Chicken in Creamy Sauce

- 3 chicken breasts, chopped

- oil

- 2 teaspoons Italian spices

- 2 teaspoons garlic powder

- 2 cups cream

- 1 can diced tomatoes

- 1/3 cup fresh basil, diced

- 1/2 cup parmesan cheese

1. Sprinkle the Italian herbs over the chopped chicken and cook in the oil until browned. Remove and set aside.

2. Add the cream to the pan, stirring to loosen and mix any left over juices.

3. Bring to a simmer and add the tomatoes.

4. Add the basil and cheese to the mixture, stir until combined and bring back to a simmer.

5. Add the chicken back in and simmer for 5-10 minutes, stirring until the sauce has coated the meat.

Stromboli

PIZZA DOUGH:

- 1 cup warm water

- 2 1/4 teaspoons yeast

- 1 tablespoon honey

- 2 teaspoons salt

- 2 tablespoons oil

- 3 cups flour

1. In a large bowl mix the yeast and honey into warm water. Stir for 5-10 minutes. Add the oil, salt and 1/2 the flour and mix.

2. Add the rest of the flour, bit by bit, until it is slightly tacky but doesn't stick to your hands.

3. Knead the dough for 6 minutes. NO LESS

4. Lightly grease a bowl and place the dough in it. Cover with glad wrap and lt rise for 1-2 hours.

FILLING:

- 1/2 cup pizza sauce

- 1 1/2 cup grated mozzarella cheese

- 6 thin slices salami

- 4 thin slices honey ham

- 1 egg, lightly beaten

1. Preheat your oven to 240 degrees celcius and line a baking tray.

2. Roll the dough approximately 10 x 6 cm and spread the pizza sauce over 2 thirds of the length, leaving a 3 x 16 cm border along the edge. Top the sauce with half of the cheese, salami, and ham. Top with remaining cheese.

3. Brush the plain strip of dough with egg. Fold the other sides in and brush with egg and roll up lengthways, starting where all the fillings are and ending with the plain strip on the bottom.

4. Brush the entire roll with egg and gently cut slats in the top every 1-2 inches.

5. Bake for 8-10 minutes, cool, and slice.



Cold Pasta Primavera Salad

- 1/2 cup shallots

- 1/2 cup radishes, diced

- 16 oz corkscrew pasta

- 1 cup cherry tomatoes, halved

- 1 cup steamed broccoli

- 1 cup ranch sauce

- 1 red capsicum, diced

- 2 medium zucchini, sliced

- 2 tablespoons capers, drained (optional)

- 3 tablespoons olive oil

1. In a small bowl, whisk the ranch sauce with oil.

2. In a large bowl, add the cooked pasta  and remaining ingredients.

3. Add the dressing and toss well.

4. Chill in the fridge for 1 hour.

Grilled Chicken Caprese Pasta with Garlic, Romano, Mozzarella and Fresh Basil

- 2 medium chicken halves, grilled and diced

- 4 oz pasta

- 1 cup fire roasted tomato pasta sauce

- 1/4 cup cream

- 2 tablespoons and 2 teaspoons grated romano cheese

- 1/2 clove garlic

- chilli flakes to taste

- salt and pepper to taste

- 1 cup grape tomatoes, cut in half

- 6 oz grated mozzarella cheese

- 8 basil leaves sliced

1. Preheat the oven to 180 degrees celcius. Cook pasta according to packet until aldente.

2. In a saucepan, heat the sauce, cream, romano cheese, garlic, chilli, salt and pepper until the cheese has melted.

3. Drain the pasta and return it to the pan. Add the chicken, tomatoes, 1/2 the mozzarella and 1/2 the basil. Pour in the warm sauce.

4. Pour into a greased baking pan. Top with the rest of the mozzarella and cook uncovered for 20-25 minutes until golden. Sprinkle with basil.



Italian Meatloaf Parmigiana

- 2 tablespoons oil

- 1 red capsicum, diced

- 1 onion, diced

- 2 teaspoons garlic

- 1/2 kg beef mince

- 2 eggs

- 3/4 cup bread crumbs

- 1 cup parmesan cheese

- 1 tablespoon Worcestshire sauce

- 1 tablespoon balsamic vinegar

- 2 tablespoons basil leaves

- 1 tablespoon parsley

- 1 teaspoon salt

- 1/2 teaspoon pepper

- 2 cups marinara sauce

- 1 cup mozzarella

1. Preheat the oven to 180n degrees celcius. in a large frypan, sauté the capsicum, onion, and garlic until soft. Remove and cool.

2. Once cool, combine the rest of the ingredients except for the marinara and mozzarella.

3. Form large patties from this meat mixture and place in a lined baking dish.

4. Top with 1 cup of the marinara sauce, making sure to evenly top.

5. Bake for approximately 30-35 minutes until the patties are cooked through.

6. Remove from the oven, add the rest of the sauce and top with mozzarella. Bake for 5 minutes to allow the cheese to melt. Remove and let rest for 5 minutes before serving. 

Baked Penne with Roasted Vegetables

- 1 red capsicum, julienned

- 1 zucchini, diced

- 1 squash, cubed

- 1/2 an onion, sliced thin

- 1 1/2 cloves of garlic, crushed

- 1 tablespoon oil

- 1/2 teaspoon salt

- 1/2 teaspoon pepper

- 1/2 tablespoon Italian herbs

- 400g penne pasta

- 1 1/2 cups marinara sauce

- 1/2 cup fontina cheese

- 1/4 cup grated mozzarella

- 1/4 cup parmesan cheese for the top

1. Preheat the oven to 180 degrees celcius.

2. Line a baking sheet with baking paper and toss the capsicum, zucchini, squash, and onions with the oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and Italian herbs. Roast until tender, about 20-30 minutes.

3. Meanwhile, cook the pasta for about 6 minutes. It should still be hard. Drain.

4. In a bowl, toss the pasta, roasted vegetables, sauce, fontina, mozzarella, 1/4 cup parmesan, salt and pepper together.

5. Tip into an oiled baking pan and top with parmesan , Bake until golden.

Tiramisu

- 3 egg yolks, whites reserved
- 1/2 cup sugar
- 125g mascarpone cheese
- 1/2 cup cream
- 1 packet savoiardi biscuits
- 3/4 cup very strong expresso
- 1/2cup dark chocolate shavings


1. In a double boiler, combine the egg yolks and sugar and mix for 10 minutes on a low heat. Remove from the heat and whisk until thick.


2. Add the mascarpone and beat until combined.


3. In a clean bowl, whisk the egg whites until soft peaks form. (I added this to the mascarpone, egg yolks and sugar mix, though I'm not sure if that was right, still tasted yum)


4. Fold whipped cream and mascarpone mixture together and set aside.


5. Pour the coffee into a shallow dish, and dip the biscuits into it one at a time, only for a few seconds.


6. Layer the biscuits, then scoop the cream filling, then chocolate shavings. Repeat 2-3 times.