Lizzie's Recipes

A collection of easy to make recipes

Archive for the month “April, 2015”

Chorizo & Spinach Spaghetti Carbonara

We love Spaghetti Carbonara and eat it a lot as it’s probably the easiest pasta dish to put together.  When hubby suggested adding chorizo sausage instead of bacon that sounded very interesting and combined with the spinach it was really delicious… Nutmeg is the best friend of spinach and I always add a pinch when cooking it as it gives a lovely little zing to this wonderful green vegetable…

The amounts here make about 4 serves – depends how greedy you are feeling…

Chorizo & Spinach Carbonara

Ingredients:

Spaghetti

Extra Virgin Olive Oil

1 cured chorizo sausage skinned and chopped in small pieces

350g bag of pre-packaged spinach leaves

I clove of garlic grated

1 cup of finely grated parmesan cheese

4 fresh free range eggs

1/2 teaspoon freshly grated nutmeg

Salt & ground black pepper to taste

Method:

Cook spaghetti in plenty of salted boiling water until al dente

In the meantime heat a generous lug of olive oil and gently fry the garlic and chorizo until slightly coloured

Throw in the spinach and stir until wilted

Season to taste with salt, pepper and nutmeg

In a large jug, gently whisk the eggs and fold in the parmesan cheese

When spaghetti is ready drain well and tip back into the pot over a very low heat

Add the chorizo and spinach mixture coating all the strands of spaghetti well

Add the egg and cheese mixture and toss well – the heat of the spaghetti will cook the egg

Be careful not to have heat up too high as the eggs will scramble if too hot.

Serve in a warmed bowl with additional ground black pepper to garnish

 

Bon Appetit!  🙂

Tangle Pie

I recently came across a marvellous recipe from my adored “Hairy Bikers”.  It’s a delicious and easy dish and takes only minutes to put together and turns left over roast chicken and sliced ham into a meal that is not only healthy but looks fantastic… I always laugh when I read Simon and Dave’s recipes as they are slimming us down by stealth…  Their recipes are low-fat but so yummy you wouldn’t cook them any other way…

Now don’t be afraid of filo pastry – just remember to keep it covered with a damp tea towel and it won’t dry out and crack.   It’s also loads of fun to decorate the pie at the end – when it comes out of the oven looking so divine – you will feel very chuffed indeed…

Here it is before it went into the oven

Tangle Pie 1

…and here it is when it came out of the oven!  Very impressive…

Tangle Pie

Ingredients:

2 tsp sunflower oil

1 medium onion, peeled and finely chopped

2 garlic cloves, peeled and crushed

1 medium leek, trimmed and cut into thin slices

100ml white wine

150ml water

1 chicken stock cube

1kg whole cooked chicken

100g sliced smoked ham

2 tablespoons plain flour

300g half-fat crème fraiche (substitute with low-fat sour cream)

Freshly ground black pepper

3 sheets filo pastry, each about 38 x 30cm

1½–2½ tsp sunflower oil

Method:

Heat the oil in a large non-stick frying pan over a low heat and add the onion and crushed garlic.

Fry gently for 5 minutes until the onion is softened, but not coloured, stirring occasionally. Add the leek and cook for 1 minute more, stirring constantly.

Pour over the white wine and 100ml of the water. Dissolve the stock cube in the pan by squishing it with a wooden spoon. Keep simmering on a high heat and stir constantly until the liquid has reduced by about half, then remove the pan from the heat.

Strip off the skin from the chicken and tear the meat off the bones and into bite-sized pieces. Place them in a large bowl.

Cut the ham into strips about 1.5cm wide and add them to the bowl. Sprinkle the flour on top and toss lightly together.

Add the onion and stock mixture, the rest of the water and the crème fraiche. Season with lots of freshly ground black pepper and stir all the ingredients together until just combined.

Spoon into a 1.5-litre pie dish.

Preheat the oven to 200°C/Fan 180°C

Pile the filo sheets on the work surface, one on top of the other, and divide into 9 rectangles, cutting through all the layers. Put the oil into a small bowl.

One at a time, brush each pastry rectangle lightly with a little oil and very loosely scrunch it up. You’ll need to just dip the tip of the pastry brush in the oil to make sure the oil lasts for all the pastry.

Place the scrunched-up filo on top of the filling, putting the pieces close together until the surface of the pie is completely covered.

Bake the pie for 30–35 minutes or until the pastry is crisp and golden brown and the filling is bubbling. Serve with some green vegetables – no need to add extra potatoes or rice.

 

Bon Appetit!   🙂

 

Spicy Whole Roasted Cauliflower

I have been wanting to try this recipe for ages and when cauliflowers finally came down to price I wanted to pay, I thought – today is the day!

This is so delicious and I used up the leftovers by chopping them up and stir frying with garlic, crispy bacon and chilli then tossed through Penne pasta.   Perfect!

The photos show the cauliflower looking a little dark on the outside.  This is because we really went to town and cooked this one in the Weber Kettle BBQ…  It was sensational and the coating was crisp…

Roasted Spicy Cauiliflower

 

Cooked all the way through  – cut the cauliflower into slices like a cake to serve – what a wonderful flavour…

Roasted Spicy Cauliflower 2

 

Ingredients:

1 tablespoon vegetable oil

1 whole head cauliflower

1½ cups plain Greek yogurt

1 lime, zested and juiced

2 tablespoons chilli powder

1 tablespoon cumin

1 tablespoon garlic powder

1 teaspoon curry powder

2 teaspoons kosher salt

1 teaspoon black pepper

Method:

Preheat a fan-forced oven to 200c and line a small baking sheet with baking paper.

