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Ratatouille penne bake
Ratatouille penne bake


ingredients


  1. 1 small aubergine
  2. 2 courgettes, thickly sliced
  3. 200g/7oz firm tofu, cubed
  4. 3 garlic cloves, crushed
  5. 2 teaspoons sesame seeds
  6. 1 small red pepper, seeded and sliced
  7. 1 onion, finely chopped
  8. 150ml/5fl oz vegetable stock
  9. 3 tomatoes, peeled, seeded and quartered
  10. 1 tablespoon chopped fresh
  11. mixed herbs
  12. 225g/8oz dried penne
  13. salt and freshly ground black pepper

serves 6

  • Cut the aubergine into 2.5cm/1in cubes. Put into a colander with the courgettes, sprinkle with salt and leave to drain for 30 minutes.
  • Mix the tofu with the soy sauce, 1 garlic clove and the sesame seeds. Cover and marinate for 30 minutes.
  • Put the pepper, onion and remaining garlic into a saucepan with the stock. Bring to the boil, cover and cook for 5 minutes until tender. Remove the lid, and boil until all the stock has evaporated. Add the tomatoes and herbs to the pan, and cook for a further 3 minutes.
  • Thoroughly rinse the aubergine and courgettes. Drain, shaking thecolander gently to get rid of excess water. Add to the pepper and tomato mixture, and cook until tender. Season with salt and pepper.
  • Meanwhile, cook the pasta in a large pan of salted boiling water until al dente, then drain thoroughly. Preheat the grill.
  • Toss the pasta with the vegetables and marinated tofu. Transfer to a shallow ovenproof dish, and grill until lightly toasted. Serve hot.

Ratatouille penne bake

Seafood spaghetti
Seafood spaghetti

ingredients



  • 350g/12oz dried spaghetti
  • 500g/1lb 2oz mussels
  • 700g/11⁄2lb squid, cleaned
  • 500g/1lb small littleneck clams
  • 300g/11oz shrimps
  • 4 cloves garlic
  • 6 tablespoons extra virgin olive oil
  • 250ml/9fl oz dry white wine
  • 3 tablespoons chopped fresh
  • flat-leaf parsley
  • 2 dried red chillies, finely chopped
  • salt and freshly ground black pepper
  • serves 4

  • Soak the mussels and clams in water for an hour. Discard any broken mussels or clams, or open ones that don’t close when tapped on the work surface. Under cold running water, scrub the mussels and clams thoroughly to remove any grit, pulling out the beards from the mussels.
  • In a large deep frying pan over a medium heat, sweat 1 clove of the garlic in 2 tablespoons of the oil. Increase the heat to high, and add the mussels and clams with half of the wine. Cover with a tight-fitting lid, and cook for about 5 minutes until the shells are open (discard any that remain closed). Remove from the heat and discard the garlic.
  • Slice the squid into rings and finely chop the remaining garlic. Heat the remaining oil in another pan, and sauté the garlic, parsley and chillies for a few minutes. Add the squid and cook until the edges curl.
  • Pour in the remaining wine and cover. Cook for 10 minutes. Add the shrimps (just the tails) and cook for a few more minutes before adding the clams and mussels. Simmer for another few minutes, then remove from the heat.
  • Meanwhile, bring a large saucepan of salted water to the boil, add the spaghetti and cook until al dente. Drain and add the seafood mixture to the spaghetti, mixing well.Stir over a low heat for a couple of minutes. Serve piping hot.

Seafood spaghetti

Mozzarella sticks
Mozzarella sticks


ingredients

  1. 2 eggs, beaten
  2. 50ml/2fl oz water
  3. 350ml/12fl oz coarse dried
  4. white breadcrumbs
  5. 1⁄2 teaspoon garlic salt
  6. 1 teaspoon mixed spice
  7. 150ml/5fl oz flour
  8. 75ml/3fl oz cornflour
  9. vegetable oil for deep-frying
  10. 450g/1lb mozzarella cheese, cut into finger-size sticks

serves 4

  • Whisk the eggs with 50ml/2fl oz water and set aside. Mix the breadcrumbs, garlic salt and mixed spice together, and set aside. Blend the flour with the cornflour.
  • Heat enough vegetable oil for deep-frying in a heavy saucepan. Dredge the cheese sticks in the flour mixture, then dip in the egg. Lastly, coat in the breadcrumb mixture. 
  • Lower carefully into the hot oil, and fry for a few seconds until golden. Remove from the hot oil, and drain on kitchen paper. Serve hot.

Mozzarella sticks