How To Make Easy Individual Tiramisu Pots

Serves:

4

Preparation Time:

10 minutes

Cooking Time:

2 hours 20 minutes

Step 1:

You will need:

• 3 egg yolks
• 100 g sugar
• 250 g mascarpone cheese
• 400 g cream , whipped
• 250 ml strong espresso , or 3 tsp of strong instant coffee in 250 ml water
• 2 tbsp brandy
• 20 lady fingers
• 50 g cocoa powder
• 1 saucepan
• 2 bowls
• 1 spoon
• 1 whisk
• 4 dessert cups
• 1 small sieve
• 1 rubber spatula

Step 2:

Cook the egg yolks

Place a saucepan 1/3 full of water onto the stove and bring to a simmer. Meanwhile, mix together the egg yolks and sugar in a medium bowl. Briefly whip them before placing the bowl over the simmering water. Continue to whip for a few minutes until the eggs are slightly cooked, and it has a smooth, runny consistency.
You can now remove it from the heat. Allow it to cool slightly.

Step 3:

Add the cheese and cream

Next, spoon the mascarpone into a large bowl with your rubber spatula. Add the lightly cooked egg yolks into the mascarpone cheese. Mix together until the cheese is fully incorporated and lump free. Now slowly spoon in the whipped cream and combine it well with your whisk.

Step 4:

Build the tiramisu

Start by combining the espresso and the brandy together with a large spoon. Now dip the entire body of lady fingers into the mix. Let them soak and absorb the mixture for a few seconds. Then place 2 fingers each horizontally into each cup. Next, spoon over the cream mixture, to half fill the cups.

Again, dip the whole body of the lady fingers into the espresso/brandy mix and place three fingers each horizontally into each cup, on top of the cream. Finally, add another layer of cream on top.

Step 5:

Cool & Serve

Place it into the fridge for a few hours to set. Before serving, dust with a little cocoa powder.

How To Make Fettuccine Alfredo

Serves:

2

Preparation Time:

10 minutes

Cooking Time:

20 minutes

Step 1:

You will need:

• 200 g fettuccine
• 35 g butter
• 2 shallots , chopped
• 1 clove of garlic , chopped
• 180 ml single cream
• 60 g parmesan cheese
• salt and pepper
• parsley for garnish
• 1 colander
• 2 saucepans
• tongs
• 1 wooden spoon

Step 2:

Cook the pasta

Bring a pan, three quarters full of water to the boil and add some salt. Next, add the pasta into the boiling water and cook it for the recommended time on the package until "al dente" which means cooked but still a little stiff to the bite. Do not let it overcook.

Step 3:

Make the sauce

While the pasta is cooking, you can make the sauce. Place a saucepan onto a medium high heat and warm through. Add the butter and allow it to melt. Once melted, add the shallots and garlic, and sweat for a minute. Then add the cream. Season well with salt and pepper and cook for 3-4 minutes. Stir the mixture together, for the duration of the cooking time. Make sure the cream does not burn. Then remove it from the heat.

Step 4:

Finish the fettuccine

Take the pasta to the sink and drain it into the colander. Transfer it back into the same saucepan. Take it back to the hob, and place on a medium heat. Pour the cooked cream over the cooked pasta. And add half of the parmesan. Season with a little more salt and pepper and mix it all together well. Remove from the heat.

Step 5:

Garnish and serve

Just before serving add in the whole leaves of parsley and stir. Then with your tongs, heap a generous portion onto a serving bowl. To finish, sprinkle over the rest of the parmesan on top of the fettuccine. And serve! It goes well with some crusty, Italian bread. Enjoy!

How To Make Fusilli Pasta Salad

Serves:

4

Preparation Time:

5 minutes

Cooking Time:

12 minutes

You Will Need

• 500 g dried fusilli pasta , (corkscrew)
• 6 tbsp olive oil
• 500 g baby plum tomatoes , (or cherry)
• several fresh basil leaves
• 2 tbsp capers
• 70 g black olives
• 110 g coarsely grated parmesan cheese
• 100 g tinned fillet anchovies
• 1 tsp red chilli pepper flakes
• salt and pepper
• 1 large cooking pot
• 1 chopping board
• 1 large knife
• 1 small knife
• 1 colander
• 1 wooden spoon
• scissors
• 1 large bowl
• paper towel

Step 1:

Heat the water

Fill the cooking pot ¾ full of water, add a sprinkle of salt and bring to the boil.

Step 2:

Rinse and dry the basil

While the water is boiling rinse the basil leaves under a cold tap. Place a paper towel over a chopping board and spread the herb over the towel. Pat the basil dry but be careful not to damage or bruise it.

Step 3:

Snip the basil leaves

Pull the basil leaves away from the stalk and, using the scissors, cut them into coarse strips (reserve some for garnishing with later on).

Step 4:

Slice the baby tomatoes

Using the small knife cut the baby tomatoes in half.

Step 5:

Cook the pasta

Add the pasta to the boiling water and allow to boil until al dente. This should take approximately 11 minutes. Stir well and leave to boil.

Step 6:

Drain and rinse the pasta

Use the colander to drain the pasta and rinse thoroughly under a cold tap. Drain and rinse again to extract any excess water.

Step 7:

Mix all the ingredients together

Heap the pasta into the large bowl and add the tomatoes, capers, chilli peppers, basil, olives and anchovies. Season with salt, pepper and olive oil to taste. Finally, sprinkle the parmesan cheese and mix well.

