I was sent a lovely cookbook to review before Christmas, but what with having the shingles and everything else, I am only just now getting around to telling you about it! Let's Cook Italian, by Anna Prandoni is a delightful cookbook which has been designed for parents and children to use together. Thirty simple and classic Italian recipes that appear in both English and Italian, offering an immersive cultural experience through language, cuisine, and ritual.
In addition to an extensive Introduction there are six delicious chapters including Starters, First Course, Vegetables, Second Course, Desserts and Snacks, with such taste tempting recipes on offer for Pizzas, Pasta Dishes, scrumptious vegetable dishes, delicious Mains, an assortment of taste tempting desserts and some really fabulous sounding snacks!
There are also some very lovely Menu Suggestions at the end of the book to help get you started on your Italian Culinary Adventure!
Peppered throughout are fabulously colourful illustrations done by Emanuela Ligabue designed to catch your attention and your child's imagination! This is a fun, interactive, bilingual cookbook for families that introduces the art and joy of Italian cooking. It also teaches better eating habits and the importance of culture, while providing quality family bonding time.
With an emphasis on fresh ingredients and hands-on preparation with family activities, dishes include traditional starters, main courses, and desserts. Your child's creativity will be sparked, as will your deeper connection with them. This is the perfect excuse to get them in that kitchen and start playing chef. Who knows , you may even have the next great Italian cuisine Chef standing next to you!
I chose to cook the Stuffed Peaches recipe from the book. It sounded delicious and is perfect for using those "ripen at home" peaches you find in the shops this time of year. You're in for a real treat!
ANNA PRANDONI is a writer and journalist who has been working with food and wine for over 15 years with particular interest in the history of nutrition and its influence on Italian Culture. In 2014, she was selected as Italian ambassador in the network WE-Women for Expo, which addresses global nutrition, sustainability and food related-traditions. She has worked as director of the cooking school, La Scuoladella Cucina Italiana and director and web editor of La Cucina Italiana magazine.
Very active in the digital community, she is the creative director of unaricettaalgiorno.it, Milano Secrets (milanosecrets.it), and the community gathering project for floral design, photography, and culinary art Potluck (mypotluck.it). In June 2015, she was appointed director of the Gualtiero Marchesi Cooking Academy in Milan which offers courses for both professional and amateur chefs.
Lets Cook Italian
A family Cookbook
by Anna Prandoni
- ISBN-13: 9781631590634
- Publisher: Quarry Books
- Imprint: Quarry Books
- Publication date: 17 Dec 2015
- Edition: Bilingual (English, Italian)
Back to healthy eating here in my house. We've had enough of over-indulgence. Time to get back on the horse and moving forward. You see a lot of these slider type of sandwiches about. They are very popular with families and for footie games. I thought I would try to create a somewhat healthier version by using ground turkey, and by jove I think I cracked it!
Today I wanted to show you a delicious side dish which helps you to use up all of your leftovers and which is just enough for two, although you could certainly multiply it to serve more people than that! Crispy Mash Hash!
OH MY GOODNESS! If you don't want to be severely tempted by something that is so dangerously delicious that any diet plans you had for 2016 will immediately be thrown out the window . . . LOOK AWAY NOW!
OOOPS! Too late eh? Sorry about that folks. We were having guests for lunch today and I wanted to bake something that was unusual and delicious and I came across this recipe in a cookbook of mine entitled Gingerbread ( by Jennifer Lindner McGlinn) for Gingerbread Blondies and I was instantly spellbound. I needed to make these.
There is one thing that the British do very well . . . and that is the good old British Banger! (Sausage to you non-Brits! Of course, it is also something that they do really poorly too . . . but we won't talk about those!) You just can't beat a good old fashioned, meaty, top quality, Butcher's thick sausage banger . . . avoid the cheap ones at all costs. They are just plain nasty and filled with fillers and other ucky stuff that you don't want to be eating.
