Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
27 May, 2012
21 June, 2009
Spicy CousCous with Pumpkin, Sweet Potato and Beans
From San Remo Cous Cous package. Serves 10.
1 kg CousCous
6 cups butternut pumpkin, peeled & cubed
5 cups sweet potato, peeled and cubed
4 cups sliced beans, trimmed
2 tbsp vegetable stock powder
2 tbsp ground cumin
1 tbsp ground cinnamon
1 tsp ground turmeric
Place pumpkin and sweet potato in a large saucepan and cover with water. Bring to boil on medium heat. Reduce heat and cook 3 - 5 mins or until tender. Add the beans, bring back to the boil and cook 1 minute or until just cooked.
In the meantime place 5 cups water in a large saucepan on medium heat. Stir in the stock powder, cumin, cinnamon and turmeric and bring to the boil.
Stir the couscous into the water and cook according to packet directions.
Drain the begetables and gently stir through the couscous.
1 kg CousCous
6 cups butternut pumpkin, peeled & cubed
5 cups sweet potato, peeled and cubed
4 cups sliced beans, trimmed
2 tbsp vegetable stock powder
2 tbsp ground cumin
1 tbsp ground cinnamon
1 tsp ground turmeric
Place pumpkin and sweet potato in a large saucepan and cover with water. Bring to boil on medium heat. Reduce heat and cook 3 - 5 mins or until tender. Add the beans, bring back to the boil and cook 1 minute or until just cooked.
In the meantime place 5 cups water in a large saucepan on medium heat. Stir in the stock powder, cumin, cinnamon and turmeric and bring to the boil.
Stir the couscous into the water and cook according to packet directions.
Drain the begetables and gently stir through the couscous.
31 March, 2008
Sour Cream and Parmesan Sauce
Makes sufficient quantity for about 340g pasta, or four side-serves.
3 tablespoons unsalted butter, softened to room temperature
140g sour cream
pinches of paprika and freshly-grated nutmeg
3/4 cup freshly grated, good quality Parmesan
Cracked black pepper and salt to taste
Combine all ingredients while still cold in a saucepan large enough to eventually hold cooked pasta. Heat gently over medium-low heat for last couple of minutes of pasta cooking time. When pasta is finished, add to sauce along with a couple of spoonfuls of pasta water, then cook all over medium-low heat for about five minutes, stirring gently.
3 tablespoons unsalted butter, softened to room temperature
140g sour cream
pinches of paprika and freshly-grated nutmeg
3/4 cup freshly grated, good quality Parmesan
Cracked black pepper and salt to taste
Combine all ingredients while still cold in a saucepan large enough to eventually hold cooked pasta. Heat gently over medium-low heat for last couple of minutes of pasta cooking time. When pasta is finished, add to sauce along with a couple of spoonfuls of pasta water, then cook all over medium-low heat for about five minutes, stirring gently.
16 March, 2008
Spinach Lasagna
1 packet lasagna noodles
500g spinach, canned or frozen
500g tub cottage cheese
250g crumbled feta cheese
500g grated mozzarella
large jar pasta sauce (you won't use it all)
sweet basil, oregano, garlic powder, onion powder
Cook about 14 lasagna noodles until al dente. Drain and rinse with cold water so they don't stick together.
Cook spinach according to package directions and drain thoroughly in a colander, squeezing out excess liquid.
Mix spinach with cottage cheese and feta cheese. It should look about half and half spinach and cheese. Add herbs to taste.
Spread some of the pasta sauce on the bottom of a 9x12 lasagna pan and lay three noodles over the sauce. Spread on some more sauce, then top it with one third of the spinach mixture. Top with grated mozzarella. Add two more layers of noodles, sauce, spinach mixture and cheese. The last layer is four noodles slightly overlapping, sauce and mozzarella.
Bake at 175C for 45 minutes to an hour.
500g spinach, canned or frozen
500g tub cottage cheese
250g crumbled feta cheese
500g grated mozzarella
large jar pasta sauce (you won't use it all)
sweet basil, oregano, garlic powder, onion powder
Cook about 14 lasagna noodles until al dente. Drain and rinse with cold water so they don't stick together.
Cook spinach according to package directions and drain thoroughly in a colander, squeezing out excess liquid.
