Better write this one down before I forget it, Hannah really liked it and I quite liked it too.
Cooked pasta twists or other suitable shape
Double cream/creme fraiche/natural yogurt - couple of tbsps
Parmesan cheese - about 1 tbsp
Baco bits
Put the cream, parmesan and baco bits in a small bowl, microwave on full until warm.
Pour over the cooked pasta and stir through.
Serve.
See how simple it is?! The baco bits are vegetarian, if you're not veggie you could use actual bacon instead.
Tuesday, December 18, 2007
Sunday, December 16, 2007
Vegeballs
1 packet Realeat Burgamix
I finely chopped onion
1 finely chopped clove garlic
Sage and thyme or other herbs
1 egg
110ml cold water
Oil for frying
1 jar tomato based pasta sauce
Make up the Burgamix with the egg and water, leave to stand for 15 minutes (as packet instructions).
Gently fry the onion and garlic, along with the herbs, until soft.
Mix the onion etc with the Burgamix, leave in the fridge overnight so it firms up.
The following day, form the Burgamix mixture into small balls - about 20 or so at least.
Preheat the oven to gas 6 (200C I think).
Fry them until cooked on all sides, takes about 1o minutes on a low heat.
Put them in a ovenproof dish, and cover them with the pasta sauce and bung in the oven for 20 minutes.
Cover all surfaces with plastic/muslins/something easily cleaned, as they're messy!
Make sure they're cool enough before serving, as they stay hot for quite a while.
I finely chopped onion
1 finely chopped clove garlic
Sage and thyme or other herbs
1 egg
110ml cold water
Oil for frying
1 jar tomato based pasta sauce
Make up the Burgamix with the egg and water, leave to stand for 15 minutes (as packet instructions).
Gently fry the onion and garlic, along with the herbs, until soft.
Mix the onion etc with the Burgamix, leave in the fridge overnight so it firms up.
The following day, form the Burgamix mixture into small balls - about 20 or so at least.
Preheat the oven to gas 6 (200C I think).
Fry them until cooked on all sides, takes about 1o minutes on a low heat.
Put them in a ovenproof dish, and cover them with the pasta sauce and bung in the oven for 20 minutes.
Cover all surfaces with plastic/muslins/something easily cleaned, as they're messy!
Make sure they're cool enough before serving, as they stay hot for quite a while.
Sunday, December 9, 2007
Lentil Pate
All measurements are approximate, don't stress if yours are different :o)
200g red lentils
1 tin chickpeas
2 onions, finely chopped
2 cloves garlic, crushed
1 tube tomato puree
3 tbsp pesto
Boil the lentils and chickpeas as per instructions
Soften the onions and garlic in a frying pan
Drain the lentils and chickpeas
Put all ingredients in a large bowl
Blend until smooth (or as smooth as you want it)
It's really nice and tastes quite like the Cauldron veggie lentil, tomato and basil pate that they charge a fortune for in the health food shop! If you want it runnier don't bother draining the lentils.
It makes loads, I freeze it in ice cube trays then transfer to a freezer bag and just defrost a cube at a time to use on rice cakes and things.
Variations:
Try different herbs/spices in the pate, maybe cumin next time.
200g red lentils
1 tin chickpeas
2 onions, finely chopped
2 cloves garlic, crushed
1 tube tomato puree
3 tbsp pesto
Boil the lentils and chickpeas as per instructions
Soften the onions and garlic in a frying pan
Drain the lentils and chickpeas
Put all ingredients in a large bowl
Blend until smooth (or as smooth as you want it)
It's really nice and tastes quite like the Cauldron veggie lentil, tomato and basil pate that they charge a fortune for in the health food shop! If you want it runnier don't bother draining the lentils.
It makes loads, I freeze it in ice cube trays then transfer to a freezer bag and just defrost a cube at a time to use on rice cakes and things.
Variations:
Try different herbs/spices in the pate, maybe cumin next time.
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