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Pasta!
Pasta! Pasta!
These recipes
have
been provided by our co-founder Hallie Du Preez, taken from her
favorite pasta cookbook, The Australian Women's Weekly Pasta Cookbook;
1995;
ISBN 0 949128
35 X. |
|
If you would
like to have the information and recipes at your fingertips, you can
have it all in MasterCook format by pressing the Download
Button
on the right. |
Now For Some
Great Pasta Recipes
Three
Cheese and Mushroom Lasagne
Noodles
and Vegetables with Satay Dressing
Creamed
Mushroom and Pastrami Pasta
Deep-Dish
Eggplant and Pasta Torte
Salmon
and Risoni Bonbons
Coconut
Cannelloni Snaps with Kiwi Fruit Sauce
Marzipan
Ravioli with Mocha Sauce
Sweet
Pink Pasta with White Chocolate Sauce
* Exported from MasterCook * Coconut Cannelloni Snaps with Kiwi Fruit Sauce Recipe By : Australian Women's Weekly Pasta Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Fareshare New Imports
Pasta Amount Measure Ingredient -- Preparation Method
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18 cannelloni
Oil for deep-frying
**Kiwi Fruit Sauce**
4 kiwi fruit -- peeled
2 tablespoons powdered sugar -- (icing sugar)
**Filling**
250 grams ricotta cheese
2 tablespoons coconut -- toasted
1 tablespoon Malibu [a coconut liqueur]
1/4 cup powdered sugar -- (icing sugar) Bring a large pot of water to the boil; add the pasta and cook
uncovered until just tender. Drain and pat the pasta dry with paper
towelling. Deep-fry in batches until lightly browned; drain on paper
towel. Filling: Put all the filling ingredients into a bowl and mix well. Kiwi Fruit Sauce: Whirl the kiwi fruit and sifted powdered sugar in
a food processor until smooth then pass through a sieve. To serve, force the filling into the cannelloni using a piping bag.
Arrange a few filled cannelloni on a plate and spoon some of the sauce
over the top. Alternatively you can spoon a little sauce on the plate,
lay the cannelloni on the sauce and drizzle a little sauce over them. Can be prepared one day ahead; store the cannelloni shells in an
airtight container and the rest in covered containers in the
refrigerator. Makes 6 servings. Note - 454 grams = 1 pound; 30 grams = 1 ounce. From the Australian Women's Weekly Pasta Cookbook; 1995;
ISBN 0 9491285 X. MasterCook formatting by Hallie. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Creamed Mushroom and Pastrami Pasta Recipe By : Australian Women's Weekly Pasta Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Fareshare New Imports
Pasta Amount Measure Ingredient -- Preparation Method
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500 grams fusilli pasta -- (1 pound)
20 grams butter
1 tablespoon olive oil
2 garlic cloves -- crushed
4 green shallots -- sliced
1 small red bell pepper -- sliced
200 grams button mushrooms -- halved
1 small chicken stock cube -- crumbled
2 teaspoons cornstarch
1 cup water
1/2 cup dry white wine
1/4 teaspoon dried marjoram
125 grams sliced pastrami -- sliced
1/2 cup whipping cream Cook pasta, uncovered, in a large pot of boiling water until just
tender; drain. Heat the butter and oil in a pan. Add the garlic and cook, stirring,
for 1 minute. Add the shallots, pepper and mushrooms; cook and stir
for 2 minutes. Mix the stock cube and cornstarch with 2 tablespoons
of the water; stir in the rest of the water. Stir in the wine and the
marjoram. Stir the cornstarch mixture into the vegetable mixture. Continue to cook and stir until the sauce boils and thickens. To serve, combine the warm sauce, sliced pastrami slivers, cream and
pasta in a pan; cook and stir until heated through. Makes 4 servings. Can be prepared 6 hours ahead of serving time and
stored, covered, at room temperature. Note - 454 grams = 1 pound; 30 grams = 1 ounce. From the Australian Women's Weekly Pasta Cookbook; 1995;
ISBN 0 9491285 X. MasterCook formatting by Hallie. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Deep-Dish Eggplant and Pasta Torte Recipe By : Australian Women's Weekly Pasta Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Fareshare New Imports
Pasta Amount Measure Ingredient -- Preparation Method
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3 large eggplants
Salt
Oil
375 grams penne rigate pasta
1 cup tomato-based pasta sauce
2 tablespoons tomato paste
1 cup grated mozzarella cheese -- (100 g)
1/2 cup grated fresh Parmesan cheese
1 tablespoon chopped fresh basil
2 eggs -- lightly beaten
1 tablespoon bread crumbs Penne rigate pasta is simply ridged pasta. Grease a deep 9-inch (23-cm) round cake pan. Slice the eggplants just over an inch thick. Place the slices on a
wire riack, sprinkle with salt and let stand for 20 minutes. Rinse
under cold water and pat dry with paper towel. Fry the eggplant
slices in a little oil until lightly browned on both sides. Drain. Heat a large pot of water to boiling and cook the pasta, uncovered,
just until tender. Drain. In a large bowl combine the pasta, sauce, tomato paste, cheese, basil
and eggs. Place an eggplant slice in the center of the prepared cake pan.