Mix spinach with cottage cheese and feta cheese. It should look about half and half spinach and cheese. Add herbs to taste.
Spread some of the pasta sauce on the bottom of a 9x12 lasagna pan and lay three noodles over the sauce. Spread on some more sauce, then top it with one third of the spinach mixture. Top with grated mozzarella. Add two more layers of noodles, sauce, spinach mixture and cheese. The last layer is four noodles slightly overlapping, sauce and mozzarella.
Bake at 175C for 45 minutes to an hour.
07 March, 2008
Cheese and Tomato Macaroni
This version of macaroni cheese skips the hassle of making cheese sauce, and the roasted cherry tomatoes add extra flavour.
250g cherry tomatoes
1 tblsp olive oil
350g dried macaroni
250g tub mascarpone cheese
1 tblsp Dijon mustard
300g fontina cheese, coarsely grated
sea salt and freshly ground black pepper
1. Preheat oven to 220C. Place cherry tomatoes in a 2 litre ovenproof dish. Drizzle over the olive oil and season with salt and pepper, then roast for 15 minutes until the tomatoes have softened slightly and the skins have split.
2. Meanwhile cook the macaroni in a large pan of boiling salted water according to the packet instructions until al dente.
3. In a bowl, combine the mascarpone, mustard and fontina cheese, stirring until evenly blended.
4. Drain the pasta and return to the pan. Stir in the cheese mixture, then the roasted tomatoes and season with salt and pepper to taste. Tip the mixture back into the ovenproof dish used for the tomatoes. Bake for 25-30 minutes until golden brown and bubbling. Leave to stand for a few minutes, then serve straight from the dish.
Another Silvana Franco recipe from Simple Ways to Success. I had trouble finding the fontina cheese so replaced it with cheddar.
250g cherry tomatoes
1 tblsp olive oil
350g dried macaroni
250g tub mascarpone cheese
1 tblsp Dijon mustard
300g fontina cheese, coarsely grated
sea salt and freshly ground black pepper
1. Preheat oven to 220C. Place cherry tomatoes in a 2 litre ovenproof dish. Drizzle over the olive oil and season with salt and pepper, then roast for 15 minutes until the tomatoes have softened slightly and the skins have split.
2. Meanwhile cook the macaroni in a large pan of boiling salted water according to the packet instructions until al dente.
3. In a bowl, combine the mascarpone, mustard and fontina cheese, stirring until evenly blended.
4. Drain the pasta and return to the pan. Stir in the cheese mixture, then the roasted tomatoes and season with salt and pepper to taste. Tip the mixture back into the ovenproof dish used for the tomatoes. Bake for 25-30 minutes until golden brown and bubbling. Leave to stand for a few minutes, then serve straight from the dish.
Another Silvana Franco recipe from Simple Ways to Success. I had trouble finding the fontina cheese so replaced it with cheddar.
Spiced Chicken with Herb Cous Cous
4 chicken breasts, each about 125g
2-3 tsp harissa or other thick chilli paste
300g cous cous
1 red onion, peeled and finely chopped
250ml hot chicken stock
grated zest and juice of 1 lemon
2 ripe tomatoes, roughly chopped
300g feta cheese, crumbled into small pieces
20g parsley, roughly chopped
30g coriander, roughly chopped
3 tblsp olive oil
sea salt and freshly ground black pepper
1 lime, cut into wedges, to serve
1. Preheat the grill to medium. Deeply slash the skin side of the chicken, then rub the harissa into each breast, making sure it goes into the slashes.
2. Arrange the chicken skin-side down on a foil-lined grill pan. Cook under the grill for 6-7 minutes on each side or until cooked through with a crisp skin.
3. Place cous cous and red onion in a large heatproof bowl and pour over the hot stock and lemon juice. Leave to soak for 10 minutes until all the liquid has been absorbed.
4. Break up the cous cous with a fork, then stir through the tomatoes, feta, lemon zest, herbs and olive oil. Add salt and pepper to taste.
5. Place the chicken and warm cous cous on warm plates and add a lime wedge on the side.
From Silvana Franco's Simple Ways to Success. The cous cous would be nice as a side dish or salad.
