Bolognaise pasta bake

Spend less time doing the dishes with this delicious one pan pasta bake. Ingredients => 1 tablespoon olive oil => 1 small brown onion, chopped => 1 small zucchini, diced => 150g lean beef mince => 2 garlic cloves, crushed => 1/2 x 400ml jar bolognaise pasta sauce => 1 1/4 cups (150g) dried mini penne pasta => 1 teaspoon dried oregano => 3/4 cup grated pizza cheese => Fresh flat-leaf parsley leaves, to serve Directions Heat oil in a medium frying pan over medium-high heat (see note). Add onion and zucchini. Cook, stirring, for 4 minutes or until softened. […]

One Pan Deep Dish Salmon Pizza

Create a New Family Favorite With This Sensational One-Pan, Deep-Dish Salmon Pizza. Ingredients => 1 1/2 cups plain flour, plus extra for dusting => 7g sachet dried yeast => 1/2 teaspoon sugar => 2 tablespoons extra virgin olive oil, plus extra to drizzle => 1 1/2 cups chopped kale => 250g fresh ricotta => 1/4 cup grated parmesan => 2 teaspoons finely grated lemon rind => 200g smoked salmon slices => 1 bunch asparagus, trimmed, shaved => 1/4 cup fresh dill sprigs => 1 small red onion, cut into thin wedges => Extra lemon zest, to serve => Lemon wedges, […]

Creamy Tuna Pasta

  Ingredients =>  350g Fettuccine or Barilla Spaghetti =>   2 tablespoons olive oil =>   1/2 onion, chopped =>   2 garlic cloves, crushed =>   1 cup (250ml) thin cream =>   2 tablespoons sundried tomato paste =>   425g can tuna in oil, drained =>   1 cup (150g) frozen peas =>   1 tablespoon chopped flat-leaf parsley =>   100g semi-dried tomatoes =>   2 teaspoons capers, rinsed, drained Directions Cook pasta in boiling salted water until al dente. Drain and toss with half the oil. Heat remaining oil in a large frypan over medium heat, add onion and cook 2-3 minutes or until softened. […]

Mediterranean Chicken and Pasta

Ingredients => 1 6 – ounce jar marinated artichoke hearts => 1 tablespoon olive oil => 12 ounces skinless, boneless chicken breast, cut into bite-size pieces => 3 garlic cloves, thinly sliced => 1/4 cup chicken broth => 1/4 dry white wine => 1 teaspoon dried oregano, crushed => 1 7 – ounce jar roasted red peppers, drained and cut into strips => 1/4 cup pitted kalamata olives => 3 cups hot cooked campanelle or penne pasta => 1/4 cup crumbled feta cheese (optional) Directions 1. Drain artichoke hearts, reserving marinade, and chop them. In a large skillet, heat oil […]

Tuna and Tomato Pasta

Ingredients =>  4 Tbsp unsalted butter =>   1 28-ounce can of tomatoes, whole or crushed =>   Salt =>  1 pound pasta shells =>  1/2 cup ricotta cheese =>  1 6-ounce can tuna packed in olive oil =>  1/4 cup fresh basil, chopped or torn =>  A generous 1/2 cup grated parmesan cheese Directions: Simmer tomatoes with butter 30 min: Melt the butter in a medium pot on medium heat and add the can of tomatoes, including the juice. If you are using whole canned tomatoes (or fresh ones) crush them with your (clean) fingers as you put them in the […]

 

Egg Curry

Egg Curry

Ingredients

=> 4 Hard Boiled Eggs
=> 1 onion Sliced
=> 1 teaspoon Garlic paste
=> 1/2 teaspoon Ginger paste
=> 1/4 teaspoon Pepper
=> 1 tablespoon Corriander Powder
=> 1 teaspoon Cumin Powder
=> 1/2 teaspoon Tumeric Powder
=> 1/2 teaspoon Chilli Powder
=> 1/4 cup Chopped tomatoes or Pureed is better
=> Approx 1 1/4 cup Water
=> 1 tablespoon Vinegar
=> Salt To taste
=> Corriander leaves for garnish

Directions

  • Cut up the hard boiled eggs into halves and set aside.
  • In a pot put in 2 tablespoons oil, add the onions and fry. Then add the ginger paste and garlic paste. Put in the spices mix well. Put in the tomatoes or puree and mix well.
  • Add Water to make a thick gravy and bring to a boil. Add salt and vinegar. Then slip in the hard boiled eggs and cook for another 5 minutes. Garnish with coriander leaves.

