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Pasta Arabiata December 26, 2011

Filed under: Pasta — delishuss @ 7:07 pm
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Belated Happy Christmas everyone. I hope you all had a nice enjoyable day.

As like most houses on Stephen’s Day, there was some leftover ham from the Christmas dinner. I didn’t fancy having  turkey and ham again so I decided to whip up some pasta. I thoroughly enjoyed this recipe. It was ready in a matter of minutes. Fantastic.

 

Serves 1

Ingredients

1 tablespoon of olive oil

75g pasta of your choice ( I used Fusilli)

1/2 an onion, chopped

1 clove of garlic, crushed

1/2 red pepper

200g of arabiata style chopped tomatoes (can be found in Lidl), alternatively if you can’t get those, just use half a finely chopped chilli and fry off with the garlic.

75g-100g chopped ham (gamon style ham)

40g grated cheese

Salt and black pepper

 

Method

1. Start by putting the pasta on to boil. Cook according to the packet instructions.

2.  Meanwhile, heat a saucepan and add the oil. When the oil is hot, add the peppers and onion and cook for 5-6 minutes.

3. Add the garlic and cook for another 2 minutes.

4. Then add the ham and fry to a further 2 minutes.

5. Add the chopped tomatoes, bring to the boil and then reduce the heat to a simmer for about 10 minutes.

6. Taste and season if necessary. Stir in the cooked pasta.

7. Remove to a serving dish. Sprinkle over the cheese and place under the grill for a few minutes until the cheese is melted.

Then relax, have a glass of wine and put the feet up.

 

Jamie Oliver’s Wonky Summer Pasta March 12, 2011

Filed under: Fast Food,Pasta — delishuss @ 11:45 pm
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I got this recipe from the Jamie Oliver 30 minute meals series. I followed the recipe to the letter but it wasn’t well received by my in-house taste tester. I think the words he used were that it was the vilest thing he ever tested. I obviously disagree but I would I would definitely make some changes to the recipe. The original recipe serves about four people, I have halved the recipe to cater for 2 people. Based on this logic you would use 1 lemon zested and juiced. I think I would only add a squeeze of lemon juice as it kind of took over the dish. You could add some fried bacon or pancetta to give it that boost. One consolation about this recipe is that it takes very little time and effort to cook.

Ingredients

PASTA
• 1 egg yolk
• 60g Parmesan cheese, plus extra
for serving
• Squeeze of lemon
• a small bunch of fresh basil
• 250g fresh lasagne sheets

SEASONINGS
• 1 1/2 tbsp olive oil
• extra virgin olive oil
• sea salt & black pepper

Method

1. Carefully separate the egg and put the yolk into a big serving bowl. Put the whites into a whisking bowl.
2. Add the extra virgin olive oil and a good pinch of salt & pepper to the bowl of egg yolk.

3. Grate the Parmesan in the processor and tip it into the bowl of egg yols with the lemon juice.

4. Reserve some of the small basil leaves, then split the rest of the bunch into 2 halves. Pound one half in a pestle & mortar until you have a green paste, and roughly chop the other half.

5. Add both to the bowl. Stir until everything is mixed together, then season with salt & pepper.

6. Stack the lasagne sheets on a chopping board and carefully slice them into fairly thin strips – do this in batches. Add to the pan of boiling water with a good pinch of salt. Stir, then put the lid on slightly askew and keep it at a hard boil for just 1½ minutes.

7. This pasta must be eaten ASAP to be enjoyed properly. It is best to use a tongs to move o move the pasta to the egg mixture.  Fresh pasta is constantly sucking up water so make it slightly looser than it needs to be and it will be perfect at the table. Have a taste. Does it need more salt or Parmesan to balance the lemon juice? If so, adjust then sprinkle over the reserved basil leaves and grate over some extra Parmesan. Take to the table, quickly dress the salad and eat straight away.

 

Farfalle with Sundried Tomatoes January 3, 2011

Filed under: Fast Food,Favourites,Pasta — delishuss @ 9:25 pm
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This recipe is from Mama’s Italian Cookbook. It’s basically pasta and pesto with sundried tomatoes but it’s very tasty. It’s very quick to make which is always a bonus. I made one addition to the recipe and that’s lemon to the basil sauce.

