IM’PASTA!’

Herby Spaghetti!

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Ingredients:

  • 250g lean minced beef
  • 250g low GI pasta, cooked as per packet directions
  • 1/4 cup dry red wine
  • 1 small bunch of fresh oregano, stems removed, leaves picked
  • 400g can diced tomatoes
  • 1.5 tablespoons of olive oil for frying
  • 1 small bunch of fresh sweet basil, stalks removed, leaves ripped roughly
  • 2 tablespoons of tomato paste
  • 4 fresh bay leaves, stems removed, scrunched with the hand, then kept whole
  • 1 small brown onion, cubed
  • 1 tablespoon of balsamic vinegar
  • 4 cloves of garlic, crushed
  • 1 small pinch of salt for cooking the pasta
  • 1 large pinch of pepper for the pasta sauce
  • 1 fresh red asian chilli, sliced finely (if you like chilli)

Garnishing Ingredients:

  • A small handful of fresh basil leaves, kept whole
  • Freshly shaved parmesan cheese

 

Method:

Cook the pasta as per the packet directions, adding a small pinch of salt to the pot of water whilst cooking.

Using medium heat, add 1.5 tablespoons of olive oil to a large saucepan, until slightly heated, then cook the onion, stirring occasionally, for approximately 3 minutes, or until slightly translucent.

Once the onion is slightly translucent, add the chilli and garlic, then sauté for 30 seconds. Once the mixture has been sautéd for 3o seconds, add the balsamic vinegar, cooking for approximately 1 minute, or until slightly evaporated. Once the balsamic vinegar has reduced slightly, add the wine, then cook further, ensuring some wine has evaporated slightly.

Add the 250g of lean mince to the cooked onion mixture, then cook, stirring occasionally, until lightly browned. Once the meat is lightly browned, add the 400g can of diced tomatoes, along with 2 tablespoons of tomato paste, 1 large pinch of black pepper and fresh, scrunched bay leaves. Cook, stirring occasionally, for 3 minutes, or until reduced slightly.

Once the mixture has reduced slightly, add the basil and oregano, stir in well, then turn the heat to off.

 

Compiling the Beauty:

Pile the cooked pasta onto the serving plate, then add a large ladle of pasta sauce on top of the cooked pasta. Decorate the plate with fresh whole basil leaves and freshly grated parmesan cheese.

Serves 3 generous serves.

Enjoy!

Karina x

Copyright © 2015-2016 by Karina Teuma

THAT’S “SWEET”!

Karina’s Sweet Potato, Broccoli and Asparagus Low GI Pasta!

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Ingredients:

  • 250g cubed sweet potato
  • 200g pasta
  • 200g broccoli, cut into baby florets
  • 2 birds eye chillies or 2 small red chillies, sliced finely
  • 200g asparagus, tough bits snapped off and discarded. The remaining asparagus, boiled for 5 minutes, then pureed with 1 tablespoon of olive oil. Keep the tips of the asparagus whole.
  • 4 cloves of garlic, chopped finely
  • Juice from 1 fresh lemon
  • 1 tablespoon of olive oil for cooking
  • 1 pinch black pepper

Garnishing Ingredients:

  • 1 small handful of fresh dill, leaves kept whole and stalks sliced finely
  • 1 small handful of fresh rocket, leaves kept whole

Method:

Cook pasta as per packet directions, strain water, then set aside in a large bowl.

Cook your sweet potato for 10 minutes in a pot of boiling water, then turn the heat to off. Keep the water in the pot, then take your sweet potato out of the pot. Cut your sweet potato into small pieces and place in the same large bowl as your pasta.

Using the pot of previously boiled hot water, whilst the heat is off, place your broccoli into this water, using the residual heat to continue to cook it for 10 minutes. Just make sure your broccoli are cut into very small florets to ensure quick cooking and saving electricity at the same time 🙂

Once your broccoli are cooked, strain, then place into the same bowl as your pasta and sweet potato.

Using the same pot you used to cook your pasta, turn the heat to medium, then add 1 tablespoon of olive oil and heat for approximately 10 seconds. Add your garlic and chilli, then cook for 1 minute only, until aromatic, then turn the heat to off.

Once your chilli and garlic are cooked, combine your cooked sweet potato, cooked pasta, cooked broccoli, asparagus paste and asparagus pieces together using a wooden spoon, along with a pinch of black pepper and lemon juice. Mix well.

Compiling the Beauty:

Pile your pasta into three different plates, then top each with rocket and dill.

Serves 3

Enjoy!

Karina x

Copyright © 2015 by Karina Teuma

Pass the Pasta!

Karina and Anita’s Pasta!

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My friend Anita assisted in prepping the ingredients today, for this wonderful pasta dish, made on the spot, with fun! Anita is camera shy, hence why she isn’t in this picture 🙂 It was a fun day cooking! The best part about cooking this, was that the oregano, chilli, parsley and rocket, was cut straight from the garden! Soo fresh!

