FINE DINING MONSTER

  Keto pasta with blue cheese sauce Ingredients Pasta 8 eggs 280 g (290 ml) cream cheese 80 ml (50 g) ground psyllium husk powder Blue cheese sauce 200 g blue cheese 200 g (210 ml) cream cheese 55 g butter 2 pinches pepper To serve 60 ml (35 g) roasted pine nuts 45 g Parmesan cheese, freshly grated Instructions Pasta Preheat the oven to 300°F (150°C). Whisk eggs and cream cheese into a smooth batter. Continue to whisk while stirring in the psyllium husk, a little at a time. Let batter rest for 2 minutes. Use a spatula to spread the batter on a baking sheet lined with parchment paper. Place another piece of parchment paper on top and flatten with a rolling pin until the batter is at least 13 x 18 inches (33 x 45 cm). You can also divide into two batches and use another baking sheet for an even thinner pasta. Place the parchment-covered batter in the oven and bake for about 10-15 mi...

  Keto lasagna Ingredients Lasagna sheets 8 eggs, beaten 280 g (290 ml) cream cheese 1 tsp salt 80 ml (50 g) ground psyllium husk powder Meat sauce 3 tbsp olive oil ½ (55 g) yellow onion, finely chopped 1 garlic clove, finely chopped 650 g ground beef or ground turkey 2 tbsp tomato paste ½ tbsp dried basil 1 tsp salt ¼ tsp ground black pepper 120 ml water Cheese topping 350 ml sour cream 240 ml (110 g) shredded mozzarella cheese 120 ml (40 g) shredded Parmesan cheese ½ tsp salt ¼ tsp ground black pepper 120 ml (8 g) fresh parsley, finely chopped Instructions Lasagna sheets Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper. In a medium-sized bowl, whisk together the ingredients, until a smooth batter. Gradually whisk in the psyllium husk, and then set aside for a few minutes. Add the...

  Ravioli Butternut Squash ingredients Pasta dough 300 g Butternut squash 1 small Garlic 1 Clove, (sliced) Mascarpone cheese 100 g Parmesan cheese 75 g, freshly and grated Marjoram 0,5 g Nutmeg 1/4, grated Sage 1 bunch Butter 125 g, unsalted Preparation To make the filling for the ravioli peel and remove the seeds from the butternut squash, cut into small pieces and boil in salted water like you would a potato. Remove from the water and place into a collinder to cool down. Take half of the butter and fry the garlic with it until the garlic is soft. Add the marjoram and the cooked butternut squash; using a wooden spoon mash the butternut squash and cook for about 10 minutes or until the mixture appears quite dry. Add the mascarpone, seasoning and the grated nutmeg. Leave to cool. Roll out your fresh pasta as fine as your pasta machine will let you, make sure that the size of the fresh pasta sheet is no less than 12cm width and no more than 60 cm length. I...

  Lasagna with Pumpkin, Goat's Cheese and Hazelnuts Hokkaido squash 1, approx 800 g Butter 2 tbsp Hazelnuts 150 g, blanched Goat's cheese 200 g Vegetable stock 100 ml White wine 50 ml, dry Chili pepper 1 good pinch Salt Nutmeg Pepper Lasagna 16 sheets Oil 2 tbsp Sage 1 - 2 sprigs Preparation Cook the lasagne sheets in plenty of boiling, salted water with 2 tbsp oil, until al dente. Carefully take out of the water and lay separately on a board. Wash the sage and shake dry. Chop about 8 leaves. Peel, deseed and dice the squash. Heat the butter and briefly saute the squash. Add the stock and white wine. Season with salt and pepper and add chilli powder and nutmeg to taste. Simmer until the squash is soft. Roughly chop the hazelnuts and toast in a dry frying pan. Crumble the goat's cheese. Arrange the ingredients in layers on ovenproof plates, starting with a sheet of lasagne, then squash, nuts, cheese, another sheet of lasagne etc.... and fi...

  Wasabi Noodles with Beans and Tofu ingredients Tofu 400 g, diced Soy sauce 5 tbsp Noodles 350, green, Japanese Beans 400 g, green Salt Oil 2 tbsp, sesame Wasabi 2 t Preparation Mix the tofu with the soy sauce and marinate for 30 minutes, turning occasionally. Cook the noodles and beans in salted boiling water until tender. Heat the oil in a frying pan. Drain the tofu and cook until browned on all sides. Drain the noodles and beans, mix with the wasabi paste and place on serving plates with the tofu.  

