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Broccoli and cheese pasta bake

An easy, satisfying dish that the whole family can enjoy, this cheesy, vegetarian broccoli pasta bake is sure to be a hit. Ingredients: <ul> <li>1L of milk</li> <li>2 garlic cloves, crushed</li> <li>2 bay leaves</li> <li>500g of pasta</li> <li>350 g of broccoli, cut into small florets</li> <li>75g of butter</li> <li>75g of flour</li> <li>1 teaspoon of mustard powder</li> <li>A few parsley leaves, chopped</li> <li>200g of grated Italian cheese mix</li> </ul> Method: 1. In a small saucepan, bring milk, garlic and bay leaves to a boil. Remove from heat and let sit. 2. Boil pasta until al dente. Add broccoli during the last two minutes of boiling. Drain. 3. In a pan, heat butter. Add flour, stirring for about one minute. Strain milk mixture. Add to pan in small portions at a time, stirring constantly. Let simmer for one to two minutes, forming a sauce. 4. Remove sauce from heat and stir in mustard powder and parsley as well as ¾ of the cheese. 5. Mix together with pasta and broccoli in a casserole dish. Sprinkle remaining cheese over top. 6. Cook under grill on high for two to three minutes or until top becomes golden. Let cool and serve. Images: Getty

Food & Wine

Spaghetti carbonara

With a rich, creamy sauce and grated parmesan on top, this pasta dish is surprisingly simple to make but incredibly delicious. Serves: 2 Ingredients: <ul> <li>200g spaghetti</li> <li>½ tablespoon olive oil</li> <li>100g bacon (or sliced pancetta)</li> <li>1 garlic clove, finely chopped</li> <li>2 eggs</li> <li>50ml thickened cream</li> <li>25g grated parmesan</li> <li>Salt and freshly ground black pepper</li> <li>Herbs to garnish</li> </ul> Method: <ol> <li>Cook pasta according to packet directions.</li> <li>Heat olive oil in a frying pan over medium heat. Cook your bacon/pancetta, stirring for two to three minutes until it begins to crisp. Add garlic and stir for 30 seconds. Remove the pan from the heat and set aside.</li> <li>In a bowl, combine the eggs, cream and parmesan. Season with salt and pepper and mix with a form.</li> <li>Drain the cooked pasta and return to the pot. Add the egg and cream mixture with the bacon and toss to combine (the heat from the pasta will cook the egg slightly and create a creamy sauce).</li> <li>Serve immediately with extra parmesan and your chosen herbs as garnish.</li> </ol> Image: Getty

Food & Wine

Ragu Alla Bolognese

Bolognese is one of the most well-known and well-loved dishes in the whole world, but not all Bolognese sauces are made equal! Rich and full of flavour, you will really taste the difference. <h3 dir="ltr">Ingredients</h3> 50g unsalted butter 100ml extra virgin olive oil, plus extra 50ml 2 brown onions, diced 6 cloves garlic, sliced 3 stalks celery, sliced 100g pancetta, diced 300g chicken mince 300g pork mince 900g beef mince 200g tomato paste 200ml milk 200ml red or white wine 2 bay leaves 2 sprigs sage, leaves chopped 1 sprig rosemary ½ nutmeg, finely grated 1 tsp chilli flakes Sea-salt flakes and freshly ground black pepper, to season 2 x 400g tins diced tomatoes 1.2L chicken stock Cooked pasta, ricotta, grated parmesan and basil leaves, to serve <h3 dir="ltr">Method</h3> <ol> <li dir="ltr" aria-level="1"> Heat butter and olive oil in a large heavy-based saucepan on medium. Cook onion and garlic for about 5 minutes, until softened. Add celery and cook for about 15 minutes, until caramelised. </li> <li dir="ltr" aria-level="1"> Add pancetta and cook for 1-2 minutes, then crumble in chicken and pork mince bit by bit, stirring through as the meat browns. </li> <li dir="ltr" aria-level="1"> Meanwhile, heat extra oil in a large frying pan on medium. Add beef mince a bit at a time and cook for 10 minutes to brown, breaking up lumps. Once browned, transfer beef to other pan and stir to combine. </li> <li dir="ltr" aria-level="1"> Add tomato paste and cook for 1-2 minutes. Add milk and simmer for 3 minutes. Stir in wine and cook for a further 5 minutes. </li> <li dir="ltr" aria-level="1"> Once liquid has almost gone, stir in bay leaves, sage, rosemary, nutmeg and chilli, and season lightly. Stir in tomatoes and stock, then bring to a simmer. Reduce heat to low and cook for 2 hours, stirring occasionally. </li> <li dir="ltr" aria-level="1"> Remove bay leaves and rosemary sprig. Toss pasta through sauce, top with ricotta and parmesan, and garnish with basil leaves. Serve. </li> </ol> Image: Better Homes & Gardens

