Pasta with tomato cream sauce

Very very simple idea and recipe for one of these nights when the weather is not so good and you are not very inspired...


You will need: 

• 2 Tbsp Olive Oil
• 2 Tbsp Butter
• 1 whole Medium Onion, Finely Diced
• 4 cloves Garlic, Minced
• 2 cans Tomato Sauce Or Marinara Sauce
• Salt And Pepper, to taste
• Dash Of Sugar (more To Taste)
• 1 cup double Cream
• Grated Parmesan Or Romano Cheese, To Taste
• Fresh Basil, Chopped
• 700g Fettuccine

Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.

Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.

Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)

Image from Lauren's Kitchen blog

fresh fig & goat's cheese tartellete with caramelised leek

No explanation required to this one. Just bake it and enjoy! J

Pastry
180g cold unsalted butter, diced
250g plain flour
Pinch of salt
2 tbsp (40ml) lemon juice
1 tbsp (20ml) cold water
Filling
2 leeks, white part only,
finely sliced
20g butter
20g caster sugar
1 egg
2 egg yolks
180ml cream
Sea salt and freshly ground black pepper
200g soft goat’s cheese, crumbled
3 fresh figs, sliced

1 Preheat oven to 200ºC (180ºC fan-forced). To make the pastry, pulse the butter, flour and salt in a food processor until the mixture resembles breadcrumbs.
2 With the motor running, add the lemon juice and enough water to make the pastry into a ball. Wrap in cling film and rest in fridge for 15 minutes.
3 Roll the pastry out to 3mm thickness and line 8 x 11cm tart cases. Bake the pastry shells for 15 minutes, remove from the oven and allow to cool.
4 To make the filling, gently cook leeks, butter and sugar in a frypan over medium heat until softened and golden. Set aside and allow to cool.
5 In a medium mixing bowl, whisk together the  egg, egg yolks, cream and salt and pepper.
6 Divide the cooked leek and goat’s cheese  between each tart. Fill each case with the egg and cream mix and bake for 15 minutes until set.
7 While still warm, add a slice of fig to each tart. Serve at room temperature.

Tomato, Boccoccini and Olive Salad

My gorgeous hubby bought me a new cooking book: MY table from Pete Evans.

Well, he actually didn't buy it, he got in a promotion with some wines we bought a while a go? Well , what matters is that he thought about me, and I received the book via mail and I am happy.

Here is one of the recipes, with a little bit of a tweak :)

Tomato, Boccoccini and Olive Salad

You will need (For 4 people)

4 tomatos, cut in wedge

2 large or 8 mini boccoccini cheese

16 basil leaves

3 tbsp olive oil  (virgin or extra virgin)

1 tbsp of vinegar (You should always keep the balance 3 x oil for 1x acidity)

20 olives (black or kalamata or other similar)

Method:

Put all ingredients in a plate (but the dressing). Drizzle the olive oil and vinegar over the salad and season with salt and pepper.

Serve

That's a must try for the upcoming summer. will we have summer at any stage? I am quite scared about wearing boots and jackets almost in november but...hopefully that will get better soon.

Love,

Vic

Caprese Tart

Caprese salad is a everyones favourite so what about a caprese tart?


Ingredients (4 to 6 portions)
1 1/2 cup plain flour (Around 230g)
150g butter, chilled, cut in small pieces
30ml cold water
200g ricotta cheese (Fresh ricotta is better)
1tbs balsamic vinegar
3 tomatos, thinly sliced, or you can use cherry tomatoes
2 boccocini or muzarella cheese, thinly sliced
fresh basil leaves



METHOD:

1. 
   
   Process flour and  the butter in a food processor until the mixture resembles fine breadcrumbs. Add the water and process until the mixture comes together in small clumps. Turn onto a clean work surface and bring the dough together.Wrap in plastic wrap. Place in the fridge for 20 minutes to rest. 
2. 
   
