Page 1

tion Suggested dona

ÂŁ3.50

Leicester Granby Street

ALL MONEY RAISED GOES TO


Leicester Granby Street

Bella Italia is proud to donate to Sport Relief for every Menu Relief dish we sell

Buy a Used Peugeot at Robins and Day Leicester Central and we will exceed your expectations Robins & Day Leicester Central Tel: 0116 217 9435 91 Abbey Lane, Leicester, LE4 5QW

Think Design Think Marketing ThinkCloudStudio


Welcome . . .

Firstly we want to thank you so much enjoy it as much for buying our little book, we hope you as we have enjoyed making it. our book will go All proceeds raised from the sale of straight to Comic Relief. nk you to Robins We would also like to say a huge tha ting all the money and Day Peugeot dealership for dona the Bella team and needed to print this book. Thanks to , Amie for her families for cooking these tasty meals er and also to time and effort putting the recipes togeth little book. Think Cloud Studio for designing our

Kerry Potter (restaurant manager) & the Granby Street team Leicester Granby Street


Guiseppe’s Grilled zucchini antipasto Ingredients 1-2 zucchini (courgettes) 1 handful rocket leaves 1 buffalo mozzarella ball 3 slices of cured meats 1 tomato sliced 2 slices of Parma ham ½ cup of olives Olive oil 1 lemon Grated Parmesan to garnish

Method: Slice the tops off the zucchinis and slice them lengthways into even slices. Put the zucchinis into a plastic Ziploc bags, pour in some olive oil, the zest and juice of the lemon and sprinkle in some salt and pepper to taste. Seal off the bag and shake vigorously so the zucchini’s are coated in the marinade and leave for 15-20 minutes. Place the zucchinis onto the grill over a mild heat, turning them every so often so you can see the grill marks on each side and once cooked take them off the grill and put them on a plate aside to cool. Whilst they are cooling its time to set up the antipasto On a serving dish, place all other ingredients decoratively, to make a nice presentation and once your zucchini’s have cooled combine them with the antipasto dish you have created. Season with salt, pepper, parmesan and olive oil to taste Serve and enjoy.


Amie And Phylicia’s Barbecue Sticky Ribs Ingredients 500g Pork Belly Ribs 2 tablespoons sweet chilli sauce 2 tablespoons clear Honey 2 tablespoons Malt or Cider Vinegar 2 tablespoons soy sauce 4 tablespoons Tomato Ketchup ½ tablespoon mustard 2 tablespoons sunflower oil. ½ tables spoon crushed chilli (optional Parsley and spring onion for garnish (optional)

Method: Put the ribs into a pan, cover with cold water, bring to the boil and gently simmer for 25 minutes, skimming off any fat that slowly rises to the surface. Drain. Transfer to a roasting tin. Meanwhile, preheat the oven to 200c/180c fan/gas mark 6. Mix together the sweet chilli, honey, vinegar, soy sauce, Tomato Ketchup, mustard, oil and chillies if using. Pour over the ribs, saving some for a side dip. Toss the ribs so that they are well coated, distributing them evenly in the tin. Cook for 30 minutes, turning the ribs over in the tin basting every 10 minutes during cooking. Present the ribs on a prepared plate with your side dipping sauce, sprinkle with the parsley and spring onions and enjoy!


Amie and Phylicia’s Spectacular Duo Soup Ingredients Roast tomato and vegetable soup. 1 red pepper, 1 yellow pepper ½ red onion finely diced 125ml vegetable stock 2 tablespoons cream Extra virgin olive oil 3 tomatoes finely diced A sprig of rosemary to season Spinach and pea soup 2 small handfuls of spinach 2 ounces fresh peas ½ red onion finely diced 125ml vegetable stock Extra virgin olive oil 1 garlic clove

