This baked Italian bread (also called Socca) tastes like indulgence and is made of 100% whole ingredients. Pure, simple, and totally satisfying this appetizer will become a staple in your weekly gluten-free and vegan repertoire. It is great fresh out of the oven or even toasted the next day for lunch!
Homemade pastry always tastes better, and the addition of walnuts makes it even better!
This recipe makes use of simple pantry staples like pasta, canned tomatoes, and anchovies to create a rich, flavourful sauce that's satisfying and easy to prepare. With a hint of spice from chilli flakes and the briny goodness of capers and olives, this is a moreish mid-weeker to keep everyone happy. Add a can of tuna if you need an extra protein hit. Recipe from Sam Parish for RNZ
This is by far the best-known Bolognese recipe which, to be genuine, has to be made with fresh tagliatelle and not spaghetti. This recipe is from "Carluccio’s Complete Italian Food".
Prepared with aromatic garlic, fragrant herbs, and seasonings then slow roasted to perfection in an irresistible lemony chicken broth. These potatoes will transport you straight to a Greek taverna.
Delicious recipe from the talented people at L'Authentique. We love their French inspired products; a taste of home away from home...
French onion is one of the most popular soups in the west, and it’s with good reason. This decadent indulgence extracts most of its flavor from the slow-cooked, caramelized onions that also help to gives the soup its dark, rich color. It’s slightly sweet, a little salty and chock full of the flavor that those little beauties give to it. Then you have the beef broth, where its own full flavor helps work with the onions to create a full-bodied taste. There’s no subbing out the beef broth on this one. Chicken or veggie stock just won’t do the trick. And then, perhaps most people’s favorite part, the broth absorbed croutons that still manage to give it a little crunch and the melted gruyere or Swiss cheese, that add the certain “je ne sais quoi” to bring everything full circle. Plus, with all formalities aside, it’s just really, really good. Like addicting good.
A traditional French dish for winter, autumn and all year round for the true lovers, learn everything you need to know about Raclette.
Creating the perfect cheeseboard involves a combination of careful selection, variety and aesthetic presentation. Here's a step-by-step guide to help you create a delicious and visually appealing cheeseboard.
If you love comfort food, then this one’s for you. It's an easy one-pot wonder, full of vegetables, hearty beans, and a beautiful smokey flavour from our all-natural smokey BBQ sauce. The best thing about this recipe is that it can be cooked in the oven or on the BBQ in no time, making it an easy addition to your weekly rotation.
Orzo is a thin, oval, rice-shaped pasta. In Italy, orzo is classified as pastina or "little pasta," which is a category of very small pastas. Orzo is typically used in soups in Italian cuisine, but you can use it in any number of pasta dishes. Try this recipe from BBC Good Food
With a medley of finely chopped mushrooms that mimics the rich, umami-packed depth of traditional Bolognese, the Jamie Oliver inspired Mushroom Bolognese recipe below is a revelation in taste and texture, without the meat. Not only is this dish a testament to the magic of mushrooms, but it also boasts a treasure trove of nutrients, making it a guilt-free pleasure that doesn't skimp on taste. Made even better with a glass of your favourite red wine. Image: Jamie Oliver .com
One trick of this dish is to make sure the eggs are carefully whisked. Some people also like to use the pasta water to thin the sauce before serving it over spaghetti or some other long pasta. Delicious!
Back-to-school lunch ideas. Got wrinkly fruit forgotten in the fruit bowl? Make ‘Forgotten Fruit Muffins’ Recipe by Philippa Cameron of "What's for Smoko"
Aleppo pepper is one of those ingredients that you don’t know you’re missing in your life until you try it. The deep purple spice has a smoky, fruity, raisin-like quality that you might recognize from Turkish lamb and eggplant dishes. Its mild flavour is reminiscent of the Mexican ancho chile but earthier, with some hints of chocolate and coffee.
{Fake Ragu} To get the perfect texture, you need to chop the soffritto (onion, carrot and celery) a little chunkier than usual so they’ll still hold their shape once cooked. The sundried tomatoes, red wine and the whole peeled tomatoes give the sauce its rich flavour.
In Turkey this soup is traditionally fed to a bride the night before her wedding to sustain her through the day ahead. It delivers a deeply satisfying flavour but is quick and easy to make. Don’t skip the lemon and mint – they bring the dish alive.
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