Feeds:
Posts
Comments

Archive for the ‘Pasta’ Category

I served this sauce with prosciutto wrapped lamb but it would also be good over pasta. It is super simple to make and takes no time at all to whip up. If you would like to read more reviews on this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 Cup basil leaves, firmly packed
2 Cloves garlic, crushed
50g Pine nuts, toasted (I do this in a dry pan over a medium heat, tossing until they are golden)
3 Teaspoons olive oil
1/4 Cup grated Parmesan cheese
250ml Heavy cream

Method

1. Process the basil, garlic, nuts, oil and parmesan until smooth.

2. Combine the basil mixture and cream in a pan, and simmer uncovered for 3 minutes.

All photos taken by me unless otherwise stated.

Advertisements

Read Full Post »

Here is a very quick and easy pasta recipe to throw together which tastes great, I would recommend making this with tortellini as I think it is a real important part of what makes this dish. I also added garlic and peas to the recipe I cooked the garlic in with the mushrooms and bacon and added the peas when I added the cream. It is a great no fuss week night meal that the whole family will enjoy. If you would like to see more photo’s or read more reviews of this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

500g Pasta, your preference (I used tortellini and I think that is what makes this dish.)
1 Tablespoon olive oil
3 Cloves garlic, crushed
6 Slices bacon, chopped
200g Button mushrooms, sliced
1 Cup of peas (optional)
400ml Cream
2 Scallions, sliced
1/2 Cup Parmesan cheese
1 Tablespoon freshly chopped parsley
Parmesan cheese extra to sprinkle over

Method

1. Cook the pasta in a large saucepan of rapidly boiling salted water until ‘al dente’. Drain, return to the pan, and keep warm.

2. While the pasta is cooking, heat the oil in a large frying pan, add the bacon and mushroom, and cook, stirring, for 3 minutes, add garlic, cook for further 2-3 minutes or until golden brown.

3. Stir in a little of the cream, and scrape the wooden spoon on the bottom of the pan to dislodge any bacon that has stuck.

4. Add the remaining cream, bring to the boil, and cook over medium heat for 10 minutes, OR until the sauce is thick enough to coat the back of a spoon. (Add peas here if using)

5. Stir the spring onion through the mixture, add cheese stir to melt.

6. Pour the sauce over the pasta, and toss to combine.

Serve sprinkled with the parsley.

All photos taken by me unless otherwise stated.

Read Full Post »

This is so quick and easy to throw together it makes the perfect mid week no fuss meal. I use pancetta instead of bacon as I prefer it and find it imparts more flavour to the dish. I also added extra mint and lots of parmesan cheese both in the dish and grated over the top, just our preference. If you would like to read more reviews of this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here

Ingredients

455g Farfalle pasta (bowtie pasta)
1 Egg
180ml Double cream
Sea salt
Fresh ground black pepper
12 Slices pancetta or smoked streaky bacon, roughly sliced
1 Cup fresh peas or frozen peas
2 Sprigs fresh mint, leaves picked, finely chopped
Freshly grated parmesan cheese

Method

1. Bring a large pan of salted water to the boil, add the farfalle, and cook according to the packet instructions.

2. Whisk the egg in a bowl with the cream, salt and pepper.

3. Put the pancetta or bacon into a second pan and cook until crispy and golden.

4. When the farfalle is nearly cooked, add the peas for the last minute and a half. This way they will burst in your mouth and be lovely and sweet.

5. When cooked, drain in a colander, saving a little of the cooking water.

6. Add the pasta to the pancetta and stir in most of the mint, finely sliced – if the pan isn’t big enough, mix it all together in a large warmed bowl.

7. Now add the egg and cream mix to the pasta. What’s important here is that you add it while the pasta is still hot. This way, the residual heat of the pasta will cook the eggs, but not so that they resemble scrambled eggs.

8. The pasta will actually cook the egg enough to give you a silky smooth sauce.

9. Toss together and loosen with a little of the reserved cooking water if necessary.

10. Season with salt and pepper, sprinkle with the Parmesan and the rest of the mint leaves, and serve as soon as possible.

All photos taken by me unless otherwise stated.

Read Full Post »

This is a super simple recipe that can be thrown together in no time at all and is also budget friendly. I did not make the basil pesto from scratch as I had some already made in the fridge, you could also just use store bought basil pesto, to make this recipe even quicker to put together. It is a lovely sauce and goes very well with the gnocchi, we topped ours with extra grated Parmesan cheese for a filling, yummy dinner. If you would like to read more reviews on this recipe or view more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Pesto

2 Cups fresh basil, firmly packed
1/4 Cup pine nuts, lightly toasted
2 Garlic cloves, chopped
1/3 Cup extra virgin olive oil
1/2 Cup parmesan cheese, grated

Sauce

2 Teaspoons olive oil
1 Garlic clove, crushed
300ml Cream
500g Potato gnocchi
Salt and pepper
1 Tablespoon lemon juice
Fresh basil, to garnish
Lemon wedge, to serve

Method

1. To make the pesto, combine the basil, pinenuts and garlic in a blender or food processor. Process until smooth. With the motor running, slowly pour in the oil. Add the parmesan and process until smooth.

2. Heat the oil in a small pan. Add the garlic and cook over medium heat for 1 minute. Add the cream and 3 tablespoons of the pesto and bring to the boil. Be careful as it will boil over easily. Reduce the heat to low and simmer for 3 minutes.

