Temple’s Sformatini di zucchine e ricotta con coulis di pomodori

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Ingredients:
1-2 medium zucchine chiare
300g ricotta
50g diced cooked ham
¼ cup grated parmesan
1 egg
1tbsp flour
Olive oil
S&P
For the coulis:
canned tomatoes
Olive oil
S&P
Using a vegetable peeler or a mandolin, slice the raw zucchini very thinly—they should be pretty pliable. In a bowl, mix all the other ingredients evenly.
Lightly oil 4 ramekins and carefully drape the zucchini slices so there is a bit of overhang. Use about 3-4 slices per ramekin to almost cover the bottom and sides. Fill with the ricotta mixture up to the top and gently fold the “tails” over the top.
Bake in a 200° oven for about 30 minutes, until the sformati have puffed up and any ricotta showing is golden.
Meanwhile make the coulis: press the canned tomatoes through a sieve using the back of a spoon, so you have just thin tomato puree (do not substitute paste). Cook over a low heat with a little oil and S&P until slightly thickened, enough to coat a spoon generously.
Unmold the sformatini onto plates and pour a little coulis over them. Serve hot.
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Kim’s Salmon with a touch of Onion

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Layers are grilled onion, hard boiled egg, artichoke puree with walnuts, potatoes, salmon, potatoes.

Cook the onions, do the artichoke puree with walnuts, cook the potatoes till fork tender, layer onions first, pressing down after each layer then egg slices, then artichoke puree, then potatoes, then add the fresh salmon in pieces, then potatoes on top.

Put into a 200 degree oven for about 40 minutes.

Amy’s Sformato di Pappardelle al ragu di cinghiale

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I started with making my ragu the day before..


700 grams of polpa di cinghiale.(wild boar meat) I had macinato cause I like it better that way but you can also chop it into tiny cubes
2 sausages(cinta senese)
2 carrots
3 celery stalks
1 large onion
a handful of fresh parsley 
juniper berries…q.b.
doppio conc. tomato paste(2 tbls)
2 pelati (peeled tomatoes from can)
salt q.b.
pepper q.b.
a full glass of red wine
normally I would also put black olives in but I thought they wouldn’t help the sformato form so I left them out

Just as you would make a normal ragu or bolognese sauce
chop up your carrots, celery, onion, parsley and put them in a large pot with olive oil to brown but don’t let them get too brown!
after that I push the sausage out of its skin or whatever that is called and put it in with the celery, carrots, onion etc
I brown it for about 2 minutes then add the wild boar meat and stir it about 2 minutes and then a glass of red wine maybe even a glass and a quarter and let it cook until wine evaporates
next I add 2 large spoonfuls of double concentrated tomato paste and mix
then 2 pelati, (squished by hand or fork before putting them in the pot)
next a handful or more of juniper berries 
mix
add your salt and pepper
mix
now adding water to make ragu depends on what kind of pot you have, I have a large deep pot so add water up to the last 1/4 of the pot..
bring the sauce to a boil when it boils I move it to a small burner and partially covered for about 2 and 1/2 hours and stirring often 
cooking times can vary, usually tuscan ragu is very very thick and not very saucy..depends on what you like 
I also think making ragu the night before eating eat gives it a better flavour

I made pappardelle for 8, probably close to 500 grams 
8 eggs, 1 kg of flour a pinch of salt
after you have made the rolled and stretched the sfoglia cut in wide strips of about 1,5 cm

Cook the pappardelle al dente and season with sauce and parmigiano 
next I oiled the pan and put dusted it with bread crumbs
I cut up 250 grams of smoked provolone and 1 mozzarella and cut into cubes 200 grams up ham
I mixed these together with the papparedelle
Next using my hands I squished the pappardelle and all the stuff into the pan and packed it hard until it was full up to the top
I grated some pecorino and tons of parmigiano and then put a light layer of ragu on top
baked in 180 preheated oven for 35 minutes
eat!

Paula’s Sausage and Fennel Pasta

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for 3 people

2 small onions
3 italiian sausages
tablespoon of fennel seeds
250ml of cream (uht cooking cream works well)
330g large pasta such as rigatoni or mezze maniche

Put your pasta on to boil.

Chop up the onions into 1cm pieces and fry gently in a little olive oil until they start to soften. take the sausages out of their skins and break up into rough pieces about 2cm diameter. Add the sausage meat to the onions and fry on low heat until sausages brown up and onions start to colour up. The pasta is nearly done so turn off the heat but leave it in the cooking water. Add the fennel seeds to the sausages and stir on medium heat for a couple of minutes till you smell the lovely fennely aromas. Add the cream, mix through on low heat and add the drained pasta, heating through. Add pepper to taste; the sausages here are so salty you really won’t need any more salt. transfer to heated serving dish and serve with crisp green salad.

Maureen’s Steamed Mussels with Fennel, Tomato, Grappa & Cream


1 tblsp EVOO 1/4 cup grappa

2 shallots minced 4 cloves garlic finely minced

1/2 cup heavy cream

1 bulb fennel trimmed and sliced thin

1 large tomato cubed 2 Kg mussels cleaned

1/2 cup white wine

1/3 cup basil leaves

salt & pepper to taste

Heat EVOO in large pot over medium heat. Add shallots and garlic and cook until translucent, about 5 minutes. Stir in fennel and cubed tomato and continue cooking another 5 minutes. Mix the white wine, grappa and heavy cream together. Add to the pot and bring to a hard simmer. Add the mussels and the 1/2 the basil leaves. Cover and cook for 7 minutes or until all mussels have opened. Serve immediately garnished with remaining basil leaves and crusty bread.

