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In Panzani, Recipesby

Fusilli Salad with Pesto

Fusilli Salad with Pesto

A delicious salad in the colours of Italy

Ingredients

400g of Panzani fusilli
16 cherry tomatoes
16 mozzarella balls
5 tablespoons of Panzani Pesto
40g of pine nuts
A few basil leaves

Make With

Preparation

  1. Cook the fusilli according to the directions on the packet. Leave to cool.
  2. Wash the cherry tomatoes and cut them in two. Drain the mozzarella balls. Toast the pine nuts for a few minutes in a non-stick pan.
  3. Mix the fusilli with the pesto and the toasted pine nuts. Add the cherry tomatoes and the mozzarella balls. Season with salt and pepper. Decorate with basil leaves.

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Four Cheese Penne

Four Cheese Penne

Delicious Penne with cheese!

Ingredients

400g of Panzani Penne express
1 jar of Panzani 4 cheese sauce
Some grated Parmesan
30g of butter
Nutmeg
Salt, pepper
4 tablespoons of Mechelany pomegranate molasses
Some fresh pomegranate seeds and chopped parsley to garnish

Make With

Preparation

  1. In a frying pan, heat the Panzani 4 cheese sauce.
  2. At the same time, cook the pasta according to the time indicated on the packet in a large amount of salted water. Drain it.
  3. Add the pasta to the mixture and carefully mix. Sprinkle on Parmesan and grated nutmeg. Season with salt and pepper.

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In Recipes, Yamamaby

Chicken Liver

Chicken Liver

Chicken liver with pomegranate molasses

Ingredients

400 g (14 oz) chicken livers, chopped
5 tbsp olive oil
1½ tsp salt
Black pepper as desire
3-4 garlic cloves, crushed
Juice of 1/2 lemon
4 tablespoons of Mechelany pomegranate molasses
Some fresh pomegranate seeds and chopped parsley to garnish

Make With

Preparation

  1. Place your chicken liver inside a medium size bowl and add the salt, pepper, oil and garlic; mix well and let it marinate in the fridge for about 30 minutes.
  2. In a skillet, fry the marinated liver for about 10-15 minutes on medium-high heat. Make sure you don’t overcook it, liver has to be soft and juicy but not pink.
  3. Stir in the lemon juice and Mechalany pomegranate molasses and continue to cook for 2 minutes, then serve.
  4. Transfer to a serving plate
  5. Garnish with parsley and pomegranate seeds and serve with pita bread.

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Chocolate Biscuit Cake

Chocolate Biscuit Cake

Chocolate Biscuit Cake

Ingredients

FOR THE CAKE
340g (12oz) butter
240g (8oz) golden syrup
60g (2oz) unsweetened cocoa powder
120g (4oz) dark chocolate, chopped
1 tsp pure vanilla extract
60g (2oz) pistachios
100g (3½ oz) soft, plump dried figs, sliced or chopped
450g (1lb) Devon digestive biscuits, crushed

TO DECORATE
300g (11oz) dark chocolate, chopped
50g (2oz) white chocolate, chopped
Selection of small chocolate sticks and dark and white Maltesers or Whoppers

Make With

Preparation

YOU WILL NEED
one 20cm (8in) round or square cake tin about 7cm (2¾ in) deep (or use a flan ring)

  1. Melt the butter with the golden syrup in a heavy-based pan. Do not let it boil.
  2. Remove from the heat and add the cocoa powder, dark chocolate and vanilla extract.
  3. Stir until you have a very smooth, glossy mixture.
  4. Add the pistachios, figs and crushed biscuits to the chocolate mixture and stir well.
  5. Line the base and sides of the cake tin with baking parchment or plastic wrap.
  6. Place the mixture in the tin and press it down. (If you are using a square tin, make sure you press it down well into the corners.)
  7. Leave to cool at room temperature before covering and chilling in the fridge. It will take about 2 hours to set completely firm.
  8. When set, remove from the tin and place on a cooling rack.
  9. Melt the dark chocolate and white chocolate separately.
  10. Spread the dark chocolate all over the cake.
  11. Decorate with the Maltesers before the chocolate sets, so that they stick to the cake. Position chocolate sticks as desired and drizzle with the white chocolate (and a little extra dark, if wished).
  12. Store in an airtight container in the refrigerator.
  13. Keeps for up to two weeks, although it seldom lasts that long, once people know that it is there!

