"Let's make homemade pizzas tomorrow"
- says the man of the house Friday night.
So me being partly Italian (so I like to think so) was totally up to the challenge.
The children...
....well, let us allow the pictures to do the talking
Showing posts with label Italian Food. Show all posts
Showing posts with label Italian Food. Show all posts
Monday, June 21, 2010
Pizza Time
"Let's make homemade pizzas tomorrow"
- says the man of the house Friday night.
So me being partly Italian (so I like to think so) was totally up to the challenge.
The children...
....well, let us allow the pictures to do the talking
Wednesday, January 6, 2010
Crumbed eggplant chips ~ A taste of Italiana
My husband and I first had this very tasty recipe in a cafe in Richmond, Melbourne last year. We have loved eggplant parmigiana ever since we first had it, so we were drawn in to try these chips.
Sorry I do not have any pictures!
First choose a lovely dark and smooth eggplant. Cut the eggplant length wise and then into 2cm thick strips ~ say 3cm wide.
Place onto a tray and either sprinkle salt or lightly bathe in Balsamic vinegar. This is to draw out the bitterness in the eggplant. Cover with paper towel and leave for about 15 minutes.
Place a couple of tablesoons of extra virgin olive oil in a pan and heat then cook the eggplant for a couple of minutes both sides. Make sure you don't leave for too long, you don't want soggy eggplant!
Next get your crumbed mixture ready ~ bowl of plain flour, bowl of whipped egg and a bowl of bread crumbs (fresh is the best).
Add more oil to your pan and heat, then with each strip cover with flour then egg then breadcrumbs and place into pan. They only need to be cooked for 2 minutes each side.
Once cooked, put some sweet chilli sauce in a bowl and dip your chips in and Buon appetito.
Sorry I do not have any pictures!
First choose a lovely dark and smooth eggplant. Cut the eggplant length wise and then into 2cm thick strips ~ say 3cm wide.
Place onto a tray and either sprinkle salt or lightly bathe in Balsamic vinegar. This is to draw out the bitterness in the eggplant. Cover with paper towel and leave for about 15 minutes.
Place a couple of tablesoons of extra virgin olive oil in a pan and heat then cook the eggplant for a couple of minutes both sides. Make sure you don't leave for too long, you don't want soggy eggplant!
Next get your crumbed mixture ready ~ bowl of plain flour, bowl of whipped egg and a bowl of bread crumbs (fresh is the best).
Add more oil to your pan and heat, then with each strip cover with flour then egg then breadcrumbs and place into pan. They only need to be cooked for 2 minutes each side.
Once cooked, put some sweet chilli sauce in a bowl and dip your chips in and Buon appetito.
I think sour cream in a bowl with sweet chilli sauce dribbled on top would also be very delicious to dip your chips into.
There you have it friends,
Very simple,
Very tasty!
Do let me know when you make them! :-)
Saturday, August 22, 2009
Italiana lunch!
Roasted capsicum and herb bruschetta
donna hay magazine AUG/SEP issue
I love red capsicums...
Today was the first time I have roasted whole capsicums...
It was a slimy and fun business peeling the skins..
The recipe uses flat leaf parsley, but I replaced it with fresh basil which I had already.
I also added semi sun dried tomatoes and feta.
I used Turkish bread instead of sour dough...
a 'good' extra virgin olive oil...
One of my best friends in the kitchen ~ Garlic crusher
la cena era deliziosa(the meal was delicious)
This recipe will certainly be added to my 'Restaurant' menu!
Subscribe to:
Posts (Atom)