Archive for Aneka Masakan Eropa

Rasta Pasta

1 1/2 cups Alfredo sauce, store-bought or your favorite recipe

1/4 cup pesto

4 ounces chicken breast, boneless, skinless, grilled and 1/4-inch julienne cut

1/2 cup broccoli florets

1/4 cup red bell pepper, roasted, 1/4-inch julienne cut

1/4 cup flat-leaf spinach

8 ounces penne pasta, cooked

1 tablespoon Parmesan cheese, shaved

Focaccia bread, to garnish

In a medium saucepan, heat the Alfredo sauce over medium heat. Whisk in the pesto and heat 2 minutes. Stir in the chicken, broccoli, roasted pepper and spinach. Heat 3 minutes more. Add the pasta and toss to incorporate.

Continue to heat until the sauce clings to the pasta. Garnish with shaved Parmesan and serve with focaccia.

Makes 1 generous serving or 2 to 3 regular portions.


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Beef Teriyaki

Bahan :

* 450 g daging sapi (has dalam)
* 2 sm kikkoman shoyu (kecap kikkoman)
* 2 sm makan mirin (sake manis)
* 1 ons jahe
* 1 st cuka
* 1 st gula
* 4 g garam
* 2 g lada

Cara Membuat :

* Daging dipotong menjadi 6 bagian (jangan terlalu tebal), lalu tusuk dengan tusukan sate menjadi 3 tusuk. Jahe dikupas kulitnya lalu parut. Campur dengan kecap kikkoman, mirin, cuka, gula dan garam, sebagai saus perendamnya.
* Semua daging dimasukkan kedalam saus, rendam. Setelah itu panggang, dan setiap kurang lebih 5 menit, celupkan kembali kedalam saus. Lakukan berulang-ulang, sampai matang.
* Setelah matang, cabut tusuk satenya, dan taburkan lada diatasnya.

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Pasta with Creamy Chicken Sauce

10-12 oz. curly pasta, cooked
2 Tbsp. butter
1/2 chicken, cooked, deboned & diced
2 Tbsp. flour
1 can chicken broth
1 Tbsp. Dijon mustard
1/2 Tbsp. regular mustard
grated peel of 1 lemon
1/2 c sour cream
chopped chives

In a saucepan melt butter. Add flour and stir to combine. Add broth, a little at a time, stirring. Bring to a boil. Cook for about 3 minutes over medium heat.

Add chicken to creamy mixture in saucepan. Add mustards and lemon peel. Finally, add sour cram.

Drain pasta well. Place on a hot serving dish. Heat sauce over medium low heat. Distribute evenly over hot pasta.

Serve pasta in individual serving dishes with sauce on the side. Sprinkle with chopped chives.

Serves 4

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Pasta Primavera

1 lb. fettuccine

1/4 C. olive oil

2 cloves garlic

1/2 tsp. oregano

1/2 tsp. basil

1 C. broccoli florets

1 C. cauliflower florets

1 C. artichoke hearts

1 C. asparagus spears, cut into 1 in. pieces

1 C. green bell peppers, chopped

1 C. cherry tomatoes, halved

1/2 C. Parmesan cheese, freshly grated

Cook fettuccine in boiling salted water until al dente.

As pasta cooks, heat olive oil in large skillet and sauté garlic 2-3 minutes. Add herbs and vegetables and sauté quickly over high heat until vegetables are crisp tender.

Toss drained pasta with vegetables. Sprinkle with Parmesan cheese.

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For the meat
1 1/2 red onions, chopped
1 clove fresh garlic, minced
1 tablespoon basil, dried
1 tablespoon oregano, dried
2 1/2 pounds ground beef
6 ounces tomato paste

For the red sauce
3/4 red onion, chopped
1 clove fresh garlic, chopped
3/4 tablespoon anise seed
1/2 tablespoon red chili
1/2 cup red wine
4 ounces V-8 juice
2/3 cup fresh basil, chopped
3/8 cup fresh oregano, chopped
1/4 cup red wine vinegar
8 ounces canned crushed tomatoes
2 tablespoons sugar

For the cheese filling
16 ounces ricotta cheese
4 ounces grated Parmesan cheese
1/2 clove fresh garlic, minced
1/4 tablespoon black pepper
Salt, to taste
2 egg yolks
2 tablespoons fresh basil, chopped
1 cup spinach, chopped

For the noodles
1 tablespoon salt
1 tablespoon olive oil
1 pound lasagna noodles

For the lasagna
16 ounces mozzarella cheese, sliced

Preheat oven to 375 degrees.

For the meat: Saute onions, garlic, basil and oregano until onions are translucent. Add beef, cook until done. Add tomato paste.

For the sauce: Saute red onion, garlic, anise and red chili. Add wine, V-8, basil, oregano, red wine vinegar, crushed tomatoes and sugar. Simmer 30 minutes.

For the filling: In a large bowl, combine ricotta and Parmesan cheeses, garlic, pepper, salt, egg yolks, basil and spinach. Mix well.

For the noodles: Add salt and olive oil to a large pot of water. Bring water to a boil; add lasagna noodles. Cook until tender, but still al dente, or slightly firm to the bite.

To assemble lasagna: Place a thin layer of sauce on the bottom of a 13- by 9-inch pan. Add a layer of noodles, slightly overlapping them. With a spatula, add a layer of cheese mixture, then a layer of meat mixture, followed with a layer of sauce. Place a layer of mozzarella cheese slices on top of the red sauce. Repeat the layering process until pan is full, finishing with a layer of red sauce topped with mozzarella cheese.

Cover and bake for 45 minutes. Remove cover and bake 10 more minutes, or until cheese is golden brown.

Makes 8 to 10 servings.

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New Yorker Style Spaghetti

3/4 lb. thin spaghetti
1 bunch broccoli, about 1 lb
3 tablespoons butter or margarine
2 medium cloves garlic, minced
1/3 lb blue cheese
1/2 cup grated Parmesan cheese

Bring pan of water to boil. Wash broccoli and cut flowerettes off stalk leaving about 1″ of stem on each one. Place flowerrettes in boiling water, cover and cook about 5 minutes. Drain and set aside.
Cook spaghetti according to package directions until just tender not mushy. Drain and set aside.
Melt butter in skillet. Briefly sauté garlic over low heat. Add cheese. Stir until melted.
Place hot spaghetti in serving bowl with cooked broccoli. Toss with cheese sauce. Sprinkle with Parmesan cheese and cracked pepper. Toss again.
Serve hot.
Serves 4

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Italian Spaghetti Carbonara

1 C. pancetta, cut into julienne strips

4 egg yolks

1/2 C. heavy cream

Freshly ground black pepper

8 oz. spaghetti pasta

1 C. parmesan cheese, grated

In a large saute pan, cook pancetta over a medium flame to render the fat and crisp the pancetta. Set aside pan with pancetta.

Beat the egg yolks with the cream and black pepper.

In a large pot of boiling salted water, cook the pasta and drain in a colander. Do not rinse the pasta, which will cause it to lose its flavor and starch.

Immediately add the pasta to the pancetta in the saute pan and pour in the cream mixture.

Stir over medium heat for one minute. Add the grated parmesan and toss to coat the pasta. Check for seasoning. Top with more parmesan if you desire.

Serves 4.

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