This recipe is an ode to Jon and Vinny’s in Los Angeles and their spicy fusilli dish. It’s my second dish in a row that was influenced by that meal, obsessed much? I actually meant to post them the other way around but my tired brain stuffed up so here we are. It is in no way their recipe it’s just similar in flavour and texture. You could totally use fusilli and I have done that before but at the end of the day I’m always going to choose cassarecce because it’s my favourite.
This pasta dish is quick, satisfying and the perfect light dinner or for lunch. You could easily add your protein of choice but I love it as a vegetarian meal. You’re getting some protein from the almonds and cheese any way and a great vegetarian option would be using a pulse pasta.
This recipe is all about that sauce combining with the tender potato gnocchi. And wow that sauce. It’s full of deep umami rich flavour thanks to the sweet and sticky sundried tomatoes and sherry. And full of freshness form the basil. The ability of the eggplant to soak up flavour is what really make sit. Along with a good lug of extra virgin olive oil.
This pesto pasta is full of good goodness and has a protein boost from the hemp seeds. You could serve it with a poached egg for even more protein and richness but’s it’s satisfying just as it is.
Pesto pasta with a difference. That difference being that it’s red, obviously. The nut I’ve used is roasted almonds and they’re so yummy with the sweet roast capsicum and intense sundried tomatoes.
I’ve been dreaming about this risotto for weeks, since the start of scallop season. Saffron, leeks and scallops are such a perfect combination especially when hit with a good dose of fresh lemon. I added the leek and celery to up the vegetable in take without compromising on flavour.
I’m totally aware that I did another cauliflower recipe very recently, but I love cauliflower and when I’m testing recipes I tend to test recipes with similar ingredients at the same time, that way there’s less food waste and you know I’m all about that. So we have another delicious cauliflower recipe!
This is really a brussel sprout risotto, delicately flavoured with duck, and a crispy skinned duck breast sitting on top of it to finish it off. Because I’m fancy.
My ideal pasta dish, filled with vegetables, a little protein and just enough sauce to coat those ‘little ears’. Seriously dreamy. The leeks are cooked slowly so they’re sweet and intense and are so lovely with the chilli and garlic, salty capers and bright broccolini and the just cooked snapper. Everything is finished with a tonne of lemon because I feel like that’s my ingredient of the week!
This is an idea I got from my friend Alice that is staying with us at the moment – my housemate and her are doing a Gut Makeover and needed to keep it dairy free and gluten free and you miss neither with this recipe!