Pacchetti Ripieni In episode 6 of “Around the World with Manu” I joined Italian nonna Adelina in the kitchen at Enoteca Maria. She taught me how to make Paccheri Ripieni, cheese and vegetable filled pasta tubes. I’ve never crumbed pasta before
... [read more]Knafeh In episode 2 of “Around the World with Manu” I jumped into the kitchen with the knafeh master at one of Dubai’s premiere pastry shops, Qwader al Nabulsi. Their version of knafeh was made with fine strands of kataifi,
... [read more]Soupe a l’oignon – French Onion Soup In France this simple soup is traditionally eaten at about 3am, as reviver after everyone has been drinking, dancing and sweating for hours at a wedding or other big event! You can serve
... [read more]Veloute de Chou-Fleur et Roquefort – Cauliflower Soup with Roquefort Blue Cheese The smooth silkiness of this cauliflower soup is a culinary match made in heaven when paired with the tangy saltiness of crumbled Roquefort blue cheese. You can serve
... [read more]Quiche tomate cerise, basilic et fromage de feta I enjoy quiches straight out of the oven, as well as cold the next day. Just make sure you don’t overcook your quiche to keep it lovely and moist, otherwise it won’t
... [read more]Chances are you will have seen this salad on various menus in many different ways — this is my version. The crunchy, tangy flavours of the different beetroots are perfect with the creamy goat’s curd. Make this your own dish
... [read more]The French version of gnocchi is made with choux pastry rather than potato so they are much lighter than the Italian counterpart. If you’ve made gnocchi before, you’ll notice the French method is different — you pipe then cut the
... [read more]Here, I’ve put a bit of a twist on the traditional quiche Lorraine, keeping the basic ingredients of cheese and meet but using different varieties. A quiche is the perfect picnic dish. It can be prepared the night before and
... [read more]