Italian Recipes - Recipes
This simple and tasty dish can also be eaten cold as a salad.
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|Reader Recipe: Yummalicious baked curry puffs52|
Bake With Love and as long as you have the passion, your family and friends will be able to feel the love and sweetness that went into your baked goods! This recipe uses short crust pastry/cinnamon roll method of rolling the pastry sprinkled with hot chilli red powder to create the spiral pattern appearing on the crust after baking. The baked crust keeps well without reheating. Definitely a crowd pleaser snack! Crust for yummalicious baked curry puffsYields about 420 gm dough Ingredients:224 gm all-purpose flour140 gm salted butter¼ tsp salt4½ tbsp iced water1 egg for brushing puffs Method:1. Preheat oven to 175–180 deg C.2. In a large bowl, mix flour and salt.3. Cut in the butter and use rubbing-in method to mix into a pliable dough by adding iced water gradually.4. Leave in fridge for 15–20 minutes before use.5. Roll dough out to ¼-inch thickness rectangle.6. Sprinkle chilli powder or curry powder and roll tightly to become a log (like cinnamon rolls).7. Cut into 2 cm pieces and roll out into a circle, then fill each piece with desired filling and pinch the edges to seal the puffs. (For guidance, use 30 gm dough and 35 gm filling).8. Use egg wash to brush each puff and bake for 20–25 minutes. Chicken filling for yummalicious baked curry puffsYields about 550 gms Ingredients:300 gm chicken breast (washed and cut into bite size)300 gm potatoes (remove skin; cut into halves; steam for ½ hour)200 gm onion (remove skin and cut into cubes)15 gm curry powder1½ tsp chilli powder½ tbsp cumin seeds½ tbsp – spice mixture of cumin/fennel/black pepper/coriander seeds Method:1. Over medium fire, heat the oil and add the ½ tbsp – mixture of cumin/fennel/black pepper till fragrant and drain away the spices, leaving the oil.2. Saute the onions lightly in the aromatic oil over moderate fire.3. Add chicken and cook over high fire for 2 minutes before adding curry powder & cumin seeds.4. Reduce fire to medium and if mixture becomes too dry, add 2-3 tbsps water and mashed potatoes.5. Mix well and simmer till done (15 minutes).6. Remove from stove and cool before use.
|10 Quick and Easy Ways to Use Strawberries32|
1. Chocolate Bites: Dip 1 lb. strawberries into 8 oz. melted semisweet chocolate. Roll in chopped nuts. Place on parchment paper and chill. 2. Strawberry-Avocado Salsa: Combine 1 cup finely chopped strawberries, ¼ cup finely chopped and peeled avocado, 2 tbsp. finely chopped red onion, 2 tbsp. chopped fresh cilantro, ½ tsp. grated lime rind, 2 tbsp. fresh lime juice, 2 tsp. finely chopped seeded jalapeño pepper, and ¼ tsp. sugar. Toss gently. Serve immediately. 3. Strawberry Margarita: Blend 1 cup strawberries, 6 tbsp. tequila, 2 tbsp. triple sec, 2 cups crushed ice, and ¼ cup limeade concentrate. 4. Berry-nana Smoothie (non-alcoholic): Blend 1 very ripe banana, 1 cup frozen strawberries, ½ cup yogurt (plain, vanilla, or lemon), ¾ cup orange juice or apple juice, 2 oz. soft tofu (optional), and 1 to 2 tbsp. honey. Puree until smooth. 5. Strawberry Vinaigrette: Combine 1 cup strawberries, 1 tsp. sugar, and 1 tbsp. champagne vinegar. Chill 1 hour. Liquefy. Add salt, pepper, and 2 tbsp. olive oil. Blend. 6. White Chocolate Fondue: Combine 1 cup heavy cream and ½ stick unsalted butter in a large saucepan over medium heat. Bring mixture to a simmer, stirring constantly. Remove from heat. Add two 12-oz. packages premier white chocolate morsels. Stir until melted and smooth. Cool slightly. Transfer to a fondue pot, chafing dish, or ceramic bowl. Serve immediately with sliced strawberries. 7. Fruit Butter: Beat 2 sticks softened butter, ¼ cup confectioners’ sugar, and ¼ tsp. salt about 1 minute, until light. Fold in ½ cup chopped strawberries. Serve chilled. 8. Strawberry Parfait: In a chilled medium-size bowl, whip 1 cup heavy cream with 2 tbsp. sugar and 1 tbsp. fresh lemon juice. Gradually add 2 more tbsp. sugar and 1 more tbsp. lemon juice, whipping until the cream is thick but not over-whipped. Alternate layers of whipped cream and sliced strawberries in four 8-ounce parfait glasses. Top each treat with a dollop of cream and lemon zest. 9. Strawberry Ice Cream: Blend 3 cups strawberries and the juice of ½ a lemon in a food processor. With a mixer, whip 1 ½ cups heavy cream and 2 tsp. vanilla extract until soft peaks form. Slowly add 14 oz. sweetened condensed milk and whip until very thick. Fold in the berry mixture. Seal and freeze until firm. 10. Strawberry Banana Delight: In a small bowl, dissolve one 0.3-oz. package sugar-free strawberry gelatin in boiling water; cool for 10 minutes. Add enough water to 6 ice cubes to measure 1 cup. Place gelatin and ice mixture in a blender; cover and process for 1 minute or until ice cubes are dissolved. Add bananas; process 1-2 minutes longer or until blended. Pour into four dessert dishes. Refrigerate for at least 30 minutes or until set. Garnish each with 1 tbsp. whipped topping and a strawberry.
