Parmesan Tomato Garlic Basil Spaghetti - Italian Style Pasta

 I tried a lot of vegan, vegetarian food and they were amazingly delicious!
 That's why I would like to share this amazing recipe with you guys! Simple and easy to make!

Ingredients for 2:

Half box of Spaghetti 
2 tablespoon of Olive Oil
2 tablespoon Parmesan 
1 small can of Tomato Paste
2 cubed Roma Tomato
6 big leaf of Basil
2 big cloves shredded Garlic
1 celery 
1 tablespoon sugar
Salt and Pepper to taste

Cook the pasta in salty water for about 5-7 minutes (al dente), drain it and mix with 1 spoon of oil. Set a side!
Add the leftover oil to a pan, and put the tomato paste, the garlic, the sugar, the salt, pepper and toast for about 2 minutes but stir continuously. Now add the celery, tomato, basil, and pour with approx. 1/2 cup of water. Boil slow for about 15-20 minutes, until it's reach the perfect consistency. Take out the celery and add the cheese. Mix the pasta into the sauce and serve with basil or shredded Parmesan!
 

When you have question or perception please write comment, or find me in the following contacts:

E-mail: renataphoto16@gmail.com

Facebook: Renata Horvath-Riba

Instagram: @renataphoto16

Fall inspired Creme - Filled Pumpkin Cupcakes 🎃🍁

This Cupcakes are easy to make, fluffy and really-really delicious! ♥ I've never made anything from pumpkin, but after that recipe I will! :)
Sorry for the small character, but the blogger don't like to work now :(

Ingredients:

To the cupcake:
-  2 cups sugar
- 3/4 cups vegetable oil
- 1 can organic pumpkin (15 oz)
- 4 eggs
- 2 cups AP flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon ( +1 tsp pumpkin spice - optional)

To the filling:
- 1 tbsp corn starch
- 1 cup milk
- 1/2 cup shortening ( I used butter flavor)
- 1/4 cup unsalted butter - softened
- 2 cups confectioners' / powdered sugar
- 1/2 tsp vanilla extract

- whole cloves (optional for decorating)

I started with the filling, I cook together the corn starch and the milk until thick (stir continuously!!) and set a side to cool.

Preheat the oven to 350F and line with paper the cupcake pan.

Now I continue with the pastry. Beat the sugar, the pumpkin, the oil and the eggs well, combine flour, baking powder, salt and cinnamon ( add the pumpkin spice too ) and slowly corporate to the pumpkin mixture. Fill the paper-lined pan to 2/3 and bake for 18-22 minutes (based on oven - I used fancy cupcake paper and I need to fill with the larger ice cream scoop, so my baking time was 35 minutes) or until toothpick come clean from the middle. Leave in the pan for 10 minutes and set a side to cool.

For the filling beat the shortening, the butter, the sugar until light and fluffy, add the vanilla and the cornstarch-milk mix and beat well. Put this mixture to a piping bag (I used big star tip - optional).

Cut holes to the middle of the cupcakes - I used round cookie cutter - fill with the cream, put back the tops and decorate with whole cloves. 

Roasted Tomato & Bacon Pork - Italian Feeling

My husband has a favorite meal - Mozzarella & Tomato Chicken - (season the chicken with salt and pepper and roast them in high heat, put into baking pan, add some fresh cherry tomatoes, cover with mozzarella cheese and bake for about 30 minutes 450F preheated oven until the cheese turns golden brown - but today I made some twist with this simple meal. Now I show to you the secrets! :)

Ingredients for 2:

Roasted Tomatoes

- 3 cups Cherry Tomatoes - I had a selection

- 3 tablespoon Extra Virgin Olive Oil

- 5-6 leaves of Basil

- pinch of Pink Salt

- pinch of Ground Peppercorn

- 1 tsp Garlic Cream / 2 cloves of Garlic

For the meat:

- 2 x 7oz Pork Loin 

- Salt and fresh ground Peppercorn to taste

- 1 big ZipLoc bag for tenderizing

- 6 slices of Pork Bacon

 - 2 types of cheeses, I had Mozzarella & Provolone mix and Colby & Monterey Jack 

 Wash the tomatoes, cut them into half and add the spices.

 

 Mix well and pour into a ceramic bowl.

