Vino Cotto (Vincotto) Cheesecake Bars by Deena Montillo

A light-textured cheesecake filling over an amazing almond flour crust!

Risi e Bisi by Carmelita

This delectable spring dish, a soup with fresh pea pod stock, fresh peas and rice, was once served with great pomp and ceremony to the Magnificent Doge of Venice - the elected head of the powerful city state. It was usuallly served on the 25th of April, the feast of the patron saint of the city, San Marco. This was traditionally the…

HCG Diet - Spanish Chicken Soup by Recipe Kitchen

Delicious And Healthy Low Carb HCG Diet Spanish Chicken Soup.

Borage filled Ravioli by Carmelita

Early Spring ravioli filled with country borage and ricotta, with a walnut pesto and a finish of barely melted butter and fresh marjoram

Dolce al Mascarpone by Carmelita

My luscious spring variation on Tiramisù, this one is made with a lemon syrup and fresh berries

Italian Red Wine Cookies by Evelyn Scott

These are so quick and easy you can bake them anytime, and people will think you spent all day just baking for them !!

Lasagna by Sofia Reino

Very easy to make. Can be done with or without ground beef!

Cheesy Spinach Stuffed Portobellos by Jennifer Bass

Butter Free Orange and Rosemary Cake by Hungry Jenny

This is a Greek yogurt based orange cake, with a savoury twist of rosemary and a kick of lemon zest on top. This was made in a 13.5 x 8" pan and cuts into 20 squares. http://hungryjenny.blogspot.com/2010/10/butter-free-orange-and-rosemary-cake.html

Berry Crunch Cupcakes by Hungry Jenny

These berry cakes have ground almonds in to add an interesting crunch to each bite!

Soup with sausage, Savoy cabbage, cannellini beans and tortellini by Easy Cook - Laka kuharica

Early spring-time soup wonderful in taste, aroma and ingredients Easy suggestion: you can make the soup ahead, only without tortellini. Cool and refrigerate until needed. Cook tortellini separately, then add to the heated soup.

Light Savoy cabbage and oatmeal soup by Easy Cook - Laka kuharica

Light, simple soup with spring Savoy cabbage and few oats!

Crushed Greek tomato and olive oil sauce by Nicholas Huffman

Pomodoro style sauce with black olives, capers and chillies adding subtle character. Rich stewed tomato depth of flavour freshened with the addition of tomato puree or pasatta at the very end of the cooking to refine. Great with pasta, as a base for braising vegetables with the addition of a little stock or as a condiment to meat,…

Pão de Ló - Portuguese Sponge Cake by Sofia Reino

I have always loved this recipe, especially when one is able to cook in in such a way that the middle part is still wet. I have always been afraid of making this recipe as I am not the best at baking. But amazingly enough it came out perfect and I am very proud of myself.

Ravioli with Peas and Prosciutto by Carmelita

This is a dish we made on a cooking class about a week ago using the first fresh peas of the season. Vibrantly colourful and tasty, the combination of peas and prosciutto is very typical of Bologna, though pureed peas are not.