The Easiest Macaroni Cheese ever…

Macaroni Cheese is just one of those comfort food, “everyone’s Mom makes the best”, dishes. It’s the basic cheese and pasta combination that just calls out for imaginative combinations of extras. Like a four cheese Macaroni with blue cheese, mature cheddar, feta and mozzarella. Or you can add some basic mince with a tomato-based sauce for a meatier version. Or cooked roast chicken pieces. Or ham and tomatoes. Or (like I did here) bacon, sun-dried tomatoes and mixed herbs. Or make a crispy topping with some bread crumbs on top of your pasta mixture. Or it’s perfectly divine just plain with some nutmeg. Play around with the flavor combinations to find your favorite. The great thing about this recipe is that it’s a cheats Macaroni as you don’t need to make the white sauce, this is the easiest recipe and it can be double, halved or whatever you need to feed a hungry crowd.

Bacon and Sun-dried Tomato Macaroni

Ingredients: (Serves 4)

• 250g Macaroni pasta
• 250g Mature cheddar (or any full flavored cheese)
• 2 eggs
• 1 tin (250ml) evaporated milk
• Salt pepper

Extras I added:

• Streaky bacon fried and cut up into pieces
• ½ cup sun-dried tomatoes
• 15ml mixed herbs (including basil, oregano, rosemary, thyme, marjoram)



Ingredients

Method:

1. Preheat the oven to 180 degrees Centigrade.
2. Bring a saucepan of salted water to the boil and cook the pasta as to the instructions on the packet.
3. While the pasta is cooking, grate the cheese and mix together the eggs, evaporated milk, bacon, sun-dried tomatoes and seasonings.
4. When the pasta is cooked, drain and put it into an ovenproof saucepan (I used a copper one they’re great in the oven) then pour the cheese mixture over the pasta.
5. Bake in the oven for 10 – 15 minutes or until the top is golden brown.



 



In the copper sauce pan

 

Perfection

Recipe Adapted from: Nigela Lawson Express

Scrumptious Butternut and Sage lasagne

I went to a fresh fruit and vegetable grocer on the weekend and there was a special on butternut, so as you do I bought a few packs and decided to use the butternut in creative ways. So tonight, I decided to make a butternut and sage lasagna. It was an experiment and turned out well, my family was well impressed. I used the smooth cottage cheese as an alternative to a Béchamel sauce, for a low fat and low calorie alternative but for a more luxurious option use a basic Béchamel sauce.

 

Butternut and Sage Lasagne

Ingredients: (Serves 4)

• 750g butternut
• 1 small red onion diced
• 250g lasagna sheets (I used spinach lasagna sheets as I had some left over)
• 5 cloves of garlic
• Handful of fresh sage
• 250g low fat cream cheese
• 200g mozzarella
• 5ml nutmeg
• Olive oil
• Salt and pepper

The main ingredients

Method:

1. Preheat the oven to 200 degrees C.
2. Cut the butternut into smallish pieces and place in a roasting pan with the dice onion, fresh sage and whole garlic cloves. And a good few glugs of Olive oil
3. While the butternut is in the oven, grate half of the cheese and mix with the cottage cheese, salt, pepper and the nutmeg.
4. Roast the butternut until soft and golden this should take 30 minutes approximately.
5. When the butternut is soft mash into a rough mash.
6. Layer the butternut mix, pasta and “white sauce” in alternate layers with the cheese and some sage leaves ontop.
7. Bake in the oven for 30mins or until the pasta is cooked.

Perfection!

My favourite Spanish inspired pasta

When I opened my fridge this evening the ingredients just jumped out at me and the inspiration hit! I love love love Chorizo sausage with its Smokey flavors it goes well with anything, from calamari to chicken to just plain on its own with beautiful freshly baked bread and farm style cheese. But tonight I wanted pasta and I so I added the chorizo some of my cupboard staples like tomatoes, garlic and chili and it was fabulous and easy. Give it a try or make up your own combination and tell us about it...

Chicken and Chorizo Pasta

Ingredients: (Serves 3)

• 2 cloves garlic
• 1 Spanish red onion
• Olive oil
• Chorizo sausage (sliced)
• Handful of Rosa tomatoes
• 1 tin of chopped tomatoes
• 3 chicken breasts (sliced)
• Chili (to taste, I used dried chili flakes but fresh is also good)
• Paprika
• Pasta of your choice
• Sugar, salt and pepper

 

Ingredients

 Method:

1. Place a medium saucepan on a medium heat, and chop the onion and crush the garlic.
2. At the same time place a pot of salted water on the stove for the pasta.
3. Heat some olive oil in the pan and add the garlic, and onions.
4. When the onions have browned slightly add the chorizo (the chorizo will flavor and colour the oil and infused the dish with Smokey flavors)
5. Let the chorizo crisp its oils.
6. Then add the chicken and cook through.
7. When the chicken has browned add the fresh tomato and let them blister and cook releasing their juices.
8. Then add the tinned tomato, and flavor with the chili, paprika, salt and pepper. (Don’t forget to add some sugar, just a small teaspoon, to normalise the acidity of the tomato)
9. Then when your pasta is cooked, add the drained pasta to the sauce and serve

Ready to enjoy

Served with Wild Rocket

 

Use yesterday's Pesto recipe and make today's Pesto Pasta!

