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Minestrone Soup

Posted on by tott
06
Jul

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Minestrone Soup

By Michele Ow

Create this delightfully easy minestrone soup recipe that is always healthy and nutritious.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 20 mins
Ready in : 40 mins Serves : 2

INGREDIENTS:

  • 1 tbsp Large onion, diced
  • 2 cloves of Garlic, minced
  • 1 stalk of Celery, diced
  • 1/4 Zucchini
  • Carrot, diced
  • 1/2 cup Diced tomatoes
  • Capsicum, julienne (optional)
  • 1/2 Vegetable stock
  • 440ml Water
  • 1/4 can Cannellini beans
  • Dried oregano
  • Dried Basil

DIRECTIONS:

  1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes.
  2. Add the garlic and cook 30 seconds.
  3. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Then add in capsicum and zucchini. Stir in dried oregano and basil, and cook 3 more minutes.
  4. Add the diced tomatoes and the vegetable stock to the pot and bring to a boil.
  5. Reduce the heat to medium low and simmer 10 minutes. Stir in the beans and pasta and cook for another 10 minutes.
  6. Season, and garnish.
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Duck Confit with Foie Gras & Truffle Jam

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06
Jul

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Duck Confit with Foie Gras & Truffle Jam

By Michele Ow

Relish this savoury dish of Duck Confit with rich red wine reduction topped with Foie Gras and Truffle Jam.

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 60 mins
Ready in : 80 mins Serves : 2

INGREDIENTS:

  • 2 pcs Duck Legs
  • Rock Salt
  • Salt & Pepper
  • Duck Fat and/or Olive Oil
  • ¼ cup Shallots, minced
  • ½ cup Red Wine
  • ½ cup Beef Stock
  • 2 tbsp Butter
  • 1 tbsp Rosemary, chopped
  • 2 pcs Foie Gras
  • Fleur De Sel
  • Cracked Black Pepper

DIRECTIONS:

  1. To make the Duck Confit, follow steps 2 to 7.
  2. Pat the duck legs dry with paper towels. Find a needle or a very pointy knife and prick the skin of the duck all over. Focus on the skin that covers fat. Do your best to avoid piercing the meat itself by pricking the skin at an angle over the drumstick and the center of the thigh. You are doing this to give the fat that lies under the skin a place to seep out – if you don’t do this, it will be far more difficult to get crispy skin.
  3. Put the duck legs in a small casserole, skin side up. How small? You want it just big enough to hold the legs. Put a thin sheen of oil or melted duck fat on the bottom of the casserole, then place the duck legs in close together but not overlapping.
  4. Preheat oven to 140C. Bake until very tender and just beginning to fall from the bone.
  5. Remove duck legs from fat / oil and allow fat to cool.
  6. Turn oven 190C to crisp up skin -Top part and Pan Fry to crisp up the bottom part.
  7. Reserve the pan for glaze.
  8. To make the glaze, follow steps 8 to 11.
  9. In a sauté pan, over medium high heat, add enough olive oil to coat the pan.
  10. Add shallots and cook until translucent.
  11. Add the red wine and the stock to reduce by half.
  12. Add butter and chopped rosemary.
  13. To make the Foie Gras, follow steps 13 to 16.
  14. In a very hot pan sear piece of Foie Gras 2 minutes a side, sprinkle with Fleur de Sel and a tad of black pepper after turning to the second side.
  15. Truffle jam & truffle oil to garnish.
  16. Assemble duck confit, then top with Foie Gras, and drizzle with truffle jam and red wine reduction.
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Italian style Baked Potato and Mozzarella Flan

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06
Jul

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Italian style Baked Potato and Mozzarella Flan

By Daniele Sarno

This Italian style Baked Potato and Mozzarella Flan is so delicious that will leave wanting for more!

