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!
Real Russian salad is called Vinjegret and is made with potatoes, beetroot, seeds and dried fruit. Here is my fully vegan recipe!
Small chickpea balls dipped in vegetable mayonnaise are always very popular with everyone, young and old!
You may already know that I absolutely love soup. At home soup is on the menu at least once a week, and do not serve the same soup two weeks in a row, mostly because I love trying new things! I usually cook based on the season, so this time...
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.
“All beans have to be soaked”. Thanks to our creamy black bean dip with cocoa, we will prove that this is not true. The beans retain their wonderful colour, the consistency remains great and they taste simply fantastic. Add delicious toppings, chips and that’s all you need for a fabulous...