Im a sucker for freshly made pasta – it doesn’t even have to have anything on it, just some olive oil, parmesan salt and pepper and I am in heaven.

Now for those who really enjoy making pasta I recommend trying this recipe – if you don’t want to be bothered you can always try egg based wonton wrappers from your asian supermarket.

Oh this is a delicious asian noodle recipe, it makes a nice change from always eating rice and has lots of greens.

This is a dish for those dedicated chefs! Definitely a little fiddly to get everything together but worth every single second spent on preparation. Laksa literally means ‘ten thousand’ and although it is a little exaggerated, it does contain many different ingredients. The taste is hard to describe, a delicous coconut curry with a lovely lemon scent. A definite must for lovers of asian soups.

There are many variations of lasagna. This is my variation and it sure seems to go over well. When it was time for a potluck, my mother would suggest I make my lasagna; this is one of Brian’s requests when he’s home. I used to make my own spagetti sauce and canned it, but now I just can whole tomatoes from my garden for it. Hope it turns out for you-reply to me w/questions.

I have been making this casserole for so many years, you would think my family would be tired of it. Brian has three meals he usually requests when he’s home and this is one of them. It’s very easy-as you can probably guess by now, I like fast and easy recipes!

This national dish of Thailand was first introduced to me when I moved to Minneapolis and went out to eat with work colleagues at a restaurant called Sawatdee. It’s unbelievably good, and is pretty cheap to throw together. I’m sure that a lot of people have their own recipe for pad thai, or have found thousands of them online somewhere else, but for me, it’s got to be the recipe from Sawatdee. That’s why I went out and bought the recipe from them, and now cook it on a weekly basis.

Something that looks totally healthy and yummy to try. Takes very little time to prepare and cook, and has lots of veggies included. It is recommended that you prepare the chicken as the recipe directs, then store in an airtight contain in the refrigerator up to two days ahead. Then just simply reheat and serve over the pasta.

If you hate good breath but love garlic and sharp cheddar, boy have I got the risotto for you! This was developed during an epic “battle of the risottos” taking place between my friend and I over the past few years. This risotto is the reining champ.

This is another of my creations. The initial idea however grew from a recipe that my cousin Belinda cooked for us one night.

From there I just added pasta and adjusted around a little. What I love about this is the combination of strong flavours, and whenever I cook it I get all round praise.

A definite MUST for your cooking repertoire.

Store any unused pesto in a sealed jar in the fridge. Put a layer of oil on the top to prevent the pesto from going bad.

ps thanks Meg for reminding me to add this signature dish

I was inspired and cooked this tonight. I really wanted cannelloni but didnt want the standard ricotta and spinach concoction, so I created this.

For the cannelloni shells you can make them using our basic pasta recipe. Just double the quantity to create enough pasta for the shell stuffing.

A new personal favorite, I’ve come to really enjoy this simple and easy recipe for homemade pasta. It has three times the flavor of store-bought pasta, and is much cheaper to make. If you love pasta and got the patience to make your own, give this a try … you will not be disappointed the least bit.