I know this isn't too dissimilar to the orecchiette with anchovies and broccoli that I posted last July (was it really that long ago?). You can blame Nigel Slater for that - I have a sneaking suspicion both recipes were inspired by his latest book, Tender.
Makes enough for three. You'll need:
1 medium-sized head of broccoli (this would be even nicer with purple sprouting)
a 150ml or so of creme fraiche
4 anchovy fillets
1 onion, sliced
enough pasta for three (that's about 6-7 handfuls in our house)
a slosh of olive oil
a chunk of stilton, crumbled
Sling the pasta in a pan of boiling water, and cook until al dente. In the meantime, chop the broccoli into small florets, and steam for 3-4 minutes.
In a frying pan, gently cook the onion in the olive oil, until it turns translucent. Add the anchovy fillets, and stir to break them up (they'll almost dissolve in the oil). Add the creme fraiche, and simmer for few minutes. Sling in the stilton (dolcelatte would be even better here, I suspect), and let it melt - if the sauce becomes a little thick, then dilute with a little hot water.
Tip in the broccoli and the drained pasta, and toss everything together. Season with lots of black pepper.
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
25 February 2010
03 December 2009
Pasta with bacon and broccoli
This should probably be called something fancy, like "orecchiette with purple sprouting broccoli and lardons", but to be honest you'd probably have refused to eat it. Quite right.
You'll need:
pasta - orecchiette would be good, but we only had bows (farfalle)
broccoli - again, this would be fab with the purple sprouting stuff, but ordinary calabrese broccoli does just as well
bacon - a rasher or so of streaky per person, chopped up small
a medium-size onion, sliced
a clove of garlic, minced
a small tub of single cream
Chuck the bacon into a frying pan with a dash of olive oil, and fry until it starts to colour. Add the onions and garlic, and cook for another 5 minutes or so until they're translucent.
In the meantime, stick your pasta into a pan of boiling water, and simmer away. Chop up your broccoli into small florets, and cook in another small pan of water (or if you're really eco-friendly, steam it on top of the pasta). Whip the broccoli out after a couple of minutes, as soon as it's al dente.
Chuck the broccoli into the onion/garlic/bacon mix, and add the best part of a small tub of single cream and lots of black pepper. Simmer for a couple of minutes, until (a) it starts to thicken and (b) the pasta is ready.
Drain the pasta. Empty the sauce over the top. Mix. Eat with lots of cheese grated on top.
You'll need:
pasta - orecchiette would be good, but we only had bows (farfalle)
broccoli - again, this would be fab with the purple sprouting stuff, but ordinary calabrese broccoli does just as well
bacon - a rasher or so of streaky per person, chopped up small
a medium-size onion, sliced
a clove of garlic, minced
a small tub of single cream
Chuck the bacon into a frying pan with a dash of olive oil, and fry until it starts to colour. Add the onions and garlic, and cook for another 5 minutes or so until they're translucent.
In the meantime, stick your pasta into a pan of boiling water, and simmer away. Chop up your broccoli into small florets, and cook in another small pan of water (or if you're really eco-friendly, steam it on top of the pasta). Whip the broccoli out after a couple of minutes, as soon as it's al dente.
Chuck the broccoli into the onion/garlic/bacon mix, and add the best part of a small tub of single cream and lots of black pepper. Simmer for a couple of minutes, until (a) it starts to thicken and (b) the pasta is ready.
Drain the pasta. Empty the sauce over the top. Mix. Eat with lots of cheese grated on top.
13 July 2009
Orecchiette with anchovies and broccoli
We ate this for tea, after a hard day playing in the garden - you made cat tunnels out of the hedge clippings, and dragged branches around for Rustle to chase.
Makes enough for three. You'll need:
300g broccoli, chopped into small pieces
4-6 anchovies
a very good slug of olive oil
a clove of garlic, finely chopped
orecchiette (they look like tiny hats or ears. I suspect shells would also do well)
Put the broccoli into a pan with some boiling water, bring to the boil, and simmer for 5-7 minutes until it's soft. Drain, and keep the water (you might as well cook the pasta in it too).
Sling the olive oil and anchovies into a large frying pan and apply some heat - the anchovies will start to disintegrate. Swish them round - don't let them burn - and then add the garlic. Cook for another 3-4 minutes until the garlic's softened and flavoured the oil, and then tip in the broccoli. This needs to cook for 10 minutes or so, but (a) keep an eye on it so it doesn't burn (b) be prepared to add a little more olive oil now and again and (c) remember to break up the broccoli with a spatula as you stir it.
