This simple Lentil Bolognese recipe has fast become my favourite to cook and eat. It’s light, flavoursome, and just simply delicious. I could eat barrels of the stuff if I allowed myself!
It only takes 20 minutes to prepare and cook so it’s perfect for that mid-week slump. And tastes delicious even when it comes straight from the freezer!
I would highly recommend adding the spaghetti with about 1/4 cup of the spaghetti water to the dish for the remaining 5 minutes because it is that which will help give the flavour that extra boost.
Trust me you’re going to become obsessed with this one.
Continue reading “How to Cook: Lentil Bolognese”
I adore Italian food. One of the main reasons why I want to travel to Italy (apart from the art) is the food. All I want to do is spend my days in the sun, eating and drinking whatever the Italian culture has to offer. But considering I can’t yet afford such travel expenses, I’ve decided to bring Italy to me and produce a low calorie (and budget) take on the classic Fettuccine Alfredo.
Continue reading “How to Cook: Mushroom Alfredo”
Before we begin, the background to this meal is extensive. Maddie has periods of “healthy eating” where she will fill our fridge with all sorts of vegetables. A few weeks pass and the remnants of her vegetable extravaganzas always stare at me every time I open the door of the fridge; hoping to be used.
This same longing was part and parcel of the artichoke hearts sitting in our cupboard. Given to us by our American adopted-family last year in hopes we would use to make baked artichoke (which we did and hated (sorry guys!)) the artichokes had been tossed and moved on countless occasions…until now.
I hope you enjoy this little left over gem as much as we do.
Continue reading “How to Cook: Vegetable Lasagna”