This easy pasta recipe from Winning Appliances is fresh and filling. If you haven’t made your own pesto before, time to realise how simple it is!
This recipe is by Winning Appliances culinary expert, Gianni Carrieri.
Half cup light olive oil
200 gm rocket
60 gm blanched almonds
1 clove garlic (thinly sliced)
1 tbsp lemon juice
1 tsp lemon rind
130 gm grated parmesan
1 tsp sea salt flakes
Quarter tsp pepper
3 tbsp extra virgin olive oil
400 gm cherry tomatoes (halved)
4 basil leaves
100 gm green beans (trimmed)
1 500gm pack fusilli pasta
200 gm bocconcini mozzarella (cut into quarters)
toasted, flaked almonds (to serve)
Pour the olive oil and rocket into a food processor, blend for about 30 seconds until the ingredients are combined but not totally smooth. Scrape down the side and continue blending, add almond, half the garlic, lemon juice, parmesan cheese and rind, half of the salt and pepper. Gradually add the remaining olive oil and blend until all the ingredients are just combined.
In a bowl, let tomatoes infuse with extra virgin olive oil, the other half of the garlic, the remaining salt, fresh basil leaves and lemon rind for 20 minutes.
Bring some water to a boil and blanch the green beans for 4 min, drain and soak them in iced water for 5 min, then cut in 2 cm pcs.
Cook the pasta according to the package instructions, reserving a third of the cooking water. Toss cooked pasta with pesto and reserved cooking water, add the tomatoes, green beans, bocconcini, toasted almond flakes and the remaining grated parmesan. Serve immediately.
Pesto can be kept into the fridge for up to 5 days. Pesto can also been frozen and used when necessary.
Foodie Friday: Cashew Alfredo pasta
This recipe for cashew Alfredo pasta with rosemary mushrooms was developed by Minako Umehara @365cleaneats for Naked Foods. Prep time: 30 minutes |…
Winter is coming, and what better way to keep warm than with a hearty meal? This recipe by Cleo Kerameas was recently featured in the culinary and design guide Senses of Quality by Winning Appliances.
2 cups basmati rice (washed until water runs clear)
1/4 cup pine nuts
4 cups water
1 1/2 tsp sea salt
1 bunch coriander (chopped, to serve)
Place lamb pieces in a large bowl. In a small bowl combine turmeric, garam marsala, curry powder, cumin, salt and pepper; add to lamb and mix well. Cover and refrigerate for 1 hour.
Preheat the oven to 140°C on conventional (top and bottom) heat. Place a large, heavy-based saucepan or Dutch oven over medium heat; add oil and onion; cook, stirring occasionally, until golden. Add mustard seeds and cumin seeds and sauté for 5 minutes. Add lamb, tomato, garlic, ginger and chilli to the pan; stir on a medium high heat for 5 minutes. Add water, cardamom pods and star anise, and stir well; cover with lid; place in the oven and cook for 3 hours. When the lamb has cooked for 2½ hours, prepare the rice.
Place oil in a medium ovenproof saucepan over medium heat; add onion and cook just until tender; add rice and pine nuts; cook for 5 minutes, stirring constantly. Add water and extra salt and stir well. Bring to the boil and stir; remove from heat, cover with a lid and transfer to the oven alongside lamb. Cook for 25 minutes. Remove from the oven along with the lamb; allow rice to rest, covered, for 10 minutes. Add coriander to the curry and stir through.
To serve, fluff up the rice with a fork and serve with curry.
Using a Dutch oven (cast iron pot), ensures even cooking, retaining the heat, without losing too much liquid. For a more authentic flavour, substitute extra virgin olive oil with ghee. Ghee is a type of clarified butter. It’s more concentrated in fat than butter, as its water and milk solids have been removed. It has a rich flavour. If you wish, potatoes can be added to the dish. Cut into chunks and add to the curry before cooking. A refreshing accompaniment to this dish would be a raita made with yoghurt, cucumber and mint.
Cleo says: “This curry really captures the essence of warm winter cooking. The aromas created by the cooking and the flavours were amazing. Not to mention the pilaf, which was the perfect accompaniment.”
Feeling like something fresh ahead of the Christmas feasting to come? Try today’s recipe from chef Gianni Carrieri, culinary expert at Winning Appliances.
Zesty lemon and rocket pesto with fusilli pasta, bocconcini and tomatoes
This simple and easy pasta salad is sure to satisfy.
Pesto
½ cup 125ml light olive oil
200 g rocket
60 g blanched almonds
1 cloves garlic (thinly sliced)
1 tbsp lemon juice
1 tsp lemon rind
130 g Grated Parmesan
1 tsp flakes salt
¼ tsp pepper
3 tbsp extra virgin olive oil
400 g cherry tomatoes (halved)
4 basil leaves
100 g green beans (trimmed)
1 packet (500g fusilli pasta)
200 g Bocconcini mozzarella cut in quarters
Toasted flaked almond
Pour the olive oil and rocket into a food processor, blend for about 30 seconds until the ingredients are combined but not totally smooth. Scrape down the side and continue blending, add almond, half the garlic, lemon juice, parmesan cheese and rind, half of the salt and pepper. Gradually add the remaining olive oil and blend until all the ingredients are just combined.
Into a bowl let tomatoes infuse with extra virgin olive oil, the other half of the garlic, the remaining salt, fresh basil leaves and lemon rind for 20 minutes.
Bring some water to a boil and blanch the green beans for 4 minutes, drain and soak them in iced water for 5 minutes, then cut in 2 cm pieces.
Cook the pasta according to packaging instructions, reserving one third of the cooking water, toss cooked pasta with pesto and reserved cooking water, add the tomatoes, green beans, bocconcini, toasted almond flakes, and the remaining grated parmesan, serve immediately.