Step 8:

Serve

Present the pasta on a large serving dish and decorate with a sprig of basil. Enjoy with a glass of white wine and some ciabatta bread.

How To Make The Perfect Lasagne

Serves:

4

Preparation Time:

30 minutes

Cooking Time:

3 hours

Oven Temperature:

180

360° c - ° f

180

You Will Need

• 300 g beef mince
• 150 g pork mince
• 100 g pork saussage
• 300 g peeled tomatos
• 150 g vegetable mix (carrot, onion, celery)
• 2 glasses red wine , ideally valpolicella or sangiovese
• salt
• pepper
• olive oil
• 30 g unsalted butter
• 2 tbsp while flour
• nutmeg
• 50 g grated parmesan
• 500 ml milk

Step 1:

Preparation

To cook the perfect lasagne, follow the simple instructions in this video. We will first prepare the meat sauce, then cook the pasta, then prepare the bechamel, then finally put it all together to cook and be ready to serve.

First of all, the ingredients for the meat sauce. For a plate to serve four people, we will need 300 grams of beef mincemeat, mixed with 150 grams of pork mincemeat, and a pork sausage. Tomato peel, 300 grams; a vegetable mix of carrot, onion, and celery; two glasses of red wine;salt, black pepper, laurel, and olive oil.

Step 2:

Heat

We will begin by heating the vegetable mix with a tablespoon of olive oil on a low fire for about three minutes. We will stir the ingredients as it cooks, and then we will add the beef and the pork mincemeat.

We then add salt and pepper and mix it together. Let the ingredients simmer slowly for six to eight minutes. We can then add the tomato peel, but keep mixing it to make a good mix.

We will then add the laurel and two glasses of red wine. We let it cook on a low fire for two hours, stirring occasionally with a wooden spoon. If the sauce becomes too thick, we can add a measure of beef bouillon.

Step 3:

Bechamel Sauce

For the bechamel, which we will mix into the meat sauce to create a rich, savoury filling for the pasta, we will need the following: 30 grams of unsalted butter, 2 tablespoonfuls of white flour, 50 grams of grated parmesan, half a litre of milk, some nutmeg to grate and some salt.

Step 4:

Casserole

We will then melt the butter first in a casserole over a low fire, and then add the milk, the flour, and begin to stir vigorously. We then grate the nutmeg to give it flavour.We add the rest of the flour, and as it cooks we continue stirring with some force to avoid lumps.

Step 5:

Lasagne Pasta

Now for the pasta.We need 250 grams of fresh lasagne pasta. We will cook each individual lasagne in salted boiling water for one minute. After that, we will lay the pasta strips to dry on a cotton canvas.

Step 6:

Layering the Lasagne

And finally, it's time to put it all together. We will start by applying a thin coating of unsalted butter and cover it with a layer of cooked pasta.

We will then spread a couple of spoonfuls of bechamel, meat sauce, and grated parmesan over it. Then we will lay another lasagne on top and add the bechamel, the meat sauce, and the parmesan as before.

And finally, it's time to put it all together. We will start by applying a thin coating of unsalted butter and cover it with a layer of cooked pasta. We will then spread a couple of spoonfuls of bechamel, meat sauce, and grated parmesan over it. Then we will lay another lasagne on top and add the bechamel, the meat sauce, and the parmesan as before. We will continue adding these layers until the casserole is filled. On the last layer, we apply meat sauce, parmesan, and add a few drops of unsalted butter.

Step 7:

Serve

In the meantime, we'll have warmed up the oven for a few minutes at 200 degrees. We cook the lasagne in the over for 35 minutes at 180 degrees. The top layer may be grilled for a few minutes before removing the casserole from the oven. Now be careful because it's hot, and the perfect lasagne are ready. Slice it up, serve it hot, and buon appetito.

How To Make Arrabiata Sauce

Preparation Time:

10 minutes

Cooking Time:

12 minutes

Step 1:

You will need…

• 4 tbsp olive oil
• 3 garlic cloves, chopped
• 400 g tin of chopped tomatoes
• quarter tsp chilli flakes
• 1 tsp thyme, chopped
• 1 tbsp basil, chopped
• 350 g penne pasta, cooked , or other pasta of your choice
• 25 g parmesan, grated
• salt and pepper
• 1 saucepan
• 1 wooden spoon

Step 2:

Make the sauce

Into a moderately hot pan place three quarters of the olive oil. Add the garlic, stir and fry for a few seconds, then add the chopped tomatoes. Stir well to combine with your wooden spoon, then add the chilli flakes.

Season with salt and pepper, stir it all in and let it cook for 10-12 minutes.

Step 3:

Combine pasta with sauce

After this time, add the thyme and the basil, then the precooked pasta. Give it a good stir to combine well.

Step 4:

Serve

Heap a generous portion onto a serving bowl. Drizzle over the remaining olive oil and garnish with the grated parmesan cheese.

