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The Italian Kitchen: Cooking with the Seasons

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The Italian Kitchen: Cooking with the Seasons - Page Text Content

S: The Italian Kitchen

FC: The Italian Kitchen | By Olivia Rimmer, Annie Sutherland, Sophie Anderson and Maddy Mainwaring | The Italian Kitchen Cooking With the Seasons

1: The Summer Kitchen by Olivia Rimmer

2: Appetiser Rockmelon With Prosciutto Serves 6 Follow my step by step recipe and you will have a summery appetiser made within 10 minutes! Ingredients: 1/2 of a rockmelon 4 pieces of proscuitto Method: 1. Scoop out the seeds of the rockmelon 2. Cut the rockmelon in to 4 1 inch pieces 3. Cut of the sking of the melon 4. Wrap one piece of prosciutto around each slice of melon. Hint: To lessen the salty taste of the prosciutto, use thinly shaved pieces.

4: Entree Salad Caprese Serves 4 Make this meal of salad caprese and you will have a delicious salad ready to share with you and 3 other friends. Ingredients: 3 to 4 ripe tomatoes 100g of bocconcini cheese 1 handful of fresh basil 1/8 cup of oil Method: 1. Slice tomatoes in to approximately half a centimetre in width. 2. Thinly slice the cheese 3. Tear the herbs Serve: 1. Arrange the tomatoes on to a platter. 2. Place the cheese on top.

5: 3. Drizzle the olive oil over tomatoes and cheese 4. Scatter the herbs over the platter 5. Season with pepper according to taste. Tip: To make the salad sweeter and richer, use extra virgin olive oil.

6: Main Grilled Swordfish Salad Serves 6 Use this recipe for Grilled Swordfish salad and you will have a large meal for you and five others in a very short period of time. Ingredients: Grated zest of 1 lemon 6 swordfish steaks (about 225g each) cut 1cm thick 750g of spinach and green coral lettuce Juice of 1 lemon 2 tablespoons of olive oil 1 teaspoon of basil Method: 1. Toss the spinach and lettuce on to a large platter 2. Grill the fish on moderate heat forabout 3 minutes on each side 3. In a small bowl, combine the lemon juice, zest, olive oil and basil. 4. Place the swordfish on the salad and drizzle the

7: lemon sauce over the fish. Hint: For a minty sauce use the already made lemon juice and add 1/2 cup of chopped mint with a small drizzle of mint sauce.

8: Dessert Orange Sorbet A quick, easy dessert that will impress your friends. Ingredients: Zest of one orange Half a cup of sugar Juice of 3 oranges Half a cup of water Method: 1. Put orange,sugar and water in a pan and boil in a low to medium heat to create the syrup. make sure to stir every 30 seconds so it doesn't burn 2. When it comes to a boil turn off the heat and leave. 3. Pour the freshly squeezed orange juice through a strainer to get rid of pulp 4. Do same with the orange syrup to take out any chunks of zest. 5. Place syrup and juice into an ice-cream maker.

9: 6. Churn according to manufacturers instructions for approx. 45 minutes. 7. Take sorbet out of ice-cream maker and place in freezer for one hour. Tip: Add a sprig of mint for a lovely fragrance and taste.

10: Drink Lemon Granita Serves 4-6 A tangy and refreshing beverage that is perfect for a hot Summer's evening. Ingredients: 1 1/4 cup of lemon juice 1 tablespoon of lemon zest 200g of caster sugar 1 teaspoon of lime zest Method: 1. Pour 1 cup of water into a saucepan. Add the lemon and lime zest and heat until it simmers. 2. When mixture begins to simmer, strain it into a small, shallow container. 3. Put the mixture into the fridge until it reaches room temperature. Give it a quick stir. 4. Put it into the fridge. Every 20-30 minutes give it a quick stir and place it back in the freezer

11: 5. When the mixture is almost frozen but slightly slushy, give it one last stir and serve. Tip: The smaller the pan, the longer it will take to freeze.

