Basic recipes

Tomato sauce

Ingredients

1kg ripe tomatoes cut in quarters

3nos garlic cloves

2nos small chopped shallots

Salt & pepper

20ml EVO oil

10nos basil leaves thinly sliced

Pour the EVO oil in a pan and make it hot.

Add garlic and shallots cook for few minutes.

Add tomatoes.

Cook it till the tomatoes are soft.

Let it cool down and blend it.

Add basil and adjust flavor.

Best Pizza dough

Ingredients

500gr flour

1/2 teaspoon sugar

01nos teaspoon salt

16gr dry yeast

280ml lukewarm water

Mix flour, sugar and yeast in a food processor with a hook attachment.

Add water and for last salt.

Knead the dough for 10 minutes.

Let the dough rest in the oven with light on for 30-40min.

Brise

Ingredients

200gr white flour

100gr butter

70ml cold water

Cut the cold butter in cubes work it with the flour and then add the cold water, when ready put it in the fridge for 30min

Savory short pastry dough

Ingredients

200gr flour

100gr soft butter

01nos egg

1/2 teaspoon baking powder

Make crumble combining all the ingredients together.

Tip for the perfect crumble….use only the tips of your fingers and keep them cold with the help of ice cold water.

Combine then together to form a dough.

Refrigerate for 1 hour.

Walnut pesto

Ingredients

200gr basil leaves

100gr parsley leaves

50gr walnuts

50gr grated parmesan cheese

150ml EVO oil

04nos garlic cloves

Salt & Pepper

Blend all ingredients except EVO oil.

Add the EVO oil slowly till nicely combine.

Use this amazing sauce to dress pastas, spread it on roasted vegetables, pesto lasagna and many more

Healthy Polenta Croutons

Ingredients

450ml boiling salted water

100gr corn meal

Salt

10ml EVO oil

When water boils slowly add the corn meal.

Keep whisking till all the corn meal is added.

Stir with a wooden spoon the polenta for 30 minutes.

Pre heat the oven at 180C.

Grease a baking sheets with the EVO.

Spread the polenta on it and bake for 30 minutes.

Let it cool down and cut in cubes.

Bolognese sauce

Ingredients

500gr beef minced meat

20ml EVO oil

50gr carrot brunoise

01nos minced garlic clove

50gr celery brunoise

100gr onion brunoise

01nos stick cinnamon

02nos cloves

01nos bay leaves

440gr canned tomato

Salt and Pepper

Heat EVO In a non stick pan.

Add cinnamon, cloves and bay leaves.

Fry for few minutes.

Add carrot, celery, garlic and onion.

Let it cook till sweating around 8 minutes at a medium flame.

Add minced meet and cook for another 10 minutes keep stirring.

Add canned tomato.

Lower the flame to minimum and cook for 2 hours.

Taste and if too acid add a teaspoon of sugar.

Use this sauce for classic lasagne or for pasta.

Bechamel Sauce

Ingredients

500ml Full fat milk

50gr butter

50gr flour

2gr nutmeg

Salt & Pepper

Melt butter in a pan.

Add flour all at once and whisk to combine the two together.

Cook for few minutes .

Add milk 100ml at a time.

Boil it for 5-8 minutes.

Add nutmeg, salt and pepper.

Use this sauce for lasagne, crepes and baked pasta.

Infallible recipe.

The trick is in adding milk cold and a bit at a time.

Butternut squash gnocchi

Ingredients for 4

700gr butternut squash sliced

200gr flour

10ml EVO oil

Salt & Pepper

Pre heat oven to 180C.

Peel and slice butternut squash.

Season and sprinkle with EVO.

Bake it till soft around 20 minutes.

In a bowl squash it and add flour to make a ball.

Divide the ball in 4 pieces.

Roll each piece into two centimeter thick tube.

Slice tubes into 1 and 1/2 centimeter long pieces.

Boil gnocchi in salted water.

Let gnocchi float for few minutes and take out of the water.

Tip: if not use immediately toss it in some EVO oil.

Focaccia

Ingredients

470gr flour

230ml warm water

05gr dry yeast

12gr salt

115gr mashed potatoes

45ml EVO oil + 01tbsp for oven tray

10gr sugar

Toppings

10ml EVO oil

Sprinkle of Himalayan coarse sea salt

Few sprigs of rosemary

Pre heat oven at 180C.

Take 30ml of water from the 230 and add yeast and sugar.

In a bowl mix flour, mashed potatoes and EVO.

Add water with yeast and start mixing the ingredients together.

Add the rest of water 100ml at a time.

For last add salt and keep kneading for 10 minutes.

Dough should look smooth when ready.

Let it rest for 2 hours in the oven with light on.

After 2 hours dough should have doubled in size.

Work the dough for few minutes.

Spread EVO on oven tray and spread dough.

Let it rest under a kitchen cloth for 30 minutes.

After 30 minutes dough will have rise again.

Make finger holes all the way trough the dough.

Sprinkle with salt, drizzle with EVO and add rosemary.

Bake in the oven for 25-30 minutes.

Remove focaccia from the oven and let it cool before cutting and serving.

Loyola Delicious Life

Have fun cooking with your loved ones

Basic recipes

Tomato sauce

Best Pizza dough

Brise

Savory short pastry dough

Walnut pesto

Healthy Polenta Croutons

Bolognese sauce

Bechamel Sauce

Butternut squash gnocchi

Ingredients for 4

Focaccia

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Monthly Archives

Loyola Delicious Life

Have fun cooking with your loved ones

Basic recipes

Tomato sauce

Best Pizza dough

Brise

Savory short pastry dough

Walnut pesto

Healthy Polenta Croutons

Bolognese sauce

Bechamel Sauce

Butternut squash gnocchi

Ingredients for 4

Focaccia

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Monthly Archives