miss_s_b: (Innuendo: Ogg)
[personal profile] miss_s_b
I suspect all of these were about as Italian as a fourth generation New Yorker, but like that fourth generation New Yorker I choose to call them Italian anyway ;) The meal consisted of: warm bruscetta with tomatoes, basil and cheese; followed by vegetarian spag bol; followed by Italian-style baked fruit and ice cream.

I just et all that lot, and am fit to asplode, so if there are typos and/or some of this doesn't make sense, blame the food.

pics and recipes under here )
norfolkian: Holtzmann from Ghostbusters licking a gun (Default)
[personal profile] norfolkian
This isn't anything fancy and you could argue how Italian it actually is. In fact, the recipe I based this on is passed down from the Maltese side of my family. A lot of Maltese cuisine is heavily influenced by Italian food, however, and this is definitely Italian-influenced.

It's also very easy, tasty and doesn't require a lot of ingredients. I have tried to put measurements as best I can, but I have to admit this is one of those dishes where I never measure anything.

Serves 2

Ingredients
Olive oil
1 onion, chopped
2 large cloves of garlic, crushed
150g mushrooms, sliced
250g minced beef
1 400g can tinned tomatoes
2 tbsp tomato puree
salt and pepper
a handful chopped herbs such as basil or parsley
2 tsp capers (optional)
2 tsp sliced green olives (optional)
sun-dried tomatoes - about 5 or 6 (optional)
some sort of grated cheese (optional)

Method
Heat the oil in a medium pan, then saute the onions for a few minutes. Add the garlic and mushrooms and saute until mushrooms have reduced and are soft.

Turn the heat up a bit and fry the mince until completely brown.

Pour in the tinned tomato and add the tomato puree and stir. Bring to the boil and then simmer gently, uncovered, for about 20 minutes.

Then add the herbs, capers or olives or sun-dried tomatoes, and simmer for about 10 minutes more. Season to taste.

Serve with some pasta. I don't have a preference and generally use whatever's in the cupboard. If you like cheese, sprinkle some grated cheese over the top. I am weird and like cheddar or red leicester on my pasta sauce.

You should end up with something that looks vaguely like this:

Photobucket
missdiane: (Light and blossoms)
[personal profile] missdiane
I didn't have a grand plan to spend most of the day cooking Italian fare, but that's what ended up happening. Since I wasn't going to Trader Joe's this week - I made my own cranberry-pistachio biscotti for dipping into coffee in the mornings, using this recipe. I tasted some of the edge bits before the second baking and the flavor on them is fabulous. The only changes to the recipe is subbing 3/4 cup whole wheat flour for part of the white and using orange-flavored dried cranberries - interestingly enough from the last Trader Joe's trip - which they are YUMMY.

The next thing I made were some zucchini basil muffins - using this recipe - since with my new workplace, it's going to be easiest to pack bento-style lunches that don't necessarily need to be refrigerated and have plenty of grabbable foods. I'll have to say they turned out merely ok - they seem to be missing something but I can't quite put my finger on what. Maybe some cracked black pepper or mixing in some of the parmesan instead of only sprinkling it on top. 

The last thing I made was a no-recipe-needed pasta dinner for one. I cooked up some orecchiette pasta in one small pan while I prepped the rest of the ingredients and cooked them in a saute pan. Then when the pasta was mostly done, I drained it and dumped it in the saute pan to soak up the liquid. Note to those who haven't used orecchiette before - it takes longer than usual to cook. Most dried pastas are good at about 8-9 minutes but I am very glad I looked at the packaging because it did take the full 13 minutes to get to mostly al-dente.

Some pictures of the day's work )

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