Cooking with children is fun and educational. But if you turn it into a party they will love you forever. Here is a brilliant post that shows you how to throw a Ravioli Party. It can even become the theme for a Birthday Party. The recipes have been extracted from Noodle Kidsby Jonathon Sawyer, published by Quarry Books (£15.99).
The method
Our family is big on the ravioli party. It turns…
This Recipe: RIGATONI ALLA VESUVIANA – With A Name Like This, Direct From Vesuvius, It Can Only Be Hot And Fiery! It Will Warm Up A Winter Evening.
SERVES 4
350g rigatoni
extra virgin olive oil
2 garlic cloves, finely sliced
4 tomatoes, diced
2 red chillies, finely chopped
3 tbsp capers, drained
24 whole small black olives
2 tbsp sliced green olives
1/2 tsp salt
1/2 tsp caster…
This Italian Recipe: Crostata di Frutta Fresca – FRESH FRUIT TART reminds me of the cakes that my Italian Grandmother used to make me when I visited. Really delicious! Just try it.
SERVES 8
Definitely one of my five a day! This is a great tart for dinner parties as the arrangement of fruits can always be changed depending on what’s available. For example, grapes and melon work well…
Super easy one but guaranteed wow factor with your guests and kids alike.
Cooking Time: 30 – 45 mins
Serves: 4
INGREDIENTS
500g minced beef
100g wholemeal breadcrumbs
2 eggs, beaten
3 tbsp Sun-dried Tomato Pesto (the best on the market and the one I use all the time is by Italian brand Sacla’)
fresh chopped parsley
3 tbsp oil
1 small brown onion, chopped
350g jar of…
Brilliant recipe which you can have all year round.
Cooking Time: 15 – 30 mins
Serves: 4
INGREDIENTS
1 tbsp of extra virgin olive oil
sea salt and freshly ground black pepper
450g of cod fillet, skinned and cut into 4 pieces
4 tbsp of Organic Tomato Pesto (we used Italian Pesto from brand Sacla’)
75g of fresh white breadcrumbs
finely grated lemon zest*
3 tbsp of mixed chopped…
Carbonara is one of Rome’s most beloved pasta dishes, known for its rich, creamy texture – without a drop of cream! This recipe dates back to the mid-20th century, with theories linking it to Italian charcoal workers (“carbonai”) or American soldiers in Italy after WWII, who brought a taste for eggs and bacon.
The real Pasta alla Carbonara is made with just four key…