Cuisine : European Course : Condiment Skill Level : Novice
Prep : 45 mins Cook : 30 mins
Ready in : 75 mins Serves : 4-6

INGREDIENTS:

  • 170g Red Skin Potatoes
  • 20g Butter
  • 20g Milk
  • 20g Grated Parmesan Cheese
  • 1 Whole Eggs
  • 15g Cooked Ham
  • 15g Provolone Cheese
  • 20g Buffalo Mozzarella
  • Chopped Fresh Parsley Leaves
  • Breadcrumbs
  • Butter for the mold
  • Sea Salt
  • Crushed Black Pepper

DIRECTIONS:

  1. Wash the potatoes scrubbing the skin.
  2. Boil the potatoes in salted water for half hour (start from cold water).
  3. In a bowl crush the potatoes.
  4. Add the butter, grated parmesan cheese, milk, eggs, diced cooked ham, chopped parsley, salt and pepper.
  5. Mix well all the ingredients until get a smooth creamy mixture.
  6. Grease the mold with the butter and dust with the bread crumbs.
  7. Pour the mixture into the mold until cover half of it.
  8. Cover with slice buffalo mozzarella and provolone cheese.
  9. Pour the rest of the mixture and cover up with breadcrumbs and little butter.
  10. Oven-baked for 30 minutes, 180ºC.
  11. Remove from the oven, rest for a minute, serve.
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Lasagna

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06
Jul

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Lasagna

By Michele Ow

Nothing beats a classic lasagne! Savour every bite of this meaty cheesy lasagne that is perfect for any meal.

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 60 mins
Ready in : 80 mins Serves : 4

INGREDIENTS:

Ingredients for Ragu Sauce

  • Olive oil
  • 2 tbsp Yellow onion (diced)
  • 100g Beef (minced)
  • 50 Fatty minced pork
  • 50ml Red wine
  • 2 tbsp Diced tomatoes
  • 1 Bay leaf & thyme
  • 1/2 cup Water
  • 1/4 Beef cube

Ingredients for Bechamel sauce

  • 2 tbsp butter.
  • 2 tbsp flour.
  • 1 1/4 cups milk, heated.
  • Salt
  • Freshly ground pepper
  • Mozzarella
  • Nutmeg

DIRECTIONS:

  1. For the Ragu sauce, follow steps 2 to 6.
  2. To a fry pan, add olive oil, and onions, and sliced bacon and cook for 5-7 min.
  3. Add beef and pork mince and cook until fragrant.
  4. Deglaze with red wine.
  5. Put diced tomatoes, beef cube and water and Bay leaf.
  6. Simmer for 15 minutes.
  7. For Bechamel sauce, follow steps 8 to 11.
  8. Fry flour and butter until medium yellow.
  9. Add milk.
  10. Season with nutmeg, salt & pepper.
  11. Remove from heat and add mozzarella.
  12. Layering of lasagna.
  13. Beef Ragu > Pasta sheet > Béchamel sauce.
  14. Repeat 2 times.
  15. Top with Parmesan cheese.
  16. Bake for 30min, rest for 15 min before cutting.
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Butternut Squash Creamy Soup with Parmesan Ciabatta Crostone and Crispy Sage

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06
Jul

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Butternut Squash Creamy Soup with Parmesan Ciabatta Crostone and Crispy Sage

By Daniele Sarno

What could be more delicious than this simple homemade butternut squash soup that is smooth and silky!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 50 mins
Ready in : 60 mins Serves : 12

INGREDIENTS:

  • 3kg Butternut squash
  • 3L Vegetables stock
  • 12 slices Ciabatta bread
  • 2 Peeled carrots
  • 2 Celery sticks
  • 1 Peeled red onion
  • 2 cloves of Garlic
  • Extra Virgin olive oil
  • 24 Sage leaves
  • Sea salt
  • Freshly ground black pepper

DIRECTIONS:

  1. Put a very large saucepan on a medium heat and pour in a couple of lugs of olive oil.
  2. Add the sage leaves a fry for around 30 seconds or until crisp, quickly remove them and place to dry in a kitchen paper. (You will use these to sprinkling over at the end).
  3. Use the same sage flavoured oil, put it back on the heat and throw in your onion, celery, carrot, garlic and a good pinch of salt and pepper.
  4. Cook gently for about 10 minutes until the vegetables are sweet and soft.
  5. Add the squash and the stock to the pan bring to the boil and simmer for around half an hour.
  6. Drizzle a little of olive oil in your ciabatta slices, press on the top same grated parmesan and fried in a pan for a couple of minutes until golden on both side.
  7. When the squash is soft and cooked through, pour the soup with a hand blender until smooth and creamy texture. Season it.
  8. Sprinkle with a few crispy sage leaves and drizzle with a good quality extra virgin olive oil.
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Cream of Pumpkin with Parmesan Croutons

