Continental Spread

Italian:

4.Bruschetta Con Pomodoro(Bruschetta With Tomato):
Ingredients:
3-4 tomatoes(chopped); 8 slices French Bread(Baguette); 4 cloves(crushed); 6 tbsp olive oil; few basil leaves torn into bits; salt and pepper to taste;
Method:
Place the chopped tomatoes in a bowl, season with salt and pepper and mix in the basil.Let it stand for 10 minutes.Toast or grill the bread till crisp on both sides.Heat olive oil and add in the garlic.Arrange toast on a plate and sprinkle the garlic-flavoured olive oil.Spoon on the chopped tomatoes.Serve immediately.

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5.Pollo Alla Pizzaiolo(Chicken In Pizzaiolo Sauce):
Ingredients:
2 tbsp flour; 4 Chicken portions(legs/breasts); 2 tbsp olive oil; 1 onion (chopped); 4 cloves garlic(chopped); 1 red bell pepper(deseeded and chopped); 4 Sun dried tomatoes in oil(chopped); 3/4 cup chicken stock; 1 tsp dried oregano; 8 olives; 200g Tagliatelle(flat noodles); 1/2 kg tomatoes(chopped); 2 tbsp red pesto sauce; salt and pepper for seasoning;
For the Red Pesto Sauce:
5 cloves garlic; 50g pine nuts(or cashew nuts); 50g fresh basil leaves; 5 dried red chillies; 4 dstsp olive oil; 50g Parmesan cheese or Cheddar cheese;

Method:
Make the pesto sauce by pounding all ingredients in a mortar and pestle or blend in a mixer to a smooth paste.Keep aside.Put the flour and seasoning in a plastic bag then add the chicken and coat well by shaking it in the bag.Heat oil in a non-stick frying pan; brown the chicken then remove.Lower the heat, add in garlic and onions, and saute for 5 minutes.Stir in the tomatoes, oregano, chicken stock, seasoning and red pesto sauce, and bring to a boil.Blend when cool.Saute the bell pepper and put the browned chicken pieces and sun-dried tomatoes into the pan.Simmer till the chicken is cooked.Add in the olives and simmer for 5 minutes.Cook the tagliatelle in plenty of boiling salt water for 10 minutes till firm.Drain.Put the tagliatelle in a plate and put the chicken on top.Garnich with fresh basil sprigs and serve.

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6.Pesche Con Cioccolato(Chocolate Peaches):
Ingredients:
150g almond macaroons(crushed); 60g Bitter chocolate(chopped); 1 tbsp honey; 1/2 rind orange grated; 1 tsp cinnamon powder; 4 ripe peaches(must be firm); 3/4 cup water(boiled to a syrup with 4 tbsp sugar); 1 egg white(whisked lightly; 50g almonds chopped; whipped cream to serve;

Method:
Preheat the oven to 190 degree C.Mix the macaroons, chocolate, orange rind, honey, cinnamon and almonds in a bowl, and then add the egg white to bind the mixture.Halve and pit the peaches and fill the cavities with the mixture.Arrange in a shallow buttered casserole, then pour the syrup around the peaches and bake for 30-40 minutes till peaches are tender.Spoon some of the juice over the peaches.Serve with whipped cream.
Optional:
Use 3/4 cup white wine mixed with 1 tbsp sugar in place of sugar syrup.

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7.Pasta Florentine:
Ingredients:
200g pasta(boiled till al dente); 1 can cream style corn; 2 bunches spinach(cleaned and washed); 4 green chillies; 4 cloves garlic; 3 tbsp butter; 2 tbsp flour; 1/2 litre boiled milk; 1/2 cup grated cheese; salt to taste;

Method:
Boil spinach with green chillies and garlic.Allow to cool, and then puree.Heat butter and fry the flour till it forms a ball.Then, gradually add the milk till it becomes a thick sauce.Add salt and cook for 3 minutes.Add the spinach puree and grated cheese.Reserve a little cheese for the topping.Mix in the corn and pasta.Place in a greased casserole, top with cheese and place under the grill till it browns.Serve hot.

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Danish Cuisine