|Fish and chips24|
Ingredients (Serves 4) 100g instant polenta Grated zest of 1 lemon ¼ bunch parsley, finely chopped 2 eggs 4 white-fleshed fish fillets 2 tbsp olive oil Black pepper to season Oven-cooked chips 4 unpeeled potatoes, each cut into six wedges 1 sweet potato, peeled and cut in half, then each half cut into 12 to 14 wedges 2 tsp olive oil Lemon and lime wedges Small green salad to serve Instructions 1. Preheat oven to 200°C. 2. Combine polenta, lemon zest and parsley in a shallow dish. Season with black pepper. Put eggs in a separate dish and beat. Dip each piece of fish into the beaten eggs, then into the polenta mixture. Press the polenta onto the fish, so that it’s well coated. 3. Put potato and sweet potato wedges into a bowl. Pour olive oil over and toss to combine. Arrange wedges in a single layer on a baking tray and put in oven. Cook for 10 minutes, then remove from oven and turn each wedge over. Return to the oven and cook for 10-15 minutes, until crisp and golden on the outside. 4. Once you have returned the wedges to the oven for the second half of their cooking time, place a large frying pan over a medium heat. Add the olive oil and, once hot but not smoking, add the polenta-crusted fish. 5. Cook fish for 3-5 minutes until polenta has started to turn golden brown. Turn each piece over and continue cooking for 2-3 minutes until cooked through and just starting to flake. 6. Serve with green salad and lemon and lime wedges. HEALTH HINT: White-fleshed fish gets less attention than more oily, high-omega-3 varieties – but they’re still high in iodine and a good source of low-fat protein TIP: You can use any firm white fish for this recipe – although the cooking times may vary slightly, depending on the thickness of the pieces of fish you use.
|Stuffed giant pasta shells recipe21|
Serves 4 Preparation time: 35 minutes, plus 5 minutes standing Cooking time: 35 minutes Ingredients for giant stuffed pasta shells 500 g spinach, trimmed 3 zucchini, thinly sliced 4 cloves garlic, chopped 2 cups (500 ml) vegetable stock 1 cup (250 g) ricotta 1 cup (100 g) walnuts, coarsely chopped 3/4 cup (75 g) freshly grated parmesan 1/4 cup (15 g) chopped fresh chervil or marjoram 1/4 cup (15 g) snipped fresh chives or 3 small French shallots, finely chopped 1/4 cup (15 g) chopped fresh basil 1 egg, lightly beaten 12 no-precook conchiglie grande (giant pasta shells for stuffing) 1/2 cup (65 g) grated edam cheese 2 tablespoons finely shredded fresh basil or tiny basil leaves salt and pepper Preparation for giant stuffed pasta shells 1 Wash the spinach well and place the wet leaves in a large saucepan. Cover and cook over a high heat for about 3 minutes, shaking the pan frequently. When the spinach is just tender and wilted, tip it into a colander and leave it to drain and cool. 2 Meanwhile, place the zucchini and half the garlic in a saucepan. Pour in the stock and bring to the boil. Cook over a high heat for about 3 minutes or until the zucchini are just tender. 3 Purée the zucchini and stock in a blender or food processor until smooth, adding half the ricotta, the walnuts, 2 tablespoons parmesan and seasoning to taste. The resulting sauce should have a consistency halfway between pouring and thick cream, slightly more runny than a coating sauce should be. 4 When the spinach is cool enough to handle, squeeze it dry in small handfuls and chop it coarsely. Mix the spinach with the chervil or marjoram, chives or shallots, basil, the remaining garlic and ricotta, the egg and seasoning to taste. 5 Preheat the oven to 190ºC. Use a small teaspoon to stuff the pasta shells with the spinach mixture, then arrange them in an ovenproof dish in a single layer. 6 Pour the sauce over the stuffed shells and sprinkle with the remaining grated parmesan. Cover the dish tightly with foil and bake for 30 minutes. 7 Sprinkle the edam cheese and basil over the cooked stuffed pasta and leave to stand for 5 minutes, uncovered, until the cheese melts, then serve. Each serving provides 2638 kJ, 630 kcal, 34 g protein, 38 g fat (13 g saturated fat), 39 g carbohydrate (6 g sugars), 5.5 g fibre var tt = new Date(); var tMonth = tt.getMonth()+1; var tDay = tt.getDate(); if( ((tMonth==4) && (tDay>=18)) || ((tMonth==5) && (tDay
|Mushroom, zucchini, egg and feta pizza18|
