Basta Recipes

BASTA

Basta image

Make and share this Basta recipe from Food.com.

Provided by rachaelnasser

Categories Dessert

Time 1h15m

Yield 20 serving(s)

Number Of Ingredients 7

Ingredients

2 cups peanuts (unsalted, or wash salted)
1 cup soft brown sugar
3/4 cup ghee or 3/4 cup butter
10 sheets phyllo pastry
2 cups boiling water
1 cup caster sugar
squeeze lemon juice

Steps:

Mill the peanuts.
Melt butter and sugar, and mix in peanuts.
Brush 1 sheet phyllo with a little melted butter.
Add small blobs of peanut mix over the top half of the phyllo pastry.
Roll up the pastry into a sausage, starting from the nut covered end.
Repeat with all sheets of phyllo.
Bake for 40 minitess in oven at 220°C on baking sheet.
Put sugar, water and lemon in pan and boil until becomes syrupy.
Cut pastries into 2cm pieces, but leave them lying in their strips.
Cover in the sugar syrup.
When cool transfer onto some newspaper to absorb excess liquid.
Eat and enjoy.

Nutrition Facts : Calories 260, Fat 15.6, SaturatedFat 6, Cholesterol 20.1, Sodium 53.4, Carbohydrate 28.1, Fiber 1.4, Sugar 21.2, Protein 4.5

KIDS' PASTA SALAD

Kids' pasta salad image

Make our Greek pasta salad with the kids. The recipe is specially designed for younger cooks, and we've noted all the equipment they'll need to make it

Provided by Cassie Best

Categories Dinner

Time 30m

Number Of Ingredients 20

Ingredients

200g bow-shaped pasta, or use your favourite shape
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp dried oregano
16-20 cherry tomatoes
75g olives, pitted (you can use green or black)
½ small cucumber
1 red onion
100g feta cheese
kettle (optional)
medium saucepan
wooden spoon
timer
measuring spoons
mixing bowl
mixing spoon
colander
chopping board
sharp serrated knife
measuring scales

Steps:

Fill a medium saucepan with hot water from the tap until it's three-quarters full. Set the pan on the hob. Season the water with a pinch of salt, then turn the heat to medium-high - the water should start to boil after a minute or so. Slowly tip the pasta into the boiling water - do this carefully, as any splashes could burn your skin.
Holding the handle of the saucepan with one hand (use a cloth if it's hot), carefully stir the pasta with a long wooden spoon in the other hand - this will prevent the pasta from sticking together. Set a timer for 10 mins. Stir the pasta every minute or so, and keep checking the heat to make sure the water is gently boiling while the timer counts down.
While the pasta cooks, measure 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar and 1 tsp dried oregano into a mixing bowl. Season with some salt and black pepper, and mix well - this will make a zingy dressing for the pasta.
When the timer beeps, it's time to check if the pasta is cooked. To do this, scoop one piece of pasta out of the boiling water using the wooden spoon, tip it onto a plate and leave it to cool slightly. Taste the pasta: if it's soft, it's cooked through, but if it's still a little hard in the middle, it needs to cook for a bit longer. Set the timer for another 2 mins, then check again.
Place a large colander or sieve in the sink. When the pasta is cooked, turn off the heat and, using two hands, carefully carry the saucepan over to the sink and tip the pasta into the colander to drain away the hot water. Leave to cool for a few minutes in the colander, then tip the pasta into the mixing bowl with the dressing. Mix together until the pasta is coated in the dressing.
Put a chopping board on a work surface. Cut the cherry tomatoes in half by pinching each one between your thumb and index finger, and carefully slicing through the middle of the tomato with a small serrated knife. Slice the pitted olives in the same way, then tip all the tomatoes and olives into the pasta.
Put the cucumber on the chopping board and cut it in half lengthways. Lay the two halves on the board cut-side down, so they don't roll around. Cut each piece in half again, so you have four long, chunky pieces. Cut across the cucumber pieces in the other direction so you end up with small cucumber triangles. Tip these into the bowl with the pasta, tomatoes and olives.
Put the onion on the board and hold it securely. Cut off the pointy end, then cut the onion in half through the root end. Peel away the papery outer layers until you're left with just the shiny onion underneath. Lay each onion half on the board, cut-side down so it doesn't roll around. Holding onto the root end, carefully slice the halves into half-moon shapes, as thinly as you can. Stop when you get to the root. Tip the onions into the bowl.
Crumble the feta cheese into small pieces over the bowl, then gently mix everything together until well combined. Eat straightaway, or chill for up to a day before eating.

Nutrition Facts : Calories 363 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.26 milligram of sodium

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