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Ravioli, magnific italian food

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ravioli
To make the pasta use 6 cups all-purpose flour, 6 eggs, 3/4 cup water, and 2 teaspoons olive oil.

For the sauce use 1 can crushed tomatoes, 1 cup tomato puree, 1/2 cup grated Parmesan cheese, 1/3 cup water, 1/3 cup tomato paste, 3 tablespoons sugar, 2 tablespoons minced basil, 1 tablespoon minced parsley, 1 tablespoon minced oregano, 1 garlic clove, minced, salt, and 1/4 teaspoon pepper.

For the filling use 1 carton of ricotta cheese, 2 cups shredded mozzarella cheese, 1/3 cup grated Parmesan cheese, 1 egg, lightly beaten, 2 teaspoons minced basil, 1 teaspoon minced parsley, 1 teaspoon minced oregano, 1/4 teaspoon garlic powder, salt and pepper.

Place flour in a large bowl, make a well in the center and add beaten eggs, water and oil. Stir to form a ball. Turn onto a floured surface and knead until smooth and elastic. Cover and let rest for 30 minutes.

In a pot combine the sauce ingredients. Bring to a boil. Lower heat and cover and simmer for 1 hour, stirring occasionally. In a bowl, combine the filling ingredients and refrigerate until ready for use.

Divide pasta dough into fourths, place teaspoonfuls of filling 1 inch apart over half of pasta sheet. Brush around filling with water, ffold sheet and press down to seal. Cut into squares with a pastry wheel.

Boil salted water and add ravioli. Simmer and cook until ravioli float to the top and are tender. Drain. Cover with sauce and serve.

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Eggs Florentine, breakfast with “glam”

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For a breakfast with a little more glam and prep time try Eggs Florentine. Eggs Florentine is poached eggs served on toasted sourdough bread with spinach and Hollandaise sauce.

To prepare you will need 4 eggs, 1 bunch of baby spinach, 3 tsp of white vinegar, 2 thick slices of sourdough bread, butter, Hollandaise dressing, 5 black peppercorns, 1 bay leaf, 2 egg yolks,2 tsp lemon juice, 1/2 tsp of salt.

Make the Hollandaise sauce by combining the vinegar, peppercorns, and bay leaf in a saucepan over low flame. Allow to simmer until the mixture reduces to 2 teaspoons. Remove from heat,strain, and set aside.Use a heatproof bowl over a medium saucepan with water. Remove the bowl from the saucepan and bring the water to the boil.

As the water boils use egg yolks and vinegar and whisk until combined. When the water has boiled place the egg mixture over the saucepan and use a whisk to mix for 3 minutes until thick and has doubled in volume. Whisk the mixture and warm melted butter a few drops at a timeuntil incorporated. Mix lemon juice and add salt and pepper.

To prepare the eggs put vinegar in a frying pan with water and boil over a low flame. Break 1 egg into a saucer and use a large spoon to make a small eddy in the water. Then add egg in the middle and poach for 1 or 2 minutes. When cooked transfer to a plate. Cook spinach in water and drain. Toast bread and put on a plate. Add spinach, poached eggs and drizzle with hollandaise sauce.

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Macaroni and Cheese pie

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macaroni_and_cheese
The macaroni and cheese is one of the simplest meals available and with the right spices can be extra tasty. To make you need cooking spray, 2 cups uncooked elbow macaroni, 1/2 cup butter, 2 cans evaporated milk, 1 tablespoon black pepper, 3 eggs, salt, 4 cups shredded Cheddar cheese, and paprika.

To prepare, preheat the oven to 425 degrees F and spray a small casserole dish with cooking spray. In a saucepan add water and salt and bring to a boil before adding macaroni. Add oil to prevent macaroni pieces sticking together. Once cooked, remove macaroni and drain.

Melt butter in a pot over a low flame and add evaporated milk and pepper until warm. Beat eggs in a bowl and add evaporated milk mixture whisking until smooth.

Continue to warm over the low flame until thick and add macaroni and stir. Put macaroni mixture in a dish. Add shredded cheese and top with more macaroni. Do this until macaroni is finished, then top with cheese. Bake for about 20 minutes in a casserole.

To add extra flavour to a macaroni and cheese you may also add finely chopped onions and chopped bell peppers. In some recipes the onions and peppers may be blended with the milk and egg mixture for added taste.

