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"
{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.
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.
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.