Tips

For children you can leave out the pistachios and soft figs included here and replace them with the same weight in biscuits.
You can also replace the pistachios with pecans, toasted almonds or macadamia nuts, and the figs with raisins, sultanas or dried cherries.

SERVES 16-20 portions

 

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Fried Pickles

Fried Pickles

Fried Pickles

Ingredients

FOR THE DIP
1/4 cup mayonnaise
1 tbsp horseradish
1 tbsp ketchup
1/4 tsp Cajun seasoning

FOR THE PICKLES:
1/4 cup flour
1 tsp Cajun seasoning
1/4 teaspoon oregano
1/4 teaspoon basil
1/8 teaspoon cayenne pepper
Kosher salt
2 cups Mechelany cucumber pickles, drained and sliced

Make With

Preparation

  1. Preheat oil to 375 degrees.
  2. In a small bowl, mix all the dip ingredients. Set aside.
  3. Place about 1 1/2” of vegetable oil in a wide pot and heat over medium high heat.
  4. In a medium bowl, mix flour, Cajun seasoning, oregano, basil, pepper and salt.
  5. Depending on how big your pot is, you may have to fry the pickles in 2 batches. You don’t want the pickles to overlap when they’re frying, so make sure you have enough space. Coat the pickles with the flour mixture and shake off excess. Gently add the pickles to the oil, one at a time. Fry for about 2-3 minutes or until golden brown. Remove pickles with a slotted spoon and drain on paper towel. Repeat with another batch, if necessary.
  6. Serve right away with dipping sauce.

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Tabbouleh

Tabbouleh

Tabbouleh with olive oil...Everybody's favorite salad

Ingredients

4 bunches of Italian Parsley chopped finely
1 bunch of fresh green mint chopped finely
5 medium sized tomatoes chopped
1 small white onion chopped finely
1/4 cup of fine Burghul (fine cracked wheat #1)
1/3 to 1/2 cup of Al Wazir olive oil
1/2 cup of freshly squeezed lemon juice
1/2 to 2/3 teaspoon of salt
1/3 teaspoon of Lebanese 7-Spices*

Make With

Preparation

  1. Wash all vegetables and let dry, especially the parsley and mint.
  2. Cut stems off parsley then chop finely. Spread chopped parsley on paper towels and let rest for a few mins in order to get rid of the moisture. Parsley needs to be dry of moisture before adding it to the mixing bowl.
  3. Cut stems off mint, and finely chop the leaves. Lay them on a paper towel and let dry.
  4. Finely chop onions and mix with 7-spices.
  5. Chop tomatoes into very small cubes then place in strainer to rid them of the juice.
  6. Rinse the Burghul then place in strainer to rid them of the water.
  7. Put all the ingredients in a bowl.
  8. Add the lemon juice, the olive oil and salt all over the ingredients. Mix lightly and avoid over-mixing so it doesn’t turn soggy.

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Ground Beef Tacos

Ground Beef Tacos

Ground Beef Tacos

Ingredients

1 lb. lean ground beef
1 medium onion, chopped
1 Taco Mix seasoning
1(8-oz.) can tomato sauce
12 taco shells
6 oz. (1 1/2 cups) shredded American or Cheddar cheese
2 cups shredded lettuce
2 tomatoes, chopped
3/4 cup salsa
3/4 cup sour cream, if desired

Make With

Preparation

  1. Heat oven to 250°F. In medium skillet, brown ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
  2. Stir in taco mix seasoning and tomato sauce. Reduce heat to low; cover and simmer 10 minutes.
  3. Meanwhile, place taco shells on ungreased cookie sheet. Heat at 250°F. for 5 minutes.
  4. To assemble tacos, layer beef mixture, cheese, lettuce and tomatoes in each taco shell. Serve with salsa; top with sour cream.

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Velvety Honey Chocolate Pudding

Velvety Honey Chocolate Pudding

Velvety honey chocolate pudding...your kids will love!

