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Forti's Nest
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My favourite recipes
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MMmmmmmmmmmmmm ... yummy
AWESOME recipes - all tried and true. Some are mine, some are Mum's, and one or two are from other cooks.
Elsa's Spinach Pasta Sauce
Enough for 6 servings
1 tbspn butter
good dollop of Olive oil = ¼ cup
3 cloves garlic
2 onions
half cup parsley
6 or 7 whole spinach plants cut off at the root
2 tbspns fresh coriander
2 peeled carrots
1 tspn ground nutmeg
salt and black pepper to taste
1 can Italian tomatoes, chopped
1/2 kilo of good beef mince
In a heavy-based saucepan, melt the butter and oil over medium heat.
The next group of veges are best prepared in the food processor so that you get a nice thick but flecked mix.
Add veges to the butter and oil and turn up the heat until it starts to bubble. Stir it to prevent it sticking to the
bottom. When thoroughly heated turn the mix out into a large soup bowl and keep it aside.
Add a bit more oil to the pan and add the mince. Break it up and cook it quickly on a high heat, stirring all the time
to prevent it sticking to the bottom. Scrape the sides down.
Add salt and pepper to taste, nutmeg and the tomatoes. Stir, bring slowly to high until it begins to bubble. Simmer
for about 1.5 hours. Serve with any pasta but Rigatoni are particularly good because the sauce just seeps through them!
The aroma will be exquisite!!
BACON HOCK SOUP
This is just delicious! Makes about 8-10 litres, so use a very large pot.
You need:
1 smoked bacon hock
1 quartered onion
1 whole garlic bulb peeled and chopped
About half a pumpkin, skinned and cut into chunks
1 large or 2 smaller carrots, peeled and chunked
1 parsnip, peeled and chunked
3 or 4 bay leaves
1 cup chopped parsley
half cup chopped basil
1 tspn salt - or to taste
black pepper to taste
1 tspn allspice
1 can peeled Italian tomatoes, chopped
1 small can tomato paste, mixed with the chopped tomatoes
Use the tomatoes can to 'clean' both tins with hot water to make up half litre. Add this tomato mix to the pot.
Start off with enough water to cover the hock. Add the vegetables one after the other as they are cut. By the time you
get to the tomatoes and paste, you will know how much extra water to add so that 3/4 of the pot is full. Stir to get things
going and then turn down to simmer - the longer the better. I cook it for about 3 hours slowly. Let it cool before taking
the meat out, stripping off the meat, chopping it up and setting it aside. Using an ordinary potato masher, mash the soup
vegetables until reasonably thick, then add the chopped meat.
There will be enough to freeze in 2-litre containers. I like to add some chopped silver beet or spinach leaves just prior
to serving, just enough to wilt them.
Very yummy and wonderful in the winter!!
Aubergine Bake
Serves two.
1 medium aubergine
2 large red tomatoes, medium sliced
1 onion, medium sliced
1 garlic clove, finely chopped
3 or 4 basil leaves, chopped
1 tbspn chopped parsley
1 cup Edam cheese, grated
½ cup Parmesan for the topping
salt and pepper to taste
Method:
Preheat the oven to 180°C
Cut the aubergine lengthwise, then crosswise in slices of around ½ centimeter. Put them into a container and sprinkle
salt over them and leave for about ½ an hour giving them a shake now and again. Rinse thoroughly and shake dry.
Slice the tomatoes and onion into medium slices.
Grease a shallow oven proof dish, and arrange the aubergine slices all over the base, overlapping them as you go.
Do the same with the tomato and the onion slices.
Sprinkle the garlic over the top.
Spread the grated Edam over this mixture and finally the Parmesan and chopped basil.
Add salt and pepper to taste. More pepper than usual will be great!
Cover with aluminium foil and bake at 180°C for approximately 30 mins. Remove the foil and give it a further 15 mins.
Scrummy!
| This is the nearest pic I could find of my dish. |
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Baste for roasts - any roasts!
Heat enough melted butter and liquid honey to spoon over prepared roast (I used a large chicken), making sure it seeps
into the garlic and sage slits. Lightly flour the inside of a roasting bag, enclose the prepared roast and keep in the fridge
overnight. Cook it a bit slower than usual and the skin turns lovely and crisp with a gorgeous colour. The meat has a delicate
taste to it. I would imagine that pork would be quite delicious done this way.
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Pancakes with honey & creamy yoghurt
Paper-thin crepes are folded and served with strawberries or figs for a sophisticated breakfast.
Drizzle with yoghurt to cut some of the richness.
