Ready to feast on in less than 5 minutes (if you’re impatient, like me). But to make it even better, leave it in the fridge 24h to firm up and get all mixed and mingled and delicious. This really is the easiest dessert to make, ever – so enjoy!
Have you ever had pepper in a dessert? Yes, pepper. It is a dream. I’ve been wanting to find a way to incorporate it with fruit and what better way to do so than with a simple tart?
Here are a few tips for when you’re faced with a near-to-empty fridge and you can’t be asked to go down to the grocery store.
Tip No 1 : There’s nothing you can’t put in a ravioli – they are definitely the way to go.
Tip No 2 : If you have a stinky old cheese in there, don’t throw it away! Cheese is always good and, in my opinion, only gets better with time. If you want to play it safe, chuck it in a sauce – if you warm it up (above 75°C), it kills most bad bacteria et voilà! Also, as you will see if you follow this recipe, ravioli with a creamy cheesy sauce is simply sublime and you will wonder why you’ve never made it before. Fondue in Spring? I say, Horray!
Tip No 3 : I made the pasta dough with eggs but if you don’t have any, you can very well make it with water too.
Chewy gooey buttery jammy crumbly shortbreads.
These are just TOO good – you have to try.
Many of you will know that there are only supposed to be three ingredients in a carbonara sauce: eggs, parmesan and pancetta (without counting pepper, of course).
Basically, you have 7 different types of miso:
An italian classic for those of you who can be bothered to make it at home – trust me, it’s worth it; homemade is so much better than store-bought! Here is rich and creamy lasagna for two – perfect “I’m cooking for you” first-date material if you ask me. (You can thank me later).