Cooking, Recipe and Food Blog
Risotto is a dish that is intrinsically Italian. But unlike pasta or pizza, risotto is that one Italian dish that is either met with trepidation by people who cook and or is improperly done if the fear of cooking it is eventually overcome.
Risotto is rice dish that is made with a specific type of rice – Arborio, Carnaroli or Vialone Nano. These rice grains have a lot of starch content and is able to absorb an amazing amount of liquid without breaking down or turning into mush. [Read more…]
Light, fluffy and full of flavour and colours, this is a great bread to have with so many meats and vegetables – it’s great to dip into Soups, and even better to have on it’s own, allowing your senses to absorb as much as possible.
Try experimenting with a range of different ingredients – Caramelised Red Onion, Mushroom, and others all work well with this dish.
To make 1 Loaf
500g Strong White Flour
1 1/2tsp Salt
1 1/2tsp Easy-Blend Dried Yeast
2tbsp Chopped Fresh Rosemary, plus extra to garnish
6tbsp Extra Virgin Olive Oil, plus extra for brushing
300ml Lukewarm Water
6 Oven Dried or Sun-blush Tomato Halves
1tsp Coarse Sea Salt
1. Sift the Flour and Salt together in a bowl, the stir in the Yeast and Rosemary. Make a well in the centre of the bowl, add four tablespoons of the Olive Oil, and mix quickly with a wooden spoon. Gradually stir in the Lukewarm Water, making sure you do not over-mix
2. Turn out onto a lightly floured work surface, then knead for two minutes – don’t worry if the dough is wet, it’s meant to be!
3. Brush a bowl with some of the Oil. Shape the Dough into a bowl, then place it into the bowl, handling it as little as possible. Cover with a damp tea towel (making sure it’s a clean one!), then leave to rise in a warm place for two hours or until the dough has doubled in size and volume
4. Brush a baking tray with some Olive Oil then turn the dough out onto a clean, lightly floured work surface. Knock it back with your fist, making sure there are no large bubbles left in it, before kneading for a minute. Place the dough onto the baking tray, and shape into an even layer, in a circular shape. Cover the baking tray with a damp tea towel, then leave to rise in a warm place for an hour.
5. Heat the Oven to 240C, and cut the Tomato Halves into half again, then whisk two tablespoons of the Extra Virgin Olive Oil with a little water in a bowl. Dip your fingers into the mixture then press into the dough to make little dimples all over it.
6. Sprinkle with Sea Salt, pressing the Tomato into the dimples. Drizzle with the remaining Oil and the Rosemary Sprigs
7. Reduce the Oven heat to 220C, and bake for twenty minutes, until golden brown. Transfer to a wire rack, then serve whilst still warm.
Photo Courtesy of: norwichnuts
Slightly different to the traditional Meatloaf, this dish is a more mature and grown up version – spicier with stronger flavours in it, it’s a great adult alternative to a boring meal time!
To serve 8
Vegetable Oil
125g Chorizo, finely diced
175g Red Onion, peeled and finely diced
450g Lean Minced Beef
2 Garlic Cloves, peeled and crushed
5tbsp Chopped Fresh Parsley
150g Fresh White Breadcrumbs
2 Eggs
1 Egg Yolk
150ml Passata
Salt and Pepper
75g Cheddar, grated
50g Soft Blue Cheese, crumbled (i.e., Roquefort)
150ml Single Cream
125g White Bread, crusts removed and diced
1. On a piece of foil, mark a rectangle about forty three by thirty five centimetres, and brush with oil.
2. In a large bowl, mix the Sausage, Onion, Garlic and Minced Beef. Slowly add in the Parsley, most of the Breadcrumbs, the Whole Eggs, Passata and the Salt and Pepper. Knead well until the mixture is smooth, and then spread over the foil, leaving a border one inch from the sides.
3. Mix the Cheddar and Soft Blue cheese together, then set aside twenty five grams of the Cheese to one side. Add the rest of the Breadcrumbs to the twenty five grams of Cheese, along with more of the Parsley.
