Simple Marinara Sauce


Makes about 2 ½ cups

 

Ingredients

4 tabs olive oil

1 small onion, chopped

2 cloves garlic, crushed

2x 400g cans chopped tomatoes

 2 bay leaves

1 tsp oregano

Salt & pepper

1/3 cup parmesan or pecorino cheese

1 tab of red wine vinegar

 

Directions

Heat olive oil in a medium saucepan over medium heat, add onion & garlic, cook for 2 mins

Add tomatoes with their juices, bay leaves, oregano, salt & pepper

Turn heat up & bring to a boil, then reduce heat to low & simmer covered until slightly thickened, this should take about 25 mins

Remove sauce from heat, stir in the red wine vinegar then stir in the cheese

Serve with Rissotto balls.

Advertisements

Pasta with Beef Stroganoff


 

 

Pasta with Stroganoff Sauce

Serves 4

Ingredients:

 

4 Tablespoons oil

500g beef fillet or rump steak, cut into thin strips

1 onion sliced thinly

500g button mushrooms

300ml carton of sour cream

1/4 cup tomato paste

1 cup chicken or beef stock

1/4 cup chopped parsley

1 packet pasta

 

Method:

Heat half  the oil in a large frying pan over a medium to high heat

Add half the beef and fry until browned all over, about 2-3 mins, remove from pan

Add the rest of the oil and fry the rest of the beef until browned, remove from pan

Add more oil if necessary, add sliced onions and fry until softened, about 5 mins

Add mushrooms, cook for further 5 mins

Add tomato paste and stir into mushroom and onion mixture for 30 secs

Return browned beef to pan, combine with the mushroom and onion mixture

Add the stock, scraping any brown bits from the bottom of the pan, add  the sour cream and combine everything together

Bring to a simmer and simmer for 5mins

Add chopped parsley and combine

Cook pasta according to packet instructions, drain

Add drained pasta to stroganoff sauce and combine together

* Pasta and stroganoff sauce can be served side by side

If you don’t want pasta you can serve the stroganoff with rice

Rissotto Balls (Arancini)


rice balls1 

 

Makes approx 40 small or 20 large

 

Ingredients

 

4 cups arborio rice

6 cups water

3 cloves garlic, crushed

5 eggs

1 cup parsley

1 cup parmesan or pecorino cheese, grated

Salt & pepper

100 g mozzarella cheese cut into 1cm cubes

2 cups dried breadcrumbs

Oil for deep frying (canola or vegetable)

 

Directions

 

Put rice and water into large saucepan & bring to a boil, reduce heat to medium low & cook covered for 20-25 mins or until the water is completely absorbed, stirring frequently.

Set aside to cool completely.

To cooled rice, add the crushed garlic, 3 eggs, parsley, cheese, salt & pepper, mix to combine.

Take small amounts of mixture & form little balls, make small indentation in the centre & place a cube of the mozzarella cheese, reforming the ball. (You may need to wet your hands, as the rice is quite sticky).

Beat the remaining 2 eggs in a bowl; place the breadcrumbs into another bowl. Dip the balls into the egg & then the breadcrumbs, place onto baking paper lined tray & refrigerate for about 30 mins.

Heat the oil to 1800c, working in batches, use a slotted spoon to place the balls into the oil & cook until golden brown & crisp, place on paper towels to drain.

Serve hot with marinara sauce.

Simple Pasta with Garlic Prawns


 

Pasta with Garlic Prawns (2) 

1 packet pasta ( I used bow ties )

¼ cup olive oil

2 tablespoons unsalted butter

4 cloves of garlic, crushed

500g green prawns

Salt & Pepper

Juice of a lemon

¼ cup chopped parsley

 

Cook pasta according to packet instructions

In a large pan, melt the olive oil & butter together

Add crushed garlic, cook for about a minute, don’t allow to burn

Add green prawns, salt & pepper to taste, cook until the prawns turn pink.

Add lemon juice & parsley, mix to combine.

Add drained pasta & stir through.

Serves 4

Gooey Fudgy Chocolate Pudding


 

 

Gooey Fudgy Chocolate Pudding

 Serves 8-10

250g unsalted butter

250g Dark cooking chocolate

4 eggs

2 cups sugar

¼ cup cocoa powder, sifted

1 cup of plain flour, sifted

2 teaspoons vanilla extract

 

Method

Preheat oven to 170 degrees C

Butter a 30cm x 20cm x 4cm baking dish

 

In a medium saucepan on a low heat melt together the butter & chocolate. Set aside to cool

Place eggs & sugar into a mixing bowl & mix until thick & light, about 10 mins.

Add cocoa, flour & vanilla extract to egg mixture. Mix until just combined

Put mixer on low speed & slowly mix in the cooled butter & chocolate mixture until combined.

Pour mixture into prepared dish, place dish into a larger baking pan and fill with hot water until halfway up the side of the dish.

Bake for 1 hour

When cooked the pudding will have a firm crisp top, the centre will be gooey.

Allow to cool completely, ( if you can wait that long )

Serve with cream or ice cream