Italian Food اٹالین کھانے

[AnadiL]

Macaroni with Spinach Sauce Recipe

Ingredients:

Ingredients:
3 cups boiled macaroni
2-3 garlic cloves, finely minced
1 bunch spinach, blanched, drained and chopped fine
2-3 tbsps grated cheese
1 1/2 tbsps butter
3/4 tbsp maida/flour
3/4 cup milk
freshly ground pepper to season
salt to taste
Method:
1 Cook macaroni in salted rapidly boiling water, add a tbsp of oil and cook until al dente, drain completely. Sprinkle a tbsp of olive oil and keep aside.
2 Heat butter in a vessel, add garlic and saute for a mt. Add maida and saute for 2-3 mts. Slowly add the milk and go on combining till it forms a creamy consistency. Add spinach, 2 tbsps grated cheese, salt and pepper to taste and mix.
3 Turn off heat. Garnish with grated cheese and serve warm.

 

[AnadiL]

Roasted Bell Pepper Crostini

Ingredients:

• 8 to 10 slices of french bread [20 mm (3/4" thick)]
For the topping
• 1 cup shredded capsicum (red, green and yellow ), cut into short strips
• 1/2 cup finely chopped onions
• 1 large clove grated garlic (lehsun)
• 1/2 tsp sugar
• 1/4 cup mozzarella cheese or cooking cheese , cut into short strips
• 4 stuffed green olives , sliced
• 2 tbsp olive oil or oil
• salt and freshly ground black pepper (kalimirch) powder to taste
Method:
For the topping
1. Heat the olive oil and sauté the peppers, onions and garlic over very low heat till they caramelise lightly.
2. Add the sugar, salt, pepper and sauté for 2 to 3 minutes.
3. Remove from the flame and cool completely.
How to proceed
1. Top the pepper mixture, cheese strips and olives generously onto the French bread slices, arranging them decoratively.
2. Bake in a pre-heated oven at 200°C (400°F) for 3 to 4 minutes or until the cheese has melted.

 

[AnadiL]

Herb Pizza Base





Ingredients:

• 2 cups plain flour (maida)
• 2 tsp fresh yeast ,crumbled
• 1 tsp dried mixed herbs
• 1 tsp dry red chili flakes (paprika)
• 1 tsp sugar
• 1 tbsp olive oil or oil
• 1 tsp salt
Method:
1. Combine all the ingredients except the olive oil in a bowl and knead into a soft dough using enough water until it is smooth and elastic.
2. Add the olive oil and knead again.
3. Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes).
4. Press the dough lightly to remove the air.
5. Divide the dough into 2 equal parts.
6. Roll each portion into a circle of 250 mm. (10") diameter and 6 mm. (1/4") thickness.
7. Use as required.

 

[AnadiL]

chicken tikka pizza

Ingredients:

INGREDIENTS FOR PIZZA DOUGH:
flour 2 cup
unsalted butter/oil 1 tbsp
egg 1
milk 2/3 cup
instant yeast 1 tsp
sugar 1 tsp
salt 1/2 tsp
warm water as required
INGREDIENTS FOR CHICKEN TIKKA:
chicken boneless in cubes 1/2 kg
chicken tikka masala 2 tbsp
yogurt 1 tbsp
vinegar/lemon 1 tsp
salt if required
ginger garlic paste 1 tsp
INGREDIENTS FOR PIZZA SAUCE:
tomato paste 1/2 cup
tomato sauce 2 tbsp
chopped onion 1 medium
chopped garlic 2 cloves
oregano 1/2 tsp or less
thyeme 1/2 tsp or less
salt to taste
red crushed chilli more than 1/2 tsp
oil 2 tbsp
INGREDIENTS FOR TOPPING:
capsicum 1
tomato 1
onion 1
mozerella cheese(grated) 1 packet
cheddar cheese(grated) 1 packet
Method:
METHOD:
1.mix yeast and sugar in warm water and leave for 10 min.
2.shift flour,milk,salt,egg,oregano,oil and mixture of yeast and sugar with water. mix well! make a smooth dough and leave for 2-3hours for rising.
3.take a pan, put oil and heat it up and put thinly chopped onion and garlic and fry until they become soft. then put tomato paste,red chilli,salt,ketchup,oregano and mix them well and let it cook till tomatoes mix well and become in sauce form. if you need water, put a bit of water and cook until done, when done apply on pizza base.
4.make cut on chicken pieces and marinate with all ingredients for half an hour then barbeque or bake in oven at 180 centrigrade for 20 to 25 min and smoke them with charcoal.
5. after making chicken tikka, make pizza roti spread the dough in 12 inch pizza pan or what else is available.
6. spread pizza sauce,chicken tikka pieces, onion cut in cubes shape, cheddar and mozerella cheese. then bale it for 20 min on 200 centigrade and enjoy !!!

