Cooking Recepies

Sweet Tomato Pizza Sauce

2009-02-26T19:56:00.000-08:00

Ingredients:
1 (28ounce) can tomato puree
3 cloves fresh minced garlic
1/2 tablespoon minced carrots
1 teaspoon dried onions, minced or chopped
2 tablespoons olive oil
1/2 teaspoon dried basil
1/4 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 1/2 tablespoons honey
2 tablespoons brown sugar
1/4 teaspoon salt
fresh ground pepper, to taste

Preparation:
1. In a large pot, heat the olive oil over medium heat.
2. Add the tomato puree.
3. Add all the other ingredients and simmer uncovered on low heat, stirring frequently, for about 30-60 minutes (until the desired consistency).

Nutritional information for one serving:
Calories: 68
Calories from fat: 17
Total fat: 2.0g
Cholesterol: 0mg
Total carbs: 12.4g
Protein: 1.7g

Spaghetti and Meat Sauce

2009-02-09T07:32:00.000-08:00

Ingredients:
2 lbs. ground beef or ground turkey
1 med. onion, finely chopped
1 green pepper, finely chopped
2 (15 oz.) cans tomato sauce
2 (12 oz.) cans tomato paste
1 (7 1/2 oz.) can pitted ripe olives, drained and sliced
2 (1 1/2 oz.) envelopes Italian-style spaghetti sauce mix with mushrooms
3 c. water
1 tbsp. sugar
1 tsp. crushed oregano leaves
2 cloves garlic, crushed
1 bay leaf, crumbled
16 oz. Italian-style spaghetti
Parmesan cheese

Preparation:
Cook and stir ground beef, onion and pepper until meat is brown and onion is tender. Stir in remaining ingredients except spaghetti and Parmesan cheese. Simmer uncovered 30 min., stirring occasionally.

Cook spaghetti as directed on package. Heat sauce, serve over hot cooked spaghetti and sprinkle with Parmesan cheese

Spaghetti Sauce

2009-02-09T07:19:00.000-08:00

Ingredients:
- 3/4 c. chopped onion
- 1 clove garlic, minced
- 3 tbsp. salad oil
- 2 (1 lb.) cans tomatoes, cut up (4 c.)
- 2 (6 oz.) cans tomato paste
- 2 c. water
- 1 tsp. sugar
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 1/2 tsp. dried oregano, crushed
- 1 bay leaf

Preparation:
Cook onion and garlic in oil until tender, but not brown.
Stir in the other ingredients one at a time while skillet is on medium to low heat.
Simmer uncovered for 30 minutes.

Whole Wheat Dough

2009-02-08T02:25:00.000-08:00

1 Tbls. sugar or honey
1 1/4 cups warm water (110 degrees)
1 pack (1/4 ounce) dry yeast
1 1/4 cups white flour
2 cups whole wheat flour
1 teaspoon salt
1/4 cup olive oil

Dissolve sugar in water and add yeast. Stir gently until disssolved (about 1 minute). Let stand until the yeast foams slightly (about 5 minutes) to insure that the yeast is effective. Combine
3 cups of the flour and salt in a large bowl. Pour in the yeast mixture and oil if you are using it. Begin kneading the mixture, gradually adding enough of the remaining 1/4 cup flour so that the dough is no longer sticky. Continue kneading until the dough is smooth and elastic (another 10−15 minutes by hand). Shape dough into a ball and put in an oiled bowl, turning the dough to coat it with the oil.

Let rise until doubled in bulk (45 minutes to 1−1/2 hours, depending on the yeast and the temperature). Punch down the dough and shape into 1 or 2 pieces. The entire recipe will make two 12 inch pizzas.
Shape the dough either by hand or with a rolling pin, stretching out as necessary to achieve a thin dough. For a lighter crust, let the dough sit for a half hour after shaping before constructing pizza and baking.

Sicilian Thick Crust

2009-02-08T01:56:00.000-08:00

(makes a 17 1/2" X 11 1/2" Pizza)
4 cups All−Purpose flour
1 tsp salt
4 tbsps oil
2 pkgs. dry yeast
1 1/2 cups of warm water (105F)

Mix yeast, 1/2 cup flour, and 1/2 cup water in a bowl covered with plastic wrap. Let rise for 15 minutes.

Stir to deflate. Mix 2 cups of remaining flour with salt, 1 cup cool tap water, and oil. Add yeast mixture. Mix in remaining flour. Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth. Place dough in bowl dusted with flour and cover with plastic
wrap. Let rise until doubled (1 to 2 hours). Punch dough down and put in ziploc bag in the refrigerator until ready to use.

