A surfeit of carrots, harissa and basil lead us to this yummy soup with Moroccan flavours. Click here for: Blog post – What’s in the Fridge? No. 11
Lightly sprinkle the prepared tomatoes and cheese with salt and allow to sit for an hour or so. The salt draws out the juices and you might not need to add oil! Click here for: Blog post – We invite the neighbours in for nibbles!
“The most perfect of all summer pasta dishes, for freshness and for lightness. Everything in the sauce – tomatoes, basil, and olive oil – is uncooked.” Click here for: Blog post – Tomato and Basil Pasta Sauce
On the Italian Rivera we ate close to the ‘perfect’ tomato based pasta – cherry tomatoes in a rich, heavily reduced tomato sugo and a hint of basil. Click here for: Blog post – Recipes From The Italian Riviera Recipe pdf – Pasta Varigotti
The classic Italian sauce, from Liguria and its capital Genoa, has given rise to numerous variations that go way beyond basil and pinenuts. Click here for: Blog post – Three essential green sauces Recipe pdf – Pesto Sauce