Broccoli & Cauliflower & Carbonara

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Broccoli & Cauliflower & Carbonara
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Servings
Ingredients
  • Sea salt flakes
  • 500 g Macaroni
  • 2 cups small broccoli florets
  • 2 cups small cauliflower florets
  • 2 large eggs at room temperature
  • 2 egg yolks at room temperature
  • 1/4 cup thickened cream at room temperature
  • 2 Tbsp Extra virgin olive oil
  • 1.5 cups Freshly grated Parmesan plus more for garnish
  • 1 large garlic glove crushed
  • Freshly ground black pepper
  • 1/4 cups chopped fresh parsley plus more for garnish
Servings
Ingredients
  • Sea salt flakes
  • 500 g Macaroni
  • 2 cups small broccoli florets
  • 2 cups small cauliflower florets
  • 2 large eggs at room temperature
  • 2 egg yolks at room temperature
  • 1/4 cup thickened cream at room temperature
  • 2 Tbsp Extra virgin olive oil
  • 1.5 cups Freshly grated Parmesan plus more for garnish
  • 1 large garlic glove crushed
  • Freshly ground black pepper
  • 1/4 cups chopped fresh parsley plus more for garnish
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Instructions
  1. Bring a large pot of water to a boil and generously season with salt.
  2. Cook pasta according to package directions until al dente. During the last minute of cooking time, add broccoli and cauliflower. Reserve 1 cup pasta water.
  3. Meanwhile, in a separate bowl combine eggs and yolks, cream, olive oil, parmesan and garlic. Mix well with a fork and season with salt and pepper.
  4. Drain pasta and vegetables; add back to pot. Stir in cheese mixture and parsley, then quickly toss together to evenly coat the pasta and prevent the eggs from scrambling.
  5. Add additional pasta water to make a creamy sauce.
  6. Garnish with parsley and pepper. Serve immediately.
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Sweet Strawberry Focaccia With Basil

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Sweet Strawberry Focaccia With Basil
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Servings
loaf
Ingredients
  • 400 g plain four
  • 100 g fine semolina
  • 2 g Sea salt flakes
  • 380 ml warm water
  • 7 g dried yeast
  • 1 tsp ⁄2caster sugar
  • 1 cup ⁄4extra virgin olive oil
  • Extra plain flour to dust
  • Extra olive oil to grease
  • Extra semolina to dust
  • 2 x 250g punnets strawberries hulled, sliced into rounds
  • 1 Tbsp balsamic vinegar
  • 1 cup ⁄3icing sugar mixture
  • 1 cup ⁄2basil leaves
Servings
loaf
Ingredients
  • 400 g plain four
  • 100 g fine semolina
  • 2 g Sea salt flakes
  • 380 ml warm water
  • 7 g dried yeast
  • 1 tsp ⁄2caster sugar
  • 1 cup ⁄4extra virgin olive oil
  • Extra plain flour to dust
  • Extra olive oil to grease
  • Extra semolina to dust
  • 2 x 250g punnets strawberries hulled, sliced into rounds
  • 1 Tbsp balsamic vinegar
  • 1 cup ⁄3icing sugar mixture
  • 1 cup ⁄2basil leaves
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Instructions
  1. Combine flour, semolina and salt in a large bowl. In a medium jug, combine warm water, yeast, sugar and oil. Set aside for 3 minutes or until foamy.
  2. Make a well in centre of flour mixture and gradually pour in yeast mixture. Using your hands, gradually combine ingredients to form a dough.
  3. Turn out dough onto a lightly floured surface and knead for 5 minutes or until smooth. If dough is too sticky to work with, add up to 100g extra flour.
  4. Lightly grease a large bowl with extra oil. Transfer dough to bowl, then cover with plastic wrap. Set aside in a warm and dry place for 45-60 minutes or until dough has doubled in size.
  5. Dust an oven tray with extra semolina. Turn out dough onto prepared tray and shape into a rough oval. Dust with a little more extra semolina, cover with a clean dry tea towel and set aside to prove for 20 minutes.
  6. Meanwhile, preheat oven to 180°C. Toss strawberry rounds with vinegar and 2 Tbsp of the icing sugar in a large bowl.
  7. Stud dough with strawberry rounds, poking into indentations to stop dough from rising while baking. Dust with 1 Tbsp of the remaining icing sugar and drizzle over a little of the bowl juices from strawberries. Bake for 25-30 minutes or until golden.
  8. Dust with remaining sugar and scatter over basil leaves. Slice into pieces and serve.
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Slow cooked beef ragu with creamy polenta