Ingredients (Serves 4) 400g tin crushed tomatoes 2 tsp dried oregano 2 tbsp olive oil 4 multigrain circular wraps 200g mushrooms, thinly sliced 60g pitted kalamata olives 150g feta, crumbled 2 zucchinis, ends trimmed, thinly sliced 4 eggs 2 cups baby rocket leaves Instructions 1. Preheat oven to 220°C. While oven is heating and you’re prepping other vegetables, drain tomatoes for about 10 minutes, then place in a bowl and add oregano and olive oil. Stir to combine. 2. Grease two large baking trays with olive oil. Place in oven for 5 minutes to warm up. 3. Spread ¼ of the tomato mixture over each wrap base. Top with mushrooms, olives, feta and zucchini, then gently crack an egg into the middle. 4. Place pizzas on prepared trays, then bake for 8-10 minutes until bases are crisp and golden, and the egg white has just set. 5. Be careful not to overcook, otherwise the egg will be rubbery. You may need to do this in two batches, depending on the size of your baking trays and your oven. 6. Sprinkle baby rocket leaves on top of each pizza and serve immediately. TIP: Draining the tomatoes and mixing them with oregano and olive oil may seem like a fussy extra step, but it’s worth it. It’s a simple sauce that can be prepared while the oven warms up, and gives your pizza a much better flavour.
|Pasta with Asparagus17|
Ingredients (4 servings)680 g fresh asparagus, trimmed and cut into 1-inch pieces1/4 cup chicken broth225 g angel hair pasta1 tablespoon olive oil1/2 teaspoon crushed red pepper1/2 cup grated Parmesan cheese Directions1. Cook pasta according to package instructions. 2. Heat the olive oil in a nonstick skillet. Sauté asparagus in the pan over medium heat for about 3 minutes. 3. Add chicken broth and mushroom slices; cook 3 minutes more. 4. Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.
|Breakfast Bread Pudding with Mixed Berries16|
Prep: 10 minCook: 40 minServes: 6Ingredients1/4 cup sugar2 large eggs plus 3 large egg whites2 cups fat-free half-and-half1 teaspoon vanilla1/4 teaspoon salt8 slices light oatmeal bread, toasted2 cups blueberries2 cups raspberriesHow to make it (50 minutes, plus cooling)1. Spray an 8-inch-square baking pan with non-stick cooking spray.2. Combine 3 tablespoons of sugar, whole eggs, egg whites, half-and-half, vanilla, and salt in large spouted measuring cup (or medium bowl), and whisk to combine.3. Place 4 slices of toast in bottom of baking pan. Pour half of egg mixture over. Top with remaining toast and egg mixture. Let stand 20 minutes. (Recipe can be made ahead to this point. Cover and refrigerate overnight.)4. Preheat oven to 350ºF. Place baking pan in slightly larger pan. Set pan on oven rack and pour in enough hot water to come halfway up the outside of baking pan. Bake until pudding is set and top is golden and puffed, about 40 minutes. Let cool slightly.5. Meanwhile, toss together blueberries, raspberries, and remaining 1 tablespoon sugar in medium bowl. Serve warm pudding topped with berries.FACTOID:The word pudding, in the past, applied to all boiled dishes. The French word “boudin” (blood sausage, black pudding) had the same origin. This sweet pudding did not form until the 17th century. The name “pudding” in Francealso refers to cake made with dry bread or stale brioche. It is sweetened, then mixed with raisins, rum, milk, eggs, and candied orange peel. It is cooked in a small brioche mold and covered lightly with frosting. The English bread pudding is similar, but the French pudding is more elaborate.Healthy Cooking TipYou can use toasted whole-wheat bread instead of oatmeal bread. When berries are not in season, try apple slices sautéed with cinnamon as a topping. To test if the batter is done, insert a toothpick or skewer into the center of pudding; if it comes out clean, the pudding is set.Nutritional Information (per serving)Calories: 224 | Calories from Fat: 10% | Fat: 2.5g | Saturated Fat: 0.5g | Cholesterol: 71mg | Sodium: 378mg | Carbs: 41g | Protein: 9g | Fiber: 7gBlueberries and raspberries are nutritional storehouses, brimming with vitamin C, fiber, and a number of disease-fighting phytochemicals that sweep harmful free radicals out of your body. You can use frozen berries because freezing doesn’t destroy their nutritional value or their flavor — though their texture and color do suffer slightly.
