Thursday, April 20, 2006

Three Cheese Pasta

The Recipe
Serves 3-5

The Pasta
Ingredients

Large conchigli (sea-shell shaped) - allow approx 3-4 shells per portion.

Instructions

Allow 1.5 litres (2 3/4 pints) of water and a tblsp of salt for every 100g (3 1/2oz) of dried pasta. Bring the water to the boil with the salt. Add the pasta and stir well, cover with the lid just to bring it back to the boil. Then cook it without the lid to prevent the water boiling over. Cook until al dente (bite to the tooth). It should be tender but still have a slight resistance.

The Filling
Ingredients

500g (1lb) fresh spinach washed and trimmed
85g (3oz) ricotta
170g (6oz) gorgonzola cheese, cut into small cubes
85g (3oz) parmesan cheese, grated
2 cloves garlic crushed
1/2 tsp of fresh ground nutmeg
salt and freshly ground black pepper
50g (2oz) pine nuts, lightly toasted
Instructions

To make the filling, rinse the spinach and using only the water left clinging onto the leaves, place into a pan, cook for 5 minutes until wilted and tender. Drain and chop the spinach into fine shreds. Combine with all the other ingredients in a bowl and mix together well to form a paste (remember to put aside a little of the parmesan cheese to sprinkle over the stuffed shells). Spoon the filling into the shells and set aside.

tips

Remember when you’re cooking fresh pasta, that it will take only a few minutes to cook and requires 25% less water because it does not expand to the same degree. Despite the recommendations on packet I like to cook my pasta al dente (which means ‘to the tooth’) so that it's soft on the outside but has a firmer texture on the inside. It's nicer on the palate and holds the sauces better.

When draining pasta, there is no need to completely dry it off. If you keep the pasta slightly moist, it will, in fact, help the sauce to coat it better.

The quickest way to stop the pasta cooking when you take it off the heat is to run it under cold water. This is known as refreshing. It is ideal if you wish to store pasta, for a short while without affecting its quality or becoming overcooked.

The Mornay Sauce
Ingredients

100g (4oz) butter
100g (4oz) flour
1 litre (1 3/4) pint of milk
1/4 tsp nutmeg
75g (3oz) cheddar cheese, grated
1 tsp ready-mixed English mustard
fresh black pepper
onion clouté - 1/2 onion studded with 2 cloves (optional)
Instructions

For the Mornay sauce, melt butter in a pan. Add the flour and stir well, but do not brown, cook for 1-2 minutes over a gentle heat. Remove from the heat to cool very slightly. Warm the milk in a separate pan being careful not to boil it. Add a ladle of milk to the roux and stir in well. Return the roux to the gentle heat. Stir until the milk has been well incorporated. Continue to add the milk and stir a little at a time. (At this point you can also add the onion clouté if you choose). Add the nutmeg. Simmer the sauce gently and add the cheese and mustard and stir well, until the cheese has melted. Serve immediately or store in a double boiler covered with lightly buttered paper or cling film.

tips

Avoid lumps in your sauce simply by warming the milk before you add it to the flour gradually. You know the sauce is done when it coats the back of your spoon, without any lumps of course!

Accompaniment
Roasted Plum Tomato, and Mozzarella Salad
Serves: 4

Ingredients

8 large plum tomatoes
2 cloves garlic, sliced thinly vertically
2 tblsp olive oil for cooking
1 tblsp castor sugar
3 sprigs of fresh thyme salt/pepper
2 mozzarella cheeses
2 tblsp virgin olive oil

salt/fresh black pepper
1 tbsp thyme leaves
Instructions

Cut the tomatoes in half lengthways and place into an ovenproof dish. Scatter the garlic slithers over the tomatoes. Drizzle over the olive oil. Sprinkle the castor sugar evenly and add the sprigs of fresh thyme. Season with salt and pepper and place into a pre-heated oven at 150 degrees C/300 degrees F/Gas mark 2 for 40 minutes. When ready, remove from oven and leave to cool Place tomatoes neatly into a serving bowl/dish or plate interspersed with the mozzarella slices. Drizzle over the virgin olive oil and season. Decorate with roughly torn fresh thyme and pan juices from the tomatoes.

