Indulgend, luxurious and surprisingly easy to prepare.
Seafood and cheese is a rare combination but if done subtly and with a lot of respect for the core ingredients, it works really well. A light, cheesy sauce scented with saffron does the trick. A fragrant rosemary crust to go on top. This is a little bit of luxury, a dish of celebration. Give it a try, I’m sure you’ll love it.
Continue reading “Prawn Mac ‘n’ Cheese”
From Vienna to Pantelleria in one dish.
Ok, this recipe screams summer but I think it’s one you can cook it all year long with slight adaptions. It is inspired by insalata di pasta (pasta salad) a cold version of a pasta with mainly cold ingredients for the sauce, like cherry tomatoes, olives, roasted aubergine in the jar, mozzarella and so on. No need to say that the original version has nearly zero gram protein, besides the protein content of the pasta, and some spare cheese. That’s why we think the idea by Jamie Oliver of adding tuna to the pasta is genious and we did our own version.
Continue reading “Sicilian Penne With Tuna, Cherry Tomatoes and Capers”
Comfort food for everyday life.
Lasagne is the king of comfort food. A real treat and for everybody tracking macros, a nightmare to fit into a diet. Our mission was to change this, add protein and lots of veggies without losing too much of the typical, cheesy lasagne feeling. And we are proud to say we managed to pull this off! Enjoy the Lifter’s Lasagne!
Continue reading “The Lifter’s Lasagne”