This is a recipe from one of the “younger” generation of the Dessmann clan. In this salad, the cinnamon is beautiful on the sweet potatoes and with the choice of spinach or rocket it’s very versatile. The crumbly, creamy texture of the ricotta really balances it all. Continue reading
Tabbouleh (Arabic: تبولة tabūlah; also tabouleh or tab(b)ouli) is a Levantine Arab salad traditionally made of burghul, tomato, and finely chopped parsley and mint, often including onion and garlic, seasoned with olive oil, lemon juice and salt. Traditionally served as part of a mezze in the Arab world, it was adopted by Cypriots, variations of it are made by Turks and Armenians, and it has become a popular ethnic food in Western countries.
As a keen cafe-goer I am always on the lookout for fresh, interesting, seasonal salads that reflect my Italian/Middle-Eastern cultural heritage. Most variations on the classic Italian rocket salad do it for me and particularly one that includes glorious figs. When they are in season, I combine them with the other ingredients in this recipe for a beautiful salad. The peppery rocket flavour combines so well with the sweetness of the figs, and is balanced by the saltiness of proscuitto and the sharpness of the parmesan. It is indeed a taste sensation. Continue reading
These will be ready in a month or two. The heat will mellow as they absorb the vinegar. But they will have a nice vinegary crunch.
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This is the recipe Linda uses for this all time classic Italian dessert. Continue reading
This is a beautiful warming soup.
Ossobuco (pronounced [ˌɔsːoˈbuːko]) is a Milanese specialty of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata. Ossobuco or osso buco is Italian for “bone with a hole” (osso bone, buco hole), a reference to the marrow hole at the center of the cross-cut veal shank. This is Sylvia Christofis’ lovely recipe for Osso Buco.
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This is Sylvia Christofis’ recipe. Continue reading
Aunty Josie Grasso’s chicken or meat schnitzel is much admired in our family. Continue reading
This is a recipe for traditional Maltese biscuits sprinkled with sesame seeds. It is the sort of recipe that is passed down from generation to generation, however the biscuits were originally made at bakeries or sold at confectionery shops. Nonna “Lina” (Carolina) Dessmann’s Maltese heritage comes through with this recipe. The recipe was passed on to her daughter, Josie Grasso (nee Dessmann).
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Peas and carrots cooked together are a classic, staple side dish in our family. I remember my Nonna “Lina” (Carolina) would make them and this tradition has continued in the family. The recipe that follows is from her daughter, my Aunty Josie Grasso (nee Dessmann). This simple dish is a wonderfully comforting and child friendly vegetable mix, and one of those recipes our younger generation should ensure they acquire when they strike out on their own. Continue reading
“Harissa” (or “Arissa”, “Haressa”, “Basboussa”, “Basboosa”) is a sweet semolina cake that is very popular in Egypt and throughout the Middle East. It is traditionally baked in a large tray, cut into diamond shapes with an almond on each piece, and finally soaked with a deliciously sweet syrup. There are many recipes and variations for harissa or Egyptian semolina cake and reflecting this, we have 3 Dessmann family recipes that follow for this lovely sweet treat.
This is a recipe my Aunty Victoria (“Vicky”) gave me that she uses for Galaktoboureko, my all-time favourite dessert. I last tested it out with her, my mother, and Master O when we visited her in Queensland in November 2009 and I have been carrying around the recipe, tucked away in my journal/diary, ever since! It’s definitely time to share – and a good idea for me to keep the recipe forever handy – right here. Continue reading
This recipe was passed on to me by my friend Tamara and is much loved in my family. It truly is a impressive and gorgeous tasting dessert.
Sylvia’s recipe for Chicken Pesto Meatloaf was first published in the Herald Sun. This meatloaf would make a wonderful addition to a picnic, slices in sandwiches are divine or accompanied by a lovely salad makes for a beautiful meal. Continue reading
Creme caramel is one of the all time classics and family members make wonderful versions of this beautiful dessert. Here is Victoria’s (Vicky’s) much admired rendition.
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This Egyptian soup is considered a delicacy and is a special family favourite that brings forth excitement and delight among its many devotees. Molokhia is a traditional Egyptian recipe, especially when served with plain rice. Molokhia itself is a vegetable with a slippery consistency much like okra, but a very different taste that varies according to the method of cooking and the stock that is used. It can be made from fresh, frozen, dried or preserved leaves. It’s said that the word Molokhia was derived from Molokia, which means “for royalty” and rightly so because it’s so delicious. It can be cooked with chicken, lamb, beef, rabbit or duck. Continue reading
Insalata Caprese (salad in the style of Capri) is a simple salad made of sliced fresh buffalo mozzarella, tomatoes and basil, seasoned with salt, and olive oil. In Italy, unlike most salads, it is usually served as an antipasto (starter), not a contorno (side dish). Insalata Caprese is named for the Italian island of Capri, off the coast of the southern region of Campania. Accounts vary on whether it originated there — and tracing the start of such a simple recipe seems well-nigh impossible — but it became popular internationally during the 1950s, after being served to the jet-setting, exiled King Farouk of Egypt, a notorious gourmand, when he called for something unique and light at Capri’s Grand Hotel Quisisana. Continue reading
Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Continue reading
This elegant dessert has its origins in the unpretentious practice of slicing peaches into the remnants of your glass of white wine. Continue reading
Arrosticini are and Abruzzo speciality consisting of chunks of castrated sheep’s meat, threaded onto skewers and barbecued until the fat is rendered and the meat forms and irresistible caramelised crust specked with salt flakes. Continue reading
A rustic Southern Italian dish traditionally from Calabria, made of stewed peppers with tomatoes, onions and herbs, peperonata Calabrese showcases the beauty of peppers like no other dish. Continue reading
An easy and fresh recipe to make at home. Continue reading
This confectionery is extremely popular in Abruzzo, especially in the Sangro area, where the beekeeping sector is successful and produces some top quality honey. Continue reading
Make an ordinary sponge pop by smothering it in sunny passionfruit icing. Ingredients 4 eggs 2/3 cup caster sugar 1/3 cup plain flour 1/3 cup self-raising flour 1/3 cup cornflour 200ml thickened cream 1 1/3 cups icing sugar mixture 1/2 teaspoon vanilla extract 25g butter, softened 3 passionfruit, halved (You’ll need 1/4 cup of … Continue reading
Cumin seeds pack a powerful punch. Their earthy, savoury aroma reminds us of Indian curries, but crunching them between the teeth releases a strong, spicy, almost aniseedy flavour, more reminiscent of caraway. Continue reading
This recipe uses vine levaes to cook fish, which add a subtle flavour as well as keeping the fish moist. Continue reading
It’s barely a recipe: Spaghetti with clams, garlic, chilli , wine and olive oil . Continue reading
Dessmann Family Recipes 