Food & Wine

Easy weeknight Gnocchi

<img src="https://uc646d37169cf02fcc7b89a29b07.previews.dropboxusercontent.com/p/pdf_img/ABggKHEiPo6YEa10WKdM7Nz-rF9vD131EqSlMeHFfSo-a0yUxCQFQYRr0ITufWh0EWlXtq8Cghjelp3zAhmEsPHVCsuu9yWDU0kdS9O9w8n_iLS8AcCRdGBoa2ds2vCiI2BzmC3MXOlkBYvS3Y6KEba9YSb1ZISRda1nFcYBn47pUIKIHW5bg7DRW6Agmw3D5zuL88NduQZP7doO1WcSBrJrUyizHkWK8_42BdRjE3l-3Ort5J4iRwTugK0OdmsRAo5nff7oS4Ggt3qSZSQMl9huB6ogt6_82sUoYLInS-MefqT1CU_uj4dclrUp-CAMSn-fPvVVq91Gik1t594JeVeVmiSs4a71Ei1imnNL4Iz6Gcoh_iXb0ImIDBUxgAmgOyk/p.png?page=0&scale_percent=0" alt="RECIPE_EASYWEEKNIGHTGNOCCHI_2021.docx" width="697" height="985" /> Image: Smeg

Food & Wine

Foods that make you fart are good for you

<h1>Foods that make you fart are good for you</h1> <h2>A good sign for your microbiome.</h2> <div class="copy"> The production of gas means that your body is hosting the right kinds of bacteria in your microbiome, an Australian scientists says. Dr Trevor Lockett, Head of the Gut Health and Nutrition Group at the country’s peak government science agency, says we should encourage these “good bugs” by eating more fibre. “Fermentable components of dietary fibre have a critical role in feeding the gut microbiome,” he told Bugs, Bowels and Beyond, the 2015 National Scientific Conference of the Australian Society for Medical Research held in Adelaide, South Australia this week. Recent findings describe how different dietary components influence the microbiome, and determine their production of not just gas, but also molecules that are beneficial in the large intestine. “For example, we know now that bacteria living in the large intestine produce a short chain fatty acid known as butyrate, which can reduce inflammation by stimulating regulatory immune cells,” Lockett said. Resistant starches tend to make it through digestive processes in the stomach and small intestine to feed the microbiome in the large intestine. Unrefined whole grains, pulses and legumes, unripe bananas and cooked and cooled foods such as potatoes, pasta and rice are goods sources.  <img id="cosmos-post-tracker" style="opacity: 0; height: 1px!important; width: 1px!important; border: 0!important; position: absolute!important; z-index: -1!important;" src="https://syndication.cosmosmagazine.com/?id=11098&title=Foods+that+make+you+fart+are+good+for+you" alt="" width="1" height="1" /> </div> <div id="contributors"> This article was originally published on Cosmos Magazine and was written by Bill Condie. Bill Condie is a science journalist based in Adelaide, Australia. </div>

Food & Wine

Healthy creamy mushroom pasta sauce

Serves: 4 | Cooks in: 15 minutes Ingredients <ul> <li>350g farfalle pasta</li> <li>1 tbsp extra virgin olive oil, plus extra to drizzle</li> <li>1 bunch sage, leaves picked</li> <li>500g Button Mushrooms, cleaned, thinly sliced</li> <li>50g butter</li> <li>2 tbsp plain flour</li> <li>2 garlic cloves, finely chopped</li> <li>750ml (3 cups) vegetable stock</li> <li>1 cup milk</li> <li>250g fresh ricotta</li> <li>75g walnuts, toasted, coarsely chopped</li> <li>Salt and pepper, to season</li> </ul> Method 1. Bring a large saucepan of salted water to the boil. Cook the pasta according to packet instructions, then drain and set aside. 2. Heat the oil in a large frying pan over medium-high heat. Toast the sage leaves until crisp and translucent, then remove with a slotted spoon and set aside. 3. Melt the butter in the pan. Stir-fry the mushrooms and garlic for 4 minutes until golden. Sprinkle over the flour and cook for 1 minute, then gradually stir in the stock and milk. Cook for 5 minutes or until thickened. Season to taste with salt and pepper. Add the pasta and toss to combine. 4. Divide the pasta among bowls. Spoon over the ricotta, scatter with the walnuts and sage and drizzle with oil, to serve. Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/articles/recipes/healthy-creamy-mushroom-pasta-sauce" target="_blank">Wyza.com.au. </a> Recipe courtesy of Mushroom Association Australia.

Food & Wine

This new pasta is whacky but sustainable

The way we make our pasta is being challenged, with researchers developing a style inspired by flat-packed furniture. Scientists at Carnegie Mellon University (CMU) have developed a flat kind of pasta that becomes a more conventional shape as it cooks. This approach could make pasta production more sustainable, with potential savings on packaging, transportation and energy costs, while tasting like the food we all know and love. By taking advantage of the expanding and softening that occurs when pasta is boiled, the scientists were able to create flat pasta that turns into rigatoni-like tubes, fusilli-like spirals, and long noodles. Ye Tao, one of the researchers involved in the project, tested the flat-pack pasta on a hiking trip and found it didn’t break en route and could be cooked on a portable stove while camping. “The morphed pasta mimicked the mouthfeel, taste and appearance of traditional pasta,” she said. Since traditional pasta can be difficult to package and take up a lot of space, the researchers hope their pasta can become a more sustainable option. “We were inspired by flat-packed furniture and how it saved space, made storage easier and reduced the carbon footprint associated with transportation,” said Lining Yao, director of the Morphing Matter Lab at CMU’s School of Computer Science. “We decided to look at how the morphing matter technology we were developing in the lab could create flat-packed pasta that offered similar sustainability outcomes.” The researchers also applied their pasta-making technique, published in the journal <a href="https://advances.sciencemag.org/content/7/19/eabf4098">Science Advances</a>, to swelling silicon sheets and believe it could be useful in the world of robotics and biomedicine.