3. Meanwhile, cook the gnocchi according to the packet instructions. Drain and place the gnocchi in a large bowl. Pour on the sauce and toss thoroughly. Season with salt and pepper and stir through the lemon juice just before serving.

Transfer to a serving bowl. Garnish with basil and serve with lemon wedges.

All photos taken by me unless otherwise stated.

Read Full Post »

This is a very easy and tasty spaghetti sauce that you can throw together in about 25-30 Min’s. It has a little longer on the cooking time but that is the easy part just waiting for it to cook down and all the flavours to develop. It is very versatile as it can be used as a spaghetti sauce or like I did the next day to make cannelloni, it would also be a good sauce for lasagne. I served ours with a side salad and some garlic bread, but I have to say my family preferred it the next day when I made a cannelloni and topped with a cheese sauce, with extra grated Parmesan cheese. If you would like to see more photos or read more reviews of this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here

Ingredients

Note: I also added mushrooms to ours and adjusted the herbs and spices to suit our taste, so feel free to do the same by adding more or less according to what you like.

Olive oil or cooking spray
1lb Lean ground beef
1 Large onion, thinly sliced
1 Cup celery, diced
1 Large red bell pepper, chopped
3 Garlic cloves, minced
2 Teaspoons dried oregano
2 Tablespoons dried parsley
1(28 ounce) Can diced tomatoes (I used Dei Fratelli Seasoned Diced Tomatoes)
1(6 ounce) Can tomato paste
1/2 Cup red wine (or water)
1 Large bay leaf
1 Teaspoon honey
1 Teaspoon balsamic vinegar
1/2 Teaspoon salt
1/2 Red pepper flakes, crushed
1 Teaspoon dried basil

Method

1. Heat a large skillet over medium high heat.

2. Heat olive oil or spray w/oil.

3. Add ground beef, onions. celery, red pepper and garlic.

4. Saute` until beef is no longer pink and veggies are tender, about 10 minutes.

5. Add remaining ingredients and stir well.

6. Bring to a boil and reduce heat.

7. Cover and cook, stirring occasionally for 1-3 hours.

8. If sauce becomes too thick, thin with a little water.

9. Remove bay leaf and serve with your favorite pasta.

All photos taken by me unless otherwise stated.

Read Full Post »

This is a quick and great tasting recipe that my son loves, we both think that it would also be a great sauce for steak. I will warn you the sauce whilst yummy tasting is very rich so you will not want large portions as it is very filling. The amounts listed below would be fine for 4 big eaters or 5 smaller appetites.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese , platter, and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

800g fresh potato gnocchi
1 Tablespoon olive oil
500g Swiss brown mushrooms, sliced thinly
1 Onion, chopped finely
2 Cloves garlic, crushed
2 Teaspoons soy sauce
2 Teaspoons Worcestershire sauce
80ml Dry red wine
200ml Water
1 Vegetable bouillon cube
11/2 Tablespoons fresh oregano, chopped finely
2 Tablespoons sage, finely chopped
100ml Sour cream
1 Teaspoon cornflour, mixed with a little water
Pepper to taste

Method

1. Heat oil in a pan add, onion, garlic and mushrooms, cook, stirring, until vegetables are tender.

2. Add wine, water, sauces and bouillon cube, stir to dissolve, add cornflour, cook, stirring until sauce thickens slightly, stir in herbs.

3. Meanwhile cook gnocchi in a large saucepan of boiling water, uncovered, until gnocchi rise to the surface and are just tender, drain.

4. Add gnocchi to herb mushroom sauce, toss gently to combine, serve immediately, garnish with extra herbs if desired.

Serves 4-5 (See note above)

All photos taken by me unless otherwise stated.

Read Full Post »

This is not a true carbonara but it is very quick to make and tastes great. It is not as creamy and eggy as other carbonara recipes I have made in the past but a good recipe none the less. I used fresh tagliatelle as I prefer fresh pasta in any dish and it also makes for an even quicker cooking time, I also added loads of cheese as my whole family loves Parmesan. If you want to read more reviews on this recipe or see more photos click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Salt & freshly ground black pepper, to taste
1lb Pasta, spaghetti (I used fresh tagliatelle)
1/4 Cup extra virgin olive oil
1/4lb Pancetta, chopped
1 Teaspoon red pepper flakes
5-6 Garlic cloves, chopped (I crushed mine)
1/2 Cup dry white wine
2 Large egg yolks
Freshly grated romano cheese (I added a mix of Gruyere and Parmesan and lots at that just our families preference.)

Method

1. Put a large saucepan of water to boil.

2. Once boiling, add a liberal amount of salt and pasta. Cook to al dente, about 8 minutes.

3. Meanwhile, heat a large skillet over medium heat.

4. Add olive oil and pancetta. Brown pancetta about 2 minutes.

5. Add red pepper flakes and garlic and cook 2 to 3 minutes more.

6. Add wine and stir up all pan drippings.

7. In separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup)of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to pasta.

8. Drain pasta well and add directly to skillet with pancetta, garlic and oil.

9. Pour egg mixture over pasta. Toss rapidly to coat the pasta without cooking the egg.

10. Remove from heat and add a big handfuls of cheese, lots of pepper and a little salt. Continue to toss and turn pasta until soaks up egg mixture and thickens, 1 to 2 minutes.

To Serve: Place in serving bowls and top with extra Parmesan cheese.

Serves 4-6

All photos taken by me unless otherwise stated.

Read Full Post »

Older Posts »