Penne Rigate and meatballs

Pasta is a dish I could never get bored with , mainly because it comes is so many different styles and shapes and tastes that I still have so much to discover.

When I was younger my favourite was the spaghetti , I would ask my mum to make it every single week for me because I liked it that much.

But as I got older I started liking the Penne Rigate more , mainly because I found it easier to cook than spaghetti. My spaghetti would either come out to under cooked or over cooked.

But with the Penne Rigate I have finally found the balance , so I made a short video showing you how I make it.

Enjoy 🙂

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Orange zest Brioche

This is one of those recipes that are super useful if you have a lot of friends and family visiting or university house mates that are feeling hungry.

My version is the large brioche which is enough to feed a family instead of the mini you usually see in the super market, because after all sharing is caring.

And you don’t want to waste your time making small individual ones when you can make a large one , that will taste just as good.

But if you are feeling like you have a lot of time on your hands , then go ahead and make the small version of this.

Now I used Orange zest to make mine, but if it’s not your thing you can replace it with whatever you want.

Les CrĂȘpes

Les CrĂȘpes

This version is very similar , to the dessert version:

1- Mix the milk, eggs, the vegetable oil plus the plain flour and the salt.

2- Once the mixture is nice and smooth give it about 10 minutes before using it.

3- Meanwhile prepare your frying pan by adding 2 spoons of vegetable oil and putting it on high heat.

4- To that add your chopped onion and mushroom then a pinch of salt and pepper.

5- Then cook them until the onion is nice and soft and turned a nice caramel colour.

5- Then prepare your  other frying pan for the crepes , personally I like to wipe the pan with butter before I start using it, as it helps the crepes not to stick to it.

6- Then put the pan on medium to high heat for two minutes.

7- Next pour the mixture into the frying pan , making sure to move it around the pan to cover the whole surface.

8- Give it time to cook , lets say about 2 minutes , then flip it over and do the same to the other side.

9- Then sprinkle the cheese while it’s still hot so that it melts inside.

Then voila , bon AppĂ©tit 😉

crĂȘpe au banane

crĂȘpe au banane

This is one of my all time favourite desserts , if I felt happy , sad , excited or whatever the mood I would make them. I simply can’t go a month without them , just like water is a commodity , les crĂȘpe are mine :).

To start of :

1- Mix the milk, eggs, the vegetable oil plus the plain flour and the salt.

2- Once the mixture is nice and smooth give it about 10 minutes before using it.

3- Meanwhile pre-heat the Nutella , by putting it in  a sauce pan with hot water on low heat for 15 minutes, to make sure it’s nice and flowing.

4- Chop the bananas you are going to use before hand.

5- Then prepare your frying pan , personally I like to wipe the pan with butter before I start using it, as it helps the crepes not to stick to it.

6- Then put the pan on medium to high heat for two minutes.

7- Next pour the mixture into the frying pan , making sure to move it around the pan to cover the whole surface.

8- Give it time to cook , lets say about 2 minutes , then flip it over and do the same to the other side.

9- Then add the toppings and serve.

Then voila , bon AppĂ©tit 🙂

Calzone

This week while I was sitting and watching a programme on the television on cooking , I saw a recipe for an Italian pizza called Calzone , which I think looks a bit like the British version of a Cheese pasty from the appearance of it.

The one I saw had peppers , capers and olives. It looked nice and easy to make and I tought to myself I will have a go at my own version of this , I used slightly different ingredients though.

I thought it will be good to post it on the blog , as it was easy to make and didn’t take long either.

Which is a bonus when you are a student and have revision and other tasks waiting for you like I do.

Potato Gratin

Potato Gratin

This week , I baked the heart warming Potato Gratin , which is just what you need when the weather is freezing outside like this time of year.

I don’t know about you , but I spend so much money on snacks and sandwiches through out the day ,which not only are not filling but expensive and lets face it , with student has spare money laying around to do it everyday.

So after I backed this Potato Gratin , I worked out it costs a lot cheaper , and lasts a lot longer.

I followed the main traditional principles of making the recipe , however I added a bit of my own twist to it.

I made a short video to demonstrate this. Take a look at it , make it and enjoy it :).