Some simple recipes of our ready made dishes and daily specials .
You can find all the ingredients or get the finished preparations at our shops .


EASY HOMEMADE BAGELS


We bake our bagels daily and often they are not enough to match the requests.It is very easy to make them at home and it is a great activity to do with children.The secret is to dip them in simmering water for a short time.A lot of bakeries nowadays skip this step and use steam ovens instead getting a sort of round and elastic baguette-textured bagel.In other cases the water is too hot and the bagels are kept in it too long and the result is chewy and rubbery.Experiment by yourselves and have fun.


Ingredients:
7 grams active-dry yeast
1 1/2 cups water, lukewarm
3 Tablespoons sugar
1 Tablespoon salt
4 cups all-purpose flour
1 teaspoon baking soda

Preparation:
In a mixing bowl, dissolve yeast and sugar into warm water. Let stand for 10 minutes.
Stir in salt and flour. Knead the dough until soft, smooth and comes away from the side of the bowl. If dough is sticky, add more flour. Cover the dough with a cloth or plastic film. Leave in a warm place until doubled in volume.
Punch down the dough. On a floured surface, roll out balls of dough to thick rectangles.
Roll each rectangle into a 1 and 1/2 cm thick log. Moisten ends and press together to form a bagel.
Place on a floured piece of baking paper. Cover with a cloth. Leave in a warm place for 20 minutes.
Heat water in a large pot until simmering but not fully boiling .Add 1 tsp sugar and 1 tsp baking soda
Place a few bagels at a time into the hot water. Simmer, uncovered, for 30 seconds turning one time with a wooden spatula. Do not use metal tools.. Drain on a towel. Repeat with the remaining dough. Place the boiled bagels on a greased baking tray. If you like give them a shine by brushing them with a mixture of egg yolk and water or sprinkle with your favourite seeds. Bake at 195/200 degrees C until golden.
Oasis Westlake, 24 Xuan Dieu- Tel. 024.37191196 - (h.7.00/h.20.30)
Oasis Golden Westlake,151 Thuy Khu - Tel. 024.37286255 - (h.8.00/h.20.00)
Oasis Butcher Shop,18 Xuan Dieu- Tel. 024.37186349 - (h.8.00/h.19.30)


Homemade bagels imh

#recipe #vegetarian #bagels #Hanoi #baked #homemade
All the ingredients and the finished preparation available in our shops




MOJITO CHEESECAKE


If you like Mojitos try this refreshing no-bake cheesecake and beat the heat with the flavour of tangy limes and smooth rum. Use good-quality white rum and the result will be superb. Substitute the Rum with Tequila and Triple-Sec or Cointreau and you will have a spectacular Margarita Cheesecake.


FOR THE BASE:
• 300 g dry biscuits (Digestive are perfect but any dry biscuit will do
)
• 150 gr melted butter

FOR THE STUFFING:
• 300 gr ricotta
• 150 ml fresh cream
• 130 gr sugar
• 3 lime
• 60 ml rums
• 4 sheets of gelatin
• Mint

FOR DECORATION:
• lime
• Mint leaves
• Brown sugar
Preparation
Reduce the cookies to fine crumbles in a food processor. Add the melted butter and mix again. Use this compound to line a cake mold. Start at the edges and finish with the center carefully pressing and leveling with the back of a spoon. Place it in the fridge.
Soak the gelatin in cold water for 10 minutes. In a bowl, prepare a cream mixing the ricotta cheese, sugar, finely chopped mint leaves, one lime peel and the filtered juice of three more limes. Work until you get a homogeneous compound. In a separate bowl, whip the cream until stiff peaks form. Incorporate it to the cheese-based compound mixing gently from bottom to top.
Dissolve the gelatin with the rum in a small casserole on low fire. Combine everything with the prepared mixture and gently blend with a spatula.
Pour the mixture into the shell of cookies that you have pulled out of the fridge in the meantime. Level and let solidify in the fridge for at least 3 hours. Just before serving, decorate the mojito cake with slices and lime slices, fresh mint and dark sugar.

Mojito Cheesecake img


#recipe #mojito #cheesecake #easy #Hanoi  www.oasishanoi.net

VEGETABLE AND HERBS LOAF ITALIAN STYLE


Long time before the current craze for Vegan and Vegetarian diets,superfoods,0 km ingredients and so on,Italians ,purely out of economic reasons, used to prepare a whole series of dishes simulating the rarely affordable meat,poultry or fish using what was cheap and available locally.The result in this case is a healthy loaf of goodness with a distinctive Mediterranean taste.Should you want to add an extra realistic touch and simulate the colour of meat simply add some drops of soy sauce to the mixture as a browning agent.


Ingredients:
800 grams of potatoes
1 carrot
2 zucchini
1 celery
1 onion
100 grams ricotta
2 eggs
1 egg yolk
100 grams of breadcrumbs
40 grams of grated parmigiano cheese
1 teaspoon of thyme
5 basil leaves
½ teaspoon nutmeg
extra virgin olive oil
200 grams of cherry tomatoes for the side 
Preparation
For the preparation of the vegetable loaf cook the potatoes for 40 minutes in plenty of water. Clean the vegetables and cut the celery, carrot and zucchini in small cubes. Chop finely the onion and mix with four tablespoons of olive oil. Add salt and cook until transparent, then chop again and reduce to a paste.
Mash the potatoes, mix with the grated Parmigiano, eggs, ricotta and a pinch of thyme, all the vegetables, the cooked onion, nutmeg, 50 g breadcrumbs, salt and mix well. Form in a loaf and smoothen the surface with the wet backside of a spoon.
Brush the surface of the loaf with the yolk beaten with a little bit of cold water. Sprinkle it with the remaining breadcrumbs and cook in the oven at 180 ° for 35 minutes. Serve with a side dish of halved cherry tomatoes, seasoned with extra virgin olive oil, salt, pepper and oregano

vegetables and Herbs Loaf img

All the ingredients are available in our shops
Finished preparation available on request

http://www.oasishanoi.net
#recipe #vegetarian #loaf https://goo.gl/hS1XSh


VEGETARIAN MUSHROOM GRAVY


Yes, Vegetarian Gravy Is Possible (and Delicious) if you are willing to spend ten minutes preparing it. Use this recipe for any dish that calls for a gravy and you will be surprised.This gravy can be frozen and used when needed.An added benefit is that this gravy is prepared from scratch with no preservatives, colourings or chemicals added.


INGREDIENTS:
2 tablespoons olive oil
3 tablespoons unsalted butter
2 tablespoons onions, finely diced
1 crushed garlic clove
5 or 6 Shiitake mushrooms
1 shot dry wine
3 cups vegetable stock
2 tablespoons of flour
Salt and black pepper to taste
3 tablespoons soy sauce
1 pinch of Thyme
PREPARATION:
Heat the olive oil and butter in a large heavy pan over medium heat. Add the onions and cook until they turn a deep brown, stirring often, about 10-15 minutes. Add the crushed garlic and finely sliced mushrooms reduce the heat to medium, and cook a few minutes until the mushrooms have given up most of their liquid. Add the wine to the pan and mix scraping the bottom carefully
Add the stock and bring to a boil, then reduce the heat to low and let it go uncovered for 10 minutes. Add a pinch of salt, a few grinds of black pepper and the thyme. Add the flour passing it through a sieve and let the gravy thicken.
Add two tablespoons of the soy sauce as a flavouring and browning agent. If you want the gravy to be a darker brown, add another tablespoon or two. Pour the mixture into a blender and blend until smooth if you do not want the mushroom slices. Taste and season with salt and pepper if needed.

Vegetarian Gravy img

All the ingredients available in our shops
#Gravy #recipe #oasishanoi #easyrecipe #vegetarian


EASTER EGG CHOCOLATE COOKIES


Chocolate eggs and bunnies and other traditional Easter goodies are beautiful but expensive and ,at least in Hanoi, difficult to find.Here is a really easy and fast alternative, fun to prepare with the kids and inexpensive.They can also be prepared in other shapes and with other decorations.


For About 30 Cookies:
250 gr flour
125 gr of cold butter
100 gr sugar
8 gr baking powder
1 egg
1 pinch of salt
To Decorate:
300 gr of dark chocolate 75%
Sugar Sprinkles

To prepare these Easter biscuits place in a bowl the cold butter cut into small cubes and the sugar. Mix until you reach a creamy consistency and add the beaten egg with salt. Add the flour and baking powder and knead quickly until your mixture is smooth. Get the dough out of the bowl, give it a rectangular shape ,not too thick, and let it rest for 30 minutes in the refrigerator, wrapped in a towel or baking paper. After this time put the dough on a floured pastry board or table. Roll out the dough with a rolling pin bringing it to a thickness of 5 mm and, using a cookie cutters or a cup with moistened edges, cut out circles of about 5 cm. Pull them slightly on one side in order to obtain the shape of an egg and align the biscuits on baking pans lined with baking paper. Cook in preheated oven at 180 ° C for about 12-14 minutes or until lightly brown. Remove from the oven and let cool on a cake rack. Meanwhile melt the coarsely chopped chocolate in a double boiler and when the cookies are cool, dip them fully with the aid of a fork. Put them on cookie sheets or baking paper and decorate them immediately with colored sugar sprinkles The chocolate should be still soft and workable to act as adhesive. Let the chocolate solidify and serve your Easter cookies!

Easter Egg Chocolate Cookies img

All the ingredients and finished preparation available in our shops
www.oasishanoi.net
#recipe #easter #cookies #oasishanoi #hanoi 

CHICKPEAS AND PECORINO BALLS WITH KEFIR AND MINT DIP


All patties and balls preparations are irresistible.They are always delicious, be it meatballs, the many versions of vegetable patties, falafel or rice balls or something more unusual and creative.These are very tasty chickpeas and pecorino cheese balls, to be served with a kefir and mint dressing.The recipe is very simple and you can prepare the dough in advance, frying it at the last moment. 


INGREDIENTS
250 g of Canned drained chickpeas
1 Egg
50 gr Grated pecorino romano
Freshly ground black pepper
½ Clove garlic
Extra virgin olive oil
Salt
Breadcrumbs 
Oil for frying
1 jar of Kefir
Mint leaves

PREPARATION
Use canned chickpeas as they are already cooked and do not need soaking. Drain and pour into a food processor along with a little extra virgin olive oil, garlic and a pinch of salt. Blend until you have a thick paste, adding, if necessary, a couple of tablespoons of water. Transfer the dough to a bowl , add the egg, pecorino and a pinch of pepper. Mix. The consistency should be thick, but not hard. If it is too liquid add some breadcrumbs until you reach the desired consistency. Take some dough and form into balls. Roll them in breadcrumbs and place on baking paper. In a pan with heat oil for frying. Fry the meatballs taking care to brown them on both sides. Drain and transfer them to a plate lined with a paper towel. Mix the kefir with a few leaves of fresh mint. Serve the chickpeas and pecorino balls hot with a side of Kefir and mint dip
All the ingredients are available at our shops

Chickpea and Pecorino balls img

#vegetarian #Cheese #balls #oasishanoi #recipe
http://www.oasishanoi.net


MOZZARELLA IN CARROZZA


Mozzarella in carrozza translates to “mozzarella in a carriage” and is one of the glories of Neapolitan street food. It is a fried cheese sandwich very easy to prepare and very flexible as it was probably invented as a way of recycling stale bread,mozzarella leftovers and other ingredients.You don’t need the best quality mozzarella di bufala to get acceptable results,although the better the cheese,the tastier the dish while the anchovy sauce,while not mandatory, will add interest.It is commonly made with soft white bread, pressed together to seal the edges better but it is tastier with sourdough bread or a rustic loaf.You can actually use any bread you like for this as long as the crusts are cut off and the bread is slightly stale.Tomatoes, herbs ,spicy salami slices can add a different note and help clean your fridge of leftovers.


INGREDIENTS 
200 gr mozzarella 
2 anchovy fillets
extra virgin olive oil 
2 eggs 
Milk
breadcrumbs
salt
4 bread slices crust removed
PREPARATION
Cut slices of mozzarella and wipe off excess moisture if needed Puree the anchovy fillets in extra virgin olive oil. Mix the eggs with 2-3 tablespoons of milk and a pinch of salt.
Brush the inside of the slices of bread with anchovy oil, then fill them in twos with a slice of mozzarella; drown the obtained sandwiches in the egg batter, drain and coat in breadcrumbs. Fry immediately in hot oil so that it forms a crust and does not spill the mozzarella. Reduce the heat and continue to fry until golden. Drain the mozzarella in a carriage on paper towels and serve immediately.
All the ingredients and finished preparation available in our shop


mozzarella in carrozza img

#mozzarella #recipe #oasishanoi #easyrecipe


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HOMEMADE GRAVY


Gravy is traditionally made by thickening the juices of a roast
And if you do not make a roast but need gravy?
It will be something out of a bag or a box or this.
And this is easy, fast and much better than anything out of a packet


Ingredients:
2 tablespoons butter
1 tablespoon all-purpose flour (more if you want a thicker gravy)
1 and 1/2 stock cube (beef, chicken … anything goes)
Soy sauce (as browning agent)
Dry herbs (rosemary, sage, oregano…whatever you like. I use rosemary, sage and oregano but I would put oregano in my coffee or on the ice cream)
2 cups water or 1 cup of water and 1 cup wine (any wine)
Preparation:
Crumble down the stock cube.
Heat a saucepan and put-in the butter. Let the butter melt under low heat.
Add all-purpose flour and cook in low heat while continuously stirring for 1 to 2 minutes or until the color turns medium brown. Flour might burn when overcooked or if high heat is applied. Be extra cautious.
Gradually add the stock cubes while stirring. Continuous stirring is needed to prevent lumps from forming.
Add the water, wine, soy sauce and herbs
Cook for 2 minutes more while stirring once in a while until the texture thickens. Gravy!!
If I have some pieces of leftover bacon or ham or giblets or any meat I sauté’ them in the butter to add extra taste.


Homemade Gravy img

#recipe #gravy #homemade #oasishanoi 

All the ingredients are available in our shops


HOMEMADE VEGETARIAN SAUSAGE ROLLS


This very popular party bites are called Sausage rolls, Pigs-in-a-blanket, Sausage bites and so on.This is an extremely tasty vegetarian version and the illusion is nearly perfect.If you do not have puff pastry also a thin pizza dough will do the trick.The addition of herbs and garlic give to the filling a distinctive Mediterranean taste and can be skipped or substituted with your favourite herbs and flavouring.

Ingredients :
3 eggs
1 cup cream cheese or ricotta
½ cup crushed walnuts
2 ½ tabs. Soy sauce
1 small onion, chopped
2 crushed garlic cloves
1 ½ cups breadcrumbs
1 ½ cups rolled oats
1crushed vegetable stock cube
2 tbs. Grated Parmesan cheese
1 tablespoon of your favourite herbs ( I use Oregano and Rosemary)
Frozen puff pastry in sheets

Preparation:
In a blender mix walnuts, eggs, cheese, onion and soy sauce together.
Add rolled oats, breadcrumbs, Parmesan ,herbs and all the other ingredients
Taste the mixture and add salt and pepper as needed
Roll out the puff pastry sheets, cut them in stripes and spoon a layer of mixture in middle 
Roll up the puff pastry stripes and seal brushing milk on the ends.
Cut each roll into smaller pieces and brush with a milk and egg yolk mixture
Place on a tray lined with baking paper and bake at 180 C for about 30 minutes or until golden

Homemade Vegetarian Sausage Roll img

All the ingredients are available in our shops

#vegetarian #sausagerolls #recipe #oasishanoi


HOMEMADE OAT MILK (OR RICE MILK)


One of those ingredients mysteriously appearing and disappearing in Vietnam and also something absolutely easy to prepare at home, in case you cannot find it in the shops.


Ingredients (for 1 liter of milk)
90 g of oat flakes
1 pinch salt
Preparation
Soak the oatmeal (or rice), in a bowl with 1 liter of cold water after adding a pinch of salt.
Cover with a cloth, store in the fridge and let the flakes to soak overnight (alternatively, you could soak them in lukewarm water for 2 hours).
Using a blender, carefully homogenize the mixture working for about 2 minutes.
Filter the liquid through a fine sieve or, if you prefer a completely fiber-free milk, through a cheesecloth or coffee filter.
It keeps in the refrigerator for 2-3 days, in closed container. It can be used as a beverage or as an ingredient in baking or cooking.
You can add cinnamon, vanilla, honey or any other ingredient to sweeten it up and give it flavor.
Leave it plain to use for cooking. The unfiltered version will thicken if warmed up, just below boiling point, for a couple of minutes.
It works perfectly also using rice flour. Obviously what you will get in this case is rice milk.

oat milk img

#recipe #oatmilk #homemade #vegetarian #oasishanoi


HOMEMADE CHILI OIL


Chili oil is great on pizza, it's a perfect flavour enhancer and compliments the other ingredients without killing their aromas. A drizzle brightens up any pasta dish or salad, is the perfect companion for many cheeses, adds life to any meat preparation and is surprisingly good on a humble bread crouton.The key to making proper chili oils is to prevent the oil from getting too hot because it will burn your peppers and other ingredients and give everything a bitter and unpleasant taste.If your oil begins to smoke you need to reduce the temperature.The longer you leave the infusion rest the hotter it will be.To make chili oil with fresh chilies take fresh red hot peppers and partially cut them lengthwise. Place in a glass jar or bottle adding a garlic clove and sprig of fresh rosemary.Completely cover with olive oil.Seal and set aside for one to two months before using.


INGREDIENTS:
2 cups extra virgin olive oil
3 tablespoons crushed dried red chili peppers
1/4 cup whole dried chili peppers
Some black peppercorns
2 crushed garlic cloves
1 sprig rosemary

PREPARATION:
Place the chilies in a clean and dry glass jar. In a heavy pan heat the oil over medium. Just before the oil begins to smoke add garlic, rosemary and peppercorns and remove the pan from the heat. Slowly pour the oil over the chili pepper making sure that the oil completely covers the chilies. Let the oil cool for at least an hour or two. Once cooled taste the oil .You can leave the crushed chili on the bottom of the jar and use it with the oil as a condiment if you need a bit more kick or filter the oil and keep it in a bottle.


Homemade Chili Oil img

All the ingredients and finished preparation available in our shops

#‎chilioil‬ ‪#‎recipe‬ ‪#‎oasishanoi‬ ‪#‎spicy‬


 

GERMAN STYLE PLUM CAKE 


At this time of the year you can find beautiful plums in Hanoi and I decided to make this cake because it is easy and because when I was a child we made it very often at home. As for any traditional recipe nearly every family has its own recipe for this cake. I tried to recreate the taste and aroma of my childhood and the result is really not bad. This cake is available at The Oasis Takeaway, 57 Xuan Dieu .


Ingredients:
1/2 cup Butter
1/2 cup Sugar
2 Eggs
1 1/2 Cup Flour
1 tsp Baking Powder
500 gr Plums
1 small Package Vanilla Pudding
Preparation:
Preheat the oven to 180 degrees C
Grease a cake pan. Slice and pit the plums and set them aside
In a mixing bowl prepare a cream with butter and sugar until light and fluffy.
Add the eggs one at a time and beat the mixture.
Add the baking powder to the flour in a mixing bowl and slowly add the flour mix to the butter mixture.
When the mixture is homogeneous spread the batter into the pan.
Sprinkle the dough with a few teaspoons of Vanilla Pudding Powder.
Lay the plums onto the batter. Sprinkle them with a few more teaspoons of vanilla pudding powder.
Bake for 40 minutes. The cake will begin to brown at edges and will rise up and around the plums.
Take from the oven and sprinkle with a few tablespoons of sugar. Let the cake cool on a rack.

All the ingredients are available in our shops. Finished preparation is available at The Oasis Takeaway, 57 Xuan Dieu, Hanoi.

