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forever-food-and-fashion: Fillo Cups with Almond Cream - Frugal...

salt-ed — Sat, 16 Feb 2013 01:09:15 +1100

forever-food-and-fashion:

Fillo Cups with Almond Cream - Frugal Bites on @weheartit.com - http://whrt.it/XHE3Ts

Chicken Tortellini With Lemon Butter Sauce

salt-ed — Fri, 06 Jul 2012 14:07:09 +1000

Ingredients (serves 6)

Grated zest and juice of 1 large lemon
1 tbs olive oil
2 eschalots, finely chopped
1 cup (250ml) chardonnay
1 cup (250ml) chicken stock
1 bay leaf
750g chicken tortellini
2 bunches mini asparagus*, tips only
200g chilled unsalted butter, chopped
Fresh mixed herbs or micro salad leaves*, to serve

Method

Place zest in a pan with 1 cup (250ml) water. Bring to the boil over high heat, then simmer over low heat for 5 minutes or until zest softens. Strain, reserving zest.
Heat oil in the same pan over medium-low heat. Add eschalots and cook, stirring, for 5 minutes or until softened, then add lemon juice, wine, stock and bay leaf. Simmer for 5-6 minutes until reduced by half. Strain through a fine sieve, pressing down on solids, then return to the pan.
Cook tortellini according to packet instructions, adding asparagus for the last 2 minutes of cooking time, then drain.
Meanwhile, place the sauce over very low heat. Add butter, 1 piece at a time, whisking until you have a thickened and combined sauce. Season well.
Divide tortellini and asparagus among plates, then drizzle with sauce and lemon zest. Serve with the herbs or salad leaves.

Lasagna Pots

salt-ed — Fri, 06 Jul 2012 14:04:58 +1000

Ingredients

1 tablespoon olive oil
1 medium brown onion, chopped
2 garlic cloves, crushed
600g beef mince
410g can chopped tomatoes with tomato paste and roasted capsicum
2 fresh lasagne sheets, each cut crossways into 4 pieces
8 fresh basil leaves, torn
2/3 cup fresh ricotta cheese, crumbled
1 cup grated mozzarella cheese
Olive oil cooking spray

Method

Preheat oven to 200°C/180°C fan-forced. Grease four, 1 cup-capacity ovenproof dishes (see note 1). Heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned.
Stir in tomato. Season with salt and pepper. Simmer, uncovered for 10 minutes.
Cook half the lasagne pieces in a large saucepan of boiling water, 1 at a time, for 10 seconds. Remove from pan with tongs. Drain on a board lined with paper towel (see note 2). Place 1 piece of pasta into each prepared dish.
Spoon 1/8 mince mixture into dishes. Top with basil. Sprinkle with ricotta. Cook remaining lasagne pieces, 1 at a time, for 10 seconds. Remove from pan with tongs. Drain on a board lined with paper towel. Place remaining lasagne pieces over ricotta mixture, allowing pasta to overhang at the edge of dishes. Spoon remaining mince evenly over pasta. Sprinkle with mozzarella. Spray pasta edges with oil.
Bake for 10 to 15 minutes or until cheese is melted and golden. Serve.

Pesto, Rocket And Bacon Pasta

salt-ed — Fri, 06 Jul 2012 14:03:04 +1000

Ingredients (serves 4)

375g dried spaghetti pasta
250g punnet cherry tomatoes, halved
3 bacon rashers, rind removed, thinly sliced
150g ctn Copperpot Basil with Cashew & Parmesan Chunky Dip
40g baby rocket leaves

Method

Cook pasta in a large saucepan of salted boiling water following packet directions. Drain, reserving 60ml (1/4 cup) of the cooking liquid. Return the pasta to the pan.
Meanwhile, preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the tomato, cut-side up, on the prepared tray. Season with salt and pepper. Bake for 10 minutes or until softened slightly.
Heat a large non-stick frying pan over medium-high heat. Cook bacon, stirring occasionally, for 5 minutes or until crisp and golden. Add tomato, bacon, dip, rocket and the reserved cooking liquid to pasta. Toss until well combined.

