Takes 30 minutes
Makes 4 to 5 serving
Ingredients
1 large red bell pepper
1 large yellow bell pepper
3 large eggplants, sliced lengthwise,
1/2-inch thick
1 large zucchini, sliced lengthwise,
½ -inch thick
2 onions, peeled and cut in half
10 pieces fresh button
Mushrooms, stems removed
Crusty bread, cut in 1/3-inch thick slices
Procedure:
1. Lay all vegetables on a tray. Season generously with freshly cracked pepper. Sprinkle with rock salt.
2. Preheat grill. Wipe rack salt.
3. Char the peppers over red-hot coals until blackened all over. Set aside for 5 minutes then remove and scrape off all blackened skin.
4. Brush the eggplant and zucchini slices lightly with some olive oil. Grill until brown and tender when pierced with a skewer, about 4 minutes per side. Grill onions until caramelized, about 10 minutes. Grill mushrooms for about 5 minutes. Grill the bread on both sides until brown.
5. Place grilled vegetables on a serving platter with the bread. Serve with olive oil and balsamic vinegar seasoned with salt and freshly cracked pepper.
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Wednesday, November 4, 2009
Pasta with Sardines and Bell Peppers
Takes 20 minutes
Makes 4 servings
Ingredients
½ pack pasta fusilli
4 pieces sardines in oil (bottled)
1 red bell pepper, cut in strips
1 green bell pepper, cut in strips
¾ cup extra virgin olive oil
Juice of half a lemon
Parsley
Salt and freshly cracked black pepper
Procedure:
1. cook pasta according to instructions. Cool. Transfer to a large bowl.
2. Mix in the rest of the ingredients.
3. Season with and pepper. Serve at room temperature.
Makes 4 servings
Ingredients
½ pack pasta fusilli
4 pieces sardines in oil (bottled)
1 red bell pepper, cut in strips
1 green bell pepper, cut in strips
¾ cup extra virgin olive oil
Juice of half a lemon
Parsley
Salt and freshly cracked black pepper
Procedure:
1. cook pasta according to instructions. Cool. Transfer to a large bowl.
2. Mix in the rest of the ingredients.
3. Season with and pepper. Serve at room temperature.
Potato and chicken Salad With Curry Mayonnaise
Takes 30 minutes
Makes 5 servings
Ingredient:
½ kilo marble potatoes
1 cup leftover roast chicken, cubed
½ cup mayonnaise
1 teaspoon curry
½ teaspoon cumin powder
Salt and pepper
Fresh spring onions
Procedure:
1.in a large stockpot, boil water with salt. Add potatoes in half, leaving skin on.
2.Transfer to a large bowl with chicken .
3. in a small bowl, combine mayonnaise, curry powder, and cumin until well blended . Add to potatoes and chicken. Sprinkle with spring onions. Refrigerate and serve cold.
Makes 5 servings
Ingredient:
½ kilo marble potatoes
1 cup leftover roast chicken, cubed
½ cup mayonnaise
1 teaspoon curry
½ teaspoon cumin powder
Salt and pepper
Fresh spring onions
Procedure:
1.in a large stockpot, boil water with salt. Add potatoes in half, leaving skin on.
2.Transfer to a large bowl with chicken .
3. in a small bowl, combine mayonnaise, curry powder, and cumin until well blended . Add to potatoes and chicken. Sprinkle with spring onions. Refrigerate and serve cold.
Veggie-Bean Soup
Takes 20 to 25 minutes
Makes 4 serving
Ingredients:
2 tablespoon unsalted butter
1 tablespoon chopped garlic
1small onion, chopped
1 small carrot, diced
1/3 cup canned corn, drained
2 medium size tomatoes, diced
1 can white or red kidney beans
1 teaspoon Italian seasoning
4 cups beef stock
Procedure:
1. in a pot, heat the butter then sauté the garlic and onions. Add the zucchini, carrots, and corn.
2. When slightly tender, add the tomatoes, beans, Italian seasoning, and stock. Simmer for 15 minutes. Season to taste.
Makes 4 serving
Ingredients:
2 tablespoon unsalted butter
1 tablespoon chopped garlic
1small onion, chopped
1 small carrot, diced
1/3 cup canned corn, drained
2 medium size tomatoes, diced
1 can white or red kidney beans
1 teaspoon Italian seasoning
4 cups beef stock
Procedure:
1. in a pot, heat the butter then sauté the garlic and onions. Add the zucchini, carrots, and corn.
2. When slightly tender, add the tomatoes, beans, Italian seasoning, and stock. Simmer for 15 minutes. Season to taste.
Pasta Soup
Takes 20 minutes
Makes 4 minutes
Ingredient:
8 cups water
2 beef bouillon cubes
200 grams angel hair pasta
3 tablespoon butter
3 tablespoon grated parmesan cheese
½ cup chopped leftover Chicken (roasted or fried)
8 pieces siomai (store bought, optional)
2 tablespoon cilantro, chopped
Procedure:
1. boil water with beef bouillon.
2. gather pasta in your hands, cut up into 3-inch lengths and throw into boiling water. Cook until al dente.
3. Add butter and parmesan cheese, then the chicken, siomai, and cilantro
4. Remove from the fire and serve warm with extra Parmesan cheese on the side.
Makes 4 minutes
Ingredient:
8 cups water
2 beef bouillon cubes
200 grams angel hair pasta
3 tablespoon butter
3 tablespoon grated parmesan cheese
½ cup chopped leftover Chicken (roasted or fried)
8 pieces siomai (store bought, optional)
2 tablespoon cilantro, chopped
Procedure:
1. boil water with beef bouillon.
2. gather pasta in your hands, cut up into 3-inch lengths and throw into boiling water. Cook until al dente.
3. Add butter and parmesan cheese, then the chicken, siomai, and cilantro
4. Remove from the fire and serve warm with extra Parmesan cheese on the side.
Wednesday, October 21, 2009
OMELLETE QUATRO FORMAGIO
Takes 20 minutes
Makes 2 servings
Ingredient:
2 tablespoon grated cheddar cheese
2 tablespoon grated gruyere
2 tablespoon grated mozzarella
2 table spoon crumbled blue cheese
4 eggs
2 cloves garlic, minced
Chili flakes (optional)
Procedure:
1.Combine cheeses in a bowl. Melt in the oven or in a nonstick pan. Set aside.
2.Beat eggs with garlic and chili flakes.
3.Pour half of the beaten eggs into a Pre-heated pan. When half is set, place half of the melted cheese. Fold egg into an omelette.
4.Do the same for the remaining eggs and cheese
Makes 2 servings
Ingredient:
2 tablespoon grated cheddar cheese
2 tablespoon grated gruyere
2 tablespoon grated mozzarella
2 table spoon crumbled blue cheese
4 eggs
2 cloves garlic, minced
Chili flakes (optional)
Procedure:
1.Combine cheeses in a bowl. Melt in the oven or in a nonstick pan. Set aside.
2.Beat eggs with garlic and chili flakes.
3.Pour half of the beaten eggs into a Pre-heated pan. When half is set, place half of the melted cheese. Fold egg into an omelette.
4.Do the same for the remaining eggs and cheese
Ham and potato Pancake
Takes 35 minutes
Make 2 Serving
Ingredient:
2 potatoes, sliced thinly
4 eggs
2 slices ham
Cheddar cheese
Procedure:
1. boil potatoes then drain
2. Arrange potato slices, overlapping in 2 circles.
3. Fry until golden brown
4. cook eggs sunny side up.
5. To assemble: top each potato ring with ham, 2 cook eggs, and cheese.
6. Broil until cheese is melted. Serve at once.
Make 2 Serving
Ingredient:
2 potatoes, sliced thinly
4 eggs
2 slices ham
Cheddar cheese
Procedure:
1. boil potatoes then drain
2. Arrange potato slices, overlapping in 2 circles.
3. Fry until golden brown
4. cook eggs sunny side up.
5. To assemble: top each potato ring with ham, 2 cook eggs, and cheese.
6. Broil until cheese is melted. Serve at once.
Scrambled with Chorizo
This recipe takes about 5 minutes to make for 2 servings.
Ingredient:
1 chorizo de bilbao , sliced
3 large eggs
2 tablespoon milk
Salt and pepper
Procedure:
1.in a medium size nonstick pan, fry fry chorizo in its own fat for about 3 minutes over the medium high heat.
2. in a small bowl, combine egg, milk, and a dash of salt and pepper. Whisk with a fork.
3. Pour over chorizo and scramble using a wooden spoon until eggs become fluffy.
4. Remove from fire and serve at once.
Ingredient:
1 chorizo de bilbao , sliced
3 large eggs
2 tablespoon milk
Salt and pepper
Procedure:
1.in a medium size nonstick pan, fry fry chorizo in its own fat for about 3 minutes over the medium high heat.
2. in a small bowl, combine egg, milk, and a dash of salt and pepper. Whisk with a fork.
3. Pour over chorizo and scramble using a wooden spoon until eggs become fluffy.
4. Remove from fire and serve at once.
French toast with Cinnamon and Mangoes
Take 10 minutes
Make 2 servings
Ingredient:
1/3 cup milk
2 large eggs
1 tablespoon sugar
½ teaspoon vanilla
3 slices of bread
Cinnamon
1 mango, sliced
Procedure:
1.whisk together milk, eggs, sugar, and vanilla in a medium size bowl.
2.Turn the slices of bread in the egg mixture until bread absorbs egg mixture(without falling apart).
3.in a nonstick pan, melt some butter over medium heat. Add bread and cook until the underside is golden brown. Turn the bread over cook the other side.
4.Transfer to a plate, dust with cinnamon, and serve with sliced mangoes. Serve immediately with honey on the side.
Make 2 servings
Ingredient:
1/3 cup milk
2 large eggs
1 tablespoon sugar
½ teaspoon vanilla
3 slices of bread
Cinnamon
1 mango, sliced
Procedure:
1.whisk together milk, eggs, sugar, and vanilla in a medium size bowl.
2.Turn the slices of bread in the egg mixture until bread absorbs egg mixture(without falling apart).
3.in a nonstick pan, melt some butter over medium heat. Add bread and cook until the underside is golden brown. Turn the bread over cook the other side.
4.Transfer to a plate, dust with cinnamon, and serve with sliced mangoes. Serve immediately with honey on the side.
Italian frittata
Takes 15 minutes
Makes 2 serving
Ingredient:
2 pieces Italian sausage, sliced
2 tablespoon sliced mushrooms
2 table spoons chopped onions
2 tablespoon chopped red bell pepper
2 tablespoons chopped black olives
4 eggs, beaten
Grated cheddar cheese
¼ cup canned chopped tomatoes
Procedure:
1. In a pan, heat some oil and sauté sausage and mushrooms. add onions, bell pepper, and olives. Set a side
2. in the same pan, cook eggs scrambled.
3. Top with the sautéed sausage mixture and grated cheese.
4. broil until cheese is melted. Top with tomatoes.
Makes 2 serving
Ingredient:
2 pieces Italian sausage, sliced
2 tablespoon sliced mushrooms
2 table spoons chopped onions
2 tablespoon chopped red bell pepper
2 tablespoons chopped black olives
4 eggs, beaten
Grated cheddar cheese
¼ cup canned chopped tomatoes
Procedure:
1. In a pan, heat some oil and sauté sausage and mushrooms. add onions, bell pepper, and olives. Set a side
2. in the same pan, cook eggs scrambled.
