A ragu is a traditional Italian meat-based dish served with pasta, that varies according to region.  This is my own meatless ragu – very rich and exotic, with a wonderful texture and full of flavour.  Serve it with the pasta of your choice, and Enjoy !   INGREDIENTS ¾ cup puy lentils, precooked (do not overcook them, leave them chewy) ½ bulb garlic 1 medium sized red onion 1 red chilli ½ medium red bell [...]

A traditional Maltese dish – extra filling, and very non-vegan, as it’s usually made with a variety of different meats – chicken livers, pork & beef mince, eggs, cheese, you name it – probably one of the most cruel dishes to eat.  But here is a 100% Cruelty-Free version – also Cholesterol-Free & packed with flavour galore. A No.1 comfort food, full of carbs, and men love it ! Delicious, lighter than the non-vegan version, [...]

This dish is super rich, unique and delicious. It’s also an impressive dish that is easy to make.  Make a mixed lettuce salad and a slightly sweetened balsamic vinegar dressing to go with it – I used a little maple syrup in the dressing which danced beautifully with the lasagna’s creamy juices – they just made magic together. Enjoy and please comment on my blog ! INGREDIENTS 7 lasagne sheets (I used spelt lasagna – [...]

This dish is in part inspired by a common Maltese dish, probably originating from a simple way to use up leftover spaghetti or other pasta in the fridge.   The pasta is fried with a beaten egg, some grated cheese, and a little salt – the result is a wonderful golden delight, often made with fine spaghetti.  The remaining inspiration is the good old omelette, which combine with the true origins of a frittata – first [...]

Oh, this really was delicious.  My mum used to make a tomatoed pilaffi, which she used to serve with many other things – salads and, sadly, pieces of meat. But now I have made her pilaffi using orzo, and I have adapted it using mushrooms for their lovely texture and flavour, and served it with a plain avocado salad.  Orzo, also known as risoni, is a form of short-cut macaroni that resembles a rice grain. [...]

An ancient recipe passed down – inspired by my ex-ex-ex-boyfriend’s mum’s grandma. And how would I know ?  Well, his mother spent most of her time in the kitchen, and I took great delight passing the time there with her – I have to say it was the most aromatic place I had ever been in.  Of Maltese origin, this recipe was cooked with either rabbit, or pork, or some other meat – but this [...]

Well this dish is simply one of my favourite sauces.  If you love it hot, and you want it quick, then this is the place to get it from.  In fact, the Italian “Sugo all’arrabbiata” translates literally as “angry sauce” –  due to the heat of the chili peppers. Dangerously good and succulent, and the flavour is glorious.  I shall say no more, and impart my recipe to you for your delight.  Except not all [...]

What could taste better than a most luscious, full-flavoured, Mediterranean Bolognese ?  Now that’s my feeling – but the comfort and anticipation of the culinary pleasure one receives from this simple yet delicious sauce is truly fulfilling and magnificent – the house is filled with the aroma it emits, and the anticipation of dinner is just filled with joy.  I make many versions, and here is one for you to make and enjoy any time [...]

I am developing a fetish for lime. And the surprising thing about it is that it is by no means a monogamous fruit – oh no, it’s naughty enough to mix with just about anything that wishes to stand by it.  Well, maybe not to that extent, but not far off.  Today I wanted to cross the boarders with my buds, I wanted to really be free with my culinary instinct, and you know, it [...]

This is a gentle, subtle, and yet most memorable pesto with the most unique ingredients.  Exquisite, succulent, and aromatic – a true ensemble of tastes that play the most delicious of culinary symphonies. Serves 4 portions INGREDIENTS 2 cloves garlic ½ cup roasted hazelnuts 4 marinated artichoke hearts 4 sundried tomatoes ½ cup fresh parsley 4 Tbsp (60 mL) extra virgin olive oil 1 cup (250 mL) nut milk, or other vegan 1 tsp crushed [...]