Showing all 8 results

  • BOLOGNESE (MINCED MEAT)

    This fast-track recipe for Quick & Easy Spaghetti Bolognese makes a meat sauce that’s bursting with Italian flavor and cooks in just 30 minutes

    Ingredients

    • 2 tablespoons olive oil
    • 1 large onion finely chopped
    • 1 pound ground beef
    • 1 tablespoon dried oregano
    • 28 ounces crushed tomatoes
    • 3 cloves garlic chopped
    • 2 tablespoons tomato paste
    • 1 good-sized handful of fresh parsley chopped
    • Salt and pepper to taste
    • ½ pound spaghetti

    Instructions

    • Grated Pecorino Romano or Parmesan cheese for serving
    • Heat the olive oil in a large pan over medium heat. Add the onions and sauté until lightly golden, 2 to 3 minutes. Add the garlic and fry another minute.
    • Add the ground beef; fry until fully cooked and no pink shows at all in the meat (about 8 minutes). Add the oregano and tomato paste and mix with the meat.
    • Add the tomatoes, parsley, and bring to a boil. Season with salt and pepper. Reduce the heat to low, and cook for at least 15 minutes (you can cook longer for a deeper flavor).
    • In the meantime, cook the spaghetti according to the package instructions. Drain and serve topped with the sauce and cheese (if using).

    KSh1,500.00 Add to cart

  • CABONARA

    This easy Pasta Carbonaracomes together in about 30 minutes and is the perfect weeknight dinner! Packed with crispy bacon and mixed with the creamiest carbonara sauce, this recipe is a total knockout.

    Ingredients

    • Bacon
    • Water
    • Garlic
    • Spaghetti or linguine
    • Grated Parmesan
    • Eggs
    • Salt and pepper
    • Fresh parsley

    How to Make Pasta Carbonara

      • Add bacon and water to a skillet and bring to a simmer.
      • Continue simmering until water is evaporated, then continue to cook the bacon until crispy.
      • Remove bacon from the pan and reserve the drippings.
      • Saute garlic in that same skillet until golden brown, then add to a bowl with 1 tablespoon bacon fat, eggs, egg yolk, Parmesan, and pepper. Mix well.
      • Meanwhile, cook the spaghetti or linguine pasta until al dente. Once cooked, drain pasta and reserve 1 cup of the cooking water.
      • Slowly pour the hot cooking water into the egg mixture. Then pour over the hot pasta and toss to coat. Add crumbled bacon.
      • Let pasta rest for a few minutes, tossing frequently until the carbonara sauce thickens. Serve immediately with a sprinkle of fresh parsley.
    KSh1,800.00 Add to cart

  • CHEF SPECIAL SALAD

    This Classic Chef Salad recipe is full of healthy, energizing ingredients and includes a simple homemade salad dressing! This is easy to make ahead of time and makes a great lunch or dinner!

    Ingredients

    • 1 ½ cups romaine lettuce, chopped (can also use iceberg)
    • ¼ cup cherry tomatoes halved
    • 5 slices cucumber
    • 2 slices turkey
    • 3/4 cup cubed ham steak
    • 2 slices Swiss cheese
    • ¼ cup cubed cheddar cheese
    • 1 hard-boiled egg, sliced
    • 1/3 cup croutons
    • 2 Tablespoons salad dressing of choice

    Instructions

    • Layer the lettuce on the bottom of a large plate.
    • Arrange all of the toppings on top as desired. Drizzle chilled dressing over the top when ready to serve.
    KSh1,500.00 Add to cart

  • MARINARA (SEA FOOD) PASTA CHOICES : TAGLIATELE, SPAGHETTI, PENE, MACARONI & FUSILE

    Easy and way too delicious!

    Ingredients

    • 4 tbs olive oil
    • 1 brown onion finely chopped
    • 3 garlic clove crushed
    • 250 ml dry white wine
    • 3 tbs tomato paste
    • 700 g passata
    • 2 tbs fresh basil whole
    • 1 tbs parsley fresh *to decorate
    • 1/2 tsp Italian mixed herbs
    • 1 kg seafood mix
    • 500 g spaghetti

    Method

      1. Heat half the oil in a large saucepan over medium heat, add onion, cook for 3-4 minutes or until softened.
      2. Add garlic and wine, simmer for 2 minutes.
      3. Add paste and passata sauce, simmer for 15 minutes further, stirring occasionally until slightly thickened. Season well.
      4. Cook spaghetti in boiling salted water until al dente. Drain and toss in a little olive oil.
      5. Add marinara mix to the sauce, cook 3-5 minutes over medium heat.
      6. Once cooked toss the sauce through the pasta and serve.
      7. Sprinkle with fresh parsley.
    KSh3,500.00 Add to cart

  • MATRICINA

    This recipe will add to your repertoire of quick, but elegant, meals for family dinners or date-night occasions. MATRICINA is classic Italian comfort food that will keep everyone coming back for more

