Gluten Free Macaroni and Cheese

On February 28, 2017March 13, 2017 By CandiceIn Pasta, UncategorizedLeave a comment

INGREDIENTS

12oz (340 grams) Gluten Free Elbow Pasta (cooked al dente)

4 Tablespoons Butter
4 Tablespoons Gluten Free Flour
2 Cups Milk
2 Cups Mozzarella Cheese, Grated
1/2 Cup Sharp Cheddar, Grated
1/2 Cup Parmesan Cheese, Grated
Salt and Pepper
Pinch of Nutmeg

METHOD

Preheat oven to 375F or 190C

1. Cook pasta according to packaging but make sure to cook it al dente and not completely soft. Drain and set aside.
2. Melt butter in a medium sized saucepan.
3. Add flour to melted butter and cook for 1 minute.
4. Remove from heat and whisk in milk, carefully stirring until smooth and no lumps
5. Add back to medium heat and continuously stir until roux thickens and coats the back of the spoon.
6. Once thick, add 1.5 cups of grated mozzarella cheese, 1/4 cup cheddar cheese and 1/4 cup of the parmesan cheese and stir until cheese is melted and mixed evenly.
7. Season with salt, pepper and nutmeg
8. Remove from the heat and mix in the cooked pasta.

9. Transfer to a 13 x 9 pyrex, or oven proof dish, and top with remaining cheese.

10. Bake for 20-30 mins until side are bubbling and top gets browned.

Puttanesca Pasta

On February 12, 2017February 12, 2017 By momshcooksIn Entree/Main Course, Pasta, UncategorizedLeave a comment

Ingredients
2 Tbls Olive Oil
1 Onion
2 Cloves Garlic
2 400G ((14.1oz) Tins Peeled Italian Tomatoes
1 tsp Sugar
1 tsp Salt
½ tsp Black Pepper
2 tsp Italian Herbs
4 Anchovy Fillets
2 Tbls Capers
¼ Cup Pitted Black Olives

Method
1 In a deep saucepan heat olive oil over medium heat.
2 Add sliced onions and garlic and sauté until soft.
3 Add tomatoes, sugar, salt, pepper and Italian herbs and sauté for 30 minutes.
4 Blend sauce using a stick blender.
5 Heat a little olive oil in a saucepan and add the anchovies.
6 Saute until they soften.
7 Add the capers and Olives and cook for 2 minutes. Add to tomato sauce and cook through.
8 Serve over pasta of your choice. I like Puttansca sauce with Spaghetti or Linguini pasta.

Italian Tomato Sauce, Marinara Sauce

On August 30, 2016October 25, 2017 By momshcooksIn Appetizer/Starters, Dairy Free, Entree/Main Course, Gluten Free, Pasta, Vegan, VegetablesLeave a comment

I can never have enough of this sauce. I make a large batch and freeze in small zip seal bags pushing all the air out. So useful for Bolognese, vegetable or meat lasagne, puttanesca sauce or even served with fried eggs.

ITALIAN TOMATO SAUCE (NEOPOLITANA SAUCE)

INGREDIENTS
4 Tbls Olive Oil
2 Cloves Garlic – Crushed
800g Italian Tinned Tomatoes
½ Cup White Wine – Optional
1 Large Yellow Onion – Peeled And Chopped
½ Tsp Ground Black Pepper
1 Tsp Salt
1 tsp Sugar
1 tbls Italian Herbs – Rubbed Between Your Hands To Release The Flavours

METHOD
1. In a large pot heat the oil and add the onion & garlic. Do not brown the garlic as it goes bitter when browned.
2. When the onion is translucent add the tomatoes, sugar, salt & pepper, wine and mixed herbs.
3. Simmer for 45 minutes with the lid off. Stirring occasionally.
4. When cool freeze portions in zip lock bags.
5. This is a basic Neapolitana sauce. Use it as a base for pasta with vegetables either sautéed or grilled.
6. Can add a touch of cream for a Rose sauce.
7. Can also be used when making Chicken or Beef or Vegetable lasagna.

Perfect Pesto Sauce

On January 2, 2015October 25, 2017 By momshcooksIn Entree/Main Course, PastaLeave a comment

Fresh basil, crushed garlic, roasted pine nuts and extra virgin olive oil is all you need to turn plain pasta into a culinary delight. The pesto sauce can be made in the time it takes for the pasta to boil. It can also be made days, or even weeks, in advance and stored in the refrigerator

INGREDIENTS

Large bunch fresh sweet basil, stems removed
2 cloves of fresh garlic peeled
50grms pine nuts
salt & freshly ground pepper
¼ cup olive oil
Optional: 50grms finely grated parmesan cheese (if you’re planning on storing this in the fridge for longer than a week, only add the Parmesan when serving)

METHOD

Toast pine nuts in a dry frying pan till light golden. Place basil & garlic in a blender and blend for 2 minutes. Add pine nuts and salt & pepper and blend for 1 minute. With motor running slowly add olive oil until everything is combined. Pour into a container and and cover with a layer of oil (this prevents the pesto from going black) Once the pasta is al dente, drain the pasta and spoon a few tablespoons of pesto sauce onto the hot pasta. Mix and serve with finely grated Parmesan cheese