Preheat oven to 500F.
Remove dough from refrigerator when ready to shape into crust. Punch down dough thoroughly and roll out dough on a floured surface. Lightly oil (olive) a 17 1/2" X 11 1/2" X 3/4" pan. Place dough in pan and push to stretch evenly leaving a lip up against sides of pan.
Let rest for 10−15 minutes (while you prepare toppings). Stretch out dough again (it will have receded) and place desired toppings.
Cook in center of oven until crust is golden brown.

NY Style Dough

2009-02-08T01:55:00.000-08:00

1 1/2 cups warm water (105F)
4 1/2 cups flour
1 Tbls. olive oil
2 1/2 teas. sugar
2 1/2 teas. salt
1/2 teas. yeast

In a large bowl, mix water with sugar and salt until dissolved. Add oil, and then flour. Stir with heavy spoon for 1 minute. Turn out to a floured board and press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and knead for twelve minutes.

Divide dough into portions:
6 oz. for Calzones, 10 oz. for 9 inch, 18 oz. for 12 inch, 25 oz. for 15 inch (This recipe makes about 34 oz. Adjust ingredient amounts for your purposes) Shape each portion by sliding your palms across the top portion of dough while curving your fingers inward toward each other and "tucking" the dough into the center. You want a dough ball without visible seams except the bottom. Set formed dough balls on plate, cover with plastic, and allow to proof for 1−2 hours at room temperature to use the same day, or store in refrigerator to use the next
day. To stretch dough, place dough ball on lightly floured surface, and lightly flour the top. Use fingertips to evenly flatten out the dough ball. Work from the edges to the center. Place both hands within the shell edge and stretch with fingertips and palms maintaining an even pressure. Or, use a lightly floured rolling pin to stretch to desired shape.

Cooking pizzas with this dough should be done on a baking stone. Using a pan will produce a very soft "doughy" crust. The stone in the oven should be preheated to 500F for an hour prior to baking, and should be placed in the middle of the oven. After stretching the dough, liberally sprinkle cornmeal or semolina on pizza peel (a wooden paddle with a handle to slide the pizza in the oven) or a cutting board. The cornmeal allows the pizza to slide onto the stone easily. After topping the pizza, when you are ready to cook it, pick up an edge of the dough and lightly blow air underneath. This will loosen any sticky areas under the dough and redistribute the cornmeal. Shake the peel or cutting board to make sure none of the dough is sticking. Carefully slide the pizza into the oven.

Thin Crust Dough

2009-02-08T01:49:00.000-08:00

1 envelope dry yeast
1/4 teaspoon sugar
3/4 cup lukewarm water (105 F)
Stir yeast and sugar into water, let sit for 8 minutes or so.
In a bowl (or food processor) mix
1 3/4 cups unbleached all−purpose flour or bread flour
1/2 teaspoon salt

Add the yeast mixture. If using food processor, continue running until dough forms a ball, 10−20 seconds. By hand, mix with a sturdy spoon until ready to knead.

On a floured surface turn out dough. Knead dough for 2 minutes or so. If dough is a little sticky, dust your fingers and counter with flour, (but as little as possible).

Roll out by hand for a 12" pizza. Place in lightly oiled pizza pan using your fingertips to press up to the edge and forming a shallow lip. Sauce, cheese, and top with desired ingredients.

Bake at 500F in pre−heated oven for 8−12 minutes, the edges will turn a nice golden brown when done. Dough will be firm and crispy, not soggy and soft like many other doughs.

Pizza Four Seasons

2009-01-24T10:46:00.000-08:00

You will need:

- 1 pizza dough
- 75 g Parma ham
- 180 g mozzarella, cubed
- 75 g mushrooms, thinly sliced
- 8 black olives, pitted
- 1 tbsp capers
- 6 anchovy fillets
- 10 basil leaves
- 2 tbsp olive oil
- flour for dusting
- some olive oil
- half pizza tomato sauce
- salt and pepper

Step 1:
Set the temperature of the oven to 225ºC (gas mark 7.5)

Step 2:
Sprinkle some flour onto your work surface and place your dough in the centre. Sprinkle some more flour over the dough and roll well on both sides. Dust the circular baking tray with flour to stop the dough sticking. Using the heel of your hand push the dough outwards, forming a rustic circle.

Step 3:
Spread the tomato sauce over the pizza base and scatter the Parma ham, mushrooms, capers, mozzarella, black olives, basil leaves and anchovy fillets. Season with salt and pepper and finish by drizzling over some olive oil.

Step 4:
Place into the centre of the oven and bake for 15-20 minutes.

Step 5:
Once baked remove the pizza from the oven and ease it out of the baking tray. Drizzle over some olive oil, cut into large triangular slices, garnish with a little greenery and serve.