    Ingredients

    • 1 pound refrigerated extruded Bucatini or 14 ounces boxed dried thick spaghetti
    • 1/2 cup olive oil
    • 8 ounces Shortcut Guanciale, cut into 1/2-inch cubes
    • 4 peeled whole plum tomatoes, preferably San Marzano if canned
    • 1/4 teaspoon red pepper flakes
    • 1 cup dry white wine
    • 2 cups grated pecorino cheese
    • 4 teaspoons chopped fresh flat-leaf parsley

    Directions

      1. Bring a large pot of salted water to a boil. Drop in the pasta, quickly return to a boil, and cook until tender yet firm, 2 to 7 minutes, depending on how long it has been refrigerated (or 8 to 9 minutes for the boxed stuff). Drain the pasta, reserving the pasta water.
      2. Meanwhile, heat 4 teaspoons of the oil in a large sauté pan over medium-high heat. Add the guanciale and cook until crispy and golden brown, about 5 minutes, stirring now and then. Add the tomatoes and pepper flakes and break up with tongs.
      3. Add the wine and 2 cups pasta water and boil until the sauce reduces in volume and thickens slightly about 10 minutes.
      4. Add the drained bucatini to the pan along with 1 cup of the pecorino, the parsley, and remaining olive oil. Taste and season with salt and pepper, tossing until the sauce is creamy. If the sauce gets too thick, add more pasta water.
      5. Divide among warm pasta bowls and garnish with the remaining 1 cup pecorino.
    KSh2,000.00 Add to cart

  • PASTA SALAD

    Fresh and easy pasta salad packed with crisp vegetables, fresh mozzarella, and tossed with a simple homemade dressing. This is the perfect side dish!

    Ingredients

    • 1 pound dried pasta like fusilli, penne, rotini or farfalle (bow tie)
    • 1 cup sliced bell pepper (1 medium)
    • 1 cup thinly sliced zucchini (1/2 medium)
    • 1 cup halved cherry tomatoes
    • 1/3 cup thinly sliced scallions (5 to 6)
    • 1/4 cup sliced pepperoncini or banana peppers, optional
    • 1 cup (4 ounces) halved mixed olives
    • 1 cup (2 ounces) grated parmesan cheese or hard cheese
    • 1 cup (6 ounces) fresh mozzarella balls, chopped
    • 1/3 cup fresh parsley or basil, optional

    DIRECTIONS

    Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.

    While the pasta cooks, in the bottom of a large bowl, make the dressing. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.

    Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and the herbs (if using). Taste for seasoning and adjust with salt and pepper as needed. Serve or for the best results, cover and refrigerate for at least 30 minutes and up to 5 days.

    KSh1,500.00 Add to cart

  • TOMATO & ONIONS SALAD

    One of the easiest, is this tomato and onion salad. It’s always on the table if there is fish being served and you’re likely to find it in regular rotation with many other meals as well. It may become a new favorite after you give it a try.

    Ingredients

    • 2 large, fresh tomatoes
    • 1/2 Vidalia or other sweet onion
    • 1 1/2 Tbsp white vinegar
    • 3 Tbsp cup olive oil (good quality)
    • 1/2 tsp salt
    • 1/2 tsp pepper

    Instructions

    Begin by washing the tomatoes and removing the seeds inside. You only want the exterior flesh.

    Slice into strips and then very finely dice the strips.

    Cut the onion into very thin strips, as thin as you possibly can cut them. Dice the strips.

    Mix the onion and tomato together in a bowl.

    To prepare the dressing, whisk together the olive oil, vinegar, salt, and pepper.

    Drizzle the dressing on top of the tomato and onions. Adjust seasoning as needed.

    Serve cold or at room temperature

    KSh1,500.00 Add to cart

  • TOMATO MOZZARELLA SALAD

    Fresh and delicious Avocado Tomato Mozzarella Salad. Assemble dressing up to 3 months in advance. Assemble salad in just 10 minutes for any time refreshing summer dinner side.

    INGREDIENTS

    • Salad:
    • 2 cups of cherry tomatoes
    • 8 oz fresh mozzarella – bocconcini or ciliegine – small round cheese
    • 15 basil leaves thinly sliced
    • Dressing:
    • 2 tbs olive oil
    • 1 tbs white balsamic vinegar
    • 1 small garlic cube – minced
    • 1/2 tbs honey (one small squeeze from the jar)
    • 8 twists of black pepper
    • Pinch of salt

    INSTRUCTIONS

    1. Slice cherry tomatoes in half – I used a combination of yellow and red tomatoes.  Add to a bowl.
    2. A mozzarella balls to the tomatoes. It’s important to use fresh mozzarella in this salad.
    3. Whisk together olive oil, white balsamic vinegar, minced garlic, honey, black pepper and salt. Pour over mozzarella and cherry tomatoes.
    KSh1,500.00 Add to cart