top of page

Search Results

42 items found for "pasta"

  • Sicilian Spaghetti

    Drain when slightly under done, reserving 1 - 11 1/2 c pasta water. 5) Once the zucchini is tender, add further 5 minutes until the shrimp is white and firm but not over done. 6) Place cooked spaghetti and pasta

  • Pumpkin Lasagne

    There was beef mince in the freezer and pasta sheets in the pantry. Easy. I had enough for 3-4 layers, finishing with pasta, sauce and then cheese. 4) Bake at 160°C for 2 hours tempted next time (because there will be a next time) to use additional courgette layers instead of pasta

  • Carrot Top Pesto

    It is tasty as a dip for tortilla chips, or spread on little puff pastries with tomato paste and parma ham, with or without cheese, and of course, the classic, with pasta. Add to pastry or pasta, use as a spread, or simply dip. Enjoy.

  • Autumnal Macaroni and Cheese

    Ingredients: 1kg spiralli pasta 2-3 c pumpkin, chopped 1 onion, chopped 3 apples, chopped 2 tbsp butter Aloha Spiced Cacao 1 1/2 tsp Pul Biber 1/2tsp sumac 2 tsp dried orange peel Pepper to taste 1) Boil the pasta Stir in flour to make a paste. necessary to get a smooth sauce) and the spices. 4) When all the cheese is melted, taste test, then mix the pasta I would aim for equal parts pasta and veg next time.

  • Butternut Squash Sauce

    Rainbow Lasagna the other day, so when in need of a quick easy dinner, I threw this together to have over pasta With the leftover sauce, I mixed in tomato and peas and turned them into pasties for a picnic. These were arguably better than the original pasta the sauce was used for.

  • White Lasagne

    I received a cheese making kit from my in-laws for Christmas and tried it out for the first time today. I made my own ricotta, completely from scratch, using fresh unhomogenised milk from the local dairy. In planning to make this though, I was thinking, great, but what do I make with it. The natural conclusion had to be lasagne, but making my own ricotta, I wanted the flavour of the ricotta to get a chance to shine, and felt that in a traditional lasagne, that doesn't happen. Ricotta is an important component but it doesn't stand out. This being the case, I spent a couple of days musing and came up with a white lasagne recipe that I hoped would allow that to happen, and I am pleased to say that it did. The ricotta definitely came through and had a beautiful creamy flavour, while the whole dish was savoury and moreish and satisfyingly rich without being heavy. I also used the left over whey from making the ricotta as my cooking liquid for the chicken and spinach "sauce", and stuck with butter so the richness is all from dairy fats (a lacto free meal this is not). If you don't happen to have whey hanging around, then just use chicken stock. The chicken (and here is a pretty bit of meal planning) was the left over roast chicken from last night's dinner. It could easily be made either gluten free or keto friendly by omitting the noodles. I used them and enjoyed them, but the courgette slices could do just as well on their own. So here it is: white lasagne. Ingredients: For the sauce: 2 - 2 1/2 c shredded chicken, precooked (either roast leftovers or from somewhere else) 2 onions 5-6 cloves garlic 3 tbsp butter 4 big cubes of frozen spinach or 4 handfuls of fresh (given the season I used frozen) 1/2 tsp oregano 1 1/2 tsp rosemary 1 1/2-2 c whey (or chicken stock) Salt and pepper For the layers: 2 courgettes, thinly sliced along their length, salted and rinsed lasagne sheets (I used spinach ones, non home made this time I'm afraid) 2 c grated mild cheese (I used raclette as that is what I had on hand. Mozzarella would obviously work beautifully too) 1 tbsp melted butter 2 c ricotta, wet enough to be spreadable 1 tomato, sliced 1) Melt butter in a saucepan and sauté the onions SLOWLY over low heat (the butter will want to brown quickly otherwise). Add garlic and cook until onions are translucent. 2) Add chicken, spinach and herbs and stir, cooking for a few minutes then add the cooking liquid, a little at a time (you don't want it too wet! Take it a bit at a time and stop when you feel it is moist but not wet). 3) Brush a lasagne pan or an oven proof dish with melted butter. Layer the courgettes, then some of the chicken mixture, some lasagne sheets, melted butter brushed over the noodles (if you want it rich and decadent, otherwise skip this step), then ricotta and a sprinkling of cheese. (I left my ricotta sheets uncooked. As long as everything is moist enough they will cook in the oven). Repeat 2-3 times depending on your dish size. End with ricotta and melted cheese. 4) Top with sliced tomato and bake at 180°C for 45 minutes. I covered mine for the first 30 minutes, then uncovered for the last 15 minutes. It came out a little wet (I was scared, trying something new, that it would be too dry, and overcompensated!), but this was actually a blessing when reheating it as it was then no longer wet but moist and juicy. Otherwise absolutely beauteous though! Rich and creamy, but with firm flavour from the herbs and garlic, tender, but with some bite. Aside from cutting a little liquid, this is a keeper!

  • Pumpkin and Apple White Lasagna

    Brush an ovenproof dish and begin layering: zucchini, chicken and apple sauce, pumpkin, pasta brushed

  • Rainbow Lasagne

    This could easily be made gluten-free, by simply omitting the pasta layer, which we included primarily

  • Pumpkin and Sage Ravioli in a Mushroom Cream Sauce

    My sister, who also likes making her own pasta, has asked me to come up with four different ravioli flavours She requested two vegetarian and two carnivorous, all (or most) using the same pasta, and using only Place a second pasta sheet over the top, seal and cut. Fresh pasta doesn't take long! Drain and serve with some sauce. We all really enjoyed this. In case you want to try making these but don't have a pasta machine , pasta tree or ravioli cutter, click

  • Pumpkin and Chanterelle Risotto

    It was either pumpkin pasta with a mushroom sauce or risotto. We opted for the risotto, and the pumpkin pasta will have to wait (although not to long. I do so love it and it had been a little while since I pulled out my pasta maker).

bottom of page