Sun Dried Tomato Olive And Parmesan Carbonara Recipes

SUN-DRIED TOMATO OLIVE AND PARMESAN CARBONARA

Steps:

• Cook pasta until it is al dente.
• Whisk together eggs, cream and mustard in a bowl.
• Add plenty of seasoning and whisk again.
• Drain pasta and return to pan, add cream mixture, tomatoes, olive, parmesan and basil.
• Toss over very low heat for 1 minute,until the mixture thickens slightly.
• It is important to heat mixture through quickly, so that eggs do not have time to scramble.
• Serve immediately.

CRISP PARMESAN, OLIVE & SUNDRIED TOMATO POLENTA BITES

Steps:

• Pour the stock into a large saucepan and bring to the boil. Add the polenta, and stir continuously over a medium heat for 3-4 mins until thickened and just coming away from the edges of the pan. Add the olives, tomatoes, oil and most of the parmesan, and stir for a further minute until well combined. Season.
• Spoon the polenta mixture onto a lined swiss roll tray or baking sheet. Place another sheet of baking parchment on top and roll out to 1cm thick, then remove the top sheet of parchment and scatter with the remaining parmesan. Leave the polenta to cool at room temperature for 1 hr to set. Alternatively, if you're making it ahead, leave to cool and chill for several hours or overnight.
• Once the polenta has set, heat the oven to 200C/180C fan/gas 6. Cut or stamp the polenta sheet into shapes of your choice, and arrange on a baking tray lined with parchment. Bake for 25-30 mins until golden brown and crisp, and serve warm. Will keep for up to a day in the fridge.

OLIVE, SUN-DRIED TOMATO AND FETA BREAD

Steps:

• Put bread ingredients into a bread maker and process to dough stated.
• Remove and cut dough into 3 equal portions, make each into a foot long sausage shape, join together at one end, braid the dough and join at other end. (or it can be shaped into a loaf or bun shape - your preference).
• Cover with toppings. Can be altered to add ingredients such as roast onion and red pepper with Edam or spread with wholegrain mustard and chopped bacon or ham and cheese added.
• Cover with glad wrap that has been sprayed with olive oil.
• leave in warm place to rise and double in size.
• Cook for 10-15 minutes in a hot oven at 200 degrees Celsius.

SUN-DRIED TOMATO-OLIVE-BEER BREAD

Steps:

• mix dry ingredients in a large bowl.
• Whisk beer & egg together and add to dry mix.
• Fold in tomatoes, olives & oil.
• Bake at 350F for ~40 minutes. I baked the bread in loaf pans dusted with cornmeal and parmesan cheese for an interesting crust.

SILLY EASY SUN-DRIED TOMATO & OLIVE DIP

Steps:

• Put all ingredients into a mini chopper or food processor.
• Combine on the pulse setting for about 30 seconds until everything is well combined but there is still a chunky texture to the tomatoes.
• Serve.