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
80gr tomato paste
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.
Saute till vegetables start to sweat around 8 minutes at a medium flame.
Add minced meet and braised for another 10 minutes keep stirring.
Add tomato paste.
Add canned tomato.
Lower the flame to minimum and simmer for 2 hours.
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.
