by Joseph Yacino | Feb 3, 2018 | Recipes
Serves 4-8 1 large pizza crust uncooked (you can make your own or some dough from your local pizza shop) 1 tablespoon/15ml olive oil 1/2 cup/120ml sour cream cucumber sauce, divided in half* 1/4 of the salmon loaf* 1/4 cup/137g capers 1/2 cup/75g feta, crumbled...
by Joseph Yacino | Feb 3, 2018 | Recipes
Ingredients… Cake:4 eggs, beaten2 cups all-purpose flour2 cups sugar2 teaspoons baking powder1 teaspoon ground cinnamon (optional – but I use 2!)1/2 teaspoon salt3 cups finely shredded carrot (lightly packed)3/4 cup oil Frosting: 8 oz cream cheese,...
by Joseph Yacino | Feb 2, 2018 | Recipes
The truffle-like texture of this flourless cake is decadent — perfect for the gluten-free chocolate lover in your life! Five eggs provide the leavening, and there’s a truffle-like creaminess to the texture — with one main change: Toasted hazelnuts are folded...
by Joseph Yacino | Feb 2, 2018 | Recipes
“How language changes. A gobbet is an eighteenth-century word for a mouthful, a polite and dainty word, perfect to describe these little cakes.” We have come up with the following adaption: Makes about 18 mini-muffin cakes. What you will need: 1/2 cup/113g...
by Joseph Yacino | Feb 1, 2018 | Recipes
The garbanzo bean mash came about when for some strange reason I had a glut of garbanzo beans. Since I love hummus it was only natural for me to mash them up and serve the hot. It worked! Serves 4 1 pound/450g Chorizo 1 tablespoon/20ml plus 1 teaspoon olive oil...
by Joseph Yacino | Jan 31, 2018 | Recipes
This Floridian favorite — allegedly introduced by the Spanish who came over from the island of Minorca — is tomato-based and usually the hottest of all chowders. It contains several types of peppers, including habanero and, critically, datil chiles (hard to find...
