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Chocolate Brownies 140g bittersweet chocolate 110g unsalted butter 2Tbsp cocoa powder 1-cup sugar 1tsp vanilla extract 3 eggs ¾ cup flour Pinch of salt ¾ cup chocolate chips Melt the butter and chocolate in a bowl over simmering water. Remove from the heat and stir in the sugar and cocoa powder then the whisk in the vanilla extract and one egg at a time. Stir in the sifted flower, salt and the chocolate chips. Bake in a 20cm square (non stick) pan for 30 minutes at 180 degrees. Makes eight large or sixteen bite size brownies. |
Pasta con Fagioli A hearty dinner for 6 2 cans of beans Italian white beans drained 1 large onion 1 garlic clove 1 chicken stock cube 1 bay leaf 1 dry chilli 1 bunch parsley 1 400gr can Italian chopped tomatoes 1 parmesan rind or 100gr piece of parmesan More parmesan to grate when serving A couple tablespoons olive oil Salt and pepper to taste 1 500g pkt Gomiti (elbow) pasta Fry the onion in olive oil until tender, add the garlic and the tomato. Add the bay leave and chopped chilli. Add the beans, chicken stock cube and about 500ml of water. Grind in some pepper and allow all the flavours to incorporate. Boil the pasta separately in lots of salted water, al dente (very al dente as it will finish cooking in the broth)…. Once the pasta is ready, add it to the broth. When serving, be liberal with grated parmesan and parsley. Note; pasta con fagioli can either be served as a soup or a pasta dish. I like it thick as seen on the image. |
This simple recipe will be a crowd-pleaser! Garnish with lemon slices as desired. 1-1/2 cups sugar 1lt water 1-1/4 cups fresh lemon juice 4 cups ice cubes Preparation Serves 6 In a small saucepan combine sugar and 1 cup of water and bring to a boil. Stir until the sugar is dissolved. Add this to the remaining water and add lemon juice. Serve over ice and enjoy! |
Lemonade |
Gnocchi I recently discovered that if I mix sweet potato and regular potato in equal quantities, I get a much lighter and nicer gnocchi. My recipe goes as follows. 1kg sweet potato 1kg floury potato 600g flour 2 beaten eggs Salt Boil the potatoes in salted water. Note that the sweet potatoes will get softer quicker than the regular potato so you can remove them sooner. Strain and allow cooling. Whilst warm, peel the potatoes and pass them through a potato ricer or else mash them finely so there are no lumps. Add salt to taste and then the flour and eggs. Bring the mixture together gently. Try not to over work and add more flour if need be. Cut a section of your dough and roll it out into a long sausage. Cut individual gnocchi and gently press grooves into each one with a fork. Gnocchi freeze well and once frozen, pack them into portions to use when needed. Bring a pot of salted water to the boil. Drop in the gnocchi and swirl them round so that they don't stick to the bottom. The gnocchi are done when the come to the surface. Gnocchi can be served with any sauce of choice. |