Food & Wine

The psychology of comfort food - why we look to carbs for solace

Amid the global spread of COVID-19 we are witnessing an increased focus on gathering food and supplies. We’ve seen images of supermarket shelves emptied of basics such as toilet paper, pasta, and tinned foods. Messages to reassure people there would be continued supply of provisions has done little to ease public anxiety. <a href="https://www.bbc.com/worklife/article/20200304-coronavirus-covid-19-update-why-people-are-stockpiling">Panic buying and stockpiling</a> are likely responses to heightened anxiety, fear and uncertainty about the future. COVID-19 poses an imminent threat. Being able to exert some control over the situation by gathering goods to store for lockdown is one way individuals seek to manage anxiety and fear, and feel protected. But why do we seek out certain foods, and should we give in to cravings? Retreating into our pantries On the one hand, newly stocked and plentiful pantries, fridges and freezers reassure us that food is readily available and puts supplies within easy reach. At the same time, feelings such as loneliness, anxiety, depression, and stress may increase as we retreat and become housebound. So, we may be more vulnerable to what is referred to as “emotional eating” during this challenging time. Reaching out for food to comfort oneself is an attempt to manage or alleviate negative emotions. A person’s tendency to emotionally eat can be measured using questionnaires such as the <a href="https://www.sciencedirect.com/science/article/pii/S019566631200013X">Emotional Eating Scale</a>, which asks about eating in response to anxiety, depression and anger. From an early age, <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3907771/#B65">infants learn to associate feeding with being soothed</a> and social interaction. In everyday life, food is often used to enhance mood or “treat” ourselves. <a href="https://www.ncbi.nlm.nih.gov/pubmed/30595479">Eating tasty food releases dopamine</a> in our brains, which is strongly associated with desire and wanting for food. Eating sweet and fatty foods <a href="https://www.ncbi.nlm.nih.gov/pubmed/16546294">may improve mood temporarily</a> by making us feel happier and more energetic while also satisfying our hunger. However, if comfort eating becomes a habit, it often comes with health costs, such as <a href="https://www.ncbi.nlm.nih.gov/pubmed/30894189">weight gain</a>. Research by <a href="https://www.sciencedirect.com/science/article/abs/pii/S0195666318300874">Mantau and colleagues in 2018</a> found emotional eating is most likely to occur in response to stress and in individuals who are trying restrict their food intake (“restrained eaters”). These factors were more important in explaining people’s food choices than biological factors such as hunger. Other studies have also shown that trying to suppress food urges can be futile and have the opposite effect to the desired outcome. For example, dieters have been found to <a href="https://www.sciencedirect.com/science/article/abs/pii/S0195666312000219">experience strong cravings</a> for the very foods they were trying to restrict. Doing it tough Employment insecurity, financial difficulty and hardship due to the COVID-19 pandemic are affecting the lives of many people. <a href="https://www.cambridge.org/core/services/aop-cambridge-core/content/view/985DE9F19CEA4165BE1E85A022BEFDFB/S0007125000253737a.pdf/inequality_an_underacknowledged_source_of_mental_illness_and_distress.pdf">Past</a> <a href="https://jech.bmj.com/content/71/4/324">research</a> has shown that poverty is associated with psychological distress, including higher rates of depression and lower mental well-being. Again, people’s ways of coping with this distress could have further ramifications for their health. Research <a href="https://onlinelibrary.wiley.com/doi/full/10.1002/oby.22402">shows</a> those in lower socioeconomic circumstances were more distressed, and more likely to turn to emotional eating as a way of coping. This emotional eating was, in turn, associated with increased body weight. This suggests it is not distress or biological make-up but people’s ways of coping (using food) that may be critical in explaining why some people gain weight in response to stressful life events. <a href="https://www.annualreviews.org/doi/abs/10.1146/annurev.psych.031809.130711">People with a history of socioeconomic disadvantage </a> may also find it harder to cope with emotional distress, perhaps due to factors such as lower social support. As a result, they may be more vulnerable to using food as a way of coping. Toasty crusty goodness Baking has become a strong theme on social media. The #BakeCorona hashtag has <a href="https://www.sbs.com.au/food/article/2020/03/23/hashtag-connecting-home-bakers-isolation">taken off</a> and <a href="https://www.instagram.com/explore/tags/quarantinebaking/">#QuarantineBaking</a> has over 65,000 posts. Research suggests there are likely benefits from engaging in cooking. The <a href="https://www.ncbi.nlm.nih.gov/pubmed/29121776">psychosocial benefits of baking</a> have been shown to include boosts in socialisation, self-esteem, quality of life, and mood. <a href="https://www.ncbi.nlm.nih.gov/pubmed/29955728">Cooking with children</a> may also promote healthy diets. By providing and sharing food with other people, baking may <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3907771/#B65">strengthen social relationships and make us feel closer to our loved ones</a>. This may explain why it has become so popular in these times. Coping with lockdown During this time of social isolation, it’s tempting to reach for food, but a healthy balance remains important. Creating a “new routine” or “new normal” which includes a variety of activities – exercise, baking, music, reading, online activities, working or studying, relaxing, keeping in touch with friends and family - may help maintain a sense of well-being, and assist in managing meal times and food intake. <a href="https://www.mindful.org/mindfulness-how-to-do-it/">Mindfulness meditation practice</a> may be useful in managing emotional eating and weight. Research has shown that Mindfulness Based Interventions (MBIs) are effective in <a href="https://www.ncbi.nlm.nih.gov/pubmed/24854804">managing emotional eating</a>, <a href="https://www.ncbi.nlm.nih.gov/pubmed/29076610">reducing weight and improving obesity-related eating behaviours</a>. Weight management initiatives should encompass psychological factors such as mood and distress. Teaching people to develop positive coping strategies in these challenging times (problem solving, positive help seeking, relaxation techniques) may be particularly effective. Written by Joanne Dickson and Charlotte Hardman. Republished with permission of <a href="https://theconversation.com/the-psychology-of-comfort-food-why-we-look-to-carbs-for-solace-135432">The Conversation.</a>

