Growing up, we went through this period in which it was rare for us not to serve some tasty classic homemade devilled eggs at any celebration hosted in our home. I remember helping my mother make these and there would always be a friend or family member asking for the recipe without fail. Devilled eggs are so simple to make, yet they are absolutely delicious, look elegant and I promise you these will be a big hit in your household and you won’t have any left over! Today I’m ...
I cannot think of a better Italian vegetable recipe than aubergine parmigiana, or melanzana alla parmigiana in Italian, but while the flavour is truly incredible, it isn’t always the most elegant dish to plate. Sure, as a main course this can be beautifully served in a huge oven dish in the centre of the table, but – unless your version holds together perfectly – on a plate as a smaller starter or a side dish it almost always looks a little underwhelming. So, I started thinking of a ...
Orzo pasta is so versatile that I went through a period of eating it multiple times a week. Simply boiled with a delicious sauce, as the base for a pasta salad or as a substitution for rice in a speedy risotto (also called an orzotto), but my recipe for oven-baked tomato orzo pasta is perhaps the fastest and easiest way to enjoy this fantastic and truly underestimated pasta shape! As a big fan of this ingredient, you can imagine how excited I was when I first found a recipe in The Green ...
My super quick ramen noodle soup recipe could not be more simple, yet somehow a homemade version of this dish always feels somewhat special and looks impressive. I should start by sharing a disclaimer, this recipe is by no means traditional, but I promise the smell will make you believe otherwise. As a big fan of Japanese food and ramen, I always wanted to make this dish at home, but the long list of seemingly impossible to find ingredients and the many steps to perfecting the broth always ...
Today I’m sharing with you a recipe of mine that I believe to be a true showstopper! I am a big fan of green spinach pasta, largely because of its beautiful and bright colour, for which I shared my recipe with you over here and I had the idea to use this for a tortellini dish. For this recipe, I wanted create a filling equally as bright but contrasting in colour to have a little ‘surprise element’ once you cut into these tortellini’s. I instantly thought of butternut ...
This beautifully bright green variation on classic Italian pasta dough is called la pasta verde and is naturally coloured using fresh spinach. The recipe isn't hugely different from its regular version and can be used to make any shape of pasta, though I love using it for filled pasta (recipe coming up) in contrast with a bright filling or sauce. It makes perfect long-shaped pasta to eat with simple, colour-less sauces too.