Author: Daily revenue // Category:
Italian
Ingredients
- 5 tomatoes, seeded and diced
- 4 cloves garlic, minced
- handful chopped fresh basil
- 100ml (4 fl oz) olive oil
- salt to taste
- 2 tablespoons grated Parmesan cheese
- 1 (500g) pack pasta, any shape you prefer
Preparation method
- Combine tomatoes, garlic, basil and olive oil in a non-metallic bowl. Stir in salt. Cover with cling film. Allow to sit at room temperature at least 2 hours, or as long as 10 hours.
- Cook pasta in a large pot of boiling salted water until al dente. Drain. Pour uncooked sauce over hot pasta, and toss. Add grated Parmesan cheese to your liking.
Author: Daily revenue // Category:
Italian
Ingredients
- 10 bulbs garlic, cloves separated and peeled
- 8 skinless, boneless chicken fillets, sliced in half
- 1 tablespoon olive oil
- 1 tablespoon white wine
- Freshly ground black pepper
- 1 onion, chopped
- 1 teaspoon olive oil
- 2 tablespoons butter
- 2 (400g) tins chopped tomatoes
- 1 tablespoon chopped fresh rosemary
- 225g spinach or plain tagliatelle
Preparation method
- Preheat oven to 80 C / Gas mark 1/4.
- Peel garlic and crush to release juices. In a large frying pan, sear the chicken in 1 tablespoon olive oil and white wine. Place the garlic in a lightly greased 23x33cm (9x13 in) baking dish and place seared chicken on top.
- Sprinkle a dash of ground black pepper over the top. Cover and bake in the preheated oven for 30 to 45 minutes or until the chicken is cooked through.
- In a medium frying pan, cook the onion in 1 teaspoon of olive oil and butter, until soft and golden.
- Add tomatoes and rosemary, or any combination of your favourite fresh herbs to taste. Stir together and remove from heat.
- Cook tagliatelle according to package instructions and drain.
- Place tagliatelle in a long, shallow serving dish. Pour the onion and tomato mixture over it, then place baked garlic chicken pieces on top with some or all of the garlic.
- Garnish with a sprinkling of fresh parsley.
Author: Daily revenue // Category:
Bread
Ingredients
- 10 slices of pan bread (white or brown, but with crusts removed)
- 275ml (10fl oz) milk
- 60g (2 oz) butter, melted,
- 75g (2 oz) soft brown sugar
- 2 level teaspoons mixed spice
- 1 egg, beaten
- 175g (6 oz) mixed dried fruit - raisins, sultanas, currants, mixed peel
- grated rind of half an orange
- Freshly grated nutmeg (optional)
Preparation method
- Preheat oven to 180 degrees C / gas mark 4.
- Break up the bread into pieces, place in a bowl and pour the milk over. Stir together then let sit for 30 minutes to absorb.
- Lightly grease a 1.5 litre oven-proof baking dish.
- Beat melted butter, sugar, mixed spice and egg together until smooth. Add in soaked bread and milk. Stir in dried fruit and orange rind. Pour into prepared dish and sprinkle with nutmeg.
- Bake for 45 minutes or until golden brown on top.
Author: Daily revenue // Category:
Bread
Ingredients
b
- 85g wheat bran
- 250ml buttermilk
- 5 tablespoons vegetable oil
- 1 egg
- 100g dark brown soft sugar
- 1/2 teaspoon vanilla extract
- 125g plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 80g sultanas
Preparation method
- Preheat oven to 190 C / Gas mark 5. Grease a muffin tin or line with paper muffin cases.
- Mix together wheat bran and buttermilk; let stand for 10 minutes.
- Beat together oil, egg, sugar and vanilla and add to buttermilk mixture. Sift together flour, bicarbonate of soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in sultanas and spoon batter into prepared muffin tin.
- Bake for 15 to 20 minutes, or until a skewer inserted into the centre of a muffin comes out clean. Cool and enjoy!
