This recipe is fantastic because it’s very balanced – it has protein, veg and carbs – and best of all, it’s absolutely delicious and freezes extremely well. Chicken with Rataouille and Risoni 1 large eggplant, cut into 2.5cm pieces 2 large zucchinis, thickly sliced 1 red capsicum, halved, thickly sliced …
This recipe is from Italian cook Giada De Laurentiis. I love her show Everyday Italian - she makes comforting Italian food – and I don’t know anyone who doesn’t enjoy that! She’s not a chef, but I have tried many of her recipes and like the lovely Nigella’s – they have always been fantastic! This …
Growing up, mum used to bake something sweet and delicious most weekends. Dad has a sweet tooth in the traditional Italian style: In other words, he likes lots of nuts and creamy flavours. As a result, much of what mum would bake would have some kind of nut, cheese or …
Lentils and I have had a love/hate relationship over the years, much like most daughters, including myself, have with their mother. As with my mother Carmela, I used to struggle to get along with lentils as a kid. Maybe there was something about how wholesome they were that turned me …
The golden rule when cooking gnocchi is to always use old potatoes. I’m talking about the ones you have forgotten about for a week or two that are starting-to-shoot-and-grow-more-eyes, kind of old. My mum tells me about when she first cooked gnocchi for dad, after they were married, and how …
Today I am finally announcing some very exciting changes to Uforic Food. I started this blog two years ago to share my love for food and cooking through recipes and stories. Since then, Uforic Food has remained about food stories, but with a healthy twist as I have gone through …
![IMG_1208[1]](http://uforicfood.com/wp-content/uploads/2011/10/IMG_12081.jpg)
I’ve been making meatballs for years now – but have never been completely happy with the results – until now. I have tried lots of different recipes – but it was advice from my beautiful Italian friend Laura which was the clincher. She told me her secret to awesome meatballs …
I know, it’s cold and you’re not totally thinking about salad at the moment – but this one is warm and let’s face it – we don’t want to eat heavily all the way through winter. We have to give our body’s a break from the carbs! Well, that’s what …
Food that is full of flavour, but quick and kind on the budget – that’s exactly the thing I love to eat mid-week and this pasta dish is perfect.
First, lets talk flavour – olives, pancetta (or bacon is a fine alternative) are an awesome combo accompanied by tomatoes and some nice fresh basil. No basil in the house? Parsley is fine too, or even some baby spinach leaves.
The best thing about this is it’s something everyone can whip together as long as you have some form of pasta in the cupboard, tomatoes (canned or fresh), some form of bacony meat (pancetta, bacon, even some ham or salami would work really well) and some fresh herbs or other greenery. Even the olives are optional – although I think they are the highlight of this dish. I used huge green pitted olives which I sliced – but you could use kalamata olives, or even black ones – whatever is handy.
As for price and time – I think you can see it’s not something that’s going to take ages to cook – including prep, absolutely no more than 20 minutes. There’s very few ingredients and flexibility to use up what you have in the fridge – so in the cost stakes, it’s very economical too.
Ok, enough convincing – more recipe writing! <a href="”> Read More…
Food that is full of flavour, but quick and kind on the budget – that’s exactly the thing I love to eat mid-week and this pasta dish is perfect.
First, lets talk flavour – olives, pancetta (or bacon is a fine alternative) are an awesome combo accompanied by tomatoes and some nice fresh basil. No basil in the house? Parsley is fine too, or even some baby spinach leaves.
The best thing about this is it’s something everyone can whip together as long as you have some form of pasta in the cupboard, tomatoes (canned or fresh), some form of bacony meat (pancetta, bacon, even some ham or salami would work really well) and some fresh herbs or other greenery. Even the olives are optional – although I think they are the highlight of this dish. I used huge green pitted olives which I sliced – but you could use kalamata olives, or even black ones – whatever is handy.
As for price and time – I think you can see it’s not something that’s going to take ages to cook – including prep, absolutely no more than 20 minutes. There’s very few ingredients and flexibility to use up what you have in the fridge – so in the cost stakes, it’s very economical too.
Ok, enough convincing – more recipe writing! <a href="”> Read More…
Food that is full of flavour, but quick and kind on the budget – that’s exactly the thing I love to eat mid-week and this pasta dish is perfect.
First, lets talk flavour – olives, pancetta (or bacon is a fine alternative) are an awesome combo accompanied by tomatoes and some nice fresh basil. No basil in the house? Parsley is fine too, or even some baby spinach leaves.
The best thing about this is it’s something everyone can whip together as long as you have some form of pasta in the cupboard, tomatoes (canned or fresh), some form of bacony meat (pancetta, bacon, even some ham or salami would work really well) and some fresh herbs or other greenery. Even the olives are optional – although I think they are the highlight of this dish. I used huge green pitted olives which I sliced – but you could use kalamata olives, or even black ones – whatever is handy.
As for price and time – I think you can see it’s not something that’s going to take ages to cook – including prep, absolutely no more than 20 minutes. There’s very few ingredients and flexibility to use up what you have in the fridge – so in the cost stakes, it’s very economical too.
Ok, enough convincing – more recipe writing! <a href="”> Read More…
This was the first risotto recipe I ever made, and while I have done many more since, this delicious combination has stood the test of time. My first attempt was back when I was a 23-year-old sub-editor working the 3pm to 12am shift at a daily newspaper in a country town in New …