How To Make Osso Buco

Serves:

4

Preparation Time:

15 minutes

Cooking Time:

3 hours 15 minutes

Step 1:

You will need

• 4 pieces of veal shank , bone in, cut into pieces 3-5 cm thick
• 4 tbsp flour
• 6 tbsp olive oil
• 25 g butter
• 4 bacon or pancetta slices , chopped
• 1 onion , chopped
• 4 celery stalks , chopped
• 3 carrots , peeled and chopped
• 1 head of garlic , halved
• 250 ml white wine
• 1 ltr veal or chicken stock
• 2 bay leaves
• a few sprigs of thyme
• 1 sprig of rosemary
• 2 tomatoes , chopped
• salt and pepper , to taste
• 1 whole orange peel , grated
• 1 whole lemon peel , grated
• 2 cloves of garlic , minced
• 2 tbsp parsley , chopped
• 1 wooden spoon
• 1 saucepan and cover
• tongs
• 2 trays
• 1 small bowl
• 1 spoon

Step 2:

Prepare the shanks

Begin by generously seasoning all four shanks, with salt and pepper, on both sides. Then sprinkle with a light coating of flour and tap off any excess. This will help to give it a nicer colour and crust.

Step 3:

Braise the meat

Next, place the saucepan on high heat.
Add the olive oil and the butter and let it melt. When hot, and the foam of the butter has subsided, add two of the shanks and slowly brown them for 2-3 minutes on each side. Then remove and set aside. Add the other two shanks, and brown in exactly the same way. Browning the meat before braising it gives the meat a more roasted flavour. Remove the cooked shanks when ready and place with the previous two. If your oil looks burnt after browning the shanks, discard and start with some fresh oil, before proceeding.

Step 4:

Cook the stew

To the same pan, add the bacon and allow to brown, for a few minutes. Next, add the onions, the celery, the carrots, and let them cook through, for about 3 minutes. Stir them in with your wooden spoon. Now add the garlic and let them cook for a few minutes, whilst stirring. Now, add the white wine and let it cook quickly for a few minutes then place the meat back into the pan, with your tongs. Cover it well with the stock. Then add the tomatoes, the bay leaves, the thyme, the rosemary. Bring it all to a simmer and then cover. Lower the temperature to a slow simmer and let it gently cook for about three hours.

TIP: If you prefer, you can also braise the Osso Buco in the oven but braising it in a pan will make it more succulent.

Step 5:

Test the meat

At the end of the cooking time, take the lid off to check the meat for tenderness, by gently prodding it with a spoon and remove from the heat but keep warm.

Step 6:

Make the gremolata

Put the grated orange peel into a small bowl. Add the grated lemon peel, the garlic and the parsley. Mix it together well with a spoon.

Step 7:

Garnish and serve

Heap a portion of Osso Buco onto a serving, along with a spoonful of the vegetables and some of the sauce. It goes really well with polenta, a corn based mashed potato, as shown here, or risotto and many pastas. Finally add a spoonful of the gremolata on top. Remember to serve with a little spoon to eat the nutrient marrow! It might look rich but remember, it is also high in mono-saturated fats which help fight bad cholesterol. Enjoy!

How To Make Alfredo Sauce

Alfredo Sauce is a rich, creamy accompaniment to any pasta. Rising star of the cooking world, Tiffany Goodall, is going to show us how to make this delicious and easy dish.

You Will Need

• 55 g Butter
• 240 ml Double Cream
• 2 Garlic, crushed
• 2 tbsp Parmesan or gruyere cheese
• salt and pepper
• chopped chives for garnish

Step 1:

Prepare

Crush and finely chop 2 garlic cloves. Finely chop the chives for the garnish

Step 2:

Pasta

Put the pasta into a pan of boiling water and leave to cook while you prepare the sauce.

Step 3:

Sauce

Melt the 55 grams of butter in a sauce pan. Add the garlic and gently fry. Whisk in 235 ml of double cream. Have a taste and add salt and pepper if you think it needs it.

Step 4:

Cheese

Whisk in the grated cheese a little at a time, stir until it melts. Taste again, adding more cheese, salt or pepper if needed.

Step 5:

Serve

Drain the pasta and stir into the sauce. Serve immediately with the chives sprinkled on top.

How To Make Kid's Mini Pizzas

Kid's Mini Pizzas Recipe. London's Art of Hospitality is a children's cookery school, teaching children the skills to make food that is good for them. Follow Julia Chalkley and Sally Kuhrt's recipe for every kid's favourite- mini pizzas. Try our Kid's Mini Pizzas recipe.

Step 1:

You will need

• 17 ½ oz strong bread flour
• 1 1⁄3 oz semolina
• 2 tbsp caster (superfine) sugar
• 1 ½ tsp salt
• 2 ½ tbsp olive oil
• 1⁄3 oz dried yeast
• 10 1⁄8 fl oz warm water
• 14 oz tin chopped tomatoes
• 2 tbsp olive oil
• 1 tsp mixed dried herbs
• 1 large bowl
• 1 measuring jug
• 1 measuring spoons
• 1 cling film or a clean cloth
• 1 wooden spoon
• 1 baking tray
• 1 saucepan
• 1 rolling pin
• 1 olive stoner
• 1 knife

Step 2:

The base

Place 500 grams of strong white bread flour into a large bowl.
Add 40 grams of semolina… 2 teaspoons of caster sugar… 1 and a half teaspoons of salt… and 2 and a half tablespoons of olive oil. Then add 10 grams of dried yeast. This is the ingredient which will make the dough rise. Mix well.

Step 3:

Mix in the water

Gradually stir in 300 millimetres of water. Mix with a wooden spoon until it forms a soft dough. It shouldn't be too sticky, so stop adding the water when it is firm.

