Spaghetti Meatball Bites

I've been so busy with the moving from Germany to Shanghai lately. So sad and stressful but very exciting as well and i cannot wait to live there as an expat and explore the city wide range of gastronomy experiences.
Since now my husband already living in Shanghai and i live only with my daughter i did not cook a lot lately because we always have leftover on the fridge. My sister came up with the cooking idea after i mentioned that i had too much meatballs leftover and we ended up cooking together with the same recipe only different ingredients, kitchen, time and continents:-))

Ingredients:
About 350g Spaghetti, cooked al dente
12 prepared Fanny's oven baked meatballs
3 tbs olive oil
1 cup parmesan cheese
1/2 cup or more shredded cheese
2 cups of marinara sauce (homemade or store bought)
Parsley, chopped (optional)
Muffin tin

• Prepared muffin tin, grease evenly the muffin tin with 1 tablespoon olive oil. Preheat oven to 190 °C.
• In a large bowl mix the cooked spaghetti, parmesan and 2 tablespoon olive oil until well combined.
• Arrange noodles in each greased 12 cups to create nests for the meatballs.
• Top each nests with 1 heaped tablespoon of marinara sauce, 1 meatball, 1 more tablespoon or less marinara sauce and sprinkle the tops with shredded cheese as desired. Bake for about 20 minutes or until the cheese melted and slightly brown. Let them set and cool slightly before take them out of the muffin tin. Sprinkle with chopped parsley before serving (optional).

Pasta With Pistachio Pesto

Ingredients:
For the pesto
200g pistachio (roasted and salted in shell)
2 stalks basil, take the leaves
6 stalks parsley, take the leaves
1 clove garlic, bruised
150 ml olive oil
2 tbs lemon juice
Dash of sugar
Salt and pepper to taste

For the pasta
6 slices bacon
50g pistachio (roasted and salted in shell)
360g pasta (spaghetti is my favorite)
50g parmesan
Salt to taste

1. For the pesto: Peel the pistachio, in a food processor combine the peeled pistachio, basil, parsley, garlic, olive oil, lemon juice, sugar, salt and pepper (i use about 1 tsp of salt and 1/2 tsp of black pepper). Puree until smooth. Set aside.
2. Fry the bacon, lay them on paper towel to absorb the excess oil. Chop the bacon and set aside.
3. For the pasta: Peel the pistachio and chopped them coarsely, set aside. In a large cooking bowl, boil enough water and sprinkle some salt after its boiled. Add the pasta and cook until al dente. Preserve about half cup of cooking water and then drain the pasta. Put the pasta back on the cooking bowl, mix in the pesto and half of cup cooking water, stir them quick, add the pistachio and the parmesan, mix them well. Sprinkle the chopped bacon on top of the pasta, ready to serve.

Baked Tortellini With Marinara Sauce

Ingredients:

800g ready to use tortellini

100g heavy cream

Marinara sauce*

200g shredded mozzarella 

1/2 cup parmesan

*For marinara sauce:

2 cans diced tomatoes (800 g)

2 tbs olive oil

1 onion

2 cloves garlic, chopped

1/2 cup of basil leaves

A dash of sugar 

Salt and pepper

1. For the marinara sauce: In a large cooking pan with lid, preheat 2 tbs olive oil over medium high heat, add the onion and garlic, cook until fragrant. Pour in the tomatoes, let it boil and cover the pan, cook for about 15 minutes over medium low heat. Uncover and season it with sugar, salt and pepper, stir to combine. remove from heat and add the basil leaves. 
2. Preheat oven to 180 ˚C.
3. In a large pot of salted boiling water, cook the tortellini for about 2 minutes. Drain.
4. In a baking dish, combine well the marinara sauce, cream, parmesan, 100g of shredded mozzarella. Stir in the tortellini, sprinkle the rest of shredded mozzarella on top, bake for 20 minutes or until the cheese on top is golden brown.

Creamy Chicken Alfredo

Laura Vitale's Recipe

Ingredients:

300 gr linguine

250 g chicken breast fillet

1 small onion, chopped

1 tsp garlic powder

4 tbs butter

1 cup heavy cream

1 cup grated parmesan

Salt and pepper

• In a large pot filled with water, sprinkle some salt and bring it to boil. Add the linguine and cook it until al dente.
• Combine well the garlic, onion, salt and pepper in a dish. Add the chicken and mix it until all evenly coated.
• In a skillet, heat 4 tbs butter over medium high heat, add the chicken and cook it until its golden brown on each side. Remove the chicken and cut into bite size pieces.
• In the same skillet, add the heavy cream and cook it for about 5 minutes. Stir in the parmesan and season it with salt and pepper. Add the chicken and the cooked pasta, stir until its well combined. Serve immediately. 

