Lizzie's Recipes

A collection of easy to make recipes

Archive for the category “Pasta”

Zucchini, Bacon & Fetta Pasta

There’s nothing as fresh and delicious as spaghetti with Zucchini, bacon & fetta.  We often get sick of tomato based sauces and creamy concoctions and yearn for something bright and zesty.  The added attraction of adding some veggies into anything is always a bonus.

This dish can be made in just the time it takes for the pasta to cook so it can be on the table in 15 minutes and any shape of pasta can be used.   We use Persian fetta as it is rich and creamy and adds a lovely tang…  The amounts here serve two people…

Bacon & Zucchini pastaIngredients:

Pasta of choice

Generous lug of good olive oil

6 slices of streaky bacon cut into strips

2 garlic cloves grated

Zucchini cut into ribbons using a vegetable peeler

1/2 cup fresh flat-leaf parsley leaves finely chopped

50g Persian feta, crumbled

Method:

Cook pasta in a large saucepan of boiling salted water, following packet directions, until al dente Drain, reserving 1/4 cup cooking liquid.

In the meantime heat oil in a large, deep frying pan over medium- high heat

Add bacon and garlic and cook 3 to 4 minutes or until golden.

Add zucchini, tossing for 3 to 4 minutes or until tender.

Just before pasta is ready to be drained add about ¼ cup or a couple of small ladles of the pasta water to emulsify the sauce

Drain the pasta and toss bacon & zucchini mixture for a couple of minutes until heated through

Add parsley and fetta

Season to taste with salt and pepper

Gently toss to combine and serve piping hot

 

Bon Appetit!   🙂

Jamie’s Macaroni Cheese

I love Jamie Oliver recipes and always find them very easy to make.  He also offers a different twist on basic foods which I enjoy very much.  His Mac Cheese is one of these.  I made it exactly as he instructs except I used Panko crumbs instead of fresh breadcrumbs and longer pasta shapes.

Don’t be afraid of the 10 garlic cloves – they become lovely and nutty and not in the least bit strong.  The addition of tomatoes was also interesting and surprisingly tangy – will definitely make this one again…  Vegetarians can omit the Worcestershire Sauce as this contains anchovies…

Jamie's Mac Cheese

Ingredients:

sea salt

freshly ground black pepper

45g butter

3 heaped tablespoons plain flour

10 cloves garlic, peeled and finely sliced

6 bay leaves

1 litre semi-skimmed milk

600g dried macaroni

8 tomatoes

150g Cheddar cheese, freshly grated

100g Parmesan cheese, freshly grated

a few sprigs fresh thyme,  leaves picked

2 splashes Worcestershire sauce, optional

1 grating nutmeg, optional

3 big handfuls fresh breadcrumbs

olive oil

Method:

Preheat your oven to 220ºC fan-forced

Get a large pan of salted water on the boil.

Melt the butter in a large ovenproof saucepan over a low heat, then add the flour and turn the heat up to medium, stirring all the time, until you get a paste – this is your roux.

Add all the sliced garlic – don’t worry about the amount because each slice will caramelise like toffee in the roux.

Keep cooking and stirring until golden and the garlic is nice and sticky.

Add the bay leaves and slowly whisk in the milk a little at a time to ensure you get a nice smooth sauce.

Bring the mixture to the boil, then leave it on a low heat to simmer and tick away, stirring occasionally.

Add the pasta to the pan of boiling salted water and cook according to the packet instructions. Meanwhile, roughly chop the tomatoes on a board and season them well with salt and pepper.

Drain the pasta and add it immediately to the sauce.

Give it a good stir and take the pan off the heat. Stir in your grated cheeses, chopped tomatoes and thyme leaves.

A little Worcestershire sauce added now is nice, and so is a little grating or two of nutmeg.

Now work on the flavour – taste it and season it until it’s hitting the right spot. You want it to be slightly too wet because it will thicken up again in the oven, so add a splash of water if needed.