Food & Wine

Perfect isolation recipe: Jamie Oliver’s two-ingredient pasta

In these strange and unpredictable times, the one thing you can always rely on is a good Jamie Oliver recipe. The beloved British chef knows how to make delicious, wholesome food, that’s usually achievable at home. His new series, Keep Cooking And Carry On, is serving up his best recipes with a self-isolation twist. “Let’s celebrate freezer faves, big up the store cupboard and get creative with whatever we have on hand,” he says. Not only should you tune in to his show for the great recipes using isolation pantry items, but you also have something to do during your time at home. Here’s a recipe for you to try that only includes two ingredients – one of which is water. “My easy homemade pasta recipe is great for emergencies. You don’t need a pasta machine, just a rolling pin.” Ingredients: <ul> <li>2 large handfuls of plain flour, plus extra for dusting</li> </ul> This recipe is so simple, it doesn't even require proper measurements. Method: <ul> <li>Put the flour in a bowl, then gradually mix in just enough water to bring it together into a ball of dough (if it's sticky, add a little extra flour).</li> <li>Knead for just a couple of minutes, or until smooth and shiny.</li> <li>On a flour-dusted surface, use a rolling pin to roll out the pasta to about 2mm thick.</li> <li>Dust it well with flour, then loosely roll it up. Use a sharp knife to slice it ½cm thick, then toss it with your hands to separate the strands.</li> <li>Cook in boiling salted water for 2 minutes, then drain and toss with your chosen sauce.</li> </ul>

Food & Wine

Cheesy polenta with meatballs

The creamy and cheesy polenta is the star of this dish so roll up your sleves and dig in! <h3 class="tint">Ingredients</h3> <ul> <li>2 tablespoons olive oil</li> <li>600ml tomato pasta sauce (bought is fine)</li> <li>½ teaspoon chilli flakes</li> <li>1 tablespoon oregano leaves</li> <li>2 fresh bay leaves </li> <li>Freshly grated parmesan, to serve</li> </ul> Meatballs <ul> <li>1 small onion, chopped</li> <li>2 garlic cloves</li> <li>4 slices pancetta</li> <li>Handful of flat-leaf parsley leaves</li> <li>6 sage leaves</li> <li>3 slices white bread, crusts removed</li> <li>300g minced pork</li> <li>300g minced lean beef</li> <li>2 eggs</li> </ul> Polenta 500ml (2 cups) chicken stock 500ml (2 cups) full-cream milk 300g instant polenta 100g fontina cheese, rind removed, cut into small cubes (see tip) 1 rosemary sprig, leaves picked <h3 class="tint">Directions</h3> 1. Start with the meatballs. Put the onion, garlic, pancetta, parsley, sage and bread in a food processor and pulse until finely chopped. Add the pork and beef mince and eggs, and keep pulsing until well combined. Season well with salt and pepper. Transfer to a bowl and finish mixing by hand. Using wet hands, form the mixture into walnut-sized balls, setting them aside on a plate as you go. 2. Heat the olive oil in a heavy-based saucepan over medium heat. Carefully add the meatballs and cook until they start to brown on all sides. Add the tomato sauce, chilli flakes, oregano and bay leaves and simmer for 30–40 minutes until the meatballs are cooked and the sauce is reduced and thick. 3. To make the polenta (this will take 10–15 minutes, so try and time it to be ready at the same time as the meatballs), place the stock, milk and 500ml (2 cups) water in a large saucepan and bring to the boil. Gradually add the polenta and use a whisk to stir it through until well incorporated. Reduce the heat to low and stir continuously for 3–4 minutes until the polenta is thick and creamy in texture. Add the cheese and rosemary and stir until the cheese is melted through. 4. To serve, pour the polenta onto a large serving platter and make a shallow well in the middle. Spoon the meatballs and sauce over the top and sprinkle with some freshly grated parmesan. Serve immediately. <h3 class="tint">Tips</h3> Fontina is a mild washed-rind cheese from the Valle d’Aosta in the north of Italy and is one of the best melting cheeses I know. Raclette is a good substitute, or any other washed rind with the rind removed. This is an edited extract from <a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fmilk-made-nick-haddow%2Fprod9781743791356.html" target="_blank">Milk. Made.</a> by Nick Haddow published by Hardie Grant Books RRP $55 and is available in stores nationally. Image © Alan Benson.