This recipe also makes a great dessert, so is perfect either to start the day or end it accompanied by a nice white wine.
Method
Put the eggs, milk, honey, olive oil, flour and salt in the food processor. Run the motor for about 30 seconds until the
ingredients are well mixed. Allow this mixture to stand for half an hour.To cook the pancakes, heat a frying pan with a teaspoon
of oil. (I keep a special crepe pan for this, which is just wiped out after use it has developed a good surface over the years
so the crepes never stick.)
Pour a generous tablespoon of the batter into the pan, swirl it round so it spreads well and cook over a medium heat until
the first side is golden. Turn over carefully and cook on the second side. Stack the crepes as they cook so they stay moist.
Makes 10-12.
Serve with strawberries, yoghurt and a drizzle of honey.
Ingredients
2 eggs
200mls milk
2 teaspoons liquid manuka honey
1 teaspoon olive oil
100g plain flour
pinch of salt
extra olive oil for cooking
1 cup creamy natural yoghurt
4 tablespoons honey
| Thin pancakes |
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| Delicious with strawberries or figs |
LIGHT MEATLESS TOMATO PASTA SAUCE
2 tbspns oil
1 clove garlic, chopped finely
1 medium onion, chopped finely
A good handful of fresh basil leaves (20 or so), chopped finely
1 tspn sugar
Salt and black pepper
About 6 good-sized ripe tomatoes, peeled and chopped
2 tbspns tomato puree
Cook the garlic, onion and basil until clear. Add sugar, salt and pepper. Mix the tomatoes with the puree and add
to the pan. Simmer gently for 30 mins until it thickens. Cook the pasta while sauce is cooking, drain and serve with
Parmesan cheese. YUMMY and SIMPLE!!
GARLIC PIPIS
After collecting your pipis, put them into a pot of cold water for an hour or so to get the sand out. Drain and rinse.
Repeat if necessary.
In a large pot, boil about a pint of water, then drop the pipis in for 2 minutes until the shells open. Give them a stir
and drain into a colander.
Dislodge the pipi from the shell, and set aside. Save the largest shells for serving -- give them a good scrub. (Allow
about 8-10 per person).
Finely chop -
1 onion
3 cloves garlic
stalk of celery
parsley sprigs
2 medium tomatoes
salt & pepper
2 tbspns butter
1 small cup grated cheese
Pre-heat oven to 200C.
In a shallow frying pan, lightly sauté the chopped ingredients in the butter. Place 2/3 pipis in each shell, and put a
teaspoon of the mixture on top, then some grated cheese.
Arrange the filled shells in a large roasting pan and place just above centre of oven. Cook until the mixture bubbles
and begins to brown. Serve immediately with a salad and hot bread, and a nice wine. YUMMY!!!!!!!!!!
Six-Egg White Pavlova
This is gorgeous and it has less sugar than other pav recipes. The sugar is folded in not beaten giving a rather denser
marshmallowy centre and lighter crust.
It is my favourite of all pavlova recipes both in terms of ease of preparation and final taste and texture.
Serves 8-10
INGREDIENTS
6 egg whites
1/4 tsp cream of tartar
1 cup plus 2 tblsp caster sugar
1 tsp cornflour 2 tsp vinegar
1 tsp vanilla essence
Method
1. Place the egg whites and cream of tartar into a clean bowl and beat until they form a dense white foam and stiff peaks
but not dry.
2. Sift the caster sugar and cornflour on top of the egg whites and pour the vinegar and vanilla down the side of the
bowl. Use a slow speed to incorporate the ingredients together. Do not beat and do not over-mix. You can fold these in with
a holed spoon in place of the beaters.
3. Spread the mixture onto a baking paper-lined baking tray to about an 18cm circle.
4. Place into a pre-heated 220 degrees Celsius oven on the middle shelf and immediately turn the temperature down to 120
degrees Celsius. Cook for 11/2 hours and then turn the oven off and allow the pavlova to cool thoroughly before removing.
The centre will crack and drop leaving a perfect hollow for filling with whipped cream and seasonal fruits.
5. Serve covered with whipped cream and seasonal fruits.
To bake in a tin - pile the mixture into a well-greased and baking paper lined 23cm springform cake tin. Bake as above.
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Greek Salad
An old favourite that's as easy to assemble as A-B-C. The ingredients in a Greek Salad can be varied depending on what
you have on hand. It's a delicious way to get your daily serving of vegetables.
Serves 4.
