Egg Noodles

The truth is my daughter doesn't like my food. Not at all... unless i bake a bread. It's my fault because when she's baby I gave her Heinz products instead of home made food. So,it's all my fault and i'm keep on praying that one day she want to eat some of my food.

Kirana is big fan of noodle, so i try to make home made noodle for her. Keep trying,Mom!




Ingredient:
300 gr strong flour
3 eggs
1 tbsp vegetable oil
a pinch of salt


Method:

1. In the table, combine the flour and salt and make a well in the centre.
2. Add the eggs and oil and gradually work in with a spoon until a dough forms. 
3. Tip the dough out onto the bench and chop together, then knead for 5-10 minutes until the dough is smooth. 
4. Cover with cling wrap and rest for 30 minutes.
5. Roll the dough out with a rolling pin and book fold. 
6. Pass the dough through the pasta machine, gradually increasing the gauge until you get to 3.
7. Book fold the dough again, and again pass through the machine. 
8. Repeat this process until the dough is smooth and has lost its rough edges.
9. Roll the pasta through the 6th setting, then through the fine noodle cutter. Hang to dry.
10. Blanch the noodles in plenty of boiling salted water until al dente. Drain well and set aside. 

modified from about.com

Bolognese

Didn't try these recipe yet....

The perfect bolognese

Serves 4

Generous knob of butter
100g smoked streaky bacon, finely diced
1 onion, finely diced
1 carrot, finely diced
2 sticks celery, finely diced
250g coarsely minced beef, at room temperature
40g chicken liver, finely chopped
150ml whole milk
Nutmeg, to grate
150ml dry white wine
400ml tin plum tomatoes

1. Melt the butter in a large flameproof casserole set over a gentle heat, and then add the bacon. Once the bacon fat has started to melt, add the onion, and cook gently until softened, then tip in the carrot, and cook for 5 minutes before adding the celery and cooking for a further 2 minutes.

2. Crumble the beef into the pan and brown, stirring occasionally to break up any lumps. Season, then stir in the liver, and let it cook for another 5 minutes.

3. Pre-heat the oven to 125C. Pour in the milk, and grate a little nutmeg over the top. Simmer gently until almost all the milk has evaporated, which should take about half an hour.

4. Pour in the wine and the tomatoes and stir well. Put the casserole into the oven, with the lid slightly ajar, and cook for at least 3 hours (4 is even better) until the meat is very tender. Check on it occasionally, and top up with a little water if it seems too dry, although this probably won't be necessary. Serve with pasta or gnocchi, and grated Parmesan or pecorino cheese.

Traditional Italian Spaghetti Bolognese

Ingredients

2 Tbsp Olive Oil
1 large onion, peeled and finely chopped
1 garlic clove, crushed
1 lb beef steak mince
Half pint of beef stock
Passata Sauce
1 tin cherry tomatoes
1 tablespoon red wine
1 teaspoon chopped basil
1 teaspoon oregano
freshly ground black pepper
Spaghetti approx 3oz per person
Parmesan Cheese shavings

Heat 2 spoons of oil in a large pan and fry the onion and garlic. Mix in the beef mince and cook until browned.

Stir in the tomatoes and stock. Pour the passata into the empty tomatos can about half way, as it is very concentrated, add to the pan. Rinse the can with a little water and add also.

Place the red wine, basil, oregano and black pepper into the pan and heat until it starts to bubble.

Reduce the heat and simmer gently for around 20 minutes.

Whilst this is simmering cook the spaghetti in salted boiling water for approximately 10 minutes. Taste a little to make sure it is cooked, but not too soft.

Check the sauce is not too dry and add a little of the water from the pasta . Drain the pasta.

Just before serving, add the drained pasta to the sauce and mix carefully.

Serve and add the parmesan shavings.

from here

Fettucine Cream Mushroom

Bahan:
250 gr fettucini
1 ltr air
2 sdm minyak goreng
3 bh sosis, potong-potong
3 lbr daging asap, potong tipis panjang
100 gr jamur kancing, iris tipis
1 sdm peterseli cincang untuk taburan

Bahan Saus:
1 sdm mentega, untuk menumis
½ bh bawang bombai, cincang halus
2 sdm tepung terigu
300 ml susu
½ sdt garam
30 gr keju cheddar parut
½ sdt lada bubuk
50 ml krim kental

Cara Membuat:
1. Didihkan air dan minyak goreng, rebus fettucini sampai matang, angkat, tiriskan.
2. Tumis bawang bombai sampai harum, masukkan tepung terigu, aduk hingga menggumpal, tuang susu sambil diaduk rata.
3. Bumbui garam, keju parut, lada dan krim kental, aduk hingga meletup-letup.
4. Tambahkan sosis dan daging asap, aduk rata, masukkan fettucini rebus dan jamur, aduk rata.
5. Tuang ke piring hidang, tabur peterseli cincang. Hidangkan segera.

Untuk 2 orang

Sumber: Tabloid Nova

Macaroni Schotel

Ingredients:

250 gr Macaroni elbow, rebus 3/4 matang
200 gr Keju, potong dadu 1/2X1/2 cm
3 buah sosis, belah 2, potong tipis 3 mm
100 gr daging giling special (sedikit lemak)
400 cc susu cair
5 butir telur
1 butir bawang bombay, potong kecil kecil
2 sendok makan margarine
garam, gula, pala, merica

Topping Saus Putih:
1 sdm margarine (1 sendok munjung)
2 sdm tepung terigu
250 cc susu cair
garam, merica
100 gr keju parut

Directions:
Tumis bawang bombay dengan margarine sampai bawang layu, masukkan pala, daging giling. Tumis sampai daging matang.
Campur semua bahan scotel termasuk tumisan daging, aduk rata, jangan lupa...cicipi.
Tuang ke dalam pinggan tahan panas yang sudah di oles margarine,
Kukus selama 30 menit. sisihkan

Topping:
cairkan margarine, masukkan terigu, aduk2 sampai rata, tuangkan susu sedikit demi sedikit sambil di aduk cepat agar tidak mringkil.
Masukkan garam dan merica.

Penyelesaian:
Tuang topping ke atas schotel, ratakan, taburi dengan keju parut.
Panggang dengan api atas selama 15 menit

sumber: http://elkaje.multiply.com/recipes/item/26

Lasagna

Ingredients

• 455 g sweet Italian sausage
• 340 g lean ground beef
• 80 g minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 364 g canned tomato sauce
• 120 ml water
• 25 g white sugar
• 1 g dried basil leaves
• 1 g fennel seeds
• 2 g Italian seasoning
• 20 g salt
• 0.5 g ground black pepper
• 15 g chopped fresh parsley
• 12 lasagna noodles
• 455 g ricotta cheese
• 1 egg
• 3 g salt
• 340 g mozzarella cheese, sliced
• 60 g grated Parmesan cheese

Directions

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

from allrecipes.com