4. Bring the Single Cream to the boil, and pour over the Diced White Bread. Add the Cheddar and Soft Blue cheese mixture, and beat in the Egg Yolk until well mixed. Pour and spread evenly over the Meat, then roll up from the shorter side, using the foil as help. Place seam-side down on a lightly Oiled baking tray, then remove the foil.
5. Place in an oven at 180c for around an hour. Sprinkle the rest of the Cheese and Crumb mixture over the top, and return to the Oven for a further fifteen minutes until well browned.
6. Allow to sit for five minutes before cutting into thick slices, then serve straight away.
Photo Courtesy of: fifikins
This traditional Italian dish of Peppers with Anchovies with a combination of herbs is a great starter (or Antipasti). The translation of Bagna Cuada is “hot bath” and sums up the variety of cooking methods used for this dish. It also refers to an Italian sauce or dressing, as well as a dip served with vegetables.
To serve 4
6 Large Peppers
18 Cherry Tomatoes
1/2 Cup Olive Oil
4 or 5 Cloves of Finely Chopped Garlic
6 Anchovy Fillets, washed, drained and finely chopped
6 tbsp Unsalted Butter
Salt
1. Heat the oven to 200 C, and cut the Peppers lengthways, removing all the seeds.
2. Place them with the inside facing down on a baking tray lined with aluminium foil, and bake for twenty minutes as high in the oven as possible.
3. Remove from the oven, and cover with a second piece of foil, allowing them to cool.
4. Once cooled, peel the skin, and cut each piece in two lenghways.
5. Grease a baking tray with a little Olive Oil, add the Cherry Tomatoes, and bake for another five minutes until soft and wrinkly, before keeping to one side.
6. Place the rest of the Olive Oil in a heavy-based pan with the Garlic, and fry on a very low heat until the Garlic has softened, but not changed colour.
7. Add the Anchovies and stir until soft, before adding the Butter spoonful by spoonful, and heat for around ten minutes, stirring all the time until the Anchovies have dissolved.
Add the salt to taste, and serve the sauce drizzled over the top on top of the Peppers and Tomatoes.
Photo Courtesy of: TheRichardLife
Full of flavour, with a small chilli kick to them – these Italian meatballs will become a firm favourite in any family house. If you want, remove some of the white wine.
Serve with some fresh made, toasted Ciabatta, and garnish with a sprinkle of parmesan and basil.
To serve 4
400g Lean Minced Beef
2tsp dried mixed Italian Herbs
30g breadcrumbs
1 Small Red Onion, finely chopped
4tbsp Olive Oil
4 cloves of Garlic, finely chopped
1 mild red Chilli, finely chopped
125ml White Wine
2tso fresh Oregano, or 1/2tsp Dried
1can of Chopped Tomatoes
180g Cherry Tomatoes, cut in half
4 sprigs of Basil, left whole
350g of your favourite Pasta
4tbsp grated Parmesan Cheese
1.      Mix the herbs, breadcrumbs, meat and onion in a large bowl, and season.
2.      Roll into twenty, even sized balls, before heating 2tbsp of Oil In a frying pan. Fry the meatballs in batches for around five minutes each batch, turning until light brown all over. Remove from the pan, and set aside.
3.      Heat the remaining oil in a pan, add the Chilli and Garlic and cook for one minute, add the wine and then boil until reduced by half. Stir in the Oregano, Tomatoes and Basil, and then bring to the boil for fifteen minutes.
4.      Add the meatballs, and simmer for five minutes.
5.      Cook the pasta according to taste, drain, then serve with the meatballs, with a sprinkle of Parmesan and basil for decoration.
Photo Courtesy of Avlxyz
A classic pizza combination, this spicy pizza can be easily changed to suit heat lovers and those who aren’t fans of massively hot pizzas. To make hotter, change some of the water and salt in the base to the liquid that the Jalapenos Chillies have been in, and to make milder, only use one tablespoon of the Jalapenos, or use different Chillies which are milder.
This deep-crust recipe is great for a light, squidgy base, which is so simple and easy to make – especially since you already know how to make a Pizza base!