Step 4:

Knead the dough

Sprinkle a little flour onto a work surface and turn the dough out. Use your hands to knead it by pushing away with the palms of your hands, and pulling it back with your fingers, turning it frequently. Keep kneading for about 10 minutes. The dough will become soft and silky to touch. Form a compact ball.

Step 5:

Let the dough rise

Lightly oil a large bowl- this will prevent the dough from sticking to the sides. Put the dough in and cover either with cling film or a clean cloth. Put the bowl in a warm place and leave it to rise for about 45 minutes, or until it has puffed up and feels soft and springy to touch.

Step 6:

Tomato sauce

While the dough is rising you can prepare the sauce. Put 2 tablespoons of olive oil, 1 400g tin of tomatoes, 1 teaspoon of herbs, a good twist of black pepper, and 2 pinches of salt into a saucepan. Place on the hob, and turn on to a medium to low heat. Give it a quick stir. Leave it to thicken for about 20 minutes, stirring occasionally to ensure it doesn't burn. Then take it off the heat, and leave to cool until it's needed.

Step 7:

Roll out the base

Lightly flour a surface and roll the dough into a long sausage shape. Then slice off small fist sized pieces. Shape each piece into a disc, then roll out into a small circle.

Step 8:

Rise again

Lightly flour a baking tray and place the pizzas on. Move the bases to a warm place. Leave them to rise for again, this time for about 15 to 20 minutes

Step 9:

Preheat the oven

Turn the oven to 230 degrees Celsius, leaving it to preheat while the dough rises

Step 10:

Topping

When risen, bring the pizza bases back to the work surface. Spoon a little of sauce onto each pizza base, and spread it out.

Now it's time to get creative with your toppings, try the following; Slice the mozzarella and arrange on the pizzas. Split the anchovies in 2 and lay in a cross. If your olives have stones, remove them, cut in two and place them on the pizza. Sprinkle over a few pinches of herbs. Arrange a few caper berries or capers. Whatever you like!

Step 11:

Rise again

Put the pizzas in a warm dry place and leave to prove again for about 10 minutes.

Step 12:

Bake

Then, transfer to the oven to bake for 20 minutes, or until the bases are evenly cooked and golden, and the cheese has melted.

How To Make Pizza Margarita

Pizza Margarita Recipe. An old classic and one that everybody loves. Our version of the margarita is authentic and very, very tasty. Sample our Pizza Margarita recipe.

Serves:

2

Preparation Time:

20 minutes

Cooking Time:

20 minutes

Oven Temperature:

440

225° c - ° f

440

Step 1:

You will need

• 1 recipe pizza dough or bought in shop
• 1/2 a recipe of Videojug's tomato pizza sauce
• 3 tomatoes, sliced
• 2 mozzerella balls, sliced or a packet of grated mozzerella
• 12 basil leaves
• a handful flour for dusting
• some of olive oil
• salt and pepper
• 1 rolling pin
• 1 circular baking tray
• 1 spoon

Step 2:

Preheat the oven

Set the temperature at 225ºC or gas mark 7.

Step 3:

Roll out the dough

Sprinkle some flour onto your work surface and place the dough in the middle of the flour. Sprinkle some more flour over the dough and the rolling pin.

Roll the dough evenly, on both sides. Now take the circular baking tray and dust it with flour. Using the heel of your hand push the dough outwards, to create a base.

Step 4:

Make a pizza

Spoon some tomato sauce over the rolled dough. Now while alternating, place a slice of mozzarella and a slice of tomato around the edges of the pizza base, working inwards. Scatter with a few whole basil leaves and drizzle over some olive oil.

Step 5:

Bake

Place the pizza in the middle of the oven and bake for 15-20 minutes.

Step 6:

Serve

Just before serving, drizzle over a little olive oil. You may need to use a spatula to take the pizza off the baking tray. Slice it diagonally into large pieces and serve.

How To Make Alfredo Sauce

Alfredo Sauce is a rich, creamy accompaniment to any pasta. Rising star of the cooking world, Tiffany Goodall, is going to show us how to make this delicious and easy dish.

You Will Need

• 2 oz Butter
• 8 fl oz Double Cream
• 2 Garlic, crushed
• 2 tbsp Parmesan or gruyere cheese
• salt and pepper
• chopped chives for garnish

Step 1:

Prepare

Crush and finely chop 2 garlic cloves. Finely chop the chives for the garnish

Step 2:

Pasta

Put the pasta into a pan of boiling water and leave to cook while you prepare the sauce.

Step 3:

Sauce

Melt the 55 grams of butter in a sauce pan. Add the garlic and gently fry. Whisk in 235 ml of double cream. Have a taste and add salt and pepper if you think it needs it.

Step 4:

Cheese

Whisk in the grated cheese a little at a time, stir until it melts. Taste again, adding more cheese, salt or pepper if needed.

Step 5:

Serve

Drain the pasta and stir into the sauce. Serve immediately with the chives sprinkled on top.

How To Make Basic Risotto

How To Make Basic Risotto Video. A classic Italian dish which can be adapted as you wish for different flavours, such as chicken, vegetables and seafood. Learn to cook this delightful dish in our How To Make Basic Risotto Video.