German Style Plum Cake img

‪#‎recipe‬ ‪#‎plums‬ ‪#‎cake‬ ‪#‎oasishanoi‬

Finished preparation available at The Oasis Takeaway, 57 Xuan Dieu, Hanoi

HOMEMADE QUARK CHEESE


After the last recipe for Cottage Cheese I have been asked about the difference between it and Quark and how to prepare Quark at home. Here is a recipe.Quark is a soft and fresh cheese very popular in all German speaking countries and in Northern Europe.It has a texture similar to a thick sour cream and a mild tangy taste.Quark is a very versatile creamy cheese use for cake recipes and dips and low fat spreads or as a salad dressing and much more.Like low fat yoghurt or fromage frais quark contains less fat than most creamy cheeses.It is used as an ingredient or as it is often mixed with herbs or fruit or honey.Kefir is available in Vietnam and the one produced by Vinamilk works perfectly.

Ingredients
2 cups whole milk
1/2 cup kefir
Preparation
In a heavy saucepan, bring the milk to a simmer over medium heat. Remove from heat and set aside until the milk is cooled. Whisk in the kefir. Transfer the mixture to a glass or ceramic container, and set aside at room temperature for one day or until it thickens to the consistency of yogurt or crème fraiche. If you want a creamier (and fatter) version of Quark you can add a couple of spoons of cream Transfer the mixture to a strainer lined with cheesecloth or filter paper set over a bowl. Keep overnight in the fridge to drain the whey from the cheese. Cover and refrigerate up to four days.


Homemade Quark cheese img

All the ingredients and finished preparation available in our shops.



PENNE SHRIMP AND ZUCCHINI

A summer classic featuring an incredible flavour combination.Very easy and fast to prepare.
Ideal for a last minute one-dish meal on a warm summer evening with a distinctive Mediterranean touchPair with a nice dry white wine or something sparkling.

Ingredients:
1 spring onion chopped
½ cup of olive oil
2 zucchini
200 grams shelled shrimps
½ glass Dry White wine
400 gr grams Penne
2 crushed garlic cloves
1 bunch of chopped parsley
Preparation :
In a pan warm up the olive oil and sauté the chopped spring onion in a pan 
Add the sliced zucchini and keep cooking on medium fire until the zucchini are softened
Add the shrimps and the white wine. Keep stirring until the wine is evaporated and remove from fire.
In a pot of boiling salted water cook the penne until “al dente” and drain them.
Put the pan with the shrimps back on medium fire,add the garlic and parsley and the penne.
Stir and let it go for one minute adding a shot of wine if it gets too dry. Serve.
Penne Shrimps and zucchini img

All the ingredients are available in our shops.



CURRY PENNE SALAD

A tasty and simple vegetarian pasta recipe suitable for the hot weather with an unusual and exotic flavour. Curry powder is a blend of spices including turmeric, coriander, pepper, black cumin and more originating in India.
Here is what Wikipedia says about it : “The main spices found in most curry powders of the Indian subcontinent are coriander, cumin, and turmeric; a wide range of additional spices may be included depending on the geographic region and the foods being included (fish, lentils, red or white meat, rice, and vegetables). Curry powder, a commercially prepared mixture of spices, is largely a Western creation, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain.”
The creamy sauce used for this recipeis is composed of a curry sauce (made with onion and vegetable soup) cream and diced cucumber. These three elements together give the sauce a nice contrast of textures and flavors.
This pasta salad should be served at room temperature.Not having to cool it in the refrigerator it can be prepared short time before serving.

Ingredients:
350 g of penne
2 tablespoons curry powder
1 tablespoon flour
2 dl vegetable stock (also made with stock cubes)
1/2 cup heavy cream
1 small cucumber
1 onion
Extra-virgin olive oil
salt
Preparation:
In a saucepan, heat two tablespoons of olive oil and soften thinly chopped onion adding a tablespoon of water and a pinch of salt. Continue cooking until it becomes transparent. Add the curry powder and stir for a few seconds.Sprinkle with flour and stir. Pour the broth and let boil on low heat for about fifteen minutes, stirring often. Remove from the fire and let cool. Cook the penne al dente and drain . Pass the penne in the colander briefly under cold running water and put them in a serving dish. Stir in the cream. Clean the cucumber and cut it into very small cubes. Mix the penne with the curry sauce the diced cucumber and serve.


Curry penne salad img


All the ingredients available in our shops
#recipe #vegetarian   #curry   #pasta   #oasishanoi 


TAHINI FROM SCRATCH

Tahini is a basic ingredient for Hummus or Baba Ganoush (and those will be my next recipesand many other preparations and,particularly in Vietnam,it is not always available in shops.Homemade Tahini is anyway better than the industrial made one and keeps for long time in the fridgeTahini is also excellent on its own as a dressing.

Ingredients:
1 cup sesame seeds, hulled is better 
4 tablespoons extra-virgin olive oil
Pinch of salt

Preparation:

Put the sesame seeds in pan over medium-low heat and toast stirring constantly for about 4 minutes. The seeds will become fragrant and very lightly colored but do not let them become brown. Transfer toasted seeds to a large plate and let cool completely. Add the toasted sesame seeds to the bowl of a food processor then process for 1 minute until a crumbly paste forms. Add 3 tablespoons of the oil then process more stopping to scrape the bottom and sides of the food processor a couple times. Your Tahini paste should become smooth and should be pourable. You may need to process for another minute or add one additional tablespoon of oil.Taste the tahini for seasoning and add salt to taste. Process 5 to 10 seconds to mix the salt.Store your tahini in a jar or a covered bowl in the refrigerator for one month. The oil could separateover time like peanut butter would. If this happens, give the tahini a good stir before using.

Tahini from scratch img

All the ingredients and finished preparation are available in our shops

GREEN OLIVES TAPENADE

Tapenade is a preparation of Roman origin and has been used for thousands of years in southern France and all along the Italian coast.It is made mostly with black olives but this version made with green ones is also excellent.Tapéno is the Provençal word for capers.Tapenade can be served as a nibble in a small bowl, surrounded with toasted baguette slices or crackers.It pairs also very well with eggs, fish cheese or poultry, makes a wonderful pasta sauce and adds interest to any salad.The more character your olives have the better the result will be.

Ingredients:
1 garlic clove, crushed
1 lemon, juice only
3 tbsp capers, chopped
6 anchovy fillets, chopped
250g green olives, pitted and roughly chopped
small bunch fresh parsley, chopped
salt and freshly ground black pepper
2-4 tbsp extra virgin olive oil

Preparation:
To make a rough tapenade, simply mix all the ingredients together, adding enough olive oil to form a paste.
For a smoother tapenade, put garlic, lemon juice, capers and anchovy into a food processor and spin on low for about 10 seconds. Add the olives and parsley and just enough olive oil to make a fine-textured cream.

Green Olive Tapenade img

All the ingredients and finished preparation are available in our shops

#recipe #olives #tapenade #oasishanoi


HOMEMADE NON-DAIRY SOY CREAM CHEESE


Not exactly a cheese but a healthy and easy alternative to dairy products.
Lactose-free and animal protein free, it contains a high percentage of calcium, iron and Omega 3.
It can be easily flavoured with the addition of herbs and spices and used as you would use cream cheese.

Ingredients:
1 liter of soy milk
1 teaspoon lemon juice
1 teaspoon salt

Preparation:
Heat over low heat the soy milk, without boiling.
Turn off the stove and add the lemon juice.
Stir slowly with a wooden spoon.
The soy milk, in contact with the lemon juice, separates, forming lumps.
Place the mixture in a strainer lined with cheesecloth or a paper coffee filter
Put inside a bowl. Allow to drain excess liquid for about half an hour.
Put the soy cheese in a saucepan, add the salt.
Warm up gently in a double boiler, until creamy and smooth.
Stir constantly with a wooden spatula.
As soon as it reaches the consistency of a cream cheese, turn off the stove.
Let cool and then refrigerate. Enjoy as is or flavour to taste.

Soy cream cheese img

All ingredients available in our shops.

‪#‎recipe‬ ‪#‎non‬-dairy ‪#‎creamcheese‬ ‪#‎veg‬ ‪#‎oasishanoi‬

HOMEMADE SOUR CREAM


Sour cream is very delicate and has an extremely short shelf life. For this reason it is difficult to find fresh sour cream in certain countries (Vietnam is an example) Used in many preparations and recipes in France is called "Crème fraîche" while in the English speaking world it takes the name of "Sour cream".
Crème fraîche is slightly thicker and Sour Cream just a bit thinner.

Ingredients:
Coking cream 250g (if you want a thinner cream use whipping cream)
Plain Yogurt 70 g

Preparation:
Start pouring the cream in a bowl. Then add the yogurt and whisk gently to mix all the ingredients
Cover with a clean cloth and let stand at room temperature for 24 hours. 
After this time take your sour cream, quickly mix it with a spoon and transfer it to a glass jar.
Keep your sour cream in the refrigerator in an airtight glass jar for up to 6 days. It cannot be frozen
Because there are no artificial thickeners your homemade sour cream may be thinner than commercial brands you may be used to. That is perfectly fine.
If you want a thicker cream just before the use whisk it vigorously. Stop as soon as the cream reaches the desired consistency

Homemade sour cream img

All the ingredients and finished preparation available in our shops

‪#‎recipe‬ ‪#‎homemade‬ ‪#‎sourcream‬ ‪#‎vegetarian‬ ‪#‎oasishanoi‬



VEGETABLE STOCK CUBES

Vegetable stock cubes are very easy to prepare.This recipe will show you how to make Vegetable Stock Cubes with a distinct Italian flavour but you can change the vegetables or herbs to your taste.If you like the traditional brown colour of the commercial stock cubes a few drops of soy sauce will do the trick.Just remember that some soy sauces contain Msg.Stock cubes are used to flavor many recipes like pasta dishes and side dishes or meat or to make a vegetable broth.If you have kids they will come in very handy for soups and baby food.The preparation is very simple and lasts a long time.With few healthy and simple ingredients you will get a great stock cube without preservatives, msg or fats.

Ingredients:
150 grams of celery
150 grams of carrots
100 grams of onions
100 grams of tomatoes
100 grams of zucchini
30 g of Parsley
300 grams of coarse salt
4 peeled garlic cloves

80 milliliters of white table wine
2 tablespoons extra virgin olive oil
10 grams of Sage
10 grams of Rosemary

Preparation:
Clean, wash and coarsely chop all the vegetables.
Put in a pot all ingredients except the oil
Bring to a boil and simmer on low heat for 30 minutes, stirring occasionally and adding very little water if it get too dry.The vegetables will release their own liquids.
Put the boiled vegetables with all the liquid in a food processor and process until you get a homogeneous paste.
Add the oil, mix well and put again in the pot on low flame.
Let reduce until very thick.
Spread the mixture on cooking paper and let it cool completely.
With a very sharp knife cut into cubes and wrap in aluminum foil.
If you prefer you can pour the mixture in an ice-cube tray and keep them in the freezer or pour it in a jar and top it with olive oil before closing it.

Homemade vegetable stock cubes img

All the ingredients are available in our shops

‪#‎recipe‬ ‪#‎homemade‬ ‪#‎stockcubes‬ ‪#‎vegetarian‬



GNOCCHI WITH GORGONZOLA SAUCE


The small town of Gorgonzola is near Milano and in an area renowned for its cheeses.There are two basic varieties of Gorgonzola,Dolce and Piccante.
What you will need for this recipe is the soft and creamy Dolce.This recipe is probably not for the calorie-counters but it is pure creamy goodness.
Homemade gnocchi are not heavy as the industrial ones but light and fluffy and can be frozen.If you made too many gnocchi with Gorgonzola sauce refrigerate them.On the next day just sprinkle some more Parmesan and butter on top of the gnocchi and put them for a couple of minutes in the oven at 180 C and you will have a wonderful Gnocchi Bake.


For the gnocchi
Ingredients:
1 kg of potato (approximately 4 large potatoes).Use old potatoes. New and watery potatoes are not good for gnocchi.
2 ½ cups all-purpose flour plus 1/2 cup or more for working the dough
1/2 teaspoon salt
1 egg (lightly whisked)

For the gorgonzola sauce:
Ingredients:
25g butter
200g gorgonzola cheese
200 ml cream
100g grated Parmesan cheese
Sage leaves
Salt and pepper

Preparation: 
In a large pot with enough water to cover them, boil potatoes with their skins on. 
Boil until fork tender. Do not over boil.
Remove potatoes and allow them to cool in a colander. 
Peel boiled potatoes, removing any brown spots.
Using a potato ricer or a grater, shred the potatoes finely.
Make a flat mound of the shredded potato in the middle of a clean, dry countertop. 
Add the flour on the top. Sprinkle with salt
Make a well in the middle of the potato and flour mound and fill it with the beaten egg.
Using your hands and starting from the outside, slowly pull flour and potato to the middle of the mound.
Combine all the ingredients and knead just enough to form a dough.
Do not work the dough too much. It should have a light and airy texture.
Cut the dough into 8-10 pieces and roll each piece into an even rope.
Cut the dough ropes into 3 cm pieces keeping the working surface floured.
Use a fork to create ridges on the surface of your gnocchi.
Cook the gnocchi in a large pot of salted water. When they are cooked they will float to the surface.
Remove them with a slotted spoon .
In a large pan melt the butter .When it starts sizzling add the sage leaves and stir.
Add the cream and lower the heat and add the  crumbled gorgonzola cheese.
Let it melt and add your just-cooked gnocchi and let them simmer for a minute to absorb a bit of the flavor. 
Add a generous amount of grated parmesan cheese.
Adjust salt and pepper and serve immediately.

Gnocchi Gorgonzola img

All the ingredients are available in our shops
#recipes #gnocchi #gorgonzola #oasishanoi 

ARUGULA, LEMON AND WALNUT PESTO

Arugula(or Rocket salad or Rucola in Italian)is a wonderful green and incredibly versatile.Its peppery taste makes it nearly an herb so why not use it as an herb to make an unconventional pesto.
I have made it with walnuts and with almonds instead of the classic pine nuts and the result is always great.Lemon pairs beautifully with Arugula and gives to this sauce an additional Mediterranean touch.

Ingredients
2 cups arugula
1 cup basil leaves
3 cloves garlic
½ cup walnuts
Zest of one lemon
Juice of ½ lemon
Salt and pepper, to taste
½ cup olive oil
⅓ cup grated Parmesan
⅓ cup grated Pecorino Romano
Preparation:
Put all ingredients except for olive oil and cheese in a food processor.
Turn food processor on. While it is running add the olive oil in gradually.
Once the ingredients are well blended and pesto looks smooth add the cheese. 
Pulse shortly to combine.
Use as normal pesto with your pasta or spread it on a Bruschetta or as topping for a pizza.
Store pesto in your fridge in an airtight container for up to two weeks, or freeze for up to 6 months.

arugula pesto img

‪#‎recipe‬ ‪#‎pesto‬ ‪#‎arugula‬ ‪#‎oasishanoi‬ 


All the ingredients are available in our shops


HOMEMADE SAVOIARDI (LADYFINGERS OR SPONGE FINGERS)


Savoiardi are light, and dry sponge biscuits roughly shaped like a large finger. 
They are a principal ingredient of Tiramisu’ and many dessert recipes such as charlottes or Zuppa Inglese and Zabaione
Most industrial made Savoiardi are extruded and use some sort of starch to prevent them to absorb humidity and get limp.
This recipe uses Cream of Tartar instead. Cream of Tartar is a byproduct of winemaking and a natural ingredient known and used since ancient times.
We always have it at The Oasis but it can be substituted with good results by some drops of lemon juice.
You will be surprised by these Savoiardi and by how tasty they are compared to the industrial product.

Ingredients:
3 eggs
Icing sugar
75g caster sugar
75 grams flour (the Italian 00 is perfect)
½ teaspoon cream of tartar
A few drops of vanilla essence
salt
Preparation:
Get 3 large fresh eggs and separate the yolks from the whites placing them in two different bowls.
Add the sugar to the yolks and whisk until you get a soft and frothy cream.
Add the sifted flour and vanilla essence and unite it to the cream, mixing well
Add a pinch of salt and the cream of tartar to the egg whites and whisk until stiff..
Add the egg whites little at a time to the mixture of egg yolks and mix with a spatula from the bottom to the top, to prevent the mixture from deflating.
Pour the mixture into a pastry bag with a flat nozzle.
Line with parchment paper a baking pan and shape the biscuits, creating strips of about 10 cm length
Put the biscuits in preheated oven at 180 degrees for 10 minutes. The cookies should become golden brown.
Remove from the oven and arrange them on a rack to cool.
Sprinkle the Savoiardi with powdered sugar.
They can be preserved for several days in an airtight container.
All the ingredients are available in our shops

Savoiardi img

‪#‎savoiardi‬ ‪#‎ladyfingers‬ ‪#‎recipe‬ ‪#‎oasishanoi‬

SPAGHETTI WITH LEMON, PINE NUTS AND SPRING ONIONS


These spaghetti always lift my mood.This recipe has somehow become a classic
Spaghetti al Limone  was a sort of novelty in the late sixties
It was often prepared with a deluge of cream and vodka,caviar,smoked salmon or prawns and all the fancy things so popular at the time.
I have cleaned a bit the recipe keeping just the basics and in my opinion it works very well


Ingredients:
2 spring onions
4 lemons
6 tablespoons extra virgin olive oil
30 g butter
350g spaghetti
100 gr coarsely grated pecorino
100 gr crumbled pecorino
2 tablespoons pine nuts
black pepper


Preparation:
In a tall pot bring water to boil add salt and the spaghetti.
Wash the lemons, dry them and grate the rind avoiding the white part .Squeeze all the juice out of the lemons.
In a skillet melt the butter and 2 tablespoons oil. Add the lemon zest and cook for a minute.
This step is crucial: make sure not to overcook it. You should not darken it, otherwise it will give the sauce a bitter taste.
Add the pine nuts, half ladle of pasta cooking water and half of the lemon juice. Let evaporate half of the liquid.
In a bowl mix the pecorino with the remaining lemon juice. Add the remaining oil and stir.
Clean the spring onions, cut into thin slices, and mix with pecorino cheese, olive oil and lemon juice.
Drain the spaghetti al dente, pour into the pan with the sauce of lemon and pine nuts.
Stir for 10 seconds. Turn off the heat and add the cheese and spring onions mixture.
Stir and serve sprinkling with a generous grinding of black pepper.

Spaghetti al limone e pecorino img

All the ingredients are available in our shops
#recipe #spaghettilemon   #oasishanoi 

PAPPA AL POMODORO

TUSCAN TOMATO AND BREAD SOUP


We have all eaten too much during our Christmas and New Year festivities.
Let us take a healthy but tasty break with this magnificent Tuscan tomato soup.
It was born to use up stale bread and it is great served warm during the winter or lukewarm during the summer. 
This soup has a cult status in Tuscany and there is a famous song about it derived from a classic children book.
As always the trick is to use first class ingredients. It keeps for a couple of days in the fridge and gets better every time you warm it up. 
The consistency should be very thick and the bread should be completely dissolved.

Ingredients
2 cans of peeled tomatoes crushed or 1 bottle tomato puree
300 gr stale bread
1 lt vegetable or chicken broth (made with stock cubes will also do) 
Basil
Freshly ground black pepper
Rosemary
Extra virgin olive oil
Peeled garlic cloves
Sugar
Salt

Cut the bread into thin slices. In a baking dish arrange the slices of bread without overlapping.
Bake at 200 ° C for a few minutes. Remove from oven and let cool before rubbing them with the cloves of garlic.
In a high-sided frying pan place the toasted bread reserving a couple of slices to garnish your soup later.
Pour in the crushed tomatoes or the puree sauce and the broth and cover completely the bread.
Add a pinch of sugar and cook over low heat for 40-50 minutes to reduce the liquid. 
Stir occasionally to allow even cooking and reduce the bread to mush.
Season with salt and pepper then. When cooked, remove from the heat and garnish with basil rosemary and toasted bread pieces.
Serve in individual bowls or soup plates sprayed with plenty of olive oil.

