hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: Kitchen in the city

24Apr 14

Salmon and fennel!

This is an excellent recipe, an A+ recipe!!. Its delicious and obviously as I always say, it’s super easy !  Its easy and great,  it does not get the kitchen too messy, and you can cook it both for 2 or 50 people. Turn on the oven at 220°. To prepare salmon I will now explain: With the tips of my fingers I touch it on the surface to make sure that there are no scales in them. And in case there are some, just make sure to take them away with some clips. Slice the fennel very very thin, it would be perfect with a slicer… Cooking notes: One very important thing is to have the slicer.  Its fine even if it is a very small one, but don’t get one made of plastic. Do use it for the fennel not for the salmon, if you want do use […]

Continue reading
23Apr 14

Marseille baked potatoes

Translation by Alessandra Dubini – marlborough College There are some recipes in the kitchen that enhance ingredients and get the best flavours to come out. This is one ofthose recipes. Don’t let the title fool you, I don’t really know how Marsigliesi these potatoes are A few words on Fra, she is my cousin, well technically not really but we both married two cousins, which was enough to make us what we are today, like cousins! The Dubini family is made only by men, so as you would have imagined they were thrilled to have two women join the family . The head of the family was mostly glad, and I remember him with much love, Lele class of 1908. Fra is creative, really indie jewellery, funky stones and no diamonds, she lets her creativity loose which is amazing! Recently she has been trying to get back the tradition of […]

Continue reading
14Apr 14

Yogurt cake

Translation by Alessandra Dubini – Marlborough College Once upon a time there was  a time there was a cake that I would make for breakfast, Just as soon as I got married I would make the cakes myself instead of taking the easy way out and buying it. I still remember when my kids used to tell me, “why don’t you do the Buitoni cake? No matter how long it has been since I just got married, and how many changes there have been my husband still adores the smell of cake in the morning and so do I. This is a really easy recipe, I know I know, I always say it, but I promise this really is. 5 minutes in the mixer and 40 minutes in the oven When reading and debating on weather you should attempt a recipe always look at how long it will take you […]

Continue reading
13Apr 14

Risi and bisi… guess what !

Translation by Alessandra Dubini – Marlborough College Mondays have always been for me a day for purifying my body and soul after eating all the temptations I normally try to resist during the week. This time instead of doing the simple vegetable soup I was inspired by a bag of fresh peas that were lying around in the fridge. I have started having this obsession with fresh seasonal vegetables so I started going to the market and buying them. Googling the recipe I am about to propose to you I found out that Carlo Cracco was already giving tips on how to make a creamy broth. Imagine Venice in the year of 1500 where ships arrived to offer the best goods from Asia, colours and new flavours, and with it also rice. It’s the 25th of April the day of San Marco and the Doge has on the menu the […]

Continue reading
13Apr 14

Sardinian Fregula Pasta!

Translation by Alessandra Dubini – Marlborough College The Sardinian Fregula is an excellent ingredient to have in ones kitchen because it can easily become an unique main course. It kind of reminds me of the Spanish Fideuà which is just like a paella and has very similar characteristic to the cous cous. It seems that on the coast of the Mediterranean there are many similarities within the primary products used. The sea and lands produce the same products like fish and vegetables. Normally you cook it with clams but I had some squid leftovers and some fish broth and some good cherry tomatoes. Cooking tips: The fregula is a kind of pasta that a long time ago women used to prepare from scratch by mixing semolina, water and egg in a round container using their hands. They would work the dough until they got small little balls. So here is […]

Continue reading
10Apr 14

Pan con Tomate!

Before talking about Pan con tomate I have a question, do you know Cadaques? Its not the Portofino of Italy and it is not the Saint Tropez  of the Cote d’azur. Cadaques is Cadaques. Just after the border of France in the Mediterranean sea hides a small white town surrounded rocky hills and far far away from the skyscrapers of Rosas. This beautiful white town is the heart and soul of artists and hippies, very indie. It’s a bit rustic looking, what now can be defined shappy-chic. What is so special about this place? Well it’s a place where I can re-live the memories of the years in Barcelona with my Spanish friends. Every time I see them it seems like I never left them… Cadaques, is a Catalan port, and everyday you find something new: una no white beaches, very understatement… The soul of Cataluña. An old town , […]

Continue reading
10Apr 14

Crisps with carbonara sauce

  Translation by Alessandra Dubini – Marlborough College He challenged me and as my son always says “challenge accepted”. This man has the power to confuse me, when he talks to me I forget who I am and what my name is. I’m talking about Carlo, Carlo Cracco. It all started in his kitchen: a lesson just the two of us surrounded by his army of men that were preparing all the necessary food that was needed for that night. And in a few seconds it was as if I was back at school with the teacher asking me questions on topics I was clearly not prepared for! “what are these?”  “what these close to the lungs?” I panicked, I had no idea… “Sweetbread” Clearly I cant believe I blanked on something so simple. At home I dissect lamb so often. But now I know how he cooks it, and […]

Continue reading
10Apr 14

Warm aubergine and chevre fondant!

  Translation by Alessandra Dubini – Marlborough College I was walking around the streets of Paris in search for some inspiration, and suddenly I saw this beautiful purple shaped aubergines that really striked me. I therefore could not stop myself from buying a few to prepare something special for my special readers! Im a strong believer that in each shape, colour and form there is a natural beauty. It sometimes has to be shaped or looked for and other times it is obvious. It is very important in my job to use these natural beauties within an ingredient to enhance the beauty of another ingreadient. These aubergines are small and with a hard pulp, an eye catching purple. Contrasted by a sweet flavour. This morning I decided to therefore prepare an aubergine pie, a simple and satisfying recipe that only took me 15 minutes. I turn on the grill of […]

Continue reading
10Apr 14

Sunny tomatoes

Translation by Alessandra Dubini – Marlborough College It has been forever since I wrote on my blog!, I moved to Paris and had to move everything from Milan to here. I have quite a few mixed feelings, I followed my captain knowing I was leaving my nest even though I know my children are now able to fly with their own wings. Milan is my city, no matter how gorgeous Paris is. My new cooking? I am still not sure, its like a dress that needs to be fixed. New shops, look for the market and try and find the names  for everything, I mean yes, there is the “Au bon marchè” but that is very easy to find and also quite expensive. Although I still had with myself all my cooking books, and because I felt quite homesick and needed to taste my favorite flavors and I therefore looked […]

Continue reading
10Apr 14

Mais flour chips!

Translation by Alessandra Dubini – Marlborough College I found the polenta chip recipe in a book of Nadia and Giovanni Santini. And it is smart and witty book that teach classic recipes for one’s everyday life. If you want to know some more just read here Yesterday evening I prepared a meal with as my main ingredient cheese. To be honest I never really feel chuffed with myself if I only prepare cheese for an evening supper, therefore I decided to 1) prepare a jam made out of rhubarb 2) cook some chutney made out of  yellow plums and 3) try the recipe of the Chips. A brief explanation to what this recipe is about: a thin layer of polenta which is then made to dry in an oven. As usual I decided to add something different to this recipe to make it unique: poppy seeds There is not much […]

Continue reading