This spicy, creamy, red bell pepper pasta sauce is a rare pasta sauce that I’ve only found in a jar in a supermarket in Italy, today I set out to recreate this nostalgic sauce.
a RARE PASTA SAUCE I ate weekly when I lived in ITALY
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ZEPPOLES
ITALIAN DOUGHNUTS
I'm gonna show you how to make Zeppoles from scratch, also known as Italian doughnuts, usually found at street fairs, served in a brown paper bag and served with a mount of powdered sugar. I get zeppoles once a year at the san gennnaro feast in NYC. If you ever wondered how to make donuts without yeast this may be the recipe you're looking for. These are the best doughnuts in my opinion and one of my favorite childhood foods. And this is the easiest donut recipe I have come across. This is my first dessert and of course, it's an Italian dessert. Be careful when you fry donuts at home.
TRAIN YOUR PALATE:
HOW TO MAKE A VINAIGRETTE
Get in the kitchen with me for this one. It's not as flashy or visually appealing as my other videos but learning how to train your palate and how to make a vinaigrette is super important. We are going to build a vinaigrette step by step, tasting it along the way to help you understand taste, flavors and balance. I will also show you how to properly dress a salad and how to plate it. Hope you like this different kind of format.
EGGS BENEDICT WITH BLENDER HOLLANDAISE SAUCE
In today's video, I will show you how to make a tasty eggs benedict with blender hollandaise sauce. You now know how to poach an egg (video for that here) now I'm going to show you to put it all together for eggs benedict at home. I make a blender hollandaise sauce, rather than use a double boiler, this is often called a 1 minute hollandaise sauce because of how easy and quick it is to make.
My sauce actually broke in this video so I'll also show you
how to fix a broken hollandaise sauce.
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i've made this pasta sauce 4 or 5 times now, and each time i end up having it for lunch every day for the next week, i absolutely love it! but seeing as i eat it so regularly when i make it I've made a few changes to make it a bit lighter.
firstly I use 3 capsicums instead of 2 to increase the amount of vegetable
and instead of a whole pint of cream i use 300mL light thickened cream and the same amount of milk.
then i cook until the sauce coats the back of a spoon and you can draw a line through it. Usually i end up with a little less than 1 litre of sauce.
I literally just made this for chicken not even knowing it was a thing! Addictive! I added sun dried tomatoes and mushrooms, red bell peppers and fresh chili peppers which MADE the sauce. No paste. Added 4 handfulls of spinach at the end. Only found myself here googling if I could freeze it LOL.
EPP Machine
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EPS Mould
EPP Machine
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