12: The Autumn Kitchen By Annie Sutherland

13: Appetiser Chorizo and Haloumi Cheese A delicious serving of BBQ Chorizo and Haloumi Cheese, that serves 8-10 people. Ingredients: 1 medium/hot chorizo sausage 250g of haloumi cheese Method: 1. Cut chorizo sausage into bite size pieces 2. Thinly slice the haloumi 3. BBQ for 2 minutes on both sides or until golden brown Tip: serve with sliced fresh tomato

14: Entrée Bruschetta Serves 8 8 mouth-watering pieces of Bruschetta, topped with a sprig of fresh basil. Ingredients: 3 large ripe tomatoes 4 tablespoons of finely chopped red onion 2 tablespoons of balsamic vinegar Salt Pepper One clove of garlic 10 basil leaves One Italian bread stick Method: 1. Pop finely chopped tomatoes and onions into a bowl. 2. Heat frypan; add salt, pepper and balsamic vinegar into the tomato mixture. 3. Put the mixture into the frypan. Lightly cook for 1 minute until soft then remove from the frypan and

15: keep in the fridge until ready to serve. 4. Cut the bread stick into slices and toast on one side under the grill. Remove when one side is golden-brown. 5. Cut the garlic clove in half and rub on the uncooked side of the bread slices. 6. Place toast on serving plate and top with the tomato mixture from the fridge. Hint: Finely chop some basil and sprinkle over the finished product!

16: Main – Rack of Lamb with Vegetables and Italian Herbs Serves 4 Adults and 6 Children, A gorgeous Italian Roast that brightens up a windy day! Ingredients 4 lamb racks 14 potatoes 1 large sweet potato 1 large butternut pumpkin 5 brown onions A fist-full of beans 2 cups of peas 8 ripe tomatoes 100ml of oil salt and pepper 1 tbsp balsamic vinegar 7 cloves of garlic 4 tbsp of goats feta cheese 3 slices of cold toast 9 sprigs of rosemary

17: 2 tbsp of crushed coriander seeds Method: - Marinate the lamb 1. Peel and crush 6 cloves of garlic and place into a small bowl. 2. Roughly chop the leaves of all the rosemary and mix in with the garlic. 4. Crush the coriander seeds and add them to the mixture. 5. Place the racks of lamb into a baking tray and pour a small amount of oil over each rack, and rub meat with your hands. 6. Put a little bit of marinade over each rack and rub in with hands again. 7. Season with salt and pepper. - Vegies 1. Peel the potatoes and pumpkin, chop into 3cm cubes. 2. Peel the onion and cut into quarters. Place onto a baking tray and season with salt and pepper. 3. Cut off the ends of the beans and place them in a pot with the peas ready for steaming.

19: 4. Cut up the cold toast into small pieces and place into a bowl. 5. Put some crushed garlic and feta into the toast mixture, sprinkle with oil. 6. Cut off the tops of the tomatoes and spoon out 1/3 of the insides. 7. Stuff tomatoes with toast mixture and place on a baking tray ready for cooking. - Cooking 1. Splash a small amount of oil over the vegies and place in the oven at 200 degrees Celsius for one hour. Put a piece of alfoil over the vegies after 40 minutes so they do not burn. 2. Cook the lamb for 40 minutes on on the same temperature. Then remove and wrap in alfoil for 10 minutes to let it rest. 3. Steam the beans and peas for 5 minutes then add about 1 tablespoon of butter, salt and pepper to taste. 4. Bake the tomatoes for 30 minutes until soft and brown on the top. Tip: Top with homemade gravy and serveto family and friends

20: Dessert Tiramisu Serves 4 4 Creamy serves of easy homemade Tiramisu Ingredients: 250g of mascarpone cheese 1 teaspoon of vanilla extract 150ml of strong coffee or espresso, cooled to room temperature 150ml of single cream 4 tbsp of icing sugar 16 savoiardi biscuits (sponge fingers) Frozen bar of 70% dark chocolate Method: 1. Whisk the mascarpone with the vanilla extract and 50mls of coffee, until everything is mixed together. 2. Whisk the cream with the icing sugar until smooth, then fold into the mascarpone mixture 3. Pour the remaining coffee into a bowl (sweeten with more icing sugar if you like). Take one of the sponge

21: finger at a time and lightly soak in the coffee. 4. Line a rectangular dish (or one glass for each serve), with the sponge fingers, breaking them in half if you need to. 5. Spoon the mascarpone mixture on top of the sponge fingers. Cover and refrigerate for at least 20 minutes, to allow the flavours to combine. 6. Remove the tiramisu from the fridge. 7. Grate some frozen chocolate over the top of the tiramisu. Tip: Serve with strawberries or raspberries.

