Sausage and cheese roll up together in cabbage leaves for a tasty twist on an old favourite.
Lobster gives these an authentic Nova Scotian touch, and the two sauces — one a colourful roasted pepper and the other, a creamy dill — add a touch of Laceby indulgence. Serve as an appetizer or main course, depending on your appetite.
Stuffing a roast makes the meat flavourful, juicy and a guaranteed showstopper. Substitute mozzarella or Fontina cheese for Gouda if you wish.
This classic Roman dish is typically made using tonnarelli or pici pasta, which are slightly thicker versions of spaghetti. It tastes best when made with fresh pasta, but you can substitute with 340 grams of any other long pasta, cooked al dente.
Try preparing this delicious meal ahead of time so all you’ll need to do on a busy weeknight is warm up the food—minimal effort required—and the rest of the evening is yours to savour.
The key to achieving the perfect hollandaise is to temper, or slowly heat, the egg yolks over simmering water; it will prevent them from curdling as you gradually whisk in the melted butter. To separate the egg yolks from their whites with ease, crack each egg into your hand, one at a time, and, over a bowl or sink, pass the yolk from one hand to the other, letting the egg white drain through your fingers.
You can turn this colourful and delicious lasagna into a vegetarian main course by omitting the pancetta.
From street vendors in India to chic cocktail hors d'oeuvres here, potato-filled pastries are fantastic. Whether fried or baked, they're best freshly made, but for convenience sake, you can freeze them.
This colourful vegetable lasagna will delight vegetarian guests — and even the most dedicated meat eaters, too — with its rich flavours. You can save time by using 4 cups (1 L) of store-bought pasta sauce instead of making the tomato sauce.
