​Corteccia (meaning tree bark) is also known as cavatelli (little hollows).​ This is a pasta that my family love, very similar to pljukanci that I already make, just the shape changes.

We have truly loved our Eating Around the World Adventure in Italy. This is my kind of food, I love this far more than any fine dining experience.

I love making pasta, I love eating homemade pasta, I love that I am cooking things that when I speak to my mother she says she ate as a young girl in Croatia. Pasta there was made with flour and water, as is this.

I use 00 tipo pasta flour for this or a strong bread flour, but you can use plain flour also. My tip with the pasta dough is after I have added the water, if it feels dry, add more water, and I like to add just a little too much water where it is sticky, as then when I add flour again, I just add enough where it is no longer sticky, then I can know when the ratio between flour and water is right.

You can make the dough in a mixer, but I quite like making it by hand, it's fun and makes me remember how pasta was traditionally made.

The sauce I served it with pictured below is a short rib ragu, but you can serve this with a pesto or a simple neapolitan sauce. 

This is something to try on a Sunday when you have one of those days where you want to try something new and you enjoy the day with your family. I get my kids to help with the rolling.

​Recipe adapted from Jamie Oliver's cookbook 'Jamie Cooks Italy'

Serves 4

400g durum wheat flour or fine semolina flour, plus extra for dusting
​1 teaspoon salt
200ml warm water
​
Pile the flour and salt on to a clean surface and make a well in the middle. Gradually add 200ml of warm water, using a fork to bring the flour in from the outside until it forms a dough. Knead on a flour-dusted surface, switching between fast and slow kneading, for 10 minutes. You know you’re done when you end up with a clean surface and clean hands and a smooth dough. Rest for 30 minutes.
​
​To shape your corteccia, one by one break marble-sized pieces off the dough and roll them into small, thin sausage shapes. 

​One at a time, lay your fingers on top, then press down and drag the pasta back towards you to curl and create your shape, gently flicking the pasta pieces off your fingers so you don't squash them. ​
​
As you are making your cavatelli, place them on a baking sheet which has been dusted with flour in a single layer. The dough is soft and they will stick together if they are not separated, so make sure they don’t touch each other.
Continue until all the dough has been formed into cavatelli. Allow to air dry for at least 30 minutes.

Cook the pasta in a pan of boiling salted water for 4 minutes, or until al dente. Retaining a little cooking water to emulsify your chosen sauce, if needed. Drain the pasta, return to the pan, toss in your chosen sauce. 

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​Here is another quick and easy spaghetti dish my family love. My family love tomato based pastas, they also love crabs, now when the two come together, you get one special dinner.

This is a messy one to eat, but no one cares in our house as no one is watching us. You'll need to get messy with the crab claws, the tomato sauce will be all over your hands, but it is worth every single bite.

To clean the crabs, wash the crabs and pull off the hard shells on top. Discard. Cut away the grey fibrous tissue on both sides. Rinse crabs quickly under cold water. 

This is a quick and easy dinner idea my family loves, hope yours does to.

Recipe adapted from www.gourmettraveller.com.au/ 

Serves 6

1 cup olive oil
3 cloves of garlic, finely chopped
1 fresh small red chilli, seeded and finely chopped
3 x 400gm cans cherry tomatoes
1 tablespoon tomato paste
2g peperoncino dried chillies, coarsely crushed or 1½ tablespoons dried chilli flakes
Rind from 1 lemon, finely grated
1/2 cup finely chopped flat-leaf parsley
1.5kg raw blue swimmer crabs (about 300gm each), halved and cleaned
500 gm spaghetti


Heat ½ cup olive oil in a large saucepan, add garlic and chilli and stir continuously over medium heat for 5 minutes or until soft, don't allow the garlic to burn. Add cherry tomatoes, tomato paste and dried chillies and cook, stirring occasionally, for 10 minutes or until sauce thickens. Add lemon rind and half the parsley, then season to taste with sea salt and freshly ground black pepper.

Heat remaining olive oil in a large saucepan, add crabs and stir continuously over medium heat for 3 minutes or until shells change colour. Add tomato sauce and combine well. Reduce heat to low and cook for another 12 minutes or until crabs are cooked through.

Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente, then drain. Return pasta to pan, add crab mixture and toss to combine, then season to taste. Transfer pasta to a large platter, scatter with remaining parsley and serve immediately.

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​This is one of my absolute favourite things to eat. My husband is in charge of the cooking of this dish. I just dress it after it is done. 

This always looks amazing at the dinner table and tastes as good as it looks.

You can use some or all of the vegetables, this recipe is really more of a guide than a real recipe.

