ELLI LUCA

Picked this book up in a lot a while ago and thought I would share a few of the recipes with you. It is a small little paperback, published by Wellspring, 1984 . I love its quirky style with calligraphy writing. Scanned Recipes: Crown Roast of Lamb Ring of Noodles Cream Spinach Broiled Tomatoes

Next weeks lunches production line.  MEALS: (Left) Spanish style beans / (right) gnocchi with pancetta, rocket, fresh basil and pasatta.  SNACKS: Cashews and rice crackers. #elleskitchen 

INGREDIENTS 1/3 cup (80ml) olive oil 1 shallot, finely chopped 2 cloves garlic, finely chopped 250g piece peeled, seeded butternut pumpkin, coarsely grated 7 slices (100g) prosciutto, finely chopped 2 1/2 cups (375g) self-raising flour 1 1/4 cups (100g) finely grated Parmesan 150g firm feta, cut into 5mm dice 1 egg, lightly beaten 1 1/4 cups (310ml) buttermilk 30g pumpkin seeds METHOD Preheat oven to 190°C. Grease 2, 12 x 1/3-cup capacity muffin tins. Heat 2 tbs oil in a frying pan over medium heat. Add shallot and garlic and cook, stirring, for 3 minutes or until soft. Add pumpkin and prosciutto and cook for 5 minutes or until soft. Remove from heat and cool. Sift flour and 1/2 tsp salt into a bowl. Stir in Parmesan and 3/4 of the feta. Whisk together egg, buttermilk and remaining oil until combined, then season to taste with freshly ground black pepper. Pour buttermilk mixture over flour. Add pumpkin mixture and, using a large metal spoon, stir briefly until ju...

INGREDIENTS 1.2kg butternut pumpkin, peeled, cut into 2cm pieces 2 tbs olive oil 1/2 tsp dried chilli flakes 1 bunch of fresh basil 1 tsp oregano (dried) 350g ricotta 2 cups of baby spinach 1 cup grated Parmesan, plus extra to serve  1 cup grated tasty cheese 8 lasagne sheets 1 large zucchini (sliced thinly) 1 large onion  3 cloves of garlic   METHOD Preheat the oven to 190°C. Place the pumpkin on a baking tray, drizzle with oil, sprinkle with chilli flakes and season with sea salt and freshly ground black pepper. Cover with foil and roast for 25 minutes or until the pumpkin is tender. Allow to cool slightly. Fry off onion, zucchini and garlic till tender & set aside Lightly grease a 24cm-square baking dish.  Lay 2 lasagne sheets over the base and layer the pumpkin, baby spinach ricotta, basil and onion/ garlic mixture. Sprinkle with oregano. Add another layer of lasagne sheets & repeat process, then sprinkle final layer of ricot...

Lamb shoulder is considered to be the most flavorful and is a great choice when stewing or slow-cooking. Prep Time: 15 minutes Cook Time: 2 hours INGREDIENTS 600 gm boneless lamb shoulder, trimmed of fat and sinew, cut into 2.5cm dice 1/2 tsp of salt 1/2 tsp of freshly ground black pepper 1/4 cup of olive oil 1 large onion chopped finely 3 garlic cloves, thinly sliced 3 cloves black garlic roughly chopped ** 1/2 tsp of dried chili flakes 1 tsp oregano 2 bay leaves 250ml dry white wine 1 x 400gm can of whole plum tomatoes, roughly chopped 1 Tbsp tomato paste 1 red pepper (capsicum), thinly sliced 1 yellow pepper (capsicum), thinly sliced 1 Tbsp finely chopped fresh flat-leaf parsley 1/4 cup Worcestershire sauce Fresh or packet pasta for 4 1/3 cup of freshly shaved Parmesan cheese  ** You can leave this out, if I have some on hand I always add it for sweetness. METHOD Combine lamb with ½ tsp of sea salt and ¼ tsp freshly ground black pepper in a n...

Gnocchi are surprisingly easy to make...once you've mastered them a few times that is. The texture and taste of homemade gnocchi is far superior to the pre-made stuff. It is important to use floury potatoes like russets when making the gnocchi as the dough needs to be light and airy. INGREDIENTS 3 best-quality Idaho or russet potatoes, washed and dried 2 cups all-purpose flour 1 tablespoon coarse salt METHOD Preheat oven to 200 degrees Spear the potatoes lightly with a fork in a few places. Place directly on the oven rack and cook until completely tender, about 1 hour. When cool enough to handle, cut the potatoes open, scoop out the flesh, and pass it through a potato ricer to achieve a very fine and light texture.  Spread out on a rimmed baking sheet and allow to cool completely (very important). In a mixing bowl, whisk together 1 3/4 cups of the flour and the salt. Slowly blend the flour mixture into the potatoes, using your hands to combin...

