Monday, 19 December 2011

Easy cheesy pasta

Very quick and easy pasta with cheese sauce, as long as you like the slightly sour taste of yoghurt. If you’re not fond of yoghurt, you could try crème fraiche, or even double cream.

1 person
2 people
4 people
Grated cheese (eg Cheddar, Gruyere)
Greek yoghurt
2 tbsp
4 tbsp
8 tbsp

  1. Cook and drain the pasta. Return to the same pot on a low heat.
  2. Add grated cheese a little at a time, stirring in so it melts.
  3. Add Greek yoghurt and stir in so that the pasta is well coated with the cheese and yoghurt mixture and the whole is heated through.
  4. Top with parmesan cheese if liked, and serve.
 Great served with...
  • Crusty bread, or
  • A green salad

Saturday, 10 December 2011

Bacon and Spring Onion Strata

From miz.mel, of Jooly's Joint.

This tasty dish is a great weekend breakfast bake. The best way I’ve found to do it is to make it the night before and refrigerate it overnight. Doing all the preparation well in advance means you can rest before preparing the rest of the meal.

Challah is a Jewish egg bread, most often available in shops on Fridays. Look in Jewish bakeries and delicatessens, or supermarkets in Jewish areas. If you can’t get hold of it, brioche is a good substitute (though it has a higher fat content).

1 person
2 people
4 people
Back bacon
3 oz (2 slices)
5 oz (3 slices)
10 oz (6 slices)
Spring onions
Slices egg bread (Challah)
Honey or grain mustard
0.5 tsp
1 tbsp
2 tbsp
Grated mature Cheddar cheese
2 oz
3 oz
6 oz
4 fl oz
8 fl oz
16 fl oz
Chopped fresh thyme
½ tsp (pinch dried)
1 tsp (½ tsp dried)
2 tsp (1 tsp dried)

  1. Coarsely chop the bacon and cut the spring onions into 1-inch pieces.
  2. In a non-stick pan, brown the bacon over medium-high heat for about 2 minutes. Add the spring onions and cook for about 1 minute or until softened.
  3. Spread the mustard over 4 slices of bread. Divide the bacon mixture and most of the Cheddar cheese evenly over the mustard, retaining some of the cheese. Top with remaining bread.
  4. Cut each in half on the diagonal, and arrange in a greased baking dish.
  5. Whisk together the eggs, milk, thyme and pepper. Pour into the baking dish, making sure to soak all the bread. Sprinkle with the remaining Cheddar cheese. Cover and refrigerate for at least 2 hours or up to 24 hours.
  6. Preheat oven to 180˚C or Gas Mark 4. Bake in centre of oven for 45 to 50 minutes or until completely set.

Wednesday, 7 December 2011

Pasta with peas and mozzarella

Peas make both a good soup and a great sauce! This is a quick and easy way to serve them that’s even better if you’re able to use fresh pasta.

1 person
2 people
4 people
Dried pasta
100g (125 if fresh)
200g (250 if fresh)
400g (500 if fresh)
Fresh or frozen peas
Olive oil
½ tbsp
1 tbsp
2 tbsp
Strong vegetable stock
A little
A little
A little
Fresh sage
¾ tbsp
1 ½ tbsp
3 tbsp
Mozzarella cheese, cut into small cubes
Salt and freshly ground black pepper

  1. Cook the pasta in boiling water until just tender then drain and keep hot
  2. Cook the peas in plenty of boiling salted water for 2-3 minutes
  3. Put half of them into a liquidiser with the olive oil and blitz, gradually adding very small amounts of vegetable stock to give you a puree
  4. Add the sage to the pasta along with the remaining whole peas, then add the hot pea sauce and season. Stir well
  5. Add the diced mozzarella and serve.

Great served with...
  • A tomato salad

Monday, 5 December 2011

Butternut squash and pear soup

From @rossyrahrah

Butternut squash is difficult to cut up. Buy it ready-chopped if you possibly can. Apart from that, this is a really easy recipe to make!

4 servings
Butternut squash
1 medium
Curry powder
1 tbsp
Vegetable stock cube
450 ml

  1. Peel and chop the butternut squash if not already done. Peel and chop pear and remove stone.
  2. Put all ingredients in a saucepan. Simmer for around 30 minutes until the squash is soft, then blend.