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Slow cooked beef ragu with creamy polenta
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Servings
serves
Ingredients
  • 1.8 kg Gravy Beef
  • 5 slices – 6Pancetta chopped, or 4bacon
  • 1 large onion chopped
  • 2 ribs celery chopped
  • 2 carrots chopped
  • 6-8 cloves garlic thin sliced
  • 2 cups dry red wine
  • 600 g tin whole tomatoes
  • 1 teaspoon dried Rosemary crushed (or 1 stalk fresh Rosemary)
  • teaspoon ½dried Oregano
  • 2 stalks fresh Thyme
  • 2 tablespoons chopped fresh Italian Parsley
  • 1 teaspoon black pepper
  • 1 teaspoon Sea salt
Creamy Parmesan Polenta
  • 1/2 cup quick cook polenta
  • 3 cups milk
  • 2 tablespoons fresh grated parmesan
  • Season with salt and pepper to taste
Servings
serves
Ingredients
  • 1.8 kg Gravy Beef
  • 5 slices – 6Pancetta chopped, or 4bacon
  • 1 large onion chopped
  • 2 ribs celery chopped
  • 2 carrots chopped
  • 6-8 cloves garlic thin sliced
  • 2 cups dry red wine
  • 600 g tin whole tomatoes
  • 1 teaspoon dried Rosemary crushed (or 1 stalk fresh Rosemary)
  • teaspoon ½dried Oregano
  • 2 stalks fresh Thyme
  • 2 tablespoons chopped fresh Italian Parsley
  • 1 teaspoon black pepper
  • 1 teaspoon Sea salt
Creamy Parmesan Polenta
  • 1/2 cup quick cook polenta
  • 3 cups milk
  • 2 tablespoons fresh grated parmesan
  • Season with salt and pepper to taste
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Instructions
  1. Season the meat with salt and pepper on all sides and preheat the oven to 180C.
  2. In an oven proof pot or casserole dish on medium high heat brown the steak on all sides with a little olive oil. Transfer to a plate and set aside.
  3. Turn the heat to medium and add the chopped pancetta. Brown the pancetta until crisp and then add the onion, celery and carrots. Cook the veggies until soft and translucent, and then add the garlic. Cook for another few miutes.
  4. Sprinkle the veggies with the teaspoon of pepper and then add the wine, scraping the browned bits off the bottom of the pot. Let the wine simmer for a minute or two and stir in the tomatoes.
  5. Add the dried and fresh herbs and combine with the veggie mixture. Let the mixture come to a slow boil and then place the beef back into the pot.
  6. Turn off the stove top, put the lid on the pot and place the pot in the preheated oven. Cook for about 4-5 hours in the oven until the beef falls apart. Check for seasoning, adding the teaspoon salt if needed.
  7. Serve over a Creamy Parmesan Polenta and enjoy!
To make the polenta
  1. In a medium pot heat the milk on medium. Stir every once and a while so the milk won’t burn on the bottom. When the milk comes to a slow boil, add the polenta and stir.
  2. Continue stirring the polenta until it thickens to a heavy creamy texture. Take it off the heat and add the parmesan cheese. Season with salt and pepper to taste.
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HOME MADE PUMPKIN GNOCCHI w. brown butter & sage

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HOME MADE PUMPKIN GNOCCHI w. brown butter & sage
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Course Entree, Main Dish
Cuisine Italian
Servings
Ingredients
  • 600 g pumpkin
  • 200 g all purpose flour NOTE: the amount always varies please add gradually and adjust
  • black pepper
  • nutmeg optional
For the pumpkin gnocchi sauce:
  • 40 g unsalted butter
  • Handful of sage leaves
Course Entree, Main Dish
Cuisine Italian
Servings
Ingredients
  • 600 g pumpkin
  • 200 g all purpose flour NOTE: the amount always varies please add gradually and adjust
  • black pepper
  • nutmeg optional
For the pumpkin gnocchi sauce:
  • 40 g unsalted butter
  • Handful of sage leaves
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Instructions
  1. Preheat the oven to 200°C
  2. Clean the pumpkin, then cut it into large chunks and cook in the oven until you can pierce it easily with a fork.
  3. Let the pumpkin cool down at room temperature then peel it and purée it by hand with a fork or masher (don't use a blender).
  4. If you want, add a pinch of nutmeg.
  5. Add black pepper.
  6. Gradually start adding the flour. You have to obtain a thick batter. Don't add too much flour otherwise you'll get a gluey consistency.
  7. Bring a pot of water to a boil.
To make brown butter sauce:
  1. Place 20g of butter in a small saucepan over medium heat. Whisk and keep whisking.
  2. After a couple of minutes you should see brown bits appear on the bottom of the pan. Remove from heat and immediately add clean sage leaves so they crisp.
Cook the gnocchi:
  1. When the water boils, salt it then take two teaspoons and make quenelles with the pumpkin mixture.
  2. Throw them directly into the water.
  3. When they start floating, take them out of the water and set aside.
  4. When they are all done - Sautée the gnocchi in the brown butter sage sauce until the outside becomes crispy.
  5. Divide, serve and enjoy!
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Drumstick Cacciatore