This is a delicious and simple to prepare entree that I probably haven't made in about two years now. It was something that I used to cook up for the Mr quite often when I cooked at the Manor down South.
It was his favourite meal and often requested. It is very quick and easy to make. Its also very tasty!
I never minded making it for him, even as a last minute request. I love it when people love to eat what I cook and making them happy. Pleasing others makes me happy.
I was sitting here thinking yesterday, looking at a package of chicken breasts and then I thought to myself, in all the years I made this for the Mr . . . I never ever actually made it for us at home. Time to rectify that!!!
It's no surprise that it was one of his favourite suppers. The chicken always turns out moist. I'm not sure why that is.
Perhaps it's those tangy marinated artichokes in the topping . . . could they be the secret tenderizing ingredient??? All that flavour . . . garlic and herbs . . . and the slight tang of the artichokes, meltingly tender . . .
Maybe it's that creamy mayonnaise that you stir the artichokes into??? I like to use a good quality mayonnaise. I use Hellman's or a French Mayonnaise.
You can use low fat. They both work quite well, although you may find the low fat one to be a tad bit sweeter. They have to put something in there to replace the rich flavour of fat.
Do you think it might be all that delicious Parmesan cheese??? It adds a deliciously savoury and salty touch to the mix.
This goes so very well with the artichokes and creamy mayonnaise . . . and the herbs . . . let's not forget the herbs . . . and the garlic too . . .
Know what I think??? I think it's all of them together . . . slathered over those tasty pieces of chicken. That and the quick cooking time . . . the ease of preparation . . . not to mention that extra little bit of love that I throw into the mix.
That, I can't help you with folks. It has to come from YOUR heart . . . but I'm sure that won't be a problem.
“Cooking is at once child's play and adult joy. And cooking done with care is an act of love.”
~Craig Clairborne
Bon Appetit!!
*Artichoke Chicken Bake*
Serves 4
Printable Recipe
This is quick,
easy and delicious. What more could you ask for. You can never have
too many recipes like this one in your repertoire.
1 280g jar of marinated artichoke hearts, drained and rinsed (about 1 cup of artichoke hearts)
135g of finely grated Parmesan Cheese (3/4 cup)
165g of good quality mayonnaise, can use low fat (3/4 cup)
1 clove of garlic, peeled and crushed
pinch of dried crushed chilies
1/2 tsp freeze dried basil
1/2 tsp freeze dried oregano
fine sea salt and freshly ground black pepper to taste
4 large boneless skinless chicken breasts, cut in half crosswise
Preheat
the oven to 190*C/375*F/ gas mark 5. Butter a shallow baking dish.
Place the chicken pieces into the baking dish. Season each one
generously with salt and black pepper.
Stir together the
artichokes, mayonnaise, garlic, crushed chilies, basil, oregano and
cheese, mixing well together. Spread this mixture over top of the
chicken pieces, covering them evenly.
Bake for 30 to 35 minutes,
uncovered, until the topping is golden brown and the chicken is cooked
through. The juices should run clear. (Depending on the thickness of
your chicken breasts it may not take this long.)
This is really delicious served with some potatoes or rice on the side. I personally love steamed rice with this myself. I also like to serve a leafy mixed salad and a vegetable. As artichokes have a very similar flavour to green beans, I would recommend another vegetable. Perhaps some mashed winter Squash, turnips or carrots/peas. Even steamed Brussels Sprouts would go very well.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
I always pick up extra tins of beans and chili when they are on special at the shops. They make great store cupboard ingredients.
Sometimes its kidney beans, or cannelini, borlotti or chick peas . . . and sometimes it's refried beans. They always come in handy.
Especially these days when our food budget is very tight, and more often than not I find myself looking for an economical and filling meal for the two of us, but also something which is delicious. These Mexican Pizzas do just that.
They are a great way to make a tin of beans and a tin of chili stretch to feed four people. They are also incredibly delicious. I love them!