 

If you’ve made your sauce in an ovenproof casserole-type pan, leave everything in there; if not, transfer it to a deep earthenware dish. Bake it for 30 minutes in the oven, until golden, bubbling, crispy and delicious.

 

While it’s cooking, put your breadcrumbs and thyme into a pan with a few drizzles of olive oil over a medium heat.

Stir and toss the crumbs around until crunchy and golden all over. Remove from the heat and tip into a nice bowl.

Serve your macaroni cheese in the centre of the table, with your bowl of crispy breadcrumbs for sprinkling over, and a lovely green salad.

 

Bon Appetit!   🙂

Spaetzle Dumplings

Spaetzle are a kind of soft egg noodle or dumpling found in the cuisines of southern Germany and Austria, Switzerland and Hungary.  They go perfectly with saucy stews or casseroles and are perfect for soaking up the juices when served with sausages and sauerkraut.

The batter takes only a few minutes to prepare and the result is fantastic if you invest in a spaeztle maker which makes the whole task so much easier and quicker as the batter is quite sticky.  Simon picked one up for us for around $29.00 on E Bay – what a bargain!  It clips onto the side of the pot and in one or two passes over the grater you have a pot full of little wiggly dumplings.  You can use a colander but it is a bit more work.  We will definitely make these again – delicious…

The amounts below makes six serves as a side dish.

Spaetzle

A spaetzle maker is a very handy gadget to have

A spaetzle maker is a very handy gadget…

 

 

Ingredients:

2 cups all-purpose flour

4 eggs, lightly beaten

1/3 cup low-fat milk

2 teaspoons salt

1 tablespoon butter

2 tablespoons finely chopped parsley

 Method

In a large bowl, stir the flour, eggs, milk and salt until smooth (dough will be sticky).

In a large saucepan, bring water to a boil.

Pour dough into a colander or spaetzle maker coated with cooking spray

Place over boiling water and with a wooden spoon, press dough until small pieces drop into boiling water.

Cook for 2 minutes or until dumplings are tender and float to the top

Remove with a slotted spoon and toss with butter and parsley

 

Bon Appetit!   🙂

Pancetta & Parsnip Pappardelle

I saw Jamie Oliver prepare this on TV many years ago and was very impressed with how quick & easy it was.  The combination of Pancetta, parsnip and rosemary go together really well.  Use a vegetable peeler to shave the parsnips into lovely ribbons which only take minutes to soften and cook. This is also a good way to get more vegetables into your diet – you can’t tell the parsnip from the pasta so it’s good for those big and little kids who turn their noses up at vegies.  Just don’t tell them!

Pancetta is lovely thin slices of cured pork belly and can be substituted with streaky bacon but it won’t be as smoky and salty.  The pasta is a fresh packet for two people and all of the above are readily available in supermarkets.  I chose the basil and cracked pepper flavoured pasta purely because it looks really lovely on the plate… This is a fabulous dish which is surprisingly delicious.

Primo Choice Pancetta

Primo Choice Pancetta

Latina Basil & Pepper Pappardelle

Latina Basil & Pepper Pappardelle

Pancetta & Parsnip Pappardelle

Ingredients:

100g packet Primo Choice Pancetta

1 handful fresh rosemary

1 good knob butter

2 cloves garlic grated

2 parsnips, peeled and finely shaved

300g packet of Latina Fresh Pappardelle with Basil & Cracked Black Pepper

1 good handful Parmesan cheese, grated

Sea salt

Freshly ground black pepper

1 tablespoon olive oil

Method:

In a large, non-stick frying pan, fry your pancetta and herbs in the olive oil for 2 minutes, then add the garlic and parsnips

Cook for a further 3 minutes on a medium heat, until the pancetta is slightly golden and the parsnips have softened nicely

Cook your pappardelle in salted boiling water according to packet instructions, then drain, reserving a little of the cooking water

Mix the pasta with the parsnips and pancetta and stir in the butter and the Parmesan, adding a little of the cooking water to loosen the mixture and make it creamy and shiny

Season to taste

Serve piping hot…

 

Bon Appetit!  🙂

Linguine with Smoked Chicken, Zucchini, Mushrooms & Pesto

Already cooked in a little vacuum sealed packet smoked chicken is a terrific food to keep in the fridge – we put it on pizza, toss it through pasta and add it to creamy risotto.

