As the leaves turn red and orange, what better way to match your environment than to enjoy a delicious pepper-based dish! Ingredients 7 peppers (I used a mix of yellow and orange to make a really vibrant sauce)3 tomatoes4 spring onions (green only)1/4 cup garlic infused olive oil1/2 cup toasted cashews2 tbsp. white wine vinegar, … Continue reading Orange Romesco Sauce
Spring Greens Pasta Sauce
Springtime means heaps of delicious greens are on the horizon! As enthused as I get, I also buy excessive amounts sometimes (oops... too excited) and forget that leafy greens aren't eternally fresh. Thus, I made a delicious healthy creamed spinach recipe to use my excess spinach. This recipe is entirely low FODMAP recipe, infusing the … Continue reading Spring Greens Pasta Sauce
Beetroot Tortellini with Pear, Rosemary and Goat Cheese
With Valentine's day just around the corner all food is either pink or red. So here's my addition to the trend! Beetroot Tortellini with Pear, Rosemary and Goat Cheese Ingredients: Beetroot pasta 1 ¼ cup flour 1 tsp salt 2 eggs 2-4 tsp beet juice* Pasta filling: 300g goat cheese ¼ cup milk 1 tbsp pear … Continue reading Beetroot Tortellini with Pear, Rosemary and Goat Cheese
Vive Le Beurre 
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