They're quick to make and are very, very tasty. I often am able to pick up jars of salsa on special as well.
In any case I always have one or two in the store cupboard, along with pouches of green and black olives, which I also pick up when they are only 99p for each pouch. A real bargain as they are filled with plenty of flavour!
I also pick up extra blocks of cheese when they are on special as well. I throw them into the freezer, which means I also always have an additional source of protein to hand.
Having all these things in my store cupboard means I always have the things I need to throw together a tasty and economical meal at the drop of a hat.
I also make my own tortillas from scratch. I've been doing it for years. You will find the recipe below.
It makes more than you will need for this recipe, but they also freeze very well, so that's not a problem and they come in handy for all sorts.
You can use them for wraps, or enchiladas, or soft tacos. if you don't like to use lard you can use Crisco or White Flora or Trex. All work well.
I do hope you will give these a try and that you enjoy them as much as we do, and when you do that you come back and let me know!
Of course you could make your own chili con carne, or use leftover chili. I just wanted you to know that a tin of chili works just as well and is really handy!
*Mexican Pizza*
Serves 4
Printable Recipe
Who wouldn't love an
individual Mexican pizza all to themselves, especially when they are
this tasty! (Also very simple to make!)
8 6-inch flour tortillas
1 tin of stag chili con carne
1 clove of garlic, peeled and minced
1 tin (400g/16oz) tin of refried beans
1/2 to 1 tsp chipolte chili paste (depending on how hot you like it)
1 300g jar of tomato salsa (about 1 cup) divided
3 spring onions, chopped
a handful of green olives, pitted and chopped
a handful of black olives, pitted and chopped
120g of grated strong cheddar cheese (1 cup)
130g of grated Monterrey Jack cheese (1 cup)
shredded lettuce and sour cream to garnish
Preheat
the oven to 200*C/400*F. gas mark 6. Line several large baking trays
with foil. Spray the foil with nonstick cooking spray.
Place the
chile and refried beans into a bowl and mash well together along with
the garlic and chipolte chili paste. Place 4 of the tortillas onto the
baking trays. Divide the bean mixture between each and spread over to
cover. Top with the remaining four tortillas, pressing down lightly to
stick together.
Bake them in the heated oven for 10 minutes.
Remove from the oven. Spread half of the salsa over top of each pizza,
dividing it equally between the four. Mix the cheeses together and
divide this amongst the pizzas as well, sprinkling it over top.
Sprinkle with the spring onions and olives. Return to the oven for a
further 5 to 10 minutes, until the cheese is melted and the pizzas are
crisp on the edges.
Allow to cool slightly before serving garnished with additional salsa, lettuce and sour cream. Delicious!
*Flour Tortillas*
makes 14 to 16
Printable Recipe
So easy to do and so much tastier then the shop bought ones.
150g of plain flour (1 1/2 cups all purpose)
100g of strong flour (1 cup bread flour)
2 1/2 tsp baking powder
1 tsp fine sea salt
110g of lard or white flora (1/2 cup)
250ml hot water (1 cup)
In a large mixing bowl, combine both types of flour, baking powder and
salt.
Drop 1/2 cup lard by the spoonfuls into flour mixture and, using a
pastry cutter, your fingers or a fork, cut lard until it crumbles and is
evenly dispersed in the flour. Slowly add the hot water and stir
together until mixture sticks to itself. If not quite moist, add 1-2
more tbsp. lard, as needed.
Knead, in the mixing bowl, for 3-5 minutes or until dough forms a ball
and becomes less sticky. Cover bowl with tea towel and let rest for 1
hour.
Break the dough into 14-16 smaller pieces and roll the pieces into
balls. Cover balls of dough for an additional 30 minutes.
Preheat a large skillet over medium-high heat. Using a well-floured
rolling pin, roll one dough ball at a time into a thin, round tortilla.
