Beef baguettes with mustard and cranberry dressing by Nazzareno Casha

Prawn & zucchini pizza by Nazzareno Casha

Chef Fish soup by Nazzareno Casha

Tradition Maltese pasta dish TIMPANA by Nazzareno Casha

500g puff pastry (frozen sheets) 500g dried macaroni or penne 300g beef mince 300g pork mince 300g chicken livers, diced (optional) 300g bacon, finely diced 500g onions, finely diced 4 cloves garlic, crushed 150g parmesan cheese, grated 150g tasty cheese, grated…

Pumpkin Pie by Nazzareno Casha

Easy Pasta Casserole by Nazzareno Casha

Onion & Creme Fraiche Tart by Chez la mere

courtesy: The Little Paris Kitchen Rachel khoo

Grilled Halibut with Parmesan by Nazzareno Casha

Pasta Shells Stuffed with Spinach and Cheese by Nazzareno Casha

BBQ Chicken and Rice by Nazzareno Casha

Bucatini all'Amatriciana by Nazzareno Casha

Heat olive oil in large saucepan over medium heat. Add the pancetta and cook, stirring often, until golden brown, about 10 minutes. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and sauté until golden about 1 minute longer. Crush tomatoes and add with juices to pan. Add salt and pepper…

Spaghetti with octopus sauce by Nazzareno Casha

ekrum by ekrum

i am akram hossain ksejfkewkewjekkwfekew

Grilled Roasted Peppers How too by Claudia lamascolo

Here is the best way to eat peppers roasted, they are made on the grill. If you love peppers try these instructions.

Creamed Spinach and Tortellini Casserole by Nazzareno Casha

Method PREHEAT oven to 180° c. Grease rt baking dish. COMBINE pasta, creamed spinach, mozzarella cheese, and mushrooms in medium bowl. Transfer mixture in prepared baking dish. Top with tomato slices and Parmesan cheese. BAKE for 20 to 25 minutes or until bubbly and cheese is golden brown.