Chef Angelo
1934 - 1995
Latest Recipes
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Choclate Cake
Posted on : 24 July, 2018
Directions:
Ingredients:
1 3/4 cups / 265g plain / all purpose flour
3/4 cup / 55g cocoa powder , unsweetened
1 1/2 tsp baking powder
1 1/2 tsp baking soda (bi-carb soda)
2 cups / 440g white sugar
1 tsp salt
2 eggs (~55-65g / 2 oz each)
1 cup / 250 ml milk (low or full fat)
1/2 cup / 125 ml vegetable oil (or canola)
2 tsp vanilla extract
1 cup / 250 ml boiling water
- Preheat oven to 180C/350F (standard) or 160C / 320F (fan/convection).
- Grease 2 x 22cm/9" cake pans with butter, then line the base. (See Note 3 regarding springform pans and other pan sizes).
- Sift flour, cocoa, baking powder and baking soda into a large bowl. Add Sugar and salt. Whisk briefly to combine. Add eggs, milk, oil and vanilla. Whisk well to combine until lump free - about 30 seconds. Add boiling water and whisk to incorporate. The batter is VERY thin. Pour batter into cake pans.
- Bake for 35 minutes or until a wooden skewer inserted into the centre comes out clean. See Note 4 regarding cook time if pans are on different shelves. Cool for 10 minutes, then turn out onto wire racks upside down.
- Cool completely before frosting. I frosted the cake with my Chocolate Buttercream Frosting (scale recipe up by 50%).
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Peanutbutter & Choclate Chip Cookies
Posted on : 24 July, 2018
Directions:
Ingredients:
1 cup creamy peanut butter
1/2 cup butter, softened
1/4 cup granulated sugar
3/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
- Preheat the oven to 350 F. In a large bowl, cream together the peanut butter, butter and sugars using a hand mixer (or a stand mixer), until soft and creamy.
- Add the egg and vanilla extract and continue to mix until fully combined.
- In a separate bowl, whisk together the flour, baking soda and salt. Add these dry ingredients to your large bowl slowly, continuously mixing using your mixer.
- Roll the dough into 1 to 2-inch balls and place on an ungreased, parchment-lined baking sheet. Using a fork, press down on each ball of dough to slightly flatten and create a criss-cross pattern.
- Bake for 8-10 minutes or as soon as tops begin to slightly crack. To keep them soft and chewy, be careful to not overbake. Let cool on the baking sheet for a few minutes and then transfer to a wire rack.
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Old Fashion Apple Pie
Posted on : 04 July, 2018
Directions:
Ingredients:
2-1/4 cups flour
1 tsp. salt
1 cup shortening
5 to 7 Tbsp. ice cold water
6 cups thinly sliced peeled tart apples, such a Granny Smith (about 4 large apples)
3/4 cup sugar
1 Tbsp. corn starch
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 Tbsp. lemon juice
- Preheat oven to 400°F. Mix flour and salt in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Add water, 1 Tbsp. at a time, mixing lightly with fork until flour mixture is evenly moistened and clings together when pressed into a ball. Divide dough in half; shape each into 1/2 in. thick round. Wrap each dough round in plastic wrap; refrigerate 10 to 15 min.
- Meanwhile, toss apples with sugar, corn starch, cinnamon, nutmeg and lemon juice in large bowl; set aside. Place 1 dough round between 2 large sheets of plastic wrap; roll out dough with rolling pin to flatten slightly, working from centre of dough to the edge. Turn over; continue rolling until dough round is about 2 in. larger than diameter of inverted 9-in. pie plate.
- Peel off top piece of plastic wrap; invert dough into pie plate. Peel off remaining piece of plastic wrap: press dough evenly onto bottom and up side of pie plate, being careful not to stretch the dough. Trim any excess dough hanging over edge of pie plate with sharp knife or kitchen scissors; reserve trimmings.