While all this is going on, cook your pasta in the broccoli water. Drain, and tip the pasta in with the broccoli/garlic/anchovy mixture.
Season well with black pepper (the anchovies are so salty you're unlikely to need salt), and then decant into some bowls. It's lovely when topped with lots of grated parmesan, and some chilli flakes.
Makes enough for three. You'll need:
300g broccoli, chopped into small pieces
4-6 anchovies
a very good slug of olive oil
a clove of garlic, finely chopped
orecchiette (they look like tiny hats or ears. I suspect shells would also do well)
Put the broccoli into a pan with some boiling water, bring to the boil, and simmer for 5-7 minutes until it's soft. Drain, and keep the water (you might as well cook the pasta in it too).
Sling the olive oil and anchovies into a large frying pan and apply some heat - the anchovies will start to disintegrate. Swish them round - don't let them burn - and then add the garlic. Cook for another 3-4 minutes until the garlic's softened and flavoured the oil, and then tip in the broccoli. This needs to cook for 10 minutes or so, but (a) keep an eye on it so it doesn't burn (b) be prepared to add a little more olive oil now and again and (c) remember to break up the broccoli with a spatula as you stir it.
While all this is going on, cook your pasta in the broccoli water. Drain, and tip the pasta in with the broccoli/garlic/anchovy mixture.
Season well with black pepper (the anchovies are so salty you're unlikely to need salt), and then decant into some bowls. It's lovely when topped with lots of grated parmesan, and some chilli flakes.
26 April 2009
Asparagus, lemon and parsley pasta
This should really be called 'Spring pasta', as it's so green. You were delighted at the thought that your wee would be too.
It's adapted from a Nigella Lawson recipe in Forever Summer - her pasta recipes are lovely, and very simple to make.
Makes enough for three (two big, one small). You'll need:
a small lemon, zested and juiced
a very good splosh of olive oil
a clove of garlic, finely chopped
asparagus - whatever you can get your hands on (and afford - although this recipe is great because it stretches it quite a long way!)
lots of black pepper
grated cheese (something like pecorino or parmesan would be good - we happened to have mature cheddar in the fridge)
a handful of flat leaf parsley, washed and chopped
pasta (six good handfuls)
First of all, chop up your asparagus - bend the spears near the base until they break (discard the very woody bottom bit, and keep to use in some soup), and then chop into inch-long pieces.
Bung your pasta in some boiling water. Ideally, you need to cook this in the base of a steamer, and then you can stick the asparagus on top (you can just use a colander and a lid over the top of a pan if not). Keep an eye on your pasta, and once it's about 5 minutes' away from being done, pop the asparagus in the steamer on top (it'll take about 3-4 minutes).
In the meantime, tip a good slosh of olive oil in a frying pan on a low heat, and fry the garlic for a couple of minutes. Add the lemon juice, and switch off the heat.
Once the asparagus is cooked, whip it off the top of the pasta. Drain the pasta once it's al dente (not too soggy in other words), and tip into the frying pan or a bowl with the olive oil/garlic/lemon juice mix. Chuck in the asparagus, lemon zest and parsley, and swish it all round together.
Tip into bowls to serve - it'll need a good grind of pepper on top, and a generous scattering of cheese.
It's adapted from a Nigella Lawson recipe in Forever Summer - her pasta recipes are lovely, and very simple to make.
Makes enough for three (two big, one small). You'll need:
a small lemon, zested and juiced
a very good splosh of olive oil
a clove of garlic, finely chopped
asparagus - whatever you can get your hands on (and afford - although this recipe is great because it stretches it quite a long way!)
lots of black pepper
grated cheese (something like pecorino or parmesan would be good - we happened to have mature cheddar in the fridge)
a handful of flat leaf parsley, washed and chopped
pasta (six good handfuls)
First of all, chop up your asparagus - bend the spears near the base until they break (discard the very woody bottom bit, and keep to use in some soup), and then chop into inch-long pieces.
Bung your pasta in some boiling water. Ideally, you need to cook this in the base of a steamer, and then you can stick the asparagus on top (you can just use a colander and a lid over the top of a pan if not). Keep an eye on your pasta, and once it's about 5 minutes' away from being done, pop the asparagus in the steamer on top (it'll take about 3-4 minutes).
In the meantime, tip a good slosh of olive oil in a frying pan on a low heat, and fry the garlic for a couple of minutes. Add the lemon juice, and switch off the heat.
