Italian Vegetable Pickles

Why not make some of these beautiful bottled vegetables as Christmas gifts for family and friends. Place on the table as antipasto with your other Christmas fare for this special occasion.
Any vegetables are suitable, but the harder vegetables such as cauliflower and carrot keep longer, and develop a richness of taste after several weeks giving you that full bodied, pickle flavour we know and love with antipasto. The pickles will keep up to 6 months in the fridge.

Ingredients:

Vegetables:
3-5 bottles/ jars with lids (screw top)
Cauliflower Florets
Carrot, sliced
Green/Red Capsicum, diced into large squares

Brown Onion, quartered
Beans, halved
1 Lemon, sliced
6-10 Garlic Cloves
6-10 Bay Leaves

Vinaigrette:

8 cups Apple Cider Vinegar
1 cup White Sugar
1.5 teaspoon Salt
2 tablespoons Pickling Spice
2 tablespoons Pepper Mix

Method:
 
Place all vinaigrette ingredients together into a boiler and bring to the boil. Cool to the side.
Boil all bottles/jars and lids in a large boiler for 20 minutes, dry with a clean towel.
Place the raw vegetables into the jars with random selection.
Add 2 lemon slices, garlic and bay leaf to each bottle.
Press down with plastic or silicon spatula.
Pour the vinaigrette into the bottle and cover all vegetables with liquid.
Screw lids on tight - store in cool spot for at least 3 weeks for flavour of the vinaigrette to absorb into the vegetables. 
Refrigerate 

Contact: lee.leehocklai@gmailcom

Spaghetti Carbonara #glutenfree #italiancooking #pasta

This tasty traditional pasta is easy to cook at home. Whip up a fantastic dinner with only a few ingredients that will be ready in half hour. Why not spoil your family with this delicious, creamy pasta dish. 

Ingredients:

250g gluten-free Spaghetti (Barilla)
3 pieces Bacon/Pancetta, cut into thin slices
2 Egg Yolks
1 Egg
1/4  cup White Wine
1/2 cup Thickened Cream
1/3 cup Grated Parmesan
1 teaspoon Flat Parsley (chopped)
2 tablespoons Spring Onion (sliced)
1 teaspoon Garlic (crushed)
1/4 cup Thickened Cream, extra
Salt and Pepper

Method:

Bring water to the boil in a large saucepan, add 1-2 tablespoon salt. 
Add spaghetti, cook for for 7 minutes* 
Drain and add a little olive oil to the pasta.
Heat butter and garlic in pan. 
Saute the bacon for a few minutes. 
Add white wine, cook for 1 minute.
Add cream, Parmesan cheese, salt and ground pepper and pasta, mix well.
Beat whole egg and egg yolks in a bowl with extra thickened cream.
Pour the egg mixture, parsley and spring onion into the pasta. 
Turn off the heat and mix well working quickly.
Plate up, add ground pepper and shaved Parmesan. 
Serves 2-3 people. 

Bon Appetite!!

*If you do not like your pasta 'Al dente' you can cook a little longer. Wash cooked pasta with cold water if not using immediately.

Email:lee.leehocklai@gmail.com

Ossobuco Spaghetti #glutenfree #italiancooking #pasta

Ossobuco is a popular traditional Italian speciality of cross-cut veal shanks, slow cooked with vegetables, red/white wine, and tomato ragu. Why not cook extra Ossobuco and use the leftovers to make this pasta dish? In leftovers, the taste develops to give you a delicious depth to the flavour and  a richness to the finished dish.  Combined with Barilla gluten-free spaghetti, it is a simple but delicious dish.

Ingredients:

1.5 cup peeled cold Ossobuco with sauce (Please check the recipe from our blog)
200g Barilla gluten-free Spaghetti
120g Beans - sliced
1/4 cup White Wine
1/3 cup Barilla Napoletana Sauce*
2 cloves Garlic - chopped
1 tablespoon Chopped Parsley
Some Parmesan
Salt and Pepper

Method:

Bring a saucepan of water with a little salt to the boil. 
Add spaghetti and cook for approximately 6-7 minutes. Cook for a little extra time if you prefer soft pasta.
Drain, toss pasta in a little olive oil, leave aside.
In a large pan, heat with 3 tablespoons of olive oil.
Stir fry garlic until a little brown. 
Add Ossobuco and cook for a few minutes.
Add white wine and napoletana sauce, simmer some minutes. 
Add spaghetti and sliced beans, cook another few minutes. 
Add seasonings , parsley and parmesan before serving. 
Serves 2.

