Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “garlic”

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!   🙂

Middle Eastern Style Green Beans

We love our vegetables and any tasty way of cooking them is always a treat.  This recipe is so quick and easy and so delicious it will be on your menu for a long time to come.  The cinnamon and allspice give it a deep sultry flavour and it’s very easy to just eat a bowl on it’s own with bread to mop up the sauce.

Middle Eastern Style Green Beans

Ingredients:

50 g butter

2 onions chopped

4 garlic cloves grated

500 g green beans topped & tailed

1 can of Italian tomatoes

1 teaspoon of ground cinnamon

1 teaspoon of allspice

Salt and pepper, to taste

Olive oil, to taste

Method:

Melt the butter in a heavy-based saucepan over medium heat

Add the onions and garlic, cover and cook until translucent

Add the tomatoes, cinnamon, and allspice, and season with salt and pepper

Add the beans, cover and cook over low heat for 20 -30 minutes or until the beans are cooked through but still have a little bite and the sauce is thickened

Remove the lid and cook until the excess liquid has evaporated and the sauce is thickened

Remove from heat, add the olive oil and stir to combine. Sit for 5 minutes

Can be eaten warm or cold with Lebanese bread to mop up all the juices or as a side dish for meat dishes

 

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!   🙂

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!  🙂

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!   🙂

Spaghetti Con Vongole

I recently joined Costco and to my delight discovered they sell packages of snap frozen fresh clams in the shell.  I adore these delicious little bivalves and always love the way the dish of pasta looks with the little shells peeking out.  After some investigating on the Internet, I realised my idea of how to cook them was the same as everyone else – keep it simple and quick.  Well it doesn’t get much quicker than this!

The wine and the natural juice that comes out of the clams created a lovely tangy sauce which the spaghetti just soaks up.  This is my very favourite recipe at the moment – I made enough for three people thinking one of us would have a quick lunch the next day but we scoffed the lot!  Both sitting at the table with olive oil and clam juice running down our chins – heaven…

The Costco clams are Westhaven Littleneck New Zealand clams and they are fabulous…

Spaghetti Con Vongole

Ingredients:

Dry spaghetti

1 good lug of olive oil

2 cloves of garlic grated

1 long red chilli finely

1/2 glass of white wine

1 package of frozen clams

Salt & pepper

Continental parsley finely chopped for garnish

Method:

Bring large pot of well salted water to the boil

When you have added the spaghetti start to cook the clams

Gently fry the olive oil, garlic and finely sliced chilli in a large non-stick pan

Gently tip in the clams and white wine and turn up the heat

Put a lid on the pan – it’s easier with a glass one so you can see the action

When the clams start to open – this can take between 2-10 minutes – turn down the heat to a simmer until the spaghetti is ready

Season to taste with salt and pepper and throw in the parsley

To serve, drain the spaghetti and gently tip the clams and all the lovely juices into the pot and toss together

Serve piping hot

 

Bon Appetit!  🙂

Pork Scaloppine Limoncello

We love Scaloppine.  The lovely thin slices of pork or veal – I have even made it with chicken – only take minutes to prepare and cook and are so light and delicious.  Having run out of fresh lemons we tried using the beautiful Italian lemon liquor Limoncello.  I usually save this for sweet pancake dishes but it goes extraordinarily well with meat.

The garlic and jalapanos give a little zing to the dish as well.  Will be definitely making this one again – it was fabulous…

Pork Scaloppini Limoncello

 

Ingredients:

Thinly sliced pork loin or pork schnitzels

Plain flour to coat the pork slices

Salt & pepper

1 tablespoon of olive oil

2 tablespoons butter

1 large glove of garlic grated

½ cup of Limoncello

2 tablespoons finely chopped jalapenos

Method:

Add the salt & pepper to plain flour and place in a snap lock bag shaking it to combine

Put each of the pork slices in and shake vigorously to ensure they are coated well

Heat the oil in a large pan and quickly brown the pork slices on both side

Remove from the pan and put aside

Add the butter and garlic to the pan and fry for a few minutes

Pour in the Limoncello and jalapenos and stir until it has thickened – the consistency should be a smooth

Gently return the pork slices to the pan and ensure they are covered on both sides with the sauce.