Make sure the ball is rolled out to be very, very thin. Carefully place
onto the hot skillet and cook until bubbly and golden, about 30-40
seconds. Flip the tortilla over and continue cooking until golden on the
other side.
Wrap the cooked tortilla in a clean tea towel until ready to eat. Repeat
with the remaining dough.
Serve immediately or, once completely cool, store in an air-tight bag or
container. To warm, wrap in damp paper towel and microwave for 20-30
seconds or wrap in foil and warm in oven.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
When I take the extra effort to make a pudding like this for afters . . . the Toddster is one very happy man. There is nothing he loves more than stodge . . . and he especially loves steamed puddings . . . served up with lashings of custard of course!
I have never been much of a bread maker. Bread and I don't get along very well, and that is kind of sad to me . . . for after all, isn't bread considered to be the "Staff of Life?"
I don't make bread, I make doorstops. Nice, heavy, doorstops.
Point in case, yesterday . . .
A lovely cardamom scented door stop. The only thing missing was the handle.
I'm not sure what my problem with bread is. Oh, I make nice enough bread in the bread maker, but then the bread maker does all the work, I just dump the ingredients in, cross my fingers, and hope for the best!
I do make good biscuits though . . . and they are a form of bread.
After that first failure of the day, I just had to have some success at something . . . besides . . . I was hankering after bread.
*Cheddar Pan Biscuits*
Makes 12
Printable Recipe
Cheddar cheese and basil makes these home baked pan biscuits a tasty supper accompaniment. They are wonderful with stews and soups, and incredibly good with cold meats and salads. I guess they just go well with everything!
1/3 cup butter (75g)
2 1/4 cups flour (225g)
4 ounces sharp cheddar cheese, shredded (1 cup)
(plus about 1 ounce more for sprinkling on at the end)
1 TBS baking powder
1 TBS sugar
1 tsp dried basil leaves
1/2 tsp salt
1 cup milk (250ml)
Pre-heat the oven to 200*C/400*F/ gas mark 6. Place the butter in an 8 inch square baking pan and set it into the oven to melt. (3 to 5 minutes) Remove from the oven and set aside.
Meanwhile whisk together the flour, cheese, baking powder, sugar, basil leaves and salt in a large bowl. Add the milk and stir it in just until the mixture is moistened evenly. Turn the dough out onto a lightly floured surface, and knead for a minute until smooth. (about 6 or 7 turns)
Pat or roll the dough out to a 12 by 6 inch rectangle. Cut into 12 1-inch wide strips. Dip the strips into the melted butter in the pan, one at a time and then fold each strip in half. Place the folded strips in 2 rows in the same pan as you have melted the butter in. Sprinkle the 1 ounce of shredded cheese evenly over top.
Bake for 23 to 28 minutes, or until lightly browned. Serve warm with cold butter for spreading and enjoy!!
We're having a few people over for supper tonight. I'm baking a ham that I bought from Piper's Farm and I have a Pork Pie from Piper's Farm as well, and am doing an assortment of side dishes . . .
This delicious casserole is the perfect way to use up some of the leftovers from your Christas dinner, using up some of the turkey (of course) stuffing, mashed potatoes, cranberry sauce, etc. It's delicious and there is also cheese in the mix. Oh but it is some good!
Merry Christmas
From
The English Kitchen
Here I am with a last minute idea for a muffin you could make for Christmas morning or even on Boxing Day, using up some of the oodles of mincemeat you no doubt got in for the holidays!
I know what you are thinking . . . skinny mac and cheese? Can it be possible. Well, in all truth, there is no such thing as truly skinny mac and cheese, and a better name would probably be skinnier mac and cheese, but hey! If you can cut the calories in a dish like this and not lose any of the flavour, and end up with a dish that still tastes somewhat indulgent, then I would say job well done!
Ali if you will contact me on mariealicejoan at aol dot com with your personal details (e-mail address etc.) I will pass them onto the Beautiful Book Company and they will be in touch soon!
Many thanks to all who entered!
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