Spaghetti With Ricotta Cheese and Roasted Pine Nuts

Ingredients:

• 6 tbsp pine nuts, toasted
• 250 g ricotta
• 100 g semi sundried tomatoes in oil, drained, cut into thin strips
• 3 tbsp chives, chopped
• 1/4 teaspoon freshly grated nutmeg
• 10 baslicumblaadjes, chopped + extra for garnish
• 4 tbsp extra virgin olive oil
• 2 tablespoons hot water
• 500 g spaghetti
• Salt and pepper to taste

Preparation:
1. Put the ricotta, sundried tomatoes, chives, nutmeg, pine nuts and basil in a large schaal.Voeg the oil, hot water and some salt and pepper toe.Vermeng together well and allow the mixture to rest and come to room temperature.
2. Meanwhile, cook the pasta beetgaar.Giet the pasta and put it in the bowl with the ricotta mixture. Toss the pasta here for 30 seconds om.En Serve the pasta immediately.

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Penne Amatriciana

Ingredients:

• 50 ml extra virgin oloijfolie
• 100 g pancetta, cut into small pieces
• 1 red onion, finely sliced
• 3 cloves garlic, finely chopped
• 1 large branch rosemary, needles chopped
• 1 tsp chilli flakes (or more to taste)
• 125 ml red wine
• 300g small tomatoes, quartered
• 300 g penne
• Handful basil leaves, torn into pieces
• 25 g Parmesan cheese, freshly grated

Preparation:
1. Heat the olive oil in a frying pan and fry the pancetta until golden in color. Add the onion, garlic, rosemary and chili flakes and cook gently under stirring occasionally until it begins to brown. Add the wine and let boil. Add the quartered tomatoes add (I took roma tomatoes) and cook gently, uncovered, until tender and a sauce starts to seem.
3. While the sauce on the stove cook the penne according to package instructions. Drain the penne and add them to the sauce. Add the basil and drizzle with a little olive oil.
4. Divide the pasta on plates and sprinkle with Parmesan cheese versgerapste.

Source: BBC Good Food.

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Nachos With Cheese and Salsa of Aavocados And Corn

Ingredients:

• 230 g of corn kernels
• 2 ripe tomatoes, flesh diced
• 2 ripe avocados, peeled, pitted and diced
• 4 spring onions, cut into rings
• 25 g jalopeñapepers from a jar, drained and chopped
• Salt / pepper
• 1 bag of tortilla chips (150g)
• 125 ml sour cream
• 100 g freshly grated Gouda cheese

Preparation:

Preheat the oven to 200 'C.

Put the corn kernels with the tomato, avocado, spring onions and peppers in a bowl. Stir well and season with salt and pepper.

Put the tortilla chips in a greased baking dish and top with low-avocado salsa over. Stir in the sour cream and sprinkle with grated cheese. Put 15 to 20 minutes in the hot oven until the cheese begins to bubble.

Source: "Cooking for family and friends" of Ainsley Harriott.

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Blackberries & Coconut Cookies

Ingredients:

• 250 g self raising flour
• 25 g oatmeal
• 280 g light brown sugar (I used 230g)
• 200 g cold butter, cubed
• 75 g desiccated coconut
• 2 eggs, lightly beaten
• 350g fresh blackberries

Preparation:
1. Preheat oven op180 'C and grease a baking pan of 23 cm square or oblong tin, 31 x 17 cm on both sides and top with overhanging parchment paper.
2. Put the flour, oatmeal, sugar in a large bowl. Put the butter and'm already rubbing with your fingertips a crumb dough. Mix the grated coconut and keep it about 125 g separately for the crumb layer.
2. Put the 2 beaten eggs with the remaining dough and mix it well through.
3. Divide the dough with the back of a spoon in the form. Divide the blackberries and sprinkle over the withheld crumble there. I have some extra coconut done by.
4. Set the form 60-75 minutes in the oven until the top is golden brown a skewer should come out clean. Let the cake cool in the tin, then lift it out and cut into 16 squares.

