New blog post about another of the countless traditional focaccia made in Italy 🙂

This time we are in Puglia, a beautiful southern Italian region. And focaccia barese it’s so good that it’s famous almost through the whole country.

As the name say, it is typical of Bari, which is the capital city of the region. Its particularity is the fact that also potatoes are being used inside the dough.

This is a recipe that in its place of origin can be found through the whole day, it is perfect as an aperitive or for a merenda 🙂 obviously the best season to make it is summer, when the local delicious tomatoes are well ripe.

Traditionally it is made in large round shaped oven pans, and its thickness it’s not more than 1,5 cm but of course each location make it different, so in some villages far from Bari…

French toast that I grew up with was a savory French toast the way Mom made it, which it turns out was not the traditional French toast at all.  Mom made her French toast with white bread dipped in an egg mixture, pan-fried and then sprinkled with salt and pepper. 

It’s time for a vegetarian curry! I have been getting requests for more vegetarian dishes and this curry is a really tasty and healthy option. Many people aren’t big fans of eggplants but I think they are delicious and so versatile. Back in Kuwait, we have this ‘Falafel Mushakal’ sandwich and you always get this piece of fried eggplant, sometimes 2 if lucky and it’s probably my favorite bite in that iconic sandwich. For this curry, I microwave the baby eggplants for few minutes in the microwave which helps in easier cooking and greater taste. The process is similar to salting the eggplants before cooking to absorb the moisture. They can also be roasted over the fire and then the skin removed which just gives you amazing soft jelly like flesh inside. The zucchini gives you the bit of crunch you need in an otherwise really soft curry and pairs…