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Pasta with Chicken
Pasta with Seafood
9 fl Add the garlic Add the onion Add the tomato al dente black pepper boiling salted water bowl cannelloni capsicum cheddar cheese chopped flat-leaf Italian Cook the pasta dente Drain and return finely chopped fl oz fl oz/1 cup fl oz/V4 flour frying pan g 1 Ib g 14 oz g 2V4 oz g 9 oz garlic cloves gnocchi grated parmesan cheese ground minced heat and simmer Heat the oil Ib 2 oz keep warm large saucepan lasagne sheets lemon juice low heat Meanwhile medium heat melt the butter mixture ml 4 fl ml 9 mushrooms nutmeg oregano ovenproof dish oz/Vz cup pan to keep pancetta parsley pasta plain all-purpose pouring cream Preheat the oven prosciutto ravioli Reduce the heat ricotta cheese salt and pepper saucepan of boiling serve immediately spaghetti spinach spoon Sprinkle tablespoons olive oil tagliatelle teaspoon tinned crushed tomatoes tomato paste tomato sauce tortellini toss
Page 34 - Add the basil and then drizzle in the olive oil a little at a time while pounding or processing. When you have a thick puree stop adding the oil. Season and mix in the Parmesan.
Page 204 - TO MAKE the pizzoccheri, sift the two flours into a bowl and add a pinch of salt. Make a well in the centre and add the egg. Mix the egg into the flour and then gradually add the milk, mixing continuously until you have a soft dough (you may need more or less milk, depending on the dryness of your flour). KNEAD the dough for a few minutes, or until it is elastic, and then cover it with a tea towel and leave to rest for an hour.
Page 132 - To make the sauce, melt the butter in a saucepan over low heat. Stir in the flour and cook for 1 minute, or until pale and foaming.
Page 104 - Meanwhile, heat the oil in a large frying pan, add the onion and garlic and cook over medium heat for 5 minutes, or until soft.
Page 23 - Stir in the tomato and harissa, and bring to the boil. Reduce the heat and simmer for 20 minutes.
Page 111 - Soak eight wooden skewers in water for 30 minutes to prevent them burning during cooking. Combine the yoghurt, tandoori paste and lemon juice in a non-metallic dish. Add the chicken and coat well, then cover and marinate for at least 10 minutes. Meanwhile, heat the oil in a saucepan. Add the onion and cook for 3 minutes, then add the rice and cardamom pods. Cook, stirring often, for 3-5 minutes, or until the rice is slightly opaque. Add the stock and bring to the boil.
Page 33 - Meanwhile, to make the sauce, heat the oil in a large saucepan, add the onion and cook over medium heat for 5 minutes, or until soft.
Page 116 - With a vegetable peeler, slice the zucchinis into long ribbons, blanch in boiling water for a few seconds and refresh in cold water. Repeat with the basil leaves. Peel the cooked capsicums and slice the flesh in half. Toss with the vinegar. Heat the oil in a large frying pan over medium heat and cook the eggplant slices until soft. Drain on paper towels. Lay a piece of plastic wrap or baking paper on the work surface and arrange a single line of overlapping eggplant slices. Cover with a layer of...
Page 135 - Pour in the cream, bring to the boil then reduce the heat and simmer until the sauce begins to thicken.
Page 136 - Heat the oil in a large saucepan, add the onion and garlic, then cover and cook over low heat for 3-4 minutes, stirring occasionally.