Once the asparagus is cooked, whip it off the top of the pasta. Drain the pasta once it's al dente (not too soggy in other words), and tip into the frying pan or a bowl with the olive oil/garlic/lemon juice mix. Chuck in the asparagus, lemon zest and parsley, and swish it all round together.
Tip into bowls to serve - it'll need a good grind of pepper on top, and a generous scattering of cheese.
27 March 2009
Tagliatelli with smoked salmon, leek and thyme
We spent most of the afternoon pottering about in the garden centre, after the exciting news that we have a share in an allotment. You've decided you want to grow 'carrots and flowers'.
Tea was courtesy of the leeks in our back yard. We only managed to grow 6 last year...
You'll need:
tagliatelli - enough for three
a pack of smoked salmon trimmings
a couple of large leeks (or several small, if they've been grown in your back yard), sliced
five or six spring onions, sliced into chunks
dried thyme (in summer, this would be lovely with some dill, I suspect)
a squeeze or two of lemon
Stick the tagliatelli in a large pan of boiling water, and cook until tender. In the meantime, chuck the leeks and spring onions in a frying pan with a good slug of olive oil, sprinkle with a teaspoon or so of dried thyme, and fry until they've softened.
Once the pasta has cooked, drain it (reserving a couple of tablespoons of water). Toss through the smoked salmon, leeks and spring onions, and then add a squeeze of lemon juice. If it's still a little dry, use a tablespoon of the reserved cooking water.
Grate over lots of parmesan cheese, and eat before it goes cold.
Tea was courtesy of the leeks in our back yard. We only managed to grow 6 last year...
You'll need:
tagliatelli - enough for three
a pack of smoked salmon trimmings
a couple of large leeks (or several small, if they've been grown in your back yard), sliced
five or six spring onions, sliced into chunks
dried thyme (in summer, this would be lovely with some dill, I suspect)
a squeeze or two of lemon
Stick the tagliatelli in a large pan of boiling water, and cook until tender. In the meantime, chuck the leeks and spring onions in a frying pan with a good slug of olive oil, sprinkle with a teaspoon or so of dried thyme, and fry until they've softened.
Once the pasta has cooked, drain it (reserving a couple of tablespoons of water). Toss through the smoked salmon, leeks and spring onions, and then add a squeeze of lemon juice. If it's still a little dry, use a tablespoon of the reserved cooking water.
Grate over lots of parmesan cheese, and eat before it goes cold.
25 February 2009
Sausage, tomato and red wine pappardelle
Today was so beautifully warm that I spent the afternoon tidying up the garden. All the bulbs you helped me plant are just starting to poke through.
You helped me pick the recipe for tea too (you love looking through the food pictures in magazines, especially the cakes). It's based on one from Olive, but changed about a bit as I don't particularly like fennel.
You'll need:
some sausages (I used tiny chipolatas, which I chopped into small pieces)
a clove of garlic, finely chopped
1 onion, finely chopped (I also added a leek, because we're overrun with the things at the moment)
a glass of red wine
a tin of chopped tomatoes
pappardelle (these are big fat ribbons - oversized tagliatelle)
Fry the pieces of sausage until they're browned. You probably don't have to add any extra oil here, but keep an eye on them just in case. Add the onion (and leek) and garlic, and fry until they've softened.
Pour in the red wine, and let it bubble away furiously for a couple of minutes. Chuck in the tomatoes, and leave the whole lot to simmer for 15-20 minutes. You probably want to add some black pepper here too.
Cook your pappardelle in a large pan with lots of boiling water until it's al dente (shouldn't take long - maybe 8-10 minutes). Drain, and then tip it into the tomato and sausage sauce. Swish round, and serve with some curls of parmesan cheese.
You helped me pick the recipe for tea too (you love looking through the food pictures in magazines, especially the cakes). It's based on one from Olive, but changed about a bit as I don't particularly like fennel.
You'll need:
some sausages (I used tiny chipolatas, which I chopped into small pieces)
a clove of garlic, finely chopped
1 onion, finely chopped (I also added a leek, because we're overrun with the things at the moment)
a glass of red wine
a tin of chopped tomatoes
pappardelle (these are big fat ribbons - oversized tagliatelle)
Fry the pieces of sausage until they're browned. You probably don't have to add any extra oil here, but keep an eye on them just in case. Add the onion (and leek) and garlic, and fry until they've softened.
Pour in the red wine, and let it bubble away furiously for a couple of minutes. Chuck in the tomatoes, and leave the whole lot to simmer for 15-20 minutes. You probably want to add some black pepper here too.