Ingredients

¼ cup unsweetened cocoa powder
3 tablespoons cornstarch
1½ cups milk
½ cup heavy cream
¼ cup honey
2 squares (2 ounces) semisweet chocolate chopped
1 teaspoon vanilla extract

Make With

Preparation

  1. Place the cocoa and cornstarch in a medium saucepan and whisk until completely blended.
  2. In a separate saucepan on medium heat, or in a 1-quart glass measuring cup in the microwave, heat the milk, cream, and honey until warmed. Stir to blend.
  3. Slowly whisk the milk mixture into the cocoa mixture until the cocoa and cornstarch are dissolved and the mixture is smooth. Heat over medium heat, stirring gently with a rubber spatula, until the mixture begins to thicken.
  4. Add the chopped chocolate and boil gently, stirring for about 1 minute, or until the chocolate melts. Remove from the heat. Let stand for 5 minutes and then stir in the vanilla.
  5. Pour into a serving bowl or individual pudding cups and refrigerate until slightly chilled or cold.

Makes 4 to 6 servings

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Baked Honey Bacon Benedict

Baked Honey Bacon Benedict

Baked honey bacon benedict...great start of the day!

Yield:

Makes 6-8 servings

Ingredients

4 tablespoons butter
1 package english muffins split
1 lb. thick bacon
1/4 cup Jabal el sheikh honey
1 dozen eggs
Salt and pepper to taste

For Hollandaise:
2 packages hollandaise sauce
2 cups 2% milk
1 stick butter
Fresh parsley or chives and paprika for garnish

Make With

Preparation Time:

10 minutes

Cooking Time:

total of 50 minutes

Preparation

  1. Preheat oven to 350°
  2. Spread each muffin half with butter and bake for 10 minutes on a sheet pan, set aside.
  3. Spread the bacon out on a parchment lined sheet pan and drizzle with the honey. Bake for 20-25 minutes turning once. Remove each piece of bacon to a cooling rack to drain and cool. Cut each piece of bacon in half.
  4. Prepare the hollandaise sauce according to the package directions and keep warm.
  5. Place the muffin halves on a sheet pan and evenly divide the bacon over each muffin. Gently break one egg over each muffin half and sprinkle with salt and pepper. Bake for 12-15 minutes or until the eggs a cooked to your preference.
  6. Serves immediately topped with warm hollandaise and garnished with fresh herbs and a sprinkle of paprika.
Tip:

You can use the traditional method of poaching the eggs if you prefer, but this method of baking the eggs is much easier and great for entertaining.

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Honey Chia Seed Pudding

Honey Chia Seed Pudding

Honey Chia Seed Pudding

Ingredients

2 tablespoons Jabal el sheikh honey
2 cups coconut milk
6 tablespoons chia seeds
1/2 teaspoon vanilla extract
Fresh berries

Make With

Preparation

  1. Combine the coconut milk, chia seeds, vanilla and honey in a medium bowl.
  2. Mix well until the honey has dissolved.
  3. Cover and refrigerate for at least 4 hours, but preferable overnight.
  4. Stir well and divide the pudding into individual portions.
  5. Serve with fresh berries. Add granola, if desired.

Serves:4 people

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Tuna Pasta Salad

Tuna Pasta Salad

Tuna Pasta Salad...Simple, nutritious and delicious

Ingredients

– 227g Panzani Conchiglie Rigates pasta, cooked and drained and rinsed in cold water
– 1 can Golden prize or American tuna, drained and flaked
– 4 (2 each) red and yellow peppers, finely chopped
– 1 small fennel bulb, finely sliced reserving leaves
– 4 green onions, chopped
– 2 tsp. Maille Dijon mustard
– 5 tbsp. crème fraîche or sour cream
– Juice of half a lemon (about 1 ½ tbsp.)
– Salt and freshly ground black pepper

Make With

Preparation

  1. Combine cooked and cooled pasta, tuna, peppers, green onions and fennel in large serving bowl.
  2. Combine mustard, crème fraîche, lemon juice, salt and freshly ground pepper in small bowl with wire whisk. Pour over pasta and toss to coat.

Serves:4 people

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Provençale French Vinaigrette

Provençale French Vinaigrette

Provençale French Vinaigrette...The perfect recipe for your barbecue

Ingredients

5 tbsp Maille Extra Virgin Olive Oil AOC
1 tbsp Maille White Wine Mustard with Lime and Dill
1 tbsp Maille White Balsamic Vinegar condiment
1 garlic clove
1 tbsp pine nuts
Salt and pepper

Make With

Preparation

  1. Remove the garlic skin and chop the garlic with the pine nuts.
  2. In a bowl, mix the garlic paste, the mustard, and the vinegar.
  3. Gradually add the olive oil while mixing, then season.
Suggestions:

You can use this Provençale vinaigrette with grilled vegetables, salad, raw vegetables, pasta salad or rice salad.

Serves:4 people

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