Ingredients:

– 400g Gluten Free spiral pasta

– 1 tablespoon of olive oil

– 1 medium sized chilli, chopped finely (moderate heat rated chilli)

– 1 brown onion, diced finely

– 4 cloves of garlic, minced finely

– 1 x 400g can of peeled and diced tomatoes (preferably made in Italy)

– 1 tablespoon of tomato paste

– 3 tablespoons of dried mixed italian herbs

– 1/4 cup of fresh oregano, taken off stalk and left whole

– 1 tablespoon of fresh continental parsley, sliced thinly

– 1/2 cup of fresh rocket, left whole

– 1/2 cup of kalamata olives, sliced thinly

– 1/4 cup of sun-dried tomatoes in oil, diced finely

– 3 tablespoons of balsamic vinegar

– Cracked black pepper

– Shaved parmesan cheese to serve

N.B. you can use regular pasta, instead of Gluten Free pasta, if you prefer

Method:

Bring a large saucepan of lightly salted water to the boil. Meanwhile, heat your oil over low heat in your medium-sized saucepan, then simmer your onion until translucent. Add your garlic and chilli, then cook for one minute or until aromatic. Add your balsamic vinegar, then sauté until content has reduced slightly (about 30 seconds). Once slightly reduced, add your diced tomatoes, tomato paste, kalamata olives, sun-dried tomatoes, dried mixed italian herbs and cracked black pepper. Turn the heat to a simmer, then give your sauce a stir. Leave your sauce to simmer, until your pasta is cooked.

Once your saucepan of lightly salted water is boiling, cook your Gluten Free spiral pasta in this saucepan, until cooked as per the packet directions on your particular pasta. Drain, then place back into the large saucepan. Place the lid back onto the saucepan to keep the pasta warm.

Now that your pasta has cooked, all you need to do is finish your sauce. Turn your sauce to ‘off,’ then give your sauce a good stir. Add your sauce to your cooked pasta, then give a few tosses to combine. Sprinkle your fresh continental parsley, along with your fresh oregano, on top of your completed pasta.

Grab a large serving plate. In an indulgent manner, pile your pasta goodness onto your plate. Gracefully shave your parmesan over your pasta, then let your fresh rocket feather its way down to your plate.

Take one bite, then allow your taste buds to be happy.

Serves 4

Enjoy!

Karina x

Copyright © 2015 by Karina Teuma

That’s ‘Saucy’!

Karina’s ‘Saucy’ Chorizo, Spinach and Ricotta Ravioli!

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Ingredients:

– 1/2 a Chorizo Sausage, sliced thinly

– 2 x 400g cans of Chopped Tomatoes

– 1 tablespoon of Tomato Paste

– 1 pinch of Cracked Black Pepper

– 1 tablespoon of Balsamic Vinegar

– 2 tablespoons of Dried Mixed Italian Herbs

– 3 Cloves of Garlic, minced finely

– 1 large handful of Fresh Basil, roughly torn

– 400g Reduced Fat Fresh Ricotta

– 100g Fresh Spinach, roughly torn

– 50g Shaved Fresh Parmesan (30g for filling and 20g for garnish)

– 2 tablespoons Olive Oil for Pasta Dough and 1 tablespoon Olive Oil for Sauce

– 300g Wholemeal Flour and 3 Large Eggs (this is for Option 1)

– 1 packet of Gow Gee Pastries (this is for Option 2)

Method:

Making your Fresh Ravioli Filling:

Fill your kettle with 1.5 litres of water, then bring to the boil. Once water has boiled, place your torn spinach into your heatproof bowl. Cover your spinach with boiling water, then drain immediately. Rinse your blanched spinach in cold, fresh water,  then squeeze your spinach well with your clean hands, to remove excess water. Place your cooled, blanched and squeezed spinach into your mixing bowl, then add 30g of shaved fresh parmesan, cracked black pepper and fresh reduced fat ricotta. Mix well to combine evenly.

Making your ‘Saucy’ Chorizo Pasta Sauce:

On medium heat, add 1 tablespoon of olive oil to a medium-sized pot, then wait until oil has heated. Once oil has heated, add your chorizo sausage. Allow your chorizo sausage to caramelise on one side, for approximately 2 minutes. Once caramelised on one side, flip your chorizo sausage pieces over, to allow to caramelise for 1 minute on the other side, then turn the heat to a low heat. Add your minced garlic and allow to cook for 1 minute. Deglaze the inside bottom of your pot, by placing your balsamic vinegar in with your caramelised chorizo sausage. Wait only 15 seconds, then pour your chopped tin tomatoes in with the chorizo sausage. Add your dried mixed italian herbs, along with your tomato paste, then stir to combine. Allow your sauce to simmer for 30 minutes, keeping the heat on low. Tip: you can have your sauce simmering while you are making your pasta 🙂 Just ensure your sauce does not burn, by stirring occasionally and keeping the pasta sauce on a very low temperature.

