Homemade pasta with mushroom sauce
500g plain flour
3 teaspoons salt
5 eggs, lightly beaten
1 tablespoon butter
1 tablespoon olive oil
1 onion. Finely chopped
3 cloves garlic, crushed
500g mushrooms, chopped
½ chicken stock cube, crumbled
½ cup cream
½ cup chopped parsley
Grated parmesan to sprinkle
Bring a large pot of water to the boil ready for the pasta.
Combine the salt and flour in a food processor. With the motor running add the eggs. Process until the dough starts to cling together and forms a ball. Tip the dough onto the bench and knead for a few minutes. Wrap it in glad wrap and leave to rest for an hour.
Divide the dough into 6 pieces. Pass it through each setting 2 times until you get to number 3. Once at number 3 lay onto a tray until all the pieces have passed through the machine. Pass all the pasta through the machine on the pasta cutter and lay onto a tray. Once all pasta has been cut it is ready to cook.
Place pasta in boiling water and simmer for 4-5 minutes until aldente.
Place olive oil, butter,garlic and onion in a large saucepan and sauté for a few minutes. Add mushrooms and cook for 10 minutes. Add stock, cream and parsley and cook for another few minutes. Pour over pasta and mix together.
Greek salad with haloumi cheese
1 Spanish onion, finely sliced
½ cup extra virgin olive oil
2 teaspoons oregano
2 tablespoons red wine vinegar
180g haloumi cheese, cubed
1 cos lettuce, shredded
1 punnet cherry tomatoes, quartered
1 red pepper, sliced
2 Lebanese cucumbers, sliced
20 kalamatta olives
3 tablespoons dill
juice of half a lemon
salt and pepper to taste
olive oil spray
Combine onion, olive oil, oregano and vinegar in a small bowl and allow to marinate 20 minutes.
Cut haloumi cheese into cubes. Spray a pan with olive oil. Cook cheese until golden brown on both sides and set aside.
Combine all salad ingredients in a large bowl. Add onion (together with its marinade). Squeeze over lemon juice and season with salt and pepper. Toss well.
Garnish with haloumi cheese.
Homemade garlic bread
1 french stick
100g butter (softened)
2 cloves garlic, crushed
1 tablespoon chopped parsley
Preheat oven to 180 fan forced.
Cut French stick into 2cm slices – be careful not to cut right through to the bottom.
On a plate mash butter, garlic and parsley with a fork until soft.
Spread slices (both sides) with butter mixture.
Wrap bread in foil leaving the top open to crisp.
Bake for 10 minutes or until top is golden brown.
30 jam tartlets
3 x 250g cream cheese
6 eggs, separated
1 1/2 cups sugar
Juice of 1 lemon
Grated rind of 1 lemon
Preheat oven to 180.
Line a muffin tin with patty pans. Place a jam biscuit in the base of each patty pan. Set aside.
In a large bowl, beat cream cheese until smooth. Add egg yolks, sugar, lemon juice. and lemon rind. .Mix until well combined.
In another bowl, beat egg whites until stiff. Fold into cream cheese mixture and pour over each biscuit base.
Bake for 20-25 minutes, or until the top is just beginning to brown.
Sprinkle with icing sugar just before serving.
2 tablespoons olive oil
1 portion of greens, washed, dried and finely chopped (approx 8 large leaves)
4 spring onions, finely chopped
Handful green beans chopped into small pieces
4 cloves garlic, chopped
2 cups long grain rice
3 cups chicken stock
Salt and pepper to taste
Chopped parsley to garnish
Heat oil and butter in a heavy based pot. Add garlic, spring onion and greens.
Cook for 3 minutes. Add rice and keep stirring for 2 minutes until rice is coated.
Add stock and bring to the boil. Turn heat down to low. Cover pot with a lid and cook for 20 minutes.
Once all liquid has evaporated stir in a knob of butter and leave lid on for 5 minutes before serving. Season with salt and pepper.
Garnish with chopped parsley.