22: Drinks Italian Soda Serves 5 A refreshing soda that will tantalise your taste buds! Ingredients: 1,250 ml of sparkling water (250ml for one) 2 cups of mixed berries (1/2 cup for one) Ice cubes Method: 1. Put the mixed berries and some ice in the blender. Blend until a liquid syrup. 2. Pour sparkling water and syrup into a large jug with whole ice cubes. 3. Put in the fridge until ready to serve. Tip: Serve cold with a straw and a sprig of mint.

24: The Winter Kitchen By Sophie Anderson

25: PESTO TOMATO Serves 10 To produce a melting sensation Pesto Tomato dish. INGREDIENTS: 10 small ripe tomatoes cup of pesto 1 cup of grated parmesan cheese METHOD: 1. Preheat oven to 350 f [ 175 degrees c] 2. Slice tomatoes in half, and scoop out about a teaspoon of flesh from the centre of each half. 3. Fill with pesto, and sprinkle with cheese. 4. Place tomato halves in a well-oiled baking dish. 5. Bake until cheese is melted and bubbly, and slightly browned. Serve warm.

26: GARLIC BREAD Serves 8 To produce a delicious Italian baguette to share with friends and family. INGREDIENTS: 2x 35cm 150 g butter, softened 4 garlic cloves, crushed 2 tablespoons of fresh parsley leaves, finely chopped Salt and pepper METHOD: 1. Preheat oven to 220c/200c fan forced. Cut the bread into 2.5cm- thick slices { don’t cut all the way through though}. 2. Combine butter, garlic, parsley in a bowl. Season with salt and pepper. Spread over cut sides of bread. Wrap each baguette in foil. 3. Bake for 12-15 minutes or until butter Is melted and bread is crisped. Serve.

28: Main CREAMY CARBONARA FETTUCCINI Serves 4 To serve a creamy carbonara with a yummy taste to serve with joy. Ingredients: 2 Tablespoons of olive oil I onion sliced I clove of garlic, crushed 4 rashes of rind less bacon, sliced cup of chicken stock 300ml cream 1 egg beaten 250g fettuccine Method: 1. Heat oil in a large frying pan, sauté

29: onion and garlic until tender. 2. Add bacon, cook until beginning to brown, cook for 1 to 2 minutes. 3. Blend in stock and cream, bring to the boil and reduce heat; simmer until beginning to thicken. 4. Blend in egg, salt and pepper, stirring constantly, simmers for 30seconds. 5. Stir through cooked pasta. Tip: you can add more bacon for extra taste.

30: Traditional Italian Chocolate Cake Serves 8 To produce a mouth-watering traditional Italian chocolate cake. Ingredients: 200g of sugar 50g of butter, room temp [ plus additional for cake pan] 1 cup of milk 1 large egg 1 cup of unsweeted dark baking chocolate- grated finely or melted 1 capful of vanilla extract 125g of greek yoghurt 1 tsp. of baking soda 110g of cake flour icing sugar- to sprinkle on the cake when finished ice cream METHOD:: 1. Preheat oven to 355 degrees 2. Using a stand mixer, add the sugar, butter, and

31: eggs to the mixing bowl. 3. Mix until creamy and very light in colour [this will take a few minutes], once mixture is creamy, add the baking chocolate & mix well. 4. In another bowl, combine the yoghurt, milk & vanilla extract and then add to the mixing bowl, stir until incorporated. 5. Add the baking soda to the flour and gradually add to the mixing bowl. 6. Butter & flour a 10’ round cake tin, then add cake mixture to the tin. 7. Place cake into oven and cook for approximanly 45 to 50 minutes or until skewer comes out clean then place on a serving plate or a cake stand then sprinkle icing sugar and a blob of ice cream on the side. TIp: For a sweet taste add a cup of berries and sprinkle over the cake.

32: Drink Blackcurrant juice Ingredients: 1 kg of black currants 400 cherry leaves 12 cups of sugar 3 tablespoons of lemon juice Method 1.Wash black currants and cherry leaves, dry 2. Put into pan and pour 3 l of water in it. Then boil. Then filter all. 3. To juice add sugar. Boil. Then add lemon juice and mix. Pour juice into jars. 4. Serve it with water. Hint: make sure you put the exact amount if you want a nice taste.