Pizza Hawaii

2009-01-24T10:42:00.000-08:00

You will need:

- 1 pizza dough
- half a basic pizza sauce
- 200 g pineapple, cut into chunks
- 150 g ham slices, torn into 2 inch/ 5cm pieces
- 2 balls of mozzarella, cubed
- a handful of flour for dusting
- olive oil for drizzling
- a pinch salt and pepper

Step 1:
Set the temperature of the oven to 225ºC (430ºF/ gas mark 7.5)

Step 2:
Sprinkle some flour onto your work surface and place the ball of dough in the centre. Dust the dough and rolling pin with flour and roll on both sides to create the pizza base. Next, dust the circular baking tray with flour and place the dough on top. Then with your fingers, push the dough outwards to create a rustic circle.

Step 3:
Spread the tomato pizza sauce over the rolled dough. Sprinkle with ham, mozzarella and pineapple chunks, season with salt and pepper and it's ready to bake.

Step 4:
Place the pizza into the middle of the preheated oven and bake for 15-20 minutes.

Step 5:
Remove the pizza from the oven, cut it into slices and garnish with some parsley for that colourful touch. Finally, drizzle with some olive oil and serve.

Pizza Felino Salami

2009-01-24T10:39:00.000-08:00

You will need:

For the dough:
- 1 tsp instant dry yeast
- 120 ml lukewarm water
- 210 g flour
- ½ tsp salt
- 1 tbsp olive oil
- 1 tbsp honey
For the filling:
- 6 tbsp tomato sauce
- 150 g felino salami , diced
- 100 g mozzarella cheese , grated
- 2 tbsp basil , chopped
- flour for dusting

Step 1:
Put the water, yeast, flour, salt, olive oil and honey into the mixer bowl. Let it mix to combine. Next, flour your work surface and using your hands, knead it for 3-5 minutes until it becomes smooth in consistency. Place it into the lightly oiled bowl, cover it with a tea towel and let it rise for 30-60 minutes until it doubles in volume.

Step 2:
Set the oven to 250ºC (475ºF/ gas mark 9)

Step 3:
Stretch out the dough, first by using your fingers and then by using your rolling pin, until a thin disk is achieved. Dust some flour on to the pizza tray and stretch the dough over until it matches the size of the tray.

Step 4:
Spread a thin layer of tomato sauce onto the dough using the spoon, leaving a small ring around the edge untouched. Sprinkle it with the sausage and then the cheese, and carefully slide it on to the baking tray. Place it into the oven and bake 10 minutes.

Step 5:
Remove when the crust is golden brown. Sprinkle with the basil and serve.

Kid's Mini Pizzas

2009-01-24T10:30:00.000-08:00

You will need:

- 500 g strong bread flour
- 40 g semolina
- 2 tbsp caster (superfine) sugar
- 1 ½ tsp salt
- 2 ½ tbsp olive oil
- 10 g dried yeast
- 300 ml warm water
- 400 g tin chopped tomatoes
- 2 tbsp olive oil
- 1 tsp mixed dried herbs

Step 1:
Place 500 grams of strong white bread flour into a large bowl.
Add 40 grams of semolina, 2 tbsp of caster sugar, 1 ½ tsp of salt and 2 ½ tbsp of olive oil. Then add 10 grams of dried yeast. This is the ingredient which will make the dough rise. Mix well.

Step 2:
Gradually stir in 300 millimetres of water. Mix with a wooden spoon until it forms a soft dough. It shouldn't be too sticky, so stop adding the water when it is firm.

Step 3:
Sprinkle a little flour onto a work surface and turn the dough out. Use your hands to knead it by pushing away with the palms of your hands, and pulling it back with your fingers, turning it frequently. Keep kneading for about 10 minutes. The dough will become soft and silky to touch. Form a compact ball.

Step 4:
Lightly oil a large bowl- this will prevent the dough from sticking to the sides. Put the dough in and cover either with cling film or a clean cloth. Put the bowl in a warm place and leave it to rise for about 45 minutes, or until it has puffed up and feels soft and springy to touch.

Step 5:
While the dough is rising you can prepare the sauce. Put 2 tablespoons of olive oil, 1 400g tin of tomatoes, 1 teaspoon of herbs, a good twist of black pepper, and 2 pinches of salt into a saucepan. Place on the hob, and turn on to a medium to low heat. Give it a quick stir. Leave it to thicken for about 20 minutes, stirring occasionally to ensure it doesn't burn. Then take it off the heat, and leave to cool until it's needed.

Step 6:
Lightly flour a surface and roll the dough into a long sausage shape. Then slice off small fist sized pieces. Shape each piece into a disc, then roll out into a small circle.