 Roast for 410F preheated oven for 40 minutes (the time can be changeable, it depends on the oven +-10 minutes)

 

 Now I fry the bacon. It's your choice, I made in the oven 450F for about 30-35 minutes. Crispy and amazing!! :)

 Tenderizing the meat. I always use ZipLoc bag, I hate to cleaning  the meat pieces from everywhere, that's why I put into the bag and I can start to hit ;)

 Roast the meat slices high heat fast, approx 2 minutes per sides and  put into baking sheets.

 Put the delicious tomatoes to the top of the meats.

 Cut the bacon smaller peaces (easier to eat) and spread to the slices.

 I use 2 types of cheeses because it's will be more flavorful.

 I turn the heat for 470F and roast.

 This is how it's looks like.

Rosemary Steak Potato - the side

6 medium Red Potatoes

15 (approx) fresh Rosemary leaves (cut into small pieces) - to taste

1 pinch of Pink Himalayan Salt

1 pinch of fresh Ground Peppercorn

1 tbsp :ow Sodium Garlic Grill Seasoning

2 tsp Sriracha chili

2 tbsp Extra Virgin Olive Oil

 I washed the potatoes and cut into medium cubes. Sprinkle with the seasons, pour the olive oil and Sriracha and mix well. Put into 420F preheated oven for about 30 minutes, shake the pan and put back for another 20-25 minutes to broil. Sometimes I make the seasoning after the baking process. This is your choice! :)

 I serve with the Steak Potato and Spring Mix Salad. It is a heavy meal, I recommend for lunch, but my husband like to eat anytime :) Please enjoy!

Please when you have question or perception please write me:

E-mail: renataphoto16@gmail.com

Instagram: renataphoto16 - Ren

Facebook: Renata Horvath-Riba

Best Meatballs - Party Snacks

I love this meaty goodness. Easy and fast to make, amazingly delicious! Good for parties, very good for kids. You can make tiny or big balls too. It's your choice. I hope you will like it! :) Please try!

Ingredients:

3 lb ground Pork (I made from Pork Loin)
3/4 cup fried onion (details below)
1 cup plain / original breadcrumb
3 jumbo eggs / 6 small ones

Spices:

1/2 tablespoon ground black pepper
3 tablespoon paprika
1 tablespoon ground caraway seed
2 tablespoon home made garlic cream (details below)
2 tablespoon salt
1 tablespoon Vegeta (optional)
1 big pinch of Parsley





Plain breadcrumbs to coating Vegetable Oil to fry the balls







The first thing what I've did, I grounded the pork on my Kitchen Aid Stand Mixer, with attachment. :) I like to make it myself! Put the meat in a big mixing bowl.

Cut the onion into small squares ad put in a small pan with 1 tablespoon olive oil and fry until it's soft and glazy. Add into the meat with all of the ingredients. Mix them together very well! ( I use my Stand Mixer ;) - optional ) Cover the bowl with foil and leave in the fridge for at least one night! 

I measure the balls with Ice Cream Scoop (easier to make same sizes) and shape balls with wet hands. 

Roll them into plain/original breadcrumbs and fry them in hot vegetable oil until the coat turns golden brown.
We can eat cold or we can preheat them. Usually we serve with Potato Salad, Coleslaw,  Fries or Rice with steamed Grean Peas. 

With any questions please don't hesitate to write me!

G-mail: renigergo0517@gmail.com

Twitter: @ReneeandGreg14

Instagram: renataphoto16 - Ren

Vanilla Cracker Cake - No Bake

Ingredients:

1 big box Jello Vanilla Instant Pudding
2 cups of milk
7 dl / 3 cups heavy cream
1 vanilla bean
1 package Whipping Cream Fixer (optional)
3 teaspoon powdered sugar
1 box of Honey Made Graham Cracker
3 dl / 1,5 cup heavy cream
1,5 cup dark chocolate

Mix the instant pudding with the milk and put into the fridge to chill. Put the 3 cups heavy cream to a pot, cut the vanilla into half, scratch the seeds and put to the cream with the bean. Boil and let set to cool down. When it's lukewarm I put into the freezer for about 30 minutes to cool down fully. Remove the bean.
Pour into the stand mixer and beat. When starts to thicken put the whip cream fixer (optional) and the pudding into the mixture and beat slower when it's fully mixed. 
I put one layer cracker into an 8 x 12 inch pan and layer with the cream. The last layer will be cracker. I had 6 layer cracker and 5 layer cream.
Put into the fridge for chill. 

