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
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Wednesday, October 21, 2009
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.
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