Quick pea soup – one recipe, multiple ways of serving
The warm season is approaching (hopefully), so it’s time for refreshing recipes, like this easy PEASY soup! Continue reading Quick pea soup – one recipe, multiple ways of serving
This is how you step up your ‘student food’ game: Pasta with spiced tuna
Simple, easy recipe from the students day, with a more sophisticated and ‘grown-up’ take. This pasta with spiced tuna is a brilliant midweek meal, at work or at home. Continue reading This is how you step up your ‘student food’ game: Pasta with spiced tuna
Same rice, three different ways: stuffed peppers, timbale and fritters
Did it ever happen to you to cook to much of an ingredient? If that’s rice, there are several ways to prevent it to go to waste! Here you have some options! Continue reading Same rice, three different ways: stuffed peppers, timbale and fritters
Hasselback courgettes – not your usual side
Nowadays, it’s all about the slicing. Following the fame of Hasselback potatoes, other vegetables have entered this peculiar way of cooking. Including courgettes! Continue reading Hasselback courgettes – not your usual side
Lift your cheeseboard with a homemade caramelised onion chutney
What’s best to accompany a delicious cheeseboard? A homemade chutney is the answer to the question. Ready in a few simple steps, it will definitely enhance the flavour of any cheese. Continue reading Lift your cheeseboard with a homemade caramelised onion chutney
A scrumptious delight: Risotto with apple and taleggio
A scrumptious delight that works well in any other season. This bold risotto features the perfect blend between the sweetness of apples and the pungent boldness of taleggio cheese. Continue reading A scrumptious delight: Risotto with apple and taleggio
Cabbage and sausage stew, a classic of the Italian cuisine
A simpler version of a hearty, substantial and tasty dish that has its roots in the Italian culinary tradition. Easier to make than it seems! Continue reading Cabbage and sausage stew, a classic of the Italian cuisine
Potato and courgette gratins – a revamp
Just a few ingredients and not too many flavours fighting each other. Simplicity is the key to this starter, that will delight your palate with its delicate taste and mix of textures. If you follow me from the beginning, you might remember a similar recipe: Mini potato bakes with veggie filling. It was the first dish I made with the metal rings I bought. It was … Continue reading Potato and courgette gratins – a revamp
Baked tomatoes with bread crumbs stuffing
This dish is perfect for a meat-free Monday (or any day really), and it’s not so difficult to prepare. The key ingredient is big, ruby red ripe tomatoes. Refrain from using pale salad tomatoes for this recipe. They’ll take ages to cook and the result is yeah, nice, but not as good as it should be. Good breadcrumbs make the difference too. Honestly, prepare your … Continue reading Baked tomatoes with bread crumbs stuffing
Warm up your winter with Barley soup
This soup was a staple in winter when I was little. My mum used to prepare it quite regularly, and its flavour really warms my heart up. And it is soup-er simply to prepare. There is some prep of course, but once everything is in the pot, it’s just a matter of waiting until your dinner is ready. This soup is definitely something you’ll love … Continue reading Warm up your winter with Barley soup
Come dine with Teo 