I forgot about my cooking stuff! Back, when I have time! ;p
Meat....I
don't like it much. Although, my Dad was a Butcher for many years when
I was a little kid. We would go into his shop and he would feed us
little sausages and bits of cooked meat. I did grow up eating alot of
it, but one bad experience turned me off meat... I was living with my
now deceased partner of 12 years, Shayne. I love the fat on T-Bones,
well any meat really, and anyway, the fat got lodged in my throat and I
was choking! He was watching TV and did'nt see me, until I went red and
made these odd sounds. He punched me on the back and the piece of meat
came flying out of my throat. My two dogs, now deceased also, fought
like banshees over the piece of meat. It was a madhouse...and since
then I rarely eat meat. So, I'm not a vegetarian, meat just scares me.
Lets start with meat cuts. Beef, Pork, Veal and Lamb. At work I cook alot of steaks, we use Rib Fillet, T-Bone and Scallopine, which is Veal. We buy the Veal as Fillets, cut them to size and tenderize them with the Meat mallet we used for tenderizing the Chicken. For the Steaks, I like to use a hot skillet or a BBQ for the best heat. Here are some sauces for your Steaks ;)
Green Peppercorn
1 x small tin of Green Peppercorns
Thickened Cream
Pepper Seasoning
Flour Shaker
Brandy (if you have some)
Add some Cream to a small pan, enough for however many steaks you are cooking, A small spoonful of Peppercorns, dash of brandy and seasoning. Cook on a medium heat unti cream is boiling. Have your steaks cooked and ready by this stage. Shake some flour into the cream and thicken slightly. Done! Make it as hot or mild as you like.
Sweet Chili & Garlic Sauce
1 x Bottle of Sweet Chili Sauce
1 x tspoon Garlic
Thickened Cream
Seasoning
Small handful of Diced Shallots(Spring Onions)
Flour Shaker
Add cream to your pan or saucepan (same as above) Garlic and Seasoning. Cook unti boiling, then again, thicken slightly with flour.
Add the Shallots. Now, pop your cooked steaks on a plate, lightly cover them with Sweet Chili Sauce, from the bottle. Pour the cream sauce over the top of the coated Steaks and there you have it. Easy and very yummy. I also use this sauce for a seafood dish coming up later.
Ok, you know how we tenderized and crumbed the Chicken? Well, do the same to make Veal Parmigiana! One of our most popular dishes at work is crumbed Veal Schnitzel with Spaghetti Bolognese, very big and very filling. You can also cook the Veal, in any of the sauces we used for the Chicken dishes, in particular the Mushroom (Fungi) Sauce. Veal cooks alot quicker than Chicken. Two or Three minutes each side in a sauce. Here are some other sauces.
Veal in Marsala
Marsala is a sweet Italian wine. You will find it in most Grocery Stores or Super Markets. Usually in the Sauces section. You only need small amounts for this dish, so try to get a small bottle if possible.
2 x Soup spoons of Marsala
Thickened Cream
Seasoning
Garlic & Butter
6 x small button Mushrooms(optional)
Heat your Garlic and Butter in a small pan or saucepan, add Mushrooms and saute. Add the Marsala. Now like Brandy, Marsala has a high alcohol content, and when cooked over a flame it can light up. Be careful, you dont burn the hairs off your arms and eyebrows, like I often do :| Now, add the cream and seasoning. Lay two pieces of tenderized Veal into the pan, and cook for about three minutes. Turn over carefully and cook the otherside for the same time. When the Veal is cooked, lay it on a plate. Thicken the sauce with flour and pour over the Veal. Serve with Salad or Vegetables.
I'll finish this section off later. Work beckons. Oh, and Happy Mothers Days, to all the Mums and even the Dads who are Mums.
Ciao xx
Lets start with meat cuts. Beef, Pork, Veal and Lamb. At work I cook alot of steaks, we use Rib Fillet, T-Bone and Scallopine, which is Veal. We buy the Veal as Fillets, cut them to size and tenderize them with the Meat mallet we used for tenderizing the Chicken. For the Steaks, I like to use a hot skillet or a BBQ for the best heat. Here are some sauces for your Steaks ;)
Green Peppercorn
1 x small tin of Green Peppercorns
Thickened Cream
Pepper Seasoning
Flour Shaker
Brandy (if you have some)
Add some Cream to a small pan, enough for however many steaks you are cooking, A small spoonful of Peppercorns, dash of brandy and seasoning. Cook on a medium heat unti cream is boiling. Have your steaks cooked and ready by this stage. Shake some flour into the cream and thicken slightly. Done! Make it as hot or mild as you like.
Sweet Chili & Garlic Sauce
1 x Bottle of Sweet Chili Sauce
1 x tspoon Garlic
Thickened Cream
Seasoning
Small handful of Diced Shallots(Spring Onions)
Flour Shaker
Add cream to your pan or saucepan (same as above) Garlic and Seasoning. Cook unti boiling, then again, thicken slightly with flour.
Add the Shallots. Now, pop your cooked steaks on a plate, lightly cover them with Sweet Chili Sauce, from the bottle. Pour the cream sauce over the top of the coated Steaks and there you have it. Easy and very yummy. I also use this sauce for a seafood dish coming up later.
Ok, you know how we tenderized and crumbed the Chicken? Well, do the same to make Veal Parmigiana! One of our most popular dishes at work is crumbed Veal Schnitzel with Spaghetti Bolognese, very big and very filling. You can also cook the Veal, in any of the sauces we used for the Chicken dishes, in particular the Mushroom (Fungi) Sauce. Veal cooks alot quicker than Chicken. Two or Three minutes each side in a sauce. Here are some other sauces.
Veal in Marsala
Marsala is a sweet Italian wine. You will find it in most Grocery Stores or Super Markets. Usually in the Sauces section. You only need small amounts for this dish, so try to get a small bottle if possible.
2 x Soup spoons of Marsala
Thickened Cream
Seasoning
Garlic & Butter
6 x small button Mushrooms(optional)
Heat your Garlic and Butter in a small pan or saucepan, add Mushrooms and saute. Add the Marsala. Now like Brandy, Marsala has a high alcohol content, and when cooked over a flame it can light up. Be careful, you dont burn the hairs off your arms and eyebrows, like I often do :| Now, add the cream and seasoning. Lay two pieces of tenderized Veal into the pan, and cook for about three minutes. Turn over carefully and cook the otherside for the same time. When the Veal is cooked, lay it on a plate. Thicken the sauce with flour and pour over the Veal. Serve with Salad or Vegetables.
I'll finish this section off later. Work beckons. Oh, and Happy Mothers Days, to all the Mums and even the Dads who are Mums.
Ciao xx
Hi, I was going to move on
to meat...but it is 10am in the morning, and the thought of meat is
making my stomach turn haha! Because I have a full day off, I can do
Veg this morning and Meat later on. I have an extra job,
detailing Cruise Boats at the Marina my Dad lives and works on. It's
hard work, but I have two arms and legs and a heartbeat. I can do it.
Ok, so onto Vegetables. We must eat them, even if we don't like them. I
remember as a kid, hating every vegetable in sight. My parents would
almost force me to eat them. I was not allowed to leave the dinner
table until they were eaten....so I would either hide them under my
mashed potato or hold my nose and hope I did'nt taste them as I ate
them.. Why do some of us fear Vegetables so much and what makes them
taste so yuk? Fear of Vegetables or Lachanophobia is mostly found
in children but can progress through to adulthood. Quite odd really. I
can eat vegetables now, most of them in fact, although Pumpkin makes my
lips itch as does the froth on a Cappuccino :| Odd?