Tips:
* May need reduce or add extra Napoletana sauce, depending upon your leftover Ossobuco sauce.

Contact: lee.leehocklai@gmail.com 

Tropical Italian Pasta #glutenfree #glutenfreerecipe #pasta

Our blog is about East meets West culinary. Today, we would like to share a variation of popular Thai Pineapple Rice. We have used Barilla's new gluten-free pasta instead of rice to cook this dish. Full of creamy prawn flavour with a little pineapple tartness, this perfect combination is sure to both surprise and please when served.

Ingredients:

400g large Tiger Prawn - peeled with tail on.

250g  Chicken Breast - diced
1 cup Broadbeans - shelled
1 large (or 2 medium) Pineapples.
200g Barilla gluten-free Elbows
1/2 cup Barilla Napoletana Sauce
2/3 cup Thickened Cream
1/4  cup White Wine
1.5 cup grated Cheddar/Mozerella Cheese
1/2  cup Parmesan
30g Butter 
2 cloves Garlic - chopped finely
1-2 tablespoon Flat Parsley - chopped
Salt and Pepper

Method:

Preheat oven to 210C
Bring water to the boil in a large saucepan with salt and 1 tablespoon olive oil.
Cook Barilla Elbows for about 4 minutes until half soft.
Drain and wash with cold water to avoid the pasta becoming softer before cooking in the pan.
Cut pineapple into halves.
To remove the flesh from the pineapple so you can present this dish in the shells, run a sharp knife around the edge of the pineapple.
Score the flesh so it can be removed. This may also be done using a melon baller.
Set flesh aside.  Use this flesh to make juice or jam from our recipe previously on the blog. 
Heat a saucepan with butter, stir fry garlic, chicken, prawns and broadbeans for a few minutes until caramelized. (If using frozen broadbeans, add in last 2 minutes)
Add white wine, then napoletana sauce and thickened cream.
Boil for 2-3 minutes on high heat.
Add elbow pasta and Parmesan, cook until creamy and the sauce is reduced
Add parsley and seasoning to taste.
Pour the pasta mixture into the pineapple until full.  Cover with grated cheese.
Bake in very hot oven about 10 minutes or until cheese melts and little brown.
Add a little chopped parsley on the top.

Serves 3-4  people.

Tips:

• Seafood mix or only chicken or roast vegetables can be used to cook this dish. So if seafood is not your thing or you prefer vegetarian there is a variation for you.

• If you prefer a richer colour, add more napoletana sauce and less thickened cream.

• If you pick pineapples with the head attached to give tropical look on serving, soak the head in water several hours and wrap with aluminium foil before putting into the oven to avoid it becoming dry.

Contact: lee.leehocklai@gmail.com

Roast Pumpkin and Spinach Penne Pasta #glutenfree #vegetarian #italiancooking

Do you have the same trouble that I do when cooking dry gluten-free pasta?  The pasta is very sticky, almost as if a cup of corn flour has been added to the boiling water. The boiled pasta also breaks into small pieces while cooking in the saucepan. Much gluten-free pasta has a strong rice flavour which can be a little disconcerting and obviously makes if different from 'normal' pasta. Recently, I was given the opportunity to trial some Barilla gluten free pasta which has just come onto the market. Barilla is a popular Italian brand around the world. I have used Barilla gluten-free penne pasta for tonight's recipe and I am very happy with the results. I had none of the above mentioned problems and most importantly, the taste is fantastic. It has the classic pasta flavour, not the strong rice flour flavour of many other gluten-free pastas.
Tonight, I am sharing with you an easy, delicious, vegetarian dish made with Barilla gluten-free pasta. Try this pasta, and let me know if you agree with my comments.