2-3 tsp harissa or other thick chilli paste
300g cous cous
1 red onion, peeled and finely chopped
250ml hot chicken stock
grated zest and juice of 1 lemon
2 ripe tomatoes, roughly chopped
300g feta cheese, crumbled into small pieces
20g parsley, roughly chopped
30g coriander, roughly chopped
3 tblsp olive oil
sea salt and freshly ground black pepper
1 lime, cut into wedges, to serve
1. Preheat the grill to medium. Deeply slash the skin side of the chicken, then rub the harissa into each breast, making sure it goes into the slashes.
2. Arrange the chicken skin-side down on a foil-lined grill pan. Cook under the grill for 6-7 minutes on each side or until cooked through with a crisp skin.
3. Place cous cous and red onion in a large heatproof bowl and pour over the hot stock and lemon juice. Leave to soak for 10 minutes until all the liquid has been absorbed.
4. Break up the cous cous with a fork, then stir through the tomatoes, feta, lemon zest, herbs and olive oil. Add salt and pepper to taste.
5. Place the chicken and warm cous cous on warm plates and add a lime wedge on the side.
From Silvana Franco's Simple Ways to Success. The cous cous would be nice as a side dish or salad.
02 March, 2008
Quick No Cream Carbonara
Another recipe from Khym Lam's Eating In book.
1 serve spaghetti or linguini
1 rasher bacon, fat and rind removed
1 tsp crushed garlic
1 tblsp olive oil
1 cup grated parmesan cheese
Mix together:
1 egg
pinch nutmeg
2 tblsp chopped fresh parsley or 2 tsp dried cracked black pepper
Start cooking the pasta. While it's cooking, dice the bacon and fry it in the oil until brown. Add the garlic and fry for a few more seconds then turn off the heat. Lightly whisk the egg mixture. Take 1 tblsp of the boiling pasta water and mix into the egg. Drain the pasta, put it in the pan with the bacon and while still hot, throw in the egg mixture and the parmesan cheese. Toss this quickly to combine. Season with plenty of cracked pepper and serve with parmesan cheese and salad.
1 serve spaghetti or linguini
1 rasher bacon, fat and rind removed
1 tsp crushed garlic
1 tblsp olive oil
1 cup grated parmesan cheese
Mix together:
1 egg
pinch nutmeg
2 tblsp chopped fresh parsley or 2 tsp dried cracked black pepper
Start cooking the pasta. While it's cooking, dice the bacon and fry it in the oil until brown. Add the garlic and fry for a few more seconds then turn off the heat. Lightly whisk the egg mixture. Take 1 tblsp of the boiling pasta water and mix into the egg. Drain the pasta, put it in the pan with the bacon and while still hot, throw in the egg mixture and the parmesan cheese. Toss this quickly to combine. Season with plenty of cracked pepper and serve with parmesan cheese and salad.
Tuna Pasta Bake
This recipe is from the back of Campbell's Cream of Celery condensed soup (with a couple of my own modifications), and I've made it many times.
1 tbsp oil
1 onion, finely chopped
1/2 green capsicum, diced
1 x 410g can Campbell's Condensed Cream of Celery soup
425g can tuna, drained
250g dried large shell pasta, cooked and drained
1 1/2 cups grated tasty cheese
1. Preheat oven 200 deg Celsius. Lightly grease an 8-cup (2L) capacity ovenproof dish.
2. Heat oil in a large frying pan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until onion is soft.
3. In a large bowl mix onion, capsicum, soup, tuna, pasta and most of the cheese until combined then place into prepared ovenproof dish. Sprinkle with remaining cheese and bake for 20 minutes or until golden brown.
1 tbsp oil
1 onion, finely chopped
1/2 green capsicum, diced
1 x 410g can Campbell's Condensed Cream of Celery soup
425g can tuna, drained
250g dried large shell pasta, cooked and drained
1 1/2 cups grated tasty cheese
1. Preheat oven 200 deg Celsius. Lightly grease an 8-cup (2L) capacity ovenproof dish.
2. Heat oil in a large frying pan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until onion is soft.
3. In a large bowl mix onion, capsicum, soup, tuna, pasta and most of the cheese until combined then place into prepared ovenproof dish. Sprinkle with remaining cheese and bake for 20 minutes or until golden brown.
