Ricciarelli are delicious Italian (Tuscan) almond sweets, apparently originated in the XIV century. Making them in New Zealand is quite spec...

Well, it may seem silly but I never seen kiwi fruit disappearing so fast as when they were served this way! And I swear that they taste bett...

I have been planning to make a kawakawa liqueur for a while now, so when I went to Italy I bought back a bottle of 70% alcohol for this purp...

From my book Sweet As... ciambella alla ricotta. Ricotta ring cake. Usually made with jam filling, this time I added fresh redcurrants, it w...

  For the pasta:  200 g flour 2 free range eggs Mix the flour with the eggs to make a smooth and elastic dough. Divide into 6 pieces and pas...

  More than a recipe this is a tip: fresh red currants make a delicious tea, just wash the berries and add hot water, let them sit for 5-10 ...

For the dumplings: Grate 4 zucchini, add 500g of ricotta, 2 tbsp of grated Parmigiano Reggiano, 2 eggs, salt and pepper to taste,  and enoug...

I am on a diet but really wanted some chocolate for Mother's Day, something mostly raw, low carb and healthy. This dessert is so easy an...

👩🏻‍🍳about 20 feijoas, 3 eggs, 200 g sugar, 80 g butter, melted (I used salted butter, if you use normal butter add a pinch of salt to the...

Like most people in New Zealand I am loaded with feijoa this April. A good way to use them is in smoothies, and this is a particularly good ...

  I have been on a diet recently so this is a pretty low-fat dessert: ricotta with strawberries marinated with lemon juice (a mixture of reg...

  These baby beets (and a couple of baby purple carrots) were boiled and then peeled (the skin comes off easily) and dressed with olive oil ...

Thanks to my friend Ray I have recently discovered these sweet Spanish Ines Rosales' tortas (there is also a savoury version). And notic...

Ricciarelli are delicious Italian (Tuscan) almond sweets, apparently originated in the XIV century. Making them in New Zealand is quite spec...