  Keto gnocchi with homemade pesto Ingredients 220 g cauliflower 180 ml (60 g) shredded Parmesan cheese 240 ml (110 g) almond flour 2 egg yolks 1 tsp onion powder (optional) 1 tsp ground psyllium husk powder or xanthan gum ½ tsp salt 240 ml (120 g) shredded cheese 2 tbsp olive oil or butter Pesto 120 ml olive oil, divided 180 ml Parmesan cheese 55 g (95 ml) pine nuts 28 g (160 ml) fresh basil 1 garlic clove salt and ground black pepper Instructions Wash and clean the cauliflower and divide it into small florets. Steam for a few minutes or microwave until soft. Blend in a food processor on high setting until smooth. Place cauliflower puree on a clean kitchen towel. Gather up the towel's ends and squeeze out as much liquid as possible. The drier the better, don't skip this step. Transfer the cauliflower back to the food processor. Add the rest of th...

  Million Dollar Spaghetti Ingredients Cooking spray 1 lb. uncooked spaghetti 12 oz. ground sirloin 12 oz. bulk mild or hot italian sausage 1 cup chopped yellow onion (from 1 small [7 oz.] onion) 1 tsp. finely chopped garlic (from 1 medium garlic clove) 1 (32-oz.) jar marinara sauce (such as Rao’s), divided 2 Tbsp. unsalted butter 1 (8-oz.) pkg. cream cheese, softened 1 cup whole milk ricotta cheese (from 1 [15-oz.] container) 1 1/2 oz. Parmesan cheese, shredded (about 1/2 cup) 4 oz. low-moisture part-skim mozzarella cheese, shredded (about 1 cup) Chopped fresh flat-leaf parsley Directions Prepare oven and pan: Preheat oven to 350°F. Coat a 9- x 13-inch baking dish with cooking spray; set aside. Cook the spaghetti: Bring a large pot of salted water to a boil over high. Add spaghetti, and cook according to packag...

  Lobster ravioli Ingredients Colorful ravioli dough Fresh herbs and flowers Ravioli stuffing and parsnip purée 2 lobsters 4 parsnips 250 g milk, butter 1 vegetable stock cube 500 g water 1 handful of hazelnuts 30 g of fluid cream Lobster cooking broth 2 vegetable stock cubes 2 star anise Zest of an orange Zest of a lemon 1 tsp peppercorns 1 tsp coriander seeds 3 small dry bird peppers Ravioli broth 1 can lobster bisque 1 clove of garlic 1 sprig of thyme, rosemary, bay leaf Chili pepper Cognac 1 carrot LOBSTER Cook the lobsters for 12 minutes in boiling water with all the ingredients. Peel the lobsters and save the carcasses for the broth. Cut the body of the lobster into sections. RAVIOLI STUFFING AND PARSNIP PURÉE Cut a parsnip into brunoise and cook for 1 minute in boiling water. Roast the hazelnuts, crush and add to the brunoise, with the meat of the lobster claws. Fry in butter, salt and pepper. Cook 3 parsnips in milk ...

  Buffalo Chicken Pasta Ingredients 8 ounces penne pasta cooked al dente 2 cups chopped cooked chicken 1 Tablespoons olive oil 2 teaspoons minced garlic ½ cup sliced onions ½ cup canned diced tomatoes slightly drained, see notes below 2 ounces cream cheese 2 cups heavy whipping cream ½ cup shredded mozzarella cheese ½ cup grated parmesan cheese ¼ cup hot sauce such as Frank's red hot Before You Begin We didn’t drain the tomatoes completely, but did drain off excess. Penne, mostaccioli, ziti, or rigatoni all work well in this recipe. You will need 2 cups of cooked chicken breasts. Cook up about 2 chicken breasts or cube a precooked rotisserie chicken from the grocery store. Chicken thigh meat will also work! Feel free to use your favorite brand of hot sauce here, we like to use Franks Red Hot. Instructions Heat olive oil i...

  Sweet Potato Gnocchi Ingredients 1 3/4 pounds sweet potatoes (about 3 medium-size sweet potatoes) 3/4 cup all-purpose flour (about 3 1/4 ounces), plus more for work surface 1/2 cup whole-wheat flour (about 2 ounces) 1 large egg 1 1/2 ounces Parmesan cheese, grated using a Microplane (about 1 cup), divided 1/4 cup plus 2 teaspoons kosher salt, divided, plus more to taste 4 quarts plus 6  tablespoons water, divided Olive oil, for greasing 5 tablespoons unsalted butter (2 1/2 ounces), divided 2 teaspoons apple cider vinegar, divided 4 teaspoons sliced fresh chives, divided 2 teaspoons sweet potato nectar (such as D’vash), divided Directions Preheat oven to 350°F. Place sweet potatoes directly on oven rack in preheated oven, and roast, turning occasionally, until softened, 1 hour to 1 hour and 30 minutes. (Place a baking sheet on bottom rack to catch drips, if desired.) Cut potatoes in half lengthwise; let cool 1 hour. Scoop 1 pound sweet potato f...

