1 tub ricotta 250g cherry tomatoes 1 teaspoon olive oil Good quality balsamic vinegar — the type that tastes so good you can drink
it A few handfuls of fresh basil leaves Black pepper
I added
few handful of fresh basil leaves which may not be very authentic but I could not resist the fresh produce from our own kitchen garden.
Not exact matches
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove
of garlic, peeled and cut into halves 2 - 3 cm
fresh ginger root, peeled and chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch
of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a
handful of fresh basil, cleaned a
few fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
2 cups all - purpose flour 1/4 teaspoon sea salt 1 tablespoon baking powder 6 ounces cold butter, cut into small pieces 1/4 cup parmesan cheese, grated 1/4 cup provolone cheese, shredded A
few fresh basil leaves (1/4 cup chopped) A small
handful of scallions or chives (1/4 cup chopped) 1 cup plus 3 tablespoons heavy whipping cream, divided 1/8 teaspoon cayenne pepper 2 - 3 grinds freshly ground black pepper
Ingredients 1 large ripe avocado, peeled 1 zucchini, cleaned half a medium cucumber, cleaned a
handful of fresh basil, cleaned 250 - 300 ml almond milk, unsweetened and unflavoured juice
of half a lemon whole sea salt, just enough to taste a
few pinches
of dried, powdered ginger 2 tablespoons extra virgin olive oil 1 - 2 teaspoons coriander -LSB-...]
Plate the pasta and top each dish with a
handful of tomatoes and a
few sprigs
of fresh basil.
2 large zucchini 2 small yellow squash 1 beet 2 large red onions 1/2 cup pitted Kalamata olives 1 pint orange grape tomatoes 2 large cloves
of garlic large
handful of fresh basil a
few tablespoons
of olive oil 1/2 cup dry white wine 1/2 teaspoon crushed red pepper flakes Good pinch Kosher salt Lots
of fresh black pepper 5 ounces baby spinach (about 2 cups) Feta, for serving
Around 2 tbsp coarse polenta or cornmeal Extra virgin olive oil 1 dough ball at room temperature and 2 - 3 tbsp tomato sauce Half a 125g ball buffalo mozzarella, drained and torn into pieces 3 pieces marinated artichoke heart antipasti in oil, drained Small
handful pitted black olives Pinch
of fresh or dried oregano leaves Fresh free - range egg A few basil leaves 2 slices Parma ham,
fresh or dried oregano leaves
Fresh free - range egg A few basil leaves 2 slices Parma ham,
Fresh free - range egg A
few basil leaves 2 slices Parma ham, torn