A traditional sweet pie served around Easter in Sicily. A buttery pastry encases a creamy ricotta, rice and raisin filing. This pie keeps pretty well, serve it out of the tin for easy storage.
A wonderful Easter treat, which originates from Italy. Wheat berries are cooked until tender, then baked in a shortcrust pastry case with ricotta, crystallised fruit, sugar, eggs, lemon zest and orange zest. It's deliciously moist, creamy and dense.
This is a deliciously rich and nutty tart. A shortcrust pastry case is filled with a delectable filling of pine nuts, sugar, eggs, flour and butter. Serve as is or with whipped cream.
This jam tart can be made with all kinds of fruit preserves and jams. The liqueur should complement the fruit choice, for example - maraschino liqueur for cherry preserves, limoncello for lemon marmalade, Chambord for raspberry jam, Grand Marnier for orange marmalade.
They said it could never be done! To combine a classic New Zealand favourite, a bacon and egg pie with a stomach warming macaroni cheese! This pie was talked about, planned and debated about for many months before actually being cooked to perfection first time. I share with you the steps to follow:
Home made pizza, with assorted veg, BBQ sauce, chicken, pepperoni and bacon, and plenty of photos to help you along. Begin with a ready to bake pizza dough or a recipe from this site.
This is a traditional savoury pie. Shortcrust pastry encases a quiche-like filling of egg, ricotta cheese, ham and salami. Serve for lunch, dinner or general snacking. It's also the perfect picnic food.
A super-hearty pie, with a crisp golden pastry and a quiche-like filling. It's filled with sausagemeat, boiled eggs, eggs and ricotta cheese.
This pie is a typical dish of Sorrento, Italy. Freshly sliced vegetables and cheese are mixed with beaten egg and baked to perfection inside shortcrust pastry.
This dessert is very easy to prepare and good for kids. You can make it with any kind of fruit: cherries, apricots, figs, pears, apples - to name just a few.
A wonderful combination of cream, fresh berries and pastry that is as lovely to look at as it is to eat!
This is a typical, rustic Italian dish made of pureed potatoes, eggs, mortadella and Fontina cheese and then baked in the oven.
I combined several different recipes from my favourite bakery and cookery books to make this gorgeous fruit pie.
This addictive tart comes through a pair of cooks from Capri and it is one of my favorite tarts. The pastry is flaky and it hides delicate ricotta and fragrant lemons. The pastry is a classic yolks-only one, taken from an old Italian classic, Pellegrino Artusi's "Science in the kitchen and the art of eating well". You don't have to use this recipe: if you have your tried and true pastry recipe, that's what you should turn to.
My Greek friend makes a similar pie with feta, spinach, eggs, onion, nutmeg and filo. Where the pie originates from - Italy or Greece - comes up everytime we share a piece of pie. I use puff or in fact any savoury pastry available at the supermarket.
A beautiful open tart. Puff pastry is baked to a lovely golden brown with chicken, pesto, cherry tomatoes and spinach.
This pie is traditionally made and eaten around Easter. A sweetcrust pastry case is filled with a rich mixture of eggs, sugar, chocolate chips and ricotta. It's the perfect dessert to enjoy anytime of the year.