Food & Wine

Enjoy a tasty cherry tomato, macadamia, walnut & silverbeet pasta

Up your nut intake with this easy and simple recipe. Preparation time: 5 mins Cooking time: 15 mins Serves: 4 Ingredients <ul> <li style="font-weight: 400;">2 Tbsp olive oil  </li> <li style="font-weight: 400;">2 cloves garlic, crushed  </li> <li style="font-weight: 400;">1/2 cup raw walnuts, roughly chopped (60g)  </li> <li style="font-weight: 400;">1/2 cup raw, unsalted macadamias, roughly chopped (70g)  </li> <li style="font-weight: 400;">1 cup fresh breadcrumbs  </li> <li style="font-weight: 400;">400g dry spaghetti  </li> <li style="font-weight: 400;">500g cherry tomatoes, halved  </li> <li style="font-weight: 400;">1/2 bunch silverbeet or kale leaves, torn  </li> <li style="font-weight: 400;">zest of 1 lemon  </li> <li style="font-weight: 400;">1/4 cup chopped parsley  </li> <li style="font-weight: 400;">sea salt and fresh cracked pepper  </li> </ul> Method   <ol> <li style="font-weight: 400;">Warm half the olive oil and half the garlic in a large skillet over medium heat. Add all the breadcrumbs, and half the walnuts and macadamias. Cook, stirring regularly for 5-6 minutes until fragrant and toasted. Tip into a bowl, season with salt and pepper, and set aside.  </li> <li style="font-weight: 400;">Bring a large pot of salted water to the boil. Cook spaghetti according to packet directions. Drain, reserving 1 cup cooking water.  </li> <li style="font-weight: 400;">While pasta cooks, return the large skillet to medium-high heat and drizzle in remaining olive oil. Add cherry tomatoes and remaining garlic. Sauté for approximately 5 minutes, until tomatoes begin to break down.  </li> <li style="font-weight: 400;">Add reserved pasta cooking water, silverbeet, and remaining walnuts and macadamias to pan with tomatoes. Cook for a minute or two, until greens are just wilted. Remove from heat and stir through lemon zest.  </li> <li style="font-weight: 400;">Add parsley to cooled breadcrumb mixture. Serve pasta with generous spoonfuls of sauce, and plenty of nutty breadcrumbs on top.  </li> </ol> Tips You can find fresh breadcrumbs at good grocery stores, or make your own by pulsing a slice or two of day-old sourdough in a food processor. Recipe and images by Jennifer Jenner for <a href="https://www.nutsforlife.com.au/">Nuts for Life</a>

