Sun dried tomato and mushroom pasta in a garlic and basil sauce

I found this recipe here but copied it into metric because it was too hard to follow in American measurements. 

Serves 4

Get This -

2 tablespoons olive oil
200g mushrooms, sliced
3 garlic cloves, minced
100g sun-dried tomatoes, diced
2 chicken stock cubes (use vegetable for vegetarian version)
2 cups boiling water
1/2 cup half and half (may need to add another 1/2 cup)
1/2 cup heavy cream
1/2 cup shredded Parmesan cheese
1 tablespoon dried basil (or up to 2 tablespoons chopped fresh basil)
fettuccine for 4

NOTE:
WHAT IS HALF AND HALF? Half and half is the US milk product that combines half milk half cream to form a lighter cream (unlike heavy cream). To make 1 cup of half and half, combine 1/2 cup milk and 1/2 cup regular cream (heavy, or whipping cream).


Do This -

1. Heat olive oil on medium-high heat, add sliced mushrooms and garlic and cook for about 3 minutes. Add diced sun-dried tomatoes. Reduce heat.
2. Dissolve 2 chicken stock cubes in 2 cups of boiling water. Add the broth to the pan and cook on medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth reduces somewhat. Add half and half, heavy cream and bring to boil just for a short moment. Add Parmesan cheese and cook the sauce, stirring, for a couple of minutes, on low-medium heat until the cheese melts. Add the basil.
3. If your sauce is too thick at this point - add another 1/2 cup half and half. If your sauce looks thin to you - do not continue simmering the sauce to thicken it as you will be adding pasta shortly (in the next step) - and pasta will absorb some of the sauce liquid. Even if the sauce looks thin now, it will not be so thin once you add pasta.
4. Cook fettuccine according to the package instruction. Drain and rinse in cold water (this will stop the cooking). Add the fettuccine into the sauce and continue cooking the sauce with the pasta in it, on medium heat, for a couple of minutes (or more - to achieve the desired thickness) stirring constantly to coat well.

Note: Do not add salt to the creamy sauce because it should already be salty enough from the chicken cubes. Check at the end when the sauce is done to see if some salt is needed.

Spinach & Ricotta Lasagne

Not my image because I couldn't get a good one!
I'll try again next time I make it.

Serves 2 - 4

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curly or flat lasagne (use according to instructions on the pack)
1 cup passata
1 tablespoon olive oil
2 cloves garlic, crushed
6 cups baby spinach, loosely packed and chopped well
250g ricotta
1 1/2 cups grated mozzarella
200g feta, crumbled
1 egg
1 teaspoon dried oregano
1 pinch nutmeg
salt & pepper to taste
1/4 cup grated parmesan cheese

Do This -

1. Preheat oven to 220°C.
2. In a large fry pan add oil and heat to medium-low heat.
3. Sauté garlic until fragrant, about 1 minute.
4. Add chopped spinach and sauté until wilted, about 3 minutes.
5. In a large mixing bowl, combine garlic, spinach, ricotta, 1 cup mozzarella, feta, egg, oregano, nutmeg, salt and pepper.
6. Place one layer of cooked lasagne sheets in the base of a casserole dish.
7. Layer with passata, spinach & ricotta mix and lasagne sheets.
8. Finish with a layer of pasta and sprinkle with the remaining mozzarella and parmesan.
9. Cover with foil and bake 20 minutes, or until cheese is hot and bubbly.

Lasange

Lasagne is something I love to eat, but never make because it seems too fussy.

Well, tonight I gave it a go.

I combined three recipes from online searches and came up with this...

I reckon it's pretty good!

Serves 4

Get This -

• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 500g lean beef mince
• 400g can crushed tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 1/2 teaspoon cinnamon
• 250g packet dried lasagne pasta sheets
• small carton of cream
• 1 cup grated cheddar cheese
• 1/4 cup grated parmesan cheese

Do This -

1. Preheat oven to 180°C/160°C fan-forced.
2. Heat oil in a heavy-based saucepan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion is tender. Add mince. Cook, stirring with a wooden spoon to break up mince, until browned. Add tomatoes, tomato paste, dried herbs and cinnamon.  Season with salt and pepper. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 40 minutes or until sauce has thickened. Remove from heat.
3. Soak the lasagne sheets in a single layer in boiling water for 5 mins. (Although the packet says no pre-cook, soaking improves the texture.) Drain well. 
4. Drizzle a little olive oil over base of a 7cm-deep, 25cm (base) square baking dish. Arrange pieces of lasagne over base of dish. Pour enough cream to just cover lasagne sheets. Spoon one-third of the mince mixture over pasta. Spread with one-quarter of the cheeses. Repeat layers twice. Top with lasagne sheets, cream and cheeses. Cover loosely with foil.
5. Bake for 45 minutes. Remove foil. Bake for 15 minutes or until pasta is tender and cheese golden. Stand for 10 minutes before serving.