Pappa al Pomodoro img

All the ingredients available in our shops
‪#‎recipe‬ ‪#‎tomatosoup‬ ‪#‎oasishanoi‬

GLUTEN FREE TAGLIATELLE

 WITH BRUSSELS SPROUTS AND SPECK


The gluten free part is a bonus but these tagliatelle(or fettuccine if you are Roman)are something special and perfect for the cold weather.Guaranteed to improve your mood.
Speck is a Northern Italian smoked and salted cured meat.If you cannot find it ( but we always have it ) Smoked Bacon or Black Forest Ham are good alternatives.
Chickpea flour is available in our shops and is gluten-free and rich in minerals,calcium,phosphorus and iron.

For the tagliatelle:
200 grams of chickpea flour
2 eggs
½ teaspoon of baking soda
1 pinch of salt
rice flour for dusting

For the sauce:
200 grams of Brussels sprouts
100 grams of Speck (Black Forest Ham or smoked Bacon are good alternatives)
1clove of garlic
20 g of butter
2 tablespoons grated Parmesan cheese
1 tablespoon broken walnuts

Preparation
Sift the chickpea flour and mix with salt and baking soda in a bowl.
Break the eggs in the bowl and begin to knead until it reaches a smooth and homogeneous texture.
If it is too wet or dry add a few tablespoons of chickpea flour or a few tablespoons of water.
Dust a work surface with rice flour.
Roll out the dough until you reach a thickness of approximately 2 mm.
Remember to sprinkle abundantly the dough so it does not stick to the work surface.
Cut the dough with a sharp knife into stripes.
Cover them with a kitchen cloth and let them rest and dry at room temperature for about half an hour.
Meanwhile, prepare the sauce.
Slice the Brussels sprouts thinly.
Cut the bacon into strips.
In a saucepan melt the butter and sauté the garlic.
When the garlic begins to sizzle, add the Brussels sprouts and sliced speck or bacon.
Cook all covered, on low heat for about ten minutes.
Bring salted water to boil and cook the chickpea flour noodles.
They will cook in about 6 minutes.
Drain and sauté in a pan with the sauce you have prepared.
Season with Parmesan and add the chopped walnuts.
Stir and serve hot.

Gluten-free tagliatelle img

All the ingredients are available in our shops

‪#‎recipe‬ ‪#‎glutenfree‬ ‪#‎fettuccine‬ ‪#‎tagliatelle‬ ‪#‎oasishanoi‬
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VEGETARIAN CHRISTMAS LOAF

It does not have to be always meat.Maybe some of your guests do not eat meat. 
Maybe for one time you want to do something different. 
This loaf is a very easy and tasty alternative to the usual festive meat bacchanalia.
I wanted to do something with a distinctive Christmassy taste but vegetarian.

The addition of nutmeg to this recipe definitely did the trick. 


Ingredients
800 grams potatoes
1 carrot
2 zucchini
1 celery heart
200 grams cherry tomatoes
1 spring onion
100 grams ricotta cheese
1 egg
1 egg yolk
80 grams breadcrumbs
40 grams grated parmesan cheese
thyme
basil leaves
nutmeg
extra virgin olive oil
Preparation
Boil the potatoes for 40 minutes in plenty of water. 
Clean and chop roughly celery, carrot ,spring onion and zucchini. 
Sauté the spring onion in 4 tablespoons of oil. Add vegetables and cook for 20 minutes until soft.
Mash the potatoes and combine with breadcrumbs, egg, egg yolk, cheese and a pinch of thyme. 
Add all the vegetables, and the nutmeg. Adjust salt and mix until homogeneous.
Transfer the mixture to a buttered loaf tin and smoothen the top with the back of a wet spoon.
Sprinkle with the remaining breadcrumbs and bake in the oven at 180 degrees for 35 minutes. 
Serve with cherry tomatoes sauteed with a little olive oil and basil.

Vegetarian Christmas loaf img

All ingredients available in our shops
#recipe #vegetarian #oasishanoi

DUCK BREASTS WITH HONEY AND BALSAMIC

Duck is something closely associated with Christmas for me.This preparation is easy,elegant and extremely tasty.
The very simple sauce made with honey and balsamic complements perfectly the distinctive taste of the duck.
Do not overcook the sauce or you will end up with a sticky caramelized and unusable goo.

INGREDIENTS
2 boneless duck breasts
½ yellow onion, finely chopped
1 clove garlic
3 tbsp. (approx. 60 g) honey
3 tbsp. balsamic vinegar
Fresh rosemary, sage and bay leaf, as needed
salt and pepper

PREPARATION
Cut diagonally the skin and fat on the duck breasts without cutting into the meat and season with salt and pepper.
Heat a heavy pan until hot and cook the duck skin side down first, until crisp. Preheat the oven to 180°.
Transfer the duck breasts to a baking pan (setting the heavy pan aside with all the juices), and add garlic, clove, onion and herbs.
Roast in the oven for about 10 minutes. The duck breasts should still be soft and pink inside.
Let them rest for a few minutes, covered with aluminum foil.
Spoon back the fat from the baking pan in the heavy pan you have set apart and then add the honey and the balsamic vinegar.
Bring to a gentle boil and when you have obtained the desired thickness strain the sauce through a sieve.
Serve the duck breasts sliced and covered with the honey and balsamic sauce.

Duck breast with honey and balsamic vinegar img

All the ingredients available in our shops.
‪#‎recipe‬ ‪#‎duck‬ ‪#‎oasishanoi‬ ‪#‎Christmas‬


VEGETARIAN BOLOGNESE SAUCE

Yes it is possible.This is an excellent vegetarian sauce very closely resembling in taste and texture the classic meat Bolognese.Personally I like to add also mushrooms.In this recipe I have omitted them because they add a very strong and distinctive taste.With this sauce you can also prepare a beautiful vegetarian lasagna.I know the soy sauce may seem incongruous but it is a beautiful browning agent and gives the sauce a bit of extra taste bringing it extremely close to the meaty version.

Ingredients :
2 Onions
1 clove Garlic
3 Celery sticks with leaves
2 carrots
2 Eggplant
2 Zucchini
6 large Tomatoes ,peeled and cubed
1 glass of red wine 
4 tablespoons of Extra virgin olive oil
1 small hot Chili pepper
1 teaspoon Oregano
1 teaspoon Rosemary
6 Basil leaves 
2 bay leaves
1 tablespoon soy sauce
Pepper and salt. 

Preparation:
Chop finely the onions, celery, zucchini, eggplant and carrots. 
Put the oil in a pot and heat adding the halved garlic clove.
Add the vegetables and a few tablespoons of water.
Cook at low heat until the vegetables are transparent and soft.
Add the olive oil and all the herbs and sauté stirring constantly with a wooden spoon. 
Add the tomatoes and chili and cook on low never letting it boil or stick to the bottom of the pan. 
When the sauce has reduced by about a third and appears thick add the wine. 
Raise the heat for a minute or two, stirring constantly. 
Lower again the fire, season with salt and pepper. Add the soy sauce.
Keep stirring and continue cooking for another twenty minutes.
Vegetarian Bolognese img

All the ingredients and finished preparation available in our shops

HOMEMADE TAGLIATELLE

You  do not need a pasta machine to make Tagliatelle, Ravioli or Lasagne at home
A machine makes it easier but what you really need is a good old-fashioned rolling pin.
In fact I do not remember seeing a pasta machine in a private home until the late 70s.
As a kid,when I was helping doing Tagliatelle at home,I was always given a bottle instead of a rolling pin and it would work perfectly.
Use normal flour as durum wheat flour(semola di grano duro)is for dry pasta like spaghetti or penne.
The surface has to be porous to absorb the sauce.Tagliatelle and Fettuccine are the same thing,one being the definition used in the North and Fettucine being used in the South.This is the basic recipe but this dough can be flavoured and coloured with spinach,herbs,mushrooms or squid ink or chilies or any ingredient you like.An added bonus is that rolling out pasta by hand is much more effective than a gym session.


Ingredients:
400 gr flour
4 eggs
Salt

Preparation:
Make a mound  with the flour and break the eggs in the center
 Add a pinch of salt and push some flour towards the centre.
Start kneading with your hands and work the dough until it gets firm.
If the dough gets too hard sprinkle some water on your hands and keep kneading.
Roll the dough into a ball, wrap it in a damp cloth and let rest for about 30 minutes, in a cool place.
With an open hand flatten the ball of dough and, using a rolling pin, roll out on a floured surface.
Roll out, fold and roll out again until you get a uniform thin sheet, being careful not to tear it.
As you roll out the dough, sprinkle with flour the table and a rolling pin to prevent sticking.
Once the dough is ready make a roll and using a sharp knife cut slices of about 1 cm.
Tagliatelle ingredients img

Ingredients and finished preparation always available in our shops.

SCALOPPINE ALLA PIZZAIOLA

Scaloppine alla Pizzaiola are tasty,easy to prepare and enjoyed by adults and children
The combination of the freshness of tomatoes and the aroma of oregano give it  a distinct Mediterranean taste
For this recipe you can use veal,particularly suitable for its tenderness,a very lean beef  or even pork loin
Put the meat between sheets of parchment paper before you beat them with a mallet to  avoid damaging the fibers.


Ingredients:
600 gr Veal or tender beef slices
500 gr tomatoes
½ glass of dry white wine
1 garlic clove, crushed
Salted capers
100 g Black olives, pitted
2 tablespoons butter
2 tablespoons Extra virgin olive oil
Oregano
Basil
Salt and pepper

Preparation:
Wash the tomatoes, cut a cross in the skin on the bottom and blanch for 1 minute in boiling water.
Drain and pass under cold water Peel them and remove the seeds and cut into cubes.
Cut the olives in half. Rinse the capers to remove excess salt. Keep everything aside. 
Arrange the meat between two sheets of wax paper and flatten with a meat mallet. Add salt and pepper.
Melt the butter in a pan butter and add the meat.
Add the wine and let evaporate.
Sauté the slices, turning them, until they are golden. 
In the same pan heat the oil, sauté the garlic and remove it.
Add the tomatoes, olives and capers; add salt and cook for 1 minute.
Add the meat covering it well with the sauce.
Reduce heat and simmer for a couple of minutes without letting the sauce reduce too much.
Place the scaloppine on a serving plate, add the sauce, sprinkle with plenty of oregano and garnish with basil leaves.

Scaloppine alla Pizzaiola img

Ingredients available in our shops


EGGPLANT PARMIGIANA

Comfort food at its peak.Eggplant Parmigiana is therapeutic, a solution to all problems.This is the Italian version, common to the whole country.The eggplant is not breaded,there is no ham,no olives or no pasta like in the international imitations.Again simplicity and top quality ingredients are the key.Just remember that eggplant absorb oil easily so do not use too much or you will end up with a greasy and unrecognizable mess.A good Parmigiana  looks a bit like a lasagna and the eggplant has to retain a bit of crispiness from the frying process

Ingredients:
4 eggplants
flour for dusting the eggplant
oil for frying
500 ml of tomato purée
extra virgin olive oil
1 clove of garlic
2 tablespoons of finely chopped onion
a pinch of oregano
a few basil leaves
150 g mozzarella chopped
3 eggs, beaten
100 g of grated Parmesan cheese

Preparation:
Wash the eggplant and cut them into 5 mm thick slices.
Arrange the slices in a colander with a good sprinkle of salt between layers. 
Leave the eggplant on the sink for about 30 minutes, they will lose water and bitterness.
Rinse all your slices under running water and pat them dry.
Scoop some flour on a plate and coat the slices, shaking off the excess flour.
Heat the frying oil in a large pan.
Deep fry the slices in batches. Let them brown on both sides.
When they are golden and crisp, place them in a dish layered with kitchen paper to absorb the excess oil . 
Heat a few tablespoons olive oil in a pan with a clove of garlic and the chopped onions. 
When the onions and garlic turn golden pour the tomato purée, add a cup of water, basil leaves and oregano. 
Cook for about ten minutes, until it becomes a savory and thick sauce.
On the bottom of a baking dish spread a few tablespoons of tomato sauce .
Reserve half cup of tomato sauce.
Mix the remaining tomato sauce with beaten eggs.
Make a layer of eggplant, pour over sometomato sauce with eggs, sprinkle with mozzarella and Parmigiano.
Spread the tomato sauce and egg mixture on top and keep making layers, until you run out of ingredients. 
Top with the reserved half cup of tomato sauce without eggs, pieces of mozzarella and Parmigiano.
Bake in preheated oven to 180°C, until golden brown on the top.
Let the Parmigiana cool down completely and warm it again before serving .

Eggplant Parmigiana img

Ingredients and finished preparation are available in our shops

CHEESECAKE

Believe it or not cheesecake was already popular in ancient times in Greece and promptly adopted by the Romans(like so many things originating in Greece).
It was not prepared with a cookie crust and sugar but with a dough crust and honey as sweetener.
Nowadays it is prepared in cooked and uncooked versions.This is a basic uncooked one.
It is very easy to prepare and can be flavoured according to your taste with lemon or coffee or chocolate or any other ingredient you like.It could be prepared in two layers,for example,one with chocolate and the other plain.The important thing is to press well the cookie crumbs and to refrigerate the finished cake until really firm.

Crumb Crust
Ingredients:
1 1/2 cups fine dry cookie crumbs
2 tablespoons sugar
5 tablespoons margarine or butter, melted
Preheat the oven to 190 degrees C.
In a bowl, with fork, stir all ingredients until evenly blended and moistened. 
With your hand press firmly the mixture on bottom and sides of a pie pan.
Bake the crust for 10 minutes. Let cool.

Filling
Ingredients:
3 spoons unflavored gelatin
1 large lemon
1/2 cup water
250 gr cream cheese, softened
3/4 cups sugar
1 teaspoon vanilla extract
1/2 cup plain yoghurt

Preparation:
In a small bowl, evenly sprinkle the gelatin over 3 tablespoons water. Let stand 5 minutes. 
Grate 2 teaspoons of yellow rind from the lemon in a pan and squeeze 1 tablespoon juice.
Add the remaining water.
Heat the juice and water to boiling on medium-high. Remove from heat. 
Immediately add gelatin mixture and stir until dissolved. Return to small bowl and let cool.
In a large bowl beat cream cheese and sugar until fluffy and smooth. 
Beat in more grated lemon peel and vanilla. 
Add the yoghurt, then the gelatin mixture and beat on low speed until well combined.
Pour in the prepared crust. Refrigerate uncovered until set. 
Run a knife around the side of the pan and remove from the pan. 
Serve with raspberries,strawberries or other fruit

All ingredients available in our shops

Cheesecake with Raspberries img

#recipe #cheesecake #oasishanoi

OSSOBUCO

A magnificent way to cook a humble cut and a classic of the Northern Italian cuisine,Ossobuco is wrongly believed to be a difficult preparation.In fact it is easy,it just takes a bit of time and patience.The first recipe recorded,to my knowledge,is in an 18th century cookbook  and it is a white version,with no tomatoes.Nowadays it is mostly prepared as in my recipe if paired with polenta,or without tomatoes if paired with risotto

Ingredients:
15 gr dried porcini
4 thick cut veal shin bone slices, complete with marrow, about 4 cm high. 
1 cup plain flour
50g unsalted butter
3 tbsp olive oil
1 large carrot, diced
1 large celery stick, trimmed and diced
½ cup onion finely chopped
2 cups dry white wine
2cups tomatoes pureed
2 cups beef broth (also made with stock cubes)
2 bay leaves
1 tablespoon of chopped parsley

Preparation:
Soak the porcini for at least 15 minutes in 200ml lukewarm water.
Trim off fat or lumpy bits from the meat.
Dust both sides of the meat with the flour seasoned with salt and pepper.
Heat the butter and oil in a very large pan over a medium heat.
 Put in the veal and brown the slices for 2-3 minutes on each side until golden.
Transfer the meat to a plate.
In the hot pan over a low heat cook gently the carrot and celery for 5 minutes until they have softened.
 Raise the heat and pour in the wine. Let reduce for 2 minutes, then remove the pan from the heat.
Take the porcini out of the water.Squeeze out the excess moisture and reserve it. 
Chop the porcini and add to the pan, together with the soaking liquid.
 Add the tomatoes, onions,bay leaves and broth, then stir.
Put the veal back into the pan and cover .
 Immediately reduce the heat and simmer very gently for 1 hour, turning the veal until the meat is very soft. 
The liquid will reduce to a thick sauce. If not, half remove the lid to allow evaporation. 
Serve sprinkled with parsley and paired with polenta or saffron risotto.

Ossobuco img

All the ingredients areavailable in our shops

CHEESE AND POTATO CROQUETTES


I have a passion for Italian street food.It has evolved over centuries,it offers the same colorful variety as the Italian landscape and Italian street vendors are masters at preparing rich,affordable and filling masterpieces.  
Everybody knows Pizza or GelatoBut that only scratches the surface.
Street food in Italy has always been quality food as Italians are both 
picky and knowledgeable and top class ingredients are easily available.
Every region,city or village has its own specialty but croquettesor Crocchette ,in many variations are present everywhere,from North to South.This is my version.


Ingredients:
For the croquettes dough:
1 kg potato
3 eggs 
100g of a mixture of grated Parmigiano and Pecorino Romano
A pinch of nutmeg
Salt and pepper
Finely chopped parsley 

For the breading:
3 eggs, beaten with a spoon of milk 
Breadcrumbs
Oil for frying 
For the filling 
Mozzarella and cooked ham, diced

Preparation:
Boil the potatoes in their skins until they are fully cooked. 
Let the potatoes cool completely.
Peel the potatoes and pass them through potato ricer.
Mix in the other the ingredients with a spatula, until the dough forms a ball.
If the mixture feels a bit too soft, add a spoon of flour.
Put the beaten eggs in one plate and  the breadcrumbs in a second plate
Take a piece of the dough the size of an egg in your hands, and flatten it into an oval shape. 
Put some filling into the center and close the dough around . 
Roll it around with your hands to form a croquette. 
Pass each croquette in the beaten egg, then in the breadcrumbs.
Put  them into the fridge for an hour.
Fry the croquettes in oil, until they are nice and golden brown. 

Ingredients available in our shops
Cheese and potato croquettes img

#recipe #croquettes #oasishanoi  


BAKED CRESPELLE WITH RICOTTA AND SPINACH

Crespelle are very thin Italian pancakes, a bit similar to French crepes (but much lighter)and are served in sweet and savoury versionsThis recipe is an elaboration of Cannelloni.
It became extremely popular in the early Seventies and I remember preparing hundreds and hundreds for weddings
Crespelle can also be frozen and kept long time or cut in thin sectionssimilar to flat noodles,served in a beef broth.

INGREDIENTS FOR THE CRESPELLE (MAKES TWELVE)
Ingredients:
1 cup flour
3 eggs
1/2 teaspoon salt
1 cup water
Olive oil


PREPARATION OF THE CRESPELLE:
In a bowl beat flour, eggs, salt, and water until smooth. 
The result should be the consistency of cream without any lumps.  
Cover and refrigerate for at least 30 minutes.
Heat a pan over medium heat.
Add 1 teaspoon of olive oil and swirl it around the bottom of the pan.
Holding the pan in one hand, spoon in about 1/4 cup of mixture.
Completely cover the bottom with the mixture.
Cook for 30/40 seconds.
The edges of the crepe will lift away from the pan.
Shake the pan to loosen the crespella and with a spatula turn over.
The crepe should be very lightly browned on both sides.
Transfer to a plate and repeat adding some oil if needed.

INGREDIENTS OF THE FILLING AND SAUCE:
500 gr spinach
500 gr Ricotta
Salt and freshly ground black pepper
1/2 cup cream
1/2 cup milk
2 cups grated Parmigiano

PREPARATION: 
Bring pot of water to a boil. Add the spinach to the water and let sit for 60 seconds.
Move the spinach to a colander to and place under cold running water stop the cooking process. Squeeze all of the water out of the spinach and chop roughly.
Combine the Ricotta, 1 cup of Parmigiano and spinach in a bowl.
Mix well and season with salt and pepper.
Place one crespella on a flat surface.
Put some of the spinach and cheese mixture in the middle of each crepe. 
Roll up the crespella and reserve. Repeat with the remaining crespelle.
Line the rolled crespelle in a buttered baking tray.
Combine cream, milk and Parmigiano in a pan and bring to a simmer over low. 
Pour over the crepes. 
Place in preheated oven at 180 C and bake for 15 minutes. Ready

Crespelle Ricotta e Spinaci img

Ingredients available in our shops
This recipe on Google+
#recipe #crespelle #oasishanoi

SPAGHETTI WITH CLAMS


This is the sea in a plate. It is all about timing.