Cook your pappardelle in a large pan with lots of boiling water until it's al dente (shouldn't take long - maybe 8-10 minutes). Drain, and then tip it into the tomato and sausage sauce. Swish round, and serve with some curls of parmesan cheese.
01 February 2009
Prawn, pepper and tomato pasta
We spent this morning filming for your Dad's promo video, in a freezing cold alley. You were surprisingly amenable...
Tea was unsurprisingly swift.
You'll need:
a tin of tomatoes
a large onion, finely chopped
a red pepper, diced
a green pepper, diced
a slug of balsamic vinegar
lots of black pepper, and dried oregano
half a bag of frozen prawns, defrosted (the larger the better - ours were definitely on the shrimp side)
pasta (bows are good)
capers (to garnish)
Gently fry the onion in a little olive oil, until it softens and goes translucent. Add the peppers, and cook until they've softened too. Chuck in the tomatoes, balsamic vinegar, oregano and black pepper, bring to the boil, and simmer (you'll need to leave it for a good 23-30 minutes if you want a nice tomato-y taste).
Stick your pasta on to cook (at the regulation three handfuls per person). After a couple of minutes, slide the prawns into the tomato sauce, and let them cook gently for 5 minutes or so, until they're hot.
Drain your pasta, and tip into the sauce pan. Swish it all about until all the pasta's coated with the sauce, and drop a few capers on top. Ladle out into some bowls, and away you go. A little grated cheese/mature cheddar/parmesan on top would be a bonus.
Tea was unsurprisingly swift.
You'll need:
a tin of tomatoes
a large onion, finely chopped
a red pepper, diced
a green pepper, diced
a slug of balsamic vinegar
lots of black pepper, and dried oregano
half a bag of frozen prawns, defrosted (the larger the better - ours were definitely on the shrimp side)
pasta (bows are good)
capers (to garnish)
Gently fry the onion in a little olive oil, until it softens and goes translucent. Add the peppers, and cook until they've softened too. Chuck in the tomatoes, balsamic vinegar, oregano and black pepper, bring to the boil, and simmer (you'll need to leave it for a good 23-30 minutes if you want a nice tomato-y taste).
Stick your pasta on to cook (at the regulation three handfuls per person). After a couple of minutes, slide the prawns into the tomato sauce, and let them cook gently for 5 minutes or so, until they're hot.
Drain your pasta, and tip into the sauce pan. Swish it all about until all the pasta's coated with the sauce, and drop a few capers on top. Ladle out into some bowls, and away you go. A little grated cheese/mature cheddar/parmesan on top would be a bonus.
29 December 2008
Smoked salmon, lemon and courgette pasta
We had a freezing cold morning in the park being pursued by ravenous geese, followed by a trip to Borders in the frenzied sale crowds. The former was rather better than the latter.
Tea was the result of leftovers from Christmas day (we had smoked salmon on little blinis as a starter).
You'll need:
pasta (spirali were good for this)
smoked salmon - whatever you've got left
grated rind of a lemon
a large courgette - sliced into chunks
an onion, finely sliced
salt and lots of black pepper
Gently fry the onion in a little olive oil until it's translucent. Add the courgette (you may need to add more olive oil at this point), and fry until soft.
While this is happening, stick your pasta on.
Grate the rind of your lemon into the courgette/onion mixture. Add some pepper/salt to season it. When your pasta's only got a couple of minutes to go, throw the smoked salmon into the frying pan with the courgette/onion mix, to heat it through.
Drain the pasta, and shove it in the pan with everything else. You could add a squeeze or two of juice from the lemon at this point, if you like the lemony taste.
Sprinkle with lots of grated cheese and eat straightaway. It'd be nice with a green salad.
Tea was the result of leftovers from Christmas day (we had smoked salmon on little blinis as a starter).
You'll need:
pasta (spirali were good for this)
smoked salmon - whatever you've got left
grated rind of a lemon
a large courgette - sliced into chunks
an onion, finely sliced
salt and lots of black pepper
Gently fry the onion in a little olive oil until it's translucent. Add the courgette (you may need to add more olive oil at this point), and fry until soft.
While this is happening, stick your pasta on.
Grate the rind of your lemon into the courgette/onion mixture. Add some pepper/salt to season it. When your pasta's only got a couple of minutes to go, throw the smoked salmon into the frying pan with the courgette/onion mix, to heat it through.
Drain the pasta, and shove it in the pan with everything else. You could add a squeeze or two of juice from the lemon at this point, if you like the lemony taste.
