Otto
Say’s
Pasta sanza vino e come il cuore
sanza amore
Pasta without wine is like a heart
without love
Crab
and avocado toasts recipe
Poached
salmon
Browned
Buttered Egg Noodles
Crab
and avocado toasts recipe (
serves 12 )
Ingredients
1
baguette, cut into thin slices
50
ml olive oil
For
the crab topping
170g
crab meat
2
large avocado, de-stoned and finely diced
2
plum tomatoes, de-seeded and finely diced
juice
of 1 lime + lime wedges, to garnish
salt
and pepper
Method
1.Preheat
the oven to 220°C. Lightly brush both sides of the baguette slices
with olive oil.
2.Arrange
on baking trays and bake for 10 minutes, turning once after 5
minutes. Meanwhile, combine the avocado ,tomato and crab meat in a
mixing bowl.
3.Season
to taste with lime juice, salt and pepper and stir well to combine.
4.When
the baguette slices are toasted, arrange on serving platters and top
with the crab and avocado topping. Garnish with lime wedges before
serving.
Poached salmon with zesty lemon butter
(
serves 4)
Ingredients
4 fillets of Salmon with skin 250 gr
each rinsed and dried
2 lime juice
4 scallions or green onions cut 5 cm
strips
75 ml Sesame oil
10 cloves of garlic chopped
salt and pepper
Method
1.Season the salmon fillets with salt
and pepper and drizzle with lime juice.
2.Heat the sesame oil and gently fry
the garlic.
3.As soon as the garlic begins to
colour, remove from the heat and stir in the spring onions,or
scallions
4.Place the salmon in a steamer.
5.Bring water to a boil in a suitable
pan and insert the steamer.
6.Cover and steam the fish for about
7 minutes, until cooked.
7.Arrange
the salmon on serving plates and dress with the oil and spring
onions.
8.Serve
on a bed of Browned
Buttered Egg Noodles
Browned
Buttered Egg Noodles (
serve 4 )
1
(250 gr.) package of wide rice egg noodles
125
gr butter
INGREDIENTS
- Boil water for noodles ,cook noodles according to direction on package
- While noodles are draining, melt butter in a small frying pan.
- Add noodles to a casserole dish, pour browned butter over noodles; mix to coat
- Serve with salt and pepper
Ingredients
600
ml cake flour
325
ml sugar
15
ml baking powder
5
ml salt
125
ml vegetable oil
5
large eggs separated
180
ml orange juice
45
ml orange zest
3
ml. Cream of tartar
Lemon
- Orange Frosting
Ingredients
250 ml.butter, softened
45 ml orange zest
15 ml lemon zest
600 gr. powdered sugar
45 ml fresh lemon juice
85 ml fresh orange juice
45
ml.additional fresh orange juice
Method
Beat
butter, orange zest, and lemon zest at medium speed with an electric
mixer 1 to 2 minutes or until creamy; gradually add powdered sugar
alternately with lemon juice and . fresh orange juice, beating at low
speed until blended after each addition. Add up to 15 ml additional
fresh orange juice,5 ml at a time, until desired consistency is
reached.
1.Preheat oven 190 C Combine first 4
ingredients in bowl of a heavy-duty electric stand mixer.
Method
1.Make a well in center of flour
mixture; add oil, egg yolks, and orange juice. Beat at medium-high
speed 3 to 4 minutes or until smooth. Stir in zest.
2.Beat egg whites and cream of tartar
at medium-high speed until stiff peaks form. Gently fold into flour
mixture.
3.Spoon batter into 3 greased and
floured 22 cm. round cake pans.
4.Bake at 190 C. for 17 to 20 minutes
or until a wooden pick inserted in center comes out clean.
5.Cool in pans on wire racks 10
minutes; remove from pans to wire racks, and cool completely (about 1
hour).
6.Spread Lemon-Orange Butter cream
Frosting between layers and on top and sides of cake.