Seafood Broth

Seafood Broth
Ingredients
=> 220 gms prawn shells
=> 50 gms onion
=> 30 gms garlic
=> 1 bayleaf
=> 50 gms sea bass
=> 50 gms prawns
=> 20 gms squid
=> 50 gms tomatoes
=> 2 gms black pepper corns
=> Salt to taste
=> 50 ml olive oil
=> 5 gms basil
=> 30 gms carrot
=> 10 gms leeks
=> 10 gms celery

Directions

  • Clean the prawn shell and roast it for 20 min at 160c.
  • Sauté mirepoix and add roasted shells to it, in order to make a strong stock.
  • Sauté onion and garlic in a separate pan, add bay leaf, pepper corns, fennel, diced tomatoes and stock.
  • Let it cook and reduce a little.
  • Add seafood and saffron strands.
  • Adjust seasoning and serve piping hot

Alu Capsicum Masala

Alu Capsicum Masala

Ingredients

=> 2 big potatoes
=> 2 big tomatoes
=> 2 big onions
=> 1 capsicum or bell pepper
=> 1 string curry leaves
=> 1 string corriander leaves
=> 1 tablespoon jeera
=> 1 teaspoon zachia – i bought this in Dhana-Ulti, Uttaranchal , India in a eco park
=> 1 green chilli slit
=> 2 teaspoons chilli powder
=> 2 teaspoons jeera powder
=> 2 teaspoons corriander powder
=> 2 tablespoons oil
=> salt as per taste
=> 1 teaspoon turmeric

Directions

  • Boild potatoes in pressure cooker or microwave. Once cooled, remove the skin and cube into cubes or any shape if you are creative at that.
  • Add oil to pan or Kadai. Add jeera and zachia, allow to splutter. Add curry leaves, turmeric, green chilies. Add onions and capsicum and bit of salt. Close the pan lid and allow to cook.
  • Once onions turn brown, add tomatoes and all powders. Close the lid and allow tomatoes to soften.
  • Add cube potatoes now and salt. Mix well and keep the stove in simmer for few mins.
  • Garnish with coriander leaves.

Chicken Tawa

Chicken TawaIngredients

=> Chicken – 500 gms
=> Onions – 2(finely chopped)
=> Tomato – 1 1/2 (chopped/pureed)
=> Ginger paste – 1 tbsp
=> Garlic paste – 1 tbsp
=> Turmeric – ½ tsp
=> Chilli powder – 2 tsp.
=> Garam masala powder – 1 tsp
=> Methi dana (fenugreek seeds) – 1 tsp
=> Cream – ½ cup
=> Capsicum – (cubed)
=> Onion -1 (cubed)
=> Red chillies -2 whole
=> Lemon juice – 1 tsp
=> Coriander leaves – for garnish
=> Salt – to taste

Directions

  • Take some oil on a tawa/pan. Add methi dana (fenugreek seeds) and fry well.
  • Add chopped onion and sauté it.
  • Add the tomatoes, ginger- garlic paste, turmeric, chilli powder, garam masala powder and sauté.
  • Then add chicken, cream, lemon juice and let the chicken cook.
  • After chicken is cooked, add capsicum and/or onion cubes, chopped coriander leaves and whole red chillies. Cook for only 2 minutes.
  • Chicken tawa is ready to be served.

 

World’s Best Lasagna

World's Best Lasagna

Ingredients

=> 1 pound sweet Italian sausage
=> 3/4 pound lean ground beef
=> 1/2 cup minced onion
=> 2 cloves garlic, crushed
=> 1 (28 ounce) can crushed tomatoes
=> 2 (6 ounce) cans tomato paste
=> 2 (6.5 ounce) cans canned tomato sauce
=> 1/2 cup water
=> 2 tablespoons white sugar
=> 1 1/2 teaspoons dried basil leaves
=> 1/2 teaspoon fennel seeds
=> 1 teaspoon Italian seasoning
=> 1 tablespoon salt
=> 1/4 teaspoon ground black pepper
=> 4 tablespoons chopped fresh parsley
=> 12 lasagna noodles
=> 16 ounces ricotta cheese
=> 1 egg
=> 1/2 teaspoon salt
=> 3/4 pound mozzarella cheese, sliced
=> 3/4 cup grated Parmesan cheese

Directions

  • In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees F (190 degrees C).
  • To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one-half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Macaroni Tuna Salad

 

 

Macaroni Tuna Salad

Ingredients

=> 1 (16 ounce) package elbow macaroni
=> 2 (5 ounce) cans white tuna, drained and flaked
=> 2 stalks celery, minced
=> 1 onion, minced
=> 2 cups mayonnaise
=> 1 (5 ounce) jar pimento-stuffed green olives, drained
=> 1 pint grape tomatoes
=> salt and pepper to taste

Directions

1.  Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer the macaroni to a bowl, and cool in the refrigerator.
2.  In a large bowl, lightly toss the tuna with celery, onion, and about 1 cup mayonnaise until combined, then stir in the remaining mayonnaise, macaroni, olives, and grape tomatoes. Season to taste with salt and pepper. Let the salad chill in refrigerator 1 hour.

