Seafood Paste

Ingredients

• 3 tsp    olive oil
• 50 g     Chopped shallots
• 2 tsp    chopped garlic
• Salt
• Freshly ground black pepper
• 100 g   chopped tomatoes, peeled
• 50 g     fresh mussels
• 50 g     Prawns
• 1 cup   dry white wine
• 100 g   crabmeat
• 1/2 cup  Chopped spring onions
• 200 g   Paste
• 25 g     Paemasan cheese
• 5          fresh basil leaves
• Drizzle white truffle oil

Method

In a large saute pan, over medium heat, add the oil.

 When the oil is hot, add the shallots and garlic. Season with salt and pepper.

 Saute for 1 minute. Add the tomato  and sauté for 1 minute.

 Add the mussels and shrimp. Season with salt and pepper. Sauté for 2 minutes.

 Add the wine, bring to a simmer and cover, cook until the shells open, about 4 to 6 minutes. Add the crabmeat and spring onion Season with salt and pepper. Saute for 1 minute.

 Add the pasta, toss and continue cooking until the pasta is heated through, about 1 minute. Toss the pasta with the cheese and basil.

 Spoon into the serving dish. Garnish with a drizzle of truffle oil.

Spaggathi Napoltian

Ingredients

• 4  tsp   olive oil
• 50 g     large onion, finely chopped
• a good pinch of caster sugar
• 500 g   tomatoes
• 2          crushed chilli flakes,
• 400g    spaghetti
• 100 g   mixed peppers, cut into slices
• 50g       green olives, rinsed, drained and halved
• grated Parmesan

method

Add the puréed tomatoes and crushed chilli flakes to the onion in the pan and season lightly with salt and plenty of pepper (the olives will add more salt to the dish). Bring to the boil, then cook, stirring occasionally, over a medium heat so that the sauce boils gently for 20 minutes.

Heat the oil in a medium-sized pan, add the onion and sugar, then cook gently for 5 minutes or until just softened. Meanwhile, tip the tomatoes into a food processor or blender and process to make a purée.

While the sauce is cooking, cook the spaghetti in a pan of salted boiling water for 10 minutes, or according to the pack instructions, until tender with a bite at the centre.

Drain the pasta and turn into a warmed serving bowl. Spoon over the sauce, add the peppers and olives, and toss gently to combine. Serve immediately with grated Parmesan cheese.

Penne Carbornara

Ingredients

• 200 g penne
• freshly ground salt and black pepper
• 3 tsp Olive oil
• 100 g bacon
• 4 egg yolks
• 100 ml fresh cream
• 50 g parmasan  
• 25 g parsley

Method

1. Cook the penne in a large saucepan of salted boiling water for about 8-10 minutes, or according to the packet instructions, until just tender. Drain.

2. Meanwhile, heat 1 tbsp of the oil in a frying pan, add the pancetta and fry until crisp.

3. In a large bowl, beat the egg yolks with the cream and grated Parmesan. Season well with freshly ground pepper. Add the chopped parsley.

4. Add the freshly drained pasta to the egg yolk mixture, together with the remaining oil, the grated Parmesan and the fried pancetta. Toss together immediately. Season to taste with sea salt and frehsly ground pepper. Transfer to a warmed serving bowl. Top with the Parmesan shavings and serve at once.

Chicken and Prawns Noodles

This is one of most simple recipe in my collection. and this is a recipe with combination of Japanese and Chinese cooking .and this is ideal for dinner.

Preparation time

15 minutes

Cooking time

10 minutes

Total time

25 minutes

Serving

250 g

Yield

6 to 7 potions

Ingredients

• 1 pak   noodles
• 4 Tbs   Vegetable oil
•  50 g    shallots, peeled and thiny sliced
• 25 g     Ginger, peeled and grated
• 4           of garlic, peeled and finely chopped
• 125g    Chicken breast, chicken
• 100g     peeled prawns
• 100 g   Chinese cabbage, shredded
• 100g    cashew nuts, chopped
• 2          Egg, lightly beaten
• 3 tsp    Curry powder
• 2 tsp    Soy sauce
• 1 tbsp  Mirin
• 2          Sugar
• Handful of bean sprouts
• 4          Oyster sauce
• 3          Sesame oil
• 2          Spring onions, finely chopped

Method

•  

1. Prepare the noodles according to the packet instructions then refresh in cold water.
2. Heat the wok until smoking hot, add the oil and stir-fry the garlic, ginger and shallots for 1 minute.
3. Add the chicken, prawns, cabbage and water chestnuts and continue to stir-fry for a further 2 minutes.
4. Add the beaten egg and continue to cook for a further 30 seconds.
5. Add the curry powder, soy sauce, mirin, sugar, bean sprouts and noodles to the wok and ensure everything is mixed well heated through.
6. Turn off the heat and stir in the oyster sauce and sesame oil.
7. Garnish with spring onions.

Vegetable spaghetti

Ingredients

• 300 g    spaghetti
• 4 tsp     olive oil
• 100 g    carrots -- sliced
• 50 g      onion -- chopped
• 100  g   zucchini -- chopped
• 25  g     garlic -- minced
• 100  g   tomatoes -- cut into  pieces
• 50     g  peas  
• 1 tap     fresh chopped basil
• 1/2        salt
• 1/4 tap  pepper

Method

Cook and drain spaghetti per package directions. 

Meanwhile, heat oil in a 10-inch skillet over medium-high heat.

Cook carrots, onion, zucchini, and garlic in oil, stirring frequently, until vegetables are crisp tender. 

Stir in remaining ingredients except cheese; cook until hot.
Serve vegetable mixture over spaghetti.