TRINCHADO (PORTUGESE-BREDIE)
15 ml (1e) botter
15 ml (1e) olyfolie
900 g goulash-blokkies
2 groot uie, gekap
3 rooi brandrissies, fyn gekap
4 knoffelhuisies, fyngedruk
250 ml (1k) beesvleis-aftreksel
500 ml (2k) rooi wyn
1 lourierblaar
100 g (1 pakkie) ontpitte swart olywe
Vars roosmaryn
125 ml (1/2k) room
Sout en vars gemaalde swartpeper na smaak
Fyn gerasperde vars suurlemoenskil
METODE:
Verhit die botter en olie in n swaarboomkastrol en braai die
beesvleis-blokkies tot bruin. Skep uit en hou eenkant. Verlaag die hitte en
soteer die ui en brandrissies stadig tot sag en geurig. Voeg die knoffel by en
soteer 1 minuut lank. Voeg die aftreksel en wyn by. Verhit tot kookpunt terwyl
aanhoudend geroer word. Voeg die lourierblaar, olywe, n paar takkies vars
roosmaryn en die vleisblokkies by en laat 2 uur lank stadig prut of tot die
vleis baie sag is. Roer die room deur. Geur goed met sout en vars gemaalde
swartpeper, vars suurlemoenskil en nog vars roosmaryn. Sit voor met brood om in
die sous te doop.
Sanchen Grobler
2 - 3 spring onions, finely chopped
40 g butter
25 g soft breadcrumbs
3 tablespoons olive oil
50 g grated parmesan cheese
1 clove garlic, crushed
salt and freshly ground pepper
2 - 3 leaves fresh basil, finely chopped or 1/2 teaspoon dried
Wash mushrooms, separate the stems and caps. Dry caps. Squeeze stems dry and chop finely. Heat 25 g of the butter and 1 tablespoon of olive oil in small pan. Add garlic and spring onions, stir well,
then add chopped stems and fry over a moderate heat for 5 - 10 minutes until dry. Preheat oven to 180 degrees. Stir stems gently, take from heat and mix with the breadcrumbs, cheese and basil. Rub a shallow oven-to-table baking dish with the remaining oil, place the caps in this and put some of
the filling into each one. Sprinkle with salt and pepper and top each mushroom with sliver of
remaining butter. Bake in oven for 15 - 20 minutes.
Flour for coating
2 tablespoons grated parmesan cheese
2 eggs, well beaten
150 ml olive oil
Wash courgettes, wipe dry and cut into thick round slices. Combine egg and cheese. Lightly coat
courgettes with flour, then dip into egg-cheese mix. Heat oil till hot. Fry courgette slices, a few at a
time, until brown. Drain, keep warm in oven. When all is done, serve hot. Can also be served cold
provided that frying has been done in olive oil.
3 egg yolks 100g Gorgonzola 2 tablespoons double cream
4 large thick slices bread
Sweet gorgonzola, is better. First prepare Gorgonzola. Chop the celery fine, beat the egg yolks
and mash gorgonzola. Combine these ingredients with cream, add salt and pepper and mix until
smooth. Heat grill. Generously butter one side of the bread slices and grill on this side until lightly
brown. Take from grill, spread with gorgonzola mixture and then grill until the top is browned.
Bread is definitely toasted on onse side only.
butter 1 - 2 sweet peppers
1 - 2 cloves garlic, finely chopped 2 hard boiled eggs
2 - 3 leaves sage, chopped (salie) 100 g pickles (Gherkins or onions)
Drain and fillet sardines. Arrange fillets in shallow serving dish. Heat butter in pan, add garlic, sage
and tomato puree and cook for 10 minutes, leave until cold. Grill peppers until burned almost black.
Cool, peel of thin outer skin and cut into strips. Cut eggs into quarters. When ready to serve, pour
the cold tomato sauce over sardines and garnish with pickles, peppers and eggs around side plate.
1 clove garlic, chopped
1/2 yellow sweet pepper or 1 whole small one salt and blackpepper to taste
450g tomatoes
6 fresh basil leaves
a few small onions or spring onions handful black olives, pitted
a few strips of prosciutto di parma/ salami olive oil for dressing
The tomatoes should not be to ripe. Peel and chop cucumber. Wash pepper, discard core and seeds and cut away thick pith. Quarter the tomatoes, cut peppers into strips, thinly slice the onions and cut prosciutto into pieces. Put all ingredients into salad bowl, add garlic, salt, pepper, basil, olives, and dress with olive oil.
1 medium-sized onion, finely chopped 2 eggs, well beaten
1 stalk celery, chopped into small rounds 50g sugar
2 hard boiled eggs, chopped salt and pepper
1 gherkin, sliced 1/2 teaspoon dry mustard
1 good sprig parsley, finely chopped 2 - 3 tablespoons olive oil
3 - 4 rashers fat bacon, chopped
Cook potatoes, cool, peel and cut into thick slices. Mix with onion, celery, hard boiled eggs,
gherkins and parsley in salad bowl. Beat vinegar into beaten eggs, add half cup of water, beat
well, add sugar, salt, pepper and mustard. Heat oil in small pan, add the bacon and fry until crisp
and brown, then add the egg and vinegar mixture and stir well. Now cook over hot water until the
mixture thickens, stirring all the while to prevent curdling. While it is still hot pour this dressing over
the potato salad. Toss lightly and serve.
2 sprigs fresh basil
4 - 5 large firm tomatoes
pinch dried oregano
salt and pepper
5 tablespoons olive oil
Rub large salad bowl with garlic. Wash, dry and thickly slice the tomatoes, discard their seeds,
sprinkle lightly with salt and leave on a plate or small tray to drain of their liquid (Should take about
15 minutes). Meanwhile put the basil, oregano and freshly ground black pepper into the salad bowl,
add the olive oil and stir well. Add the sliced tomatoes, stir them gently into the dressing and leave
to rest for 10 minutes, preferably in the refrigerator, to chill slightly before serving.
salt, pepper
diced Salami
1 tbl olive oil
15g butter
Don’t use a salty salami, rather fatty. Beat eggs. Heat butter and oil together in pan. Add beaten eggs, salt and pepper and when they are half cooked and set underneath but the top still runny,add the salami and continue cooking until the eggs are completely set and brown underneath. Hold a large, preferably rather flat plate over the top of frying pan, turn the pan right over and gently ease the frittata on to plate. Add more oil to pan, heat this and then slide the frittate back into pan and continue cooking until other side is brown.
4 eggs
Sieve the flour with good pinch of salt on the pastry board. Make a well in the centre and break eggs, with a fork. Work the flour from the outside of the mound into the middle and over the eggs.
Work this well to smooth dough, then knead until it is smooth and firm to the touch. After 10 minutes kneading the dough should be elastic and shiny. Dip a cloth in warm water, wring it out until almost
dry and wrap the ball of dough in it. Leave for 30 minutes to rest. Break dough into 2 pieces,roll out into very thin sheets, using a little pressure as possible, and sprinkle lightly with flour to prevent sticking. At this stage the dough can be cut into the desired shapes or left to dry for 10 minutes. For spaghetti or fettuccine, roll the sheets like a swiss roll and cut into narrow strips.
Gently unroll with slight tossing movement to avoid the strips sticking together. Place the strips on a floured board and let them dry for 10 minutes. Home made pasta freezes well too (Uncooked).
(For pasta verde, cook 100g spinach, poor leaves and stalks removed. Drain very well, squeeze out
access water, rub through sieve or liquidise, mix with 4 eggs, lightly beaten, the gradually add flour to make firm dough. A little more or less flour can be used, depending on dryness of spinach)
1 - 2 cloves garlic, halved
1 small sweet pepper
salt and pepper to taste
225 g lean bacon 4
50g bucatini or spaghetti
2 tablespoons olive oil grated pecorino cheese
1 small onion, finely chopped
Peel tomatoes from their skin, and take out seeds. Dice sweet pepper, discarding core and seeds.
Cut bacon into thin strips. Heat oil, add bacon and fry until crisp and brown.
Take from pan, put aside but keep hot. Add onion, garlic and sweet pepper and fry until brown. Discard garlic. Add tomatoes, salt and plenty of black pepper or good pinch of cayenne pepper. Cook for about 30 minutes.
Cook pasta until AL DENTE (soft but not to soft). Drain and turn into hot deep serving dish at once. Mix bacon with pasta and add sauce, pouring it straight from the pan into the pasta.
Either stir well but gently and sprinkle with cheese, or stir the cheese into the pasta and sprinkle slivers of butter on top.
2 tablespoons single cream
100g streaky bacon
50g grated parmesan cheese
1 tablespoon olive oil salt and black pepper
4 egg yolks
Cook spaghetti al dente. Meanwhile cut bacon into thin strips. Put oil into large pan and fry bacon until its fat runs freely. Put pan aside, keep hot. Beat egg yolks in bowl, add cream, half the cheese,
salt and a good sprinkling of freshly ground pepper. Return the pan to the stove over a minimum heat.
Drain spaghetti, stir it rapidly into pan with oil and bacon. Immediately add the egg and cheese mixture. The eggs will cook immediately they are mixed into the hot spaghetti. Do not on
any account allow the spaghetti to cook after the egg mixture has been added. Rather cook the spaghetti once started with sauce preperations already to ensure it is hot when sauce are done.
Serve this dish on hot plates, very important in this dish - with the rest of cheese seperately.
a few slivers butter
450g tagliatelle
50g grated parmesan cheese
Sauce
50g butter
2 - 3 italian sausages (skinned and
3 tablespoons olive oil
1 each onion, celery, carrot - all finely chopped
150 ml dry white wine
1 - 2 cloves garlic, finely chopped
225g ripe tomatoes peeled and
2 - 3 rashers fat bacon chopped
225g mince meat
Heat butter and oil, add chopped vegetables, except tomatoes the garlic and bacon.
Cook over low heat until they begin to change colour. Add mince and sausage meat.
Cook until brown. Add wine and continue to cook until is has almost evaporated. Rub tomatoes through sieve, add to pan, stir
well and cook gently for 1 - 1 1/2 hours.
Stir from time to time adding, if necessary, a little stock or
water. Some people also now add mushrooms and green pepper, finely chopped.
Cook the tagliatelle al dente. Turn into hot serving dish, sprinkle with butter add half the sauce and half cheese, mix well and quickly. Serve immediately. Serve rest of sauce and cheese separate
dishes on table.
1/4 teaspoon caraway seeds
575 ml fresh tomato juice made from 900g ripe tomatoes
4 - 6 strips bacon, diced
1 large onion, finely grated
100g grated cheese
salt and pepper
Cook pasta al dente. Meanwhile prepare sauce.
