Food Consultancy and Research Kitchen.
Posted in Cooking on Dec 5th, 2010
This is a really simple yet beautiful Ragu served atop Fettuccine. I’ve cooked it a few times now and am really happy with how it turns out. Unlike the Bolognese that you’ll see on most tables it’s surprisingly low on tomato and has no red wine. Next time I make this I think I’m going [...]
Posted in Cooking on Oct 3rd, 2010
It’s incredibly simple to make a good tomato sauce which can be used as a pasta sauce, or as a pizza sauce, or a sauce for chicken parmigiana, etc. The trick to getting it a rich red colour is to get the ripest tomatoes you can find. Even if they’re soft and squishy, that’s fine. [...]
Posted in Cooking on Apr 29th, 2010
Fettucini with Fresh Vegetables Pasta is not something many people make fresh for themselves. A terrible shame as far as I’m concerned. Home made pasta will always taste better than any supermarket brand pasta and probably cost less too. A pasta machine can be purchased for as little as $25. Of course pasta takes about [...]
Posted in Cooking on Feb 23rd, 2008
This is a nice light soup, made slightly heavier by adding meatballs and serving with some yummy cheesy toast on the side. I’ve got a big cooking day tomorrow, so was good to make something nice and simple for dinner. The kitten paws in the background are not for eating.
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