Wednesday, June 22, 2011

Creamy Pea and Bacon Spaghetti

I had bacon in the freezer, cream in the fridge, and that was about it.
So I made this, and I'll be making it again...YUM!

(serves 4)

Get This -

300g spaghetti
2 teaspoons olive oil
1 teaspoon butter
6 rashers streaky bacon, rind removed, sliced
1 cup fresh or frozen peas
2 garlic cloves, crushed
80g soft or cream cheese
300ml thin cream
1 cup (100g) grated parmesan cheese

Do This -
  1. Cook pasta in a pan of boiling, salted water according to packet directions. Drain, then toss in a little olive oil.
  2. Heat oil and butter in a large frypan over medium heat, then add bacon and cook until crisp and golden. Add peas and garlic and cook until garlic is no longer raw.
  3. Add cream cheese and cream, then stir over low heat until cheese has melted.
  4. Season with salt and plenty of cracked black pepper and stir in half of the parmesan. Add cooked spaghetti and toss. Serve topped with remaining parmesan.

Tuesday, June 21, 2011

Slow Cooked Lamb Curry

What's better on a winter's night than a slow cooked curry?

Nothing...and here's a great, and easy, one!

Not my image and mine didn't look this good, but it tasted fantastic!

(serves 2)

Get This  -

  • 2 tablespoons plain flour
  • 400g diced lamb shoulder
  • 1 tablespoon olive oil
  • 1/2 large brown onion, chopped
  • 2 garlic cloves, crushed
  • 4cm piece fresh ginger, peeled, grated
  • 1 long red chilli, finely chopped
  • 1 tomato, chopped
  • 2 tablespoons Indian madras curry paste
  • 150ml light coconut milk
  • 1 vegetable stock cube
  • steamed rice, yoghurt, papadams and chopped fresh coriander, to serve

Do This -

  1. Place flour and lamb in a snap-lock bag. Season with salt and pepper. Seal. Shake to coat. Heat oil in a large heavy based saucepan over medium-high heat. Cook lamb, in batches, for 3 to 4 minutes or until browned. Set aside in a bowl.
  2. Add onion, garlic and ginger to saucepan. Cook, stirring, for 4 to 5 minutes or until tender. Add chilli and curry paste. Cook, stirring, for 1 minute or until fragrant. Add coconut milk, stock cube, chopped tomato and 3/4 cup cold water. Bring to the boil. Add lamb. Stir to combine.
  3. Cook, covered, on low for 3 - 6 hours until lamb is tender. Serve with rice, yoghurt, papadams and coriander.

Thursday, June 9, 2011

Fettuccine Marinara

I'm very proud to say I made this up...and it is gooooood!

For 2 serves...

Get This -

1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, crushed
1 tablespoon tomato paste
1 shake dried thyme
1 can tomatoes
1 splash white wine vinegar
1 splosh sweet chilli sauce
300g marinara mix, fresh or frozen
salt & pepper

Do This -

  1. Heat oil in large fry pan. Saute onion and garlic until onion is transparent.
  2. Add tomato paste and dried herbs and stir until fragrant.
  3. Add vinegar, sweet chilli sauce, can tomatoes and seasoning and simmer for 30 minutes.
  4. After 20 mins cook enough fettuccine for two following instructions on the packet.
  5. After sauce has simmered for 30 mins, add marinara mix and simmer a further 5 minutes, or until seafood is cooked through.
  6. Serve over pasta in bowls.
  7. Enjoy!

Monday, June 6, 2011

Slow Cooked Casserole

This recipe comes from my favourite food website,

Get This -
  • 800g chuck steak, diced
  • 4 Desiree potatoes, cubed
  • 4 carrots, trimmed, sliced
  • 415g can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 cup frozen peas
  • 1 beef stock cube, crushed
  • 1/4 cup plain flour
  • crusty bread, to serve

Do This -
  1. Preheat oven to 130°C. Place meat, potatoes, carrots, tomatoes, tomato paste and stock cube into an ovenproof casserole dish. Add a pinch of dried herbs and season with salt & pepper if you wish.  Mix well to combine.
  2. Cover with a lid. Bake for 3 hours 45 minutes, stirring once or twice during cooking.
  3. Remove casserole from oven. Stir in peas. Gradually add flour, stirring constantly to prevent lumps from forming. Return to oven. Cook, uncovered, for a further 15 minutes.