Sprinkle with lots of grated cheese and eat straightaway. It'd be nice with a green salad.
29 November 2008
Lasagne
Another freezing cold day, but it was livened up by real reindeer and an animatronic polar bear at Gateshead's Frost Fair.
There were no reindeer for tea, just a blast of 1970s lasagne (coincidentally, Hugh Fearnley Whearnley's got a good recipe for one in today's Guardian as well).
You'll need:
bolognese sauce - recipe here from August
some sheets of lasagne - you could probably go to town here and make your own, but ours was Morrisons value, and tasted no worse for that
lots of grated cheese (preferably mature cheddar)
black pepper
a bechamel sauce (the amount depends on how big your lasagne dish is - ours was A4-sized today)
For the bechamel, I used:
about 1/3 pint of full cream milk
a large knob of butter
a heaped tablespoon of flour
lots of freshly grated nutmeg
Melt the butter in a non-stick pan, and add the flour. Swish about until the butter has been absorbed into the flour - you've now got a mixture called a roux. Little by little, add the milk, making sure each time that it's absorbed into the roux - you want a really nice, smooth paste, with no lumps. Keep stirring, and gradually add all the milk. Grate some nutmeg into the sauce, and then heat until it thickens - you probably need to give it a good stir every minute or so.
Right. Stick the oven on at a sensibly high temperature - 180-200 degrees C. Now assemble the lasagne. Take one large squarish/rectangular dish (makes it easier when you've got rectangular sheets of pasta). Stick a layer of bolognese on the bottom, followed by a layer of pasta sheets. Repeat. Pour the bechamel sauce all over the top pasta sheet, and let it trickle down the layers. Sprinkle with grated cheese (you don't need a huge amount).
Bake in the oven for 30 minutes or so - once the top is browned and bubbling it's ready. It goes well with a nice green salad, and maybe a bit of baguette (I suppose it should be garlic bread if you're being authentically retro...).
There were no reindeer for tea, just a blast of 1970s lasagne (coincidentally, Hugh Fearnley Whearnley's got a good recipe for one in today's Guardian as well).
You'll need:
bolognese sauce - recipe here from August
some sheets of lasagne - you could probably go to town here and make your own, but ours was Morrisons value, and tasted no worse for that
lots of grated cheese (preferably mature cheddar)
black pepper
a bechamel sauce (the amount depends on how big your lasagne dish is - ours was A4-sized today)
For the bechamel, I used:
about 1/3 pint of full cream milk
a large knob of butter
a heaped tablespoon of flour
lots of freshly grated nutmeg
Melt the butter in a non-stick pan, and add the flour. Swish about until the butter has been absorbed into the flour - you've now got a mixture called a roux. Little by little, add the milk, making sure each time that it's absorbed into the roux - you want a really nice, smooth paste, with no lumps. Keep stirring, and gradually add all the milk. Grate some nutmeg into the sauce, and then heat until it thickens - you probably need to give it a good stir every minute or so.
Right. Stick the oven on at a sensibly high temperature - 180-200 degrees C. Now assemble the lasagne. Take one large squarish/rectangular dish (makes it easier when you've got rectangular sheets of pasta). Stick a layer of bolognese on the bottom, followed by a layer of pasta sheets. Repeat. Pour the bechamel sauce all over the top pasta sheet, and let it trickle down the layers. Sprinkle with grated cheese (you don't need a huge amount).
Bake in the oven for 30 minutes or so - once the top is browned and bubbling it's ready. It goes well with a nice green salad, and maybe a bit of baguette (I suppose it should be garlic bread if you're being authentically retro...).
17 October 2008
Salmon, tomato and pepper pasta
We ended up at the Tyneside Cinema today, watching the free news reel screening. I'd forgotten how magical it is when the curtain rises up to reveal the screen - you were entranced.
Tea was a bit of a leftover-fest. I used the three or four spoonfuls left of yesterday's peppers in a smoked paprika and tomato sauce and added a little more water and tomato puree to make enough for the two of us.
I then poached a little piece of salmon (Morrisons had some fantastic salmon trimmings last time we were there) in a little hot water for 4 or 5 minutes (you need just enough water to cover the fish). I flaked the fish, checked obsessively for bones, and added it to the tomato sauce, along with a little extra black pepper.
We ate our fishy pasta covered in grated cheese. Your tiny grater has been very popular.
Tea was a bit of a leftover-fest. I used the three or four spoonfuls left of yesterday's peppers in a smoked paprika and tomato sauce and added a little more water and tomato puree to make enough for the two of us.
