The key to a delicious toastie is the quality of the ingredients, and it all starts with great bread. Bread is king!
But what about all those people with intolerances to gluten? Unless you’re actually medially diagnosed as coeliac, there’s probably nothing wrong with eating real bread. The key is – keep it real. Once upon a time ago, all bread was real. It was made with good quality unbleached wheat, and more importantly it was fermented (aka leavened or proved) for at least 8 hours. Everything changed in . . . → Read More: Bella’s Low Gluten & Low Lactose “Grilled Cheese”, as seen on The Morning Show
Yay it’s national chocolate day!
The Aztecs are credited with discovering the wonderful cacao bean. Today being National Chocolate day we wanted to celebrate this delicious food by sharing a recipe for traditional Mexican Hot chocolate to pay homage to its ancient history. When first discovered, cacao beans were roasted and ground to make a bitter chocolate drink that was known to revitalize and even as an aphrodisiac. It then started to be made with sugar and became more palatable to European countries and its popularity soared all around . . . → Read More: Sammy’s Ancient Aztec Hot Chocolate, as seen on The Morning Show
You might not have heard of eating Alpaca meat, but the Peruvians have been eating it for centuries! It’s very, very lean and high in iron so it’s perfect for anyone who’s watching their waist or has some health concerns.
It’s a delicious meat with a delicate flavour somewhere between lamb and veal, so it works perfectly with my osso bucco Milanese recipe, which is traditionally made with veal shin and white wine in the north of Italy.
The neck end rosettes are a unique cut available from Alpaca. . . . → Read More: Bella’s Alpaca Osso Bucco Milanese, coming up at PERTH Good Food and Wine Show 11-13 July
People say you shouldn’t bother making your own pizza unless you have a wood fire oven. There’s no denying that’s where the best pizzas come from. Although very few of us would have the luxury of a woodefired oven, and I believe making your own dough from scratch is still well worth it!
The key to perfecting homemade pizza is to turn your oven up to its highest temperature. That way you can get a deliciously crispy crust on your pizza.
Laucke Pizza and Focaccia Mix is your best . . . → Read More: Sammy’s Laucke Pizza with Pancetta and Radicchio, coming to Good Food and Wine Show PERTH this weekend!
The kitchen can be a dangerous place… and legend has it that a German baker was stung by a bee while making this cake!
This is an incredibly delicious cake which has been made in Germany for hundreds of years. It’s a sweet, yeast-risen cake, filled with vanilla crème patissiere, and topped with the most decadent honey almond crunch. It can be found at all the best pastry shops, and in the kitchens of all the best Oma’s (Grandmother in German) who have made this a family favourite for . . . → Read More: Bella’s Bienenstich Kuchen – German Bee Sting Cake, as seen on The Morning Show
Croatian cuisine is not yet very well known in Australia, but more and more Aussies are discovering this wonderful cuisine both locally and while on holidays on the sunny Dalmatian coast.
I was lucky enough to travel to Croatia a few years ago and was amazing by the quality and the freshness of the seafood. The plethora of fish and shellfish and crustaceans were cooked very simply – preserving the integrity of the pure seafood flavour.
Brudet is a traditional dish eaten all along the coast, making use of . . . → Read More: Bella’s Brudet – Croatian Seafood Hot Pot with Polenta, as seen on The Morning Show
If you thought your nanna made the best scones… then you might just have to give her a run for her money with this recipe!
The Country Women’s Association has long been the toughest judge when it comes to scones. They should be light and fluffy, rather than dense and stodgy, and have a light crusty top. For this, make sure you:
don’t overwork the dough make sure the dough isn’t dry – it should be slightly sticky cut using a floured cooking cutter or knife, to help them . . . → Read More: Bella’s Spiced Fig and Almond Laucke Scones, as seen at Good Food and Wine Show
The traditional Italian breakfast is very different from what we’re used to in Australia. Brekky is always sweet, and always accompanied by a cappuccino! Across Italy, the cornetto (essentially, a croissant) is most popular, but today we’re cooking a regional specialty from the island of Sardinia.
Seadas (or sebadas) are a fried pasta, filled with fresh young unripened sheeps milk cheese and drizzled with local honey. These local treasures are eaten at any time of the day, including breakfast!
If you can get it… young pecorino sheeps milk cheese . . . → Read More: Seadas, Sardinian Pastry with Ricotta and Pecorino, for Barilla at Good Food and Wine Show
I love spaghetti, and I love Bolognese, but did you know that we kind of got it all wrong in Australia? Firstly, ragu alla Bolognese is a meat sauce from Bologna in the north of Italy. Unlike its southern counterparts, it contains very, very little tomato, no olive oil and no beef. What!?!? Trust me, this authentic version will blow your mind (plus it’s freezer friendly so make double or triple quantity). It’s also never paired with spaghetti, and almost always served with fresh egg tagliatelle.
Making fresh pasta . . . → Read More: Bella’s Fresh Laucke Tagliatelle with real bolognese, this weekend at Good Food and Wine Show SYDNEY
Continuing on our World Cup food fever we have decided to get back to the grass roots of Brazilian Food and cook up a classic peasant dish called Feijoada. Feijoada is brazils signature offal dish, one which has many versions of its exact origin. One myth is that was created by slaves during the colonial period using leftover parts of the animal discarded by their owners. Another story is that the Portuguese, who have a strong heritage of stews, introduced the dish to Brazil.
No matter where this . . . → Read More: Sammy’s Braised Brazilian Black Bean and Pork “Feijoada”, as seen on The Morning Show