Ingredients:

1 box Barilla gluten-free Penne (340g )
1 jar Barilla Napoletana Sauce (400g )
1.5 cup Roast Pumpkin*
100 g Baby Spinach
120g Sundried Tomato
1/4 cup Pinenuts
1/4 cup White Wine
1/3 cup Olive Oil
2 cloves Garlic - chopped finely
Parmesan Cheese
Chopped Parsley/Basil
Salt and ground Pepper

Method:

Roast Pumpkin

Preheat oven to 200C.
Place 1.5 cup diced pumpkin in the baking tray, add olive oil, salt, chopped rosemary and parsley (or dried mixed herbs).
Bake in the oven about 20 minutes until 90% soft. Remember the cooking time may different due to the type of pumpkin and sizes cut.
Check after 15 minutes.

Pasta

Bring water to the boil in a large saucepan, add 2-3 tablespoons salt.
Place the penne into boiling water on high heat for about 8-9 minutes**.
Stir well 2-3 times during cooking.
Drain water, add 2 tablespoons olive oil, mix well.
Pour 1/3 cup of olive oil in a large pan, add garlic, pinenuts and roast pumpkin. Stir fry for a few minutes.
Add white wine and napoletana sauce.
Add penne and stir fry another 3 minutes.
Add baby spinach, sundried tomato, chopped parsley. 
Add a little Parmesan at the last minute before plating up.
Serves 4

Tips:

Add more pinenuts and Parmesan before eating if you prefer.
** I cook my pasta for about 8 minutes as I cook it again with the sauce. If you prefer soft pasta, you can cook for a few extra minutes. But, remember the pasta becomes softer after you drain and do not cook immediately.

Contact: lee.leehocklai@gmail.com

Roast Vegetable Pizza #glutenfree #vegetarian #thinandcrispy

This is gluten-free pizza base, so it may not be as soft as normal pizza bases. But, I made it as a thin and crispy, added home cook roast vegetables and Napoli sauce, to create a gorgeous vegetarian pizza. filled with all natural ingredients and absolutely no processed items. You can add ham, salami, seafood.....any topping you like. And, don't forget to add our home made barbeque sauce for a different flavour. 

 Pizza Base

Ingredients: 

2 cups gluten-free Plain Flour
1 cup Rice Flour
1/2 cup Potato Starch
1 Egg, light beaten 
1 teaspoon Salt
1/2 teaspoon Sugar
2 tablespoons Oil
2 tablespoons Dry Yeast
1 cup luke warm Water

Method:

To prepare the pizza bases, place all the ingredients together in a large bowl. Stir with the wooden spoon, then use your hand to kneed till smooth - add extra flour or water if too dry/ wet. 
Place the dough on lightly floured baking paper, Roll thinly - This quantity will make 2 thin and crispy pizza bases.
Place pizza base on pan greased with oil spray. 
Cover with a tea towel and rest at room temperature for about 45 minutes - if it's cold weather, rest in the warm oven with a cup of hot water in bottom.
If using a pizza oven, top with roasted vegetables etc and place straight into the pizza oven  If using a normal oven, bake the pizza base in 220C for 6 minutes.
Spread some Napoli sauce on the pizza base, add roasted vegetables. 
Cover with Mozzarella cheese and a little Parmesan. 
Bake in very hot oven of 230C for 12-15 minutes or until little burnt at side.
Cut into slices and serve with roasedt pinenuts and snowpea sprouts. 

Roast Vegetables

Ingredients: 


2 Potatoes - diced
1 Onion - diced
1 cup Pumpkin - diced 
1/2 red Capsicum - diced
1/2 Eggplant - diced
1 Zucchini - diced
2 cloves Garlic - chopped finely
Some fresh chopped herbs, such as Rosemary, Oregano, Parsley, Thyme.. or 1 teaspoon of Dry Herb Mix
Salt and Pepper.
1/2 to 1 cup Napoli Sauce ( you can check recipe from our blog )
1 cup Mozzorella cheese
1/3 cup Parmesan
1/3 cup roasted Pinenuts
Snowpeas, Sprouts or Rocket or Baby Spinach

Method:

Preheat oven to 200C
Place potato and onion on a large baking tray, add some olive oil. Put in the oven for 10 minutes.
Add other vegetables, garlic, herb mix and seasoning to the baking tray. 
Add more olive oil and roast until all vegetables are soft - about 20 minutes. 


Tips:

• Do not worry that your pizza bases are a little fragile - This is due to having no gluten in the flour. Nobody will care after you put on the toppings.... 

