Pasta with spicy meatball marinara.

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Great one for sharing or indulging by one’s self. (Recipe for 4)

 

6 Italian sausages (or your favourite ones it will still taste great)

50gr Butter, salt & pepper

1tsp of ground cinnamon

1tsp of all spice

1tsp of ground cloves

1 cup of red wine

500ml of vegetable stock

1 tin of chopped tomatoes

5tbsp of ketchup

1 red chilli finely chopped (remove the seeds)

Pancetta cubes (I usually use 100gr but this can be adjusted to your taste)

100gr of Chorizo cubes

2 carrots finely chopped

1 large red onion finely shopped

500 gr of dried pasta (any kind it takes your fancy)

250gr of hard cheese (Manchego is one of my favourites, cheddar will do nicely as well)

 

Over high heat use a big sauce pan add the Chorizo, pancetta and 50gr of butter. Remove the sausages skins (I usually hold one end of the sausage and push so all the meat pop out from the other end) and I shape to meatballs then add them to the pan and fry them until golden brown.

Follow with the red chilli, red onion and carrots, a little salt and pepper and the spices and stir well. Deglaze the pan by adding the wine and then add the tin of chopped tomatoes, the ketchup and half of the vegetable stock. Turn the heating in low and let it simmer for 20 min.

Use the rest of vegetable stock plus as much water as you need for boiling the pasta (8 minutes for dried pasta), drain and add the pasta in a baking tray (well-buttered) add the sauce give it a got stir and then sprinkle the cheese on top and leave under the grill for 10 minutes at 175C until golden brown on the top.

Wash it down with a good red wine. The family loves it and we usually enjoy it when we have big gatherings; it is easy to prepare in advance and bake in the oven a bit longer straight from the fridge on the day.

Spicy it up! 🙂

Zoe’s fillo cheese soufflé

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Ingredients:

200 gr. Emendal

200 gr. Gouda

200 gr. Regato

200 gr. Feta

200 gr. Manchego

 

Grated or in really small cubes

 

1 1/2 cup milk (3,5% fat)

4 eggs

1 packet of fillo 

200 gr of margarine, melt half of it in microwave

Pepper & salt

 

Mix the cheeses together and keep some to sprinkle on top later. Butter your baking tray well. Preheat your oven to 175C.

Melt half of the margarine in the microwave and butter one of the fillo sheets then fold it in half. Place a little of the cheese mixture in the middle and fold like a parcel then place it in the baking tray. Do the same until the bottom of the tray is covered and then add the rest of the margarine in little cubes and the rest of the cheeses on top. You will probably need about 8 sheets for a medium size tray.

In a bowl mix the eggs, pepper add the milk and then introduce the mixture to the baking tray leaving the fillo to absorb for 15 to 20 min. Sprinkle the leftover cheeses on the top. Bake for 30 minutes at 175C, the colour on the top will go a very appealing gold to light brown.

 

We can always add pancetta cubes, sausages or chilli if we like in the recipe and change the cheeses to our favourites; is like making your own pizza toppings. I do not think this needs any addition of salt because of the cheeses that are involved but if you prefer to add cheese like mozzarella do add a pinch of salt as well.

This is comfort food and you know when you need it the most 🙂. It will put a smile on your face. Enjoy!

Easy pizy orange easy pie.

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Orange, pie famously easy: cooking time 30 min, prep time 15 min

You will need:

1 pack of filo pastry

1 cup of corn oil

1 cup of sugar

orange zest of at least 4 oranges

2 tsp of vanilla essence or even better half vanilla pod

4 eggs

250 gr of Total greek yogurt (for the health conscious even the 0% will be absolutely fine)

20 gr of baking powder

And for the syrup:

1 cup sugar

1 cup water

1 cup orange juice

lemon peel and a cinnamon stick in the pot as well

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Here we go: in a large bowl combine the corn oil, sugar, zest, vanilla essence, eggs and yogurt and bring together by wising them lightly. Dissolve the baking powder to a small amount of orange juice and add to the mix. Open the filo pastry and shred with your hands or with scissors in the bowl with the mixture. Every filo sheet should be shredded individually and the smaller the pieces the better the result.

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With hands we make sure that all the filo has been soaked with the mixture.

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Lay a 35 cm baking tray with baking parchment so it covers the bottom and the sides as well; heat up the oven to 175C. Bake the pie for 30 to 40 minutes. Use a knife to check to test that the pie has finished baking. If the knife is dry when it comes out then the pie is ready.

Make the syrup (about 15 minutes it takes) and as it hot drizzle on the top of the pie and let it soak.

Serve with vanilla ice cream, cream or on its own.

ENJOY!