Before adopting a vegetarian diet a year ago I had a number of concerns. Would I be getting the right vitamins? Would I get bored of eating the same things? Would I always be hungry? Would I be judged by others? The journey has been interesting and rewarding. Here are some of the things I have learned along the way.
This is the most delicious frittata. It's easy to make looks good and can be eaten either hot or cold - in fact it is perfect served with a glass of prosecco before lunch or dinner. Make sure you cook the courgettes so there is no water left in them and use fresh ricotta to make it taste light and creamy.
Is quiche not the perfect, universal crowd pleaser? It seems whenever I make it for a gathering it's Hoovered up way before everything else. I think it satisfies the angel and devil in all of us. Egg rich protein guaranteed to fill us up until the next available meal slot, combined with decadent cheese and cream.
Dried porcini mushrooms are easy to get hold of and have loads of flavour. The addition of mint works really well with the other ingredients but be careful, as too much mint can overpower the other ingredients. Conchighlie (pasta shells) work well in this recipe as the sauce tends to get stuck in the inside of the shells. Have a great weekend!
This recipe is very delicious and easy to prepare. Once you have made the pesto and cooked the green beans and potatoes, it's simply mixing everything together once the pasta is cooked. Perfect for lunch or a pasta course at your dinner party. Try with a chilled glass of Vermentino. Have a fantastic weekend !
It's a wonderful dish to make in advance, as you can assemble it a few hours ahead and then bake it when you need it. It's very important to use a white tea towel - I once made a rotolo using a blue tea towel and the pasta came out blue, which went down very well with my friends. I still get teased about it.