Step 7:
Lightly flour a baking tray and place the pizzas on. Move the bases to a warm place. Leave them to rise for again, this time for about 15 to 20 minutes

Step 8:
Turn the oven to 230 degrees Celsius, leaving it to preheat while the dough rises

Step 9:
When risen, bring the pizza bases back to the work surface. Spoon a little of sauce onto each pizza base, and spread it out.
Now it's time to get creative with your toppings, try the following; Slice the mozzarella and arrange on the pizzas. Split the anchovies in 2 and lay in a cross. If your olives have stones, remove them, cut in two and place them on the pizza. Sprinkle over a few pinches of herbs. Arrange a few caper berries or capers.

Step 10:
Put the pizzas in a warm dry place and leave to prove again for about 10 minutes.

Step 11:
Then, transfer to the oven to bake for 20 minutes, or until the bases are evenly cooked and golden, and the cheese has melted.

Pizza Pepperoni

2009-01-24T10:23:00.000-08:00

You will need:

- 1 pizza dough
- basic pizza sauce
- half an onion, thinly sliced
- 150 g thinly sliced pepperoni
- 2 balls of mozzarella, sliced or 1 packet, grated
- flour for dusting
- olive oil to drizzle
- salt and pepper

Step 1:
Set the temperature to 215ºC

Step 2:
Sprinkle some flour on to your work surface and place the ball of dough in the centre. Dust the dough and rolling pin with flour and roll it into a circle.

Step 3:
Dust the circular baking tray with flour and put the dough pizza in the middle. With your fingers, push it outwards to create a rustic circle.

Step 4:
Spread the pizza sauce over the pizza base. Place several slices of mozzarella on top, followed by the sliced pepperoni. Sprinkle on the onion, season with black pepper and salt and drizzle over some olive oil.

Step 5:
Place the pizza into the middle of the oven and bake for 15-20 minutes.

Step 6:
After 15-20 minutes remove from the oven and using a large knife, cut diagonally into slices and serve.

Pizza Dough

2009-01-24T10:10:00.000-08:00

You will need:

- 500 g white flour
- 1 tsp salt
- 1 tsp baking powder
- ½ tsp sugar
- 125 ml olive oil
- 250 ml milk

Step 1:
Place the sieve over a bowl, add the flour and gently shake it through.

Step 2:
Add salt, baking powder and sugar. Make a hole in the centre, add the olive oil and milk and mix in well.

Step 3:
Remove the dough from the bowl and place onto the chopping board. Knead the dough for roughly 3-4 minutes, using the heel of your hand. Keep kneading until it has formed a smooth ball.

Step 4:
Transfer the dough into a large clean bowl, cover with some cling film, and leave it to rise for approximately 30 minutes.

Step 5:
Uncover the bowl and sprinkle the dough with flour. Remove it from the bowl and place onto a flat surface. Sprinkle some more flour over the dough and roll it into a circle.
Flour the base of the circular baking tray. Place the dough over the tray and push it outwards into a rustic circle.
If you aren't going to bake it straight away, it needs to be wrapped in cling film and kept in the fridge, for a maximum of 24 hours.

Pizza Margarita

2009-01-24T10:05:00.000-08:00

You will need:

- 1 recipe pizza dough or bought in shop
- 1/2 of tomato pizza sauce
- 3 tomatoes, sliced
- 2 mozzerella balls, sliced or a packet of grated mozzerella
- 12 basil leaves
- a handful flour for dusting
- some of olive oil
- salt and pepper

Step 1:
Set the temperature at 225ºC or gas mark 7

Step 2:
Sprinkle some flour onto your work surface and place the dough in the middle of the flour. Sprinkle some more flour over the dough and the rolling pin.
Roll the dough evenly, on both sides. Now take the circular baking tray and dust it with flour. Using the heel of your hand push the dough outwards, to create a base.

Step 3:
Spoon some tomato sauce over the rolled dough. Now while alternating, place a slice of mozzarella and a slice of tomato around the edges of the pizza base, working inwards. Scatter with a few whole basil leaves and drizzle over some olive oil.

Step 4:
Place the pizza in the middle of the oven and bake for 15-20 minutes.

Step 5:
Just before serving, drizzle over a little olive oil. You may need to use a spatula to take the pizza off the baking tray. Slice it diagonally into large pieces and serve.

Lasagna

2009-01-20T23:11:00.000-08:00

You will need:

- 200 g pre-cooked lasagne sheets
- 70 g grated parmesan
- 1 recipe for Bolognese sauce
- 380 ml milk
- 45 g butter
- 3 tbsp flour
- 1 pinch nutmeg
- salt and pepper

Step 1:
Preheat the oven to 200ºC (400ºF/ gas mark 6).