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Drumstick Cacciatore
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Course Main Dish
Cuisine Italian
Servings
Ingredients
  • 2 tablespoons olive oil
  • 8 chicken drumsticks
  • Salt and black pepper
  • 1/4 cup tomato paste
  • 1/4 cup balsamic vinegar
  • 1 teaspoon dried sage oregano, or thyme
  • 1/4 teaspoon crushed red pepper or to taste
  • 1 pound small whole button mushrooms
  • 1 tablespoon chopped garlic
Course Main Dish
Cuisine Italian
Servings
Ingredients
  • 2 tablespoons olive oil
  • 8 chicken drumsticks
  • Salt and black pepper
  • 1/4 cup tomato paste
  • 1/4 cup balsamic vinegar
  • 1 teaspoon dried sage oregano, or thyme
  • 1/4 teaspoon crushed red pepper or to taste
  • 1 pound small whole button mushrooms
  • 1 tablespoon chopped garlic
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Instructions
  1. In a large pan heat oil over medium. Add chicken. Sprinkle with salt and black pepper. Adjust heat so chicken sizzles but doesn't burn. Cook 5 to 8 minutes, undisturbed, until browned and releases easily from pan.
  2. Meanwhile, for sauce, in a medium bowl combine tomato paste and vinegar. Add 1 1/2 cups water, the sage, and crushed red pepper. Sprinkle with salt and pepper. Whisk until sauce is smooth.
  3. Turn chicken. Cook 5 minutes more or until browned and releases easily from pan. Scatter mushrooms and garlic into pan. Pour sauce over mixture. Shake pan once or twice to combine. Bring to boiling; reduce heat. Simmer 20 minutes, uncovered, or until chicken just separates from the bone, carefully shaking pan a couple of times. Season to taste.
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Crispy Skin Snapper & Salsa Verde

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Saddletail Snapper & Salsa Verde
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Servings
Ingredients
SALSA VERDE
  • Large Bunch parsley
  • Large Bunch basil
  • Large bunch mint
  • 3 anchovies
  • 1 Tbsp Capers
  • 1 clove garlic
  • 200 ml extra-virgin olive oil
  • Squeeze of lemon juice.
SALAD AND FISH
  • 500 g Waxy new potatoes
  • 200 g cherry tomatoes
  • 200 g Asparagus spears or french beans
  • 4 snapper or white fish fillets skin on
Servings
Ingredients
SALSA VERDE
  • Large Bunch parsley
  • Large Bunch basil
  • Large bunch mint
  • 3 anchovies
  • 1 Tbsp Capers
  • 1 clove garlic
  • 200 ml extra-virgin olive oil
  • Squeeze of lemon juice.
SALAD AND FISH
  • 500 g Waxy new potatoes
  • 200 g cherry tomatoes
  • 200 g Asparagus spears or french beans
  • 4 snapper or white fish fillets skin on
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Instructions
  1. Pick only parsley leaves, otherwise the sauce will be very bitter. Add all the other salsa verde ingredients in a food processor and blitz until smooth. Taste and season with salt and pepper and the lemon juice.
  2. Cut all the tomatoes in half. Cook the potatoes until soft and half again.
  3. Blanch the green beans/asparagus for 1 minute 30 seconds. As they are still hot, trim into 2inch pieces and add to the salsa. The same with the potatoes. This helps the salsa flavour the ingredients, rather than sit on the ingredients.
  4. Heat a frying pan over a medium high heat. Add the fish skin side down. Season with salt and pepper. Leave in the pan until all the sides are white (cooked) and the skin is just turning brown at the edges. Flip, cook for 1 minute then turn the heat off. Leave the fish in the pan as you plate up.
  5. Once you’ve plated up, then place a fish fillet directly on top.
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Easy Italian Peach Crumb Cake

