Baked vegetarian spring rolls allow you to grasp spring (and summer) between your finger tips, to be dipped and savoured with all your might, particularly when the summer is ending! Although, I may well continue to eat spring rolls during the winter, Continue reading
This is a vegetarian Shepherd’s Pie, and very good because its tasty but does not require that a cow give up it’s life for it. Instead of minced meat, we use a delicious mix of lentils, vegetables and spices. We’ve adapted the recipe from one of our favourite cookbooks, “The Cake The Buddha Ate” Continue reading
Bruschetta (to the English-speaking world) is toasted bread with a topping, and a splash of olive oil. Toast is taken seriously in Italy, and the result is a healthy but super-quick lunch. Continue reading
The recipe for these rice stuffed tomatoes with potatoes comes from Signora Bucca, the mother of “mi amor”. She is one of Italy’s finest, unrecognised cooks. Preparing the same dish as your boyfriend’s mother can be risky, however this recipe is fail-safe.
This dish is based on a famous Tuscan dish, “Fagiolo all’Uccelletto”, which directly translated means, “Beans the Bird’s Way”. No one knows exactly why it’s called that… but we invite you to post your hypotheses in the comments below. Continue reading