Agrodolce is a traditional sweet/sour sauce believed to have originated in Sicily. While the exact ingredients of this reduction vary between regions, it commonly includes vinegar, sugar, wine raisins and pine nuts, leading some to believe it has Arabic influences. Bitter chocolate is generally added to agrodolce dishes featuring...
Archive for category: Recipes
As many of you will know, I love to entertain, be it formally or casually. I do think that some of the best gatherings are those spontaneous ones, where no meal is planned and the challenge is to whip something up in the kitchen from what you have on...
I came across this recipe for these mouthwatering Cookies when I was looking for something special to do with some traditional Turkish Delight I had been given. They truly are very moreish but the cookie mix does require chilling for 4 hours or overnight, so plan ahead. ...
While this wonderful Italian brioche may seem like a lot of work (and I generally start it the day before I want to serve it), it is well worth the effort and makes for an outstanding dessert or a special afternoon tea/picnic treat. Please do give it a...
There is something perfect about little grape tomatoes – they always look so delicious and turn an ordinary salad into something quite extraordinary. I always have plenty growing in my garden!. Their colour too just represents summer and this tart is the perfect summer dish to share, albeit...
When you travel to Croatia, make certain that you seek out traditional food, as it is certain to delight your tastebuds. Sailing around Croatia, I was very lucky to have been invited to many a home, where I truly began to understand the uniqueness and flavour of the...
This is a wonderful Moussaka recipe from Maggie Beer which is found in her cookbook Maggie’s Kitchen. This is a lighter version of the traditional moussaka as it uses a really good chicken stock in the béchamel sauce, and the chicken stock really does work and this version is...
Pastis gascon is a superfine puff pastry dessert, inherited from the 8th century Moors while en route through Gascony to Poitiers, but it is now considered to be native dish of Gascony, and as such, must be made with Armagnac. It you love dishes with filo pastry, then...
I recently shared with you Maggie’s Verjuice Cookbook, but here I want to share with you Maggie’s Kitchen – a cookbook of pure country delight, celebrating good, fresh, simple food that has become so much a staple of the way that I cook today, thanks to Maggie. The first thing I...
Here is another of those dishes which is just made to share. Tahchin means ‘arranged at the bottom’ and is composed of a crisp saffron-infused rice layered with chicken, youghurt and barberries. You might have a fight on your hands for the bottom (top) layer of rice...
Welcome to my love affair with the food, wine, history and culture of the Mediterranean, past and present. Here you will find not only recipes, drinks and fabulous products, but the history of the food and culture of the Mediterranean.
My purpose is to get you to explore and experience new tastes and along the way to immerse yourself in the wonderful history of this diverse and wonderful region – from Venice to Istanbul, Rome to Dubrovnik, Athens to Crete and all places in between and in the surrounds. Be prepared to be surprised, delighted and enthralled as you take this trip with me.
- A wonderful Greek chicken dish to share – Kotopoulo Tiganito
- Pollo Al Sugo Con I ‘Rocchini’ – A wonderful dish from Pisa
- Barcos Rabelos – the symbol of port wine in Porto
- A miraculous potion containing dried wine lees…..
- The Most Expensive Bottle of Wine Ever Broken??
- Pacharán – the sloe liqueur from Navarra
- Sidra – apple cider from Asturias, Spain
- Paolo Uccello’s Clock
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