Term 1 Week 11 Recipes

• Homemade tomato pasta sauce
  

www.taste.com.au
0:10 To prep
 0:15 To cook
Makes 3 cups
Ingredients

• 1 tablespoon olive oil
• 1 clove garlic, crushed
• 1 onion, sliced
• 1 tablespoon tomato paste
• 1 kg chopped peeled tomatoes or 2 tins
• salt and ground black pepper
• 1 teaspoon sugar
• 1/2 cup chopped basil
• 1/3 cup chopped flat leaf parsley

 Method
Step 1
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.
 Step 2
Add the tomato paste and cook, stirring constantly for 1 minute (this 'cooks off' the paste, giving it a richer more intense flavour).
 Step 3
Add the peeled tomatoes, reduce the heat and simmer for 8-10 minutes, until thickened.
 Step 4
Stir through the salt and pepper, sugar, basil and parsley, adjusting the seasoning as required.
 
Pasta dough
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
6 Servings
 Ingredients

• 490g plain flour or 400g fine Italian '00' flour
• 4 eggs

 Method
Step 1
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.
 Step 2
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.
 Step 3
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.
 Step 4
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
http://www.onceuponachef.com
 
Servings: 6-8
Ingredients

• 1 cup all-purpose flour, spooned into measuring cup and levelled-off
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 stick (1/2 cup) unsalted butter, at room temperature
• 2/3 cup granulated sugar, plus more for sprinkling over cake
• 2 large eggs
• 1 teaspoon vanilla extract
• (3 tablespoons dark rum)
• < >Confectioners' sugar (optional), for decorating cake

Instructions

1. Preheat the oven to 350°F. Spray a 9-inch spring-form or regular cake pan with non-stick cooking spray.
2. In a small bowl, whisk together the flour, baking powder and salt.
3. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Don't worry if the batter looks grainy. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.
4. Pour the batter into the prepared pan and sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is lightly golden and a toothpick inserted into the centre comes out clean. Allow the cake to cool until just warm. Run a blunt knife around the edges of the cake and remove the sides of the spring-form pan if using. Using a fine sieve, dust with Confectioners' sugar (if using). Cake can be served warm or room temperature, with or without lightly sweetened whipped cream or vanilla ice cream.