5 Easy To Make Recipe For New Brides

* Penne in Tomato Sauce

Ingredients

450 g canned chopped/ whole Italian tomatoes
1 no. onion, chopped
1 no. carrot, chopped
2 nos. celery stick, chopped
6 large cloves garlic, chopped
2 nos. bay leaf
10-12 nos. fresh basil leaves
100 ml extra virgin olive oil
160 g penne pasta
salt to taste
black-pepper powder to taste
sugar to taste
2 tbsp parmesan cheese, grated

Method

- In a pan, heat extra virgin olive oil and add the onion, carrot and celery. Sauté on a slow heat till vegetables are cooked, add the garlic and sauté for a minute. Add canned-chopped tomatoes, bay leaf, fresh basil, salt and black-pepper powder. Mix well and increase the heat to medium. Add a cup of water.

- Cook the sauce for 30 minutes. Add sugar and mix well. Turn off the heat and let the sauce rest.

- On a second gas, put 2.5–3 litres of water to boil for pasta. Add salt to the pasta water and let it boil for few more seconds before adding the pasta. Let it cook.

- Strain the pasta and add it to the tomato sauce. Cook the pasta for two minutes. Taste for salt and adjust if needed. Serve the pasta on a plate and garnish with grated parmesan and fresh basil leaves.

* Broccoli Almond Sauce

Ingredients

300 g broccoli
75 g almond flakes
1 no. onion, sliced
3 cloves garlic, chopped
1 no. potato, thinly sliced and placed in a bowl of water
3 tbsp olive oil
1200 ml water
1 sprig fresh thyme
2 tbsp fresh cream
salt to taste
black pepper powder to taste

Method

- Cut the broccoli into medium pieces. In a pan, boil the water (apart from the recipe quantity) and add salt.

- In a bowl, take ice cubes and water. This is to put the boiled broccoli in.

- Put broccoli in boiling water, remove after 30 seconds, strain and put in the ice water. Strain the broccoli after five minutes.

- In a pan, heat olive oil, add the onion and garlic, sauté till onion is cooked. Add the almond flakes and sauté for 2–3 minutes on a slow heat, add the boiled broccoli and continue to sauté for 2–3 minutes. Add water, fresh thyme, salt and black pepper powder.

- Increase the heat and bring it to the boil; reduce the heat to medium-high flame and cook for 15 minutes.

- Remove the soup and cool it down to room temperature. Put the soup mixture in a blender jar and purée it to fine/creamy consistency.

- Pour the soup into a pan and heat it; add fresh cream keeping some for garnish and mix. Taste the soup for salt and black pepper powder, adjust if needed. Serve in a bowl with a garnish of fresh cream drizzle.

* Chicken Schnitzel Emmental Cream

Ingredients

6 nos. chicken supreme
½ tsp dijon mustard
100 g emmental cheese
150 ml fresh cream refined flour, for coating
1 no. egg
breadcrumbs, for coating
salt to taste
black pepper powder to taste
oil, for shallow frying
6 pieces green asparagus
1 tbsp butter
1 sprig fresh parsley, chopped
6 nos. wooden skewers

Method

- Season the chicken supreme with salt and black pepper powder. Rub the dijon mustard to the chicken.

- In a bowl, break the egg and whisk it. Place bowls of refined flour, beaten egg and breadcrumbs next to each other.

- Dust the chicken supreme first with refined flour then in the beaten egg bowl; shake off excess egg and put it in the bowl of breadcrumbs. Press the supreme on both sides to ensure it is an even and firm coating. Arrange the crumbed supreme on a plate and refrigerate.

- In a pan, heat the fresh cream, add grated emmental cheese. Mix well and blend with a hand blender. Take out the cheese sauce in a bowl and keep it warm.

- In a pan, boil water and add salt. At the same time, take a few ice cubes in a bowl and add water. Put the asparagus into the boiling water, remove after 45 seconds and dip it in the ice water. Remove the asparagus after five minutes from the ice water and pat dry with kitchen paper/towel.

- On a pan, heat some butter and toss the asparagus, add salt and black-pepper powder. Sprinkle chopped fresh parsley. Keep the asparagus on side.

- In a pan heat oil for shallow frying. Keep the oil medium hot. Put the chicken supreme and fry both the sides. It will take a minute on each side.

- Take the chicken out on a kitchen paper. Insert the wooden skewers in the chicken and put it on the plate. Spoon over the cheese sauce and place the asparagus on side.

* Aqua Pazza

Ingredients

2 nos. (200 g each) fish steak
2 tbsp extra virgin olive oil
1 no. onion, thinly sliced
1 no. garlic clove, thinly sliced
9 nos. cherry tomatoes, cut in half
6 nos. kalamata olives • 6 nos. black olives
1 no. green zucchini, thinly sliced • 5 basil leaves, fresh
1 sprig fresh parsley, finely chopped
2 glasses sparkling wine
salt to taste
black pepper powder to taste

Method

- Take the fish steak on a plate and pat dry with kitchen paper. Sprinkle salt and black pepper powder. Drizzle some extra virgin olive oil and rub the steak.

- In a pan, heat some extra virgin olive oil, put the fish steak skin side down, press gently to ensure all the skin area is getting seared. Turn the fish and sear for a minute, remove and keep it on a plate.

- In a same pan, add some more extra virgin olive oil, add onions and sauté a bit; add the sliced garlic and sauté a bit. Add zucchini and sauté for 30 seconds. Add cherry tomatoes and sauté for 1 minute. Add olives and put the fish in the pan. Increase the heat to high and add sparkling wine. Follow this by adding a glass of water. Hand-tear the fresh basil leaves and put them into the pan. Add some salt and mix well. Turn off the heat.

- Turn on the baking oven at 180ºC. Transfer the fish to a baking dish and pour over all the mixture. Place the baking dish in the baking oven and bake for five minutes.

- Remove the fish from the oven and add the chopped fresh parsley. Plate the fish in a dip/bowl shape plate.

* Tiramisu

Ingredients

500 g mascarpone cheese
5 nos. eggs
150 g castor sugar
4 tbsp Nescafe
1 cup water
1 packet savoiardi biscuits
cocoa powder, for garnish

Method

- In a pan boil water, remove from the heat and mix Nescafe into it. Cool down the coffee to room temperature. In a bowl, break eggs and add castor sugar, and start whipping the mixture with an electric whip for 5–6 minutes. Add mascarpone cheese and whip for another minute. Mix with a flexible spatula.

- In a bowl, break eggs and add castor sugar, and start whipping the mixture with an electric whip for 5–6 minutes. Add mascarpone cheese and whip for another minute. Mix with a flexible spatula.

- In a serving bowl, put some cheese mixture. Soak the Savoiardi biscuit with coffee before arranging it in such a way that it covers the bottom of the bowl. Follow this with the cheese mixture on top of the biscuit and ensure that you spread it evenly. 4. Continue with the layering of biscuit and cheese to total three layers of biscuits and four of cheese. 5. Refrigerate the Tiramisu for 4–5 hours. Garnish with cocoa powder to serve.

- Continue with the layering of biscuit and cheese to total three layers of biscuits and four of cheese. 5. Refrigerate the Tiramisu for 4–5 hours. Garnish with cocoa powder to serve.

- Refrigerate the Tiramisu for 4–5 hours. Garnish with cocoa powder to serve.