Italian Beans

Hello. Hello little blogland :D

I've been on staples for the past couple of weeks.

All the tins of organic stewed tomatoes are now gone, same goes for all our pasta.

Yes! there has been a lot of pasta in the house of veganini lately..

Lucky I'm so fond of it.

This recipe idea came from Tessa's "Apples for Jam"..

It was nice as a side dish, although I'm not sure what would make a nice accompaniment.. ideas??

Ingredients

1Tbs olive oil

1/2 red onion

1 large clove garlic, chopped finely

1 tsp dried basil

1 tin stewed whole tomatoes

1 tin cannelini beans, drained and rinsed

Salt & pepper

Method

1.Place onion and oil in a fry pan on medium high heat. Cook until golden and translucent.

2.Add garlic, and cook until fragrant.

3.Add remaining ingredients, and cook, stirring occasionally until tomatoes have reduced and are nice and thick.

La Pizza Rossa - Take II

I have been cooking.

I just don't have anything (photos) to show for it- oh, that is unless you want to come over and eat the old leftovers, still in my fridge!? :D

Last night, cucciolo mio was out go-karting, so I made La pizza rossa again..

I feel like saying "Hello love!", when I take the tray out of the oven..

Just baking it, makes the house smell soooooooooooooooo good!

Cleaning up after making the dough isn't so wonderful.. but this pizza, is definitely worth it!

This time I put baby spinach, olives, onions & pine nuts on top..

Tre Colori Pasta

It has been a while. I'm sorry for neglecting you little blog. I swore I wouldn't.

I need the cactus of the blog world. One that seems to actually prosper from ill treatment.

There was a flu, a trip inter-state, and the beginning of a new course..

Lot's of soups, eating out.. and more recently, sandwiches to go.

[My new little college's cafe is vegetarian/vegan!

So far I've only sampled the vegan banana bread.]

When I was inter-state, visiting my brother, he took us to the local Italian supermarket (huge).
I bought this charming pasta, with not much of an idea, what I would actually use it for.

I may need to have my brother send up some packets for me- as it was so delicious, this is bound to go quick!

Again I'm in dire need of a big food shop, but rather lacking in the funds, so every meal is a take on bubble & squeak right now.

Thus was born, tre colori pasta- three coloured pasta.

Ingredients:

1/4 onion, chopped finely

1/4 red capsicum, cut into thin strips

1 garlic clove, minced

1/2 tsp chilli paste

1/2 zucchini, cut into ribbons

Method:

1.Put your pasta water on to boil, and cook pasta as per directions. Heat olive oil in fry pan, and add onions and capsicum. Saute until soft.

2.Add the garlic and chilli paste, and stir well.

3.When you can smell the garlic, add the zucchini. Cook until tender.

4.Drain pasta, turn out 'sauce' mixture into empty pasta pot. Add drained pasta, and a lug of good olive oil. Stir over heat for a couple of minutes.

5.Serve with salt and pepper.

La pizza rossa

Oh man- what can I say about this pizza?

Last night before I went to sleep, I was muttering to cucciolo mio, about my plans for adapting the recipe to suit every meal of the day..

"You know.. I could do dessert pizza.. like pizza hut's 'apple pie' pizza.. except not disgusting.. in fact yummy.. with apples.. and cinnamon.. and oh!.."

For me, this was pizza dough nirvana.

Squish the baked pie between your fingers, and it slowly rises back to it's original fluffy shape.

And it was quick to make too. I have been searching for this here recipe, for a long time.

I was intending to use the recipe straight out of Tess Kiros' "Apples for Jam" book, but after starting, saw that it called for much more rising time than I was prepared for..

So.. I winged it..

Tessa was right on, when she said:

The dough must be sticky (this is what gives a nice texture to the cooked pizza), so don't feel you've done something wrong or be tempted to add any more flour.... It takes about five minutes to get the dough unstuck from my hands and find my ring.

Recipe for one large pie

Ingredients

Dough:

1 3/4 cups warm water

10g dry active yeast

1 tsp agave or honey

1 Tbs olive oil

600g (1LB 5oz) flour (I didn't use all of this)

Tomato Topping:

4 Tbs olive oil

1 large garlic clove, pressed and minced

1 tin of chopped tomatoes

3 basil leaves, chopped, or a liberal sprinkling of dried basil

Method:

1.Put the water, yeast, agave, olive oil and 3 fistfuls of the flour in a the bowl of a food processor.

Mix until smooth. Cover and leave for about 15 minutes, or until it has a nice layer of froth on top.

2.Place olive oil & garlic in a medium sized frypan, on medium-high heat, and cook until you begin to smell the garlic. Add the tomatoes and basil, and reduce heat slightly.

3.Add flour, in small portions at a time, mixing well in between. Continue adding flour, until dough gets a good consistency- it should be still super sticky.. Mix for a good 4 minutes.

4.Remove dough, and place in a well greased (olive oil) large bowl, and cover with a cloth. Leave in a warm place to rise (about 20 minutes).

5.With well floured hands, and some flour on hand to add to dough, if too sticky.. Turn out dough onto a lined, pizza baking tray. Squish out, until it meets the edges of the pan, and is uniform in thickness. Leaving a nice width crust, use your fingers to make indentations over the remaining pizza.

