1 teaspoon extra virgin olive oil 1 x jar of good quality tomato sauce (approx. 400g) – I used vine ripened tomato with chilli 1 x cup of tomato passata…
read more4 large beetroots, peeled and grated (approx. 500g) 300g orzo pasta A small bunch of thyme 1 tsp salt 2 tbsp extra virgin olive oil, plus more for finishing Zest…
read more340g orzo1 ¼ cups loosely packed fresh parsley leaves, chopped1 clove of crushed garlic1 tablespoon lemon zestPinch of sea salt flakes1 tablespoon extra virgin olive oil ¼ cup extra virgin olive oil5 garlic cloves, thinly sliced2 tablespoons chopped preserved lemon…
read moreRamen noodles – I used 180g to serve two (or another noodle of your choice) 2 cups brussels sprouts 1 cup frozen edamame beans (podded) 1 tbsp honey 3 tbsp…
read more1 onion, finely diced 2 carrots, finely diced 2 sticks celery, sliced 3 cloves garlic, finely diced 2 tablespoons extra virgin olive oil 1 ½ cups (300g) orzo (risoni) pasta…
read moreKale and Walnut Pesto 2 cups (about ½ bunch) chopped kale leaves ⅓ cup chopped walnuts, plus extra to serve 3 garlic cloves ⅔ cup (165ml) extra virgin olive oil…
read moreI am getting ready for some cooler weather. I am sure it is coming soon. It has to be as today is the 1st of April. Before long we will…
read moreWhen I have lots of coriander on hand my go to is to make a chunky pesto and mix it through some thick soba noodles. The healthy ingredients of coriander,…
read morePasta is one of my favourites – all shapes and sizes cooked all sorts of ways. This oven baked dish of pasta shells stuffed with mushrooms, broccoli and cheesy ricotta…
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