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 of salt and pepper.

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.

Sponge  cake

Ingredients for 26cm

300gr white flour
300gr sugar
9 eggs
01nos teaspoon baking powder

Beat the eggs and sugar with an eletric mixer for 10 minutes
Sieve the flour and the baking powder  and slowly add to the eggs and sugar mix.
Spread some butter on cake mould and pour the batter.
Put in the oven for 25-30 minutes at 180C to make sure that the sponge is ready use the toothpick technique, stick the toothpick in the sponge if comes out dry the sponge is ready.

 

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.

Berries Coulis

Ingredients

150gr strawberry cut in quarters
200gr raspberry
100gr bluberry
150ml water
60gr sugar
1tbsp lemon
Put in a pan berries, sugar and lemon.
Bring it to a boil.
Cook it for 5 minutes.
Add water and let it simmer for 10-15 minutes.

Let it cool down blend and pass it trough a sieve or keep it chunky.

 

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.