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Chilli Tagliatelle with Prawns and Cream

Chilli Tagliatelle with Prawns and Cream

Wow this is a great dish for all pasta lovers. I found this wonderful chilli and red pepper tagliatelle in a supermarket which gives a real subtle flavour in this recipe. You can also use normal fresh tagliatelle which is available in all supermarkets. The thyme with the cream mushrooms and prawns just add an extra yummy flavour and they really work well together.

Serves 2

Ingredients

  1. 4oog Fresh Chilli and Pepper Tagliatelle OR Fresh Tagliatelle
  2. 2tbsp Olive Oil
  3. 1 White Onion- Finely Chopped
  4. 2 Cloves Garlic- Finely Chopped
  5. 6 Mushrooms- Sliced
  6. A Few Chopped Red and Green Peppers/Capsicums- Optional
  7. 1tsp Dried Oregano
  8. 1tsp Dried Thyme
  9. Large Handful Chopped Parsley
  10. 300ml Single Cream
  11. Salt and Pepper to Season
  12. A Handful Cooked Prawns

Method

In a wide bottomed pan, heat the oil and then add the onions and garlic and cook on low to medium heat until transparent. Add the mushrooms and peppers (if you are adding) and cook on high heat until the water starts to evaporate from the mushrooms. Stir frequently to avoid burning. Once the water has evaporated, add the herbs and cream (you may not like to use too much cream, so add as much as you like but enough to coat the pasta) and cook on low heat until the cream starts to bubble. Turn off the heat. Add the cooked prawns. Season with salt and lots of pepper.

Boil the tagliatelle as per the packet instructions, which is usually 3 minutes for fresh pasta. Drain and toss in the mixture. Serve immediately and whilst hot. Yum!

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Red Pesto Macaroni

Red Pesto Macaroni

This is one of my kid’s favourite dishes. Many people love pasta dishes and macaroni in particular can be a little bit bland, so I have added red pesto in the white sauce to get a nice flavour along with a good amount of spinach and sweet corn to make it a more wholesome dish. You can serve it with a salad or garlic bread.

Serves 4

Ingredients

  1. 2 tbsp Butter
  2. 2 tbsp Plain Flour
  3. 1 Large Red Onion- Finely Chopped
  4. 2 Cloves Garlic- Finely Chopped
  5. 3 ½ Cups Milk
  6. 3 Cups Spinach- Very Finely Chopped (you could use a food processor)
  7. Salt to Taste
  8. Small Jar Red Pesto
  9. Mature Cheddar Cheese- Grated – (The amount depends on how cheesy one likes it)
  10. 1 Large Can Sweet corn
  11. Dried Macaroni- 8 Large Handfuls
  12. 1 Tomato for Decoration

Method

Boil the macaroni in salted water, according to the packet instructions. As a rule, I generally use 2 large handfuls of macaroni per person. So for this recipe I have used 8 handfuls. Once the macaroni has cooked, drain and add a drizzle of olive oil to stop the macaroni from sticking. Add the spinach and sweet corn and give it a mix. Leave aside.

To make the white sauce

Take a pan, add the butter and wait until it melts. Add the onion and garlic and cook until translucent. Add the flour and cook for 30 seconds on a medium flame, stirring continuously. Gradually add the milk and increase the heat; it is very important that you keep stirring all the time, preferably with a hand whisk or the white sauce will get lumpy. Once the sauce starts to boil, turn off the heat. I do not like to over boil the sauce as it can become too thick. If you find your sauce is a bit thick, then just add a bit more milk to loosen; you will not need to re heat it at this stage. Add the pesto, reserving a little for decoration on top. Then add a small handful of grated cheese and salt.  Give this a final stir.

Take a baking dish; add the macaroni and the white sauce on top. Sprinkle some cheese and decorate with slices of tomato and the rest of the pesto. Bake in a pre heated oven at 200c until golden on top.

Serve with a salad or garlic ciabbata. Yum!!

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Vegetarian Quorn Lasagne

Vegetarian Quorn Lasagne

Quorn is a meat free protein that’s low in fat, high in protein and has zero cholesterol, making it ideal for a healthy meal. This lasagne is packed with flavours. Using Quorn mince gives it a fuller texture and works really well with the vegetables and cream cheese topping and therefore is a very balanced dish. This is a very unusual style of lasagne and for those looking for a slightly different vegetarian option, this is just perfect. Serve with a healthy portion of salad or garlic bread. Delicious!!