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06
Jul

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Cream of Pumpkin with Parmesan Croutons

By Mimi Wahadi

A smooth and creamy pumpkin soup topped with parmesan croutons is delicious as an easy weeknight meal.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 35 mins
Ready in : 55 mins Serves : 2

INGREDIENTS:

Ingredients for Parmesan Croutons

  • 2 slices of Bread
  • 1/4 cup Parmesan cheese
  • 4 tbsp Extra-virgin olive oil

Ingredients for Pumpkin Soup

  • 1/2 no White onion, diced
  • 4 tbsp Olive oil
  • 2 cloves Garlic, minced
  • 200g Pumpkin puree
  • 250ml Vegetable stock
  • 1 tbsp Honey
  • 2 tsp Sea Salt
  • 1/4 tsp Nutmeg powder
  • 1 cup Dairy cream

DIRECTIONS:

  1. To make the Parmesan croutons, follow steps 2 to 5.
  2. Preheat the oven to 200°C.
  3. On a parchment-line baking sheet, toss the bread with 4 tablespoons olive oil and the Parmesan cheese.
  4. Arrange in an even layer. Bake until golden brown and crispy, about 15 minutes.
  5. Set aside.
  6. To make the pumpkin soup, follow steps 7 to 14.
  7. Heat the oil in a stockpot.
  8. Sauté the onion over medium-high heat until soft, about 5 minutes.
  9. Add the garlic, and continue to cook until fragrant, about 2 minutes.
  10. Carefully stir in the pumpkin, stock, honey, salt and nutmeg.
  11. Bring to a boil, then turn the heat to medium and simmer for 20-25 minutes, until the soup coats the back of a spoon.
  12. Remove from heat, stir in the cream.
  13. Remove from heat, stir in the cream. Puree using an immersion or stand blender until very smooth.
  14. Serve the soup in bowls and garnish with the Parmesan croutons.
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Spinach and Ricotta Ravioli

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06
Jul

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Spinach and Ricotta Ravioli

By Michele Ow

Savour every bite of this delicate and creamy Spinach and Ricotta Ravioli with sage butter sauce!

Cuisine : European Course : Main Skill Level : Novice
Prep : 40 mins Cook : 15 mins
Ready in : 55 mins Serves : 2

INGREDIENTS:

Ingredients for Spinach and Ricotta Ravioli

  • 200g Fresh spinach
  • 150g Ricotta
  • 80g Mascarpone cheese
  • 30g Grated Parmesan cheese
  • Salt and pepper
  • 2 tbsp Olive oil

Ingredients for Sauce

  • 50g Butter
  • Parmesan shavings
  • A few leaves of Sage

DIRECTIONS:

  1. Prepare the filling by mixing the ricotta with the mascarpone, the chopped spinach, and parmesan cheese, 1 tbsp of olive oil, salt and pepper. Mix well.
  2. To make the ravioli, roll out the pasta dough into thin sheets using a pasta machine. Transfer to a lightly floured surface and cut out 12cm rounds with a pastry cutter. Cover with cling film.
  3. Place a ball of filling in the centre of half of the pasta rounds, then brush the edges with egg wash.
  4. Place another pasta round on top of each one and press the edges together to seal, stretching the dough slightly and moulding it around the filling with your fingers to make sure there are no air gaps.
  5. In a pot of salted water, cook the ravioli for 2-3 minutes.
  6. In a fry pan, add a sprinkle of olive oil with butter and sage then add the cooked ravioli.
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Seafood Spagherri Marinara

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05
Jul

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Seafood Spagherri Marinara

By Michele Ow

A classic, simple-to-make Seafood Marinara with mussels and prawns tossed through a tasty tomato sauce.