Now I make the ganache. Boil the 1.5 cup cream and pour into the chocolate. Mix well and let cool down for 10-15 minutes. When it's thicker pour into the cake and spread it. Put to the fridge for minimum 2-3 hours. It's little bit hard to cut because very tender but amazingly delicious.

Please enjoy!!! :)

Rum-Chocolate Biscuit 'Cake'

Ingredients:

2 package Wellmade King Size tea biscuit (I buy in Polish Market, you can use any other type!!)
2 small boxes Jello Cook&Serve Chocolate Pudding
1/3 cup coffee (I boil the 1/3 cup water and add 1 teaspoon instant Nescafe; you can use espresso coffee too)
1 pinch ground cinnamon
2 tablespoon cocoa powder
4 tablespoon sugar
2 teaspoon Rum Extract
2 cup milk
2 stick unsalted butter (cubes)

I pour the puddings, the cocoa powder, the cinnamon, the sugar, the coffee and the milk into a pot and boil them. Stay next to the mixture and stir continuously! It will be a very thick cream! Turn the heat and add the butter cubes and the rum extract and stir until the butter melted! You need to work with the hot cream so very carefully!!!!!!

I put parchment paper into the tray (easier to cut the cake and the tray will be clean). 
The base step I spread the biscuit with the cream and I built a tower. When I stick about 10-15 biscuit a turn into the side as a domino (easier to stay in the tray) and now stick the next biscuit into the last. We can make 2 stripe of cake
from the 2 package of biscuits. Always I cover with plastic wrap because I don't like when dry. Leave in the fridge for one night. We cut diagonal slices. 

Please Enjoy!

When you have questions please write me e-mail (horvathribarenata@gmail.com / renigergo0517@gmail.com) 

or write me on Facebook (Renata Horvath-Riba)!

Plum dumpling

Ingredients to the dough:

4 cup cooked and crushed potato (cooled)
approx. 2 cup flour
1 pinch of salt
1 whole egg

2-3 red plum (when it's big cut in 8 pieces)

8 tablespoon sugar
2 teaspoon ground cinnamon

500 gr original bread crumbs
2 tablespoon vegetable oil


Cooked the potato with skin, peel, crush and set a side to cool down. (I put into the fridge for 1 night.) I pour the 2 tablespoon oil and the bread crumbs into a nonstick pan and fry when the crumbs turn into golden brown. I made the dough in my Kitchen Aid Stand Mixer, I put the potato, the salt and the egg into the mixer and I add the flour in small portions when the dough don't stick into the bowl or your hand. Put 3 liter water with a pinch of salt to boil.
Set a side and wash the plums, cut into 8 pieces (when you have small plums cut into half). 
Mix the sugar with the cinnamon.
Roll the dough about 0.2 inch ( approx 3.5 - 4 inc squares ) and cut into 8 pieces. Put the plums into the middle and sprinkle with half tablespoon cinnamon-sugar mixture. Pinch together the sides and roll a ball. When the water boiling put 5 dumpling. The balls will be come to the top of the water, I wait 1 more minute and I put into the crumb and rolled them. Put them in a large bowl. When you have left-over sugar you can sprinkle the top.

Please Enjoy!!!! :)

Garlic-Heavy Cream Shrimp with Zucchini-Spice Rice

Ingredients for 2:

- 1 cup rice - 2 cup water - 1 teaspoon curry powder - 1/2 teaspoon dried vegetable spice - 2 teaspoon soy sauce - 1 big zucchini - olive oil - 16 cooked shrimp - 1 teaspoon minced garlic - 3/4 cup heavy cream - 1 pinch of salt - 1 pinch of ground black pepper - 1 big pinch of parsley

Preheat the oven to 400°F.  Fry the rice on the olive oil when it's turn into white or light brown. Add the spices (curry, soy sauce, dried vegetable spice) and the water and boil. Cover with aluminium foil and cook for 30 minutes on the oven.
In a nonstick pan I fry the cleaned and cut zucchini with some olive oil and I put aside to a bowl.





I put some olive oil in the pan again and I add the garlic, the salt, the black pepper and the shrimp. I fry for 3-5 minutes. Pour the cream into the shrimps and boil them for about 3-4 minutes.



I mix the cooked rice with the fried zucchini and serve with the Creamy- Garlic Shrimp.

 Please enjoy!