BRUNCH WITH BINGO! PIZZA & PASTA: A PREVIEW AND GIVEAWAY

WELCOME TO
BOOKIN' WITH BINGO'S
"BRUNCH WITH BINGO DAY"
I AM EXCITED TO ANNOUNCE THIS SUNDAY'S
"BRUNCH WITH BINGO DAY"
FOOD BOOK CHOICE IS.....

GIVEAWAY ENDED
PIZZA & PASTA

Traditional and Contemporary Recipes

for Perfect Pizzas, Pasta, and More

from PARRAGON BOOKS

ABOUT THE COOKBOOK:

Explore the relaxed side of everyday Italian cooking with this wonderful recipe collection covering all things pizza and pasta! Ideal for easy home dinners and friendly gatherings, these delicious recipes include such Italian favorites as gnocchi, risotto, and polenta. With vibrant pictures and fascinating histories to go along with the easy step-by-step recipe instructions, this book is sure to become a favorite in your cookbook collection.

ABOUT THE PUBLISHER:

Parragon Books focus on illustrated, non-author driven, non-fiction books. Their books are of the highest quality while still maintaining mainstream accessibility. They don’t publish books just because a trendy author pens them; they publish books that offer unbelievable value both in terms of content and quality.
Their main publishing areas are cookbooks, adult non-fiction, children's books and licensed character books. Within these publishing areas we publish under our own Parragon brand; under in-house brands such as Love Food™ or Goldstars™; or under retailers’ own proprietary brands. We create books for beloved characters such as Disney, Dora the Explorer, Ben 10, Discovery Kids, Power Rangers, Barbie, Sesame Street and Marvel. To find out more about Parragon Books, visit their website HERE.

MY OWN INSPIRED RECIPE FROM PIZZA & PASTA:

MY EASY MARGHERITA PIZZA

(Makes two 10" pizzas)

Ingredients:
1 pound pizza dough, store bought
1 pound (2 large) ripe summer tomatoes
1 clove garlic
1/4 cup loosely packed basil, sliced
8 ounces mozzarella cheese, sliced
Salt and pepper

Directions:
Heat the oven to 550°F.
Place a baking sheet (or baking stone) in the oven as it heats.

Divide the dough in half and shape each half into 10" rounds Set aside.

Cut the tomatoes into wedges and trim away the stem area. Gently squeeze the wedges over a bowl to remove the excess juices and seeds.

Combine the tomatoes with the garlic and half of the basil in  a food processor. Process until the tomatoes become a sauce.

Spread a light layer of the sauce over one of the rounds of pizza. Top with half of the slices of mozzarella. Leave some space between the pieces of mozzarella. Repeat with other round.

Transfer the pizzas to the preheated baking stone or baking sheet. Bake for 5-10 minutes, depending on your oven temperature. Pizzas are finished when the crust is deep brown with charred spots and the cheese is bubbling.

Sprinkle each pizza with basil as it comes out of the oven. Let them cool briefly before slicing and serving.

SAMPLE RECIPE FROM PIZZA & PASTA AND PARRAGON COOKBOOKS:

 

RAVIOLI

 with CRABMEAT AND RICOTTA

Makes 16 Ravioli

Ingredients:

2 1/3 cups pasta flour or white flour
1 tsp salt
3 eggs, beaten
5 tbsp butter, melted

Filling:

6 oz white crabmeat
6 oz (3/4 cup) ricotta cheese
finely grated rind of 1 lemon
pinch of dried chili flakes
2 tbsp chopped fresh flat-leaf parsley
salt and pepper

Directions:

1. Sift the flour and salt onto a board or work surface, make a well in the middle and add the eggs.

2. Stir with a fork to gradually incorporate the flour into the liquid to form a dough.

3. Knead for about 5 minutes, until the dough is smooth. Wrap in clingfilm/shrink wrap and leave to rest for 20 minutes.

4. For the filling, stir together the crabmeat, ricotta, lemon rind, chilli flakes and parsley. Season to taste with salt and pepper.

5. Roll the dough with a pasta machine or by hand to a thickness of about 3 mm/1⁄8 inch and cut into 32 x 6-cm/21⁄2-inch squares.

6. Place a spoonful of the filling in the middle of half the squares.

7. Brush the edges with water and place the remaining squares on top, pressing to seal.

8. Bring a saucepan of lightly salted water to the boil. Add the ravioli, bring back to the boil and cook for 3 minutes, or until tender but still firm to the bite. Drain well. Drizzle the melted butter over the ravioli, sprinkle with pepper and serve immediately.

 GIVEAWAY

I HAVE ONE COPY OF THIS YUMMY

COOKBOOK, PIZZA & PASTA, TO

GIVE AWAY TO A LUCKY FOLLOWER!

--U.S. RESIDENTS ONLY
--NO P. O. BOXES
 ---INCLUDE YOUR EMAIL ADDRESS
 IN CASE YOU WIN!
 --ALL COMMENTS MUST BE SEPARATE TO
 COUNT AS MORE THAN ONE!

HOW TO ENTER

+1 ENTRY: COMMENT ON SOMETHING YOU READ ABOVE THAT MAKES YOU WANT TO WIN PIZZA & PASTA COOKBOOK

 
+1 MORE ENTRY: BLOG OR TWEET ABOUT THIS GIVEAWAY AND LEAVE YOUR LINK SO I CAN FOLLOW IT

+1 MORE ENTRY: COMMENT ON WHAT YOUR FAVORITE PIZZA IS AND WHETHER YOU BUY IT SOMEWHERE OR COOK YOUR OWN

+1 MORE ENTRY: COMMENT ON ONE WAY THAT YOU FOLLOW MY BLOG. IF YOU FOLLOW MORE THAN ONE WAY, COMMENT ABOUT EACH SEPARATELY AND YOU GET MORE ENTRIES

+1 MORE ENTRY: COMMENT ON ONE CURRENT GIVEAWAY OF MINE THAT YOU HAVE ENTERED. IF YOU ENTERED MORE THAN ONE, YOU CAN COMMENT ON EACH SEPARATELY AND GAIN MORE ENTRIES THAT WAY 

GIVEAWAY ENDS AT
6 PM, EST, AUGUST 4
GOOD LUCK!