INGREDIENTS * 2 1/4 teaspoons active dry yeast * 1 1/2 cups warm water (about 110 degrees F) * 3 1/2 cups Italian 000 Flour, plus additional for rolling dough * 2 teaspoons kosher salt * 1/2 teaspoon ground white pepper * 1 scant tablespoon honey * 1 tablespoon extra-virgin olive oil, + some for coating the bowl/greasing the trays * 2 Medium sized potatoes * Small jar of tomato paste * 1 block of feta cheese / alternately Boursin* * Fresh rosemary * Oregano (dried) * Freshly cracked pepper & Salt Boursin is a brand of Gournay cheese. It is a soft creamy cheese available in a variety of flavours, with a flavor and texture somewhat similar to cream cheese. I use the garlic & herb METHOD In a large bowl, combine the yeast and warm water. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes. Using a sieve or strainer, "sift" about half of the flour over the yeast mixture and blend until smooth with your hands. Add the salt, pepper and honey and mix to ...

Inspired by the delicious Pea, shallot, basil, mint & air dried ricotta salad at Giuseppe Arnaldo & Sons . Yes, cold peas. But beautifully swaddled in a tumble of shallots, mint, basil and shredded air-dried ricotta. The perfect combination. INGREDIENTS 1 cup orzo pasta 1 cup peas (fresh or frozen) 2 tablespoons butter 1 tablespoon very finely chopped fresh mint 1 tablespoon very finely chopped fresh Italian parsley Freshly cracked black pepper Sea salt 100gsm of Feta (I used Fage Authentic Greek Feta) 1 tablespoon olive oil METHOD Cook orzo in plenty of boiling salted water for 5 minutes; stir in the peas; cook until pasta is al dente and the peas are tender, about 5 minutes longer; drain. Melt the butter in a saucepan; stir in the mint and parsley; add in the orzo and peas; toss to coat; let cool and add chopped parsley & mint, freshly cracked black pepper and coarse sea salt & roughly crumbled feta. Drizzle over olive oil & serve. ...

"Queso" is cheese in Spanish.  A quesadilla is a toasted tortilla with melted cheese inside. My favorites are beef, cheese, baby spinach, hot sauce and onions. I had some vegetarian friends over for lunch on Sunday & I made an array of fillings.  What you need: Large flour tortillas Oilve oil Suggested fillings Slow roasted caramelized pumpkin Slow roasted capsicum; red and green Caramelized onions Guacamole Sour cream Home Made Sriracha Slow cooked beef with home made seasoning  ** Sliced mushrooms Green onions  Black olives, sliced Fresh tomatoes, diced Chicken pieces Avocado Grated cheese  Refried beans We grilled ours on our George Foreman grill, if you don't have an indoor grill, a fry pan will work just fine. Simply place all desired ingredients on an oiled tortilla (oil on grill side down) grill the tortillas on the grill until the cheese is melted and they are lightly browned. ...

Found this old photo & recipe of mine from 2007. It is interesting to see how ones cooking evolves and tastes refine through the years  This method is still one of my favorite ways to roast a bird. Great fresh food doesn’t need a lot of fuss to taste brilliant.  This chicken  dish is incredibly simple but will satisfy every taste bud. Corn fed free range organic chicken roasted in a bag. INGREDIENTS I rubbed the outside with: Garlic Sage Thyme A little Butter Salt & Pepper Brush butter over chicken skin and season with salt and pepper. Stuffed with : Phillipa's crumbs Sage Oregano Thyme Salt & Pepper. Chopped Shallots x 3 A little melted butter & water to bind stuffing (all depends on size of bird)  Then I tossed in the bag: Place remaining lemon slices,  thyme, and garlic in oven bag.  2 Shallots Some cloves of garlic (whole) 1/2 a lemon  sliced a few sprigs of thyme ...

