It’s the lamb season. For the next couple of months, this meat is at its most tender and delicate. So why not cook some succulent lamb? The recipe I propose here is cotolette d’abbacchio con patate. Abbacchio is the Roman term for spring lamb and there are endless ways of cooking it. I suggest a simple roast rack of lamb with garlic, rosemary and white wine. Quintessentially Italian of course, and by keeping it simple the full flavour of the lamb comes out.
A Jibn is a Sephardi savoury bake made with eggs, cheese and vegetables, somewhere between a Spanish omelette and a creamy quiche. I recently served these delicious little squares for brunch as the guest chef at a gourmet food and kitchen shop in Manhattan, where they were a spectacular success.
Serves 6-8, 12-16 as nibbles.
Leftovers: keep 2 days under refrigeration. Do not freeze.
We have all heard of April showers, but in my house it’s raining matzah — whether regular, chocolate or egg. When it comes to Passover, matzah is the star of the show and making a meal of it — fine, medium or cake — can prove to be a challenge. However, my book, The Jewish Princess Feasts (published by Quadrille), always inspires me to try out new ways of using this essential ingredient and come up with something that is edible (only joking), unique (rather like me) and exciting. After all, this dry, square cracker needs some serious styling to turn it into something special.
This weekend I’m getting married. So while you read this recipe sitting comfortably on your sofa, I will be having a very hectic time: a special Shabbat dinner at my parents; a Shabbat Chatan at the main synagogue in Rome and, of course, the chuppah on Sunday… all very exciting!
This gorgeous Pesach dessert, with caramelised fresh pineapple atop a moist almond filling, makes a wonderful (and convenient) finale to a Seder or Passover meal. The sweet almond filling makes a delectable contrast with the refreshing pineapple bathed in a glistening, golden glaze.
Call me brave or possibly foolish but I’ve just invited chef Tom Aikens and his lovely wife to my home for supper and am now thinking: what do you cook for someone with a Michelin star when your career is based on mushing up peas…?
Should I cook the lovely Tom my version of chicken dippers or my macaroni cheese with hidden cauliflower? I ask my best friend Peggy and she wrests my new bookazine (halfway between a book and a magazine) from my hands and gesticulates to my salmon en croute.
JPs’s are not supposed to be superstitious. However, I have never met one who would walk under a ladder on purpose, who doesn’t go into a Princess Panic when her compact mirror breaks, or one who doesn’t study men’s noses and hands with avid interest. Nudge, nudge; wink, wink.
Now this is a classic. This chocolate mousse recipe comes from my sister, Simona, who is addicted to chocolate. In fact, all my chocolate-related recipes are either hers or go through the Simona test first. If she likes it, so will every chocolate lover. The great thing with this mousse is that you can personalise it. If you want a pure chocolate taste, then add only water, otherwise you can replace it with either orange juice, coffee or milk. You can also use alcohol either for the whole amount or just put in half and top up with the other fluids.
My mother used to tell how, as a young wife, she was somewhat put out when a guest, looking at the pot of Boeuf Bourguignon — the height of sophistication in the late 1950s — would ask, “And what do you call this stew?”
Today we prefer the word “casserole” to describe such a dish, but even that doesn’t do justice to the many and varied recipes - “tagine, “ragoût” or “daube” — that are created by gently simmering a mouth-watering mixture of meat, wine or stock.