Fusilli with springtime vegetables (one-pot recipe)
* 400 g (14.1 oz) fusilli
* 3 carrots
* 10 wild asparagus
* 100 g (3.5 oz) spinach
* 150 g (5.29 oz) halved cherry tomatoes
* 70 g (2.46 oz) grated Parmesan cheese
* A dash of extra-virgin olive oil
- * There’s nothing like seasonal vegetables for making tasty, healthy food. And now that spring is here, it’s the perfect time for creating a whole range of delicious, multicoloured dishes. And that’s not all: you can do it without the need for any instruction manual or turning your kitchen upside down. Just a single pot and 20 minutes of your time. It couldn’t be quicker or easier! The idea of a one-pot pasta is to create a simple yet stunning dish in a few minutes without doing anything! That’s right: NOTHING. Simply throw all the ingredients into a pot with some water and leave to cook for 15 minutes. Still don’t believe us? Read on…
Step by StepLike we said, it couldn’t be easier! Put the pasta and chopped vegetables into a large pot, cover with water, add salt and pepper and cook for 15 minutes. The idea is to avoid using a strainer, so it’s best not to add too much water at the start and add more (hot) water as you go along. Once the ingredients have soaked up the water, the pasta will be ready. Serve with a dash of extra-virgin olive oil and grated Parmesan cheese on top.
Vegan baking is now all the rage! Delicious, healthy cakes without lots of saturated fats or packed …
We all know how hard to is to make chicken and rice soup as delicious as Grandma’s. Everything has…
Kids in the kitchen? Of course! Here’s a simple recipe you can make with your little terrors. So, …
You’ve probably tried dozens of pesto sauces, but how about walnut pesto? We’d like to share a f…
Place the humus in a shallow dish and garnish it with some sweet paprika and Borges Character Olive …
Place the kebab, pepper salad and vinaigrette on a corn tortilla and wrap it with care.
This purée may be served cold or hot, as a snack with on bread or as dip.
Place mixed ingredients on a dish and sprinkle with grated cheese and finely chopped parsley.
Place the fish fillet and chips on the dish and garnish with a lettuce and cherry tomato salad.