 

[AnadiL]

Riviera Loaf









Ingredients:

• 4 hot dog rolls
To be mixed into a topping
• 10 Sun-Dried Tomatoes , soaked in warm water and chopped
• 1 tbsp chopped garlic (lehsun)
• 1 tbsp dry red chilli flakes (paprika)
• 1 cup cooking cheese or mozzrella cheese, grated
• 8 black olives , deseeded and sliced
• 8 stuffed green olives , sliced
• 1 tbsp olive oil or oil
• salt to taste
Method:
1. Cut each hot dog roll lengthwise into two.
2. Divide the topping into 8 equal portions.
3. Spread each portion of the topping on each cut side of the hot dog roll.
4. Bake in a pre-heated oven at 200°C (400°F) for 2 to 3 minutes or until the cheese has just melted.
5. Cut into pieces and serve hot.

 

[AnadiL]

Turkey with Apricot and Fig stuffing






ngredients:

¼ cup butter
1 onion, finely chopped
2 celery stalks, finely chopped
2 garlic clove, finely chopped
250g soudjouk
2 cups breadcrumbs
6 dried apricots, finely chopped
6 dried figs, finely chopped
¼ walnuts, finely chopped
Lemon zest
Nutmeg
1 lemon, juiced
1 orange, juiced
1 large egg
Pinch of grated nutmeg
¼ tsp. cinnamon
Salt & Pepper

Turkey:
½ cup butter
5 kg turkey
3 onions
2 bulbs of garlic
2 carrots, peeled
1 large orange, cut in half
Bay leaves
6 -8 rosemary springs
½ cup olive oil
4 tsp. Arabic bahar spice
6 tsp. salt
2 tsp. black pepper
2 tsp. white pepper
1 tsp. cinnamon
Nutmeg
1 liter of vegetable stock
Method:
1. Pre-heat the oven to maximum heat

2. To make the stuffing: Add butter, garlic, celery, onion and soudjouk in a medium-hot saucepan and sauté until soft and golden brown.Take off heat, add the breadcrumbs, apricots, figs, walnuts, lemon zest, lemon juice, orange juice, egg, nutmeg, cinnamon and lots of salt and pepper, and mix everything together.

3. To make the Turkey: dry you turkey thoroughly with a paper towel.In a small bowl prepare the turkey seasoning mixture and mix olive oil, Arabic bahar spice, salt, black pepper, white pepper, cinnamon and nutmeg. Rub the mix all over the turkey to thoroughly season the bird. Weigh the bird to determine cooking time (20 minutes for every 500g).

4. Using your fingers, slowly peel the skin covering the turkey’s breast and spoon the stuffing and small pieces of butter between the skin and breast.Stuff the stomach of the Turkey with the orange, bay leaves, 3 stalks of rosemary and half of the chopped celery, carrots, onions, and garlic cloves.

5. Place the turkey on a large roasting tray.Surround the bird with the remaining chopped carrots, onions, garlic, rosemary, cover with a tinfoil and place in pre-heated oven.Turn the oven temperature down to 180 degrees Celsius and roast of the calculated time.Baste the bird every 20 – 30 minutes to ensure the meat does now dry. Remove the foil in the last 45 minutes to brown the Turkey.

6. When Turkey is cooked, remove from roasting pan on to serving plate, cover with tinfoil and allow resting for 15 – 20 minutes before serving.

 

[AnadiL]

Homemade Pizzas with Quick Yeast Dough

Ingredients:

For the pizza dough
700g (1 ½ lb) strong white flour
1 rounded tsp salt
1 tbsp sugar
50g (2oz) butter
15g packet (2 x 7 ½ g sachets) fast-acting yeast
3 tbsp olive oil, plus extra for brushing
350-400ml (12-14fl oz) lukewarm water for the tomato sauce
600g (1lb 7oz) ripe fresh tomatoes, halved
3 cloves of garlic, peeled and kept whole
5 tbsp olive oil
3 tbsp vinegar balsamic
Salt, freshly ground black pepper and sugar

Your favourite toppings, such as:
Mozzarella (approximately 450g (1lb) for 12 pizzas)
Slices of chicken or pepperoni sausage
Small florets of broccoli
Cherry tomatoes
Peppers
Small red onions
Olives and anchovies (if your children like them)
Method:
First, make the pizza dough. Place the flour, salt and sugar in a big mixing bowl. Rub in the butter, add the yeast and mix together. Make a well in the centre of the dry ingredients, add the oil and most, but not all, of the warm water and mix to a loose dough. Add more water or flour, if needed.

