Tag Archives: pasta

Festonati with creamy ricotta lemon sauce

Pasta… if there is one thing I love in the world its pasta. I adore a plate of pasta with authentic bolognaise sauce and at night I dream about creamy sauce drizzled with some freshly grated parmesan cheese. If you ever wake me up for anything at night let it be a plate full of delicious pasta.

Unfortunately my dearly beloved husband is just not that into pasta. He barely eats a full plate of it and he complains when I put it on the table more then twice a month. It’s a problem in our marriage… maybe we need counselling…

On the other hand the pasta-hater himself makes the best tomato sauce ever and he does it with love and devotion and all that for little old me.

Sometimes he even brings home special types of pasta, just to surprise me. For valentine I got little red heart pasta one year, the other year I got pasta that looked like… well the crown jewels of a men. With Christmas he bought me little santa shaped pasta and a couple of weeks ago he brought home a bag of festonati pasta.

This pasta is one of the newer pasta shapes and is similar to penne or rigatoni. I must say I like it better then a regular penne. The shape is quit special, they are pretty big and they hold on to the creamy sauce I plunged them in.

One warning though, the festonati are quit big but don’t be deceived, they are all dente much quicker then regular penne! So don’t overcook them!

INGREDIENTS

300 grams of festonati
30 grams of butter
100 grams of ricotta cheese
50 grams of grated parmesan cheese
Juice of one lemon
The zest of one lemon
20 whole basil leaves, roughly chopped
Salt and pepper

Cook the pasta al dente. When you drain the pasta don’t forget to set aside 1 cup of the hot water you boiled the pasta in.

Now melt the butter on medium heat. Squeeze in the juice of the lemon and whisk it together with the melted butter. Turn down the heat. I know this sounds a little weird, but just believe me it will work! Now add the ricotta cheese and let it slowly melt while whisking in the parmesan cheese, the zest of the lemon and the basil leaves. The heat of your pan will make sure that the cheese melts into a creamy sauce. Using two cheeses might make the sauce a little to thick. So check the consistency and add some of the warm water you kept in a cup.

Now add the drained pasta and mingle it all together. You can top it of with some freshly grated cheese and some extra basil leaves if you like.

Advertisements

Italian snitzel with creamy sauce

The sun keeps shining so I keep cooking Mediterranean style! I just cant help myself, when the sun shines I get in vacation mode. Even when I have to get up at 6 in the morning to go to my office, I still have the ‘whoot vacation” feeling in me. After 8 hours of hard work I search refugee in my garden, where I am surrounded by olive trees, lavender and delicious smelling herbs. Instant happiness! And yes, at night I try to keep the feeling. When I cant go to the Mediterranean, the Mediterranean has to come to me!
Yesterday the Mediterranean came to me disguised as a kip snitzel with creamy sauce and fresh basil pasta! A nice glass of fruity white wine and we felt on vacation in one instant!

INGREDIENTS FOR THE KIP SNITZEL

1 chicken filet
200 grams flour
2 eggs
300 grams of bread crumbs
150 grams of parmesan cheese
1 tablespoon of dried basil
1 teaspoon salt
1 teaspoon pepper

INGREDIENTS FOR THE CREAMY TOMATO SAUCE

olive oil
1 onion, finely chopped
2 garlic cloves finely chopped
1 can of peeled tomato cubes
1 tablespoon of rose wine (or any other wine you find in your kitchen and you feel like drinking!)
1 teaspoon of sugar
1 teaspoon balsamic vinegar
fresh chopped basil according to taste
fresh chopped oregano according to taste
1 tablespoon of mascarpone
1,5 teaspoon pesto rosso (Recipe will follow later)
salt and pepper

FOR THE CREAMY TOMATO SAUCE

Heat the olive oil over medium heat, then add the onions and the garlic. Let them simmer till the caramelize a little bit.
Now add the tomato cubes, the balsamic vinegar, the wine and the sugar and let this simmer for about 10 minutes.
After 10 minutes add the freshly chopped herbs and season with pepper and salt. Now let it again simmer for about 10 minutes.

Take the sauce of the heat and stir in the mascarpone and the pesto rosso.

FOR THE CHICKEN SNITZEL

Place 3 bowls in one line next to each other. In the first bowl you place the flour. In the second bowl you place the eggs, loosely whisked. And in the last bowl you mix the bread crumbs with the cheese and the dried herbs.

Now take the chicken filet and slice it into thin slices. I used a filet knife for this. Out of one filet I got 6 snitzels. Place the slices under some foil and bang them with a meat hammer. (If you, like me, don’t own a meat hammer you can just bash it with a bottle of wine!)
Heat some olive oil in a pan and let it warm trough. Now dredge the chicken in the flour. Make sure the chicken is totally covered in flour. Shake of any excess flour. Then dip the chicken in the beaten eggs before covering the slices with the breading.
Place the snitzels in the searing hot oil and bake them until golden and crisp. This should not take long, since the chicken is very thin. Mine only took 2 minutes to cook.