Serves:

4

Preparation Time:

10 minutes

Cooking Time:

30 minutes

Step 1:

You will need…

• 25 fl oz chicken stock , or vegetable stock
• 2 tbsp olive oil
• half onion, finely chopped
• 1 garlic clove, minced
• 2 bay leaves
• 8 ¾ oz Arborio rice , or any short grain rice
• 6 ¾ fl oz dry white wine , or dry vermouth
• 1 ¼ oz butter
• 1 ¼ oz parmesan, grated
• salt and pepper
• 2 saucepans
• 1 ladle
• 1 wooden spoon

Step 2:

Heat the stock

Place a pan under a high heat, add the chicken stock and bring to the boil. Once boiling, remove the pan from the heat and place on the back burner to keep warm.

Step 3:

Sweat the onions and garlic

Place a second pan under a medium high heat and allow to warm. Then add the olive oil and the onions. Stir them in with your wooden spoon, allowing them to sweat until they become translucent. Then, add the garlic and stir it in well.

Step 4:

Add the rice

Now add the rice and stir to combine for about one minute. Then season with salt and pepper. Stir well, then add the wine, being very careful not to get splashed and keep stirring to help it all absorb.

Once the wine has absorbed add the 2 bay leaves.

Step 5:

Add the stock

Add 2 ladles of chicken stock into the pan. Keep it moist but not too wet. Before adding more stock be sure that all the previous stock has been absorbed. Then add another 2 ladles and stir in.

Step 6:

Fold in the butter and cheese

Once cooked, remove the pan from the heat. Then fold in the butter, which simply means to mix in gently, then add the parmesan cheese and fold in. Once everything has folded, remove the bay leaves.

Step 7:

Serve

Allow it to rest for a few minutes before serving, then spoon a generous helping onto a serving plate and garnish with a sprig of thyme.

How To Make Macaroni Cheese

Macaroni Cheese Recipe. A cheesy pasta dish ideal for the kids! Did you know that Macaroni Cheese dates back to the 1800s, but it is still one of the tastiest today. Sample our Macaroni Cheese recipe.

Serves:

2

Preparation Time:

25 minutes

Cooking Time:

30 minutes

Step 1:

You will need

• 17 ½ oz cooked macaroni
• 1 1⁄3 oz butter
• 17 fl oz milk
• 1 ¼ oz flour
• 3 ½ oz grated cheddar and 60g cut into large chunks
• 2 ½ oz parmesan grated
• ½ onion
• 2 cloves of garlic
• a few thyme sprigs
• pinch cayenne
• pinch nutmeg
• salt and pepper
• 1 baking dish
• 1 wooden spoon
• 2 sauce pans
• 1 whisk
• 1 sieve
• 1 spoon
• 1 bowl

Step 2:

Preheat the oven

Preheat the oven to 220 degrees centigrade or gas mark 7.

Step 3:

Warm the milk

Place a saucepan under a medium heat and add the milk, half an onion, thyme, garlic and allow to warm through and steep for a few minutes.

Step 4:

Make the sauce

Place a second saucepan under the same heat and add the butter. And slowly melt it stirring with your wooden spoon to help it along.

When the butter has totally melted add the flour and stir in and then strain the milk into the pan and using your whisk combine it all together. Then season with a pinch of nutmeg, a pinch of cayenne, salt then pepper.

And keep whisking until it begins to thicken. When you have a lovely thick texture take it off the heat.

Step 5:

Add the cheese

Add the grated cheddar cheese into the sauce and whisk it in until it has melted. Add the parmesan cheese and whisk it in well.

Step 6:

Mix the pasta and cheese sauce

Place the cooked pasta into a large bowl and pour over the cheese sauce and using your spoon combine it all together. Add the cubed cheese and stir in.

Step 7:

Transfer the pasta

Spoon the pasta and cheese sauce into a baking dish.

Step 8:

Bake

Place the baking dish into the centre of the preheated oven and bake for roughly 20 minutes and when brown and bubbly remove from the oven.

Step 9:

Serve

And that's how to you make the perfect Macaroni Cheese the VideoJug way.

How To Make Fresh Pasta

Fresh Pasta Recipe. There is nothing more satisfying than making your own pasta from scratch, here top chef Giancarlo Caldesi, shows us exactly how to do it. Experience our Fresh Pasta recipe

Serves:

6

Preparation Time:

1 hour

Cooking Time:

3 minutes

Step 1:

You will need

• 24 ½ oz 00 flour
• 5 medium free-range eggs
• 10 ½ pt water
• 6 tsp salt
• olive oil
• 1 blunt knife
• 1 sieve
• 1 bowl
• 1 rolling pin
• 1 spatula or pastry scraper
• some cling film
• 1 colander
• 1 fork

Step 2:

Mix

Pour 700 grams of flour directly onto a flat wooden surface. Make a well in the centre of the mound and crack the 5 eggs in one at a time. Using a blunt knife, gradually mix the flour into the eggs. Keep the mixture moving at all times. It may take a while to incorporate enough flour into the egg to create a doughy consistency

Step 3:

Knead

When the mixture gets too thick for the knife, use a pastry scraper or spatula to turn the dough over. Then begin kneading it with your fingers. The mixture will eventually form a ball of dough, with lots of the flour left over.

Place the dough ball to one side, scrape the remaining flour into a sieve to separate the finer flour from the doughy crumbs. Use this flour to help the kneading process

Work the dough with your hands for several minutes, pushing your palm into the dough. If your hands begin to stick dip them in a little of the left over flour. To see whether it's ready, press the dough with your finger - if it springs back it is done. There should be no visible lumps of flour, only small air bubbles.