Toppings
80g Sliced Salami
80g Sliced Chorizo
2tbsp drained Jalapeno Chillies
100g Cheddar
125g Ball Mozzarella
300g Passata (thick tomato sauce for the base)
1tbsp Olive Oil
Salt and Pepper
1tsp Mixed Italian Dried Herbs.
1.      Put the Passata into a pan and simmer with the olive oil and herbs for five to ten minutes, until slightly thicker and reduced. Add salt and pepper to taste.
2.      Spread evenly over the bases
3.      Grate the Cheddar, and tear the Mozzarella into small pieces.
4.      Scatter the Cheddar, Salami and Chorizo over the base, before covering evenly with the mozzarella.
5.      Bake for fifteen to twenty minutes, or until the base is crisp, and the toppings golden and crispy.
Photo courtesy of: Like_the_grand_Canyon
A low calorie, low fat salad, which is beautifully tasty, a whole mix of textures and tastes bursting out of every mouthful you take. Very quick and simple to make, and serve with crusty, warm French bread, Ciabatta or rolls.
This makes a great starter to a simple, traditional Italian Meal – serve as a starter to Meatballs or other pasta dishes
To serve 4
5 tbsp Olive Oil
2 tbsp White Wine Vinegar
1 tsp Dijon Mustard
1 tsp Clear Honey
2 tbsp chopped Parsley
600g Cannellini Beans, drained and rinsed off
370g Tuna Chunks
1 Red Onion
250g Baby Plum Tomatoes
1.      Whisk the Oil, Vinegar, Mustard and Honey together.
2.      Stir in the Cannellini beans and Parsley, and mix well. Season with Salt and Pepper to taste.
3.      Drain the Tuna (two cans should be enough), and break the chunks into large flakes.
4.      Add the Tuna flakes, Red Onion (sliced into thin pieces) and halved Baby Plum Tomatoes.
5.      Divide into four bowls, and serve with the crusty bread.
For different tastes, try changing the type of beans used, or try adding diced Peppers, finely sliced Cucumber or Celery.
Photo courtesy of: avlxyz
A delight for the eyes and a treat for the other senses, this dish is very easy to make, requiring very little work to prepare.
So easy to make, that you can get the children involved, but make sure you watch out when using the knives, hot liquids and the hot pots and pans.
To serve 4
4 Chicken Legs
1 tbsp Sunflower Oil
2 Onions
1 Red or Yellow Pepper
250g Mushrooms
400g Can Chopped Tomatoes
1 tsp Dried Mixed Herbs
300ml Chicken Stock
1tbsp Cornflour
400g Wild Rice
1.      Brown the chicken legs in the oil in a large pan. Remove the legs and set aside, keeping the oil in the pan.
2.      Finely chop the Onion, slice and de-seed the Pepper, and slice the Mushroom. Cook over a medium heat for five minutes
3.      Add the Chicken back into the pan, as well as the Chopped Tomatoes.
4.      To the pan, add the Mixed Herbs and Chicken stock, bring to the boil, before covering and simmering gently for forty minutes.
5.      Mix the 1 tbsp Cornflour with 2 tbsp Water until smooth, and add to the pan, until the sauce thickens up and boils.
6.      Cook the rice according to the packet instructions, and serve.
Photo Courtesy of: FotoosVanRobin
Serves 4
1 Chicken
2 tbsp Olive Oil
55g Pancetta diced (or streaky bacon if you can’t find any Pancetta)
1 onion, finely chopped
125ml White Wine
4 Fresh, Large Tomatoes
225ml Meat Stock
Salt and Pepper
1. Wash the chicken and pat dry and cutting into 8 even sized pieces, keeping the skin intact.
2. Rub a generous amount of Salt and Pepper into the skin, and set aside
3.Heat oil in a casserole dish, before adding the pancetta and onion. Fry until the onions are translucent
4. Add the chicken pieces and brown on all sides. Add the Wine, and leave to simmer for 5 minutes.
5. Whilst this is simmering, peel and quarter the tomatoes, remove the seeds, and cut into small dice. Add to the chicken, then pour in the stock.
6. Cover and cook for 30 to 40 minutes, and season to taste with salt and pepper before serving.
Photo courtesy of The Culinary Geek
A beautiful change to ordinary bread or rolls, filling, and goes with a whole host of Mediterranean dishes. It’s also great as an accompaniment for dips – even as part of a picnic or used as an alternative for pizza bases.