3. Top with the sautéed sausage mixture and grated cheese.
4. broil until cheese is melted. Top with tomatoes.
Chocolate oatmeal
Takes 10 minutes
makes 2 serving
Ingredient:
1 cup oatmeal
Milk
Honey
3 tablespoon instant chocolate powder drink
Procedure:
1. Cook oatmeal according to instruction.
2. When oatmeal is almost done, add chocolate powder.
3. Serve with milk and honey on the side. Top with cubed apples for that added crunch and flavor.
makes 2 serving
Ingredient:
1 cup oatmeal
Milk
Honey
3 tablespoon instant chocolate powder drink
Procedure:
1. Cook oatmeal according to instruction.
2. When oatmeal is almost done, add chocolate powder.
3. Serve with milk and honey on the side. Top with cubed apples for that added crunch and flavor.
Monday, October 19, 2009
Pappardelle With sausage and mushrooms
Ingredient:
14 oz (400g) storebought or homemade Pappardelle
2 tablespoon extra-virgin olive oil
1 tablespoon butter
1 medium onion, finely chopped
12 oz (350g) Italian pork sausage, skinned , cut into bite-size pieces
1 oz (30g) dried porcini mushrooms, soaked in warm water for 10 minutes, drained , and chopped
¼ cup (60ml) dry white wine
1 (14-oz/400-g) can tomatoes, with juice
2 sage leaves, finely chopped
Salt and freshly ground black pepper
¼ cup (30g) freshly grated parmesan
Procedure:
Heat the oil and butter in a large frying pan over medium heat. Add the onion and sauté until softened, about 5 minutes, Add the sausage and sauté until browned all over, about 5 minutes. Add the mushrooms. Pour in the wine and let it evaporate. Add the tomatoes and simmer over low heat until the sauce is thick, about 20 minutes. Add the sage and season with salt and pepper. Cook the pasta in a large salted boiling water until al dente. Drain well and add to the pan with the sauce. Saute for 1 minute over high heat. Sprinkle with parmesan and serve hot.
14 oz (400g) storebought or homemade Pappardelle
2 tablespoon extra-virgin olive oil
1 tablespoon butter
1 medium onion, finely chopped
12 oz (350g) Italian pork sausage, skinned , cut into bite-size pieces
1 oz (30g) dried porcini mushrooms, soaked in warm water for 10 minutes, drained , and chopped
¼ cup (60ml) dry white wine
1 (14-oz/400-g) can tomatoes, with juice
2 sage leaves, finely chopped
Salt and freshly ground black pepper
¼ cup (30g) freshly grated parmesan
Procedure:
Heat the oil and butter in a large frying pan over medium heat. Add the onion and sauté until softened, about 5 minutes, Add the sausage and sauté until browned all over, about 5 minutes. Add the mushrooms. Pour in the wine and let it evaporate. Add the tomatoes and simmer over low heat until the sauce is thick, about 20 minutes. Add the sage and season with salt and pepper. Cook the pasta in a large salted boiling water until al dente. Drain well and add to the pan with the sauce. Saute for 1 minute over high heat. Sprinkle with parmesan and serve hot.
Pappardelle With pumpkin and saffron
Ingredient:
14 oz (400g) storebought or homemade Pappardelle
3 small leeks, sliced
1/3 cup (90ml) extra-virgin olive oil
½ cup (125ml) heavy (double) cream
¼ cup (30g) freshly grated parmesan
¼ cup (60ml) vegetable stock
Pinch of curry powder
Salt and freshly ground black pepper
8 oz (250g) fresh pumpkin, peeled, seeded, and cut into a small cubes
½ tablespoon finely chopped thyme
½ tablespoon finely chopped marjoram
Scant ¼ cup (30g) pine nuts
2 tablespoon butter
1 shallot, finely sliced
Pinch of saffron stands
Procedure:
Preheat the oven to 375F (190C/gas5). Blanch the leeks in salted boiling water until tender, about 5 minutes. Drain well and transfer to a blender. Add half the oil , the cream, parmesan, stock, curry powder , salt, and pepper and chop until smooth. Arrange the pumpkin on an oiled baking sheet. Drizzle with the remaining oil and season with salt and pepper. Sprinkle with thyme, marjoram, and pine nuts. Bake until tender, about 15 minutes. Melt the butter in a large frying pan over the medium heat. Add the shallot and sauté until tender, 3-4 minutes . Add the pumpkin and leek puree. Mix well. Cook the pasta in a large pot of salted boiling water with the saffron until al dente, Drain well and add to the pan. Toss over high heat for 1 minute. Serve hot.
14 oz (400g) storebought or homemade Pappardelle
3 small leeks, sliced
1/3 cup (90ml) extra-virgin olive oil
½ cup (125ml) heavy (double) cream
¼ cup (30g) freshly grated parmesan
¼ cup (60ml) vegetable stock
Pinch of curry powder
Salt and freshly ground black pepper
8 oz (250g) fresh pumpkin, peeled, seeded, and cut into a small cubes
½ tablespoon finely chopped thyme
½ tablespoon finely chopped marjoram
Scant ¼ cup (30g) pine nuts
2 tablespoon butter
1 shallot, finely sliced
Pinch of saffron stands
Procedure:
Preheat the oven to 375F (190C/gas5). Blanch the leeks in salted boiling water until tender, about 5 minutes. Drain well and transfer to a blender. Add half the oil , the cream, parmesan, stock, curry powder , salt, and pepper and chop until smooth. Arrange the pumpkin on an oiled baking sheet. Drizzle with the remaining oil and season with salt and pepper. Sprinkle with thyme, marjoram, and pine nuts. Bake until tender, about 15 minutes. Melt the butter in a large frying pan over the medium heat. Add the shallot and sauté until tender, 3-4 minutes . Add the pumpkin and leek puree. Mix well. Cook the pasta in a large pot of salted boiling water with the saffron until al dente, Drain well and add to the pan. Toss over high heat for 1 minute. Serve hot.
Tagliatelle With tomatoes and meatballs
Ingredient:
14 oz (400g) storebought or homemade Tagliatelle
12 oz (350g) small zucchini (courgettes), sliced thinly
12 oz (350g) ripe tomatoes
¼ cup (60ml) extra-virgin olive oil .
2 scallions (spring onions), white part and green part sliced separately
2 cloves garlic, finely chopped
4 sage leaves, finely chopped
1 tablespoon finely chopped rosemary
Salt
12 oz (350g) lean ground (minced) beef
1 large egg, lightly beaten
2 cups (120g) fresh bread crumbs
2 tablespoon finely chopped basil
2 tablespoon finely chopped parsley
Freshly ground black pepper
Procedure:
Cook the zucchini in a large pot of salted boiling water until tender, 3-5 minutes. Remove from the heat and drain, reserving the cooking liquid. Blanch the tomatoes in boiling water for 2 minutes. Drain well and peel them . Chop the peeled tomatoes. Heat 2 tablespoon of the oil in a large frying pan over medium heat. Add the white part of scallions and sauté until softened, about 5 minutes . Add the garlic, sage, rosemary, and tomatoes, and season with salt. Mix well and simmer over low heat until the tomatoes have broken down, about 10 minutes. Add the zucchini and mix well, using the tines of a fork to mash the zucchini. Simmer over low heat until the sauce is thick, about 10 minutes . Remove from the heat. Mix the meat with the egg, half the bread crumbs, the green part of scallions, the basil, and parsley in a large bowl. Season with salt and pepper. Shape the mixture into balls about the size of a small walnut. Roll each meatball in the remaining bread crumbs. Heat the remaining oil in a large frying pan over medium-high heat. Add the meatballs and sauté until cooked through and lightly browned, 8-10 minutes. Remove from the heat. Using a slotted spoon. Drain on paper towels. Return the reserved cooking liquid from the zucchini to a boil in a large pot. Add the pasta and cook until al dente, 4-5 minutes. Drain well. Transfer to the frying pan with the sauce and toss over high heat for 1 minute. Add the meatballs and mix well. Serve hot.
14 oz (400g) storebought or homemade Tagliatelle
12 oz (350g) small zucchini (courgettes), sliced thinly
12 oz (350g) ripe tomatoes
¼ cup (60ml) extra-virgin olive oil .
2 scallions (spring onions), white part and green part sliced separately
2 cloves garlic, finely chopped
4 sage leaves, finely chopped
1 tablespoon finely chopped rosemary
Salt
12 oz (350g) lean ground (minced) beef
1 large egg, lightly beaten
2 cups (120g) fresh bread crumbs
2 tablespoon finely chopped basil
2 tablespoon finely chopped parsley
Freshly ground black pepper
Procedure:
Cook the zucchini in a large pot of salted boiling water until tender, 3-5 minutes. Remove from the heat and drain, reserving the cooking liquid. Blanch the tomatoes in boiling water for 2 minutes. Drain well and peel them . Chop the peeled tomatoes. Heat 2 tablespoon of the oil in a large frying pan over medium heat. Add the white part of scallions and sauté until softened, about 5 minutes . Add the garlic, sage, rosemary, and tomatoes, and season with salt. Mix well and simmer over low heat until the tomatoes have broken down, about 10 minutes. Add the zucchini and mix well, using the tines of a fork to mash the zucchini. Simmer over low heat until the sauce is thick, about 10 minutes . Remove from the heat. Mix the meat with the egg, half the bread crumbs, the green part of scallions, the basil, and parsley in a large bowl. Season with salt and pepper. Shape the mixture into balls about the size of a small walnut. Roll each meatball in the remaining bread crumbs. Heat the remaining oil in a large frying pan over medium-high heat. Add the meatballs and sauté until cooked through and lightly browned, 8-10 minutes. Remove from the heat. Using a slotted spoon. Drain on paper towels. Return the reserved cooking liquid from the zucchini to a boil in a large pot. Add the pasta and cook until al dente, 4-5 minutes. Drain well. Transfer to the frying pan with the sauce and toss over high heat for 1 minute. Add the meatballs and mix well. Serve hot.
Tagliatelle With spicy chicken sauce
Ingredient:
14 oz (400g) storebought or homemade Tagliatelle
2 large chicken breasts, sliced very thinly
1 tablespoon spicy paprika
1 tablespoon curry powder
Salt
¼ cup (60ml) extra-virgin olive oil
1 medium carrot, finely chopped
1 celery stick, finely chopped
1 medium onion, finely chopped
½ cup (125ml) dry white wine
14 oz (400g) chopped peeled plum tomatoes
¼ cup (60ml) vegetable stock
2 tablespoon freshly squeezed lemon juice
Freshly ground black pepper
2 tablespoon coarsely chopped basil
Procedure:
Place the chicken into a large bowl and Sprinkle with the paprika and curry powder. Season with the salt. Mix well using your hands, ensuring that the chicken is evenly coated with the spices. Heat the oil in a large frying pan over the medium heat.Add the carrot, celery, and onion, and sauté until the onions are transparent, 3-4 minutes. Add the wine and let it evaporate. Add the tomatoes and mix well. Cover and simmer over low heat for 25 minutes. Add a little stock if the sauce dries out. Stir in the lemon juice and season with salt and pepper. Remove from the heat.
Cook the pasta in a large pot of salted boiling water until al dente, 4-5 minutes. Drain, reserving 2 tablespoon of the cooking liquid. Transfer to the pan with the sauce and toss over high heat for 1 minute. Add the reserved cooking liquid and toss again. Sprinkle with basil and serve.
