Name: Elizabeth Hansen
Class Year: 1995
Country of Residence: Switzerland
This recipe is a savoury accompaniment for an Apéro which are common in Suisse Romande where we live! Or we like to use this rich tapenade for a spread for Abendbrot my husband’s German tradition for the evening meal of simple bread and bits of extras that one has on hand to fill the stomach. It’s earthy, nutty and tangy flavour is nurturing and demands to be consumed!
Name: Rossella Di Palma
Class Year: FF 1999
Country of Residence: Italy
I like ginger a lot and I sometimes eat jam but I do not like it when it gets too sweet. Years ago I found a recipe online that intrigued me. I made several jars and passed the recipe on to relatives and friends, but it was still too sweet. I then completely forgot until last year, when I felt the urge to make some again. Googling online I found another recipe and I further adapted it.
Name: Silvia Maulini*
Class Year: 1980
Country of Residence: The Netherlands
* Silvia is one of this competition’s judges, so this recipe will not be considered – it’s simply delicious, and needs to be shared!
In August 2019 a small group of MHC alumnae in the Netherlands attended a Slow Food event I had helped to organize in a historic orchard located close to Amsterdam. We picked apples and plums and together with friends and family members we processed them producing several delicious dishes. Our team was responsible for the apple compote and we surely had a great time!
Name: Elizabeth Taeed
Class Year: 2009
Country of Residence: Portugal
After four years of travelling, my husband and I have now settled in Portugal. Which means, we have a fully kitted out kitchen and amazing local farms. To celebrate, we bought a large sack of onions with which to make pickles, chutneys and relishes. This is the first! The balsamic vinegar and fresh thyme pair beautifully with the sweetness of the onions, and is a tasty crowd-pleaser (stay away from crowds though).
Continue reading Balsamic Vinegar, Thyme and Caramelised Onion Relish
By continuing to use the site, you agree to the use of cookies. More Information
The cookie settings on this website are set to "Allow Cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.