Reserving about 10 slices for the top, arrange the other slices around
the first slice to completely cover the bottom and sides of the pan.
Spoon the pasta mixture into the pan, spreading it evenly. Arrange the
reserved eggplant over the top and sprinkle the whole thing with the
breadcrumbs. About 45 minutes before serving time preheat the oven to 350°F (180°C).
Bake the torte for about half an hour, or until firm. Remove from the
oven and allow to stand for 10 minutes before serving. Makes 6 servings. Can be prepared a day ahead and held, covered, in
the refrigerator. From The Australian Women's Weekly Pasta Cookbook; 1995;
ISBN 0 9491285 X. MasterCook formatting by Hallie. Hallie's comments: Of course, I would jazz this up a bit with a bit of
Worcestershire sauce or some hot garlic chili sauce (or maybe both). Note - 454 grams = 1 pound; 30 grams = 1 ounce. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Marzipan Ravioli with Mocha Sauce Recipe By : Australian Women's Weekly Pasta Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Fareshare New Imports
Pasta Amount Measure Ingredient -- Preparation Method
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**Pasta**
1 cup all-purpose flour
1/4 cup powdered sugar -- (icing sugar)
1 egg -- lightly beaten
1 teaspoon water -- approx.
30 grams milk chocolate -- melted
[about 1 ounce]
2 tablespoons sliced almonds -- toasted
**Filling**
100 grams prepared marzipan -- chopped
60 grams milk chocolate -- grated
[about 2 ounces]
2 teaspoons water
**Mocha Sauce**
300 milliliters whipping cream
2 teaspoons instant coffee granules
2 tablespoons castor sugar -- (very fine sugar)
1 teaspoon cornstarch
1/2 cup milk
1/4 cup Kahlua Filling: Combine all the filling ingredients in a small bowl and beat
with an electric mixer until smooth. Pasta: Sift flour and powdered sugar into a bowl. Gradually stir in
the egg and enough water to make a firm dough. Process for 30 seconds
OR knead gently on a lightly floured surface for about 3 minutes, until
the mixture is well combined. Add a little water if necessary - the
mixture should be dry but not flaky. Cut the dough in half and roll
each into a rectangle 1 mm thick. Place 1/4 teaspoons of filling about 3 cm (just over an inch) apart on
one sheet of pasta. Brush the other sheet lightly with water (or
possibly an egg wash) and place over the filling on the other sheet.
Press down firmly between filled areas and around the edges to seal. Cut into square raviolis. Sprinkle lightly with some extra flour. Mocha Sauce: Put the cream, coffee granules and sugar in a saucepan.
Mix the cornstarch with the milk and stir into the cream mixture.
Heat, stirring, until the sauce boils and thickens. Remove from
the heat and stir in the liqueur. Just before serving time, bring a large pot of water to the boil.
