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Showing posts with label Vegetable. Show all posts

Ravioli is a staple dish in Italy and such fun to make. I have filled ravioli with hundreds of different fillings, from mashed potato and wh...

Basil Pesto Six cups basil leaves, as free of moisture as possible (2/3) cup pine nuts 1 and (1/2) cups finely grated Parmes...

Classic Tomato Sauce - Four lb Eight oz soft ripe tomatoes - Six tablespoons olive oil - One tsp crushed red pepper - Four garlic cloves, ...

PIZZA DOUGH - Three cups strong white bread flour, plus a little extra - one tsp sea salt, crushed between your fingers - one...

PIZZA ONION & ANCHOVY & CHEESE & PESTOSO I love making pizzas and have tried so many styles but I always come back to a supe...

This is a lovely dish and one that my aunt Lilly in Norway cooked for me on one of my visits to Oslo. If you aren't looking for rollm...

Tortilla with Padron peppers & paprika - Two big potatoes, cut into 1 (1/4) inch cubes - One lb two oz green pardo...

BAKED GOOSEBERRIES WITH LEMON VERBENA ICE CREAM & FLAPJACK INGREDIENTS LEMON VERBENA ICE CREAM Makes about 1.25 litres/2 pints V...

BABY COURGETTES WITH A GARDEN HERB MAYO Courgette flowers conjour up memories of summers and the short season of t...