Term 1 Week 11 Recipes
0:10 To prep
0:15 To cook
Makes 3 cups
Heat the oil in a large saucepan over medium heat. Add the garlic and onion and cook for 3-4 minutes until softened but not browned.
Add the tomato paste and cook, stirring constantly for 1 minute (this 'cooks off' the paste, giving it a richer more intense flavour).
Add the peeled tomatoes, reduce the heat and simmer for 8-10 minutes, until thickened.
Stir through the salt and pepper, sugar, basil and parsley, adjusting the seasoning as required.
Australian Good Taste - August 2012 , Page 106
All you need is a pasta machine and two ingredients to make silky sheets of pasta.
0:50 To prep
Place flour in a mound on a clean surface. Make a well in the centre. Add eggs. Gently whisk with a fork, using your other hand to secure the walls. Draw in the flour as you go.
Bring the dough together. Knead for 5 minutes or until elastic and smooth. Sprinkle the dough with flour, wrap in plastic wrap and set aside for 30 minutes to rest.
Divide the dough into 4 portions. Flatten 1 portion slightly. Set the pasta machine on the widest setting and flour the machine and dough well. Feed through the machine.
Repeat 6 more times, folding the dough into thirds and turning it 90 degrees until it's smooth and the same width as the machine (at least 12cm). Halve crossways. Continue to feed each dough half through the machine, separately, without folding, narrowing the machine settings 1 notch at a time, until you reach the second last setting. The pasta should be about 1mm-thick. Repeat with the remaining 3 dough portions to make another 6 sheets.
French Apple Cake
Christine is our chef in the kitchen. Christine plans the menu based on the fresh ingredients coming from the garden, opportunities for new cooking skills for the students to learn and links to our learning in the classroom