Masak Masak Ala Emak

This budget minestrone is the classic Italian soup made with cannellini beans and broken up spaghetti. Feel free to stir in extra vegetables, depending on what you have in the fridge. This is designed to be a low cost recipe. Ingredients 1 tbsp olive oil 1 brown onion, chopped 2 carrots, chopped 3 large celery sticks, chopped 2 garlic cloves, finely chopped 2 tbsp tomato purée 400g tin chopped tomatoes 1.2 litres/2 pints vegetable or chicken stock, made from a cube 400g tin cannellini beans, drained and rinsed 100g/3½ dried spaghetti, broken into short lengths ¼ head green cabbage, finely shredded salt and pepper Method Heat the olive oil in a large lidded saucepan over a medium heat. Add the onion, carrots and celery, season with a little salt and pepper and cook for about 10 minutes, stirring occasionally until the vegetables have softened. Add the garlic and fry for another minute. Stir in the tomato purée and cook for a further three minutes. Tip

"My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after." Ingredients 1 (3 pound) whole chicken, giblets removed salt and black pepper to taste 1 tablespoon onion powder, or to taste 1/2 cup margarine, divided 1 stalk celery, leaves removed Directions Preheat oven to 350 degrees F (175 degrees C). Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees

"This is quick and delicious main dish that presents beautifully on a platter. Best served with al dente pasta." Ingredients 2 tablespoons olive oil 2 cloves garlic, chopped 1/4 cup chopped green onion 1 pound fresh shrimp, peeled and deveined 1/2 cup Italian flat leaf parsley, chopped 1/2 cup freshly grated Parmesan cheese Directions Prep 10  m Cook 10  m Ready In 20  m Heat olive oil in a large skillet. Saute garlic and scallions briefly, but do not brown the garlic. Toss in shrimp and saute until pink and opaque in the center. Stir in parsley and heat through. Remove from heat and pour into a serving dish. Sprinkle with grated Parmesan cheese. https://www.allrecipes.com/recipe/25867/shrimp-verde