- THE DOUGH
Pile the flour and semolina into a large bowl and make a well in the middle. Separate the eggs and add the yolks to the well, putting the egg whites into a sandwich bag and popping into the freezer for making meringues another day. Add the oil and 4 tablespoons of cold water to the well, then use a fork to whip up with the eggs until smooth, then gradually bring the flour in from the outside. When it becomes too hard to mix, get your clean floured hands in there and bring it together into a ball of dough. Knead on a flour-dusted surface for around 4 minutes, or until smooth and elastic (eggs can vary in size and flour can vary in humidity; this dough shouldn’t be too wet or dry, but tweak with a touch more water or flour if you need to – use your common sense). Wrap in clingfilm and leave to relax for 30 minutes.ROLLING OUT
Traditionally, Italians would have used a very large rolling pin, and you can do it that way if you like, it just requires a large flat surface and a bit of elbow grease. In this day and age, I think it’s fun and advisable to use a pasta machine. Attach it firmly to a nice clean table and divide your pasta dough into four pieces, covering everything with a damp clean tea towel to stop it drying out as you go.STAGE 1
One at a time, flatten each piece of dough by hand and run it through the thickest setting, then take the rollers down two settings and run the dough through again to make it thinner. Importantly, fold it in half and run it back through the thickest setting again – I like to repeat this a few times because it makes the dough super-smooth and turns it from a tatty sheet into one that fills out the pasta machine properly.
Start rolling the sheet down through each setting, dusting with flour as you go. Turn the crank with one hand while the other maintains just a little tension to avoid any kinks, folds or ripples. Take it right down to the desired thickness, which is about 2mm for shapes like linguine, tagliatelle and lasagne. For anything turned into a filled pasta, such as ravioli and tortellini, go as thin as 1mm because when it’s folded around a filling it will double up to 2mm.
- ½ x Royal pasta dough
- semolina , for dusting
- 150 ml double cream
- 150 ml single cream
- 1 large free-range egg
- 60 g Parmesan cheese , plus extra to serve
- 1 fresh truffle or 1 whole nutmeg , for grating
- truffle oil
- Make the Royal pasta dough, rolling the sheets out to the thickness of a playing card. Set up the fettuccine attachment on your pasta machine and gently run through each pasta sheet. Place on semolina-dusted tray until needed.
- Bring a large pan of salted water to the boil over a high heat, then add the fettuccine and cook for 1 to 2 minutes, or until al dente.
- Meanwhile, make the sauce. Gently heat the cream in a large frying pan on a low heat, separate the egg yolk (save the white for another day) and whisk into the pan. Finely grate and gently whisk in the Parmesan, then season well with sea salt and black pepper.
- Using tongs, drop the fettuccine into the sauce and toss well, adding splashes of the cooking water to loosen into a lovely, silky sauce.
- Serve with shavings of truffle or gratings of nutmeg (if using), a good grating of Parmesan and a drizzle of truffle oil.
2 cups sugar
1 cup oil
3 cups grated carrots
1 cup chopped walnuts and/or 1 cup raisins
In another bowl, combine:
2 cups flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
1 tsp salt
Add wet ingredients to dry ingredients, stirring well. Pour into greased 9 X 13 pan.
Bake at 350° for 45-50 minutes
½ cup butter
8 oz. cream cheese
1 box XXX sugar
1 tsp. vanilla
I started with very thinly sliced sweet potato, then each layer a different veg, sprinkling grated cheese in between and ending with the sweet potato on top.
I used a 6 inch springform pan that was deep and allowed me to have many layers, just remember to press down in between, place the pan on a baking sheet so you won’t have drips in your oven when cooking and cover the top with foil. Roast at 425 for 20 minutes, then take the foil off and roast another 15 minutes until the top is golden. Let it rest for 30 minutes before you slice it into wedges.
Roast your vegetables ahead of time, I used 2 zucchini, 1 large eggplant, 1 large red pepper, 1 small onion, 3 garlic cloves and a half a bag of frozen artichoke hearts. Dice the veggies, drizzle with olive oil, S&P and roast at 425F until tender and golden.
