4.04.2017
Quinoa, poppy seeds and lemon muffin
375ml (1cup) quinoa flour (if you don't have it home, pretty much using a blender or pesto mortar, blend quinoa until is like a flour texture)
30ml (2 tbsp) Poppy seeds
22ml (1 1/2 tbsp) corn starch
14ml (3 tbs) baking powder
2ml (1/2 tbs) salt
3 eggs
175g (3/4 cup) greek yogurt
60ml (1/4 cup) coconut oil
125ml (1/2 cup) honey
2 lemons (use just the zest)
To make this muffin is very simple. Pretty much mix all the solid ingredients together in one bowl. In a second bowl, using a hand mixer mix all the liquids. Then slowly incorporate the solids into liquids until is homogenised. Bake for 25 minutes in 180C (370F).
Trick: You can juice the two lemons and mix with one tbsp of honey, cook for 2 minutes and using a spoon add on the top of the muffins.
Goes perfect with a cup of tea or coffee! :)
4.03.2017
Rucula tagliattelli with Sausage ragu
1 cup arugula
3 eggs
1 1/2 cup 00 flour (cake flour)
1 1/2 cup Semolina flour
1 tbsp olive oil
Pinch of salt
In a blender, blend the eggs with the arugula until is smooth green. In a bowl or on the table mix the eggs with the oil, salt and flour. Mix until the texture is similar to a play dough. Roll the dough in a pasta machine or by hand. If you have a Marcato pasta machine make the tagliatelle until the number 6.
Sausage sauce:
3 cloves of garlic, minced
200g of sausage, taken out of their casings
1/2 cup of tomato paste
1 cup heavy cream (one box of Italian Parmalat Panna)
1 1/12 cup of red wine
Thyme, about a Tablespoon
Olive oil
Salt & Pepper to taste
Fry the onion, garlic and sausage in a generous amount of olive oil. Once onions have browned and meat has cooked, add one cup of wine and let liquid reduce half it's amount. Add tomato paste, and thyme. Let cook for five minutes and add another half cup of wine. Cover and simmer the sauce at a low temperature for about 30 minutes then add the cream, stirring occasionally, do not allow to boil.
Serve with a hard cheese, recommended Parmesan (Parmigiano Reggiano).
4.01.2017
International Recipes
JEWISH (7)
Challah bread
Cheese Blintz
Cholent
Eastern European Passover Brisket
Jerusalem Bagel
Mofletta
Shakshuka
AFRICAN (20)
Basic Moroccan Fish with Paprika
Chicken and vegetables couscous
Chermula sauce
Harira (Moroccan soup)
Himbasha (Ethiopian bread)
Kik Alicha
North African Meatballs
Ras el Hanout (North African Spice Mix)
Senegalese Peanut Stew
Egyptian Casserole
Egyptian Stuffed Peppers
Kefte (Moroccan meatballs)
Niter Kibbeh
Tagine
Tibs (Ethiopian beef stir fry)
Tunisian Fish Soup
Shakshuka
South African yellow rice
Peri Peri Chicken
West African Lime and Peanut Cake
MIDDLE EASTERN (20)
Baba Ganoush
Chicken Shawarma
Couscous with lentils and pomegranate
Fatayer
Fattoush
Falafel
Harra Potatoes
Hummus
Labneh
Roasted Lamb
Mujadara
Mutabal
Tabouli
Tahini Cookies
Toum (Lebanese Garlic Sauce)
Stuffed Zucchini
Persian Saffron pudding
Pita Bread
Zaatar and lemon Chicken (Lebanese)
NORTH AMERICAN (2)
Etoufee
Oysters Rockfeller
CENTRAL AMERICAN / CARIBBEAN (13)
Arroz con Bacalao
Aztecan soup
Cuban garlic sauce
Cuban pumpkin flan
Guacamole
Dulce de leche creme brulee
