Pasta with Garlic, Walnut & Rocket Sauce
This is the quickest of sauces - you just whizz the ingredients in the food processor. [... more]
Vegetarian Society |
Supreme Spicy Garlic Butter
Keep this mix handy for using in sandwiches, on toast, in French loaves to make garlic bread, on cooked or stuffed vegetables, pasta, baked or mashed potatoes, scrambled eggs, or rice. Mix all ingredients together thoroughly and put in fridge ... [... more]
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Japanese Mushroom, Beansprout and Arame Salad
Soak the arame in cold water for 10 minutes to reconstitute. Drain. Mix the mushrooms, bean sprouts and cucumber together in a bowl. Mix the rice vinegar, shoyu, caster sugar, wasabi (or horseradish) and salt together and pour over the salad, ... [... more]
Vegetarian Society |
Tagliatelle with Saffron & Mascarpone Sauce
This is a rich creamy dish which is very simple to prepare. Sauce: Tagliatelle in a Fresh Basil & Walnut Sauce Green Sauce with Capers & Herbs Prune & Chocolate Bread Fresh Egg Pasta - with variations Sun Dried Tomato Puree/Pestos Pasta with . [... more]
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Tagliatelle in a Fresh Basil & Walnut Sauce
This is a very rich pasta dish. I usually use tagliatelle which are flat, ribbon noodles but for a change I use pappardelle. These are broader noodles which sometimes have wavy edges. [... more]
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Spinach Pasta
This is my basic pasta recipe. The dough can be kept in the fridge in an airtight container for 2-3 days or frozen for 1 month. Try to find '00' Italian flour as this will give the best results. By adding extra ingredients, a variety of different ... [... more]
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Caribbean Hot Toddy
For young children reduce the lemon and pepper sauce by half, and omit the alcohol. Lentil Soup with Garlic Bread Supreme Spicy Garlic Butter [... more]
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Focaccia
This flat bread, found throughout Italy, varies from region to region by the addition of a simple seasoned topping. This one is topped with crushed garlic and rosemary and is my favourite. It is traditionally eaten as a snack. [... more]
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