The most important thing I can say about using phyllo is to keep it covered with a damp cloth as you go layering it. For this recipe I used 6 sheets, I did not drench them in melted butter either, instead I sprayed olive oil over each sheet with my olive oil mister as well as a sprinkling of grated romano cheese on each layer.
When you reach the 6th sheet spread your vegetables all over leaving about a 2″ border all the way around. Scatter your favorite cheese combination on top of the veggies, I used fresh mozzarella, grated fontina, asiago and romano. Fold up the border ends over the vegetables then carefully roll up starting up on the longer side until it becomes into a log.
I sprayed olive oil on top of the log along with grated cheese and black pepper and baked it for around 20 minutes at 400F until golden.
Let it cool down a little before you slice into it. This was so good I can’t wait to make it again! You can really choose any veggies you like as well as cheese. I served a little dipping sauce made of leftover marinara and roasted red peppers that I swirled in my food processor! What a great combination!
- 2 cups miniature farfelle pasta uncooked
- 3 cups either 2 (15-ounce) cans, or 3-4 corns on the cob)
- 1 large avocado
- 3 green onions
- 1/2 bunch cilantro
1 tablespoon finely chopped jalapeno
1/2 cup Cotija cheese (or queso fresco or feta — add cheese to preference (we like 1/2 cup)
1/2 canned cup black beans
- 1/2 cup full fat regular mayo no substitutes
- 3 tablespoons freshly squeezed lime juice and 1/4 teaspoon lime zest
- 1/8 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon Sriracha or hot sauce
- Pinch of salt and ground black pepperGet
Cook the pasta according to package directions. Drain and rinse under cold water. Make sure the pasta is completely dry.
Corn: if using corn on the cob: Heat the grill to medium. Pull back the husks to the base and take off all the silk from each ear of corn. Fold back the husks into place.
Place the ears of corn in a large bowl of water with 1 tablespoon of salt for 10 minutes and then remove from water and shake to dry. Place the corn on the grill, cover the grill, and cook for 15-20 minutes turning the corn every 5 minutes.
You’ll know the corn is done when the kernels are tender and easily pierced with a fork.
Alternative #1: use pre-roasted canned corn — drain and allow to dry. Alternative #2: use regular canned corn: heat a large cast iron skillet on medium high heat for 3-4 minutes or until very hot. Drain corn and place in a single layer and cook for about 5 minutes stirring once in between or until browned. Avoid stirring too often as this will keep the corn from getting a good roast.
Meanwhile prep the veggies: chop the avocado into small pieces, chop the green onions, coarsely chop the cilantro, very finely chop the jalapeno, and cook then crumble the bacon. Crumble the cheese. Add black beans if desired.
In a large bowl combine the completely dry and cooled pasta, cooled corn, avocado, onions, cilantro, jalapeno, bacon, and cheese. **If you don’t plan on eating this in one sitting and immediately after making, don’t add the bacon, cheese, or avocado. Add those in separately right before enjoying.**
In a small bowl combine all of the dressing ingredients and whisk together until completely combined.add to the the salad and enjoy!
1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
1 pound jumbo lump crab meat, picked over
20 saltine crackers, finely crushed
1/4 cup canola oil
Lemon wedges, for serving
note: 1/2 lemon juiced, 1/2 panko, 6 saltines, 1/2 tsp old bay, parsley minced
In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.
In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.
Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.
The crab cakes can be prepared through Step 2 and refrigerated overnight.
3 tablespoons hoisin sauce
3 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
2 teaspoons canola or grapeseed oi
1 (12- to 14-ounce) package extra-firm tofu (do not use silken)
8 ounces baby bella (cremini) mushrooms, finely chopped
1 (8-ounce) can water chestnuts, drained and finely chopped
2 cloves garlic, minced note I used 2 tsp ginger/garlic paste
2 teaspoons freshly grated ginger
1/4 teaspoon red pepper flakes
4 green onions, thinly sliced, divided
8 large inner leaves romaine lettuce (from a romaine heart) or butter lettuce leaves
Optional for serving: grated carrots, additional red pepper flakes
Press the tofu between paper towels to squeeze out as much liquid as possible. Refresh the paper towels and press again. Heat the 2 teaspoons canola oil in a large nonstick skillet over medium-high. Once the oil is hot, crumble in the tofu, breaking it into very small pieces as it cooks. Continue cooking for 5 minutes, then add the diced mushrooms. Continue cooking until any remaining tofu liquid cooks off and the tofu starts to turn golden, about 3 minutes more. Stir in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions and cook until fragrant, about 30 seconds more.
