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It’s my birthday and you’re invited

… to the next installment of the International Incident parties – this month we’re bringing DUMPLINGS! More on that later. Since it’s my (40th) birthday, I thought you could indulge me with a few paragraphs and pics about me. Because if it can’t be all about me today, when can it? A few facts about […]

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Les Petits Chefs – Food Revolution Week 7

Jamie Oliver’s Sweet and Sour Chicken Jamie says: OK, this is easy, but it’s a quick one, so you’ll have to concentrate and stay on the ball. Sweet and sour pork (or chicken!) is an absolute classic and was one of the first Chinese-style dishes introduced to Britain. I’ve tried to make it fresh, light […]

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Spaghettini pine nuts lemon feta

Pane e vino

Spaghettini with tomatoes, lemon, feta and pine nuts Serves 4 Preparation: 15 minutes Cooking time: 15 minutes Ingredients – 6 medium-sized fresh tomatoes, diced (or 1 796ml can diced tomatoes) – 4 tablespoons olive oil – 4 cloves garlic, minced – salt and pepper to taste – zest and juice of 2 lemons – 6 […]

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Les Petits Chefs – Food Revolution Week 6

Jamie Oliver’s Chicken and Leek Stroganoff Serves 2 Ingredients Sea Salt and freshly ground black pepper 150g long-grain or Basmati Rice (we used long grain and wild) 1 Large Leek Big handful of Chestnut or Oyster Mushrooms (ooops – forgot these…) 2 Chicken Breasts Olive Oil a knob of butter A glass of white wine […]

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Walnut, butternut squash and pancetta pansotti

Walnut, butternut squash and pancetta pansotti filling Recipe adapted from Epicurious (March 2002) Walnut and Pancetta Pansoti with Asparagus in Parmesan Broth Ingredients 1 (3-ounce) piece pancetta (Italian unsmoked cured bacon; not lean), finely chopped (2/3 cup) 1 tablespoon olive oil 1 large onion, finely chopped 1/2 cup walnuts (2 ounces), finely chopped 2 tablespoons […]

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