Preparation time: 5 mins
Cooking: 25 mins
Difficulty: Easy
Ingredients:
400 g (14 oz) Penne rigate pasta (cooked "al dente" - see How to cook perfect spaghetti)
90 ml (3 ½ oz) Extra virgin olive oil
2 Cloves of garlic (finely chopped)
2 or 3 Whole dried red chilli (roughly chopped) - see also Using chilli
500 g (1.1 lb) Chopped tomatoes
A small handful of flat leaf parsley (roughly chopped)
Salt for seasoning
Directions:
Chop the garlic and chilli.
Heat the olive oil in a sauté pan (medium heat) and add the chopped ingredients (garlic/chilli) into the pan.
Sauté for a couple of minutes or until the garlic becomes golden in colour.
When the garlic has turned to golden, add the chopped tomatoes.
Stir for a few seconds.
Season with salt.
Stir again for few seconds.
Now, cook on medium/low heat for about 20-25 minutes, to reduce the sauce. After this time the suace will be ready.
A few minutes before the arrabbiata sauce is ready, boil your pasta and when the pasta is cooked al dente, drain it and add it into the pan containing the sauce.
Stir for few seconds to coat the pasta with the sauce. Do this when the pan is still on the heat.
Then, sprinkle with chopped parsley.
Give a quick stir and serve immediately.
Buon appetito!
Tuesday, September 4, 2007
Burnt Caramel Ice Cream
Ingredients and Directions
1 cup granulated sugar
1 cup hot water, divided
4 eggs
1/2 cup confectioners' sugar
2 cups heavy cream
1 teaspoon vanilla extract
Heat granulated sugar and 1/4 cup of the water in a large skillet on medium high heat until the sugar
melts and boils, stirring occasionally.
Boil until mixture is a dark brown; remove from heat. Gradually stir in remaining 3/4 cup water.
Cool to room temperature and set aside.
Beat eggs in a medium bowl until thick and lemon colored; gradually beat in confectioners' sugar.
Stir in cream and vanilla extract; stir in the caramel mixture. Chill.
Freeze in an ice cream machine according to manufacturers directions.
Burnt Caramel Ice Cream 27
1 cup granulated sugar
1 cup hot water, divided
4 eggs
1/2 cup confectioners' sugar
2 cups heavy cream
1 teaspoon vanilla extract
Heat granulated sugar and 1/4 cup of the water in a large skillet on medium high heat until the sugar
melts and boils, stirring occasionally.
Boil until mixture is a dark brown; remove from heat. Gradually stir in remaining 3/4 cup water.
Cool to room temperature and set aside.
Beat eggs in a medium bowl until thick and lemon colored; gradually beat in confectioners' sugar.
Stir in cream and vanilla extract; stir in the caramel mixture. Chill.
Freeze in an ice cream machine according to manufacturers directions.
Burnt Caramel Ice Cream 27
Banana Custard Ice Cream
Ingredients and Directions
About 1 3/4 cups sweetened condensed milk
2 tablespoons cornstarch
3 eggs, separated
Granulated sugar, to taste
4 bananas
Juice of 1 lime or lemon
Few drops of vanilla extract
Add enough water to the condensed milk to make 1 quart. Put the cornstarch in a cup and stir in a
little milk until smooth.
In a heavy−based saucepan, bring the remaining milk to a boil. Pour into the blended cornstarch,
stirring. Return the mixture to the boil again, stirring constantly. Continue to cook until the mixture
thickens. Check for sweetness.
Beat the egg yolks, with sugar if needed, in a bowl and stir in the hot milk. Mash the bananas with the
lime or lemon juice and beat into the custard with the vanilla extract. Leave to cool, stirring
occasionally. Pour the mixture into a container, cover and freeze until just becoming firm. Beat well in
a bowl. Whip the egg whites until stiff, but not dry, and fold into the custard. Spoon the mixture back
into the container. Cover and freeze until firm.
About 30 minutes before serving, transfer the ice cream to the refrigerator.
Serves 6 to 8.
About 1 3/4 cups sweetened condensed milk
2 tablespoons cornstarch
3 eggs, separated
Granulated sugar, to taste
4 bananas
Juice of 1 lime or lemon
Few drops of vanilla extract
Add enough water to the condensed milk to make 1 quart. Put the cornstarch in a cup and stir in a
little milk until smooth.
In a heavy−based saucepan, bring the remaining milk to a boil. Pour into the blended cornstarch,
stirring. Return the mixture to the boil again, stirring constantly. Continue to cook until the mixture
thickens. Check for sweetness.