• Make extra roast vegetables, and keep leftover vegetables for cooking Spaghetti Primavera (we have shown you on our blog before)

• I made 2 pizza bases, another one is half Hawaiian and half salami with barbeque sauce... 

Contact: lee.leehocklai@gmail.com

East meets West Tiramisu #glutenfree #italiancooking #japanesegreentea

On my business cards we say our cooking is where east meets west.... In this classic Italian dessert I have used Japanese green tea for decorating. It compliments the bitter sweet chocolate and coffee flavour, to take you to a new and special taste experience.

Sponge

Ingredients:

Fold egg whites gently into mixture

5 Eggs, separated
1/2 cup Caster Sugar
1/3 cup Vegetable Oil or Melted Butter
3/4 cup gluten-free Self Raising Flour
1 teaspoon Vanilla Extract
2 tablespoons Milk or Cold Water

Method:

Preheat oven to 180C
Grease and line the base of 40 x 25cm sponge tray with baking paper.
The sponge needs to be cut into two after baking.
I use a 20 x 15cm plastic container to make this dessert. If you do not have a large sponge tray, make 2 smaller sponges.
Beat the egg yolks, sugar, oil vanilla and milk in a bowl until light in colour. 
In a clean bowl, whisk egg white until stiff peaks form.
Fold the egg whites into the mixture and gently mix well.
Add flour using the plastic spatula to combine gently.
Pour into greased tray and bake for about 20 minutes of until the skewer come out clean in the middle.

Cool on a rack. 

Filling

 Ingredients:

250g Mascarpone Cheese
1 cup Thickened Cream
2/3 cup Caster Sugar ( you can add more if you like )
3 Egg Yolks
4 Egg Whites
2 tablespoons Galliano Liqueur ( or Marsala, Tia Maria, rum...)

Method:

In a large bowl, beat mascarpone, Galliano liqueur and half of the sugar until smooth.
In another bowl, whisk the egg yolk and remaining sugar until light creamy colour.
Add mixtures together and mix well.
In separate bowls beat the thickened cream and egg white until stiff peaks form.
Add to the mascarpone/egg yolk mixture and gently mix in with a spatula.

Coffee Liqueur

1 cup Strong Black Coffee
1/2 cup Tia Maria or Kahlua liqueur

Mix the coffee liqueur together.  Keep aside

Decorating

Ingredients:

Bitter sweet chocolate powder
Japanese green tea powder

Method:
.
Cut the sponge into 2 (if you use the large tray).
Place one sponge into the plastic container.
Brush with the coffee liqueur until sponge cake is wet.
Pour half the filling mixture on top of the cake and spread well.
Place another sponge on the top and brush with coffee liqueur.
Spread the remaining mixture on the top.
Cover with the baking paper or lid, refrigerate over night.
Cut into small pieces and put on the plate.
Sieve half coco powder and half green tea powder on the top.
Decorate with seasonal fruit and cream.
Use a spring form tin to make a whole tiramisu as a special occasion cake.

Contact: lee.leehocklai@gmail.com

Eggplant Lasagna Stacks #aubergine #glutenfree #quickandeasy

Did you cook the lasagna with the beef bolognese, from the recipe we posted on the blog ? In today's recipe I have used leftover beef bolognese that I have had stored in the freezer. I have replaced the gluten free pasta sheets with eggplant slices. This quick and easy recipe takes very little time and is as easy as assembling the lasagna stacks.

Ingredients:

2 cups Beef Bolognese, hot (Please check our recipe from Beef Lasagna if you do not have leftover fillings )
2 large Eggplants (Aubergine) - cut into 1cm crossway slices*
1 cup grated Mozzella/Cheddar Cheese
1/4 cup Parmesan Cheese
1/2 cup gluten-free Plain Flour
Chopped Parsley 

* This recipe can make 4 servings. Each serve uses 3 slices of eggplant. If the size of the eggplant is small, you may need extra eggplant.

