Recipes

being able to find that one also in our cookbook

ALLA MARCO & LIDIA

Mascarpone cheese & Tomato sauce with Brandy

100g Mascarpone cheese
200g Tomatoes
5 cl of Brandy
Sarawak Pepper, vegetable essence, sea salt
 

1. Cut the tomatoes in little cubes and sqeeze them.
2. Add the Mascarpone cheese, the squeezed tomatoes and the Brandy into a pan.
3. we immediately season our sauce with the Sarawak pepper, the sea salt and some vegetable essence.
4. Let the sauce melt together until you get a creamy sauce.


TIP: You can use every kind of Pasta.

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AL CURRY
Curry cream sauce with fruits and vegetables
 

50g Pumpkin
50g Peppers (green, yellow, red)
50g Peas
50g Zucchinis
12 Cherry tomatoes
30g raisins
30g Almonds
50g Bananas
50g melon
50g Dragon fruit
1 Tablespoon of palm oil
10g chopped garlic
½ teaspoon of dried Oregano
½ teaspoon of dried Basil
1 dl of white wine
2,5 dl of cream
SarawakPepper, sugar, vegetable essence, sea salt
3 tablespoons ofCurry powder

Vegetable Mise en place
We first cut the Zucchini in quarters and then slice them.
We peel the Pumpkin and take out the core, cut into 1 cm thick slices, after that we cut little cubes. The three coloured peppers have to be cut into quarters clean the kernel, now you slice them in long thin pieces. Depending the size of the cherry tomatoes we cut them in half or in quarters. We peel the bananas and melon and cut little pieces, peel the Dragon fruit, cut it in half and dice after that.

1. Adding palm oil, the cut vegetables, the raisins and the almonds in a frying pan, scatter the curry powder and stir. Mix garlic, a pinch of Oregano and a pinch of Basil to and stew it on medium temperature.
2. After the ingrediences are stewed, we add the white wine and the cream immediately. Cook for about 5 minutes on a low temperature, until you have a creamy Sauce.
3. Add now the bananas and the melons.
4. Season with sugar and vegetable essence, with Sarawak pepper and sea salt.
5. We decorate our pasta dish with the Dragon fruit


TIP: You can finish this Curry sauce in different ways. Take of the cream and add Mascarpone cheese. Or just have it on a white wine or Vegetable bouillon basis.
 

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CREVETTE E FUNGHI ALLA LIVORNESE
Mushrooms, Shrimps on a tomato cream sauce
 

100g Shrimps
200g Mushrooms (Champignons de paris)
10g chopped Garlic
½ teaspoon of dried Basil
½ teaspoon of dried Oregano
½ teaspoon of Dill
1dl White wine or vegetable bouillon
200g chopped tomatoes
2dl of cream
Vegetable essence, sea salt and Sarawak pepper
1 Tablespoon of Palm oil

1. We cut the Champignons in small slices. Heat up the palm oil in a frying pan, add garlic, shrimps, Champignons, Oregano, Basil and Dill.
2. As soon as the garlic is stewed, blot with white wine or vegetable bouillon. Then we add the chopped tomatoes and the cream
3. Season with pepper, vegetable essence and sea salt.
4. Reduce the sauce on low heat to reach a creamy sauce.


TIP: you can prepare This Sauce in different variations. Without
Cream or without Tomatoes or with an additional ingredient.
 

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Allo Zenzero e Banana
Ginger tomato sauce with bananas
 

100g Peppers (green, yellow,red)
20g Candied Ginger
10g chopped garlic
½ teaspoon dried Oregano
½ teaspoon dried Basil
100g Tomato sauce
50g diced Mozzarella cheese
5 cl of white wine or vegetable bouillon
Palm oil
Sarawak Pepper, sugar
 

1. We cut the peppers in half, clean the core and slice them in thin pieces. We cut then the Mozzarella cheese into small dices. Also cut the candied Ginger into small pieces, (we can also use ginger powder instead)
2. Add the peppers with the ginger and the chopped garlic in a frying pan. Strew Oregano and Basil over it. Let this cook on medium temperature for about 3 minutes.
3. Blotting with white wine or vegetable bouillon. Now add the Tomato sauce. Reduce it until you get a firm sauce.
4. Season it with a pinch of sugar and with Sarawak pepper.
5. Spread the Mozzarella cheese over the Spaghetti and give the finished sauce over it.
6. Peel a Banana, cut in thin slices and spread it over the Spaghetti.

TIP: You can change some of the ingredients to this recipe in order to receive a further variation.