If you know me you know that I absolutely love making gnocchi. Both the vegan (eggless) and the normal version (we also added the eggless option below). Gnocchi are definitely one of the easiest types of pasta to make and you can even make them without any specific tools. This Gnocchi al Pesto recipe is one of my favourite ones to make as I love Pesto alla Genovese and the gnocchis really absorb it well.

Gnocchi are the easiest and quickest pasta you can make at home, you don’t need any special equipment or skills and it’s quite hard to mess them up. This being said, you can also buy already made Gnocchi to make this recipe if time doesn’t allow you to make them from scratch. The original recipe “Gnocchi alla Sorrentina” is made exactly the same but instead of scamorza you would use fior di latte. I decided to use scamorza affumicata (smoked scamorza) because I’m addicated to it and could add it to any dish. Scamorza is a close relative of Mozzarella yet it’s firmer and if you buy the smoked version you will get this delicious smokey taste in your tomato sauce.

Sometimes it just feels like there is not enough time to cook, especially over lunch. This is where One Pot pasta comes in: it’s super easy to make, you literally put all the ingredients in one pot and wait and - it’s delicious! Last time I posted about the Tomato & Spinach One Pot which is one of my favourites but this time I wanted to make something a bit different and decided to use mushrooms and rosemary instead of the tomatoes (and keep the spinach as I love spinach and it’s super healthy).

As a Halloween special I decided to fill this hollowed out Pumpkin with Pumpkin Risotto - hollowing out the pumpkin will take around 5 minutes and you will be cooking the pulp you extract from inside. I decided to make this version vegan but you can always add Grana Padano in the end when the Risotto is almost fully cooked.

Lemon and Ricotta Spaghetti is a very special and easy dish. I usually make my pasta sauces with a tomato base but I sometimes like to indulge with a Ricotta base which creates a very creamy sauce. The lemon zest in this recipe really gives this pasta a lot of character and even though it’s a very autumnal dish, you will be reminded of summer once you taste it.

Quiche Lorraine is a delicious pie from the Lorraine region in France made with Eggs, Fresh Cream, Butter, Milk and Eggs. As the Lorraine region of France is very close to Germany many people believe that the Quiche Lorraine actually originated in Germany as “Kuchen” or cake. If you are not making the pastry yourself this recipe will take you around 40 Minutes and the cake can be enjoyed both warm and cold.

This Tagliatelle with Mushrooms recipe gets all its flavour from the sage, parsley and the mushrooms themselves - no need to add heavy creams or taste amplifiers when you are working with great produce and with beautiful herbs. For this recipe I suggest you buy fresh tagliatelle or you can make them yourself- check out the Making Pasta page. When it comes to the mushrooms you can literally use whichever mushroom you prefer but I usually make Tagliatelle with either Porcini or Champignons.

The following recipe will give you a great pasta dough knowledge and from there you can experiment and play as much as you like making tagliatelle, linguine, ravioli or even penne!

Most people think of Tacos, Quesadillas, Guacamole and Burritos when they think of Mexican food but the reality is that Chicken Tinga is one of the most popular dishes in the country, and, one of the easiest ones to make. For this dish it is essential you buy some dry Chipotle Chiles - we got ours here. Chipotle Chiles are not spicy so this is a dish for everyone.

Spanish week continues with a delicious Pulpo a la Gallega or Pulpo a Feira (Galician name meaning ‘fair style octopus). This is a traditional dish from the region of Galicia but it is served all over Spain. You can make this dish either as a tapas along with other small/ medium sized dishes to share or as a main course.

Nothing says French cooking more than Beef Bourguignon. It is definitely not a “quick recipe” but it will definitely take you on a journey through France and through was is traditional french cooking. This beef bourguignon recipe has been taken from Julia Child’s cookbook - the woman who brought French cooking to the United States and who, with her television presence also made French cuisine even more famous than it was.

Hachis Parmentier is the french version of a Sheperd’s Pie. It is a pie made of minced meat with a crust or topping of mashed potatoes. Maybe when thinking of French food this pie doesn’t come to mind but it has been popular in France since the 17th century when Antoine Parmentier convinced King Louis XVI that this dish could fight famine.

A different way of making your typical pasta al pesto! More veggies and more taste in a 20 min recipe

One of the easiest and most delicious curries! Make your own Masala paste and curry in less than 45 min!

15 Minute Recipe - One-Pot Tomato & Spinach Spaghetti.

Let’s use seasonal vegetables to create a deliciously rich quiche!

Easy vegetarian recipe - eggplants stuffed with tomatoes, onion and garlic.

Delicious and easy recipe for homemade spinach and ricotta raviolis

Delicious vegan tacos made with asparagus and shiitake mushrooms