How To Make Spaghetti

Spaghetti is a long, thin, cylindrical, solid pasta. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water

Ingredients

·         olive oil

·         6 rashers higher-welfare dry-cured smoked streaky bacon , sliced 1cm thick

·         2 sprigs of fresh rosemary , leaves picked and finely chopped

·         2 cloves of garlic , peeled and finely sliced

·         1 onion , peeled and finely chopped

·         500 g quality British beef mince

·         200 ml red wine

·         1 x 280 g jar of sun-dried tomatoes

·         2 x 400 g tins of plum tomatoes

·         500 g dried spaghetti

·         Parmesan cheese

·         extra virgin olive oil

Method

Spaghetti Bolognese is a classic. You don’t need a lot of ingredients to create a really tasty dish and cooking it in the oven means you get great depth of flavour. It’s a perfect meal for kids – don’t be worried about the wine as the alcohol cooks away. 

Preheat your oven to 180ºC/350ºF/gas 4. Put a casserole pan on a medium heat, add a splash of olive oil then cook the bacon, rosemary, garlic and onion for about 5 minutes, stirring now and then, until soft. Add the mince and break apart any lumps with a wooden spoon. Let it cook for a couple of minutes until starting to brown then pour in the red wine. 

Let that bubble away while you drain and blitz the sun-dried tomatoes in a food processor. Add them to the mince with the tinned tomatoes. Stir well and break the plum tomatoes apart a little. Cover with a lid then cook in the hot oven for 1 hour. Remove the lid after 30 minutes, and if it looks a little dry, add a splash of water to help it along. 

About 10 minutes before the time is up, cook the spaghetti according to packet instructions. Drain, reserving a mugful of cooking water, then return the spaghetti to the hot pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil. Mix it about to coat the spaghetti and to stop it becoming claggy, loosening with a splash of cooking water if needed. Divide the spaghetti between your plates or bowls, add a good spoonful of Bolognese to each one then shave over a little Parmesan before serving.

How To Make Martabak

Murtabak or martabak, also mutabbaq, is a stuffed pancake or pan-fried bread which is commonly found in Saudi Arabia, Yemen, India, Indonesia, Malaysia, Singapore, Brunei and Thailand

For Wrapper

·                   230gr self raising flour
·         20gr tapioca flour
·         375ml warm milk
·         150gr sugar
·         2 eggs
·         11gr instant yeast
·         1tsp baking powder
 

Filling

·         Sweet condensed milk

·         Sugar

·         Chocolate sprinkle

·         Shredded tasty cheese

·         Coarse ground peanuts (optional)

·         Margarine

Steps:

·          
·         Add the milk in a saucepan and bring to warm
·         Pour the warm milk into a bowl that already filled with instant yeast
·         Shift together the two type of flour, add in the castor sugar, add in the baking powder. Stir in untill all of the component is incorporated
·         Add in the milk mixture. Stirring slowly
·         Stir until all of the ingredient well incorporated
·         Add the egs gradually. Stirring slowly
·         Stirring for approx 5 mnt and you will get a smooth batter. Wrap in plastic-wrap or put a warm cloth on it. Put in a warm place or put it in an oven. Let it rest and rise in approx 20 mnts
·         Heat a teflon skillet, approx 25 cm on low heat. Grease the skillet with margarine
·         Pour in one part of the batter to the skillet. Cover with the lid for 5 mnts or until the top full with holes.
·         Sprinkle some sugar, put the lid on for 5 seconds and remove from heat
·         Add some margarine and put it on a flat surface. Add some cheddar and chocolate
·         Fold into half circle and add more margarine on it

How To Make Lava Cake

Lava Cake is a popular dessert that combines the elements of a flourless chocolate cake and a soufflé.

Ingredients:

Baking spray, for spraying custard cups
1 stick butter
2 ounces bittersweet chocolate
2 ounces semisweet chocolate
1 1/4 cups powdered sugar
2 whole eggs
3 egg yolks
1 teaspoon vanilla
1/2 cup all-purpose flour
Vanilla ice cream, for serving

Direction:

Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet.

Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. 

Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. 

Stir in the flour. Divide the mixture among the custard cups.

Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.