​If you can't find Japanese eggplant, regular eggplants work just find, just pick a smaller one, if possible.​

I tend not to use the balsamic vinegar as I don't like it, but I place it on the table, where my family can add it on their serving, as they like it. Same goes with parsley.

This is also great the next day in sandwiches, or as a side to dinner again. It lasts a few days in the fridge.

So if you love vegetables like we do, you really need to try this.

​Serves 6 as a side dish

3 red capsicums
3 zucchini, sliced into 6-8mm long slices
3 Japanese eggplant, sliced into 6-8mm long slices
12 button mushrooms
1 bunch asparagus, trimmed
12 green onions, roots cut off
3 jalapeno chillies
1/4 cup olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar, optional
2 garlic cloves, sliced thinly
​Extra virgin olive oil, for drizzling
1 teaspoon chopped fresh Italian parsley leaves, optional


​Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with the olive oil to coat lightly. Sprinkle the vegetables with salt and pepper.

Working in batches, grill the vegetables until tender and lightly charred all over, about 10-15 minutes for the capsicums, you want the skins to be black; 7 minutes for the  zucchini, eggplant, and mushrooms, you want them cooked and softened; 4 minutes for the asparagus and green onions, 8-10 minutes for the jalapenos, skins need to be black. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.

Place the roasted capsicums and jalapenos in a clean freezer bag, close the bag and leave for 5-10 minutes. Peel off the charred skins and remove the seeds, then slice the capsicums into wedges and the jalapenos into thin strips.
​
​Arrange the vegetables on a platter. Season with salt and pepper, scatter over the garlic. Drizzle with extra virgin olive oil, and if using, drizzle with balsamic vinegar and sprinkle with parsley. Serve warm or at room temperature.

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​These are delicious. I made this for my kids recently and they loved them. 

The dough is perfect. super soft and easy to work with. The ham and cheese filling is the perfect amount and surprisingly I loved the homemade barbecue sauce style topping, it was lovely. I don't normally like store bought barbecue sauce, so I was pleasantly surprised by this homemade version. Though I will try and find a tomato sauce version also.

These don't take long to make, the only thing that takes time is the resting of the dough for two hours, but other than that it is quick to make.

​If you don't have bread flour, you can use plain flour.

The pizza dough is enough for one pizza if you just want to make pizza.

So if you are looking for something new to make, this recipe is great, my family loved it, hope yours does to.​

Recipe adapted from kristinakuzmic.com/ 

Makes 12

For the dough:
1 cup warm water
2 tablespoons honey
2 teaspoons active dry yeast
3 cups bread flour
2 teaspoons salt
2 tablespoons olive oil

For the filling:
230g thinly sliced ham
230g thinly sliced Swiss cheese

Glaze:
5 tablespoons unsalted butter
1 garlic clove, minced
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1 ½ tablespoons brown sugar


In a large bowl, combine warm water and honey. Sprinkle yeast over the water mixture and allow to sit for about 5 minutes.

Add flour, salt and olive oil to the water mixture. Work into a dough, kneading for a few minutes until smooth (about 10 minutes). You also do this in a stand mixer, mix for 5 minutes.

Grease a large bowl with non-stick cooking spray. Place the dough in the bowl and cover with plastic wrap. Allow the dough to rise for approximately 2 hours or until the dough has doubled in size.
​
Preheat oven to 175C/155C fan forced.

Pull dough or use a rolling pin to shape the dough into a large thin rectangle (about 40 x 53cm), use flour only if the dough is sticky.

Cover the dough with a single layer of ham, then cover with a single layer of cheese.

Starting with the longer side, roll into a large log. Gently pinch the seam together and roll over so that the seam is face down.

Grease a 22 x 33cm baking pan with cooking spray. Cut log into 12 equal slices. Place the rolls in the pan, cover with plastic wrap and let rise at room temperature for 30 minutes. Meanwhile, prepare the glaze.

Glaze: In a small sauce pan over low heat, combine the glaze ingredients and stir until the butter has completely melted and all the ingredients are well incorporated.

Spoon glaze evenly over each roll, and bake uncovered for approximately 25 to 30 minutes. Serve immediately, though they were nice at room temperature also.

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​I was going to call this a vegetarian lasagna, but I wasn't sure if all vegetarians eat cheese. So I decided to call it a vegetable lasagna instead.

I really enjoyed this, it's packed full of flavour, and really delicious. This lasagna is made with a creamy ricotta and spinach filling as well as layers of roasted vegetables and a homemade tomato lasagna sauce.

Now this is much lighter than the traditional meat lasagna, but it is a great alternative to a meat lasagna, especially on those days when you feel like going meat free or you have a guest coming over that doesn't eat meat.

