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Cooking for your loved ones

Spaghetti alla Puttanesca

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Difficulty Level : Easy

Serves: 4 people

Cooking Time : 30 mins

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 4 large garlic cloves, finely chopped
  • 1 28.2-ounce can peeled tomatoes in puree with basil
  • 1/2 cup Kalamata olives, halved, pitted
  • 3 anchovy fillets, chopped
  • 1 1/2 tablespoons drained capers
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried crushed red pepper
  • 3/4 pound spaghetti
  • 2 tablespoons chopped fresh Italian parsley
  • Grated Parmesan cheese

Instructions

  1. Heat oil in large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add tomatoes with puree, olives, anchovies, capers, oregano, and crushed red pepper. Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt and pepper.
  2. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; return to same pot. Add sauce and parsley. Toss over low heat until sauce coats pasta, about 3 minutes. Serve with cheese.

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Cooking for your loved ones

Maltese rabbit stew

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Difficulty Level : Easy

Serves: 10 people

Cooking Time : 45 mins

Ingredients

1 rabbit

2 onion sliced

6 garlic clove peeled

3 tomato chopped large peeled

2 tsp tomato paste

3 potato peeled quartered

6 carrot peeled sliced

1 cup peas

2 bay leaf

1 pinch mixed herbs

1 tsp olive oil

1 beef stock cube

1 1/4 cup red wine

1 cup plain flour

1 pinch salt and pepper

Instructions

  1. Add salt and pepper to flour. Mix well.
  2. Roll rabbit portions in seasoned flour.
  3. Cook rabbit in olive oil until slightly brown.
  4. Add onions, garlic, tomatoes and potatoes to the pot. Pour some of the wine over the ingredients. Add tomato paste, stock cube and bay leaves.
  5. Add kidney, liver and peas. Bring to a boil and simmer for about 1½ hours. Add more wine if sauce begins to dry up.

 

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Cooking for your loved ones

Jewish carrot tzimmes

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Difficulty Level : Easy
Serves: 10 people
Cooking Time : 45 mins

Ingredients

20 carrots peeled (about 3.2 Kg/7 lbs)
3/4 cup sugar (165 g/6 oz)
1 1/4 cups honey (540 g/20 oz)
3 lemons juiced
1/2 teaspoon ground cinnamon, sea salt and freshly ground black pepper
100 grams butter or margarine (3 1/2 oz)

Instructions

1. Slice the carrots into 5 mm (1/4 inch) slices. Soak in water for a few hours or overnight if possible.
2. Drain the carrots, place in a large saucepan and barely cover with water. Bring to the boil, and cook for 5 minutes.
3. Add the sugar, honey, lemon juice, cinnamon, large pinch of salt and pepper and the butter. Cook, uncovered, for at least 1 – 2 hours (medium heat) until the carrots are glazed and soft, and the water is almost all gone. Once cool, refrigerate overnight or until cold.
4. When ready to serve, preheat the oven to 200°C (400F). Put the carrots in an ovenproof dish, cover with foil and bake for 1 hour. Remove the foil for the last 15 minutes so they become glazed and golden.

 

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Cooking for your loved ones

Cooking for your Loved Ones: Brazilian Fish Stew / Egyptian Taro Root Stew

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Brazilian fish stew

     

Difficulty Level : Easy

Serves: 4-6 people

Cooking Time : 30 mins

 

Ingredients

skinless cod fillets 400g, cut into bite-sized pieces

lime 1, zested and juiced

extra-virgin olive oil 1 tbsp

onion 1, finely chopped

red pepper 1, sliced

yellow pepper 1, sliced

garlic 2 cloves, crushed

smoked paprika 2 tsp

ground coriander 1 tsp

dried chilli flakes ½ tsp

chopped tomatoes 400g

tomato purée 1 tbsp

light coconut milk 400ml

vegetable stock 250ml

raw king prawns 300g

lime wedges to serve

crusty bread or cooked white rice to serve

flat-leaf parsley chopped, to serve

 

Instructions

  1. Put the fish in a bowl with half the lime zest and juice, and season lightly. Toss together, cover and set aside to marinate for 15 minutes.
  2. Drizzle the oil into a large, deep pan over a medium heat, then cook the onion and peppers for 5-6 minutes or until softened. Season.
  3. Add the garlic and spices, and cook for a further minute. Tip in the chopped tomatoes and tomato purée, and simmer over a medium heat for 6-8 minutes, stirring occasionally, until most of the liquid has evaporated and the mixture is thick.
  4. Pour in the coconut milk and stock. Bring to a boil, then reduce the heat, add the marinated fish and prawns, and simmer on a low heat for 5 minutes until just cooked through.
  5. Stir in the remaining lime juice and zest, seasoning to taste. Serve on its own with the lime wedges, or with crusty bread or cooked white rice, and some parsley scattered over.

 

Egyptian taro root stew

 

Difficulty Level : Easy

Serves: 4-6 people

Cooking Time : 30 mins

 

Ingredients

1 kg Taro roots

300 g cubed stew meat – lamb

8 cloves mashed garlic

3 tablespoons cilantro- chopped

1 tablespoon ghee

1 tablespoon salt

 

Instructions

  1. Peel the taro root, cut into cubes as desired, then clean by wiping with a clean peace of cloth
  2. In a saucepan, add the ghee & sauté the meat chunks until golden brown
  3. Next add garlic and cilantro and stir until aromatic then add the taro root & stir gently untill combined
  4. Cover with water and bring to a boil,  simmer on low heat for 30 mins or untill the taro root is soft when poked with a fork
  5. Serve taro root stew next to vermicelli rice

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