Food

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MAKING 1 In a grill or oven, toast the bread slices. 2. On one slice of the bread, place cheese, olives, pepper and tomato slices and spinach leaves, cap with the other slice. 3. Cut into 2 triangles. SERVING 4. Serve for breakfast with your choice of beverage.

MAKING 1 In a pan, heat the ghee on moderate heat. 2 Add in cardamoms and cloves, stir for a minute. 3 Add in the sevian and stir until golden brown in color. 4 Gradually pour in the milk. 5 Mix thoroughly and cover the pan. 6 Cook on low heat until the milk is absorbed. 7 Add in the khoya and sugar, mix well. 8 Cook, covered on low heat. 9 Place some live charcoal on...

After making our wishes with our coins at the beautiful Trevi Fountain, it was time for dinner. Not far from this large Baroque fountain was where La Locanda del Tempio was located. Even though it was the evening time, we were able to sit comfortably outdoors due to the big outdoor heaters. There were a couple of small tables, but as there were a few of us dining, the waiters happily rearranged the tables to make one that accommodated us. We dined by candlelight! The staff at La Locanda del Tempio were jolly and gave us good service. Toasted slices of bread flavoured with garlic and topped with fresh, juicy chopped tomatoes made up the starter of the Bruschetta. A few main dishes were ordered including pasta, pizza and vegetables. The Fettucine ai Funghi was pasta with mushrooms. The ribbons of pasta were really fresh and this made for a simple but tasty dish. Cheese and spinach ravioli with fresh tomatoes was what the Ravioli Amalfi was. The pasta was a bit heavier and we were slightly disappointed with the portion size. It looked more like a starter than a main dish. Two pizzas were sampled. The Ham and Mushroom pizza and the Diavola pizza both had great crispy bases. The toppings were more generous on the Ham and Mushroom pizza. The Diavola pizza was tomato, cheese and hot salami but it only had two slices of salami on it. A dish that went down well was the Melanzane alla Parmigaina. The soft baked aubergine slices with the tomato sauce and cheese was really delicious and cooked to perfection. Now onto the sweet endings of the meal! You can never go wrong with Tiramisu, as long as it is done well! This was the case here at La Locanda del Tempio! The tiramisu was fresh, creamy and had a good strong coffee flavour. The Cannolo Siciliano was a wafer tube filled with ricotta cheese, chocolate drops and candied orange peel. It was nice enough but it would be too rich for one person. So we were glad that we had shared it! La Locanda del Tempio does fresh, authentic, great tasting food. We were glad that our first meal in Rome was a success and it made us look forward to sampling more Italian delights on our trip! La Locanda del Tempio, Via di Pietra 85, Rome Rating: 4 out of 5 stars

GETTING READY 1 Lightly grease a thali. MAKING 2 In a pan, heat the ghee. 3 Add in the khoya nad fry until dry. 4 Add in the sugar and stir until dissolved. 5 Remove from the heat. 6 Allow to cool a little. 7 Spread half the khoya on the prepared thali. 8 Add cocoa to the remaining khoya and mix well. 9 Spread evenly over the khoya mixture on the thali. 10 ...

GETTING READY 1 In a bowl, soak the pistachios in hot water for 15 minutes and peel. 2 In a grinder jar, grind them coarsely. 3 Line a loaf tin with a wax paper. MAKING 4 In a pan, boil the milk. 5 In a small bowl, make a smooth paste of flour and sugar with a little milk. 6 Stir into the remaining milk, cooking for a few minutes until a little thick. 7 Allow to cool. 8 ...

MAKING 1 In a bowl, sift the flour. 2 Create a well in the center and sdd in ajwain, curd, salt, ghee, water, and soda. 3 Mix well into a soft dough. 4 Add peppercorns. 5 Prepare 30 round balls, and press each with a rolling pin. 6 In a deep pan, heat the ghee. 7 Lower the heat and put the prepared mathis in it, a few at a time. 8 Fry turning frequently until golden brown. 9 ...

Gone are the days of simple peanut butter and jelly. Toast spreading options used to be pretty limited, but with the European invasion of Nutella, Biscoff and the like, there are now many ways to coat your toast in delicious spread. What’s your favorite? No jams or jellys are included here – I figured comparing [...]