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Chicken pot pie, one pot delight

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A pot pie is baked savoury dish encased in a flaky pastry and baked in a pie tin to ensure it maintains its shape. There are several varieties including an Australian meat pie and various British regional types. In America, the pot pie can be filled with various types of meat including beef, chicken, or turkey as well as vegetables such as carrots, potatoes, and green peas.

The chicken pot pie may be the most popular and is simple to make. The ingredients are 1 poundskinless, boneless chicken breast, cubed, 1 cupsliced carrots, 1 cupgreen peas,1/2 cupsliced celery,1/3 cupbutter,1/3 cuponion chopped, 1/3 cupall-purpose flour,1/2 teaspoonsalt,1/4 teaspoonblack pepper,1 3/4 cupschicken broth, and 2/3 cupmilk.

First preheat an oven to 425 degrees F. Then in a saucepan combine the carrots, chicken, peas, and celery, add water and cook for 15 minute then drain.

In a separate pan over a medium flame cook onions and butter add flour, salt, and pepper. Slowly add the broth and milk and cook until thick. Put the mixture in a pie crust then cover with the liquid, add the top pie crust and make a few slits in the top. Bake for between 30 and 35 minutes or until pastry is golden brown.

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Pasta primavera

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PASTA_PRIMAVERA_017.tif
Pasta primavera is a dish made from pasta and fresh vegetables. Sometimes chicken is added but the meal is usually vegetables only. Ingredients such as broccoli, carrots, peas, onions, and green bell peppers, and tomatoes can be used. The pasta used can be bowtie or penne.

To make pasta primavera you will need 3 carrots, peeled and cut into thin strips, 2 medium zucchini, cut into thin strips, 2 yellow squash, cut into thin strips, 1 onion, thinly sliced, 1 yellow bell pepper, cut into thin strips, 1 red bell pepper, cut into thin strips, 1/4 cup olive oil, salt and freshly ground black pepper, 1 tablespoon dried Italian herbs, 1 pound bowtie pasta, 15 cherry tomatoes, halved, and 1/2 cup grated Parmesan.

Next preheat an oven to 450 degrees F and on a large heavy baking sheet, toss all the vegetables with oil, salt, pepper, and herbs.

Put half of the vegetable mixture onto a large baking sheet and arrange evenly. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes.

Cook the pasta in a separate bowl of water until al dente for about 8 minutes. Next toss the pasta with the vegetables in a large bowl and combine.

Add the cherry tomatoes and enough of the left over cooking water to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

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Vegetarian Pizza, a way to eat healthy

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vegetarian_pizza

The great thing about a good pizza is that you can choose your own toppings. If you’re not a fan of meat then you can also pile on the vegetables. The basic pizza dough 2 x 7g sachets dry yeast, 2 teaspoons caster sugar, 1 teaspoon salt, 5 cups plain flour, and 1/2 cup olive oil.

To make the dough combine the yeast, sugar, salt and 1 1/2 cups warm water in a bowl. Cover and let it stand for 20 minutes or until the mixture is foamy. Then add flour and oil in a bowl and stir. Make a well in the centre and add yeast mixture. Knead onto a lightly-floured surface.

When the dough has risen, use fist to flatten and knead until smooth. Divide into quarters; roll to form four, 30cm round pizza bases and place on greased baking trays.

For the toppings use 1 small onion, finely chopped, 1 clove garlic, crushed, 1 small zucchini, grated, 200g of diced tomatoes, 1 tablespoon shredded basil, 1/2 medium red capsicum, thinly sliced, 1/2 medium green capsicum, thinly sliced, 4 (120g) bocconcini cheese, sliced, and 1/2 cup mozzarella cheese.

In a saucepan heat oil and add onion, garlic and zucchini. Stir until onion has softened then add tomatoes. Bring to the boil; reduce heat until sauce has thickened. Add basil. Then spread pizza base with tomato mixture and add capsicum, bocconcini and mozzarella. Bake until cheese has melted and base is crisp.

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Poached salmon

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Fish is known to be one of the most light-weight ways of adding protein to one’s diet and of course fish oils are very important. Salmon is renowned for being Omega-3 fatty acids and is a very tasty filling fish. Grilled, broiled, baked, or poached, salmon makes an excellent meal for dining in or out. For a quiet dinner for two at home try this poached salmon.

