Toujours Les Issambres!
The sweet scent of pine fills the senses as you drive along the Corniche, the Mediterranean caressing the shore on one side, and villas draped in magenta bougainvillea on the other. Leaving the church tower and boat-laden marina of Sainte Maxime behind, head north for eleven kilometres to Les Issambres.…
Cooking with Carmelo: Creme Caramel
It was the ancient Romans who understood the binding capacity of eggs and were first known to cook them with milk and honey into various custard-like dishes. Italian legend has it that the Medici family, a powerful and influential banking family from Florence in the 15th Century, were responsible for…
Cooking with Carmelo: Summer Salad
Summer Salad by Chef Carmelo Serves 4 people Ingredients: 1 Butter lettuce (separated and washed) 2 Oranges (peeled and sliced) 40g Parmesan cheese (cut into thin chunks) 50g Anise (thinly sliced) 2 tbsp Olive Oil 2 tbsp Balsamic Vinegar Method: Wash and separate lettuce and allow leaves to dry (can…
My Mother’s Chocolate Pear Tart
I recently came across a little black notebook in my Mother’s small box of treasures (lost her in 1997). It is stuffed full of recipes, scribbled on every page front and back. I have no idea where she gleaned them all from, but I do remember her being a very…
Ciambella Sorana
This bread recipe comes for the Lazio region of Italy, and is a bagel style bread made with anise and herbs. Serves 6 people Ingredients: 1125g/2.5lbs All-purpose flour 2.5 cups of heated water 3 eggs 1/2 package anise seed (rub between hands to release flavour) 1/2 package dried yeast 1…
Cooking with Carmelo: Fettucini con Salsa al Fungo
Hello cooking friends – I hope you’ve been enjoying our healthy recipes these past weeks and months that we’ve been confined at home. Chef Carmelo send his best wishes to you all and hopes you are eating well. Here is another simple and delicious recipe for Fettucini with Mushroom Sauce.…