Spaghetti Primavera

Such a lovely dish to serve as the wonderful Spring vegetables become available. Use whatever you like but make sure it's colourful & fresh. Here I have included Ruby Chard, asparagus, mange tout

, shallots & chilli, with lots of freshly chopped basil to finish.

To serve 2 good portions

275g Spaghetti cooked al-dente according to the instructions on the packet

for the sauce
1 large shallot finely diced
a 50g tin of anchovies in oil (leave them out for any vegetarians)
1 red chilli chopped ( optional)
1 large tomato chopped
the juice of 1 small lemon
1 tbsp good quality virgin olive oil

for the vegetables

I used the veg below, but just choose what you like

12 asparagus spears, woody ends removed then sliced in half lengthwise
4 large handfuls of Ruby Chard with it's stems chopped (spinach will do if you can't get it)
around 12 mange tout (snow peas) sliced in half lengthwise
Basil leaves chopped for garnish (around 1Tbsp)
A little glug of Extra Virgin Olive Oil to serve
Curls of Parmesan Cheese ( I used a potato peeler and ran it down the edge of the cheese)


Method

In a large frying pan gently fry the shallots & chilli in the oil until soft
Add the anchovies and break them up while cooking
Throw in the tomatoes
Squeeze in the juice of the lemon.
Season to taste ( you shouldn't need any salt if using the anchovies)

While this is cooking steam the vegetables for just around 3/4 minutes, so that they are cooked but still have a little crunch.

To assemble just add the veg to the sauce in the frying pan and stir through well
Add the spaghetti with a little of the pasta water
Mix the whole lot together well, add a little more Extra Virgin Olive oil and the chopped basil.

This was my lunch today and it was just delicious and so very simple to prepare .

Serve in warmed bowls adding the Parmesan curls to the top to garnish.

Macaroni Two Cheese Cauliflower Bake ( with optional pancetta)

Comfort food at it's very best....what could be better than a plate of Macaroni Cheese. Rich, warming and so flavoursome.    I've made this a complete meal with the addition of cauliflower, tomatoes & spring onions .  The Pancetta or bacon is optional especially if you prefer to keep the dish vegetarian but the addition of a little bacon will  really satisfy the meat lovers in your family.


This recipe should  easily serve 4 good portions or more

Ingredients-

150g / 5oz of Macaroni or similar pasta ( I used Penne as that's all I had)
150g/ 5 oz chopped pancetta or bacon (optional)
1 medium sized cauliflower broken into florets
2 tomatoes diced
4 Spring onions (scallions) chopped

for the sauce:-

4 tbsps flour
3 tbsps butter
1 pt milk ( I used semi skimmed)
a bay leaf
60g/ 2oz grated Parmesan
150 g/ 5oz mature (strong)  cheddar cheese  
1 tbsp mustard ( I used English but Dijon will do)
1 tsp Tabasco Sauce
1 tsp grated nutmeg
3 tbsps double (half and half) cream


Method:-

Cook the cauliflower florets in a large pan of boiling water for 4 minutes exactly, remove with a slotted spoon onto a plate ... reserving the water to cook the pasta in .
Cook the pasta as per packet instructions until al dente.
Drain
If using the pancetta fry until crispy

now make the sauce:-

Melt the butter in a saucepan
Add the flour and cook to combine.
Slowly whik in the milk a little at a time to prevent it from lumping
Add the Bay leaf , turn down the heat and simmer gently for around 8 to 10 minutes
Add the mustard, tabasco  and all but a handful of both cheeses ( you will need these for sprinkling over)
Stir well then add the cream, stirring again

Add the cauliflower, pasta, tomato, pancetta (if using)  and spring onions and mix well together

Place this into a large gratin dish
top with the grated cheeses

Bake in a hot oven  200c/ 400f / gas 6  for around 20 minutes or a little more until golden brown, hot & bubbling.

Serve.

  











  

Italian Bean Soup

           

                                                 

                                                       Italian Bean Soup


A wonderful warming, filling and yet healthy soup including lots of store cupboard or fridge ingredients you're bound to have at hand. This is as low fat as I could make it.

I had a good turn out of my kitchen cupboards this week due to redecorating... I know I had far too many cans in one cupboard, in fact 4 cans of barlotti beans and several green lentils and goodness knows how many cans of tinned tomatoes...arghh a great excuse to use some up I thought.  Well, this soup recipe makes enough to serve at least 6 healthy portions as long as you have a reasonable supply of vegetables at hand,  I added some herbs and parmesan shavings from the fridge for an extemely pleasant lunch for all.

Now what do I do with 3 cans of Black Cherries...wait for the next thrilling instalment


Here's how I made it

Ingredients:-

100g/3oz pancetta (or smoked bacon) sliced or cubed...  Completely optional if you are vegetarian use 1tbsp olive oil instead.
1 large onion diced
1 large carrot diced
2 sticks of celery diced
few leaves of tuscan kale or1/4 of a pointed cabbage... Sweetheart or Hispi thinly sliced
4 cloves of garlic crushed
2 bay leaves (remove on serving)
tsp dried thyme
1 heaped tsp paprika
2 400g/13oz tins of Barlotti beans or similar variety
1 400g/13oz tin green lentils
1  400g/ 13oz tin chopped tomatoes
2 tbsps tomato puree
2 stock cubes chicken or vegetable
Parmesan shavings
3 tins of water (using the chopped tomato can)
2 tsps salt
1 heaped tsp black pepper
A little chopped parsley or basil to serve

Heat a large saucepan (no oil) and add the pancetta/bacon or the olive oil if your a vegetarian
Cook the pancetta for a couple of minutes then add the onion, celery and carrot. Sweat for around 5 minutes on a low heat.
Add the garlic , tomato puree, smoked paprika, thyme & bay leaves...add a lid to the pan a sweat further until the veg starts to soften,
Now add the canned tomatoes, rinse the out the can adding the water to the pan plus another 2 cans of water....add the stockcubes, salt and pepper.

Cook on until everything is tender.
Now add the drained beans & lentils.
When this comes back to the boil add the cabbage.
Cook for around 8 minutes until the cabbage is al-dente
Check the seasoning and serve adding a little chopped parsley/basil and some Parmesan shavings
Serve into warm bowls whilst hot and serve with some crusty bread