Recipe for slow roasting tomatoes. Great for Pastas and Salads For more simple & delicious recipes visit Yummeo @ Yummeo.net Ingredients: Tomatoes, Extra Virgin Olive Oil, Rosemary, Basil, Thyme, Garlic Directions: 1)Preheat your oven to 250 2)Slice your tomatoes in half 3)Place them in a bowl and combine with EVOO, Rosemary, Basil, Thyme 4) Place tomatoes on a baking sheet and scatter garlic cloves in their skin around the sheet. 5)Cook for 4 to 9 hours 6)Serve it!
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Making your own pasta at home is fun and easy, Simon Gault will show you how to properly roll & make ravioli and the perfect sauce to go with it. To make the ravioli, place the fillings one finger apart, wet the edge with a brush and just fold it over and push down. Pinch in between each filling and cut them. Boil some water with a bit of salt and put the ravioli in to cook. For the Sauce, put the pan on, add mainland butter, some fresh sage leaves and let them simmer for a beautiful pasta sauce. Place the cooked ravioli in the pan, add a bit of salt and your done! Bon Apetite! If you like this recipe, download it and check out others at www.asimplepleasure.co.nz www.youtube.com The complete recipe for pasta dough and filling can also be found at www.asimplepleasure.co.nz INGREDIENTS: Sauce: 1 tbsp Mainland Butter 3 Sage Leaves 15g Parmigiano-Reggiano Pasta Dough: 300g Flour 16 Egg Yolks (size 6) 1 pinch salt For the Filling: 1/8 Cup of Rice & 1 and a half Cups of Water 3 tbsp Extra Virgin Olive Oil 1/2 Large Carrot 1 Celery Stick 1/2 Red Onion 8 Boneless Chicken Haunches 5 Sage Leaves Sprig of Rosemary 3 Prosciutto di Parma Slices 1 and a half cups White Wine 1 tsp Salt 1/4 Leek (white only) 4 Large Leaves of Savoy Cabbage large Handful of Spinach 80 g Parmigiano-Reggiano
Roasted potatoes are a great side dish to any meal and they are so easy to make. Chef Jason Hill shows you how to make a great roasted potato recipe. Garlic Roasted Potatoes The recipe calls for a few fresh thyme sprigs (or fresh rosemary) 10 baby gold potatoes 10 baby red potatoes 3 tablespoons extra virgin olive oil 1 teaspoon garlic-shallot puree (or 2 cloves crushed garlic) 1 tablespoon sea salt Fresh cracked pepper Whisk the olive oil, garlic and thyme in a mixing bowl. Next slice the potatoes in half. Add to the bowl and mix well with a rubber spatula so they are completed coated. Stir in the salt and fresh cracked pepper. Coat well. Preheat oven to 375 F. Add to a cast iron pan or casserole dish. Roast 45 minutes to 1 hour. After 30 minutes, turn the potatoes over. After 1 hour, the outside should be crunchy with a tender inside. If you can’t find the petite baby potatoes, any variety of potato will work. Thanks for watching!
This is my SPECIAL RECIPE for PHO NOODLE SOUP you can make BEEF, CHICKEN, SPICY, you could even make SEAFOOD if you use a vegetable broth! You will need RICE NOODLE, GINGER, GARLIC, DRIED CHILI PEPPERS, FRESH JALAPENOS, SWEET ONION, MEAT & BROTH, FRESH LEAF AND CHOPPED THAI BASIL & MINT, EXTRA VIRGIN OLIVE OIL, SRIRACHA SAUCE, FRESH WHOLE LIME, & SUGAR… (optional FISH SAUCE & OYSTER SAUCE). YOU WILL ALSO NEED TWO KNIVES ONE FOR CUTTING MEAT & ONE FOR VEGETABLES, TWO CUTTING BOARDS FOR MEAT AND VEGETABLES (OR YOU COULD CUT VEGETABLES FIRST THEN USE SAME BOARD & KNIFE FOR MEAT AFTER), A LARGE PAN FOR PHO SOUP AND MEDIUM TO LARGE PAN FOR PHO NOODLES, A STRAINER FOR NOODLES, A LADEL, ALSO A BOWL, SPOON, & CHOPSTICKS FOR EACH PERSON EATING! ENJOY!!! REMEMBER THE FRESHER THE PRODUCE THE BETTER! BUY LOCAL OR GROW YOUR OWN!!
Traditional aioli:
Aioli is traditionally made by grinding garlic cloves in olive oil. It originally comes from Provence, France along the Mediterranean near Italy. There are many varieties that include mixing egg, lemon, and mustard in the aioli. In fact, the old fashion aioli recipes call for egg, olive oil, and garlic. If you have ever made mayonnaise, you see the similarity immediately. Mayonnaise is made primarily from mixing oil and eggs together. So my recipe takes a shortcut. It is difficult to get oil and egg to emulsify. Oil and egg are immiscible – they do not naturally mix. Consequently, you have to emulsify them by whisking both together so they will not separate. Mayonnaise has already been emulsified, and therefore my recipe saves you some time whisking. Try the basic recipe below and then add some other ingredients like basil, Dijon mustard, Italian parsley, chives, and even soy sauce. If you do decide to make the aioli from scratch, start with 1 cup extra virgin olive oil and one egg yolk along with the 1 tablespoon of lemon juice and 2 garlic cloves. Mix in a blender or small food processor until it emulsifies. Add the rest of the ingredients below (orange peel and salt and pepper) and you are ready to go.
Ingredients (5 or 6 servings for fish, olives, etc.):
¾ cup – mayonnaise
1 tablespoon – lemon juice
2 cloves – garlic, minced
1 teaspoon – orange peel
Salt and pepper to taste
Preparation:
Mix all of the ingredients in a bowl and add salt and pepper to taste.
Garlic, mayonnaise, lemon juice and orange peel
It is best to refrigerate and “marinate” overnight to bring the flavors together. But the aioli can be made up to two hours prior to eating. If you do refrigerate overnight, make sure you serve it at room temperature the next day.
Bon appétit!
Ingredients mixed together.
Humus or Hummus is an easy and healthy Middle Eastern Side Dish. Ingredients include Chickpeas, Tahini, Garlic, Cumin, Paprika,Lemon or Lime, Extra Virgin Olive Oil and Salt. This Side Dish is Traditionally served with Shish Kebab or Kebob, and Chicken Kebab. Also can be eaten with pita bread, or pita chips! But once you try it you will forget about tradition and serve it whenever possible. Perfect if you’re on a budget but want to present unique eating experience to the family. Besides providing a healthy serving of vegetables and legumes, hummus is also a good source of omega-3 fatty acids. Please do comment, rate and subscribe to our channel. More Recipes to come!
