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Parmesan Cheese

Beef Carpaccio


We were having a little celebration, (hence the Roederer Champagne) at home and wanted a simple but impressive starter.

Beef carpaccio barely registers as cooking, but tastes oh so divine. I love the contrasting flavours and textures of the ultra thin bashed fillet steak just slightly cooked by the lime juice and topped with salty parmesan and peppery rocket leaves.

I asked the butcher to prepare the fillets for me, saving me the bulk of work!

Enjoy with a decent crusty loaf or home made bread.

Beef Carpaccio : Celebrations



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Tangy Fresh Garlic Bread


Garlic bread works well with so many Italian dishes as a great accompaniment.

Penne pasta to Lasagne, it never fails to add a great crunch and zing!

Can also be frozen, uncooked and cooked through from frozen
(takes 45 minutes).

So much better than takeaway or shop bought equivalents. The parsley and lemon are the key!

Originally served with
Breaded Chicken and a Herby Tomato Sauce.

Garlic Bread : As an Accompaniment




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Pizza Pasta Bake


Sometimes you just want to eat simple comfort food.

It was a Tuesday evening, and I had come in from the gym, and wanted something quick, wholesome and tasty.

The great thing about this dish is that you can cook the pasta, pancetta and tomato sauce all at the same time - meaning that preparation time is vastly reduced. Once it is in the oven you can crack on with your evening.

I based the pasta bake on pizza flavours. So I added mozzarella, smoky pancetta and oregano as my base flavours. The sour bread crumbs on top give a great crunch and textural difference. The mozzarella in the middle remains melted and gooey, whilst that on top goes golden and crispy.
(I was wanting to top this with strips of anchovy - but was told this was a step too far - I might try it one day smiley_wink)

I served this with a simple fresh salad and a quick mustard dressing.

Pizza Pasta Bake : Close Up

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