INGREDIENTS Pastry * 1 3/4 C flour * pinch of salt * 1/3 C solid shortening * 1/3 C unsalted butter, cut into small pieces * 1/3 C ice water * 1 egg mixed with 1 Tbl of water Filling * 2 lbs stewing beef, cut into 1/2 inch pieces * 4 cups of Guinness stout * 1 garlic clove * 1 Bay leaf, split * 1 cup beef stock * 2 celery stalks, sliced * 2 large carrots, peeled and slices * 1 large onion, sliced * salt and freshly ground pepper to taste * 2 Tbl minced flat leaf parsley * bouquet garni** * 1 Tbl cornstarch * 1/2 C cold water * 3 to 4 large mushrooms, sliced (optional) ** (a cheesecloth bag containing: 3 sprigs of fresh parsley, 1 sprig of fresh thyme, 8 to 10 peppercorns and 1 bay leaf) They are available commercially, you may decide to make one yourself. METHOD Filling Combine beef, 2 cups of Guinness, the garlic and bay leaves in a bowl and refrigerate for 24 hours. Drain the marinade and discard the garlic and bay leaf In a stockpot or large sauce...

INGREDIENTS 6 green bell peppers (capsicums)  1/2 kg mince (king Island beef), 1 tablespoons butter 1 tablespoon olive oil 1/2 cup chopped celery 1 can (14.5 ounces) diced tomatoes 1 can (8 ounces) tomato sauce 1 clove garlic, crushed 1 teaspoon dried leaf oregano 1 tablespoon fresh mint chopped finely 2 spring onions, Cracked pepper, Pinch of chili, Basmati rice (I used Orzo (pasta), a rice-shaped pasta also known as risoni this time) shallots diced fine, Few fresh basil leaves. breadcrumbs with garlic infused olive oil Parmesan to taste. METHOD Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside. Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped onion, and chopped celery for about 5 minut...

INGREDIENTS 1 cup plain flour 2 eggs 280-300ml milk 20g butter, Pinch salt Olive oil, for cooking METHOD 1. Sift flour into a bowl. Make a well in the centre and add eggs, whisk starting in the centre and drawing in the flour. Add the milk a little at a time whisking until batter is the consistency of thick cream. 2. Melt the butter until foamy and a little nutty then pour into the batter with a pinch of salt. 3. Heat (22cm base) crepe pan over medium heat, add a little oil to coat the base then ladle in crepe mixture, turning to coat the base completely. Cook 1-2 minutes until light golden and lacy. Turn over and cook for 10-15 seconds. Remove to plate and keep warm. Repeat using the remaining crepe batter.

INGREDIENTS * 3 (about 400g) medium zucchini * 75g (1/2 cup) self-raising flour * 40g (1/2 cup) parmesan, finely grated * 3 shallots, ends trimmed, thinly sliced * 1 egg, whisked * 1/4 cup fresh continental parsley, chopped * 2 tsp dried oregano leaves * 1 tsp salt * 1/4 tsp chillies ( ground or seeds) * 4 tsp olive oil METHOD Trim the ends from zucchini. Coarsely grate the zucchini. Place in a colander and squeeze out as much excess moisture as possible. Transfer to a bowl. Stir in self-raising flour, Parmesan, shallots, egg, parsley, oregano, salt & chillies Heat 2 tsp olive oil in a non-stick frying pan over medium-high heat. Drop four 2-tablespoonful measures of zucchini mixture into pan. Cook for 1 1/2 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel.  Repeat with 2 tsp olive oil and remaining zucchini mixture. ** I sometimes substitute 1/2 cup flour with 1/2 cup polenta  Sometimes I use cheddar instead of Parmesa...

Slow-cooked lamb shoulder with roast vegetables Serves 4 INGREDIENTS 1.5 kg lamb shoulder 1 glass red wine 500 ml chicken stock 1 head garlic, Some fresh thyme sprigs & rosemary 1 lemon, juice only 1 red onion 2 tablespoons of Worcestershire sauce   2 Teaspoons of Peter Watson Spice rub * METHOD Season lamb shoulder with sea salt and freshly ground black pepper. Heat 2 tbsp of oil in a large pan over high heat and cook lamb for 5 minutes, turning once, until browned. Transfer to a large roasting tin. Meanwhile, deglaze pan with red wine and stock then pour over lamb in roasting tin. After seeing the recipe in Gourmet Traveler I decided I needed to add more flavours besides just stock and red wine to the meat. Add garlic cloves to taste and more black pepper, (don't worry about adding salt as the flavours deepen over the four hours.) Add the juice of a lemon, a red onion chopped roughly, roughly chopped herbs Co...

Made with left overs from this recipe: ※ Piri Piri Chicken - Jamie Oliver recipe I added the left over roasted peppers and sliced up the chicken breast cheese, coriander, grated cheddar ( Denhay english cheddar is delicious) bread used was garlic and onion baguette = delicious.