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Growing up in Germany, Verena remembers two camps when it came to potato salad: camp mayo and camp oil/broth. This is an oil/broth-based version, more prevalent in the southern parts of Germany, specifically Swabia and Bavaria. It’s less heavy and claggy than the mayo variety and gets its creaminess from the starch released by the potatoes as they sit for a couple of hours in the warm broth.Â
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Looking for a comforting, easy-to-make dinner that’s full of flavour? This Pancetta and Bocconcini Pasta Bake is the perfect choice. […]
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Many shy away from cooking shellfish, thinking it involves a lot of fuss. But you couldn’t conjure up a quicker dinner than a stockpot full of fresh cockles, herbs, and the dregs of yesterday’s wine.
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With the weather cooling down, why not try this tender slow-cooked beef with tortellini. And better yet, serve it with […]
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Chicken Involtini with Creamy Polenta Recipe. This gorgeous dish is a wonderful cure for those weeknight wanderings in the food […]
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Italian Cauliflower Soup with Poached Egg. The cauliflower soup will warm you right up – from the inside out. Scatter salty […]
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Forget take-away, try this delicious Homemade Potato and Pancetta Pizzas, topped rosemary, tomatoes, buffalo mozzarella and rocket. Make your own […]
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Is there a more iconic combo than mac and cheese? This is the ultimate Macaroni and Cheese recipe! Full of […]
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Finely shredded pancetta, an Italian style of cured bacon, adds an authentic touch to this European Penne with Italian Sausage, […]
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These colourful veges brighten up the dinner table in winter. 4 Ways with Yams vegetables Baked Pancetta and Maple Yams […]
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These crispy Cauliflower Rice Arancini balls are the perfect combination of creamy cheese and spice from the Tomato Chilli. Cauliflower […]
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Spanakopita with Pancetta Recipe. Try this contemporary twist on a classic Greek dish by adding diced pancetta and drizzling in lemon parsley oil.
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