This recipe is a lovely combination of flavours and only takes minutes to make.  Vegetarians can omit the chicken and add more mushrooms & zucchini.

The amounts below will feed 4 people…   Enjoy!

Linguine with Smoked Chicke Zucchini and Mushroom

Ingredients:

400g dried linguine pasta

Olive oil

1 smoked chicken breast fillet, thinly sliced

2 zucchini, trimmed, thinly sliced diagonally

2 garlic cloves, crushed

½ cup mushrooms finely sliced

3 generous tablespoons bought basil pesto

½ cup fresh basil leaves, coarsely torn

Good handful of coarsely grated parmesan

Method:

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente.

Drain and return to the pan.

Meanwhile, heat a large non-stick frying pan over medium-high heat.

Gently heat the olive oil and add the zucchini and garlic, and cook, stirring occasionally, until the zucchini is tender.

Add the mushrooms and cook for a further few minutes

Add the chicken and cook for a couple of minutes to heat through.

Add the pesto and basil leaves to the chicken, zucchini and mushroom mixture and combine gently

Add the drained pasta and toss to combine all ingredients

Serve piping hot and top with the parmesan to serve

 

Bon Appetit!  🙂

Tortellini Bake

This is another Jamie Oliver recipe – I love his style as it quite general and if you add a bit more of this and little less of that, it stills tastes great!

This dish takes very little effort and is a beauty – baked filled pasta – what could be better?  Shoving it all in one baking dish and forgetting it until the oven bell rings is the way I love to cook.  I was very surprised by how well the pasta cooks but as it is fresh it only takes about 5 minutes if boiled so baking it in a creamy sauce was a definite winner…

I used panko crumbs for the topping and it was very successful.

 

Baked Tortellini

Ingredients:

1 kg pumpkin, peeled, cut into 2cm pieces

Olive oil cooking spray

1/2 small barbecued chicken

300 ml cream

375 g packet spinach and ricotta tortellini

100 g baby spinach leaves

1 cup pizza cheese

1/2 cup panko crumbs

Method:

Preheat oven to 220°C/200°C fan forced.

Line a large baking tray with baking paper.

Spread pumpkin on prepared tray and spray with oil and season with salt & pepper.

Cook pumpkin on top shelf of oven for 12-15 minutes or until tender.

Discard skin and bones from chicken the shred the meat.

Combine chicken, pumpkin, cream, tortellini, spinach and half of the cheese in a large bowl.

Transfer mixture to casserole dish

Combine breadcrumbs, butter and remaining cheese in a medium bowl.

Sprinkle crumb mixture over tortellini mixture.

Bake for 12-15 minutes or until top is golden and tortellini is cooked

 

Bon Appetit!  🙂

Moroccan Style Chicken with Olives & Preserved Lemon

We love the salty tangy taste of olives and preserved lemons together in a dish and nothing is easier than this North African inspired chicken recipe.  So quick and easy to prepare and when served with Giant Cous Cous is a wonderfully satisfying meal.

Giant Cous Cous is sometimes called Pearl or Israeli Cous Cous and is readily available in supermarkets these days.  It is basically pasta as it is made from semolina or wheat and puffs up into little al dente balls.  A wonderful accompaniment for any saucy dish…

Preserved lemon is also available from good deli’s and adds a zingy lemony tang to all sorts of dishes from dips to salads to casseroles…

The amounts given here will serve 8 people and it freezes very well.