Here is a list of Vegetables from Wikipedia. Some vegetables we think are vegetables, are actually fruits.
Anyway, here are a couple of ways to make Veg more appealing to kids and adults who still cringe at the thought of eating them.
Potato and Garlic Bake
6 x Large Potatoes
1 x litre Thickened Cream
Seasoning
Vegeta
Fresh Garlic
This is easy. Grab a baking tray. Pre-heat your oven on 280 dgrees. Peel and cut the potatoes in half. Au Gratin the Potatoes with a sharp knife, but dont slice all the way through the potato. Keep the half potato whole, just cut thin slices to the edge of the potato...shit, I hope that makes sense. Now put the potatoes into the baking tray, sprinkle Vegeta and seasoning over the top, then a generous amount of garlic (depending on your taste) then pour the cream over the top, enough to cover the potatos. Cover the tray with foil and bake in the oven for about an hour, again depending on your oven temps. After the hour, check they are cooked by placing a knife tip into a potato, they should be softish. If they are still hard, cook for another half an hour. These are yum, and if not eaten will last in the fridge for a week. Re-heat them in the nuke anytime...really nice.
Honey and Chive Carrots
4 x Carrots (Peeled and sliced into sticks)
A soup spoon of Honey
Vegeta
Seasoning
Small amount of Olive Oil
Fresh chopped chives
Cook the carrots in a pot of boiling water, until tender, so for about 5 mins. Drain the water from the carrot pot. Put the pot on the stove again, add a dash of olive oil, seasoning and Vegeta. Cook stirfry style for a minute or two. Remove from the heat and put the carrots into a serving dish or similar. Add the honey and mix in, then the Chives. Done!
Ginger Stir-Fry
1/4 cup of Oil
1 tblsp Finely chopped Ginger
2 x cloves Crushed Garlic
2 x small Onions (sliced)
Broccoli Bits
Cauliflower bits
1 x small bunch Spinach (stems removed)
Small can of Bamboo shoots
Small can of Water Chestnuts
1/2 cup of Chicken stock (we made or canned)
3 x Spring Onions or Shallots
Heat the oil in a frying pan or Wok (if you have one). Add ginger, garlic and onion slices. Stir through the oil. Add the remaining vegetables and toss. Stir in the stock and bring to the boil. Cover and cook for three minutes until Vegetables are tender. The stock will have reduced and the stir fry is ready to serve with fresh shallots.
Sweetcorn Fritters
I love these!
3/4 cup Plain Flour
1 x teaspoon Baking Powder
1/2 teaspoon Salt
Black Pepper
1 x Egg
1 x Can Creamed Sweet Corn
2 x tablespoons Oil
Mix flour, baking powder and salt and pepper to taste, into a mixing bowl. Add egg, and mix to combine. Stir in Sweetcorn. Heat the oil in a frying pan. Drop tablespoons of the corn mixture into the pan. Cook until golden brown, then turn and cook the other side. Drain the oil off the fritters on paper towel. And serve with anything. Really yummy!
Here is a list of Vegetables from Wikipedia. Some vegetables we think are vegetables, are actually fruits.
Anyway, here are a couple of ways to make Veg more appealing to kids and adults who still cringe at the thought of eating them.
Potato and Garlic Bake
6 x Large Potatoes
1 x litre Thickened Cream
Seasoning
Vegeta
Fresh Garlic
This is easy. Grab a baking tray. Pre-heat your oven on 280 dgrees. Peel and cut the potatoes in half. Au Gratin the Potatoes with a sharp knife, but dont slice all the way through the potato. Keep the half potato whole, just cut thin slices to the edge of the potato...shit, I hope that makes sense. Now put the potatoes into the baking tray, sprinkle Vegeta and seasoning over the top, then a generous amount of garlic (depending on your taste) then pour the cream over the top, enough to cover the potatos. Cover the tray with foil and bake in the oven for about an hour, again depending on your oven temps. After the hour, check they are cooked by placing a knife tip into a potato, they should be softish. If they are still hard, cook for another half an hour. These are yum, and if not eaten will last in the fridge for a week. Re-heat them in the nuke anytime...really nice.
Honey and Chive Carrots
4 x Carrots (Peeled and sliced into sticks)
A soup spoon of Honey
Vegeta
Seasoning
Small amount of Olive Oil
Fresh chopped chives
Cook the carrots in a pot of boiling water, until tender, so for about 5 mins. Drain the water from the carrot pot. Put the pot on the stove again, add a dash of olive oil, seasoning and Vegeta. Cook stirfry style for a minute or two. Remove from the heat and put the carrots into a serving dish or similar. Add the honey and mix in, then the Chives. Done!
Ginger Stir-Fry
1/4 cup of Oil
1 tblsp Finely chopped Ginger
2 x cloves Crushed Garlic
2 x small Onions (sliced)
Broccoli Bits
Cauliflower bits
1 x small bunch Spinach (stems removed)
Small can of Bamboo shoots
Small can of Water Chestnuts
1/2 cup of Chicken stock (we made or canned)
3 x Spring Onions or Shallots
Heat the oil in a frying pan or Wok (if you have one). Add ginger, garlic and onion slices. Stir through the oil. Add the remaining vegetables and toss. Stir in the stock and bring to the boil. Cover and cook for three minutes until Vegetables are tender. The stock will have reduced and the stir fry is ready to serve with fresh shallots.
Sweetcorn Fritters
I love these!
3/4 cup Plain Flour
1 x teaspoon Baking Powder
1/2 teaspoon Salt
Black Pepper
1 x Egg
1 x Can Creamed Sweet Corn
2 x tablespoons Oil
Mix flour, baking powder and salt and pepper to taste, into a mixing bowl. Add egg, and mix to combine. Stir in Sweetcorn. Heat the oil in a frying pan. Drop tablespoons of the corn mixture into the pan. Cook until golden brown, then turn and cook the other side. Drain the oil off the fritters on paper towel. And serve with anything. Really yummy!
The Chicken Coop
Alot of us are fussy when it comes to Chicken, and we have every right to be. These recipes will use only fresh Chicken Breast. Ok, you will need a Meat Tenderiser < similar, if not the same as this one. You will need a wooden chopping board or block and some thickish plastic. Grab a sharp knife and your chicken breast, hold the breast down flat with the palm of your hand, applying pressure, slice the middle of the breast, but not all the way through. This is called butterflying. Now, place the plastic over the chopping board, lay the chicken breast on top, then double the plastic over, so it covers the chicken. Carefully bash (maybe not the right word, can't think of another) the breast with the Tenderizer, it will almost double in size, but be careful not to bash it too thinly or it will break. Pull back the plastic and lay the breast in some flour, until you are ready to add it to your recipe. Lets start...
Chicken Avocado
You will need...
1 x Avocado
1 & 1/2 cups of Thickened Cream
Seasoning
Parmesan Cheese
Freshly diced Parsely
Tsp Fresh Garlic
Heat the cream in a pan (you will need the flat frypan type one), add half the avocado sliced, the seasoning, garlic and a small amount of parmesan. Cook until the cream turns a pale green/yellow. You have the chicken breast in the flour, turn it over and flour the other side, then carefully place into the cream mixture. Cook the chicken in the sauce about 8mins each side, or until it has turned white, make sure there is no redness in the chicken at all. Once the chicken is cooked, take it out and place it on your dinner plate. The sauce may need thickening with a sprinkle of flour. Before pouring the sauce onto the chicken, add the remaining avocado slices and parsley, then pour over the chicken. Serve with vegetables or salad!