Combine tomato juice, onion, salt, pepper and caraway seeds in a flameproof casserole and bring slowly to a simmer. In another pan fry the bacon in its own fat.
Preheat oven 200 degrees. Drain the macaroni as soon as it is tender, rinse swiftly in cold water, add to the sauce, add half the cheese and mix well.
Add the bacon, sprinkle with the remaining cheese and bake in oven for 25 minutes. Serve at once.
150 ml olive oil
75g grated parmesan cheese
1 small onion, finely chopped
575 ml red wine
450g short round rice
1.5 litres meat stock, boiling
Heat half butter and all the oil, add the onion and cook gently until it is soft and begins to change colour.
Add the wine and cook until it has evaporated.
Add the rice and cook this for 5 - 8 minutes,then add a ladle ful of the boiling stock, stir with a wooden spoon and continue adding the stock inthis manner until it has been absorbed.
Add the salt, turn off the heat, add the remaining butter and
the grated cheese.
Leave for 3 minutes to rest and serve at once, naturally, adds the baron,accompanied by the same type of red wine and extra cheese, serve separately.
25g fat bacon
2 stalks celery
150 ml dry white wine
2 carrots
1 tablespoon tomato concentrate
1 large onion, diced
450g short round rice
salt and pepper
50g grated parmesan cheese
2 tablespoons olive oil
50g butter
Cut flesh from chicken and put aside.
Put carcass into pan with 2 litres water, 1 stalk celery, 1 carrot
half the onion, salt to taste and cook gently for about 1 1/2 hours. Meanwhile dice the chicken flesh.
Finely chop the remaining celery, onion and carrot. Heat oil with the bacon, add vegetables and gently fry until they are a golden brown, then add the diced chicken meat.
Let this cook for a while, stirring until the pieces are well coated with fat, then add the wine and continue cooking for about 10 minutes until this evaporates.
Add the tomato concentrate and stir again. Sprinkle with salt and
pepper and continue cooking for 20 minutes.
Strain the stock from the chicken bones and put the stock aside.
Add the rice to the chicken and vegetables, stir well and cook for 5 minutes, then add a ladleful of the hot chicken stock, stir again with a wooden spoon and continue cooking until the stock has been absorbed, add a further ladleful of hot stock.
Repeat this until all the stock, has been used up.
When the rice is tender, remove from heat and add the cheese and slivers of butter.
Drain thoroughly - the potatoes must be as dry as possible.
Mash until smooth, or pass through a ricer. Put into a mixing
bowl, add salt and pepper, beat well, then add the flour, little by little to make a firm dough.
A little more flour may be required depending upon the quality of the potatoes and even of the flour.
Knead the dough well for 2 - 3 minutes, if it seems at all sticky, add just a little more flour, taking care not to add to much.
Put the dough on to a floured wooden board and break it into 4 - 6 pieces.
Roll each piece into a cylinder about 1.5cm thick and cut each cylinder into smaller cylinders 3cm long.
Pinch the centre of these between the thumb and forefinger. Sprinkle lightly with flour.
Bring a large pan filled with salted water to boil. Drop about a third of the gnocchi into the water.
Let them boil rapidly - they are cooked when they rise to the surface and float. Take them out with a perforated spoon and drain at once on a warm dry cloth.
When all gnocchi are ready, put them into a shallow hot serving dish and serve hot, sprinkled with melted butter and grated cheese, or
bolognese sauce. In this case its called gnocchi alla romana
1 clove garlic
sea salt
2 tablespoons grated parmesan cheese
2 tablespoons grated pecorino cheese
5 tablespoons olive oil
Wash basil well, pat dry and strip the leaves from the stems. Put the leaves together with the garlic in a mortar and work to a smooth paste adding a little salt.
Always pound in a clockwise direction and when leaves are soft, add the two cheeses.
Continue working to smooth paste.
Gradually add oil, stirring well until mixture is the consistency of a thick mayonnaise.
1 teaspoon salt
150 ml warm water
olive oil for greasing
450g flour
Mix the yeast in the warm water and stir until dissolved. Add enough flour to make a soft, pliable dough.
Cover and leave in a warm place to rise - about 40 minutes.
Sift the rest of flour with the salt into a bowl, make a well in middle, add the risen yeast and mix together until the dough is firm
enough to be gathered into a ball.
Put on to a floured board and knead it vigorously until smooth
and elastic, kneading first in one direction, the into the other. Do this for about 15 minutes.
Shape into ball and put into bowl, cover with damp cloth and leave in a warm place until it has doubled its bulk.
This makes one large pizza. If smaller pizza is preferred, break into smaller balls.
Preheat oven to its hottest, at least 240 degrees. When the dough has risen, flatten it down lightly with a rolling pin and place on a well oiled rectangular tin 30 x 35 cm, or on small round tins.
Stretch and pull the dough with fingers until it has stretched to the size of the pan. The edges of the dough must be slightly thicker round the sides than in the middle, but at all points it must not be more then 1 cm thick.
Make small depressions with your fingers in the dough and brush with oil.
Spread with one of the fillings. Bake for 10 minutes, then reduce heat to moderate 180 degrees and bake for further 5 - 10 minutes, or until brown and crisp or as desired.
Take from oven and serve literally at once, as hot as possible.
Prepare the dough.
Spread with 450g tinned italian tomatoes chopped or crushed, sprinkle 225g mozzarella grated or sliced and top with freshly chopped basil according to taste.
Prepare dough.
Divide mentally into four sections.
Fill one section with mushrooms, another with
ham and black pitted olives, a third with artichokes, and the fourth with mozzarella cheese spread with the tomato.
Sprinkle with olive oil and bake.
4 - 5 tablespoons olive oil
salt and black pepper
450g large ripe tomatoes
175g Mozzarella
Flour for sprinkling
finely chopped oregano or parsley to taste
12 black olives, pitted,
chopped 6 - 8 sardine, bokkom fillets
50g grated parmesan cheese
Wash potatoes, cook in skin til soft. Drain, coool, peel and mash thoroughly, making sure that there are no lumps.
Add 4 - 5 tablespoons olive oil, beat until mixture is smooth, and add a pinch of salt and pepper.
Preheat oven to 220 degrees. Peel tomatoes and slice thin. Finely slice mozzarella and cut each slice in half.
Brush bottom of flat baking tin with oil and sprinkle lightly with flour. Add mashed potatoes and spread evenly.
Cover with tomatoes, sprinkle with oregano/ parsley, add the
mozzarella, then olives and fish and sprinkle with parmesan cheese. Sprinkle 2 - 3 tablespoons of olive oil over the top and bake in oven for 15 - 20 minutes, until a golden brown colour.
2 - 4 large courgettes, sliced
4 litres water
4 medium-ripe tomatoes, peeled,
coarsely chopped
pinch salt
4 large potatoes, peeled and chopped
1 onion, coarsely chopped
2 - 3 leaves fresh borage, finely chopped or 1/2 t dry
2 stalks celery, sliced
225g elbow macaroni
1 large carrot, thinly sliced
2 tablespoons pesto sauce (See recipe)
6 tablespoons olive oil
6 tablespoons grated pecorino cheese
Vegetables used, are changed according to season and availability. The distinction minestrone alla genovese enjoys is the addition of pesto.
When pecorino in not available, use the most piquant cheese you can find.
Soak the beans overnight and partially cook in unsalted water.
Drain and put in large heavy pot with 4 litres water, salt, onion, celery, carrot and 4 tablespoons of oil
Bring to boil, lower heat and simmer for 1 hour.
Add the courgettes, tomatoes, potatoes and borage and cook for further 30 minutes.
Add the macaroni, cook until al dente, for about 15 minutes, stir in pesto, rest oil and cheese and serve at once.
Antonietta Passeri Fabschini
2 eggs, lightly beaten
60gr parmesan cheese
2 tbls breadcrumbs
MEAT SAUCE
2 tbls olive oil
2 med. onions chopped
750gr beef mince
425gr tomatoes
80ml tomato paste
125ml water
60ml white wine
1 beef/chicken stock cube
1/2 tsp ground cinnamon
1 egg, lightly beaten
TOPPING
90gr butter
1/2 cup flour
3 1/2 cups milk
80gr grated parmesan cheese
2 egg yolks
MEAT SAUCE:
Heat oil in pan, add onions and cook till transparent add mince and cook stirring until the mince is well browned. Stir in undrained chopped tomatoes, paste, water, wine, stock cube and cinnamon, simmer uncovered until thick: cool. Stir in egg.
TOPPING: (Basic white sauce with add cheese and egg)
Melt the butter in pan, add flour, stir over heat until bubbling, remove from heat gradually stir in milk making sure there are no lumps.stir in cheese; cool slightly and stir in egg yolks.
PASTA:
Grease a shallow oven dish (2,5 lt)
Cook pasta in boiling water until just tender. Mix hot pasta, eggs and cheese in a bowl and mix well. Press pasta over the base of the oven dish.
Top the pasta with the meat sauce and spread evenly, pour over the topping and sprinkle with breadcrumbs. Bake uncovered in oven 180 degrees celcius +- 1 hour or until lightly browned. Stand for 10 minutes before serving.
Antonietta Faleschini
salt
oil for frying
Meat sauce:
2 tbls olive oil
1 large chopped onion
2 cloves garlic crushed
1kg lamb mince (I use beef mince)
425gr can tomatoes
1/2 cup red wine
2 tbls tomato paste
2 tbls chopped fresh parsley
1 tsp sugar
1/4 tsp ground cinnamon
salt and pepper
20gr grated parmesan
1/2 tsp ground nutmeg
CHEESE SAUCE
125gr butter
100 gr flour
1 lt milk
40gr parmesan cheese
2 eggs
MEAT SAUCE:
Heat the 2tbls olive oil in a pot and add the chopped onions and crushed garlic, cook until onion is soft. Add the mince, cook, stirring until the mince is browned. Add the undrained chopped tomatoes, paste, wine, parsley, sugar, cinnamon, salt and pepper to taste, simmer covered 30 minutes.
CHEESE SAUCE:
Melt butter in pan, stir in flour, stir over heat until bubbling. Remove from heat and gradually stir in the milk stir over heat until mixture booils and thickens. Remove from heat and stir in cheese, cool slightly and stir in eggs, mix until mixture is smooth.
Eggplant:
Cut eggplants in 5mm slices and sprinkle salt over and leave to stand for 20 min. Squeeze the "water" out of the eggplant slices and rinse under cold water. Fry the slices in oil. (Or you can brush with oil and place them on a single layer in a baking tray and grill on both sides until slightly brown) Drain on absorbent paper.
Grease a 2,5lt oven proof shallow dish.
