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Ese ne tekrema

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Life has been pretty difficult since catching #covid_19 after travelling to the UK for the first time in nearly a year. One of the worst physical effects was completely losing my sense of #taste and #smell for nearly a month which meant I also lost my appetite and desire to cook. Fortunately the return of my taste has coincided with the #summer #fruit season here in #Italy and I’ve found great pleasure picking the fruit from the #fruittrees in my #garden and making #jam. Jam making is remarkably easy even with #softfruit like #plums and #apricots. Jam recipes typically require the addition of #pectin and ridiculous amounts of #sugar. This recipe has reduced sugar and lemon juice which lowers the PH of the jam and helps it to set. The final product is not only delicious but also much healthier than shop bought varieties. Full #recipe on my website, details in bio.

@yasminkhanstories is one of my absolute favourite #foodwriters. I’ve read her new #cookbook #ripefigs from start to finish and love how she brings together recipes and stories of #migration to illustrate the ways in which we are intricately and intimately connected by #food. Yesterday I cooked one of the #recipes from the book, stuffed #aubergines popular in #turkey but eaten across the #mediterranean region. I served mine with a piece of fish and a lemony #tabbouleh

I generally try to avoid eating #bread but sometimes I really need #toast and today was one of those days! I always bake my bread using #organic #flour produced by @lacasarotta Today I added some #freshherbs including #oregano #thyme #sage and #parsley from my #herbgarden. You can find the stall of @lacasarotta at the #farmersmarket in #mondovi on a Saturday morning, alternatively give them a follow and/or check out their website to learn more about the project which is an #ecovillage under construction in the hills of #lamorra #langhe #piemonte

As a child my parents grew a lot of #vegetables in our #garden including #broadbeans which are known in #italy as #favabeans. I found them bitter and never cooked them for myself but when I saw them in my local supermarket I decided to give them another try. It turns out that they delicious and sweet in this #warmsalad with #newpotatoes and #feta flavoured with #garlic and #lemon and fresh #mint. Full #recipe coming to my @ese_ne_tekrema webpage very soon! Details in bio

During the #spring period it is an ancient #tradition for the Piedmontese to collect #luvertine, which is the #Piedmontese name for wild #hop shoots. The luvertin shoots – also known as wild #asparagus due to their shape – are then cooked in a pan with butter or added to a risotto, soup or frittata (omelette). The wild hop is a perennial herbaceous plant typically found along riverbanks, at the edge of the forest and in hedges. Alternatively you can do what I did and buy it from the local #farmersmarket for a few euros and then get some #localknowledge about what it is and how to cook it! The luvertin can be substituted by asparagus spears sliced vertically and cooked in the same way. Either way it’s a simple and delicious #vegetarian spring #lunch #dish. Full #recipe on my website, details in bio

I’ve been planning to write a food book for a very long time, one which draws on my experience of working with #migrants and #refugees for more than 30 years and my deep belief that food connects us in a myriad of ways, creating a shared sense of our common humanity and of course bringing us together to cook and eat. The thinking, reading and planning for that book is now well underway inspired by @meerasodha @yasminkhanstories and @lauriewoolever who worked with #anthonybourdain for years and whose new book captures the soul of one of my favourite people. It’s rare that I have an opportunity to read books from start to finish but these ones have been a joy #foodblogger #foodwriting #food #recipes #moreincommon #yasminkhan #sybilkapoor #recipebook #foodbook

Finally we’ve turned from orange to yellow which means it’s possible to escape from my work/home office for a few days and travel to the #mountains of #valdossola in the north of #piemonte #italy. We are staying in a 14th #medieval stone cottage with spectacular #views and beautiful walks. The cooking facilities are basic but that provided the perfect excuse to sauté up some #wildgarlic #foraged on our afternoon walk with some #mushrooms and #agretti which is now in season. I served the #vegetables with a local #ravioli #pasta stuffed with #borage and tossed in a little #pesto. Yum! Sometimes it’s good to keep things simple #foragedfood #vegetarianrecipes #homecooking #cookingonwood #simplesuppers

Today I took an online #cookingclass with Leonor from #Ecuador and was reminded yet again of the ways in which the experience of #cooking, as well as sharing stories and, of course, eating, bring us together regardless of our countries, cultures and backgrounds. I’ve been meaning to book myself onto a @migratefuluk course for a long time and I’m so glad I did. Migrateful runs cookery classes led by #refugees #asylumseekers and #migrants struggling to integrate and access employment in the UK. The cookery classes provide ideal conditions not just for learning English and building confidence, but also for promoting contact and cultural exchange with the wider community. And of course they provide people like me with an opportunity to cook new dishes and learn about the ways in which the foods that are familiar to us all are cooked in other parts of the world.

It’s more than 6 months since I saw my #grandson Rex and his mum Jaz, who also happens to be one of my very best friends. In fact I have only seen them half a dozen times in the last 18 months due to my busy travel schedule before the COVID-19 pandemic struck and the limited opportunities to travel ever since. But we’ve managed to stay in touch via weekly video calls and now that Rex is able to able to talk we regularly catch up for a chat. And we often have #cookingwithnonna sessions at the weekend which are an absolute joy. Today we made soft, gooey #chocchip #cookies, perfect with a long distance cup of tea! Full #recipe on my website, details in bio

Now that the warmer weather is here and the clocks have gone forward it’s thyme (timo) to get back in the #garden! Herbs are central to my #cooking and whilst dried and frozen #herbs are fine over the winter months, there is nothing quite like going into the #herbgarden to grab a handful of #freshherbs to add to a #recipe or finish a dish. This #spring I’ve built a new herb garden with #thyme #marjoram #oregano #sage #parsley and of course #basil. Watch this space for #recipe ideas! Or check out my website, details in bio

Torta #Pasqualina – or Easter Cake – dates back to the 1500s and originates from #Liguria which lies just to the South of us here in Piemonte. It’s not actually a cake but a savoury #pie made with layers of thinly rolled pasta brisee, a shortcrust #pastry made with olive oil instead of butter, and filled with a rich mixture of #ricotta and #spinach flavoured with fresh #marjoram and #nutmeg. The addition of whole #eggs which bake in the oven creates a wonderful effect when you cut the pie open, making it the perfect lunch or picnic food for Pasquetta (Easter Monday). Full #recipe on my website, details in bio

A brilliant #vegan #recipe, slightly adapted from @sovegan #chickpea and #beetroot #falafel in soft #pitta bread with crunchy #salad, smoothered in creamy lemon yoghurt dressing and hot chilli sauce. A delicious combination of my favourite things and exactly what was needed as a lunchtime snack whilst gardening at the end of exceptionally challenging work week. Full recipe on my website, details in bio

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