Sweet Potato Gnocchi With Basil Pesto

salt-ed — Fri, 06 Jul 2012 14:01:50 +1000

Ingredients (serves 8)

750g unpeeled orange sweet potato
500g unpeeled desiree potatoes
1 egg yolk
2 cups plain flour
Baby rocket leaves and shaved parmesan cheese, to serve
Basil pesto
2 cups fresh basil leaves
3 garlic cloves, quartered
1/2 cup finely grated parmesan cheese
1/3 cup pine nuts, toasted
1/4 cup lemon juice
2/3 cup olive oil

Method

Place a large steamer over a large saucepan of simmering water. Steam sweet potato and potato for 45 minutes or until tender (see note). Set aside until cool enough to handle. Remove and discard skin. Transfer flesh to a bowl. Mash until smooth. Season with salt and pepper. Set aside to cool completely.
Add egg yolk and flour. Stir to form a firm dough (if too soft, add a little more flour). Turn out onto a floured surface. Knead until smooth. Line 2 baking trays with baking paper.
Divide dough into 8 equal portions. Roll 1 portion into a 35cm-long log. Using a lightly floured knife, cut into 2cm pieces. Repeat with remaining dough portions. Roll each piece of dough into a ball. Roll each ball over a floured fork to form grooves. Arrange gnocchi between prepared trays (freeze half the gnocchi – see note).
Make pesto Process basil, garlic, parmesan, nuts and lemon juice until finely chopped. With the motor running, add oil in a thin steady stream until combined. Season with salt and pepper (freeze half the pesto – see notes).
Cook remaining gnocchi in a large saucepan of boiling, salted water for 3 minutes or until they rise to the surface. Using a slotted spoon, drain and transfer gnocchi to a large bowl. Add remaining pesto. Gently toss to combine. Divide between bowls. Serve with rocket and parmesan.

Notes

Four serves for now and 4 serves to freeze.

To freeze: Follow recipe to the end of step 3. Place 1 tray of gnocchi in the freezer for 4 hours or until firm. Transfer gnocchi to a snaplock bag. Freeze gnocchi for up to 3 months. Freeze half the pesto in a snaplock bag or airtight container for up to 3 months.

To thaw: Thaw pesto in fridge overnight (cook gnocchi from frozen).

To reheat: Follow step 5, cooking gnocchi from frozen. Steamed potato is better for gnocchi - boiled potato absorbs too much water, making gnocchi gluggy.

Basil Pesto Chicken

salt-ed — Fri, 06 Jul 2012 14:00:17 +1000

Ingredients (serves 2)

200g dried fettuccine
2 tablespoons olive oil
2 single chicken breast fillets, thinly sliced
2 tablespoons basil pesto
1 cup cream
shaved parmesan, to serve
basil leaves, to serve

Method

Cook fettuccine according to the packet directions.
Meanwhile, heat oil in a large, non-stick frying pan over medium-high heat. Add chicken and cook, stirring often, for 5 minutes or until brown.
Add pesto, cream, salt and pepper to frying pan. Reduce heat to medium-low. Cook for 5 minutes, or until sauce has thickened slightly.
Drain pasta. Add to pesto mixture. Toss over low heat until well combined. Transfer to serving bowls. Top with parmesan and basil. Serve warm.

Basil Pesto

salt-ed — Fri, 06 Jul 2012 13:59:05 +1000

Ingredients

2 cups basil leaves, coarsely chopped
2 garlic cloves, finely chopped
1/4 cup (45g) toasted pine nuts
1/3 cup (35g) finely grated parmesan
1/2 cup (125ml) olive oil, plus extra

Method

Place the basil, garlic, pine nuts and parmesan in the bowl of a food processor and process until finely chopped. (Alternatively, place ingredients in a mortar and pound with a pestle until well combined).
With the motor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms. Season to taste with salt and pepper.
Transfer to an airtight container and pour over a little extra oil to cover the pesto surface (this will prevent the basil from oxidising and turning black).

Basil Pesto Pasta

salt-ed — Fri, 06 Jul 2012 13:57:01 +1000

Ingredients (serves 4)

375g dried linguine pasta
1 cup fresh basil leaves
2 tablespoons pine nuts, toasted
1 garlic clove, crushed
2 tablespoons grated parmesan cheese
1/4 cup extra-virgin olive oil
Shaved parmesan cheese, to serve

Method

Cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain. Return to pan.
Meanwhile, process basil, pine nuts, garlic and parmesan, scraping down sides occasionally, until almost smooth.
With motor running, add oil in a slow, steady stream. Process to combine. Season with salt and pepper.
Add pesto to pasta. Toss to combine. Serve

Chilli Chicken With Pasta And Basil Pesto

salt-ed — Fri, 06 Jul 2012 13:55:45 +1000

Ingredients (serves 4)

500g dried penne pasta
1 bunch broccolini, cut into 5cm lengths
1/2 tsp dried chilli flakes
Bought basil pesto, to serve
Chicken cacciatore base
60ml (1/4 cup) olive oil
1.7kg chicken thigh fillets, cut into 4cm pieces
3 red onions, halved, thinly sliced
6 garlic cloves, finely chopped
2 x 700g btls Home Brand Chunky Pasta Sauce
500ml (2 cups) white wine
2 tbs capers, coarsely chopped
1 tbs dried oregano leaves
200g button mushrooms, thinly sliced