Layer 1/3 of eggplant, top with 1/2 mince sauce then half the remaining eggplant and the rest of the mince sauce and end with eggplant layer. Spread the chees sauce over the eggplant layer and sprinkle with parmesan cheese and nutmeg. Bake uncovered 180 degrees celsius for +- 45 minutes or until lightly browned.
Antonietta Faleschini
2 Cups water
2 small quince, quartered
80ml olive oil
1 large onion, sliced
2 cloves garlic, crushed
1 kg diced pork
plain flour
1 c dry red wine
2 cups beef stock
1 cinnamon stick
2 strips orange rind
2 tbls chopped fresh thhyme
salt and pepper
QUINCE:
Place sugar and water in a pan and stir over heat without boilg until sugar is dissolved. Add Quince, simmer, covered for about 5 minutes or until just tender cool.
Heat 1/2 the oil in a pan and add oinion and garlic until onion is soft, drain on absorbent paper. Toss the pork in flour shake away the excess. Heat remaining oil in pan and fry the pork pieces in batches until they are lightly browned all over, drain on absorbent paper. Transfer the pork and onions into a large pan, add wine, stock, cinnamon, rind and thyme and simmer covered for 30 minutes stirring occasionally.
Drain and chop the quince. Discard the syrup. Add quince with salt and pepper to taste to the pork mixture, simmer, covered further 30 minutes or until pork is tender.
Antonietta Faleschini
150 gr walnuts finely chopped
80 gr blanched almonds, finely chopped
55 gr castor sugar
1 tsp ground cinnamon
1/2 tsp ground cloves
10 sheets phyllo pastry
150gr unsalted butter, melted
1 tbbs blanched almonds finely chopped extra
1/4 tsp ground cinnamon extra
SYRUP:
1 lemon
220gr castor sugar
250ml water
1 cinnamon stick
2 cloves
Mix nuts, sugar and spices in a bowl.
Cover phyllo pastry sheets with a damp tea-towel to prevent drying out until you are ready to use it. Cut 1 sheet of pastry crossways in 3 even strips, brush each strip with butter. Spoon 3 level teaspoons of nut mixture into a pile on 1 end of each strip, leaving a 3,5cm border. Fold in sides, brush with butter, roll up tightly to form a cigar shape. Repeat with remaining pastry, butter and nut mixture. Place the cigars rolls onto a greased oven tray/s, brush with remaining butter, bake in 180 degrees celsius oven about 12 minutes or until slightly browned; cool on trays. Place the cigars in a single layers in a shallow pan, pour the warm syrup, cool to room temperature. Sprinkle with extra nuts and xtra cinnamon.
SYRUP:
Using a vegetable peeler, peel rind thinly from half the lemon. Combine the sugar and water in pan, stir over low heat, without boiling, until sugar is dissolved. Add rind, cinnamon and cloves to pan, simmer uncovered, without stirring, 2 minutes; cool slightly.
Antonietta Faleschini
2 tsp active dried yeast
2 c cake flour sifted
1 1/2 tsp baking powder
pinch of salt
1/2 c warm water
1/2 c warm milk
1 egg, beaten
oil for frying
Syrup:
1/2 c honey
1/2 c water
1 c sugar
Nutty cinnamon sugar
1/3 c pistachio nuts, chopped
1 tbls ground cinnamon
1/2 c castor sugar
Combine yeast, flour, baking powder and salt in a bowl. Add water, milk and egg and beat until the batter is smooth. Leave to stand for 30 minutes, until the mixture doubles in size. To make the syrup, combine the honey, water and sugar in a pot, boil for 5 minutes and allow to cool, to make the nutty cinnamon sugar, combine pistachio nuts, cinnamon and castor sugar and mix well. Heat oil and deep fry teaspoon sized balls of the mixture. When doughnuts are golden, remove them with slotted spoon and allow to drain on absorbent paper. Dip them in the warm syrup and sprinkle with the cinnamon sugar. Best served with a sparkling wine.
Antonietta Faleschini
2 tbls olive oil
1 large onion, finely chopped
4 cloves garlic, crushed
2 medium carrots, chopped
350gr fresh peas (or frozen)
425 gr tinned tomatoes
20 drained tinned artichoke hearts, quartered
2 tbls chopped fresh dill
salt and pepper
Add braod beans to pan of boiling water for 1 minute, drain, rinse in cold water, peel and discard the outer skins
Heat the oil in a pan, add the onion, garlic and carrots, cook, stirring until the onion is soft. Stir in the peas and undrained chopped tomatoes. simmer covered about 10 minutes or until peas are tender Add braod beans, artichokes and dill, stir over heat until heated through. Add salt and pepper to taste.
Antonietta Passeri Faleschini
1 tin artichoke hearts
1 egg
1/2 cup flour
1.3 cup beer
salt & pepper
Oil for frying
Beat flour, egg, beer, salt & pepper and leave to stand for 1/2 hour. Cut artichoke hearts in half. Dip in batter and fry until golden. Serve hot with lemon wedges.
Variations: Brinjals, zucchini and cauliflower.
Antonietta Passeri Faleschini
6 large green peppers
1/2 cup olive oil
Salt & pepper
1/4 cup vinegar
Mix olive oil, vinegar, salt & pepper in a bowl. Bake whole peppers at 220 degrees celsius until skins blister and peppers are tender. Drop into cold salted water as soon as you remove them from the oven. Peel off the burnt skin, stern and seeds. Chop and place in the bowl of oil and vinegar etc. serve cold. keeps well in fridge.
Antonietta Passeri Faleschini
Slice cheese into 1 cm slices, dip into flour and fry in a mixture of butter and oil until golden on both sides. Serve hot with lemon wedges
Antonietta Passeri Faleschini
Filling:
500 gr cooked prawns (reserve cooking liquid)
10ml salt
10ml oil
1 onion chopped
1 clove garlic crushed
5 ml parsley
peri peri sauce to taste
Boil prawns in water and salt. Reserve the cooking liquid. Shell the prawns and cut in half lengthwise (Head to tail. Fry onion in the oil, Add garlic, parsley, salt and peri-peri to taste. cook for 5 - 10 minutes until soft. Stir in the prawns.
White sauce:
25ml butter
25ml flour
250ml liquid, made up of the prawn water and milk
2 egg yolks
Make the white sauce. Add the prawn mixture to the sauce. Taste and adjust if necessary. Allow to cool.
Pastry:
250ml water
salt
25ml butter
250ml flour
Bring water to, salt and butter to boil. Remove from heat and add flour. Mix well. return to heat and cook a few seconds until the dough comes away from the pan. Cool. Roll out on a floured board. Cut small pastry rounds and place 1 teaspoonful of the prawn mixture on the lower half of each circle, fold and seal each pastry round. Dip into beaten egg and breadcrumbs and fry in deep oil until golden brown. Uncooked these pies can be frozen for up to 3 months
Antonietta Passeri Faleschini
(Portuguese)
1 onion chopped
30ml oil
12,5 ml tomato paste
2 - 3 cloves garlic, crushed
1 sprig parsley
1 bay leaf
mixed spices
1 green pepper, chopped
salt & pepper
500 gr seafood mix
500ml rice
1 lt water
3 large prawns deveined
1 tin mussels in shells or fresh mussels (optional)
coriander leaves
Fry the onion in the oil. Add tomato paste, garlic, parsley, bay leaf, mixed spice, green pepper, salt & pepper. Cook for a few seconds and then add the seafood mix and the rice. Stir well. Add the water and bring to the boil. Simmer until the rice is tender (about 20 minutes). Add the prawns, Gently stir the mussels into the rice and cook if using frozen mussels. Serve on a large platter, garnished with the whole prawns and chopped coriander leaves.
Marlé Buysse
Ingrediënten
400 gr tarwebloem
20 gr gist
3 dl lauw Water
4 el olijfolie
2 tl zout
boter om intevetten
bloem
Voorbereiding
Maak een papje van 3/4 van het water en de gist.
Zeef 300 gr bloem in een kom, maak een kuiltje in het midden, giet het gist mengsel daarin en meng dit door de bloem, Kneed het deeg zo'n 5 minuten.
Dek de kom met een vochtige doek af en laat het
deeg op een warme plaats rijzen.
Kneed het deeg nogmaals en voeg de rest van de bloem en van het water, de olijfolie en zout toe.
Kneed het deeg opnieuw zo'n 5 minuten intensief en laat het opnieuw rijzen.
Verwarm de oven vast voor op 220 ?C.
Bereidingswijze
Verdeel het deeg in tweeen en geef het een langwerpige vorm.
Leg het deeg op een ingevette en met bloem bestoven bakplaat en bak het in zo'n 25 minuten bruin en gaar.
Louise Groenewald
My eie resep:
Pinch of Ina Paarman Garlic & Herb seasoning
2 Small cloves of Garlic, crushed
1 Large Cucumber, peeled
3 ml Salt
Method:
Slice the peeled cucumber lengthwise. Scrape out the pips with a small teaspoon. Slice into long thin strips and then into tiny cubes.
In a mixing bowl, mix the seasoning and salt with the yoghurt. Blend in the garlic and then add the cucumber and mix through.
Cover the bowl with cling wrap and leave in the fridge for about an hour to enable the flavours to develop.
Remove from fridge a while before serving.
Delicious served with the following:
Deed fried Calamari
Pan fried fish
In wraps with salad
With Cajun chicken
On sandwiches
With roast leg of lamb
On schwarmas
In salad Pitas
Learn to Cook with Louise good basics, good food
Helena Enslin
ritasbestrecipes.
Ingredients:
1 cup (Polenta, (corn meal)
3 cups flour
1 Tbsp dry yeast
1 Tbsp sugar
1/2 Tbsp salt
3 1/2 tbsp butter
1 cup of milk
2 eggs
3 tablespoons vegetable oil
Method:
Preheat oven at 425
In a large bowl mix the the dry ingredients together and stir well.
Warm the milk and butter until butter is just melted. (don’t boil). Add the oil. Allow to cool for 3 minutes. Add the eggs and beat.
Add the wet ingredients to the dry and mix to form dough.
Place the dough on a floured surface and knead until the dough is smooth and elastic.
Place in an oiled bowl and cover with a dish cloth or plastic wrap.
Let the dough rise for 2 hours.
Punch down and form into a ball. (you can make smaller loaves or rolls at this point)
Place onto an oiled baking tray and allow to rise again until doubled in size – about an hour. (I used a cast iron pot – a dutch oven)
Bake for 35 minutes at 425, lower the heat to 375 and bake for a further 15 minutes.
