Fusilli With Tomato And Basil Sauce/Marinara Sauce

Marinara sauce is a very simple and basic sauce eaten with pasta,which can be prepared in no time yet very delicious.I am using here chopped pomodoro Italian tomato can,which is very convenient and gives the authentic taste. I recommend you to use canned tomatoes because with fresh tomatoes you won't get that exact taste.

Ingredients:
Pomodoro tomato can-1
Onion-1
Garlic-2-3
Extra virgin olive oil-2tbsp
Dried basil-1/2tsp
Fresh Basil leaves,chopped -handful(reserve few for garnishing)
Chilli flakes-1/2tsp(optional)
Salt to taste
Sugar-1tsp
Black pepper powder-1/2tsp
Bell pepper/Capsicum(diced)-1
Fusilli pasta(cooked)-2cups

Method:
1.Heat a olive oil in a pan,add chopped garlic saute for a minute then add onion fry until translucent.
2.Add a can of chopped tomatoes,salt,sugar,dried basil,chilliflakes and pepper powder,cover the lid
and simmer on a low heat for 10-12 minutes.
3.Fry the bell pepper with little oil until nearly soft and keep it aside.
4.Take a pasta in a wide bowl,add sauce and bell pepper mix well.
5.Garnish with torn basil leaves and dash of olive oil.
6.Serve hot with Garlic bread.

Note:
1.If you want to use fresh tomatoes,first blanch them,remove the skin and blend it into a smooth
paste.
2.You can use any veggies coloured bell peppers,broccoli,mushroom,courgettes,peas etc
3.It can be Prepared in advance and can be freezed for upto 1 month.
4.This sauce can also used on Pizza as pizza sauce.

Red and Green Pesto Sauces for Pasta

Basil pesto is one of the best Italian sauce among all other sauces, commonly used to spice up Pasta  or veggies like boiled potatoes,beans etc.It is very versatile sauce you can use on sandwiches or on pizzas etc..Pesto is basically a blend of basil leaves,garlic,pine or walnuts, olive oil and cheese.You can prepare so many kinds of pesto's.Pesto can be prepared with herbs like Basil,coriander,mint,leafy veggies like spinach,rocket,kale even roasted red bell pepper and sun dried tomatoes to name a few... here is my way..enjoy.

Ingredients: For Basil/ Green Pesto

Basil leaves-2 small bunch
Garlic -3-4 cloves
Pinenuts-Handful
Olive oil-1/4cup
Cheddar cheese-1Tbsp(optional)
Red chilliflakes-1/2tsp or to taste(optional)
Pepper powder-1/2tsp
Salt to taste
Lemon juice-1 or 2tsp

Method:
1.Wash  the basil leaves,Toast the pine nuts lightly on a skillet on a low flame.
2.Put everything in a blender  or a food processor and blend into a fine paste,
if needed add little more olive oil. Serve with any type of pasta and roasted
veggies.

For Sun dried Tomato Pesto/ Red Pesto
Sun dried tomatoes in oil-1 cup
Garlic-3-4cloves
Pinenuts-Handful
Olive oil-1/4cup
Red chilli flakes-1/2tsp or to taste(Optional)
Cheddar cheese-1Tbsp(optional)
Pepper powder-1/2tsp
Salt to taste
Lemon juice-1 or 2tsp

Method:
1.Toast the pinenuts lightly on a skillet on a low flame.
2.Put everything in a blender and blend into a smooth paste,if needed add little more olive oil and blend.don't use water.You can also use the oil of sun dried tomatoes.

Note:
1.I have used Cheddar cheese instead of  Parmesan cheese because Parmesan is not vegetarian.I don't use it in my cooking.
2.Above pesto sauces can be used with any type of pasta shapes like penne,fusilli,spaghetti and fettuccine etc
3.Pesto can be used for sandwiches,spice up veggies,and on pizza.
4.Pesto can be prepared in bulk and in advance and can be freezes for up to 2 months easily. 
5.Storing Pesto:Fill the moulds of ice cube trays with freshly prepared pesto and keep in the freezer for 2 hours, then after 2 hours remove from the freezer,separate the pesto cubes from the tray then store the cubes in the ziplock bag.write a date on the bag for your reference.

Bell Pepper Open Sandwich

Ingredients:
Ciabatta bread-2
Garlic butter-2-3tbsp
Bell peppers-1cup(any color or mixed color)
Tomato-1 
Cheddar cheese(grated)-1/2cup
Dried Italian mixed herbs-1/2tsp
Salt and pepper to taste

Method:
1.Cut  the ciabatta rolls into halves horizontally and keep it aside.
2.Cut the bell peppers into stripes and same with tomato, deseeded and cut lengthwise.
3.Apply garlic butter on the bread slices,then top it with peppers and tomato pieces.
4.Sprinkle salt n pepper on top,then top it with grated cheese.Sprinkle dried herbs on top.
5.Bake or grill in a Preheated oven at 180'c for 7-minutes or until cheese melts.Serve immediately.