Makes 3 loaves
400ml lukewarm water
4 tbsp lukewarm milk
675g strong white flour
1 sachet of easy-blend dried yeast
2 tsp salt
3 tbsp Olive Oil
‘Biga’
450g strong white flour, plus extra for dusting
1 ¼ tsp easy-blend dried yeast
125ml lukewarm water
1. Make the bigger – sift the flour into a bowl, and mix in the yeast. Make a well in the centre, and pour the water and stir until the dough comes together.
2. Turn out onto a lightly floured worksurface, and knead for 5 minutes until smooth and elastic. Shape into a bowl, and put into a bowl, covered with a damp tea towel. Leave to rise for 12 hours, until just beginning to collapse
3. Gradually mix the water and milk into the biga, beating with a wooden spoon. Gradually mix in the flour and yeast with your hands, adding them a little at a time.
4. Mix in the salt and oil with your hands.
Important: The dough will be very wet. Do not add extra flour!
5. Re-cover the bowl, and leave to rise in a warm place for a further 2 hours, or doubled in size
6. Dust 3 baking sheets with flour, and divide the dough between the three sheets, without knocking any air out of the loaves.
7. Gently shape each dough ball into a rectangular loaf, and then flatten slightly. Dust the top of the loaves, and leave to rise for 30minutes.
8. Pre-heat the oven to 220 C/ 425 F/ Gas Mark 7.
9. Bake the loaves for 25 to 30 minutes, until the crush is light gold, and the loaves sound hollow when tapped on the base with your knuckles
10. Cool on wire racks
Photo courtesy of girlwparasol
Serves 4
1 little chicken stock
6 tbsp butter
3 shallots, finely chopped
115g pancetta, or rindless lean bacon (diced)
225g rice
150ml dry white wine
175g petits pois (thawed if frozen)
Salt and pepper
Parmesan cheese shavings to garnish
1. Pour the stock into a large saucepan and bring to the boil, before reducing the heat and leave to simmer gently
2. Melt 4 tablespoons of the butter in a large, heavy-based saucepan. Add the shallots and pancetta and cook over a low heat, stirring occasionally for 5 minutes.
3. Add the rice and cook, stirring constantly for 2 to 3 minutes, until all the grains are thoroughly coated and glistening
4. Pour in the wine and cook, stirring constantly, until it has almost completely evaporated. Add a ladleful of hot stock and cook, stirring constantly until all the stock has been absorbed. Continue cooking and adding the stock, a ladleful at a time for about 10 minutes
5. Add the peas, and keep adding the stock a ladleful at a time for another 10 minutes, or until the rice is tender and the liquid has been absorbed
6. Stir in the remaining butter, and season to taste.
7. Serve warm
Photo Courtesy of Pelican
Sure, you could buy these, but then who wants to? Making your own Pizza bases is great fun of introducing children to cooking – make sure that they are properly supervised when using the Oven and mixing the Yeast. O, and that they don’t try to throw them up onto the ceiling!
You can make more bases by splitting the yeast onto separate trays and cooking over time – great for party pizzas.
Makes 2 thin Pizza bases
7g Yeast (1 level tea spoon)
1 tsp Sugar
50ml Warm Milk mixed with 300ml Warm Water
650g Strong Plain Flour
1 ½ tbsp olive oil
2 tsp salt
1. Dissolve the Yeast and Sugar in a third of the milk and water.
2. Sift the flour into a large bowl, with a space in the middle. Pour a little of the yeast, sugar, water and milk into the hole, and add in the olive oil. Start combining with your fingertips
3. Slowly add the rest of the Milk, Water and Salt – you may need slightly less or more of the liquid, but you’ll have to judge this – it should make a firm dough
4. Lightly flour a surface, and knead the dough for 5 minutes with the palms of your hand
5. Put the dough back in the bowl, cover with a tea towel and leave somewhere warm for 30 minutes, or until the dough is twice the size
6. Roll the dough out to the desired thickness
Photo courtesy of L. Marie