
Chef Simonetta
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Jeffrey Vincent Simonetta is an Australian-Italian Chef whom has worked under some of Australia's most influential Chefs.
Chef Simonetta
5M ago
Malaysian Chicken Satay Pizza (for 2 pizzas)Pizza DoughIngredients:1 2/3 cups Tipo “00” flour2/3 cup finely ground semolina flour1 teaspoon fine sea salt4.5 grams (about 1 1/2 teaspoons) active dried yeast1 teaspoon raw sugar1 tablespoon extra-virgin olive oil200 ml lukewarm waterExtra flour for dusting MethodPlace the …
The post Malaysian Chicken Satay Pizza appeared first on Chef Simonetta ..read more
Chef Simonetta
5M ago
Beef Rendang Pizza (for 2 pizzas) Pizza DoughIngredients:1 2/3 cups Tipo “00” flour2/3 cup finely ground semolina flour1 teaspoon fine sea salt4.5 grams (about 1 1/2 teaspoons) active dried yeast1 teaspoon raw sugar1 tablespoon extra-virgin olive oil200 ml lukewarm waterExtra flour for dusting MethodPlace the …
The post Beef Rendang Pizza appeared first on Chef Simonetta ..read more
Chef Simonetta
2y ago
This is one of the worlds most versatile recipes for lasagna! For my recipe today I have used the wonderful produce from Europe, and showcased the beautiful Cannellini Beans. Lasagna has to be one of the best ever dinners, you can prepare them ahead of time, they hold up well when frozen and are always well worth the effort.
White Lasagna (Lasagna Bianche)
Ingredients
3 tablespoons butter
3 tablespoons plain flour
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups milk
1 cup cream
1 cup grated parmigiano-reggiano
2 cups ricotta
1 bunch of fresh parsley, chopped
Zest of 1 lemon
2 Packets of fre ..read more
Chef Simonetta
3y ago
Anzac Biscuits
Anzac Biscuits are a very humble biscuit, that was made to last and not spoil, so our diggers could have some nutrients and a taste of home during the war. Now in Australia and New Zealand we enjoy them regularly, but always remember where they come from. Respect evermore #lestweforget
Anzac Biscuits
Ingredients
150g plain flour
100g rolled oats
80g desiccated coconut
100g brown sugar
60g caster sugar
125g melted butter
2 tablespoons golden syrup
2 tablespoons boiling water
½ teaspoon bicarbonate of soda
Method
Preheat oven to 160°C.
Line 2 baking trays with ..read more
Chef Simonetta
3y ago
Another great recipe using the best dried pasta, Pasta Garofalo #Napolicious ! This traditional recipe from Naples is a fast and simple but delicious way to feed to family and lower food wastage, by using left over pasta sauce. Garofalo pasta is easy to cook and consistent on quality ever time! Now available in Australia where good food is sold!!
FUSILLI WITH RICOTTA (FUSILLI CON RICOTTA)
Ingredients
1 Packet Pasta Garofalo Fusilli
Approx. 1 ½ cups left-over Ragu sauce (for Ragu recipe https://www.chefsimonetta.com.au/pork-cheek-ragu/?utm_source=rss&utm_me ..read more
Chef Simonetta
3y ago
The Christmas Pudding
Christmas Pudding has long been a tradition at my place as long as I can remember. I have fond memories of brandy soaked pudding with burning blue flames and drenched in delicious brandy custard and ice-cream after a massive Christmas dinner. Try this easy boiled pudding, you will need some calico cloth, but it is a super easy recipe to follow and even more easy to enjoy!
The Christmas Pudding
Author: The Chef
Ingredients
2 cups plain flour
1 teaspoon mixed spice
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 cup, firmly packed brown ..read more
Chef Simonetta
3y ago
Ginger Bread House and Biscuits
For as long as I can recall every Christmas, (that I didn’t have to work), among all the delectable delights that we make, my mother would make gingerbread houses and biscuits for us all to enjoy. And it is impossible for me not to feel the warm Christmas nostalgia whenever I pull freshly baked gingerbread from the oven, no matter what time of year.
You may think it is hard to make a gingerbread house, but in truth it is pretty simple, and the internet is littered with templates for houses of all different shapes and sizes. My advise for first ..read more
Chef Simonetta
3y ago
Honey And Mascarpone Tart With Fresh Figs
It’s hard to go past fresh figs when they are in season. With it’s creamy mixture, rich pastry and the delicious fresh figs this dessert is hard to pass up on.
This Tart would go very well with a great Australian muscat dessert wine of sufficient richness and texture, and compliment your dining experience.
Honey And Mascarpone Tart With Fresh Figs
Author: The Chef
Ingredients
Tart Shell
1 ½ cups plain flour
2 tbsp sugar
½ tsp table salt
8 tbsp cold unsalted butter, cut into pieces
3 tbsp ice cold water
1 large egg yolk ..read more
Chef Simonetta
3y ago
Dark Chocolate Truffle
Dark Chocolate Truffles are perfect as an after dinner treat, or for when your friends pop around for a cup of tea. They are even a perfect gift for the avid chocolate fan.
They are simple to make, but you can get really creative on the gift delivery method. I have made my own wrappers and put them in a box, to create a super classy treat for friends.
These truffles can be made in advance and will last up to a week or so in the fridge.
Dark Chocolate Truffles
Ingredients
350g dark chocolate pieces
1 tablespoon coconut oil
1 ½ cups thickened cream
¼ teasp ..read more
Chef Simonetta
3y ago
Salted Caramel Macarons
These Macarons are sure to impress, with the balance of sweet caramel and a touch of sea salt goodness. Bite through the crisp shell to get to the gooey centre.
Salted Caramel Macarons
Creator: Jeffrey Simonetta Photographer: Benjamin Townsend
Author: The Chef
Ingredients
FOR THE MACARON SHELLS
300g Almond meal, sifted
300g icing sugar, sifted
2 x 120g egg whites
300g Caster sugar
75g water
FOR THE BUTTERCREAM & CARAMEL FILLING
1 tsp Sea Salt
6 tbsp water
250 g caster sugar
190 ml double cream
1 vanilla pod, seeds scrape ..read more