Recipes for Cooking

Recipes

(We are just setting up this Recipes section ready for 2017)

Spaghetti with Tomatoes & Basil

Spaghetti with Tomatoes & Basil

Following this rule, its full flavour will be attained and it is best digested.

To taste pasta at its best, just follow these simple guidelines and cooking times

Pour a generous amount of water (1 liter per 100 grams of pasta) into the pot and put on the heat.

Add salt (10 grams per liter of water).

When the water begins to boil, add the pasta to the pot.

Let the water return to a boil, stirring the pasta from time to time, cooking it per the “boiling time” displayed on the pasta label.

Use a colander to drain the pasta, and then put the pasta on a plate. Add your favourite sauce, mix well and serve hot.

Ingredients

  • 350 grams spaghetti
  • 500 grams tomatoes (preferably San Marzano tomatoes)
  • 50 grams extra virgin olive oil
  • 30 grams white onion, minced
  • 10 basil leaves
  • 4 tablespoons Parmigiano- Reggiano
  • Salt and pepper to taste

Instructions

  1. Dip the tomatoes into boiling water for about ten seconds and place in a bowl of ice water for 1 minute.
  2. Remove from ice water, and dry. Peel them, remove the seeds and cut them in slices.
  3. In a saucepan, brown the minced onion in the olive oil, then add the tomatoes.
  4. Season with salt and pepper. Cook for about ten minutes.
  5. Cook the pasta in plenty of salted water, drain it and add it to the sauce.
  6. Garnish with basil leaves and sprinkle with the grated Parmigiano Reggiano cheese before serving.

Spaghetti with Tomatoes and Basil

Recommend Wine

Need some of these?

Croissant Recipe

Croissant Recipe

A great way to make Croissants, one of the worlds most popular breakfast items

Makes 32 servings

Ingredients

  • 5 cups flour
  • 1 cup butter cold, or margarine, cut in 1/4 -inch slices
  • 1 cup water warm (105?to 115?
  • 1 package yeast active dry
  • 3/4 cup half and half
  • 1/3 cup sugar
  • 2 eggs
  • 1 1/2 teaspoons salt
  • 1/4 cup butter or margarine, melted
  • 1 tablespoon water

Instructions

Place 4 cups of flour in a food processor bowl fitted with the metal blade. Distribute 1 cup of cold butter or margarine slices over the top of flour. Cover and process with ten to twelve on-off bursts until the butter or margarine pieces are the size of large peas. Remove metal blade and transfer mixture into a large bowl.

Replace metal blade. Place 1 cup of warm water and yeast in the processor bowl. Cover and process with two on-off bursts. Add remaining 1 cup of flour, half-and-half, sugar, 1 egg, salt and melted butter or margarine. Cover and process for 10 seconds or until smooth. Pour the liquid-yeast mixture over flour-butter mixture. With a wooden spoon or spatula, quickly and gently stir just until all the flour is moistened. Tightly cover and refrigerate for at least 4 hours or for up to 4 days.

On a lightly floured surface, knead five or six times to release air. Form into a ball and cut into four portions. Shape one portion at a time, keeping the remaining portions in the refrigerator until ready to shape.

Roll each portion into a 14-inch circle. With a sharp knife, cut into eight equal wedges. Loosely roll each wedge from wide end toward point; curl ends to form a crescent shape and place 1 1/2 to 2 inches apart on ungreased baking sheets. Cover and let them rise in a warm place, free from drafts, until doubled, about 1 1/2 to 2 hours, (Keep away from a heat source such as a stove, heat register or a sunny area to keep the butter layers from melting.)

Preheat the oven to 325. In a small bowl, lightly beat the remaining egg and 1 tablespoon water. Brush the tops of croissants with the egg mixture. Bake for 25 to 30 minutes or until golden brown. Immediately remove from baking sheets with a metal spatula and serve warm or cool on wire racks.

Baked croissants can be frozen in an airtight container up to 1 month. To reheat, place frozen croissants on baking sheets and bake in a preheated 325?oven for 10 to 12 minutes or until heated through.

Croissant recipe how to make Croissants Croissants recipe making Croissants

Need some of these?

Carrot Cake

Recipe for Carrot Cake

Here is a simple recipe to make Carrot Cake

Ingredients

  • 1 pound carrots
  • 2 cups white sugar
  • 1 (8 ounce) can crushed pineapple with juice
  • 3/4 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup flaked coconut
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins
  • 1 1/2 tablespoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • 1 (8 ounce) package cream cheese
  • 3 tablespoons unsalted butter, softened
  • 1 1/2 cups confectioners’ sugar
  • 1 1/2 teaspoons orange zest
  • 1 tablespoon fresh orange juice

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C) and coat Bundt pan with vegetable oil spray. The flour the pan and tap out excess flour.
  2. In a medium size bowl, sift together flour, salt, soda and pumpkin pie spice. Set aside.
  3. In a separate bowl, combine coconut, walnuts and raisins. Set aside.
  4. Grate the carrots (to make 3 cups). Set aside.
  5. In a large bowl, combine sugar, pineapple with juice, oil and applesauce and then beat on high speed for 3 minutes. Beat in eggs one at a time and add vanilla and carrots.
  6. Add flour mixture and beat on low speed until combined. Add coconut, walnuts and raisins and combine.
  7. Put batter into 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes, or until a cocktail stick inserted into center of cake comes out clean.
  8. Cool in pan on wire rack. Invert onto serving plate. Frost, and refrigerate for one hour.
  9. To make the frosting take a large bowl, combine cream cheese, butter, confectioners sugar, orange zest and juice and then beat until smooth.

Recipe for Carrot Cake

Recommended Wine

Equipment