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To prepare the lemon and rosemary risotto with the prawns, start frying the garlic in a pan with a drizzle of oil. Let it brown and immediately add the shrimp, let it flavor for a few minutes and season with salt. When cooked, remove the shrimps and keep them aside, remove the garlic and add the rice. Toast for two minutes then blend with the white wine. Let the alcohol evaporate then add the boiling broth a little at a time. Chop half the lemon zest with the rosemary and squeeze the lemon juice. When almost cooked, add the lemon juice and the shrimp to the risotto. Serve by decorating with the mince of zest and rosemary. Enjoy your meal!
This little tart is such a tasty accompaniment to a cup of coffee, you should definitely have one for breakfast. It's a struggle getting recognized as a pastry or a bean dish in a country where Pastéis de Nata and Feijoada reign supreme, but, powered by beans, this treat is strong enough to earn your love!! Find them in any pastelaria or make your own today!
This savoury number is a dynamo fave in my house, especially on chilly winter nights. The subtle, soft, nutty, humbly distinguished notes of the Great Northern are enhanced by the wham bam (!) flavours of zesty, bright lemon juice; sweet, deep roasted garlic; strong, piney rosemary; peppery paprika; and the slickness that can only be imparted by a good olive oil. Blended together and then spread generously on a cracker or a hot out of the oven pita toastie (preferred!) is sublime experience...one that can make a meal or a snack with a glass of good wine just heaven.
Beans from around the world. A perfect Italian picnic or celebration featuring ingredients from the Emilia-Romagna region in northern Italy: arugula (known as rucola or ruchetta), Proscuitto di Parma, Parmigiano Reggiano as well as a glass of sparkling Italian Lambrusco wine. Buon Appetito!