I then poached a little piece of salmon (Morrisons had some fantastic salmon trimmings last time we were there) in a little hot water for 4 or 5 minutes (you need just enough water to cover the fish). I flaked the fish, checked obsessively for bones, and added it to the tomato sauce, along with a little extra black pepper.
We ate our fishy pasta covered in grated cheese. Your tiny grater has been very popular.
04 October 2008
Bacon and parsnip pasta
Yes, I know it sounds an odd one, but trust me, it was excellent. And just the thing after a wet afternoon wandering round Toys R Us spending your birthday money.
It's a Jamie Oliver recipe, slightly hacked about.
You'll need:
3 or so rashers of smoked streaky bacon each, chopped into small pieces
2 large parsnips, peeled and thinly sliced
some butter
a large handful of grated parmesan cheese (I bet mature cheddar would also be good here)
black pepper
fresh rosemary - the leaves from 3 or so stems
a clove of garlic, finely chopped
your pasta of choice
Chuck the bacon in a pan with a knob of butter, the garlic and the rosemary. Fry for two or three minutes, then throw in the parsnips, and fry for another five or six until the parsnips are softened and the bacon is crispy.
Meanwhile, stick your pasta on. Once it's al dente, drain (keep back a little of the cooking water), and throw into the pan with the parsnips/bacon etc. Add another couple of knobs of butter, the parmesan cheese, and a little of the pasta cooking water to loosen it all up. Season with lots of black pepper.
Mmmmm.
It's a Jamie Oliver recipe, slightly hacked about.
You'll need:
3 or so rashers of smoked streaky bacon each, chopped into small pieces
2 large parsnips, peeled and thinly sliced
some butter
a large handful of grated parmesan cheese (I bet mature cheddar would also be good here)
black pepper
fresh rosemary - the leaves from 3 or so stems
a clove of garlic, finely chopped
your pasta of choice
Chuck the bacon in a pan with a knob of butter, the garlic and the rosemary. Fry for two or three minutes, then throw in the parsnips, and fry for another five or six until the parsnips are softened and the bacon is crispy.
Meanwhile, stick your pasta on. Once it's al dente, drain (keep back a little of the cooking water), and throw into the pan with the parsnips/bacon etc. Add another couple of knobs of butter, the parmesan cheese, and a little of the pasta cooking water to loosen it all up. Season with lots of black pepper.
Mmmmm.
29 August 2008
Pasta dough
One of those days where we'd been to the park, the library, and collapsed in a heap with a cup of tea (lemon and ginger) on our return.
There was some debate about tea - I had three eggs that really needed using before they went off. You wanted pasta, not something eggy.
Fresh pasta and pesto won. This makes absolutely loads - we turned it into tagliatelli (hung up on a coathanger, to stop it all sticking together), bows/farfalli (take a rectangle and pinch it in the middle), papardelle (wide strips), and some lasagne sheets.
You'll need:
300g pasta flour (OO)
3 eggs
(You get the picture - it's essentially one egg per 100g flour.)
Whisk the eggs together to break them up, then tip into the flour (I tend to make a well in the middle and then pour it in). Mix to a stiff (not sticky) dough, and then knead for 5 minutes or so, until it starts to feel silky and malleable.
Leave for a few minutes (10 or so) to rest. I was looking at how Hugh Fearnley Whernly made his in the River Cottage Family Cookbook, and he was wittering on about wrapping the dough in a wet tea towel to stop it drying out, but I didn't bother, and it was fine.
Divide into six or so pieces. Shove each through the pasta machine on the widest setting, and then gradually decrease the setting so it becomes thinner and thinner. I find it helps if you dust the sheets with a little flour now and again, to stop it sticking (this was your favourite bit). If a sheet gets very long, I tend to chop it in half.
Once you have a flat sheet, either use a sharp knife to cut it to shape/size (you can ponce about and make all sorts of filled pasta as well, which is quite fun), or stick through the attachment on the machine to create tagliatelli. You did lots of bows today, and had great fun with some twists.
I tend to leave the pasta for a little while to dry out slightly before I cook it. It only takes 1-2 minutes, tops, in some boiling water. We ate ours with pesto tonight, some capers, olives and lots of grated cheese.
There was some debate about tea - I had three eggs that really needed using before they went off. You wanted pasta, not something eggy.
Fresh pasta and pesto won. This makes absolutely loads - we turned it into tagliatelli (hung up on a coathanger, to stop it all sticking together), bows/farfalli (take a rectangle and pinch it in the middle), papardelle (wide strips), and some lasagne sheets.
