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Eggs

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Original Italian homemade egg pasta dough
Devilled eggs
Scrambled Eggs

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Homemade red pasta dough

Just a bit of tomato puree is all it takes to give your homemade pasta a nice reddish hue and delicious taste. Use to make tagliatelle, lasagne or ravioli. Ingredients Makes: 450 g fresh pasta (tagliatelle for 4-5, lasagne for 6-8) 300g '00' or plain flour, plus extra for dusting 3 large eggs 1 pinch salt 1 1/2 tablespoons tomato puree Method Prep: 20 min › Extra time: 30 min › Ready in: 50 min Place the flour on a marble or wooden work surface. Make a well in the centre and crack in the eggs. Add the salt and the tomato puree. With a fork, gently beat the eggs and incorporate the tomato puree and surrounding flour. Gradually, the flour and the eggs will mix, creating a runny batter. With a scraper, take the remaining flour and bring towards the centre, incorporating it into the batter-like mixture. The scraper will prevent your hands from getting sticky and will help the dough become homogeneous. ...

Original Italian homemade egg pasta dough

Ingredients Makes: 450 g fresh pasta (tagliatelle for 4-5, lasagne for 6-8) 275g '00' or plain flour, plus extra for dusting 3 large eggs 1 pinch salt Method Prep: 20 min › Extra time: 30 min › Ready in: 50 min Place the flour on a marble or wooden work surface. Make a well in the centre and crack in the eggs. Add the salt. With a fork, gently beat the eggs and incorporate the surrounding flour. Gradually, the flour and the eggs will mix, creating a runny batter. With a scraper, take the remaining flour and bring towards the centre, incorporating it into the batter-like mixture. The scraper will prevent your hands from getting sticky and will help the dough become homogeneous. If the dough is too stiff, add water, 1 tablespoon at a time as needed. When the mixture forms a ball, start kneading with your hands. Flatten the ball, stretch and fold from the top towards the centre; turn 45 degrees and...

Chicken and vegetable pilau rice

Ingredients Serves: 6 500g basmati rice, rinsed well 6 tablespoons oil, divided 6 small onions, sliced 1 stick cinnamon 1kg chicken fillets, cut into pieces 2 tablespoons garlic and ginger paste 2 teaspoons salt, or to taste 2 teaspoons ground black pepper, or to taste 200g mixed frozen vegetables 150g shredded cabbage 1 green pepper, chopped 3 green or red chillies, finely chopped 5 tablespoons soy sauce, or to taste 30g fresh coriander, chopped Method Prep: 35 min › Cook: 45 min › Extra time: 5 min setting › Ready in: 1 hr 25 min Cook the rice in a large saucepan according to packet instructions. Heat 2 tablespoons oil in a large frying pan or wok. Add the onions and cinnamon and cook and stir till the onion begins to brown. Remove from the pan and set aside. In a large casserole or saucepan, heat 4 tablespoons of oil over medium high heat. Add the chicken, garlic-g...