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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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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Italian Hazelnut Cake

Ingredients:

• 200 g hazelnuts (in the film)
• 1 tsp baking powder or baking gluten
• 50 g dark chocolate
• 100 g soft butter
• 5 eggs, separated into yolks and whites
• 175 g caster sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Preparation:
1. Preheat the oven to 170 ° C. Grease a springform pan of 20 cm in the bottom and top with baking paper.
2. Grind the hazelnuts in a food processor with the baking powder and the chocolate finely. Add butter and mix until everything is mixed.
3. Beat the egg yolks and sugar in a mixing bowl with a hand mixer until a mousse-like mixture. Add the hazelnut mixture, vanilla extract and pinch of salt and whisk everything together.
4. Whisk in a clean bowl with clean beaters lean proteins to a stiff froth and fold it into three portions by the hazelnut batter, to maintain the lightness.
5. Pour the batter into the mold, smooth the top and put it in the oven. Bake 55-70 minutes or until firm to the touch and a toothpick inserted in the center comes out clean. The batter is quite vulnerable, so open the oven is definitely not the end of the baking time.
6. Let the cake cool for 15 minutes in the form, then go around with a knife between the cake and the form and take the edge off. Let rest for 15 minutes again, and then remove the cake from the bottom and let it cool on a rack.

Source: "Out of the oven" Rachel Allen

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