  Turkey Tetrazzini Ingredients 1 pound dried spaghetti 1 ½ pounds leftover cooked turkey chopped into bite-sized chunks. about 6 cups worth 20 ounces cream of mushroom soup two 10 ounce cans 10 ounces cream of chicken soup 14 ounces canned peas drained 1 ½ cups sour cream ⅓ cup low sodium chicken stock 1 teaspoon sea salt 1 teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon ground black pepper ¼ cup grated parmesan 1 cup shredded cheddar cheese 1 cup shredded mozzarella cheese Before You Begin This recipe uses leftover turkey. You can use leftover Thanksgiving roasted turkey or prep a batch of crockpot turkey breast. Feel free to shred or cube the turkey, both ways will work well. We used two 10 oz cans of cream of mushroom soup as well as a 10 oz can of cream of chicken ...

  Buffalo Chicken Mac and Cheese Ingredients 6 Tablespoons unsalted butter ¼ cup all purpose flour 4 ½ cups half and half 7 ounces cheddar cheese shredded 3 ounces mozzarella cheese shredded ½ cup Frank's red hot sauce original 8 ounces elbow macaroni noodles cooked al dente 13 ounces cooked chicken shredded or chopped Before You Begin I highly recommend you shred your cheese yourself straight from the block as opposed to purchasing the pre-shredded stuff. Pre-shredded cheeses contain anti-caking agents which prevent them from melting down as well and may even make your cheese sauce grainy in texture. You can cook some chicken breasts yourself for this recipe or use a pre-cooked rotisserie chicken from the grocery store. If you plan to cook some chicken for this dish, you may want to season it first. For example, a piece of boiled or poached chicken ...

  Seafood Lasagna ngredients 12 lasagna noodles 1 cup green onions sliced 2 Tablespoons garlic minced 12 ounces bay scallops or sea scallops, chopped 1 pound raw medium shrimp peeled, deveined, tails removed 8 ounces crab meat shredded 1 cup chicken stock 1 cup clam juice ½ cup seafood stock ½ cup butter ½ Tablespoon garlic salt ½ Tablespoon Old Bay seasoning ½ cup all purpose flour 2 cups half and half 3 cups Colby Jack cheese shredded 3 cups mozzarella cheese shredded Things You’ll Need 2  13×9 baking dish  or lasagna pan Large heavy bottomed skillet Vinyl gloves Before You Begin We are using Colby Jack and mozzarella cheese. Feel free to mix and match the cheese to suit your taste. Other great options include Gruyere, Fontina cheese, or ...

 Short Rib Ragù with Orange-Parsley Gremolata Ingredients 4 large garlic cloves, divided 3 pounds 3- to 4-inch meaty bone-in beef short ribs 2 teaspoons kosher salt ½ teaspoon black pepper tablespoons canola oil 1 medium yellow onion, chopped (about 2 cups) 1 (28-ounce) can whole peeled plum tomatoes with juices 1 cup dry red wine 1 cup water 10 (6-inch) oregano sprigs 1 tablespoon fennel seeds 1 tablespoon habanero hot sauce (such as Siete) 1 teaspoon ground allspice 1 teaspoon grated orange zest, plus 2 tablespoons fresh juice (from 1 orange), divided 1 (16-ounce) package pappardelle pasta ½ cup finely chopped fresh flat-leaf parsley Directions Preheat oven to 325°F. Using flat side of a chef's knife, smash 3 of the garlic cloves; set aside. Sprinkle beef evenly with salt and black pepper. Heat oil in a large Dutch...

  Vegan lasagne Ingredients (21) 1 tbsp olive oil 1 large onion, finely chopped 3 garlic cloves, crushed 2 small red chillies, seeded, finely chopped 400g button mushrooms, quartered 300g pumpkin, peeled, diced 1 red capsicum, seeded, chopped 1/2 cup mixed herbs, (basil, thyme, oregano), chopped 2 x 400g can lentils, drained, rinsed 2 x 400g can tomatoes 1 cup vegetable stock 2 tbsp tomato paste 200g Orgran Rice and Corn Lasagne Sheets 1/2 cup rye or spelt breadcrumbs (made from 2 slices) 1 tbsp olive oil 1/2 tsp paprika Sauce 2 cups oat milk 1/3 cup shiso miso paste (see notes) 1/2 tsp ground nutmeg 2 tbsp olive oil 1/4 cup spelt flour Method Step 1 Preheat oven to 180C. Heat oil in a frying pan on medium. Sauté onion, garlic and chilli for 2-3 mins until onion is tender. Add mushroom, pumpkin, capsicum and herbs and sauté for further 3-4 mins. Step 2 Stir in lentils, tomatoes, stock and paste. Bring to the boil the...