Giselle’s Chilli Recipe

I use minced beef – good quality from the butchers. about 400g
1 onion chopped
several cloves of garlic crushed
1 tin chopped toms
1 big dollop tomato paste out the tube
Big glug of whatever red wine you have to hand
1 tin red kidney beans (Lidl) drained
Hot chilli powder about a teaspoon
Ground cumin about 2 teaspoons
Fresh coriander if you have it – I grow my own. Handful
If you have some unsweetened coco powder, a teaspoon of this is amazing!

Fry up the garlic and onion in olive oil until softened, but not browned.
Whack up the heat a bit and add the minced beef and break up, fry until meat is browned. 
Add all the other ingredients except the coriander if you have it.
Mix it up, bring it to the boil, turn it down to a bare simmer, cover and cook for at the very least 45 mins. Stir from time to time to stop it sticking.

Rossi’s Bulgarian Chicken Soup

You just have to boil the chicken (i buy pieces like tighs and remove the skins and fat for obvious reasons) with the bay leaves, 2-3 whole pepper corns and 2-3 allspice corns to make the stock – when ready you strain the liquid and de-bone the chicken and cut it into small pieces. In your soup pot you saute 1 finely chopped onion, 1-2 carrots, 1 medium courgette for a few minutes, add the stock and the chicken pieces, boil for 10 mins, add half cup of finely cut spaghetti or other small pasta shapes and boil until that’s done, approx another 15 minutes. Season with parsley and/or origano, leave to cool 10 mins . Now, in Bulgaria we never have clear soups, they are all finished off with an egg – you beat 1 egg with a sprinkling of citric acid (guess a drop or two of vinegar can also be used), you then add some of the soup liquid little by little into the bowl with the beaten egg, whisking constantly and then pour the eggy liquid into the big pot. It sounds fiddly, but it isn’t, it’s quite nice. Must ask mum why we do this….no doubt there is a reason hahahaha

TEMPLE’S JANSSEN’S TEMPTATION

Gotta love the name. This is basically scalloped potatoes with added pickled, smoked or salted fish. Normally it calls for anchovies but I used smoked herring instead. Great cold weather dish. Ingredients: 1 herring per person 1 medium potato per person 2-3 onions Breadcrumbs Whole milk Preparation: If you are using whole, unsoaked herring, follow instructions and start the day before; fillet and set aside. If using commercially packed, filleted herring (recommended), proceed. Thinly slice (use a mandolin if you have one) the potatoes and onions. Cut the fillets into bite-sized pieces. Butter a baking dish and place a layer of potatoes and onions; dot with herring pieces and pour in enough milk to barely cover. Repeat until you finish with a layer of potatoes/onions and herring, pour a bit more milk over them. Sprinkle generously with breadcrumbs and bake in a medium oven until golden brown and the milk has cooked the potatoes and onions (they should be tender to the fork). We served with buttered peas.

Kim’s Hot German Potato Salad with a splash of Lime


1000 grams potatoes, peeled and cooked to tender, and sliced big chunks (* cook them this way)
4 tbl Green onions
5 tbl apple vinegar
1 tbl mustard

10 tbl olive oil
1 med onion diced
4 long slices of Speck or Pancetta
1 tbl chopped parsley
Prepare the vinaigrette. Place the speck in a pan and cook until crispy and set aside then toss in the onions cook until slightly tender using the fat from the speck. Add the mustard, vinegar, mustard, oil, salt and pepper, and cook for about 3 minutes, Put in a big bowl and toss in the hot potatoes, green onions, speck, and parsley, Squeeze one lime or two depending on the size, Toss and serve.

Judith’s Toasted Leek and Potato Soufflé

You need about 3 cups of cleaned leeks cut into 1/8″ or so slices
About ½ teaspoon of salt
2 Tablespoons of good olive oil

1 pound of potatoes, peeled, chunked and boiled until done with about ½ teaspoon of salt
2 tablespoons of butter
2 eggs
a pinch of cayenne pepper (peperoncino)
a pinch of nutmeg
about ½ cup milk
salt to taste
black pepper
100 grams or 3.5 ounces of pecorino fresco not aged
40 to 50 grams of freshly grated Parmigiano Reggiano

When the potatoes are done, drain them and puree them. Puree in the butter and then the eggs.
Add the cayenne and nutmeg, stirring them in. Add the grated pecorino and stir it in.

Heat a wide and heavy frying pan with the olive oil. Add the leeks and salt them. Cook slowly, stirring, until they start to toast and take on a toasted flavor. They do not have to be entirely brown, but browned enough to take on that taste.

When the leeks are done, stir them into the potato mixture. Then stir in enough milk so that the mixture will not pile up, but stays level when you spoon it. Don’t go overboard. Transfer the mixture into a two-quart baking dish, then scatter the Parmigiano over the top. You can at this point cover it tightly with foil and refrigerate it until the next day, but take it out an hour before you want to cook it.

When ready to cook it, put it into a 350°F or 175°C preheated oven and cook for about 45 minutes until puffy and well-browned.

You can use different cheeses, too