PENNE PASTA WITH SPANISH SAUSAGE (CHORIZO) OR BACON AND BLACK OLIVES

Y-pasta2There are those occasions that YUM Eat Cafe is in an Mediterranean mood. When there is pasta on the menu for example. Here a recipe from a Spanish customer living in the heart of Italy.

Ingredients:

60 ml olive oil

250 g chorizo sausage sliced

400 g cocktail rosa tomatoes

250 ml cream

170 g pitted black olives

salt and pepper

500 g penne pasta

How to make it (isn’t that simple?)

y-pasta1Heat olive oil in a deep pan.  Fry the sausages for approximately 5 minutes while stirring.  Add tomatoes and fry until soft. Add cream and season with salt and pepper.  Cook until cream is deglazed.  Add olives and mix.  Cook pasta, pour sauce over.  Mix well and serve immediately.

We offer also a variety with bacon instead of chorizo:

Enough  for 4 people. Serve with YUM-smile. 

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Recipe Buttermilk Rusks

WHAT YOU NEED:

500g melted butter

500 ml buttermilk

2 eggs beaten

1 kg self raising flour

1 tbs baking powder

5 ml salt

400 ml brown sugar

3 cups muesli

¾ cup cocounut

100 g almonds

1 tablespoon poppy seed

WHAT YOU DO:

Heat oven to 180 degrees C. Butter 3 bread pans (18 x 9 cm)

  1. Beat buttermilk, eggs and butter.
  2. Mix dry ingredients well and add to buttermilk mix. 
  3. Put dough in bread pans and level.  Bake for 45 – 50 minutes or until golden brown.  Let it cool in pan for 15 minutes.  Turn out on cooling rack.
  4. When cold, cut into slices and dry at 90 degrees C and store in airtight container.

Recipe Apple Puffs

What you need:

Dough

290 g cake flour

7 ml baking powder

2 ml salt

230 g butter

1 beaten egg

80 ml ice water

Filling

1 tin pie apples (410 g)

50 g sugar

30 ml butter (melted)

2 ml cinnamon

1 ml nutmeg

75 g sultanas or raisens

1 egg yolk

What you do:

Heat oven to 180 degrees Celsius.  Butter an ovenproof dish. 

Mix all the dry ingredients for the dough.  Grate the butter into the bowl and rub into the dry ingredients with fingertips until it resembles bread crumbs.  Mix egg and ice water and mix through until soft dough is formed.  Let it rest in fridge for 20 – 30 minutes.

Roll dough 3 mm thick.  Cut into about 8 cm squares.

Mix ingredients for the filling and spoon onto the squares.  Fold over and seal.  Put into ovenproof dish and brush with egg yolk.  Bake in oven until golden brown.

Enjoy: