Some YouTubers meals...

As you may know already, I'm quite the fan of the SIDEMEN which are a group of YouTubers from Britain. They wrote a book about their past, games, routines, and even recipes. 

I thought I would share Simon (Miniminter) who happens to be my favorite YouTuber and Josh (Zerkaa)'s recipes.They cook for one another which I find sweet!

Simon's Meal for Simon and Josh

"As Josh and me are usually up and about at the same time we sometimes take turns to cook for each other. Sweet, I know, but it's not like we have a candlelit dinner or anything like that. Honest! Anyway, if you fancy a Josh and Simon special here you go:"


Ingredients:
Beef and red wine ravioli
Cheese and tomato tortellini
Tomato mascarpone sauce
Parmesan cheese
Cathedral City pre-grated cheddar cheese
Salt 
Italian herbs

Method:
1. Put the ravioli and tortellini into boiling water.
2. Add salt and Italian herbs.
3. Cook tomato mascarpone sauce.
4.Remove the water when the pasta is cooked and add the tomato mascarpone sauce.
5. Chuck a load of Parmesan cheese and pre-grated cheddar on top/
6. Keep adding cheese until there is a mini mountain.
7. Eat!

Josh's Meal for Josh and Simon

"Come to think of it, my meal for Simon is actually pretty similar to his meal for me. Maybe that's why we only like cooking for each other?"

Ingredients:
500g minced beef
Dolmio Bolognese sauce
Farfalle pasta 
Cheddar cheese
Parmesan Cheese

Method:
1. Cook the mince in a pan until it's brown.
2. Turn down the hob.
3. Add Dolmio sauce.
4. Boil water in a saucepan and add pasta.
5. Grate the cheese.
6. When the pasta is cooked remove the water from the saucepan with a colander.
7. Put the pasta and mince onto a plate.
8. Liberally sprinkle the Parmesan grated cheddar. 
9. Serve to a very happy Simon.

Both recipes are amazing, especially if you enjoy pasta as much as I do! They are both delicious, both slightly different which makes both recipes quite special! 

You should definitely try them if you are interested in having two dinners with two pasta recipes! 

"Life is a combination of magic and pasta." - Federico Fellini

~Bella

Farfalle con ragù vegetariano (Farfalle with vegetable ragù)

I love Italian food especially pasta, the farfalle ones, the ones that look like butterflies...
A year ago I bought this big Italian cookbook which is perfect! I don't really need a cooking book, but I was curious on what I was capable of doing, and trust me the recipes are beyond delicious! 





I wanted to share one recipe that I have tried once, and I'll make sure to remake them because they were delicious. 

"Make this sauce anytime from late spring to late summer, when eggplants, peppers, tomatoes, and zucchini are at their peak. Of course, if you freeze summer vegetables, you can enjoy it all year long."

The vegetables:

Tomatoes:

 Scallions:

Zucchini:

Peas and fava beans:




















Eggplant:

Read and yellow bell peppers:












Celery: 

RECIPE:

1. Dice 1 medium zucchini, 1/2 seeded red bell pepper, 1/2 seeded yellow bell pepper, and 1 celery stalk; slice 2 scallions. 
2. Peel 1/2 pound eggplant in strips, so that some of the skin remains, then cut into dice. Place the diced eggplant in a colander set over a bowl and sprinkle it with 1 teaspoon salt. 
3. Place a plate on top of the eggplant, set a large can or another heavy object on top, and left the eggplant drain under this weight, at room temperature, for an hour. Squeeze out the excess moisture and discard the liquid. Bring a large pot of water to a boil and salt it. Add 1 cup shelled fresh fava beans (from about 1 pound beans in pods) and cook for 2 minutes; immediately transfer the beans, using a slotted spoon, to a bowl of ice water to stop the cooking process; reserve the pot of cooking water. Drain the beans; gently peel and discard the skins.
4. Return the cooking water to a boil. Make an X at the base of each of 2 small tomatoes and immerse them in the water for 30 seconds. Using a slotted spoon, transfer the tomatoes to a colander to drain (again reserving the pot of water), then peel, seed, and finely shop them. Sauté the celery and scallions in a pot with 3 tablespoons of extra-virgin olive oil for 2 minutes. Add the zucchini and bell peppers and cook for an additional 8 minutes. Add the fava beans, 3/4 cup shelled fresh or frozen peas and the eggplant and cook for 6 additional minutes.
5. Add 1/4 cup heavy cream and gently simmer for 1 minute.
6. Stir in the chopped tomatoes, 1/4 teaspoon fine sea salt, and a generous pinch freshly ground black pepper and cook for 1 minute longer. Meanwhile, return to the pot of water to a boil and cook 1 pound of farfalle pasta until al dente. Drain the pasta and transfer it to a large serving bowl; add the ragù and toss to combine. Serve immediately. 

"La vita è una combinazione di magia e pasta." -Fellini

~Bella