Ingredients:

• Freshly made penne pasta (using the Thinkkitchen Parma Pro Pasta and Noodle Maker)

For the salad:

• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup green bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup black olives, sliced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons fresh basil leaves, chopped
• 2 tablespoons fresh parsley, chopped

For the dressing:

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Using the Thinkkitchen Parma Pro Pasta and Noodle Maker, create the penne pasta:
   a. Gather the ingredients for the pasta dough, including 2 cups all-purpose flour, 3 large eggs, and 1/2 teaspoon salt.
   b. Add the flour, eggs, and salt directly into the machine’s mixing chamber.
   c. Follow the instructions provided with the Thinkkitchen Parma Pro Pasta and Noodle Maker to create the pasta dough. The machine will knead and mix the ingredients, resulting in a smooth pasta dough.
   d. Once the dough is ready, switch the machine to the pasta extrusion mode, and select the penne shape.
   e. As the machine extrudes the dough, carefully cut the penne pasta into bite-sized pieces using a knife or pasta cutter.
2. Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. This usually takes around 8-10 minutes, but the cooking time may vary depending on the thickness of the pasta. Drain the cooked pasta and rinse it under cold water to cool it down. Set it aside.
3. In a large mixing bowl, combine the cherry tomatoes, cucumber, red bell pepper, green bell pepper, red onion, black olives, feta cheese, fresh basil leaves, and fresh parsley.
4. In a separate small bowl, whisk together the extra-virgin olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper to create a tangy dressing.
5. Pour the dressing over the vegetable mixture and toss gently to coat all the ingredients evenly.
6. Add the cooled homemade penne pasta to the bowl and toss again to combine. Ensure that the pasta is well-coated with the dressing and mixed with the vegetables.
7. Let the pasta salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
8. Once chilled, give the salad a final toss and serve it as a refreshing and satisfying summer meal or a delightful side dish.

Thanks to the Thinkkitchen Parma Pro Pasta and Noodle Maker, creating your own homemade penne pasta has never been easier. This cold pasta salad recipe showcases the versatility of the machine while allowing you to savor the freshness and flavor of homemade pasta. Whether you’re hosting a summer gathering or simply craving a light and delicious meal, this recipe is sure to impress. The convenience of the Thinkkitchen Parma Pro Pasta and Noodle Maker eliminates the need for pre-made pasta dough, making the process even simpler. Give it a try, and experience the joy of making and enjoying a homemade penne pasta salad that will leave everyone asking for seconds. With its vibrant colors, enticing textures, and delightful flavors, this refreshing pasta salad is bound to become a staple in your summer recipe collection. Get ready to savor every bite and embrace the true essence of the season.

Recipe 1: Mussels in Rose Sauce

Ingredients:

• 1.5 kg fresh mussels
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 cup heavy cream
• 2 tablespoons tomato paste
• 1/2 cup dry white wine
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Clean the mussels by rinsing them thoroughly under cold water, removing any beards and broken shells. Discard any mussels that remain open after a gentle tap.
2. In the Remy Olivier Aspen Enamel Cast Iron Casserole, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent and slightly golden.
3. Add the tomato paste and mix well with the onions and garlic. Pour in the dry white wine and simmer for a few minutes to slightly reduce the liquid.
4. Add the mussels to the casserole, then pour the heavy cream over them. Season with salt and pepper to taste.
5. Cover the casserole with its lid and cook over medium-high heat for about 5 to 7 minutes, or until all the mussels have opened. Discard any mussels that do not open.
6. Remove the casserole from the heat and garnish the mussels with fresh chopped parsley. Serve immediately with crusty bread to soak up the delicious rose sauce.

Recipe 2: Mussels in Soy Sauce and Garlic

Ingredients:

• 1.5 kg fresh mussels
• 2 tablespoons olive oil
• 4 cloves of garlic, minced
• 1/4 cup soy sauce
• 1 tablespoon honey or maple syrup
• 2 tablespoons rice vinegar
• 1 tablespoon sesame seeds (for garnish)
• Fresh chives, chopped (for garnish)

Instructions:

1. Clean the mussels by rinsing them thoroughly under cold water, removing any beards and broken shells. Discard any mussels that remain open after a gentle tap.
2. In the Remy Olivier Aspen Enamel Cast Iron Casserole, heat olive oil over medium heat. Add the minced garlic and sauté for about a minute, until slightly golden and fragrant.
3. Add the soy sauce, honey (or maple syrup), and rice vinegar to the casserole. Stir well to combine the ingredients.
4. Add the mussels to the casserole and toss them to coat them well with the sauce. Cover the casserole with its lid and cook over medium-high heat for about 5 to 7 minutes, or until all the mussels have opened. Discard any mussels that do not open.
5. Remove the casserole from the heat. Sprinkle the mussels with sesame seeds and chopped fresh chives. Serve immediately with rice or noodles, drizzling the mussels with the delicious soy sauce and garlic sauce.

Recipe 3: Thai Coconut Mussels

Ingredients:

• 1.5 kg fresh mussels
• 2 tablespoons coconut oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 2 tablespoons Thai red curry paste
• 1 can (400 ml) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar or brown sugar
• Fresh lime juice, for seasoning
• Fresh cilantro, chopped (for garnish)
• Fresh red chili, minced (for garnish)

Instructions:

1. Clean the mussels by rinsing them thoroughly under cold water, removing any beards and broken shells. Discard any mussels that remain open after a gentle tap.
2. In the Remy Olivier Aspen Enamel Cast Iron Casserole, melt the coconut oil over medium heat. Add the chopped onion and minced garlic, and sauté until tender and slightly golden.
3. Add the Thai red curry paste to the casserole and sauté for about a minute to release the flavors.
4. Pour the coconut milk into the casserole and stir well to combine the ingredients. Add the fish sauce and palm sugar (or brown sugar). Simmer gently for about 5 minutes to allow the flavors to develop.
5. Add the mussels to the casserole, cover it with its lid, and cook over medium-high heat for about 5 to 7 minutes, or until all the mussels have opened. Discard any mussels that do not open.
6. Remove the casserole from the heat. Season the mussels with fresh lime juice to taste. Garnish with chopped fresh cilantro and minced red chili for added freshness and heat.