Chicken Sienna
For this one, you can use Napoli, if you have some. If not a tin of crushed tomatoes will be fine.
2 x Serving Spoons Napoli or Crushed Tomatoes
1 x small Onion (sliced)
10 x Thin strips of Red Capsicum (Pepper)
A dash of Chilli Oil
1 x serving spoon of diced Pineapple
Seasoning
Butter & Garlic
Heat the pan, add butter and garlic, then onion and capsicum. Toss for a minute, then add Napoli, chilli oil, pineapple and seasoning. Add your floured chicken breast and as above, cook until white. Lay the breast on a plate, thicken the sauce then pour over chicken. Garnish with fresh basil or coriander and serve with veg or salad.
(This one is fine without the pineapple, if you prefer it that way)
Wait!
Just as a side note....the Pastas on our Pasta Board.......You can use any of those, except for the Bolognese and Carbonara, as sauces to go with chicken breasts. In particular the Fungi sauce, which is yum, if you like mushrooms and especially if you add a dash of white wine before serving. Ok, onto the next!
Chicken Parmagiana
We will need crumbing ingredients for this, and hot oil or a deep fryer. If you are using a pot for oil, make sure it is heavy based and be careful, cooking with hot oil is sometimes hazardous. So have your oil heating. Use a vegetable oil if possible. You will also need a grill (use your oven grill, if you dont have one), to brown the cheese, so have that heating also. For crumbing, you will need a milk and egg mixture, say two eggs and half a litre of milk, flour and breadcrumbs. You will need those three in seperate, flat, if possible, containers. Work from left to right. Flour both sides of chicken, with two hands, dip it into the milk mixture then lay into the breadcrumbs coating both sides well. Your oil needs to be about 200 degrees, very hot (stick your finger in to test it Waa! :|) Joking, you will know when it is hot enough. Place the crumbed chicken breast in carefully, and cook 4mins each side, again be careful when turning. Remove from oil and place onto some paper towel, or something similar to absorb the excess oil, pat dry. Now, you will need a tray to put it on, now that is ready for the sauce.
Cover the chicken with some Napoli then some Mozarella Cheese and pop it under your grill. Grill until the cheese is melted and brown. These are so nice and kids love them too.
You will have noticed by now, how important it is to have the base Napoli sauce. It is extemely versatile, can be used for anything. It has also been precooked and has the flavours needed to make all these dishes taste the way they do, therefore these recipes are going to take half the time to cook in the end. And like I have explained, the batch you make will last up to 5 days in the fridge and forever if frozen.
Again, I will add more to the Chicken Coop. I have lots to add. Next we will do Meat....
Alot of us are fussy when it comes to Chicken, and we have every right to be. These recipes will use only fresh Chicken Breast. Ok, you will need a Meat Tenderiser < similar, if not the same as this one. You will need a wooden chopping board or block and some thickish plastic. Grab a sharp knife and your chicken breast, hold the breast down flat with the palm of your hand, applying pressure, slice the middle of the breast, but not all the way through. This is called butterflying. Now, place the plastic over the chopping board, lay the chicken breast on top, then double the plastic over, so it covers the chicken. Carefully bash (maybe not the right word, can't think of another) the breast with the Tenderizer, it will almost double in size, but be careful not to bash it too thinly or it will break. Pull back the plastic and lay the breast in some flour, until you are ready to add it to your recipe. Lets start...
Chicken Avocado
You will need...
1 x Avocado
1 & 1/2 cups of Thickened Cream
Seasoning
Parmesan Cheese
Freshly diced Parsely
Tsp Fresh Garlic
Heat the cream in a pan (you will need the flat frypan type one), add half the avocado sliced, the seasoning, garlic and a small amount of parmesan. Cook until the cream turns a pale green/yellow. You have the chicken breast in the flour, turn it over and flour the other side, then carefully place into the cream mixture. Cook the chicken in the sauce about 8mins each side, or until it has turned white, make sure there is no redness in the chicken at all. Once the chicken is cooked, take it out and place it on your dinner plate. The sauce may need thickening with a sprinkle of flour. Before pouring the sauce onto the chicken, add the remaining avocado slices and parsley, then pour over the chicken. Serve with vegetables or salad!
Chicken Sienna
For this one, you can use Napoli, if you have some. If not a tin of crushed tomatoes will be fine.
2 x Serving Spoons Napoli or Crushed Tomatoes
1 x small Onion (sliced)
10 x Thin strips of Red Capsicum (Pepper)
A dash of Chilli Oil
1 x serving spoon of diced Pineapple
Seasoning
Butter & Garlic
Heat the pan, add butter and garlic, then onion and capsicum. Toss for a minute, then add Napoli, chilli oil, pineapple and seasoning. Add your floured chicken breast and as above, cook until white. Lay the breast on a plate, thicken the sauce then pour over chicken. Garnish with fresh basil or coriander and serve with veg or salad.
(This one is fine without the pineapple, if you prefer it that way)
Wait!
Just as a side note....the Pastas on our Pasta Board.......You can use any of those, except for the Bolognese and Carbonara, as sauces to go with chicken breasts. In particular the Fungi sauce, which is yum, if you like mushrooms and especially if you add a dash of white wine before serving. Ok, onto the next!
Chicken Parmagiana
We will need crumbing ingredients for this, and hot oil or a deep fryer. If you are using a pot for oil, make sure it is heavy based and be careful, cooking with hot oil is sometimes hazardous. So have your oil heating. Use a vegetable oil if possible. You will also need a grill (use your oven grill, if you dont have one), to brown the cheese, so have that heating also. For crumbing, you will need a milk and egg mixture, say two eggs and half a litre of milk, flour and breadcrumbs. You will need those three in seperate, flat, if possible, containers. Work from left to right. Flour both sides of chicken, with two hands, dip it into the milk mixture then lay into the breadcrumbs coating both sides well. Your oil needs to be about 200 degrees, very hot (stick your finger in to test it Waa! :|) Joking, you will know when it is hot enough. Place the crumbed chicken breast in carefully, and cook 4mins each side, again be careful when turning. Remove from oil and place onto some paper towel, or something similar to absorb the excess oil, pat dry. Now, you will need a tray to put it on, now that is ready for the sauce.
Cover the chicken with some Napoli then some Mozarella Cheese and pop it under your grill. Grill until the cheese is melted and brown. These are so nice and kids love them too.
You will have noticed by now, how important it is to have the base Napoli sauce. It is extemely versatile, can be used for anything. It has also been precooked and has the flavours needed to make all these dishes taste the way they do, therefore these recipes are going to take half the time to cook in the end. And like I have explained, the batch you make will last up to 5 days in the fridge and forever if frozen.
Again, I will add more to the Chicken Coop. I have lots to add. Next we will do Meat....
Just a quick diversion again, from the recipes. I wanted to talk about well known English chef, Jamie Oliver.
I tend not to watch alot of cooking shows, nor do I follow particular chefs. Chefs have gained an odd reputation from the public and their patrons...they are thought to be arrogant, short tempered, crazy, drunks. Chefing is quite a stressful job. It can be fun and gratifying, but when you are faced with getting your food out within a certain time frame, it can be a little daunting, and tempers in a kitchen can become frayed. The main culprit is normally the chef. How would I describe my emotions when my job hits a high stress level? I have a job to do...I do it in a cool, calm and quiet way. I rarely yell...almost never, but if something is not done the way it is supposed to... people know how I feel about it, it is more a quiet disgust. If I make a mistake, I am quietly disgusted with myself. Chefs need organization. Everything is timed and prepared as it should be. In a kitchen, if something goes wrong, it is very hard to pick up the timing again. I like the temperament of Jamie Oliver. As well as making cooking look easy and fun, he is laid back and friendly. I have seen videos of him working behind the scenes, and he is very much the professional. I also think highly of his generosity to his staff and the people who support him and he is a big supporter of various charities. He takes young people off the streets, or kids with various life problems, trains them to work in kitchens to be chefs, then gives them the opportunity to own their own restaurants, with his backing or the backing of other major businesses. To me that is impressive...yeah, I know the guy is wealthy, he can obviously afford to throw a bit of his money around, but he does'nt have to. He has a good heart.
