So Cheesyyy Sauce!

Sauce with different cheese.

This sauce is very good with any kind of pasta or bread crisps, crackers.

This is an absolutely excellent recipe.

About 3 to 4 cups

Ingredients:

• 2 cups heavy cream
• 1/2 cup butter
• 1/2 cup Parmesan cheese
• 1/2 cup mozzarella cheese 
• 1/2 cup provolone cheese
• 1/2 cup Romano cheese

  In a medium saucepan combine whipping cream and butter. Bring to a simmer over medium heat, stirring frequently until butter melts. Gradually stir in grated Parmesan cheese, grated mozzarella cheese, grated provolone cheese, and grated Romano cheese. Reduce heat to low, and continue to stir just until all cheese is melted.

  Serve immediately, sauce will thicken upon standing.

Pasta with aubergines.

Pasta with aubergines

Ingredients:

• 350g. of pasta
• 1 good sized aubergine
• half of white onion
• 4 peeled ripe tomato
• few leaves of fresh basil
• oregano
• extra virgin olive oil
• salt
• grated Parmigiano Reggiano cheese

  Peel  the aubergine and cut into very thin slices. Lightly salt the aubergine and leave it for one hour on a cloth to loose its bitter flavor. Slice and fry the onion. Add the aubergine and, after a few minutes, also the tomato, basil and oregano. Add salt and leave to cook for 5 minutes. Pour pasta into saucepan and sprinkle with lots of Parmigiano Reggiano.

Pasta carbonara.

Pasta carbonara

Ingredients:

• 350g. of pasta
• 100g. of bacon
• 40g. of butter
• 2 egg.yolks
• 1 medium sized onion
• 100g. of white wine
• 50g. Parmigiano Reggiano cheese
• 2 tablespoons of fresh cream
• 1 teaspoon of chopped parsley

  In a small pan, melt the butter and sauté the finely sliced onion and the diced bacon over very low heat. When the onion is soft, and the white wine and leave to evaporate. Inb a bowl, beat the egg yolks with the cheese and parsley and two tablespoons of fresh cream (optional). Cook the pasta and pour it in the bowl. Add the onion and bacon sauce. Mix well and serve warm.

Pasta with onion sauce.

Pasta with onion sauce.

Ingredients:

• 400g. of pasta
• 300g. of white onions
• 50g. of butter
• 30g. Parmigiano Reggiano cheese
• 50g. of milk cream
• salt

  Sauté the sliced onions in the butter. Add the milk cream. Leave to gently cook for approx.  7\8 minutes. Drain the pasta. Sauté the pasta in the saucepan. Pour everything in an oven dish. Sprinkle with grated Parmigiano Reggiano cheese and grill in the oven.

Italia in the plate. Pasta.

Pasta with tomato sauce and the basil

Ingredients:

• 400g. of pasta
• 400g. of tomatoes
• 1 garlic
• 40g. of extra virgin olive oil and fresh basil
• Parmigiano Reggiano cheese

  Put into a medium frying-pan the olive oil and let cook the garlic on a low flame for few minutes. Add the 400 g. tomatoes crushed, salt and pepper and let cooking for 15 minutes. In the meantime cook the pasta for about 10\15 minutes, strain them and mix them together with the tomato sauce into the frying-pan, sprinkle with grated Parmigiano Reggiano cheese before to serv.

Apple-Cheddar Muffins. Tasty couple.

Moist and gutsy, and especially delicious with pork, durk or chicken. They also travel well, making them good lunch box and  picnic fare.

Makes about 12 standard muffins

• 1 large apple, such as Golden Delicious or pippin
• 1 1\2 cups (6oz \185g) all-purpose (plain) flour
• 1\4 cup  (1oz \30g) regular uncooked oatmeal (rolled oats)
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1\2 teaspoon baking soda (bicarbonate of soda)
• 1\2 teaspoon of salt
• 1\2 cup (6 fl oz \180ml) milk
• 2 eggs
• 1\4 cup (2oz \60g) unsalted butter, melted
• 1\4 cup (3oz \90g) finely grated Cheddar cheese 

  Preheat an oven to 400 А (200С).  Butter standard muffin tins. 

  Peel, halve and core the apple.

 Cut into 1\8inch (3mm) dice, set aside.

 In a large bowl, stir and toss together the flour, oatmeal, sugar, baking soda and salt. Set aside. In a medium bowl whisk together the milk, eggs and melted butter until smooth. Stir in the apple and cheese. Add to the combined dry ingredients and stir just until blended. Spoon into the prepareted muffin tins,  filling each cup about three-quarters full. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool in the tins for 3 minutes, then remove.

Muffins. Diversity of tastes.

  
They are not just for breakfast at your desk. And they needn’t be bran! Serve our luscious muffins with casual lunches, serious dinners.

Muffin-Baking Basics

These recipes call  for  a standard muffin  tin (6 tablespoon\3 1\2 –fl ) oz 110ml cup capacity), usually yielding 12 muffins. Iа you bake the batter in oversize or miniature muffin tins, the yield will vary. So will baking times, with oversize muffins taking a few minutes longer to bake completely and miniatures a few minutes less. Be sure to test for doneness.

Finally, if you have only one muffin tin, bake the batter in batches; it will keep at room temperature until the first batch of muffins is done.

Potato Muffins

  Potato starch produces breads that are slightly chewy and have a subtle potato flavor. These muffins are wonderful for lunch with a green salad and cheese, or with any chicken dish. Or bake the batter in about 30 miniature muffin cups for placing out on the buffet table. Let them cool for about 10 minutes before serving – they are best just slightly warm or at room temperature. A flavorful caper-mustard butter (recipe follows) provides a nice contrast to the delicate muffins. 

makes  about  12 standard muffins

• 1 cup all-purpose (plain) flour
• 1 cup potato starch (potato flour)
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1\2 teaspoon salt
• 1 1\2 teaspoons chopped fresh thyme or 1\2 teaspoon dried thyme
• 1 cup milk 
• 1\2 cup warm mashed potatoes
• 1 egg
• 1\2 cup unsalted butter, melted
• 1\2 cup finely grated Swiss or Cheddar cheese

Preheat an oven to 400F, (200С). Butter standard muffin tins.

In a large bowl stir and toss together the flour, potato starch, sugar, baking powder, salt, and thyme. Set aside. In a medium bowl whisk together the milk and mashed potatoes, then add the egg, melted butter and cheese and whisk until well mixed. Add to the combined dry ingredients and stir just until blended.

Spoon into the prepared muffin tins, filling each cup about three-quarters full. Bake until a toth pick inserted in the center of a muffin comes out clean, 15 to 18 minutes. Cool in the tins for 3 minutes, then remove.

Chocolate cheesecake.

• 175g  cookies
• 75g  unsalted butter
• 1 tablespoon cacao powder
• 200g cheese Philadelphia
• 250g  heavy cream
• 250g dark chocolate
• 3 tablespoons chocolate liqueur
• 2 tablespoons icing sugar
• 2 tablespoons cacao powder
  

Crumb the cookies and mix with melted butter.

Put and tamp down into the split form covered by parchment. 

To melt the chocolate, whip the cream.

Cheese (room-temperature) whip with sugar, add chocolate liqueur and mix well. Add whipped cream and melted chocolate, mixed slow by mixer. 
Put the filling on to the pastry and t out  in the fridge for 4 hours or night. Just before serving, dust with cocoa powder.