Mediterranean spinach souffle' in filo pastry by Alida

Souffle' can be savoury or sweet and its consistency should be fluffy and soft. You can make your souffle' by using your favourite ingredients and by adding the firmly beaten white of the eggs at the end. The heat of the oven will cause the air trapped in the egg white to expand, making the soufflé rise. It is very important…

Pasta Shells Stuffed with Spinach and Cheese by Nazzareno Casha

Pesto, potato and green beans lasagna by Giulia Robert

Lasagna dressed in green, that younger and older will appreciate!

Easy Pasta Casserole by Nazzareno Casha