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Seafood Lasagne August 2, 2010

Filed under: Fish,Pasta — delishuss @ 9:45 pm
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I got this recipe from my mum, who got it from one of her work colleagues who has tried it and says its delish. It looks really good, but I am going to leave this one up to you guys to try as I’m not a big fan of fish. Would love to hear from one of you if you try it.

Serves 6

Ingredients

50g (2oz) flour

50g (20z) butter

568ml (1 pint) fresh milk

225g (8 oz) smoked haddock, skinned and cubed

100g (4 oz) peeled prawns

10g (4 oz) peas

Grated rind of ½ lemon

100g (4 oz) ready to cook lasagne Verdi

1 egg, beaten

150g (5 oz) natural yoghurt

100g (4 oz) grated cheddar cheese

Method

  1. Place flour, butter and milk in a pan, heat whisking until sauce thickens, boils and is smooth. Cook for 1 minute.
  2. Add fish, prawns, peas and lemon rind.
  3. Place half the mixture in a 25.5 x 20.5 cm ovenproof dish. Use a deep one to prevent bubbling over.
  4. Cover with half the lasagne and repeat the layers.
  5. Whisk together egg and yoghurt, stir in half the cheese and pour over the lasagne.
  6. Sprinkle over the remaining cheese and bake at 200 degrees Celsius, (400 degrees Fahrenheit), gas mark 6 for 35 minutes until golden brown.
 

Roasted Sausage and Pepper Rigatoni July 22, 2010

Filed under: Favourites,Meat,Pasta,Weight Watchers Recipes — delishuss @ 9:51 pm
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Here’s another Weight Watchers Recipe from the Fabulous and Filling Cookbook.  I only added one thing and that was a red onion cut into quarters or chunks.  I used Superquinn low fat sausages, they are gorgeous and there’s no noticeable difference between the full fat and low fat versions.

Serves 4

7 1/2 Weight Watchers points per serving

Ingredients

454g pack low fat sausages

1 red pepper, de-seeded and chopped roughly

1 yellow pepper, de-seeded and chopped roughly

3 garlic cloves, crushed

A pinch of dried chillies

Low fat cooking spray

350g (12 oz) cherry tomatoes, halved

250g (9 oz) dried rigatoni

2 heaped tablespoons shredded fresh basil

Method

1. Preheat oven to Gas Mark 7/220 degrees celsius/fan oven 200 degrees celsius.

2. Snip the sausages into chunks using kitchen scissors and toss together with the peppers, garlic and chillies in a large roasting tin. Spray with the cooking spray and roast for 15 minutes.

3. Stir the cherry tomatoes into the roasting tin and cook for a further 10-15 minutes.

4. Meanwhile, bring a pan of water to the boil and cook the pasta according to the packet instructions. Drain thoroughly.

5. Add the pasta to the roasted sausage and pepper mixture and stir in the fresh basil. Serve immediately.

 

Ratatouille Pasta

Filed under: Healthy Eating,Pasta,Vegetarian,Weight Watchers Recipes — delishuss @ 8:49 pm
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This recipe is from the Weight Watchers Fabulous and Filling Cookbook. I made a few additions to the recipe. I added a stock cube to the ratatouille after the tomatoes. Instead of using plain tomatoes, I used Napolina Chilli and Pepper, it gives it a good old kick.

Serves 4

4 1/2 Weight Watchers points per serving

Ingredients

Low fat cooking spray

1 red onion, chopped roughly

1 red pepper, de-seeded and chopped roughly

1 yellow pepper, de-seeded and chopped roughly

2 courgettes, sliced

1 aubergine, diced

3 garlic cloves, crushed

400g can chopped tomatoes

200g (7oz) dried fusilli or conchiglie

100g (3 1/2 oz) Brie, sliced thinly

Freshly ground pepper

Method

1. Heat a large, lidded sauce pan until hot and spray with the cooking spray. Cook the onion for 2 minutes then add the peppers and cook for 2 minutes stirring.

2. Add the courgettes, aubergine and garlic and cook for 3 minutes. Add a splash of water if necessary to prevent the vegetables from sticking to the pan.