Pesto can be kept in the fridge for up to 5-6 days. Pesto can also be frozen and used when necessary.
Dinner, Lunch
Italian
fusilli, pasta, pesto
Foodie Friday: Pesto lamb caprese pizza
Today’s recipe is brought to us by Australian Lamb and MasterChef winner Elena Duggan who created it as a quick week night meal to help us avoid the UberEats trap! “I…
This week’s recipe is brought to us by Winning Appliances culinary expert Chloe Skipp.
Apple turnover
Stay cosy this winter with this mouthwatering apple turnover recipe.
2 tbsp unsalted butter
5 Granny Smith apples (peeled, cored, and finely diced)
¾ cup brown sugar
1 lemon ((grated zest))
1 tsp lemon juice
1 packet frozen Careme butter puff pastry
1 egg yolk (lightly whisked)
In a small frying pan over medium heat, melt butter until slightly golden and foaming.
Add apples and brown sugar and increase the heat to high. Cook for 5 minutes or until sugar is dissolved and slightly thickened into a syrup.
Place a sieve over a bowl and drain the apple mixture. Set aside ½ of the mixture, and place the remaining mixture and syrup in a blender and process until smooth.
Place the puree back into the pan and fold through the remaining apple mixture, lemon zest and juice and set aside to cool.
Take out pastry from the freezer and slightly defrost. Using a 12cm round cutter, cut 6 rounds and place 1½ tbsp of the apple mixture in the centre of each round. Fold in half and pinch together the edges. Brush with egg yolk and using a sharp knife, score diagonal lines in the pastry (like a sunset), slicing the pastry ¾ through. Place in the fridge for 1 hour or overnight. Reserve any leftover egg yolk and place in the fridge.
Preheat oven to 210°C (190°C fan-forced) with 30% steam. Line a baking tray with baking paper. Remove pastries from the fridge and brush with remaining egg yolk once more, make two small holes in the long edge of pastry and cook for 25-30 minutes or until golden brown.
Dessert, Snack
Baked goods
apple, baked, baking
Foodie Friday: Apple pie cinnamon scrolls
This wonderful recipe was created by Panaceas Pantry for Kanzi Apples.
The kitchen and laundry appliance space is an ever-advancing one. It’s easy to forget that the generations before us did everything by hand that we can do with the simple push of a button. And home technology progress shows no sign of abating with 2019 looking set for even bigger innovations.
“Over the next 12 months, we will see more households around the nation further embrace seamless design, new technologies, bold colours and appliances that help preserve the quality of food and wine for longer. Australians will invest in making their laundries as beautiful and seamless as the rest of their homes, become more conscious of the benefits of the latest laundry appliances and will also become more comfortable using automated programs when it comes to cooking,” says Jordan Rogers, Winning Appliances senior category manager who shares his top five appliance trend predictions for 2019 with us today.
Smeg Dolce Stil Novo integrated ovens
Integration With minimalism such a strong design trend it makes sense that appliances are increasingly integrated for a truly seamless aesthetic. “Integration has become a buzzword as more Australians want their kitchen to have an aesthetically pleasing look, without the clutter of appliances breaking up the design. Integrated appliances such as the Fisher & Paykel Column Fridge have been hugely popular, as well as integrated dishwashers, which are also in demand,” says Jordan.
Gaggenau integrated dishwasher
Attainable technology & automation While more and more household tasks are becoming automated, access to the technology is improving too. “More leading appliance brands are using the latest and greatest technologies which means that even though design and quality will vary, more Australians will now enjoy the benefits of the latest technologies at any price point. Consequently, automated appliances will become more prevalent, as people become comfortable using programs that not only make life easier but also deliver quality restaurant food,” says Jordan.
AEG PyroLuxe Pyrolytic built-in oven
From ovens with countless automatic programs (the ASKO 60cm Pyrolytic Built-In Oven has a whopping 87 automatic programs!) to ovens with food sensors (the AEG 60cm PyroLuxe Pyrolytic Built-In Oven with SenseCook), food preparation is becoming increasingly automated which can only make life easier right?
Bold colour While black has been enjoying an extended moment in the kitchen design spotlight, colour has been making its way back in too. “Bold colours will continue to make an appearance, with Australians embracing bright hues to make a statement in their kitchens. Coloured upright ovens from Smeg and Ilve are being included in different style kitchens and coloured taps and sinks from the likes of Abey, Oliveri and Franke ensure that even the wet area of a kitchen has some style,” says Jordan.
Laundry tech advances – say goodbye to hand washing! I’m sure I’m not the only one that finds handwashing one of the most tedious household tasks but you may be able to avoid it entirely with the help of the latest laundry tech. “Hand washing delicate items in a laundry tub will become a thing of a past, as the latest hand wash functions mean that you can even wash quality silks in a washing machine. There will be more of a focus on the laundry this year, as more Australians look to upgrade and take advantage of the latest programs and steam technology,” says Jordan.
Adora stacked washing machine and dryer
Food preservation The war on waste continues inside our kitchens and I don’t just mean when it comes to recyclables – the astronomical price of food means people are looking to preserve as much of it as possible. “Australians are becoming more interested in how they can preserve food. Products such as Smeg’s residential blast chiller has food preservation qualities which don’t affect or alter the taste and quality of the food,” says Jordan who cites the new Fisher & Paykel column fridge as a great new innovation on this front too. “It was created to be fully customisable, with four separate temperature zones – the most notable one is called ‘soft freeze’ which allows you to take portions at a time without needing to defrost or struggle with frozen solid food,” says Jordan. “Sub Zero fridges also help with food preservation by cleaning the inside air every 20 minutes, absorbing odours, bacteria and ethylene.”