Cool on a rack
Helena Enslin Laubscher
1 c. sugar
1 yeast cake, dissolved in 1/4 c. lukewarm water
4 eggs, well beaten
1 tsp. vanilla
5 1/2 c. flour
1/2 c. butter
1 c. milk
Dissolve butter, sugar, a little salt in 1 cup of scalded hot milk. Cool to lukewarm, then combine all other ingredients. Knead until smooth. Grease 2 loaf pans, let rise in pan. Bake at 350 degrees for 1 hour.
1 1/4 cups very warm milk
1 cup sugar
1 stick unsalted butter (room temperature)
1 teaspoon salt
2 packages active dry yeast
1 teaspoon sugar
3 eggs, beaten
5-6 cups all purpose flour
12 uncooked eggs (in shell)
1 egg
1 teaspoon water
This recipe is often prepared around the Easter season, but is a good all around sweet bread treat anytime!
Mix one cup of very warm milk (should feel slightly warm when a drop is placed on the inside of your wrist) with 1 cup sugar, 1 stick of unsalted butter and 1 teaspoon of salt in the bowl of an electric mixer with the paddle attachment.
Sprinkle the yeast over the remaining warm milk (in a separate bowl or cup). Add 1 teaspoon sugar. Stir until dissolved. Set aside until yeast is bubbly, about 10 minutes.
Meanwhile, beat eggs until foamy; add eggs and yeast mixture to milk/butter/sugar mixture.
Beat in 5 cups of flour, gradually adding 1 cup at a time until a soft dough forms. Change to dough hook.
Knead 5-8 minutes with machine. Turn out onto a clean work surface and continue to knead by hand 1-2 minutes, until dough is smooth.
Butter or oil the inside of a non-metallic bowl and place dough inside, turning over once so that dough is coated and won't dry out. Cover with a clean damp towel or plastic wrap, then place in a warm place, free from any drafts.
Allow to rise for about 90 minutes, or until doubled in bulk. Punch dough down.
Turn out, again, onto a clean work surface. Divide dough evenly into 12 round pieces and form buns 3/4 inch thich. Arrange on 2 buttered cookie sheets.
Make a hollow depression in the center of each with the back of a tablespoon. Press an uncooked egg, gently into the depression. Roll remaining dough into two long thin log shapes and cut into 12 pieces (each). Form each into a thin strip, 6 inches in length. Place two strips over each egg, in criss-cross fashion, being sure to tuck in the ends under the bun.
Allow to rise again for about 45-90 minutes or until doubled in bulk (depends on the temperature in the room).
Preheat oven to 350°F.
Beat an egg with 1 teaspoon of water to make a wash; use mixture to gently brush tops of risen buns.
Cover loosely with aluminum foil and bake for 15 minutes or til golden. Remove to wire rack to cool. Brush lightly with melted butter. Rens
epicurious.com
cuisine Spanish/Portuguese
1 envelope active dry yeast (2 1/2 teaspoons)
1 tablespoon sugar
2 cups warm water (105°F-115°F)
1/2 stick (1/4 cup) unsalted butter, melted and cooled
2 1/2 teaspoons salt
1/2 cup white cornmeal plus additional for sprinkling
5 1/2 to 6 cups all-purpose flour
2 tablespoons milk
Preparation
Stir together yeast, sugar, and 1/4 cup warm water in a large bowl until yeast is dissolved. Let stand until foamy, 5 to 10 minutes.
Add remaining 1 3/4 cups water, 2 tablespoons butter, salt, cornmeal, and 5 1/2 cups flour, then stir until mixture forms a dough.
Turn dough out onto a lightly floured surface and knead, adding just enough flour to keep dough from sticking, until smooth and elastic, 8 to 10 minutes.
Transfer dough to a large buttered bowl and brush top with some of melted butter. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 1 1/2 hours.
Brush 2 (9-inch) metal pie plates with remaining butter and sprinkle with cornmeal.
Turn dough out onto floured surface and knead briefly, 3 or 4 times, to remove air. Halve dough and form each half into a 5-inch ball, then put in pie plates (do not flatten). Cover with kitchen towel and let rise until doubled in bulk, about 1 hour.
Preheat oven to 350°F. Brush loaves with milk and cut a 1/4-inch-deep X in top of each with a sharp knife. Bake in middle of oven until loaves are golden brown and bottoms sound hollow when tapped, 55 to 60 minutes. Transfer loaves to a rack and cool.
Food Network
Ingredients Serves 1 servings
1 tbsp active dry yeast
34 cup flour (unsifted semolina durum)
1 cup warm water (110 to 115 degrees f) 3 cups all-purpose flour (sifted unbleached)
1 tsp salt
1 Combine the yeast, semolina flour, and water by pulsing 10 seconds in a large heavy-duty food processor (about 11 cup capacity) fitted with the metal chopping blade. Scrape down the side of the work bowl, recover, and let stand until foamy, about 15 minutes.
2 With the machine running, add 1 1/2 cups of the all-purpose flour down the feed tube. It's easier if the flour is poured from a spouted measuring cup into a wide-mouth canning funnel inserted in the feed tube, or a stiff piece of paper rolled into a cone (the opening at the bottom should be at least 1-inch across).
3 Using a plastic spatula scrape the work bowl and, if necessary, redistribute the dough so that it evenly surrounds the blade. Be careful of the blade. Add the salt and remaining flour, distribute evenly over the dough, and pulse for 10 seconds. Again scrape the work bowl and redistribute the dough.
4 Pulse the dough for 20 seconds nonstop, shut the machine off, and let the dough rest covered in the work bowl for 5 minutes. Now pulse for another 20 seconds.
5 Leaving the blade in place, carefully redistribute the dough until it's of uniform thickness. Recover the work bowl, keeping the pusher from the feed tube in. Note the level of the dough, estimate what it should be when doubled in bulk, and mark that level on the side of the work bowl.
6 Let the dough rise in the sealed work bowl until doubled in bulk, about 1 hour. Meanwhile, lightly coat an 8-inch springform pan or 8-inch pie pan lightly with nonstick cooking spray and set aside.
7 When the dough has fully doubled, pulse quickly 4 to 5 times to punch down, then pulse for 20 seconds nonstop. Let the dough rest in the sealed work bowl for 5 minutes, then pulse for another 20 seconds. The dough will roll into a ball and leave the sides of the work bowl reasonably clean.
8 Turn the dough onto a lightly floured surface, shape into a ball, then roll in the flour to dust lightly. Place the loaf in the prepared pan, cover with a clean, dry dish towel, and set in a warm, dry spot until nearly doubled in bulk, this will take about 30 minutes.
9 When the dough has risen for 10 minutes, position 1 rack in the middle of the oven and slide a second rack in the slot just below. Place a large shallow baking pan on the lower rack?I use a 15 1/2 by 10 1/2 by 1-inch jelly roll pan?and half-fill with water. Preheat oven to 500 degrees F.
10 Center the risen loaf on the middle rack and bake uncovered for 15 minutes. Reduce the oven temperature to 400 degrees F. and continue to bake until richly browned and hollow sounding when thumped, about 20 to 25 minutes longer.
11 Remove the bread from the pan as soon as it comes from the oven, set right-side up on a wire rack, and cool to room temperature before cutting.
Corinne Moore Gelderblom
• 1 pakkie droë gis
• ½ koppie louwarm water om die gis op te los
• 4 koppies gewone koekmeel
(plus ’n klein bietjie ekstra om oor die rolletjies te strooi)
• 1 teelepel sout
• 1 eetlepel botter
• ½ eetlepel suiker
• ± 1 koppie louwarm water om die deeg te meng
Dan maak jy só:
Laat hom gis.
Meng die gis en die halwe koppie louwarm water in ’n bakkie en los vir sowat 10 minute sodat dit skuim.
’n Taai spulletjie.
Gooi die meel, sout, botter en suiker in ’n mengbak. Vryf die botter met jou vingers in die droë bestanddele.
Met ’n ligte hand.
Voeg die gis by en roer dit met ’n houtlepel deur. Voeg die res van die louwarm water bietjie vir bietjie by. Wees versigtig om nie te veel in te gooi nie, anders is die deeg te slap. Meng dit tot jy sien die deeg is nie te droog nie, maar ook nie te slap nie.
Spierkrag.
Knie die deeg sowat 10 minute lank tot dit elasties is.
Bedek die deegbak met kleefplastiek en maak dit toe met ’n groot, skoon vadoek. Los dit op ’n warm plek vir 1–1½ uur totdat die deeg tot dubbel sy grootte gerys het.
Laat dit weer lyf kry.
Verdeel die deeg in vier stukke, vorm ronde bolletjies van elkeen en druk dit effens plat met jou hand. Strooi meel liggies oor. Los die rolletjies totdat dit weer uitgerys het. En wag nou geduldig.
Bak dit op ’n rooster oor matige kole vir sowat 30 minute terwyl jy dit van tyd tot tyd omdraai.
Elda Lombard
(ITALIAN)
2/3K broodkrummels
1/8t. Peper
1/2t paprika
1 t. sout
1 Braai die botter bruin
2 Voeg broodkrummels en kruie by
3 Dis op
4 Maak ongeveer n koppie
Cappelle di funghi farcite ( Baked stuffed mushroom caps)
12 large mushrooms2 - 3 spring onions, finely chopped
40 g butter
25 g soft breadcrumbs
3 tablespoons olive oil
50 g grated parmesan cheese
1 clove garlic, crushed
salt and freshly ground pepper
2 - 3 leaves fresh basil, finely chopped or 1/2 teaspoon dried
Wash mushrooms, separate the stems and caps. Dry caps. Squeeze stems dry and chop finely. Heat 25 g of the butter and 1 tablespoon of olive oil in small pan. Add garlic and spring onions, stir well,
then add chopped stems and fry over a moderate heat for 5 - 10 minutes until dry. Preheat oven to 180 degrees. Stir stems gently, take from heat and mix with the breadcrumbs, cheese and basil. Rub a shallow oven-to-table baking dish with the remaining oil, place the caps in this and put some of
the filling into each one. Sprinkle with salt and pepper and top each mushroom with sliver of
remaining butter. Bake in oven for 15 - 20 minutes.
Zucchini dorati (Gebraaide murgpampoenringetjies)
900 g medium sized courgettesFlour for coating
2 tablespoons grated parmesan cheese
2 eggs, well beaten
150 ml olive oil
Wash courgettes, wipe dry and cut into thick round slices. Combine egg and cheese. Lightly coat
courgettes with flour, then dip into egg-cheese mix. Heat oil till hot. Fry courgette slices, a few at a
time, until brown. Drain, keep warm in oven. When all is done, serve hot. Can also be served cold
provided that frying has been done in olive oil.
