- So basically my restaurant reviewing is a little on the slow side, mainly due to the fact it’s an expensive old hobby. The intention is still there so stick with me, there’s definitely more to come. I thought I could write about other things that delight me also, and of course being a really keen rustic cook, recipes and wine deliriously tick the delighting boxes. My plan is to post a few of my adored recipes which are so easy to produce and tasty and are normally influenced by the continent and Middle East. I used to spend many a day with my Italian Grandmother who I am so alike, watching her produce rustic dishes galore, and am reminiscent of her kitchen as a warm and happy place full if heavenly aromas. I have never found or tasted a Ragu as good as hers in the time since she last cooked for me which is over 20 years ago. I have also been really fortunate to have spent a lot of time in France, a country that I adore and having a father who will not set foot on a plane, our Summers before I flew the nest comprised of 3 day journeys by car and boat down to Provence for which unraveled 3 weeks of idyllic. What about the Middle East I hear you ask, well my Lebanese surname speaks for itself. You do the math!
- When my husband called to ask what was for Dinner last night, he did not sound overly impressed when I said soup. I have made this recipe for years, the husband associates Saturdays with red meat but Ribollita is so easy to make, is undeniably delicious, filling, healthy and very low in fat. My recipe makes enough for six hearty bowls. Ribollita itself stems from Tuscany and there are many versions and tweaks to it that one can make. The most important ingredients to define it however are the chunks of stale country bread, Cannellini beans and Tomatoes.
- Combine one diced onion 2 chopped celery sticks, two garlic cloves in a large pan in a good dollop of Olive oil. Sweat gently for a minute before adding 2 tins of Cannellini beans 450 grams in total and cook for another minute. Add 200gms of greens or chard, 150grams of chopped french beans, 5 diced and peeled potatoes, 2 tins of tinned, chopped tomatoes, one and a half litres of chicken or vegetable stock, a sprinkle of Sage (fresh or dried) and simmer for 40 minutes. Finally add two generous handfuls of stale chopped bread and simmer for a further 10 minutes. Finish with some ground salt, black pepper and Parmesan.
Dish up with some good bread, a glass of Chianti maybe some cheese to graze on and enjoy your Italian inspired supper or Lunch-Buon Appetito!
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Welcome to Just Delight Me…I am a true passionate for Food, service and Hospitality. I have spent my entire career dedicated to exceeding people's expectations and creating customer delight. In my early days as a student, I aspired to work as a journalist, however ended up taking a part-time job in a local restaurant whilst studying. I trained in the art of cuisine before studying management. I have worked in many amazing places, with some true inspirers. Later on, I worked for myself for 10 years and ran two amazing restaurants. I work in Contract catering now, but have aspirations to mentor others and bring praise to the table for places off the beaten track that fully deserve recognition. I know first hand how tough the restaurant business can be, and the difficulties one may face in light of high street competition. I support the small and hardworking business people of this world, but also love to be delighted… twitter.com/suzannehemchaou
