Our vegetable garden (vegetables for all of nettles) continues to give us a lot of vegetables also in winter version, so between cabbage, broccoli and cabbage are always looking for new ways to cook them and make them appetizing. Today’s recipe, pasta pears cabbage and porcini mushrooms, is the appetizing result of one of my usual experiments, tested several times is a condiment for vegetarian pasta (with wanting a vegan option) really to try. We come to the recipe….
Pear and cheese pasta
Everyone knows that pears and cheese is a perfect match to the extent that there is a proverb “don’t tell the farmer how good the cheese with Pears” on which was written a book! see here.
A combination of sweet and salty to which we can add a spicy and slightly agra to become extremely tasty!!
You will have understood that today I propose an original way to use pears and cheese, this is a very fast to prepare pasta based always on the concept of balance of sweet, salty, spicy and sour taste!
…. I just want to let you know how good is the pasta with cheese and pears!
I love the carbonara
Pasta beets and pink lady Apple
This weekend, the kitchen was closed! I whitening and changing some colors! Now the situation is almost back to normal, maybe I'll post some pictures of my new home style! But today I place the Pasta beets and Apple pink lady a successful experiment of a few days ago!
Almond tofu and basil pesto
When I get home from work starts my challenge “mystery box” I’m late, I’m hungry and so little time, I open the refrigerator and the challenge starts … Today the pantry out tofu, almonds and basil. The result gave me a great taste in very little time, right to cooking pasta or so! Great for pasta or Croutons, but also put on vegetables from Browning in the oven by adding some bread crumbs and some flakes of almonds, or can turn into tofu burgers and accompany them with salad! In addition as other pests we can put what advances in a jar covered with oil and reuse it in different ways in the following days.
This recipe was also published on the website of worldrecipes. expo2015