Macaroni Schotel

Ingredients:
400 gr macaroni elbow, 3/4 cooked
200 gr grated cheese (mozzarella or cheddar)
4 beef frank, sliced
200 gr ground beef
600 cc milk
5 eggs, beaten
2 small onion, diced

4 tbs butter

1/2 tsp nutmeg
Salt & Pepper to taste

Topping:
3 tbs butter
2 tbs all purpose flour
300 cc milk

1 egg, beaten
salt & pepper to taste
150 gr cheddar cheese or mozzarella

How To Make:

1. Preheat oven 375˚F or 190˚C
2. Stir fry the onion with butter until fragrant and then add nutmeg and the ground beef, cook until the beef are lightly browned.
3. In a baking bowl mix the rest of ingredients with the cooked beef, season with salt and pepper.
4. Put the baking bowl into the oven, bake about 30 minutes. 
5. In the meanwhile prepare the topping. For topping: Melt butter in a cooking pan, add the flour then stir well, pour the milk (keep stirring while pouring the milk), season with salt and pepper. Remove from heat and let it cool for few minutes. Add the mixed egg, stir until well combined.
6. Pour the topping sauce on top of the baked schotel, sprinkle the shredded cheese and then broil in the oven for 10- 12 min or just until its golden brown.

Schinken Nudel (Pasta with Ham)

I'm always making this simple dish when there is only eggs and some ham left in the refrigerator or you can also use some sausage if you like. I got this recipe a couple of years ago from my mother in law. Top it with a drizzle of ketchup or apple sauce to kick up the flavour. I also like to add some spiciness into it by adding ABC chilli sauce.

Ingredients:
300 gr egg noodles
2 tbs cooking oil
5 slices ham, cut into bite size pieces
3 eggs
You can add thinly sliced sausages or bacon(optional)
Salt and pepper to taste

• In a large pot add water and good amount of salt, bring it to boil, add the noodle and cook it until al dente. Drain it.
• In a cooking pan heat 2 tbs cooking oil and sauté the ham, sausages or bacon until golden brown. 
• Add the noodle, stir until well combine and then add eggs. Stir until the eggs are fully cooked, season it with salt and pepper.
• Topped with ketchup or apple sauce and then serve it.

Creamy Bacon and Mushroom Pasta

Ingredients:
1 onion, chopped
2 cloves garlic, minced
2 tbs cooking oil
350 g champignon mushrooms, thinly sliced
5 slices bacon, crispy fried (you can drain them on a paper towel lined plate) and crushed
100 g frozen peas
1 cup heavy cream
100 ml chicken stocks (you can mix 100 ml water with 1/2 tsp chicken stock powder)
200 ml milk
Salt and pepper to taste
300 g any choice of pasta
50 g parmesan flakes

1. Sprinkle good amount of salt in a large pot and bring it to boil, add any choice of pasta you'd like and cook it until al dente.
2. Meanwhile, in a cooking pan preheat 2 tbs cooking oil over medium heat. Add the garlic and onion, cook it for about 3 min and then add the mushrooms, fry it for another 5 minutes. Season it with a little bit of salt and pepper ( you'll need to add salt and pepper at the end so don't over do it).
3. Stir in the chicken stocks, milk and cream. Boil it, reduce heat to medium low and add the peas. Cook it for another 2 minutes or so, keep stirring,  taste it and well season it with salt and pepper. 
4. In a large serving dish mix the sauce, bacon and the pasta until well combined, sprinkle with parmesan flakes and enjoy immediately. 

