An Italian delicacy, my favorite ………..
- 500gms beef mince
- 2 tbspns breadcrumbs
- 2 cloves of garlic
- 1 brown onion
- 1 kilo blanched diced tomatoes
- 1 can diced tomatoes
- Your favourite seasonings
- Some oregano
- ½ tspn rosemary
- 1 onion
- 1 capsicum chopped
- 300 gms sliced mushrooms
- 2 cloves garlic
- Boiling water
- 200 gms no. 5 spaghetti
- Some grated parmesan cheese
- Some fresh basil leaves
-In a chopper, put everything given for meatballs and process. Make small balls out of this mixture.
-Heat oil and fry meatballs.
-Boil and strain pasta according to the instructions given on the backside of the packet.
-Heat oil and fry garlic and onion until it is translucent.
-Add tomatoes and cook it covered on low heat until the tomatoes are loose.
-Add herbs spices capsicum and your favourite seasonings and mix. (I added salt, red chilli flakes, black pepper, white pepper and lemon) Add fried meatballs and cook covered for another 2 minutes.
-Now with a slotted spoon take out the meatballs in a separate bowl. Mix boiled pasta with marinara sauce.
-Divide the pasta into 4 – 6 portions. Place each portion in a bowl or shallow plate. Put some meatballs on top and garnish with some grated Parmesan cheese and basil leaves.
Crisp Prawns is Curtis Stone’s recipe, my favorite chef and my teacher……. I hope you will like it …..
- 750 gms peeled tailed prawns (with tails)
- 1 cup rice flour
- Some salt
- Some red chilli flakes
- 1 tbspn lemon zest
- Vegetable oil for deep frying
-Wash and pat dry prawns. Apply some salt.
-In a shallow dish mix rice flour with lemon zest and red chilli flakes. Toss and coat prawns in this mixture and deep fry for 3 – 4 minutes in 4 batches.
-Take out and serve hot with aioli dip or your favourite seafood dip, tartar sauce.
This recipe for Chocolate fudge brownies is very easy to make and by very little effort you can amaze your guests or that special someone. Give it a try and let me know what you think about it ……
- 200 gms bittersweet/ semi sweet or dark choc
- 180 gms unsalted butter
- 1 cup brown sugar
- 3 eggs
- 1 tspn vanilla essence
- ¾ cup plain flour (NOT self-rising)
-Prepare the pan: Grease a 20cm square pan and line its bottom with the piece of parchment paper.
-In a microwave proof deep mixing bowl, combine chocolate, sugar and butter and melt for 2 minutes in the microwave.
-Mix well until it is smooth and shiny and keep aside for 5 minutes.
-In a separate mixing bowl, beat 3 eggs with vanilla sugar. Use wire whisk to beat, NO ELECTRIC MIXER NEEDED.
-Now gradually add chocolate fudge mixture to the egg mixture with constant stirring. Mix well until well combined.
-Sift in 1 cup of flour and mix with a light hand.
-Bake in a preheated oven (180 degrees Celsius) for 30 minutes.
-Take it out and allow it to cool in the pan for 10 minutes.
-Flip over, peel off the parchment paper, cut the brownies and serve hot with chocolate ganache or with ice cream scoop.