Thursday, 28 March 2013

Garden Vegetable Pasta Bake

Yield: serves 4-6
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes

Perfect meal with our 2-Piece Set currently on sale for £125.00 click here!




2 cups whole wheat pasta, like rigatoni
1 zucchini, chopped
1 cup grape or cherry tomatoes
1 small red onion, chopped
2 ears of fresh corn, cut off the cob
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
4 tablespoons unsalted butter
2 ounces freshly grated parmesan cheese
4 ounces freshly grated provolone cheese
fresh parsley for garnish


Preheat oven to 400 degrees F. Prepare water for pasta and bring to a boil. Once boiling, add pasta to cook. Drain when finished.
While pasta is cooking, heat a Crafond or Diamond Line Saute' Pan Add in olive oil, then add in onions, zucchini, corn and tomatoes with salt and pepper, stirring to coat. Cook for 10-15 minutes, tossing occasionally, while softened.
While pasta and vegetables are cooking, heat a small saucepan oven medium heat. Add in butter and whisk constantly, stirring until bubbly and brown bits appear on the bottom, about 5-6 minutes. Remove and set aside.
Turn off heat under vegetables and add in pasta. Drizzle in brown butter and add in parmesan, stirring well to coat. Top with provolone, the place in the oven and cook for 10 minutes, just until cheese is melted. Remove and serve immediately, garnishing with parsley and extra cheese if desired.


Tuesday, 19 March 2013

Orange Chicken and Vegetable Stir-Fry

Prep Time: 15 min(s)
Cook Time: 10 min(s)
Total Time: 25 min(s)
Servings: 4-6
If you’ve always wanted to make your own Chinese restaurant food at home, this recipe is a great one to add to your collection. Enjoy!
1/2 cup orange juice
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon oyster sauce
1 tablespoon orange zest
2 large cloves garlic
1 teaspoon minced ginger
Optional sweetener like sugar, honey, agave, etc.
1 pound chicken tender cut into cubes
Salt and pepper
3 tablespoons corn starch
4 cups chopped vegetables such as broccoli, carrots, celery, mushroom, snap peas, etc.
Reapeseed oil
1/2 cup medium yellow onion, chopped
  • Blend all the sauce ingredients for the sauce in a blender or food processor for 10 seconds.
  • Taste the sauce and add your choice of sweetener to your liking.
  • Blend again for a few more seconds.
  • Heat the sauce in a large skillet on medium-high heat for 5 minutes. Carefully transfer the sauce to a heat proof bowl.
  • Rinse the Sauté or Wok clean.
  • Season the chicken with salt and pepper.
  • Add the corn starch and massage the chicken with your hands.
  • If using fresh broccoli or green beans boil the broccoli for 3-5 minutes until soft enough to pierce with a fork yet firm.
  • Transfer the vegetables to a plate lined with a kitchen towel.
  • Heat approximately 1 tablespoon of oil in the Saute’ or Wok on medium heat
  • Cook the onion and chicken until the chicken is cooked through, approximately 5-6 minutes.
  • Add the remaining vegetables and stir-fry them together for 2 minutes.
  • Slowly add a few tablespoons of sauce while stirring the vegetables and chicken.
  • Continue to add the sauce a few tablespoons at a time, allowing about 15 seconds between each addition to allow sauce to slightly cook down.
  • Spoon the stir-fry over a bowl of hot rice.
  • Serve immediately