Ingredients for the trecce pasta in roast peppers sauce, 6 servings 500 g of short pasta, such as trecce or fusilli 6 peppers (red peppers and yellow peppers) 4 tablespoons of minced parsley half Tropea’s red onion extra virgin olive oil 3 desalinated capers 12 bites of mozzarella integral sea salt fresh ground black pepper
A delicious mix of Portuguese cuisine, South American Indian and African culinary traditions, Brazilian cuisine is rich in flavours and colours.
A team of researchers at the Washington State University revealed that grapes, blackberries, raspberries, strawberries and apples, rich in resveratrol, burn fat in excess. Here is how.
Aubergine meatballs are easy to prepare and do not contain eggs. They can be served with a yogurt sauce.
Oat flakes and mixed berries cake is easy to prepare and is an ideal summer breakfast.
A summer good and healthy recipe that can be served as a main course if some wedges of whole grain bread are added. The tomato, falafel and aubergine tower is seasoned with Thain sauce and lemon.
The scent and flavour of lavender flowers and leaves can be employed in a number of ways in cooking. They can flavour sweets and give a different yet scrumptious taste to savoury dishes. Lavender risotto: just delicious.
Emmer wheat salad is both sweet and salted. Cherries can be replaced with other season fruits
Aubergines, tasty and light. Its shining skin stands for the warmth of the Mediterranean sun. Properties and tips on how to prepare them.
Influenced by foreign countries’ traditions, Moroccan cuisine is characterised by a mix of flavours, aromas and colours that satisfy the eyes as well as the tastebuds.