Toast al Gorgonzola (Gorgonzola kaas op toast)
1 small stalk celery salt and pepper butter3 egg yolks 100g Gorgonzola 2 tablespoons double cream
4 large thick slices bread
Sweet gorgonzola, is better. First prepare Gorgonzola. Chop the celery fine, beat the egg yolks
and mash gorgonzola. Combine these ingredients with cream, add salt and pepper and mix until
smooth. Heat grill. Generously butter one side of the bread slices and grill on this side until lightly
brown. Take from grill, spread with gorgonzola mixture and then grill until the top is browned.
Bread is definitely toasted on onse side only.
Sardine sott'olio (Sardientjies in tamatiesous)
400 g large sardines in oil 100 g tomato pureebutter 1 - 2 sweet peppers
1 - 2 cloves garlic, finely chopped 2 hard boiled eggs
2 - 3 leaves sage, chopped (salie) 100 g pickles (Gherkins or onions)
Drain and fillet sardines. Arrange fillets in shallow serving dish. Heat butter in pan, add garlic, sage
and tomato puree and cook for 10 minutes, leave until cold. Grill peppers until burned almost black.
Cool, peel of thin outer skin and cut into strips. Cut eggs into quarters. When ready to serve, pour
the cold tomato sauce over sardines and garnish with pickles, peppers and eggs around side plate.
Condijon (Mixed vegetable salad)
1 small english cucumber1 clove garlic, chopped
1/2 yellow sweet pepper or 1 whole small one salt and blackpepper to taste
450g tomatoes
6 fresh basil leaves
a few small onions or spring onions handful black olives, pitted
a few strips of prosciutto di parma/ salami olive oil for dressing
The tomatoes should not be to ripe. Peel and chop cucumber. Wash pepper, discard core and seeds and cut away thick pith. Quarter the tomatoes, cut peppers into strips, thinly slice the onions and cut prosciutto into pieces. Put all ingredients into salad bowl, add garlic, salt, pepper, basil, olives, and dress with olive oil.
Insalata di patate agrodolce (Sweet-sour potato salad)
4 - 6 large potatoes 150 ml tarragon vinegar1 medium-sized onion, finely chopped 2 eggs, well beaten
1 stalk celery, chopped into small rounds 50g sugar
2 hard boiled eggs, chopped salt and pepper
1 gherkin, sliced 1/2 teaspoon dry mustard
1 good sprig parsley, finely chopped 2 - 3 tablespoons olive oil
3 - 4 rashers fat bacon, chopped
Cook potatoes, cool, peel and cut into thick slices. Mix with onion, celery, hard boiled eggs,
gherkins and parsley in salad bowl. Beat vinegar into beaten eggs, add half cup of water, beat
well, add sugar, salt, pepper and mustard. Heat oil in small pan, add the bacon and fry until crisp
and brown, then add the egg and vinegar mixture and stir well. Now cook over hot water until the
mixture thickens, stirring all the while to prevent curdling. While it is still hot pour this dressing over
the potato salad. Toss lightly and serve.
Insalata di pomodori al basilico (Tomato salad with basil)
1 clove garlic, halved2 sprigs fresh basil
4 - 5 large firm tomatoes
pinch dried oregano
salt and pepper
5 tablespoons olive oil
Rub large salad bowl with garlic. Wash, dry and thickly slice the tomatoes, discard their seeds,
sprinkle lightly with salt and leave on a plate or small tray to drain of their liquid (Should take about
15 minutes). Meanwhile put the basil, oregano and freshly ground black pepper into the salad bowl,
add the olive oil and stir well. Add the sliced tomatoes, stir them gently into the dressing and leave
to rest for 10 minutes, preferably in the refrigerator, to chill slightly before serving.
Frittata con il salame
6 eggs (Medium)salt, pepper
diced Salami
1 tbl olive oil
15g butter
Don’t use a salty salami, rather fatty. Beat eggs. Heat butter and oil together in pan. Add beaten eggs, salt and pepper and when they are half cooked and set underneath but the top still runny,add the salami and continue cooking until the eggs are completely set and brown underneath. Hold a large, preferably rather flat plate over the top of frying pan, turn the pan right over and gently ease the frittata on to plate. Add more oil to pan, heat this and then slide the frittate back into pan and continue cooking until other side is brown.
Pasta gialla (Home-made pasta dough)
450 g flour4 eggs
Sieve the flour with good pinch of salt on the pastry board. Make a well in the centre and break eggs, with a fork. Work the flour from the outside of the mound into the middle and over the eggs.
Work this well to smooth dough, then knead until it is smooth and firm to the touch. After 10 minutes kneading the dough should be elastic and shiny. Dip a cloth in warm water, wring it out until almost
dry and wrap the ball of dough in it. Leave for 30 minutes to rest. Break dough into 2 pieces,roll out into very thin sheets, using a little pressure as possible, and sprinkle lightly with flour to prevent sticking. At this stage the dough can be cut into the desired shapes or left to dry for 10 minutes. For spaghetti or fettuccine, roll the sheets like a swiss roll and cut into narrow strips.
Gently unroll with slight tossing movement to avoid the strips sticking together. Place the strips on a floured board and let them dry for 10 minutes. Home made pasta freezes well too (Uncooked).
(For pasta verde, cook 100g spinach, poor leaves and stalks removed. Drain very well, squeeze out
access water, rub through sieve or liquidise, mix with 4 eggs, lightly beaten, the gradually add flour to make firm dough. A little more or less flour can be used, depending on dryness of spinach)
Bucatini all'amatriciana ( Spaghetti met bacon)
450 g tinned chopped tomatoes1 - 2 cloves garlic, halved
1 small sweet pepper
salt and pepper to taste
225 g lean bacon 4
50g bucatini or spaghetti
2 tablespoons olive oil grated pecorino cheese
1 small onion, finely chopped
Peel tomatoes from their skin, and take out seeds. Dice sweet pepper, discarding core and seeds.
Cut bacon into thin strips. Heat oil, add bacon and fry until crisp and brown.
Take from pan, put aside but keep hot. Add onion, garlic and sweet pepper and fry until brown. Discard garlic. Add tomatoes, salt and plenty of black pepper or good pinch of cayenne pepper. Cook for about 30 minutes.
Cook pasta until AL DENTE (soft but not to soft). Drain and turn into hot deep serving dish at once. Mix bacon with pasta and add sauce, pouring it straight from the pan into the pasta.
Either stir well but gently and sprinkle with cheese, or stir the cheese into the pasta and sprinkle slivers of butter on top.
Spaghetti alla carbonara (Spaghetti with bacon and egg sauce)
450g spaghetti2 tablespoons single cream
100g streaky bacon
50g grated parmesan cheese
1 tablespoon olive oil salt and black pepper
4 egg yolks
Cook spaghetti al dente. Meanwhile cut bacon into thin strips. Put oil into large pan and fry bacon until its fat runs freely. Put pan aside, keep hot. Beat egg yolks in bowl, add cream, half the cheese,
salt and a good sprinkling of freshly ground pepper. Return the pan to the stove over a minimum heat.
Drain spaghetti, stir it rapidly into pan with oil and bacon. Immediately add the egg and cheese mixture. The eggs will cook immediately they are mixed into the hot spaghetti. Do not on
any account allow the spaghetti to cook after the egg mixture has been added. Rather cook the spaghetti once started with sauce preperations already to ensure it is hot when sauce are done.
Serve this dish on hot plates, very important in this dish - with the rest of cheese seperately.
Tagliatelle alla bolognese (Tagliatelle with bolognese sauce)
575 ml bolognese sauce (see recipe below)a few slivers butter
450g tagliatelle
50g grated parmesan cheese
Sauce
50g butter
2 - 3 italian sausages (skinned and
3 tablespoons olive oil
1 each onion, celery, carrot - all finely chopped
150 ml dry white wine
1 - 2 cloves garlic, finely chopped
225g ripe tomatoes peeled and
2 - 3 rashers fat bacon chopped
225g mince meat
Heat butter and oil, add chopped vegetables, except tomatoes the garlic and bacon.
Cook over low heat until they begin to change colour. Add mince and sausage meat.
Cook until brown. Add wine and continue to cook until is has almost evaporated. Rub tomatoes through sieve, add to pan, stir
well and cook gently for 1 - 1 1/2 hours.
Stir from time to time adding, if necessary, a little stock or
water. Some people also now add mushrooms and green pepper, finely chopped.
Cook the tagliatelle al dente. Turn into hot serving dish, sprinkle with butter add half the sauce and half cheese, mix well and quickly. Serve immediately. Serve rest of sauce and cheese separate
dishes on table.
Timballo di maccheroni (Macaroni and bacon casserole)
225 g macaroni1/4 teaspoon caraway seeds
575 ml fresh tomato juice made from 900g ripe tomatoes
4 - 6 strips bacon, diced
1 large onion, finely grated
100g grated cheese
salt and pepper
Cook pasta al dente. Meanwhile prepare sauce.
Combine tomato juice, onion, salt, pepper and caraway seeds in a flameproof casserole and bring slowly to a simmer. In another pan fry the bacon in its own fat.
Preheat oven 200 degrees. Drain the macaroni as soon as it is tender, rinse swiftly in cold water, add to the sauce, add half the cheese and mix well.
Add the bacon, sprinkle with the remaining cheese and bake in oven for 25 minutes. Serve at once.
Risotto al maso scari (Risotto with red wine)
100 g butter pinch of salt150 ml olive oil
75g grated parmesan cheese
1 small onion, finely chopped
575 ml red wine
450g short round rice
1.5 litres meat stock, boiling
Heat half butter and all the oil, add the onion and cook gently until it is soft and begins to change colour.
Add the wine and cook until it has evaporated.
Add the rice and cook this for 5 - 8 minutes,then add a ladle ful of the boiling stock, stir with a wooden spoon and continue adding the stock inthis manner until it has been absorbed.
Add the salt, turn off the heat, add the remaining butter and
the grated cheese.
Leave for 3 minutes to rest and serve at once, naturally, adds the baron,accompanied by the same type of red wine and extra cheese, serve separately.
Risotto 'alla sbiraglia' (Chicken Risotto)
900g boiling fowl25g fat bacon
2 stalks celery
150 ml dry white wine
2 carrots
1 tablespoon tomato concentrate
1 large onion, diced
450g short round rice
salt and pepper
50g grated parmesan cheese
2 tablespoons olive oil
50g butter
Cut flesh from chicken and put aside.
Put carcass into pan with 2 litres water, 1 stalk celery, 1 carrot
half the onion, salt to taste and cook gently for about 1 1/2 hours. Meanwhile dice the chicken flesh.