Mediterranean Chicken and Pasta

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Ingredients

=> 1 6 – ounce jar marinated artichoke hearts
=> 1 tablespoon olive oil
=> 12 ounces skinless, boneless chicken breast, cut into bite-size pieces
=> 3 garlic cloves, thinly sliced
=> 1/4 cup chicken broth
=> 1/4 dry white wine
=> 1 teaspoon dried oregano, crushed
=> 1 7 – ounce jar roasted red peppers, drained and cut into strips
=> 1/4 cup pitted kalamata olives
=> 3 cups hot cooked campanelle or penne pasta
=> 1/4 cup crumbled feta cheese (optional)

Directions

1. Drain artichoke hearts, reserving marinade, and chop them. In a large skillet, heat oil over medium-high heat; add chicken and garlic. Cook and stir until chicken is brown. Add the reserved artichoke marinade, broth, wine and dried oregano.
2. Bring to a boil; reduce heat. Simmer, covered, 10 minutes. Stir in chopped artichokes, roasted peppers, and olives.
3. To serve, spoon chicken mixture over pasta. If desired, sprinkle with feta cheese.

Tuna and Tomato Pasta

Tuna and Tomato Pasta

Ingredients

=>  4 Tbsp unsalted butter
=>   1 28-ounce can of tomatoes, whole or crushed
=>   Salt
=>  1 pound pasta shells
=>  1/2 cup ricotta cheese
=>  1 6-ounce can tuna packed in olive oil
=>  1/4 cup fresh basil, chopped or torn
=>  A generous 1/2 cup grated parmesan cheese

Directions:

  • Simmer tomatoes with butter 30 min: Melt the butter in a medium pot on medium heat and add the can of tomatoes, including the juice. If you are using whole canned tomatoes (or fresh ones) crush them with your (clean) fingers as you put them in the pot. Simmer gently, partially covered, for 30 minutes.
  • Cook pasta: While the sauce is cooking, heat a large pot of well salted water to a strong boil. Add the shell pasta to the boiling water and cook at a vigorous boil, uncovered, until al dente, cooked through but still a bit firm to the bite, which is usually whatever the time specified on the pasta package minus about 2 minutes. Drain and set aside.
  • Combine tuna, tomato sauce, ricotta, pasta, basil: Pour off the excess oil from the tuna can and stir the tuna into the tomato sauce. Add the ricotta cheese, and add salt to taste. Turn off the heat. Mix the sauce with the pasta in a large bowl. Mix in the basil.
  • Put into casserole, top with parmesan, broil: Pour the pasta into a 2 to 3-quart casserole dish and top with the parmesan cheese. Put under a hot broiler for 4-6 minutes, until the cheese is melted and lightly browned. Serve hot.

Chilli Tuna Pasta

chilli tuna pasta

 

Ingredients:

=> 500g spaghetti
=> 2 tablespoons extra virgin olive oil, plus extra for drizzling
=> 4 cloves garlic, thinly sliced
=> ¼ cup (50g) capers, drained
=> 400g cherry tomatoes, quartered
=> ¼ cup (60ml) red wine vinegar
=> 2 x 185g cans chilli-flavoured tuna, drained
=> 3 cups flat-leaf parsley leaves, finely chopped
=> 2 tablespoons lemon zest
=> sea salt and cracked black pepper
=> ⅓ cup (80ml) lemon juice

Directions:

  • Cook the pasta in a large saucepan of salted boiling water for 8–10 minutes or until al dente. Drain and set aside.
  • Heat the oil in a large frying pan over high heat. Add the garlic and cook, stirring, for 1 minute or until lightly browned. Add the capers and cook for a further 1 minute.
  • Add the pasta, tomato, vinegar, tuna, parsley, lemon zest, salt and pepper and toss to combine. Divide between serving bowls and drizzle with the lemon juice and extra olive oil to serve.

Masala Chicken

Masala Chicken

Ingredients:

=>  1 1/4 kilograms washed & dried chicken
=>  1/2 cup curry leaves
=>  1 teaspoon salt
=>  2 inches ginger
=>  3/4 teaspoon mustard seeds
=>  1 teaspoon peppercorns
=>  3 tablespoon coriander powder
=>  3/4 cup water
=>  2 teaspoon poppy seed paste
=>  5 tablespoon refined oil
=>  2 cup minced tomato
=>  1 cup finely chopped coriander leaves
=>  1 tablespoon garlic flakes
=>  1 teaspoon cumin seeds
=>  1 tablespoon chilli powder
=>  1/2 teaspoon powdered turmeric
=>  1/2 cup grated coconut

Directions:Masala Chicken

  • For preparing this chicken recipe, clean and wash the chicken three-four times and drain. Keep this cleaned chicken aside and make a paste of 2 pieces of ginger, garlic, mustard seeds, cumin seeds, and black peppercorn.
  • Then take chilli powder, coriander powder, turmeric powder and a quarter cup of water. Grind them all and make a paste of it. Now grind together grated fresh coconut and poppy seeds and make a fine paste of them.
  • Heat oil in a pressure cooker, fry onions till they turn golden brown. Then add curry leaves and salt, mix in the ginger-garlic spice paste and fry for three minutes.
  • Now add chilli-coriander-turmeric powder paste. Mix thoroughly and add the chicken pieces. Fry for five minutes.
  • Add tomatoes and fry for another five minutes with one and a half cups of water and cook for about 10-15 minutes.
  • When the chicken is tender, mix in the coconut-poppy seed paste and cook over medium heat for five minutes.
  • Finally, add coriander leaves, mix well and remove from heat. Serve it hot with butter naan and raita.