Option 1 - Replace cream with cream cheese.
Option 2 - Replace cream with ricotta cheese. 
Option 3 - Use a mix of all three

Curly Fettuccini & Meatballs

Serves 4

Get This -

500g mince

1 onion, diced

2 cloves of garlic, crushed

1 egg

1 cup of breadcrumbs

3/4 cup grated parmesan cheese

5-6 basil leaves, roughly chopped

1/2 bunch Italian parsley, chopped
2 bay leaves

2 tablespoons tomato paste

2 tins diced tomatoes
1 teaspoon brown sugar

olive oil, for cooking

curly fettuccini (or regular fettuccini or spaghetti)

grated parmesan to sprinkle

Do This -

1. In a large bowl add 1/2 of the chopped parsley, 1 garlic clove, mince, breadcrumbs, egg, parmesan cheese and a generous pinch of black pepper & salt. Mix with hands until well combined.
2. Heat some olive oil in a large pot to a medium heat and add onion & and remaining garlic clove. Fry till translucent and fragrant.
3. Roll the meatballs then brown them in the pot with the onions & garlic.
4. Add the tomato paste, canned tomatoes, the remaining chopped parsley, basil & bay leaves, sugar, salt & pepper.
5. Turn to low and simmer for 20 minutes. Or longer for more flavour. If the sauce seems a little dry add 1/2 cup of water.
6. Serve with curly fettucinni and sprinkle with parmesan and basil.

Creamy Chicken Pasta Bake with Spinach & Semi-Dried Tomatoes

from Taste.com.au

Serves 4

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• 250g dried pasta
• 2 cooked chicken breasts, chopped 
• 100g baby spinach leaves
• 300ml light thickened cream
• 3/4 cup semi-dried tomatoes
• 1 1/2 cups grated parmesan cheese
• 1 cup grated mozzarella cheese

Do This -

1. Preheat oven to 200°C. Lightly grease a 5cm-deep, 20cm x 28cm (base), 8-cup capacity baking dish.
2. Cook pasta in a large saucepan of boiling, salted water for 10 minutes or until tender.
3. Drain pasta and return to saucepan. Add chicken, spinach, cream, tomatoes and 1 cup parmesan. Toss until well combined. Season with salt and pepper.
4. Spoon mixture into prepared dish. Top with mozzarella and remaining parmesan. Bake for 20 to 25 minutes or until golden. Spoon pasta bake onto serving plates. Serve.

Recipe from Taste.com.au

Fettuccine with Asparagus, Parmesan, and Prosciutto

Serves 4

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1 teaspoon olive oil
100g thinly sliced prosciutto, cut into strips (or 4 finely chopped bacon rashers)
1 garlic clove, crushed
1 cup pure cream
2 tablespoons lemon juice
Salt and pepper
500g fettuccine
2 bunches of asparagus trimmed and cut into pieces
1 cup grated parmesan
¾ cup chopped fresh basil

Do This -

1. Cook fettuccine as per instructions on the pack.
2. Heat oil in large nonstick pan over medium heat until just smoking.  Cook prosciutto until lightly browned and crisp, about 5 minutes.  Transfer to paper towel-lined plate.
3. Add garlic to pan and cook until fragrant, about 30 seconds.  Stir in cream and lemon juice and simmer until slightly thickened, 3 to 5 minutes.
4. Add asparagus to the pot of pasta with 4 minutes left of cooking time.  Reserve 1 cup cooking water, drain pasta and asparagus, and return to pot.
5. Add sauce, ½ cup reserved cooking water, parmesan, and basil to pot and toss to combine, adding remaining cooking water as needed.  Season with salt and pepper.  Sprinkle portions with crispy prosciutto.  Serve.

Mini Asparagus Frittatas

Makes 12

Get This - 

• 5 eggs
• 1/2 cup pure cream
• 1/4 cup grated tasty cheese
• 1/4 cup grated parmesan cheese
• 1 garlic clove, crushed
• 1/2 bunch asparagus, trimmed, thinly sliced
• 2 tablespoons chopped semi-dried tomatoes
• 2 green onions, thinly sliced
• handful of fresh basil leaves, roughly chopped

Do This -

1. Preheat oven to 190°C/170°C fan-forced. Grease 12 hole patty pan.
2. Whisk eggs, cream, cheese and garlic together in a jug. Season with salt and pepper.
3. Combine asparagus, tomato, basil and onion in a bowl. Spoon evenly into holes of prepared pan.
4. Pour egg mixture over asparagus mixture. Bake for 10 to 12 minutes or until golden and set.

Roasted Cherry Tomatoes with Pesto Spaghetti

I like this for a quick & easy summer meal.