Step 2:
Put the sheets of pasta into a large bowl and cover them with warm water. Make sure they're all submerged. Leave them to soak for 5 to 10 minutes.

Step 3:
To begin making the béchamel sauce, pour the milk into a small saucepan and let it heat until warm, not boiling.

Step 4:
Place the other saucepan over a medium heat and add the butter. When it has melted, add the flour and mix well until smooth. Just before it starts to turn brown, slowly add the milk. Using the whisk, stir continuously until the sauce begins to thicken.
When thick, season with salt and pepper and a pinch of nutmeg. Then give it one further whisk and remove from the heat.

Step 5:
Remove the lasagne sheets one by one from the water and place them onto a tea towel. Then turn them over to pat them dry on both sides. You may need to do this in batches to finish drying all of the lasagne.

Step 6:
Start by layering lasagne sheets on the bottom of the baking dish. Next, cover with half of the Bolognese. Then spoon over some béchamel sauce, and finally, sprinkle with parmesan cheese.
Now repeat the process: the lasagne, followed by the rest of the Bolognese, then the béchamel sauce and finally the parmesan cheese giving it a generous topping.

Step 7:
Place the baking dish in the centre of the oven. Cook for about 20 minutes.

Step 8:
When the parmesan has turned golden brown, remove the lasagne from the oven and allow it to sit for at least 15 minutes before serving. Lasagne is delicious served alone or it can be accompanied by a freshly made green salad.

Spaghetti Carbonara

2009-01-20T23:09:00.000-08:00

You will need:

- 200 g dried spaghetti
- 2 tbsp olive oil
- 6 bacon slices, chopped
- 2 egg yolks
- 35 g parmesan cheese
- 4 tbsp cream
- salt and pepper
- 2 tbsp parsley, chopped

Step 1:
Prepare a pan of boiling water and season with salt. Place the pasta into the pan and push it down with your wooden spoon, so that all the spaghetti is submerged under the water. Add half of the oil and cook for roughly 7-10 minutes.

Step 2:
Meanwhile, into a warmed second pan add the olive oil, then the chopped bacon. Stir and let it render, stirring for a few minutes. To render simply means to melt the fat. Then turn the heat off.

Step 3:
Place the egg yolks into a bowl, then the cream and the parmesan cheese. Combine it all together.

Step 4:
When the pasta is cooked, transfer it into a colander, then place the colander back on top of the saucepan to drain the excess liquid.

Step 5:
Once the pasta is thoroughly drained, quickly place it back into the pan of bacon fat and stir well to coat the pasta. Then pour in the egg mixture and mix thoroughly.

TIP:
It is very important to use the warmth of the pasta to cook the egg yolks. But do not overheat as you'll end up with scrambled egg!

Step 6:
After mixing thoroughly, season with salt and pepper and add the chopped parsley. Use the tongs to place a generous helping onto each serving plate.

Basic Pizza Sauce

2009-01-20T22:45:00.000-08:00

You will need:

- 2 tbsp butter
- 2 cloves garlic, crushed
- 400 g of tinned plum tomatoes
- 1 onion, finely chopped
- 1 tsp basil, chopped
- 1 tsp oregano
- 1 tbsp tomato puree
- 3 tbsp olive oil
- salt and pepper

Step 1:
Place the saucepan on a medium heat, add the olive oil and butter and allow it to melt. Now add the chopped onions and garlic and stir. Let it cook down for 3-4 minutes until the onions are soft and transparent.

Step 2:
To the saucepan, add the tomatoes, oregano, basil and tomato puree. Season with a little salt and pepper and stir well. Bring the sauce to a boil and turn the heat down to a simmer. Allow it to cook for 20 minutes.

Step 3:
For pizzas, allow the sauce to cool before using. If you're making it to accompany a pasta dish then it can be eaten straight away. This sauce can be stored in a container for a week in the fridge.

Macaroni Cheese

2009-01-20T22:07:00.000-08:00

You will need:

- 500 g cooked macaroni
- 40 g butter
- 500 ml milk
- 35 g flour
- 100 g grated cheddar and 60g cut into large chunks
- 70 g parmesan grated
- ½ onion
- 2 cloves of garlic
- a few thyme sprigs
- pinch cayenne
- pinch nutmeg
- salt and pepper

Step 1:
Preheat the oven to 220 degrees centigrade or gas mark 7

Step 2:
Place a saucepan under a medium heat and add the milk, half an onion, thyme, garlic and allow to warm through and steep for a few minutes.

