Shrimp with Prosecco and Orange
25Nov
25Nov
Meat-Rice Stuffed Cabbage Leaves
Meat-Rice Stuffed Cabbage Leaves
1 medium white or savoy cabbage (about 25 leaves)9 ounces lean minced lamb or beef1 cup cooked long grain rice1 medium onion (chopped)6 cloves garlic1 bunch italian parsley (finely chopped)1 tablespoon tomato paste1-2 teaspoons red pepper flakes1-2 teaspoons dried mint4 tablespoons Secolari Garlic Olive Oil1 cup hot water1 lemon (juice of lemon)Secolari Wild Porcini Sea Saltfreshly ground pepper (to taste)1 small bowl of natural (plain) yoghurt1 lemon (cut into wedges) AppetizerTurkish
25Nov
Spicy Lentil and Bulgur Soup
Spicy Lentil and Bulgur Soup
4 tablespoons Secolari Tuscan Blend Olive Oil (divided)2 cloves garlic (minced)2 tablespoons tomato paste1 cup brown lentils (rinsed and drained)Secolari Wild Porcini Sea Salt1 tablespoon paprikared pepper flakes1/2-1 tablespoon dried mintfreshly ground black pepper1 cup fine bulgur wheat1 tablespoon quinoa (rinsed and drained, optional)1 large sweet onion (thinly sliced)lemon wedges (to serve)drizzle Secolari Tuscan Blend Olive Oil Side DishTurkish
24Nov
Chapati
Chapati
2 cup whole wheat flour1/2 teaspoon salt3/4 cup water (or as needed) In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Add enough water to make soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes. Heat a skillet over medium...
24Nov
Sabudana Vada with Arbosana Olive Oil