Method: Preheat the oven to 180c/fan 160c/gas mark 4. Place the peppers and tomatoes onto a roasting tray, rub with olive oil and roast until the skins have lightly browned. Remove immediately from the oven, place in a plastic bag and seal. After 30 minutes, remove the roasted vegetables and peel away the skin. In a large saucepan, heat the oil and cook the onion until soft. De-seed and roughly chop the peppers and tomatoes. Add to the saucepan along with the rosemary and stock and heat through. Using a hand blender, puree the soup, add the cream and taste for seasoning, adding salt and pepper as required. To make the spinach and pea soup, heat the olive oil in a saucepan, add the onion and fry gently until softened but not coloured. Add the garlic and fry for 1 minute. Add the peas, spinach and hot stock and bring to the boil. Reduce the heat and simmer for 8 minutes or until the peas are tender. Season with salt and pepper and using the hand blender, blend until smooth. To serve, using two ladles, pour one ladle each of the tomato and roast vegetable soup and the pea and spinach soup into a bowl at the same time. They will stay separate for an amazing looking and even better tasting soup.


Giuseppe’s Parmigiana Di Melanzane Aubergine Lasagne Ingredients 2 aubergines 5 eggs 3 cans of chopped tomatoes 2 spoons of olive oil ½ litre of fry oil 150g flour 250g of mozzarella cheese 50g Parmesan 1 onion 2 spoons of Béchamel Salt, basil and pepper to season.

Method: Cut aubergines horizontally, making long thin slices. Put the flour in a ball and glaze the aubergines in the flour. Crack the eggs into the ball, whisk them with salt and black pepper. Use the mixture to glaze the aubergines and after that, fry the aubergines. While doing this, fry the onion in a pot and put the chopped tomatoes in it and slow-cook for a hour to a hour and half. Half way through cooking, add two spoons of béchamel and fresh chopped basil. When the sauce and the aubergines are ready, take a high tray and at the bottom put tomatoes sauce first, then aubergines creating a flat plan, the then the sauce goes again and finally mozzarella cheese and a pinch of Parmesan. Repeat this layering until the tray is full Put the tray into the oven at 220c for 15 minutes. Slice and present on plates, Ensure you serve hot.


Kerry’s Portobello Mushroom Ravioli Ingredients

3 Tbsp butter 1 medium onion, finely chopped 1 pound of fresh Portobello mushrooms 2 large garlic cloves, minced 2 tbsp soy sauce ¼ tsp ground black pepper ½ tsp dried thyme 1 (14oz_ package won ton wrappers Sauce: 1½ tbsp butter 1½ tbsp flour 1¾ cups milk 1 cup shredded Italian 4 cheese blend a pinch of salt and pepper to garnish – a handful of rocket and smoked salmon slices.

Method: To make the ravioli: in a large skillet, melt the butter over a medium heat; sauté onion 1-2 minutes just to soften, add mushrooms and sauté for 4-5 minutes or until liquid is released; reduce heat to low and add garlic, soy sauce, pepper and thyme. Continue to cook, stirring often until a thick paste is formed and let it cool slightly. To assemble the ravioli, place a few won ton skins on a work surface (keeping others covered so as not to dry out), place a heaping tablespoon of filling in the centre of each. Brush water around the outside edges of each wrapper; top with second wrapper. Press out air and edges to seal. Place on a damp towel lined baking sheet and cover with damp towel while making the remaining ravioli. Refrigerate or freeze until cooking time. To make the sauce: in a medium saucepan, melt butter, stir in flour and cook, stirring constantly for 1-2 or until bubbling. Whisk in milk and bring to the boil, whisking constantly until thickened; reduce heat and stir in cheese, cook 3-5 minutes, stirring occasionally. Season with the salt and the pepper and keep warm on a low heat until ready to serve. In a large wide saucepan of boiling water, cook ravioli in batches (single layers) for 4 minutes or until tender but firm. Remove with a slotted spoon to shallow baking pans in single layers, add about ½ inch cooking water to baking pans and keep warm in the oven while cooking the remaining ravioli. Once the ravioli is cooked, drain off the excess water and transfer to warm serving plates. Spoon the sauce evenly over the ravioli and garnish with the rocket and the smoked salmon slices.