Step 3:
Place a second saucepan under the same heat and add the butter. And slowly melt it stirring with your wooden spoon to help it along.
When the butter has totally melted add the flour and stir in and then strain the milk into the pan and using your whisk combine it all together. Then season with a pinch of nutmeg, a pinch of cayenne, salt then pepper.
And keep whisking until it begins to thicken. When you have a lovely thick texture take it off the heat.

Step 4:
Add the grated cheddar cheese into the sauce and whisk it in until it has melted. Add the parmesan cheese and whisk it in well.

Step 5:
Place the cooked pasta into a large bowl and pour over the cheese sauce and using your spoon combine it all together. Add the cubed cheese and stir in.

Step 6:
Spoon the pasta and cheese sauce into a baking dish.

Step 7:
Place the baking dish into the centre of the preheated oven and bake for roughly 20 minutes and when brown and bubbly remove from the oven.
Serve!

Spinach and Ricotta Lasagne

2009-01-20T22:01:00.000-08:00

You will need:

For the cheese sauce:
- 1 ltr milk
- 65 g butter
- 65 g flour
- 2 bay leaves
- a few sprigs of thyme
- 70 g parmesan cheese , grated
For the lasagne:
- 220 g ricotta cheese
- 500 g spinach , cooked, squeezed and chopped
- 6 to 8 lasagne sheets , fresh or pre-soaked
- 250 g mozzarella cheese , thinly sliced
- a pinch of nutmeg
For the tomato and herb sauce:
- 2 ripe tomatoes
- 1 clove of garlic , chopped
- 4 tbsp olive oil
- 1 tbsp thyme , chopped
- 1 tbsp basil , chopped
- salt and pepper

Step 1:
Set the temperature of the oven to 180ºC (350ºF/ gas mark 4)

Step 2:
Into a saucepan put the milk, flour, butter, thyme and bay leaves. Season with salt and pepper. Bring to a simmer while whisking until it thickens. Next, reduce heat and cook for 3-5 minutes while stirring continuously. Now, remove the thyme and the bay leaves and stir in the half of parmesan. Place cling film/Saran wrap over the sauce making sure it is in contact with the surface. This will prevent it from developing a skin.

Step 3:
To a bowl add the chopped spinach, ricotta and a bit of the cheese sauce. Season with salt, pepper and a little nutmeg. Mix it together well.

Step 4:
First, place a layer of the spinach/ricotta mixture on the bottom of the baking dish. Add the cheese sauce on top and then the mozzarella. Now add a layer of the lasagne sheets. Begin a second level starting again with spinach, the sauce, and lasagne sheets. End with a layer of sauce on top. Sprinkle the remaining parmesan cheese on top. Place in the oven and bake for about 45min.

TIP:
The order in which you build your lasagne is really up to you. Just remember to end up with a level of sauce on top and not to start with the pasta on the bottom or it might stick.

Step 5:
While the lasagne is baking, you can begin the tomato and herb sauce. Place a saucepan filled with water on to boil. Now remove the tomatoes' cores at their tops and score them on their bottoms, making a small "X". This will aid in the peeling later on. Place them into the boiling water 20 seconds or until you see the skin coming loose.
Using your slotted spoon, place them into the ice bath until cool. Peel the tomatoes and put aside. It should be an easy job with the skin already loosened.

Step 6:
Next, cut the tomatoes into large chunks and place them into the blender along with the garlic and the olive oil. Blend it into a fine puree. Now, pour it into a bowl. Add the basil and the thyme. Season with salt and pepper and let it rest for a while.

Step 7:
Remove the lasagne from the oven when it becomes golden on top. Let it rest for at least 15 minutes before serving. Serve along with the sauce.

American Vegetarian Lasagna

2009-01-20T21:55:00.000-08:00

You will need:

- 340 g Soya meat substitute, pre-soaked
- 1 onion, chopped
- 1 clove garlic, chopped
- 1 tbsp fresh basil, chopped
- 1 tbsp dried oregano
- 400 g canned chopped tomatoes
- 12 lasagne sheets
- 2 tbsp tomato puree
- 1 egg, beaten
- 250 g ricotta cheese
- 20 g grated parmesan cheese
- 10 g grated parmesan cheese for garnishing
- 1 tbsp chopped parsley
- 220 g grated mozzarella
- salt and pepper

Step 1:
Set the oven to 190ºC (375ºF/ gas mark 5)

Step 2:
Place the frying pan on a medium heat, allow to warm through and add the onions and garlic. Leave to sweat down for roughly 5 minutes.

Step 3:
Briefly stir the onions, before adding the basil, oregano, chopped tomatoes, puree, and Soya meat, and stir well. Cover with the pan lid. Turn down the heat to a simmer. Leave to cook for 20 minutes and remove after this time.