You have to prepare the clams while the pasta is cooking.

Do not let anything get cold.

 Above all prepare some bread to mop up the juices, it is the best part.

It can be prepared also without the tomatoes.

One more time, simplicity and top class ingredients are the key.

Ingredients:
350 spaghetti
1 kg clams, scrubbed
100 ml extra-virgin olive oil
1 glass dry white wine
15 cherry tomatoes quartered
3 tbsp. chopped fresh parsley
2 cloves garlic, chopped
1 or 2 red chili pepper chopped
Salt and pepper

Preparation:
Bring a pot of salted water to a boil.
Heat 1 tbsp. of the oil in a large skillet.
Add the garlic, 2 spoons of parsley, salt and pepper and the tomatoes.
When the garlic starts colouring add the clams and the wine.
It will sizzle and splutter so cover and give it a good shake.
Keep shaking and the clams will be open after 2-3 minutes.
Remove the skillet from the heat.
Meanwhile, cook the spaghetti in the boiling water until al dente. Drain.
Add the pasta to the clam mixture, adding a little pasta water.
Sautee’ and mix for 10/15 seconds.
Transfer to plates and serve with all the juices, sprinkled generously with pepper and parsley.


Spaghetti with clams img
Ingredients available in our shops

This recipe on Google+

#recipe #spaghettiwithclams #oasishanoi


ARANCINI SICILIAN STYLE 

Street food at its best. Sumptuous, filling, fun to prepare and fun to eat.

Ingredients
For the risotto:
1/4 cup olive oil
white onion, finely chopped
2 ½ cups rice
2 teaspoons salt
1/2 teaspoon freshly ground black
1/2 cup dry white wine
4 cups chicken broth
1/2 cup water
1 cup finely grated Parmigiano-Reggiano cheese

For the filling:
3 cups shredded mozzarella cheese
1/2 cup finely chopped fresh basil leaves
For frying and serving:
vegetable oil
1/2 cup all-purpose flour
salt
Freshly ground black pepper
4 large eggs
1 1/2 cups fine, unseasoned breadcrumbs
Tomato sauce
Preparation
For the risotto:
Heat the oil in a large pot over medium heat. Add onion, salt and pepper, and cook, stirring , until the onion is soft
Add rice, salt, and pepper. Cook, stirring constantly and scraping the bottom of the pan, about 1 to 2 minutes.
Add the wine and cook, stirring occasionally, until all of the liquid has been absorbed.
Add the broth and water, stir to combine, and bring to a boil.
Reduce the heat to medium low and simmer, stirring, until the rice is tender and cooked through.
Remove from the heat and stir in the Parmigiano-Reggiano. Taste and season with salt and pepper as needed.
Transfer the risotto to a baking sheet and spread it into an even layer.
Let sit until cooled to room temperature, about 30 minutes.
For the filling:
Mix mozzarella and basil in a bowl
Moisten your hands with water to prevent sticking.
Place some risotto in your palm and press it into round patty.
Place some of the mozzarella mixture in the center of the patty and wrap the risotto forming a ball.
For frying:
Heat the oil in a large pot over medium-high heat .
Put the flour in a bowl and season with salt and pepper.
Place the eggs in a second bowl and lightly beat with a fork .
Finally, place the breadcrumbs in a third bowl.
Working with one ball at a time, roll it in the flour until lightly coated, tapping off any excess.
Then dip it into the eggs, letting any excess drip off.
Finally, roll it in the breadcrumbs until evenly coated.
Return it to the baking sheet and repeat with the remaining risotto balls.
When the oil is ready, add the breaded balls and fry, turning occasionally, until golden brown .
Using a slotted spoon, remove the arancini.
Repeat with the remaining breaded balls.
Serve immediately with the warmed tomato sauce.

Arancini img

Ingredients always available in our shops
This recipe on Google+
#recipes #arancini  #oasishanoi

TIRAMISU’

Tiramisu’ was invented,somewhere in Northeastern Italy around 1967.
There is no mention of it before this date. Similar desserts like Bavarese, Zuppa Inglese, Zuccotto and Charlotte have been made for hundreds of years but Tiramisu’ is a recent addiction (Believe me. I was already there).
There are literally hundreds of versions of this dessert. This one is easy,very fast to prepare and always gives a great result.
If you are uncomfortable using raw eggs whisk the raw yolks in a double boiler over hot water and substitute the egg whites with whipped cream.

Ingredients:
6 eggs
500g mascarpone
150g sugar
300g Savoiardi biscuits
4 cups of coffee
1 cup of liqueur to taste (rum, cognac ...)
Cocoa or grated dark chocolate

Preparation:
In a bowl whisk the egg yolks with the sugar until creamy and frothy .
Add mascarpone cheese, half a cup of liquor and mix well.
Beat the egg whites until stiff and mix with the cheese and egg cream.
In a bowl mix the slightly sweetened coffee and the remaining liquor.
Dip briefly the ladyfingers in the coffee
In a small baking tray forma layer of Savoiardi dipped in coffee.
Cover with a layer of cream then continue with a layer of Savoiardi and one of cream.
Refrigerate for at least two hours.
Just before serving, sprinkle the surface of the tiramisu with cocoa powder or grated chocolate.

Tiramisu' img

Ingredients and finished preparation available in our shops
This recipe on Google+

#recipe #tiramisu #oasishanoi


SPAGHETTI ALLA CAPRESE


Very simple and fresh. Ideal for the summer. The real secrets of Italian cuisine are simplicity and ingredients of superb quality. And a dash of love for what you are doing.

Ingredients:
300 gr spaghetti
3 firm tomatoes
1 mozzarella cubed (buffalo is better)
1/2 cup extra-virgin olive oil
1 teaspoon oregano
1 garlic clove
1 whole small chili pepper
5/6  fresh basil leaves chopped
Salt and pepper
Preparation :
Cut a cross on the bottom of the tomatoes and drop them for a few seconds in boiling water.
Remove the tomatoes from boiling water and put them under cold running water .
Now they will be very easy to peel. Cut them in cubes.
Heat the oil in a pan. Sauté the peeled, lightly crushed garlic and chili.
Remove the garlic and chili and add the tomato cubes and oregano.
Lower the heat and cook for approximately 2 minutes.
They will release a bit of fluids but keep firmness and shape.
Add salt and season with pepper.
Cook the Spaghetti in boiling salted water, drain, and pour into the sauce.
Add cubed mozzarella and basil and mix .Ready.

Spaghetti alla Caprese img


All the ingredients are available in our shops

This recipe on Google+


#recipe #spaghetti #oasishanoi  


RAGU’ ALLA BOLOGNESE


This is a work of art. A wonder. Magic, science and love.
Try it out, be very patient and you will be rewarded with a unique experience.
There are two kinds of Ragu, the Bolognese and the Napoletano (another work of art taking hours to prepare).
Both of them do not have anything to do with the greasy tomato and meat mess served outside Italy as Spaghetti Bolognese.
Ragu’ alla Bolognese should be served with Egg Tagliatelle or Fettuccine and is a meat sauce not a tomato sauce.
It takes very long time, has to be prepared in large batches and gets only better if kept in the fridge, frozen or reheated.
Every family makes some small variations, adding herbs or mushrooms or other ingredients ,using lard instead of oil and butter
but this is the basic recipe guaranteed to deliver a fantastic gastronomic experience
.


Ingredients:
3 tablespoons olive oil
3 tablespoons unsalted butter
1 cup finely chopped onion
1 1/2 cups chopped celery
1 1/2 cups chopped carrot
500 grams ground beef
200 grams ground pork
300 grams finely chopped pancetta and/or parma ham (from the end of the ham, the so called gambuccio)
Salt
Freshly ground black pepper
2 cups milk
1/4 teaspoon ground nutmeg
2 bay leaves
3 cups beef stock
2 cups dry white wine (if you do not have it also red will do but dry, to add acidity)
1 cup tomato paste
2 large ripe tomatoes peeled, seeded and cubed
Preparation:
In a large enameled or clay pot set over medium heat combine oil and butter and warm until the butter has melted.
Add the onion and stir until it becomes translucent.
Add the celery and carrot and cook, stirring the vegetables until softened.
Add the meats, salt and pepper. Cook, stirring and crumbling until the meat has lost its red color.
Add milk, lower the fire, and let it simmer, stirring frequently, until it has been completely absorbed.
This will take one hour or more. Add the nutmeg and bay leaves and stir.
When it starts sizzling add the wine and let it simmer until it has evaporated. Be patient and keep stirring and mixing.
When it starts sizzling again add half of the stock and let it evaporate.
Add the tomatoes and the tomato paste and stir. When the tomatoes start bubbling , turn the heat down to the minimum.
Keep cooking the ragu’, half covered, for 3 hours or more, stirring from time to time.
Add 1/2 cup of stock, whenever necessary, to keep it from sticking.
At the end there should be very little liquid left in the sauce and the fluidity should be given by fat and juices.
Taste and adjust the salt, if needed. Ready

Ragu' alla Bolognese img

Finished preparation and ingredients are available in our shops

This recipe on Google+

FARINATA


This is one of those childhood things.A snack,a worker's dinner
student's food, a simple wonder...Once it was on every corner
now,I am told, it is getting more difficult to find
I keep doing it at home and love it.It is easy, healthy and it is gluten free


Ingredients:
2 1/2 cups chickpea flour
4 cups water
1/2 cup extra virgin olive oil
Salt and pepper to taste
Preparation :
In a bowl mix chickpea flour into water dissolving every crumble. Add oil and mix.
Season with salt to taste and set aside to rest for at least two hours.
A foam will form on the surface. Remove it gently with a slotted spoon
Strain through a sieve if you see any flour crumb
Pour the mixture on an oiled baking sheet
Bake in a preheated 220°C oven for about twenty minutes, until golden brown
Season with ground black pepper, cut in wedges and serve warm


Farinata img

All the ingredients are available at our shops

SALTINES/CRACKERS

It is possible to make crackers at home
It is fast,cheap and healthy
Here is how:

Ingredients: 
4 cups flour
1 Tablespoon Baking Powder
1/4 cup butter or olive oil
1 1/3 cup milk
Rosemary,oregano or any other herb or any other seasoning as desired
Preparation:
Mix together the flour, baking powder, and butter or oil until mixture forms coarse crumbs.
If you are adding herbs or seasonings mix with the dry ingredients.
Add the milk and knead to form a ball. Roll out paper thin on a floured surface. 
Cut the dough into squares (with a pizza wheel if available)
Place on an ungreased cookie sheet and prick with fork.
Sprinkle with salt (or cracked pepper) and herbs.
Bake at 160 C about 20 minutes until golden brown.

Crackers img

Finished preparation and all the ingredients available in our shops


CHICKEN BREASTS WITH LEMON AND OLIVES

Days are getting longer and warmer and this recipe, inspired by a traditional Moroccan preparation, is a  perfect introduction to summer

Ingredients:
4 chicken breast halved
Salt and pepper
3 tablespoons olive oil
2 lemons
2 onions, chopped
4 cloves garlic, minced
1 cup green olives, pitted and halved
2 cups chicken stock
1 teaspoon dried thyme
1/2 teaspoon crushed pepper

Preparation:
1) Sprinkle chicken with salt and pepper.
2) In a pan, heat 2 tablespoons oil over medium heat.
3) Sear chicken until golden brown on both sides.
4) Transfer chicken to a plate.
5) Cut lemons into thin slices.
6) Cook onions and garlic over medium heat until soft.
7) Stir in lemon slices, olives, stock, and 2 cups water.
8) Bring to a boil, reduce heat, and simmer for 10 minutes.
9) Put chicken on  top, pour in  juices from the plate.
10) Sprinkle with olive oil,  thyme and pepper.
11) Cover, and simmer about 15 minutes.

Chicken breast with lemon and olives img

All the ingredients always available in our shops


HOMEMADE SOY CREAM CHEESE

Not exactly cheese but a healthy, vegan alternative to dairy products.
Lactose-free and animal protein free, contains a high percentage of calcium, iron and Omega 3.

Ingredients:
1 liter of soy milk
1 teaspoon lemon juice
1 teaspoon salt

Preparation:
  1. Heat over low heat soy milk, without boiling.
  2. Turn off the stove and add the lemon juice.
  3. Stir slowly with a wooden spoon.
  4. The soy milk, in contact with the lemon juice, separates, forming lumps.
  5. Place the mixture in a strainer lined with cheesecloth or a paper coffee filter
  6. Put inside a bowl. Allow to drain excess liquid for about half an hour.
  7. Put the soy cheese in a saucepan, add the salt.
  8. Warm up gently in a double boiler, until creamy and smooth.
  9. Stir constantly with a wooden spatula.
  10. As soon as it reaches the consistency of a cream cheese, turn off the stove.
  11. Let cool and then refrigerate. Enjoy as is or flavour to taste.

Soy Cream Cheese img

Available on request in our shops


OVEN BAKED RICOTTA WITH HERBS

A great starter, very delicate . It has a soft and crumbly texture but is firm enough to be cut into wedges. 

Ingredients:
1 1/2 Cups Ricotta
1/2 Cup grated Parmesan cheese
1 Egg
1 Tablespoon Olive oil
   Salt and pepper
3 Tablespoons chopped Basil and Oregano
   Freshly grated Parmesan cheese and tomato sauce

Preparation:
1) Preheat the oven to 200 C
2) Mix ricotta, parmesan, egg, olive oil, herbs and seasonings, until creamy.
3) Place the mixture into a muffin baking pan and press slightly.
4) Bake for 25 to 30 minutes.
5) Remove from the oven and muffin pan.
6) Turn the baked ricotta cones and place on greased baking tray.
7) Top with grated parmesan cheese and tomato sauce.
8) Bake for two more minutes. Sprinkle with basil leaves. Done.

Baked ricotta img

Available on request in our shops. The ingredients are always available.


BAGELS

Not as difficult as one could think. This is the basic recipe. You can add any topping or filling, increase the shine by brushing with milk or egg and give the dough any other shape

Ingredients:
12 gr. dry yeast
1 1/2 cups water, lukewarm
3 Tablespoons sugar
1 Tablespoon salt
4 cups all-purpose flour
1 teaspoon baking soda

Preparation:
1) In a bowl, dissolve yeast and sugar into warm water. Let stand.
2) Stir in flour and then salt.
3) Knead dough until smooth and comes away from  the bowl.
4) Cover bowl. Leave in a warm place until doubled.
5) On a floured surface, roll out balls of dough to thick rectangles.
6) Roll rectangles into  2 cm pieces. Moisten ends and press together.
7) Place on baking paper and leave in a warm place for 20 minutes.
8) Heat water but do not bring to a boil .Add sugar and  baking soda
9) Place bagels in water,  20 seconds. Turn . Do not use metal tools.
10) Drain on towel. Repeat with remaining dough.
11) Place bagels on a greased  sheet. Bake at 200 C until golden.


Bagels img

Final preparation or ingredients always available in our shops

SPAGHETTI WITH GARLIC, ANCHOVIES AND BROCCOLI 

Easy, tasty, healthy and inexpensive. A recipe could not be better 

Ingredients:
500 gr. spaghetti
400 gr.broccoli florets
1 cup grated Pecorino Romano
6 cloves garlic, minced
4 anchovies, deboned and chopped
1/2 teaspoon chili flakes
1/3 cup extra-virgin olive oil
salt

Preparation:
1) Bring a pot of water and salt to a boil
2) Add the broccoli and cook for 5 minutes.
3) Remove the broccoli.
4) Keep the water to cook the spaghetti.
5) In a pan heat the olive oil.
6) Add garlic, anchovies, and chili and simmer 2 minutes.
7) Add the broccoli, cook for 10 minutes over medium.
8) Bring the reserved water to a boil.
9) Cook the spaghetti al dente.
10)Drain, keeping 1 cup of the cooking water.
11)Mix the Spaghetti with the broccoli in the pan.
12)Add the cooking water, season with salt.
13)Cook for 1 minute.
14)Remove from pan and dust with Pecorino.Ready

Spaghetti garlic anchovies broccoli

All the ingredients are available in our shops

RYE SODA BREAD

A very simple rustic bread.A bit compact and crumbly but extremely tasty.                                             It keeps for a couple of days in a sealed plastic bag.

Ingredients :
2 cups all-purpose flour
2 cups rye flour
1½ teaspoons baking soda
1½ teaspoons salt
2 cups plain yoghourt

Preparation :
1) Preheat oven to 220 degrees C. Line a baking sheet with baking paper.
2) In a bowl, mix the flours, baking soda and salt. Make a hole in the center.
3) Pour in the yoghourt. Stir the yoghourt into the flour mixture until a dough forms.
4) Put the dough out on a floured surface and bring it together into a ball .
5) Transfer the loaf to the baking sheet. Cut a deep X in the top of the loaf with a sharp knife.
6) Poke some holes on the top of the dough, making sure to go the whole way to the bottom.
7) Bake the bread for 30 minutes, then turn it and bake for 10 more minutes.
8) Transfer the bread to a rack and let cool.

Rye Soda Bread

Ingredients always available in our shops

PASTA E FAGIOLI

A great classic and perfect for the cold weather.

Ingredients:

2 tablespoons extra-virgin olive oil
3 thick slices pancetta, cubed
2 sprigs rosemary
1 pinch thyme
2 dried bay leaves
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
4 large cloves garlic, chopped
Salt and pepper to taste
2 cans cannellini beans
1 cup canned crushed tomatoes
2 cups water
3 cups chicken stock
1 1/2 cups small maccheroni
Grated Parmigiano
Crusty bread slices

Preparation:

  1. Heat a pot over medium heat and add oil and pancetta cubes.
  2. Brown the pancetta bits, add herb stems, bay leaf, chopped vegetables, and garlic.
  3. Season vegetables with salt and pepper.
  4. Add beans, tomato sauce, water, and stock and raise heat.
  5. Bring soup to boil and add pasta.
  6. Reduce heat to medium and cook  until pasta is cooked al dente.
  7. Remove rosemary and bay leaf from soup .
  8. Let soup rest and begin to cool for a few minutes.
  9. Ladle soup into bowls and top with olive oil and black pepper.
  10. Sprinkle with parmesan and add crusty bread slices.
Pasta e Fagioli

All ingredients available in our shops
This recipe on Google+
                                                                                                                    

                                                                                                                                                                                                              GRILLED PORK CHOPS WITH SMOKED SCAMORZA CHEESE

Scamorza, or Provola affumicata, is a stretched paste cheese, a bit similar to  hard mozzarella.  The smoking process gives  the cheese an elastic, brown skin.The skin is edible .                        Never discard it but keep it, both if you are eating the cheese fresh or if you are using it to cook as in this recipe.

Ingredients:
Pork chops
Smoked Scamorza cheese sliced
Cubed tomatoes
Sliced green chilies
Basil
Butter
Flour
Salt and Pepper

Preparation:
1) Preheat the oven to 200 C.
2) Mix salt, pepper and flour and coat the pork chops.
3) In a pan warm the butter.
4) Brown the meat on one side, turn and brown on the other side.
5) Place the meat in one layer in an oven tray.
6) Cover each pork chop with cheese and sprinkle with tomato, green chilies and basil.
7) Place in the oven until the cheese is melted. Done

All the ingredients are available in our shops


pork chop with scamorza


TZATZIKI

If you do not have Greek Yogurt mix equal parts of plain yogurt and cottage cheese or ricotta .  