Chris’s Mango Salmon Ingredients String/cotton 1 salmon fillet 1 fresh mango sliced 1-cup rice 1 lemon 1 lime 1 large sheet greaseproof paper

Method: Preheat the oven to 250c or gas mark 7. Slice mango into 5 even slices Place the salmon fillet into the centre of the greaseproof paper Squeeze the juice of one lime and one lemon onto the salmon and season with salt and pepper. Add the sliced mango and tie up the salmon creating a parcel using the string/cotton Put onto a baking tray, place into the centre of the oven and cook for 20-25 minutes. While the salmon is cooking prepare your rice in a saucepan and fill with 2 cups of water. Bring to the boil and simmer for 15 minutes. Drain the rice and present in a dish, top with the salmon fillet and decorate with the mango slices and serve.


The Gilberts - Chicken and chorizo paella Ingredients

400-600g chicken breasts, cubed 200g chorizo sausage, sliced 1 garlic clove, crushed 3tbsp paprika 4tbsp olive oil 1 large white onion, diced 1 red pepper, seeded and diced 140g frozen peas 650ml chicken stock 250g long grain rice Salt and pepper to taste lemon and parsley to garnish.

Method: In large frying pan, add oil and brown chicken. Add onions and garlic, stir in paprika. Add chorizo to pan and allow juices to infuse with chicken and onions for added colour. Add rice and stock to the pan and bring to the boil. Season to taste. cover and cook for 15 minuets on a medium heat. Add tomato’s, red pepper and peas, cook for a further 10 minuets until all the stock has been absorbed and the chicken is tender.


Kerry’s famous Spicy Chilli Ingredients 500g lean mince or quorn if vegetarian. 1 red onion 3 cloves garlic Tin chopped tomatoes 3 fresh tomatoes 1 tin kidney beans 3/4 finger chillies depending in personal taste 1 sachet hot Mexican chilli mix 1/2 pint water Salt /pepper Tablespoon oil 250g basmati rice

Method: Heat oil, add 2 teaspoons of salt and 2 pinches pepper in a wok and add mince. Gently fry on low heat until brown. Add finely chopped garlic and chopped chillies and stir. Add finely chopped onion and drained kidney beans and stir in. Add freshly chopped tomatoes and sachet of chilli mix. Stir together and add chopped tinned tomatoes and ½ pint water, stir cover with foil and simmer on low heat for 20 minutes stirring occasionally. Serve with basmati rice and garnish with fresh chillies and sour cream if desired.


Aman and Sophie’s Morrello Cherry Calzone Ingredients

To make dough: 6oz plain white flour 1 level tsp salt 1 level tsp dried yeast ½ level tsp golden caster sugar 1 tbsp olive oil 2-3 level tbsp polenta (cornmeal) Filling and garnish: 1 packet of morrello cherries in sauce Vanilla ice cream Icing sugar

Method: Preheat your oven to the lowest setting. Begin by warming the flour slightly in the oven for about 10 minutes, and then turn the oven off. Sift the flour, yeast, salt and sugar into a bowl and make well in the centre of the mixture, then add the olive oil and pour in 4fl oz of hand hot water. Now mix to a dough, starting off with a wooden spoon and using your hands in the final stages of mixing. Wipe the bowl clean with the dough, adding a spot more of water if there are any dry bits left and transfer it to a flat work surface (no need for flour) Knead the dough for 3 minutes or until it develops a sheen and blisters under the surface (it should also be springy). Transfer the dough into a clean bowl and cover with cling film that has been lightly oiled on the side that is facing the dough. Leave it until it looks like it has doubled in size, which will be 1 hour at room temperature. Having made the dough and left it to rise, preheat the oven to gas mark 8/230c/450f, along with a baking sheet. The next stage is to tip the dough back onto the work surface that has been sprinkled generously with polenta to prevent sticking. Knock all the air out of the dough and knead it for a couple of seconds to begin shaping it into a ball. Dust your rolling pin with polenta and roll the dough out to a circle that is approx 10� in diameter. Then finish stretching it out with your hands, working from the centre and using the flat of your fingers to push the dough out. When the dough is ready cut it in half then add your morrello cherries to 1 quarter of each half, fold the dough over to make a parcel and bake in the oven for roughly 10 minutes or until golden. Ensure to serve the calzone warm, place into serving dishes, add a scoop of vanilla ice cream and garnish with a dusting of icing sugar and serve.