Moroccan Chicken

Ingredients:

2 tablespoons olive oil

2 kgs chicken thighs

3 red onions sliced

3 cloves garlic grated

1 long red chilli sliced

3 teaspoons ground ginger

3 teaspoons ground cinnamon

½ teaspoon turmeric

3 cups chicken stock

2 tablespoons of cornflour

1 cup pitted Kalamata olives

1 small bunch of parsley roughly chopped

1 small bunch coriander roughly chopped

3 tablespoons chopped preserved lemons

Salt & pepper to taste

Giant Cous Cous

1 cup of Israeli (or pearl) cous cous

1 teaspoon of garlic butter (or plain)

1 cup of chicken stock

Salt & pepper to taste

Method:

Cut each thigh fillet in half (or into three pieces if very large)

Heat the oil and sear quickly in batches until coloured then put aside

Turn down the heat and gently fry the onions, garlic & red chilli until softened

Add in the spices and cook until fragrant

Add the chicken and any juices back in to the mixture

Pour in the stock and season with salt & pepper to taste

Simmer for around an hour or until chicken is cooked and the sauce has reduced slightly

Take out a cup or two of sauce and allow to cool

Mix the cornflour and sauce until smooth and add back into the pot stirring until thickened

Toss in the olives, lemon and herbs

Serve with cous cous

Giant Cous Cous

Gently fry the cous cous in the garlic butter for a few minutes until thoroughly coated

Pour in the chicken stock and bring to the boil

Cover and gently simmer for around 5-10 minutes until al dente (check every few minutes

Season with salt & pepper to taste

 

Bon Appetit!    🙂

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!  🙂

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!  🙂

 

Creamy Garlic & Chilli Prawns with Pasta

Who doesn’t love creamy garlic prawns?  Who doesn’t love pasta?  Well here’s the best of both worlds.  This delicious pasta sauce takes only minutes to make and looks wonderful.  The pasta I used this time was a mixture of linguine and curly fettuccine – a lovely combination of textures…

We always have a big bag of frozen prawn cutlets (they are the really big ones) in the freezer to add to pasta, risotto or stir-fries.  When some unexpected visitors drop by they are your best friend as you can always make something with them to impress and delight…

This recipe makes enough for two hungry people…

Creamy Garlic & Chilli Prawn Pasta

Ingredients:

12 large raw prawn cutlets

1 tablespoon olive oil

1 large clove of garlic, grated

1 long red chilli, seeded and finely chopped (leave the seeds in for hotter taste)

6 spring onions, finely sliced

1 tablespoon of grated parmesan cheese

2 tablespoons light sour cream

Salt & pepper to taste

1 tablespoon finely chopped parsley

Addition parsley for garnish

Spaghetti, fettuccine or linguine cooked al dente

Method:

Place a large pot of salted water to the boil and throw in pasta

In the meantime, heat the olive oil, garlic, spring onion and chilli in a large frypan and gently fry for a few minutes until coloured

Add in the prawns and fry until pink and just cooked

Gently add in the parmesan cheese and sour cream and bring to the boil

If the mixture is too thick add a little pasta water to the pan

Season with salt and pepper

Just before serving throw in the parsley

Gently toss through the drained cooked pasta and serve piping hot

Garnish with some additional parsley to serve

Bon Appetit!   🙂

Post Navigation

Lebeau's le Blog

Home of the "What the Hell Happened?" Series

Vegemite Withdrawals

"Not all those who wander are lost" - JRR Tolkien

Robinince's Blog

Just another WordPress.com site

Lizzie's Recipes

A collection of easy to make recipes

Fromage Homage

A British Isles Cheese Odyssey

KITCHEN CICI

Food Innovator, Clean Eater, Recipe Sharer. My kitchen is small but mighty.

redundancyworklife

redundancy & worklife

tullyandtahlia

Smile! You’re at the best WordPress.com site ever

shantiodyssey

Travels through SE Asia and beyond.......

Lulu Zaza Blog

A photographic journal of two Russian Blue cats

One Little Aquarian

the joys of everyday life as I see it!