Ingredients:
3 cups Greek Yogurt 
Juice of one lemon 
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
1 Tablespoon salt 
1 Tablespoon finely chopped fresh and mint leaves 
Ground black pepper to taste

Preparation:
1) Peel cucumbers, cut in and scrape out seeds. 
2) Put in a colander, sprinkle with salt.
3) Let stand for 30 minutes to draw out water. 
4) In food processor add cucumbers, garlic, lemon juice, dill, mint and black pepper.
5) Process until blended. Stir this mixture into the yogurt. 
6) Taste, add salt, if needed.
7) Place in refrigerator for at least two hours 

Ingredients and finished preparation always available in our shops



tzatziki

This recipe on Google+



QUICK PICKLED CHERRY TOMATOES

Any kind of cherry tomato will do.Stored in the fridge they will keep several weeks.

Ingredients :
• 1 cup vinegar
• 1 cup water
• 4 teaspoons rock salt
• 2 teaspoons sugar
• 1 strip lemon peel (yellow part only)
• 500 gr cherry tomatoes
• Chopped fresh dill
• Basil and oregano
• 4 garlic cloves halved
• 1 teaspoon crushed black pepper

Preparation :
1. Put vinegar and water into a pan, add salt, sugar, and lemon peel. 
2. Bring to a boil, dissolve sugar and salt. Remove from heat and let cool .
3. Make two hole in the tomatoes, top and bottom, with a toothpick 
4. Mix  in a bowl with  dill, basil, oregano, garlic, and crushed pepper. 
5. Add the cooled vinegar mixture. Let stand for 2 hours or more. 
6. Put in a large jar cleaned with boiling water,seal and store in the fridge.



quick pickled cherry tomato

Available in our shops on request


TUSCAN STYLE CHICKEN LIVER CROUTONS

A  classic of Tuscan cuisine.A very tasty starter and extremely simple to prepare

Ingredients :
1 finely chopped onion
Olive oil
gr 40 butter
gr 500 chicken livers cleaned
dry white wine
gr 60 capers
4 anchovy fillets
beef stock
salt and pepper
Sage, rosemary and oregano
toasted bread slices

Preparation :
1) Clean the chicken livers and chop them in small pieces.
2) Sauté the onion until tender in half of the melted butter.
3) Add the livers and cook for 5 minutes, stirring frequently.
4) Season with salt ,pepper and herbs, add half a glass of wine and cook 5 more minutes.
5) When the mixtures dries out, soften with beef stock.
6) Place  in food processor add anchovies and capers and process for 10 seconds.
7) Heat the oil left in the pan over a low fire and add the liver mixture.
8) Stir, add butter and cook for 2/3 minutes.
9) Spread the mixture on the toasted bread slices .

Available on request in our shops


Tuscan chicken liver croutons


BRIOCHE BREAD

With the same dough you can prepare bread rolls, make a braid or a crown of round rolls. Keep a brioche loaf for one day,cut thick slices
and toast them and you will have crunchy,delicious Zwieback that will hold for days.


Ingredients:
650 grams of plain white flour
60 grams of sugar,
80 grams of butter,
5 grams of salt,
2 eggs,
250 grams of milk,
10 grams of yeast.

Preparation:
1) Mix flour, eggs, sugar and yeast dissolved in lukewarm milk.
2) When the mixture is smooth, add salt and softened butter.
3) Knead well until the mixture is uniform, soft and elastic.
4) Make a loaf and put it in a rectangular mold buttered and floured.
5) Fill up only half of the mold and let rise until the dough reaches the edge.
6) Brush the surface with milk.
7) Bake at 200 ° C until brown, then remove from mold, let cool on a rack. Done

Ingredients and finished preparation always available in our shops




PENNE ALL’ARRABBIATA

A classic with character (and a request from our friend Matt)

Ingredients:
1 peeled small yellow onion, chopped
1/4 cup olive oil
1/4 cup dry white wine (also red could do)
4 cloves of garlic chopped finely
1 kg ripe, fresh tomatoes peeled, chopped
1/2 cup tomato paste
1 1/2 Tablespoon (or more) hot red chili pepper sliced
Salt and ground black pepper
1 tablespoon chopped Italian Parsley
1 tablespoon Basil
1 tablespoon Oregano
500 gr Penne Rigate

Preparation:
1) In a medium pan on medium, heat the olive oil
2) Add onion and garlic to pan and sauté till it is soft and begins to brown.
3) Add wine and reduce to half.
4) Add the tomatoes, chili, oregano, tomato paste, salt and pepper to taste.
5) Simmer for 30 minutes, stirring occasionally.
6) Boil your Penne in plenty of salted boiling water, cook until very al dente.
The Trick
Drain the pasta, but do not rinse it, and add it to sauce in pan.
Raise the temperature, add the remaining herbs, stir to coat the penne.
Sauté for 30 seconds. Remove the Penne Arrabbiata from the heat, serve.

All the ingredients are available in our shops


Penne all'Arrabbiata


SUNDRIED TOMATO AND BALSAMIC DIP

Sun-dried tomato dip will keep in the refrigerator for 1-2 weeks.

Ingredients:
200 gr sun-dried tomatoes, chopped
200 gr fresh tomato chopped
3 garlic cloves chopped
1/2 cup white wine
1/2 cup sugar
2 Tablespoons fresh lemon juice
1/2 teaspoon sea salt, plus more to taste
1 tablespoon balsamic vinegar
1 pinch of chili  powder
Finely chopped herbs, such as thyme, basil and oregano, as desired

Preparation:
1)  Mix the ingredients, except for herbs and balsamic, in a pan over medium heat, stirring.

2)  Bring to boil, turn down the heat and let simmer for about 1 hour.

3)  Stir in the herbs and balsamic, add salt and chili pepper to taste.

Ingredients or finished preparation available in our shops every day  

Sundried Tomato and Balsamic Dip




PERFECT HOMEMADE CHEESE STICKS


Cheese sticks are not as easy to prepare as it seems.The real secret is in the coating.To obtain a compact, perfectly crisp and tasty coating follow this recipe and you will always get a spectacular result no matter if you decide to fry your cheese sticks or bake them in the oven.The cheese can be the hard sort of processed stretched cheese sold as mozzarella (but it is not mozzarella) ,real fresh mozzarella, swiss emmental cheese, cheddar,Gouda,Fontina or anything you have or want to use as long as it is hard enough to keep the shape. The same coating is perfect to make wonderful fish fingers.

Ingredients:
300 grams cheese
1 cup flour
3 eggs
3 tablespoons very cold water
1 cup breadcrumbs
1 cup pulverized corn flakes
2 teaspoons mixed dried rosemary, thyme and oregano
1 teaspoon mixed paprika and turmeric
Salt and pepper
Preparation:
Cut the cheese into sticks. Place flour in a shallow dish. Whisk eggs and cold water in another shallow dish. Mix breadcrumbs, corn flakes, herbs, spices mixture, salt and pepper in another dish.
Working with one piece of cheese at a time, dredge in flour, shaking off excess. Dip in egg mixture, then coat in breadcrumb mixture, pressing to adhere. Repeat steps for a second coating. Transfer on a sheet of baking paper. Transfer the sheet of baking paper to the freezer and freeze at least 1 hour.
The frozen cheese sticks can be fried in hot oil or baked in a preheated oven and served with your favourite sauce or dip.

All the ingredients are available in our shops

Cheesse sticks img

#cheesesticks #recipe #oasishanoi #easyrecipe #vegetarian
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SOFTIES


A staple of my childhood.At that time, they came from a colourful cardboard box in the freezer. After many years, I tried to see if it was possible to recreate the same goodness without buying frozen stuff with unknown ingredients and origins and I think I have succeeded.Kids love them and for adults they have a lot of advantages.They are tasty and practical, easy and fast to cook and can be prepared in advance, frozen and used when needed.


Ingredients
200 ml of milk
1 tablespoon of butter
1 cup of flour
Salt

Extra virgin olive oil
Edam, ham, mushrooms, mozzarella, ricotta, spinach, tomato sauce or whatever you like for the stuffing

Dough
Bring to boil 1 cup milk (about 200 ml), 1 tablespoon butter and a pinch of salt and then mix with one cup of flour. Turn off immediately the fire and mix with a wooden spoon or spatula until all the crumbles are dissolved and the dough is still soft and workable but does come off from the sides of the pot. Wrap in plastic foil and let it rest in the refrigerator for 30 minutes. Roll out the dough with a rolling pin on a floured surface. Cut with a bowl to form circles. The dough should not be too thin.
Stuffings
You can stuff your homemade softies as you prefer. Kids love them with tomato and mozzarella Edam and ham. They are also excellent for vegetarians stuffed with ricotta and spinach or mixed vegetables such as zucchini and eggplant. You can also fill them with mushrooms and ricotta or a mixture of gorgonzola, fontina, mozzarella and parmesan cheese, and you will get a creamy and stringy filling.
Breading and cooking
Once cut and stuffed the softies, fill them and close them carefully. Now dip your softies in beaten egg and then in breadcrumbs and cook in a pan with a little extra virgin olive oil, or in a 200 ° oven for about 15 minutes.

Softies img

All the ingredients and finished preparation available in our shops.

#recipe #vegetarian #oasishanoi #easy

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PUMPKIN GNOCCHI WITH BUTTER, SAGE AND PECORINO


It is pumpkin season again and this Northern Italian classic could be a welcome new way to serve this seasonal favourite.Try it and you will not be disappointed.
To prepare good pumpkin gnocchi, soft and compact, it is important to cook the pumpkin in the oven to dry the pulp.If your pumpkin contains a lot of water you can add to the mixture a potato, boiled and mashed.Its starch will make it easy to shape the gnocchi.Dress these pumpkin dumplings with a light sauce as you do not want to overwhelm their taste.Butter, sage and pecorino cheese are perfect.

INGREDIENTS:
For the Gnocchi
600 grams of cooked pumpkin pulp (about 1, 3 kg of fresh pumpkin)
300 g flour
1 egg
salt
sugar
For the sauce
80 g butter
sage
pecorino cheese
PREPARATION:
Divide the pumpkin into large wedges, remove the seeds, but leave the peel. Wrap them in a sheet of aluminum foil and place them in a hot oven at 200 ° C for about one hour. The cooking time depends on the size of the pumpkin.
After cooking the pulp of the pumpkin should come off easily from the peel and have a very smooth texture, so it can be easily reduced to puree in a food processor. Let it cool. In a bowl or on a floured work surface, mix the pumpkin puree with flour, egg and salt. Add a pinch of sugar.
Knead until you have a smooth dough. Divide the dough into pieces. Form in rolls and cut into pieces of about a centimeter and a half to form the dumplings. With the tines of a fork or simply with the hands, give to your gnocchi their typical shape.
Prepare the sauce for the dumplings: melt the butter with the sage in a frying pan on low fire.
Cook the gnocchi in salted water for a few minutes. They will be ready as soon as they rise to the surface. Take them out with a slotted spoon and toss with the melted butter, turning gently in the still hot pot or in a bowl.
Serve the pumpkin gnocchi with a generous spoonful of pecorino.


Pumpkin Gnocchi img

#recipe #gnocchi #pumpkin #Italian #vegetarian #oasishanoi
All the ingredients are available in our shops

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HOMEMADE GREEK YOGURT CAKE


We have just received a new homemade Greek style yogurt in the shop and I have started experimenting with it. It is wonderful as it is, makes a great salad dressing and is perfect as basic ingredient for this cake. Soft and light, this cake is ideal for breakfast or a snack and can be eaten plain or filled with a cream, a fruit coulisse or even Nutella.The Greek yogurt adds freshness and moisture to the texture and makes it perfect for a children's school snack.Preparation it is quick and easy and the ingredients are easily available.


Ingredients:
250 g flour,
320 g Greek yogurt,
180 g sugar,
150 g butter,
80 g corn starch,
grated rind of one lemon,
a pinch of salt,
4 eggs divided
1 teaspoon baking powder

Preparation:
In a food processor mix butter and sugar to obtain a soft and fluffy cream.
Whip the egg whites in a bowl until stiff.
Add the egg yolks to the butter and sugar mixture.
At this point add the yogurt, salt and grated rind of a lemon.
Continue blending the ingredients until homogeneous. 
In a separate bowl mix the cornstarch with flour and baking powder. 
Add them to the mixture stirring constantly. Add the mixture to the egg whites in the bowl and whip quickly so as not to deflate the egg whites. Grease with butter a baking dish, sprinkle with flour and pour in the mixture. Level with a spatula and bake in the preheated oven and cook for 50 minutes at 180 ° or probe the cake in the center with a toothpick until it comes out dry. Let cool before serving.

Homemade Greek Yogurt Cake img

All the ingredients and finished preparation available in our shops


HOMEMADE VEGETARIAN BURGERS


I have been experimenting for a while with meat substitutes.There is a growing demand and, while I do eat meat,I had the desire to offer a tasty alternative.I was not able to find any soy based product in Hanoi having the texture and flavour needed to prepare western recipes.I came up with this recipe and made burgers and loafs with it with excellent results.I experimented with different beans and practically any bean will do.I used several combinations of chickpeas, black beans, lentils, kidney beans and cannellini and they always worked.So just use your favourite beans.At one point of my experiments I added also some black olives to this recipe.I found the result exceptionally tasty but it adds a very Mediterranean touch to the recipe so here I have omitted it.

Ingredients: 
1 can of beans, drained and rinsed (if you do not like beans, substitute with grilled eggplant)
1/2 cup chopped onion
1 minced garlic clove, 
2 cups diced carrots, celery, mushrooms, corn, zucchini and potato
3 tablespoons oil for frying (suggestions: olive, coconut, grapeseed)
3 tablespoons of soy sauce, balsamic vinegar and tomato paste mixture
4 teaspoons paprika, cumin, chili, oregano and pepper mixture
1/2 teaspoon salt 
1 cup dry bread crumbs
1/2 cup cooked rice
Preparation :
Heat 2 teaspoons oil in a pan over medium heat. Cook the onions, vegetables and garlic until softened.
Transfer to a food processor and add all the other ingredients. Process for a very short time to get a texture similar to minced meat. If needed add more breadcrumbs or rice.
Put the mixture in a bowl and let it rest for one hour in the fridge
Form into golf ball size and flatten into patties. Small patties are better as larger ones tend to crumble.
These vegetarian burgers can be cooked as usual or placed in the oven at 180 C , on a piece of parchment paper without fats, until browned. 

Homemade Vegetarian Burger img

#recipe #vegetarian #burgers #oasishanoi

All the ingredients are available in our shops


HOMEMADE TOFFEE CANDIES

Chevy toffee candies are a confectionery preparation found all over the world with different names but always with an intense flavour of milk.In Italy they are called caramelle Mou and are one of the fondest memories of my childhood.It is easy to buy them, but to prepare them at home is easy and fun, especially if you prepare them with your children and above all they will be healthier as in your candy,unlike in industrial ones,there will be no preservatives,additives and colourings.

ingredients:
100 grams of sugar
30 g whipped cream
1 mould for ice cubes.

Preparation:
Put the sugar in a saucepan with a thick bottom over low heat.
Stir with a wooden spoon.
In another saucepan put the previously whipped cream and heated over a low heat.
The sugar will begin to crystallize and then to melt slowly and will take on an amber color.
When the sugar has completely dissolved, you can slowly add the cream, stirring carefully, in order to obtain a very fluid cream without lumps. Now take the mold and pour the mixture. Place the mold in the fridge and leave it for two hours, or in the freezer for half an hour, so the candy will solidify. You can then remove them from the mold and eat them. If you decide to prepare a larger quantity, you can wrap them individually in plastic wrap or store in glass jars. Silicon moulds are easier to handle but if you do not have a mould handy just spread and flatten the mixture on a large plate or on baking paper, let the temperature go down a bit and cut your candies with a large, sharp and oiled knife.

Homemade Toffee Candy Img


HOMEMADE COTTAGE CHEESE


Cottage cheese is not available in Vietnam because the extremely short shelf life of real cottage cheese makes it impossible to import it.The dairy industry in Vietnam is at a very early stage and dairy products are not part of the Vietnamese tradition and taste.But it is extremely easy to prepare your own cottage cheese.This version made with skimmed milk is very light and delicate, ideal for those who want to enjoy a fresh cheese and it is vegetarian, since the coagulating agent is of vegetal originHomemade cottage cheese can be prepared without thermometer or any particular equipment. All you will need is a scale and to carefully follow the recipe.On request homemade cottage cheese is available in our shops.

Ingredients (yield about 200 g)
1 l skim milk 
6 g salt 
20 g white wine vinegar 
Pour the milk into a saucepan. Add salt and cook over medium heat, stirring occasionally to prevent the coagulation of the surface. When the milk reaches a boil, turn off the heat and add the vinegar. Mix for thirty seconds and then cover the pan with a lid. Let it rest for 30 minutes. Bring to a boil again the mixture, this time on high heat, stirring often. When the milk coagulates turn off the heat and cover the pan again with the lid, letting it rest for another 30 minutes. With a ladle collect the milk clots and pour into a container on which you placed gauze, a towel tightly woven or a paper filter for the coffee. Let it drain and then squeeze the filter eliminating the excess fluid. You can serve the cottage cheese in small bowls and garnish with basil or tomatoes or herbs. Cottage cheese keeps in the refrigerator for 2-3 days covered with plastic wrap. If it becomes too dry add more serum, milk or cream.
All the ingredients and finished preparation available in our shops.



HOMEMADE HUMMUS

My last recipe was Tahini.The next logical step is Hummus.Hummus is a delightful chickpea dip found all over the Mediterranean.In order to obtain a Hummus with excellent consistency and texture there is a little trick.Before adding the other ingredients whip together tahini and lemon juice.It really makes a big difference.Hummus is naturally gluten free and rich in proteins.

Ingredients;
1 can (425 grams) chickpeas, also called garbanzo beans 
1/4 cup fresh lemon juice
1/4 cup tahini
1 large garlic clove
2 tablespoons olive oil, plus more for serving
1/2 to 1 teaspoon salt, depending on taste
1/2 teaspoon ground cumin
2 to 3 tablespoons water
Pinch of ground paprika 
Preparation:
In a food processor, combine tahini and lemon juice. Process for 1 minute.Turn off. Scrape the bowl then turn on again and process for additional 30 seconds. This helps to whipthe tahini, giving the hummus a smooth and creamy consistency.Add olive oil, garlic, cumin and salt to the whipped tahini and lemon juice mixture. Process 30 seconds, scrape sides and bottom of the bowl then process another 30 seconds. Open the can of chickpeas, drain the liquid and then rinse with water. Add the chickpeas to the food processor then process until thick and smooth. Most likely your hummus will be too thick or still have tiny bits of chickpea. Scrape the bowl of the food processor ,turn it on and slowly add 2 to 3 tablespoons of water until the consistency is perfect.Transfer to a bowl and sprinkle with a pinch of paprika before serving.



All the ingredients and finished preparation available in our shops


MEXICAN SALSA


Very simple to prepare and always a hit.Unlike the industrial ones this version does not contain fats,sugar, additives or preservatives.You can add herbs and spices to your liking but this is the basic recipe.It is a very versatile preparation.Great with chips or tortillas it works very well also for eggs, chicken or grilled meats and as a dip for vegetable crudités.


Ingredients
6 large tomatoes
1 medium onion chopped
3 garlic cloves, minced
3 hot peppers seeded and halved
1/2-1 cup fresh cilantro leaves
1 1/2 teaspoons salt
ground pepper, to taste
1 Tablespoon olive oil
1/2 teaspoon ground cumin
juice of one lemon or lime


Preparation:
Place tomatoes, hot peppers and cilantro into a blender.
Blend until you reach the desired consistency.I like it a bit chunky.
Heat 1 Tablespoon of oil in a pan over medium-high heat. Sauté onions and garlic in hot oil for about 10 seconds. Just let them soften but not burn.
Add blended tomato mixture to the pan with the onions and garlic and stir.
Season with salt and ground pepper to taste. Add cumin if desired.
Simmer on medium-low for about 2 minutes until salsa has reduced and thickened. Cook a bit longer if the tomatoes are very juicy.