Now the recipe is from another website, and the video to the recipe can be found here I find I always watch a video of how something is made if I can. 

Leftovers are great the next day, just reheat in the microwave and lunch or dinner is done.

With the roasted vegetables you can use any vegetables you want, just cut them so they roast in around 20 to 25 minutes. Cauliflower, broccoli, carrots, squash could also work.

With the ricotta, I don't like ricotta in the tubs, it has a weird texture, for me. I like to buy the fresh ricotta that comes in strainers from fruit shops or fresh from delicatessans.

With the lasagna sheets I used fresh lasagna sheets from the fridge section of your supermarket. If you can only find dried lasagna sheets, just add an extra 1/2 cup water to the sauce, as dried sheets absorb more liquid, while cooking. If you can't find lasagna sheets at all, but you still want to make this, tortillas make an excellent substitute for lasagna sheets, I've used them before.

I haven't tried this, but recipe tin eats states 'this keeps well in both the fridge and freezer. Bake, then cool before covering, then refrigerate or freeze. Defrost before warming. I just reheat in the microwave, but you can also reheat in the oven'.

So if you are looking for a meat free lasagna alternative, this one is really nice.

​Recipe adapted from www.recipetineats.com/ 

Serves 8-12

Roasted Vegetables:
600 g pumpkin, peeled, cut into 2cm cubes
2 large zucchinis, cut into 2cm chunks
2 red onions, peeled, cut into wedges
2 tablespoons olive oil
1 garlic clove, finely chopped
Salt and pepper, to taste

Sauce:
1 tablespoon olive oil
1 garlic clove, finely chopped
1 small brown onion, finely chopped
700g bottle tomato passata
400g tin crushed tomato
125ml (1/2 cup) water
3/4 teaspoon each dried thyme and oregano
1/2 teaspoon dried chilli flakes, to taste 
Salt and pepper

Spinach and Ricotta:
250g frozen chopped spinach, thawed
500 g fresh ricotta
50g (1/2 cup) grated parmesan or 3/4 cup shredded tasty cheese
1 egg
1 garlic clove, finely chopped
1/8 teaspoon grated nutmeg, optional (fresh or powder)
1/2 teaspoon each Salt and pepper
​
Lasagna:
330g jar roasted red pepper strips, drained
375 g fresh lasagne sheets
300g (3 cups) shredded mozzarella, or more, to taste
​
Bake the Roasted Vegetables: Preheat oven to 200C/180C fan forced.

Place vegetables on a baking tray that will fit everything in one layer, drizzle with oil, sprinkle with garlic, salt and pepper. Toss.

Roast for 25 minutes, turning at 15 minutes, until tender and browned.
​
Remove from oven, loosen from tray with spatula while warm (can stick when cools).


Make the sauce: Heat oil in a frying pan over medium-high heat. Add garlic and onion, cook for 3 minutes until golden.

Add passata, crushed tomato, water, thyme, oregano, chilli, salt and pepper. Stir. Simmer on medium low heat for 20 minutes. Adjust salt at the end. You can add 1/2 teaspoon of sugar if the sauce is a bit sour, depends on quality of tomatoes used.

Remove from stove and let cool for 5 minutes before using.
​
Make the spinach and ricotta mix: Place spinach, ricotta, parmesan (or tasty cheese), egg, garlic, nutmeg, salt and pepper in a bowl and mix until combined.
​
Assemble the lasagna: Preheat oven to 160C/140C fan forced.

Spread a ladle of tomato sauce on the base of a large baking dish, about 36cm x 24cm x 5cm.

Cover with lasagna sheets, tearing as required to fit.

Top with roasted vegetables, scatter over red peppers. Spoon over 2 1/2 cups of the sauce, then sprinkle with half of the shredded mozzarella.

Cover with lasagna sheets. Spread over Ricotta mixture.

Cover with lasagna sheets. Pour over remaining sauce and sprinkle with remaining shredded mozzarella cheese.

Bake for 25 - 30 minutes or until the cheese is golden. If using dried lasagna sheets, stick a knife in the middle to ensure it's cooked - if it needs longer, cover and stick it back in the oven.

​Rest for 5 minutes before cutting and serving.

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​Sometimes you get asked if you could eat one last thing ever, what would it be. I always struggled with this question until I made this. This is my favourite dish of all time, this is the last thing I would ever eat on earth.

And some would say, really, a salad, and I would say yes. I absolutely love this flavour combination. And it is exactly this that I discovered on our Eating Around the World Adventure in Italy, it is that Italians have mastered making simple fresh ingredients shine. They know what flavours work with each other, and keep it simple, and it just works.

