Pisarei e faso
Carmela's Kitchen Blog
by Carmela
2M ago
Print Pisarei e faso - The Italian love of pasta and bread Please tell me. Is there anything better than pasta and bread? Exactly, no there isn’t, so let’s combine the pair and make the most exquisite dish that has strong embedded roots from Emilia Romagna, while also echoing cucina povera vibes from the south of Italy. I class this dish as cucina povera (peasant style cookery that’s made with love) as it embraces simple, quality ingredients while adding maximum flavour and comfort. With us all having to watch out home expenditure and weekly shopping budget, this dish will easily become a we ..read more
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It’s time to take stock!   New Years resoluti...
Carmela's Kitchen Blog
by Carmela
3M ago
It’s time to take stock!   New Years resolutions, time to get fit, eat healthily or jump on dry January? Which one are you, if any? January is the month where we try to take hold of ourselves or certain situations, that we can possibly improve. The month feels so long and tends to drag relentlessly, so filling it to the brim with personal highs is most certainly a must. This year I have made no resolutions as I always tend to fail, that said I am on a no alcohol month and I’m also exercising 31 minutes a day throughout January for a charity I support, ‘Crohn’s and Colitis’. As a sufferer ..read more
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Stromboli – Filled volcanic bread
Carmela's Kitchen Blog
by Carmela
5M ago
Mediterranean Filled Loaf Stromboli Stromboli is an Italian Island in the Tyrrhenian Sea, just off the northern coast of bella Sicilia, and on this island, you will find ‘Mount Stromboli’, one of the famous four active volcanoes that can be found in Italy. Stromboli was also a fear of mine, from the books and cartoon animation of Pinocchio. Stromboli was the somewhat scary and controlling puppet master that Pinocchio makes a deal with and become his lead stage attraction. I still quiver at the thought of the Stromboli character but do still adore all the animations. So now I will lead you onto ..read more
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Polenta & raisin-soaked grappa biscuits
Carmela's Kitchen Blog
by fixit
5M ago
As autumn approaches, my kitchen habits and recipes tend to change and adapt. A change in season brings out my slow cooker, one pot dishes, slow-cooked dishes, baked dishes, and many carbs.  Crumbles, custard, and anything that resembles a taste of comfort. So, today’s recipe is a grain, a gluten-free grain in fact, that is so incredibly versatile with a much loved and disliked past and present. Polenta must be one of my favourite grains as they adore flavour, they crave seasoning and flavour. Polenta is bland if it’s not cooked well. I like to use it in savoury and sweet dishes as ..read more
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Pumpkin pasta
Carmela's Kitchen Blog
by Carmela
6M ago
Pumpkin pasta   We have entered autumn and Halloween paired with half-term is imminent. We will soon be left with the remnants of beautifully carved pumpkins scattering the autumn-coloured gardens around our neighborhoods.  This autumnal delight does raise a somewhat childlike smile to my face. Small, medium and monster in size, to carve of course but, to eat in pasta, breads, cakes, muffins, or pies, most definitely be my ultimate teatime goal. I have as with many foods become a little obsessed with pumpkins and squashes in general for their versatility and colours, they seem to len ..read more
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Stuffed figs
Carmela's Kitchen Blog
by Carmela
7M ago
Seasonal offerings. Fig with gorgonzola, speck, walnuts & honey   Seasonality brings with it the welcome change of produce, be it sweet or savoury. I am currently overrun with wonky courgettes, ruby tomatoes, and a failed attempt at growing beetroot once again. However, I will never moan or grumble about my excess bounty because I love to cook and even more, I adore eating, almost constantly. I have 4 large fig trees in my back garden, and this is the first year that I can say I feel overwhelmed with the abundance of fruit the trees are producing. My dad Rocco would always say that yo ..read more
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Fare la scarpetta
Carmela's Kitchen Blog
by Carmela
9M ago
Bread dipping? The aroma of freshly made coffee, beautifully baked bread or a summer basil plant, a comforting and inviting aroma that holds our attention in a similar way to a freshly cut lawn or a romantically lit living room wood fire. The smells and aromas of instant comfort, release memories and a euphoric glow of happiness. We all have that favourite aroma. These cost nothing but a simple task with patience being a certainty. A few ingredients can make the most filling of meals and when it comes to fresh bread my family are always happy and willing to partake in the eating! A wedge forms ..read more
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Chickpea protein and the uses
Carmela's Kitchen Blog
by Carmela
9M ago
Aquafaba – Cooking with chickpea protein Aquafaba; What is that I hear you ask? Aquafaba is the liquid that can be found preserving chickpeas. The water is full of chickpea protein and is wonderful, versatile and incredibly useful. However, when did chickpea water become popular as ‘a thing’?  I don’t recall my mum using or whipping this protein-based liquid up into a frenzy of light pointy meringues. Who discovered that aquafaba could create this miracle and act in such a manner that would allow the vegans among us to be able to enjoy such sweet rituals? Who knows! Growing up and watchin ..read more
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Tiramisu …. two ways!
Carmela's Kitchen Blog
by Carmela
10M ago
Tiramisu two ways.   Growing up, tiramisu was always made by my mum Solidea and aunties when all our families would come together to celebrate family birthdays and festive celebrations… On reflection a very special pudding indeed, at the time however it was just tiramisu.  On a standard week and as a normal family dessert mum would always and without fail make us trifle. Now when I say trifle I mean it loosely speaking….. ‘Trifle in a box’.  Should I hold my head in shame when I tell you this? Absolutely not because in the late 1980’s it was the highlight of my school week. I lo ..read more
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Northampton Museum and Art Gallery – Supper Club
Carmela's Kitchen Blog
by Carmela
10M ago
Northampton Museum and Art Gallery – Taste of Italy   I have run supper clubs, and pop-up restaurants for just over eight years now. I remember my first event like it was yesterday. It was held from a local community centre, just a short walk from my family home. All my friends pitched in to help in the kitchen, along with front of house. It was an absolute blast and a huge success, even though I would now have changed many initial elements. From small and humble beginnings that marked a perfect path, I moved over to The Italian Shop in Northampton and worked with Adriana who now owns Ham ..read more
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