Baked Brie
Baked brie with figs, honey and pecans is the ultimate fall appetizer. The creamy, melted brie pairs perfectly with the sweetness of figs, the golden drizzle of honey and the crunch of toasted pecans. Serve with crusty bread or crackers for an irresistible treat. https://miarecipes.com/baked-brie-with-figs-honey-and-pecans/? #BakedBrieLove #FallAppetizers #CheeseBoardGoals
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Garganelli all'arrabbiata! 🌶🍝 So many of you have asked me for this recipe, and here it is! ❤️ We filmed this last summer when my mum had a massive chilli plant in the garden. As soon I saw it I knew what I was going to make. Sweet and spicy arrabbiata! That summer we had so many chillies that we had to start sun-drying them, so I have used a combination of dried and fresh for the fruity flavour. I haven't used too much as they were really strong but you use as much as you can handle! ...
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Pasta Alla Boscaiola
When mushrooms are in season I love making a good pasta alla boscaiola! Mushrooms and sausages are the key ingredients here. Buy the best sausage you can get and use nice meaty mushrooms. I have used a variety called cardoncello, which is a mix between an oyster and a king oyster mushroom.
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Lasagne Alla Portofino - Pesto Lasagne
If you love pesto and you love lasagne…you’ll love my Lasagne alla Portofino. This recipe comes from Liguria in the north of Italy (the home of pesto Genovese!) and is made up of layers of pasta, homemade basil pesto and a creamy béchamel sauce. Then it's topped with extra cheese so that it forms a beautiful golden crust in the oven. Fresh basil pesto should never be cooked to preserve the freshness and aroma of the basil but this recipe is the one exception. Baking it together with the béchamel and pasta creates a delicious combination but in a way that still preserves the essence of the basil, resulting in a rich and flavourful dish.
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𝟙𝟘𝟘% 𝕊𝕠𝕦𝕣𝕕𝕠𝕦𝕘𝕙 ℕ𝕖𝕒𝕡𝕠𝕝𝕚𝕥𝕒𝕟-𝕊𝕥𝕪𝕝𝕖 ℙ𝕚𝕫𝕫𝕒 🍕
After many bake-tests and experimentations, I finally found a sourdough pizza dough formula that I love! It boosts a very thin barely-there crust and a soft and fluffy cornicione. It takes 3 days to make (mostly just waiting for good things to come), but one bite you know it’s SO worth it! Unpopular opinion : Good pizza takes time! 👍👍 🅡🅔🅒🅘🅟🅔 550g 00 Flour *80g Levain (at peak) OR 1g instant yeast 375g Water 15g Salt 15g Olive Oil @shebakesourdough
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