- Fill with apple mixture; set aside. Roll out remaining dough as directed; place over filling. Trim top crust about 1/2 in. beyond edge of pie plate. Fold edge of top crust under edge of bottom crust; pinch edges together to form a ridge. Flute edge. Cut several slits near centre of pie to allow steam to escape. Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.
Special Extra
Top each serving with 2 Tbsp. thawed COOL WHIP Whipped Topping or a slice of KRAFT Cheddar Cheese or CRACKER BARREL Cheddar Cheese.
How to Flute Edge of Crust
Flute (to finish) edge by using 2 fingers to press a V-shape into the crust edge. This will look like a wave or ruffle design when finished. Or, pinch and slightly twist the pastry as you move around the pie to create a rope design.
Substitute
Prepare apple filling as directed, substituting 2 Tbsp. uncooked MINUTE Tapioca for the corn starch. Let stand 15 min. in bowl, then mix lightly. Spoon into pie crust and continue as directed. -
Spinach and Ricotta Cannelloni
Posted on : 17 June, 2018
Directions:
Ingredients:
Rosée Sauce
2 cloves garlic, chopped
2 tbsp (30 ml) olive oil
2 cups (500 ml) strained tomatoes
1 sprig fresh basil
1/2 cup (125 ml) 35% or 15% cream
Cannelloni
11 oz (310 g) baby spinach
1 3/4 cups (450 g) ricotta cheese
1 cup (70 g) grated Parmigiano-Reggiano cheese
1 pinch ground nutmeg
1 pinch cayenne pepper
6 fresh lasagna noodles, about 9 x 6 inches (23 x 15 cm) each
Salt and pepper
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Rosé Sauce
- In a saucepan over medium heat, soften the garlic in the oil for 2 minutes. Add the strained tomatoes and basil sprig. Bring to a boil and let simmer for 15 minutes, stirring frequently. Stir in the cream and season with salt and pepper. Keep warm. Remove the basil. Cannelloni
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a large pot of salted boiling water, blanch the spinach for 1 minute. With a slotted spoon, remove the spinach and place in a strainer. Press to remove any excess liquid. On a work surface, chop the spinach.
- In a bowl, combine the spinach, ricotta, Parmesan and spices. Season with salt and pepper. Stir well and set aside.
- In the same pot used for the spinach, cook the pasta for 2 minutes or until al dente. Drain and rinse under cold running water.
- Dry the pasta on a clean cloth. On a work surface, cut each noodle in half to make 6 x 4 1/2-inch (15 x 11.5 cm) rectangles. Spoon about cup of the ricotta mixture onto each noodle and roll.
- Spoon one-third of the rosé sauce into a 13 x 9-inch (33 x 23 cm) baking dish. Place the cannelloni side by side, seam side down, and cover with the remaining sauce. Cover with aluminum foil and bake for 25 minutes or until heated through.
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Beurre maitre d'hotel
Posted on : 23 April, 2018
Directions:
Ingredients:
75g butter
1 tbsp parsley
1/2 green onion
1/2 lemon
salt and pepper
- Mix together green onion, parsley, butter, salt and pepper. Add a bit of lemon juice till butter resembles dough.
- Form the butter mixture into a cylinder and wrap it in some plastic wrap, then place in fridge untill ready to use. Angelo's tip
- Slice butter into circles and place one on a grilled steak or a baked potato.
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Authentic Italian Carbonara
Posted on : 11 March, 2018
Directions:
Ingredients:
360g spaghetti
200g guanciale (pancetta) or bacon
2 whole eggs and 1 yolk
80g grated Parmigiano or Pecorino cheese
olive oil
salt and pepper
- Bring a large pot of water to a boil, adding coarse salt when water starts to boil.
- Add pasta about one minute after the salt.
- When the pasta is aldente, in a shallow non stick fry pan, add the diced pancetta for only a couple minutes.
- Drain the pasta and throw it in the pan together with the pancetta and continue to fry it, adding a little olive oil. (The pasta needs to be just short of "al dente" when you drain it as it will continue cooking in the pan.)
