Tag Archives: Recipes


Once again, thanks to http://www.plymouthherald.co.uk/vaneintines/story-28716569-detail/story.html for providing us with this recipe.


Serves 2

2 egg yolks

2 tbsps caster sugar

4 tbsps Marsala or dry white wine

1 Put all the ingredients in the top of a double boiler, or in a bowl set over – not in – a pan of gently simmering water. Beat with a balloon whisk or an electric hand mixer until the zabaglione is thick, light and hot. Pour into two tall glasses and serve immediately.

2 Alternatively, if you want to serve it cold, continue beating the mixture off the heat, until it has cooled down completely.

Read more: http://www.plymouthherald.co.uk/vaneintines/story-28716569-detail/story.html#ixzz40sFRXvwB

So not all food has to be steaming hot and since it’s  still summer weather here in Australia, we can do with this recipe :)
  When it gets cold we can still use it except eat when still hot!


 Here’s another recipe for red-blooded beef aficionados.


Read more: http://www.plymouthherald.co.uk/vaneintines/story-28716569-detail/story.html#ixzz40sDfoVZz

2 x rump steaks (approximately 150g)

1 onion

1 clove garlic

1 anchovy fillet

1 level tbsp. chopped parsley

½tsp each dried rosemary and thyme

3 tsps lemon juice

25g butter

Salt and freshly ground black pepper

Pinch of ground paprika

150ml water

13g plain flour

100ml red wine

1 tbsp single cream

1 Peel and finely chop the onion and garlic. Drain and finely chop the anchovy

2 Mix the onion, garlic, anchovy, parsley, rosemary, thyme and lemon juice and rub this mixture into the steaks. Cover and leave to absorb the flavours for 3-4 hours.

3 Melt the butter in a pan and fry the steaks for ten minutes, over a low heat, turning just once. Season with salt and pepper and keep hot in a warm oven.

4 To make the sauce, add the water to the pan and stir, scraping up all the residue. Blend the flour with the wine and add to the sauce, and whisk with a small balloon whisk to get rid of any lumps.

5 Bring the sauce to the boil, then lower the heat and simmer for a couple of minutes over a low heat. Season the sauce with salt, pepper and paprika and stir in the cream. Serve the steaks with the sauce handed separately.
OK that’s something to get all hot and sweaty about indeed. Best with a friend. And a bottle of red too.


Valentine’s Day Italian style supper recipes
Love and Linguini

Amore et Anti-pasta


Read more: http://www.plymouthherald.co.uk/vaneintines/story-28716569-detail/story.html#ixzz40s9MBF5k

Italian style Valentine’s supper recipes

By WMNHFinch  |  Posted: February 12, 2016

Create a Roman style Valentine’s supper


Serves 2

150g peeled, cooked, king prawns

Juice of half a lemon

Salt and freshly ground black pepper

Dash of chilli sauce

Pinch of caster sugar

1 tbsp olive oil

1 or 2 shallots

1 clove garlic

1 200gl tin plum tomatoes

½ tsp dried oregano

¼ tsp dried basil

75ml stock

20g butter

1 tbsp brandy

Chopped parsley for garnish

1 Spread the prawns out in a shallow, non-metallic dish, and sprinkle over the lemon juice, a good grind of pepper and a dash or two of chilli sauce, mix well, cover with clingfilm and set aside for half an hour to allow the flavours to develop.

2 Meanwhile peel and finely chop the shallot. Peel and crush the garlic clove. Then roughly chop up the tinned tomatoes.

3 Heat in a saucepan and sauté off the shallot and garlic until the shallot has softened, stir in the tomatoes and cook, stirring for ten minutes. Season with salt, freshly ground black pepper, a dash of chilli sauce, pinch of sugar, and the herbs. Stir in the stock and cook for a further ten minutes, then lower the heat as much as possible to keep the sauce hot, but do not allow it to boil.

4 Heat the butter in a frying pan, Wrain the prawns and pat dry with kitchen paper, and fry, stirring all the time until lightly golden all over. Remove from the heat, pour over the brandy and set alight. Once the flames have died down put the prawns into two individual shallow bowls and pour over the tomato sauce. Scatter with parsley and serve with crusty bread.

Read more: http://www.plymouthherald.co.uk/vaneintines/story-28716569-detail/story.html#ixzz40sChOUsF
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More tomorrow – it’s a meat dish. Beef.

Bastianich 6 the Recipe for Dough

Finally the recipe from the story about Bastianich’s work at

2 cups (8 1/2 ounces) flour, plus more for rolling the dough
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
1/3 cup cold water, plus more as needed

In a food processor, combine the flour and salt and pulse. Mix the oil and water together, and with the machine running, add the oil and water mixture and process to make a smooth, soft dough, about 30 seconds. Add more flour or water if necessary, until the dough pulls off the sides of the food processor and forms a ball around the blade. The dough should be soft and slightly sticky to the touch.