14 oz (400g) storebought or homemade Tagliatelle
2 large chicken breasts, sliced very thinly
1 tablespoon spicy paprika
1 tablespoon curry powder
Salt
¼ cup (60ml) extra-virgin olive oil
1 medium carrot, finely chopped
1 celery stick, finely chopped
1 medium onion, finely chopped
½ cup (125ml) dry white wine
14 oz (400g) chopped peeled plum tomatoes
¼ cup (60ml) vegetable stock
2 tablespoon freshly squeezed lemon juice
Freshly ground black pepper
2 tablespoon coarsely chopped basil
Procedure:
Place the chicken into a large bowl and Sprinkle with the paprika and curry powder. Season with the salt. Mix well using your hands, ensuring that the chicken is evenly coated with the spices. Heat the oil in a large frying pan over the medium heat.Add the carrot, celery, and onion, and sauté until the onions are transparent, 3-4 minutes. Add the wine and let it evaporate. Add the tomatoes and mix well. Cover and simmer over low heat for 25 minutes. Add a little stock if the sauce dries out. Stir in the lemon juice and season with salt and pepper. Remove from the heat.
Cook the pasta in a large pot of salted boiling water until al dente, 4-5 minutes. Drain, reserving 2 tablespoon of the cooking liquid. Transfer to the pan with the sauce and toss over high heat for 1 minute. Add the reserved cooking liquid and toss again. Sprinkle with basil and serve.
Tagliatelle With tuna, capers, and lemon
Ingredient:
14 oz (400g) storebought or homemade Tagliatelle
14 oz (400g) tuna preserved in olive oil (Oil, drained)
2 ½ oz (75g) capers preserved in salt,
Rinsed and finely chopped
2 tablespoon finely chopped parsley
1 tablespoon finely chopped mint
½ clove garlic, finely chopped
Juice of 1 lemon
1/3 cup (90ml) extra-virgin olive oil
1 tablespoon coarse sea salt
Salt and freshly ground black pepper
Procedure:
Sauce : Place the tuna in a medium bowl and mash with a fork. Add the capers, parsley, mint, garlic, lemon, juice, and ¼ cup (60ml) of oil and mix well. Set a side. Cook the pasta in a large pan of salted boiling water until al dente, 4- 5 minutes. Drain well and place in a large bowl of cold water with the coarse sea salt and the remaining oil. Leave until cold. Drain well and place in a large bowl. Add the tuna sauce, season with salt and pepper, and toss gently. Refrigerate for at least 15 minutes before serving. Do not store in the refrigerator for more than 12 hours, as the delicate flavors of the pasta will spoil.
14 oz (400g) storebought or homemade Tagliatelle
14 oz (400g) tuna preserved in olive oil (Oil, drained)
2 ½ oz (75g) capers preserved in salt,
Rinsed and finely chopped
2 tablespoon finely chopped parsley
1 tablespoon finely chopped mint
½ clove garlic, finely chopped
Juice of 1 lemon
1/3 cup (90ml) extra-virgin olive oil
1 tablespoon coarse sea salt
Salt and freshly ground black pepper
Procedure:
Sauce : Place the tuna in a medium bowl and mash with a fork. Add the capers, parsley, mint, garlic, lemon, juice, and ¼ cup (60ml) of oil and mix well. Set a side. Cook the pasta in a large pan of salted boiling water until al dente, 4- 5 minutes. Drain well and place in a large bowl of cold water with the coarse sea salt and the remaining oil. Leave until cold. Drain well and place in a large bowl. Add the tuna sauce, season with salt and pepper, and toss gently. Refrigerate for at least 15 minutes before serving. Do not store in the refrigerator for more than 12 hours, as the delicate flavors of the pasta will spoil.
Tagliolini With scampi and radicchio
Ingredient:
14 oz (400g) storebought or homemade tagliolini
1 lb (500g) scampi or Dubli bay prawns
3 table spoon butter
1 cloves garlic, finely chopped
¼ cup (60ml) brandy
1 medium tomato, peeled, seeded and chopped
Salt and freshly ground white pepper
¾ cup (180ml) heavy (double ) cream
8 oz (250g) Treviso radicchio cut in Julienne strips (matchsticks)
Procedure:
Sauce: Peel the prawns and chop coarsely. Remove the flesh from the heads and claws. Pour in the brandy and cook until evaporated.Add the tomato and cook for 3 minutes. Add the remaining prawn meat. Season with salt and pepper and cook over low heat for 1-2 minutes. Add the cream and cook until al dente, about 2 minutes. Drain the pasta and add to the pan with the prawns. Add the radicchio, toss gently, and serve immediately.
14 oz (400g) storebought or homemade tagliolini
1 lb (500g) scampi or Dubli bay prawns
3 table spoon butter
1 cloves garlic, finely chopped
¼ cup (60ml) brandy
1 medium tomato, peeled, seeded and chopped
Salt and freshly ground white pepper
¾ cup (180ml) heavy (double ) cream
8 oz (250g) Treviso radicchio cut in Julienne strips (matchsticks)
Procedure:
Sauce: Peel the prawns and chop coarsely. Remove the flesh from the heads and claws. Pour in the brandy and cook until evaporated.Add the tomato and cook for 3 minutes. Add the remaining prawn meat. Season with salt and pepper and cook over low heat for 1-2 minutes. Add the cream and cook until al dente, about 2 minutes. Drain the pasta and add to the pan with the prawns. Add the radicchio, toss gently, and serve immediately.
Thursday, October 8, 2009
Orrechitte with spicy broccoli sauce
Ingredient:
2 lb (1kg) broccoli, divided into florets
2 cloves garlic, finely chopped
1 fresh red chile pepper, chopped
2/3 cup (150ml) extra-virgin olive oil
½ cup (125 g) lard or butter, cut up
10-12 small tomatoes, finely sliced
1 lb (500g) fresh storebought Orecchiette
6 tablespoon freshly grated parmesan
4 tablespoon freshly grated pecorino
Procedure:
Cook the broccoli salted in salted boiling water until just tender, 5-7 minutes. Use a slotted spoon to remove the broccoli, reserving the cooking water. Saute the garlic and chile in the oil and lard over low heat until the lard has melted, about 5 minutes. Increase the heat and add the cherry tomatoes. Saute for 5 minutes, then add the broccoli Return the cooking water from the broccoli to a boil and cook the orecchiette until al dente, about 10 minutes. Drain and add to the sauce. Sprinkle with parmesan and pecorino, toss well and serve hot.
2 lb (1kg) broccoli, divided into florets
2 cloves garlic, finely chopped
1 fresh red chile pepper, chopped
2/3 cup (150ml) extra-virgin olive oil
½ cup (125 g) lard or butter, cut up
10-12 small tomatoes, finely sliced
1 lb (500g) fresh storebought Orecchiette
6 tablespoon freshly grated parmesan
4 tablespoon freshly grated pecorino
Procedure:
Cook the broccoli salted in salted boiling water until just tender, 5-7 minutes. Use a slotted spoon to remove the broccoli, reserving the cooking water. Saute the garlic and chile in the oil and lard over low heat until the lard has melted, about 5 minutes. Increase the heat and add the cherry tomatoes. Saute for 5 minutes, then add the broccoli Return the cooking water from the broccoli to a boil and cook the orecchiette until al dente, about 10 minutes. Drain and add to the sauce. Sprinkle with parmesan and pecorino, toss well and serve hot.
Wednesday, October 7, 2009
Rustic tagliatelle
Ingredient:
¼ cup (60ml) extra-virgin olive oil
1 large red onion, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
14 oz (400g) stew beef, cut into large chunks
½ oz (15g) dried porcine mushrooms, soaked in warm water, drained, and finely chopped
1 tablespoon finely chopped fresh parsley
1 tablespoon all-purpose/plain flour
½ cup (125ml) dry white wine
14 oz (400g) tomatoes, peeled, and coarsely chopped
Salt and freshly ground black pepper
Water (optional)
Pasta dough
2 2/3 cups (400g) all-purpose (plain) flour
2 eggs
2 oz (60g) herbs (parsley ,thyme ,basil, mint, etc.)
Boiled, squeezed dry, and finely chopped
1 tablespoon crumbled Italian sausage meat
1 tablespoon freshly grated parmesan
¼ cup (60ml) dry white wine + more as needed
Procedure:
Heat the oil in a large frying pan over high heat. Add the onion, celery, and carrot and sauté for 5 minutes. Add the beef and sauté until browned. Add the mushrooms and parsley and cook for 3 minutes. Stir in the flour, letting it soak up the oil. Pour in the wine and cook until evaporated. Add the tomatoes and season with salt and pepper. Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour. Pasta dough: Sift the flour onto a work surface and make a well in the center. Use a wooden spoon to stir in the eggs, herbs, sausage, meat, parmesan, and enough wine to make a smooth dough. Shape the dough. Shape the dough into a ball, wrap in plastic wrap (cling film) and let rest 30 minutes. Roll the dough through a pasta machine one notch at a time down to the thinnest setting. Place on a clean cloth and let rest for 30 minutes. Cut into ½- inch (1cm) wide strips. Cook in a large pan of salted water until al dente, about 4-5 minutes. Drain and add to the sauce. Serve hot.
Tuesday, October 6, 2009
Orrechitte with spicy broccoli sauce
Ingredient:
2 lb (1kg) broccoli, divided into florets
2 cloves garlic, finely chopped
1 fresh red chile pepper, chopped
2/3 cup (150ml) extra-virgin olive oil
½ cup (125 g) lard or butter, cut up
10-12 small tomatoes, finely sliced
1 lb (500g) fresh storebought Orecchiette
6 tablespoon freshly grated parmesan
4 tablespoon freshly grated pecorino
Procedure:
Cook the broccoli salted in salted boiling water until just tender, 5-7 minutes. Use a slotted spoon to remove the broccoli, reserving the cooking water. Saute the garlic and chile in the oil and lard over low heat until the lard has melted, about 5 minutes. Increase the heat and add the cherry tomatoes. Saute for 5 minutes, then add the broccoli Return the cooking water from the broccoli to a boil and cook the orecchiette until al dente, about 10 minutes. Drain and add to the sauce. Sprinkle with parmesan and pecorino, toss well and serve hot.
2 lb (1kg) broccoli, divided into florets
2 cloves garlic, finely chopped
1 fresh red chile pepper, chopped
2/3 cup (150ml) extra-virgin olive oil
½ cup (125 g) lard or butter, cut up
10-12 small tomatoes, finely sliced
1 lb (500g) fresh storebought Orecchiette
6 tablespoon freshly grated parmesan
4 tablespoon freshly grated pecorino
Procedure:
Cook the broccoli salted in salted boiling water until just tender, 5-7 minutes. Use a slotted spoon to remove the broccoli, reserving the cooking water. Saute the garlic and chile in the oil and lard over low heat until the lard has melted, about 5 minutes. Increase the heat and add the cherry tomatoes. Saute for 5 minutes, then add the broccoli Return the cooking water from the broccoli to a boil and cook the orecchiette until al dente, about 10 minutes. Drain and add to the sauce. Sprinkle with parmesan and pecorino, toss well and serve hot.
Fresh pasta With mussels
Ingredient:
2 lb (1kg) mussels in shell
Pasta dough
1 1/3 cups (200g) all-purpose (plain) flour
¼ teaspoon extra-virgin olive oil
Lukewarm water
Sauce
2 larges eggs
2 tablespoon freshly grated Pecoroni cheese
2 tablespoon finely chopped parsley
1 clove garlic, finely chopped + 1 clove, lightly crushed but whole
Freshly ground white pepper
¼ cup (30g) fine dry bread crumbs + more as needed
1 lb (500g) peeled plum tomatoes, pressed through a fine mesh strainer (passata)
2 tablespoon extra-virgin olive oil
Salt
Procedure:
Soak the mussels in a large bowl of warm salted water for 1 hour. Pull or scrub off the beards. Insert a thin knife and twist the knife Until the mussels open up.