Serves 2-4

Ingredients

  1. 300g Quorn Mince
  2. 2tbsp Olive Oil
  3. 1 Red Onion- Finely Chopped
  4. 3 Cloves Garlic- Finely Chopped
  5. 2 Bay Leaves
  6. 2 Celery Sticks- Chopped
  7. 2 Medium Carrots- Chopped
  8. 1 Red Pepper/Capsicum- Chopped
  9. 1 Green Pepper/Capsicum- Chopped
  10. 1 ½ tsp Dried Oregano
  11. 2 Tomato Tins- Blended
  12. 4tbsp Worcester sauce
  13. Approx 14 Fl oz Water
  14. Salt to taste
  15. Dried Ready to use Lasagne Sheets
  16. Small Tub Philadelphia Cheese
  17. Cheddar Cheese – Grated for topping

For the White Sauce You Will Need

  1. 2 oz Butter
  2. 2 oz Plain Flour
  3. Small Tub Ricotta Cheese- Optional
  4. 1 Pint Milk

Method for the White Sauce

Take a pan, add the butter. Once the butter has melted, add the flour and keep stirring for 30 seconds. Add the milk gradually, mixing with a hand whisk as this will get rid of the lumps. Once all the milk is added, just keep whisking until the milk starts to boil. Once this happens, turn off the heat. At this stage if you feel the sauce is quite thick, just add a little more milk to loosen.  Do not over boil as the sauce will get too thick. If you would like a more creamy white sauce, you simply add a small tub of Ricotta cheese at the end.

Method to cook the Quorn and Vegetables

Take a wide bottomed pan. Add the oil, onions and bay leaves. Cook the onions until translucent. Add the carrots, celery and garlic. Cook for a couple of minutes. Add the peppers and give it a stir then add the oregano.  Add the tomatoes and wait until the mixture starts to boil. Once that happens add the quorn and mix through. Add the water; you need to make sure that you add enough water to submerge the quorn. You may think there is a lot of water but it will evaporate into a nice thick sauce. Add the salt and Worcester sauce. Taste for salt. Let this cook until all the water has evaporated and the mixture has thickened nicely. Leave aside when cooked.

To assemble the Lasagne

Take a wide and deep lasagne dish. Try to do at least 3 layers if not more, so divide the mixture accordingly. In the base of the dish, spread some of the Quorn mixture. Then place a layer of the lasagne sheets, making sure there are no gaps. Spread some white sauce on top. Then continue to this until you have finished all the Quorn mixture and white sauce; the final layer must end with the Quorn mixture, cheese and Philadelphia cheese on top.

Bake in a preheated oven at 190c until the top of the lasagne is a nice golden colour. Serve with salad.

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Goats Cheese Pizza with a Sweet Onion Chutney Topping

Goats Cheese Pizza with a Sweet Onion Chutney Topping

I love this pizza! It has such great flavours. I like the taste of savoury cheese with the sweet onion chutney, it really works well together. The flavour of the goat’s cheese is quiet strong and for those who have never tried this cheese I have combined it with the mozzarella cheese to make it milder. Once you have tried the cheese and for those who love goats cheese you do not need to add the mozzarella cheese. Try this pizza it definitely is different to your everyday pizza!

Makes 4 Pizzas

For the Base you will need:

  1. 1 lb Self Rising Flour
  2. ½ Sachet Ready to Use Yeast
  3. Salt to taste
  4. 2tsp Olive Oil
  5. Approx 200ml Water

Method

Take all the ingredients for the base into a bowl apart from the water. Gradually add the water, a little at a time to form dough. Do not make the dough sticky as you will need to roll it out. You may not need to add all the water. Knead the dough and start to make a big ball. Cover the bowl and leave to rest until the dough has risen.

Once it has risen, start to take off the sides of the bowl and divide it into four balls. This will make four bases.

Toppings

  1. 1 Red Onion
  2. 1 Red Pepper/Capsicum- Finely Sliced
  3. 1 Yellow Pepper/Capsicum-Finely Sliced
  4. 3 tbsp Caramelised Onion Chutney
  5. 1 ½ Cup Goats Cheese
  6. 1 ½ Cup Soft Mozzarella Cheese- Grated
  7. Chilli Flakes- Optional
  8. 2-3 Tbsp Tomato Puree- (I have used the Tube)
  9. Dried Oregano

To Make the Pizza

Take one of the dough balls and roll out on a dusted surface to the required thickness. Spread out some of the tomato puree onto the whole base. Sprinkle some oregano and some of the mozzarella and the goat’s cheese. If you cannot grate the goats cheese then simply cut some pieces and place them around the pizza. Then add some of the red and yellow peppers and onions on top. Dot some of the chutney around the pizza and finally if you would like a spicy kick then sprinkle some chilli flakes on top.

Bake the pizza in a pre heated oven at 180-190c for approximately 10-15 minutes or until the pizza turns golden in colour.

Serve hot.

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Wow! You have got to try this Desi Pizza. When I first made this chilli Paneer pizza, I was very unsure on how the taste would come out but as soon as I started to assemble all the ingredients onto the pizza, I knew this is the ultimate one!! If you like a good spicy feel to the pizza, well this is definitely the one to try. The marinated paneer gives a very unusual flavour to the pizza but it works extremely well with all the other ingredients.

This is definitely a speciality which all the family will love!

Makes 4 Pizzas

For the Marinade you will need:

  1. 1 Block /10 Oz of Paneer  –  Cut into small cubes
  2. 2 tsp Tomato Puree
  3. 2 tsp Tabasco Sauce
  4. 2 Clove Garlic, Crushed
  5. 2 tsp Chilli Sauce
  6. 1 tsp Dried Oregano
  7. 2 Green Chilli, Finely Chopped
  8. Salt to Taste
  9. Freshly grounded Pepper

Method

Marinade all the above into a bowl for at least one hour. Once this has marinated, add 2 tbsp of Olive Oil and mix. Transfer the paneer into a baking dish and cook in a pre heated oven at 180c for 15 minutes or until it starts to take on a slight colour.  This will take away the rawness of the paneer when added onto the pizza.