Dump the dough onto a lightly floured work surface, and knead until very smooth, about 1 minute, sprinkling just enough flour so you can roll the dough into a smooth ball. Wrap the dough in plastic wrap, and set aside to let rest at room temperature for 30 minutes. (Dough can also be made a day ahead and refrigerated; let come to room temperature before rolling.)

Next post will have the recipe for swiss-chard-and-potato-crostata it’s at http://recipes.latimes.com/recipe-swiss-chard-and-potato-crostata/
as well.

Bastianich 5 Swiss chard and potato crostata

You can read the full story on one page here http://www.latimes.com/food/la-fo-lidia-book-20151205-story.html

Swiss chard and potato crostata


Similarly, there’s nothing much new about a tart with potatoes and chard, but Bastianich wraps hers in a crostata dough made with flour, olive oil and water — no leavening, no butter. It might seem like a misprint, but the result is almost like a strudel dough that stretches incredibly thin and bakes very crisp.

Is “Mastering” a comprehensive guide to the classic dishes of Italian cuisine? Absolutely not. Instead, it’s a well chosen collection of delicious, somewhat unusual recipes from one of America’s great Italian cooks. And really, how many more recipes for ragù Bolognese do you need?

It’s not need but greed!
Yes our palates want more from food than simple nutrition, we want taste!
This delivers.

Bastianich 3

Once again we have the story from The LA Times, so relax and enjoy a pizza while you read.

Bastianich is an ideal candidate to take over as the mother of Italian cooking in America. She is widely known from her many cookbooks and television shows. Some of her newer fans might be surprised to learn that she first made her mark as one of the founders of Italian fine dining in this country. Her Felidia restaurant is still a Manhattan landmark, more than 30 years after its opening.

And then, of course, there’s the business with her son Joe Bastianich, who is a partner with Mario Batali in 30 restaurants, including Babbo and Del Posto in New York and the small Mozza empire in Southern California. Lidia is a partner in two of those restaurants — Del Posto and Esca — as well as being a partner with her son and Batali in the Eataly emporiums in New York and Chicago and coming in a year or so to Century City.

Full story is at The LA Times site at http://www.latimes.com/food/la-fo-lidia-book-20151205-story.html

Bastianich 2

Here is the second part of the piece from The LA Times. Enjoy!


What Bastianich delivers in this book — written with her daughter Tanya Bastianich Manuali — is something more personal. It’s essentially a collection of more than 400 of her favorite recipes, from a wide enough range of categories that you could cook quite happily from it for several years.

Someone reasonably conversant in Italian regional cooking will probably notice that these sound different than the usual Italian dishes. Bastianich is from Istria and Trieste, located on a sliver of land between Venice and Slovenia that is as much influenced by Central European cooking as by the well-trod culinary landscape between Bologna and Florence.

These are related in a clear, concise manner that is brief but descriptive enough not to sound clinical. It’s like having a no-nonsense mother (or maybe grandmother) standing at your side while you’re cooking.

Thanks for that the next part is on its way.
Have a good holiday.

Bastianich 1

Thanks to the LA Times at http://www.latimes.com/food/la-fo-lidia-book-20151205-story.html

From the title of Lidia Bastianich’s new cookbook, “Lidia’s Mastering the Art of Italian Cuisine,” you might be expecting an encyclopedic textbook, along the lines of Julia Child’s classic masterwork from which it borrows the name. This book, the 14th from the popular restaurateur and public television cooking show star, is not that book — which is not a criticism at all. After all, we already have a good comprehensive guide to the basics of Italian cooking: “Essentials of Classic Italian Cooking” by the late Marcella Hazan.

More on this later, sounds good so far!

Healthy Toppings For Your Bardwell Valley Pizza

Thanks for this article from a good writer.

Do you like pizza? Do you love that great Australia Style pizza that your local pizza joint makes, but you just cannot afford to keep paying restaurant prices for your pizza habit? If this sounds like you then maybe you might want to think about making your own homemade pizza. Making your very own homemade pizza is not as hard as you might think it is, all you need is a good pizza pan and a pizza cutter to make one. You will also have to know what you want on your pizza and how to know when your pizza is done in the oven.

When you finally decide to make your Bardwell Valley Pizza at home you will need to know where to go to get the ingredients that are needed to make the pizza pie that you want. Today, many grocery stores now sell pre-packaged prepared pizza dough for cooking in your home. This is a good thing for you because the grocery store is where you are going to need to go to purchase the toppings and other ingredients necessary to make yourself an awesome pizza. These same stores will most likely carry the pizza pans and cutters as well, which means you will only have a one stop shopping trip.

