Free Recipes

Ingredients:

8 zucchini (about 12-15cm long)
2 1/2 tbs olive oil
125g Greek feta
2 tbs currants
1 clove garlic, finely chopped
2 tbs dried breadcrumbs
1 tbs finely chopped basil, plus extra small leaves, to serve
200g grape or cherry tomatoes
90g (about 6 slices) prosciutto, salami or leg ham
125g cherry bocconcini, torn in half
Toasted bread, to serve

Directions:

Preheat oven to 220°C. Trim 2mm from ends of zucchini then cut each into 4mm-thick slices, lengthways. Place in a bowl. Add 1 tbs oil and season to taste with salt and pepper. Toss. Heat a char-grill pan over high heat. Cook zucchini, in batches, for 1 1/2 minutes each side or until charred but not quite cooked through. Transfer to a roasting pan.
Crumble feta into a bowl. Add currants, garlic, breadcrumbs and chopped basil. Season to taste and toss well to combine. Scatter tomatoes and feta mixture over zucchini. Tear prosciutto slices in half and strew over vegetables. Drizzle with remaining oil then roast for 15 minutes or until tomatoes have softened. Scatter vegetable mixture with bocconcini and extra basil. Spoon into a bowl and serve with toasted bread.

Ingredients:

1/2 Cup margarine
2 tsp. Dried Basil; Crushed
2 tsp. Lemon Juice
1 1/4 tsp. Garlic Powder
3/4 tsp. Italian seasoning
8 oz Fettuccine; Cooked & Drained
1 tsp. olive oil
Salt

Directions:

Melt the margarine in a large skillet and add the basil, lemon juice, garlic powder and Italian seasoning and salt. Blend well. Make pasta fettuccine according to the package directions and add 1 tsp. of olive oil. In a large bowl mix fettuccine and garlic mixture and toss to coat well. Top with parmesan cheese.

Ingredients:

1 litre full cream milk
2 1/2 tsp. cornflour
1 tsp. gelatine
3/4 cup sugar
1 cup fresh cream
1 tsp. vanilla essence
1/2cup cold milk

Directions:

Bring milk to a boil. Boil for 15 minutes on low, stirring occasionally. Mix cornflour in 1/2 cup cold milk, keep aside. Add sugar to milk, stir. Add cornflour paste, stirring continuously till boil resumes. Boil for a further 4-5 minutes, take off fire. Sprinkle gelatine over 3 tbsp. water in a small pan. Allow to soak for 5 minutes. Warm over gentle heat, till dissolved.
Do not bring it to a boil. When boiled milk cools a little, add gelatine solution and mix well. Cool to room temperature, freeze in covered tray, till set but not hard. Break into pieces, beat with an egg beater till soft. Add cream and essence, mix well. The texture should be light and creamy. Reset in the freezer till frozen.

Ingredients:

Fresh fruit – 4 cups
Sugar – ¼ cup
Dry red wine/dry white wine/champagne – 1 cup
Lemon juice – I tablespoon
Whipped cream (optional)

Directions:

Wash and peel the fruits first. Cut the fresh fruits into small sizes to make four cups and keep them aside in a fruit bowl. Mix the cup of wine, the cup of sugar and the lemon juice together in another bowl. Now pour this mixture into the fruits kept in the bowl. Mix all the ingredients well, by stirring gently with a spatula. Keep the prepared mixture in the refrigerator to chill for one or two hours after which it is ready to be served.
Before serving, the fresh fruit Macedonian mixture can be topped with a dollop of whipped cream to make it smoother and tastier. Fresh fruit Macedonia is healthy and nutritious.

Ingredients:

Red potatoes
Salt, pepper
Chopped onion
Canola oil
2 tablespoons of vinegar
Mayonnaise to taste
Lettuce leaves
Hard boiled eggs, sliced
Parsley

Directions:

Cut potatoes up and boil them until tender. Place them in a large bowl and cut them even smaller. Add salt, pepper and chopped onion. Add oil (canola oil for example).. Make sure all the potatoes have oil on them. Mix them with your hands. Place in refrigerator overnight. Remove and add about 2 tablespoons of vinegar and mayonnaise to taste. Taste and see if it has enough zing to it. If not, add a little more salt, taste again, if not zingy add another tablespoon of vinegar. Make sure you have enough mayonnaise to make it moist. To serve the salad: at the last moment place on nice platter or bowl. Stick some lettuce leaves around the sides with ruffles up. Make some hard boiled eggs and slice them with an egg slicer. Place these around the top of the salad. Sprinkle with parsley to add some color to the potatoes.