3. Cover the pan and cook for a further 4 minutes over a medium heat until the vegetables have softened then add the tomatoes and simmer for 10 minutes, uncovered. Season with black pepper.

4. Meanwhile, bring a large pan of water to the boil, add the pasta and cook according to the packet instructions, until tender. Preheat the grill.

5. Drain the pasta and mix with the ratatouille. Tip into an ovenproof baking dish anfd top with the sliced Brie. Grill for 2-3 minutes until the Brie starts to melt. Serve on warm plates.

 

Ravioli and Meatball Bake July 16, 2010

Filed under: Meat,Pasta — delishuss @ 10:58 am
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This is really yummy. It’s a real cheat recipe. I got it from a series of cookbooks called ‘Best Food Fast’.

Serves 3-4

Ingredients

1 packet of fresh ravioli

1 packet of ready-prepared meatballs

1 large jar of pasta sauce

1 onion, chopped

1 packet (ball) of mozzarella sliced

50g of parmesan cheese

2 tablespoons of olive oil

Instructions

  1. Brown the meatballs on all sides in the olive oil and place in an ovenproof dish. Fry off the onions and add to dish also.
  2. Boil the ravioli according for about 4 minutes, slightly less than the standard cooking time.
  3. Once the ravioli is cooked, drain and arrange over the meatballs and onion.
  4. Pour the pasta sauce over the meatballs, onions and pasta.
  5. Arrange the sliced mozzarella over the top and sprinkle over with parmesan.
  6. Cook in a preheated oven for 40 minutes.

 Voila you are done! This is a lovely, really wholesome food.

 

Penne Pasta with Smoked Salmon

Filed under: Fish,Pasta — delishuss @ 10:28 am
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I’m not a big fan of fish, but we made this recipe down in Dunbrody Cookery School and I must say I’m nearly converted. As the smoked salmon is cooked the flavour is not as potent. It’s another very quick recipe to make.

Serves 5-6

Ingredients

350g penne pasta

200g of smoked salmon

200ml pouring cream

50g crème fraiche

Juice of 1 lemon

50ml white wine

2 tablespoons freshly chopped parsley

50g grated parmesan (plus extra for serving)

Instructions

  1. Bring a large saucepan of water to the boil and cook the penne pasta according to the packet instructions.
  2. Chop the smoked salmon into long strips and set aside.
  3. Meanwhile in another saucepan put the cream, crème friache and lemon juice onto heat and bring them to the boil. Add in the white wine and grated parmesan and heat through.
  4. Allow the sauce to cook for at least 10 minutes during which time it will thicken by process of reduction and also with the addition of the cheese.
  5. Drain the pasta and add it into the hot sauce and then mix in the smoked salmon and the chopped parsley.
  6. Transfer to a large pottery dish and bring to the table to allow people to help themselves.
 

Serrano Ham Tortellini with Creamy Pesto Sauce July 9, 2010

Filed under: Fast Food,Meat,Pasta — delishuss @ 6:45 pm
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This is a quick and yummy cheat.  I stumbled across it when I was experimenting.

Serves about 2-3 people

Ingredients

Packet of ready prepared tortellini

½ onion, chopped

100ml of cream

½ bottle of white wine (small bottle)

20ml of liquid stock

4 teaspoons of pesto (see recipe in sauces section)

Salt and pepper to taste

2 tablespoons of olive oil

Instructions

Prepare tortellini according to packet instructions.

Meanwhile, fry off the onion in a separate pan. Add the wine and reduce, add in the pesto and stir.

Add in the liquid sock and slowly add the cream, stirring constantly. Season to taste.

Remove the tortellini from the heat and add to the sauce.

 You could sprinkle with some parmesan before serving.

 

Broad Bean Pesto and Rocket Linguine July 6, 2010

Filed under: Pasta,Vegetarian — delishuss @ 2:48 pm
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This is Weight Watchers recipe. You could add some fried chicken to the recipe. Also the recipe does state that it serves 4 people, that’s at a push. I would say more like 3 good sized portions. Obviously, the points values will change depending on the portion size and any added extras.