Serves 4

Ingredients

30g/1 oz of sun-dried tomatoes (I used some in oil)

55g/ 2 oz pine kernels

1 handful of fresh basil

2 garlic cloves, chopped

1/2 tsp salt

100 ml/3 1/2 fl oz olive oil

1 tsbp grated Parmesan cheese

400g/ 14 oz dried farfalle pasta

1/2 lemon

Salt and pepper

Method

1. If you used sundried tomatoes not in oil, pour water over them and soak for 25 minutes. Then pour off the water, squeeze out the liquid and chop.

2. Roast the pine kernels in a dry frying pan until golden brown. Grind half the pine kernels with the basil leaves, garlic and salt in a large mortar. Gradually work in the olive oil, lemon. Add the cheese last. To save time and effort you could also do this in a blender.

3. Stir the chopped tomatoes into the basil sauce.

4. Bring a large saucepan of lightly salted water to the boil. Add the pasta and cook according to the instructions on the packet until tender, but still firm to bite.

5. Drain the pasta and combine it, still dripping wet, with the basil and tomato sauce in a warmed bowl.

6. Serve on warmed plates, seasoned with pepper and sprinkled with the remaining pine kernels.

 

Spaghetti with Meatballs December 27, 2010

Filed under: Meat,Pasta — delishuss @ 8:14 pm
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I got a couple of new cookery books as presents so I will be bombarding you with more recipes :-). This one is from Mama’s Italian Cookbook. It’s very tasty. The recipe requires passata; I had some left over tomatoes, so I used those and some passata. I’m not a big passata fan, maybe it’s the type I’m using but I always find it has a strange after taste. Does anyone know of a good brand that they can recommend?

Serves 6

Ingredients

1 potato, diced

400g/14 oz beef mince

1 onion, finely chopped

1 egg

4 tbsp chopped fresh flat-leaf parsley

plain flour, for dusting

5 tbsp virgin olive oil

400ml/14 fl oz passata

2tbsp tomato puree

400g/ 14 oz dried spaghetti

Salt and pepper

6 shredded fresh basil leaves and freshly grated Parmesan cheese, to garnish

Method

1. Place the pototo in a small saucepan, add cold water to cover and a pinch of salt, and bring to the boil.

2. Cook for 10-15 minutes, until tender then drain. Either mash thoroughly with a potato masher or fork or pass through a potato ricer.

3. Combine the potato, mince, onion, egg and parsley in a bowl and season with salt and pepper.

4. Spread out the flour on a plate. With dampened hands, shape the meat mixture into walnut sized balls and roll in the flour. Shake off the excess.

5. Heat the oil in a heavy-based frying pan, add the meatballs and cook over a medium heat, stirring and turning frequently, for 8-10 minutes, until golden all over.

6. Add the passata and tomato puree and cook for a further 10 minutes, until the sauce is reduced and thickened.

7. meanwhile, bring a large saucepan of lightly salted water to the boil. Add the pasta, bring back to the boil and cook for 8-10 minutes, until tender but still firm to bite.

8. Drain well and add to the meatball sauce, tossing well to coat. Transfer to a warmed serving dish. Garnish with the basil leaves and grated Parmesan cheese and serve immediately.

 

Jool’s Pasta October 28, 2010

Filed under: Favourites,Meat,Pasta — delishuss @ 9:08 pm
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A lot of people wouldn’t be Jamie Oliver fans but I have to go against the grain on this one. I think he and his recipes are great. The ingredients are very easy to get and he does simple, tasty food. Here’s another one from the 30 minute meals series. The dish was lovely, I’m not very fond of fennel seeds so I think I would leave them out next time. They have an aniseed flavour, which is an acquired taste.

Serves 6

Ingredients

For the pasta

  • 4 spring onions
  • 1 carrot
  • 1 stick of celery
  • 1-2 fresh red chillies
  • 1 x 6-pack of good-quality sausages (approx. 400g)
  • 1 heaped tsp fennel seeds
  • 1 tsp dried oregano
  • 500g dried penne
  • 4 cloves of garlic
  • 4 tbsp balsamic vinegar
  • 1 x 400g tin of chopped tomatoes
  • A few sprigs of Greek basil, or regular basil

Method

To start: Get all your ingredients and equipment ready. Fill and boil the kettle. Put a large frying pan on a high heat. Put the standard blade attachment into the food processor.