- In a large serving bowl, lightly whisk two full eggs and one yolk with a pinch of salt and grated cheese.
- Throw the pasta sauteed with the pancetta on top of it and give it a quick mix before serving.
- Season to taste with freshly ground black pepper. Angelo's tip
- Even if you are making a different version of carbonara remember never to throw the eggs in full heat (ie directly in the pan) as they will overcook and you'll find yourself with scrambled eggs! They will cook just enough with the heat from the pasta in the bowl.
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Chocolate Cupcakes
Posted on : 27 February, 2018
Directions:
Ingredients:
3/4 cup (95g) all-purpose flour (spoon & leveled)
1/2 cup (42g) unsweetened natural cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, at room temperature*
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light brown sugar
1/3 cup (80ml) vegetable or canola oil (or melted coconut oil)
2 teaspoons pure vanilla extract
1/2 cup (120ml) buttermilk, at room temperature*
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Set aside.
- Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
- Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean.
- Frost cooled cupcakes however you'd like. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.
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Chicken Cordon Bleu
Posted on : 06 January, 2018
Directions:
Ingredients:
Breadcrumbs
Panko breadcrumbs - 1 cup
Oilspray
Chicken
2 small chicken breasts, around 6-7oz/180-210g each
4 slices swiss cheese
4 to 6 slices of ham, about 2.5oz/75g
1 egg
2 tsp plain flour
Dijon Cream Sauce (makes 1 cup)
1 1/2 tbsp butter
1 1/2 tbsp flour
1 1/4 cups milk
2 tbsp Dijon mustard
3 tbsp parmesan cheese, finely grated
1 tsp thyme leaves (optional)
Salt and pepper
- Preheat oven to 180C/350F.
- Spread panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl straight away.
- Cut a pocket into each chicken breast.
- Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket, seal with toothpicks.
- Sprinkle with salt and pepper.
- Whisk egg and flour. Dip chicken into egg mixture, then into the panko breadcrumbs. Transfer to tray, spray with oil.
- Bake for 25 to 30 minutes, or until golden brown and just cooked through. Rest for 5 minutes before serving with the Dijon Cream Sauce.
- Melt butter over medium heat in a small saucepan. Add flour and cook for 1 1/2 minutes.
- Add half the milk and whisk until the flour mixture is blended in.
- Add remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.
- Remove from heat, stir through thyme leaves and add salt and pepper to taste. Serve with chicken.
Baking
Dijon Cream Sauce
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Escargots Gratinés
Posted on : 03 November, 2017
Directions:
Ingredients:
1 (4 ounce) can escargot (medium)
1 (10 ounce) can consomme
1 bay leaf
3 garlic cloves, crushed
1/2 cup butter
1 cup grated mozzarella cheese or 1 cup swiss cheese
- Drain and rinse the escargots.
- Put escargots, bay leaf and consommé in sauce pan.
- Simmer for 40 minutes without covering.
- Drain the escargots.
- Meanwhile melt butter and add the crushed garlic; set aside.
- Spoon escargots in garlic butter and let rest 2 hours on counter.
- Place escargots in each hole of escargot dish.
- Spoon on garlic butter.
- Salt and pepper to taste.
- Cover with grated cheese.
- Set under broiler for 5 minutes.
- Serve with melba toasts.
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Fondant Potatoes
Posted on : 02 November, 2017
Directions:
Ingredients:
3 large whole russet potatoes
2 tablespoons high-heat-resistant vegetable oil, such as grapeseed oil
salt and ground black pepper to taste
3 tablespoons butter
4 sprigs thyme, plus more for garnish
1/2 cup chicken broth, or more as needed
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- Preheat oven to 425 degrees F (220 degrees C).
- Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.
- Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with paper towels.
- Place a heavy oven-proof skillet (such as a cast iron skillet) over high heat. Pour in vegetable oil; heat oil until it shimmers slightly.
- Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.
- Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to skillet.
- Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet.
- Transfer skillet to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and let cook 10 more minutes.
- Place potatoes on a serving platter and spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.