All the ingredients and finished preparation are available in our shops


HOMEMADE HOT CHILI SAUCE


The simplest way to make your own chili sauce and add kick to your favourite dishes.Much better than any bottled sauce.Depending on the kind of chilis you use the result will be different without losing the character and essence of an excellent hot sauce.If you use Cayenne, for example you will get very very close to Frank’s Red Hot Sauce.If you use Jalapenos the sauce will get the full flavour and colour of this variety.For your safety use gloves and keep your face away from the vapours as capsaicin,the compound giving hotness to chilies,can irritate your eyes and is not pleasant to inhale.If you do not have fresh chilies of your favourite variety,dry ones,also in flakes,will work.Should you get a sauce that is too vinegary adding a little bit of baking soda and reheating the sauce briefly will remove the excess of vinegar taste. You can adjust the quantity of any ingredient according to your taste and the spiciness you want to reach or add herbs and flavourings but following this procedure will guarantee always an excellent result.


Ingredients:
3 cups of your favourite chili peppers (or more if you want)
1 and ½ cups White vinegar
4 tablespoons tomato paste
2 tablespoons chopped onion
2 garlic cloves chopped
3 tablespoons lime juice
Olive oil
1 tablespoon Sugar
1 teaspoon Salt


Preparation:
Cut the stem off the chili peppers. Cut them in half lengthwise and put them in a hot pan with a drop of olive oil. Saute’ briefly until just a little toasted but not dry.
Add 1 ½ cups of water and bring to boil. Reduce the fire and let simmer until softened adding a little water if needed. Put the chilies and the remaining liquid in a blender, add half the volume of white vinegar, a teaspoon of salt and blend to a homogeneous paste.
In a pan (no need to use a clean one, just use the one you used for the chilies) soften the chopped onions and garlic in olive oil until translucent. Do not let them get brown.
Add to the mixture in the blender. Combine with the tomato paste, lime juice, and sugar. Blend until really smooth.
Pour back in the pan and let it reduce on a low fire until you get the consistency you like. If you want to eliminate the seeds pass through a sieve or cheesecloth.
Pour the mixture in a clean jar, cover with a thin layer of olive oil and keep in your fridge. It is immediately ready for consumption but the more you keep it the better it will become.


Homemade Hot Chili sauce img


All the ingredients are available in our shops

#recipe #homemade #chilisauce #hot #oasishanoi

HOMEMADE MASCARPONE CHEESE

Mascarpone is an Italian cheese and is a basic ingredient of the famous Italian dessert Tiramisu.It can be used to add creaminess to a Risotto,to prepare a rich cheesecake or as a wonderful topping for berries.It is very close in flavor and texture to a British clotted cream,so it’s perfect on scones and biscuits too.Both whipping cream or cooking cream will do.If you want your mascarpone thicker let it drain longer and if you like it a bit more creamy add a couple of spoons of milk when you get it out of the fridge.

Ingredients:
2 cups cream 
1 tablespoon lemon juice

Preparation:
Heat the cream in a pan until it simmers, just below boiling point.
If you have a thermometer it should be around 88 C
Gently stir with a wooden spoon while it’s heating to avoid burning or sticking to the pan.
Add the lemon juice and continue to cook at the same temperature for 5 – 10 minutes, stirring all the time. 
It will be ready when it thickens up, sticks to the spoon and looks and smell a bit like bechamel sauce.
Remove from the heat and allow the cream to cool to room temperature.
It will thicken up even more as it cools.
Pour the cream into a sieve lined with a couple of sheets of cheesecloth .
If you do not have cheesecloth use paper coffee filters folding the edges exactly as you would do for coffee.
Put the sieve over a bowl and cover with food wrap film. 
Refrigerate overnight to allow the cheese to drain a bit. 
The longer you leave it to drain, the firmer your cheese will be but don’t be surprised if you only get a very small amount of whey (yes this is whey).
At the end of this time whisk quickly to eliminate any lumps.
Store in an air-tight container in the fridge. It will last for a week .

Homemade Mascarpone img

All the ingredients are available in our shops

SPAGHETTI AGLIO,OLIO E PEPERONCINO

Just four simple ingredients of great quality and a few minutes and that's one of the most famous first courses of traditional Italian cuisine.                                                                                       Spaghetti with garlic, oil and hot peppers are a simple and inexpensive recipe that everyone likes and a great way to fix dinner for unexpected guests.                                                                    As always the secret is just ingredients of great quality and a bit of care and love.



Ingredients: 320 g of spaghetti 4 cloves garlic 2 chillies Extra virgin olive oil

Preparation: Heat the oil in a pan with the garlic, peeled and cut in quarters.                                                 Sauté over medium heat, and being careful not to burn the garlic.                                                                 Add the chillies cut into strips and cook for a few seconds and remove from the fire.                                     Cook the spaghetti very “al dente” in salted water. 
Drain the pasta and keep a glass of the cooking water. 
Put the pan on the fire and add the spaghetti and little by little the cooking water, stirring until they are cooked. 
Serve the spaghetti adding fresh parsley.
Spaghetti aglio olio e peperoncino img
                                                                                                                                                                                                           
All the ingredients are available in our shops
#recipe #spaghetti #vegetarian #oasishanoi

PANTESCA SALAD  (VEGAN VERSION)

When a salad is not anymore just a side dish but takes the leading role.
This is a clear case of “we must do with what we have” as Pantelleria is a tiny island south of Sicily and closer to the Tunisian coast than to Italy.
For thousands of years the inhabitants of Pantelleria had to survive on what they could grow on their rocky island and fish in the sea. 
It happens that the unique position of the island and the composition of the soil,while not allowing great variety and quantities,produced spectacular quality.
Olives and oil,capers,tomatoes,oregano,basil and thyme of world class. 
The original recipe calls for anchovies or tuna but ,also without fish,if you use good ingredients the result will be unforgettable.


Ingredients:

500 grams of potatoes
250 g cherry tomatoes
3 tablespoons capers
1 large red onion
4 tablespoons pitted black olives
4 basil leaves
1 teaspoon dried oregano
1 teaspoon thyme
4 tablespoons extra virgin olive oil
1 glass of red wine vinegar
sea salt
black pepper

Preparation:
Wash the potatoes and cook them in their skins in a saucepan with cold salted water.
Continue cooking until a fork easily goes into the potatoes without crumbling them.
Peel the onion and cut it into thin slices.
Put the onion slices to soak for 20 minutes in vinegar to mitigate the flavor.
Cut the tomatoes and let them drain in a colander for 20 minutes.
Peel the potatoes while still slightly hot.
Cut into pieces one centimeter thick and place in a bowl.
Add the capers and onion slices drained of the vinegar.
Add the tomatoes with the olives and the roughly chopped basil.
Season with salt, pepper, oregano, thyme and olive oil.
Mix and place in refrigerator for two hours before serving.

Pantesca salad img

All the ingredients are always available in our shops


‪#‎recipe‬ ‪#‎salad‬ ‪#‎pantesca‬ ‪#‎oasishanoi‬ 
RISOTTO WITH SPICY SAUSAGE, RADICCHIO AND VINEGAR

Radicchio has a bitter accent perfectly completing the mild creaminess of risotto and the spiciness of Italian sausages.
This recipe is a classic of northern Italian cuisine and the addition of Balsamic Vinegar is the perfect finishing touch.
Keep your Radicchio in the fridge with the bottom part or the roots if they are still attached in a glass of water for a couple of hours and it will be perfectly crisp.

Ingredients:
280 g Carnaroli or Arborio rice
200 g of spicy Italian sausage
1/2 onion
3 tablespoons grated Parmesan
2 tablespoons balsamic vinegar
2 red radicchio
4 tablespoons oil
Broth (made with stock cubes will do)
Red wine
salt
pepper
Preparation:
In a saucepan heat the oil and add the finely chopped onion.
When it is transparent, add the peeled and crumbled sausage. Let it brown for 3-4 minutes.
Pour the rice into the pan and stir well.
Let the rice absorb some of the fat released by the sausage and sprinkle with wine. 
Let the wine evaporate and continue cooking for about 15 minutes, adding a little hot broth at a time, stirring.
When cooked withdrawn from the fire and add the radicchio cut into strips.
Add the grated cheese and salt and pepper.
While it’s still hot, add the balsamic vinegar and stir the risotto.
Decorate with some Radicchio strips and serve.
All the ingredients are available in our shops.

CHOCOLATE AND CHILI TART


This tart will definitely make a superb treat for Valentine’s Day
Dark chocolate and chili is a fantastic pairing and this tart is very easy to prepare and looks irresistible.
The added bonus is that both chilies and chocolate are well known for their aphrodisiac properties.

 
INGREDIENTS
For the dough:
200 g flour
100 g of butter
2 egg yolks
50 g of icing sugar
1 pinch of salt
For the filling:
200 g of dark chocolate
25 cl of fresh cream
20 g of butter
1 pinch of chili powder
For garnish:
long red chilies
40 g of sugar
PREPARATION
Mix the flour with the icing sugar and a pinch of salt.
Add the cold butter cut into small cubes and blend to a crumbly consistency.
Add the egg yolks and blend for a few seconds more. Wrap the dough in plastic wrap and store in the fridge.
Finely chop the chocolate and mix it in a bowl with the cream and chili powder.
Melt the chocolate putting the bowl in a pot of gently boiling water.
Add the butter mixture and stir until it has melted.
Stir the mixture until homogeneous.
Roll out the pastry to 2-3 mm and put it in a buttered baking tin cutting the excess border.
Prick the bottom with a fork and cover the dough with a sheet of baking paper previously dipped in water and patted dry .
Fill it with small stones or rice or beans to avoid  pops up.
Put in the oven at 180 C and bake for about 15 minutes.
Remove paper and weights and continue cooking for another 5-6 minutes.
Let the pastry case cool, pour the chocolate cream and hot pepper in it and let cool in refrigerator for at least two hours.
 Clean the long red chilies and remove the seeds and inner stalk and cut in strips.
Pour the sugar in a saucepan, add the same weight of water and bring to a boil.
Add the peppers and cook until they are transparent and the syrup is thick but not caramelized.
Strain the syrup and let the chilies dry. Decorate the cake with red pepper strips and syrup.
Serve with your favorite ice cream.

Chocolate chili tart img

All the ingredients are available in our shops
#recipe #chocolate #chili #tart #oasishanoi
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CHOCOLATE BISCOTTI WITH RUM CREAM


It is cold and humid and the miserable weather makes us all feel a bit depressed. 
These cookies should help.They always do for me and I do not have the slightest guilty feeling about eating them.
They are extremely easy to prepare and fast and the result is always great. 
It is a basic recipe and it is very simple to make changes to it if needed.
For example substitute the rum with Vanilla or add chocolate shavings to the cream or sprinkle the biscuits with icing sugar.

Ingredients:
220 g flour
160 g of butter
80 g of sugar
40 g of cocoa
2 egg yolks
1 teaspoon cinnamon

For the cream:
90 g of butter
50 g of sugar
1 tablespoon rum

Preparation:
Preheat the oven to 180 C. Line a tray with baking paper.
In a bowl mix the egg yolks with the sugar until creamy. Stir in the sifted flour and cocoa, the butter and cinnamon.
Mix well. Roll out the dough to a thickness of approximately four millimeters.
Cut an even number of disks. Mix and roll out the pastry trimmings to get more disks.
If you do not have a cutter use a shot glass with the edge moistened.
Put the cookies on the baking tray and bake for 10-15 minutes.
Prepare the cream: in a bowl mix the butter with the sugar, adding it a little at a time.
When you reach a creamy consistency add the Rum .Put the cream in the fridge.
Take the cookies out of the oven and let them cool down (This will obviously be the most difficult part). 
Join two cookies placing among them some cream.
Eat and be happy.


Chocolate Biscotti img

‪#‎biscotti‬ ‪#‎cookies‬ ‪#‎recipe‬ ‪#‎chocolate‬ ‪#‎oasishanoi‬ 

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SALMON RISOTTO WITH LEEKS AND DILL


This salmon risotto is a classic,a quick and easy dish for any occasion and very fast to prepare if you have unexpected guests.

It requires very few ingredients. An Italian short grain rice such as Arborio or Carnaroli is used because it can take a lot of liquid.

The secret to a good risotto is to constantly stir it while the rice cooks to keep a creamy consistency and avoid the rice to dry.

If you want to make it a bit more interesting and unconventional add a pinch of poppy seeds or a couple of broken walnuts.

Ingredients:

320 g Carnaroli or Arborio rice

200 g smoked salmon

1 leek

Extra virgin olive oil

40 g of butter

Parsley

Dill

1 shot glass of Grappa or Vodka

Broth (also made with stock cubes)

Salt

Pepper

Preparation:

Clean the leek and slice it finely.

Sauté the leeks gently in a saucepan together with olive oil.

When it becomes transparent, add the rice and toast it for a few minutes until translucent.

Add the grappa or vodka and let evaporate over high heat.

Add a couple of ladles of hot broth and cook lowering the flame and adding more broth a little at a time.

Keep cooking on a low flame stirring constantly.

When the risotto is creamy and cooked remove from heat and add butter and the salmon cut into small pieces.

Add half of the chopped parsley and dill.

Lay aside one third of the salmon cut into strips that you will use for decoration.

Stir, add salt and pepper decorate with the remaining salmon and parsley and dill .Serve immediately.

Risotto with salmon leeks and dill img

All the ingredients are available in our shops

‪#‎recipe‬ ‪#‎risotto‬ ‪#‎salmon‬ ‪#‎oasishanoi‬



GNOCCHI ALLA ROMANA
BAKED SEMOLINA DUMPLINGS ROMAN STYLE


Not your traditional potato gnocchi these semolina dumplings are baked in the oven and not boiled and do not need any sauce.
They predate by far the better known potato gnocchi as potatoes have been introduced in Italy around the beginning of the 17th century.
The father of modern Italian Cuisine Pellegrino Artusi gives this recipe in his book Science in the kitchen printed in 1891.It still works well for me.
These gnocchi are meat free, very tasty, easy to prepare and can be frozen before baking.
They will be ready in a few minutes when needed because they can be baked frozen without problems.

Ingredients:
½ Liter milk.
140 grams Semolina,
60 grams butter
100 grams Grated Parmesan cheese
2 large Eggs
Salt, to taste.

Preparation:
Warm up the milk without letting it boil. When it starts simmering add the semolina flour and mix to dissolve any crumbs.
Add half of the butter and half of the Parmesan. Mix well. Turn off the fire. While the mixture is still hot add the eggs and stir well.
Pour the hot mixture on a slightly wet working surface and spread it with wet hands or the wet back of a spoon to the thickness of a finger.
Let it cool down. Dip the edge of a glass in cold water and use it as a cutter to cut discs of semolina.
Place the disks in half overlapping rows in a buttered oven tray. Sprinkle with the remaining grated Parmesan .
Place on the top small butter pieces. Bake in a preheated oven at 220 C until the surface is browned. Serve hot.

Gnocchi alla Romana img


All the ingredients available in our shops.
#recipe #gnocchi #semolina #oasishanoi


MARZIPAN (AND MARZIPAN POTATOES)


Marzipan is wonderful.It can be shaped,coloured or flavoured.It can be used as it is or flattened and used to cover a cake.
It tastes like Christmas.It is easy to prepare and to store.It makes a wonderful filling for chocolates or cakes.
One can find Marzipan all over Europe but the historical production centers are in Northern Germany(Luebeck and Koenigsberg producing the most famous Marzipan)and in Sicily,particularly Palermo.
It is no surprise as both areas have always been the northern and southern gates of Europe and many products and ideas of Middle and Far Eastern origin have entered Europe from this two points.
What is surprising is to find exactly the same round-shaped delicacies,albeit with different names,to be Christmas specialties both in Sicily and in Germany.
The first part of this recipe gives instructions on how to make Marzipan and the second one on how to shape and flavour it into a wonderful Christmas treat.
You will be surprised by the taste and aroma of Marzipan made this way.A lot of commercially produced Marzipan is bland and sticks to your palate.
That is because it is not made with real almonds but soy or other nuts,it is artificially flavoured and the binding agent is,if you are lucky,molasses or artificial caramel.


INGREDIENTS
1 ¾ cups ground almonds
1 cup granulated sugar
¼ cup honey
2 Tbsp water
2 Tablespoons raisins
3 tablespoons rum
DIRECTIONS
Place the ground almonds into a food processor.
Stir the sugar, honey and water in a small pan over high heat until it reaches a full boil and the sugar has completely dissolved.
Pour this into the food processor while it’s running.
Blend until the marzipan comes together.
While it’s still warm, shape this into a log and wrap in plastic wrap.
Leave at room temperature to cool and store wrapped until you are ready to use it.
Soak raisins in rum and mix with the marzipan
Form small balls with the marzipan
Roll the balls in cocoa powder
Let set in the fridge for at least 2 hours


Marzipan img

All the ingredients and finished preparation available in our shops
#recipe #marzipan #christmas #oasishanoi



Marron Glacés
(Candied chestnuts)

I have started to see nice chestnuts around and it is the right time to prepare this wonderful treat
It takes a bit of time but it is easy and the result is superb.
It is controversial if Marron Glacés originated in Italy or in France but the first mention of them is in an Italian cookbook written more than 700 years ago.
Fruit candied the same way was well known in the Arab world and probably returning crusaders took the recipe back and adapted it to use chestnuts.
The chestnuts from the area around Cuneo are very large and particularly suited for this preparation.
If you end up with a lot of broken pieces do not worry.
You can puree them,add some whipped cream to make a beautiful dessert or use a spread for breakfast or a filling for a pie.
A funny thing I remember from my childhood is that the water used to boil the chestnuts before peeling them was used as a hair colouring.
Rinsing ones hair with it would give beautiful deep dark brown-reddish reflexes to the hair.For free.

Ingredients

500g Chestnuts (choose large ones)
300g Sugar
3/4 cup Water
1 vanilla bean
Preparation
Drop the chestnuts into boiling water for 10 minutes.
Drain the chestnuts and peel them as quickly as you can while they are still hot. Remove also the inner membrane.
Keep the unpeeled chestnuts in hot water because if they cool down the skin will adhere to the chestnut.
If you break some chestnut do not worry and go on processing them. They will taste as good as the whole ones?
In a large pan cook the sugar, water and the vanilla bean over low heat until the sugar dissolves.
Simmer gently for 5 minutes, and then add the chestnuts.
Bring to a boil and cook for 10 minutes.
Remove from heat and discard the vanilla bean.
Cover the saucepan and leave over night in the syrup.
Bring again to the boil and cook 1 minute more.
Again allow to stand this time for 24 hours.
Repeat again and let cool down. When cold if all the syrup has not been absorbed drain the chestnuts.
Do not overcook or the chestnuts will crumble and the crystallization process will not happen.
Preheat your oven to 65°C. Cover an oven rack with baking paper.
Distribute the chestnuts evenly on the paper and allow to dry out for 2 hours with the oven door open a few centimeters until they are firm.
Put the chestnuts into little paper sweet cases, and keep in an airtight container. Eat within one week
Marron Glace' img
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#recipe #chestnuts #marronglaces #oasishanoi

INSTANT HOMEMADE RICOTTA
(AND OVEN BAKED RICOTTA WITH HERBS)


This time two recipes in one.How to make instant ricotta at home and how to use it for a delicious preparation.You may have been told that UHT milk should not be used to make ricotta.Not true
There will be a minimal difference in the amount of ricotta you produce but you may not even notice it.The difference between Pasteurized milk and UHTmilk is in the time and temperature the milk is exposed to heath and both processes kill the pathogens but keep the nutritional values of milk(and the fat contentintact.To make ricotta I prefer to use vinegar because the results are stable and constant but lemon can also be used or citric acid.For home use, if you do not need large quantities,this microwave method works perfectly and is very fastIf you do not have cheesecloth paper coffee filters are perfect.If you do not even have a colander your coffee percolator will do.
The leftover liquid is whey and has amazing nutritional properties and several other uses.
The time you let your ricotta drain influences the thickness of the texture and the workability of the ricotta


HOMEMADE INSTANT RICOTTA
INGREDIENTS
2 cups whole milk
1/4 teaspoon table salt
2 tablespoons distilled white vinegar (or lemon juice)
PREPARATION
Line a colander with cheesecloth or paper coffee filter and set over large bowl.
 Combine milk, salt, and vinegar (or lemon juice) in a microwave-safe bowl.
 Microwave on high heat until lightly bubbling for 2 to 3 minutes.
Remove from microwave, and stir gently for 5 seconds.
Milk should separate into solid curds and a translucent liquid (whey). 
If not, microwave again for 30 seconds longer. 
Using a slotted spoon or skimmer, transfer curds to the colander and allow to drain until desired texture is reached. 

