Tortellini with Goat Cheese and Scallions


1-1/2 cups all-purpose flour
3 large eggs
5 oz soft, mild goat cheese
1/8 tsp grated nutmeg
1/4 tsp salt, or to taste
2 scallions, minced
1/2 cup grated Parmesan cheese
4 cups chicken broth


  1. Put the flour in a mound on a work surface and make a “well” in the center. Break 2 of the eggs into the well and beat them with a fork, gradually working in the flour. When it becomes too stiff to work with a fork, knead in the flour. Continue to knead 8 to 10 minutes until dough is smooth, compact and elastic. Cover and let dough rest 30 minutes.
  2. Meanwhile, in a medium-size bout combine goat cheese, nutmeg, salt, half the scallions, 1/4 cup Parmesan and the remaining egg. Mix well.
  3. On a lightly floured surface, roll dough into about a 10-inch square. Cut into 2-inch squares. Place 1 teaspoon of the cheese filling in the center of each square. Fold opposite corners together to form a triangle. Press edges firmly to seal, moistening them with a little water if necessary. Bring the points of the triangle along the folded edge together and press to seal.
  4. About 15 minutes before serving, heat broth to boiling and keep warm. In a large saucepan, heat 4 quarts of water to boiling. Drop tortellini into boiling water and cook until tender, about 7 minutes. Drain well.
  5. Spoon tortellini into 4 soup plates and add hot broth. Sprinkle with remaining Parmesan and scallions.

Makes 4 servings.

Source: Chef Mario Batali


Sauteed King Prawn with Butter and Parmesan Cheese


1 king prawn, about 120 g


1/2 tsp Al sauce
1/2 tsp tomato sauce
1/4 tsp Worchestershire sauce
1 tsp sugar
1 tsp water


1/2 tsp grated parmesan cheese
1/2 tsp butter
3 tbsp chicken stock
salt and sugar
dash white ground pepper
1/8 tsp sesame oil.


  1. Remove shell from king prawn tail but leave the prawn head in shell.
  2. Wash prawn tail thoroughly with fresh water and dry with a clean towel.
  3. Heat some oil in the wok and add the prawn head complete with shell. Saute with seasoning until there is hardly any water left. Remove and place it on a plate.
  4. Add the king prawn tail (shell removed) together with sauce into the wok and stir-fry the prawn tail over low heat until it is cooked and turned into a ball-like shape.
  5. Remove the prawn tail and place it behind the prawn head in the plate.
  6. Add garnish on the plate and serve.

Makes 1 serving.

Source: Wine & Dine magazine

Easy and Low-fat Cheesecake with Banana


1/2 cup plus 2 tablespoons graham cracker crumbs
2 tablespoons plus 1/2 cup sugar
2 tablespoons margarine, melted
4 large bananas, mashed
8 oz nonfat cream cheese
1/2 cup nonfat small curd cottage cheese
1 egg
2 teaspoons vanilla extract (essence)
1/2 teaspoon sweetened cocoa
8 strawberries
8 fresh mint sprigs


  1. Preheat an oven to 300°F (150°C). Coat the bottom and sides of a 9-inch springform pan with nonstick cooking spray.
  2. To make the crust, in a medium bowl, combine the graham cracker crumbs, 2 tablespoons sugar and margarine and stir to mix well. Lightly press the mixture into the bottom of the prepared pan.
  3. To make the filling, in a food processor with the metal blade or in a blender, combine the bananas, cream cheese, cottage cheese, egg, vanilla and 1/2 cup sugar and process until smooth.
  4. Pour the filling into the crust and bake until the center is set, about 1 hour. Turn off the oven, prop open the oven door and leave the cake in the oven to cool for 15 minutes.
  5. Remove the cake from the oven and cool completely in the pan, about 1 hour.
  6. To serve, release the cake from the pan, sprinkle the top with the cocoa, slice into 8 wedges and divide among individual dessert plates. Garnish each wedge with a strawberry and a mint sprig.
  7. Store covered in the refrigerator for up to 4 days.

Makes 8 servings.

Source: Cooking for Healthy Living

A Dish Inspired by the Arab Omelet, the Italian Fritata and the Spanish Tortilla


3 oz fine tagliatelle, cooked, drained, and tossed with a little olive oil
2-3 tablespoons extra-virgin olive oil 3 slices bacon, very finely chopped
2 zucchini, finely sliced into matchstick strips
4 large eggs a handful of chopped fresh parsley
1 tablespoon freshly grated Parmesan cheese
sea salt and freshly ground black pepper


  1. Heat a well-seasoned or nonstick omelet pan over a medium-high heat, add 2 tablespoons of the oil, heat through, then add the bacon and saute until golden. Remove and drain on paper towels.
  2. Add the zucchini to the pan and cook over a gentle heat until soft but not colored.
  3. Beat the eggs in a bowl, add salt and pepper, then the pasta, bacon, zucchini, and parsley. Stir well.
  4. Heat a little more oil in the pan over medium heat and pour in the mixture, flattening it down slightly. Cook over a gentle heat for 5 minutes or so, lifting the edge with a spatula until the bottom is golden brown.
  5. Sprinkle with Parmesan, then put under a hot broiler until golden and puffy. Let cool to room temperature and serve in wedges.

Makes 6 servings.

Source: Noodles and Pasta

Crepes Wrap with Roasted Asparagus


6-8 tbsp olive oil
1 lb asparagus
3/4 cup mascarpone cheese
4 tbsp single cream
1/3 cup Parmesan cheese, grated
salt and freshly ground black pepper


1-1/2 cups plain flour salt
2 eggs
l-1/2 cups milk
vegetable oil, for frying


  1. To make the crepe batter, mix the flour with a pinch of salt in a large bowl, food processor or blender, then add the eggs and milk and blend to make a smooth, fairly thin batter.
  2. Heat a little oil in a large frying pan and add a small amount Of batter, swirling the pan to coat the base evenly. Cook over a moderate heat for about 1 minute, then flip over with a spatula and cook the other side until golden. Set aside and cook the rest of the pancakes in the same way. The mixture makes about six large or 12 smaller crepes.
  3. Preheat the oven to 180°C/350°F and lightly grease a large, shallow ovenproof dish or roasting tin with some of the olive oil.
  4. Trim the asparagus by placing on a board and cutting off the bases. Using a small, sharp knife, peel away the woody ends, if necessary.
  5. Arrange the asparagus in a single layer in the dish, trickle over the remaining olive oil, rolling the asparagus to coat each one thoroughly. Sprinkle with a little salt and roast in the oven for about 8-12 minutes, until tender (the cooking tune depends on the stern thickness).
  6. Blend the mascarpone cheese with the cream and Parmesan cheese and spread a generous tablespoonful over each of the crepes, reserving a little for the topping.
  7. Preheat the grill.
  8. Divide the asparagus spears among the crepes, roll up and arrange in a single layer in all ovenproof dish.
  9. Spoon the reserved cheese mixture over the crepes and place under a moderate grill for 4 to 5 minutes, until heated through and golden brown. Season with pepper and serve at once.

Makes 4 to 6 servings.

Source: Essential Vegetarian