Spinach, Black Olive & Prosciutto Calzone

EpicureanPiranha | May 30th, 2011 - 01:38
Calzone-garlic spinach chili blk olives proscuito TN

I discovered the true art of making excellent pizza & calzone in Italy! Beautiful, thin, crispy crusts with a slightly chewy edge, garnished with just a few toppings bursting with flavour. This is how I make my Calzone, and I’m sure you’ll enjoy this recipe :->

Festive Apricot, Orange & Almond Bread

EpicureanPiranha | May 13th, 2011 - 01:35
Apricot orange almond bread VI 05 TN

The rich dough of this loaf is laced with fresh orange zest, and stuffed with two fragrant fillings before being shaped and baked. One of these is composed of apricots, orange juice, and zest, and is flavoured with the warm notes of cardamom. The other is a homemade orange-scented almond paste.

My Quest for the Best Challah

EpicureanPiranha | April 3rd, 2011 - 16:00
Epi's Own Challah Recipe

Challah is a rich egg bread that cooks to a gorgeous golden brown. The dough is wonderfully tender, and has the colour of pale yellow beaten eggs. Sheer delight, especially served warm from the oven! This is my own recipe which I think you’ll love ♥

Scallops with Rich Tarragon Tomato Sauce & Linguini

EpicureanPiranha | January 23rd, 2011 - 23:44
Scallops w Tarragon Tomato Sauce & Linguini 16 TN

I particularly love tarragon with tomato-based sauces and seafood ♥ This rich tomato sauce finished with a hint of heavy cream, served on a bed of linguini fini and garnished with large, plump, sea scallops quickly sautéed in butter until golden, is really wonderful!

Biscuit ~ Biscotti ~ Biscotto …

EpicureanPiranha | November 16th, 2010 - 01:04
Biscotti figues amandes in vintage glass TN

“…perfect for dunking, they would soak up a little coffee softening just enough to achieve a perfect texture & for the flavours to mingle on and tantalize my taste buds…” this was my pleasure upon discovering biscotti when I first visited Italy. Fabulous & so simple to make, even for a novice cook!

One of Life’s Most Sensual Pleasures

EpicureanPiranha | August 31st, 2010 - 01:26
Mae's Oatmeal Bread tn

Next time it’s stormy outside, why not try this delicious recipe for oatmeal bread. I’ve detailed & photographed each step. Creating something so delicious & satisfying from simple ingredients using one’s own hands, without the need for more than a few measuring cups & spoons, is unbelievably satisfying & therapeutic!

Scones That Melt in Your Mouth!

EpicureanPiranha | June 27th, 2010 - 17:53
Rich lemon scones 4

If you hate scones, chances are the only ones you’ve ever tasted were mass-produced, stale, or were home-made but the dough had been over manipulated. When prepared the right way, scones are tender & light! The bonus is they’re quick & simple to make! Find out how & try these simple Rich Lemon Scones.

Making Fresh Pasta

EpicureanPiranha | May 31st, 2010 - 17:33
Making Fresh Pasta

All you need to make fresh pasta is large, fresh eggs, flour, and a rolling pin! OK, kneading and rolling by hand is a wee bit harder, but if you have a food processor and a simple pasta machine, then it is really simple, and oh so worthwhile! Nothing beats the taste ♥

Perfect Meringue: Tips for Success!

EpicureanPiranha | May 7th, 2010 - 17:15
Meringue: Simple Rules to Success

This article provides simple rules for making perfect meringues, as well as the general proportions and baking methods to use. You’ll also find useful hints and tips.

Meringue Types & Techniques

EpicureanPiranha | May 7th, 2010 - 17:12
Making Swiss Meringue Stars

Do all of the different ingredients and techniques for making meringue seem like one big mystery to you? Meringues are very easy to make if you follow simple rules and a good recipe. Click the link or article headline for more…