Take a look if you get a chance at his books or TV shows, he has some great recipes, which I am dying to try oneday. Oh, and check out the herb garden he and his wife have created at their home. Beautiful! I would so love one. ;) Jamies Kitchen
I tend not to watch alot of cooking shows, nor do I follow particular chefs. Chefs have gained an odd reputation from the public and their patrons...they are thought to be arrogant, short tempered, crazy, drunks. Chefing is quite a stressful job. It can be fun and gratifying, but when you are faced with getting your food out within a certain time frame, it can be a little daunting, and tempers in a kitchen can become frayed. The main culprit is normally the chef. How would I describe my emotions when my job hits a high stress level? I have a job to do...I do it in a cool, calm and quiet way. I rarely yell...almost never, but if something is not done the way it is supposed to... people know how I feel about it, it is more a quiet disgust. If I make a mistake, I am quietly disgusted with myself. Chefs need organization. Everything is timed and prepared as it should be. In a kitchen, if something goes wrong, it is very hard to pick up the timing again. I like the temperament of Jamie Oliver. As well as making cooking look easy and fun, he is laid back and friendly. I have seen videos of him working behind the scenes, and he is very much the professional. I also think highly of his generosity to his staff and the people who support him and he is a big supporter of various charities. He takes young people off the streets, or kids with various life problems, trains them to work in kitchens to be chefs, then gives them the opportunity to own their own restaurants, with his backing or the backing of other major businesses. To me that is impressive...yeah, I know the guy is wealthy, he can obviously afford to throw a bit of his money around, but he does'nt have to. He has a good heart.
Take a look if you get a chance at his books or TV shows, he has some great recipes, which I am dying to try oneday. Oh, and check out the herb garden he and his wife have created at their home. Beautiful! I would so love one. ;) Jamies Kitchen
I feel.... as a smoker, that lighting a cigarette after dinner, or after eating in general....is bliss.
I have smoked for a long time. I am having trouble giving up. The non-aggresive cancer I had, was not smoking related, but the chest xrays I had close to the same time, showed some pretty foggy lungs. My doctor is an ok guy, he is old, and he rarely gets on my back about smoking. He knows, I know, I should give up now, to save my health for later on in life. He explained that women who have smoked for many years find it much harder to quit smoking, than men. It's a brain thing, apparently. So, I have tried the patches, which freaked me out alot. I had an odd reaction to them, my pulse rate took off like a steam train. The same happened when I tried Nicorette chewing gum today. I had a burning sensation in my throat then, off went my pulse rate again. Oh, and I tried smoking herbal cigarettes. I was trying to pin point the taste, I kept thinking chicken food or chickens....but today I worked out, they taste like hay a horse has rolled in. They also smell that way. I feel panicky slightly....like I am never going to be able to give up. The sad thing is, I enjoy a cigarette.... I'm not sure what to do now, maybe hypnotherapy or something :| Maybe, it's all in my mind and I should just go cold turkey. :|
The world is pretty harsh now, towards smokers. Ok, I can understand that there be no smoking in restaurants and bars. I think we are all used to having to go outside to smoke. It's funny, it felt just as normal to light a cigarette in a restaurant, when we were allowed to smoke in them. Smokers are a little like sheep. We just go where we are supposed to go, we shout a little about it, but we know we wont get anwhere. In Australia, smoking will soon be banned in cars, if you are driving with children in the car. Smoking parents are up in arms! But you can be sure, they will think twice before being seen smoking whilst driving with kids. Smokers are frowned upon, alienated, made to feel guilty.....instead of putting those pictures on our packets, which are supposed to make us want to give up, and which we take no notice of (because we are addicts) why dont they put more money into assisting us to give up, with treatments which would have more success than Patches and Nicorettes?
I must be sounding neurotic, I dont mean to. I do want to give up.
Ciao
I have smoked for a long time. I am having trouble giving up. The non-aggresive cancer I had, was not smoking related, but the chest xrays I had close to the same time, showed some pretty foggy lungs. My doctor is an ok guy, he is old, and he rarely gets on my back about smoking. He knows, I know, I should give up now, to save my health for later on in life. He explained that women who have smoked for many years find it much harder to quit smoking, than men. It's a brain thing, apparently. So, I have tried the patches, which freaked me out alot. I had an odd reaction to them, my pulse rate took off like a steam train. The same happened when I tried Nicorette chewing gum today. I had a burning sensation in my throat then, off went my pulse rate again. Oh, and I tried smoking herbal cigarettes. I was trying to pin point the taste, I kept thinking chicken food or chickens....but today I worked out, they taste like hay a horse has rolled in. They also smell that way. I feel panicky slightly....like I am never going to be able to give up. The sad thing is, I enjoy a cigarette.... I'm not sure what to do now, maybe hypnotherapy or something :| Maybe, it's all in my mind and I should just go cold turkey. :|
The world is pretty harsh now, towards smokers. Ok, I can understand that there be no smoking in restaurants and bars. I think we are all used to having to go outside to smoke. It's funny, it felt just as normal to light a cigarette in a restaurant, when we were allowed to smoke in them. Smokers are a little like sheep. We just go where we are supposed to go, we shout a little about it, but we know we wont get anwhere. In Australia, smoking will soon be banned in cars, if you are driving with children in the car. Smoking parents are up in arms! But you can be sure, they will think twice before being seen smoking whilst driving with kids. Smokers are frowned upon, alienated, made to feel guilty.....instead of putting those pictures on our packets, which are supposed to make us want to give up, and which we take no notice of (because we are addicts) why dont they put more money into assisting us to give up, with treatments which would have more success than Patches and Nicorettes?
I must be sounding neurotic, I dont mean to. I do want to give up.
Ciao
The big two in Italian
cooking, although Gnocchi, maybe not so. It's a little fiddly to make,
but once you get the hang of it, its easy enough. I always dreaded
having to make it at work, I would go in an hour earlier, just to make
sure I got it done in time. Now it takes me 15mins at most, and I make
alot of it. Its another Pasta which freezes well, and lasts for ages.
Gnocchi
3 kg Mashed Potato(well mashed)
4 x Eggs
Soup soon of Salt
Pepper to taste
1 Bag Plain Flour
Pot of boiling Water on the stove
Pot of cold Water on a bench
Turn Mashed Potato onto a bench, with lots of room. Make a dip in the middle and crack in the four egss. Add the Salt and Pepper. Pour half the bag of Flour over the potato mix. And mix it all together with your hands (you will have flour everywhere! lol!) Roll and knead until all mixed together. Take your time doing this, it should be a smooth texture. Cut the mix in half and sprinkle more flour onto a clean bench. Cut and roll sections of the mix into long thick ropes. Now cut the ropes into pieces(about the size of a knuckle.) Cut a few and place them carefully into the boiling water, continue to do this with the whole mix. The cooked Gnocchi will float to the top of the water. As they do, remove them with a sieve and place into the waiting pot of cold water. This cools them off a little and hardens them. Now you have Gnocchi ready to be served with your Pasta Sauce of Choice!
