Great Kitchen

Butter Roasted Tomato Sauce Ingredients: 2 (400g) tins/jars  of whole peeled plum tomatoes (2-14oz) undrained 8 fat cloves of garlic, peeled and crushed 2 anchovy fillets packed in oil 60g unsalted butter, cubed (1/4 cup) 1/2 tsp crushed red pepper flakes fine sea salt and freshly ground black pepper 120ml pasta cooking water (1/2 cup) To serve: 3/4 pound of dry pasta, cooked finely grated Parmesan cheese Instructions: Preheat the oven to 220*C/425*F/ gas mark 7.  Dump your tomatoes into a 13 by 9 inch baking dish.  Crush them with your hands and then stir in the garlic, anchovies and red pepper flakes.  Season to taste with salt and pepper. (Remember that anchovies are salty, also this sauce will be condensing and so do be judicious with the salt.) Dot the butter over top. Roast for 15 minutes, remove from the oven.  Toss everything and return to the oven for a further 15 to 20 minutes, at which time the sauce will be quite thick and jam-like.  Mash with a...

Saucy Pasta Hoops Ingredients: 3 TBS extra virgin olive oil 1 fat clove of garlic, peeled and crushed 2 tsp fresh rosemary, finely chopped a healthy pinch of  chili flakes (crushed red pepper flakes) 3 TBS tomato puree (tomato paste) 600 ml water (2 1/2 cups) 90g short tubular pasta (I used ditalini and tiny macaroni) (3/4 cup) fine sea salt and freshly ground black pepper 55g grated Parmesan cheese, plus more to serve Fresh basil leaves (to garnish if you have them) Instructions: How to cook Saucy Pasta Hoops Heat the olive oil and garlic in a medium sized saucepan with a heavy base over medium low heat. (Make sure the garlic doesn't burn.) Cook, stirring, until very fragrant, only a minute or so, then add the rosemary and red pepper flakes.  Cook for about a minute longer.  (Again, don't let it burn.) Take off the burner and whisk in the tomato puree.  Then whisk in the water. Return to the burner and bring to a boil.  Stir in the uncooked pasta.  Season ...

Creamy Macaroni  Ingredients: 60ml olive oil (1/4 cup) 80ml water (1/3 cup) 3 large cloves of garlic, peeled and minced 175g large macaroni (1 1/2 cups) crushed with a rolling pin 3 ripe tomatoes, cored and sliced 1/4 inch thick salt and black pepper to taste 450g fresh spinach, washed and de-stemmed (2 cups, tightly packed) 15g fresh parsley, chopped (1/2 cup) 400g tin of chopped tomatoes in juice (1 1/2 cups), undrained balsamic vinegar to drizzle grated Parmesan cheese to serve Instructions: Preheat the oven to 180*C/350*F/ gas mark 4.  Grease an 8 inch square baking dish with 2 tsp of the olive oil. Whisk the remaining olive oil together with the water and garlic.  Set aside. Scatter the macaroni over half of a large clean tea towel.  Fold the other half of the towel over it.  Crush it with a rolling pin or pound until it is in small pieces. Arrange the sliced tomatoes in the bottom of the oiled casserole dish.  Season with salt and black pepper generou...

Butter, Onion & Tomato Sauce Ingredients: 480g canned or bottled imported Italian tomatoes, cut up with their juice (2 cups) (alternately you can use 2 pounds (900g) fresh ripe tomatoes, blanched, peeled and cut into chunks) 70g butter (5 TBS) 1 medium onion, peeled and cut in half salt 1 to 1 1/2 pounds pasta, cooked, for serving Fresh ground black pepper Freshly grated Parmigiano Reggiano cheese, for serving Instructions: Put the tomatoes into a large saucepan. Add the butter, onion halves and some salt. Bring to the boil, then reduce to a very slow simmer and cook for about 45 minutes, or until it is to your preferred thickness and the onion has imparted it's flavour to the sauce. Stir occasionally breaking up any large pieces of tomato with the back of a wooden spoon. Taste and adjust seasoning as desired. The recipe says to discard the onion, but I kept it in and just mashed it into the tomatoes. (It was good.) Toss with your cooked pasta.  Serve with the freshly grated ch...

Easy Chicken Parmesan ingredients: 115g of spaghetti, uncooked (4 ounces) 400g marinara sauce , divided ( 1 1/4 cups and 1/2 cup) 35g plain flour (1/4 cup) 1/2 tsp salt 1/4 tsp black pepper 3/4 tsp garlic powder 1 large free range egg, beaten 1/2 TBS water 45g Parmesan Cheese + 1 TBS (1/4 cup + 1TBS) 90g Panko style bread crumbs (3/4 cup) 2  chicken breast fillets, boneless, skinless 40g grated Mozzarella cheese (1/3 cup) Oil for frying fresh basil to garnish instructions: Preheat the oven to 200*C/400*F/ gas mark 6.  Arrange 3 shallow dishes side by side.  In one mix the flour, garlic powder, salt and pepper.  In another place the first quantity of Parmesan cheese and Panko bread crumbs.  In the third whisk together the egg and water. Place each chicken breast between two pieces of wax paper and pound to an even thickness.  Dip first in the flour, shaking off any excess. Dip into the beaten egg/water and then coat generously in the bread crumb/cheese mixtu...

World's Best Mac & Cheese  ingredients: 225g of macaroni (2 cups) 2 TBS butter 1 1/2 TBS plain flour 240ml hot chicken broth (1 cup) 120ml  milk (1/2 cup) 60g  shredded Gruyere cheese (1/2 cup) 60g  shredded red Leicester cheese (1/2 cup) 60g cup shredded strong cheddar cheese (1/2 cup) 3 TBS freshly grated Parmesan cheese freshly ground black pepper to taste a dash of Tabasco sauce For topping: a bit of Parmesan, Cheddar, Gruyere and red Leicester cheese grated and mixed together with a few bread crumbs instructions: Pre-heat the oven to 200*C/400*F. Lightly butter a large shallow casserole dish and set aside. Grate all your cheeses and mix them together in a bowl. Set aside. Bring a large pot of slightly salted water to the boil and add the macaroni. Cook according to the package directions, draining it while it is still a tad bit undercooked. Drain it well and rise with cold water. Set aside. Make the sauce by melting the butter over medium heat in a heavy sau...

Small Batch Classic Lasagna ingredients: For the sauce: 1 TBS light olive oil 1 small brown onion, peeled and minced fine sea salt and freshly ground black pepper to taste 2 fat cloves of garlic, peeled and minced 1/4 pound lean ground beef (4 ounces) 1/4 pound Italian sausage meat (4 ounces) 2 TBS double cream (heavy cream) 1 (425g) tin of chopped tomatoes in juice, drained (reserve 60ml/1/4 cup of the juice (14 1/2 ounce tin) 8 ounces of tomato passatta (tomato sauce) You will also need: 250g full fat cottage cheese (1 cup) 1 small clove garlic, peeled and minced 90g freshly grated Parmesan Cheese + 2 TBS (1/2 cup + 2TBS) 3 TBS chopped fresh basil 1 large free range egg, lightly beaten fine sea salt and freshly ground black pepper to taste 2 sheets of fresh lasagna, cut in half lengthwise (4 no-boil noodles) 130g grated mozzarella cheese (1 cup) instructions: First make the sauce.  Heat the oil in a large saucepan over medium heat until it shimmers.  Add the onion and some s...