Food & Wine

5 mistakes home cooks make whilst cooking traditional Italian dishes

Cooking pasta sounds like a task that should be easy, but creating an authentic Italian pasta dish is trickier than you think. From the exact formula that makes up Bolognese sauce to how the pasta should be cooked is up for debate by many home chefs. However, Giovanni Rana, who has been making pasta since the 1960s in Italy, has revealed the secrets to capturing the authentic taste of Italian cooking in your home. He’s shared a few tips to the <a href="https://www.dailymail.co.uk/femail/article-6872245/How-cook-traditional-Italian-dishes-home.html">Daily Mail:</a> 1. Follow the instructions on the pasta packaging “There are a lot of urban legends about al dente pasta but in Italy not everybody loves al dente pasta,” revealed Giovanni’s daughter-in-law Antonella. “In the North they love it a little softer, into the South they love their pasta almost raw. “I’d suggest always following the time printed on the packet. Fresh pasta is the quickest. We’re talking about just two minutes.” Antonella revealed her personal way to cook pasta. “I personally love to drain the pasta 15 seconds before the full cooking time. If it’s written two minutes, I drain at 1:50 and in the very last 10 seconds I use a mixing bowl to mix the sauce in. This way you don’t overcook your pasta.” 2. Don’t add too much sauce Although it might seem like a good idea to cover your pasta in sauce, too much sauce could be a bad thing. Using the wrong proportion of sauce to pasta can be a dead giveaway to an inexperienced chef preparing Italian food. “When you're speaking about fresh pasta tortellini, the filling has its own taste and power, as Italians we try not to cover it too much with the sauce. “Especially ricotta and spinach which is so delicate and so pure, that if you add a lot of sauce, you will see the pasta swimming in the sauce. It’s not a good sign,” Antonella explained. “In general, the most traditional way to eat fresh filled pasta is to be very respectful of the proportions. The queen is the pasta and the sauce is the tool.” 3. Never add ketchup! Using tomato ketchup instead of fresh tomatoes in sauce is another common mistake that is made by home chefs. According to Antonella, it’s just not the same. “Tomato ketchup for me, means burgers and casual food. “In the tomato sauce you can really play with more veggies, for example garlic, onion, carrot, celery or you can play with extra virgin olive oil, salt and pepper.” There is a way to make contemporary Italian sauce. “If you want to do something more, try to work on doing tomato sauce in the Italian way. Roughly chop onion, garlic, fresh ripe tomatoes and cook for a few minutes. “Then add fresh basil, this is the most contemporary Italian sauce.” 4. Loss of flavour by adding already grated cheese Although it might be easier to use already grated cheese, you’ve already lost half the flavour in parmigiana. “Always buy parmigiana reggiano in a whole piece where you can see the crust and the stamp. Never buy it already grated, as you’ve already lost half the flavour,” Antonella said. 5. Not using extra virgin olive oil According to Antonella, extra virgin olive oil is a must-have in authentic Italian dishes. “Extra virgin oil, it's a facilitator and platform that you can’t miss, never buy just olive oil as this means the olive fruits have been pressed two, three times and also their bones,' said Antonella. “When you buy extra virgin it means they’ve pressed the olives just once and they press the pulp – the colour, flavour, nutrients and everything is better. “If you like light flavour buy from the North of Italy, if you like medium body then you go for the centre such as Tuscany. If you like bold, spicy flavour, you buy from Sicily.”

Food & Wine

Deliciously simple: Cacio e pepe pasta sauce

If you like cheesy pasta, then you will love cacio e pepe. The sauce is quick, cheap and requires fewer than five ingredients to make. To get the most authentic flavour, use sharp, high quality Pecorino Romano cheese and grate it finely. Ingredients: <ul> <li>3 tbsp unsalted butter</li> <li>1 tsp cracked black pepper</li> <li>170g Grana Padano or Parmesan, grated</li> <li>70g Pecorino, grated</li> </ul> Directions: <ol> <li>Melt two tablespoons of the butter on medium heat.</li> <li>Add black pepper and cook until toasted.</li> <li>Add your choice of cooked pasta and the remaining butter, and add the Grana Padano</li> <li>Remove from the stove and add the Pecorino, stirring until the sauce has covered the pasta.</li> </ol> Recipe and image courtesy of <a href="https://www.cashnetusa.com/blog/14-classic-pasta-sauces-and-how-to-make-them/">SavingSpot</a>.

Food & Wine

Classic quattro formaggi pasta sauce

Want to try a new sauce for your pasta dinner today? This quattro formaggi sauce combines four different types of cheese, creating a rich, creamy concoction that will have you and your loved ones reaching for seconds. Pair the sauce with tube pasta, like penne or macaroni, or flat long noodles such as fettuccine or tagliatelle. Ingredients: <ul> <li>1 tbsp butter</li> <li>100g Tilsiter, sliced</li> <li>140g gorgonzola, sliced</li> <li>85g parmesan, grated</li> <li>100g Emmental, sliced</li> <li>7 tbsp milk</li> </ul> Directions: <ol> <li>Melt the butter in a large pan on a gentle heat.</li> <li>Add all the cheeses to the pan.</li> <li>Keep the pan on a gentle heat until the cheese is melted.</li> <li>Add the milk and stir until smooth.</li> </ol> Recipe and image courtesy of <a href="https://www.cashnetusa.com/blog/14-classic-pasta-sauces-and-how-to-make-them/">SavingSpot</a>.

Food & Wine

Delicious sweet potato alfredo penne

This delicious pasta recipe has the added flavour of sweet potato and garlic for a perfect simple winter's meal. Ingredients: 400g sweet potato, peeled, chopped 1½ cups milk 375g penne 1 tbsp oil 2 garlic cloves, crushed 60g baby spinach, leaves ½ cup finely grated parmesan Directions: 1. Preheat oven to 220°C. Place sweet potato on a baking paper-lined oven tray. Drizzle with oil and bake for 15-20 minutes until tender. Puree with 1 cup of milk until smooth. 2. Meanwhile, cook pasta in a large saucepan until al dente. Drain well. 3. Heat remaining oil in a large pan and sauté garlic for 1 minute. Add puree and pasta to pan. Cook, stirring, for 2 minutes until hot. Stir in remaining milk and spinach. Cook, stirring, until spinach has wilted. 4. Remove from heat and stir in parmesan. Season to taste. Serve topped with extra parmesan. Tips: Stir cooked, shredded chicken, canned tuna or crispy salami through pasta if preferred. Recipe thanks to <a rel="noopener" href="http://australiansweetpotatoes.com.au/" target="_blank">Australian Sweet Potatoes</a>.