White Soda Focaccia With Cheese and Herbs

This recipe is from Rachel Allen,as you know I have posted  some of her recipes especially baking recipes..This is one of them,I have made little changes to this recipe..Foccacia is a italian flat  oven baked bread flavoured with olives,olive oil and herbs,similar to pizza but not consider to be the same.It is very ideal for breakfast or as snack with tea or coffee..
Ingredients
Olive Oil for greasing and to sprinkle on top
Plain flour-450gms
Bicorbonate of soda-1tsp
Salt-1tsp
Grated cheddar cheese-1/4cup
Buttermilk-400 ml
Black olives,chopped-1tbsp
Sundried tomatoes,chopped-1tbsp
Crystal sea salt -1/2tsp
Garlic,finely chopped-1tbsp
Rosemary-1/2tsp(i used dried one you can use fresh)
Method:
Preheat an oven to 230c.
Brush a swiss roll tin or baking tray generously with olive oil.
Sieve the plain flour and the soda into a big bowl.
Add the salt,1/4cup of grated cheese and mix with your hands.
Make a well in the centre, pour in most of the buttermilk, and with one hand stiff and
your fingers spread out like a claw, start mixing in a full circle once the butter milk has
gone in. Keep mixing like this until you have a soft dough
Do not knead it but work it very gently to bring it together.

Transfer to a floured surface and roll it out and transfer it to the oiled tray.
Brush the top with some more oil and sprinkle the sea salt ,dried herb,olives,garlic and sundried tomatoes.
Put it in the oven and cook for 18-25 mins, depending on how thick it is.
Turn the oven down to 200c after 10 mins.
When cooked, it should feel firm in the centre and become golden brown.

Transfer it to a wire rack and cool for a couple of mins, then cut it into squares and serve..

Fresh Tomato And Basil Soup

Ingredients:
250gms of chopped fresh tomatoes
1/2 tin of plum tomatoes
small onion , peeled,chopped
1 small carrot , chopped
1 celery stick,chopped
3tbsp- olive oil
1 vegetable stock cube
Water as required
1 large bunch of basil
salt and pepper , to taste
Fresh cream and few basil sprigs to garnish


Method:
1.Chop all the veggies and keep it aside
2.Heat oil in a pan. Allow to heat and add the onions, carrots and the celery. Stir well. Cook gently until soft.
3.Put the diced fresh tomatoes to the pan, and allow to cook for a few minutes. Add the plum tomatoes, veggie stock cube and add water to cover and stir again. Bring to a boil, cover, and turn down the heat to a simmer. Cook for 15 to 20minutes.
4.Place the basil on the chopping board and strip the leaves from the stalk. Since the basil is going to be roughly blended, tear the leaves in half with your fingers.
5.Open the pan lid and add half of the basil leaves. Stir and then replace the pan lid and cook for a further 10 minutes.
6.Once cooked, allow the contents to cool down for a few minutes before adding the remaining half of the fresh basil. Stir, season with salt and pepper, and stir again.

7.In a blender, blend the soup on high power for a couple of minutes until it takes on a smooth, velvety texture. If desired,make it thin by adding water or stock.Transfer to serving bowls and garnish with fresh cream and fresh basil sprigs.
8.Serve hot or chilled with any crusty bread.

Tomato and cheese bruschetta

Ingredient:

3-Tomatoes(ripen but firm),finely chopped

1 Clove of garlic,finely chopped

1/4Cup-Grated cheddar cheese

1Tsp- Dried basil

1Tsp-Black pepper

1Tbsp-Olive oil

Salt to taste

8-French bread slices or any crusty bread


Method:

Preheat the oven to 180'c.

Mix chopped tomatoes,garlic,grated cheese, basil, black pepper and salt to taste.

Spoon the mixture on the bread slices,drizzle olive oil on the top.

Place the bread slices on a baking tray, bake for 5 minutes and serve hot.

Garlic Bread

Ingredients:

16-French bread slices or any crusty bread


For Galic butter:

100g-Unsalted butter

3-4Cloves of Garlic,finely chopped

1Tsp-Dried mixed herb

1/2 Tsp-Black pepper powder

1/4Tsp-Chilliflakes(optional)

Salt to taste

Method:

Melt the butter slightly till it reaches a softer consistency.

Add the chopped garlic,herbs,blackpepper,chilliflakes and salt.

Gently whisk everything untill the butter is smooth and the herbs and garlic are mixed well.

Lightly toast all the bread slices on one side only.

Apply the garlic butter on all the slices on the untoasted side.

Place in a moderately hot oven, and toast the slices till crisp and golden brown.Serve warm.


NOTE: You can prepare this butter in advance and keep in the fridge in an airtight container.

It will last for 1 week.

Crispy Potatoes Wedges

Ingredients:
Chunky big potatoes – 2Garlic pods crushed-2
Italian herbs – 1 tsp Olive oil – 1 tsp
Chilli Flakes – ½ tsp
Salt and pepper to taste


Method:
1. Wash the potatoes and dry them with paper towels
2. Cut length wise
3. Mix all the other ingredients and add potatoes slices and mix well.
4. Place them on a baking tray and bake in a pre heated oven at 200' C for 30 minutes


Serve with mayonnaise or Sour cream

Pitta Bread Pizza

Ingredients:

Pitta bread - 4

Tomato puree - 4 tbsp

Red onion (sliced) - 1

Tomato (sliced) - 1

Green bell pepper (sliced) - 1

Pickled jalapenos - 1 tbsp

Pitted olives - 1 tbsp
Garlic chopped -1tsp
Mixed dried italian herbs-1/2tsp
Olive oil-1tsp

Grated cheddar cheese - 4tbsp

Method:

1. Apply tomato puree on the pitta bread.
2. Mix all the vegetables,garlic,herbs and oil, arrange them on top.
3. Sprinkle cheddar cheese on top.
4. Bake in the oven at 200^o C until cheese melts.