Serve this with your favourite pasta. I choose to use basil pasta, which has a lovely taste!

Single girl pasta

Once a month my husband needs to go to a congres or a training in some far corner of Belgium. Sometimes I let myself be tempted by junk food. I heat up a lasagne or I pop some chinese into the microwave, but most of the time it is my only chance to eat pasta.
The husband dislikes pasta and whines for hours when I dare to put it on the table. So in my lonely moment I tried myself to a plate of hot steaming pasta. Most of the time I make this meals from what I can scatter together in my cupboars. Like yesterday I found 6 scampi in my freezer. A splash of cream that was left from a previous diner and another can of delicious italian cherry tomatoes.
boil up some pasta and dinner is ready. It might not be very healthy and certenly not good for your weight. It is not culinary either and it will not be your most impressive cooking, but it is delicious, comforting food that you eat on the sofa wearing pyamas and watching a real girlmovie.

INGREDIENTS1 clove of garlic, diced
1/2 onion, diced
6 scampi
1 spring onion
1 can of cherry tomatoes
200 ml heavy cream
1 tablespoon of ketchup
1 teaspoon of sambal oelek
1 teaspoon of dried basil
1 teaspoon of cayennepepper
boiled pasta
Heat a little bit of olive oil in a pan en simmer the onion and the garlic in it for a couple of minutes.
Poor in the can of cherry tomaties and add the scampis. (It is not neceserry to bake them first. They will heat up in the sauce without turning into chewing gum.)
Let this bake for a couple of minutes. You want all the sauce of the tomatoes to evaporate so that you are left with only those wonderful, glooming red little tomatos.
Now add the cream, the sambal, the ketchup, the basil and the cayenne pepper. Stir this together and let it simmer for just a couple of minutes.

Now taste. Do you want it sweeter? Add some ketchup. Do you want it a little more spicy? Knock yourself out with the sambal! Just dont forget to finish it of with salt and pepper.

Now poor in your steaming pasta and diner is done!
A small amount of parmasan cheese on top of it makes this pasta for one ready to eat! So where is that chickflik?

Minestrone

Ah Italy, my heart still makes a little jump when I think about the time I spend in the kitchen of my Italian mama.
About 3 weeks ago I told a good friend about my exchange program that made me live in the wonderful town of Padua for a while. I told him all about the relaxed atmosphere that was so normal there. We only had to attend school for 3 hours a day. So the rest of my days I spend with my best friend in museums, in parks, eating to much kinderchocolat, tasting all the different flavours of ice cream at the parlours and testing every cafe in town for the best cappuccino. The nights I spend with my Italian mama in the kitchen learning all about the multiple uses of fennel. When I close my eyes I can still taste the wonderful sandwiches she made me with tuna, mozzarella and fennel. By nine o’clock my Italian dad would bring out his Harley and drive me once again to the ice-cream parlour where we indulged ourselves in Ferrero rocher Ice cream.
Is it the sun? Or the lovely warmth of the first spring days on my arms? Or just the fact I talked about it with a friend? But my heart aces for those wonderful days of my youth. I might not have realised how wonderful it was at the time. Carefree… our biggest worry was getting the name of that beautiful butcher boy that sold wonderful spicy sausages in the marketplace. I remember us visiting Verona and the balcony of Juliet. It is said that when you hold her breast and you make a wish it definitely will come true. It did for me. I wished that my husband would finally notice that I excised and ask me out. As you all know he did. 🙂 But I also remember me surrounded by my wonderful group of friends having pasta and wine on a little terrace in the sun. To calm my acing hart down I made this wonderful Minestrone soup. A little bit of Italy right at home!

INGREDIENTS:1 red onion, diced
2 cloves of garlic, diced
1 piece of ginger, diced
2 stacks of celery, diced
3 carrots, sliced in rounds
100 grams peas
2 potatoes, diced
1 can of canolli beans, drained and washed
1 can of cherry tomatoes (If you cant find these wonderful canned tomatoes, you can use regular tomatoes)
1 litre of chicken stock
1 tablespoon of tomato puree
200 ml red wine
1 teaspoon of fennel seeds
1 tablespoon of Italian herb mix
1 teaspoon of dried basil
1 stack of rosemary
1 stack of thyme
2 fresh bay leaves (If you don’t have them in your garden like me, the dried version will do.)
1 teaspoon of cumin powder
30 grams of grated parmesan cheese
1 cup of pasta
olive oil
pepper and salt
Heat the olive oil in a large pot and add the onion, celery, ginger and garlic. Let it simmer until the onion becomes slightly translucent.
Now add the carrots and the potatoes and simmer these for a while.
Sprinkle in the fennel seeds, the Italian herb mix, the dried basil, the cumin powder, the rosemary, the thyme, the bay leaves, salt and pepper.
Poor over the red wine and bring this to the boil.
When the wine has evaporated a bit add the can of cherry tomatoes, the stock and the parmesan cheese.
Stir it all in and bring it back to the boil on a high heat.
Now add the beans, the peas and the tomato puree and let it all simmer on low heat for about 30 minutes.