Food & Wine

The strange $4 ingredient Nigella Lawson swears by for perfect spaghetti

Nigella Lawson is famous for her mouth-watering meals and jaw-dropping desserts. Although, she brought fans to a halt after she presented a plate of pasta containing a strange and unexpected ingredient to the hosts of Today Extra in Australia, David Campbell and Sonia Kruger. Nigella insisted that everyone should use one iconic ingredient when cooking pasta – Vegemite. That’s right, the 58-year-old celebrity chef praised the $4 ingredient revealing on Today Extra, “You know, an Italian introduced me to this [recipe]. What would the Italians say? Well it was an Italian food writer who brought her children up making Marmite pasta.” Nigella shared the simplicity of the recipe, requiring only four ingredients. Salt the water as it boils over the stove, add spaghetti to the pot. Then prepare the mixture of butter, vegemite and parmesan cheese. “Melted butter, tiny bit of the pasta cooking water, get some Vegemite or Marmite melted and some parmesan,” she said. Once the pasta is al dente, stir the mixture through and serve. “You’re welcome,” Nigella added as the hosts forked the pasta into their mouths. “It’s delicious. That flavour that you can’t quite define, it’s amazing,” Kruger gushed. Will you try Nigella Lawson’s Vegemite pasta? Let us know in the comments.

Eggplant and bolognese pasta bake

This hardy eggplant pasta bake is sure to leave your entire family feeling satisfied. Ingredients: <ul> <li>1 tablespoon of olive oil</li> <li>500g of minced beef</li> <li>1 onion, chopped</li> <li>1 carrot, peeled and chopped</li> <li>1 stick celery, chopped</li> <li>2 garlic cloves, crushed</li> <li>1 small eggplant, cut into 2cm pieces</li> <li>½ a cup of grated parmesan</li> <li>½ a cup of stale breadcrumbs</li> <li>200g of grape tomatoes</li> <li>375g of dried penne</li> <li>1 tablespoon oregano, chopped</li> <li>2 tablespoons of tomato paste</li> <li>2 cans of 400g diced tomatoes</li> <li>1 cup of dry red wine</li> </ul> Cheese sauce: <ul> <li>1 ½ cups of grated tasty cheese</li> <li>2 cups of milk</li> <li>¼ cup of plain flour</li> <li>60g of butter</li> </ul> Method: 1. In a saucepan, heat half the olive oil on high heat, add the beef and cook until thoroughly brown. Remove from heat and transfer to a plate. 2. Add remaining oil to pan and cook onion, carrot, celery and garlic for five minutes. Once onion is soft, add eggplant, stirring until golden. 3. Put the beef back in the pan. Pour in red wine and bring to a boil. 4. Lower heat and add tomato paste, oregano and canned tomatoes. Cook for an hour and a half, stirring occasionally. 5. Remove the beef, shred coarsely, and place back in sauce. Use salt and pepper to season. 6. Boil salted water and cook pasta, drain. 7. Preheat oven to 200°C. 8. To make the cheese sauce, on medium heat, melt butter and add flour, stirring for one minute. Add milk to mixture and stir constantly. Cook until sauce comes to a boil and remove from burner. Add tasty cheese and half the parmesan cheese, stirring until both cheeses have melted. 9. In a sizable bowl, combine beef mix, grape tomatoes and pasta. Pour into baking dish and pour cheese sauce over. Top with remaining parmesan and bread crumbs. 10. Bake for 30 minutes or until pasta bake is golden. Related links: <a href="/lifestyle/food-wine/2015/06/chicken-and-mushroom-pie/">Chicken and mushroom pie</a> <a href="/lifestyle/food-wine/2015/06/pasta-napolitana/">Pasta Napolitana</a> <a href="/lifestyle/food-wine/2015/06/salmon-en-croute/">Salmon en croute with mushroom filling</a>

Food & Wine

Prawns, asparagus and cherry tomato linguine

This deliciously light pasta dish is so quick and easy to whip up but also special enough for company. Serves: 2 Ingredients: <ul> <li>150g linguine pasta</li> <li>135g cherry tomatoes</li> <li>200g green prawns, peeled, deveined, tails intact </li> <li>1 bunch of asparagus, trimmed, cut in half</li> <li>2 tablespoon olive oil</li> <li>2 cloves garlic, finely chopped</li> <li>Half a lemon</li> <li>1 red chilli, deseeded, finely chopped</li> <li>⅓ cup dry white wine</li> <li>Fresh oregano, chopped</li> <li>Salt and pepper to season</li> <li>Shaved parmesan to serve</li> </ul> Method: 1. Bring a large saucepan of salted water to boil. Add pasta and follow packet instructions. Drain. 2. Meanwhile, heat oil in frypan over medium heat. Add tomatoes and cook and cook for two minutes or until softened. 3. Stir in garlic, chilli, asparagus and prawns. Cook for two minutes or until prawns turn pink. 4. Add white wine and season with salt and pepper. Leave to simmer for three to five minutes or until sauce thickens and reduces. 5. Add pasta to pan. Squeeze half a lemon and sprinkle with oregano. Toss to combine. Serve with parmesan. Related links: <a href="/lifestyle/food-wine/2015/05/beef-and-barley-stew/">Hearty beef and barley stew</a> <a href="/lifestyle/food-wine/2015/05/tuna-and-olive-pasta/">Tuna and olive pasta</a> <a href="/lifestyle/food-wine/2015/05/bolognese-stuffed-eggplant/">Bolognese stuffed eggplant</a>

