200ml hot water
Handful of fresh basil leaves (optional)
8â12 lasagne sheets (depending on size)
250g ricotta, drained
75g parmesan, grated
METHOD
Heat the olive oil in a large, shallow, flameproof casserole dish over a medium-high heat. Fry the onion for two minutes until starting to soften, then add the minced beef. Increase the heat to high and fry for three minutes, stirring frequently until the beef has browned all over. Throw in the garlic and fry for one minute.
Pour the passata into the dish with the dried oregano and crumble in the stock cube. Fill the passata jar with the hot water, swirl it around, then add to the sauce. ïâBring the mixture to the boil, then add the 100ml cream. Tear half of the basil leaves (if using) and add to the sauce with plenty of seasoning. Cook for five minutes until the sauce is starting to thicken and look rich in colour, then remove from the heat.
Yes, you read that right â one pan for spaghetti and meatballs; every ingredient gets cooked in the same pan. Harnessing all the wonderful flavours from the meatballs that are browned at the start, the pasta then cooks in the tomato sauce releasing its starch directly into the dish, creating a rich, luxurious sauce that clings to the pasta strands. You can also leave the meatballs out and have a pasta with tomato sauce in 10 minutes. I like to serve this dish with a scattering of crispy pesto-flavoured crumbs. Take the shortest, easiest route to this delicious textural addition and use a packet of store-bought croutons, crushed up â they look great and add a crisp contrast to the tender spaghetti.
Aubergine parmigiana recipe
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If there is anything better than an aubergine parmigiana, it is an easy aubergine parmigiana. Remove the slicing, dipping in egg, frying, dirty plates⦠I use a combination of oil and butter â the butter adds a delicious creamy, nutty flavour to the final sauce. Itâs topped with parmesan and a few breadcrumbs. I serve this dish with a big green salad, but if youâre not in the mood for salad, try the cooked aubergine stuffed in a hollowed-out crusty baguette â itâs the stuff of dreams.
Prep time: 10 minutes |
Cooking time: 1 hour
The shortcut:Â All the textures and tastes of a parmigiana, none of the factory-style assembly. No salting, dipping in egg, frying in oil or crumbing. One pan, no- hassle cooking.
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The Instagram focaccia seller inspired by pizza
Written by Maia Puyat
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endIndex: Chef Karla Mendoza s sea salt and rosemary focaccia (left) and the newest flavor Spanish chorizo, kale, tomato, red onion, garlic confit, and mozzarella. Photos from CRAFTED AT HOME/INSTAGRAM
Chef Karla Mendoza discovered that sourdough brings people together. An artform that takes a lot of waiting, measuring, and wrist strength, it was something many picked up during the pandemic because time was all anyone had. That included herself, who set up shop in the tiny kitchen of her apartment, making do with an oven made for just two people to use and baking 40 loaves every day. “Actually, it’s a skill. It develops your patience and muscle,” she said, laughing. She had even developed tennis elbow from baking loaves and loaves of sourdough a day.