Neapolitan Pasta

Ingredients:
1 Tablespoon olive oil
20 g butter
1 onion, chopped finely
¼ red or green capsicum, chopped finely
2 garlic cloves, crushed
4 button mushrooms – sliced
4-5 olives, sliced
1 Tablespoon tomato paste
810 g can crushed tomatoes
1 teaspoon brown sugar
1 t salt
2 teaspoons vegetable or chicken style stock powder
2 sprigs fresh oregano, finely chopped OR ¼ tsp dry oregano leaves
2 -3 basil leaves, finely chopped
250 g spaghetti pasta

Method:
1. Heat oil and butter in a medium saucepan and sauté onion for 3-5 minutes.
2. Add capsicum, garlic, mushrooms and olives. Cook for 3-4 minutes, stirring
occasionally.
3. Add tomato paste and cook for 1 minute.
4. Stir in crushed tomatoes, sugar, salt, chicken stock powder, oregano and basil.
5. Simmer tomato sauce for 12-15 minutes. Stir occasionally.
6. Meanwhile, bring a large saucepan of hot water (3/4 full) to boil. Water needs to be boiling before you place spaghetti in.
7. Add spaghetti and stir to ensure all pasta is submerged. Once water has returned to the boil, turn temperature down slightly and simmer spaghetti for 10-12 minutes uncovered. Cook pasta until “al denté”.
8. Drain pasta in colander and rinse under hot water. Toss with1/2 t olive oil.
To serve: Mound pasta in the centre of plate, top with sauce and 1-2 T parmesan OR grated cheddar cheese. Garnish with fresh oregano or basil leaves.

Complementary recipe: Homemade Bread
Ingredients:
1/2 cup warm water
3 (.25 ounce) packages active dry yeast
1/4 cup bread flour
1 tablespoon white sugar
2 cups quick cooking oats
2 cups whole wheat flour
4 1/2 cups warm water
1 1/2 tablespoons salt
2/3 cup brown sugar
2/3 cup vegetable oil
10 cups bread flour

Method:
1. In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.
2. Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.
3. Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
4. Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.
5.Bake at 175 degrees Celsius for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.

Chocolate Self-Saucing Pudding

Pudding Ingredients:
125 g Plain Flour
1 Pinch of Salt
80 g caster sugar
3 teaspoons Baking powder
4 tablespoons cocoa powder
250 ml Milk
85 g unsalted Butter melted
2 Eggs lightly beaten
1 teaspoon vanilla extract

Topping Ingredients:
185 g soft brown sugar
2 tablespoons cocoa powder
250 ml boiling Water

Method:
1. Preheat the oven to 180°C
2. Sift the flour, salt, sugar, baking powder and cocoa powder into a bowl.
Add the milk, melted butter, egg and vanilla extract and mix with beaters until combined.
3. Pour into four 250 ml (1 cup) greased pudding moulds.
4. Combine boiling water and other topping ingredients together.
5. Pour topping carefully over the puddings, and bake for 20 to 25 minutes.

Extras: Ice cream, cream, strawberries, chocolate sauce or crème fraiche to serve.

Complementary Recipe: Homemade Whipped Cream
Ingredients:
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon confectioners’ sugar

Method:
1. In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.