This casserole is simple and delicious, and makes a perfect snack during a picnic (bento anyone?)—you should use it as a basic idea for a casserole, since the pasta sauce is the stable and the most important piece of the meal. It's also a very tweak-able recipe! :-)
This is one of my signature dishes—it's delicious, rich and hearty, and goes well with any kind of base: pasta, potatoes, and rice just taste superb together. My secret to the intensive, flavorful sauce is the triple reduction of the ingredients' fluids, due to cooking in batches and mixing in specific order. It takes some time, but the result is so much worth it! :-)
Following my search for the best icing cream, I arrived to the mythical Italian-meringue buttercream — it's simply amazing, both silky and fluffy, deliciously light and creamy... You should follow my recipe to achieve this amazing icing cream with minimal effort :-)
This is a medium-advanced cake cream, that requires some more work than buttercream, but also makes for a more fluffy, creamy icing. It's still not the hardest one, and definitely worth the effort! You will love the silky texture and firm, almost buttery-like consistency. It's a clear winner for cakes and decorative, ornamental (ruffles, anyone?) cupcake decorations.
PS: The picture shows decorated cupcake with the swiss meringue buttercream, look how amazing the ruffle looks, and the silky smooth surface is! :-)