Step 4:

Leave it to rest

Flour the dough ball and wrap in cling film, or place it under an up turned bowl, and leave to rest for about 20 minutes.

Step 5:

Roll it out

Dust a heavy rolling pin and work surface with flour. Begin by flattening the dough with the palm of your hand. Roll forward in short controlled pushes, then back towards you to even out the dough. Whenever it begins to stick to the rolling pin, dust with flour. Turn the dough regularly to keep its circular shape

HANDY HINT
When the dough spreads out, roll with half on the table and half off. This will make for a more accessible area to roll. Then turn and do the same to the other side.

When the dough becomes too large and thin to pick up, roll it around the rolling pin, this will prevent it from tearing as you turn it. Stop when the dough is about 1 mm thick, or thin enough for you to see your fingers through

Step 6:

Form the pasta

Fold the two sides of the pasta until they meet in the middle, each fold should be around 5 centimetres

You can make any shaped pasta from this dough. To make fettuccine, cut the rolls into 1 cm strips. Then slide a knife through the middle of the roll and lift to unfurl the pasta strips. Alternatively cut into 2 cm strips for pappardelle or 2 mm strips for tagliolini. Maltagliati, literally meaning badly cut is pasta randomly sliced.

To make lasagne sheets, unfurl the roll and slice into 12 centimetre squares. To make cannelloni roll a 15 cm square into a parcel shape, - this will then hold the filling. You can also use any crumbs left over from making the dough as soup croutons.

Step 7:

Boil the water

Put 5 litres of water into a large pan and place onto a high heat. Add 6 teaspoons of rock salt and leave to boil.

Step 8:

Cook the pasta

Drop the pasta into the pan of boiling water and stir well. The thicker the pasta is, the longer it takes to cook. This fettuccine takes 4 minutes. To see if it's ready taste a strand. Strain through a colander and tip the pasta onto a tray or dish. Drizzle over a little olive oil and mix well with a fork to coat each strand. Add a little more olive oil if you think it is needed.

Step 9:

Serve

Stir into a hot sauce of your choice. Try Video Jug's 'How to make a basic tomato sauce' for another Caldesi recipe. Garnish with torn basil leaves and grated pecorino cheese

How To Make Basic Tomato Pizza Sauce

Basic Tomato Pizza Sauce Recipe. Ideal for pizza toppings or for pasta dishes, this classic tomato sauce is quick and easy to make and simply delicious. Relish our Basic Tomato Pizza Sauce recipe.

Serves:

makes 450g of sauce

Preparation Time:

20 minutes

Cooking Time:

20 minutes

Oven Temperature:

225

440° c - ° f

225

Step 1:

You will need

• 2 tbsp butter
• 2 cloves garlic, crushed
• 400 g of tinned plum tomatoes
• 1 onion, finely chopped
• 1 tsp basil, chopped
• 1 tsp oregano
• 1 tbsp tomato puree
• 3 tbsp olive oil
• salt and pepper
• 1 saucepan
• 1 wooden spoon

Step 2:

Fry the onions

Place the saucepan on a medium heat, add the olive oil and butter and allow it to melt. Now add the chopped onions and garlic and stir. Let it cook down for 3-4 minutes until the onions are soft and transparent.

Step 3:

Add rest of ingredients

To the saucepan, add the tomatoes, oregano, basil and tomato puree. Season with a little salt and pepper and stir well. Bring the sauce to a boil and turn the heat down to a simmer. Allow it to cook for 20 minutes.

Step 4:

Cool and use

For pizzas, allow the sauce to cool before using. If you're making it to accompany a pasta dish then it can be eaten straight away. This sauce can be stored in a container for a week in the fridge.

How To Make Gnocchi

Gnocchi Recipe. Renowned Italian chef, Giancarlo Caldesi will show you how to make fresh gnocchi. This is a recipe not be missed! Delight in our Gnocchi recipe.

Serves:

8

Step 1:

You will need

• 1 kg potatoes
• 1 egg
• 300 g flour
• rock salt
• pepper
• olive oil
• 1 large saucepan
• 1 passatutto
• 1 flexible knife
• 1 wooden spoon
• 1 colander
• 1 tea towel
• 1 large tray or plate
• 1 sieve
• 1 teaspoon

Step 2:

Boil the potatoes

Place 1 kilogram of unpeeled potatoes into a large saucepan and add enough water to cover them. Place on a high heat, add 3 teaspoons of rock salt, then leave to boil.

WARNING
Don't put the potatoes into the pan once the water is boiling, this will cause the skin to split, and make the potatoes soggy.

When the potatoes are tender, after about 20 minutes of boiling, turn the heat off and tip them into a colander to drain.

To protect your hands use a tea towel to hold the potatoes as you peel away the skins with a knife.

