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A taste of the world

Delicious Foods without Borders!

  • Tubers and Root Vegetables Creamy Mash

    This is a healthy and tasty mash done with four vegetables instead of one. It accompanies any meat or poultry and almost fulfills your quota of “5 a day”! You can also use turnips, Jerusalem artichokes and celeriac.

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  • Ragu alla Bolognese (Bolognese Sauce)

    In Italy, Ragu alla Bolognese is referred to as Ragu and in Bologna as Tagliatella. Whereas, outside Italy, it is referred to as Bolognese sauce and commonly served with pasta. There are many variations for this famous sauce but my recipe is a traditional one and I use it with whole wheat Spaghetti, Tagliatelle or […]

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  • Slow Roast Duck Legs (served with Sautéed Apples and Potatoes Mash)

    Duck legs, unlike duck breasts, are usually cooked slow into confit. In my recipe I have roasted them in the oven on a low heat to allow the fat to be rendered and get a confit like result. Duck confit (confit de canard) is a classic French preparation and a luxurious dish! It can be […]

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  • Hummus Musabaha – Warm & Chunky Chickpeas in Tahini Sauce

    The main ingredients of this Lebanese and Levantine dish are the same as the regular smooth hummus but different in : 1) texture: one part of the cooked chickpeas are crushed into chunky pieces and the other part left whole. 2) presentation: the chickpeas are “swimming” (Arabic name of this dish) in their sauce (partly […]

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  • Moussa’a (Aubergines and Chickpeas in Tomato Sauce)

    Moussa’a means “cold” in Arabic. If you are eggplant lovers, you will love this delicious dish. It is a classic vegetarian Lebanese recipe. It is best when served at room temperature and can keep in the fridge up to 3 days. Accompaniment: Lebanese flat bread, whole pink radishes and spring onions (optional).

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