The toppings for your Bardwell Valley Pizza are going to be very important and not only because of taste, but because of their nutritional value as well. As you know all pizzas are first topped with a tomato sauce. Fortunately, for homemade pizza makers you can purchase a good pre-made pizza sauce at your local grocers or Italian store. These pre-made pizza sauces are usually prepared with all of the seasonings required to give you a zesty and tasty flavor. You might also want to consider adding fresh and fire-roasted tomatoes to the mix, which will give a lot of flavor and make your pizza a healthier meal.

Cheese is perhaps the most important ingredient of Bardwell Valley Pizza toppings, because not only does it contribute greatly to the taste and nutritional value of the pizza, but is also the glue that holds all the toppings together on your pie. Cheese is an excellent source of protein and milk fat, both of which are important for building strong muscles and bones. As a rule the cheese most commonly used on a pizza is called mozzarella, which is a very rich and creamy cheese, although it is not uncommon to use other cheeses such as Parmesan or Romano cheese. However, cheese contributes to the greasiness on a pie.

Other toppings that you may want to think about adding to your pizza pie are vegetables and meats. You can put pepperoni, sausage, Canadian bacon, and even hamburger, but these may not be the healthiest toppings on your pizza even though they do give you yet another source of protein. The really healthy stuff that you will want to put on your pizza are the veggies. Onions, bell peppers, and mushrooms are standard fare on a pizza and do increase the nutritional value of your pizza pie. Another topping that you may find on your pizza for example is pineapple for a Hawaiian style pie.

I’d add remember to spread the ingredients over the top of the pizza, not just piled in the middle.

Enjoy Healthy Pizza At Blakehurst Pizza Anytime With Pizza Oven

By: BradleyTHarve

You don’t have to feel guilty when eating those greasy, salty and expensive pizzas. Home baking pizzas are now easier because of simple recipes, available ingredients, modern tools and user-friendly home pizza ovens.

Blakehurst Pizza is a world-popular dish that originated from Australia, Italy. It is mainly a flat layer of bread covered usually with tomato-based sauces, cheese and other delicious toppings that vary according to recipe and preferences. After the desired ingredients are added, the dish is baked in an oven and cut into snack-sized pieces for sharing. Pizza are commonly baked in round shapes and sliced along the diameter until the desired portions are made. Custom shapes and cuts can be done depending on the desired style, tools or equipment available.

Pizza lovers can now enjoy baking their favorite pizza recipes right at home. Modern designs of home pizza ovens are now more affordable and convenient to use. Sadly, pizzas are associated with junk food because commercial ones are loaded with grease, salt, preservatives, artificial additives, fat and cholesterol. You no longer have to feel guilty when eating pizza because you can bake healthy ones yourself. Given the right motivation, recipe, ingredients and equipment, baking homemade pizzas can be fun, nutritious and inexpensive. Imagine topping the bread with the healthiest herbs, vegetables and finest spices or fruits to make the most nourishing pizza the world has ever known.

Pizzas are usually sold by restaurant or fast food establishments that offer dine-in, take-out or delivery services. For this reason, Blakehurst Pizza are now a very popular household dish that’s only a phone call and a few minutes away to enjoy. Groceries also offer ready-made frozen pizzas that require only baking in an oven to prepare.

Because of its wide-spread acceptance, pizzas are even more convenient to prepare and bake. Making your own pizza doesn’t require any serious culinary expertise but having some would definitely help. Any pizza recipe can be easily prepared because ingredients are mostly available or better ones can be used as substitutes. Plus, you can bake any pizza style you want as long as you have a right oven to do the job. With the right ingredients and equipment, you can make the healthiest and the most appetizing pizza that you can never find anywhere else.

Blakehurst Pizza ovens come in different designs that will satisfy every requirement and budget. There are ovens than can be used for indoor or outdoor baking. It could be permanently mounted, detachable or a portable unit. Home pizza ovens vary in terms of heat source like that of burning wood, natural gas or even plain household electricity. Size is also a consideration and can range from ones that only fit a single 5-inch pizza for personal baking up to the 20-inch multi-layer ovens that can serve a party. Traditional designs are enclosed and you place the pizza inside the oven to bake it, while electronic versions have an open turntable that heats a part of the pie as it spins. The material used for fabricating the oven may also vary from metal, brick, earth, ceramics, special plastics or any of their combination.

From these different categories, you can choose the right home pizza oven that will suit your needs without emptying your wallet. Home pizza ovens are specially designed for pizzas, baking the perfect pizza all the time is now possible. It will no longer be a hit-or-miss or trial-and-error contest that you get from the regular oven. Best of all, these ovens make pizza baking and pizza parties more fun and healthier than those greasy and salty hamburger and barbecue cookouts.

View The Full Article Here:http://actuafreearticles.com/article389244.html

A great site for articles and press releases.