Serves 4

7 ½  Weight Watchers Points per serving

Ingredients

400g broad beans, defrosted if frozen

50g finely grated parmesan cheese

25g pine nuts toasted

Small bunch of fresh basil

1 tbsp of extra virgin olive oil

1 small garlic clove, crushed

1 ½ tsp lemon juice

300g linguine

50g rocket

Instructions

  1. Bring a large pan of lightly salted water to the boil. Drop in the broad beans, bring to the boil and simmer for 2 minutes. Remove with a slotted spoon, reserving the water for the pasta.
  2. To make the broad bean pesto, remove the beans from their pods and place half in a large pestle and mortar.
  3. Add half the parmesan, half the pine nuts and most of the basil, reserving a little for garnish.
  4. Add the olive oil, garlic and lemon juice and season well. Bash to a rough paste and taste to see if you need more seasoning or lemon juice.
  5. Meanwhile, bring the water back to the boil, add the pasta and cook according to pack instructions. Drain. Combine the hot pasta and a splash of hot cooking water with the pesto. Mix well and stir in the rocket.
  6. Divide among 4 serving bowls, scatter the reserved broad beans, pine nuts, parmesan and basil over, and serve.
 

Pappardalle Pasta with Boilie Cheese, Spicy Chorizo Sausage and Roast Peppers June 26, 2010

Filed under: Pasta — delishuss @ 1:00 pm
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I got this recipe from a cookbook called ‘Zest’. My friend Kathy gave it to me as a present; it includes 62 recipes from some of the top restaurants in Ireland. The recipes are lovely, ideal if you want to get some ideas for a party or looking to impress someone. This recipe is quick and easy to make. It’s quite rich, not great for the waistline but hey you gotta indulge sometimes.

Serves 4

Ingredients

For the sauce:

Olive oil, for frying

100g chorizo sausage

2 red peppers, roasted, peeled, seeded and thinly sliced

450ml cream

For the pasta

2 tablespoons pesto

250g pappardelle pasta

Knob of butter

200g Boilie cow’s milk cheese

Salt and pepper

Instructions

For the sauce

  1. Heat a little olive oil in a frying pan. Saute the chorizo sausage and the red peppers.
  2. Add the cream and pesto to the pan and reduce to thicken. Season with salt and pepper.

 For the pasta

  1. Cook the pasta in a large saucepan in boiling water with a knob of butter melted in the water.
  2. Do not overcook the pasta. When there is just a little ‘chew’ on the pasta, it is cooked enough- check the package for details.
  3. Drain the pasta and mix with the sauce from the pan.
  4. Drain the oil from the Boilie cheese, and add the cheese to the pasta mix. Stir Gently.

To serve

  1. Serve the pasta in a large warmed bowl in the centre of the table, with side dishes of green salad and garlic bread. Set a warm plate at each plate setting and allow your guest to help themselves.
 

Creamy Tomato and Bacon Pasta Bows

Filed under: Fast Food,Pasta — delishuss @ 11:48 am
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Hi everyone,
 
I experimented and stumbled across this recipe, which I think is pretty tasted I have to say. Very quick and easy.
 
Enjoy

Serves 2

Ingredients

200g pasta bows

1 small onion, diced.

1 tin of chopped tomatoes with garlic

1 small tub of low fat crème fraiche (250 ml).

2 tablespoons of olive oil.

6 medallions of smoked bacon.

½ finely chopped red chilli

Salt and pepper

75g grated white cheese

Instructions

  1. Bowl the pasta according to packet instructions.
  2. Meanwhile, fry off the onion and bacon until browned.
  3. Fry off the chilli for 1-2 minutes with the onion and bacon.
  4. Add the tin of tomatoes to the cooked ingredients, bring to the boil and then reduce heat and simmer for 8 minutes.
  5. Sprinkle in the grated cheese and stir.
  6. Stir in the crème fraiche and cook for 2 minutes more.
  7. Add in the pasta, stir and season to taste.