When you make your own pasta, you will always end up with some scraps, even more if you make ravioli. You can easily recycle this leftover pasta to make maltagliati, meaning "poorly cut" in Italian, which was traditionally meant as food for the poor. We are way past that, and today you can enjoy rich texture and amazing flavor of your pasta without the social stigma ;-)
Quiche is that one recipe that I love coming back to — it's easy to make, looks delicious and tastes heavenly :-) Plus, it allows me to come up with new fillings, which makes it very versatile!
Sweet potatoes are very smooth and creamy when boiled, then baked, and shallots add a crunchy texture. The combination of them is very mild and aromatic, so make sure you spice it up to your liking!
Ramen is a delightful soup served piping hot with wheat noodle and lots of vegetables — a perfect dish that you can prepare quickly for a healthy autumn dinner or a light lunch. You can customise it almost indefinitely with ingredients you like: eggs, meat, vegetables and rice cakes. I will show you how to prepare a simple, but very tasty ramen based on bonito fish stock (bonito dashi) and eggs.
Oh my, this one is both a looker and tastes amazingly! :-) This bento idea is based on the basic tamagoyaki recipe, so feel free to use your favorite ingredients: champignons or chanterelle mushroom, herbs, different kinds of onion, bacon bits, ham shavings etc. Go crazy! :-) It's also a very good side dish!
Tuna paste is ridiculously easy to prepare and makes a great no cooking bento, cutting the preparation time to less than 20 minutes, including rice cooking time! Now, that's what I would call cooking on the go! You can also use the tuna paste for a great tasting onigiri or sushi.