The minute I saw these truffles on the lovely ‘The Year In Food’ blog, I immediately knew I wanted to make them. They appeal to every fiber of my foodie being.
This is a vegetarian twist on the classic Carbanara sauce. It contains only 5 ingredients, is very quick to make and is one of the most delicious pastas I’ve eaten in a while.
The lovely earthy flavour of the Rooibos tea gently flavoured these quails eggs which went so well with mixed leaves, crispy bacon bits and toasted pine nuts.
This week has been all about creating a few recipes using aioli and a few things to serve with it. I have so much of it in my fridge after making all of this.