Baked Tomato & Cheese Conchiglioni from Jamie's Food Tube: The Pasta Book. Gennaro Contaldo's incredible recipe for these cheese and tomato-stuffed giant pasta shells is sure to go down a treat with friends and family. Easy and impressive, Italian food doesn't g…
When you're buying your chuck, don't go for the lean variety – you want it to have a bit of fat as this will keep the burgers lovely and juicy as they cook. You're not adding anything to the meat so make sure you work it well to create lovely patty shapes. Ask your butcher to mince the steak for you or just pulse it a few times in a food processor.
Gennaro’s Contaldo’s baked stuffed aubergines: Growing up, aubergines were plentiful in summer in Italy, and a very popular vegetable in the south. We would slice them and simply grill or bake them, or we’d make the famous melanzane alla parmigiana – sliced and baked in a tomato sauce with mozzarella and parmesan. A nice way with them is to stuff and bake them, as in this recipe. It is delicious served with a salad for lunch or supper
#food Sprinkle Bakes: How to Make Bear Claws - Bear claws are probably my favorite pastries, ever! The quick danish pastry I use is really easy to make and just as buttery and flaky as classic danish pastry dough. I've put together a picture tutorial of my bear claw making process to use along with the recipe. I hope it will encourage you to try them for yourself!