|Raspberry & vanilla risotto14|
SERVES 6: Preparation and cooking time: 30 minutes Ingredients for raspberry & vanilla risotto 1 litre low-fat milk 1 vanilla pod, split open in half ⅔ cup (140 g) risotto rice 1 strip lemon zest ¼ cup (55 g) soft brown sugar ½ cup (45 g) slivered almonds 200 g fresh raspberries 4 tablespoons pouring cream vanilla pods to garnish (optional) Preparation method for raspberry & vanilla risotto 1. Pour the milk into a heavy-based saucepan and add the vanilla pod. Sprinkle in the rice, stirring constantly. Bring to the boil over a moderate heat, stirring often, then reduce the heat so the mixture is gently simmering. 2. Add the lemon zest and sugar. Cook, stirring frequently, for 15–18 minutes or until the rice is suspended in the sauce and is tender, and the liquid is thick and creamy. 3. Meanwhile, put the almonds in a small non-stick frying pan and toast over a low heat for 4–5 minutes or until they are lightly browned. 4. When the risotto has finished cooking, remove the vanilla pod and lemon zest. Stir in half of the raspberries. Remove from the heat and continue stirring for 1–2 minutes or until the fruit softens and begins to turn the risotto pink. 5. Spoon the raspberry risotto into 6 warmed bowls and drizzle 1 tablespoon cream over each serving. Sprinkle the almonds over the top and add the remaining berries. Garnish with vanilla pods, if wished, and serve at once – the risotto thickens as it cools. Each serving provides 1340 kJ, 320 kcal, 11 g protein, 14 g fat (4 g saturated fat), 38 g carbohydrate (19 g sugars), 2 g fibre
|Tomato and prosciutto bruschettas recipe11|
Capture the flavour of the Mediterranean with these bite-sized toasts topped with pesto, thinly sliced prosciutto and tomatoes, a combination popular all along the Mediterranean coasts of France and Italy. This recipe is an excellent way to make the most of leftover baguettes.
|Tomato and prosciutto bruschettas recipe11|
Serves 4 Preparation and cooking time: about 15 minutes Ingredients for tomato and prosciutto bruschettas 1 thin baguette, about 170 g 2 tablespoons pesto 85 g prosciutto, sliced wafer-thin and trimmed of all fat 3 vine-ripened tomatoes, about 85 g each, sliced 1 tablespoon extra virgin olive oil salt and pepper small rocket leaves to garnish Preparation for tomato and prosciutto bruschettas 1 Preheat the grill to high. Slice the baguette into 12 equal slices. Place the slices on the rack in the grill pan and grill until the top is toasted. 2 Turn the toasts over and spread with the pesto. Top each with the prosciutto, cut and folded to fit on the bread. Divide the tomato slices among the toasts, then drizzle with the olive oil. Season to taste with salt and pepper. 3 Return the bruschettas to the grill and cook for 1–2 minutes or until the tomato slices begin to soften and char slightly at the edges. Garnish each bruschetta with a few rocket leaves and serve hot or at room temperature. Each serving provides 481 kJ, 115 kcal, 6 g protein, 4 g fat (1 g saturated fat), 12 g carbohydrate (1 g sugars), 0.5 g fibre var tt = new Date(); var tMonth = tt.getMonth()+1; var tDay = tt.getDate(); if( ((tMonth==4) && (tDay>=25)) || ((tMonth==5) && (tDay
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