Beat the egg yolks, with sugar if needed, in a bowl and stir in the hot milk. Mash the bananas with the
lime or lemon juice and beat into the custard with the vanilla extract. Leave to cool, stirring
occasionally. Pour the mixture into a container, cover and freeze until just becoming firm. Beat well in
a bowl. Whip the egg whites until stiff, but not dry, and fold into the custard. Spoon the mixture back
into the container. Cover and freeze until firm.
About 30 minutes before serving, transfer the ice cream to the refrigerator.
Serves 6 to 8.
Cafe Au Lait Cheesecake
Ingredients and Directions
Dorothy Cross- TMPJ72B
-----CRUST-----
2 cup Butter cookie crumbs
1/4 cup Sugar
6 tablespoon Sweet buuter -- soft
-----FILLING-----
3 tablespoon Unflavored gelatin
1/2 cup Cold water
3 Eggs -- separated
1/2 cup Sugar
1/2 cup Light cream
1 1/2 pound Cream cheese -- softened
1 teaspoon Vanilla
1 cup Heavy cream
2 teaspoon Coffee liquer
2 tablespoon Instant coffee -- dissolved in
3 tablespoon Hot water
Use a 10 inch springform pan.
CRUST:
In a medium-sided bowl, combine the butter cookie crumbs, sugar and butter. Blend well with fingers, fork or pastry blender. Press or pat the mixture onto the bottom and sides of a well-buttered springform pan. Chill in the freezer or frigde for about 30 minutes.
FILLING:
Soften the gelatin in the cold water.
In a small saucpan, combine the egg ylks and sugar and gradually stir in the light cream. cook the mixture over medium heat, stirring, until it coats a metal spoon. Remove from the heat and stir in the softened gelatin.
Beat the cream cheese until very smooth and creamy, then add the vanilla and continue to beat until very smooth and creamy. Add the gelatin mixture to the cheese mixture and beat until smooth.
Chill in the refrigerator for 30 minutes or until the mixture is set.
In separate small mixing bowls, whip the heavy cream and beat the egg whites until stiff, then fold both into the cream cheese mixture.
In a small saucepan, heat the instant coffee dissolved in water, and the coffee liquer, stirring until smooth. Add the coffee mixture to the cheese mixture and beat until very smooth and creamy.
Pour into the chilled springform pan and refrigerate for 3 hours, or until cake is set and firm. Carfully remove the sides of the springform pan, transfer cake to a serving dish, and serve.
Dorothy Cross- TMPJ72B
-----CRUST-----
2 cup Butter cookie crumbs
1/4 cup Sugar
6 tablespoon Sweet buuter -- soft
-----FILLING-----
3 tablespoon Unflavored gelatin
1/2 cup Cold water
3 Eggs -- separated
1/2 cup Sugar
1/2 cup Light cream
1 1/2 pound Cream cheese -- softened
1 teaspoon Vanilla
1 cup Heavy cream
2 teaspoon Coffee liquer
2 tablespoon Instant coffee -- dissolved in
3 tablespoon Hot water
Use a 10 inch springform pan.
CRUST:
In a medium-sided bowl, combine the butter cookie crumbs, sugar and butter. Blend well with fingers, fork or pastry blender. Press or pat the mixture onto the bottom and sides of a well-buttered springform pan. Chill in the freezer or frigde for about 30 minutes.
FILLING:
Soften the gelatin in the cold water.
In a small saucpan, combine the egg ylks and sugar and gradually stir in the light cream. cook the mixture over medium heat, stirring, until it coats a metal spoon. Remove from the heat and stir in the softened gelatin.
Beat the cream cheese until very smooth and creamy, then add the vanilla and continue to beat until very smooth and creamy. Add the gelatin mixture to the cheese mixture and beat until smooth.
Chill in the refrigerator for 30 minutes or until the mixture is set.
In separate small mixing bowls, whip the heavy cream and beat the egg whites until stiff, then fold both into the cream cheese mixture.
In a small saucepan, heat the instant coffee dissolved in water, and the coffee liquer, stirring until smooth. Add the coffee mixture to the cheese mixture and beat until very smooth and creamy.
Pour into the chilled springform pan and refrigerate for 3 hours, or until cake is set and firm. Carfully remove the sides of the springform pan, transfer cake to a serving dish, and serve.
C/P Brownie Cakes In a Jar
Ingredients and Directions
2 Canning jars -- * wide mouth
1 cup All-purpose flour
1 cup Sugar
1/2 teaspoon Baking soda
1/4 teaspoon Ground cinnamon -- opt.
