Posts tagged ‘tomato’

March 7, 2011

Beef Cannelloni on a little Roman Holiday with Audrey Hepburn and Gregory Peck


Those that know me, have known me as a vegetarian for most of my life.  Until a year ago, the last time I’d eaten meat was when I was just eleven years old.  Back then I was seemingly more strong willed than I am today.  I was determined to stick with my new found vegetarianism.  But I knew that there was one dish that might tempt me, beef cannelloni. Ooh my.

As the smell wafted up from the family dinner table, the cannelloni made it’s best efforts to lure me. Somehow I held strong and stuck with my vegetables.

Clearly my determination has wavered in my adulthood and now I’m back on the meat eating side of the fence. So  a couple of weekends ago when M and I decided to have a classic movie night in, it seemed like a great reason to go to a little extra effort in the kitchen and reacquaint myself with the old favourite.

What a brilliant night in. The wine was plentiful and the cannelloni was scrumptious, not too rich as I didn’t make it with a white sauce. Perhaps slightly cheesily we continued the Italian theme in our classic movie selection … the fabulous William Wyler romantic comedy, Roman Holiday, starring Audrey Hepburn and Gregroy Peck.

It had us both in fits of tears and chuckles …  if you haven’t seen it, see it!

Sx.


Beef Cannelloni

Ingredients:

1 box dried cannelloni shells
A couple of handfuls of mushrooms, finely chopped (I used the chesnut variety)
1 small onion, finely chopped
400g lean minced beef
1 egg yolk
Pinch nutmeg (freshly grated if possible)
1/3 cup fresh parsley
2 tablespoons butter / olive oil
Tomato Sauce (see below)
1/2 cup Parmesan
salt and pepper
For the Tomato Sauce
1 small onion, finely chopped
400g tin, chopped tomato
1 tablespoon olive oil
1 clove garlic
salt and pepper

Method:

To make the filling:
Melt butter (or heat olive oil) in pan. Add onion and fry slowly until soft and just translucent. Don’t let it brown.
Add mushrooms and beef and continue cooking until beef is browned, stir occasionally so it won’t stick.
Add a little water to allow a little sauce to form. Season with salt, pepper and nutmeg to taste.
Remove from heat and leave to cool a little.
Stir through egg yolk and parsley, leaving a little parsley to garnish later.
To make the Tomato Sauce:
Melt butter (or heat olive oil) in pan. Add garlic and onion and fry slowly until soft and just translucent. Don’t let it brown.
Add tomatoes and a little water. Let to simmer about 10 minutes. It’s good for the sauce to be on the runny side as it’s from here than the dried cannelloni will take the moisture to cook.
Season to taste. Add a little red wine vinegar to counter the sweetness of the tomatoes. Do this to taste.
To make the Cannelloni:
Preheat oven to 200ºC.
Place a thin layer of the tomato sauce on the base of your tray to stop the cannelloni from sticking.
Fill the dry cannelloni shells with the filling mixture, you can pack them quite tightly. Pack them close together in the tray.
Cover shells with the tomato sauce.
Place in the oven for about 25 minutes or until the pasta is cooked.
Garnish with lots of Parmesan cheese and the reserved chopped parsley.
Note: If you want to make it a little richer, add a layer of Mozzarella above the tomato sauce.

A Classic Style Beef Cannelloni
By Good Bite In
Published: March 7, 2011
Prep time: 25 min
Cook time: 25 min
Total time: 50 min

January 27, 2011

Good Bite In My Lunchbox: Cannellini Bean Salad with Spring Onion and Sun-dried Tomato


We’ve got a rather indulgent weekend ahead with the Australia Day Barbie so today we wanted something simple and healthy in our lunchboxes. This Cannellini Bean salad is just the trick.

Apologies for the blurred photo … taken in a bit of a dash this morning before M raced out the door.

Sx.

 

Cannellini Bean Salad with Spring Onion and Sun-dried Tomato

Ingredients

400g tin of Cannellini Beans,  rinsed and drained

Punnet of Cherry Tomatoes

4 spring onions, chopped (or just cut them with scissors over the bowl)

2 tablespoons Sun-dried Tomato Paste (or finely chopped sun-dried tomatoes with a little of the oil they’re kept in)

Lemon Juice

Salt and Pepper

Instructions

Place all ingredients in the bowl and add a good splash of lemon juice. Stir to combine and coat salad ingredients in the paste and lemon juice. Season to taste.

Something Extra

I think this might be extra nice with the addition of some rocket. Another idea would be to add some feta cheese.

November 2, 2010

Pumpkin Pizza with Crispy Sage … Where’s the beer?


Piping hot, puffed up round the sides, nice and crispy base … homemade pizza joy in our flat last night! As it’s still round Halloween time I thought a Pumpkin Pizza was in order .. only I actually used butternut squash as there seemed to be a pumpkin shortage in South London … I guess that’s me being late for Halloween.

