The spacious and air-conditioned rooms have a white-themed décor and full views of the Mediterranean Sea. Each offers a satellite flat-screen TV with Blu-ray player, an iPod dock, and a fully equipped private bathroom with a large spa bath and soft slippers.
At the Sirenuse you can unwind at the oyster bar, where you will find a variety of oysters that you can enjoy together with champagne. The Michelin-starred restaurant has a spacious terrace overlooking the sea.
Seventy years since coronation chicken was created for the Queen’s ascension to the throne, a new royally-approved dish has been announced to mark King Charles III’s coronation. The official recipe is (drum roll please)… a quiche.
Personally selected by the King alongside Camilla, the Queen Consort, it’s hoped that the dish will be created for street parties across the country on 6 May, when Charles is officially being crowned. The recipe, which you can find below, is described as a ‘deep quiche with a crisp, light pastry case and delicate flavours of spinach, broad beans and fresh tarragon.’ It was created by royal chef Mark Flanagan, who recommends we enjoy it alongside a green salad and boiled new potatoes.
So why quiche, you might wonder? Granted, the dish might not scream trendy, but it was picked because it’s a good sharing option, can be served hot or cold, is not too complicated or expensive to make, and can be adapted for different dietary requirements. It’s significant that the King picked a vegetarian dish too, as he is known for his commitment to environmental issues, and has previously spoken about the impact of meat consumption.
Quiche is often thought of as a French dish, but it’s actually believed to have originated in Germany, in the medieval kingdom of Lothringen – later occupied by the French, who renamed it Lorraine. The original quiche was a pie filled with egg and cream custard, and cheese was later added to the mix. Originally, the base was made from bread dough, but that changed over the years and now it’s typically made from a short-crust or puff pastry crust.
It became popular in England following the Second World War, after British troops returned and shared the recipe with their hometowns. A traditional quiche Lorraine includes bacon or ham, but the opportunities are endless when it comes to fillings.
Serves 6
Pastry
Filling
To make the pastry…
To make the quiche…