Pasta dough: Sift the flour and salt onto a Surface and make a well in the center. Mix in the oil and enough water to make a fairly stiff dough. Knead until smooth and elastic, 15-20 minutes. Shape the dough into a ball, wrap in plastic wrap (cling film), and let rest For 30 minute. Roll the dough out very thinly on a lightly floured surface. Cut into 1/3 * 8-inch (* 20-cm) strips.
Sauce: Beat the eggs, pecorino parsley, Chopped garlic, and pepper in a large bowl until well blended. Mix in enough Bread crumbs to make a dough-like consistency. Fill each half of the Opened mussels with the filling . Saute the whole clove of garlic in the oil In a large frying pan over low heat until pale gold, about 5 minutes .
2 lb (1kg) mussels in shell
Pasta dough
1 1/3 cups (200g) all-purpose (plain) flour
¼ teaspoon extra-virgin olive oil
Lukewarm water
Sauce
2 larges eggs
2 tablespoon freshly grated Pecoroni cheese
2 tablespoon finely chopped parsley
1 clove garlic, finely chopped + 1 clove, lightly crushed but whole
Freshly ground white pepper
¼ cup (30g) fine dry bread crumbs + more as needed
1 lb (500g) peeled plum tomatoes, pressed through a fine mesh strainer (passata)
2 tablespoon extra-virgin olive oil
Salt
Procedure:
Soak the mussels in a large bowl of warm salted water for 1 hour. Pull or scrub off the beards. Insert a thin knife and twist the knife Until the mussels open up.
Pasta dough: Sift the flour and salt onto a Surface and make a well in the center. Mix in the oil and enough water to make a fairly stiff dough. Knead until smooth and elastic, 15-20 minutes. Shape the dough into a ball, wrap in plastic wrap (cling film), and let rest For 30 minute. Roll the dough out very thinly on a lightly floured surface. Cut into 1/3 * 8-inch (* 20-cm) strips.
Sauce: Beat the eggs, pecorino parsley, Chopped garlic, and pepper in a large bowl until well blended. Mix in enough Bread crumbs to make a dough-like consistency. Fill each half of the Opened mussels with the filling . Saute the whole clove of garlic in the oil In a large frying pan over low heat until pale gold, about 5 minutes .
Thursday, October 1, 2009
Pasta squares With tomato and pancetta
Ingredient:
Pasta dough
2 cups (300g) all purpose (plain) flour
2/3 cup (100g) fine polenta (stone ground cornmeal)
¼ teaspoon salt
2/3 cup (150ml) lukewarm water + as needed
Sauce
1 red onion, finely chopped
5 oz (150g) pancetta or bacon
2 tablespoons extra-virgin olive oil
1 ½ lb (750g) tomatoes, peeled and
Chopped and pressed through a
Fine mesh trainer (pasta)
Salt and freshly ground black pepper
4 tablespoons freshly grated aged pecorino cheese
Procedure:
Pasta dough: Place the flour, cornmeal, and salt on a clean work surface and make a well in the center.
Mix in enough water to make a smooth dough.
Knead until smooth and elastic, 15-20 minutes, Shape the dough. Into a ball,
Wrap in plastic wrap (cling film), and let rest for 30 minutes. Roll out the dough
To a thickness of 1/8 inch (3mm). Cut into 3/4-inch (2-cm) squares.
Sauce : Sweat the onion and pancetta in the oil in a small frying pan over low heat until the onion has softened, about 10 minutes. Stir in the tomatoes, season with salt and pepper, and simmer over medium heat for 25 minutes.
Bring a large pot of salted water to a boil over high heat.
Cook the pasta in the boiling water until al dente, 4-5 minutes.
Drain and add to the sauce, tossing gently.
Sprinkle with the Pecorino and serve hot.
Pasta dough
2 cups (300g) all purpose (plain) flour
2/3 cup (100g) fine polenta (stone ground cornmeal)
¼ teaspoon salt
2/3 cup (150ml) lukewarm water + as needed
Sauce
1 red onion, finely chopped
5 oz (150g) pancetta or bacon
2 tablespoons extra-virgin olive oil
1 ½ lb (750g) tomatoes, peeled and
Chopped and pressed through a
Fine mesh trainer (pasta)
Salt and freshly ground black pepper
4 tablespoons freshly grated aged pecorino cheese
Procedure:
Pasta dough: Place the flour, cornmeal, and salt on a clean work surface and make a well in the center.
Mix in enough water to make a smooth dough.
Knead until smooth and elastic, 15-20 minutes, Shape the dough. Into a ball,
Wrap in plastic wrap (cling film), and let rest for 30 minutes. Roll out the dough
To a thickness of 1/8 inch (3mm). Cut into 3/4-inch (2-cm) squares.
Sauce : Sweat the onion and pancetta in the oil in a small frying pan over low heat until the onion has softened, about 10 minutes. Stir in the tomatoes, season with salt and pepper, and simmer over medium heat for 25 minutes.
Bring a large pot of salted water to a boil over high heat.
Cook the pasta in the boiling water until al dente, 4-5 minutes.
Drain and add to the sauce, tossing gently.
Sprinkle with the Pecorino and serve hot.
Fettuccine Roman-style
Ingredient:
Procedure:
- 14 oz (400g) storebought or homemade Fettuccine or tagliatelle
- 1 red onion, finely chopped
- 1 small carrot, finely chopped
- 1 small stalk celery, finely chopped
- ¼ cup (60ml) extra-virgin olive oil
- 8 oz (250g) lean ground (minced) beef
- 1/3 cup (90ml) dry red wine
- 4 oz (125g) chicken livers, trimmed and diced
- 1 ¼ cups (310g) tomato passata (sieved tomatoes)
- ½ oz (15g)dried porcini mushrooms, soaked in warm water for 15 minutes and finely chopped
- 1 bay leaf
- Salt and freshly ground black pepper
- 1 cup (125g) freshly grated parmesan
- ¼ cup (60g) butter, cup up
Procedure:
- Heat the oil in a large saucepan over the medium heat.
- Add the onion, carrot, and celery and sauté until the onion is slightly browned, 6-8 minutes.
- Stir in the beef and sauté until 7-8 minutes.
- Pour in the wine and cook until it has evaporated, about 4 minutes.
- Add the chicken livers and cook over low heat for 15 minutes.
- Add the tomatoes, mushrooms, and bay leaf and season with salt and pepper.
- Cover and simmer over low heat for about 1 hour. Remove the bay leaf.
- Cook the pasta in a large pot of salted boiling water until al dente, 3-4 minutes.
- Drain and add to the sauce. Sprinkle with the parmesan and dot with the butter.
- Toss well and serve hot.
Tagliatelle With cream and ham
Ingredient:
Procedure:
- 14 oz(400g) storebought or homemade Tagliatelle
- 4 oz (125g) ham, cut into thin strips
- ¼ cup (60g) butter
- Generous ¾ cup (200g) heavy (Double) cream
- Salt and freshly ground white pepper
- 1/8 teaspoon freshly grated nutmeg
- ½ cup (60g) freshly grated parmesan
Procedure:
- Bring a large pot of salted water to a boil over high heat.
- Melt the butter in a large frying pan over medium heat.
- Add the ham and sauté until crisp, about 5 minutes .
- Pour in the cream and simmer until thickened, about 5 minutes.
- Season with salt, pepper, and nutmeg.
- (The ham will already have flavored and the sauce.)
- Cook the pasta in a boiling water until al dente, 3-4.minutes
- Drain and add to the pan with the sauce.
- Simmer and toss gently until the pasta is well flavored with the sauce.
- Sprinkle with the parmesan and serve hot.
Wednesday, September 30, 2009
Maltagliati With sweet walnut pesto
Ingredient:
14 oz (400g) storebought or homemade Maltagliati
¾ cup (100g) walnuts
½ cup (60ml) alchermes liquer or Dark rum
1 ½ oz (45 g) semisweet chocolate, Coarsely chopped
1 tablespoon fine dry bread
Grated zest of ½ lemon
¼ teaspoon ground cinnamon
Procedure:
14 oz (400g) storebought or homemade Maltagliati
¾ cup (100g) walnuts
½ cup (60ml) alchermes liquer or Dark rum
1 ½ oz (45 g) semisweet chocolate, Coarsely chopped
1 tablespoon fine dry bread
Grated zest of ½ lemon
¼ teaspoon ground cinnamon
Procedure:
- Bring a large pot of salted water to a boil over high heat.
- Blanch the walnuts in boiling water for a1 minutes.
- Drain and transfer to a large clean kitchen towel.
- Fold the towel over the nuts and rub them to remove the thin inner skins.
- Place the nuts with the sugar, liqueur, chocolate, bread crumbs lemon zests and cinnamon in the bowl of a food processor and chop until smooth.
- Cook the pasta in the boiling water until al dent, about 4 minutes.
- Drain and transfer to a serving dish.
- Pour the sauce over the top , toss gently, and serve hot or at room temperature.
Maltagliati With tomato and fish sauce
Ingredient:
14 oz (400g) storebought or homemade Maltagliati
1 cup (250ml)boiling water
1 lb (500g) gurnard fillets or other Tasty, white-fleshed fish, cleaned
¼ cup (60ml) extra-virgin olive oil
2 cloves garlic, finely chopped
1 dried chile pepper, crumbled
¼ cup (60 ml) dry white wine
4 tomatoes (about 8 oz/250g), peeled and seeds removed
Salt
1 tablespoon finely chopped parsley
Procedure:
Bring a large pot of salted water to a boil over high heat. Place the 1 cup (250 ml) boiling water in a pan large enough to hold the fish. Add the fish and the simmer over low heat until tender, 5-10 minutes. Drain, reserving the cooking water, and serve crumble the fish. Heat the oil in a large frying pan over high heat and sauté the garlic and chile pepper for 1minute. Pour in the wine and cook until evaporated Add the fish and tomatoes and cook over high heat for 2-3 minutes without stirring , but shaking the pan frequently.
Season with salt. Remove from the heat and stir in the parsley. Cook the pasta in the boiling water until al dente, about 4 minutes.
Drain and add to the pan with the sauce.
Toss gently and serve hot
14 oz (400g) storebought or homemade Maltagliati
1 cup (250ml)boiling water
1 lb (500g) gurnard fillets or other Tasty, white-fleshed fish, cleaned
¼ cup (60ml) extra-virgin olive oil
2 cloves garlic, finely chopped
1 dried chile pepper, crumbled
¼ cup (60 ml) dry white wine
4 tomatoes (about 8 oz/250g), peeled and seeds removed
Salt
1 tablespoon finely chopped parsley
Procedure:
Bring a large pot of salted water to a boil over high heat. Place the 1 cup (250 ml) boiling water in a pan large enough to hold the fish. Add the fish and the simmer over low heat until tender, 5-10 minutes. Drain, reserving the cooking water, and serve crumble the fish. Heat the oil in a large frying pan over high heat and sauté the garlic and chile pepper for 1minute. Pour in the wine and cook until evaporated Add the fish and tomatoes and cook over high heat for 2-3 minutes without stirring , but shaking the pan frequently.