Haitian shrimp Creole
Tamal en cazuela
Pernil Assado
Tres Leches Cake
Tchaka (Beans and smoked pork stew)
Majerete
Vaca Frita
SOUTH AMERICAN (34)
Alfajores
Brazilian Cheese Bread (Pão de Queijo)
Poor Bitch Rice (Brazilian rice dish - Arroz de Puta Pobre)
Cooked pinto beans
Chimichurri
Beef onions and garlic
Bolivian peanut soup
Black beans Brazilian style
Basic white rice
Brazilian Empanadas
Brigadeiros
Cachapas
Carrot cake
Cajuzinho
Cilantro pesto
Crazy black lady cake
Colombian doughnuts
Chicken pie
Colombian Coconut Chicken
Corn chowder
Corn and cheese cake
Creamy Corn cake
Crazy black lady cake
Ham and cheese rolls
Tortilla Paraguaya
Milanesa alla Napolitana
Moqueca de peixe
Natillas
Picadillo
Puchero Paraguayo
Pumpkin and coconut shrimp
Queijadinha
Soyo (Paraguyan soup)
White beans and chicken stew
EUROPEAN (7)
Bigos (National Polish Dish)
Creme Brulee
Shepherd's Pie
Gazpacho
Mediterranean baked fish
Romanian Goulash
Tartiflette
OCEANIA
ASIA (26)
Afghan Chicken Curry (Lawang)
Beef Rendang
Chicken Khao Soi
Chicken Pho
Chinese Pulled Pork
Chow Mein
Dandan Noodles
Japanese rice
Katsu Curry
Kimchi fried rice
Kofta Curry
Korean Pancakes
Miso Ramen
Gyoza
Shrimp Pad Thai
Sichuan Chicken
Strawberry Mochi
Stir fry with beef and ginger
Summer rolls
Peanut dipping sauce
Pork Chops Vietnamese Style
Thai Curry Noodle Soup
Tofu Pad Thai
Ramen Broth
Roasted Chicken with limes
Vegan Thai Curry
Vietnamese Pho
Multicultural (1)
Tikka Masala
Total: 121
1.31.2017
Buckwheat ravioli
Traditionally the pizzoccheri are a sort of short fettuccine made with buckwheat flour.
The sauce is made with savoy cabbage, potatoes, mountain cheese and a lot of butter.
It was amazing for us to make a sort of upgrading of the recipe, giving it a fusion touch...
Ingredients for 4 persons:
- 150 g buckwheat flour
- 100 g all purpose flour
- 20 g water
- 200 g boiled potatoes
- 20 g grated Parmigiano cheese + some more to season pasta
- 100 g semi-hard cow cheese like Asiago Mezzano
- 250 g cabbage or savoy
- a handful of sage leaves
- wo cloves of garlic
- ground nutmeg and black pepper, e.v.o.oil, sea salt to taste
Make the dough: combine the two flours, a pinch of salt. Add a bit of water at a time: it may be that you will need more or less than 120 grams of water. It depend on the type of the flour. Add water a bit at a time until you get a tender but not sticky dough. Wrap in cling film and set aside for 15 minutes.
You can make ravioli in the shape you like: squares, triangles, rounds... Cut the rolled dough into your favourite shape, place a teaspoon of filling in the middle.
Set the ravioli onto a floured board and bring to a boil a large pot of water.
Meanwhile, wash and cut the cabbage into stripes of about 2 cm wide. When the water boils add salt (remember: 7 grams per litre) and pour the vegetable into it. Cook for about 8 minutes, then add the ravioli and cook for 5 minutes more.
Melt the butter in a saucepan. Add the sage leaves and the garlic. Cook gently: the condiment must not burn. Drain the ravioli and the cabbage. Place into a serving plate and dress with aromatic hot butter and a generous handful of grated cheese. Enjoy!
