The differences between various sauces is usually very slight, but it can still be quite remarkable. Just adding or changing one or two ingredients means a lot for the final result.
Category: Pasta, risotto, paella & pizza
Minced meat and smoked bacon risotto baked in Muurikka griddle pan
Record breaking scorcher continues unabated and so does grilling, this time with risotto in griddle pan.
Risotto made of melon, boletes, jalapenos and minced meat
This risotto turned out to be something so delicious that I possibly haven’t eaten such a good risotto ever before.
Gluten free vegetable pizzas
In few words this post contains (or will contain) gluten free vegetable pizzas, of which this one is the first…
Lasagne – gluten free
The gluten free lasagne was just as good as the regular ones, turns out that the tasteful tomato and milk sauces, as well as long baking time did the trick. So, welcome back to our menu, delicious lasagne.
Pasta sauce made of tomatoes, shrimps and mussels
When it comes to the pasta sauces, this one is the all time favourite of my youngest dauhter and my husband.
Tomato sauce for pizza & gluten free pizza dough
With all gluten free doughs the flour causes some difficulties and they may be a bit hard to make properly the very first time, but there is a trick to succeed making them – use generous amounts of oil to make the dough easy to handle.
Pasta sauce made of boletes, broccoli and smoked bacon
On occasions I have been know to say that I’m not a very great friend of pastas, but after tasting this pasta sauce on several dishes I retract my statement – live and learn.
Pasta sauce with chicken, melon and prawns
Very fresh and tasty sauce for pasta.
False morel risotto and chanterelle risotto
When using risotto as side dish arborio rice is the choice to go with. Risottos become really tasty after only a few added ingredients.