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Schiacciata

Ingredients:

• 350 g flour
• 7 g salt
• 5 g of instant yeast
• 210 g lukewarm water
• 4 tbsp olive oil

For the crust:

• 2 tbsp extra virgin olive oil for brushing
• Coarse salt to sprinkle
• A few sprigs of fresh rosemary

Preparation:
1. Sift the flour into a large bowl and make a well in the center. Pour in the water, yeast and oil. Knead on a floured surface for about 10 minutes until smooth and elastic dough. Add after 5 minutes kneading the salt. (I have all this in my buddy knead the kenwood done)
2. Put the dough in a greased bowl and cover with plastic wrap and leave in a warm place to rise for 1 hour until doubled in size.
3. Knead the dough on a floured surface while. Roll out into a rectangle 30 x 20 cm and place it on a lined baking sheet. Brush with some of the olive oil on the crust and cover with greased plastic wrap.
4. Leave the dough in a warm place for 20 minutes. Brush with the remaining oil, prick with a fork holes in the bread and sprinkle with rosemary and sea salt. Leave it in a warm place for 15 minutes arise.
5. Preheat the oven to 200 'C. Bake for 30 minutes until lightly browned. Leave it on a wire rack to cool slightly and serve it still warm.

Source: "Kookgek Wilma" and they did it again from the "Bread Bible".

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Mexican Lasagna

Ingredients:

• olive oil
• 1 onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon ground coriander
• 1 cinnamon stick
• A good pinch of cocoa
• 500 g minced beef
• A can of chopped tomatoes, 400 g
• A pack of tortillas (8 to 9 pieces)
• 6-8 spring onions, sliced
• 250 g crème fraîche, semibold
• 100 g cheese, freshly grated
• Cayenne

Preparation:
1. Preheat the oven to 180 "C and grease a round baking dish with olive oil.
2. Put some olive oil in a frying pan and fry the onion gently for 4-5 minutes. Add the garlic and cook for 1 minute. Add spices and cacao.
3. Put the minced meat and fry the chopped loose. Add the tomatoes and add salt and pepper to taste .. Turn the heat slightly and cook for 10 minutes.
4. Put meantime two tortillas on the bottom and take out any one and cut into pieces, so that the entire bottom invested. Spread 1/3 of the meat sauce over and top with another two tortilla.s on. Do this twice. Divide the chopped spring onions on the third layer and cover with 2 tortillas.
5. Whip the cream separately and divide it over the last tortillas and sprinkle with cheese. Place the dish 25-30 minutes in the preheated oven until the cheese is melted and lightly colored. Before serving sprinkle a little cayenne pepper.

Source: "Fabulous Food" September 2011

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Quiche With Tomatoes and Goat Cheese

Ingredients:

• A roll puff pastry (AH in the fridge)
• 250 g cherry tomatoes on the branch
• 2 tablespoons olive oil extra yellowing Alpine
• 1 clove garlic, crushed
• 1 tbsp sugar
• 1 tbsp thyme leaves
• Salt and pepper
• 4 eggs
• 125 ml cream
• 2 tbsp oregano leaves
• 200 g soft goat cheese

Preparation:
1. Grease a baking oblong or round cake tin of 22 or 24 cm with loose soil. And line the bottom and sides of the pastry. (You can also use slices from the freezer, take 5 slices, let them thaw and put them together and roll them out to the size of your form). Line the bottom with parchment paper and a support filling. Set the form now half an hour covered in the refrigerator.
2. Preheat the oven to 180 ° C. Bake the bottom 20 minutes with the aid filling. Remove the support filling and turn the soil is still back in the oven for 5-10 minutes. Remove the mold from the oven and let the soil cool. (If the soil is still slightly raised, press the filling over the back of a spoon gently flattened).
3. Set the oven temperature to 200 ° C now. Arrange a baking sheet with parchment paper and lay the tomatoes (leave them sitting on the branch) on. Drizzle the tomatoes with olive oil, garlic, thyme leaves the sugar, salt and pepper. Roast the tomatoes about 20 minutes and let them cool.
4. Put the eggs, cream and oregano leaves (fresh oregano sell them at the Plus and you can not get it, you can also take thyme) in a bowl and mix with a whisk to combine. Season to taste with salt and pepper.
5. Break the goat cheese into pieces and spread over the bottom. Remove the tomatoes from the branch - hold two branches with tomatoes behind - and place them between the goat. Carefully pour the egg mixture into the cake and place withheld tomatoes on twigs on it.
6. Reduce the oven temperature and bake the quiche naar160'C 30 minutes until the filling is golden brown and solidified. Remove the quiche from the oven, wait 5 minutes and remove the mold. Let cool a little something for the quiche serves.

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