Italian Dessert …… Very creamy, rich, smooth, sexy and silky!
I don’t like creamy sweet stuff much but this dessert is OK. My family loves it!
500ml full cream (300 mL cream + 200 mL full cream milk – lite version)
10g gelatine (You can easily find gelatine at any grocery store, baking isle. In Australia, you can get Halal gelatine from Coles baking isle. The brand name is “Davis” and it is certified Halal.
40g Sugar (I use raw for flavour)
1 tbspn vanilla extract or vanilla pod
Some fruits and berries to serve
125 ml hot water
-Pour the cream and sugar into a saucepan. Slice open vanilla bean and remove the pulp. Add both the pulp and shell to the cream and sugar, and bring it to boil for 10 minutes. Take saucepan off the heat and let it cool slightly.
-Pour 125mL hot water into a container and add 1 sachet or 10g of gelatine. (Every package has different style of making gelatine, follow your package instructions)
-Stir briskly with a fork until dissolved.
-Remove the vanilla bean from the mixture and add the gelatine. Mix well and transfer to your dessert bowls. Refrigerate for 4 hours at least and serve.
500 gms pasta (any bite size pasta, penne, macaroni,) + some salted boiling water to boil the pasta
1 kg pasta sauce/ 2 cans Italian diced tomatoes + ½ kg chopped fresh tomatoes + your favourite herbs + some seasoning + ½ cup grated romano/ parmesan + 2 tbspns olive oil + 1 tspn minced garlic
1 chopped brown onion
1 chopped capsicum
500 gms chopped button mushrooms
1 cup shredded mozzarella
1 cup cheddar
Some romano cheese
Some veggies if you like
-Heat oil in a pan and fry onion and minced garlic until it is translucent.
-Add mincemeat and break it into pieces. When it begins to change its color add canned tomatoes and chopped tomatoes along with everything mentioned in sauce contents otherwise use 1kg leggos/ passata/ dolmio pasta sauce.
-Let it cook for about 30 minutes if making your own sauce otherwise 15 minutes on low medium heat.
-Add mushrooms and cook for 5 minutes and then at the end add capsicum and remove the sauce from the flame.
-Add boiled pasta and toss. Put the entire thing in a rectangular pyrex baking dish and top it up with the cheese and veggies.
-Broil in a preheated oven (180 degrees Celsius) for 10 minutes or until the topping is hot, brown and bubbly. Take it out and serve.
This is my favorite recipe for lite dinner, I like the flavor of Salmon, its different from other fish plus capers add an extra hit to it and olives of course, makes it more rich in flavor and health………
2 salmon tail fillets
1 tbspn red chilli flakes
½ lemon squeezed
2 tbspns olive oil
1 cup green stuffed olives
1 tbspn baby capers
1 cup sliced cabbage
1 cup julienned apple
1 cucumber sliced
Some red chilli flakes
½ lemon squeezed
-Heat the grill pan and place the fillets on it with the skin side down.
-Let it freckle and crackle on low heat for about 5 minutes.
-Meanwhile, in a small bowl mix lemon juice, olive oil, salt and red chilli flakes together.
-Now turn the side of the fish and apply the lemon mixture with silicon brush.
-Let it cook for 5 minutes. Then flip and apply rest of the mixture on the other side with the silicon brush.
-Take it out onto the plate with apple cabbage salad.
-Combine all the vegetables in a salad mixer and mix. Take it out in a bowl and prepare the dressing by combining red chilli flakes and lemon juice.
-Pour the dressing on the salad and serve with any grilled fish (specially Salmon).