Ingredients:

3 tablespoons extra-virgin olive oil, plus more for frying
1/2 medium onion, finely minced ( 3/4 cup)
4 tablespoons flour
1 cup whole or low-fat milk
1/8 teaspoon smoked paprika, such as Spanish pimenton de la Vera
8 ounces finely chopped jamon serrano (serrano ham)
2 eggs, beaten with 2 teaspoons water
2 cups fine dried bread crumbs

Directions

Heat the oil in a medium saucepan over medium-low heat. Add the onion and cook for 2 to 3 minutes, until translucent. Add the flour and stir to coat the onion, then whisk in the milk and cook for about 5 minutes, whisking constantly, until the sauce thickens. Add the paprika and the jamon, stirring to combine. Spread the mixture in a 9-inch dish; cover and refrigerate for 2 to 3 hours, until the mixture is firm.
Place the beaten egg-water mixture and the bread crumbs in separate shallow dishes. With moistened hands, form the chilled croqueta mixture into 2-inch cylinders or 1 1/2 -inch balls. Roll each croqueta in the bread crumbs, in the egg mixture, and then in the bread crumbs again, taking care that they are well coated. Arrange the croquetas on a baking sheet so that they do not touch. When ready to cook, line a baking sheet with layers of paper towel.
Fill a large pot with an inch or two of olive oil. Heat over high heat until the oil is almost smoking (about 325 degrees on an instant-read thermometer). Fry the croquetas in batches (about 5 at a time) for 1 to 2 minutes, until golden brown, moving them around with a slotted spoon to ensure even cooking. Use the slotted spoon to transfer to the paper towel-lined baking sheet. Serve hot or warm.

Ingredients:

4 slices of hake (fresh or frozen)
4 garlic cloves
1 can of peas
Plenty of parsley or cilantro
Oil, salt, flour

Directions:

Drizzle oil in a saucepan so to cover the bottom.Heat and add 4 garlic cloves, thinly sliced. Fry at low heat to avoid burning. When it’s golden, add two tablespoon of flour and stir. Add the peas with the liquid from the can and more water until desired thickness. Next, add the hake and cook for 10 minutes at low heat and covered. Sprinkle chopped parsley.
If you want to enrich it you can add a can of asparagus and a hard-boiled egg cut into fourths.

Ingredients:

4 boneless chicken thighs
¼ lt of white wine
1 package of frozen spinachs
Oil and salt
2 full tablespoons of flour
1/2 lt milk
1 small onion
A pinch of nutmeg
1 achet of melting grated cheese

Directions:

Boil the spinachs, strain and set aside. Fry the chicken and when they are golden add the wine and cook until wine reduces a bit. Take out the thighs and set aside the cooking broth. Prepare some bechamel by stir-frying some grated onion and when it’s golden add the flour, the milk, the nutmeg and the broth from cooking the chicken. Bechamel should not be thick, if that’s the case add more milk. Add salt. Spread the spinachs on a baking pan and place the chicken on top. Cover with bechamel and sprinkle grated cheese over it. Take to oven to cook au gratin.

Ingredients:

1 kg of carrots
200 ml of cream
1 medium-sized potato
3 servings of cheese

Directions:

Peel the carrots and potato and cook in boiling water and salt. Cook until tender. Process in blender and add the cheese and the cream.

INGREDIENTS

6 egg yolks
3/4 cup white sugar
2/3 cup milk
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
1 pound mascarpone cheese
1/4 cup strong brewed coffee, room temperature
2 tablespoons rum
2 (3 ounce) packages ladyfinger cookies
1 tablespoon unsweetened cocoa powder

DIRECTIONS
In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
Arrange half of soaked ladyfingers in bottom of a 7×11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.