11 February, 2007
Creamy Chicken and Spinach Pasta Sauce
1 small onion, chopped finely
1 clove garlic, crushed
1 tsp olive oil
2 cups cooked chicken, shredded
1 cup sun-dried tomatoes, sliced lengthwise
150 ml cream
2 tblsp sour cream
1/2 tsp dried thyme
1 tsp vegetable or chicken stock powder
2 handfuls spinach leaves
Heat oil in saucepan, add onions and garlic and cook over medium heat until translucent. Add all other ingredients except spinach leaves, stir over medium heat until cream sauce is bubbling. Reduce heat, add spinach leaves and cover for about two minutes. When spinach has wilted stir into sauce. Allow to simmer a further two minutes.
Serve with enough pasta for two persons.
1 clove garlic, crushed
1 tsp olive oil
2 cups cooked chicken, shredded
1 cup sun-dried tomatoes, sliced lengthwise
150 ml cream
2 tblsp sour cream
1/2 tsp dried thyme
1 tsp vegetable or chicken stock powder
2 handfuls spinach leaves
Heat oil in saucepan, add onions and garlic and cook over medium heat until translucent. Add all other ingredients except spinach leaves, stir over medium heat until cream sauce is bubbling. Reduce heat, add spinach leaves and cover for about two minutes. When spinach has wilted stir into sauce. Allow to simmer a further two minutes.
Serve with enough pasta for two persons.
16 November, 2006
Baby Spinach and Tuna Pasta
This was an impromptu meal we had one evening; had a heap of baby spinach and wanted to use it up while it was still fresh!
I added a couple of handfuls of spiral pasta to a pan of boiling water, cooked to al dente and drained.
Pasta back into the pan, stirred through a tin of tomato and onion flavoured sandwich tuna, a handful of washed baby spinach, and some sliced roasted peppers. Covered the pan for a few minutes until spinach leaves started to wilt, then served.
Would have been nice with a bit of cracked pepper and some shaved parmesan as well.
I added a couple of handfuls of spiral pasta to a pan of boiling water, cooked to al dente and drained.
Pasta back into the pan, stirred through a tin of tomato and onion flavoured sandwich tuna, a handful of washed baby spinach, and some sliced roasted peppers. Covered the pan for a few minutes until spinach leaves started to wilt, then served.
Would have been nice with a bit of cracked pepper and some shaved parmesan as well.
19 February, 2006
Spaghetti Bolognese
1 tablespoon olive oil
1 medium brown onion (150g), chopped finely
1 clove garlic, crushed
500g minced beef
410g can tomatoes
1/2 cup (140g) tomato paste
1/2 cup (125ml) dry red wine1/4 cup (60ml) beef stock
1/2 teaspoon sugar
1 tablespoon finely shredded fresh basil
2 teaspoons fresh oregano
375g spaghetti
Heat oil in large saucepan; cook onion and garlic, stirring, over medium heat until onion is soft.
Add mince to pan; stir constantly over high heat until well browned.
Add undrained tomatoes, paste, wine, stock and sugar; crush tomatoes using potato masher. Bring to a boil; reduce heat. Simmer, covered, about 30 minutes or until mince is tender and mixture thickened slightly. Stir through herbs.
Meanwhile, cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.
Serve sauce spooned over pasta. Add grated parmesan, if desired.
1 medium brown onion (150g), chopped finely
1 clove garlic, crushed
500g minced beef
410g can tomatoes
1/2 cup (140g) tomato paste
1/2 cup (125ml) dry red wine1/4 cup (60ml) beef stock
1/2 teaspoon sugar
1 tablespoon finely shredded fresh basil
2 teaspoons fresh oregano
375g spaghetti
Heat oil in large saucepan; cook onion and garlic, stirring, over medium heat until onion is soft.
Add mince to pan; stir constantly over high heat until well browned.
Add undrained tomatoes, paste, wine, stock and sugar; crush tomatoes using potato masher. Bring to a boil; reduce heat. Simmer, covered, about 30 minutes or until mince is tender and mixture thickened slightly. Stir through herbs.
Meanwhile, cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.
Serve sauce spooned over pasta. Add grated parmesan, if desired.
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