American Lasagna

Ingredients:

600 g ground beef 

1 medium onion

2 cloves garlic, minced
2 tbs olive oil or cooking oil
1 can or 500 g tomato puree
2 tbs tomato paste
3 fresh tomatoes, cut into 4
1/2 cup red wine
250 ml beef stock (i mixed 250 ml water with 1 tsp beef stock powder)
1 tsp dried basil
Dash of sugar
Salt and pepper
9 lasagna noodles, cooked for about 3 minutes or so and place them in a pan filled with cold water to prevent noodles from sticking
2 cups ricotta cheese
2 eggs
1 cup parmesan cheese
300 g mozzarella cheese, shredded

1. In a large saucepan heat 2 tbs olive oil over medium high heat, add the onion and garlic. Cook them until lightly brown.
2. Add the meat, stir until the meat is cooked through. Add the red wine and wait until it's boiled.
3. Stir in the fresh tomatoes, tomato paste and tomato puree. Cook it for 3 minutes and add the beef stock, turn down the heat to medium low and cook for 1 hour or so just until the sauce is thickened. Stir occasionally.
4. Season the sauce with basil, dash of sugar, salt and pepper. Don't forget to taste and adjust seasoning with salt, pepper and sugar. 
5. Preheat oven to 190˚ C, in a bowl combine the ricotta, eggs, parmesan, mix them well.
6. In a 13"x9" or 32,5 cm x 23 cm baking pan spread a thin layer of sauce, place the lasagna noodles in single layer (edges overlapping), spread evenly 1/3 of the ricotta mixture and then spread evenly 1/3 of the meat sauce, sprinkle the top with 1/3 of the shredded mozzarella. Repeat with the rest of ingredients (2 more times). 
7. Bake it for 50 - 60 minutes or until the top is golden brown, allow to cool before serving.

Penne Vodka

Ingredients:
500 g penne
2 tbs olive oil
1/2 cup vodka
1 medium onion, chopped
2 cloves garlic, minced
1/2 tsp red chilli pepper flakes (optional)
1 tsp dried oregano
800 g crushed tomato (2 cans)
1 cup heavy cream
6 - 8 fresh basil leaves
1/4 cup grated fresh parmesan or parmiggiano reggiano
Salt and pepper to taste

• In a cooking pan heat 2 tbs olive oil over medium heat, add the onion and cook it for about 5 min or so, then add garlic and cook for another 1 min. Add oregano and red pepper flakes (optional), stir well. Add the vodka and cook for another 4 to 5 minutes.
• Stir in the crushed tomatoes, reduce the heat to low and cook for 45 min. Stir occasionally.
• Meanwhile cook the pasta by sprinkle a good amount of salt into a large pot and bring it to boil. Add the pasta and cook it until al dente, drain well.
• Add the heavy cream, stir it well and season it with salt and pepper. Stir in the pasta, turn off the heat, add some basil leaves and grated parmesan on top, stir until well combine. You can sprinkle some parmesan flakes on top of the pasta when you serve it.

Spaghetti with Basil Pesto

Once i saw the YouTube video from Laura Vitale making pasta linguine with pesto i immediately had to try it. I tried it for the first time and i loved it!! Well,  i was using spaghetti instead of linguine because i didn't have a chance to go to a grocery store but it worked just fine for me.

Ingredients:
For the pesto
2 cups fresh basil
3 tbs pine nuts, toasted in the oven
1 1/2 tsp grated lemon zest
1 tbs lemon juice
2 cloves small garlic
1/2 cup virgin olive oil
1/4 cup freshly grated parmesan
Salt and pepper

Other ingredients
500 gr spaghetti
Salt
Freshly grated parmesan

1. Fill a cooking bowl with water, sprinkle in some salt and bring it to boil. Add pasta and cook it until al dente.
2. In a food processor add all the pesto ingredients except the parmesan, process until smooth and stir in the parmesan.
3. Drain the cooked pasta, bring it back to the cooking bowl and immediately pour in the pesto with a little bit of cooking water, stir until well combined.
4. Sprinkle some of grated parmesan on top of every portion and serve it.

Bavarian Spaghetti Bolognese

Ingredients:
For the sauce
500 g ground beef
2 tbs olive oil
1 onion, chopped
2 stalks celery, chopped
1 carrot, chopped
750 g tomato, cut into 4
2 tbs tomato paste
50 ml white wine
250 ml chicken stock
1 bay leaf
2 cloves garlic, minced
1/2 tsp dried oregano
1/2 tsp lemon zest
1 tsp sugar
salt & pepper
Chilli powder (optional)

For the noodle
400 gr spaghetti
100 ml chicken stock
2 tbs virgin olive oil
salt & pepper

1. For the sauce; Heat 2 tbs olive, add the onion and the vegetables. Cook until the onion are soft and have a glossy look. 
2. Add the beef, cook it until brown. Add the tomato paste, mix it well. Pour in the white wine and cook it for 5 until 10 minutes.
3. Add the tomato and chicken stock, cook it for about 2 hours. Stir occasionally, 15 minutes before  finish add the bay leaf, garlic, chilli powder, sugar, salt and pepper. 
4. For the noodle; In a boiling water add the pasta, cook until al dente. In a big bowl mix the noodle, chicken stock, olive oil and season it with salt and pepper.