From Taste.com.au

 

Serves 2

Get This -

• enough spaghetti for 2
• 1 punnet cherry tomatoes
• 2 tablespoons basil pesto
• 1/4 cup grated parmesan cheese

Do This -

1. Preheat oven to 200degC.
2. Place cherry tomatoes on an oven tray, sprinkle lightly with olive oil and salt. Roast for 15 mins.
3. Cook spaghetti according to the instructions on the pack.
4. Drain the spaghetti and tip back into the saucepan. Mix in the pesto, parmesan and tomatoes. 
5. Serve in 2 bowls and top with shaved parmesan.
6. Finish with some fresh chopped basil if you wish.

Spaghetti with Chicken, Cherry Tomatoes and Pesto

This recipe is tweaked from one very similar on Taste.com.au
They used smoked chicken. I've never bought smoked chicken.
So I changed it to barbecued chicken.
Which I buy a lot!

from Taste.com.au

(serves 4)

Get This -

• 350g dried spaghetti pasta
• 135g (1/2 cup) bought basil pesto
• 300g barbecued chicken breast, thinly sliced
• 1 x 250g punnet cherry tomatoes, halved
• 30g (1/2 cup) finely grated parmesan

Do This -

1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
2. Add the pesto, chicken and tomato to the pasta and gently toss until well combined. Place the pan over low heat and cook, stirring, for 1-2 minutes or until heated through. Add the parmesan to the pasta and toss to combine.
3. Divide the pasta mixture among serving bowls and serve.

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.

Caesar Salad

I love caesar salads, but I hate those pre-packaged ones.  You may as well be eating cardboard, I think.  So here's my real do-it-yourself one.  I do buy a bottled dressing but if you get a really good one this salad tastes just as good as one from a cafe or restaurant.

Serves 2

Get this -

2 cos lettuce hearts
2 boiled eggs, quartered
2 bacon rashers
1 clove garlic
4 - 6 anchovy fillets
1 tablespoon capers
baguette
parmesan
bottled caesar salad dressing

Do this -

1. Cut baguette into slices, rub both sides with garlic, butter lightly or spray with oil and crisp in oven or in a sandwich press.
   
2. Separate lettuce leaves and place into a salad bowl.
3. Dice bacon and fry until crisp.
4. Sprinkle bacon, anchovies (chopped or whole) and capers over lettuce.
5. Drizzle with dressing and toss gently.
6. Arrange egg wedges and toasted croutons on top.
7. Shave parmesan over salad and serve.
   

TIP - Add cooked prawns or chopped barbecued chicken for a light summer dinner or heartier lunch.

Cheesy Beef Rissoles

Makes about 12

Get This -

250g beef mince
1 small carrot, grated
1/2 cup parmesan, grated
1 egg
1 tablespoon tomato/barbecue/sweet chilli sauce
1 tablespoon mustard
1 slice of bread, crusts removed and broken into tiny pieces
25g fetta, crumbled
salt & pepper


Do This -

• Place everything in a mixing bowl and get your hands stuck in mixing until well combined.
• Roll into small rissoles and shallow fry or barbecue until browned all over and cooked through.

Too easy! ;)

Savoury Muffins

I am sooo not a baker.  But I felt like some savoury muffins today and thought my kids might like to try them, too.  Well, of course, I loved them and my kids wouldn't even taste them!  Oh well, I'll keep trying.

 Makes 12

Get This -

• 2 1/2 cups self-raising flour
• salt and pepper
• 125g melted butter, cooled
• 1 cup milk
• 2 eggs
• 1 teaspoon herbs
• 1/2 cup grated cheese
• 2 bacon rashers, diced
• 1 small onion, diced
• 1/2 small red capsicum, diced
• parmesan to top

 

Do This -

1. Preheat oven to 200C.
2. Fry onion, bacon and capsicum until onion is soft.
3. Sift flour into a bowl.  Add cheese and season well with salt and pepper.
4. Whisk eggs, milk and herbs together.
5. Make a well in the flour, add milk mixture and butter, fold until well combined.
6. Fold in bacon and onion mixture.
7. Spoon into greased muffin tray, top with parmesan.
8. Bake for 20-25 minutes.

 

Try to eat just one!!

Chicken Pasta Bake

If you like pasta bakes you'll love this one...easy and tasty...mmm mmm!


Serves 4


Get This -

300g of your favourite short pasta
1 onion, finely chopped
300ml cream
1 cup frozen corn kernels
1 cup frozen peas
1/2 cup grated parmesan
1/2 barbecue chicken, roughly chopped
3 bacon rashers
salt and pepper
1 cup tasty cheese


Do This -

• Preheat oven to 200C.
• Cook pasta in a large pot as per packet instructions.  Drain and set aside in baking dish.
• Meahwhile, cook bacon, chop, set aside.
• Saute onion in a little oil until softened but not brown.
• Add cream, bring to simmer and cook for 2 minutes.
• Stir in corn, peas, parmesan, bacon and chicken and cook for another 2-3 minutes.
• Add to pasta in baking dish, add salt and pepper and stir to mix well.
• Sprinkle cheese on top.
• Bake in oven for about 20 minutes or until golden on top.
• Sprinkle with chopped parsley if you like.

I guarantee you'll want seconds!