Italian peppers make a perfect lunch or even dinner and are ideal prepared in advance. These Italian peppers have a meat filling made from beef, Parmesan cheese, herbs and brown rice. The
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I had this dessert the first time in Sri Lanka and fell in love. Watalappam is a coconut custard made with coconut cream or thick coconut milk. It’s traditionally sweetened
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A classic oil and garlic pasta sauce, aglio e olio, where it’s usually served with spaghetti. Some say it originated somewhere between Naples and Rome, that’s still unclear but it
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Why go out to a restaurant when you can have better at home. This chicken Florentine will leave your taste buds breathless. Made with chicken breasts, served on spinach with
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Tarte Provencale, a made simple rustic tomato tart with the taste of Provence. Made with puff pastry, ripe tomatoes, mustard and herbes de Provence. This is a simple way to
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The authentic fettuccine Alfredo made without cream. Simple recipe made with only three ingredients. Cheese, butter and the pasta. The secret is good quality butter and cheese. I used freshly
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Here’s 5 ways to chop garlic easily at home. There’s different cuts for different uses, but most are adaptable for general cooking. Be aware that garlic can oxidize very quickly,
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A very light sponge cake soaked with a mixture of three milks. This is a simplified version but the results are outstanding. This is without doubt the best recipe you
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Crispy skin fish almondine in a creamy sauce with chives and almonds. This recipe works almost with any fish, choose a chunky white fillet piece for best results. Almondine a
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Recipe for Australian Lamingtons, a chocolate and coconut coated sponge cake sometimes filled with jam. Named after Lord Lamington, history has it that the sponge cake was accidentally dropped in melted
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An incredible icecream you can make at home. Semifreddo meaning in Italian “half cold”, is an icecream you can make at home without an icecream maker or churner. It’s more
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Genoise is a French word for Sponge Cake, I do like the sound of the French word better, “Genoise”. This recipe is the simple basic version, no gimmicks, no self
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