Add more Limoncello if the sauce is too thick

Cover and gently simmer for a few minutes until the pork is cooked though and piping hot

Serve topped with some additional chopped jalapenos

 

Bon Appetit!  🙂

 

Crispy Garlic Potatoes

Potatoes and garlic are like a marriage made in heaven.  When you add a crispy element to this pairing, it is undoubtably one of the most delicious foods on the planet!

I used Kipfler potatoes as we love the nutty flavour but you can use baby potatoes as well.  The trick when they are cooked is to gently apply pressure all over when squashing them so they don’t explode and just gently give way…  Try stopping at one when eating these – they are fantastic…  serve as a side for anything that takes your fancy or just scoff down as they are…  Enjoy!

Crispy Garlic Potatoes

 

Ingredients:

6 Kipfler Potatoes (or you can use baby potatoes)

3 tablespoons Olive Oil

3 garlic cloves grated

Parsley for garnish

Salt & Pepper to taste

Method:

Scrub the potatoes – they don’t need to be peeled – and dry with paper towels

Because they are long, cut each Kipfler in half so you have 12 even size pieces

Roast in 180c oven on baking paper until cooked through (but not really browned) and a skewer can pierce them easily

Leave to cool until they can be handled

Using a small bowl or a heavy based glass, push gently down on each potato pieces until it flattens out and the skin bursts

Lay flat back on the baking paper and either drizzle or brush over the olive oil

Sprinkle with grated garlic

Turn oven up to 230c and bake for a further 10-15 minutes or until brown and crispy

Garnish with finely chopped parsley, salt and pepper to taste

 

Bon Appetit!  🙂

Zingy Spring Greens

With the warmer months come the most wonderful vegetables.  You can get most things year round these days but nothing beats fresh asparagus.  I use frozen peas and broad beans for this dish purely because it’s quick and I always have some lurking in my freezer.  If you have the time and the energy, certainly use fresh but don’t get the guilts because you haven’t got time.  These are delicious either way!

Spring Greens

Ingredients:

1 tablespoon olive oil

1 cup of frozen peas

1 cup of frozen broad beans

1 bunch baby asparagus

1 packet of baby spinach leaves

1 long red chill (seeds removed) finely sliced

1 large garlic clove, finely sliced into batons

Pinch of freshly grated nutmeg

1 teaspoon of apple cider vinegar

Salt & pepper to season

Method:

Zap the broad beans in the microwave for a couple of minutes

When cool enough to handle, squeeze the pretty green beans out of the outer casing and put aside

Microwave the peas for 1 minute and put aside with the beans

Break the asparagus stems off at the rough end, and chop into 1-2 inch long lengths leaving the heads whole

Heat the olive oil and gently sauté the garlic & chilli

Throw in the asparagus and spinach and combine until spinach is wilted

Add the beans, peas and nutmeg and toss until all mixed through

Season to taste with a little salt & pepper

Add in the apple cider vinegar and serve piping hot as a side dish

 

Bon Appetit!  🙂

Lizzie’s Garlic Prawns

So much garlic – so little time.  Just saying the words – Garlic Prawns – conjures up the taste and smell of delicious, garlicky, buttery sauce mopped up with fresh sourdough bread…  We find that six are enough for a meal as they are quite rich so this recipe is for two…

Tip 1:  You can use frozen prawns very successfully instead of fresh, just defrost by rinsing under cold water for about 5-10 minutes

Tip 2:  I freeze my chilli’s and find it easier to just grate them instead of chopping them.

Garlic prawns

Ingredients:

12 large prawn cutlets, tails intact

1 tablespoon of Olive Oil

4 tablespoons salted butter

1 long red chilli finely chopped (optional)

½ cup parsley finely chopped

Salt & pepper to taste

Method:

Preheat the oven to 200c fan forced and place two cast iron ramekins in to heat up

In the meantime rinse the prawns and pat dry with paper towel

In a large frying pan heat the oil and melt the butter until sizzling

Add the grated garlic and finely chopped chilli

Stir for a few minutes taking care not to brown the garlic

Throw in the prawns and cook for a few minutes until opaque and almost cooked –  they will continue to cook in the hot ramekins from bench-top to table…

Add salt and pepper to taste if desired

Tip the prawns into the hot ramekins and pour in the butter sauce as well.  Take care as it may spatter.

Garnish with finely chopped parsley

Serve with fresh sourdough bread to mop up the delicious sauce

 

Bon Appetit!  🙂

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