Finely chop the remaining celery, onion and carrot. Heat oil with the bacon, add vegetables and gently fry until they are a golden brown, then add the diced chicken meat.
Let this cook for a while, stirring until the pieces are well coated with fat, then add the wine and continue cooking for about 10 minutes until this evaporates.
Add the tomato concentrate and stir again. Sprinkle with salt and
pepper and continue cooking for 20 minutes.
Strain the stock from the chicken bones and put the stock aside.
Add the rice to the chicken and vegetables, stir well and cook for 5 minutes, then add a ladleful of the hot chicken stock, stir again with a wooden spoon and continue cooking until the stock has been absorbed, add a further ladleful of hot stock.
Repeat this until all the stock, has been used up.
When the rice is tender, remove from heat and add the cheese and slivers of butter.
Gnocchi di patate (Potato dumplings)
Wash and peel potatoes and cook in plenty of boiling salted water until soft.Drain thoroughly - the potatoes must be as dry as possible.
Mash until smooth, or pass through a ricer. Put into a mixing
bowl, add salt and pepper, beat well, then add the flour, little by little to make a firm dough.
A little more flour may be required depending upon the quality of the potatoes and even of the flour.
Knead the dough well for 2 - 3 minutes, if it seems at all sticky, add just a little more flour, taking care not to add to much.
Put the dough on to a floured wooden board and break it into 4 - 6 pieces.
Roll each piece into a cylinder about 1.5cm thick and cut each cylinder into smaller cylinders 3cm long.
Pinch the centre of these between the thumb and forefinger. Sprinkle lightly with flour.
Bring a large pan filled with salted water to boil. Drop about a third of the gnocchi into the water.
Let them boil rapidly - they are cooked when they rise to the surface and float. Take them out with a perforated spoon and drain at once on a warm dry cloth.
When all gnocchi are ready, put them into a shallow hot serving dish and serve hot, sprinkled with melted butter and grated cheese, or
bolognese sauce. In this case its called gnocchi alla romana
Pesto sauce
15 sprigs fresh basil1 clove garlic
sea salt
2 tablespoons grated parmesan cheese
2 tablespoons grated pecorino cheese
5 tablespoons olive oil
Wash basil well, pat dry and strip the leaves from the stems. Put the leaves together with the garlic in a mortar and work to a smooth paste adding a little salt.
Always pound in a clockwise direction and when leaves are soft, add the two cheeses.
Continue working to smooth paste.
Gradually add oil, stirring well until mixture is the consistency of a thick mayonnaise.
Home-made pizza dough
25g fresh or 15g dried yeast1 teaspoon salt
150 ml warm water
olive oil for greasing
450g flour
Mix the yeast in the warm water and stir until dissolved. Add enough flour to make a soft, pliable dough.
Cover and leave in a warm place to rise - about 40 minutes.
Sift the rest of flour with the salt into a bowl, make a well in middle, add the risen yeast and mix together until the dough is firm
enough to be gathered into a ball.
Put on to a floured board and knead it vigorously until smooth
and elastic, kneading first in one direction, the into the other. Do this for about 15 minutes.
Shape into ball and put into bowl, cover with damp cloth and leave in a warm place until it has doubled its bulk.
This makes one large pizza. If smaller pizza is preferred, break into smaller balls.
Preheat oven to its hottest, at least 240 degrees. When the dough has risen, flatten it down lightly with a rolling pin and place on a well oiled rectangular tin 30 x 35 cm, or on small round tins.
Stretch and pull the dough with fingers until it has stretched to the size of the pan. The edges of the dough must be slightly thicker round the sides than in the middle, but at all points it must not be more then 1 cm thick.
Make small depressions with your fingers in the dough and brush with oil.
Spread with one of the fillings. Bake for 10 minutes, then reduce heat to moderate 180 degrees and bake for further 5 - 10 minutes, or until brown and crisp or as desired.
Take from oven and serve literally at once, as hot as possible.
Pizza Margherita
(Named after the queen Margherita, 1st queen of united italy)Prepare the dough.
Spread with 450g tinned italian tomatoes chopped or crushed, sprinkle 225g mozzarella grated or sliced and top with freshly chopped basil according to taste.
Pizza qauttro stagioni
(Four seasons)Prepare dough.
Divide mentally into four sections.
Fill one section with mushrooms, another with
ham and black pitted olives, a third with artichokes, and the fourth with mozzarella cheese spread with the tomato.
Sprinkle with olive oil and bake.
Torta tarentina di patate (Potato pizza)
1.5kg floury potatoes4 - 5 tablespoons olive oil
salt and black pepper
450g large ripe tomatoes
175g Mozzarella
Flour for sprinkling
finely chopped oregano or parsley to taste
12 black olives, pitted,
chopped 6 - 8 sardine, bokkom fillets
50g grated parmesan cheese
Wash potatoes, cook in skin til soft. Drain, coool, peel and mash thoroughly, making sure that there are no lumps.
Add 4 - 5 tablespoons olive oil, beat until mixture is smooth, and add a pinch of salt and pepper.
Preheat oven to 220 degrees. Peel tomatoes and slice thin. Finely slice mozzarella and cut each slice in half.
Brush bottom of flat baking tin with oil and sprinkle lightly with flour. Add mashed potatoes and spread evenly.
Cover with tomatoes, sprinkle with oregano/ parsley, add the
mozzarella, then olives and fish and sprinkle with parmesan cheese. Sprinkle 2 - 3 tablespoons of olive oil over the top and bake in oven for 15 - 20 minutes, until a golden brown colour.
Minestrone alla genovese con pesto
(Vegetable soup with pesto)
225g dried white beans2 - 4 large courgettes, sliced
4 litres water
4 medium-ripe tomatoes, peeled,
coarsely chopped
pinch salt
4 large potatoes, peeled and chopped
1 onion, coarsely chopped
2 - 3 leaves fresh borage, finely chopped or 1/2 t dry
2 stalks celery, sliced
225g elbow macaroni
1 large carrot, thinly sliced
2 tablespoons pesto sauce (See recipe)
6 tablespoons olive oil
6 tablespoons grated pecorino cheese
Vegetables used, are changed according to season and availability. The distinction minestrone alla genovese enjoys is the addition of pesto.
When pecorino in not available, use the most piquant cheese you can find.
Soak the beans overnight and partially cook in unsalted water.
Drain and put in large heavy pot with 4 litres water, salt, onion, celery, carrot and 4 tablespoons of oil
Bring to boil, lower heat and simmer for 1 hour.
Add the courgettes, tomatoes, potatoes and borage and cook for further 30 minutes.
Add the macaroni, cook until al dente, for about 15 minutes, stir in pesto, rest oil and cheese and serve at once.
Antonietta Passeri Fabschini
PASTITSO (PASTA DISH)
250 gr macaroni pasta2 eggs, lightly beaten
60gr parmesan cheese
2 tbls breadcrumbs
MEAT SAUCE
2 tbls olive oil
2 med. onions chopped
750gr beef mince
425gr tomatoes
80ml tomato paste
125ml water
60ml white wine
1 beef/chicken stock cube
1/2 tsp ground cinnamon
1 egg, lightly beaten
TOPPING
90gr butter
1/2 cup flour
3 1/2 cups milk
80gr grated parmesan cheese
2 egg yolks
MEAT SAUCE:
Heat oil in pan, add onions and cook till transparent add mince and cook stirring until the mince is well browned. Stir in undrained chopped tomatoes, paste, water, wine, stock cube and cinnamon, simmer uncovered until thick: cool. Stir in egg.
TOPPING: (Basic white sauce with add cheese and egg)
Melt the butter in pan, add flour, stir over heat until bubbling, remove from heat gradually stir in milk making sure there are no lumps.stir in cheese; cool slightly and stir in egg yolks.
PASTA:
Grease a shallow oven dish (2,5 lt)
Cook pasta in boiling water until just tender. Mix hot pasta, eggs and cheese in a bowl and mix well. Press pasta over the base of the oven dish.
Top the pasta with the meat sauce and spread evenly, pour over the topping and sprinkle with breadcrumbs. Bake uncovered in oven 180 degrees celcius +- 1 hour or until lightly browned. Stand for 10 minutes before serving.
Antonietta Faleschini
MOUSSAKA (Eggplant & mince dish)
2 large eggplantssalt
oil for frying
Meat sauce:
2 tbls olive oil
1 large chopped onion
2 cloves garlic crushed
1kg lamb mince (I use beef mince)
425gr can tomatoes
1/2 cup red wine
2 tbls tomato paste
2 tbls chopped fresh parsley
1 tsp sugar
1/4 tsp ground cinnamon
salt and pepper
20gr grated parmesan
1/2 tsp ground nutmeg
CHEESE SAUCE
125gr butter
100 gr flour
1 lt milk
40gr parmesan cheese
2 eggs
MEAT SAUCE:
Heat the 2tbls olive oil in a pot and add the chopped onions and crushed garlic, cook until onion is soft. Add the mince, cook, stirring until the mince is browned. Add the undrained chopped tomatoes, paste, wine, parsley, sugar, cinnamon, salt and pepper to taste, simmer covered 30 minutes.
CHEESE SAUCE:
Melt butter in pan, stir in flour, stir over heat until bubbling. Remove from heat and gradually stir in the milk stir over heat until mixture booils and thickens. Remove from heat and stir in cheese, cool slightly and stir in eggs, mix until mixture is smooth.
Eggplant:
Cut eggplants in 5mm slices and sprinkle salt over and leave to stand for 20 min. Squeeze the "water" out of the eggplant slices and rinse under cold water. Fry the slices in oil. (Or you can brush with oil and place them on a single layer in a baking tray and grill on both sides until slightly brown) Drain on absorbent paper.
Grease a 2,5lt oven proof shallow dish.
Layer 1/3 of eggplant, top with 1/2 mince sauce then half the remaining eggplant and the rest of the mince sauce and end with eggplant layer. Spread the chees sauce over the eggplant layer and sprinkle with parmesan cheese and nutmeg. Bake uncovered 180 degrees celsius for +- 45 minutes or until lightly browned.
Antonietta Faleschini
HIRINO ME KITHONIA (PORK & QUINCE CASSEROLE)
1 Cup sugar2 Cups water
2 small quince, quartered
80ml olive oil
1 large onion, sliced
2 cloves garlic, crushed
1 kg diced pork
plain flour
1 c dry red wine
2 cups beef stock
1 cinnamon stick
2 strips orange rind
2 tbls chopped fresh thhyme
salt and pepper
QUINCE:
Place sugar and water in a pan and stir over heat without boilg until sugar is dissolved. Add Quince, simmer, covered for about 5 minutes or until just tender cool.