   Preheat oven to 200°C (180 fan forced).  Roll out 1 portion of pastry on a lightly floured surface until 5mm thick. Line a 35 x 11cm (base measurement) fluted tart tin, with removable base, with the pastry and trim excess. Place in the fridge for 20 minutes to rest. Use a fork to prick the base all over. Line with non-stick baking paper and fill with pastry weights or rice. Bake for 25 minutes. Remove the paper and pastry weights or rice. Bake for a further 5 minutes or until light golden. Set aside to cool. Remove from tin. 
3. 
   
   Place the ricotta in a bowl and season with salt and pepper. Stir until smooth. Combine the oil and vinegar in a small bowl.
4. 
   
   Spread the ricotta evenly over the pastry case. Arrange the tomato and bocconcini, slightly overlapping, on top.
5. 
   
   Season the tart with salt and pepper. Top with the basil and drizzle over the dressing.

Vegetables Pie / Quiche

I just made it up this recipe and it is very nice

It is a Vegetable Pie / Quiche (I haven't decided yet how to call it) maybe Bavarian Style?

anyway,  here is the recipe:
you will need:

1/4 pumpkin





1 zucchini
2 carrots
1 sweet potato
1 brown onion
1 garlic clove
3 eggs
1 1/4 cups flour
extra flour to thicken the filling
3 tbsp butter / margarine (Cold / chopped)

3 tbsp of water for the dough

plus some more for the vegetables 

250g Ricotta ( i used light)
2 tbsp sugar
1 tsp salt
plus salt (and pepper) to taste
Cinnamon
Nut meg

Oil Spray

All the vegetables should be shredded. I used the food processor, because mine has a disc with this function, otherwise you can use the old and good metal one. The onion and garlic can be chopped.

But first, the dough
In a large bowl, put flour and salt and butter / margarine. Star mixing with your finger and it will become granular. add water, 1 spoon at time.
Make a ball, and wrap it with cling wrap paper and put it in the fridge to rest for 30 minutes.
It is a little bit messy, but it doesn't matter because only goes on the bottom of your pie / quiche.


Heat up the oil in a large frypan, add onion and garlic and sugar.
Add some water so the sugar wont burn.

In this photo you can see is just enough sugar to "Cover" the onions.

Add all the vegetables, and stir well. The vegetables will absorb the water.
Add some nutmeg and cinnamon and some flour (Very little), to thicken the mixure only a little bit and keep stirring for around 5 to 8 minutes in high heat.
Put it aside.

Preheat the oven to 180C.
in a separate bowl, beat up the eggs, and add half of the ricotta, salt and pepper to taste.
Open your dough between to pieces of baking paper, so you wont need to use extra flour.

Place the dough in the bottom and sides of a oven proof dish or baking tray.
Now this is how I made it (and dont ask me why)

First, a layer of the vegetables mixture.
Then, I poured a little bit of the egg mixture, that technically should penetrate in between the veggies.
Then, I put another layer of vegetables and egg.
Then Mix the rest of the ricotta with the rest of the vegetables and put it on the top.
I mixed everything a little bit but feel free to adapt and do it the "Right way"

I am showing this photo so you can see the inside.
It is delicious and healthy.
Yum Yum.

Pizza Ideas

Pizza is so good. Good for winter and good for summer.
Good for Lunch, and good for dinner (And left overs for breakie are the best)
Good for Kids, and older Kids.


To make a pizza you need an oven, the dough and the toppings. 
I can't give you the oven (Silly joke, hey?)
But here are some dough recipes / suggestions and then, some toppings.

Wholemeal Pizza Dough - for a 30cm pizza crust
Ingredients: 
1/2 cup warm water
1/2 tsp salt
1 tbs yeast
1 tbsp olive oil
1 cup wholemeal flour
3/4 cup regular flour


Method:


Combine the water, oil and salt in a small bowl and sprinkle in the yeast. Let it rest for 5 minutes until foamy.


Combine both flours in a food processor. While the  processor is running, add the yeast mixture. After dough forms a ball, move it to a lightly floured surface (such as the clean benchtop). Knead briefly until smooth and elastic.
Spray a large bowl with cooking oil spray; place dough in the bowl. Cover tightly with plastic wrap and allow to rise in a warm spot until it doubles in size. This will take about 1 hour.