Helens Lasagne
6 x (depending on the size of your tray/dish) Fresh Lasagne sheets. Frozen is ok, but do not use Dried.
Fresh Lasagne sheets are sold in your Grocery store cold section.
Napoli Sauce
Bolognese Sauce
Enough shaved or sliced Prosciutto to cover two layers
Grated Mozarella
A Lasagne dish or similar
and you will need the Bechamel Sauce..
Bechamel Sauce
45 grams Butter
1 x Litre of Milk
2 big spoons of Plain Flour
Salt and Pepper to taste
Melt the butter on a medium heat, add the flour and mix into a roux (soft doughy substance) Add the milk and some salt and pepper and grab a whisk, and whish continuously. We dont want lumps. he sauce will begin to thicken, keep stirring, then lower the heat. Stir and cook for about 5mins more. Turn off heat.
Turn your oven onto about 250, and pre heat. Ok, grab your Lasagne tray, and coat the bottom with a fine layer of Napoli sauce. Place two Lasagne sheets on the bottom. Pour half the Bechamel sauce on top, then two big spoonfuls of Bolognese on top of the Bechamel. Lay slices of Prosciutto on top of the Bolognese, a sprinkle of Mozarella over that, then another two Lasagne sheets. And repeat that step again. That is it. Your final step should be a coating of Napoli sauce over the last Lasagne Sheets. I hope this is easy to follow. Now, put on a lid and bake in the oven for about 25mins. Remove from the oven and serve with extra Napoli or Bolognese sauce and cheese on top!
Ricotta and Spinach Lasagne
This is a really nice Vegetarian Lasagne.
The same amount of Lasagne sheets, used previously.
Napoli sauce
Cooked spinach, fresh or packaged
Ricotta Cheese, available in the Grocery store or Delicatessan
You will need a medium to large tub.
Some Parmesan and Mozarella Cheese
Fresh Chilli (optional)
Ok, again spread a layer of Napoli over the bottom of the tray. Then two lasagne sheets. Now a layer of Ricotta cheese, then cover that with spinach leaves, a sprinkle of Parmesan cheese and a sprinkle of Mozarella, then a small amount of Chilli if you wish. Repeat the steps again, until your last layer is Napoli over Lasagne sheets. Bake in the oven for 25-30mins, and serve with a fresh salad or on its own ;) oh, you can also add Tuna or Salmon to this. Extra nice!
Gnocchi
3 kg Mashed Potato(well mashed)
4 x Eggs
Soup soon of Salt
Pepper to taste
1 Bag Plain Flour
Pot of boiling Water on the stove
Pot of cold Water on a bench
Turn Mashed Potato onto a bench, with lots of room. Make a dip in the middle and crack in the four egss. Add the Salt and Pepper. Pour half the bag of Flour over the potato mix. And mix it all together with your hands (you will have flour everywhere! lol!) Roll and knead until all mixed together. Take your time doing this, it should be a smooth texture. Cut the mix in half and sprinkle more flour onto a clean bench. Cut and roll sections of the mix into long thick ropes. Now cut the ropes into pieces(about the size of a knuckle.) Cut a few and place them carefully into the boiling water, continue to do this with the whole mix. The cooked Gnocchi will float to the top of the water. As they do, remove them with a sieve and place into the waiting pot of cold water. This cools them off a little and hardens them. Now you have Gnocchi ready to be served with your Pasta Sauce of Choice!
Helens Lasagne
6 x (depending on the size of your tray/dish) Fresh Lasagne sheets. Frozen is ok, but do not use Dried.
Fresh Lasagne sheets are sold in your Grocery store cold section.
Napoli Sauce
Bolognese Sauce
Enough shaved or sliced Prosciutto to cover two layers
Grated Mozarella
A Lasagne dish or similar
and you will need the Bechamel Sauce..
Bechamel Sauce
45 grams Butter
1 x Litre of Milk
2 big spoons of Plain Flour
Salt and Pepper to taste
Melt the butter on a medium heat, add the flour and mix into a roux (soft doughy substance) Add the milk and some salt and pepper and grab a whisk, and whish continuously. We dont want lumps. he sauce will begin to thicken, keep stirring, then lower the heat. Stir and cook for about 5mins more. Turn off heat.
Turn your oven onto about 250, and pre heat. Ok, grab your Lasagne tray, and coat the bottom with a fine layer of Napoli sauce. Place two Lasagne sheets on the bottom. Pour half the Bechamel sauce on top, then two big spoonfuls of Bolognese on top of the Bechamel. Lay slices of Prosciutto on top of the Bolognese, a sprinkle of Mozarella over that, then another two Lasagne sheets. And repeat that step again. That is it. Your final step should be a coating of Napoli sauce over the last Lasagne Sheets. I hope this is easy to follow. Now, put on a lid and bake in the oven for about 25mins. Remove from the oven and serve with extra Napoli or Bolognese sauce and cheese on top!
Ricotta and Spinach Lasagne
This is a really nice Vegetarian Lasagne.
The same amount of Lasagne sheets, used previously.
Napoli sauce
Cooked spinach, fresh or packaged
Ricotta Cheese, available in the Grocery store or Delicatessan
You will need a medium to large tub.
Some Parmesan and Mozarella Cheese
Fresh Chilli (optional)
Ok, again spread a layer of Napoli over the bottom of the tray. Then two lasagne sheets. Now a layer of Ricotta cheese, then cover that with spinach leaves, a sprinkle of Parmesan cheese and a sprinkle of Mozarella, then a small amount of Chilli if you wish. Repeat the steps again, until your last layer is Napoli over Lasagne sheets. Bake in the oven for 25-30mins, and serve with a fresh salad or on its own ;) oh, you can also add Tuna or Salmon to this. Extra nice!
The Soup Kitchen
I think I will start this section with a basic Chicken Stock. This stock can then be used in any soup you make. The best thing about soup, is that it can be frozen, so those containers we bought for freezing Pasta, again, come into good use ;)
Chicken Stock
1 x Whole Chicken Carcass (no meat, just bones)
1 x Onion, peeled
1 x Carrot, peeled
1 x stick of Celery
1 x Bay Leaf
Sprig of Parsely
Sprig of fresh Thyme
Pepper
1 1/2 Litres of Cold Water
Put Chicken, Onion, Carrot and Celery into one of our large pans. Tie the bayleaf, parsley and thyme together, too make a little bouquet of sorts. Add that to the pot, with some pepper and the water. Bring to the boil, then simmer gently for 2 hours. When done, strain the stock through a fine mesh sieve. Cool, then refrigerate. When cold you will notice a film of fat over the stock, scoop off the top and discard. Makes about four cups of stock too use in most soups. You are probably thinking..."Why not just buy the chicken stock from the Grocery Store". Sure, you can, if you have no time to make this. I think it's expensive and does'nt taste as good. But do so if you like. :)
Potato and Leek
5 x chopped Potatoes
2 x teaspoons of butter
2 x small Leeks
1 x Clove of Garlic
200gm Bacon, diced
2 cups of Chicken Stock
1 x Bay Leaf
1 x cup of Milk
1/4 cup, chopped Parsley
Grated Mozarella
Cook the potatoes in boiling salted water until tender. Drain and Mash. Heat the butter in a large pot, add leeks, garlic and bacon. Cook until leeks are tender (poke 'em with a fork). Pour in the chicken stock. Add the Bay Leaf. Bring to the boil, then turn down and simmer for 20mins. Remove Bay Leaf. Add mashed Potato. Simmer for a further 15mins. Stir in the milk and chopped Parsley. Season with salt and pepper and Garnish with Mozarella Cheese and fresh Coriander.
