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Cover: Gluten free cooking

Recipes with parmesan cheese

19Jul 12

Baked Asparagus with Feta and Parmesan

Baked Asparagus with Feta and ParmesanI remember one time  as a kid being given some lukewarm, mushy canned asparagus for lunch and thinking it was the absolute worst thing in the world and vowing never to eat asparagus again!  Fortunately, I eventually grew up and tried some grilled asparagus at a restaurant. Imagine my surprise when I realised it was nothing at all like that mushy stuff I remembered!

Since then I’ve become quite a connoisseur of this wild green vegetable, although I have to admit I’m still not much of a fan of the canned variety.  In any case, this baked asparagus with feta and parmesan recipe is made from sweet and crunchy fresh asparagus, and the tangy cheese highlights the juicy baked goodness of the vegetable astoundingly well. (I also recommend this asparagus and cheese pudding.)

 

Baked Asparagus with Feta and Parmesan
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 300g fresh asparagus, washed
  • 150g feta cheese, finely crumbled
  • 25g Parmesan cheese
  • 25g butter
  • 1tsp dried oregano
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 200ºC.
  2. Cut the hard, thick ends off the asparagus.
  3. Steam the asparagus for 2 to 3 minutes, or until they are just tender.
  4. Grease an oven safe dish with the butter and lay the asparagus lengthwise along the bottom of the dish, with the tips all pointing in the same direction.
  5. Sprinkle the feta cheese over top of the asparagus, then the Parmesan and the oregano.
  6. Sprinkle salt and pepper.
  7. Bake on the middle shelf of the preheated oven for 5 to 10 minutes, or until all the cheese has melted and brown spots form on top.
  8. Serve hot.

 

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10Jul 12

Spicy Corn Pasta

Spicy Corn PastaOne of the worst things about my gluten-free diet has got to be not being able to eat semolina pasta!  I used to eat it by the bucketful (maybe that was part of the problem!), and to be honest, I don’t really find any of the gluten-free alternatives to be nearly as satisfying.

However, I have found that if you take the time to make sure you’ve got a superbly delicious sauce to serve it with, it does help to make up for it.  This spicy corn pasta recipe is similar to a tagliatelle dish I used to enjoy eating when visiting southern Italy and is definitely one of my favourite, non-gluten pasta dishes. (Also try this prawn and courgette tagliatelli recipe.)

 

Spicy Corn Pasta
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1tbsp extra virgin olive oil
  • 1 medium onion, finely chopped
  • 1 small yellow pepper, chopped
  • 1 clove garlic, minced
  • ½tsp chilli pepper flakes
  • 25g pine nuts
  • 4tbsp red wine
  • 400g tin of chopped tomatoes
  • 500g gluten-free corn pasta
  • 250g broccoli, chopped in 1 centimetre pieces
  • salt and pepper
  • 4tbsp freshly grated Parmesan cheese
Instructions
  1. Heat the olive oil in a heavy frying pan and sauté the onions, yellow pepper and pine nuts until the onions turn translucent.
  2. Add the garlic and chilli pepper flakes and sauté for 2 more minutes, or until the garlic is light brown in colour.
  3. Add the red wine and cook over medium heat, stirring occasionally, until the liquid has evaporated.
  4. Add the tomatoes, bring to the boil and then reduce to a simmer and cook, covered, for 25 minutes.
  5. While the sauce is cooking, cook the pasta in lightly salted water according to the instructions on the package.
  6. In another pot, steam the broccoli for 5 or 6 minutes, until the broccoli is tender.
  7. Add the steamed broccoli to the tomato sauce and cook for a minute or so.
  8. Strain the pasta and serve on deep plates with the sauce and a bit of Parmesan cheese sprinkled over the top.

 

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18Jun 12

No-egg Caesar Salad

No-egg caesar saladIf you’re like me and you don’t like to eat raw eggs, then this no egg Caesar salad will soon turn into your new favourite salad recipe!  The crispiness of the romaine lettuce and the tanginess of the Worcestershire, garlic, mustard and vinegar in the sauce come together to make a winning combination that’s been a favourite for discerning diners around the world for years.

As for the omission of the raw eggs, I can guarantee you that you won’t even miss them – in fact, I’m having a bit of a hard time understanding what they were doing in the original recipe in the first place! (Also try this chicken salad with roast tomatoes, almonds and balsamic dressing.)

 

You Need:

  • 2 garlic cloves, minced
  • ½ teaspoon salt
  • 65ml extra-virgin olive oil
  • 200g chicken strips
  • 375g gluten-free bread cubes, crusts removed, and cut in 1.5cm pieces
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cider vinegar
  • 1 teaspoon dry mustard
  • 1 teaspoon gluten-free Worcestershire sauce
  • 1 teaspoon anchovy paste (omit for vegetarian-friendly guests)
  • 1 head Romaine lettuce, washed, patted dry, and torn
  • 50g (1⁄3 cup) grated Parmesan cheese or soy alternative

 

Steps:

 

  1. Preheat the oven to 175ºC and place a rack in the middle position.
  2. Make the chicken: Fry the chicken in a frying pan until cooked thoroughly. If you prefer it hot, you can serve it immediately with the salad. If you prefer it cold, you can make it the night before and store it in the fridge until ready to add to the salad.
  3. Line a baking sheet with aluminium foil and set aside.
  4. In a small bowl, mash the minced garlic with the salt and the oil; set aside.
  5. Make the croutons:
    1. Place the bread cubes in a single layer on the baking sheet. Bake for 10 minutes, or until they are just lightly browned.
    2. Transfer the bread cubes to a large bowl, toss them with half of the garlic-oil mixture, and return to the baking sheet to bake for 3 to 5 minutes more, or until golden brown and crisp.
    3. Remove the croutons from oven and set them aside to cool just a little.
    4. In a large salad bowl, whisk together the remaining garlic-oil mixture, lemon juice, vinegar, mustard, Worcestershire sauce, and anchovy paste, if you’re using it.
    5. Add the Romaine lettuce and toss thoroughly.
    6. Sprinkle with Parmesan cheese, chicken strips and croutons, toss again, and serve immediately.