Ingredients
500g juicy summer tomatoes
2-3 Lebanese cucumbers
1/2 large red onion, peeled and finely sliced
1/2-1 cup black olives (Kalamata preferably)
100g feta cheese, crumbled
2 large handfuls fresh basil leaves and or Italian parsley leaves
4-6 large handfuls rocket or other salad greens
1/2 cup olive oil
1/4 cup wine vinegar or lemon juice
2 tsp chopped fresh oregano or parsley
1 clove garlic, crushed peeled and mashed
ground black pepper to season
Method
1. Quarter the tomatoes. Slice the cucumber in half lengthwise and then into diagonal slices. Peel and thinly slice the
red onions.
2. In a bowl or on a platter, gently toss together the tomatoes, cucumber, red onion, olives, feta and salad greens.
3. Drizzle over the salad dressing just before serving with crispy bread.
Dressing
Place all the ingredients into a jar, seal and shake together well.
BRAISED LAMB SHANKS
We just love Braised Lamb shanks ... they are soooooooooo delectable, juicy and every so tasty -- done My way of course!!
A hearty appetite will require two shanks - to give you an idea of servings.
You will need: (for 6)
6 lamb shanks
1/2 cup good oil - preferable Olive
2 chunked onions
1/2 chunked red capsicum
1/2 chunked green capsicum
two celery stalks with leaves - chopped
1 large carrot, sliced diagonally
2 or 3 parsley stalks
4 or 5 cloves garlic, finely chopped
1/2 tspn coriander (or better still, freshly cut coriander)
black pepper, or 1 tbspn black peppercorns
1 tin coconut cream
1 small pottle Tomato paste.
In a large roasting pan, put the oil and garlic and give it a stir. Place the shanks in pan and turn them over a couple
of times, then add all the vegetables over the top.
In a bowl, mix the coconut cream with the tomato paste and coriander. Pour gently over the shanks and vegetables.
Cover with tinfoil or gladwrap and put in refrigerator overnight, or if you are preparing this in the morning, then refrigerate
it for several hours.
Set oven to 350C and braise for one hour - check and turn the shanks. Cook for a further hour - check and turn. The
meat should be starting to come away from the bone. Another half hour and they will be falling apart and begging to be eaten!
The trick with these is the slow cooking, and the basting. Serve with roast or mashed potatoes, green peas or broccoli.
SIMPLY DELICIOUS!
Ingredients for a Greek Mains Platter for 2/3 persons:
Lamb souvlaki (kebabs)
Chicken souvlaki (kebabs
Spicy fish (either a small whole fish, or fillets)
Kalamari
Sautéed mussels
Potato keftedes
Assorted breads
Tzatziki dip
Shredded cabbage
Cucumber, diagonally sliced
Tomato wedges
Oil to taste
Olives
Begin cooking the longest first, and keep warm while cooking the rest. Arrange on a large platter and serve with herbed
roast potatoes.
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GERARDO'S FAVOURITE SUGO
He has a special name for it which I can't put online!!
You will need: (Serves 6-8)
3 tbspns Olive Oil
1 tbspn butter
4/5 garlic cloves, finely chopped.
2 onions, finely chopped
1kg finely minced steak
200g of chopped ham/bacon ends
100g finely chopped chicken livers
100g finely chopped chicken giblets
1 tspn Allspice
1 tspn Cinnamon
1 tspn Oregano
Salt and pepper to taste
In a large saucepan put the oil and butter, and when fairly hot, fry the garlic and onions until almost transparent.
Add the meat and break it all up with a wooden spoon. Turn up the heat. Fold in the spices. While this is browning and
smelling totally delectable, prepare the following and add them one at a time, stirring after each addition:
1 large carrot, finely chopped
2 or 3 large parsley leaves, chopped finely
2 celery stalks with leaves, finely chopped
1/2 each of a red and green capsicum, chopped
When all the above are mixed together and browning enough to stick to the bottom, turn down heat to medium, put the lid
on, and then prepare the following:
2 cans peeled Italian tomatoes, chopped
1 pottle concentrated tomato paste - about 200g
1 glass of dry red wine
Mix these together in a bowl until well blended and then slowly pour into meat mixture, stirring bit by bit. When the
mix begins to bubble, give it another stir and reduce the heat to LOW, put the lid on simmer for 2 hours. Give it a stir
every half hour so that it doesn't stick to the bottom.
If you MUST taste it, use only a teaspoon - or there will be nothing left!!!
Serve on top of your favourite spaghetti, or rice - and don't forget the Parmesan Cheese!
The key to this is to take your time -- don't rush it -- it needs time for all the flavours to do their thing!
Enjoy it!!!
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