Mushroom & Mozzarella Cake

Ingredients:-

2 tablespoons butter
1-2 cups mushrooms , sliced
1 clove garlic, minced
1 green onion, sliced
2 egg
2 cups milk
1/2 cup flour
1 teaspoon baking powder
1-2 tsp oregano
Italian herbs
3-4 tablespoon sliced fresh basil
2 cups shredded, mozzarella cheese

Method:

1.In a pan, brown the mushrooms and garlic in the butter. Add the green onion and saute about 30 more seconds, add pinch of salt,pepper,oregano and Italian herbs then Let cool.
2.In a medium bowl combine the milk, egg, flour, baking powder, salt, and fresh sliced basil.
3.Stir in the mushrooms and cheese. Spread into rectangle baking dish which has been coated with cooking spray.
4.Bake at 350F for about 30 minutes. Cut into squares

Mozzarella with Capers & Garlic

Ingredients

Mozzarella Ball,
3 tablespoon extra virgin Olive Oil,
 3 tablespoon minced capers,
 1 tablespoon Balsamic vinegar,
 2 cloves of garlic, minced,
1 teaspoon oregano,
 freshly ground black pepper as per taste.

Preparation

• Slice one moderately sized, fresh mozzarella ball into1/2 inch pieces.
• Mix well 3 tablespoon extra virgin Olive Oil, 3 tablespoon minced capers, 1 tablespoon Balsamic vinegar, 2 cloves of garlic, minced, 1 teaspoon oregano, freshly ground black pepper as per taste in a small dish.
• Pour this oil mixture over the mozzarella in a dish. Leave for at least ten minutes.
• Garnish this vegetarian dish with Italian olives and roasted peppers.

Fettuccine Alfredo

INGREDIENTS

• 1 pound fettuccine
• 3/4 cup heavy cream
• 5 tablespoons unsalted butter
• 1 1/2 cups finely grated Parmesan cheese (about 4 ounces)
• 3/4 teaspoon freshly ground black pepper, plus more as needed
• 1/4 teaspoon kosher salt, plus more as needed

INSTRUCTIONS

1. Bring a large pot of heavily salted water to a boil. Add the pasta, stir to separate the noodles, and cook according to the package directions until al dente.
2. Meanwhile, heat the cream and butter in a large frying pan over medium heat until the butter has melted and the mixture has come to a simmer. Add 1/4 cup of the Parmesan and the measured pepper and salt and whisk until smooth. Remove the pan from the heat until the pasta is ready.
3. Reserve 1 cup of the pasta water and drain the fettuccine. Add the noodles to the frying pan and return the pan to low heat. Add 2/3 cup of the reserved pasta water and 1 cup of the remaining Parmesan. Toss with tongs until all of the cheese has melted, adding additional pasta water as needed to reach the desired sauce consistency. Taste and season with salt and pepper. Serve immediately