For lunch today I decided to use what I made yesterday, add a couple of minor ingredients and make a delcious Pesto Pasta. The dish came out beautifully... Appealing to the eye as well as to the tastebuds! Try it, it won't disappoint.

Simple Coriander and Almond Pesto Pasta

Ingredients:

• 1 batch of the coriander and almond pesto (recipe on blog)
• 250ml sour cream/creme fraiche (I used creme fraiche)
• 1 bag of pasta
• 1 handful of shaved almonds
• Parmesan cheese, grated.

Ingredients

Method:

1. Boil your pasta in boiling, salted water.
2. While your pasta is boiling, in a bowl, mix together your pesto and sour cream/creme fraiche, creating a light green in colour and creamy consistency'd sauce (add more or less to your liking)
3. Fry the almonds in a dry frying pan (lightly toasting them). Be careful to not burn them.
4. When the Pasta is al dente, drain, and put into your desired serving bowl.
5. Pour the sour cream/creme fraiche and pesto mixture over the pasta and toss. (making sure that all the pasta has some sauce on it)
6. Put the desired portions into serving dishes, sprinkle with toasted almonds and some freshly grated parmesan, serve and enjoy!

Enjoy!

Vegetarian Pasta Dish

You may feel as though I am repeating one of the previous pasta recipes that has been posted on this blog, but this one has some slight alterations and I thought I might as well share it with you. This tomato based pasta dish is really so versatile and one can basically do anything to it, but here is what I did with it this weekend.

Here is the recipe

Creamy Tomato and mushroom pasta, with toasted almonds:

Ingredients:

• 1 bag of penne pasta
• 10 or more field mushrooms, diced (chunky rather than sliced)  
• 1 punnet of cherry tomatoes, halved
• 1 tin chopped, peeled tomatoes
• 45ml cream
• 2 cloves garlic, crushed and chopped
• 5ml chilli flakes or 1 dried chilli chopped.
• 15ml tomato paste
• 30ml olive oil + extra for pasta

Some things that I added at the last minute that aren't in the picture, but that are an asset to the recipe are:

• 60ml red wine
• 5ml dried oreganum
• 100ml shaved almonds, toasted
• salt and pepper
• Parmesan

Ingredients

Method:

1. Bring a large pot of water to the boil, add salt to the water.
2. Add the pasta to the boiling water and allow to cook until al dente. Then drain.
3. In a smallish pot heat up the olive oil and add the garlic. Cook for 1 to 2 minutes.
4. Add the mushrooms to the garlic and olive oil and brown.
5. Add the tomatoes to the mushroom mixture and fry for 1-2 minutes.
6. Then add the tinned tomatoes and tomato paste and allow to simmer for 3 to 5 minutes.
7. Add the red wine and allow to simmer for 5 minutes.
8. Add the oreganum and chilli flakes and cream and allow to simmer for 2 minutes.
9. Taste sauce and add an appropriate amount of seasoning.
10. Pour some olive oil over the cooked pasta to help it not to stick together. 
11. To dish, fill a bowl with the pasta, add sauce, sprinkle with grated parmesan and toasted almonds and enjoy!



Wonderful!



Pasta with Butternut, Sage and Pine Nuts

I’m forever searching the Internet on food blogs or websites or whatever comes my way for new and exciting recipes to try. My dad found this recipe and it looked delish so I just had to try it. This is a great vegetarian meal, you wont miss the meat at all.  Butternut and sage is a classic combination and this is a great twist on an old favorite. Give it a try...

Pan- Fried Pasta with Butternut, Fried Sage, and Pine Nuts

Ingredients: (serves 4)

• 1 medium butternut
• 1 small sweet onion, peeled and diced
• 3 cloves of garlic, minced
• Olive Oil
• Salt and pepper
• ½ cup of sage leaves
• 500g Farfalle pasta
• ¾ cups pine nuts, toasted
• About one cup of Parmesan shaved or finely grated



Ingredients



 

Method:

1. Heat the oven to 200 degrees Celsius.
2. Cut the butternut in half and scoop out the strings and seeds out of the middle.
3. Cut the squash into about 2.5cm cubes.
4. Toss the onion, garlic, a drizzle of olive oil and salt and pepper.
5. Mince about half of the fresh sage leaves and toss with the butternut.
6. Spread the butternut mixture in a thin layer on a large baking sheet and roast for about 40 minutes or until the squash is soft.
7. Heat the salted pasta water till boiling and cook the Farfalle until al dente. Drain and set aside.
8. As the squash finishes roasting, heat 2 tablespoons of olive oil in a large high-sided sauté pan.  The oil is ready when it pops and sputters (don’t let it start smoking). Drop the rest of the sage leaves and fry for about a minute or until they begin to shrivel up.
9. Remove with a slotted spoon and salt lightly. Crush with the back of a spoon.
10. Add half the pasta to the pan, along with half the roasted butternut mixture. Crumble in half the sage. Cook, stirring frequently, for 5 minutes or until the pasta is heated through and getting crispy on some of the edges.
11. Add the pine nuts and cook for another minute. Stir in half of the cheese.
12. (Don’t forget to add salt and pepper to taste)

 For a more luxurious version bacon and creamy Danish feta could be added.