Pour the sauce over the top of the tofu mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 seconds.
Spoon the tofu mixture into individual lettuce leaves. Top with remaining green onions, grated carrots, and additional red pepper flakes as desired. Enjoy immediately.
The tofu filling can be refrigerated for 3 to 5 days. Reheat gently in the microwave with a bit of water or stock to prevent it from drying out or in a skillet over medium heat. Try the leftovers mixed with rice or scrambled with eggs!
Place all ingredients into Vitamix, Blender or Food Processor and process until slightly smooth.
Store in refrigerator in a covered glass vessel or freeze for later use.
The Homemade Ginger Garlic Paste freezes well.
I store them in my freezer in individual servings in this Covered Ice Cube Tray.
When you need some paste, just pop out a cube or two. It is so convenient
1/2 cup olive oil (yes, I know that’s a lot)
2 tbsp of salted butter
1 yellow onion, sliced longways into thick wedges
1 tbsp of crushed garlic
4 lbs of boneless, skinless chicken thighs cut into strips with fat trimmed (thighs are strongly suggested for this recipe due to how tender they are, although breasts will do as well – you can also use some beef round/flank steak and pork tenderloin cut into strips too if you prefer)
1/2 cup of garlic broth (I used 1/2 tsp of Garlic Better Than Bouillon + 1/2 cup of water but you can just use 1/2 cup of chicken broth if you don’t have this)
1 tbsp paprika
1 tbsp of curry powder
1 tbsp of seasoned salt
1/2 tbsp of cumin
1 tsp turmeric
1 tsp cinnamon
2 tsp of black pepper
1 tsp of crushed red pepper flakes (optional)
1/2 tsp of cayenne pepper (optional)
For arranging, if desired:
Pita/flatbread, warmed or room temperature
Hummus, any of your choice or click here to make mine
Red onion, sliced into strands
Tzatziki (click here to make mine)
Add the butter and olive oil to the Instant Pot, hit “Sauté” and adjust so it’s on the “More” or “High” setting. Once melted and the oil begins to bubble (or the display reads “Hot”), add in the yellow onion and garlic and cook for about 3-5 minutes
Next, add in the chicken thighs followed by the paprika, turmeric, cinnamon, curry powder, cumin, seasoned salt, black pepper, cayenne pepper and crushed red pepper flakes. Stir well so all the spices are mixed in with everything in the pot
Then, add in the garlic (or chicken) broth. Stir very well, deglazing/scraping the bottom of the pot
Secure the lid, hit the “Keep Warm/Cancel” button and then hit “Manual” or “Pressure Cook” High Pressure for 7 minutes. Quick release when done. (Note: Remember, we really made this a spice-infused marinade more than a sauce as most of it is compromised of olive oil, therefore its main purpose is to season and infuse the chicken with that amazing shawarma flavor as it pressure cooks in the pot. So while it’s not necessarily meant to be eaten as a saucy soup, it’s perfectly ideal for drizzling over the shawarma and/or rice and veggies when serving. You can also save any remaining infused olive oil, place in a mason jar and pop in the fridge to cook other dishes with in the future!)
Prepare your shawarma wrap by taking some pita, spreading on some hummus, laying in some chicken and yellow onion, topping with some strands of red onion, diced cucumber and some tzatziki. Top it off by drizzling the incredible spiced-infused oil we cooked our shawarma in over the top. Wrap it together nice and tightly, making sure the bottom is tight (I know). Wrapping the bottom portion in foil may help with any messy drippings