You'll need:
300g pasta flour (OO)
3 eggs
(You get the picture - it's essentially one egg per 100g flour.)
Whisk the eggs together to break them up, then tip into the flour (I tend to make a well in the middle and then pour it in). Mix to a stiff (not sticky) dough, and then knead for 5 minutes or so, until it starts to feel silky and malleable.
Leave for a few minutes (10 or so) to rest. I was looking at how Hugh Fearnley Whernly made his in the River Cottage Family Cookbook, and he was wittering on about wrapping the dough in a wet tea towel to stop it drying out, but I didn't bother, and it was fine.
Divide into six or so pieces. Shove each through the pasta machine on the widest setting, and then gradually decrease the setting so it becomes thinner and thinner. I find it helps if you dust the sheets with a little flour now and again, to stop it sticking (this was your favourite bit). If a sheet gets very long, I tend to chop it in half.
Once you have a flat sheet, either use a sharp knife to cut it to shape/size (you can ponce about and make all sorts of filled pasta as well, which is quite fun), or stick through the attachment on the machine to create tagliatelli. You did lots of bows today, and had great fun with some twists.
I tend to leave the pasta for a little while to dry out slightly before I cook it. It only takes 1-2 minutes, tops, in some boiling water. We ate ours with pesto tonight, some capers, olives and lots of grated cheese.
22 August 2008
tuna, tomato and caper pasta
This is probably the thing we eat most often when we come in tired from a long day - it only takes 20 minutes to make, and everything can come out of the storecupboard (bar the onion).
We'd been in town this afternoon (finding you some 'climbing shoes', otherwise known as black plimmies) so there wasn't much time to make some tea.
You need:
1 tin of tuna (doesn't have to be anything fancy - in fact in brine is better than in oil)
1 onion, finely chopped
a clove of garlic
1 tin of chopped tomatoes
a tablespoon of capers
a splash of balsamic vinegar
a squeeze of tomato puree
a couple of bay leaves and a fair sprinkle of thyme
lots of black pepper
pasta of your choice
Fry the onion and garlic in some olive oil until they are translucent. Add the tomato puree, and cook for a minute or so. Chuck in the tin of tomatoes, and add a splash of balsamic vinegar and the herbs. Bring to the boil, and then simmer vigorously for 10 minutes or so, before adding the tuna (flaked), and a tablespoon of capers. Simmer gently for however long you can, depending on how hungry you are.
It worked well with pasta twists today - the sauce gets caught in the twists quite nicely.
We'd been in town this afternoon (finding you some 'climbing shoes', otherwise known as black plimmies) so there wasn't much time to make some tea.
You need:
1 tin of tuna (doesn't have to be anything fancy - in fact in brine is better than in oil)
1 onion, finely chopped
a clove of garlic
1 tin of chopped tomatoes
a tablespoon of capers
a splash of balsamic vinegar
a squeeze of tomato puree
a couple of bay leaves and a fair sprinkle of thyme
lots of black pepper
pasta of your choice
Fry the onion and garlic in some olive oil until they are translucent. Add the tomato puree, and cook for a minute or so. Chuck in the tin of tomatoes, and add a splash of balsamic vinegar and the herbs. Bring to the boil, and then simmer vigorously for 10 minutes or so, before adding the tuna (flaked), and a tablespoon of capers. Simmer gently for however long you can, depending on how hungry you are.
It worked well with pasta twists today - the sauce gets caught in the twists quite nicely.
19 August 2008
Salmon and pea pasta
You used to love this for tea when you were tiny (especially when I made it with the little star or alphabet pasta). I made it for the first time in ages yesterday, and you hated the cheese sauce. You can't win...
Makes enough for one toddler:
a small offcut of salmon
a tablespoon of frozen peas
a little butter, milk and flour
nutmeg
a little grated cheese
pasta
Put the salmon in a pan, and cover with milk (you could also add a bay leaf at this point). Poach for 5-10 minutes until the salmon is cooked through (how long it takes will depend on how thick it is). Take the fish out of the milk, and then flake (checking carefully for bones).
Add a knob of butter and a little flour and some grated nutmeg to the warm milk, whisking until the lumps have gone. Grate some cheese into the sauce, and stir until it thickens.
Stick the peas and the pasta in boiling water, and simmer until cooked (about 7-8 minutes for pasta twists, a lot less if you're using tiny pasta shapes).
Add the pasta to the cheesy sauce, along with the flaked fish. Grind a little black pepper on top.