Pasta: Trim the spring onions, carrot and celery. Roughly chop all the vegetables, then blitz in the food processor with the chillies (stalks removed). Add the sausages, 1 heaped teaspoon of fennel seeds and 1 teaspoon of oregano. Keep pulsing until well mixed, then spoon this mixture into the hot frying pan with a lug of olive oil, breaking it up and stirring as you go. Keep checking on it and stirring while you get on with other jobs. Put a large deep saucepan on a low heat and fill with boiled water. Fill and reboil the kettle.

Pasta: Top up the saucepan with more boiled water if needed. Season well then add the penne and cook according to packet instructions, with the lid askew.

Pasta: Crush 4 unpeeled cloves of garlic into the sausage mixture and stir in 4 tablespoons of balsamic vinegar and the tinned tomatoes. Add a little of the starchy cooking water from the pasta to loosen if needed.

Pasta: Drain the pasta, reserving about a wineglass worth of the cooking water. Tip the pasta into the pan of sauce and give it a gentle stir, adding enough of the cooking water to bring it to a silky consistency. Taste, correct the seasoning, then tip into a large serving bowl and take straight to the table with the rest of the Parmesan for grating over. Scatter over a few basil leaves.

Note: you can swap the celery for courgette also if you prefer.

 

Creamy Pesto Pasta September 29, 2010

Filed under: Fast Food,Pasta — delishuss @ 3:52 pm
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This is quick and easy. I made my own pesto, just add some sundried tomatoes to the following recipe:

https://delishuss.wordpress.com/category/sauces/

If you don’t have the time, pesto from a jar is fine.

I tried to keep it as healthy as possible by using Weight Watchers crème fraiche and tesco healthy living bacon.

Serves 2

Ingredients

4 chopped smoked bacon medallions

2 tablespoons of red pesto (add more if you like a strong pesto flavour)

1 chopped pepper

20g of crème fraiche

100g of penne or pasta bows

1 small onion, finely chopped

1 clove of garlic, crushed

2 tablespoons of olive oil

Salt and freshly ground black pepper

Method

  1. Cook pasta according to packet instructions.
  2. Meanwhile, heat a pan and then pour in the olive oil. Once the olive oil is hot, fry the onions, peppers and bacon until almost browned. Add in the garlic and cook for a further 2 minutes.
  3. Stir in the pesto and heat through.
  4. Add in the pasta to the pesto and other ingredients. Stir in the crème fraiche and heat through.

Season to taste and serve with some fresh basil leaves.

 

Spaghetti with Bacon Breadcrumb Topping September 6, 2010

Filed under: Meat,Pasta — delishuss @ 9:31 pm
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I was watching Rick Stein’s cookery programme at the weekend and he was in Sicily. He made a very simple pasta dish. I have taken his recipe a step further. I think it’s great, but then again I am biased 🙂

 

Ingredients

150g spaghetti

15 olives, finely chopped

2 cloves garlic, crushed

1 red pepper, diced

1 tray of cherry tomatoes, pith removed and diced

50g breadcrumbs

50g grated parmesan

5 medallions (100g) smoked rasher

1 tsp Italian seasoning

1 tsp of chilli flakes

2 tbsp olive oil

Cooking spray

Salt and freshly ground pepper

Method

  1. Cook the spaghetti according to the packet instructions.
  2. Meanwhile, heat a pan and spray with cooking spray. Fry the bacon for 3 minutes until turning brown. Add the breadcrumbs and Italian seasoning and cook for another 2 minutes. Add in the parmesan, stir and set aside.
  3. Heat an additional large pan and add the olive oil. Fry the pepper for 3 minutes, add the garlic and olives and fry for another 2 minutes. Add in the tomatoes, chilli flakes and season with pepper. Cook for a further 2 minutes until the tomatoes are heated through.
  4. Drain the pasta and add to the large saucepan with the tomato and olive mix. Stir through and cook for another 3 minutes.
  5. Distribute into large serving bowls and sprinkle with the breadcrumb mixture.
 

Macaroni Cheese August 29, 2010

Filed under: Meat,Pasta — delishuss @ 9:05 pm
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This is my own version of Macroni Cheese. It’s a good one for midweek as it doesn’t really take that long to cook. It’s a good family favourite.

