Preheat the oven to 475°F (245°C). Roll out the pizza dough and spread tomato sauce evenly. Top with slices of fresh mozzarella and fresh basil leaves. Drizzle with olive oil and season with salt and pepper. Bake in the preheated oven for 12-15 minutes or until the crust is golden brown. Slice and serve hot.
Preheat the oven broiler. Place baguette slices on a baking sheet and toast under the broiler until golden. In a bowl, combine diced tomatoes, sliced fresh mozzarella, minced garlic, and chopped fresh basil. Drizzle with olive oil, balsamic glaze, and season with salt and pepper. Spoon the tomato and mozzarella mixture onto the toasted baguette slices. Serve these delightful Caprese Bruschettas as a quick and tasty appetizer.
Equipment 6QT Pressure cooker Instructions Rinse goat meat with vinegar and water. Season goat meat with 1 ½ tablespoon curry powder, all-purpose seasoning, ground ginger, allspice, onion, garlic cloves, and thyme. Marinate for at least 4 hours or up to overnight. Remove onion and garlic from goat and set aside. Set an electric pressure cooker, like an Instant Pot, on high sauté and add oil. Add goat meat and brown, about 2-3 minutes per side. Remove goat from insert and add 1 tablespoon oil and remaining curry powder and sauté for about 10 seconds. Then add onions and garlic and sauté until softened. About 4 minutes. If the onions look dry, add a little water and continue to sauté. Add goat and water to the pressure cooker and cover the pressure cooker. Cook for 40 minutes on high pressure. Allow to naturally release for 10 minutes, then release the remaining pressure. Once all the pressure has been released, open the pressure cooker. Place on sauté for 10-15 minutes, add potatoes and a whole scotch bonnet pepper. Cook until potatoes have softened. Remove scotch bonnet pepper.
1. Steps for the Meat: Roast meat over medium heat for 50 minutes and salt it as you turn it. 2. Steps for Ugali: Bring the water and salt to a boil in a heavy-bottomed saucepan. Stir in the cornmeal slowly, letting it fall through the fingers of your hand. 3. Reduce heat to medium-low and continue stirring regularly, smashing any lumps with a spoon, until the mush pulls away from the sides of the pot and becomes very thick, about 10 minutes. 4.Remove from heat and allow to cool. 5. Place the ugali into a large serving bowl. Wet your hands with water, form a ball and serve. 6. Steps for Kachumbari: Mix the tomatoes, onions, chili and coriander leaves in a bowl. 7. Serve and enjoy!
In a bowl, whip heavy cream until stiff peaks form. In another bowl, mix mascarpone cheese and sugar until smooth. Gently fold the whipped cream into the mascarpone mixture. Dip ladyfinger cookies into brewed espresso and layer them in a serving dish. Spread a layer of the mascarpone mixture over the cookies. Repeat layers and finish with a dusting of cocoa powder. Chill in the refrigerator for a few hours before serving. Indulge in the decadence of this classic Italian Tiramisu!
Preheat oven to 375°F (190°C). Sauté sliced eggplants in olive oil until browned. Set aside. In the same pan, cook chopped onions and minced garlic until softened. Add ground lamb or beef and brown. Stir in crushed tomatoes, red wine, and spices. In a separate saucepan, make béchamel sauce: melt butter, whisk in flour, add milk, and cook until thickened. Remove from heat and stir in Parmesan cheese and egg yolks. In a baking dish, layer eggplants and meat mixture. Top with béchamel sauce. Bake for 40-45 minutes until golden brown. Let it cool before slicing. Serve slices of moussaka warm and enjoy this Greek classic!
Preheat oven to 375°F (190°C). In a bowl, mix cooked chopped spinach with crumbled feta, chopped onions, beaten eggs, olive oil, dill, salt, and pepper. Layer sheets of phyllo dough in a baking dish, brushing each layer with olive oil. Spread the spinach and feta mixture over the phyllo layers. Top with more phyllo layers, brushing each with olive oil. Bake until golden brown. Slice and serve this delicious Greek Spanakopita!
Cook fettuccine pasta according to package instructions. In a pan, sauté sliced chicken in butter until fully cooked. Add minced garlic and cook until fragrant. Pour in heavy cream and grated Parmesan cheese. Stir until the cheese is melted. Season with salt and pepper to taste. Combine the Alfredo sauce with cooked pasta. Garnish with fresh parsley before serving.
Preheat the oven to 375°F (190°C). Place baguette slices on a baking sheet and toast in the oven until golden brown. In a bowl, combine diced tomatoes, chopped fresh basil, minced garlic, and a drizzle of olive oil. Season with salt and pepper to taste. Top each toasted baguette slice with the tomato-basil mixture. Drizzle with balsamic glaze before serving.
Arrange alternating slices of tomatoes and fresh mozzarella on a serving platter. Tuck fresh basil leaves between the slices. Drizzle with balsamic glaze and extra virgin olive oil. Season with salt and pepper to taste. Serve immediately as a refreshing salad.
Cook linguine pasta according to package instructions. In a skillet, sauté minced garlic in olive oil until fragrant. Add shrimp and cook until pink and opaque. Pour in white wine and lemon juice. Simmer until the sauce slightly thickens. Season with red pepper flakes, salt, and pepper. Toss cooked linguine in the shrimp scampi sauce. Garnish with chopped fresh parsley before serving.