After 30 minutes you add the pasta and you let it boil for another 10 minutes.

I served the fragrant and delicious soup with a simple slice of ciabatta with some fresh garlic butter.

Salad bar!

On my Dutch blog I posted some picture of my New Years Eve menu with the promise I would share some of the recipes in the weeks that followed. I did not keep my promise until recently I was challenged by a Dutch Co-foodblogger (something like the daring cooks but in Dutch) to create some buffet dishes that would suit her birthday buffet.  All of a sudden I remembered my promise and the recipes I did not share with my readers. Shame on me!

New Years Eve we traditionally (I admit) have a gourmet, but I always present it with a large salad bar. I try to make everything as fresh as possible cause I detest the flavour of store bought salads and don’t even get me started on the price of those horrible things that pass for food. I admit, making your own salads takes a little time. I spend about 4 hours on my little salad bar. But the result was wonderful, the flavours intense and the crispness of the veggies was unforgettable.
Like you can see in the picture I served all the salads in aluminium boxes. Not very fancy, I know. But after 2 days of cooking I could not stand the thought of doing the dishes for another 2 days in a row. So to make life easier on myself I used these throw away babies! Very convenient, when a there was no salad left I just threw away the box. It made New Years Day a lot more relaxed for me.
Today I share the top 3 of the salads. The ones my guests loved the most!

INGREDIENTS SWEET AND SOUR COWL CAROTT SALAD

300 grams carrots (finely sliced by the food processor)
300 grams of white cowl (finely sliced by the food processor)
1 finely chopped onion
1 dl vinegar
1 dl sunflower oil
50 grams of sugar
1 teaspoon curcuma powder
 salt and pepper according to taste

INGREDIENTS FOR THE ORIENTAL PINEAPPLE MANGOSALAD

1 pineapple
1 mango
1 tablespoon grounded ginger
1 finely chopped red hot chilli pepper
3 tablespoons of lime juice
3 spring onions
1 tablespoon of finely chopped mint
pepper and salt according to taste

INGREDIENTS GREEK PASTASALAD WITH ROASTED VEGETABLES

100 grams orzo pasta
100 grams roasted and marinated bell pepper
100 grams roasted and marinated zucchini
50 grams roasted and marinated eggplant
1 dl olive oil
5 cl white wine vinegar
1 teaspoon of cumin powder
1 teaspoon of paprika powder
pepper and salt according to taste

SWEET AND SOUR COWL CARROT SALAD

Take a little cooking pot and put it on the fire. Add vinegar, sugar, peper, salt and curcuma to the pot and bring this to the boil. (Look out, don’t look straight into the pot. The vinegar will irritate your eyes.)
When the mixture starts to boil, turn down the fire and let it cool down at room temperature.

Now add the cowl, the carrots, the onions and the sunflower oil together in a big bowl.
Mix this well and dress it with the vinegar mixture.
Mix again and place this for at least 3 hours in the fridge.

ORIENTAL PINEAPPLE MANGO SALAD

Peal the mango and slice the meat into little cubes. (Try to catch as much juice as you can in a little bowl.)
Now skin the pineapple and slice it to in little cubes. (Again try to catch the juice.)
Now mix the pineapple and the mango and dress it with the juices you caught.
Now add some of the finely chopped spring onions to the fruit.
Mix in the finely chopped mint, the lime juice, the ginger and the red hot chilli pepper.
Place this for at least 2 hours in the fridge before serving.

 

 GREEK PASTASALAD WITH ROASTED VEGETABLES

You can if you like grill and marinate your own vegetables. But I took the easy and lazy way and used delicious marinated veggies from the local Italian deli. You can also use the store bought version from sacla, which is also very tasty.

Cook the pasta according to the instructions on the package all dente and drain it with running cold water when cooked.
Mix in a little bowl the olive oil, white wine vinegar, pepper, salt, cumin and paprika powder together into a salad dressing.
Let the marinated vegetables drain a couple of minutes before cutting them into little cubes.
Now add the pasta, the vegetables and the dressing together in a large bowl and pop this into the fridge for at least 2 hours!