Take the dough out of the bowl and let it sit on a lightly floured worktop, covered with a tea towel, for 5 minutes. Then knead the dough for 10 minutes or until it feels smooth and slightly springy. You can also do this in a food mixer with the dough hook - it takes half the time. Let the dough relax for a few minutes again.

Shape and measure into 12 equal balls of dough, each weighing about 100g (4oz). Lightly brush the balls of dough with olive oil. If you have time, cover the oiled dough with cling film and put into the fridge for 30 minutes. The dough will be easier to handle when cold but it can also be used immediately.

Preheat oven to 230°C (450°F), Gas mark 8.

To make the sauce, lay the tomatoes on a baking tray, cut side up. Add the garlic, drizzle with olive oil and balsamic vinegar, and season with salt, pepper and sugar. Cook in the oven for 20-30 minutes, until the tomatoes are completely soft and blistered. Remove and liquidise and strain. Season again to taste. The sauce needs to be thick enough to coat the back of a spoon. If it needs thickening, place in a saucepan, bring to the boil and reduce to thicken, which could take up to 10 minutes.

Prepare your toppings. Grate the mozzarella; boil the broccoli florets in water until just al dente (about 5 minutes), then drain and plunge into iced water to refresh; halve the cherry tomatoes; deseed and slice the peppers into strips and quarter the red onions, then roast in the hot oven for 10 minutes with a drizzle of olive oil, thyme leaves, salt and pepper.

Place on a flat sheet or an upside-down baking tray in the oven - it's easier to slide the pizza on and off if the surface does not have a lip. Then, on a floured work surface, roll each ball of dough out to a disc about 25cm (10in) in diameter - if you have semolina or fine polenta you can use this to dust your worktop instead of flour.

Place a pizza base on a second, cool upside-down floured tray, spread with a little tomato sauce and sprinkle with your chosen toppings and cheese.

Slide the pizza off the cool tray onto the hot tray in the centre of the oven and cook for 5-10 minutes, depending on the heat of the oven and the thickness of the pizza, until the pizza is golden underneath and bubbling on top. I find it best to cook just one or two pizzas at a time.

 

[AnadiL]

Bruschetta with Tomato and Basil

Ingredients:

• 8 to 10 slices of french bread [20 mm.(3/4") thick]
• 1 tbsp olive oil
• 1 clove of garlic (lehsun), crushed
For the topping
• 3 to 4 medium tomatoes
• 1 large sized clove of ginger (adrak), chopped
• 1/2 tbsp fresh basil leaves, chopped
• 1/2 tsp dried oregano
• 3 tbsp olive oil
• salt and freshly ground black pepper (kalimirch) powder to taste

Method:
For the topping
1. Cut each tomato into 2 pieces vertically and gently remove all the seeds and pulp.
2. Chop the firm tomatoes into small pieces, add in all the other ingredients and mix well.
3. Keep aside for at least 10 to 15 minutes.
4. Drain out the excess liquid.
How to proceed
1. Brush some olive oil and garlic onto each French bread slice and bake in a pre-heated oven at 180°C (350°F) for 3 to 4 minutes till each is lightly toasted.
2. Spoon out the topping mixture generously onto each slice and serve immediately

 

[AnadiL]

Spaghetti with Chicken Carbonara

 

[AnadiL]

Lasagna

 

[AnadiL]

Red Bean and Noodles Soup

 

[AnadiL]

Pizza Sauce

Ingredients:​

• 4 large sized tomatoes
• 2 bayleaves (tejpatta)
• 4 to 6 black peppercorns (kalimirch)
• 1 small onion, chopped
• 1 tsp garlic, chopped
• 2 tbsp tomato puree (optional)
• 1/4 cup tomato ketchup
• 1 tsp sugar
• 1/2 tsp dried oregano
• 2 tbsp olive oil or oil
• salt to taste
Method:
1. Blanch the tomatoes in boiling water.
2. Peel, cut into quarters and deseed the tomatoes.
3. Chop finely and keep the tomato pulp aside.
4. Heat the olive oil, add the bay leaves and peppercorns and sauté for a few seconds.
5. Add the onion, garlic and capsicum and sauté for a few minutes.
6. Add the tomato pulp and allow it to simmer for 10 to 15 minutes until the sauce reduces a little.
7. Add the tomato purée, ketchup, sugar and salt and simmer for some more time.
8. Finally, add the oregano and mix well. Remove the capsicum, bay leaves and peppercorns and discard.

 

[AnadiL]

Fish With Penne Pasta

 

[AnadiL]

Baked Pasta Lasagna