Pumpkin, Chicken, Feta and Crispy Sage ... mmmm

It might seem like a faff but pizza is such a great last minute dinner … it’s so simple yet it feels like such a treat. The brilliant thing about making your own pizza dough is that once you’ve made it you can freeze the dough in individual portions and then just pull them out of the freezer whenever you fancy.  The recipe below makes up to 8 pizzas. That’s a lot of last minute dinners!  Once it’s defrosted all you need to do is roll it out and choose your toppings. That’s what I did last night … ten minutes in the oven, some creepy Halloween tunes on the stereo, all we needed to go with it was a beer! I reckon the best thing about this topping combo was the sage which went all crispy and was like heaven next to the creamy feta.

Pumpkin Pizza ... where's the beer?

So what do you need to top it like this?

Use the dough and cooking instructions below and top with the following ingredients. Top in the order they are listed.

Tomato Sauce (Leftover homemade sauce or else a ready made tomato paste)

Roasted Pumpkin / Butternut Squash Chunks (or steamed for a healthier version)

Grilled Breast of Chicken cut into strips

Crumbled Feta Cheese

Fresh Sage leaves cut in half lengthwise

A drizzling of olive oil

Ten minutes in your oven  … drizzle with a little chilli oil and Bobs your uncle! If you haven’t tried making your own pizza before, it’s seriously worthwhile giving it a go.

Autumn Days ... last of the blue skies .. a little distraction midway through the recipe!

Basic Pizza Recipe:

So what do you need for the dough?

1kg strong white bread flour (or type 00 if you can get it – it’s much finer so gives you a good texture)
1 level tablespoon fine sea salt
2 x sachets dried yeast (14g total)
1 tblspn caster sugar
4 tblspns olive oil
650ml jug of lukewarm water (make sure it’s not too hot or you’ll kill yeast)

(If you have it, it’s also nice to replace maybe 200g of the flour with semolina flour – not necessary, but nice)

Put it all together like this:.

A lot of people make pizza dough straight onto the worktop. This is great if you have a vast kitchen but mine is tiny. When I tried this I ended up with a pizza avalanche running down the side of my worktop. So the method I now use is to make it using a large round low edged, flat bottomed ceramic dish. It allows a large enough work area but has the advantage of having sides so it isn’t messy!

So … into your dish / work surface sift your flour. Bring it all together and make a deep well in the centre.

In your jug of water place your yeast, sugar and oil. Mix and then leave to settle for a few minutes. Pour the mix carefully into the well.

Using a fork, gradually bring the flour from the outside into the liquid. You should be gently drawing it in and swirling each little bit into the liquid as you go.  Keep doing this until you have drawn all the flour in and the mix has come together.

Now, get your hands dirty. You need to knead the dough with flour dusted hands but there’s a knack to it. My grandmother used to always tell me off as a child when I got it wrong … I can almost hear her now, telling me I’ve got to be more gentle with the dough, to feel it, to sense it! It’s true though you do need to sense it. You should be kneading it and stretching it at the same time. With each knead gently pulling the dough away from itself, stretching it, working it into a smooth elasticey springy ball of dough. Be careful not to be too rough or hard with it or you’ll knock the life out of it.

Place the dough into a large flour dusted bowl and sprinkle a little more flour over the top. Cover the bowl with a damp cloth and place in a warm room for about an hour or until it’s doubled in size. The time it needs will vary greatly according to the temperature of the room.

Now to knock back the dough. Place the dough on a flour dusted surface and knead around a bit to push the air out and you’ll see it deflate a little.

That’s the dough made. Using a sharp knife divide it into balls according to how many pizza you want to make. It will make 8 standard size pizzas or else you could make a whole load of mini ones – up to you. You can either make your pizzas straight away or wrap the individual balls in cling film and place in the freezer, ready to defrost when you fancy a pizza!

Making the Pizza:

(Note: If you can roll out the dough ten minutes or so before you’re going to top and cook – not to worry if you can’t)

Place your tray, pizza stone or a unglazed terracotta tile (this is a cheap but perfectly good pizza stone alternative!) in the oven.

Preheat your oven as hot as it goes – mine goes to 300 Celsius.

Now, lightly dust your workspace with flour and roll the dough out – flipping and turning every so often so you get a nice even pizza. You want it as thin as you can get it. Once I’ve done the basic rolling I sometimes just get it in my hands and kind of stretch and turn it between my hands. The weight of it dropping between your hands stretches it and helps you to get that nice thin base.

Once you’re ready, top the pizzas – either using the suggestion above or else whatever you fancy (be careful not to overload on topping or else you’ll have trouble transferring it to oven in a moment)

Slide the pizza onto your tray of choice that has been heating up in the oven.

All it needs is ten minutes in the oven and you’ve got yourself a pizza!

S.

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