Pass the still hot potatoes through a passatutto. This method is recommended as air gets trapped in the potatoes making for a lighter gnocchi. If you don't have one you can, of course, use a masher but the end result won't be as good

Step 3:

Add the egg and flour

Add 2 generous pinches of salt and a pinch of pepper. Crack the egg and stir in quickly before the temperature of the potato cooks it. Add 2 handfuls of the 300 grams of 00 flour. And mix until it's all absorbed

Step 4:

Form a dough

Turn the potato onto a wooden surface and tip the rest of the flour on top. Use your hands to mix it together. After a minute or two it will form into a dough. Knead lightly. When it reaches a pliable consistency, it's ready

Step 5:

Form the gnocchi

Sprinkle the surface with flour. Slice a fist sized piece from the dough ball and roll out into lengths that are about 3 centimetres thick. Use a flexible knife to cut off 2 centimetre pieces. Slice off another fist sized piece and repeat until you have used all of the dough. Work quickly, the dough should still be warm.

Place the gnocchi onto a tray, leaving a space between each piece to prevent them from sticking together.

Step 6:

Cook

Fill a large pan with water and add 3 teaspoons of rock salt. Place over a high heat, put on the lid, and bring to the boil.

Tap the gnocchi from the tray into the boiling water. This method will stop the boiling water from splashing your hands. Give them a little stir and leave to cook.

HANDY HINT
The cooked gnocchi can be stored in the fridge for 2 to 3 days.
It can also be frozen for up to 3 months. Cook from frozen for 6-7 minutes in boiling water.

When the gnocchi have all bobbed to the surface, they're ready to serve. Scoop them out with a sieve, shake off the water and transfer them to a tray. Drizzle over a little oil and give the tray a shake.

Stir the gnocchi into a warm sauce of your choice. Try VideoJug 'How to Make a Sausage and Porcini Sauce'. As a final touch you can grate a little Pecorino cheese over the top. This dish works exceptionally well with a rosé wine.

How To Make Spaghetti Bolognese

Spaghetti Bolognese Recipe. A traditional and popular Italian dish serving spaghetti with a baked tomato and beef sauce. The original and still the best! Try our Spaghetti Bolognese recipe.

Serves:

6

Preparation Time:

20 minutes

Cooking Time:

1 hour 30 minutes

Oven Temperature:

180

360° c - ° f

180

You will need…

• 250 g minced lean beef
• 250 g minced pork
• 60 ml olive oil
• 6 slices of smoked bacon, chopped , or pancetta
• 1 onion, finely chopped
• 2 carrots, finely diced
• 3 garlic cloves, minced
• 2 celery stalks, finely diced
• 400 g tin of crushed tomatoes
• 200 g tomato purée
• 120 ml red wine
• 1 tsp oregano
• 2 tbsp parsley, chopped
• salt and pepper
• 500 g spaghetti
• 1 tbsp olive oil
• 25 g parmesan, grated
• 2 large saucepans
• 1 wooden spoon
• 1 colander

Step 2:

Preheat the oven

Preheat the oven to 180ºC (350ºF) or gas mark 4.

Step 3:

Make the sauce

Place a medium pan under a high heat and warm through, then add the olive oil and the bacon bits. Stir in well with your wooden spoon.

When the bacon has rendered, which means when the fat has melted, start to add the beef, little by little stirring each time to break the meat up and help it brown. Allow it to cook for a few minutes.

Step 4:

Bake the sauce

Place the pan in the centre of the preheated oven and depending on the size of your pot cook for roughly one hour to an hour and a half.

Step 5:

Cook the pasta

Twenty minutes before the sauce has finish cooking, season a pan of boiling water with salt and add the spaghetti. Very gently push it down into the water, add 1 tbsp of olive oil and let it come back to the boil.

Every pasta has a different cooking time and it is always good to check the instructions on the back of the package, but roughly cook it for 7 - 10 minutes.

Step 6:

Remove the pan from the oven

Remove the pan from the oven after roughly one hour to one and a half hours, when the majority of liquid has been absorbed.

Step 7:

Drain the pasta

Drain the pasta into a colander in the sink. Then place a pot underneath the colander to catch the extra liquid.

Step 8:

Serve

Using your tongs, heap a generous helping of spaghetti into a serving bowl. Place an equally generous helping of the sauce on top and then finally garnish with some chopped parsley and a sprinkle of parmesan cheese.

Your dish is now ready to serve! Serve hot with a nice glass of red wine!

How To Make A Basic Italian Tomato Sauce

Basic Italian Tomato Sauce Recipe. Everyone should know how to make a basic pasta sauce and this one is ideal. Renowned chef, Katie Caldesi, takes us step by step in creating this classic. Appreciate our Basic Italian Tomato Sauce recipe.

Serves:

4

Preparation Time:

20 minutes

Cooking Time:

25 minutes

Step 1:

You will need

• 7 tbsp olive oil
• ½ red onion
• 2 medium garlic cloves
• 800 g canned chopped tomatoes
• 100 ml vegetable stock or water
• salt and freshly ground black pepper
• 1 knife
• 1 chopping board
• 1 wooden spoon
• 1 large frying pan

Step 2:

Onion

Put 7 tablespoons of olive oil into a pan over a low heat. While it is heating, slice the ends off the red onion, and peel the outer skins.

Add the onion to the pan. Fry for 7 minutes, stirring occasionally to ensure that the pieces cook evenly. Cooking the onions for this long gives the sauce its sweetness. When cooked the onions should be translucent and golden.