Tuesday, February 21, 2006

Eggs Benedict


Serves 4
ingredients
Poached egg
Up to 100 ml (4 fl. oz) white wine or malt vinegar
4 eggs

Hollandaise sauce
280 ml (10 fl. oz) white wine vinegar
4 sliced shallots
20 white peppercorns
750 g (1 kg) butter to make 500 ml clarified butter
6 egg yolks

To serve
4 muffins
4 slices of good ham
salt and pepper
method
Poached egg
1 Half fill a tall pan (20 cm at least) with water. Bring water to the boil and add the vinegar. Reduce to a simmer with a gentle rise of bubbles.

2 One by one crack the eggs into the pan, ‘swirling’ the water gently with a spoon.

3 Poach the eggs for 2–3 minutes until cooked. The whites should be set but the yolk still soft. Lift each egg out with a slotted spoon.

4 ‘Refresh’ the eggs in cold water to arrest the cooking process, then reheat in boiling water when ready to serve.

Hollandaise sauce

1 Put the vinegar, shallots and peppercorns into a saucepan and reduce by two thirds. Strain the liquid into a glass bowl. This is the reduction.

2 Melt the butter on a gentle heat. Remove from heat and allow it to settle away. Skim the surface until only a clear liquid remains. This is clarified butter.

3 Place a round-bottomed bowl over a pan of steaming water. Add the egg yolks and 1 ½ tbs of the reduction. The rest of the reduction can be stored in the fridge for up to 2 months.

4 Beat the mixture over the heat until the yolks form a thick pale mass without lumps.

5 Remove from the heat and whisk vigorously, adding enough clarified butter to make the sauce thick and creamy. Any leftover clarified butter can be stored in the fridge for up to 2 months.

To serve

1 Toast the muffins and place a slice of ham onto each one.

2 Place the hot poached egg onto the ham and spoon over the Hollandaise sauce. Serve immediately.

Sunday, February 19, 2006

Potato Wedges




Serves 4
ingredients

4 King Edward potatoes or leftover baked potatoes
vegetable oil to grease
salt to season
3 litres (105 fl. oz) of vegetable oil
method

1 Preheat the oven to 180°C/350°F/Gas mark 4.
2 Pierce the potatoes with a fork, rub them with vegetable oil and sprinkle with salt.
3 Place them on a baking tray in the oven for 45 minutes–1 hour until soft and cooked. Leave them to cool.
4 Cut them into wedges — first into half and then each half into 3 to make 6 wedges from each potato.
5 Heat a pan of vegetable oil to 175°C/347°F and deep fry the wedges for 3–4 minutes until golden brown.
6 Serve with guacamole and salsa, or sweet chilli sauce

Saturday, February 18, 2006

Cheese Fondue

This recipe is from one of my fav. food show
BBC-Ever Wondered about Food.
yum yum will post more recipes from there
for those who cant wait
the url:http://www.open2.net/everwonderedfood/index.html
Serves 4






ingredients

500 g (1 lb 2 oz) Taleggio cheese
4 tbsp white wine
1 rustic bloomer loaf of whitebread
20 slices salami (freshly sliced)
vegetable oil for frying
method
Crostini

1 Cut 3 slices (about 2 cm thick) of bread and paint with oil.

2 Heat a ribbed grill pan (or frying pan) to a high heat. Place the bread in the pan and lower the heat.

3 Toast until golden for 2–3 minutes on each side.

Salami strips

1 Cut the salami into chunky strips approx. 75 mm (3") long.

Fondue

1 Peel the skin off the cheese and dice into 1 cm cubes.

2 Pour just enough wine into a pan to cover the base. Bring the wine to a simmer.

3 Carefully add the cheese into the pan. It is best to keep it on a low heat because you want the cheese to melt, but not to go so far that it splits.

4 Stir to produce a smooth texture. The consistency should be like thin mayonnaise.

Pour the mixture into a warm ceramic bowl and serve immediately with the crostini and salami strips.

Carl'S Jr



All this hype about Carl's Jr burgers
so I went to try it out
It taste good no doubt
but i feel it is just a bigger version of BK
but the price is like 8-12 bucks...

It is EX.
Good for endulging urself once in a while.
Everyday consumtion think not unless you are loaded

My own food Blog

This blog is created to collected all the Food recipes that can be found in book and online for my personal usage.
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I will also write about some thoughts about the places that i have been to eat.
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