I make olive oil. I know every single step of the process inside out, from sapling to mature tree, from the plucking of the fruit to the winding of the press. I also know how much all this labour of love costs. That’s part of my job too – watching every penny and dime we [...]
Posts Tagged ‘Nudo’
Carrot cake with lemon cream
Posted in Dolce recipes, tagged cake, carrot, carrot cake, cream, Jason Gibb, lemon, Nudo, olive oil, olive oil cake, sauce on January 20, 2012 | Leave a Comment »
Carrot cake always feels a bit healthier than other cakes doesn’t it? Not really sure how much difference a grated carrot really makes to body and soul, but let’s keep the faith shall we. In this recipe the cake can be served traditionally as a teatime cake, or can be made fancier and served as [...]
The Ben Tish Dish
Posted in Antipasti recipes, tagged Ben Tish, buffalo, cathy rogers, Dehesa, Jason Gibb, London, mozzarella, Nudo, restaurant, Saltyard, san marzano, Soho, tapas, tomatoes on December 27, 2011 | 3 Comments »
Cathy and I, along with half the food-loving population, sometimes fantasise about opening a restaurant. Cathy’s dream is the ‘starters and puddings’ restaurant, which cuts out the bossy middle man of the main course and allows for variety and experiment in the multitude of courses which replace it. It even has a name – which [...]
Panettone bread and butter pudding
Posted in Dolce recipes, tagged adopt an olive tree, bread, British, butter, cathy rogers, Christmas, holidays, Jason Gibb, Nudo, olive oil, panettone, pudding, recipe, traditional on December 19, 2011 | Leave a Comment »
At this time of year no bona fide Italian would turn up to a dinner party without an elegantly packaged panettone, pandoro or torrone. If you people-watch at passeggiata time (that lovely post-day, pre-evening interlude), you’ll see all sorts strolling about, carrying their tasteful confections. In deference to this simple and lovely tradition, we started [...]
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