Pasta with Anchovies, Capers, Garlic & Parmesan. Brilliantly Simple Pasta!!!

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Pasta with Anchovies, Capers, Garlic & Parmesan. Brilliantly Simple Pasta!!!
Recipe type: Pasta / Seafood
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2
This pasta dish is pure brilliance in its absolute simplicity, and has the most amazing aromas and flavors. You can create this masterpiece with just a handful of ingredients!!!
  • 2 Portions Linguine, Taglietelle or spaghetti (cooked to package instructions)
  • 50g Butter
  • 15ml Olive oil
  • 4 Cloves garlic, roughly chopped
  • 6-8 Anchovy fillets, roughly chopped
  • 15 Capers, roughly chopped
  • 2.5ml Chilli flakes
  • 30ml Chopped parsley
  • Shredded Parmesan
  • Salt & cracked black pepper to taste
  1. To start you will need Linguine, Taglietelle or even spaghetti. Cook this according to the package instructions.
  2. Measure out the chilli flakes, grate the parmesan cheese, chop the parsely, weigh out the butter, roughly chop the anchovy fillets, capers and garlic. In addition, you will need 15ml of olive oil.
  3. Heat your pan over medium high heat, add the butter and garlic. Fry this for 2 minutes until it just starts to take on some color.
  4. Add the chilli flakes, anchovies and capers and fry this for 60 seconds.
  5. Add the chopped parsley to the pan and stir this in. Remove the pan from the heat and stir in the olive oil.
  6. Pour this all over the cooked pasta and toss it thoroughly until everything is coated.
  7. Serve the pasta immediately dressed with a generous topping of shredded Parmesan cheese.


Honey Roasted Sweet Potato – Sticky Roasted Sweet Potato – Best Sweet Potato Recipe

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Honey Roasted Sweet Potato - Sticky Roasted Sweet Potato - Best Sweet Potato Recipe
Recipe type: Vegetable / Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 4
These golden sticky sweet potatoes will make a perfect accompaniment to any roast. Flavored with honey and cinnamon, all I can say is yum, yum....
  • 2 Large sweet potatoes
  • 60ml Olive oil
  • 60ml Honey
  • 10ml Cinnamon
  • Salt & Cracked Black Pepper to taste
  1. To start, peel and cut the sweet potato into 1 inch cubes. Place the cubes in a large roasting pan.
  2. Combine the honey and olive oil in a jug.
  3. Heat this briefly in your microwave to thin it out and pour it over the potatoes. Stir the the pan until everything is well coated.
  4. Sprinkle the ground cinnamon over the potatoes and mix the pan again.
  5. Give this a generous grind of salt and cracked black pepper before popping it into a preheated oven at 190c or 375f.
  6. Roast the potatoes for 25 to 30 30 minutes, giving them a good stir every 10 minutes.
  7. Remove the potatoes from the oven and serve immediately.


How to Make Caramel from Sweetened Condensed Milk – Dulce de Leche from Condensed Milk!!!!

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How to Make Caramel from Sweetened Condensed Milk - Dulce de Leche from Condensed Milk!!!!
Recipe type: Dessert / Sweets
With festive season in full swing, here's a tip on the sweeter side of life. Caramel is used in a whole range of desserts and this is how you can make your own using simple sweetened condensed milk.
  • Tinned / Canned condensed milk
  1. You can use any brand of sweetened condensed milk, and you can make as many cans at a time as your pot will hold.
  2. To start, remove the labels from the cans as these can make a mess of your pot.
  3. Place the cans in your pot and pour in enough hot water to cover the cans completely.
  4. Put the pot over medium heat and bring this to a simmer. Set your timer and allow this to simmer for a full 3 hours.
  5. Check the water level every so often and top it up with boiling kettle water to keep the cans fully submerged.
  6. Once 3 hours is up, transfer the pot to your sink and run cold water into the pot until the cans have cooled enough to handle.
  7. Remove the cans from the pot and transfer them to the sink. Allow these to continue cooling in the sink submerged in cold water for 30 minutes.
  8. After 30 minutes, the cans are safe to open. And there it is... beautifully creamy caramel.


Magic Basil Eggs – The Best Egg Trick Ever – How to Cook an Egg with Basil Leaf Inside it!!!

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Magic Basil Eggs - The Best Egg Trick Ever - How to Cook an Egg with Basil Leaf Inside it!!!
Recipe type: Eggs / Breakfast / Salad
This is one of the coolest egg tricks around, and you saw it first on Whats4Chow. Serve yiur guests with whole boiled eggs, and when they cut them open, there is a whole basil leaf in the center of the yolk. This how it's done. You will need to own an egg steamer to do this.
  • Large chicken eggs
  • Fresh basil leaves
  1. Use a sharp, pointed knife to chip a hole in the base of the egg. The air sack in the base prevents any egg from leaking through the hole.
  2. Gradually increase the size of the hole until the entire base of the shell is removed.
  3. Place the eggs in the egg steamer stand with the open side upwards. Use the knife to poke whole directly through the top of each yolk.
  4. Fold a fresh basil leaf over the end of a chopstick or skewer on press the leaf down into the center of the egg yolk. Repeat this with the remaining eggs.
  5. Hard boil the eggs according to the egg steamer's manufacturer instructions. Remove the eggs from the steamer, allow them cool until manageable, then peel the shells away from the eggs.
  6. On cutting the egg down the center, you'll find the basil leaf in the center of the yolk. You'll also notice the amazing fragrance that the egg has been infused with.
  7. Best off all, you'll definitely notice the looks of absolute amazement on your guest faces when they wonder how you did this.


