, cub...
2 comments:

roasted vegetable frittata

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This is a great breakfast or Sunday brunch/lunch idea. and perfect to use those left over vegetables. or why not try sautted leek and bacon,...
Sunday, January 15, 2012

greek zucchini fritters

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What you need 1 medium zucchini, grated 1 onion, grated 1/2 carrot, grated 1 clove garlic, minced 1/2 stick celery, peeled and grated 3/4 ta...
Thursday, January 12, 2012

greek barbecued chicken

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What you need 2 x 1.3kg whole fresh chickens 2 small red onions, coarsely grated 2 bunches fresh oregano, leaves picked, chopped 2 tbs finel...
Tuesday, December 27, 2011

pannetone french toast with fresh ricotta

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At this time of year, pannetone is always given at christmas and this year I recieved 3 loaves. It is great toasted and topped with fresh ri...
3 comments:
Tuesday, June 21, 2011

ricotta gnocchi with eggplant sauce

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Eggplant Sauce What you need 1 large eggplant, cut into 1.5cm dice 2 tablespoons table salt ¼ cup olive oil 1 clove garlic, crushed 40...
Thursday, March 31, 2011

lamb risotto

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what you need 1 tablespoon olive oil 1/2 lb lamb, thinly sliced 1/2 teaspoon salt 1/4 teaspoon pepper 2 cloves garlic, minced 5 ...
Saturday, March 19, 2011

Lemon Semifreddo

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w hat you need Oil, to brush 4 savoiardi sponge-finger biscuits 80ml Vin Santo or dry marsala* 4 eggs, separated 2 lemons, rind gr...
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jodachef
As a chef I know no better smell than that of food and in particular pizza that has come straight out of a wood fired oven . Cooking in a wood-fired pizza oven is one of life’s great pleasures. Few things compare with the experience of firing your oven, watching the flames heat the oven dome, feeling the heat of the oven on your face, and cooking some of the world’s best pizza, bread and roasts in your own back yard.
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