In my class we’re all studying something, we’re in groups. My group and i are researching Rome i’ve got two recipes for you guys, you may like them
Ingredients to Pasta
5 to 6 ripe tomatoes
1 clove of garlic
basil
one large onion (diced)
olive oil (extra light virgin olive oil)
cheese
Method:
Dip the tomatoes into boiling water for a few seconds. This will loosen the skin so that they are easy to peel. After you’re done peeling, dice the tomatoes and put them on the bench or something for later.
In a large skillet add about three tablespoons of olive oil. Add the diced onion and sliced garlic. Cook until the onion is tender. Then add the tomatoes, also Add basil for taste.
While the sauce simmers cook the pasta in boiling water. Experiment until you find your favourite. (I like spaghetti), When the pasta is soft, drain the water off.
Pour the cooked pasta straight into the sauce and stir. And add the cheese.
Egg Custard recipe
Ingredients:
500 MLs (2 cups) milk
100 g (3½ oz) castor (superfine) sugar 1 vanilla bean, split and scraped
3 egg yolks
50 g (1½ oz) cornflour (cornstarch)
Method:
Bring the milk, 50 g (1½ oz) sugar and the vanilla bean to the boil in a heavy-based saucepan over a medium heat
Meanwhile whisk the yolks remaining the sugar together, and then gradually fold in the cornflour to make a pale yellow paste.
Carefully pour small amounts of the boiled milk onto the yolk mixture, whisking to add in. keep going until you have used about half the milk with the yolk mixture. Return the remaining milk to the heat and bring to the boil. Remove the vanilla bean and carefully whisk in the yolk mixture. (At this point you must work fast and carefully as the mass will form quickly). Continue mixing the thickened cream until it returns to the boil. Transfer to a clean, dry bowl and cover the surface with cling wrap. Chill until required.
To use the cream once it has been chilled, beat until smooth. An electric beater gives a much smoother result than beating by hand.
Enjoy
i may have some more on the way!!