 

Ready In:  20 minutes

Serves:  4

Difficulty:   2 out of 5

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14Jun 12

Oven-Baked Artichoke Dip

Oven-baked Artichoke DipArtichokes are a wonderfully tasty vegetable that bring an authentic Mediterranean flavour to any dish, and this oven-baked artichoke dip is no exception!  As an added bonus, artichokes are known to have one of the highest antioxidant capacities of all vegetables, are diuretic and even help to reduce cholesterol!

This dip has a sweet roasted flavour and will be sure to impress your guests at your next dinner party.  Serve it in a bowl with a plate of fresh chopped veggies, savoury biscuits, crisps, or my rosemary focaccia recipe.  I guarantee the bowl will be empty long before the night is through!

 

You Need:

  • 125ml fresh lemon juice
  • 185ml extra-virgin olive oil
  • 2 large garlic cloves, minced
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 package (400g) frozen artichokes, thawed
  • 2 teaspoons dried thyme leaves
  • 2 teaspoons dried basil leaves
  • 2 tablespoons grated Parmesan cheese, or soy alternative
  • Additional salt and pepper to taste
  • A selection of chopped mixed vegetables or crisps or biscuits for dipping.

 

Steps:

 

  1. Place a rack in the middle of the oven and preheat it to 175ºC.
  2. In a large, heavy frying pan, combine 6 tablespoons of the lemon juice, 2 tablespoons of the olive oil, the garlic, salt, and pepper.  Mix well until the ingredients are thoroughly blended.
  3. Add the artichokes to the lemon juice mixture and toss to coat them in the liquid.
  4. Bring the mixture to boil, remove from heat, and transfer from the frying pan to an oven-proof dish.
  5. Bake, uncovered, in the preheated oven for 30 to 45 minutes, or until the artichokes are tender and lightly browned.
  6. Remove from the oven and let cool.
  7. Place the roasted artichokes in a food processor and add the rest of the lemon juice, the remaining oil, and the thyme, basil, and Parmesan cheese.
  8. Process until thoroughly blended and smooth.
  9. Taste the dip and add additional salt and pepper if required.
  10. Serve immediately with some chopped veggies, crisps or savoury biscuits.

 

Ready In:  60 minutes

Serves:  8

Difficulty:   2 out of 5

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27Mar 12

Asparagus Risotto

Asparagus RisottoSmooth and creamy, sticky and cheesy, what’s not to like about risotto?  This Asparagus Risotto is my take on the classic Italian dish which is traditionally made using Arborio or Carnaroli rice due to their high-starch content (that’s what makes it sticky and creamy).  However, if you can’t find these kinds of rice at your local supermarket, then any short-grained rice will work well.  I’ve personally had a lot of success with whole, short-grain organic rice, although this does add almost double the time to the cooking process.  Either way, don’t skimp on the cheese, or try to rush the cooking process, as these two points are key to prepare a delicious authentic-tasting risotto. If you decide that you like your rice with more vegetables, try a squash and garlic risotto. Simply delicious.

You need:

  • 3 tablespoons extra-virgin olive oil
  • ½ cup finely chopped onion
  • 2 cups fresh asparagus cut into inch-long sticks
  • 1 large garlic, minced
  • 2 cups Arborio or Carnaroli rice
  • 1/3 cup dry white wine
  • 5 – 7 cups vegetable broth
  • Salt and pepper to taste
  • ¼ cup chopped fresh parsley
  • ¼ cup grated Parmesan cheese

Steps:

  1. Heat up the broth in a saucepan and leave it on a back burner at the lowest setting in order to keep it warm.
  2. Heat the oil over a medium heat in a large, heavy-bottomed skillet.
  3. When the oil is hot, but before it starts to smoke, stir in the onion and sauté until translucent, but not browned.
  4. Stir in the garlic and asparagus and keep cooking until the onion is nice and tender, making sure it doesn’t brown.
  5. Stir in the rice and sauté for a minute or two, making sure that each grain of rice gets coated with oil and toasted.
  6. Add around ¾ of a cup of the broth to the rice and stir continuously until most of the liquid is absorbed.
  7. Continue adding the broth ¾ of a cup at a time, letting the liquid get absorbed each time.
  8. Continue cooking and adding broth until the rice is creamy and just slightly al dente, around 30 minutes.  There may be some broth left over.
  9. Remove from the heat and season to taste with sea salt and freshly ground black pepper.
  10. Stir in the parsley and parmesan cheese.
  11. Serve while it’s still hot, with a fresh bowl of Parmesan cheese on the side so your guests can add more as they desire.

Ready In:  45 minutes

Serves:  4-6

Difficulty:  Out of 5, it’s a 3!

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