Three Monkeys Online

A Curious, Alternative Magazine

Franita in the Kitchen

Panir (or Paneer) – Home made Indian cheese

Saturday, October 1st, 2005

Of all places, it is in the land of Parmigiano Reggiano (parmesan cheese) – Emilia Romagna – that I learnt how to make this simple and versatile Asian cheese. Simple, as it is really easy to make and is based on just two ingredients, milk and lemon juice. Versatile, as you can mix it with […]

Vegetable Cous Cous

Saturday, October 1st, 2005

Cous cous is a typical and traditional staple in the western regions of north-Africa, the so-called Maghreb, and is made from durum wheat. From the north-African regions, it travelled to Europe (notably to Sicily, France, Spain) and to the Middle East. Cous cous is a basic food that is used to accompany vegetable or meat […]

Yorkshire Pudding – A Recipe

Monday, August 1st, 2005

My Irish 'Mum' does this beautifully and with a subtle grace she managed for years to keep her recipe from me, with the excuse that she does not use a scale when cooking. I managed however to drag up the secret recipe she has been using all along, and, my beloved readers, here it is […]

Spicy king prawns (or 'The shrimp, The hot, The pepper')

Wednesday, June 1st, 2005

I grant you: this is a very general title for a recipe, and there are million of variations on the theme, that's why I wanted to add a subtitle. A couple of years ago I had a great and interesting time in Cambodia and amongst temples, mass graves, quaint cities, I visited an out of […]

Cauliflower and chickpeas curry

Wednesday, June 1st, 2005

Now, before you jump on my throat: I know perfectly well that everybody (and their dogs, sometimes, unfortunately) has a recipe for curry. This is mine, and you are welcome to send me yours! What you need (for the curry powder) 2 teaspoons coriander seeds2 teaspoons cumin seeds ½ teaspoon black pepper ½ teaspoon cloves […]

Dumplings a la oriental

Wednesday, June 1st, 2005

I feel the urge to honestly warn you: this dish is still in experimental phase, so I reserve the right to change ingredients, quantity and procedures at any time! As usual any suggestion will be kindly taken into consideration. The best I personally ever had were in a small, family run 'premise' in Hanoi, Vietnam, […]

Filled peppers (peperoni ripieni)

Wednesday, June 1st, 2005

I took this recipe from Signora Tavani's entertaining Casalinghe … si diventa! (that loosely translates into 'Everyone can become an housewife'), with the kind permission of Panozzo Editore, Rimini. And actually my grannie too follows a similar recipe (and I have previously in this column praised this holy woman for her culinary abilities!). An alternative […]

Garlic Crayfish

Wednesday, June 1st, 2005

You could actually prepare, in the same way, prawns, langoustines, small lobsters, crabs, or any other crustaceans you manage to fish, find at the market, and/or convince your partner to eat! Last week I had some broth left over after preparing some filled peppers, and I used this [I grew up in a family where […]

Pasta with wild asparagus and shrimps

Sunday, May 1st, 2005

April and May are perfect months for wild asparagus [Asparagus acutifolius], the uncultivated type that is hand picked in central and south Italian regions. What you need (for two people) 200 gr. wild asparagus 100 gr. frozen shrimps 1 garlic clove 1 spoon lemon juice180 gr. orecchietteolive oil, salt, black pepper How you do it: […]

Chicken and Bacon Bites

Sunday, May 1st, 2005

Easy, quick, tasty, healthy and tempting, they're delicious served with fluffy roasted potatoes. What you need (for two people) 2 chicken breasts 6 stricky bacon rashers 5-6 bay leavessalt, olive oil, beer How you do it: Flatten the chicken breasts and cut them in 4×4 cm pieces. Cut the rashers and tie the slices to […]