Season with salt. Remove from the heat and stir in the parsley. Cook the pasta in the boiling water until al dente, about 4 minutes.
Drain and add to the pan with the sauce.
Toss gently and serve hot
Tagliatelle With uncooked tomato sauce
Ingredient:
14 oz (400g) store bought or homemade Tagliatelle
¼ cup (60ml) extra-virgin olive oil
4 anchony fillets
14 oz (400g) cheery tomatoes
1 cloves garlic, finely chopped
1 tablespoon each finely chopped parsley and basil
1 spicy red or green chile pepper (optional)
8 oz (250g) bocconcini (Mozzarella cheese balls)
Salt and freshly ground black pepper
Procedure:
Bring a large pot of salted water to a boil over high heat.
Heat the oil in a small saucepan and add the anchovies. Mash with a fork until dissolved in the oil.
Remove from the heat .Cut the tomatoes in halves or quarters and combine in a bowl with the garlic, parsley, basil, and chile pepper, if using.
Cook the pasta in the boiling water until al dente, 3-4 miutes.
Drain and transfer to a serving bowl. Add the tomato mixture and bocconcini,
Then pour the flavored oil over the top. Season with salt and pepper.
Toss gently and serve hot.
14 oz (400g) store bought or homemade Tagliatelle
¼ cup (60ml) extra-virgin olive oil
4 anchony fillets
14 oz (400g) cheery tomatoes
1 cloves garlic, finely chopped
1 tablespoon each finely chopped parsley and basil
1 spicy red or green chile pepper (optional)
8 oz (250g) bocconcini (Mozzarella cheese balls)
Salt and freshly ground black pepper
Procedure:
Bring a large pot of salted water to a boil over high heat.
Heat the oil in a small saucepan and add the anchovies. Mash with a fork until dissolved in the oil.
Remove from the heat .Cut the tomatoes in halves or quarters and combine in a bowl with the garlic, parsley, basil, and chile pepper, if using.
Cook the pasta in the boiling water until al dente, 3-4 miutes.
Drain and transfer to a serving bowl. Add the tomato mixture and bocconcini,
Then pour the flavored oil over the top. Season with salt and pepper.
Toss gently and serve hot.
Tagliatelle With roasted tomato sauce
Ingredient:
14 oz (400g) store bought or homemade Tagliatelle
2 lb (1 kg) firm-ripe tomatoes
2 cloves garlic, finely chopped
1/3 cup (90ml) extra-virgin olive oil
1 tablespoon finely chopped
Salt
Procedure:
Preheat the oven to 400f (200c/gass6).Cut the tomatoes in half and remove the seeds. Place the tomatoes shells upside-down on a baking sheet. Bake until the tomatoes have lost their excess water and the skins are burnt, 20-25 minutes. Let cool a little then slip off the skins and mash the flesh in a large bowl. Stir in the garlic ,oil , parsley , and salt. Cook the pasta in a large pot of salted boiling water until al dente, 3-4 minutes Drain well and place in a heated serving dish. Add the sauce. Toss gently, and serve hot.
14 oz (400g) store bought or homemade Tagliatelle
2 lb (1 kg) firm-ripe tomatoes
2 cloves garlic, finely chopped
1/3 cup (90ml) extra-virgin olive oil
1 tablespoon finely chopped
Salt
Procedure:
Preheat the oven to 400f (200c/gass6).Cut the tomatoes in half and remove the seeds. Place the tomatoes shells upside-down on a baking sheet. Bake until the tomatoes have lost their excess water and the skins are burnt, 20-25 minutes. Let cool a little then slip off the skins and mash the flesh in a large bowl. Stir in the garlic ,oil , parsley , and salt. Cook the pasta in a large pot of salted boiling water until al dente, 3-4 minutes Drain well and place in a heated serving dish. Add the sauce. Toss gently, and serve hot.
Pappardelle With duck sauce
Ingredient:
14 oz (400g) storebought or homemade Pappardelle
1 red onion, finely chopped
1 bay leaf
4 leaves sage, finely chopped
½ carrot, finely chopped
1 tablespoon finely chopped parsley
2 celery leaves, finely chopped (Optional)
3 oz (90g) ham, chopped
5 tablespoons extra-virgin olive oil
1 duck (about 3 lb/1.5kg), cleaned and cut in 4 pieces
2/3 cup (150 ml) red wine
1 (14-oz/400-g) can tomatoes, With juice
Salt and freshly ground black pepper
¾ cup (180ml) beef stock (homemade or bouillon cube)
½ cup (60g) freshly grated parmesan.
Procedure:
Heat in the oil in a large saucepan over low heat. Saute the onion, bay leaf, sage, carrot, parsley, celery leaves (if using ), and ham for 15 minutes .Add the duck and sauté over high heat until well browned, about 10 minutes. Pour in the wine and simmer for 15 minutes more. Stir in the tomatoes and season with salt and pepper .Pour in the stock, cover, and simmer for 1 hour. Wine the duck and cut the meat into small chunks. Return the meat to the sauce and simmer for 15 minutes .
Cook the pasta in a large pot of salted boiling water until al dente, 3-4 minutes. Drain and add to the sauce. Sprinkle with Parmesan, toss well and serve hot.
14 oz (400g) storebought or homemade Pappardelle
1 red onion, finely chopped
1 bay leaf
4 leaves sage, finely chopped
½ carrot, finely chopped
1 tablespoon finely chopped parsley
2 celery leaves, finely chopped (Optional)
3 oz (90g) ham, chopped
5 tablespoons extra-virgin olive oil
1 duck (about 3 lb/1.5kg), cleaned and cut in 4 pieces
2/3 cup (150 ml) red wine
1 (14-oz/400-g) can tomatoes, With juice
Salt and freshly ground black pepper
¾ cup (180ml) beef stock (homemade or bouillon cube)
½ cup (60g) freshly grated parmesan.
Procedure:
Heat in the oil in a large saucepan over low heat. Saute the onion, bay leaf, sage, carrot, parsley, celery leaves (if using ), and ham for 15 minutes .Add the duck and sauté over high heat until well browned, about 10 minutes. Pour in the wine and simmer for 15 minutes more. Stir in the tomatoes and season with salt and pepper .Pour in the stock, cover, and simmer for 1 hour. Wine the duck and cut the meat into small chunks. Return the meat to the sauce and simmer for 15 minutes .
Cook the pasta in a large pot of salted boiling water until al dente, 3-4 minutes. Drain and add to the sauce. Sprinkle with Parmesan, toss well and serve hot.
Maltagliati With beans and Prosciutto
Ingredient:
14 oz (400g) storebought or homemade Maltagliati
5 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
2 tablespoons finely chopped fresh Herbs (rosemary, sage, Thyme)
1 dried red chile pepper, crumbled
1 lb (500g) mixed canned beans cannellini, borlotti, red kidney, White kidney, azuki), drained
4 tomatoes, peeled and chopped
Salt
3 oz (90g) prosciutto ( Parma ham),Cut in julienne strips (matchsticks)
2 cups (500ml) water
5 tablespoons red wine vinegar
1 large red onion, sliced
Procedure:
Bring a large pot of salted water to a boil over high heat .Heat ¼ cup (60ml of oil in a large fying pan over high heat and sauté the garlic , herbs , and chile pepper for 1 minute
Add the beans and the simmer over medium heat for 5 minutes. Add the tomatoes, season with salt, cover , and simmer for 10 minutes. Heat the remaining oil in a small pan over high heat. Saute the prosciutto until crisp, about 5 minutes. Add to the bean sauce. Bring the water to a boil with the vinegar and a pinch of salt. Add the onion and simmer for 2 minutes. Drain and add to the pan with the sauce. Toss gently, adding the onion and little cooking water if the sauce is too. Dry.Serve hot
14 oz (400g) storebought or homemade Maltagliati
5 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
2 tablespoons finely chopped fresh Herbs (rosemary, sage, Thyme)
1 dried red chile pepper, crumbled
1 lb (500g) mixed canned beans cannellini, borlotti, red kidney, White kidney, azuki), drained
4 tomatoes, peeled and chopped
Salt
3 oz (90g) prosciutto ( Parma ham),Cut in julienne strips (matchsticks)
2 cups (500ml) water
5 tablespoons red wine vinegar
1 large red onion, sliced
Procedure:
Bring a large pot of salted water to a boil over high heat .Heat ¼ cup (60ml of oil in a large fying pan over high heat and sauté the garlic , herbs , and chile pepper for 1 minute
Add the beans and the simmer over medium heat for 5 minutes. Add the tomatoes, season with salt, cover , and simmer for 10 minutes. Heat the remaining oil in a small pan over high heat. Saute the prosciutto until crisp, about 5 minutes. Add to the bean sauce. Bring the water to a boil with the vinegar and a pinch of salt. Add the onion and simmer for 2 minutes. Drain and add to the pan with the sauce. Toss gently, adding the onion and little cooking water if the sauce is too. Dry.Serve hot
Tuesday, September 1, 2009
Pickled Turnips
Ingredients
4-5 large turnips
1 piece yellow ginger
1 cup Vinegar
2 tbsp salt
¾ cup Sugar
Pepper
Procedure
Peel turnips and cut crosswise into thin slices, then each slice into strips. Mix with salt and let stand for one hour. Drain in a small saucepan, combine vinegar, sugar and ginger (crushed) and pepper to taste. Bring mixture in the boiling point, then add the sliced turnips and boil for two minutes. Cool before serving.
4-5 large turnips
1 piece yellow ginger
1 cup Vinegar
2 tbsp salt
¾ cup Sugar
Pepper
Procedure
Peel turnips and cut crosswise into thin slices, then each slice into strips. Mix with salt and let stand for one hour. Drain in a small saucepan, combine vinegar, sugar and ginger (crushed) and pepper to taste. Bring mixture in the boiling point, then add the sliced turnips and boil for two minutes. Cool before serving.
Kendi Kalabasa
Ingredients
2 cups kalabasa, niligis
2 puswelong asukal repinado
½ puswelong gatas kondensada
2 kutsarang margarina
1/4 na puswelong mani, giniling
1 kutsaran banilya
1 kutsaritang asin
Procedure
Ilaga ang kalabasa sa sapat na tubig na tinimplahan ng asin. Tuklapin ang balat at ligisin. Pagsama-samahin ang laat ng sangkap. Isalang sa mahinang gatong. Haluin habang niluluo upang hini manikit at masunog. Bayaang maging malapot na malapot. Isalin sa isang hulmahan o llyanera na pinahiran ng langis. Palamigin at ihugis na tila malalaking holen. Igumon sa asukal.
2 cups kalabasa, niligis
2 puswelong asukal repinado
½ puswelong gatas kondensada
2 kutsarang margarina
1/4 na puswelong mani, giniling
1 kutsaran banilya
1 kutsaritang asin
Procedure
Ilaga ang kalabasa sa sapat na tubig na tinimplahan ng asin. Tuklapin ang balat at ligisin. Pagsama-samahin ang laat ng sangkap. Isalang sa mahinang gatong. Haluin habang niluluo upang hini manikit at masunog. Bayaang maging malapot na malapot. Isalin sa isang hulmahan o llyanera na pinahiran ng langis. Palamigin at ihugis na tila malalaking holen. Igumon sa asukal.
