I still remember the excitement, content and pride of seeing my recipes being featured in print which I used to think was only reserved for celebrity chefs, food stylists and other professionals. Although we are in a digital age, I think there is a “traditionalist” in all of us who have a high regard for printed media. I love actual cookbooks. I enjoy the feeling of turning the pages with my fingers. I love the splatters on the pages of my favourite recipes. In some ways, I feel like I can create food memories with cookbooks. In fact, it is my hope and dream to write my own cookbook one day.
Do you share the same hopes and dreams of seeing your recipe being published one day? Whether you are an aspiring chef or every day cook like me, here is your chance to see your favourite home recipe featured in the Leggo’s People’s Coobook.
Leggo’s is currently accepting submissions of Italian inspired recipes on their Facebook Page and website and all the chosen recipes will be published in the Leggo’s People’s Cookbook. (For those who aren’t familiar with Leggo’s, it is an Italian food range which includes rich tomato sauces, pasta, tomato paste, pesto and pasta bakes.)
If you think you have a winning Italian recipe, whether it is a family favourite or you simply enjoy cooking it, the clock is ticking fast as you have until Sunday, 11th August 2013 to submit your recipe on Leggo’s Facebook Page or website. It does not have to be a complex Italian recipe. After all, it is a People’s Cookbook, hence, quick and easy recipes are welcomed.
In return for your recipe entry with Leggo’s competition, ONE FUSSFREECOOKING READER is eligible to win a KitchenAid Food Processor valued at $499. The winner can choose one of the following colours:-
- Empire Red
- Black; or
- Almond Cream
In a nutshell, to win a KitchenAid Food Processor, you must:-
- Enter Leggo’s competition by submitting a recipe on Facebook or the Leggo’s website; and
- Once the recipe submission is made, please email the recipe to email@example.com and make sure you include “Fuss Free Cooking” in the message box (this part is very important!!!)
- Lastly, please leave a comment in the comment box below sharing the recipe you’ve entered.
Please note that the entry is open to all Australian residents, aged 14 and over. Please, please also read the remaining of the terms and conditions.
As this post is about you sharing your Italian recipes, I shall get the ball rolling by sharing a really delicious, light and easy minestrone recipe with borlotti, fennel and kale.
Minestrone with Borlotti, Fennel & Kale
(Recipe tweaked from MyRecipes.com)
What you’ll need to make about 6 – 8 servings:-
- Olive oil
- 1 small brown onion, peeled & diced
- 1 small fennel bulb, diced
- 2 small carrots, peeled & diced
- 2 stalks of celery, diced
- 1 tsp dried oregano
- 3 cloves of garlic, peeled & finely chopped
- 2 medium sized zucchini, diced
- About 150g (5 ounces) curly kale, chopped
- 1 x 50g (2 counces) sachet of Leggo’s Tomato Paste (No Added Salt) – equivalent of 2 tbsps
- 2 cups salt reduced chicken stock
- 2 x 400g (14 ounces) canned diced tomatoes
- 1 x 400g canned borlotti beans
- Salt to taste
- About 100g (3.5 ounces) uncooked small pasta
- Grated fresh Parmesan cheese
- A small handful of chopped flat leaf parsley for garnish
Heat some olive oil in a large pot (I used a 4.7 litres or 5 US quarts cast iron pot) and sweat the brown onion, fennel bulb, carrots, celery and oregano until the onion appears to be translucent. Add garlic half way through the process. Then add zucchini and saute until slightly softened, followed by wilting the kale. Add tomato paste, chicken stock, canned diced tomatoes and borlotti beans and stir to mix as well as bring it to a boil. Cover, reduce heat and simmer for 30 minutes. Then add uncooked pasta and allow the soup to simmer, lid on, for 10 – 15 minutes depending on the size and type of pasta you’re using until al-dente. Stir in salt to taste. Garnish with chopped parsley and cheese and serve immediately with some crusty bread.