All that is needed is 1 to 1½ pounds salmon fillets, pin bones removed, Salt, ½ cup dry white wine, ½ cup water, several thin slices of yellow onion and/or 1 shallot, peeled and thinly sliced, A few sprigs of fresh dill or a sprinkle of dried dill, A sprig of fresh parsley, and freshly ground black pepper.

To prepare: first the salmon fillets with salt. Then place wine, dill, water, onions, and parsley in a saucepan and sauté over a medium flame. Next add the salmon fillets with the skin-side down in the pan and cover, cooking for 5-10 minutes depending on the fillets’ thickness. Be careful not to overcook and serve with freshly ground black pepper.

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Cornish pasties, British delight

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cornish_pasty
Cornish pasties are a British delight loved in the isles and Ireland and make a good boxed lunch or a main course. To make the pastry it needs 4 oz all purpose flour, salt, 2oz butter, cubed, and 2-3 tbsp cold water. Ingredients for the filling are ¼ cup onion, finely chopped, 1/2 cup potato, cut into 1/4 inches, ½ cup swede cut into 1/4 inch dice, 4oz rump steak, cut into small cubes, salt and pepper, and 1 egg, lightly beaten.

Pre-heat oven to 425 °F and make the shortcrust pastry. First add flour, butter, and salt in a bowl. Rub the butter into the flour with fingers until the mixture resembles fine breadcrumbs. Add water and use a cold knife to stir until the dough binds together. Add more cold water if the mixture is too dry.

Wrap the dough in Clingfilm and chill for a minimum of 15 minutes. Divide the pastry into 4 and roll each piece into rounds of 6-7 inches.

Add onion, potato, swede, and meat in a bowl. Season well with salt and pepper, then divide between each pastry circle and place to one side of the circle.

Brush the edges with a beaten egg and fold dough in half over filling so the edges meet. Crimp together to create a tight seal and brush with the remaining egg. Place on a greased baking sheet and bake for 45 minutes until golden brown.

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Beef Pot Roast, taste in a pot

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poat_roast1
When we think “roast” we often think “oven” but one of the tastiest roast meals is pot roast beef which can be done simply and easily on the stove top.

Pot Roast is an excellent meal to serve for an evening entertaining friends for a dinner party. It can be served with baked potatoes and gravy and a side salad of lettuce and tomatoes.

The ingredients required are 2 teaspoons olive oil, 4 pounds boneless chuck roast,1 onion, chopped, 2 cloves garlic, minced, 2 bay leaves, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Meat should be seasoned and left to marinade prior to cooking.

First preheat an oven to 325 degrees F. Heat a Dutch oven on top of the stove over a medium high heat. Then add meat and sear for around 4 minutes, searing all sides for 3 to 4 minutes each. Remove from the pan and sprinkle salt and pepper, add garlic, and 1 bay leaf. Replace meat in the pan and cook in the oven for 30 minutes. Reduce heat and cook for a further 1 ½ hours. Garnish with onions and gravy.

A variation on this dish involves searing the meat. Once browned, add water, and boil until tender over a low flame. 

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Fried chicken, crispy fried comfort

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fried_chicken

Forget about always eating healthily! Sometimes you just want some real comfort food and there is nothing more comforting than deep fat crispy fried chicken! The recipe requires one 4 pound chicken, cut into pieces, 1 cup buttermilk, 2 cups all-purposeflour, 1 teaspoon paprika, salt, and pepper to taste, and 2 quarts vegetable oil for frying.

Put flour in a plastic bag and add salt, pepper, and paprika. Dip the chicken pieces in buttermilk and then in the bag with flour and shake to coat. Allow to sit until the flour is of a paste-like consistency.

In a large skillet add oil and heat until very hot. Add as many chicken pieces as possible and brown the chicken on both sides. Turn down flame and cover skillet allowing chicken to cook for 30 minutes. Remove the cover and turn up flame again, cooking until chicken is crispy.

Drain the fried chicken on paper towels. Keep the already fried chicken in a slightly warm oven until ready. Fried chicken can be eaten alone, with french fries or potato wedges or with fresh bread rolls. As a side dish you can add potato salad and cole slaw.

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