This homemade pasta first course contains two winter ingredients that work together beautifully: Jerusalem artichokes and Brussels sprouts. If you have never tried them together, this is the perfect opportunity!
Small chickpea balls dipped in vegetable mayonnaise are always very popular with everyone, young and old!
The secret of this beautiful, delicately-flavoured ravioli dish is in the handmade fresh pasta, with the special added touch of beetroot extract, and its delicious filling.
This recipe uses the sous-vide technique for cooking in a healthy way while preserving the nutritional content of the food almost completely, and retaining the pigmentation, producing dishes whose colour is unchanged after cooking with less oxidation.
Celeriac, apple and walnut risotto with lemon is a vegan, gluten-free recipe, inspired by the famous Waldorf salad. Ultra-simple to prepare, light and really creamy, it is one of my favourite risotto dishes!
It’s autumn: leaves are falling from trees, weather gets colder and we finally can start turning on the oven in the kitchen and having warm meals. Also, pumpkin season is finally here and one of our favorite way to eat it is soup. Roasting the butternut squash in the oven...