Add the ravioli and boil, uncovered, for approximately 5 minutes;
until tender. Drain. To serve, gently combine the warm ravioli with the warm sauce and
arrange on a dish. Drizzle some melted milk chocolate over and
sprinkle with some toasted sliced almonds. Makes 6 servings. The ravioli can be made 2 days ahead, the sauce 3
hours ahead; each stored, covered, in the refrigerator. Note - 454 grams = 1 pound; 30 grams = 1 ounce. From the Australian Women's Weekly Pasta Cookbook; 1995;
ISBN 0949128 35 X. MasterCook formatting by Hallie.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Noodles and Vegetables with Satay Dressing Recipe By : Australian Women's Weekly Pasta Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Fareshare New Imports
Pasta Amount Measure Ingredient -- Preparation Method
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150 grams fresh egg noodles
1 teaspoon sesame oil
425 grams baby corn -- drained well
3 small cucumbers -- peeled
100 grams mung bean sprouts -- ([1 cup)
**Satay Dressing**
2 tablespoons smooth peanut butter
2 tablespoons water
2 tablespoons light soy sauce
3 teaspoons sesame oil
2 tablespoons lime juice
2 teaspoons rice vinegar
2 garlic cloves -- crushed
2 teaspoons grated fresh ginger root
1 tablespoon sugar If you can't get fresh noodles then you'll have to use dried. Add
noodles to a pot of boiling water and boil, uncovered, until just
tender. Drain well and toss with oil in a bowl. Cut the baby corn and cucumbers into strips. Add to the noodles
together with the bean sprouts. Add the dressing and toss well. Serve warm or cold. Satay Dressing: Combine all the dressing ingredients in a pot and
heat, stirring constantly, until combined and heated through. DO NOT BOIL. Makes 6 servings. Can be made a day ahead and stored, covered, in
the refrigerator. Note - 454 grams = 1 pound; 30 grams = 1 ounce. From the Australian Women's Weekly Pasta Cookbook;
1995; ISBN 0 949128 35 X. MasterCook formatting by Hallie. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Salmon and Risoni Bonbons Recipe By : Australian Women's Weekly Pasta Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Fareshare New Imports
Pasta Amount Measure Ingredient -- Preparation Method
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**Crepes**
1/2 cup all-purpose flour
2 teaspoons tomato paste
2 eggs -- lightly beaten
3/4 cup milk
**Other**
16 long fresh chives
20 grams butter -- melted
1 tablespoon chopped fresh chives
1 garlic clove -- crushed
**Filling**
1/2 cup risoni pasta
or orzo (small grain-like pastas)
210 grams canned salmon -- drained well
and mashed
2 tablespoons horseradish sauce
1 green shallot -- finely chopped
2 tablespoons sour cream Crepes: Sift the flour into a bowl. Combine the tomato paste, eggs
and milk; gradually stir into the flour. Beat until smooth or process
in a food processor. Cover and set aside for 30 minutes. Meanwhile, prepare the filling. Boil the risoni, uncovered, in a large
pot of water until just tender. Drain well. Mix the cooked pasta, salmon, horseradish, shallot and sour cream in a
bowl. Pour, 2 to 3 tablespoons of the batter into a hot greased heavy
crepe or frying pan. Cook until light brown underneath then turn and
brown the other side. Repeat until all the batter is used - you will
need 8 crepes in all. Divide the filling into 8 portions and lay each portion along one side
of each crepe. Roll the crepes up as tightly and firmly as you can.
Drop the long chives into a pot of boiling water, then drain. Tie a
chive around each end of the rolled crepes (or bonbons). Place the
rolled and tied bonbons on a lightly greased baking pan and cover
loosely with foil. Just before serving heat the bonbons in a moderate 350°F. (180°C.) oven
for about 10 minutes. Brush with a mixture of melted butter, chopped
chives and crushed garlic. Makes 4 servings. Can be made 2 days ahead and stored, covered, in
the refrigerator. Note - 454 grams = 1 pound; 30 grams = 1 ounce. From the Australian Women's Weekly Pasta Cookbook; 1995;
ISBN 0 949128 35 X. MasterCook formatting by Hallie. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Sweet Pink Pasta with White Chocolate Sauce Recipe By : Australian Women's Weekly - Pasta Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Fareshare New Imports
Pasta Amount Measure Ingredient -- Preparation Method
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**Pasta**
1 cup all-purpose flour
2 tablespoons powdered sugar
1 egg -- lightly beaten
Red food coloring
**White Chocolate Sauce**
1/2 cup milk
1/2 cup cream
250 grams white chocolate -- grated
2 teaspoons Kahlua
1 pinch ground nutmeg Sift the flour and powdered icing sugar together. Place in a food
processor; add the lightly beaten egg and one small drop of food
coloring. Process until it forms a ball. Transfer the dough to a lightly floured surface and knead by hand until
smooth and the coloring is evenly distributed throughout. If you want
the color to be a deeper pink knead in more food coloring Set the pasta machine to it's thickest setting and pass the dough
through once. Fold the dough in half and pass it through again.
