-
Cheese: Asiago
View recipe: Cheese: AsiagoAsiago is an semi-firm cow cheese from northern Italy. It has a mild but addictive taste. It is great for salads, sandwiches and pastas where you don’t need a cheese with bite. I love munching on it by itself and find myself going to the fridge for a slice more often than I should. Milk…
-
Pasta: Rigatoni
View recipe: Pasta: RigatoniRigatoni, Italian for long lined shapes, are tubular in shape and hold onto pasta sauce perfectly just like their thinner cousins, Penne. It is primarily sold dried (pasta secca) and is available everywhere. Here I have bathed it in a cheese and water cream: And here it is with a beef ragu: Enjoy, PK Here…
-
Pasta: Fettuccine
View recipe: Pasta: FettuccineFettuccine are long flat pasta shapes that are perfect for twisting around your fork, trapping sauce as you go. Their larger wider cousins Tagliatelle and Pappardelle are similar in length and use. I like to make my own, using semolina and egg in my Philips Pasta And Noodle Maker. Fettuccine is also perfect for lighter…
-
Pancetta
View recipe: PancettaPancetta is a cured meat product made from the pork belly cut. It is produced in two forms, rolled or flat. Bacon can also be made from this cut so what is the difference between pancetta and bacon? Bacon is salt cured (by brining) and then smoked to preserve it. Pancetta is cured using salt,…
-
Pasta: Maccheroni, Macaroni
View recipe: Pasta: Maccheroni, MacaroniMacaroni is a short, hollow pasta shape. The curved version is also know as elbow pasta outside Italy. It is great in soups, salads and pairs well with both heavy and light sauces. It is primarily sold dried (pasta secca) but I like to make it using my Philips Pasta And Noodle Maker. Like most…
-
Pasta: Penne
View recipe: Pasta: PennePenne, Italian for pens, is a relatively new pasta shape but is popular world-wide. They are tubular in shape and hold sauce like no other. It is primarily sold dried (pasta secca) and available everywhere. Here I am making Penne al Baffo. It is a saucy delight of cream and tomato paste. Enjoy and sorry…
-
Pasta: Conchigliette, Conchiglie and Conchiglioni
View recipe: Pasta: Conchigliette, Conchiglie and ConchiglioniI find conchigliette (aka small shell pasta) perfect for thin sauces/emulsions, soups and salads. This includes light meat sauces such as the slow cooked lamb shank and vegetable broth I show below. Their ridges and shell shape grip and hold the sauce for that perfect mouthful. The next size up is called conchiglie and is…
-
Ham Hock And Cabbage Soup Pressure Cooker
View recipe: Ham Hock And Cabbage Soup Pressure CookerI recently posted a slow cooker version of this ham and cabbage soup. It takes about 6 hours but it is well worth the wait. If you don’t have that long or like me you have gone a bit ‘pressure cooker mad’, you might want to try this version. Once the cooker is up to…
-
Ham Hock And Cabbage Soup Slow Cooker
View recipe: Ham Hock And Cabbage Soup Slow CookerI love a ham hock soup and growing up, Pea And Ham Soup was a regular treat. Did you know you can make a mean ham soup using cabbage instead of split peas? I have been making it this winter and wanted to share the recipe with you. I have a pressure cooker variant but…
-
Welchy’s Chicken Wontons
View recipe: Welchy’s Chicken WontonsLast night I made wontons using Welchy’s Wontons step by step guide. They turned out amazing and are so much fun to make. Whilst I used her recipe, I doubled the amount of mince and used chicken instead of pork. I got 40 wontons instead of 20 due to the extra mince. We ate 20…
Grow It, Catch It, Cook It
Tasty food, made simple, for everyone.