Empanaditas de galunggong
Filling:
1 pc chopped onion
2 tbsp cooking oil
2/3 cup tomato sauce
½-1 kilo boiled galunggong, boned and flaked
2 cup green shredded papaya
3 tsp salt
¼ tsp ground black pepper
¼ cup pickle relish
Oil for frying
Procedure:
Saute onions in hot oil. Add tomato sauce (rinse can with a little water) and bring to boil. Add flaked galunggong and papaya. Simmer for 10 minutes. Season with salt and pepper and add pickle relish. Cook till papaya is transparent and tender. Set aside to cool.
Pastry:
Ingredients
1 ½ cup shortening
4 cup All purpose flour
2 tsp salt
½ cup water
Procedure
Cut shortening into flour and salt until particles are like small peas. Sprinkle water, one tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Form into a ball. Roll out to 1/8” thick. Cut into rounds by means of a 4 inch empanada cutter. Place a tablespoon of filing in center. Fold dough over, press edges together with the tines of fork or flute. Fry in deep hot fat or bake in a pre-heated oven (brush empanada with milk before baking) for 20-25 minutes.
1 pc chopped onion
2 tbsp cooking oil
2/3 cup tomato sauce
½-1 kilo boiled galunggong, boned and flaked
2 cup green shredded papaya
3 tsp salt
¼ tsp ground black pepper
¼ cup pickle relish
Oil for frying
Procedure:
Saute onions in hot oil. Add tomato sauce (rinse can with a little water) and bring to boil. Add flaked galunggong and papaya. Simmer for 10 minutes. Season with salt and pepper and add pickle relish. Cook till papaya is transparent and tender. Set aside to cool.
Pastry:
Ingredients
1 ½ cup shortening
4 cup All purpose flour
2 tsp salt
½ cup water
Procedure
Cut shortening into flour and salt until particles are like small peas. Sprinkle water, one tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Form into a ball. Roll out to 1/8” thick. Cut into rounds by means of a 4 inch empanada cutter. Place a tablespoon of filing in center. Fold dough over, press edges together with the tines of fork or flute. Fry in deep hot fat or bake in a pre-heated oven (brush empanada with milk before baking) for 20-25 minutes.
Pickled Green Peppers
Ingredients
Chilis * optional
Long green hot peppers / Green bell peppers
1 cup brown sugar
½ cup vinegar
½ cup water
Pinch of Salt
2 cloves of garlic
Procedure:
Cut peppers into halves (lengthwise), cut off cores or white pulp inside and the seeds. Then cut each half into rather wide strips. In a small saucepan, combine brown sugar, vinegar diluted in water, salt and garlic that has been peeled and sliced into thin pieces. Bring this mixture to the boiling point, and then add the prepared peppers. Cover the pan, and then remove it from fire. Allow to cool before serving.
Chilis * optional
Long green hot peppers / Green bell peppers
1 cup brown sugar
½ cup vinegar
½ cup water
Pinch of Salt
2 cloves of garlic
Procedure:
Cut peppers into halves (lengthwise), cut off cores or white pulp inside and the seeds. Then cut each half into rather wide strips. In a small saucepan, combine brown sugar, vinegar diluted in water, salt and garlic that has been peeled and sliced into thin pieces. Bring this mixture to the boiling point, and then add the prepared peppers. Cover the pan, and then remove it from fire. Allow to cool before serving.
Mini Pizza for the Gang
Ingredients:
2 tsp active dry yeast
½ c lukewarm water
½ tsp sugar
1 beaten egg
2 tbsp oil
2 cups All purpose flour
1 tsp salt
Procedure:
Dissolve yeast in lukewarm water, add sugar, all purpose flour and salt. Stir in egg and oil. Mix well. Add the rest of the flour and knead until smooth. Form into a red and divide into 16 pcs. (Do not let dough rise). Roll out each piece immediately into 3 inch circles. 1/8 inch thick.
Put on a slightly greased cookie sheet. Prick top with tines of fork and bake for about 10 minutes.
Topping.:
Ingredients:
1 can(500 ml) spaghetti meat sauce
3 pcs tomatoes, blanched, drained, seeded and chopped
½ cup chopped green pepper
1 tsp hot sauce
6 pcs sausages, sliced thinly and browned strips of quick melt cheese
Procedure:
Combine together in a bowl the meat sauce, tomatoes, green pepper and hot sauce. Spread about 2 tbsp of the meat sauce on every pizza crust. Top with slices of oriental sausage. Arrange slices of cheese, lattice-fashion on each pizza. Bake for about 15 minutes.
2 tsp active dry yeast
½ c lukewarm water
½ tsp sugar
1 beaten egg
2 tbsp oil
2 cups All purpose flour
1 tsp salt
Procedure:
Dissolve yeast in lukewarm water, add sugar, all purpose flour and salt. Stir in egg and oil. Mix well. Add the rest of the flour and knead until smooth. Form into a red and divide into 16 pcs. (Do not let dough rise). Roll out each piece immediately into 3 inch circles. 1/8 inch thick.
Put on a slightly greased cookie sheet. Prick top with tines of fork and bake for about 10 minutes.
Topping.:
Ingredients:
1 can(500 ml) spaghetti meat sauce
3 pcs tomatoes, blanched, drained, seeded and chopped
½ cup chopped green pepper
1 tsp hot sauce
6 pcs sausages, sliced thinly and browned strips of quick melt cheese
Procedure:
Combine together in a bowl the meat sauce, tomatoes, green pepper and hot sauce. Spread about 2 tbsp of the meat sauce on every pizza crust. Top with slices of oriental sausage. Arrange slices of cheese, lattice-fashion on each pizza. Bake for about 15 minutes.
Mango Souffle
Ingredients
1 mangoes
1 Whip cream
2 tbsp gelatin (unflavored)
2 tbsp water
4 pcs red kaong
Procedure
Mash mango and set aside. Whip cream and add mango puree. On a sauce pan soften gelatin in water. Melt over low heat. Remove from heat and add ¼ cup puree mixture. To cooled gelatin, pour back gelatin mixture and chill until set. Pipe cream on top and decorate with a red kaong.
1 mangoes
1 Whip cream
2 tbsp gelatin (unflavored)
2 tbsp water
4 pcs red kaong
Procedure
Mash mango and set aside. Whip cream and add mango puree. On a sauce pan soften gelatin in water. Melt over low heat. Remove from heat and add ¼ cup puree mixture. To cooled gelatin, pour back gelatin mixture and chill until set. Pipe cream on top and decorate with a red kaong.
Cottage Cheese Siomai
Ingredients:
½ cup ground fish fillet
1 cup cottage cheese
1 tsp chopped kinchay
2 tbsp chopped onion
2 tbsp chopped carrots
1 tbsp chopped celery
24 pcs molo wrappers
2 tsp salt
Procedure:
Combine everything except molo wrappers in a bowl and drop one tablespoonful on the center of a molo wrapper. Fold and steam for 10 minutes. Serve with soy sauce and calamansi.
½ cup ground fish fillet
1 cup cottage cheese
1 tsp chopped kinchay
2 tbsp chopped onion
2 tbsp chopped carrots
1 tbsp chopped celery
24 pcs molo wrappers
2 tsp salt
Procedure:
Combine everything except molo wrappers in a bowl and drop one tablespoonful on the center of a molo wrapper. Fold and steam for 10 minutes. Serve with soy sauce and calamansi.
Easy Chicken Skillet
Ingredients
2 tbsp cooking oil
½ cup sliced onions
1 red pepper, cut into cubes
½ cup celery, cut into 1 inch slices
1 packet chicken noodle soup
2 cups water
1 medium sized head cauliflower, broken into sprigs
1 tsp calamansi juice
2 tbsp cornstarch
¼ cup water or broth
¼ cup chicken roll
¼ cup cashew nuts, optional
Procedure
Heat oil in skillet, add onions, red pepper and celery. Mix chicken noodle soup and water together and pour into skillet. Simmer for 7 minutes. Add cauliflower and cook for another 10 minutes. Blend in mixture of calamansi juice, water and cornstarch. Add chicken roll; cook until sauce thickens.
If desired, garnish with cashew nuts. Serve immediately.
2 tbsp cooking oil
½ cup sliced onions
1 red pepper, cut into cubes
½ cup celery, cut into 1 inch slices
1 packet chicken noodle soup
2 cups water
1 medium sized head cauliflower, broken into sprigs
1 tsp calamansi juice
2 tbsp cornstarch
¼ cup water or broth
¼ cup chicken roll
¼ cup cashew nuts, optional
Procedure
Heat oil in skillet, add onions, red pepper and celery. Mix chicken noodle soup and water together and pour into skillet. Simmer for 7 minutes. Add cauliflower and cook for another 10 minutes. Blend in mixture of calamansi juice, water and cornstarch. Add chicken roll; cook until sauce thickens.
If desired, garnish with cashew nuts. Serve immediately.
Cheese-Burger Bake
Ingredients:
8 slices white bread
2 tbsp butter or margarine
1 package (500 gms) Hamburger Mix
2 tbsp chopped celery
1 grated cheddar cheese
1 pc egg, slightly beaten
¾ cup diluted milk
1/8 tsp dry mustard
Paprika (optional)
Procedure:
Preheat oven to 350 F, toast bread; butter both sides. In a saucepan, melt butter or margarine. Stir in hamburger mix and celery. Cook until brown. Meanwhile, mix together in a bowl the cheese, egg, milk and mustard. Set aside.
Arrange 4 slices of toasted bread at the bottom of greased 9 x 9 x 2 inch pyrex dish. Put half of meat mixture over bread and pour half of cheese mixture on top. Repeat procedure for the second layer. Sprinkle top with paprika, if desired. Bake for30-35 minutes. Yield: 4-6 servings.
8 slices white bread
2 tbsp butter or margarine
1 package (500 gms) Hamburger Mix
2 tbsp chopped celery
1 grated cheddar cheese
1 pc egg, slightly beaten
¾ cup diluted milk
1/8 tsp dry mustard
Paprika (optional)
Procedure:
Preheat oven to 350 F, toast bread; butter both sides. In a saucepan, melt butter or margarine. Stir in hamburger mix and celery. Cook until brown. Meanwhile, mix together in a bowl the cheese, egg, milk and mustard. Set aside.
Arrange 4 slices of toasted bread at the bottom of greased 9 x 9 x 2 inch pyrex dish. Put half of meat mixture over bread and pour half of cheese mixture on top. Repeat procedure for the second layer. Sprinkle top with paprika, if desired. Bake for30-35 minutes. Yield: 4-6 servings.
Pepperpot Beef Stew
Ingredients
1 kilo beef top round
1 tbsp shortening
2 ¼ tsp salt
½ tsp Black pepper
1 tbsp paprika
¼ cup chopped onion
2 cups Beef cubes (1 cube dissolved in 2 cups boiling water)
2 medium sized sliced green pepper
3 medium sized quartered ripe tomatoes
½ tsp cornstarch
Procedure:
Cut meat into cubes. Brown on all sides in hot shortening. Add the next five ingredients. Cover and simmer till meat is tender. Add green pepper and tomatoes, cook for 10 minutes. Mix cornstarch with 2 tbsp of water and stir into the gravy. Cook 1 minute or until thickened. Serve hot over rice. Makes 6 servings.
1 kilo beef top round
1 tbsp shortening
2 ¼ tsp salt
½ tsp Black pepper
1 tbsp paprika
¼ cup chopped onion
2 cups Beef cubes (1 cube dissolved in 2 cups boiling water)
2 medium sized sliced green pepper
3 medium sized quartered ripe tomatoes
½ tsp cornstarch
Procedure:
Cut meat into cubes. Brown on all sides in hot shortening. Add the next five ingredients. Cover and simmer till meat is tender. Add green pepper and tomatoes, cook for 10 minutes. Mix cornstarch with 2 tbsp of water and stir into the gravy. Cook 1 minute or until thickened. Serve hot over rice. Makes 6 servings.
