Beni is a first class cook, he taught me how to make these traditional macaroni for my kids and they are a delight... with his tomato sauce. The originals have meat and cheese but we're going to make the vegan version.
Macaroni with grandma's tomato sauce.
The mini ensaimada selection is much more flaky and crunchy, with greater durability and an intense flavor. Handmade, to achieve that artisanal look that characterizes them.
Ingredients: Wheat flour, pork lard, water, sugar, yeast, pasteurized egg, and salt.
I really like riso pasta, similar to a grain of rice and in Greece it is known as orzo. It is not easy to find but it has a lot of flavor and it is a different pasta. The recipe is quite simple, it includes eggplant, carrot, and celery, mozzarella and parmesan cheese. To finish, we add tomatoes and bake it. This is comfort food in all its splendor.
Spectacular cheesecake. A perfectly caramelised exterior while respecting the creaminess of the interior.
The whole cake is served.
Ingredients: pasteurised white cheese, cream, sugar, pasteurised liquid egg white, pasteurised egg yolk, pasteurised yoghurt, cow's milk, wheat flour and salt.
Today we have decided to try a vegan potato omelet.... and we liked the result :)
Ingredients: potato, onion, chickpea flour, water, oil, salt, cherry tomato, tomato sauce.
This carrot cream is perfect for lunch/dinner at this time of the year. The days are starting to get warmer but temperatures are still low and we really love spoon dishes. The recipe is simple and very light.
Topping: Toasted Pumpkin Seeds are provided separately in a small bag.