Friday, 22 October 2010

Baked buttered potatoes with parsley

Serves 2-4
4 large russet potatoes
(trim ends and cut into 4 or 6 sections lengthwise)
2 tablespoons of butter
1 handful of fresh parsley (roughly chopped)
1 teaspoon of paprika powder

1. Preheat oven to 200 deg C.
2. Toss all ingredients together and mix well with hands.
3. Line grease proof paper in shallow baking tin.
4. Baked the potatoes for 45 mins.
Serve as a side.

Monday, 11 October 2010

Stuffed ravioli with zucchini & onion

Serve 2-3

1 packet of stuff ravioli
(Trying Passion Pasta Goat Cheese & sundried tomatoes)
Half a zucchini (remove seeds and thinly sliced)
1 large white onion (finely chopped)
2 cloves garlic (finely chopped)
1 red chili ( deseed and thinly sliced
Olive oil
Black pepper

1. Boil pasta is boiling water and
drain when cooked and set aside.
2. Heat two tablespoons of oil in pan.
3. Brown the onion, garlic, chilies and zucchini and
stir till zucchini get slightly soft and transparent.
4. Throw in the pasta and season well.
Serve hot.

Agli Olio

Serves 2
150 grams spaghetti
2 cloves of garlic (finely chopped)
2 red chillies
(deseed and cut lengthwise then crosswise 1 cm wide)
1 tablespoon fresh coarse black pepper
Olive oil

1. Boil pasta in boiling water with
olive oil and salt till al dente
2. Heat oil in pan, brown the garlic together with chilies.
3. Stir in the pasta and season well with salt and pepper.
4. Cook for 2 minutes and serve hot.