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weekly_food_challenge2012-03-06 10:47 pm
miss_s_b) wrote in weekly_food_challenge2012-03-06 10:47 pm
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Three Course "Italian" Meal
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.
Bruschetta topping is chopped onion, crushed garlic, chopped tomato, lots of basil, a bit of oregano, crushed black pepper, a bit of salt, and cheese cut into about quarter inch cubes. Stick the whole lot on toast (if you're being healthy-ish) or brushed-with-olive-oil-and-baked bread (to be less healthy) and stick in the oven at 180 o for two or three minutes, till it warms through and the cheese melts.
Spaghetti "Bolognese". Chop an onion and gently fry it until it's sweated and clear. Add a tin of tomatoes, a garlic cube*, salt and pepper to taste, lots of oregano, a bit of basil, a slug of Henderson's Relish (or whatever your local equivalent is - be aware that Worcestershire sauce has similar effects, but is not vegetarian, for example), and whatever veg you are using - I used a couple of the carrots from my veg box. Leave it to simmer while you eat your starter and the spaghetti cooks. When you've finished your starter, chuck in a handful of veggie mince and turn the heat up for maybe a minute, not much more.
I tend to find that the big mistake people make with veggie mince is treating it the same as meat mince, which is when it turns into mush. It doesn't need browning or pre-cooking in any way; in fact, the less time it is cooked, the more it retains the desirable texture.
Anyhoo, to serve, drain the spaghetti and toss it in a bit of olive oil (with optional MOAR GARLIC if you love garlic as much as I do), swirl onto a plate, dollop the bol into the middle and sprinkle on top a few more of the cubes of cheese you made for the bruschetta.
I'm quite pleased that you can see the steam on the photo :)
Loosely based on this recipe. I couldn't use amaretti becausematgb is allergic to almonds, so I used ginger snaps. And I didn't have any sweet white wine, so I used white port. And finally, I didn't have any peaches, so I sed some apples and some kiwis. The kiwis worked better. The ice cream is just plain vanilla.
* This is one of my favourite things. It's a 1 inch by 1 inch by quarter of an inch cuboid of pre-crushed and peeled fresh garlic. Our local Asian supermarket sells them in the freezer department, and they are ace; miles better than Lazy Garlic and such, because they're just pure garlic, rather than being in oil or vinegar.
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.
Bruschetta topping is chopped onion, crushed garlic, chopped tomato, lots of basil, a bit of oregano, crushed black pepper, a bit of salt, and cheese cut into about quarter inch cubes. Stick the whole lot on toast (if you're being healthy-ish) or brushed-with-olive-oil-and-baked bread (to be less healthy) and stick in the oven at 180 o for two or three minutes, till it warms through and the cheese melts.
Spaghetti "Bolognese". Chop an onion and gently fry it until it's sweated and clear. Add a tin of tomatoes, a garlic cube*, salt and pepper to taste, lots of oregano, a bit of basil, a slug of Henderson's Relish (or whatever your local equivalent is - be aware that Worcestershire sauce has similar effects, but is not vegetarian, for example), and whatever veg you are using - I used a couple of the carrots from my veg box. Leave it to simmer while you eat your starter and the spaghetti cooks. When you've finished your starter, chuck in a handful of veggie mince and turn the heat up for maybe a minute, not much more.
I tend to find that the big mistake people make with veggie mince is treating it the same as meat mince, which is when it turns into mush. It doesn't need browning or pre-cooking in any way; in fact, the less time it is cooked, the more it retains the desirable texture.
Anyhoo, to serve, drain the spaghetti and toss it in a bit of olive oil (with optional MOAR GARLIC if you love garlic as much as I do), swirl onto a plate, dollop the bol into the middle and sprinkle on top a few more of the cubes of cheese you made for the bruschetta.
I'm quite pleased that you can see the steam on the photo :)
Loosely based on this recipe. I couldn't use amaretti because
matgb is allergic to almonds, so I used ginger snaps. And I didn't have any sweet white wine, so I used white port. And finally, I didn't have any peaches, so I sed some apples and some kiwis. The kiwis worked better. The ice cream is just plain vanilla.* This is one of my favourite things. It's a 1 inch by 1 inch by quarter of an inch cuboid of pre-crushed and peeled fresh garlic. Our local Asian supermarket sells them in the freezer department, and they are ace; miles better than Lazy Garlic and such, because they're just pure garlic, rather than being in oil or vinegar.
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