I spent last Christmas in and around Lombardy. And while it’s not a region as famed for its food as other parts of Italy, it’s certainly no culinary slouch. After all, it’s the home of taleggio! But what you should truly be on the lookout for is the mushrooms, picked in the mountains and paired with a plate of creamy polenta enriched with salted butter, bay and nutmeg.
Food blogging goes in yearly cycles. Between the months of November and February it’s obligatory, at some point, to devise a new one-pot stew recipe and state just how much we love the autumn and/or winter. Here we are again.
One of our favourite ways to eat during the summer months is very much in the Spanish style of tapas. Though not always Spanish in origin, the food that fills our table at this time of year is varied and plentiful. And of course, every spread of tapas must feature a salsa; this recipe for Tomato and Olive Salsa is one of our favourites.
Not something I indulged in for many years, muesli has in recent months made itself a permanent fixture of my mornings. Muesli can certainly be described as one of the healthy breakfasts, easy to separate from most sugar-laden cereals. But some ingredients in commercial muesli can be sneaky and coming up with a Homemade Muesli Recipe can give you back control.