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 20 mins
Ready in : 30 mins Serves : 2-5

INGREDIENTS:

  • Olive oil
  • 1 no Anchovies
  • 1/2 no Calamari
  • 4 no Prawns
  • 8 no Mussels
  • 2 cloves Garlic, minced
  • 1/2 no Onion, finely chopped
  • 1/4 cup White wine (optional)
  • 1 cup Tomato crushed tomato / tomato puree
  • 1 cup Water
  • 1/2 tsp Sugar
  • 2 tbsp Finely chopped fresh parsley

DIRECTIONS:

  1. Heat butter with olive oil in a large skillet over high heat. Add seafood and cook. Take the calamari out at 1 minute, prawns at 1½ minutes. Transfer into a bowl.
  2. Reduce heat to medium high. Heat remaining 1 tbsp oil, then add garlic, anchovies and onion. Cook for 3 minutes until onion is translucent.
  3. Add wine and bring to simmer, scraping the bottom of the skillet to mix the brown bits into the liquid.
  4. Simmer for 1 minute or until alcohol smell has evaporated.
  5. Add tomato mix, sugar, salt & pepper. Low heat to medium high, bring to simmer and cook for 2 minutes. Adjust salt and pepper to taste.
  6. Add pasta, seafood, around ½ cup of reserved pasta cooking water into paper bag. Toss gently and wrap the papier.
  7. Bake at 180C for 10 minutes.
  8. Serve, drizzle with olive oil and garnish.
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Baked Rice with Smoked Bacon and Mushrooms

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05
Jul

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Baked Rice with Smoked Bacon and Mushrooms

By Eric Low

You won’t be able to resist this comforting Mushroom and Bacon Baked Rice that is lip-smacking good.

Cuisine : European Course : Main Skill Level : Novice
Prep : 5 mins Cook : 75 mins
Ready in : 80 mins Serves : 2

INGREDIENTS:

Ingredients for the Rice

  • 1) 1 tsp Butter
  • 2) 30g Onion, chopped
  • 3) 280g Jasmine Rice
  • 4) 350ml Chicken Stock

Ingredients for the White Sauce

  • 5) 300ml Milk
  • 6) 100ml Cream
  • 7) 2 tbsp Maggi Concentrated Chicken Stock
  • 8) 2 tbsp Corn starch or potato starch
  • 9) 4 tbsp Water

Other ingredients

  • 10) 100g Streaky Bacon, diced
  • 11) 100g Fresh Shiitake Mushrooms
  • 12) 100g Mozzarella or Emmental Cheese
  • 13) Parsley, chopped
  • 14) 1 Tomato, diced

DIRECTIONS:

  1. Wash rice and drain dry. Melt butter and saute onions till fragrant. Add the rice and pour in the chicken stock. Bring to boil and cook over slow fire for 15 minutes. Alternatively bake in a preheated oven at 180C for 40mins (20mins for metal trays). Allow rice to rest for 10 minutes before fluffing.
  2. Combine milk and cream together. Bring to boil and add the concentrated chicken stock. Mix starch with water and thicken the sauce with it.
  3. Heat oil and saute bacon until fat is rendered. Add the mushrooms and cook for two minutes.
  4. Transfer cooked rice to a casserole. sprinkle the bacon and mushrooms over the rice. Spoon some of the white sauce over the rice and sprinkle with some grated cheese.
  5. Bake rice in a preheated oven at 220C for 10-15mins. Sprinkle with chopped parsley and diced tomatoes before serving.
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Pasta with Beef Ragu Sauce

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05
Jul

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Pasta with Beef Ragu Sauce

By Michele Ow

Each bite of this classic handmade pasta with rich and tender Braised Beef Ragu sauce is satisfying.

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 25 mins
Ready in : 40 mins Serves : 2

INGREDIENTS:

Ingredients for Fresh Pasta

  • 1) 100g Oo pasta flour
  • 2) 1 Small Egg

Ingredients for Beef Ragu Sauce

  • 3) Olive oil
  • 4) 2 tbsp Yellow onion (diced)
  • 5) 1/2 no Carrot
  • 6) 1 stalk Celery
  • 7) 200g Beef (minced)
  • 8) 2 strips of Bacon
  • 9) 1 Bay leaf & thyme
  • 10) 1/2 cup Water
  • 11) 50ml Beef stock
  • 12) 1 cup Diced tomato

DIRECTIONS:

  1. To make the Fresh Pasta, follow steps 2 to 3.
  2. Knead ingredients into a ball.
  3. Pass through pasta machine and cut.
  4. To make the Beef Ragu Sauce, follow steps 5 to 11
  5. To a fry pan , add olive oil, and onions, carrot, celery and sliced bacon and cook for 5-7 mins.
  6. Add beef mince and cook until fragrant.
  7. Deglaze with beef stock.
  8. Add water.
  9. Add herbs and canned tomato.
  10. Simmer for 15 minutes.
  11. Season and mix with pasta.
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