What I present to you here is the time honoured method of making pasta; one egg for every 100 grams (3.5 oz) of flour. It is important to choose a “00″ type flour and to use organic eggs (these give the pasta a delightful yellow tinge). Other than that, it’s just about the kneading. You don’t even need a pasta machine, although I do find the repetitive rolling of the machine method strangely satisfying.

This is another healthy recipe, perfect for those of you who fancy losing a few of those extra pounds you gained over the Christmas period. Both the broccoli and cauliflower are excellent detox ingredients, while the chilli is great for releasing endorphines – those natural feel good chemicals in your body. Garlic is a great ingredient too, with detoxifying and antibiotic properties. It’s also great for keeping away the vampires!

Sometimes recipes aren’t entirely original; this is one such recipe. I honestly couldn’t tell you where it came from, but I certainly didn’t think of it myself (but have “tweaked” it over the years). It’s also one of those dishes that can be knocked up in around 5 minutes flat.

This is one of [...]

Ok, I could have just called this post “Dumplings filled with Sauerkraut and Mushrooms” – but that’s nowhere near as exotic as this little Polish tongue twister.

This Christmas my wife made the most perfect ones, as pictured – so I just had to take photos and steal her recipe for them! I prefer mine with [...]

This pasta dish comes courtesy of my Father, who has a distinct style of food, generally focusing around fish, pasta, and fresh salads. And lots and lots of wine.

Despite the complicated sounding name this is actually a very simple dish to cook! Amalfi is a city near to Naples on the south coast of Italy, bordering the mediteranian sea. This dish makes enough to serve four people.

Fettuccine all’amalfitana Recipe – Ingredients

400g Fettuccine
4 Corguettes
40g Butter (Unsalted)
1 pinch of Cinnamon
1 ground Walnut
1 clove Garlic
2 Eggs
340g [...]