Marinated Short Ribs of Beef
Ingredients
3 lbs. short ribs of beef; cut into serving pieces
2 tbsp Mustard
1 tbsp chopped onion
1 tbsp calamansi juice
2 tbsp vinegar
¼ corn oil
1 tbsp salt
1 tsp black pepper
1 ½ chili powder
¼ tsp cayenne pepper
Procedure:
Mix all ingredients and marinate beef ribs for 12 hours or overnight. Turn meat occasionally. Place meat in a roasting pan or casserole, saving marinade. Cook uncovered in a preheated hot oven (450 F) for 20 minutes. Pour in marinade and baste with marinade occasionally. Cover and cook in slow oven (325 F) for about one hour or until meat is tender.
Thicken gravy with 2 tbsp. flour mixed until smooth with 3 tbsp water. Stir and cook one to two minutes or until gravy has thickened.
3 lbs. short ribs of beef; cut into serving pieces
2 tbsp Mustard
1 tbsp chopped onion
1 tbsp calamansi juice
2 tbsp vinegar
¼ corn oil
1 tbsp salt
1 tsp black pepper
1 ½ chili powder
¼ tsp cayenne pepper
Procedure:
Mix all ingredients and marinate beef ribs for 12 hours or overnight. Turn meat occasionally. Place meat in a roasting pan or casserole, saving marinade. Cook uncovered in a preheated hot oven (450 F) for 20 minutes. Pour in marinade and baste with marinade occasionally. Cover and cook in slow oven (325 F) for about one hour or until meat is tender.
Thicken gravy with 2 tbsp. flour mixed until smooth with 3 tbsp water. Stir and cook one to two minutes or until gravy has thickened.
Gabi Pastillas
Ingredients:
4 cups boiled and mashed gabi
4 big cans evaporated milk (500ml)
2 cups sugar
¼ cup fresh butter
Procedure:
Mix all ingredients and cook over slow lame. Stir until thick. When very thick already, place in a table lined with oil. Knead to ½ inch thick and slice into 1 ½ x ¾ inch. Roll into sugar and wrap in waxed paper.
4 cups boiled and mashed gabi
4 big cans evaporated milk (500ml)
2 cups sugar
¼ cup fresh butter
Procedure:
Mix all ingredients and cook over slow lame. Stir until thick. When very thick already, place in a table lined with oil. Knead to ½ inch thick and slice into 1 ½ x ¾ inch. Roll into sugar and wrap in waxed paper.
Sayote Patties
Ingredients:
2 cups sayote
1 cup ground pork
¼ cup chopped onion
2 tsp. ground pepper
¼ cups Hot chili
2 ½ tsp salt
½ cup flour
2 tbsp water
¼ cup bread crumbs
Procedure:
Cut sayote into thin strips. Mix all ingredients together except bread crumbs. Divide and form into six patties and roll on bread crumbs. Fry or brown until done. Prepare brown sauce celine.
Brown Sauce Celine:
Ingredients:
4 tbsp Buttercup margarine
2 tbsp all purpose flour
¾ cup water
¼ cup Cheesefood Hot Chili
½ tsp salt
1 tbsp soy sauce
2 tbsp Sour cream
Procedure:
On a sauce pan heat margarine, add flour and let foam. Add water and stir constantly until smooth and thick. Add cheesefood and season. Add sour cream last. Stir until well blended. Pour on patties.
2 cups sayote
1 cup ground pork
¼ cup chopped onion
2 tsp. ground pepper
¼ cups Hot chili
2 ½ tsp salt
½ cup flour
2 tbsp water
¼ cup bread crumbs
Procedure:
Cut sayote into thin strips. Mix all ingredients together except bread crumbs. Divide and form into six patties and roll on bread crumbs. Fry or brown until done. Prepare brown sauce celine.
Brown Sauce Celine:
Ingredients:
4 tbsp Buttercup margarine
2 tbsp all purpose flour
¾ cup water
¼ cup Cheesefood Hot Chili
½ tsp salt
1 tbsp soy sauce
2 tbsp Sour cream
Procedure:
On a sauce pan heat margarine, add flour and let foam. Add water and stir constantly until smooth and thick. Add cheesefood and season. Add sour cream last. Stir until well blended. Pour on patties.
Molded Root Crops
Ingredients
1/3 cup sweet potato
1/3 cup sinkamas
1/3 cup gabi
1/3 cup ubi
1-1/3 cup sugar
1 bar gulaman (white)
Procedure:
Wash, pare, and slice root crops crosswise into ¼ cm thick. Cook slices in syrup (1/3 cup sugar to 2/3 cup water) one at a time with ube last. Arrange slices alternately in molder. Boil gulaman with remaining sugar in a cup of water. Strain gulaman pour into molder. Cool to gel or chill.
1/3 cup sweet potato
1/3 cup sinkamas
1/3 cup gabi
1/3 cup ubi
1-1/3 cup sugar
1 bar gulaman (white)
Procedure:
Wash, pare, and slice root crops crosswise into ¼ cm thick. Cook slices in syrup (1/3 cup sugar to 2/3 cup water) one at a time with ube last. Arrange slices alternately in molder. Boil gulaman with remaining sugar in a cup of water. Strain gulaman pour into molder. Cool to gel or chill.
Glazed Gabi
Ingredients:
1 cup gabi, cube
1/3 cup water
1/3 cup sugar, brown
1 tbsp margarine
Procedure:
Wash, peel, and cut gabi into 1 centimeter cubes. Boil gabi, sugar, and margarine for 10 minutes. Increase flame and cook for another 5 minutes to caramelize sugar. Serve cold.
1 cup gabi, cube
1/3 cup water
1/3 cup sugar, brown
1 tbsp margarine
Procedure:
Wash, peel, and cut gabi into 1 centimeter cubes. Boil gabi, sugar, and margarine for 10 minutes. Increase flame and cook for another 5 minutes to caramelize sugar. Serve cold.
Gabi Cake
Ingredients
4 pieces gabi
½ cup milk
½ tbsp melted butter
¼ cup shredded cheese
½ cup sugar
Procedure:
Cut the gabi into pieces and boil until done. Cool. Peel and grate the gabi. Mix together the milk, shredded cheese, sugar, grated gabi and melted butter. Stir all ingredients and pour into greased frying pan. Cook over low heat until thick. Spread into a plate, cool, and serve.
4 pieces gabi
½ cup milk
½ tbsp melted butter
¼ cup shredded cheese
½ cup sugar
Procedure:
Cut the gabi into pieces and boil until done. Cool. Peel and grate the gabi. Mix together the milk, shredded cheese, sugar, grated gabi and melted butter. Stir all ingredients and pour into greased frying pan. Cook over low heat until thick. Spread into a plate, cool, and serve.
Gabi Pudding
Ingredients
2 tbsp margarine
1/3 cup sugar
1 egg yolk
1 egg white
1 cup gabi, boiled and grated
½ cup milk
Procedure:
Cream margarine and add sugar. Add egg yolk, gabi and milk and blend well. Beat egg white until stiff and fold into mixture above. Place in a greased pan and steam for one hour and 10 minutes or until done.
2 tbsp margarine
1/3 cup sugar
1 egg yolk
1 egg white
1 cup gabi, boiled and grated
½ cup milk
Procedure:
Cream margarine and add sugar. Add egg yolk, gabi and milk and blend well. Beat egg white until stiff and fold into mixture above. Place in a greased pan and steam for one hour and 10 minutes or until done.
Ri-Cos-Bi
Ingredients:
3 cups ground cassava
3 cups ground gabi with anis
4 ½ cups coconut milk
1 cup toasted flour
Procedure:
Boil coconut milk until oily. Blend in ground cassava and gabi and stir until very thick. Put in a small bilao and mold. Cool and cut into desired size. Roll in toasted flour.
3 cups ground cassava
3 cups ground gabi with anis
4 ½ cups coconut milk
1 cup toasted flour
Procedure:
Boil coconut milk until oily. Blend in ground cassava and gabi and stir until very thick. Put in a small bilao and mold. Cool and cut into desired size. Roll in toasted flour.
Wednesday, August 5, 2009
Hopia
Ingredients:
Pastry
2 cups all purpose flour
1/2 cup water
1 1/2 tbsp sugar
1/2 cup pork lard
1 tbsp corn syrup
Paste
1 cup all purpose flour
1/2 cup pork, lard
Filling
2 cups cooked mungo, mashed 1 cup sugar
Procedure:
Place 2 cups flour in a bowl, make a well and add in the center, 1/2 cup water, sugar and corn syrup. Add pork lard. Mix well with wooden spoon just enough to mix. Do not overmix. Form dough into a ball, return into bowl, cover with cloth and set aside for 30 minutes.
In a bowl, mix together 1 cup flour and 1/2 cup pork lard until a smooth paste is formed.
On a lightly floured board, roll out dough with a rolling pin to form a rectangle 1/4 inch thick. Spread the paste evenly over the rectangle so that the paste covers 2/3 of the dough with 2 layers of paste in-between. Roll out the dough to its original size and repeat the folding operation, this time without the paste. Roll out the dough once more and fold for the third time and last time. Allow the dough to rest for five minutes. Roll the dough once more to its original size. Cut the sheet of dough lengthwise into 2 equal sections. Roll each section. Take one portion and flatten out with hands or rolling pin to form a thin circular piece.
Add about 2 tsp of filling at the center, bring up the sides of the dough to top center. Seal well. Press lightly to flatten. Place on ungreased baking sheet lined with brown paper. Brush top with beaten egg or milk, then prick individual pieces 2 or 3 times. Bake in hot oven 204.2 to 218.3 C (400-425 F) for about 25 minutes or until golden brown.
Pastry
2 cups all purpose flour
1/2 cup water
1 1/2 tbsp sugar
1/2 cup pork lard
1 tbsp corn syrup
Paste
1 cup all purpose flour
1/2 cup pork, lard
Filling
2 cups cooked mungo, mashed 1 cup sugar
Procedure:
Place 2 cups flour in a bowl, make a well and add in the center, 1/2 cup water, sugar and corn syrup. Add pork lard. Mix well with wooden spoon just enough to mix. Do not overmix. Form dough into a ball, return into bowl, cover with cloth and set aside for 30 minutes.
In a bowl, mix together 1 cup flour and 1/2 cup pork lard until a smooth paste is formed.
On a lightly floured board, roll out dough with a rolling pin to form a rectangle 1/4 inch thick. Spread the paste evenly over the rectangle so that the paste covers 2/3 of the dough with 2 layers of paste in-between. Roll out the dough to its original size and repeat the folding operation, this time without the paste. Roll out the dough once more and fold for the third time and last time. Allow the dough to rest for five minutes. Roll the dough once more to its original size. Cut the sheet of dough lengthwise into 2 equal sections. Roll each section. Take one portion and flatten out with hands or rolling pin to form a thin circular piece.
Add about 2 tsp of filling at the center, bring up the sides of the dough to top center. Seal well. Press lightly to flatten. Place on ungreased baking sheet lined with brown paper. Brush top with beaten egg or milk, then prick individual pieces 2 or 3 times. Bake in hot oven 204.2 to 218.3 C (400-425 F) for about 25 minutes or until golden brown.