6.Pour tomato sauce over pizza dough (saving space for the crust). Place pizza in a pre-heated 200C (350F) oven, for about 15-20 minutes, or until crust is nice and golden brown.

Spinach Canneloni

Ahh how frustrating- I just wrote the post, and suddenly, it was gone.
Ahh well. In it, I confessed that I hate measuring. That even when I follow a recipe, there is a lot of eyeballing & guesstimation. And that I'm sorry, if you've made one of my recipes, and what I said was 1/2 cup of water, was actually 2 :D

So this was one of my own inventions.
Where I just put enough ingredients, til it looks, about right..
Last night I had a girls night in, with my mum & grandma. I made spinach & tofu stuffed canneloni, and a mixed green salad, with apples, walnuts & pine nuts.
We ate it, and watched "Johnny Stecchino".

So there's some: tofu, spinach, 'fried' onion & garlic, nutritional yeast, and pepper in there..
All stuffed in pre-cooked canneloni shells, and then smothered in pasta sauce and baked..
YUM :D

Eggplant in tomato

I remember eating this dish growing up. It's generally served as a side-dish, but we always had it over rice, as a one-plate-meal. Small meatballs done in the same way, were often served for lazy sunday lunches- you could use veganballs.

Last night I had this as a side, with a simple basil pesto pasta. Today, for lunch over rice.

(Yes, I am running out of ingredients and need to go to the store! :D )

For such a simple dish, it is surprisingly tasty!

Feel free to add herbs, I've used basil & oregano at different times.

Recipe for 4 side serves

Ingredients:

2 skinny eggplants, sliced about 1cm (1/4inch) thick

(The 'skinnies' are usually the same length as regular eggplants)

1 clove garlic, minced

2tsp olive oil

1/4tsp chilli paste

1Tbs red wine (optional)

1 tin chopped tomatoes

Salt & pepper to taste

Method:

1.Lay slices of eggplant in a baking dish evenly.

2.In a bowl combine tomatoes, chilli paste and garlic, mix well.

3.Pour bowls contents over eggplant.

4.Drizzle wine & olive oil over the top.

5.Bake in a pre-heated 200C(350F) oven for about 20minutes.

6.Give everything a good stir, and return to oven for about 10 more minutes.

Ribollita

Although the weather still isn't that cold, I'm in autumn mode.

The ocean is still a luscious 23C(74F), so really I should be surfing.. except, I feel like curling up under the doona and watching DVDs instead.

We got: "Art school confidential", "The departed", "Little miss sunshine", and another one I can't remember the name of.

I feel like eating lentils and rice at the moment.. warm, hearty & satisfying food.

So I made my own version of Tessa Kyro's- ribollita (from "Twelve"), and served it over basmati rice.

Perfect.

Recipe for about 4

Ingredients:

2Tbs olive oil

1/2 large red onion, finely chopped

1 garlic clove, crushed and minced

1 carrot, finely grated

1/4 small green cabbage, coarsely chopped

1 can (10 1/2 oz) cannellini beans, drained

1Tbs tomato paste

1/2 stewed diced tomatoes (I use tinned organic)

1tsp chilli paste (fuoco d'amore)

water to cover

Salt & pepper to taste

2 slices stale bread

Method:

1.In a medium-large saucepan, saute onion in olive oil, on medium heat, until golden.

2.Add garlic and carrots, and cook until fragrant, but not browned.

3.Add remaining ingredients, except for bread. Fill the pot with water, to cover ingredients.

4.Lid pot, and turn down heat slightly, leave to cook for about 20 minutes.

5.Depending on the size of your cabbage pieces, they should be almost tender by now.

Remove lid, and return heat to medium. Cook until cabbage is tender.

6.You may have to add a little water, if it has mostly been absorbed already.

7.Add bread, and allow to absorb water and become soggy. Whiz briefly with a hand-held mixer, being sure to get the bread. It's nice if you can leave some beans and cabbage whole though.

8.Serve plain or over rice.

Penne with Tomato & Basil

I had the house to myself tonight.

I don't know why that makes dinner feel so different, but it does.

I recently bought a basil plant, and it's succulent & sweet smelling leaves, have been calling me.

So tonight, I decided on a simple pairing- tomato & basil.

I used some canned tomatoes- last years harvest from my Dad's farm.

I poured myself a glass of delicious wine, from said farm, and put on Andrea Bocelli (loud).

Recipe (for 2)

Ingredients:

1 Tbs olive oil

1/2 red onion, finely chopped

2 cloves garlic

10 or so basil leaves

1 cup passata

1 cup stewed roma tomatoes, chopped (canned is fine)

1/2tsp fuoco d'amore or chilli sauce

1 Tbs red wine

Salt & pepper to taste

1 Tbs pine nuts

1 Tbs bread crumbs

2 basil leaves, chopped

Method:

1.Heat oil in frypan, on medium heat.

Add onion, and cook til golden. Add garlic, cooking until softened.

2.Add remaining ingredients.

3.Cook pasta as per directions.

4.Place pine nuts, bread crumbs and basil leaves on a tray, under the grill (broiler) until golden.

Pour into a motar and pestle, and beat around until evenly textured.

5.When the pasta is about ready, add pine nut mixture to sugho(pasta sauce). Turn off heat.

6.Drain pasta.

Add to frypan, and stir sugho through well.