Trim the base of the cauliflower to remove any green leaves and the woody stem.

In a medium bowl, combine the yogurt with the lime zest and juice, chilli powder, cumin, garlic powder, curry powder, salt and pepper.

Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface.

Place the cauliflower on the prepared baking sheet and roast until the surface is dry and browned, 50 minutes to an hour.

Pierce with a skewer to check if cooked all the way though.

The marinade will make a crust on the surface of the cauliflower

Cut into wedges to serve.

 

Bon Appetit!  🙂

Pumpkin Au Gratin

Pumpkin is one of Australia’s most versatile vegetables.  We make soup with it and puree it into pasta sauces.  It’s part of a traditional roast dinner and the wife of a dodgy ex politician even made her pumpkin scones the most famous in the southern hemisphere!

Butternut is the most delicious and I found this recipe on a TV show many years ago hosted by an Irish chef called Paul Rankin.  He was the first of the glamour chefs who made it all look so easy and I have been making this version for nigh on 30 years…

Chopped Pumpkin

Don’t be alarmed if the amount of cream doesn’t look it will coat all the pumpkin – it spreads out and combines with the parmesan cheese into a wonderful sauce…  This is the best side dish you will ever eat…

Pumpkin Au Gratin

Ingredients:

2 tablespoons good olive oil

1 kg butternut pumpkin

250 ml cooking cream

1 tablespoon finely chopped fresh sage (use a pinch of dried if fresh not available)

Handful of finely chopped parsley

½ teaspoon of freshly grated nutmeg

Salt & pepper

1 clove of garlic split in half

1 cup freshly grated parmesan cheese

Method:

Preheat oven to 180c

Peel the pumpkin and chop into even sized cubes

Heat the oil in a large non-stick pan and toss the pumpkin until it starts to turn golden and a bit browned

In the meantime bring the cream gently to the boil in a small pot and throw in sage, parsley and nutmeg

Rub a large casserole dish with the garlic clove halves (use a little salt to assist in the rubbing)

Tip all the pumpkin into the casserole dish and spread it out evenly

Pour the cream over covering as much of the pumpkin as you can

Sprinkle with a generous layer of freshly grated parmesan cheese

Bake uncovered for around 40 minutes or until gold and bubbling on top

 

 

Bon Appetit!   🙂

Go-To Tomato Sauce for Pasta…

We have a personality on radio here who is not only a marvellous raconteur but also an excellent chef.   We listen to him quite a bit and over the years have cooked some of his suggestions.  This terrific recipe is one of his and is so easy to make when you have almost nothing in your pantry.   I have tweaked it slightly by adding some sugar which takes the acidity from the tomatoes…

Tip:  Tinned Italian tomatoes are the best – don’t know why – just are..  Do not fear the humble anchovy.  They don’t so much add to the taste but give an underlying zing to the entire sauce.  These are essential for this sauce…

Thanks Bob Hart – this is delicious – we also use it as a base for pizza – sensational!

Bob Hart Napoli Sauce

This amount will serve 4-6 people depending on how greedy you are feeling…

Bob Hart Napoli Pasta

Ingredients:

800g tin whole peeled tomatoes

4 anchovy fillets

2 cloves garlic, grated

100 grams butter

Generous pinch of chilli flakes

1 teaspoon of sugar

Salt & pepper to taste

Balsamic vinegar to taste (optional)

Freshly grated parmesan cheese

Pasta of your choice cooked el dente

 

Method:

Set your oven to 190C.

Tip the contents of your tin of whole, peeled tomatoes into an ovenproof bowl and squeeze them through your fingers.

Add the anchovy fillets, garlic cloves, butter and a generous pinch of dried chilli flakes.

Check the seasoning, and add salt & pepper if required.

Roast this mixture in the oven, giving it a good stir every 10 minutes or so, for about 40 minutes, and then mash well with a potato masher.

Adjust seasoning and add some balsamic vinegar to give it a zesty zing…

Cook pasta according to packet instructions, reserve some of the cooking liquid and return pasta to the pot.

Add the tomato sauce and enough of the pasta water to thin slightly, and toss the pasta through the sauce for a couple of minutes.

Finish with another pinch of the chilli flakes and plenty of finely grated parmesan.

Choose your red wine carefully…

 

Bon Appetit!  🙂

 

Roasted Green Beans

We love our vegies and try to eat as many and as varied as possible.  I am always on the lookout for a new way to cook vegetables and I recently stumbled across this tasty way to present green beans.  Roasting the beans creates an intense flavour and you can play around with the seasonings if required.  This one was a big winner…

 

They look very pretty presented in a glass...

They look very pretty presented in a glass…

Crispy roasted green beans with crunchy parmesan

Crispy roasted green beans with crunchy parmesan

Ingredients:

½ kilo fresh green beans, topped & tailed

3 tablespoons olive oil

½ cup freshly grated parmesan cheese

1 teaspoon salt

1 teaspoon freshly ground pepper

½ teaspoon paprika

Method:

Preheat fan-forced oven to 180c

In a large bowl, toss the green beans with the olive oil

Add the parmesan, salt & pepper and paprika

Pour onto a baking sheet lined with paper and bake in a single layer until crisp for around 15-20 minutes

 

Bon Appetit!    🙂

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