Jackie’s honey and almond drizzle cake Ingredients 245g plain flour 1tbsp baking powder ½ tsp sea salt 8 tbsp of unsalted butter softened 140g golden caster sugar 2 large free-range eggs 1 tsp vanilla extract 6 tbsp whole milk 60ml liquid honey 60g flaked almonds

Method: Preheat the oven to 190c/375f/gas mark 5. Butter a baking tin and dust it lightly with flour. Set it aside. Cream the butter and sugar together with a wooden spoon until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Sift the flour, salt and baking powder together in a separate bowl and add in to the mixture in three separate additions, adding alternatively with the milk, beginning and ending with the flour. Beat only enough to blend. After blending spread the mixture evenly into the prepared tin. Drizzle most of the honey over the top of the cake. Scatter on the flaked almonds and drizzle the remainder of the honey over the top of them. Bake for 35-45 minutes, until the cake is well-risen and golden brown, and a toothpick inserted in the centre of the cake, comes out clean. Allow to cool in the pan for about 10 minutes before loosening the sides of the pan and removing. Allow to cool completely on a wire rack. When the cake has completely cooled, slice the cake in to wedges and serve.


Jack Potters lemon & strawberry jam tarts Ingredients 250g/8oz all purpose/plain flour Pinch of salt 110g/4oz butter, cubed or an equal mix of butter and lard 2-3 tbsp very cold water Strawberry or any fruit jam or lemon curd a little extra butter for greasing

Method: Preheat the oven to 350f/180c/gas mark 4 and lightly grease a 12 hole tart mould with a little butter. To make the short crust pastry, place the flour, butter and salt into a large clean bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm. Add the water to the mixture and using a cold knife, stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry. Wrap the dough in Cling film/plastic wrap and chill for a minimum of 15 minutes and up to 30 minutes. Assemble the pies Unwrap the pastry onto a lightly floured surface and roll to a Ÿ� thickness. Using a tart cutter or cup, cut circles from the pastry just slightly bigger than the holes in the prepared tart mould. Gently press one disc into each hole. Place a heaped teaspoon of jam or lemon curd into the pastry-lined tins. Be careful not to over fill as the jam will spill out when hot and burn. With the left over pastry cut heart shapes (or any shapes you desire) place each pastry heart on to the individual pastry lined tins. Bake in the preheated oven for 15 minutes or until golden brown remove from the oven and leave to cool completely. Do not eat while hot or you may burn your mouth, the jam stays hot for a long time


Dan’s Austrian Style Chocolate birthday cake Ingredients

8 oz Margarine (or butter). 8 oz Caster sugar. 4 eggs. 8 oz Self raising flour. 4-6 oz cocoa powder. 400g Dark chocolate Dr Oatgar Chocolate Circles or chocolate stars (optional).. Apricot jam.

Method:

Preheat oven to gas mark 5 (180 degrees C) Cream Margarine or butter together with the castor sugar into a mixing bowel until the mixture forms stiff peaks Beat 4 eggs into the mixture and mix rapidly until the mixture is smooth (ensure there are no lumps in the mixture) Mix the flour and cocoa powder into the mixture slowly to ensure that all the dry ingredients are well incorporated into the mixture. Melt 100g cooking chocolate (by placing it onto a plate or bowel, then sitting the plate or bowel on a pan of boiling water). Do not microwave the chocolate as it will not melt evenly and it will burn. Add the melted chocolate slowly top the cake mix and stir. If the cake mix looks too dry then add a small amount of hot water to moisten the mixture. Grease two small cake tins with margarine and place grease proof paper inside the tins (usually 8-10 inches in diameter) and divide the cake mix between the two tins. You can use a large cake tin and place the mixture solely into the one large tin, but this will take longer to cook. Place the cakes in the oven and cook for 35-40 minutes. Once cooked place the cakes on a cooling rack to cool. Once cool, ensure the cakes are flat on both sides. Spread apricot jam on one side of each cake and place together (if you cooked one large cake then you need to ensure that both sides of the cake are flat, and then slice down the middle so the cake is in two equal rounds (from side to side, not top to bottom). Spread the apricot jam around the edges and the top of the cake so that the whole cake (excluding the bottom) is covered with a layer of jam. To make the icing, melt 300g dark chocolate and add 200g cocoa powder, a small amount of hot water and mix into a smooth paste. Spread the icing evenly all over the cake and place into a fridge for the icing to set. Once the icing has set, place the chocolate stars or circles over the top of the cake.


The Marshall’s Chocolate Fudge Cake Ingredients

225g/8oz plain flour 350g/12oz caster sugar 85g/3oz cocoa powder 1½ tsp baking powder 1½ tsp bicarbonate soda 2 free range eggs 250ml/9fl oz milk 125ml/4½fl oz vegetable oil 2 tsp vanilla extract 250ml/9fl oz boiling water For the chocolate icing 200g/7oz plain chocolate 200ml/7fl oz double cream

Method: Preheat the oven to 180c/350f/gas 4. Grease and line 2 20cm/8in sandwich tins. For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon or electric whisk, beat the mixture until smooth and well combined. Add the boiling water to the combined mixture, a little at a time, until smooth. (The cake mixture will now be liquid) Divide the cake batter between the two tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the cake comes out clean. Remove the cakes from the oven and allow to cool completely, in their tins, before icing. For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake. To assemble the cake, run a round bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.


Chris’s Mars bar Cheesecake Ingredients 100g digestive biscuits, or cookies (crushed into fine crumbs) 50g Demerara sugar 50g butter, melted 500g full fat cream cheese 100g icing sugar 1 vanilla pod, sliced lengthways, or 1tsp vanilla extract 200ml double cream 1 mars bar

Method: In a mixing bowl, mix together the biscuit crumbs and Demerara sugar. Add in the melted butter and mix well. Spoon the biscuit mixture into a 20cm spring form cake tin lined with silicon paper or baking parchment. Use a metal spoon to press the biscuit crumbs down firmly and evenly. Chill in the refrigerator until set. in a large mixing bowl, using a whisk or a wooden spoon, beat together the cream cheese, icing sugar and vanilla pod seeds or vanilla extract until well mixed, chop up ž of the mars bar in to very small pieces and add to the mixture. Fold in the double cream mixing well Spoon the cream mixture over the chilled bisuit base, making sure that there are no air bubbles, smooth the top of the cheesecake with a palette knife or metal spoon Chill the cheesecake in the refrigerator for 1 hour until set. Remove the cheesecake from the fridge, and using the remaining Mars bar, grate over the cheesecake to form a chocolate dusting. To serve, remove from the cake tin and cut into slices.


Thomas Brindley-Walker Easy bake orange choccy brownies Ingredients 200g butter/margarine 165 cocoa powder 400g light browns soft sugar Juice of 2 small oranges Hand full of dried mixed fruit 125g plain flour 2 eggs

Method: Line or grease the tin, then melt butter and cocoa powder together in saucepan & add the sugar and orange. Mix thoroughly and remove from the heat, mix in the flour, the eggs and fruit. Then pour into the prepared tin and bake until a knife comes out clean (20 mins) Simply, cool, cut and enjoy


Identity & Branding

Consultancy Exhibition & Display Graphics Email Marketing

Design for Print

Website design & Digital Media

Hosting

Think Design Think Marketing ThinkCloudStudio

Think Cloud Studio


Bella Italia - Comic Relief 2014  

The Bella Team get baking for Comic Relief. Book can be purchased in Bella Italia Granby Street Leicester & all proceeds go to Comic Relief....

Advertisement