Minestrone Soup (my style)
2 x Onions
4 x Zucchini
5 x medium Potatoes
Small piece of Pumpkin
3 x Carrots
4 x Sticks of Celery
1/2 Can Red Kidney Beans
1/4 pack of Macaroni
1 x Chicken Stock Cube
Pepper
2 teaspoons fresh Garlic
1 x Cup of Oil
Saute Onions, Garlic and Oil in a large Pot. Add sliced Carrots, diced Potato, diced Pumpkin and sliced Celery. Saute for a further 5 mins. Add water, Chicken cube, Pepper, Red Kidney Beans and Macaroni. Bring to the boil, then add Zucchini. Cook until Pumpkin and Potato is cooked, but a little firm.(again poke with a fork). This Soup is really nice and full of Nutritions and freezes well.
The basic Chicken stock we started with, can be used in so many other soups and even sauces. Use your imagination and add ingredients you think would make a good soup. An easy Chicken Soup, is to again use the Stock, add a little more water and some fresh Chicken pieces, some onion and celery, and a little fresh Coriander. Cook about 20mins and yum, a very tasty soup.
Hearty Pea & Ham
This is a soup Mum makes. It is quite a thick soup, almost like a stew. But beautiful!
500gm Bacon or Ham Bones
250gm Split Peas
1 x Medium Onion, diced
1 tsp Salt
1 & 1/2 litres of Water
Pepper
Put all ingredients in a large Pan. Simmer slowly for 2-3 hours until Peas are soft. Remove the Ham/Bacon bones, remove the meat from them and put the meat back into the soup mixture. Reheat and serve with thick slices of white fresh bread or rolls and butter.
I hope the soups I have posted, keep you warm when you need it.
I think I will start this section with a basic Chicken Stock. This stock can then be used in any soup you make. The best thing about soup, is that it can be frozen, so those containers we bought for freezing Pasta, again, come into good use ;)
Chicken Stock
1 x Whole Chicken Carcass (no meat, just bones)
1 x Onion, peeled
1 x Carrot, peeled
1 x stick of Celery
1 x Bay Leaf
Sprig of Parsely
Sprig of fresh Thyme
Pepper
1 1/2 Litres of Cold Water
Put Chicken, Onion, Carrot and Celery into one of our large pans. Tie the bayleaf, parsley and thyme together, too make a little bouquet of sorts. Add that to the pot, with some pepper and the water. Bring to the boil, then simmer gently for 2 hours. When done, strain the stock through a fine mesh sieve. Cool, then refrigerate. When cold you will notice a film of fat over the stock, scoop off the top and discard. Makes about four cups of stock too use in most soups. You are probably thinking..."Why not just buy the chicken stock from the Grocery Store". Sure, you can, if you have no time to make this. I think it's expensive and does'nt taste as good. But do so if you like. :)
Potato and Leek
5 x chopped Potatoes
2 x teaspoons of butter
2 x small Leeks
1 x Clove of Garlic
200gm Bacon, diced
2 cups of Chicken Stock
1 x Bay Leaf
1 x cup of Milk
1/4 cup, chopped Parsley
Grated Mozarella
Cook the potatoes in boiling salted water until tender. Drain and Mash. Heat the butter in a large pot, add leeks, garlic and bacon. Cook until leeks are tender (poke 'em with a fork). Pour in the chicken stock. Add the Bay Leaf. Bring to the boil, then turn down and simmer for 20mins. Remove Bay Leaf. Add mashed Potato. Simmer for a further 15mins. Stir in the milk and chopped Parsley. Season with salt and pepper and Garnish with Mozarella Cheese and fresh Coriander.
Minestrone Soup (my style)
2 x Onions
4 x Zucchini
5 x medium Potatoes
Small piece of Pumpkin
3 x Carrots
4 x Sticks of Celery
1/2 Can Red Kidney Beans
1/4 pack of Macaroni
1 x Chicken Stock Cube
Pepper
2 teaspoons fresh Garlic
1 x Cup of Oil
Saute Onions, Garlic and Oil in a large Pot. Add sliced Carrots, diced Potato, diced Pumpkin and sliced Celery. Saute for a further 5 mins. Add water, Chicken cube, Pepper, Red Kidney Beans and Macaroni. Bring to the boil, then add Zucchini. Cook until Pumpkin and Potato is cooked, but a little firm.(again poke with a fork). This Soup is really nice and full of Nutritions and freezes well.
The basic Chicken stock we started with, can be used in so many other soups and even sauces. Use your imagination and add ingredients you think would make a good soup. An easy Chicken Soup, is to again use the Stock, add a little more water and some fresh Chicken pieces, some onion and celery, and a little fresh Coriander. Cook about 20mins and yum, a very tasty soup.
Hearty Pea & Ham
This is a soup Mum makes. It is quite a thick soup, almost like a stew. But beautiful!
500gm Bacon or Ham Bones
250gm Split Peas
1 x Medium Onion, diced
1 tsp Salt
1 & 1/2 litres of Water
Pepper
Put all ingredients in a large Pan. Simmer slowly for 2-3 hours until Peas are soft. Remove the Ham/Bacon bones, remove the meat from them and put the meat back into the soup mixture. Reheat and serve with thick slices of white fresh bread or rolls and butter.
I hope the soups I have posted, keep you warm when you need it.
Bread, Wine & Cheese
I love Bread! With loads of butter and toppings. I do find though, if I eat bread as a starter before a meal,
I am then too full to eat. But....that is me. Garlic bread, was always "the" bread to begin
a meal with....well it was. There is such an array of ideas for breads, it is impossible to know where to begin. I could post some recipes for making bread from scratch, but it would be a waste. There are bread makers and they use bread mixes. Your favourite bakery will most probably stock most breads you are looking for. Here is a range of Italian bread I found for you to check out Joey Leones. At our restaurant, we don't place too much emphasis on breads. We do, however have our Foccacias. Here's how we make them. We use the dough we make our Pizzas with and roll it flat, as we do the pizza bases. You don't need to bother making your own dough, you can buy pizza bases from your grocery store, or if you like something a little more authentic, try asking your local Pizza shop, if you can buy a couple of balls of dough and roll your own. Don't be afraid to ask, we do sell dough balls if someone asks, it's rare but it does happen and we have no problem with doing it. You can then make your own Pizzas as well! I dont think I need to post Pizza recipes here....anything goes on Pizzas, anything you like. If you are going to cook your own, remember to have your oven quite hot and pre-heated at least 40mins before cooking. Depending on what toppings you have, the pizza should take around 20mins to cook. Pop it under the grill before eating to brown off the cheese....sorry I got carried away with Pizza and forgot I was talking about Foccacias. :| So, we have the dough flat on a tray, if you have one (make the dough whatever thickness you prefer) We again use our base Napoli sauce, garlic and oil. Cover the dough with a thin layer of oil and garlic, then trickle on some Napoli. Top with olives, pesto and goats cheese (Fetta) and cook for about I'll say 15mins, but it depends on your oven, you know. Different ovens emit different heat. You will know it is cooked, when the base begins to brown around the edges. There are so many great toppings you can use on breads...smoked salmon, artichokes, onion. I have some toppings in a recipe book I can't find anywhere, I'm going to search for it and come back and add some more bread tips for you. Oh and one more thing, the breads you buy in the bakery will taste awesome with any of the toppings I have suggested, and much more.
