Pasta sanza vino e come il cuore
sanza amore
Pasta without wine is like a heart
without love
Halloween
Menu with TWIST
Hearty
Pumkin Vegetable Soup (serves 6)
Herbed
chicken breast
Chocolate
Pumpkin Chiffon Pudding
Zucchini
flower Bacon Tartlets
Zucchini flower BaconTarts
(2
½ Dozen)
Ingredients
250 gr cream cheese
1 egg white
150 ml. chopped cooked zucchini flower
50 ml. chopped green onions (whites
only)
5 ml salt
2 ml. ground nutmeg
30 cooked tart shells (phyllo tart
shells)
Bacon cooked and diced (could sub with
turkey bacon)
Method
1. In a bowl beat the first six
ingredients (cheese, egg, zucchini flower, onions, salt and nutmeg)
2. Spoon filling into tart shells.
3. Place on an ungreased baking sheet.
4 Bake for 10 minutes at 190
C.
5.Sprinkle with bacon and
bake for a few minutes longer or until lightly brown
6.
Serve warm
Hearty
Pumkin Vegetable Soup
Ingredients
15 ml. butter
1 medium onion diced
1 garlic clove minced
1 medium Pumkin peeled and diced
1 medium squash diced
1medium zucchini, peeled and diced
150 gr. orzo
500 gr. fresh chopped tomato or can
diced tomatoes
5 ml. dried thyme leaves
5 ml dried rosemary
1 liter chicken stock
Salt and freshly ground black pepper
Method
1. In a heavy-bottomed pot, heat the
butter medium heat.
2. Add the onion and sauté until
translucent. Add the garlic and sauté until golden brown.
3. Add the winter pumkin , squash,
zucchini, sweet potato, orzo, canned tomatoes, thyme, rosemary, and
stock 4.Simmer until the vegetables are soft and cooked through,
about 30 minutes.
4. Season the soup with salt, and black
pepper, to taste. Serve with sliced crusty POP’ S garlic bread.
5. Sprinkle with POP’S Spice
Herbed
Paprika chicken breast
Ingredients (6
servings )
Tenderize the boneless chicken breast
halves by flattening them as you would for a chicken cutlet, then
marinating in lemon juice.
6 skinless boneless chicken breast
halves
100 ml. fresh lemon juice
75 ml. butter
50 ml olive oil
400 gr. plain dry breadcrumbs
100 gr sweet Paparika
75 ml chopped fresh basil
50 ml chopped fresh parsley
20 ml. chopped fresh rosemary
5 ml salt
3ml ground black pepper OR (POP’S
Spices)
Lemon wedges
Method
1. Pour lemon juice over. Cover and
refrigerate 1 hour. Remove chicken from dish and pat dry with paper
towels.
2. Preheat oven to 220 c Melt butter
with oil in small saucepan over medium heat cool slightly. Mix
breadcrumbs, basil, parsley, rosemary, salt, and pepper in pie dish.
3. Brush chicken breasts on both sides
with melted butter mixture. Coat chicken on both sides with bread
crumb and paprika mixture. Place chicken on baking sheet.
4. Bake until chicken is cooked through and breadcrumbs are golden, about 20 minutes. Transfer to plates. Serve, passing lemon wedges alongside. And HERBED GARLIC MASH AND brown sugar mashed turnips
Chocolate Pumpkin Chiffon
Pudding
Serves 6
150 gr pumpkin puree
150 gr coconut milk
2 eggs
150 gr coconut sugar
250 gr chocolate chunks or chips melted
2 ml salt
1 ml vanilla
250 ml whipped cream
1. In a blender combine pumpkin,
coconut milk, and eggs
2. Pulse in coconut sugar, melted
chocolate, salt,
3. Transfer into serving glass and
place in fridge for 2 hours to set
4. Serve with whipping cream
Smile
and Be Sweet