Repeat this several times until the dough is 1mm thick. If you don't
have a pasta machine you will have to do this by hand using a rolling
pin. Cut the dough into 1-cm wide strips, either by hand or with the
fettuccini attachment on the pasta machine. Bring water to boiling in a large pot. Add the pasta and boil,
uncovered, for 5 minutes or until the pasta is just tender. Drain. White Chocolate Sauce: Place the milk and cream in a saucepan and
heat - but do NOT boil. Remove from the heat and stir in the
chocolate until it is melted. Stir in the liqueur and the nutmeg. Serve the pasta warm with the warm sauce. The pasta and the sauce
can both be made a day ahead and stored, covered, in the refrigerator. Makes 4 servings. Per serving - 561.3 calories. Note - 454 grams = 1 pound; 30 grams = 1 ounce. From the Australian Women's Weekly Pasta Cookbook; 1995;
ISBN 0 949128 35 X. MasterCook formatting by Hallie. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Three Cheese and Mushroom Lasagne Recipe By : Australian Women's Weekly Pasta Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Fareshare New Imports
Pasta Amount Measure Ingredient -- Preparation Method
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1 tablespoon olive oil
1 onion -- chopped
2 garlic cloves -- crushed
1 red bell pepper -- chopped
300 grams mushrooms -- sliced
410 grams canned tomatoes
1 tablespoon sugar
1/4 cup tomato paste
1 cup water
1/2 teaspoon Vecon -- see note
250 grams cream cheese -- (1/2 pound)
250 grams cottage cheese -- (1/2 pound)
250 grams spinach lasagna pasta sheets -- (1/2 pound)
20 spinach leaves
250 grams sharp cheddar cheese -- grated (2 cups) Note - according to the book Vecon is a natural vegetable stock paste
available in health food stores. I am not familiar with it and will be
tempted to try using miso paste when I make this dish. For conversion: 454 grams = 1 pound. I don't think the measurements for this particular dish need to be exact anyway. Lightly grease a shallow ovenproof 8-cup capacity dish. Heat olive oil
in a saute pan and cook the onion, garlic and pepper until the onion
is soft; stir frequently. Add the sliced mushrooms. Crush the canned
tomatoes and add them together with their juice. Add the sugar, tomato
paste, water and Vecon. Simmer, uncovered, for about 30 minutes or
until thickened. In the bowl of an electric mixer beat the cream cheese and cottage
cheese until smooth. Bring a large pot of water to the boil; add the
pasta and boil, uncovered, until just tender. Drain. Spread a little bit of the tomato mixture over the bottom of the
prepared oven-proof dish. Cover with one layer of cooked pasta.
Spread one third of the cheese mixture over the pasta, then top with
some of the spinach leaves. Spread one third of the remaining tomato
mixture over the leaves. Add another layer of pasta. Repeat the
layers, ending with the tomato mixture. Cover the dish with a lid or foil and bake in a 350°F (180°C) oven for
about 1 hour. At the end of this time sprinkle the grated cheddar
cheese over the top and bake uncovered for another 20 minutes or until
lightly browned. Makes 6 servings. Can be made 2 days ahead and held, covered, in the
refrigerator. From the Australian Women's Weekly Pasta Cookbook; 1995;
ISBN 0 949128 35 X. MasterCook formatting by Hallie. - - - - - - - - - - - - - - - - - - | 