Tuesday, August 4, 2009
Chicken Wings
Ingredients:
1/2 kilo chicken wings
3 tsp lemon juice
1/4 tsp pepper
2 pcs eggs
1 cup cornstarch
1 cup bread flour salt to taste
Procedure:
Wash chicken wings. Pat dry with paper towel. Marinate in lemon juice and pepper.
In a small bowl, whisk eggs. In a separate bowl, mix cornstarch, bread flour and salt.
Dip chicken wings in whisked eggs, dredge in cornstarch-breadflour mixture. Deep fry. Serve hot
1/2 kilo chicken wings
3 tsp lemon juice
1/4 tsp pepper
2 pcs eggs
1 cup cornstarch
1 cup bread flour salt to taste
Procedure:
Wash chicken wings. Pat dry with paper towel. Marinate in lemon juice and pepper.
In a small bowl, whisk eggs. In a separate bowl, mix cornstarch, bread flour and salt.
Dip chicken wings in whisked eggs, dredge in cornstarch-breadflour mixture. Deep fry. Serve hot
Crispy Alimasag
Ingredients:
1/2 kilo small alimasag
1 egg, slightly beaten
1/2 cup, All purpose flour
1/2 tsp salt
1/2 tsp seasoning
1/4 tsp pepper
1 tsp chopped siling labuyo
Procedure:
Clean alimasag, discarding aprons; wash thouroughly and cut into halves. Place alimasag in mixing bowl and add the slightly beaten egg. Add flour and seasonings; blend well. Fry in a deep hot oil until brown. Serve hot.
1/2 kilo small alimasag
1 egg, slightly beaten
1/2 cup, All purpose flour
1/2 tsp salt
1/2 tsp seasoning
1/4 tsp pepper
1 tsp chopped siling labuyo
Procedure:
Clean alimasag, discarding aprons; wash thouroughly and cut into halves. Place alimasag in mixing bowl and add the slightly beaten egg. Add flour and seasonings; blend well. Fry in a deep hot oil until brown. Serve hot.
Banana-Mungo Turon
Ingredients:
1/4 cup mungo beans
1/3 cup brown sugar
6 pieces medium size ripe saba banana
6 pieces lumpia wrapper
1/3 cup cooking all
Procedures:
Boil mungo until soft. Set aside to cool. Add sugar and mix well. Cut saba lengthwise. Insert two tablespoons mungo-sugar mixture between two banana halves. Wrap in lumpia wrapper. Seal with water. Fry in hot cooking oil until golden brown
1/4 cup mungo beans
1/3 cup brown sugar
6 pieces medium size ripe saba banana
6 pieces lumpia wrapper
1/3 cup cooking all
Procedures:
Boil mungo until soft. Set aside to cool. Add sugar and mix well. Cut saba lengthwise. Insert two tablespoons mungo-sugar mixture between two banana halves. Wrap in lumpia wrapper. Seal with water. Fry in hot cooking oil until golden brown
Mungo Patties
Ingredients:
2 cups boiled mungo, mashed
1 egg, beaten
1 tsp salt
fine dry bread crumbs
2 tbsp cooking fat
Procedure:
Mis mashed beans with egg and season with salt. Shape into patties and roll each patty in bread crumbs. Brown on both sides in greased hot pan.
2 cups boiled mungo, mashed
1 egg, beaten
1 tsp salt
fine dry bread crumbs
2 tbsp cooking fat
Procedure:
Mis mashed beans with egg and season with salt. Shape into patties and roll each patty in bread crumbs. Brown on both sides in greased hot pan.
Bean Balls
Ingredients:
1 1/2 cups mungo flour
1 cup all purpose flour
2 tsp. baking powder
1/4 cup peanuts (chopped)
1 cup sugar
2 cups water
1 cup cooking oil
Procedure:
Into a bowl, sift mungo flour, all purpose flour and baking powder together. Add peanuts, sugar and water. Mix well. Drop by tablespoon into deep hot fat. Fry until golden brown. Drain to remove excess fat. Dust with sugar.
1 1/2 cups mungo flour
1 cup all purpose flour
2 tsp. baking powder
1/4 cup peanuts (chopped)
1 cup sugar
2 cups water
1 cup cooking oil
Procedure:
Into a bowl, sift mungo flour, all purpose flour and baking powder together. Add peanuts, sugar and water. Mix well. Drop by tablespoon into deep hot fat. Fry until golden brown. Drain to remove excess fat. Dust with sugar.
Monday, August 3, 2009
ESPASOL
Ingredients:
4 tbsp. cooked malagkit (ground fine)
3 tbsp. pinipig
2 tbsp. mungo flour
3 tbsp. coconut flour
4 tbsp. sugar
1/2 tbsp. sesame seed (linga)
10 tbsp. coconut milk
Procedure:
Grind the pinipig into flour. Toast mungo flour and coconut flour for two minutes. Toast linga for 1 minute. Mix the malagkit, pinipig, mungo flour, coconut flour and sugar. Cook the mixture in coconut milk for 5 minutes, stirring constantly. Remove from fire and roll into convenient sizes. Dredge the rolls in toasted linga and then on pinipig flour. Wrap in wax paper.
4 tbsp. cooked malagkit (ground fine)
3 tbsp. pinipig
2 tbsp. mungo flour
3 tbsp. coconut flour
4 tbsp. sugar
1/2 tbsp. sesame seed (linga)
10 tbsp. coconut milk
Procedure:
Grind the pinipig into flour. Toast mungo flour and coconut flour for two minutes. Toast linga for 1 minute. Mix the malagkit, pinipig, mungo flour, coconut flour and sugar. Cook the mixture in coconut milk for 5 minutes, stirring constantly. Remove from fire and roll into convenient sizes. Dredge the rolls in toasted linga and then on pinipig flour. Wrap in wax paper.
BUTSI
Dough:
Ingredients:
6 cups malagkit (glutinous rice)
1 cup sugar
1/2 cup water
Procedure:
Soak malagkit in water overnight. Grind and strain off excess water through a cloth bag. Hang or put a heavy weight over the bag to press out the water. When the ground malagkit is almost dry, remove from bag and add sugar dissolved in 1/2 cup water. Mis thoroughly and make into small balls. Flatten with the palm of the hands until about 1 cm thick.
Filling:
Ingredients:
2 cups mungo
1/2 cup water
2 cups sugar
Procedure:
Boil mungo until soft and all the cooking water has been absorbed. Mash and add sugar dissolved in 1/2 cup water. Cook again until almost dry. Make into small balls of about 1 1/2 inches in diameter. Place over the flattened dough and encircle with the dough by sealing the edges. Cook in plenty hot oil until golden brown.
*Dough can be wrapped in sesame seeds
Ingredients:
6 cups malagkit (glutinous rice)
1 cup sugar
1/2 cup water
Procedure:
Soak malagkit in water overnight. Grind and strain off excess water through a cloth bag. Hang or put a heavy weight over the bag to press out the water. When the ground malagkit is almost dry, remove from bag and add sugar dissolved in 1/2 cup water. Mis thoroughly and make into small balls. Flatten with the palm of the hands until about 1 cm thick.
Filling:
Ingredients:
2 cups mungo
1/2 cup water
2 cups sugar
Procedure:
Boil mungo until soft and all the cooking water has been absorbed. Mash and add sugar dissolved in 1/2 cup water. Cook again until almost dry. Make into small balls of about 1 1/2 inches in diameter. Place over the flattened dough and encircle with the dough by sealing the edges. Cook in plenty hot oil until golden brown.
*Dough can be wrapped in sesame seeds
POLVORON
Ingredients:
1 1/2 cups mungo flour
1/2 cup margarine (melted)
1/2 cup sugar
Procedure:
Toast flour over low heat until reddish brown in color. Remove from flame. Add sugar and melted margarine. Blend well. Mold in polvoron maker. Wrap in colored candy paper.
1 1/2 cups mungo flour
1/2 cup margarine (melted)
1/2 cup sugar
Procedure:
Toast flour over low heat until reddish brown in color. Remove from flame. Add sugar and melted margarine. Blend well. Mold in polvoron maker. Wrap in colored candy paper.
Tuesday, July 28, 2009
Preparation of Mungo Flour
- Toast - grind method: Clean beans, winnow to remove dirt. Place beans in carajay. Toast over low heat for 30 minutes or until slightly brown in color. Stir constantly to prevent burning. Crack beans and winnow to remove seed coat. Grind into flour with cor grinder. Store flour in tightly sealed container
- Boil-dry-grind-method: Clean beans, winnow to remove dirt. Soak beans in water 4-6 hours. Cook for 7-10 minutes, drain. Spread on pan in thin layers. Oven-dry at low heat (65.5C) for 4-6 hours. Crack beans and winnow to remove seed coat. Grind into flour with corn grinder. Store in airlight container.
Maja Blanca Maiz
Ingredients
3 cups young corn
1 cup sugar
4 cups rich coconut milk
1 cup galapong or rice flour
5 tbsp. fresh coconut oil
Procedure
Scrape corn from the cobs and strain through coarse muslin cloth. Add the sugar, galapong or rice flour and coconut milk and cook over moderate heat, stirring constantly and adding fresh coconut oil little by little to avoid sticking. When thick, pour into coconut oil greased platters. Serve with latik and toasted coconut with sugar.
3 cups young corn
1 cup sugar
4 cups rich coconut milk
1 cup galapong or rice flour
5 tbsp. fresh coconut oil
Procedure
Scrape corn from the cobs and strain through coarse muslin cloth. Add the sugar, galapong or rice flour and coconut milk and cook over moderate heat, stirring constantly and adding fresh coconut oil little by little to avoid sticking. When thick, pour into coconut oil greased platters. Serve with latik and toasted coconut with sugar.
Baye-Baye
This delicacy is from Dumaguete, Negros Oriental. It is made from grated young coconut that is mixed with either ground corn kernels or ground pinipig (young rice) and formed into patties.
Ingredients:
2 cups pinipig toasted
1 cup coconut water
1-1/2 cups butong (young coconut), grated
1/2 cup sugar
banana leaves or wax paper (for wrapping)
Procedure:
Grind toasted pinipig in a bowl. Mix ground pinipig, coconut water and sugar. Blend well and add grated young coconut. Divide into serving portion and wrap each one in banana leaves or wax paper. makes 6 servings.
Ingredients:
2 cups pinipig toasted
1 cup coconut water
1-1/2 cups butong (young coconut), grated
1/2 cup sugar
banana leaves or wax paper (for wrapping)
Procedure:
Grind toasted pinipig in a bowl. Mix ground pinipig, coconut water and sugar. Blend well and add grated young coconut. Divide into serving portion and wrap each one in banana leaves or wax paper. makes 6 servings.
Monday, July 27, 2009
Banana Cake
Ingredients:
1/2 cup butter
1-1/2 cups sugar
2 eggs
2 cups flour
1 tsp salt
1 tsp baking soda
5 pcs. lakatan (banana)
*glazed mix
*apricot
3 tbsp evap milk
1 tbsp vinegar
Procedure:
1/2 cup butter
1-1/2 cups sugar
2 eggs
2 cups flour
1 tsp salt
1 tsp baking soda
5 pcs. lakatan (banana)
*glazed mix
*apricot
3 tbsp evap milk
1 tbsp vinegar
Procedure:
- Beat butter and sugar and add eggs.
- Sift flour, salt, baking soda
- Mix all ingredients
- Bake at 3.25 degrees farenheight for 1hr & 10 minutes
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