Method

To make chicken cacciatore: Heat the oil in a large heavy-based saucepan over medium-high heat. Cook the chicken, onion and garlic, stirring occasionally, for 10 minutes or until browned. Season with salt and pepper. Add the pasta sauce, wine, caper and oregano. Reduce heat to medium-low and cook, stirring occasionally, for 40 minutes or until the sauce thickens. Add the mushroom and simmer, stirring occasionally, for 5 minutes or until the mushroom is tender. Transfer half the chicken cacciatore to a bowl and freeze the rest (see note).
Cook the pasta in a large saucepan of salted boiling water until al dente. Drain.
Meanwhile, cook the broccolini in a saucepan of salted boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
Place the chicken cacciatore and chilli flakes in a large saucepan over medium heat. Cook, stirring occasionally, for 5-8 minutes or until heated through. Stir in the broccolini.
Divide the pasta among serving bowls. Top with chicken mixture and a dollop of basil pesto.

Angel Hair Pasta With Prawns, Tomatoes And Basil

salt-ed — Fri, 06 Jul 2012 13:52:41 +1000

Ingredients (serves 4)

20 medium green king prawns
2 tbs olive oil
1 red onion, finely chopped
2 cloves garlic, thinly sliced
1 stalk celery, finely chopped
275g cherry truss tomatoes, halved
1 cup basil leaves or rocket
1 long red chilli, seeded, thinly sliced
1 lemon, zested, juiced
400g dried capellini (angel-hair pasta)
Extra virgin olive oil, to drizzle

Method

Peel and clean prawns, then cut into thirds.
Heat oil in a large frying pan over high heat. Add onion and garlic, and cook for 4 minutes or until the onion is softened. Add prawns, celery, tomatoes, half the basil, chilli, lemon zest and juice, and cook, stirring occasionally, for 5 minutes or until prawns are just cooked. Season with salt and pepper, then remove pan from heat.
Cook pasta in a large pan of boiling salted water until al dente. Drain well and reserve 2 tbs cooking water.
Add pasta to prawn mixture and place over medium–high heat. Add reserved cooking water and cook, tossing, for 3 minutes or until warmed through and well combined.
Divide pasta among warmed bowls, top with remaining basil and season with freshly ground black pepper. Drizzle with extra virgin olive oil and serve immediately.

Gnocchi Carbonara

salt-ed — Fri, 06 Jul 2012 13:48:46 +1000

Ingredients (serves 6)

1.5kg (about 5 large) sebago potatoes, peeled, chopped into 3cm pieces
2 eggs, lightly beaten
Pinch of nutmeg
2 1/3 cups (350g) plain flour, sifted
2 tbs extra virgin olive oil
250g pancetta, roughly chopped
2 garlic cloves, chopped
2 cups (500ml) thickened cream
40g unsalted butter
1 cup (120g) frozen baby peas, blanched, refreshed
Shaved parmesan (optional) and finely chopped flat-leaf parsley, to serve

Method

Place potato in a pan and cover with cold water. Bring to the boil over medium-high heat and cook for 20-25 minutes or until tender. Drain, then return potato to pan over low heat. Cook, shaking the pan, for 1-2 minutes to remove excess moisture.
Pass potato through a potato ricer into a bowl and season. Add eggs, nutmeg and flour and bring mixture together with your hands to form a soft dough - be careful not to overwork it. Divide mixture into 6 portions and roll each into a thin log, then cut into 2cm pieces.
In batches, cook gnocchi in boiling salted water for 1 minute or until they float to the surface. Remove with a slotted spoon and plunge into a bowl of iced water. Drain and set aside.
Heat 1 tbs oil in a pan over medium-high heat. Add the pancetta and cook, stirring occasionally, for 2-3 minutes until pancetta starts to crisp. Remove and whiz in a small food processor until fine, then return to the pan. Reduce heat to medium, then add garlic and cream, and cook, stirring occasionally, for 6-8 minutes until sauce has reduced by about one-third. Season well and keep warm.
Meanwhile, melt butter with remaining 1 tbs oil in a frypan over medium-high heat. Cook the gnocchi, in batches if necessary, for 2-3 minutes, turning, until golden. Gently toss the gnocchi with the peas and cream mixture until combined.
Season, then garnish with parmesan, if using, and parsley. Serve immediately.

con-ch: s-acred-spirits: Honey Pistachio Cake with Honey...