Once the paneer has cooked, leave aside to cool.

Ingredients to Make the Pizza Sauce:

  1. 2 tbsp Olive Oil
  2. 1 Clove Garlic, Finely Chopped
  3. 1 Tomato Can, 400g (blended)
  4. Pinch of Dried Mixed Herbs
  5. Salt to taste
  6. ½ tsp Sugar

Method

Take a pan, add the olive oil and the garlic and let the garlic sauté only for a minute or two. Add all the other ingredients and let the sauce cook on low to medium heat. Cook the sauce until it becomes thick and reduces in half. Let it cool.

To Make the Pizza Base (makes 4 pizzas) you use:

  1. 1 lb Self Rising Flour
  2. ½ sachet Ready to Use Yeast
  3. Salt
  4. A Good Handful of Cheddar Cheese
  5. 2 tsp Ghee/or Olive Oil
  6. Approx 200 ml Water

Method

Put all the ingredients for the pizza base in a bowl apart from the water. Give this a mix, and then add the water gradually until you form dough that is NOT too sticky as you will need to roll it out. Adding the water gradually will give you an idea of whether you need to add all the water or not. Once the dough has come together nicely, knead it for a few minutes.

Let this dough sit for a while until it has risen.

Take the dough out and make it into a large ball. Divide the mixture into four equal balls. Then in turn roll out each one to the thickness that you wish. Some people prefer a thicker base and some thinner.

Then you are ready to add the toppings.

The Toppings (For 4 Pizzas)

  1. The Cooked Paneer
  2. The Tomato Sauce (Which you cooked earlier)
  3. 1 Red Pepper (finely sliced)
  4. 1 Green Pepper (finely sliced)
  5. 1 Onion (finely sliced)
  6. 2 Handfuls of Freshly Chopped Coriander
  7. Chilli Flakes
  8. 1 Cup Cheddar Cheese (grated)
  9. 2 Cup Fresh Mozzarella Cheese (grated)

Assembling the Pizza

Take the ready rolled pizza base; spread some of the tomato sauce evenly.

Paneer Pizza Topping with paneer and tomato sauce

Paneer Pizza Topping with paneer and tomato sauce

Dot the paneer cubes over the whole pizza base, sprinkle  some red chilli flakes, add both the cheeses on top.

Paneer Pizza Topping with Cheddar and Mozzarella Cheese

Paneer Pizza Topping with Cheddar and Mozzarella Cheese

Then goes the red and green pepper , some sliced onion and finally some chopped coriander.

Paneer Pizza Topping with Peppers, Onion Slices and Chopped Coriander

Paneer Pizza Topping with Peppers, Onion Slices and Chopped Coriander

Before you put it in the oven to cook, sprinkle some olive oil all over the pizza. This will give it a nice glossy finish and the pizza will not look dry when it comes out.

Cook in the oven on 180c until the pizza has cooked and has taken a golden colour. Takes approximately 10-15 minutes.

Ready to eat!

Paneer Pizza

Desi Style Chilli Paneer Pizza

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Tomato and Black Olive Spagetti

Tomato and Black Olive Spagetti

Serves 4-6

Ingredients

  1. 3 tbsp olive oil
  2. 1 Medium Onion, Chopped
  3. 2 Celery Sticks
  4. 1 tsp Dried Oregano
  5. 2 Cloves Garlic, Chopped
  6. 60g Black Pitted Sliced Olives (reserve some for serving)
  7. 3 Tomatoes
  8. 1 Tinned Tomato
  9. 4 sun-dried Tomatoes in Oil, Chopped
  10. 120 ml Water
  11. 11/2 tsp Sugar
  12. Salt to taste
  13. Good Handful of Chopped Parsley

Let’s Cook
Heat oil in a pan, add onions and celery. Sauté until translucent.

Meanwhile blend the olives (reserving some for serving) with the fresh and tinned tomatoes and set aside.

To the onions add the oregano, garlic and the blended tomatoes. Let this cook for a few minutes.

Then add the sugar, salt and water. Let this simmer in a low heat until the water has evaporated and the sauce has thickened. Also a good way to tell whether you have cooked the sauce is to see whether the oil has separated from the sauce and you will also see that the sauce has changed to a darker colour. This means your sauce is ready.

While the sauce is being cooked, boil the spaghetti in salted water until al dente. Once cooked, drain and toss in a little olive oil.

When you are ready to serve add the chopped parsley, sundried tomatoes and the reserved olives. Stir this with the tomato mixture. You must ensure that these are added right at the end when serving otherwise you will not get the freshness of the parsley and the olives. This freshness will bring out a lovely taste in the spaghetti.

Mix the spaghetti with the sauce.

Lastly sprinkle the shavings of cheese on top and serve with garlic ciabbata and or a leafy salad.



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