Preheat the oven to 210°C. Knock back dough and roll into a 30cm circle. Spray a non-stick baking tray with cooking oil spray. Place dough on tray and top as desired. Bake until light brown and crunchy or around 15 to 20 minutes.




Super easy Pizza dough:
2 cups plain flour
8g dry east
1 tsp caster sugar
1/2 tsp salt
2 tbsp olive oil (Although I must say I dont like to use olive oil in cooking, just in dressing, because when you heat it up you change its properties)
3/4 cup warm water (Always good to use water that was boiled before)




Method:
Combine dry ingredients in a large bowl and slowly add oil and water.
Mix it until form a soft dough
knead on a floured surface until soft.
Return the ball to the bowl, cover it with cling wrap and let it rest for half an hour. Preferably in an warm place (NO FRIDGE) and it will double the size
Punch the dough to eliminate air bubbles (Inside the bowl)
Remove it from the bowl and knead it gently for 1 or 2 minutes
Roll it out and ...have fun!


Pizza Toppings Ideas:
Capsicum, Goat Cheese and Baby Spinach
Sweet Potato, Rocket and Feta Cheese
Sun Dried tomato and Rocket
BBQ Chicken Pizza
Vegetarian
Funghi 
Banana Nutella Pizza

Crunchy Salad Idea

I've been making this salad this week, and people seem to love it.

Its very very easy and I don't have measurements, you gonna have to use your heart!

Crunchy Salad:
1/2 red cabbage
1 bunch of Buk choy (or 2 smalls)
a bunch of cranberries
some sesame seeds
some raising
Pepitas / pumpkin seeds

For the dressing:
3 parts of a good quality extra virgin olive oil
1 part of red wine vinegar
some caster sugar.

Method:
Chop Buk choy and Red Cabbage very thin.
TIP: Buk choy needs to be really well washed. I think I've never got a bunch without a live worm. (I hate this part)


Is yum yum and although has some sugar is not too bad in calories given is mainly buk choy and cabbage.

Hope you like it.

Black Bean Burger Recipe with Cilantro-Lime Mayo

That recipe comes from CuisineNie

Black Bean Burger Recipe with Cilantro-Lime Mayo

Burgers:

In the bowl of a food processor, pulse 4 slices stale or toasted whole wheat sandwich bread to form breadcrumbs. Pour into a bowl and set aside.

Heat 1 tablespoon olive or canola oil in a large skillet set over medium heat. Add 1 medium onion, chopped, and sauté until soft. Add 2 cloves garlic, minced, 2 tablespoons minced jalapeno pepper (membranes and seeds removed – unless you like more heat), and 1 teaspoon ground cumin. Saute for additional 2 minutes.



Scrape the mixture into the food processor. Add 1 (15 oz.) can black beans, drained and rinsed, 1 ¼ cups cooked brown rice, 2 teaspoon fresh lime juice, ½ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Pulse until the beans are chopped, but not pureed.

Scrape the black bean mixture into a large bowl. Add ½ of the breadcrumbs and ¼ cup chopped cilantro. Using a wooden spoon, stir the mixture until combined.




Divide the mixture into 4 equal portions and form into patties. If the mixture is too moist to form patties, add more breadcrumbs. Place the patties on a baking sheet lined with plastic wrap and cover with additional plastic wrap. Refrigerate for at least 1/2 hour.




Heat 1 tablespoon canola oil in a large skillet (preferably not nonstick, so a good crust can form) set over medium heat. Add the burgers and cook for 4 minutes per side.

Cilantro-Lime Mayo

In a small bowl, combine ½ cup mayonnaise, 2 teaspoons fresh lime juice, ½ teaspoon ground cumin, 2 tablespoons finely chopped cilantro, and ¼ teaspoon freshly ground black pepper. Stir well.

Lightly toast 4 whole wheat buns. Spread 2 tablespoons cilantro-lime mayo on each bun, and top each with a black bean patty, 2 tablespoons crumbled cotija cheese (found in most supermarkets), 1 slice large tomato, and 3 slices avocado. Serve.

Mushroom and Parmesan Risotto

That's one of Ben's favorites recipes and it's fair easy to make.
Here it goes, with my comments.