Heat 1/2 the oil in a pan and add oinion and garlic until onion is soft, drain on absorbent paper. Toss the pork in flour shake away the excess. Heat remaining oil in pan and fry the pork pieces in batches until they are lightly browned all over, drain on absorbent paper. Transfer the pork and onions into a large pan, add wine, stock, cinnamon, rind and thyme and simmer covered for 30 minutes stirring occasionally.
Drain and chop the quince. Discard the syrup. Add quince with salt and pepper to taste to the pork mixture, simmer, covered further 30 minutes or until pork is tender.
Antonietta Faleschini
POURA (BAKLAVA CIGARS)
Makes about 30150 gr walnuts finely chopped
80 gr blanched almonds, finely chopped
55 gr castor sugar
1 tsp ground cinnamon
1/2 tsp ground cloves
10 sheets phyllo pastry
150gr unsalted butter, melted
1 tbbs blanched almonds finely chopped extra
1/4 tsp ground cinnamon extra
SYRUP:
1 lemon
220gr castor sugar
250ml water
1 cinnamon stick
2 cloves
Mix nuts, sugar and spices in a bowl.
Cover phyllo pastry sheets with a damp tea-towel to prevent drying out until you are ready to use it. Cut 1 sheet of pastry crossways in 3 even strips, brush each strip with butter. Spoon 3 level teaspoons of nut mixture into a pile on 1 end of each strip, leaving a 3,5cm border. Fold in sides, brush with butter, roll up tightly to form a cigar shape. Repeat with remaining pastry, butter and nut mixture. Place the cigars rolls onto a greased oven tray/s, brush with remaining butter, bake in 180 degrees celsius oven about 12 minutes or until slightly browned; cool on trays. Place the cigars in a single layers in a shallow pan, pour the warm syrup, cool to room temperature. Sprinkle with extra nuts and xtra cinnamon.
SYRUP:
Using a vegetable peeler, peel rind thinly from half the lemon. Combine the sugar and water in pan, stir over low heat, without boiling, until sugar is dissolved. Add rind, cinnamon and cloves to pan, simmer uncovered, without stirring, 2 minutes; cool slightly.
Antonietta Faleschini
LOUKOUMATES (Honeyed Doughnuts)
Doughnuts:2 tsp active dried yeast
2 c cake flour sifted
1 1/2 tsp baking powder
pinch of salt
1/2 c warm water
1/2 c warm milk
1 egg, beaten
oil for frying
Syrup:
1/2 c honey
1/2 c water
1 c sugar
Nutty cinnamon sugar
1/3 c pistachio nuts, chopped
1 tbls ground cinnamon
1/2 c castor sugar
Combine yeast, flour, baking powder and salt in a bowl. Add water, milk and egg and beat until the batter is smooth. Leave to stand for 30 minutes, until the mixture doubles in size. To make the syrup, combine the honey, water and sugar in a pot, boil for 5 minutes and allow to cool, to make the nutty cinnamon sugar, combine pistachio nuts, cinnamon and castor sugar and mix well. Heat oil and deep fry teaspoon sized balls of the mixture. When doughnuts are golden, remove them with slotted spoon and allow to drain on absorbent paper. Dip them in the warm syrup and sprinkle with the cinnamon sugar. Best served with a sparkling wine.
Antonietta Faleschini
ANGINARES ME KOUKIA
(Broad Beans with Peas & Artichokes)
500 gr broad beans (fresh or frozen)2 tbls olive oil
1 large onion, finely chopped
4 cloves garlic, crushed
2 medium carrots, chopped
350gr fresh peas (or frozen)
425 gr tinned tomatoes
20 drained tinned artichoke hearts, quartered
2 tbls chopped fresh dill
salt and pepper
Add braod beans to pan of boiling water for 1 minute, drain, rinse in cold water, peel and discard the outer skins
Heat the oil in a pan, add the onion, garlic and carrots, cook, stirring until the onion is soft. Stir in the peas and undrained chopped tomatoes. simmer covered about 10 minutes or until peas are tender Add braod beans, artichokes and dill, stir over heat until heated through. Add salt and pepper to taste.
Antonietta Passeri Faleschini
Anginares Tiganites me Hilo (Artichoke Fritters)
(Greek)1 tin artichoke hearts
1 egg
1/2 cup flour
1.3 cup beer
salt & pepper
Oil for frying
Beat flour, egg, beer, salt & pepper and leave to stand for 1/2 hour. Cut artichoke hearts in half. Dip in batter and fry until golden. Serve hot with lemon wedges.
Variations: Brinjals, zucchini and cauliflower.
Antonietta Passeri Faleschini
Pipperies Salata (Baked green peppers)
(Greek)6 large green peppers
1/2 cup olive oil
Salt & pepper
1/4 cup vinegar
Mix olive oil, vinegar, salt & pepper in a bowl. Bake whole peppers at 220 degrees celsius until skins blister and peppers are tender. Drop into cold salted water as soon as you remove them from the oven. Peel off the burnt skin, stern and seeds. Chop and place in the bowl of oil and vinegar etc. serve cold. keeps well in fridge.
Antonietta Passeri Faleschini
Fried Halloumi cheese / Feta cheese
(Greek)Slice cheese into 1 cm slices, dip into flour and fry in a mixture of butter and oil until golden on both sides. Serve hot with lemon wedges
Antonietta Passeri Faleschini
Rissois de Comarao (Prawn pies)
(Portuguese)Filling:
500 gr cooked prawns (reserve cooking liquid)
10ml salt
10ml oil
1 onion chopped
1 clove garlic crushed
5 ml parsley
peri peri sauce to taste
Boil prawns in water and salt. Reserve the cooking liquid. Shell the prawns and cut in half lengthwise (Head to tail. Fry onion in the oil, Add garlic, parsley, salt and peri-peri to taste. cook for 5 - 10 minutes until soft. Stir in the prawns.
White sauce:
25ml butter
25ml flour
250ml liquid, made up of the prawn water and milk
2 egg yolks
Make the white sauce. Add the prawn mixture to the sauce. Taste and adjust if necessary. Allow to cool.
Pastry:
250ml water
salt
25ml butter
250ml flour
Bring water to, salt and butter to boil. Remove from heat and add flour. Mix well. return to heat and cook a few seconds until the dough comes away from the pan. Cool. Roll out on a floured board. Cut small pastry rounds and place 1 teaspoonful of the prawn mixture on the lower half of each circle, fold and seal each pastry round. Dip into beaten egg and breadcrumbs and fry in deep oil until golden brown. Uncooked these pies can be frozen for up to 3 months
Antonietta Passeri Faleschini
Arroz de Marisco (Seafood rice)
Serves 6 - 8(Portuguese)
1 onion chopped
30ml oil
12,5 ml tomato paste
2 - 3 cloves garlic, crushed
1 sprig parsley
1 bay leaf
mixed spices
1 green pepper, chopped
salt & pepper
500 gr seafood mix
500ml rice
1 lt water
3 large prawns deveined
1 tin mussels in shells or fresh mussels (optional)
coriander leaves
Fry the onion in the oil. Add tomato paste, garlic, parsley, bay leaf, mixed spice, green pepper, salt & pepper. Cook for a few seconds and then add the seafood mix and the rice. Stir well. Add the water and bring to the boil. Simmer until the rice is tender (about 20 minutes). Add the prawns, Gently stir the mussels into the rice and cook if using frozen mussels. Serve on a large platter, garnished with the whole prawns and chopped coriander leaves.
Marlé Buysse
Ciabatta brood
lekker italiaansIngrediënten
400 gr tarwebloem
20 gr gist
3 dl lauw Water
4 el olijfolie
2 tl zout
boter om intevetten
bloem
Voorbereiding
Maak een papje van 3/4 van het water en de gist.
Zeef 300 gr bloem in een kom, maak een kuiltje in het midden, giet het gist mengsel daarin en meng dit door de bloem, Kneed het deeg zo'n 5 minuten.
Dek de kom met een vochtige doek af en laat het
deeg op een warme plaats rijzen.
Kneed het deeg nogmaals en voeg de rest van de bloem en van het water, de olijfolie en zout toe.
Kneed het deeg opnieuw zo'n 5 minuten intensief en laat het opnieuw rijzen.
Verwarm de oven vast voor op 220 ?C.
Bereidingswijze
Verdeel het deeg in tweeen en geef het een langwerpige vorm.
Leg het deeg op een ingevette en met bloem bestoven bakplaat en bak het in zo'n 25 minuten bruin en gaar.
Louise Groenewald
My eie resep:
Greek Tzatziki
2 Cups Double Cream Greek Yoghurt (Spar brand is very good)Pinch of Ina Paarman Garlic & Herb seasoning
2 Small cloves of Garlic, crushed
1 Large Cucumber, peeled
3 ml Salt
Method:
Slice the peeled cucumber lengthwise. Scrape out the pips with a small teaspoon. Slice into long thin strips and then into tiny cubes.
In a mixing bowl, mix the seasoning and salt with the yoghurt. Blend in the garlic and then add the cucumber and mix through.
Cover the bowl with cling wrap and leave in the fridge for about an hour to enable the flavours to develop.
Remove from fridge a while before serving.
Delicious served with the following:
Deed fried Calamari
Pan fried fish
In wraps with salad
With Cajun chicken
On sandwiches
With roast leg of lamb
On schwarmas
In salad Pitas
Learn to Cook with Louise good basics, good food
Helena Enslin
Pao Milho is my favorite of all the classic Portuguese breads. I found this recipe for Pao Milho
(Portuguese Corn Bread)
which looks amazing, so I’m trying it this weekend.ritasbestrecipes.
Ingredients:
1 cup (Polenta, (corn meal)
3 cups flour
1 Tbsp dry yeast
1 Tbsp sugar
1/2 Tbsp salt
3 1/2 tbsp butter
1 cup of milk
2 eggs
3 tablespoons vegetable oil
Method:
Preheat oven at 425
In a large bowl mix the the dry ingredients together and stir well.
Warm the milk and butter until butter is just melted. (don’t boil). Add the oil. Allow to cool for 3 minutes. Add the eggs and beat.
Add the wet ingredients to the dry and mix to form dough.
Place the dough on a floured surface and knead until the dough is smooth and elastic.
Place in an oiled bowl and cover with a dish cloth or plastic wrap.
Let the dough rise for 2 hours.
Punch down and form into a ball. (you can make smaller loaves or rolls at this point)
Place onto an oiled baking tray and allow to rise again until doubled in size – about an hour. (I used a cast iron pot – a dutch oven)
Bake for 35 minutes at 425, lower the heat to 375 and bake for a further 15 minutes.