Step 4:
Add the eggs into a large bowl. Follow with the ricotta, 20 grams of parmesan cheese, parsley and season with salt and pepper. Mix well into a smooth cream.

Step 5:
Take a few lasagne sheets and break them roughly into pieces to fit your dish and add a layer into the dish. Spoon over a thin layer of ricotta cheese mix. Evenly sprinkle over a layer of the mozzarella. Finally, ladle over a layer of the tomato and Soya meat substitute. Repeat the same process until you have used all the ingredients, finishing with a final sprinkle of parmesan.

Step 6:
Place the lasagne into the centre of the oven and bake for 30 minutes. Remove after this time.

Step 7:
Allow the dish to rest for ten minutes before serving. Serve hot with garlic bread.

Mediterranean Pasta

2009-01-20T21:52:00.000-08:00

You will need:

- 500 g penne pasta
- 2 onions , roughly chopped
- 2 courgettes , roughly chopped
- 2 red peppers , roughly chopped
- 2 green peppers , roughly chopped
- 2 aubergines , roughly cubed
- 600 g tinned plum tomatoes , chopped
- 3 tbsp herb de provence
- 200 ml olive oil
- salt
- pepper

Step 1:
Put the frying pan over a high heat and add a drop of oil. Add the chopped onions and chopped peppers and fry for approximately 4 minutes. Transfer the cooked vegetables to a large bowl.

Step 2:
Add some more oil to the frying pan and cook the courgettes for a further 4 minutes. Transfer the courgettes to the large bowl with the onions and the peppers.

Step 3:
Add a little more oil to the frying pan and cook the aubergines for 4 minutes. Transfer to the bowl with the other vegetables and turn off the heat.

Step 4:
Half fill the large pot with water, add a sprinkling of salt and a drop of oil and place on a high heat. Cover and wait for the water to boil.

Step 5:
While you wait for the water to boil, return the frying pan to a low heat and add all of the fried vegetables from the bowl. Additionally, put in the tomatoes and the herb de provence. Simmer for approximately 20 minutes.

Step 6:
Once the water in the pot is boiling, remove the lid and add the pasta. Allow to cook for approximately 11 minutes.

Step 7:
Using the colander, drain the pasta.

Step 8:
Mix the pasta into the vegetables. Season with salt and pepper and stir thoroughly. Allow to warm through for a minute before serving.

Step 9:
Heap the pasta into a serving bowl and drizzle over a little olive oil. A dish packed full of nutritious vegetables. Serve with garlic bread and a fresh green salad.

Tuna Lasagne

2009-01-20T20:12:00.000-08:00

You will need:

- 3 tbsp olive oil
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- ½ can of chopped tomatoes
- ½ can of tomato paste
- ½ tsp sugar
- ½ tsp dried oregano
- 1 tbsp fresh basil
- ½ tsp lemon juice
- 1 can of tuna, drained
- 250 g lasagne sheets
- 220 g mozzarella cheese, thinly sliced
- 100 g parmesan cheese, grated
- 80 g butter
- 50 g plain flour
- 750 ml milk
- salt and pepper

Step 1:
Pour the oil into the frying pan and heat over a moderate temperature. When the oil is fairly hot add the onion and garlic and cook until the onion softens.

Step 2:
Add the chopped tomato, tomato paste, sugar, oregano, basil and lemon juice. Season well with salt and pepper, mix together and simmer uncovered for 10 minutes.

Step 3:
Stir in the tuna then remove the pan from the heat.

Step 4:
Set the temperature to 180ºC (350ºF/ gas mark 4)

Step 5:
Melt butter in the saucepan, then add the flour and stir in well. While stirring, slowly pour in the milk.
Season with salt and pepper.
Let the sauce thicken by gradually bringing it to the boil whilst continually stirring.
Finally add the parmesan cheese, stir in and remove sauce from the heat.

Step 6:
To build the lasagne, firstly spoon some tuna sauce over the bottom of the casserole dish.
Next, add a layer of lasagne and spread some bechamel sauce on top.
Finally add a layer of mozzarella.
Repeat this process until you've added all the ingredients. The last layer should be the béchamel sauce which will become crisp in the oven.

Step 7:
Place the dish in the middle of the oven and bake for 35 minutes or until the bechamel sauce has turned golden-brown.

Step 8:
When golden and bubbling, remove the lasagne from the oven and serve while piping hot with a fresh, green salad and crusty bread.