Spaghetti Aglio Olio ala Fanny

I could eat this dish all day, i love garlicky food :-)) Back in Jakarta, Indonesia me and my cousin went to a restaurant called The Bakerzin, i ordered spaghetti aglio olio and told them to add some shrimps and ham on it. It was soooo good!!!! 

Since then i always make aglio olio with adding some shrimps and ham. You can eliminate the Thai chilies on the pasta if you don't like it spicy.

Ingredients:
500 gr Spaghetti
250 gr medium shrimp, peeled
3 or more garlic cloves, minced
2 or more fresh thai chilies (optional)
1/2 tsp dried chilli
1 tsp dried parsley
1/4 cup olive oil
Salt & pepper

Method:

• Heat the olive oil in a cooking pan, add garlic and fresh thai chillies (optional), cook it until fragrant.
• Add the shrimps, cook the shrimp 3 minutes or until turn to pink and firm.
• Add dried chilli and parsley, then add the spaghetti, adjust the taste with salt and pepper. 

Macaroni Pizza

Ingredients

• 8 ounces uncooked elbow macaroni
• 3 eggs
• 1 cup (4 ounces) shredded cheddar cheese
• 1 pound ground beef
• 3/4 cup chopped onion
• 1 can (15 ounces) pizza sauce
• 1 can (4 ounces) mushroom stems and pieces, drained
• 28 pepperoni slices
• 3/4 cup crumbled bacon
  
• 1 cup (4 ounces) shredded Mexican cheese blend
• Salt & pepper to taste
  

How To Make

• Cook macaroni according to package directions; drain. Meanwhile, in a large bowl, beat the eggs; stir in cheddar cheese and macaroni. 
• Spread macaroni and the mixture onto a 13-in x 9-in baking dish or greased pizza pan. Bake at 375°F for 15 minutes. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink, add salt & pepper. Stir in pizza sauce.
• Spread over macaroni crust. Sprinkle with mushrooms, bacon, pepperoni and Mexican cheese. Bake for 20 minutes or until the cheese is melted. Let stand for 5-10 minutes before slicing.

Chicken Milano with Linguine

Ingredients:
300 gr uncooked linguine
2 cloves garlic, minced
Virgin olive oil
1/2 cup fresh parsley, chopped
1/2 cup all-purpose flour
1/2 tsp chicken stock powder
2 tbs fresh chopped basil
2 eggs
500 gr pounds boneless skinless chicken breasts, cut into strips
Salt and pepper to taste

Directions:

• In a large pot sprinkle good amount of salt and bring it to boil, cook linguine until al dente. Meanwhile, in a large skillet, sauté garlic in 2 tablespoon olive oil for 2 minutes or until lightly brown, sprinkle it with salt and pepper . Remove to a small bowl and set aside.
• In a zip bag, combine the flour, chicken stock powder, chopped basil, salt and pepper, after the flour is well combined, transfer it to a shallow bowl. In another shallow bowl, whisk the eggs and sprinkle it with salt and pepper. Dredge chicken strips in flour mixture, then dip in eggs.
• In the same skillet, cook chicken in 3 tbs olive oil over medium heat for about 8 minutes or until golden brown. Drain linguine, put it back to the pot, pour reserved garlic mixture over linguine, the chopped parsley and toss to coat. Serve linguine in a serving dish together with the chicken. 

Spaghetti Carbonara

Ingredients

• 1 pound spaghetti
• 8 ounces crumbled bacon or diced ham
  
• Coarse salt and freshly ground pepper
• 3 large eggs
• 3/4 cup grated Parmesan cheese, plus more for serving
• 1/2 cup half-and-half
• Dried parsley (garnish)
  
• Salt and pepper to taste

Directions

1. Salt boiling water generously; add pasta and cook until al dente, according to package instructions.
2. Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.
3. Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon or ham; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese & dried parsley.