First Courses - Vegetarian

This is so fresh, so wonderful and a great alternative to the usual Pesto (which is based on basil). It goes without saying that there is...

Everything made from scratch, and everything vegan! And no, you won't know the difference, really! Like in most cases, you can make most...

Nothing more satifsying than having your own home made ravioli! They can be prepared in advance and frozen of course. I'll give you the...

There's absolutely nothing that compares to home made freshy egg-based pasta. The Tagliatelle are the easiest type, and one of the most...

This is by far my favourite sauce, I just adore aubergines (egg plant) and cannot have enough of them! It's a Sicilian sauce, and there...

This is somewhat different than what my Dad taught me (he didn't use anchovie paste, nor chilli) but it makes for a simple, quick, and...

Amazingly satisfying winter first course. This is my way of using left over potato mash. it's super quick to make, and we've been given...

Some of my friends are Vegan, so this works for them. As carrots and onions are sweet, and lentils hog flavours but don't release them,...

This is a new tradition here, and going forward will be the Halloween starter - and the 30th of November's. I feel it's a little Irish...

Another recipe from the Trentino region in Italy, it has been in my aunty's family for a long time. Ingredients: 100gr bread (no hard...

Although Romana was the name of my favourite aunty, "alla Romana" actually means "the way they do it in Rome". This could be both a main...

Fantastic first course and briliant when you have nothing else in the house but potatoes, rest assured it will be loved by everybody. Ingredients for the gnocchi (3 people): 500gr red potatoes, such as roosters 175gr plain flour Fine salt Semolina 1 egg yolk (optional) Ingredients for the sauce : 30gr butter or vegetable spread (not oil!) 2 tbsp dried sage Freshly ground black pepper Grated parmisan Parmisan flakes Method : TIP : Yes, we'll start with a tip! Homemade gnocchi

This risotto is my granny's recipe, Nonna Lu's, and I haven't changed it a bit, please read the referenced post as it will give you an...