Burrata means buttered in Italian and is a fresh mozzarella outer shell filled with mozzarella and cream. I first ordered this salad in Ticino a few Easters back when my friend, Marianne, was visiting. Both she & Marcel mocked me for ordering something so simple, but boy, were they jealous when my plate arrived! This salad is scrumptious!
This beetroot salad is a staple in my kitchen. The flavors blend beautifully: the earthy beetroot is complemented by the natural sweetness of maple syrup, while the silky, creamy goat’s cheese melts in your mouth. For a slightly peppery kick, try using rocket leaves, or opt for lamb’s lettuce for a milder taste. You can prepare this salad in advance and keep it in the fridge; just drizzle the dressing over right before serving. Plus, the dressing works wonders on other salads too!
Chocolate mousse is a delicious, silky-smooth decadence first described as “mayonnaise de chocolate”? What an appropriate description! Legend has it that was invented by the French painter Henri Toulouse-Lautrec in the late 19th century. He was an experimental cook who loved to create signature dishes, but this was his singular success in the kitchen. It could be appropriate to describe him as the “Right-Said-Fred-I’m-Too-Sexy” of the culinary world! Let’s hope that a bit of his sweet success rubs off on us!
We all pronounce guacamole wrong! In Mexico where this dish comes from (it literally means avocado sauce), it is pronounced WAKA MOLE! You can play around with the chillies to make it spicier or milder but know your chillies. The jalapenos from my garden are literally like non-identical twins – some are so mild you’d think they were asleep, and others have a LOT of VA-VA-VOOM! So don’t say you weren’t warned.
This is a finger-licking-good pudding. The dates add a lovely layer of sweetness and the caramel sauce oozes throughout to make it truly sticky! Doesn’t matter the type of weather, this little beauty will go down a treat with those who love dates and caramel. You can make it a couple of days ahead of time and keep It in the fridge or even freeze it, defrost overnight in the fridge and reheat gently in the oven when you are ready to indulge!
I never used to eat rice until I discovered Ottolenghi! He is a magician with rice! This recipe is adapted from the master himself and is packed with flavour and absolutely delicious! A real winner! It features regularly at Notachef’s Table perfectly paired with slow-roasted, juicy lamb shoulder. Oh the juices from the shoulder are glorious with the sweetness of this rice!