Food & Wine

‘Mac and cheese’ pasta

Although this dish contains no cheese, it is bright yellow and creamy, so is reminiscent of conventional mac and cheese. Using gluten-free pasta doesn’t change the texture or taste, because this form of pasta tastes exactly like wheat-based pasta. You can use any shape of pasta, although I prefer the squiggly shapes because they hold onto the sauce well. Cook the sauce first, before you start cooking the pasta, because it will take longer than most pasta varieties to cook. Serves: 4–6 Ingredients: <ul> <li>2 medium carrots, peeled and roughly chopped</li> <li>1 cup peeled and cubed butternut pumpkin (squash), seeds removed</li> <li>1 large onion, peeled and quartered</li> <li>4–5 garlic cloves, peeled and roughly chopped</li> <li>1 cup water</li> <li>1 cup macadamia or cashew nuts</li> <li>1½ cups rice milk</li> <li>juice and rind of 1 large lemon</li> <li>salt, to taste</li> <li>250 grams/9 ounces (dried) gluten-free pasta</li> <li>pesto of choice</li> </ul> Method: 1. In a saucepan, combine the carrot, pumpkin, onion and garlic. Pour over the water and place over a medium heat and cook for 20 minutes, or until the vegetables are tender, then remove from the heat. 2. Meanwhile, combine the nuts, rice milk and lemon juice in a blender (reserve the rind for later use). Blend until smooth and creamy. 3. Add the cooked vegetables to the blender and blend again until the mixture is creamy and smooth. Season with salt. 4. Cook the pasta as per the package instructions. 5. Pour the sauce over the pasta and serve immediately topped with the lemon rind and pesto of choice. Variations <ul> <li>Add a 500-gram (17-ounce) bottle of pasta sauce to the blended sauce before tossing with the pasta to increase nutrient density. Serve with pesto.</li> <li>To make a delicious soup, simply increase the rice milk to 3 cups and add ½ cup tomato paste to the sauce, heating slowly. Serve with pesto.</li> </ul> <img width="119" height="145" src="https://oversixtydev.blob.core.windows.net/media/7265189/book-cover_119x145.jpg" alt="Book Cover" style="float: right;"/> Extracted from Feed Your Brain: the Cookbook by Delia McCabe available from www.exislepublishing.com and wherever good books are sold. RRP $34.99. Image credit: Vanessa Russell.

Food & Wine

Lyndey Milan’s perfect pasta with quick cherry tomato sauce

For perfect pasta it is imperative to have plenty of salted boiling water. Do not add oil to the water as it stops the sauce adhering to the pasta. Serves: 4 Ingredients: <ul> <li>250g pappardelle pasta</li> <li>2 punnets (500g) ripe cherry tomatoes, halved</li> <li>100 g black olives, stoned (optional)</li> <li>2 cloves garlic, peeled and finely chopped</li> <li>1 tablespoon red wine vinegar</li> <li>½ to 1 teaspoon chilli flakes (optional, to taste)</li> <li>1 bunch fresh basil, leaves picked and torn</li> <li>½ cup (125ml) extra virgin olive oil</li> <li>Sea salt</li> <li>Freshly ground black pepper</li> <li>½ cup shaved parmesan</li> </ul> Method: <ol> <li>For the sauce, place tomatoes, olives, garlic and vinegar (and chilli if using) in a large bowl and break up with a potato masher. Mix in the basil and olive oil. Season to taste. Leave for flavours to develop. This can be made up to an hour in advance.</li> <li>For the pasta,Bring at least 3 litres water to a rolling boil in a large pot. Add a good tablespoon of salt and then ease in the pasta until it is all submerged. Stir until the water comes back to the boil. Then give another good stir, remove the lid and cook 4-5 minutes only (time is indicative of homemade pasta, please refer to the cooking instructions on the back of the pasta packet).</li> <li>Drain pasta (reserving ½ cup cooking water) and toss with the tomato mixture. Add reserved liquid if you want a wetter sauce. Sprinkle with parmesan and serve immediately.</li> </ol> <img width="188" height="205" src="https://oversixtydev.blob.core.windows.net/media/43600/image__188x205.jpg" alt="Image_ (24)" style="float: right;"/>Tip: If preferred you can toss the sauce ingredients in a pan to warm through before tossing through pasta. Lyndey Milan is an acclaimed Australian Chef and Philips Kitchen Appliances ambassador.

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Lyndey Milan’s perfect pasta with quick cherry tomato sauce