Sunday, September 24, 2006


Here we are with another succulent and rich recipe!
The story goes that this cooking thing is getting all my friends in Oxford. So yesterday i was with a couple of guys from University and we were around the fish stand at the Cover Market and we saw these beautiful wild sea bass and we couldn't there you go!

What we did was very simple: we placed the sea bass on a foil and marinated with a sauce composed of parsley, garlic, white wine and lemon juice.
Meanwhile we cut some tomatoes, olives and mix everything with capers adding oil olive and salt. Place then the mix around and inside the fish.

Now you close the foil paying attention at closing it tight (add some extra foil if it is not wide enough). Then place the fish in a preheated oven for 1/2 hr at 200 C.

Thats it my friends! This is the result. Enjoy another tasteful recipe from your favourite blog!

PS: A thanks goes to my friend Andy who was the main director of what you have seen! Thank you Andy from the Blog.


Hello bloggers!


Sorry it took so long but as you know summer has just passed and starting again with university is always a pain so the cooking was put on hold...but here we are now! today I introduce you to a beautiful, rich and tasteful Risotto with porcini!

That's how you do it...first get the risotto right: check for Carnaroli wich is the best type of risotto. Then do as follow: get some dried porcini (they are very expensive here in UK but you will taste the difference!) and place them in a cup with some very hot water and leave it for 20 mins or so. At the same time put some salty water in a pan and bring it to boil, you will need it later on.

In a large pan place some olive oil, diced onion and fry gently until onions become soft. At this point you need to add mushrooms (you can either put them as they are or cut them slightly) without the water BUT carefull, DO NOT THROUGH THE MUSHROOM WATER AWAY!!!you will need it later. Let the whole thing now cook for few minutes very gently mixing often.

Now add the rice (500g for 4 persons is more than enough)and mix the whole thing. Cooking risotto is a phase thing: start adding the mushroom water with a big spoon and let the rice absorbing the water gradually by mixing it. When the mushroom water is finished start adding the boiling water you previously prepared. BE CAREFUL NOT TO BURN THE RICE AT THE BOTTOM when adding water and mixing.

This is the result!