Step 3:

Garlic

Peel the 2 garlic cloves and add them whole to the pan. Cook for about a minute, taking care not to burn the garlic. Add 2 generous pinches of freshly ground black pepper and 3 generous pinches of salt

Step 4:

Tomatoes

Pour in 800 grams of chopped tomatoes and stir. Use the spoon to break tomatoes down a little. You will also find that they naturally break down as they cook. Turn the heat up until the sauce begins to simmer. Then leave the sauce to cook for roughly 20 minutes. If it starts to burn add some water or vegetable stock

Step 5:

Liquid

Add the remaining 100 millilitres of water or vegetable stock to the pan and gently stir for about 2 minutes. The sauce should be thick and not watery so allow it to reduce down. This will concentrate the flavours. Now leave the sauce to reduce for 10 minutes. If you feel it has reduced too far and is likely to burn add a little more water. Don't be afraid to taste a little and add more salt or pepper if you think it needs it.

Step 6:

Serve

This sauce goes well with any type of pasta.

How To Make Pesto Sauce

Pesto Sauce Recipe. It's classic, it's easy, and best of all, there's no cooking involved! Follow our expert led guide to whipping up this delicious Italian sauce. Devour our Pesto Sauce recipe.

Serves:

4

Preparation Time:

10 minutes

Step 1:

You will need

• 50 g pine nuts
• 50 g pecorino cheese
• 100 ml extra virgin olive oil
• 1 garlic clove
• handful fresh basil
• 1 cheese grater
• 1 pestle and mortar

Step 2:

Crush

Tear the basil leaves off the stems and place into the mortar. Crush them with the pestle. Add 50 grams, which is about a handful of pine nuts, and grind. Crush the garlic with the knife blade, chop off each end and peel. Add to the mortar and continue crushing. Keep going until the mixture is reduced to a paste.

Step 3:

Mix

Grate 50 grams of pecorino cheese, and add to the mortar. While you are stirring, gradually pour in the extra virgin olive oil. Have a taste, and add a touch of salt and pepper if you think it needs it.

Step 4:

Serve

Stir through some freshly cooked pasta, and garnish with some grated pecorino cheese.

How To Make Pizza Dough

Pizza Dough Recipe. Forget wasting your money on takeaway pizza, this recipe is the key to the homemade variety which smells better, tastes better and is much more satisfying to eat. Devour our Pizza Dough recipe.

Preparation Time:

2 hours 20 minutes

Step 1:

You will need

• 180 g plain white flour
• 1 tsp salt
• 1 tsp dried yeast
• ½ tsp caster sugar
• 1 tbsp olive oil
• 120 ml warm water
• polenta for dusting
• 2 bowls
• 1 spoon
• some cling film
• 1 rolling pin
• 1 measuring jug
• 1 sieve
• 1 circular baking tray

Step 2:

Sieve the flour

Place the sieve over a bowl, add the flour and gently shake it through.

Step 3:

Make the dough

In the medium bowl, combine the salt, yeast and caster sugar. Make a hole in the centre, add the olive oil and warm water and mix in well. Give it a quick, final mix by hand to create a rough paste.

Step 4:

Knead the dough

Remove the dough from the bowl and place onto the chopping board. Knead the dough for roughly 3-4 minutes, using the heel of your hand. Keep kneading until it has formed a smooth ball.

Step 5:

Leave dough to rise

Transfer the dough into a large clean bowl, cover with some cling film, and leave it to rise for approximately two hours or until it has doubled in size.

Step 6:

Roll the dough

Uncover the bowl and sprinkle the dough with flour. Remove it from the bowl and place onto a flat surface. Sprinkle some more flour over the dough and roll it into a circle. Dust with flour again, turn it over and roll the other side.

Flour the base of the circular baking tray. Place the dough over the tray and push it outwards into a rustic circle.

If you aren't going to bake it straight away, it needs to be wrapped in cling film and kept in the fridge, for a maximum of 24hours.

How To Make Spaghetti With Hot Smoked Salmon

Another recipe from the vegetarian husband, although this is NOT a vegetarian recipe, as he eats fish once in a blue moon (thanks Blaine for pointing this out!). When we’re very hungry, we usually turn to pasta because it’s quick and simple, and a couple of good ingredients are enough to create a tasty and filling dish. I like buying hot smoked salmon because you don’t have to do anything to it, while the runner beans really complement the stronger flavour of the salmon. The chilli gives the dish a slight kick, nothing more, but this is optional!

Ingredients: (serves 2)

• 10 or so large runner beans
• 2 portions of hot smoked salmon
• 2 cloves garlic
• 1 fresh hot red chilli
• 1 shallot
• sprig fresh parsley, chopped
• fresh lemon for squeezing
• olive oil
• spaghetti for 2

Slice the runner beans into diagonal cut pieces about 2cm wide, then steam or parboil until slightly cooked but still crunchy and firm.

Place spaghetti into boiling salted water, bring back to boil for 2 minutes, then turn off gas and cover with lid – don’t lift for at least 5 mins.

Finely chop garlic, shallot and chilli and fry for 2 minutes in olive oil. Add runner beans and fry on medium high heat, stirring continuously. Once the beans are cooked through (tender but still crisp), turn off the heat and add the salmon.

I used 2 fillets of Waitrose hot smoked salmon (which of course does not need cooking, but you could also use normal salmon and add earlier), so I just removed the skins and broke up the fillets in the pan.

Now check on the spaghetti. By leaving it in boiling water, it should have cooked through but the centre should still be nice and al dente. Drain, add to the pan and heat through again, adding chopped parsley as you go. Squeeze some fresh lemon over it, season with sea salt and black pepper and serve. Enjoy!