Smoked Chicken Breasts – Cured and Smoked Chicken Breast Cold Cuts – How to Smoke Chicken Breast

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Smoked Chicken Breasts - Cured and Smoked Chicken Breast Cold Cuts - How to Smoke Chicken Breast
Recipe type: Chicken / Smoked
This is part 10 of our short course on smoking and curing meats. Today we're curing and smoking chicken breast for use as cold cuts.
  • 8-16 Skinless, boneless chicken breasts
For the Brine
  • 5lt Water
  • 12.5g Saltpetre
  • 60g Sugar
  • 300g Salt (Kosher or dairy or rock salt)
  • 30g Black pepper corns
  • 10g Whole allspice
  • 45g Whole or ground coriander seed
  • 50ml Bicarbonate of soda
  1. To cure the chicken, pour 5 liters of water into a large non-reactive pot. Add the saltpetre, sugar, salt, black pepper corns, whole allspice, coriander and bicarbonate of soda.
  2. Bring this to a boil, lower the heat and allow this to simmer for 10 minutes. Quick-chill the brine by floating it in a sink of cold water.
  3. Pour the solution into a large non-reactive container. Use a ladle to remove about 250ml of the liquid and pour this through a fine filter.
  4. Use your brining syringe to inject the filtered brine into the chicken breasts. Insert the needle all the way into the breasts from the thick end. Slowly remove the needle as you expel the liquid. Inject each breast 3 times.
  5. Place the breasts in the remaining brine, put the lid on the container and let this cure for 12 hours in your refrigerator. If you have not injected the breasts, allow the chicken to cure for a full 24 hours in your refrigerator.
  6. The following day, remove the breasts from the curing brine and pat them dry using clean dish cloths.
  7. Transfer the breasts to stainless wire racks.
  8. Fire up your cold smoker with apple wood chips. For the first 30 minutes we are cold smoking the chicken, so none of the barbecue burners will be lit.
  9. Place the chicken in the barbecue and allow these to smoke for 30 minutes.
  10. After 30 minutes, ignite the burner furthest from the chicken and raise the temperature in the barbecue to 110c or 230f.
  11. Insert your probe thermometer into the center of the thickest breast, close the lid and allow the chicken to smoke for 2 to 2.5 hours until the internal temperature reaches 79c or 174f.
  12. Remove the chicken from the barbecue and allow it to cool completely before vacuum packing for storage in your refrigerator or freezer.


Stuffed Barbecue Grilled Buns – Stuffed Roostekoek – Roostekoek Stuffed with Garlic Butter & Herbs.

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Stuffed Barbecue Grilled Buns - Stuffed Roostekoek - Roostekoek Stuffed with Garlic Butter & Herbs.
Recipe type: Barbecue Grilled Bread
Cuisine: South African
Just a few episodes back we made traditional South African roostekoek, or in English, barbecue grilled buns. Following that, I had a number of requests to do the same buns stuffed with fillings.
  • 2 Batches of Roostekoek dough
  • 160g Butter
  • 3 Large cloves garlic, finely chopped
  • 2.5ml Salt
  • 2.5ml Dried Italian herb mix
  • Fresh cracked black pepper
  1. To make the filling, mush the butter, garlic, salt, herbs and cracked black pepper until totally combined.
  2. Lay out a sheet of cling wrap and drop the butter mixture into the center of the plastic.
  3. Fold the plastic over the butter and roll it out to a thickness of 3mm.
  4. Transfer this to your freezer for at least an hour to solidify.
  5. Turn the roostekoek dough out onto a lightly floured work surface and gently flatten it out to a roughly rectangular shape.
  6. Use your rolling pin to roll this down to a thickness of 10mm or just less then half an inch.
  7. Remove the solid sheet of garlic butter from the freezer and cut it into squares.
  8. Mark out the center point on the dough. Space squares of frozen butter over on half of the dough at even intervals.
  9. Fold the blank dough over this and press it down lightly, then run over the sheet lightly with your rolling pin.
  10. This will allow you to see where the squares of butter are located. Cut the dough between each row of butter squares to give you 9 buns.
  11. Lightly flour a roasting pan and transfer the buns to the pan. Cover the pan with cling wrap and allow the buns to rise in a warm place for 30 minutes.
  12. Heat your barbecue to the lower side of medium heat and oil the grid. When you can hold your hand an inch from the grid for 10 seconds before burning, the temperature is right.
  13. Grill the buns for 6 minutes per side until well colored and slightly crisped on the outside.
  14. Remember that the grill is not the same temperature all over, and some of the buns may have to bake slightly longer.
  15. Remove the buns from the grill once done and serve immediately.


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