Ravioli verdi ai formaggi e salsiccia
1 tbsp. butter
1 tsp. crushed red pepper (or if you prefer just ground regular pepper)
1 cup grated Parmigiano cheese
1 tsp. oregano
1 tsp. parsley
1 egg yolk
Pinch of nutmeg
Homemade Spinach Pasta
- 2 1/2 cups Flour
- 3 Eggs
- 5 ounces Fresh or Frozen Spinach (blanched and drained and pureed)
- pinch Salt
- pinch freshly Grated Nutmeg
- Bench Flour (for dusting)
Place the flour, eggs, spinach, salt, and nutmeg in the bowl of the processor and pulse 15 times for 6 seconds at a time. The dough should be elastic and a little sticky. Wrap it in plastic wrap and allow it to rest at room temperature for 50 minutes. (The wrapped dough can be stored in the fridge for up to 1 day.)
Note: If using frozen spinach, skip the blanching and simply thaw and press out excess water using a clean kitchen towel.
- 3 Tbsp. extra virgin olive oil
- 2 cloves garlic, minced
- 1 cup of our favorite mushrooms, sliced
- 1 pinch nutmeg
- salt and pepper to taste
- 2 Tbsp. flour
- 1.5 cups milk
- ⅔ cup shredded parmesan cheese
- In a large saucepan, heat olive oil over medium heat.
- Add mushrooms, garlic, nutmeg, salt and pepper to oil and saute until mushrooms have reduced in size, about 4 minutes. If the mushrooms soak up all the olive oil, add another tablespoon.
- Add flour to saucepan and stir to incorporate all ingredients. Cook for one minute.
- Add ½ cup of the milk and stir to break up any lumps of the mushroom and flour mixture. The milk will thicken fairly quickly; that’s okay. Add the remainder of the milk and stir to incorporate all ingredients. Bring to a simmer and cook until milk has thickened, about 5 minutes.
- Remove sauce from heat and stir in parmesan cheese. If you can, shred your own cheese – pre-shredded cheese has additives in it that make it more difficult for the cheese to melt smoothly.
- Garnish with walnuts if you would like and shredded parmesan cheese and serve immediately.
1.29.2017
Ricotta and parsley ravioli
pinch salt
1/2 tablespoon of olive oil
For the filling:
350g fresh ricotta
1 large egg
75 – 100g parmigiano, grated
1/4 tsp nutmeg powder
grated rind of one lemon
1/2 bunch fresh parsely, leaves picked and finely chopped
salt and pepper to taste
For the sauce:
100g unsalted butter
24 fresh sage leaves
grated parmigiano to serve
Pear Ravioli with Parma Ham and Prosecco Sauce
Serves 4 as an entree (makes 18 ravioli, at 8cm diameter)
200g 00 durum wheat flour
2 large eggs
for the filling:
2 ripe pears (230g peeled and cored)
10g unsalted butter
125g creamy blue cheese or taleggio (sweet Gorgonzola)
salt and pepper to taste
semolina flour for dusting
100g unsalted butter (for the sauce)
extra freshly ground pepper
For the sauce:
One tablespoon butter
100g Parma ham
1 cup cream
1 cup Prosecco
1/3 cup crushed walnuts
Salt & Black pepper
Tortellini di Valeggio
For cooking and serving
Wine pairing
1.27.2017
Filled pastas
Ravioli filled with Asiago, served with baked cherry tomatoes sauce |
Parsley and cheese ravioli |
Ravioli filled with ricotta and spinach served with vodka sauce |
Tortellini di Valeggio |
Ravioli with pear and gorgonzola |
Green sausage ravioli |
Buckwheat ravioli |
Beets ravioli |
Pumpkin Capelacci with tomatoes and sausage sauce |
Pumpkin Fagotini |
Pumpkin ravioli with butter sage and pine nuts |
Ravioli filled with ricotta and spinach
4 cups unbleached all-purpose flour or “00” flour, or a combinationYou can also close the ravioli using a fork. - 4 large eggs
- 1 tsp. extra-virgin olive oil
- 1/2 tsp. coarse salt
Dump the flour in a pile on a work surface. Make a deep, wide well in the center and pour in the eggs, olive oil, and salt. Begin mixing the eggs with a fork, staying in the center and being careful that the eggs don’t breach the wall. Little by little, mix in flour from the sides until the dough starts to move as a unit and is too stiff to mix with a fork. Continue mixing by hand, incorporating more flour to stiffen the dough. When it doesn’t easily absorb more flour (one signal is floury, dried bits of dough flaking off the mass), set the dough aside; scrape up all the remaining flour and pass it through a sieve to sift out any dried-up bits. Discard the bits and keep the cup or two of sifted flour on the work surface to use during kneading if necessary.