Cheese and Wine
Cheese.....do I sound uncultured, if I say I only like Mozarella and Cheddar cheese? I think I must...although I do like Cream Cheese, especially with Fruit and Nuts in it. I don't like Wine either...I would prefer a beer or a spirit, but generally a Coke. I should bypass this section, because I really don't know much about Wine or Cheese :| I'll do my best. Ok, Parmesan we know is what we have used the most, and it is a very flavoursome cheese, Mozarella...the Pizza Cheese and great for those who are not particularly fond of Parmesan on their Pasta. Feta (Goats Cheese) I can eat this cheese on Breads and Pizzas, but I can't eat it cold. I know, Cheese is an aquired taste. I found this site! Wow, what a range of Cheeses, I think I could be turned! Cheeeze! Well, there are Wine Conniseurs...people make a living tasting Wines. Wine is big business. There are Wines for when you sit down, Wines for the Starter, The Entree, The Main Meal (but wait....depends on what Cut of Meat, Poultry, Vegetable, Sauce you are eating....you may need 5 bottles of Wine for one meal! Wine for dessert! I don't think we need to go that far. I found this Restaurant located in America, which pretty much explains some different Wines for us, without going over the top Ragazzis.
For now, my Bread, Wine and Cheese section is done, but like the others, I will continually update with new recipes and informative tips :| hehe.
Oh, and something totally unrelated to this Cooking Blog. Today I bought some Nicorette Gum to chew (still trying to give up smoking) and some herbal cigarettes....I figured the gum would give me the Nicotine hit, and I would still have the action of smoking, with the Herbal Cigs. Well.....they taste like Chicken Food. I left them at home while I went to visit my folks, came home and my place smells of Chicken Food :| Just wanted to share, wish me luck with them.
We'll be making some soups next ;)
I love Bread! With loads of butter and toppings. I do find though, if I eat bread as a starter before a meal,
I am then too full to eat. But....that is me. Garlic bread, was always "the" bread to begin
a meal with....well it was. There is such an array of ideas for breads, it is impossible to know where to begin. I could post some recipes for making bread from scratch, but it would be a waste. There are bread makers and they use bread mixes. Your favourite bakery will most probably stock most breads you are looking for. Here is a range of Italian bread I found for you to check out Joey Leones. At our restaurant, we don't place too much emphasis on breads. We do, however have our Foccacias. Here's how we make them. We use the dough we make our Pizzas with and roll it flat, as we do the pizza bases. You don't need to bother making your own dough, you can buy pizza bases from your grocery store, or if you like something a little more authentic, try asking your local Pizza shop, if you can buy a couple of balls of dough and roll your own. Don't be afraid to ask, we do sell dough balls if someone asks, it's rare but it does happen and we have no problem with doing it. You can then make your own Pizzas as well! I dont think I need to post Pizza recipes here....anything goes on Pizzas, anything you like. If you are going to cook your own, remember to have your oven quite hot and pre-heated at least 40mins before cooking. Depending on what toppings you have, the pizza should take around 20mins to cook. Pop it under the grill before eating to brown off the cheese....sorry I got carried away with Pizza and forgot I was talking about Foccacias. :| So, we have the dough flat on a tray, if you have one (make the dough whatever thickness you prefer) We again use our base Napoli sauce, garlic and oil. Cover the dough with a thin layer of oil and garlic, then trickle on some Napoli. Top with olives, pesto and goats cheese (Fetta) and cook for about I'll say 15mins, but it depends on your oven, you know. Different ovens emit different heat. You will know it is cooked, when the base begins to brown around the edges. There are so many great toppings you can use on breads...smoked salmon, artichokes, onion. I have some toppings in a recipe book I can't find anywhere, I'm going to search for it and come back and add some more bread tips for you. Oh and one more thing, the breads you buy in the bakery will taste awesome with any of the toppings I have suggested, and much more.
Cheese and Wine
Cheese.....do I sound uncultured, if I say I only like Mozarella and Cheddar cheese? I think I must...although I do like Cream Cheese, especially with Fruit and Nuts in it. I don't like Wine either...I would prefer a beer or a spirit, but generally a Coke. I should bypass this section, because I really don't know much about Wine or Cheese :| I'll do my best. Ok, Parmesan we know is what we have used the most, and it is a very flavoursome cheese, Mozarella...the Pizza Cheese and great for those who are not particularly fond of Parmesan on their Pasta. Feta (Goats Cheese) I can eat this cheese on Breads and Pizzas, but I can't eat it cold. I know, Cheese is an aquired taste. I found this site! Wow, what a range of Cheeses, I think I could be turned! Cheeeze! Well, there are Wine Conniseurs...people make a living tasting Wines. Wine is big business. There are Wines for when you sit down, Wines for the Starter, The Entree, The Main Meal (but wait....depends on what Cut of Meat, Poultry, Vegetable, Sauce you are eating....you may need 5 bottles of Wine for one meal! Wine for dessert! I don't think we need to go that far. I found this Restaurant located in America, which pretty much explains some different Wines for us, without going over the top Ragazzis.
For now, my Bread, Wine and Cheese section is done, but like the others, I will continually update with new recipes and informative tips :| hehe.
Oh, and something totally unrelated to this Cooking Blog. Today I bought some Nicorette Gum to chew (still trying to give up smoking) and some herbal cigarettes....I figured the gum would give me the Nicotine hit, and I would still have the action of smoking, with the Herbal Cigs. Well.....they taste like Chicken Food. I left them at home while I went to visit my folks, came home and my place smells of Chicken Food :| Just wanted to share, wish me luck with them.
We'll be making some soups next ;)
The Pasta Board
These are particularly easy Pastas. If you are prepared and have your ingredients on hand, one of these will
take you 5mins to cook. We have made our Napoli, we have our Pastas frozen or ready to be prepared. You will need a pot of water simmering on the stove, to cook straight from the packet or reheat your frozen Pastas.
You will need a bottle of Thickened Cream, Steak Seasoning (or as close as you can get, Bacon Pieces (Diced yourself or brought that way), Shallots (Spring Onion, diced finely) Garlic, Butter, Mushrooms (Thinly Sliced) Eggs, French Mustard And some Vegetables (For the vegetarian pasta. You can use anything you wish, even if it is a packet of frozen Veg, or something freshly cooked. I use Carrot and Zucchini.) And of course, the Chili Oil, some ground Parmesan Cheese and the flour shaker.
Ready?
Grab one or two of those light pans we talked about. Depending on how many you are cooking for. One pan will make enough for one or two people.
Matriciana
Spicy
Heat some butter and garlic in the pan, have it on a fairly high heat. Add a handful of bacon pieces and lightly fry them. Add two ladles full of Napoli, a dash of cream, a generous sprinkle of seasoning, a spoonful of parmesan cheese and the chili oil. (hot or mild, depends on you...but remember that oil is hot!) Bring the sauce to boil, and toss gently (the reason the pans should be light. You should'nt have to stir the sauce, but gently toss it around the pan. If you get it everywhere, by all means use a spoon :|) Cook that way for about 3mins, if it seems a little thin, sprinkle some flour into the sauce and continue cooking until it thickens. Ok, if you have frozen your Pasta, remove it from the container and put into the simmering water, it will soften in a minute or two. Use a sieve to remove it from the water, drain well, then add to the sauce. Toss the pasta through your sauce, add a small handful of Shallots and serve it into your sexy Pasta bowl. Parmesan or Mozarella cheese on top. Wee!
Now, if you are cooking your Pasta from the packet, just follow their instructions. The sauces I have here are best with Spaghetti, Fettucini, Penne, Tortellini and Ravioli. Or again any shell Pasta. The Pasta you use is entirely up to you.
Boscaiola
This one again uses the Napoli sauce. Do everything as before, but this time, add Mushrooms just after cooking the Bacon. And take out the chilli.