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Easy Italian Peach Crumb Cake
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Course Dessert
Cuisine Italian
Servings
Ingredients
CRUMB CRUST2.5 cups flour
  • cup .5sugar 100 grams
  • 2 teaspoons baking powder
  • 1 pinch salt
  • cup .3+ 3 tablespoon butter very cold
  • 1 egg
PEACH FILLING
  • 2 1/2 cups sliced peaches (peeled sliced then halved)
  • 1 1/2 tablespoons sugar
Course Dessert
Cuisine Italian
Servings
Ingredients
CRUMB CRUST2.5 cups flour
  • cup .5sugar 100 grams
  • 2 teaspoons baking powder
  • 1 pinch salt
  • cup .3+ 3 tablespoon butter very cold
  • 1 egg
PEACH FILLING
  • 2 1/2 cups sliced peaches (peeled sliced then halved)
  • 1 1/2 tablespoons sugar
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Instructions
  1. Pre-heat oven to 180° celsius.
  2. Grease and flour an 20cm. A spring form pan best.
  3. In a medium bowl mix together peaches and sugar, set aside.
  4. In a large bowl whisk together flour, sugar, baking powder and salt, add butter using a pastry blender, or fork combine to form a crumbly mixture, add the egg and continue to mix only until still crumbly.
  5. Add approximately 2/3 of the crumbly mixture to the cake pan, spoon peach mixture on top and sprinkle with remaining crumb mixture.
  6. Bake for approximately 30-40 minutes or until lightly golden on top. Let cool.
  7. Serve with vanilla ice cream if desired. Enjoy!
Recipe Notes

Notes An easier way to cut in butter, is to first place the butter in the freezer for about 15-20 minutes, then grate it directly into the bowl, stir with a fork and there you have a crumbed mixture.

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SUMMER RISOTTO WITH ROASTED TOMATOES, CORN AND FIGS

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SUMMER RISOTTO WITH ROASTED TOMATOES, CORN AND FIGS
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Course Entree, Main Dish
Cuisine Italian
Servings
Ingredients
  • 2 punnets grape tomatoes
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon fresh thyme
  • 1 tablespoon unsalted butter
  • 1 1/2 cups arborio rice
  • 3 cloves garlicminced
  • 1 cup dry white wine
  • 4 cups to 5low salt chicken stock warmed
  • 1/3 cup freshly grated parmesan cheese plus more for topping
  • 2 ears sweet corn kernels cut from the cob
  • 1 punnet figs sliced or quartered 500g
  • 1 handful fresh basil chopped
  • 3 tablespoons freshly snipped chives
Course Entree, Main Dish
Cuisine Italian
Servings
Ingredients
  • 2 punnets grape tomatoes
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon fresh thyme
  • 1 tablespoon unsalted butter
  • 1 1/2 cups arborio rice
  • 3 cloves garlicminced
  • 1 cup dry white wine
  • 4 cups to 5low salt chicken stock warmed
  • 1/3 cup freshly grated parmesan cheese plus more for topping
  • 2 ears sweet corn kernels cut from the cob
  • 1 punnet figs sliced or quartered 500g
  • 1 handful fresh basil chopped
  • 3 tablespoons freshly snipped chives
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Instructions
  1. Preheat the oven to 150c. Like a baking sheet with foil. Add the tomatoes and toss with 1 tablespoon of olive oil, salt, pepper and thyme. Roast for 45 to 60 minutes, until the tomatoes are deep in colour and caramely and crumpled. Remove from the oven once finished.
  2. While the tomatoes are roasting, heat a large pot or saucepan over medium heat and add the remaining olive oil with the butter. Add the rice and stirring often, toast the rice until it’s somewhat translucent, about 5 minutes. Stir in the garlic and cook for another minute. Stir in the white wine, constantly stirring or at least stirring every minute or so, until the rice absorbs the wine. Once the wine is absorbed, add in 1 1/2 cups of the stock, stirring until the rice absorbs the liquid like it did with the wine. Repeat this 2 to 3 more times, until all stock has been added and the rice is al dente. You want it to appear “hydrated” – and want there to be some liquid left when serving. This process should take about 15 to 20 minutes.
  3. Just before the risotto is almost finished, stir in the parmesan cheese. Stir in the tomatoes, fresh corn and figs. Stir in most of the chives and basil. Taste and if desired, add a bit of salt and pepper (this will depend on the saltiness of your cheese and the taste of your tomatoes). Serve immediately with the remaining chives and basil. Top with freshly grated parmesan.
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Asparagus With Ricotta Dumplings