Spaghetti with Meatballs

2009-01-20T17:27:00.000-08:00

You will need:

- 80 ml milk
- 1 medium slice of bread, crust removed
- 500 g beef mince
- 1 small onion, finely chopped
- 2 tbsp chopped fresh flat leaf parsley
- 1 medium egg, lightly beaten
- 25 g freshly grated parmesan cheese
- 2 medium garlic cloves, finely chopped
- 2 medium fresh chillies, finely chopped
- salt and ground black pepper
- 60 ml olive oil
- 800 g chopped tomatoes , (2 x 400g tins)
- 500 g spaghetti
- basil or oregano , to garnish
- parmesan cheese

Step 1:
Put the small saucepan over a low heat. Add the milk and then the bread. Turn the bread so that it absorbs all the milk. Then remove from the heat and mash it with a fork. Allow to cool.

Step 2:
Combine the meat, onion, parsley, egg, parmesan, garlic, half of the chilli, the bread mixture and salt and pepper in a large bowl. Gently mix with your hands, then shape into small balls 5cm in diameter. Put the meatballs onto a plate.

Step 3:
Heat the oil in a frying pan over a medium heat and, when hot, add the meatballs. Brown the meatballs on all sides, for two to three minutes, turning carefully until they are brown.

Step 4:
Remove any excess oil from the meatballs. Add the tomatoes, the remaining chilli and salt and pepper. Stir the meatballs carefully to coat with the tomatoes, and then simmer for 20 minutes.

Step 5:
While the meatballs are cooking, bring a large pan of salted water to the boil. Add the spaghetti and cook for about 8-10 minutes, or to taste.
When the spaghetti is cooked, drain through a colander.

Step 6:
Place the drained spaghetti in individual serving bowls. Spoon over the meatballs and sauce. Sprinkle with freshly grated parmesan cheese and garnish with basil.

Spaghetti Bolognese

2009-01-20T17:20:00.000-08:00

You will need:

- 250 g minced lean beef
- 250 g minced pork
- 60 ml olive oil
- 6 slices of smoked bacon, chopped , or pancetta
- 1 onion, finely chopped
- 2 carrots, finely diced
- 3 garlic cloves, minced
- 2 celery stalks, finely diced
- 400 g tin of crushed tomatoes
- 200 g tomato purée
- 120 ml red wine
- 1 tsp oregano
- 2 tbsp parsley, chopped
- salt and pepper
- 500 g spaghetti
- 1 tbsp olive oil
- 25 g parmesan, grated

Step 1:
Preheat the oven to 180ºC (350ºF) or gas mark 4

Step 2:
Place a medium pan under a high heat and warm through, then add the olive oil and the bacon bits. Stir in well with your wooden spoon.
When the bacon has rendered, which means when the fat has melted, start to add the beef, little by little stirring each time to break the meat up and help it brown. Allow it to cook for a few minutes.

TIP:
By placing the meat in little by little ensures that your pan won't cool down, therefore cooking the meat evenly.
After a few minutes add the pork, again adding little by little and stirring well each time. Allow it to cook for a few minutes.
When the meat is thoroughly cooked and separated add the onion, carrots, celery and garlic. Combine well and let it all cook for a few minutes, stirring occasionally.
Add the tomato purée, mixing it in well. After a few minutes stir in the wine and cook for several minutes allowing it to evaporate.
Then stir in the chopped tomatoes and turn the heat off. Season with oregano, salt and pepper and give it a good final stir. It is now ready to bake.

Step 3:
Place the pan in the centre of the preheated oven and depending on the size of your pot cook for roughly one hour to an hour and a half.

TIP:
By baking the dish in the oven ensures that it will stew nicely in it's own juices and caramelize, as it has very little liquid and will not burn by cooking from the heat underneath.
It is important that during the cooking process you stir the sauce from time to time to make sure that no part of it is burning.

TIP:
If you see it is getting dry feel free to add a few spoonfuls of water

Step 4:
Twenty minutes before the sauce has finish cooking, season a pan of boiling water with salt and add the spaghetti. Very gently push it down into the water, add 1 tbsp of olive oil and let it come back to the boil.
Every pasta has a different cooking time and it is always good to check the instructions on the back of the package, but roughly cook it for 7 - 10 minutes.

Step 5:
Remove the pan from the oven after roughly one hour to one and a half hours, when the majority of liquid has been absorbed.

Step 6:
Drain the pasta into a colander in the sink. Then place a pot underneath the colander to catch the extra liquid.

TIP:
If using the pasta right a way there is no need to wash the pasta but if it's going to be used later do wash it and mix a little olive oil into it.

Step 7:
Using your tongs, heap a generous helping of spaghetti into a serving bowl. Place an equally generous helping of the sauce on top and then finally garnish with some chopped parsley and a sprinkle of parmesan cheese.
Your dish is now ready to serve!