Tag: basil

Crab cake

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These spicy crab cakes make the perfect starter to a special meal or serve with boiled egg noodles and stir-fried veg for a tasty supper dish. You can prepare the cakes a few hours in advance and keep them covered in the fridge then fry just before serving. If fresh crab meat is unavailable use 3 x 170g cans white crab meat and drain thoroughly on kitchen paper.

Serves: 4
Prep time: 15 mins
Cooking time: 10 mins
Total time: 25 mins
Skill level: Easy peasy
Costs: Cheap as chips

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Add some freshly grated root ginger and a pinch of five spice powder to the mixture to give the crab cakes a more Oriental flavour.

Ingredients

450g white crab meat
2tsp Thai red curry paste
1tbsp soy sauce
2sp lemon zest
1tsp cornflour
2tbsp beaten egg white
2tbsp fresh chopped basil
Salt and freshly ground black pepper
Vegetable oil for shallow frying
Salad and lemon wedges, to serve

Method

Place the crab meat in a bowl and flake with a fork. Add the curry paste, soy sauce, lemon zest, cornflour, egg white and basil and mix thoroughly.
Season with salt and freshly ground black pepper and using lightly wetted hands, divide and shape the mixture into 8 small patties.
Heat the oil in a deep frying pan until a cube of bread dropped in the hot fat browns in 30 secs. Fry the crabcakes in two batches for 4-5 mins, turning once, until golden brown. Remove with a slotted spoon and drain on kitchen paper.
Serve hot with salad and lemon wedges.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Baked Spaghetti with Ricotta

by Pam on October 11, 2012

I found this recipe on Cinnamon Spice & Everything Nice^[1] and had to make it immediately I loved the idea of baking spaghetti with a layer of ricotta then topped with mozzarella, olives, and tomato slices. It was fun to make and smelled amazing while it baked. It was flavorful and delicious! We all loved it, even my daughter who doesn’t like cheese, liked it. I am excited to eat the leftovers for lunch tomorrow.

Preheat the oven to 400 degrees. Coat an 8 inch baking dish with cooking spray.

Cook the spaghetti in salted water, per instructions.

While the pasta is cooking, combine the ricotta cheese, basil, minced garlic, egg, Parmesan cheese, sea salt, and freshly cracked pepper, to taste. Mix well until thoroughly combined.

Drain the pasta then place it back into the pot it was cooked in. Add the spaghetti sauce and mix until evenly coated. Place half of the spaghetti into the baking dish. Spoon the ricotta cheese on top of the spaghetti and leaving an inch border around the edges.

Cover the ricotta mixture with the remaining spaghetti. Sprinkle the top with mozzarella cheese, olives, and tomato slices. Season the tomatoes with sea salt and freshly cracked pepper, to taste then sprinkle with a bit of Parmesan cheese.

Place into the oven and bake for 25-30 minutes. Remove from the oven and let it cool for 5-10 minutes before slicing and serving. Enjoy.

Print^[2]

Baked Spaghetti with Ricotta

Yield: 8

Prep Time: 5 min.

Cook Time: 35 min.

Total Time: 40 min.

Ingredients:

8 oz of whole wheat spaghetti, cooked per instructions
2 1/2 cups of marinara sauce
10 oz of ricotta cheese
2 tbsp fresh basil, chopped
1 clove of garlic, minced
1 egg
2 tbsp Parmesan cheese
Sea salt and freshly cracked pepper, to taste
1 cup of fresh mozzarella, grated (more if desired)
2 tbsp black olives, sliced
1 tomato, sliced

Directions:

Preheat the oven to 400 degrees. Coat an 8 inch baking dish with cooking spray.

Cook the spaghetti in salted water, per instructions.

While the pasta is cooking, combine the ricotta cheese, basil, minced garlic, egg, Parmesan cheese, sea salt, and freshly cracked pepper, to taste. Mix well until thoroughly combined.

Drain the pasta then place it back into the pot it was cooked in. Add the spaghetti sauce and mix until evenly coated. Place half of the spaghetti into the baking dish. Spoon the ricotta cheese on top of the spaghetti and leaving an inch border around the edges.

Cover the ricotta mixture with the remaining spaghetti. Sprinkle the top with mozzarella cheese, olives, and tomato slices. Season the tomatoes with sea salt and freshly cracked pepper, to taste then sprinkle with a bit of Parmesan cheese.

Place into the oven and bake for 25-30 minutes. Remove from the oven and let it cool for 5-10 minutes before slicing and serving. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cinnamon Spice & Everything Nice

References

^{^} Cinnamon Spice & Everything Nice (www.cinnamonspiceandeverythingnice.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

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Italian Meatloaf

by Pam on October 8, 2012

I was craving meatloaf so I decided to try a new recipe from Michael Chiarello^[1] instead of my usual meatloaf^[2] recipe. I found this recipe for an Italian meatloaf that looked and sounded terrific. It was very easy to put together, it smelled amazing while it baked, and it turned out really moist and tender. We all liked the meatloaf and it paired well with potatoes & greens I served with it (recipes to post soon).

Preheat the oven to 350 degrees. Coat a loaf man with cooking spray.

Heat the olive oil in a skillet over medium heat. Add the onions, peppers, and mushrooms to the skillet. Cook, stirring often, until tender; about 5 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the heat and let them cool.

Combine the ground beef with the bread crumbs, Parmesan cheese, eggs, basil, Worcestershire sauce, oregano, and balsamic vinegar along with the onion mixture. Season with sea salt and freshly cracked pepper, to taste; combine gently with your fingers until evenly mixed – be sure not to over mix. Pack the mixture into the loaf pan. Spread the marinara sauce evenly over the top of the loaf.

Place into the oven and bake for 1 hour or until a meat thermometer inserted in the center reaches 160 degrees. Remove from the oven and let the meatloaf rest for 5-10 minutes before slicing and serving.

Print^[3]

Italian Meatloaf

Yield: 8

Prep Time: 15 min.

Cook Time: 60 min.

Total Time: 1 hour 15 minutues

Ingredients:

2 tsp canola oil
1/2 sweet yellow onion, finely diced
2 baby bell peppers, finely diced
3 button mushrooms, finely diced
2-3 cloves of garlic, minced
1 lb lean ground beef
3/4 cup of Italian seasoned bread crumbs
1/2 cup of Parmesan cheese
2 eggs
3 tbsp fresh basil, chopped
1/2 tsp dried oregano
3 tsp Worcestershire sauce
3 tsp balsamic vinegar
Sea salt and freshly cracked pepper, to taste
1 cup of marinara sauce

Directions:

Preheat the oven to 350 degrees. Coat a loaf man with cooking spray.

Heat the olive oil in a skillet over medium heat. Add the onions, peppers, and mushrooms to the skillet. Cook, stirring often, until tender; about 5 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the heat and let them cool.

Combine the ground beef with the bread crumbs, Parmesan cheese, eggs, basil, oregano, Worcestershire sauce, and balsamic vinegar along with the onion mixture. Season with sea salt and freshly cracked pepper, to taste; combine gently with your fingers until evenly mixed – be sure not to over mix. Pack the mixture into the loaf pan. Spread the marinara sauce evenly over the top of the loaf. Place into the oven and bake for 1 hour or until a meat thermometer inserted in the center reaches 160 degrees.

Remove from the oven and let the meatloaf rest for 5-10 minutes before slicing and serving.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Michael Chiarello

References

^{^} Michael Chiarello (www.foodnetwork.com)
^{^} meatloaf (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)