This is the recipe I use for this all time classic Italian dessert. 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.
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.
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 It is the sort of recipe that is passed down from generation to generation, however the biscuits were originally made at bakeries or sold at confectionery shops.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).
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.
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
We love making these beautiful muffins. They are a little denser than normal muffins but so delicious! Makes: 12 1 1/2 cups self raising flour 125ml (1/2 cup) milk 2 eggs 125g unsalted butter, melted 2 large overripe mashed bananas (approx 250g) 3/4 cup dessiccated coconut 1tsp vanilla essence 2 tablespoons honey 1. Pre heat oven … Continue reading
This is a divine and impressive cake recipe. Continue reading
These cookies are delicious and easy for kids to make. Makes 4 dozen 2 sticks of butter at room temperature 2 cups of sugar 500g of ricotta cheese 2 teaspoons vanilla extract 2 eggs, lightly beaten dash of salt 1 teaspoon baking soda 1 teaspoon finely chopped lemon zest 4 cups plain flour Glaze: 1 cup icing … Continue reading
Sylvia’s recipe for Hungarian Goulash replaces the potatoes with gnocchi (potato dumplings).
This is a favourite in Sylvia’s household.
A party favourite: makes 80 1 kilo of lean beef mince 200 gm sausage mince 1/2 cup of Masterfoods sweet chilli sauce 1 carrot grated A good shake dried onion A good shake of garlic and herb salt A good shake of dried parsley and chives 1 packet (six sheets) of puff pastry Milk, egg … Continue reading
This delicious dish can be cooked two ways: vegetarian and with bacon. You can also cook it two ways, either by cooking broccoli in with the pasta water for the last five minutes or sauté the broccoli with the olive oil, garlic and chilli (optional). Pasta varieties suited to the beautiful broccoli treatment include spaghetti (pictured), fusilli, penne and orecchiette.