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Pasta e brodo

helenscchin's Blog

I have recreated this recipe from masterchef series, link at the bottom.

Recreated pasta e boda: use ricotta and spinach agnolotti with the masterchef sauce by Helen Recreated pasta e boda: use ricotta and spinach agnolotti with the masterchef sauce by Helen

Ingredients

200 g flour
2 egg yolks
65 ml olive oil
1 carrot, roughly chopped
½ bunch coriander, roughly chopped plus more leaves for garnish
1 lobster, tail removed and peeled, head, legs, shells reserved
180 ml white port
6 tomato
salt and pepper, to taste

Method

Place flour, yolks, 1 teaspoon oil and salt in a food processor and pulse to combine. Slowly add enough water (about ¼ cup) to make it come together. Transfer to a floured bench and knead until a smooth dough. Wrap in plastic wrap and set aside to rest.
Place 1 tablespoon olive oil in a saucepan and set over high heat. Add carrot and coriander and fry for 1-2 minutes. Add lobster head and shells and…

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Beef ravioli with stir fry vegetables and capsicum strips

helenscchin's Blog

Beef riavioli with srir fry vegetables and capsicum stripsIngredients

2 cloves garlic, minced
1/2 c brown mushroom, quarter or bite size
1/4  c cabbage, thinly slice
1/2 cup chips size carrots
4-6 stalks of kale, tear the leave, wash and drain dry
1-2 Tsp caper
100 g of semi dried capsicum strips with oil ( bought a tub)
250 g beef ravioli and enough water to cook ravioli
20 g butter
2 Tbs Worcester sauce
1/4 c Sauvignon Blanc or vegetables stocks ( I use Sauvignon Blanc)
oil
salt
pepper

Method

Cook the ravioli as per instruction on packet and drained the water. Then heat oil in frying pan, add garlic and capers fry till fragrant. Next add kale, cabbage and carrots, fry for 5 minutes until tender, add in mushrooms ; fry further 2 minutes until softened.

Then add butter, worcester and wine to caramilsed, and season with salt and pepper. Next plate the ravioli and scoop…

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Helen’s bacon and vegetables quiche with chilli flakes serve with salad

Helen's bacon and vegtables quich with chilli             Helen's bacon and vegtables quich with chilli cut up with salad.JPG

Ingredients
5 eggs
1 c self-raising flour, sifted
2 small zucchini, grated
2 small carrots, grated
1 large onion, finely chopped
200 g diced bacon
1 c grated cheddar, parmesan, mozarella cheesess
1/2 c olive oil
4-6 Tbs chilli flakes, sprinkle on top

Method

Preheat oven to 170 degrees C. Beat the eggs in a large bowl until combined. Add the flour and beat until smooth, then add zucchini, carrots, onion, bacon, cheese and oil and stir to combine.

Grease quiche plate. Pour into the prepared pan, sprinkle with chilli flakes. Bake in oven for 40 minutes or until cooked through. Serve with your favourite salad.

 

Note: Oven temperature may vary. You might need less or more time.

 

 

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