Method:

Preheat oven to 210C
Pour some olive oil into a large pan, place on high heat. 
Lightly toss both sides of eggplant slices with flour, pan fry until golden brown on both sides. 
Place on the plate/tray lined with paper towel. Sprinkle with some salt. 
Repeat with all eggplant slices.
In a non stick baking tray (or line the tray with baking paper), place the 4 largest slices of eggplant on the tray. 
Place 2-3 tablespoons of beef bolognese sauce onto the eggplant slice.
Add little grated cheese on the top, cover with the medium size slice of eggplant and press it down slightly.
Repeat the bolognese sauce, the same as bottom one. 
For the third layer use smaller slices to build the stack. (This stops the stack collapsing and gives a nice pagoda shape after cooking). 
Add more bolognese and cheese on the top layer. 
Sprinkle with parmesan. 
Bake in the oven about 10 minutes or until cheese is melted and little brown.
Add chopped parsley and serve with fresh garden salad. 

Why not place all together on a large plate as a communal share plate.

Contact: lee.leehocklai@gmail.com

Aubergine Ricotta Penne Pasta #glutenfree #glutenfreerecipe #italiancooking #pasta

This vegetarian dish, cooked using our homemade Napoli Sauce, is quick and easy to prepare and a perfect meal for those busy week nights. The homemade Napoli Sauce makes this dish rich in tomato flavour which combines beautifully with the aubergine and ricotta.

Ingredients:

2 cups gluten-free Dry Penne Pasta
1 Aubergine (Eggplant) - cut into pieces
150g Ricotta Cheese, break them little
1.5 cup home-made Napoli Sauce (Please check our recipe)
1/3 cup fresh Basil
1/3 cup White Wine
2 cloves Garlic, chopped finely
1/2 teaspoon Chilli - chopped finely.
Salt, Pepper
2 tablespoons gluten-free Plain Flour
Shaved/grated Parmesan Cheese

Method:

Bring water to the boil in a large saucepan.
Add salt !teaspoon of olive oil and Penne Pasta.
Cook pasta till al dente.
Salt the aubergine (eggplant0 and let it bleed. then rinse with clean water and dry with a clean tea towel.
In a large pan, heat a cup of oil with high heat.
Toss aubergine (eggplant) pieces in some flour.
Deep fry them until soft inside. Place them on paper towel.
Drain the oil from the pan.
Add little olive oil into the same pan (You do not need very much oil in this dish as the eggplant is already oily after deep frying.)
Add eggplant, garlic, and chilli.
Stir fry for some minutes.
Add white wine and cook for 1 minute.
Add napoli sauce and penne.
Cook for another few minutes until combined.
Add seasonings, ricotta and half the basil (roughly chopped).
Cook for 1 minute.
Plate up and place remaining basil and parmesan on top.
Serves 3-4  people

Contact: lee.leehocklai@gmail.com

Chicken Alla Veneziana #glutenfree #Italiancooking

This classic Italian dish is full of bacon and mushrooms in a beautiful creamy, sweet cherry wine sauce. You can serve with any side dish, like mash, crispy chips, steamed vegetables, baby spinach... And don't forget to provide a crispy loaf of bread on the table - you will use it to clean your plate when you have finished...

Ingredients:

2 Chicken Breast Fillets (serve for 2)
2 Bacon Rashers - cut into strips
4-6 Flat Mushrooms, sliced
1/4 cup Spring Onion, sliced
1/4 cup White Wine
2 tablespoons Cherry Wine (or any sweet wine like Marsala or Port..)
1/2 cup Thickened Cream
1 teaspoon Flat Parsley - chopped
1/2 teaspoon Lemon Juice
30g Butter
1 tablespoon gluten-free Plain Flour
Salt, Pepper.

Method:

Sprinkle some salt and pepper on the fillets, toss in a little flour on both sides - if the fillets are too thick, you can use  mallet to make them thinner. But I prefer cooking with whole fillets as they are not as dry even though it may take extra time to cook.
Place a large pan with butter on high heat.
Place the chicken breasts on the pan and for 3 minutes or until dark brown, turn! 
Add bacon and mushroom at the side of chicken breasts.
Cook for another 4 minutes.
Pour both wines into the pan and bring to the boil. 
Add lemon juice, thickened cream, salt and pepper.
Cook until the sauce is reduced and thickened. 
Add spring onion and parsley before plating up.

Osso Buco #glutenfree #glutenfreerecipe #glutenfreecooking #italianbraise

This Italian braise is a melt in your mouth winter warmer that is sure to be a favourite with your family. Fill your house with the gorgeous comforting aroma of hearty winter cooking. There is nothing that comes close to matching this welcome when you arrive home.

