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
- White
- 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 competitions@nuffnang.com.au 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
Method:-
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.
Wow, your Minestrone sounds AMAZING!! Will have to give it a try!
My recipe is my mum’s. It is technically an Irish Beef Stew, but with an Italian twist due to the addition of certain herbs and Leggos tomato paste.
(Do we need to post the recipe again or just say what we submitted?)
Hi Trish,
Thank you for your entry. You don’t have to post the recipe over here again, just tell what recipe you’ve entered.
I just entered your competition with my family favourite meat and rocket pizza. Yum I love Italian food.
Your minestrone looks delicious Emily.
I entered the competition with a recipe I created for Homemade Barbecue Sauce.
I would LOVE to win a new food processor!
I have just entered Creamy Penne Pesto with Chicken and Pumpkin! YUM
I entered with the recipe called Mumma -In-Law’s Fresh Fennel & Anchovy Heartwarming Sauce
It’s delicious and a great way to introduce anchovies into your life!
May the KitchenAid be with you!
My recipe was gluten-free-penne-pasta-salad
Hello.
Thanks for the information on the contest and a great recipe.
I entered my recipe for Quick Carbonara, a “fuss free” way to make Italian comfort food.
Buon appetito,
Stephanie
Pasta Stir-fry (with asparagus, broccoli, peppers and snow peas)
For more such recipes, visit https://www.facebook.com/pages/The-Skinny-Chef/575512179156062
Ingredients:
1. Conchiglie (any type of pasta can be used) – 2 cups
2. Asparagus – 3, sliced
3. Broccoli – ½ cup, florets
4. Snow peas – ½ cup, sliced
5. Red bell pepper – ½ cup, sliced
6. Red onion – 1, sliced
7. Olive oil
8. Salt – to taste
9. Pepper – to taste
10. Chilli flakes – ½ tsp
11. Tabasco sauce – 1 tsp
12. Leggo’s fresh pasta sauce – 1 tsp
Method:
• Cook the pasta in salted water till al dente. Drain and keep aside.
• In a large wok or pan, heat olive oil and add sliced onion. Saute for one minute.
• Add asparagus, broccoli, bell pepper and snow peas and sauté for a minute more.
• Add the seasonings.
• Add the cooked pasta and stir fry on high flame for a minute.
Note – For children, replace the Tabasco with tomato sauce.
I have submitted my ” Grandmas special Lasagne ” this was always a child hood favorite of mine and my siblings. Without having her original recipe I have had to re create it. Countless attempts later & many many tweaks I have re created the best version of it. (Agreed my my crazy big family) even my 13 month old baby loves it! It is delish!
I have entered my easiest but favorite recipe. “Slow cooked tomato salsa chicken”
Can’t wait to see everyone’s yummy recipes!
I have entered my favourite lamb recipe: Italian lamb stew. Thanks for the information on the Leggos competition!
I posted PASTA WITH ROASTED TOMATO BASIL PESTO
Wow. This looks healthy and tasty. Keep up the good work.
Thank you for your encouragement