OVEN BAKED RICOTTA WITH HERBS
INGREDIENTS
1 1/2 Cups Ricotta
1/2 Cup Grated Parmesan Cheese
1 Egg
1 Tablespoon Olive Oil
Pinch of Salt & Pepper
3 tablespoons finely chopped basil and oregano
FOR TOPPING
Freshly Grated Parmesan Cheese  and Tomato Sauce
PREPARATION
Preheat the oven to 200 C
Mix together the ricotta, parmesan, egg, olive oil, herbs and seasonings, until smooth and creamy.
 Place the mixture into a non-stick muffin baking pan, then bake for 25 to 30 minutes.
Remove from the oven and let sit for 15 minutes.
Top with grated parmesan cheese ,tomato sauce and basil . 


Oven baked Ricotta img


All the ingredients are available in our shops


SICILIAN CANNOLI


Sicilian Cannoli are a wonderful dessert showing how deep the Arab influence is in Sicilian cuisine.
As usual there are many local variations but for sure Cannoli are never made with a custard or chocolate filling or puff pastry as I have sometimes seen.
Cannoli are not difficult to prepare and the most important thing is to serve them immediately after filling or they will lose their wonderful crispiness

For the filling : 
900 gr ricotta cheese
450 gr sugar
milk 
vanilla 
cinnamon 
100 gr mixed candied fruit diced
100 gr dark chocolate chopped
Garnish : 
Icing sugar
For the wafers:  
200 gr flour   
30 gr cocoa powder  
30 gr sugar   
2 eggs 
20 gr butter 
salt to taste
1 tablespoon Rhum 
frying oil 
Preparation:
For the wafers: mix together the flour, cocoa powder, melted butter and eggs in a bowl. 
Add the rhum and keep mixing until the dough is smooth. 
Wrap it in plastic wrap and let it rest for half an hour.
Roll out the cannoli dough and cut it into squares. Wrap the squares around metal tubes to shape the cannoli. 
Fry the dough, still wrapped around the tubes in boiling oil. 
Let the cannoli cool on paper towels. Once cool, slide out the metal tubes.
For the filling: 
Mix with the ricotta and sugar, adding a bit of milk, vanilla and cinnamon. 
Pass the mixture through a sieve and blend in diced candied fruit and bits of dark chocolate.
Fill the Cannoli with the ricotta filling. Sprinkle the outside with powdered sugar.
Serve immediately after filling or they will get soggy and break.

Sicilian Cannoli img

All the ingredients are available in our shops

#recipe # cannoli #oasishanoi

GRISSINI


Grissini are an essential part of any Italian bread basket and a lovely snack or vehicle for Parma ham or Italian cured meats.
They originate in Turin and they have been invented because Vittorio Amedeo of Savoia,king of Piedmont,had digestive problems and could not eat regular bread
The industrial ones you get in the plastic packets in most restaurants are extruded and mechanically pumped with air.
The original recipe calls for lard but olive oil is a perfect modern substitute and adds something to the taste and texture.
Once you have mastered this basic recipe you could try and add sesame seeds,poppy seeds,thyme,sage,rosemary or other herbs,sea salt or ground black pepper or whatever flavour you like.The dough contains olive oil and should be enough to keep your grissini from sticking to the baking paper but some flour or semolina sprinkled on the parchment could also be used.

Ingredients:
2 cups flour
3/4 cup lukewarm water
1 teaspoon sugar
1 tablespoon dry yeast
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons salt

Preparation
In a bowl combine 2 tablespoons flour, water, sugar and yeast.
 Mix and let sit for 10 minutes . The mixture will become foamy.
Add the remaining flour, olive oil and salt. Mix until the dough is smooth and shiny.
Sprinkle a small amount of olive oil over the dough and roll it around until coated. 
Cover with plastic wrap, and let sit for one hour until doubled in bulk.
Preheat your oven to 200°C and line your baking sheet with parchment paper.
Shape the dough into flat rectangle. Cut a finger-sized piece from the rectangle with a sharp knife. 
Roll it into a long stick and place on the baking sheet. 
Continue with the remaining dough leaving some space between the sticks . 
Let the grissini rest for a few minutes, so they puff up a bit.
When they have puffed up, hold both ends between your fingers and stretch them. 
Let them rest for another couple of minutes.
Place the baking sheet with grissini into the oven and bake for 10 to 15 minutes. 
Keep an eye on them and take them out when they are golden brown.
Take out of the oven and let them cool down.
When the grissini are cold reheat the oven to 120°C and bake them again for 5 minutes.
This will dry them adding the extra crunchiness and crumbliness.
Grissini img

Ingredients and finished preparation available in our shops


PENNE AL FORNO CON SALSICCIA
-PENNE AND SAUSAGE BAKE


Pasta al forno is a typical Sunday dish together with Antipasto,Roast chicken and potato and some elaborated cake.Every family has a personal,secret recipe.Meat sauce,mushrooms,green peas,broccoli and other vegetables,all sorts of cheese,olives,even raisins or anchovies are added to the baked pasta and the result is always great.The secret is to keep the pasta very al dente and to let a nice crunchy crust form in the oven.
This is a very simple version with Italian sausage and fresh tomato


Ingredients:

1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, chopped
8 Italian pork sausages, meat crumbled
5 tomatoes cubed
1 mozzarella cubed
1 cup grated Parmigiano
2 cups  vegetable stock
50g  butter
50g  plain flour
500ml  milk
400g penne 
salt and pepper

Preparation:
Preheat the oven to 200C
Heat a large pan over medium heat.
Add the oil and gently cook the onion until soft and translucent. 
Add the crumbled sausage meat and cook until coloured. 
Add the tomatoes and vegetable stock, season with salt and pepper and turn down the heat.
Let gently simmer while you make the béchamel sauce.
Melt the butter on low in a span. Add the flour and stir to mix.
 Cook over medium until the mixture has taken a biscuit-colour. 
Slowly add the milk, bit by bit, whisking as you add to avoid lumps from forming. 
Season with salt and pepper and bring to a simmer. Cook to thicken slightly then remove from the heat.
Cook the penne in a pan of salted boiling water. Cook very al dente and drain.
Pour into the pan with the sausage and tomato mixture. Mix well.
Add the cubed mozzarella and Parmigiano reserving a bit for the topping
 Pour this into a medium-sized ovenproof  buttered baking dish.
Pour over the white sauce and top with the remaining mozzarella and Parmigiano.
Place into the preheated oven. Bake until the top is nicely coloured.


Penne and sausage bake img

ingredients and finished preparation available in our shops

This recipe on Google+
#recipe #bakedpasta #oasishanoi 


RISOTTO ALLA MILANESE


My previous recipe was for ossobuco and risotto alla Milanese is the ideal companion for it.
Risotto alla Milanese is also served as a main dish.In that case bone marrow and Porcini mushrooms can be added but,
being part of the ossobuco recipe,I have omitted them.
Rice has been grown in Italy since ancient times,
Pliny being the first to mention it and today Italy is the 1st producer of rice in Europe and 5th in the world.
Among the different qualities of rice,there are some particularly suitable for risotto,such as Arborio,Carnaroli,Maratelli,Vialone nano.They are short-grained and with high starch content
The starch and the particular way of cooking,as you will see from the recipe,bind the grains together giving Italian risotto its exceptionally smooth and  creamy consistency.

Ingredients:
6 cups chicken stock
¼ teaspoon saffron  powder or threads
4 tablespoons  unsalted butter
1 small yellow onion, finely chopped
2 cups Arborio or Carnaroli rice
1 cup dry white wine
1⁄2 cup grated Parmesan
1 tablespoon chopped parsley
Salt and freshly ground black pepper, to taste

Preparation:
Heat stock in a pan over medium heat, add the saffron and keep warm.
 Heat 3 tablespoons of butter in a pan over medium heat.
 Add the onions and cook until soft.
Add the rice and cook until lightly toasted and translucent. Add the wine and let  evaporate stirring constantly. 
Add 1⁄2 cup warm stock and cook, stirring, until absorbed.
Continue adding stock, 1⁄2 cup at a time, and cooking until absorbed before adding more, until rice is tender and creamy. 
Add the remaining butter ,Parmesan, season with salt and pepper and let rest for one minute.
Put in plates, sprinkle with chopped parsley and more Parmesan  and serve.


Risotto alla Milanese img

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This recipe on Google+
#recipe #risotto #oasishanoi 


TORTA DI MELE - APPLE PIE

When you think of Italian ingredients probably ParmigianoMozzarellaBalsamic vinegar,Prosciutto,olives or lemons and oranges come to mind but Italy is the largest producer of apples in Europe and 5th in the worldApple pie is made,more or less the same way,all over Italy, what changes and makes the difference is the apple variety used to prepare itThis very simple  pie should be soft and moist and keeps well for several days.


Ingredients:
1 cup Butter
4 Apples
2 ¼ cups Flour
1 tablespoon Baking Powder
½ teaspoon Cinnamon
½ teaspoon Salt
4 Eggs
1 teaspoon Vanilla Extract
1 cup Sugar
½ teaspoon Lemon Zest
4 tablespoons butter, melted
3 tablespoons sugar

Preparation:
Heat oven to 180 C degrees.
Butter a springform and dust with flour .Remove excess flour.
Mix flour, baking powder, salt, and cinnamon.
In a large bowl, make a soft cream of butter and sugar.
Add eggs beating well after adding each egg.
Beat until pale lemon yellow in color, creamy, and thick.
Add slowly the flour mixture.
Keep beating gently and add lemon zest, vanilla 
Beat 2 more minutes.
Peel, quarter, clean and slice the apples.
Cut half of the apple slices into smaller pieces and fold into the batter.
Pour the batter into prepared springform.
Smoothen the surface of the batter.
Arrange the remaining apples slices on the top of the cake with edges slightly overlapping.
Brush the apples with melted butter.
Sprinkle apples and batter with sugar.
Bake in preheated oven until the cake pulls away from the sides and the top is golden brown.
The cake is done when apples are lightly browned.
Remove from oven and allow to cool on a wire rack.
Dust powdered sugar with cinnamon all over the cake.
It can be served as it is or with whipped cream.


Torta di Mele Apple Pie img
This recipe on Google+

#recipe #applepie #oasishanoi  

TUSCAN CROUTONS  WITH MUSHROOM PATE’ 

Crostini with mushroom pate', a Tuscan appetizer, are very tastyfairly quick to make and cost effective.
This mushroom pate' will keep well in the fridge if covered with plastic wrapYou can use any kind of Mushroom.
Originally they are prepared with Porcini but any kind of mushroom will give a great result.

Ingredients:
250 gr Mushrooms (Champignon or Shitake are better)
150 gr Butter 
1 shallot
20 gr shelled walnuts 
1 boiled eggs 
1 teaspoon Brandy 
1 tablespoon Thyme (if you do not have Thyme, Oregano can be used)
Chopped Chives
Salt and pepper
Sliced bread

Preparation :
Clean the mushrooms and slice them.
 Finely chop the shallot.
In a large pan brown the shallots with one tablespoon of butter 
Add the sliced mushrooms.
Simmer on low for about ten minutes adding thyme salt and pepper to your taste.
Remove from heat and let cool.
Boil an egg until hard remove the shell.
In a food processor put the mushrooms, the remaining butter cut into small pieces,
the walnuts, a splash of brandy and the hard egg cut in pieces 
blend until creamy then check the taste and add salt if needed.
Put the cream in the fridge until firm.
Slightly toast the  slices of bread.
Spread  the croutons with mushroom pate, and garnish with finely chopped chives.
Tuscan Croutons wit Mushrooms img

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#recipe   #croutons   #oasishanoi 

PIZZE FRITTE

In the classic movie “The gold of Naples” Sophia Loren makes exactly these Pizzas.
This is Neapolitan street food at its peakNo need for an oveneasy to prepare,an explosion of flavorI have found similar preparations in many places,most of them extremely goodbut nothing ,in my opinioncan compete with these
This is pure fried joy and who cares about calories


INGREDIENTS FOR THE DOUGH:
2 cups lukewarm water
2 teaspoons dried yeast
Pinch of caster sugar
4 cups plain flour
1 teaspoon salt
1/4 cup olive oil
Combine the water, yeast, sugar and 2 tablespoons of flour in a small bowl. 
Set aside for 5 minutes or until foamy.
Combine the flour and salt in a large bowl and make a well in the centre.
Add the yeast mixture and oil. Use your hands to bring the dough together in the bowl.
Add a bit of water if the dough gets hard.
Brush a bowl lightly with oil.
Turn the dough onto a lightly floured surface and knead until smooth and elastic.
Place in the prepared bowl and turn to coat in oil. 
Cover with plastic wrap and set aside to rise until dough doubles in size.
INGREDIENTS FOR THE FILLING
500 gr ricotta
250 gr mozzarella
200 gr spicy salami cubed (Neapolitan Salsiccia piccante is better)
pepper
salt
Oil for frying 
Divide the dough in 8 pieces and prepare small balls.
Put on a floured tray, cover with a damp cloth and let rise until doubled
Meanwhile, prepare the filling: Cut the mozzarella into cubes,
mix with a fork ricotta, mozzarella, salami, pepper and salt.
Flour your hands and take a ball and flatten starting from the center.
Spread it with 
your fingers trying to maintain a uniform thickness.
Pour a spoonful of cheese and salami mixture in the center and close the dough over itself.
Seal the edges pressing hard with the side of your hand.
Pressed repeatedly to close very well. Do not fold the edges, just press.
When the oil is hot stretch a bit the corners of the pizza and fry 
until golden brown on one side first then the other.
The pizza will puff up so leave space in the pan.
Eat as they are or topped with some tomato sauce and Parmigiano. 

Pizza fritta img

Ingredients available in our shops.

POLPETTE AL SUGO – ITALIAN MEATBALLS


In Italy you will never find Spaghetti with Meatballs. It is an American invention (and not a great one, in my opinion).
The closest you will find are small sausage paste balls in some pasta sauces, but that is something different.
Meat balls, or better Polpette, are a main course. The traditional Italian meal is composed by a starter (Antipasto),a pasta or soup (Primo Piatto), a meat or fish main course(Secondo Piatto)with a vegetable side (Contorno)and finally a dessert and coffee and, why not, a shot of something very alcoholic to wash the whole thing down.
This on normal days. On Sundays or special occasions things get  more complicated. We like it a bit Baroque.
This means that Polpette (meat balls, if you insist) should be served with their tomato sauce, much better than ketchup and a side of salad and pureed potato.
There is a fantastic Neapolitan version of this recipe with soaked raisins and pine nuts added to the meat mixture.First try the recipe given here under and then,
if you are really feeling adventurous try the Neapolitan version for a spectacular experience.


INGREDIENTS:
For the Polpette:
300 gr lean ground beef
200 gr ground pork
2 or 3 slices of bread, crust removed
1 cup milk
1 cup of grated Parmesan
1 egg
Extra virgin olive oil
2 garlic cloves finely chopped
Parsley
1 cup of flour
Salt
Pepper

For the sauce:
500 g of tomatoes, peeled and cubed
1 small onion
3 tablespoons extra virgin olive oil
Basil leaves

PREPARATION:
First prepare the sauce.
Finely chop the onion and cook gently in a pan with 3 tablespoons of olive oil without letting it brown.
When the onion is transparent add the tomatoes, a pinch of salt and some basil leaves.
Cook the sauce for about 20 minutes until reduced of 1/3 .
For the meatballs:  crumble the bread in a bowl, add the milk and let it soak well.
Wash, pat dry and finely chop a handful of parsley.
Mix the two meats in a bowl with the egg, Parmesan, parsley and the garlic.
Squeeze the bread to remove excess milk and mix with the meat and the other ingredients.
Mix all the ingredients until well amalgamated.
Divide the mixture into equal parts, more or less the size of an egg.
Place them in a plate dusted with flour. Roll the meat balls in flour shaking off the excess.
Heat a little oil in a frying pan and quickly cook meatballs, 5 or 6 at a time.
Roll them around until completely browned, approximately 2 minutes.
Remove from the pan and place them in the pot with the  tomato simmering tomato sauce.
Let them cook on low for 15 minutes turning them a couple of times.Ready.


Polpette al sugo img


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This recipe on Google+
#recipe #oasishanoi #polpette #italianmeatballs 


SICILIAN ORANGE AND FENNEL SALAD


Real peasant fare. Frugal and sublime. Elio Vittorini, a great writer, in his book “Conversazioni in Sicilia”left us an unforgettable page about this dish. Try it and you will be surprised. Use sour oranges and mop up the juices with some good bread. The origin of this dish, as many other Sicilian preparations,is probably North-African and sometimes Cardamom is added. In Sicily this salad was prepared during the orange season so in Winter but now oranges can be found all over the year and it makes a great starter or side dish in Summer. Prepare it and serve it immediately as fennel tends to get hard and fibrous when cut.

Ingredients:
3 oranges
2 fennel bulbs
1 red onion
1 cup black olives
Small fresh mint leaves, torn in half (Keep some whole for garnishing)
½ glass orange juice
½ glass extra virgin olive oil
2 tablespoons lemon juice
Salt and pepper

Preparation:
Peel the oranges, making sure that no white part or membrane is left.
Cut between the internal membranes into wedges.
Slice the fennel and the red onion very finely.
Toss orange segments, fennel, onion, mint, olives, salt and pepper in  a large bowl .
Beat the olive oil, orange and lemon juice until perfectly amalgamated and thickened.
Pour over the salad, mix and garnish with some mint leaves. Ready.


Orange and fennel salad

Ingredients available in our shops.


#recipe #salad #oasishanoi 


ITALIAN SUMMER PASTA SALAD 


Pasta salad is a great summer favourite and has countless variations.
This is how we prepared it when I was a kid and how I like to make it.
To me, it tastes of summer and of a time when very  humble things could still give
great joy.

It is simple, it is fresh, it works every time.

Ingredients:
300 gr Penne
300 gr cherry tomatoes
3/4 Cup pitted and  chopped black olives
1/4 Cup rinsed salted capers
1 Fresh Mozzarella, cut into small dice
1 tablespoon chopped fresh parsley
1/4 Cup chopped fresh basil
1 tablespoon oregano

Dressing Ingredients:

3 Tablespoons Red Wine Vinegar
9 Tablespoons Extra Virgin Olive Oil
1 Large Garlic Clove, Peeled
4 or 5 anchovies chopped
Salt and Pepper

Preparation:
Cook the pasta in a pot of salted water until "al dente".
Rinse in cold water and drain well.
Cut the cherry tomatoes in quarters.
Place all the ingredients in a large bowl and toss.
Blend together the dressing ingredients until almost smooth.
Mix the dressing with the pasta mixture and let rest in the fridge for one hour.
Take out of the fridge and leave at room temperature for 10 minutes before serving.


Italian summer pasta salad img

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This recipe on Google+
#recipe   #pastasalad   #oasishanoi 


BRESAOLA,  ARUGULA AND PARMESAN


Bresaola is air-dried, very lean beef,from the top round.It originates from Valtellina in the Alps of Northern Italy, and from the neighbouring Swiss Graubünden region.
It is extremely low on fats and calories and gluten free ,
has a nearly burgundy colour and is aged for at least 3 months.
When I worked in the Libyan desert, where no cured meats could be imported, we used to prepare our own Bresaola and the dry desert air and the temperature would allow us to get our Bresaola ready in two days.
This preparation,similar to Carpaccio, is perfect for a Summer dinner or just as an appetizer.