1/3 cup Margarine -- or butter
1/4 cup Water
3 tablespoons Unsweetened cocoa powder
1/4 cup Buttermilk
1 Egg -- beaten
1/2 teaspoon Vanilla extract
1/4 cup Walnuts -- finely chopped
Ice cream
Grease two 1-pint straight-sided wide-mouth canning jars; line the bottom of each jar with waxed paper. Set aside. In a small bowl sitr together flour, sugar, baking soda and cinnamon, if desired. S et aside. In a med. saucepan combine margarine, water, and cocoa powder; heat an d stir till margarine is melted and mixture is well blended. Remove from heat; stir in flour mixture. Add buttermilk, egg and vanilla; beat by hand till smooth. Stir in nuts. Pour mixture into the prepared canning jars. Cover the jar s tightly with greased foil. (Place greased-side down on each jar). Place jars in a 3 1/2, 4, 5, or 6-quart crockery cooker with liner in place. Cover; cook o n high heat setting for 2 3/4 to 3 hours or till cakes spring back when touched and a long wooden to oth-pick inserted near the centers comes out clean. Remove jars from cooker; cool 10 minutes. Unmold cakes; remove waxed paper. Serve warm or cool with ice cream. Makes 8 servings. * WARNING: Use only CANNING JARS for this recipe. Others may not be tempered to withstand the heat. Do NOT use coffee or vegetable cans as most contain lead and are painted o r sealed with materials that may give off toxic gases when heated.
2 Canning jars -- * wide mouth
1 cup All-purpose flour
1 cup Sugar
1/2 teaspoon Baking soda
1/4 teaspoon Ground cinnamon -- opt.
1/3 cup Margarine -- or butter
1/4 cup Water
3 tablespoons Unsweetened cocoa powder
1/4 cup Buttermilk
1 Egg -- beaten
1/2 teaspoon Vanilla extract
1/4 cup Walnuts -- finely chopped
Ice cream
Grease two 1-pint straight-sided wide-mouth canning jars; line the bottom of each jar with waxed paper. Set aside. In a small bowl sitr together flour, sugar, baking soda and cinnamon, if desired. S et aside. In a med. saucepan combine margarine, water, and cocoa powder; heat an d stir till margarine is melted and mixture is well blended. Remove from heat; stir in flour mixture. Add buttermilk, egg and vanilla; beat by hand till smooth. Stir in nuts. Pour mixture into the prepared canning jars. Cover the jar s tightly with greased foil. (Place greased-side down on each jar). Place jars in a 3 1/2, 4, 5, or 6-quart crockery cooker with liner in place. Cover; cook o n high heat setting for 2 3/4 to 3 hours or till cakes spring back when touched and a long wooden to oth-pick inserted near the centers comes out clean. Remove jars from cooker; cool 10 minutes. Unmold cakes; remove waxed paper. Serve warm or cool with ice cream. Makes 8 servings. * WARNING: Use only CANNING JARS for this recipe. Others may not be tempered to withstand the heat. Do NOT use coffee or vegetable cans as most contain lead and are painted o r sealed with materials that may give off toxic gases when heated.
Puffed Cinamon-Apple Pancake
Ingredients and Directions
-Dorothy Cross TMPJ72B 8 tb Butter
1/4 c Sugar
2 ts Ground cinnamon
2 Large green apples; peeled,
-cored, and thinly sliced 4 Eggs
1 c Flour
1 c Milk
2 tb Milk
1 ts Vanilla
Powdered sugar Preheat oven to 425 degrees. In a skillet, melt butter over medium-high heat. Stir in the sugar and cinnamon. Add the apples. Cook, stirring, until apples are translucent, about 5 minutes. Place the pan in the oven while you prepare the batter. Beat the eggs. Add the flour and milk. Beat until smooth. Pour the batter evenly over the apples in the pan. Bake, uncovered, until pancake is puffy and golden, about 15 minutes. Sift powdered sugar over the pancake. Cut into wedges. Serve immediately. Cinnamon and tart apples make this breakfast opener extra delicious. Source: San Francisco Encore Cookbook Reformatted for MealMaster by: CYGNUS, HCPM52C
-Dorothy Cross TMPJ72B 8 tb Butter
1/4 c Sugar
2 ts Ground cinnamon
2 Large green apples; peeled,
-cored, and thinly sliced 4 Eggs
1 c Flour
1 c Milk
2 tb Milk
1 ts Vanilla
Powdered sugar Preheat oven to 425 degrees. In a skillet, melt butter over medium-high heat. Stir in the sugar and cinnamon. Add the apples. Cook, stirring, until apples are translucent, about 5 minutes. Place the pan in the oven while you prepare the batter. Beat the eggs. Add the flour and milk. Beat until smooth. Pour the batter evenly over the apples in the pan. Bake, uncovered, until pancake is puffy and golden, about 15 minutes. Sift powdered sugar over the pancake. Cut into wedges. Serve immediately. Cinnamon and tart apples make this breakfast opener extra delicious. Source: San Francisco Encore Cookbook Reformatted for MealMaster by: CYGNUS, HCPM52C
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