salt-ed — Wed, 27 Jun 2012 05:10:40 +1000

con-ch:

s-acred-spirits:

Honey Pistachio Cake with Honey Cream

(via imgTumble)

peachy-blisss: b-0-h-0-f00d: sweet—treats: Chocolate Honey...

salt-ed — Mon, 25 Jun 2012 00:38:47 +1000

peachy-blisss:

b-0-h-0-f00d:

sweet—treats:

Chocolate Honey Cake

if you want to see more posts like this, click here, and also see more boho, quality, fruity, food, chocolate, nature and white ;) *not my picture*

xosweeties: nutella chip cookies recipe

salt-ed — Sun, 24 Jun 2012 14:49:19 +1000

xosweeties:

nutella chip cookies

recipe

peachy-blisss: sweets-and-treats: White Chocolate Tart with...

salt-ed — Sat, 23 Jun 2012 03:22:10 +1000

peachy-blisss:

sweets-and-treats:

White Chocolate Tart with Coconut and Strawberries

if you want to see more posts like this, click here, and also see more boho, quality, fruity, food, chocolate, nature and white ;) *not my picture*

Chai Latte Cheesecake

salt-ed — Wed, 20 Jun 2012 19:27:50 +1000

Cooking Time

60 minutes

Ingredients (serves 8)

250g packet ginger nut biscuits
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
80g butter, melted
Filling
500g cream cheese, softened
1/2 cup sour cream
1/2 cup caster sugar
3 eggs
1 tablespoon instant coffee powder
1 tablespoon boiling water
1/2 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Method

Preheat oven 160°C/140°C fan-forced. Grease a 4cm-deep, 23cm-round loose-based flan tin.
Process ginger nuts, cinnamon, ginger and cloves until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base of prepared tin. Refrigerate for 1 hour.
Make filling Process cream cheese, sour cream and sugar until smooth. Add eggs, one at a time, processing until combined. Place coffee, boiling water and cardamom in a heatproof jug. Stir to dissolve coffee. Stir coffee mixture into cream cheese mixture. Pour over base. Smooth top. Sprinkle with cinnamon and nutmeg. Place on a baking tray. Bake for 50 minutes or until filling is just set. Cool. Cover. Refrigerate for 3 hours before serving

peachy-blisss: e-levated: Top Heavy Chocolate Cookies if you...

salt-ed — Sun, 17 Jun 2012 11:41:06 +1000

peachy-blisss:

e-levated:

Top Heavy Chocolate Cookies

if you want to see more posts like this, click here, and also see more boho, quality, fruity, food, chocolate, nature and white ;) *not my picture*

s-acred-spirits: Honey Pistachio Cake with Honey Cream

salt-ed — Thu, 07 Jun 2012 19:24:49 +1000

s-acred-spirits:

Honey Pistachio Cake with Honey Cream

blue-berry-s: flourless chocolate espresso cake

salt-ed — Thu, 07 Jun 2012 15:33:17 +1000

blue-berry-s:

flourless chocolate espresso cake

Nutella and Meringue Tart

salt-ed — Fri, 25 May 2012 12:49:37 +1000

Nutella and Meringue Tart

My Online Recipe Book

forever-food-and-fashion: Fillo Cups with Almond Cream - Frugal...

Chicken Tortellini With Lemon Butter Sauce

Ingredients (serves 6)

Method

Lasagna Pots

Ingredients

Method

Pesto, Rocket And Bacon Pasta

Ingredients (serves 4)

Method

Sweet Potato Gnocchi With Basil Pesto

Ingredients (serves 8)

Basil pesto

Method

Notes

Basil Pesto Chicken

Ingredients (serves 2)

Method

Basil Pesto

Ingredients

Method

Basil Pesto Pasta

Ingredients (serves 4)

Method

Chilli Chicken With Pasta And Basil Pesto

Ingredients (serves 4)

Chicken cacciatore base

Method

Angel Hair Pasta With Prawns, Tomatoes And Basil

Ingredients (serves 4)

Method

Gnocchi Carbonara

Ingredients (serves 6)

Method

con-ch: s-acred-spirits: Honey Pistachio Cake with Honey...

peachy-blisss: b-0-h-0-f00d: sweet—treats: Chocolate Honey...

xosweeties: nutella chip cookies recipe

peachy-blisss: sweets-and-treats: White Chocolate Tart with...

Chai Latte Cheesecake

Cooking Time

Ingredients (serves 8)

Filling

Method

peachy-blisss: e-levated: Top Heavy Chocolate Cookies if you...

s-acred-spirits: Honey Pistachio Cake with Honey Cream

blue-berry-s: flourless chocolate espresso cake

Nutella and Meringue Tart