Serve the mussels in Rose Sauce, Soy Sauce and Garlic, and Thai Coconut in our Remy Olivier Aspen Enamel Cast Iron Casserole. These delicious recipes showcase the versatility and quality of our enamel cast iron casserole, ensuring flavorful dishes and elegant presentation. Enjoy a feast of mussels with diverse flavors and indulge in a seafood extravaganza at your summer table!

Has your quickpot changed your life? We totally get it! A super efficient kitchen tool, it can be used to cook just about anything… including lobster! You can cook up to 2 lobsters at a time in your handy small appliance, and they’ll be steamed to perfection in just about 10 minutes. Pair them with a tarragon and shallot compound butter that’s easy to prepare ahead of time and you’ve got an unforgettable meal that’s perfect for a celebration or any night where you’re feeling a little fancy.

Want to try it? Here’s what you’ll need:

Ingredients:

For 2 lobsters:

1 1/2 cup cold water

2 tsp salt 

2 live lobsters, 1 to 1 1/4 pound each

Tarragon and shallot compound butter:

• 1/2 lb unsalted butter (1 cup or 2 sticks), room temperature

• 1 small shallot

• 1 small bunch of chives

• 1 to 2 tbsp fresh tarragon

• Kosher salt, to taste

• Freshly ground black pepper, to taste

Preparation:

Tarragon and shallot compound butter:

1. Place room temperature butter in a small bowl and work it with a wooden spoon until just smooth. Set aside.
2. Finely mince the chives, shallots, and tarragon and add to the bowl. Season well with salt and pepper and stir gently to combine everything. If using now, serve immediately.
3. To keep the butter on hand for future uses, roll the butter by laying a large piece of plastic wrap onto the counter. Scoop the butter mixture out of the bowl and place onto the plastic wrap. Roughly shape into a log, about 1″- to 1 1/2″ -inches round. Carefully wrap the plastic around the log and roll to seal. Twist the plastic on each end in opposite directions, so the butter becomes compressed. Tie each end of the plastic wrap into a knot or secure with rubber bands and place into the refrigerator until completely chilled. Once ready to use, remove the plastic wrap and cut the cold butter into thin pieces before placing over grilled meats, seafood, or cooked vegetables.

Lobster:

1. Put the steamer rack in the inner pot and add the water and salt.

2. Kill the lobsters by inserting a knife deeply into the lobster’s head (locate the little white line and insert there). The lobster dies instantly. Remove the rubber bands and immediately put the lobsters in the quickpot.

3. Secure the lid with the steam pressure release button in the pressure position. Select “pressure or manual”, set for 4 minutes to “high with keep warm at off”. Press “start”. The appliance will take about 5 minutes to start cooking.

4. When the timer beeps, release the pressure immediately, remove the lid, and take out the lobsters. Serve immediately with some compound butter.

A true feast, ready in just a few minutes! If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

Ingredients:

4 pounds plum tomatoes, halved

5 large red bell peppers, divided

4 medium-size red onions, divided

1/2 cup extra-virgin olive oil

3 cups water, divided

3 tablespoons Sherry wine vinegar

1 teaspoon hot pepper sauce

1 English cucumber, peeled, halved lengthwise, finely chopped)

Extra-virgin olive oil

Instructions:

Step 1

Preheat the oven to 450°F. Place tomatoes on a large rimmed baking sheet. Cut 4 peppers into 1-inch pieces; place on another rimmed baking sheet. Cut 3 onions into 1-inch pieces; add to peppers. Drizzle 1/2 cup oil over vegetables, tossing to coat. Sprinkle it with salt. Roast vegetables until soft and slightly charred, about 50 minutes, switching positions of pans after 25 minutes. Puree half of the vegetables with juices from the pan in a blender. Add 1 cup water; blend until very smooth. Transfer mixture to a large bowl. Repeat with remaining vegetables and 1 cup water. Cover gazpacho; chill overnight.

Step 2

Mix remaining 1 cup water, vinegar, and hot pepper sauce into gazpacho. Season to taste with salt.

Step 3

Finely dice remaining bell pepper and onion; mix with cucumber. Pour gazpacho into bowls; top with diced vegetables and a drizzle of oil.

This would be served perfectly alongside some cucumber sandwiches, with the crusts off and tons of cream cheese! We hope that you enjoy this recipe, save it for an extra hot day!  If you make this gazpacho, please share with us on Instagram by tagging @stokesstores and use the hashtag #StokesMoments.

Ingredients:

4lbs live mussels

2 cups dry wine

4 large shallots, finely chopped

4 garlic cloves, finely chopped

1/2 teaspoon salt

1⁄3 cup mixed fresh herbs (such as flat-leaf parsley,chervil,or basil,chopped)

6 tablespoons butter, cut into pieces

Preparation:

Rinse and scrub mussels under cold water.

Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.

In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.

Simmer for 5 minutes.

Add mussels, cover, and increase heat to high.

Cook until all mussels are open, about 5 minutes.

Stir in herbs and butter.

Remove from heat.

Divide mussels and broth among four bowls.

Serve immediately and enjoy!

This is one of our favourite ways to enjoy seafood in the summer, we hope you like it as much as we do. If you make this recipe, please share with us on Instagram by tagging @stokesstores and use the hashtag #StokesMoments.