For 4 People:
Ingredientes:
2 litres of vegetable stocks - ready - hot
2 tbsp of olive oil
100g butter, chopped
1 brown onion - chopped
2 garlic cloves- finely chopped
250g of mushrooms - Swiss brown or cup (or any regular) sliced
2 cups of arborio rice (Raw)
3/4 cup of a dry white wine
1/2 cup of shreded parmesan cheese
3 sprigs of fresh thyme (Just the "leaves"  - when I buy a bunch, I freeze the rest so can be frozen as well)
2 tbsp parsley - chopped (again, when I buy a bunch, I freeze the rest so can be frozen as well)
1 tbsp of lemon juice
salt and pepper to taste

Method:
1 - if you have ready Stock, bring to a low simmer and leave it aside. If you have powder or other type of stock, prepare it and leave it aside.
2 - Heat the oil in a large saucepan in a medium heat. Add chopped onion, the garlic, and the thyme, and cook it for 2 minutes, or until the onions start to get tender, but not brown.
3 - Add the rice and coat it in the oil, stirring all the time, for around 30 seconds. Stir in the wine, and cook for around 3 minutes.
4 - Now add the stock: You gonna add ladle by ladle, stirring all the time. You have to keep adding more stock when it gets almost dry.  That process will go for around 20 minutes and not necessarily you will use all your stock. The rice should be " Al dente" .
5 - Add your sliced mushrooms and cook for 2 minutes.
6 - Remove the Pan from the heat, and immediately add the Parmesan and butter. Stir well to combine
7  - Add parsley and lemon juice, and season to taste.
 8  - Serve and you can add more Parmesan if you wish.

Yum Yum

Love,
Vic

Mushroom Strudel

I made this for Rosh Hashana and people liked it.
The recipe is for 10, and it is really for 10.

Here is the recipe with all my comments.

INGREDIENTS:

• 1.5kg cup mushrooms, sliced- ADVISE: mushrooms absorve a lot of water when washing, and you will need to dry this water while cooking so better squeeze them with your hands 
• 100g butter, chopped
• 4 garlic cloves, crushed
• 2 large brown onions, finely chopped
• 1/3 cup Beef stock (PARVE) (Could be chicken)
• 2/3 cup thickened cream -Check out for Gelatine in the ingredients, Gelatine is "meat" 
• 1 tablespoon balsamic vinegar or red vinegar
• 1/3 cup flat-leaf parsley leaves, finely chopped
• 50g parmesan cheese, finely grated
• 2/3 cup fresh white breadcrumbs
• 12 sheets filo pastry - THAWED
• olive oil cooking spray or Regular Olive oil and a brush

METHOD
Have all the ingredients separated in bowls before you start.

1. start melting butter in a large saucepan over medium-high heat. Once is Melted, add the garlic and onions. Cook, stirring occasionally, for 5 minutes or until feels soft. Add the mushrooms. Unless you have a very huge saucepan, you will need to put them in batches.  Cook, stirring often, for 10 to 15 minutes or until juice evaporates. or at least most of it. You can also take a little bit of the juice with a cup. 
2. Add the stock and cook for 2 minutes. then add the cream and vinegar. Simmer for 3 minutes or until sauce thickens. If it doesnt, you can add a little bit of flour to make it thicker. 
3. Transfer mushroom mixture to a bowl. Add parsley, parmesan cheese and breadcrumbs. Season with salt and pepper. Mix well. Set aside to cool completely.
4. Preheat oven to 190°C. Place 1 sheet pastry on a workbench. be sure is thawed. Spray with oil. Top with another pastry sheet and spray with oil. Repeat using 4 more pastry sheets. Spoon half the mushroom mixture along 1 long edge of pastry. Fold ends in and roll up tightly to enclose filling. Place strudel on a flat, lined baking tray. Repeat with remaining pastry, oil and mushroom filling to make a second strudel. be sure you have a long enough baking device and it fits your oven. alternatevily you can cut the pastry in half. 
5. Spray strudel tops with oil and you can add some sesame or poppy seeds. Bake for 40 minutes or until golden and crisp. 

Let me know how it goes.

Love,

Vic