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Asparagus With Ricotta Dumplings
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Servings
Ingredients
Dumplings
  • 2 cups ricotta drained (it shield be dry and crumbly
  • 1 cup finely grated parmesan plus more (for serving)
  • 1 large egg room temperature
  • 1 egg yolk room temperature
  • 2.5 teaspoons Sea salt flakes plus more
  • 1/2 plain flour plus more
Asparagus and Assembly
  • 250 g asparagus trimmed, cut into 3cm pieces
  • 2 cups chicken stock or low-sodium chicken broth
  • 1 shallot stalk green and white parts, thinly sliced
  • 3 tablespoons unsalted butter cut into pieces
  • 2 tablespoons Chopped chives
  • 2 teaspoons fresh lemon juice
  • Sea salt flakes freshly ground pepper
  • olive oil for drizzling
Servings
Ingredients
Dumplings
  • 2 cups ricotta drained (it shield be dry and crumbly
  • 1 cup finely grated parmesan plus more (for serving)
  • 1 large egg room temperature
  • 1 egg yolk room temperature
  • 2.5 teaspoons Sea salt flakes plus more
  • 1/2 plain flour plus more
Asparagus and Assembly
  • 250 g asparagus trimmed, cut into 3cm pieces
  • 2 cups chicken stock or low-sodium chicken broth
  • 1 shallot stalk green and white parts, thinly sliced
  • 3 tablespoons unsalted butter cut into pieces
  • 2 tablespoons Chopped chives
  • 2 teaspoons fresh lemon juice
  • Sea salt flakes freshly ground pepper
  • olive oil for drizzling
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Instructions
Dumplings
  1. Pulse 1.5 cups of the ricotta with the parmesan, egg, egg yolk, and salt in a food processor just until smooth. Sprinkle flour over ricotta mixture and pulse again until just combined. Transfer dumpling batter to a medium bowl.
  2. Dust a greaseproof lined baking tray with flour. Using a metal spoon, scoop out 2–3 tsp. dumpling batter and scrape spoon against side of bowl at a 45° angle to smooth batter. Using your finger tip, push batter off spoon and let drop onto baking sheet (this may take a few tries). The dumpling will slightly curve at each ends. Dust tops with more flour. (You should have about 65 dumplings.)
Asparagus and Assembly
  1. Bring a large pot of lightly salted water to a boil. Add asparagus and cook until almost tender, 2–3 minutes. Transfer to a bowl of ice water; drain and pat dry. Reserve pot.
  2. Meanwhile, bring chicken stock to a simmer in a large skillet over medium heat.
  3. Return pot of water to a gentle simmer and add dumplings (one by one so they don’t crush each other), stirring occasionally, until they’re almost double in size and cooked through and tender, about 4 minutes (dumplings will quickly float to surface).
  4. Transfer dumplings to pan; add butter and green garlic. Cook, tossing often, until sauce has thickened and garlic has slightly softened, about 3 minutes. Add asparagus, chives, and lemon juice and toss to warm asparagus; season with salt and pepper. Serve dumplings with more cheese and drizzle with olive oil.
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Linguine with Red Pesto and Corn

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Linguine with Red Pesto and Corn
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Cuisine Italian
Servings
Ingredients
  • 500 g dried linguine
  • 4 ripe roma tomatoes
  • 15 basil leaves
  • 1 tablespoon celery leaves
  • 1 tablespoon parsley leaves plus more for serving
  • 1 clove garlic
  • 1 pinch salt
  • 1/2 cup sliced almonds or whole
  • 1/4 teaspoon black pepper
  • 6 tablespoons olive oil
  • 3 ears fresh corn
  • Parmesan for serving
Cuisine Italian
Servings
Ingredients
  • 500 g dried linguine
  • 4 ripe roma tomatoes
  • 15 basil leaves
  • 1 tablespoon celery leaves
  • 1 tablespoon parsley leaves plus more for serving
  • 1 clove garlic
  • 1 pinch salt
  • 1/2 cup sliced almonds or whole
  • 1/4 teaspoon black pepper
  • 6 tablespoons olive oil
  • 3 ears fresh corn
  • Parmesan for serving
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Instructions
  1. Bring a large pot of salted water to boil. Add the pasta and cook until al dente, following the instructions on the package. Plunge into an ice bath, drain, and let cool. Bring another pot of water to boil. Drop the tomatoes in for about 1 minute, until their skins split. Transfer them to a bowl of ice water to stop the cooking. Once cool, peel the skins and remove the seeds. In a food processor or blender, combine the peeled tomatoes, basil, celery leaves, parsley, salt, garlic, almonds, pepper, and olive oil. Process until smooth. Shuck the corn and slice the kernels off of the cob. In a large bowl, toss the pasta with the sauce and the raw corn. Serve topped with chopped parsley or grated Parmesan.
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