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Gourmet Adventures 2019 — Diane Seed

My website has become an embarrassment as I try rather incompetently to update it. Mark Collard, from Jigsaw designs, is working on a new look, which will be up soon. In the meantime here are details for this year, and you can find full details on the messy, old website. Puglia October 4 – 11 […]

via Gourmet Adventures 2019 — Diane Seed

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Rice in a cold climate — Diane Seed

In the north of Italy rice is the great culinary protagonist, and the great paddy fields follow the river Po through Piemonte, Lombardia and the Veneto. A dish of risotto stays hot for much longer than pasta, and in these regions rice is also used in hearty minestre and baked, layered dishes. When I started […]

via Rice in a cold climate — Diane Seed

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The Immacolata, Christmas and future Travels — Diane Seed

Today, 8th December, is a public holiday in Italy, the day when the Catholic Church honours the Virgin Mary who was herself conceived without original sin. The Pope visits Piazza di Spagna and holds a service around the Column. For most Italians today is the beginning of Christmas, and the Christmas tree lights are turned […]

via The Immacolata, Christmas and future Travels — Diane Seed

Sifnos, island of cooks and potters.

Diane Seed

We are just home from our 2018 Greek Adventure in Sifnos.

Over the years I had enjoyed many family holidays in Sifnos, at sleepy Vathi where the road stops behind the beach, and the small church and tavernas can only be accessed by sea, or a trudge along the sand.One year, irritated by a work companion who lamented the absence of steaks and hamburgers, I sat alone at Manolis,  enjoying once more Margarita’s delicious filo pie, tsasiki and saganaki, and reflected it was more fun to travel with my cooking school students. After a few glasses of local white wine my mind became clear, and my Greek Idyll was born.

I took small groups to Vathi where we swam, relaxed and cooked for a few hours most days in the local tavernas. We eventually moved on to Symi, in the Dodecanese, where we grew lazier and the lure of the…

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Chocolate and peanut butter Baklava

Cooking Without Limits

GAB_5568_mix_res

With Chocolate baklava in my mind, I changed a little bit the recipe and I made a new dessert.  I add peanut butter and I made another great easy dessert. You can make it with your kids for Christmas or any other time.

To get it very crispy I used olive oil only to brush the dessert at the end.

Ingredients:

  • Phyllo dough
  • Nutella
  • Peanut butter

Directions:

Preheat oven to 220°C. Take 4 sheets of phyllo dough and put it on a baking sheet in a baking tray. Put a big layer of Nutella on top of the phyllo dough and on top of them add another 4 sheets. Add a layer of peanut butter on top.

Roll everything slowly not to break it and then put it in the oven. Bake it for 20 – 30 minutes. Check it from time to time so it doesn’t burn.

This extra…

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