Italian Cooking session recipes

Here are the recipes from our in-store cooking event as promised. Bon appetit! 🙂

LASAGNA AL PESTO

Lasagna with Pesto sauce

6 serves

pesto sauce

50gr basil leaves

100ml extra-virgin olive oil

½ garlic glove peeled

3 tablespoons grated Parmesan cheese
1 tablespoons grated Pecorino cheese

2 tablespoons pine nuts

Salt to taste

 

The traditional way of making Pesto is with a mortar but with the blender the result is absolutely perfect and fast:

  1. Gently wash the basil leaves, dry them and put into the blender.
  2. Add the pine nuts, Parmesan, Pecorino cheese, garlic, salt and a bit of olive oil.
  3. Begin to blend everything and, gradually, add the remaining olive oil until the mixture is well blended and creamy smooth.
  4. If you prefer the pesto more light and delicate add more pine nuts and Parmesan cheese.
  5. The secret to prepare a delicious pesto is adding the ingredients gradually and  taste it any time you add ingredients.

besciamella sauce

100g  butter
100g flour
1lt milk
Salt to taste
Pinch of nutmeg

 

  1. Place the butter in a saucepan and turn the heat to low. When the butter is melted add the flour a little at a time… with a whipstirring continuously to combine them and to avoid any lumps being formed.
  2. Remove the saucepan from the stove.
  3. Add the hot milk a little at the time.
  4. Put the saucepan back on the stove and slowly stir with a wooden spoon, until the sauce starts boiling and becomes thicker.
  5. Turn heat off. Add salt and a pinch of nutmeg.

 

lasagne

250g lasagne sheets

Besciamella sauce mixed with Pesto sauce

5 potatoes medium size

150g Parmesan cheese

250g Mozzarella cheese

  1. Cut the mozzarella into small cubes.
  2. Cut into slices the potatoes previously boiled.
  3. Cover the bottom of a flat oven pan (approximately 20x30cm) with two tablespoons of Besciamella/Pesto sauce.
  4. Place one layer of pasta strips spread with the Besciamella/Pesto sauce, the potatoes and mozzarella and the grated Parmesan cheese.
  5. Repeat the layers until all ingredients are used. Cover the last layer with Parmesan cheese.
  6. Bake in preheat oven at 180°C for about 40 minutes[1].

 

YOGURT MUFFIN
a 125gr jar of yogurt

2 tablespoons milk
3 jars flour
2 jars sugar

1 jar sunflower oil

3 eggs
3  teaspoons baking powder
butter

icing sugar

  1. Mix all the ingredients together starting from liquid ones.
  2. When the ingredients are blended together, fill your muffin cups.
  3. Bake the at 180°C for about 20 minutes, until an inserted toothpick comes out clean.
  4. Let the muffin cool and sprinkle with icing sugar.

Cook’s tip

If you like you can add one grated lemon zest or 1 teaspoon of vanilla powder.

 

[1] Lasagna can be conveniently prepared in advance, refrigerated or frozen, to cook at a later time.

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