There’s something about combining the deep, earthy flavour of dried porcini mushrooms with a festive splash of sherry that works really well. My Porcini & Sherry Soup recipe was super-popular, so here I’ve used the same idea to turn a quick, everyday mushroom risotto into something extra-special.
Whilst I get exceedingly fed up with mushroom risotto being the only veggie option on the menu at 93% of pubs and restaurants in the UK, (I exaggerate, but you get my point!), there is something incredibly good about a luscious homemade risotto made with really good mushrooms, and served the minute the rice has cooked through.
Continue reading “Recipe: Wild Mushroom & Sherry Risotto”
Hello again! Its been quite a while since my last post, apologies – but its for a very exciting reason that I can’t share with you just yet, (but will spill the beans soon, I promise).
What a lovely, sunny summer it has been, (though I type in the middle of a thunderstorm and torrential rain!). All that sunshine has infused home-grown tomatoes with the sweetest of flavours this year, reminding us what tomatoes are supposed to taste like, (rather than the plastic-wrapped excuses for tomatoes we buy in supermarkets in December).
Continue reading “Recipe: Roasted Tomato Arrabbiata Sauce”
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‘Pangrattato’, (or ‘grated bread’ in Italian), is a crispy breadcrumb topping which adds a pop of flavour and crunch to the simplest of throw-together meals. I’ve used it here on an easy peasy pasta dish, but it is just as good on vegetables, risotto or even soups and salads.
Oregano is one of the only dried herbs I keep in my cupboards, so I’m really pleased to be working with Schwartz on this recipe. I always associate it with Italian-American dishes, (pizza, meatballs, spaghetti, etc), but it is also used often in Greek dishes. Continue reading “Recipe: Lemony Linguine Pangrattato”
Look carefully at the pictures… can you spot what’s ‘missing’ from the pizza? That’s right – this is a cheese-less pizza, but an extremely tasty one! I posted pictures on my Instagram feed of a couple of pizzas I made during Veganuary and had requests for recipes, so, (two months later), here you go.
The key to a perfect pizza without cheese is to pack it with flavour and texture. I steer clear of soft toppings like mushrooms, grilled peppers, artichokes etc which melt in the mouth, (a mushy-topped pizza won’t cut the mustard), and instead go for crispy and crunchy toppings which will do the same job as a crispy cheese crust.
Continue reading “Recipe: Broccoli, Kale, Chilli & Hazelnut Pizza (Vegan)”
Here’s an idea for some crowd-pleasing party nibbles, which can be either vegetarian or vegan depending on your choice of fillings. They are lovely served with a dip, either a spicy salsa or maybe a creamy avocado mayonnaise, but just as good served as they are straight from the oven.
They have a little surprise inside in the form of all your favourite pizza toppings – I used chilli, olive and caper, but you can use just about anything you like. Just remember that your fillings won’t have much time to cook being buried inside the dough, so avoid raw veg which needs a good time to cook, or anything which will release water as it cooks and could make your dough ball sloppy. Continue reading “Recipe: Mini Calzone Dough Balls”
England’s defeat at the hands of Italy in the World Cup got me thinking about a football-themed recipe roundup, but given that the next two fixtures are against Costa Rica and Uruguay, (who aren’t, as far as I know, famed for their vegetarian cuisine), I think this will be a bit of a one-off!
Italy is a brilliant place to eat veggie as so many of their traditional dishes are or can easily become vegetarian.
Here are five of my favourites from the web:
1. Pappardelle with Spiced Butter from 101 Cookbooks
Just about the most delicious pasta recipe I have come across, and simple to throw together Continue reading “Recipe Roundup: Favourite Italian Recipes on the web”