Osso Buco served with Potato Mash and Garlic Shoots

Ingredients:

Pan fry Osso Buco till brown

2kg Osso Buco
1 Onion, diced
1 Carrot, diced
2 Celery Sticks, diced
3 cloves Garlic
2/3 cup Red/White Wine
2 tins Whole Peeled Tomatos (2x400g) crush fine
1 cup water/vegetables stock if necessary*
2 Bay Leaves
Fresh Oregano,Thyme, Rosemary (chopped) or 1 teaspoon dry herbs mix
1 teaspoon Sugar
Salt and Pepper
3 tablespoons gluten-free Plain Flour

Method:

Stir fry vegetables

Preheat oven to 180C
Heat 3-4 tablespoons olive oil in a pan. 
Dust some flour on both side osso buco. 
Pan fry both sides until golden brown.
Remove the osso buco to the baking tray or casserole dish.
Stir fry all the diced vegetables and garlic. 
Add wine and bring to the boil.
Add all another ingredients and bring to the boil again.
Pour the sauce over the osso buco in the baking tray, cover with the aluminium foil and cook for 1 hour in the oven.
Turn over the osso buso and cook another 1 hour or until soft.
Serve with potato mash, or polenta, or gluten-free cous cous, or green vegetables.
Sprinkle with chopped parsley.
Serves 3-4.

* I cook this meal in the oven so I do not add water/vegetables stock. If you cooking in pressure cooker or stock pot on the stove, you will need add some water/stock. If cooking in stock pot on stove make sure it is slow braised and stir well several times. 
Osso buco cooks very well in the oven. If you find there is a lot of oil/fat on the top after cooking, remove it with a spoon or paper towel before serving.

Lasagna #glutenfree #glutenfreerecipe #glutenfreerecipe #lasagna

This lasagna,a perennial favourite, serves approximately 8 people. It will keep in the fridge for up to 5 days. If the size of this lasagna is too large cut it into pieces and wrap, or place in containers, and freeze. It can then be thawed, and microwaved, for a ready meal at those times when you do not feel like cooking.

Ingredients:

2-3 boxes gluten-free Lasagne Sheets
Beef Bolognese - please check our recipe from our blog
2-3 cups Grated Cheese
1 cup Parmesan cheese

Bechemel Sauce:

80g Butter
2/3 cup gluten-free Plain Flour
2.5 cups Milk
2/3 cup Grated cheese
1/3 cup Parmesan cheese
Salt and Pepper

Extra:

3/4 cup milk
1/2 cup grated cheese 

Method:

Preheat oven to 180C 

Bechemel Sauce: 
Melt the butter in a saucepan on medium heat. 
Add flour and stir in till smooth. 
Add  the milk and stir continuously until it thickens.
Add cheese and salt, and pepper.
Leave on heat for another 1-2 minutes until cheese has melted and the sauce is smooth.

To construct the lasagna:

Place 1 big scoop of bolognese sauce into a large deep baking tray, spread across the bottom.
Place the dry lasagne sheet over the bolognese sauce.
Add 3 scoops of bolognese and 1 scoop of bechemel sauce ( 7: 3 ) and spread over the sheet. 
Sprinkle some Parmesan and grated cheese over.
Add another layer of lasagne sheets and repeat until 80% height.
Leave about 20% of bechemel sauce for the topping. 
Place the remaining bechemel sauce on the medium heat and mix in extra milk and cheese - this makes the sauce lighter and thinner than before.
Place some bolognese on the last layer of lasagna sheets and spread well. 
Add the thinned bechemel sauce to cover all topping. 
Place more cheese on the top. 
Cover with the aluminium foil and bake in the oven about 45 minutes. 
Turn up oven to 200C, remove the foil and bake another 10-15 minutes or until golden brown topping.
Remove from oven and rest. The lasagna will cut perfectly after half hour.

Tips:

• I use the dry lasagne sheets. It's easy and there is no need to boil first. You can also use fresh lasagne sheets but, the baking times may be reduced. 

• You can only use bolognese and cheese for the bottom 2 layers, then spread thicker bachamel sauce layer in the middle and another 1-2 bolognese layers on top. This will give your lasagna a different look on the plate. 

• Grated cheese: you can use either cheddar or mozzarella cheese.