Wash and dry your hands. Knead the dough on the lightly floured surface until it’s a smooth, homogenous ball of dough, firm but resilient, neither too dry nor too soft, about 5 minutes; it should no longer stick to the surface. Poke it and it should spring right back; press your finger into the center and it should feel just a bit tacky. If it’s very sticky, knead in more flour.
Wrap the dough loosely in plastic and refrigerate for at least 1 hour, or up to 8 hours.
for the stuffing:
- 8 oz (225 gr) ricotta cheese
- 1 egg
- 1/2 cup (25 gr) of freshly grated Parmesan cheese
- 1/4 teaspoon of grated nutmeg grated
- salt
- 10 oz (280 gr) of cooked spinach
Chop the spinach and add to a large bowl, with the ricotta cheese, egg, Parmesan cheese, nutmeg and a bit of salt. Mix well.
Cut ravioli sheets with a ravioli cutter. Using a brush, brush with egg yolk around each ravioli. Place 1 teaspoon filling in the center, close to expelling the air, sealing the edges properly.
Ravioli filled with Asiago served with cherry tomatoes sauce
4 cups unbleached all-purpose flour or “00” flour, or a combinationYou can also close the ravioli using a fork. - 4 large eggs
- 1 tsp. extra-virgin olive oil
- 1/2 tsp. coarse salt
Dump the flour in a pile on a work surface. Make a deep, wide well in the center and pour in the eggs, olive oil, and salt. Begin mixing the eggs with a fork, staying in the center and being careful that the eggs don’t breach the wall. Little by little, mix in flour from the sides until the dough starts to move as a unit and is too stiff to mix with a fork. Continue mixing by hand, incorporating more flour to stiffen the dough. When it doesn’t easily absorb more flour (one signal is floury, dried bits of dough flaking off the mass), set the dough aside; scrape up all the remaining flour and pass it through a sieve to sift out any dried-up bits. Discard the bits and keep the cup or two of sifted flour on the work surface to use during kneading if necessary.
Wash and dry your hands. Knead the dough on the lightly floured surface until it’s a smooth, homogenous ball of dough, firm but resilient, neither too dry nor too soft, about 5 minutes; it should no longer stick to the surface. Poke it and it should spring right back; press your finger into the center and it should feel just a bit tacky. If it’s very sticky, knead in more flour.Wrap the dough loosely in plastic and refrigerate for at least 1 hour, or up to 8 hours.
For the Filling
1 cup ricotta
1 cup asiago mezzano (grated)
1 pinch nutmeg
1 pinch black pepper
Salt to taste
Mix with a fork the ricotta and the grated Asiago. Season with the salt, pepper and nutmeg.
In a ramekin, mix egg yolk with a little water. Cut ravioli sheets with a ravioli cutter. Using a brush, brush with egg yolk around each ravioli. Place 1 teaspoon filling in the center, close to expelling the air, sealing the edges properly. - Cherry tomato sauce Recipe
500g / 1lb cherry tomatoes, cut in half
1 cup chopped raw almonds
4 garlic cloves chopped
A bunch of basil leafs
Oregano
Salt & Pepper
A good pouring of olive oil
1/4 cup balsamic vinegar
In a baking tray, add all the ingredients together except the basil. Bake everything for about 25 minutes in the convection oven on for 180C or 360F.
When the raviolis are cooked, mix the sauce and add the fresh basil. Serve with your favorite cheese on the top. My favourite for this recipe is smoked ricotta.
1.26.2017
Bigoli with walnuts and gorgonzola
2 tbsp freshly grated Parmigiano Reggiano 1 clove of garlic, peeled and finely chopped
Sea salt and freshly ground black pepper
150ml/5fl oz double cream
50g/2oz Gorgonzola (preferably dolce, the softer milder variety)
300g/10oz Bigoli