Chef Angelo
1934 - 1995
Latest Recipes
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Stuffed Zucchini
Posted on : 25 February, 2019
Directions:Ingredients:
4 Medium zucchini
1 Egg
1 lb ground pork or beef
1 lb italian sausage with caseings removed
1 Onion medium
1/2 cup of bread crumbs
Sauce
1 x 28oz can of crushed tomatoes
1 x 10 3/4oz can of condensed tomato soup
1 c of water
- Preheat oven to 350c
- Cut zucchini in half length wise, scoop out seeds with a spoon reserving 3/4 of the seeds for stuffing
- Chop 1 small onion
- Beat 1 egg in a medium bowl, add beef or pork and italian sausage meat, onion, bread crumbs and reserved zucchini seeds, mix till well blended
- With your hands form the meat mixture into zucchini's cavaty sized logs, then press logs firmly into zucchini and place into a 9 1/2in baking pan
- Combine crushed tomatoes, condensed soup and water, spoon over zucchinis
- Bake zucchini for 45 minutes
- 5 mins before zucchini is cooked you can sprinkle parmasan cheese and garnish with parsley and serve hot
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Minced Pork and Cabbage Casserole
Posted on : 25 February, 2019
Directions:
Ingredients:
1 small Green Cabbage (Chopped)
2 tins Chopped Tomatoes
1 tsp Dried Mixed Herbs
1 clove Garlic (Chopped)
1 x Onion
1 jar Pasta Sauce
1 x Potatoes (To Serve)
1 lb Irish Minced Pork
1 cup Rice (Cooked)
1 x Rice (To Serve)
2 cups Water
- Firstly, in a casserole pot or steel pot, add a tablespoon of oil and cook the chopped onion and add the chopped garlic.
- Once the onion and garlic are cooked, add the pork mince and cook thoroughly.
- Then add your two tins of chopped tomatoes and jar of pasta sauce.
- Pour in the 2 cups of water.
- Add the cup of cooked rice.
- Add in your chopped cabbage and mix it all together.
- Add a teaspoon of mixed herbs.
- Cover the pot and let simmer for 30 mins or until cabbage is cooked.
- Serve with mashed potatoes or rice.
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Pork and mushroom cannelloni
Posted on : 25 February, 2019
Directions:
Ingredients:
2 tablespoons olive oil
1 large onion, finely chopped
4 garlic cloves, chopped
400g lean pork mince
1 teaspoon each dried rosemary, sage and thyme
250g Swiss brown mushrooms
1 teaspoon tomato paste
1 cup (250ml) red wine
300ml creme fraiche or sour cream
18 cannelloni tubes
400g can chopped tomatoes
2/3 cup (50g) grated parmesan
1 tablespoon chopped flat-leaf parsley leaves
- Preheat the oven to 180°C. Grease a rectangular baking dish that will fit the cannelloni tubes in a single layer (about 36cm x 26cm).
- Heat the oil in a frypan over medium heat. Add onion and cook for 3-4 minutes until soft, then add the garlic and cook for a further 1 minute or until fragrant. Increase heat to medium-high, then add the pork, dried herbs and mushrooms. Cook, stirring, for 6-8 minutes until pork is browned. Add tomato paste and wine, then cook for a further 1-2 minutes until the wine has evaporated. Season well and cool slightly. Transfer to a food processor and pulse 2-3 times, then add 2 tablespoons creme fraiche and whiz into a paste.
- Using a piping bag or spoon, fill the cannelloni tubes with the pork mixture, then place in the dish. Wipe the frypan clean, then cook the tomatoes and remaining creme fraiche over medium heat for 2 minutes or until heated through. Season and pour over the cannelloni, then sprinkle with cheese. Bake for 30 minutes or until bubbling. Garnish with parsley.
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Choclate Cream Pie
Posted on : 02 December, 2018
Directions:
Ingredients:
1 twelve-ounce box chocolate wafers
7 tablespoons unsalted butter, melted
1/2 cup milk
1 teaspoon unflavored gelatin
1 cup heavy cream
3/4 cup plus 2 tablespoons sugar
8 ounces milk chocolate, finely chopped
4 large egg whites
1 teaspoon pure vanilla extract
- Place the chocolate wafers in the bowl of a food processor, and pulse until finely ground. Transfer to a mixing bowl. Add melted butter, and stir until well combined. Press into an 8-inch springform pan, evenly coating the bottom and lower half of the sides. Cover pan with plastic wrap, and place in the refrigerator to chill for 30 minutes.
- Pour the milk in a small bowl. Sprinkle the gelatin over the milk, and let soften for 5 minutes. Place the cream and 2 tablespoons sugar in a small saucepan, and bring to a boil, stirring to dissolve sugar. Add gelatin mixture, and stir to combine. Remove from heat. Add chocolate and vanilla; cover, and let stand for 3 minutes. Stir until thoroughly combined.
- Pass mixture through a fine sieve into prepared cookie crust; leave behind any undissolved chocolate to prevent filling from becoming grainy. Return filled crust to refrigerator for 6 hours or overnight.
- Place the egg whites and remaining 3/4 cup sugar in the heat-proof bowl of an electric mixer, and place over a pan of barely simmering water. Stir constantly until the egg whites are warm to the touch and the sugar is completely dissolved, about 3 minutes. Attach the bowl to the mixer, and use the whisk attachment to beat egg whites, on medium, until soft peaks form, about 3 minutes. Raise speed to high, and beat until stiff and glossy but not dry, about 1 1/2 minutes
- Remove pie from refrigerator. Using a rubber spatula, drop meringue on top, lifting to create tall peaks. Use a kitchen blowtorch to brown top of meringue peaks, or place under a broiler, watching carefully since it will brown very quickly.
- Chill the pie in the refrigerator, and serve cold.
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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.