Frying the pasta with the butternut





Delicious and ready to enjoy


Pictures courtesy of The Kitchn Food Blog
www.thekitchn.com/recipe-pasta-with-buternut-sq-64966

Feeling like some pasta? Here you go... Enjoy!

last night I had to make dinner, and I was having a pasta craving. I have this craving quite often as I am a bit of a pasta glut, but what can I say? I just LOVE pasta! So my choice of pasta and sauce for the evening was a good old 'Pasta carbornara." It exceeded all expectations, that I even had it for breakfast and lunch today! try it!

Here is the recipe

Pasta Carbonara

Ingredients: Serves 4

• 1 packet dried spaghetti
• 1/4 cup double thick cream (I used a bit more than a 1/4)
• 4 eggs
• 1 packet of streaky bacon, diced.
• 1 teaspoon extra virign olive oil
• 1 cup of freshly grated parmesan cheese
• Salt and pepper to taste
• parsley for garnishing

Ingredients

Method:

1. Bring a large pot of water seasoned with salt to the boil.
2. Saute the bacon in a pan until crisp, remove bacon from the pan and drain using paper towels.
3. Place the spaghetti into the boiling water and cook for +/- 9 minutes until al dente.
4. In a bowl mix together the cream, parmesan, olive oil, eggs, salt and pepper until well combined.
5. Drain the pasta, toss with the cream mixture, add the bacon and season further if necessary.
6. Garnish with parmsan shavings and some fresh parsley.

Delectable!

Quick and Easy Smoked Chicken Pasta

This pasta recipe is a firm favourite with every one who tries it. My dad had it in a restaurant in London many years ago and when he came home he said he had to make up his own version. This pasta is affectionately known as "Peter's Perfect Pasta". Its our go to pasta when ever I'm having lots of friends over. Its super quick simple and absolutely delish!!! I hope you enjoy it as much as we do!

Peter's Perfect Pasta

Ingredients: Serves 4

• 500g Penne Pasta
• 8 spring onions
• 5 rounds of feta cheese
• 3 smoked chicken breasts
• 100g flaked almonds (lightly toasted)
• Juice and zest of 1 un-waxed lemon
• Olive oil

Ingredients

 Method:

1. Bring a pot of salted water to the boil.
2. Slice the smoked chicken, toast the almonds, crumble the feta cheese, finely chop the spring onions and zest the lemons.
3. When the water is boiling add the pasta and cook as per instructions.
4. When the pasta is cooked drain it in a collinder and put it into a big bowl.
5. Toss in the lemon zest and few squeezes of the juice and a few glugs of extra virgin olive oil with the pasta.
6. Add the chicken, feta, spring onions and lastly the almonds.
7. Then toss together and enjoy with good company.

Delishhhh...

This recipe serves four easily with enough left over’s for lunch the next day.

Left over chicken? What I did with mine:

So we had left over chicken from Sunday's roast and I wasn't interested in eating the same thing for dinner on Monday night, so I decided to make it into something else along with the mushrooms we had lying in the fridge... At first I thought a pie would be nice, but then I didn't feel like that either, I then thought maybe a lasagne, but couldn't find a recipe that tickled my tastebuds... so I opted to make a pasta sauce from my head, to add to some pasta, as time too was limited.

It was quick to make and delicious to eat.
Heres what I used:

Creamy tomato, chicken and mushroom pasta:

Ingredients:

• 1 packet of Penne Pasta
• 200g cooked, boneless chicken diced
• 1 tin of chopped tomatoes
• 100ml water
• 1 onion, chopped
• 2 cloves garlic, crushed and put into 20ml olive oil
• 15ml coriander, chopped
• 100g mushrooms, chopped
• 125ml cream
• salt
• pepper
• chilli flakes (optional)



Ingredients (Excluding the water, salt, pepper and chilli flakes)



Method:

Boil a pot filled with water and a pinch of salt. Once the water is boiling add the pasta for +/- 8mins

Put the onion and garlic oil and chopped coriander into a medium sized saucepan on a medium heat and fry until the onions are soft and glassy.

Add the mushrooms and continue to fry until mushrooms have shrunken and are browning.

Add the chicken.

Add the tinned tomatoes and water and allow to simmer for 5 minutes.

Add the cream

Season with salt, pepper and chilli flakes if desired

Serve on the pasta and garnish with some grated parmesan and a few coriander leaves

Bon Appetit!