Ingredients:
1 bag arugula
200 gr Bresaola thinly sliced
4 tablespoons extra virgin oil olive
1 teaspoon balsamic vinegar
1 lemon
A wedge of Parmigiano cheese
Freshly ground black pepper
Preparation:
Place the plates on which you plan to serve the salad in the refrigerator .
Wash, trim and pat dry the arugula.
Cut the lemon in half and squeeze out the juice of one half.
In a bowl mix olive oil, lemon juice and balsamic vinegar until emulsified.
Using a potato peeler prepare Parmigiano shavings.
Remove the plates from the refrigerator.
Lay out the bresaola on the plate in a round pattern overlapping the slices and sprinkle with pepper.
Pile a mound of the arugula in the middle of the plate.
Pour the dressing over the plate.
Sprinkle the Parmigiano shavings on top of the preparation.
Cut slices from the remaining half lemon and put on one side of the plate. Ready


Bresaola,arugula and Parmesan img

Ingredients always available in our shops


This recipe on Google+


#recipe #bresaola #oasishanoi 


POTATO GNOCCHI


To make gnocchi is easy and fun. This is the basic recipe. You can add to the dough cheese or vegetables like spinach or herbs,
make them larger or smaller and use any sauce you like or make a wonderful gratin with béchamel sauce and cheese or serve them with fresh cubed tomato, mozzarella and basil …


Ingredients:
1 kg of potato (approximately 4 large potatoes).Use old potatoes. New and watery potatoes are not good for gnocchi.
2 ½ cups (300 gr) all-purpose flour plus 1/2 cup or more for working the dough
1/2 teaspoon salt
1 egg (lightly whisked)
Preparation:
In a large pot with enough water to cover them, boil potatoes with their skins on.
Boil until fork tender. Do not over boil.
Remove potatoes and allow them to cool in a colander.
Peel boiled potatoes, removing any brown spots.
Using a potato ricer or a grater, shred the potatoes finely.
Make a flat mound of the shredded potato in the middle of a clean, dry countertop.
Add the flour on the top. Sprinkle with salt
Make a well in the middle of the potato and flour mound and fill it with the beaten egg.
Using your hands and starting from the outside, slowly pull flour and potato to the middle of the mound.
Combine all the ingredients and knead just enough to form a dough.
Do not work the dough too much. It should have a light and airy texture.
Cut the dough into 8-10 pieces and roll each piece into an even rope.
Cut the dough ropes into 3 cm pieces keeping the working surface floured.
Use a fork to create ridges on the surface of your gnocchi.
Cook the gnocchi in a large pot of salted water. When they are cooked they will float to the surface.
Remove them with a slotted spoon and serve with your favourite sauce.


Potato Gnocchi img

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This recipe on Google+


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PESTO ALLA GENOVESE 

Pesto is my favourite sauce. To me it tastes of home. 
Traditionally it is made in a marble mortar.
The consistency of real pesto is creamy but the ingredients are not completely dissolved.
It keeps, if properly sealed, for several days in the fridge maintaining a brilliant green colour.
It can also be frozen but it will become darker without changing quality.
Add a couple of spoons of the hot water used to cook your pasta and mix before using it.

Ingredients:
100 gr. basil leaves washed and dried
40 gr. pine nuts
80 gr. grated Parmesan cheese
40 gr. pecorino
100 gr. extra virgin olive oil from the Ligurian coast
2 cloves of garlic
6 g coarse sea salt
Preparation:
Put in the mortar (or the food processor) the garlic and salt and reduce to a paste.
Add the basil leaves. It is important that the leaves are not pushed to the bottom.
If using mortar  work slowly and gently, on the walls of the mortar, not on the bottom.
If you are using a food processor a very short spin not at top speed should be enough
Add the pine nuts, basil and cheese and give it another short pulse.
Finally add the oil, drop by drop, while processing.
Pour into jars and let it rest for a couple of hours with the mouth open, covered with a sheet of wax paper.
When the oil rises to the surface, isolating the pesto from the air, close adding, if needed a little oil.

Pesto Genovese img

Ingredients and finished preparation always available in our shops

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SWISS WALNUT CAKE

A classic Swiss Cake,a caloric bomb and one of the best desserts you will ever eat

Ingredients:
450 g sugar
250g  walnuts in small pieces
2 dl cream
350 g white flour
200 g  butter or margarine
1 egg
1 pinch of salt

Preparation:

Filling:
1. Heat gently 300 g sugar in a pan until the sugar foams. Do not stir.
2. Add walnuts, mix ,remove from heat or sugar will get too brown.
3. Add the cream immediately and mix.
4. Let the filling cool down.

Dough:
1. Mix all remaining ingredients to make a dough
2. Cut the dough into three pieces, two  the same size ,one smaller.
3. Flatten the large pieces to make bottom and a top of the cake
4. Roll up  the third piece and place it on the bottom along the form
5. Pour the filling on the bottom.
6. Cover the cake with the top.
7. Bake in the oven at about 200°C for 40 minutes.
8. Remove from the form immediately or it will stick.

Swiss walnut cake img

All the ingredients and finished preparation always available in our shops


COCA-COLA CAKE

Just one of those things… An American friend gave me this recipe several years ago. For a European  making a cake this way and with these ingredients is heresy 
And, at first I did not even want to try but I must admit that the result is absolutely outstanding

Ingredients:
1  cup  Coca-Cola
1/2  cup  Yoghourt
1  cup  butter softened
1 3/4  cups  sugar
2  large eggs, lightly beaten
2  teaspoons  vanilla extract
2  cups  all-purpose flour
1/4  cup  cocoa
1  teaspoon  baking soda
1 1/2  cup gelatine
Preparation:
  1. Combine Coca-Cola and yoghourt
  2. Beat butter until creamy. Gradually add sugar until blended.
  3. Add egg and vanilla; beat at low speed until blended.
  4. Add cola and yoghourt mixture and mix at low speed.
  5. Combine flour, cocoa, and soda and add, beating just until blended.
  6. Stir in gelatin and mix.
  7. Pour batter into a greased and floured pan.
  8. Bake at 180° for 30 to 35 minutes. Remove from oven; cool 10 minutes.
  9. Pour Coca-Cola Frosting over warm cake

Coca Cola Frosting
Make the frosting just before pouring over the cake.
Ingredients:
1/2  cup  butter
1/3  cup  Coca-Cola
3  tablespoons  cocoa
2 cups sugar
1  tablespoon  vanilla extract
Preparation:
  1. Bring first 3 ingredients to a boil in a pan over medium heat.
  2. Stir until butter melts.
  3. Remove from heat and whisk in sugar and vanilla.
  4. Decorate with walnuts or pecans , if desired.

Coca-Cola Cake img

Ingredients and finished preparation available in our shops

RED SICILIAN PESTO

Pesto alla Genovese is spectacular and rightfully world famous. There is an official institution to protect it , a D.O.P. (Protected origin denomination) and an official recipe for it. Its southern cousin, Red Sicilian Pesto, does not enjoy the same protection and popularity.
It comes in countless variations and this is my personal one. It makes a superb pasta sauce, a wonderful dip or spread, a surprising salad dressing and is fantastic mixed with ricotta or fresh goat cheese.

Ingredients:
1 cup of basil leaves
60 gram Pecorino cheese grated
15 gram pine nuts
15 grams toasted and peeled almonds
1 hot chili pepper
2 garlic cloves
3 large fresh tomatoes peeled and seeds removed
1 cup sundried tomatoes
1 cup black olives
1 teaspoon Oregano
1 tablespoon Balsamic vinegar
Extra virgin olive oil

Preparation:
1) Put all the ingredients into a food processor.
2) Blend until everything is fluid but a bit coarse.
3) Add some more olive oil if the pesto seems to dry for your taste.

Red Sicilian Pesto img

Finished preparation and all ingredients available in our shops
This recipe on Google+

QUICK PICKLED CAPSICUM

Quick and easy. An essential part of an Antipasto platter, a nice side and a perfect topping for sandwiches and Pizza

Ingredients:
1 kg red, green and yellow capsicums
2 cups white vinegar
2 cups water
1 cup sugar
2 cloves garlic, sliced
1 teaspoon salt
Dried oregano and black peppercorns to taste
Glass  jars

Preparation:
1) Wash the capsicums and quarter them
2) Remove stalk and seeds and cut into wedges.
3) Scorch the wedges over a flame on the skin side.
4) Remove the skin scraping with a knife
5) Place wedges in a pot and pour in boiling water.
6) Leave them in the water for 3 minutes. Drain thoroughly.
7) In a pan mix remaining ingredients until the sugar has dissolved.
8) Bring to  boil and then simmer for 5 minutes.
9) Pack the drained capsicum into jars leaving  room at the top.
10) Pour the boiling vinegar  over the capsicum until  covered.
11) Seal the jars immediately. Done

pickled capsicum

All the ingredients available in our shops

CHICKEN A LA ROMANA WITH  BELL PEPPERS

Another Roman classic . In the past it was a summer favourite but, in fact,                                               it is very tasty at any time of the year. It can also be eaten cold or reheated.                                               According to some it tastes better when consumed reheated and I tend to agree.

Ingredients:
1 whole chicken cut in pieces
4 green  and red peppers cut in stripes
6  ripe tomatoes
2 garlic cloves  minced
½ red onion  chopped
Extra-virgin olive oil
1 cup dry white wine
salt  and pepper

Preparation:
1) Saute’ peppers in a pan with oil, salt and onion until soft.
2) Sauté chicken pieces in another  pan with olive oil.
3) Get it brown and add salt, pepper, minced garlic and wine.
4) When the  wine is evaporated add tomatoes cut into pieces.
5) Add the peppers with oil, salt and onion.
6) Saute’ for some minutes and serve.


Roman style chicken with peppers img


All the ingredients are available in our shops

LIMONCELLO

Not exactly the way it is traditionally made but the result is more than acceptable and the recipe is easy and perfect if not all the traditional ingredients and equipment are available

Ingredients:
zest of 6 or 7 large lemons
1 liter of vodka
5 cups (1250 ml) water
3 cups (700 gr) sugar

Preparation:
1) Peel the yellow zest from the lemons and place  into a large jar.
2) Add the vodka to the jar with the lemon zest.
3) Cover the jar with plastic and store it in a cool place for 7 days.
4) Boil the water and add the sugar.
5) Stir the sugar until it is dissolved.
6) Set the syrup aside to let it cool.
7) Strain the lemon peels from the alcohol and discard.
8)Pour the syrup into the jar with the vodka and stir well.
9) Transfer to clean bottles and seal.

Serve chilled, from the refrigerator or freezer.

Limoncello
Available in all our shops

PAPALINA SAUCE

The legend is that Cardinal Pacelli ,also after being elected Pope as Pius XII, used to call his favourite trattoria to order this dish.

Ingredients:
1 cup mushrooms cleaned and sliced
1 cup cooked smoked ham cubed
1 cup green peas
2 tablespoons of white wine
125 ml. cream
1 tablespoon butter
2 tablespoons grated Parmigiano Reggiano
Salt and black pepper

Preparation:

  1. In a  pan melt the butter .
  2. Add mushrooms and ham, continue to sauté at medium heat for 2 minutes.
  3. Add the wine
  4. Add the cream and cook at medium heat until cream starts to boil.
  5. Add salt and freshly ground black pepper to taste.
  6. Add the Parmigiano Reggiano to sauté pan,stir. Ready

In my opinion this sauce gives its best with some fresh egg fettuccine

Papalina sauce

Finished preparation and all the ingredients are always available in our shops

This recipe on Google+



FRITTATA WITH MOZZARELLA AND SPICY SALAMI

This frittata will puff up in the oven. Cut in wedges or cubes it will make a wonderful starter

Ingredients :
1 tablespoon butter
1/2 cup red capsicum  strips
1/2 cup chopped red onion
150 grams  spicy Salami  cubes
8 eggs
1 cup milk
1 cup Parmesan  cheese
1 cup cubed mozzarella
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons  oregano, parsley and basil

Preparation :
1)  Heat oven to 200 C.
2)  Melt butter in a pan. Add capsicum  and onion; cook, stirring frequently for 5 minutes.
3)  Add salami; continue cooking 2 minutes.
4)  Beat eggs whites stiff.
5)  Mix egg yellow, milk and 1/2 cup of parmesan, mozzarella, salt and pepper.
6)  Add  vegetables and herbs and egg whites
7)  Pour in round buttered tray and cook in the oven until set in the middle
8)  Sprinkle with remaining parmesan and cook in the oven for 2 more minutes. Done

Frittata with mozzarella and Spicy Salami

Ingredients always available in our shops

AMATRICIANA SAUCE

Served with any pasta you like, dusted with grated pecorino cheese.The ancient version of this sauce is called Gricia and follows the same recipe without tomato and with more olive oil.

Ingredients :                                                                                                                                                                      

 tablespoon olive oil                                                                                                                                                                                           50 gr guanciale or bacon in small cubes                                                                                                                                                       1 chilli pepper                                                                                                                                                                                                 splash dry  wine                                                                                                                                                                                                 and 1/2 cup chopped peeled tomatoes                                                                                                                                                       1 spoon tomato paste                                                                                                                                                                                         salt as needed

Preparation :                                                                                                                                                                  

  1) Put oil, bacon and chilli pepper in a pan over moderate heat.                                                                                                       2) Cook until bacon translucent, don't brown.                                                                                                                                       3) Add wine and let evaporate.                                                                                                                                                           4) Add tomatoes and tomato paste and cook 10-15 minutes.

Amatriciana

Always available in our shops 

This recipe on Google+



ORANGE MASCARPONE MOUSSE

A very simple but elegant dessert. Can be prepared in the same way with any citrus fruit.  Dusting it with dark chocolate shavings and cinnamon powder adds a wonderful touch.

Ingredients: 
 250 gr. mascarpone cheese 
 4 tablespoons sugar
 Juice of 2 oranges, strained 
 1 peeled orange sliced
 3 eggs, separated 

Preparation:
1) Beat the egg whites until they form soft peaks
2) Beat the egg yolks with the sugar until thick and creamy. 
3) Add the mascarpone and beat until foamy. 
4) Still beating, add the orange juice until blended, about 30 seconds.
5) Fold in the egg whites being careful not to deflate them. 
6) Distribute the mixture among cups and refrigerate. 
7) Chill for 3 hours. 
8) Serve the mousse garnished with slices of orange.


Available in our shops on request



This recipe on Google+



SPAGHETTI ALLA CARBONARA

On the 4th of June 1944 allied troops entered Rome.
There was not much left to eat in town.
British officers asked the owner of the Trattoria del Carbonaro,
not far from the Vatican, to cook for them.
He had only spaghetti and Parmesan cheese.
They handed him their breakfast rations :
condensed milk, dry bacon and dehydrated eggs.
The result was to become a classic of the Roman cuisine.


Ingredients:
1 Tablespoon olive oil
200 gr bacon, diced
4 eggs
1 cup grated parmesan
400 gr. spaghetti pasta
Salt and black pepper to taste
2 tablespoons milk or cream
1 dash wine

Preparation:
1) Heat the olive oil in a pan over medium heat.
2) Add the bacon and cook until crispy adding a dash of wine just before turning off the fire.
3) Beat the eggs and mix in the cheese and the cream or milk .
4) Cook the spaghetti in boiling salted water.
5) When the pasta is al dente (still a little firm) drain it.
6) Put it back in the warm pot, add the bacon and the egg mixture.
The heat of pasta and pot will turn the eggs into a creamy sauce.
7) Mix rapidly to coat the spaghetti and keep the sauce fluid. Ready

All the ingredients are always available in our shops




FRITTATA WITH PESTO, MOZZARELLA AND TOMATO

I like it simple and I love pesto and frittata. This combines it all.

Ingredients :
8  eggs
1/3 cup basil pesto
Salt and pepper
1 cup shredded mozzarella
3 tablespoons cream 
1/2  cup  parmesan cheese
1 teaspoon oregano
1 teaspoon olive oil
2 tomatoes, thinly sliced

Preparation :
Set your oven to 180 C and preheat.
In a large bowl beat eggs ,cream and half of the Parmesan cheese.
Stir in pesto, oregano, salt, pepper and mozzarella.
Pour in oiled oven tray
Arrange tomato slices on top
Sprinkle with parmesan cheese
Bake in oven until puffed and center is just set. Done



Frittata pesto, tomato and mozzarella

Available in our shops as daily special and on request

This recipe on Google+



ARISTA  - TUSCAN-STYLE ROAST PORK LOIN

I spent several years in Florence, long time ago.This was one of the inexpensive delicacies one could buy from small "Rosticceria - Cibi cotti" shops , eat on the spot or get in a sandwich. In the same tray, herbs and juices they would cook the most spectacular roast potatoes I ever tasted.

Ingredients:

800 g  pork loin. Cut in the middle  to  be filled with herbs.
A bottle of white wine
Sage, oregano and rosemary
8 cloves of garlic
3 teaspoons fennel seeds
Salt and pepper
String to tie the roast

Preparation :
1)  Preheat your oven to 220°C
2)  In a food processor finely grind sage leaves, oregano,rosemary, garlic,fennel seeds ,salt and pepper.
3)  Push  half this mixture, in the cut in the middle of the meat.
4)  Tie the meat with string.
5)  Roll the joint in the remaining seasonings, coating well.
6)  Put in oven tray and cook until a crust forms on the meat.
7)  Lower the heat to 180°C and cook for a further 40-50 minutes
8)  Add glasses of wine periodically
9)  Check that that no blood runs out. If it does, cook it a little longer.Remove from tray and slice.
10) Add the remaining wine to the tray and mix with juices to make a sauce.

Available on request or as daily special


Arista, tuscan style pork roast

This recipe on Google+



SICILIAN EGGPLANT CAPONATA

A superb starter,to be served cold. It makes also a fantastic spread for garlic bread.

Ingredients:
olive oil
2 large aubergines, cut into large chunks
1 teaspoon dried oregano
salt
black pepper
1 small red onion, finely chopped
2 cloves garlic, finely sliced
1 small bunch fresh flat-leaf parsley chopped
2 tablespoons capers
1 cup black and green olives, stones removed
2-3 tablespoons vinegar
5 large ripe tomatoes, roughly chopped
2 tablespoons slivered almonds, lightly toasted

Preparation:
1) In a large pan, pour a couple of spoons of olive oil, and place on medium heat .
2) Add aubergine and oregano, season with salt and toss to coat with the oil.
3) Cook on  high for around 4 or 5 minutes, shaking  now and then.
4) When the aubergines are golden, add onion, garlic and parsley and cook for two minutes.
5) Add drained capers and olives and sprinkle with vinegar.
6) When the vinegar has evaporated, add tomatoes and simmer until tender.
7) Taste before serving and season with salt, pepper and a little more vinegar.
8) Drizzle with olive oil and sprinkle with chopped parsley and almonds

Ingredients available in our shops


Sicilian Eggplant Caponata


PANNACOTTA WITH RASPBERRY COULISSE

One of the most famous Italian desserts with a twist

Pannacotta
Ingredients:
1 cup whole milk
1 tablespoon powdered gelatin
3 cups whipping cream
1/3 cup honey
1 tablespoon sugar
1 pinch of salt
Preparation:
1) Put the milk in a bowl. Mix with the gelatin.
2) Wait 3 minutes to soften the gelatin.
3) Pour into a pan over medium until gelatin dissolves but the milk does not boil.
4) Add cream, honey, sugar, and salt. Stir.
5) Remove from the heat. Pour into small glasses so that they are 1/2 full.
6) Refrigerate until hard but not frozen.

Raspberry Coulisse
Ingredients:
180 grams sugar
180 ml water
180 gr Raspberries
Preparation:
1) Place 180 grams sugar, 180 ml water (add  brandy if you want) into a pan and bring to boil.
2) Reduce the heat and simmer until the sugar has dissolved.
3) Take the pan off the heat and add 120 gr Raspberries (or any fruit).
4) Using a blender, blend the sauce until smooth.
5) Pass the sauce through a sieve into a bowl and stir in remaining fruit.Done.

Pannacotta with fruit coulisse is great but if you want something different skip the fruit, add some coffee to the pannacotta mixture and when you serve top it with cold coffee, a splash of brandy and sprinkle with grated dark chocolate.

Finished preparation and ingredients available in our shops


Pannacotta with Raspberry Coulisse

This recipe on Google+