After having tried out Cavolo Nero and Bok Choi, Spinach, Cauliflower and Broccoli in the past, it was now time for Brussels Sprouts to add a hint of healthiness to a Mac ‘n Cheese or Alfredo type of dish.
Continue reading “Mustardy Mac ‘n Cheese with Balsamic roasted Brussels Sprouts”
Unpacking our holiday luggage, we found the small bottle Maple Syrup that we bought in Vermont.
Continue reading “Maple Roasted Butternut Squash, Pearl Barley and Kale Salad”
As my blueberry cobbler turned out amazing, Stella Parks’ recipe for a huge upside down blueberry muffin I saw over at seriouseats.com was a no brainer!
Squash is pretty versatile. Oven roasting, a mash, a hearty soup or as part of a risotto? Been there, done that. Using squash as a basis for a pasta sauce? A definite must try!!
Continue reading “Spaghetti with a Creamy Butternut Squash Sauce”
I was looking for a ragu bolognese in Tom Kerridge’s cookbook Best Ever Dishes and found this interesting lasagna recipe. Continue reading “Lasagna by Tom Kerridge”
Another tasty risotto inspired dish by Hugh Fearnley-Whittingstall. Continue reading “Pearl Barley “Risotto” with Roasted Butternut Squash”
Inspired by the delicious Gnocchi alla Sorrentina I had in Fuertaventura, I had another go at a big batch of ragu bolognese. Continue reading “Marcella Hazan’s Ragu Bolognese”