Ingredients

Serves 4 (or 3 hungry people)

300g of macaroni pasta

1 onion, finely chopped

40g of butter

2 tablespoons of olive oil

3 heaped dessertspoons

100ml of milk

25g parmesan cheese, grated

½ ball of mozzarella, roughly chopped

5 medallions of bacon, chopped roughly

½ teaspoon of mixed spice or nutmeg

Salt and pepper

 

Instructions

  1. Cook the pasta according to the packet instructions. I find that macaroni pasta takes longer to cook, so it may take longer than on the packet. Add salt and a splash of oil and stir to avoid the pasta sticking.
  2. Meanwhile, fry off the onions and bacon in a frying pan until golden brown. Set aside.
  3. In a saucepan melt the butter and oil, add in the flour, little by little creating a buttery consistency. It is best to use a whisk and stir vigorously lifting off the heat regular to avoid burning. Add in the milk, little by little until it is a nice creamy consistency. This is known as a roux. Add in the spice, grated parmesan, salt and pepper to the sauce and stir. Take off heat.
  4. Add the cooked pasta to the onions and bacon and pour in the sauce. Stir ingredients together and 
  5. Pour all the ingredients into an ovenproof dish and sprinkle the mozzarella over the mixture.
  6. Place until a grill until the cheese has melted and golden. Serve immediately.
 

Italian Chick Pea and Pasta Stew August 22, 2010

Filed under: Healthy Eating,Pasta,Vegetarian,Weight Watchers Recipes — delishuss @ 8:32 pm
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This is good for making at the weekend and freezing or also good for family dinner. The portion sizes are pretty decent also.

Serves 4

3 points per serving

Ingredients

175g (6oz) farfalle

low fat cooking spray

1 large onion, chopped

1 celery stick, sliced

 2 carrots, diced

850 mil (1 1/2 pints) vegetable stock

1 x 400g can chopped tomatoes

1 tablespoon tomato puree

2 bay leaves

2 sprigs of fresh rosemary (left whole)

1 x 400g can chick peas drained

250g (9oz) spinach, washed, thick stalks removed and leaves sliced

Salt and freshly ground black pepper

Method

1. Cook the pasta according to the packet instructions. Drain.

2. Meanwhile, spray a  large saucepan with the cooking spray and add the onion, celery and carrots. Cook for 5 minutes, stirring regularly. Add the stock, tomatoes, tomato puree, bay leaves and rosemary and bring to the boil. Reduce the heat and simmer for 5 minutes. Add the chick peas and cook for another 10 minutes. Remove the rosemary sprigs and bay leaves.

3. Stir in the spinach and cooked pasta and cook for a final 2 minutes. Season. Serve in large bowls.

Variation- For a meat variation, you can add 250g (90z) lean thick cut ham, cubed with the chick peas in step 2, for an extra 1 1/2 points value per serving.

 

Cheesy Pasta Bake August 11, 2010

Filed under: Healthy Eating,Meat,Pasta,Weight Watchers Recipes — delishuss @ 8:58 pm
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Tip: I added in chicken which I fried with the bacon until golden brown. I would also recommend adding in a stock cube with the pasta water, to give it an extra bit of flavour.

6 Points per serving

Serves 4

Ingredients

150g small, short dried pasta such as

macaroni or chifferi rigati

400g mixed zero points veg, such as

broccoli, cauliflower, and carrot cut into bite sizes.

Low fat cooking spray

1 small onion, chopped

2 medium rashers lean back bacon, chopped

2 tbsp plain flour

2 tbsp low fat polyunsaturated margarine

300 ml skimmed milk

100g half fat mature cheddar cheese grated

1 slice of low calorie bread, whizzed into crumbs

Instructions

  1. Pre-heat the oven to 190 degrees Celsius.
  2. Bring a pan of water to the boil and add the pasta. Cook for just 1 minute, then add the mixed vegetables and cook for 2-3 minutes more until the veg is just starting to get tender.
  3. Drain and tip into a 1.5 litre ovenproof dish.
  4. Meanwhile, heat a frying pan, mist with low fat spray and add the onion. Sauté for 4 minutes until starting to soften and colour, then add the bacon and cook for 2-3 minutes more.
  5. Tip into the dish with the pasta and mix everything together.
  6. Place the flour, margarine and milk in a small saucepan and bring to the boil on a medium-high heat, whisking constantly.
  7. Simmer for a few minutes more, stirring, until the sauce has thickened and the raw flour taste has disappeared, then stir in half the cheese.
  8. Season to taste, and then pour the sauce over the pasta.
  9. Top the pasta with the remaining cheese and the breadcrumbs, then place in the oven for 20-25 minutes until hot through and golden brown on top. Serve.