Prep 30 min Cook 50 min Serves 4 20g dried porcini Light stock or water 1 onion, peeled and finely diced 1 stick of celery, finely diced 1 carrot, peeled and finely diced Salt and black pepper 1 bay leaf 5 tbsp olive oil 300g field or brown mushrooms, roughly chopped…
Category: Italian
Blackberry, goat’s cheese and prosciutto bruschetta – Waitrose
Serves: 4 as a starter, 2 as a main Ingredients 150g pack Waitrose & Partners Blackberries 3 tbsp extra virgin olive oil 11⁄2 tsp red wine vinegar 1 tsp clear honey 1 tbsp chopped tarragon leaves 4 slices pane Pugliese 1 clove garlic, halved 100g soft…
Focaccia
This loaf is a little smaller at 400g (not 500g) – I find this is a better amount for stand mixers and is a plenty enough for 2 people. In a mixing bowl, combine 400g strong white bread flour, with 7g dried yeast, 10g salt and…
Pizza Hut Sauce from Copycat book
Add 125ml of water to 1 tin plum tomatoes in a small saucepan and place on a medium/high heat. To this add a tsp of sugar and 1⁄2 teaspoon of: dried oregano, dried basil leaves, dried thyme, garlic powder, salt, black pepper, 1 bay leaf and 1 teaspoon lemon juice. Bring to the boil and stir (it can be…
Grandma Pizza Recipe – Vice
It has to be a little burnt on the bottom. That is the characteristic of the Grandma pizza. Servings: 10-12 Prep time: 15 minutes Total time: 1 hour 30 minutes Ingredients for the sauce: 2 tablespoons fresh basil leaves 2 teaspoons dried oregano 7 garlic cloves,…
Broccoli Anchovy Breadcrumb Pasta
https://www.google.com/search?q=broccoli+anchovy+pasta&oq=brocolli+ancho&aqs=chrome.1.69i57j0l5.4818j0j7&sourceid=chrome&ie=UTF-8
Carbonara with breadcrumbs
Serves 2. Put 200g of spaghetti into a large pan of boiling salted water. In the mean time, fry 100g of good pancetta in a little oil until golden and crispy, set aside to drain on kitchen roll. Clean the pan and fry 20g of fresh breadrumbs in…
Aubergine Parmigiana from ‘Veg’
Slice 5 medium aubergines (1.25 kg) into 3-4 mm slices, sprinkle well with salt and lay on something that allows them to shed their water and drain away. After an hour, wash off the salt, pat dry and fry in batches on a medium high hear…
Sausage, mustard and basil pasta
Feeds 4. Cook 400 g pasta of choice in a large pot of boiling salted water until al-dente. Meanwhile, heat 2 Tbsp olive oil in a large, deep pan. Add the meat of 8 skinned sausages and brown over moderately high heat, about 5 minutes. Add around 200 ml…
Pea, Spinach and Ricotta Cannelloni
I use a dish measuring 32cm x 26cm x 7cm, but I would prefer a deeper dish with the same total volume (e.g. 25cm x 25cm x 9cm). Make the cannelloni about 2cm diameter max, so not too large or there wont be enough pasta or filling to…
Mushroom Passata (Pizza Sauce)
This makes a great pizza sauce if you like mushrooms – saves the hassle later of putting the mushrooms on yes, but also puts the flavour in every mouthful! Re-hydrate 100g of dried shitake mushrooms ready to add to the sauce. To do this leave for an…
Pizza
Bases – Ingredients (for 4) 1 1/2 cups warm water (375ml) 1 teaspoon active dry yeast (7g) 1 ½ tablespoons olive oil (22g) 1 ½ teaspoons table salt (10g) 3 ½ cups plain flour (500g) Add all ingredients to a bowl, bring together and kneed without…
Cauli Boli Cheese – Jason Atherton
This works really well. It is worth the effort it takes to make the slightly long winded meat sauce before putting everything together in the final dish. We made 6 portions from it and the two of us were more than happy to eat it for…
Saddleback Rib Ragu
This recipe is based on one released from our amazing local butcher, Pipers Farm http://pipersfarm.com/blog/saddleback-rib-ragu/. I have edited it somewhat – the pork ribs are relatively fatty which is great for flavour but I felt that the addition of white wine towards the end of the cooking…
Gnudi – Jamie Oliver
Ingredients 1 kg best-quality ricotta 100 g Parmesan cheese 1 whole nutmeg, for grating fine semolina, for dusting To serve: good-quality unsalted butter 1 bunch of fresh sage (30g) Parmesan cheese, for grating 1 lemon Method Gnudi is a fantastic dish – you must make it.…
Jamie’s Pappardelle with Leeks, Porcini and Breadcrumbs
http://www.foodnetwork.com/recipes/jamie-oliver/cheats-pappardelle-with-slow-braised-leeks-and-crispy-porcini-pangrattato-recipe.html
Fresh Tomato Sauce
If you have a glut of tomatoes then this is a good recipe in which to use them. The finished produce tastes great on its own (add a splash of olive oil helps enhance the Mediterranean flavour) and can be used as; a simple sauce for fish…
Arancini (risotto balls) – A simple staple
This is one of those things that sounds hard, maybe just because they aren’t often seen on menus so most people don’t know what they are, but actually they are the simplest things. When you make risotto, make sure you make too much (preferably double) and…
Pasta Puttanesca
This is adapted from Rick Stein’s Pasta Puttanesca; Feeds 4 adults. Ingredients; 4 tbsp. olive oil 500g cherry tomatoes 3 garlic cloves, chopped 1 sprig of rosemary, leaves finely chopped 4 sage leaves, shredded thinly a good pinch of dried chilli flakes 50g salted capers, excess…
Spaghetti with meatballs
Double this recipe and freeze in portions. Its not a dinner party dish but great to make in a batch and pull out when you are feeling lazy. http://www.bbc.co.uk/food/recipes/spaghettiwithmeatbal_72227 Make sure you season the meatballs, not just the sauce!