Vegetarian
The Vegetarian, of course, has no bacon. After heating the butter and garlic, add Mushrooms, some Vegetables and cook and toss for about 4mins. Add Napoli, dash of cream, seasoning and parmesan. Throw the shallots in, just before serving.
Marinara
Seafood, some like it, some dont. You can add fresh seafood to the Napoli, or buy it frozen or canned. I use, a Marinara mix, which I'm sure you could pick up at the grocery store. Tinned Clams and frozen Green Prawns. Seafood Pastas generally do not go well with Parmesan, but that is up to you and your taste.
Cook the same as above, possibly a couple of minutes more, to make sure the seafood is cooked.
Ravioli Ricotta Napoli
My fav.....grab some Ravioli Ricotta. Generally Green and White and sold in the cold or frozen section of your grocery store. Read the cooking instructions, as some differ in times. I normally add mine to boiling water, let them rise to the top, turn down the heat and cook for about 5mins. Serve with the Napoli sauce....and yum!
I hope this is all easy for you so far...it really is, you just need to have everything prepared and on hand. Let's move on to the Cream Sauces. Again, the Pasta you use for each dish, is entirely up too you. Be daring!
Carbonara
Heat your butter and garlic, and fry some Bacon, however much you wish. This sauce relys heavily on the bacon flavour. Add thickened cream, enough to cover the bacon two or three times. Grab an Egg and crack it into the middle, season, add parmesan and let it cook. Cream seems daunting to cook, it reduces quickly and tends to burn, Take your time with it, let it simmer. Now that egg floating around can either be left whole or broken. I leave mine whole, it leaves the cream with a nicer texture, but again its whatever you prefer. Generally you will always need to thicken cream sauces with flour, not too much though, shake in a little at a time and toss constantly. Add your Pasta (well drained), shallots and cheese on top.
Al Fungi
Heat butter and garlic and add a generous amount of Mushrooms. Saute until soft, then add a teaspoon of French Mustard. Add cream to cover mushrooms and more again. Then the usual seasoning and cheesing. Mushrooms are water vessels, so you will notice this sause looks rater watery. It's not really and only needs the usual thickening with flour. If you wish you can add lots of different things, like bacon, chicken pieces, vegetables and onion. It has a great flavour with the mustard added.
Spaghetti Bolognaise
You have the Bolognaise recipe, now just add your choice of Pasta. Kids love it, I love it!
The Pasta board, will be regularly updated with new recipes, as will the other sections as we go on. For now, I think I have given you the easy, basic, but best ones to begin with. Remember to add your own herbs and spices, chillies, whatever you like and whatever suits your taste. We will move onto Lasagnes soon and a recipe for homemade Gnocchi.
These are particularly easy Pastas. If you are prepared and have your ingredients on hand, one of these will
take you 5mins to cook. We have made our Napoli, we have our Pastas frozen or ready to be prepared. You will need a pot of water simmering on the stove, to cook straight from the packet or reheat your frozen Pastas.
You will need a bottle of Thickened Cream, Steak Seasoning (or as close as you can get, Bacon Pieces (Diced yourself or brought that way), Shallots (Spring Onion, diced finely) Garlic, Butter, Mushrooms (Thinly Sliced) Eggs, French Mustard And some Vegetables (For the vegetarian pasta. You can use anything you wish, even if it is a packet of frozen Veg, or something freshly cooked. I use Carrot and Zucchini.) And of course, the Chili Oil, some ground Parmesan Cheese and the flour shaker.
Ready?
Grab one or two of those light pans we talked about. Depending on how many you are cooking for. One pan will make enough for one or two people.
Matriciana
Spicy
Heat some butter and garlic in the pan, have it on a fairly high heat. Add a handful of bacon pieces and lightly fry them. Add two ladles full of Napoli, a dash of cream, a generous sprinkle of seasoning, a spoonful of parmesan cheese and the chili oil. (hot or mild, depends on you...but remember that oil is hot!) Bring the sauce to boil, and toss gently (the reason the pans should be light. You should'nt have to stir the sauce, but gently toss it around the pan. If you get it everywhere, by all means use a spoon :|) Cook that way for about 3mins, if it seems a little thin, sprinkle some flour into the sauce and continue cooking until it thickens. Ok, if you have frozen your Pasta, remove it from the container and put into the simmering water, it will soften in a minute or two. Use a sieve to remove it from the water, drain well, then add to the sauce. Toss the pasta through your sauce, add a small handful of Shallots and serve it into your sexy Pasta bowl. Parmesan or Mozarella cheese on top. Wee!
Now, if you are cooking your Pasta from the packet, just follow their instructions. The sauces I have here are best with Spaghetti, Fettucini, Penne, Tortellini and Ravioli. Or again any shell Pasta. The Pasta you use is entirely up to you.
Boscaiola
This one again uses the Napoli sauce. Do everything as before, but this time, add Mushrooms just after cooking the Bacon. And take out the chilli.
Vegetarian
The Vegetarian, of course, has no bacon. After heating the butter and garlic, add Mushrooms, some Vegetables and cook and toss for about 4mins. Add Napoli, dash of cream, seasoning and parmesan. Throw the shallots in, just before serving.
Marinara
Seafood, some like it, some dont. You can add fresh seafood to the Napoli, or buy it frozen or canned. I use, a Marinara mix, which I'm sure you could pick up at the grocery store. Tinned Clams and frozen Green Prawns. Seafood Pastas generally do not go well with Parmesan, but that is up to you and your taste.
Cook the same as above, possibly a couple of minutes more, to make sure the seafood is cooked.
Ravioli Ricotta Napoli
My fav.....grab some Ravioli Ricotta. Generally Green and White and sold in the cold or frozen section of your grocery store. Read the cooking instructions, as some differ in times. I normally add mine to boiling water, let them rise to the top, turn down the heat and cook for about 5mins. Serve with the Napoli sauce....and yum!
I hope this is all easy for you so far...it really is, you just need to have everything prepared and on hand. Let's move on to the Cream Sauces. Again, the Pasta you use for each dish, is entirely up too you. Be daring!
Carbonara
Heat your butter and garlic, and fry some Bacon, however much you wish. This sauce relys heavily on the bacon flavour. Add thickened cream, enough to cover the bacon two or three times. Grab an Egg and crack it into the middle, season, add parmesan and let it cook. Cream seems daunting to cook, it reduces quickly and tends to burn, Take your time with it, let it simmer. Now that egg floating around can either be left whole or broken. I leave mine whole, it leaves the cream with a nicer texture, but again its whatever you prefer. Generally you will always need to thicken cream sauces with flour, not too much though, shake in a little at a time and toss constantly. Add your Pasta (well drained), shallots and cheese on top.
Al Fungi
Heat butter and garlic and add a generous amount of Mushrooms. Saute until soft, then add a teaspoon of French Mustard. Add cream to cover mushrooms and more again. Then the usual seasoning and cheesing. Mushrooms are water vessels, so you will notice this sause looks rater watery. It's not really and only needs the usual thickening with flour. If you wish you can add lots of different things, like bacon, chicken pieces, vegetables and onion. It has a great flavour with the mustard added.
Spaghetti Bolognaise
You have the Bolognaise recipe, now just add your choice of Pasta. Kids love it, I love it!
The Pasta board, will be regularly updated with new recipes, as will the other sections as we go on. For now, I think I have given you the easy, basic, but best ones to begin with. Remember to add your own herbs and spices, chillies, whatever you like and whatever suits your taste. We will move onto Lasagnes soon and a recipe for homemade Gnocchi.
