I find it very difficult to get up in the morning let alone the preparation of breakfast on a weekday. I aimed to fill up my cookie jar with something healthy but tasty, that I can nibble on while slurping my earl grey. Usual Italian biscottis are too hard for my taste, so I was trying to create a recipe of a biscotti that is dry enough to keep for a while but soft enough for nibbling without waking up from my own chomping.

Here's a quick little Italian dish that is easy to prepare and tastes delicious.
You can use your homemade pesto here too.

Meatballs are a combination of ground meat and other ingredients that hold the meat together and they are almost universal in the cuisines of the world. They are a form of Kofta found in Greek, Cypriot & Turkish cooking. Usually, egg and breadcrumbs are used to bind the meat together so it doesn't break up during cooking. They can be steamed (e.g. in Chinese recipes), cooked in a soup, fried, or cooked in a sauce.

This particular recipe is inspired by Jamie Oliver who is one of my favorite chefs. This recipe is for Italian style meatballs cooked in a rich tomato sauce.

Basil is my favourite fresh herb. Apparently, in the Mediterranean it is used to ward off mosquitos. Me, i love the smell, especially when it is unwashed. Pesto is used in many italian dishes or simply as an accompaniment to fresh bread. Simply delicious.

You can make pesto using a pestle and mortar or a food processor. I let you guess which is faster. The choice should depend on your preference of consistancy because the food processor will produce a finer texture pesto than the manual method. This recipe uses a blender, although there is no difference in ingredients and not much difference in method.