Cool on a rack
Helena Enslin Laubscher
PORTUGUESE SWEET BREAD :
Cooks.com1 c. sugar
1 yeast cake, dissolved in 1/4 c. lukewarm water
4 eggs, well beaten
1 tsp. vanilla
5 1/2 c. flour
1/2 c. butter
1 c. milk
Dissolve butter, sugar, a little salt in 1 cup of scalded hot milk. Cool to lukewarm, then combine all other ingredients. Knead until smooth. Grease 2 loaf pans, let rise in pan. Bake at 350 degrees for 1 hour.
PORTUGUESE SWEET BREAD :
Cooks.com1 1/4 cups very warm milk
1 cup sugar
1 stick unsalted butter (room temperature)
1 teaspoon salt
2 packages active dry yeast
1 teaspoon sugar
3 eggs, beaten
5-6 cups all purpose flour
12 uncooked eggs (in shell)
1 egg
1 teaspoon water
This recipe is often prepared around the Easter season, but is a good all around sweet bread treat anytime!
Mix one cup of very warm milk (should feel slightly warm when a drop is placed on the inside of your wrist) with 1 cup sugar, 1 stick of unsalted butter and 1 teaspoon of salt in the bowl of an electric mixer with the paddle attachment.
Sprinkle the yeast over the remaining warm milk (in a separate bowl or cup). Add 1 teaspoon sugar. Stir until dissolved. Set aside until yeast is bubbly, about 10 minutes.
Meanwhile, beat eggs until foamy; add eggs and yeast mixture to milk/butter/sugar mixture.
Beat in 5 cups of flour, gradually adding 1 cup at a time until a soft dough forms. Change to dough hook.
Knead 5-8 minutes with machine. Turn out onto a clean work surface and continue to knead by hand 1-2 minutes, until dough is smooth.
Butter or oil the inside of a non-metallic bowl and place dough inside, turning over once so that dough is coated and won't dry out. Cover with a clean damp towel or plastic wrap, then place in a warm place, free from any drafts.
Allow to rise for about 90 minutes, or until doubled in bulk. Punch dough down.
Turn out, again, onto a clean work surface. Divide dough evenly into 12 round pieces and form buns 3/4 inch thich. Arrange on 2 buttered cookie sheets.
Make a hollow depression in the center of each with the back of a tablespoon. Press an uncooked egg, gently into the depression. Roll remaining dough into two long thin log shapes and cut into 12 pieces (each). Form each into a thin strip, 6 inches in length. Place two strips over each egg, in criss-cross fashion, being sure to tuck in the ends under the bun.
Allow to rise again for about 45-90 minutes or until doubled in bulk (depends on the temperature in the room).
Preheat oven to 350°F.
Beat an egg with 1 teaspoon of water to make a wash; use mixture to gently brush tops of risen buns.
Cover loosely with aluminum foil and bake for 15 minutes or til golden. Remove to wire rack to cool. Brush lightly with melted butter. Rens
Portuguese Cornmeal White Bread
(Pão a Moda de Sao Miguel)epicurious.com
cuisine Spanish/Portuguese
1 envelope active dry yeast (2 1/2 teaspoons)
1 tablespoon sugar
2 cups warm water (105°F-115°F)
1/2 stick (1/4 cup) unsalted butter, melted and cooled
2 1/2 teaspoons salt
1/2 cup white cornmeal plus additional for sprinkling
5 1/2 to 6 cups all-purpose flour
2 tablespoons milk
Preparation
Stir together yeast, sugar, and 1/4 cup warm water in a large bowl until yeast is dissolved. Let stand until foamy, 5 to 10 minutes.
Add remaining 1 3/4 cups water, 2 tablespoons butter, salt, cornmeal, and 5 1/2 cups flour, then stir until mixture forms a dough.
Turn dough out onto a lightly floured surface and knead, adding just enough flour to keep dough from sticking, until smooth and elastic, 8 to 10 minutes.
Transfer dough to a large buttered bowl and brush top with some of melted butter. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 1 1/2 hours.
Brush 2 (9-inch) metal pie plates with remaining butter and sprinkle with cornmeal.
Turn dough out onto floured surface and knead briefly, 3 or 4 times, to remove air. Halve dough and form each half into a 5-inch ball, then put in pie plates (do not flatten). Cover with kitchen towel and let rise until doubled in bulk, about 1 hour.
Preheat oven to 350°F. Brush loaves with milk and cut a 1/4-inch-deep X in top of each with a sharp knife. Bake in middle of oven until loaves are golden brown and bottoms sound hollow when tapped, 55 to 60 minutes. Transfer loaves to a rack and cool.
Pao: Portuguese Farm Bread
Total time: 2 hr 40 min Prep time: 2 hrFood Network
Ingredients Serves 1 servings
1 tbsp active dry yeast
34 cup flour (unsifted semolina durum)
1 cup warm water (110 to 115 degrees f) 3 cups all-purpose flour (sifted unbleached)
1 tsp salt
1 Combine the yeast, semolina flour, and water by pulsing 10 seconds in a large heavy-duty food processor (about 11 cup capacity) fitted with the metal chopping blade. Scrape down the side of the work bowl, recover, and let stand until foamy, about 15 minutes.
2 With the machine running, add 1 1/2 cups of the all-purpose flour down the feed tube. It's easier if the flour is poured from a spouted measuring cup into a wide-mouth canning funnel inserted in the feed tube, or a stiff piece of paper rolled into a cone (the opening at the bottom should be at least 1-inch across).
3 Using a plastic spatula scrape the work bowl and, if necessary, redistribute the dough so that it evenly surrounds the blade. Be careful of the blade. Add the salt and remaining flour, distribute evenly over the dough, and pulse for 10 seconds. Again scrape the work bowl and redistribute the dough.
4 Pulse the dough for 20 seconds nonstop, shut the machine off, and let the dough rest covered in the work bowl for 5 minutes. Now pulse for another 20 seconds.
5 Leaving the blade in place, carefully redistribute the dough until it's of uniform thickness. Recover the work bowl, keeping the pusher from the feed tube in. Note the level of the dough, estimate what it should be when doubled in bulk, and mark that level on the side of the work bowl.
6 Let the dough rise in the sealed work bowl until doubled in bulk, about 1 hour. Meanwhile, lightly coat an 8-inch springform pan or 8-inch pie pan lightly with nonstick cooking spray and set aside.
7 When the dough has fully doubled, pulse quickly 4 to 5 times to punch down, then pulse for 20 seconds nonstop. Let the dough rest in the sealed work bowl for 5 minutes, then pulse for another 20 seconds. The dough will roll into a ball and leave the sides of the work bowl reasonably clean.
8 Turn the dough onto a lightly floured surface, shape into a ball, then roll in the flour to dust lightly. Place the loaf in the prepared pan, cover with a clean, dry dish towel, and set in a warm, dry spot until nearly doubled in bulk, this will take about 30 minutes.
9 When the dough has risen for 10 minutes, position 1 rack in the middle of the oven and slide a second rack in the slot just below. Place a large shallow baking pan on the lower rack?I use a 15 1/2 by 10 1/2 by 1-inch jelly roll pan?and half-fill with water. Preheat oven to 500 degrees F.
10 Center the risen loaf on the middle rack and bake uncovered for 15 minutes. Reduce the oven temperature to 400 degrees F. and continue to bake until richly browned and hollow sounding when thumped, about 20 to 25 minutes longer.
11 Remove the bread from the pan as soon as it comes from the oven, set right-side up on a wire rack, and cool to room temperature before cutting.
Corinne Moore Gelderblom
PÃO (Portuguese broodrolletjies)
Jy het nodig (vir 4 groot broodrolletjies):• 1 pakkie droë gis
• ½ koppie louwarm water om die gis op te los
• 4 koppies gewone koekmeel
(plus ’n klein bietjie ekstra om oor die rolletjies te strooi)
• 1 teelepel sout
• 1 eetlepel botter
• ½ eetlepel suiker
• ± 1 koppie louwarm water om die deeg te meng
Dan maak jy só:
Laat hom gis.
Meng die gis en die halwe koppie louwarm water in ’n bakkie en los vir sowat 10 minute sodat dit skuim.
’n Taai spulletjie.
Gooi die meel, sout, botter en suiker in ’n mengbak. Vryf die botter met jou vingers in die droë bestanddele.
Met ’n ligte hand.
Voeg die gis by en roer dit met ’n houtlepel deur. Voeg die res van die louwarm water bietjie vir bietjie by. Wees versigtig om nie te veel in te gooi nie, anders is die deeg te slap. Meng dit tot jy sien die deeg is nie te droog nie, maar ook nie te slap nie.
Spierkrag.
Knie die deeg sowat 10 minute lank tot dit elasties is.
Bedek die deegbak met kleefplastiek en maak dit toe met ’n groot, skoon vadoek. Los dit op ’n warm plek vir 1–1½ uur totdat die deeg tot dubbel sy grootte gerys het.
Laat dit weer lyf kry.
Verdeel die deeg in vier stukke, vorm ronde bolletjies van elkeen en druk dit effens plat met jou hand. Strooi meel liggies oor. Los die rolletjies totdat dit weer uitgerys het. En wag nou geduldig.
Bak dit op ’n rooster oor matige kole vir sowat 30 minute terwyl jy dit van tyd tot tyd omdraai.
Elda Lombard
(ITALIAN)
Polonaise sous
1 kop botter2/3K broodkrummels
1/8t. Peper
1/2t paprika
1 t. sout
1 Braai die botter bruin
2 Voeg broodkrummels en kruie by
3 Dis op
4 Maak ongeveer n koppie
Koftas (Italiaans)
Middle Eastern meatballs,
are typically made with lamb; our version is lighter.
Ingredients
567g (1 ¼ ) ground
chicken
½ white onion, diced small
1/3 cup chopped fresh
parsley leaves
Coarse salt and ground
pepper
½ cucumber, diced large (1 1/3 cups)
½ cup plain Greek yogurt
2 tablespoons vegetable oil
2 medium tomatoes, cut into
1/4-inch slices
4 pitas
½ cup fresh mint leaves, for serving
Directions
1. In a large bowl, combine chicken, onion,
and parsley; season with salt and pepper. Using your hands, mix until well
combined. Form mixture into 8 oval patties.
2. In a medium bowl, toss together cucumber
and yogurt; season with salt and pepper. In a large skillet, heat oil over
medium-high. Cook patties until browned on all sides and cooked through, 12
minutes. Divide patties and tomatoes among pitas. Top with cucumber-yogurt
sauce and mint. Fold to enclose and serve.
Cook's Note
For extra flavor, add 1/2
teaspoon cumin or red-pepper flakes to the ground chicken.
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