Once your ‘Saucy’ pasta sauce has simmered for 30 minutes, turn the heat to off, then add your torn fresh basil to your sauce. Stir briefly, then set aside to infuse these fantastic flavours!

Option 1: Making Fresh Pasta Dough:

Combine all the flour into a large bowl and make a large indent in the middle. Add the eggs and 2 tablespoons of olive oil to the centre. Use a fork to mix the eggs until combined, then use your fork to gradually bring the flour in from the outside. After most of the dough is roughly combined, flour your clean hands and bring all the dough together to form a big ball. Knead on a floured surface for approximately 2-3 minutes, or until smooth and slightly resilient.  If your dough is too wet, add more flour. If your dough is too dry, add more olive oil. Wrap your large dough ball in cling wrap, then leave in your refrigerator to relax for 1 hour.

If you’re angry and you have more time, choose this option: ‘Hard Yakka.’ 

For the ‘Hard Yakka’ option, you’ll need to ensure you are angry, or, at the very least, would like to burn off energy. You’ll also need to ensure you have a very large rolling pin 🙂

Cut your pasta dough into three even sections, keeping one section in front of you. Wrap the other two sections in cling wrap, then place in your refrigerator. Using a very large rolling pin and a large, flat surface, roll out your first pasta section, ensuring the dough is about 1.5 mm in thickness.

Cut your dough into square pieces. Place one square pasta piece on a flat and floured kitchen bench, then place a level tablespoonful of your fresh ravioli filling into the middle of one piece of pasta. Brush the entire boarder with water, then place your other square piece of pasta over the filled one. Press both pasta squares together, around the boarder, to form a solid bond. Repeat with your remaining pasta squares and filling.

Repeat this process with your other two pieces of pasta dough, placing your completed ravioli batches in a container in the refrigerator to keep moist and to prevent from drying. Place cling film to separate the pasta from each layer of pasta, in order to prevent your pasta ravioli from sticking to one another.

If you would like a more professional result, with less fuss, choose this option: ‘Rolling in Happiness.’

For the ‘Rolling in Happiness’ option, you’ll need a pasta machine.

Cut your pasta dough into three even sections, keeping one section in front of you. Wrap the other two sections in cling wrap, then place in your refrigerator. Flatten your first piece of pasta dough by hand, then run it through the thickest setting on your pasta machine. Put the pasta rollers down two settings, then run the pasta dough through again to make it thinner. Fold your pasta dough in half, then run it back through the thickest setting again. Repeat this process two more times, or until your pasta becomes silky-smooth.

Roll your beautiful pasta sheet down through each setting, dusting with wholemeal flour before using each setting. Roll your beautiful pasta sheet to your desired thickness, which is about 1.5mm for wholemeal pasta dough. You don’t want wholemeal pasta dough rolled too thin, otherwise it may crack due to the wholemeal grains.

Cut your dough into square pieces. Place one square pasta piece on a flat and floured kitchen bench, then place a level tablespoonful of your fresh ravioli filling into the middle of one piece of pasta. Brush the entire boarder with water, then place your other square piece of pasta over the filled one. Press both pasta squares together, around the boarder, to form a solid bond. Repeat with your remaining pasta squares and filling.

Repeat this process with your other two pieces of pasta dough, placing your completed ravioli batches in a container in the refrigerator to keep moist and to prevent from drying. Place cling film to separate the pasta from each layer of pasta, in order to prevent your pasta ravioli from sticking to one another.

Option 2: Using Gow Gee Pastries:

Place a gow gee pastry on a flat and floured kitchen bench, then place a level tablespoonful of your fresh ravioli filling into the middle of one pastry. Brush the entire boarder with water, then place your other gow gee pastry over the filled one. Press both pastries together, around the boarder, to form a solid bond. Repeat with your remaining wrappers and filling.

Compiling the Beauty:

For your Beautiful Fresh Pasta:

Bring a large saucepan of salted water to the boil. Once your water has boiled, add your beautiful and fresh ravioli to the boiling water. Stir once then cook over medium-high heat for 8 minutes, or until your ravioli float. Drain, then divide among 4 deep bowls. Serve with your ‘Saucy’ pasta sauce, along with your grated fresh parmesan and a fresh sprig of basil.

For your Easy Gow Gee Pasta:

Bring a large saucepan of salted water to the boil. Once your water has boiled, add your ravioli to the boiling water. Stir once then cook over medium-high heat for 4 minutes, or until your ravioli float. Drain, then divide among 4 deep bowls. Serve with your ‘Saucy’ pasta sauce, along with your grated fresh parmesan and a fresh sprig of basil.

Serves 5

Enjoy!

Karina x