34: The Spring Kitchen by Maddy Mainwaring

35: Appetiser The Spring Platter Serves 8 To have a mouth watering and delightful dish to complement any other meal. Ingredients: 24 olives 18 Bread sticks 18 slices chirizo 1 bowl of italian dip 18 cracker biscuits Method: 1. Put bread & crackers next to each other on a large platter and place so it looks fancy. 2. Get the other ingredients and fiddle with them until it looks posh and perfect. 3. Make your dip by crushing herbs and olives together. Then put a teaspoon of oil in. if it looks too thick, add 1 tablespoon of water. Tip: Make sure the platter looks neat and tidy.

36: Entree Feta Cheese Tart with Fresh Rocket Salad A great crisp salad for a hot summer's day Ingredients: Goats cheese 2 other cheeses of choice 1 carrot 1 Avocado 1 Cucumber 2 Tomatoes 1 Capsicum 5 mint leaves 3 parsley sprigs Rocket Pastry Cream Bowl Method: 1. Put a nice big salad bowl out on the bench and get all your vegetables.

37: 2. Peel carrot & slice. 3. Cut tomato, capsicum, cucumber, rocket, mint leaves and parsley, avocado and mixed all together in bowl. 4. Get your pastry and place on quiche tray. 5. Put your cheeses in bowl with cream and mix. 6. Pour evenly into separate quiche trays. 7. Put them in oven for hour. Take them out when they are golden brown. If they are not quite cooked, put them back in for 5-10 mins. 8. Place them on the side of plate and carefully place the fresh rocket salad on the side. You are ready to eat! Tip: Do not overcook pastry.

38: Main Osso Bucco Serves 2 A yummy family feast Ingredients: 4 – 8 small veal shins Salt Plain four 2 tablespoons olive oil 50g butter Cup dry white wine 250g chopped tomatoes 6 cloves garlic chopped Parsley Baking paper Chicken stock Large casserole dish Method 1. Roll veal in flour, then brown in butter and oil in the casserole dish.

39: 2. Pour wine over and allow to bubble. 3. Add tomato, garlic and enough stock to barely cover the meat (about 2 cups). 4. Place baking paper on top of liquid to protect meat and stop evaporation of stock. 5. Cover casserole with lid and simmer gently for 45 minutes on top of stove. 6. Check to see if meat still just covered by stock if not add a little more. 7. Cook another 45 mins. 8. Meat should be nice and tender and sauce nice and thick. If not cook until it does. 9. Place into nice single bowls and sprinkle a few sprigs of parsley to serve. Tip: Serve with mashed potato

40: Dessert Baked Peaches with Icecream Serves 4 Goal: To produce a fabulous dessert Ingredients: 4 Peaches 2 teaspoons of sugar Icecream Tablespoon Icecream scooper 4 plates 1 Cup Kettle Method: 1. Preheat your oven to 180 degrees. 2. Cut your four peaches in half and take out the seed. 3. Put them in the oven for 30-40 minutes. 4. Take out of oven. Get the icecream. Get plates ready on bench. Boil some water to dip icecream scooper in as

41: it is easier to make a perfect scoop doing this. 5. Place peaches on each plate. 6. Take scooper out of hot water and scoop icecream on plate nicely. 7. Sprinkle a little bit of sugar on top and presto! your ready to eat. Tip: Serve nice and warm.

43: Strawberry Daquiri Serves 3 A Bubbly drink that fizzes on your tongue. Ingredients: 6 cups of Ice cup of white sugar 125g Frozen strawberries 1/8 cups of Lime juice Lemon juice soft drink 1 blender 3 glasses Method: 1. Get your blender and drop your Ice, white sugar, frozen strawberries and lime juice into it. 2. Pour your lemon lime soft drink into it. 3. Blend it until it looks smooth thick and bubbly. Hint: Have your glasses cleaned if they have any juice or anything on it so that it looks neat.

44: Cooking With the Seasons We have designed this book around the theme of cooking according to the seasons. We have done this because seasonal produce has many benefits. Not only is it cheaper but it is also sourced locally and therefore has not had to travel far meaning it is also environmentally friendly. By Olivia Rimmer

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