Smoked Kransky, Potato and Tomato Stew

Kransky sausage as it is are known in Australia, or Carniolan sausage, actually originates in Slovenia where it is known as kranjska klobasa. Kranjska sausage originated from the region of Carniola which used to be a duchy of the Austrian Empire and so is also used in German cooking where it is called Krainer Wurst. In Italy it is known in the dialect of Triest … Continue reading Smoked Kransky, Potato and Tomato Stew

Spiced Plum and Ricotta Cake

Plum and ricotta cake is a lovely mixture of flavourful spiced plums, and is delicately flavoured with lemon zest and vanilla and topped with the light crunch of flaked almonds. It is light with a slightly more dense texture than other lemon cakes. The blend of the spicy plums is perfect for the moist, rich tasting ricotta cake. I particularly love spiced stewed plums. The … Continue reading Spiced Plum and Ricotta Cake

Zucchini, Speck and Tomato Lasagna

Lasagna is such a versatile food that can be adapted to use whatever you have available as long as you can bring out the best in the flavours of your ingredients. In this case the humble zucchini was the central ingredient. As it is generally such a mild vegetable there was the possibility of it being overwhelmed with the bechamel sauce and cheese. So I … Continue reading Zucchini, Speck and Tomato Lasagna

Creamy Potato, Sage and Chicken Pasta

This recipe belongs to the ‘cucina povera’ or cooking recipes of the poor, from Italy. It was a way to use a few leftover potatoes and anything you may have in the fridge to create a lovely, tasty dish to feed your family. In this case I had two small chicken breast pieces and two large potatoes and some sage leaves. Individually these are not … Continue reading Creamy Potato, Sage and Chicken Pasta