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( Dietary and accessibility notes )

( Ingredients and what you do with them ) 

Spicy Shrimp and Fettuccine

Yield: 4 servings

( Ingredients and Preparation instructions behind the cut ) 

( Deliciousness herein! ) This sauce is so easy and so good that I'm almost embarrassed to post it.

Tomato Sauce with Butter and Onions
(Adapted from Marcela Hazan’s Essentials of Italian Cooking, via Smitten Kitchen)

Serves 4-5 as a main course; makes enough sauce to lightly coat most of a pound of spaghetti
 

( Ingredients and method ) Cross-posting from my journal:

120 g lightly salted butter (plus a little bit more to grease the pan)
1/2 cup really good unsweetened cocoa powder
1/3 tsp salt
1/3 tsp vanilla extract
1/3 cup chestnut flour
1 cup palm sugar, loosely packed (if you don't have any on hand, regular brown sugar should do fine, but palm sugar is tasty)

optional: 100g white chocolate, broken up into small chunks

Start pre-heating the oven.
Sift the flour through a sieve to remove any lumps.
Melt the butter in a bain marie, and mix in the cocoa powder. Set aside.
Mix the eggs, sugar, salt, and vanilla. Try not to overbeat them; you don't want the eggs to get frothy.
Slowly add the flour, stirring continuously.
Slowly add the cocoa/butter mix, ditto.
Add the white chocolate chunks, if using.
Pour the batter into a greased baking pan (the one I used was roughly 7 x 9 inches).
Bake at 175 degrees C (350 F).
After 25-30 minutes stick a chopstick/knife/skewer in it; if it comes out clean, it's done, if not, 5 more minutes, then repeat (until such time as the implement comes out clean, or you give up and decide to call it done anyway).

Cut the brownies into squares (this recipe makes about six large brownies). You will want to eat one right away, but they get better (denser and more fudgey) after some time in the fridge.
 ciderpress for being the test subject for this batch. 

Prep time: 15 minutes, Cooking time: 30 minutes.

( Genovese Bread ) Ingredients for 24 cupcakes:
0.75 cup white sugar
1.5 cups self-raising flour
0.3 cups unsalted butter
3 large bananas
24 pieces of butter fudge

Preheat oven to 175 C/Gas 4.

1. Whisk egg and sugar until light and fluffy.
2. Whisk in melted (cooled) butter.
3. Sift in flour, whisk again.
4. Add egg slowly, continue whisking.
5. Beat in mashed bananas.
6. Spoon evenly into cupcake cases.

Once the cupcake mix is in the cases, cut 12 of the pieces of fudge in half and push each half piece into the tops of the cupcakes. Bake for 16-20 mins, or until golden and springy to the touch. (Obvious statement about skewering them and making sure the inside is cooked here.)

Once they’re baked, allow them to cool and then melt more fudge using a bain-marie and spoon the melted fudge into the hole left by the fudge pieces during baking.

Finally: nom. This is actually rather simple for a cook with any experience, but the results are spectacular. Recipe serves between 2 heavy appetites to 4 light ones (or with side dishes).

( Shrimp, pasta, and a simple sauce ) ( Easy Tuna Noodle Casserole ) I've made this coffee cake many times now. I love it so much. It's really easy and it uses ingredients that are usually on hand. My husband would eat the whole thing if I let him, but I make sure he shares!

the recipe link is here.

Photo and recipe under the cut... 

( Recipe behind the cut: Acorn squash soup )

( Recipe behind the cut: Mexican hot chocolate cupcakes ) The theme to my cooking these days is "what can I throw a ton of vegetables into today?" A frittata is basically an enormous omelet. Usually you cook the bottom on the stove and then stick it in the oven, but I don't have an oven-safe pan, so I discovered you can flip it (very very carefully) and it's just as amazing.

( Recipe behind the cut. ) 

( on to the nomnomery! ) This was prompted by a repeat of Heston Blumenthal's mad risotto episode I saw last night. I knew I'd get asparagus in my box today so sometime during today I made up my mind.
All I did was a basic risotto but this time with a generous pinch of saffron in the stock which gave it a wonderful colour and slightly earthy taste. The asparagus was just seasoned with salt and pepper and steamed until tender but still crunchy. I arranged the asparagus on a pool of risotto and for some extra indulgence added some parmesan shavings and a drizzle of truffle-infused olive oil. It was absolutely divine. ( Bigger ) 

( Recipe under here... ) This is a family recipe that has been adapted and modernized to try to make it a bit healthier.

( Nothing like this comes out of a box! ) OM NOM NOM: A collection of yummy recipes and food