Sometimes I make this salad with just rocket, other times with mixed salad leaves, with rocket included.

If your figs are fresh, ripe and sweet, serve them as is. If your figs are not fresh, ripe and sweet then grill them before adding them to the salad. Grilling them causes the natural sugars in the fruit to caramelise a little, and it is this sweetness that works with the saltiness of the prosciutto.

This is simple and fresh and brings joy to my day every time I eat it.

Recipe adapted from Tobie Puttock's cookbook 'Cook Like An Italian'

Serves 4

4 large purple figs
Extra virgin olive oil
4 large slices (1cm thick) bread, whatever Italian style bread you love
Salt and pepper, to taste
4 handfuls rocket or mixed salad leaves, washed and dried
Balsamic vinegar
8 very thin slices prosciutto
​
If your figs are fresh, ripe and sweet, serve them as is. If your figs are not fresh, ripe and sweet, preheat a char grill pan until hot, but not smoking. Tear the figs in half down the middle and smear a little oil over the flesh. Pop them onto the grill for about 1 minute, then transfer to a plate.
​
Toast or grill your bread: I toast it if my figs are fresh, because I don't want to use a grill pan just for bread. But if I grilled my figs, then put the bread on the grill pan, turning it when you see grill marks appearing. When both sides have been grilled or toasted, drizzle some extra virgin olive oil on the bread and sprinkle over a small amount of salt.
​
In a bowl, dress the rocket or mixed salad leaves with a drizzle of balsamic vinegar and extra virgin olive oil. Season with salt and pepper, then use your hands to toss the leaves.

To serve, Place a handful of salad leaves in the centre of each plate. Put a slice of grilled or toasted bread on each plate to one side. Cut the fig into quarters, place them over the salad leaves. Now drape 2 slices of prosciutto in and around the figs like flowing ribbons. Finish with extra virgin olive and a dash of balsamic vinegar, serve immediately.

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​Growing up, my mum would cook broccoli until slightly overcooked, where it would break up easily. She would then stir it through cooked pasta, season it with salt and pepper and dress it with extra virgin olive oil. This was one of my favourite things to eat. 

So when on our Eating Around the World Adventure in Italy I saw this recipe, I knew I was going to try it.

I loved this, my husband and kids didn't love it, I mean they did eat it, but it wasn't a love. Quite often I cook what my family love, but every now and then there is a dish that I choose, that I love. And this is that dish.

So if you are like me and you love broccoli and pasta, this really is a lovely, simple dish to try.

​Recipe adapted from Tobie Puttock's cookbook 'Cook Like an Italian'

Serves 4 
2 heads broccoli, approx 300g
60ml extra virgin olive oil
2 garlic cloves, finely chopped
1-2 small red chillies, finely chopped
250g dried orecchiette
4 anchovy fillets, roughly chopped
about 3 tablespoons freshly grated pecorino
Freshly ground black pepper
​ 

Bring a large pan or water to the boil. Add a good pinch of salt to the water. 

While the water is heating up, use a small knife to separate the florets from the broccoli stalks and then roughly chop the stalks into 1cm cubes. Plunge the cubes and florets into the boiling water.

Meanwhile, put the oil, garlic, chilli and anchovies in a large frying pan over low-medium heat. As soon as the garlic starts to sizzle, remove the pan from the heat and set aside.

By now the broccoli should be almost cooked. Remove it from the boiling water with a slotted spoon and add to the pan with the garlic. Using a fork or potato masher, break the broccoli up with out turning it into a mash.

Once the broccoli cooking water has come back to the boil, add the orecchiette to the boiling water.

Pop the pan with the broccoli back on a very gentle heat. Once the pasta is al dente, drain it. Transfer it to the pan with the broccoli and add pecorino, some pepper and a drizzle of extra virgin olive oil and serve immediately.

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​When life gives you oranges, you make orangecello.

Every year I am gifted a very large quantity of oranges from my family. My uncle, who has since passed away, had been giving me oranges from his orange tree, they are small oranges, but the juiciest oranges I have ever had. My kids get so excited for orange season. Luckily my cousins have continued with this gifting.

Now with the abundance of oranges I always like to think of new things I can make with them, and as I love limoncello, I figured it was time to try orangecello.

We really enjoyed this, so much so I made a few bottles of it, so I can sip on it all year long. It has got a lovely orange flavour. I will never throw away orange peels away again, especially when I know the oranges have no wax on them.

If using store bought oranges, before you begin you'll want to scrub the oranges to remove any wax on the skin. Place the oranges in a bowl of boiling water, leave for a couple of minutes and then scrub with a brush to remove any wax before rinsing under cold water. Dry the oranges before proceeding with the recipe.​

This is something new to my household, but I know I'll be making this for many years to come.

