Recipe of the day

Meyer lemon jelly with meringues & lemon creamMeyer lemon jelly with meringues & lemon creamI was inspired to make this jelly by two things: the seasonality, with lemons now plentiful in the north, and the second was a sublime lemon jelly I had at Cosí, the café at Morris & James in Matakana.

Prosciutto, egg & tomato linguine

Ray McVinnie provides inspiration for simple summer meals.

by Ray McVinne | Cuisine issue #156 | Thursday, 20 December, 2012
Boil plenty of linguine in well-salted water until al dente. Drain and transfer to a warmed serving bowl. Add lots of chopped prosciutto,hard-boiled eggs, parsley, red onion, tomatoes, whole black olives and extra virgin olive oil. Mix well and serve topped with grated parmesan.


Stuck for ideas for dinner?
Check your fridge, enter up to 4 items into the Meal Maker and we'll find recipes from our files containing those ingredients.

* Tip: If your search is unsuccessful, try entering fewer      ingredients


Connect with cuisine

Visit Cuisine Magazine's profile on Pinterest.