December 31st, 2006 by alice
Tags: Dough, Pasta
INGREDIENTS
- 7/8cupall-purpose flour, plus more for dusting work surface
- 1/2cupsemolina
- 1/4teaspoonsalt
- 2extra large eggs, room temperature
- 2teaspoonsolive oil
DIRECTIONS
- Combine sifted flour and semolina in a bowl with the salt; make a well in the center of mixture and add eggs and olive oil.
- With two fingers, mix in a circular pattern until all the flour is incorporated; avoid overmixing for a tender dough.
- Scrape dough from bowl onto a floured surface; knead gently until dough is smooth; form into a disk, wrap tightly in plastic wrap and refrigerate 30 minutes or up to overnight.
- May be frozen at this point up to one month; thaw in refrigerator.
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December 31st, 2006 by alice
Tags: Caribbean, Dessert, Fruit
INGREDIENTS
- 2tablespoonsunsalted butter
- 1medium ripepineapple, peeled,cored and sliced
- 1mango, peeled stoned and cut into 1/2 inch cubes
- 1papaya, peeled,halved,pitted and sliced
- 2largebananas, sliced thick
- 2tablespoonsmaple syrup
- 1teaspoon freshground cinnamon
- 4tablespoonsdark rum
- plain liveyogurt, to serve
DIRECTIONS
- First be sure to have all of your fruit prepared.
- Melt your butter in a large heavy-based frying pan.
- Once it is melted, add the pineapple and cook for 3 minutes until it starts to brown; turn occasionally.
- Add your mango, papaya, and bananas to the frying pan and cook for just one minute, making sure you turn occasionally.
- Next stir in your maple syrup, cinnamon, and rum and cook for 2 more minutes until the sauce thickens and fruit is nice and tender.
- Serve immediately with yogurt.
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December 31st, 2006 by alice
Tags: Crumble, Golden, Pie, Plum
INGREDIENTS
- 1cupunbleached all-purpose flour, sifted
- 1cupwhole wheat flour
- 3/4cupsuperfine sugar
- 1cuppolenta
- 1teaspoonbaking powder
- 1pinchsalt
- 10tablespoonsunsalted butter, plus extra for greasing
- 1egg
- 1tablespoonolive oil
- coldwater, enough to make smooth dough
- 1/4cuprolled oats
- 1tablespoonraw sugar
- custard or cream, to serve
-
Filling
- 2teaspoonssugar
- 1tablespoonpolenta
- 1lb darkplums
DIRECTIONS
- In a large bowl, combine flours, sugar, polenta, baking powder and salt.
- Take the butter and rub it into the flour mixture with your fingers until it looks like fine crumbs.
- Stir in egg and olive oil and enough cold water to form a smooth dough.
- Next grease a 9-inch spring-form pan and press 2/3 of the dough evenly over the base and up the sides of the spring-form pan.
- Wrap the rest of the dough in plastic wrap and refrigerate it while you are preparing the filling.
- At this time you will want to preheat your oven to 350 degress F.
- Sprinkle the sugar and polenta into the pan.
- Cut your plums in half and remove the pits, and then place the halves cut-side down on top of the sprinkled polenta.
- Remove the remaining dough from the fridge and crumble it between your fingers, and then combine it with the oats.
- Sprinkle this mixture evenly over the plums and then sprinkle the raw sugar on top of that.
- Place in the oven and bake for 50 minutes until golden brown.
- Remove from oven and allow it to sit for approximately 15 minutes before you remove it from the spring-form pan.
- Once you remove it, leave it to cool on a wire rack.
- When serving, top slices with custard or cream.
- ENJOY!
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December 31st, 2006 by alice
Tags: Coconut, Lentil, Red, Rich, Soup, Spicy
INGREDIENTS
- 2tablespoonssafflower oil
- 2red onions, chopped fine
- 1birds eye chile, seeded and finely sliced
- 3garlic cloves, chopped
- 1inchfresh lemongrass, outer layers removed and inside finely sliced
- 1cupred lentils, rinsed
- 1teaspoonground coriander
- 1teaspoonHungarian paprika
- 1 2/3cupscoconut milk
- 3 3/4cupswater
- 1lime, juice of
- 3 1/2scallions, chopped
- 1cupcilantro, finely chopped
- salt & fresh ground pepper
- naan bread, to eat with soup (optional)
DIRECTIONS
- Heat oil in a large pan and fry onions, chile, garlic and lemongrass for 5 minutes, until onions are softened but not brown, stirring occasionally.
- Add lentils and spices to the pan.
- Add the coconut milk and water and stir.
- Bring to a boil, stir, and then reduce heat. Allow mixture to simmer for 45 minutes until lentils are nice and soft, almost mushy.
- Add the lime juice, scallions and cilantro, reserving a bit of each for garnish.
- Season with salt and pepper and ladle into your favorite soup bowls!
- Garnish and serve hot with naan!
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December 31st, 2006 by alice
Tags: Breadcrumbs, Brown, Butter, Garlic, Tagliatelli
INGREDIENTS
-
Pasta
- 7/8cupall-purpose flour, plus more for dusting work surface
- 1/2cupsemolina, plus more for dusting pasta
- 1/4teaspoonsalt
- 2extra large eggs, room temperature
- 2teaspoonsolive oil
-
Finish
- 4tablespoonsunsalted butter
- 1tablespoongarlic, minced
- 1tablespoonfresh sage, minced
- 3 1/2cups coarsebreadcrumbs
- salt & freshly ground black pepper
- 16ounces freshtagliatelle pasta noodles
- 1/4cupolive oil
- 2tablespoonsparmesan cheese
DIRECTIONS
- Pasta: Makes 10 ounces dough.
- Combine sifted flour and semolina in a bowl with the salt; make a well in the center of mixture and add eggs and olive oil.
- With two fingers, mix in a circular pattern until all the flour is incorporated; avoid overmixing for a tender dough.
- Scrape dough from bowl onto a floured surface; knead gently until dough is smooth; form into a disk, wrap tightly in plastic wrap and refrigerate 30 minutes or up to overnight.
- May be frozen up to one month; thaw in refrigerator.
- On a lightly floured surface, roll dough out into a 1/16″ thick sheet; sprinkle top surface of dough with semolina to prevent sticking and gently roll dough up, jelly-roll fashion.
- Cut crosswise into 1/4″ slices; dust the pieces again with semolina and shake loose into noodles; cover with a towel until ready to cook.
- Finish: Melt the butter in a skillet until it begins to turn brown; add garlic, sage, breadcrumbs, salt and pepper; toss to combine.
- Transfer to a jelly-roll pan and bake until golden brown, about 6 minutes, tossing halfway through; boil pasta in salted water to desired doneness, 2-3 minutes; drain.
- Toss pasta with olive oil, Parmesan, and 2 1/2 cups of the breadcrumbs; sprinkle remaining breadcrumbs on top.
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