Recipe adapted from www.foodnetwork.com/

Makes 1.5 litres

7 medium navel oranges, preferably organic
1 x 750ml bottle vodka
2 1/2 cups water
1 1/2 cups sugar


Using a vegetable peeler, remove the peel from the oranges in long strips (reserve the oranges for another use). Using a small sharp knife, trim away the white pith from the orange peels; discard the pith. Put the orange peels in a 1.9 litre jug or large glass bowl. Pour the vodka over the peels and cover with plastic wrap. Steep the orange peels in the vodka for 4 days at room temperature.

In a medium saucepan, combine the water and sugar over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Pour the syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the orangecello through a mesh strainer. Discard the peels. Transfer the orangecello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and keeps up to 1 month. I place mine in the freezer, then it lasts longer, unless we drink it, that is.

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​When life gives you oranges, you make orangecello.

Every year I am gifted a very large quantity of oranges from my family. My uncle, who has since passed away, had been giving me oranges from his orange tree, they are small oranges, but the juiciest oranges I have ever had. My kids get so excited for orange season. Luckily my cousins have continued with this gifting.

Now with the abundance of oranges I always like to think of new things I can make with them, and as I love limoncello, I tried orangecello and then I came across this version that uses the whole orange, zest and juice.

We really enjoyed this, so much so I made a few bottles of it, so I can sip on it on my deck in the afternoon sun. It has got a lovely orange flavour.

If you use 'normal' oranges you will get an orange colour to your cocktail, as pictured. If using blood oranges, you get a beautiful red coloured cocktail.

This is something new to my household, but I know I'll be making this for many years to come.

Recipe adapted from www.deliciouseveryday.com/

Serves 8

2 cups vodka
5 large navel or blood oranges
1/2 cup sugar
1/2 cup water


If using store bought oranges, before you begin you'll want to scrub the oranges to remove any wax on the skin. Place the oranges in a bowl of boiling water, leave for a couple of minutes and then scrub with a brush to remove any wax before rinsing under cold water. Dry the oranges and carefully remove the skin, using a vegetable peeler, removing most of the pith. Add the orange peels to a large jar along with the vodka and cover and place in a cool dark place for 48 hours.
​
Juice the oranges and place in a medium sized saucepan along with the sugar and water. Stir to dissolve and then place over a high heat and bring to a boil. Cook, without stirring, for 3 minutes, or until the mixture thickens slightly and set aside to cool.

Strain the vodka to remove the peel and discard the peel. Combine the vodka and syrup and pour into sterilised bottles. Refrigerate until cold.

Serve as is or mixed with soda water.

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​I love asparagus and eggs. I have been married for nearly 20 years and it was soon after meeting my husband that he introduced me to scrambled eggs with asparagus. It is something we eat whenever asparagus is in season.

Now on our Eating Around the World Adventure in Italy, I saw this recipe for fried egg with asparagus, and I just had to try it. This is delicious, and I love a fried egg and adding the asparagus makes for one delicious breakfast, or brunch or lunch or even a light dinner.

You can use oil instead of butter, I prefer butter.

You can poach the egg instead of frying, I prefer fried.

The truffle is an optional, it is nice without it.

This is simple, this is delicious, this needs to be tried.

Recipe adapted from Tobie Puttock's cookbook 'Cook Like An Italian'

​Serves 2

10 asparagus spears, white or green, tough ends removed
2 eggs, chicken or duck
20g butter
sea salt and freshly cracked pepper
parmigiano reggiano, for grating
fresh truffle shavings (optional)
​
Bring a wide frying pan of water, large enough to hold all of the asparagus, to the boil and add a good pinch of salt.

Plunge the asparagus into the boiling water for approximately 1 minute, or until al dente. Remove immediately. Place on paper towels to dry out.
​
Wipe out the pan, then melt half the butter over a medium-high heat. When the butter starts to sizzle, add the asparagus and gently saute for about 1 minute. Season with salt and pepper and grate over about 1 tablespoon parmigiano reggiano. Jiggle the pan so the asparagus spears are well coated and then divide them evenly between two plates.
​
Wipe out the pan, then place it back on a medium heat with the remainder of the butter. When the butter starts to sizzle, reduce the heat to low and crack the eggs one at a time, being careful not to break the yolks. As soon as the whites of the eggs are set, use a spatula to transfer them to top the asparagus.

Drizzle over any remaining butter from the pan and finish with grated parmigiano reggiano, pepper and truffle (if using). Serve immediately.

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