  Smoked Haddock Pasta Bake   Ingredients ▢ 300g (10oz) smoked haddock fillets ▢ 225g (8oz) uncooked pasta ▢ 2 tablespoons unsalted butter To make the sauce: ▢ 1 medium yellow onion diced ▢ 2 tablespoons  all-purpose flour ▢ 500ml (2 cups) whole milk ▢ ¼ teaspoon ground nutmeg ▢ ground black pepper and salt To make the breadcrumbs: ▢ breadcrumbs ▢ garlic granules ▢ mixed dried herbs ▢ cheese I used shredded cheddar cheese. ▢ parsley optional Instructions Start by cooking the fish. Simply place the frozen fish in the baking bag, make sure that the fillets are not touching. And bake on 180c for 24 minutes. Once the fish is cooked it will look like in the picture below. It will be pipping hot when you take it out of the oven, so handle with care. Pour sauce over fish, this will infuse the fish with gorgeous flavours of mustard, cheddar and chive. Using ...

  Spaghetti Pie with Wild Mushrooms and Spinach Ingredients Unsalted butter, softened, for brushing 1 pound spaghetti 3 tablespoons extra-virgin olive oil 1 medium yellow onion, minced 2 garlic cloves, minced 1 pound mixed wild mushrooms, such as cremini, porcini and stemmed shiitakes, cut into 1-inch pieces Kosher salt Pepper 5 ounces baby spinach 3 large eggs 1 1/2 cups whole milk 3 cups shredded Fontina cheese (10 ounces) 1 cup fresh ricotta cheese 1 cup finely grated Parmigiano-Reggiano cheese 1 tablespoon finely chopped sage 1 tablespoon thyme leaves Directions Preheat the oven to 425°. Tightly wrap the outside of a 9-inch springform pan with foil and brush the inside with butter. In a pot of salted boiling water, cook the spaghetti until barely al dente; drain. In a large skillet, heat 2 tablespoons of the olive oil. Add the onion and garlic and cook over moderately high heat, stirring, until sizzling, about 1 minute. Add the mushr...

  Venetian Duck Ragù with Pappardelle Pasta Ingredients ▢ 2 large duck legs ▢ 1 carrot finely chopped ▢ 1 onion finely chopped ▢ 1 stick celery finely chopped ▢ ½ orange zest ▢ ½ juice of 1 orange ▢ 1 teaspoon cinnamon ▢ 1 cup (150g) passata (pureed tomatoes) ▢ 1 heaped tbsp tomato paste ▢ ⅔ cup (150ml) white wine ▢ 5 cups (1.2 litres) chicken stock ▢ salt and pepper ▢ 1 bay leaf ▢ 2 tablespoon olive oil ▢ 14 oz (400g) pappardelle pasta ▢ parmesan , for serving Instructions Season the duck with salt and pepper then rub it all over with ½ teaspoon cinnamon. Sear it skin down first in a large pan with a little olive oil on a medium to low heat for 7-8 minutes on each side until browned, set aside on a plate. Add 1 tablespoon of olive oil to the same pan, add the chopped carrot, onion and celery, orange zest, bay...

  Pasta E Fagioli Ingredients 2 Tbsp. extra-virgin olive oil 1/2 lb. spicy (or sweet) Italian sausage 1 medium yellow onion, finely chopped 2 medium carrots, peeled and finely chopped 2 stalks celery, finely chopped 3 cloves garlic, minced kosher salt Freshly ground black pepper 2 (15-oz.) cans Great Northern Beans 1 (15-oz.) can diced tomatoes 2 sprigs rosemary, leaves finely chopped 1 1/2 c. ditalini pasta (or other small shape) Freshly grated Parmesan, for garnish Freshly chopped parsley, for garnish Directions   Step 1In a large, deep pot over medium heat, heat oil. Add sausage and cook, breaking up with a wooden spoon, until cooked through, about 5 minutes. Stir in onion, carrots, and celery and cook until slightly softened, about 5 minutes. Step 2Add garlic and cook until fragrant, 1 minute more. Season with salt and pepper, then add in beans (with their ...

  Pasta Pomodoro Ingredients 1 lb. spaghetti 2 Tbsp. extra-virgin olive oil 1 small yellow onion, chopped 3 cloves garlic, minced 4 medium tomatoes, chopped (about 4 cups) Kosher salt Freshly ground black pepper Pinch crushed red pepper flakes 2 Tbsp. thinly sliced basil, plus more for serving Freshly grated Parmesan, for serving Directions Step 1In a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ½ cup of pasta water before draining.  Step 2In another large pot over medium heat, heat oil. Add onion and cook until soft, about 6 minutes. Add garlic and cook until fragrant, 1 minute more.  Step 3Add tomatoes and cook until juices are released. Season with salt, pepper, and a pinch red pepper flakes. Reduce heat to low and simmer for 15 minutes. Stir in basil.  Step 4Add spaghetti and ¼ cup pasta water. Toss to...