White Lasagna (Lasagna Bianca)
Chef Simonetta
by Jeff Simonetta
1y ago
This is one of the worlds most versatile recipes for lasagna! For my recipe today I have used the wonderful produce from Europe, and showcased the beautiful Cannellini Beans. Lasagna has to be one of the best ever dinners, you can prepare them ahead of time, they hold up well when frozen and are always well worth the effort. White Lasagna (Lasagna Bianche) Ingredients 3 tablespoons butter 3 tablespoons plain flour 1/4 teaspoon salt 1/4 teaspoon black pepper 2 cups milk 1 cup cream 1 cup grated parmigiano-reggiano 2 cups ricotta 1 bunch of fresh parsley, chopped Zest of 1 lemon 2 Packets of fre ..read more
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ANZAC Biscuits
Chef Simonetta
by Jeff Simonetta
2y ago
Anzac Biscuits   Anzac Biscuits are a very humble biscuit, that was made to last and not spoil, so our diggers could have some nutrients and a taste of home during the war. Now in Australia and New Zealand we enjoy them regularly, but always remember where they come from. Respect evermore #lestweforget   Anzac Biscuits Ingredients 150g plain flour 100g rolled oats 80g desiccated coconut 100g brown sugar 60g caster sugar 125g melted butter 2 tablespoons golden syrup 2 tablespoons boiling water ½ teaspoon bicarbonate of soda Method Preheat oven to 160°C. Line 2 baking trays with ..read more
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FUSILLI WITH RICOTTA
Chef Simonetta
by Jeff Simonetta
2y ago
  Another great recipe using the best dried pasta, Pasta Garofalo #Napolicious ! This traditional recipe from Naples is a fast and simple but delicious way to feed to family and lower food wastage, by using left over pasta sauce. Garofalo pasta is easy to cook and consistent on quality ever time! Now available in Australia where good food is sold!!        FUSILLI WITH RICOTTA (FUSILLI CON RICOTTA) Ingredients 1 Packet Pasta Garofalo Fusilli Approx. 1 ½ cups left-over Ragu sauce (for Ragu recipe https://www.chefsimonetta.com.au/pork-cheek-ragu/?utm_source=rss&utm_me ..read more
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The Christmas Pudding
Chef Simonetta
by Jeff Simonetta
2y ago
The Christmas Pudding     Christmas Pudding has long been a tradition at my place as long as I can remember. I have fond memories of brandy soaked pudding with burning blue flames and drenched in delicious brandy custard and ice-cream after a massive Christmas dinner.  Try this easy boiled pudding, you will need some calico cloth, but it is a super easy recipe to follow and even more easy to enjoy! The Christmas Pudding Author: The Chef Ingredients 2 cups plain flour 1 teaspoon mixed spice ½ teaspoon ground nutmeg ½ teaspoon ground ginger 1 cup, firmly packed brown ..read more
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Ginger Bread House and Biscuits
Chef Simonetta
by Jeff Simonetta
2y ago
 Ginger Bread House and Biscuits For as long as I can recall every Christmas, (that I didn’t have to work), among all the delectable delights that we make, my mother would make gingerbread houses and biscuits for us all to enjoy.  And it is impossible for me not to feel the warm Christmas nostalgia whenever  I pull freshly baked gingerbread from the oven, no matter what time of year. You may think it is hard to make a gingerbread house, but in truth it is pretty simple, and the internet is littered with templates for houses of all different shapes and sizes. My advise for first ..read more
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Honey And Mascarpone Tart With Fresh Figs
Chef Simonetta
by Jeff Simonetta
2y ago
Honey And Mascarpone Tart With Fresh Figs     It’s hard to go past fresh figs when they are in season. With it’s creamy mixture, rich pastry and the delicious fresh figs this dessert is hard to pass up on. This Tart would go very well with a great Australian muscat dessert wine of sufficient richness and texture, and compliment your dining experience. Honey And Mascarpone Tart With Fresh Figs Author: The Chef Ingredients Tart Shell 1 ½ cups plain flour 2 tbsp sugar ½ tsp table salt 8 tbsp cold unsalted butter, cut into pieces 3 tbsp ice cold water 1 large egg yolk ..read more
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Dark Chocolate Truffles
Chef Simonetta
by Jeff Simonetta
2y ago
Dark Chocolate Truffle   Dark Chocolate Truffles are perfect as an after dinner treat, or for when your friends pop around for a cup of tea. They are even a perfect gift for the avid chocolate fan. They are simple to make, but you can get really creative on the gift delivery method. I have made my own wrappers and put them in a box, to create a super classy treat for friends. These truffles can be made in advance and will last up to a week or so in the fridge.   Dark Chocolate Truffles Ingredients 350g dark chocolate pieces 1 tablespoon coconut oil 1 ½ cups thickened cream ¼ teasp ..read more
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Salted Caramel Macarons
Chef Simonetta
by Jeff Simonetta
2y ago
Salted Caramel Macarons       These Macarons are sure to impress, with the balance of sweet caramel and a touch of sea salt goodness. Bite through the crisp shell to get to the gooey centre. Salted Caramel Macarons Creator: Jeffrey Simonetta Photographer: Benjamin Townsend Author: The Chef Ingredients FOR THE MACARON SHELLS 300g Almond meal, sifted 300g icing sugar, sifted 2 x 120g egg whites 300g Caster sugar 75g water FOR THE BUTTERCREAM & CARAMEL FILLING 1 tsp Sea Salt 6 tbsp water 250 g caster sugar 190 ml double cream 1 vanilla pod, seeds scrape ..read more
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Honey Poached Pears with White Quinoa Porridge
Chef Simonetta
by Jeff Simonetta
2y ago
Honey Poached Pears with White Quinoa Porridge       Is your gluten free lifestyle getting you down? Are you tired of the same old tasteless, bland gluten free food substitutes,…. then you need this delicious take on the breakfast classic. At chefsimonetta.com.au we love our gluten intolerant followers and offer up this Quinoa porridge recipe. This is so good, even gluten eaters won’t bother buying oats ever again.   Honey Poached Pears with White Quinoa Porridge Author: The Chef Ingredients 4 large Bosc pears (choose very firm ones), peeled, halved, and cored ..read more
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Vanilla slice
Chef Simonetta
by Jeff Simonetta
2y ago
Vanilla slice Vanilla slice seems to be one of those bakery goods that’s always bought and never made. It has long been one of my favourite desserts. Whenever I walk into a patisserie it is one thing I always order. You’ll be surprised how easy it is to make, though… and how utterly delicious it is when you do. Vanilla slice has a few different names; mille-feuille, custard slice, and also the Napoleon. Give this one a try!   Vanilla Slice Author: The Chef Ingredients 2 sheets of ready-rolled frozen puff pastry, thawed 350ml double cream 350ml milk ½ cup caster sugar 50g b ..read more
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