Mini potato lasagne with Tuscan kale and pesto: Have you ever tried making lasagna using thin slices of potato instead of pasta? It’s a brilliant way to recreate the traditional version. Continue reading “Mini potato lasagne with Tuscan kale and pesto”
Fried spaghetti pie! OH MY, OH MY! Just when you though pasta could be anymore diverse and interesting that it already is, along comes another winner. Continue reading “Fried spaghetti pie!”
There are many colorful, inventive and varied courses served to you in Italy, and most important of all is understanding the Italian order of service in order to achieve ‘Buon Appetito! Continue reading “Italian order of service – buon appetito!”
Olive, sun dried tomato and basil pesto makes the perfect party food or aperitif. Continue reading “Olive, sun dried tomato and basil pesto”
How to make Aïoli sauce: This recipe is for a Provençal sauce par excellence. Aïoli is made from crushed garlic, olive oil and egg yolk. The name means ‘garlic oil’ because these are the two most important ingredients. Continue reading “How to make Aïoli sauce”
There are many different recipes for baked spinach and artichoke dip. It appears that everyone has their own personal favorite way of preparing it. Continue reading “Baked spinach and artichoke dip”
Collard greens as crispy seaweed: Collard greens belong to the same brassica family as broccoli and cabbage. According to research collard greens are very high in vitamins A, C and K as well as manganese and calcium. Continue reading “Collard greens as crispy seaweed”