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Classic tomato spaghetti

Classic tomato spaghetti

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lemon linguine Method When I was on honeymoon, some years ago now, I came across these fantastic Sicilian lemons. Their skin is really fragrant in cooking and they are very juicy too. You can use them roasted with fish, sliced very thinly in salads, and halved and put inside chicken. When roasted they go all jammy. This pasta recipe is great to use them in too, so try and find some – if you can’t find any, use normal lemons instead.

Christmas Tree Meringue Cookies I’m all over the place with desserts lately, aren’t I? But you should know by now that I switch between whimsical and rustic desserts like the Kardashians go in out of the news. These are easy to make and even more fun to receive, because-who doesn’t like a bit of whimsy during the holidays? For shipping, I would suggest finishing the meringue cookies with something less fragile like a red M&M or Sixlet, rather than the piped chocolate stars. Cider-Braised Chicken Legs with Onion-Raisin Sauce Recipe - Morgan Brownlow 1/2 cup pure olive oil 20 whole chicken legs Salt and freshly ground black pepper 4 large Spanish onions, halved crosswise and thinly sliced 20 sage leaves 6 bay leaves 2 cups mixed dark and golden raisins 1 teaspoon crushed red pepper 2 quarts plus 2 cups apple cider 1 cup cider vinegar 3 quarts chicken stock or low-sodium broth 1/2 cup chopped flat-leaf parsley Preheat the oven to 400°. Heat 1/4 cup of oil in each of 2 large skillets. Season the chicken legs with salt and black pepper. Add 5 of the chicken legs to each skillet, skin side down, and cook over moderately high heat until the skin is crisp and browned, about 8 minutes.

Jamie's Home Cooking Skills The classic pastas to serve this with are spaghetti, tagliatelle and penne, but this sauce can also be used for many other things, like filling cannelloni or layering up a lasagne. With so many options, its well worth bagging up any leftover sauce and freezing it for another day. serves 6 Ingredients 2 rashers of smoked streaky bacon, the best quality you can afford 2 medium onions 2 cloves of garlic 2 carrots 2 sticks of celery olive oil 2 heaped teaspoons dried oregano 500g good-quality minced beef, pork, or (even better!) Pink Meringue Kiss Cookies Pink Meringue Kisses ~ Light and almost ethereal these meringue kisses have been slightly tinted pink for a Valentine’s dessert touch. Pink Meringue Kiss Cookies I also made one with chocolate as a variation, but left the rest plain since that’s how Matt likes them. As for me, I have to admit, I’m not a meringue fan. I love the way they look and I love to make them, but I don’t like the texture.

Chicken Breasts with Curried Apple Stuffing 2 teaspoons vegetable oil, divided 1/4 cup finely chopped onion 2 Tablespoons finely chopped celery 1 3/4 cups peeled, chopped Granny Smith apple (about 3/4 pound) 1 3/4 teaspoons curry powder, divided 1/4 cup golden raisins 1/2 teaspoons minced garlic 1 (10 1/2 ounce) can low-salt chicken broth, divided 4 (4-ounce) skinned, boned chicken breast halves 3/4 cup apple juice 1 clove garlic, minced 1 teaspoon cornstarch 1 teaspoon water 1. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add onion and celery; sauté 5 minutes or until tender. Add apple and 1 teaspoon curry powder; sauté 3 minutes, or until apple is tender. Stir in raisins, 1/2 teaspoon minced garlic, and 1/3 cup broth; cook 4 minutes or until liquid almost evaporates.

Agrio de naranja (Spicy bitter orange vinegar and sauce One of our readers once pointed out that the recipe for Sancocho was not complete without “agrio de naranja”. “What’s that?” you may well ask yourself: It’s an uniquely Dominican spicy sauce, homemade, and preservative-free. How to make Swiss Meringue Buttercream Frosting Baking Basics: How to make Swiss Meringue Buttercream Frosting There are many ways and minor variations to making Swiss meringue frosting. At its core Swiss meringue buttercream frosting is made by heating egg whites and sugar to create a syrup that is then whipped into a meringue state. From there the meringue takes on the addition of having butter creamed into it. It is my favorite out of all the buttercream frosting types.

Sicilian Rice Ball Casserole This casserole takes one of my favorite appetizers (arancini) and turns it into a weeknight meal. Freezes well, great for potlucks and family friendly! I can't take full credit for this, this is pure genius from my friend Julia of Julia's Healthy Italian. I originally shared this in 2011, but I thought it was time to reshoot the photos. I tweaked her recipe to lighten it up a bit, but she takes full credit for the creativity. SLUT'S SPAGHETTI Well, how could I resist this translation of pasta alla puttanesca, whore's pasta as it usually is described in English? The general consensus seems to be that this is the sort of dish cooked by slatterns who don't go to market to get their ingredients fresh, but are happy to use stuff out of jars and tins. I hold my hands up to that.

Fluffy Italian Meringue Frosting Also known as the “7 Minute Frosting”. It is white and fluffy (like marshmallow fluff!), which makes it a great alternative if you prefer something lighter than the traditional buttercream frosting. Because of its airiness, it definitely works best as a frosting or topping and not as a filling. I used it in between the layers of a coconut cake, but didn’t like how the frosting was deflated by the weight of the top layers. For the bronze swirl effect, cover the cake with a thin crumb coat and spread a thick layer of frosting over the crumb coat with an offset spatula.

The Merry Gourmet pork tamale pie While many people aren’t fans of casseroles, I happen to love them. I grew up with casseroles of various sorts – tuna noodle being the most famous of them all – and for me, they represent the ideal comfort food. If you can get the main components of a meal – protein, vegetable, starch – in one dish, I’m all for it. Especially if the kids will eat it. While searching for casseroles that my picky son might go for, I ran across several recipes for tamale pie.

The 10 best pasta sauce recipes Orange pesto and aubergine You will only need 2-3 tbsp pesto for the dish, the rest will keep in the fridge for 2 weeks. Serves 4 1 aubergineSalt180ml olive oil400g linguine or other long pasta1 garlic clove, peeled and cut in half150g ricottaFreshly grated parmesan, to serve For the orange pesto3 oranges, pith removed, roughly chopped80g basil leaves200g blanched almonds50g capers, rinsed and driedA pinch of salt60ml olive oil 1 Cut the aubergine into 1cm-thick slices, place in a colander, sprinkle with salt and leave for 40 minutes. Rinse the salt off, then pat dry with kitchen roll.

Lemon Bars for a Lasting Mother’s Day Impression Mother’s Day is coming up, and since so many of you brave souls will be attempting a celebratory brunch, I thought I’d post this much-requested lemon bars recipe, in case things don’t go as smoothly as anticipated. Preparing brunch can be tricky anytime, let alone under mom’s watchful (aka “extremely concerned”) eyes. Can someone please get her a mimosa and walk her into the garden? So, even if a few poached eggs break, or the toast gets a little too golden-black, no worries!

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