Grown ups like this too, especially if you use mature cheddar in the white sauce.
Makes enough for one toddler:
a small offcut of salmon
a tablespoon of frozen peas
a little butter, milk and flour
nutmeg
a little grated cheese
pasta
Put the salmon in a pan, and cover with milk (you could also add a bay leaf at this point). Poach for 5-10 minutes until the salmon is cooked through (how long it takes will depend on how thick it is). Take the fish out of the milk, and then flake (checking carefully for bones).
Add a knob of butter and a little flour and some grated nutmeg to the warm milk, whisking until the lumps have gone. Grate some cheese into the sauce, and stir until it thickens.
Stick the peas and the pasta in boiling water, and simmer until cooked (about 7-8 minutes for pasta twists, a lot less if you're using tiny pasta shapes).
Add the pasta to the cheesy sauce, along with the flaked fish. Grind a little black pepper on top.
Grown ups like this too, especially if you use mature cheddar in the white sauce.
10 August 2008
Chorizo and carrot pasta
Your godmother Jane gave us the recipe for this - she cooked it once for lunch at their flat when you, Wulfrun and Eafa were starving.
For one person you'll need:
half an onion
a carrot, very thinly sliced lengthways
spicy chorizo - however much you think you can eat (in your case, probably a lot)
pasta of your choice - twists or bows are always popular
Slice the chorizo thinly, and put in a frying pan to brown. Meanwhile, stick the pasta on. Once the chorizo is browned, take it out of the frying pan, and chuck the onion/carrot in. Cook in the chorizo oil until the onion is translucent and the carrot is softened and sweet.
Drain the pasta after 6-8 minutes once it's al dente. Throw into the pan with the carrot/onion, and the cooked chorizo. Grate a little parmesan cheese over the top, and season with lots of black pepper.
It's nice with a green salad and a sharp, lemony dressing. Tomatoes marinated in a little balsamic vinegar also go well.
For one person you'll need:
half an onion
a carrot, very thinly sliced lengthways
spicy chorizo - however much you think you can eat (in your case, probably a lot)
pasta of your choice - twists or bows are always popular
Slice the chorizo thinly, and put in a frying pan to brown. Meanwhile, stick the pasta on. Once the chorizo is browned, take it out of the frying pan, and chuck the onion/carrot in. Cook in the chorizo oil until the onion is translucent and the carrot is softened and sweet.
Drain the pasta after 6-8 minutes once it's al dente. Throw into the pan with the carrot/onion, and the cooked chorizo. Grate a little parmesan cheese over the top, and season with lots of black pepper.
It's nice with a green salad and a sharp, lemony dressing. Tomatoes marinated in a little balsamic vinegar also go well.
28 July 2008
Courgette, tuna and lemon pasta
We have lots of courgettes in the pots on the balcony at the moment. And we were starving after going for a swim this afternoon, and needed a really quick tea (this should take about 12-15 minutes, beginning to end).
Makes enough for three. With maybe a bit left in the fridge for lunch tomorrow.
a couple of medium-sized courgettes, sliced thinly lengthways
a large onion, sliced
maybe a clove of garlic
a little dried thyme, Mediterranean herbs, or similar
juice of a lemon
a small tin of tuna, in oil (preferably olive, but sunflower will do)
Pasta - we had twists today, but that's mostly because Morrisons does some surprisingly good 'value' ones at 19p, when the rest of the world is charging a fortune for bows and the like.
Drain the oil from the tuna into a jar - pour some into a frying pan, and use to saute the onions (and garlic if you feel like it) over a low heat. While this is going on, add the pasta (about three handfuls per person) to a pan of boiling water (this should take about 7-8 minutes until it's al dente).
Once the onions are translucent, add the courgettes and herbs, and cook until the courgettes have softened. Drain the pasta (keep back a couple of spoonfuls of water), and then add to the courgette/onion mixture, with the lemon juice and the tuna. Swish it all round in the pan for a few seconds - add the couple of spoonfuls of pasta water to loosen the pasta/sauce if necessary.
Dish up. With lots of black pepper and grated parmesan.
Makes enough for three. With maybe a bit left in the fridge for lunch tomorrow.
a couple of medium-sized courgettes, sliced thinly lengthways
a large onion, sliced
maybe a clove of garlic
a little dried thyme, Mediterranean herbs, or similar
juice of a lemon
a small tin of tuna, in oil (preferably olive, but sunflower will do)
Pasta - we had twists today, but that's mostly because Morrisons does some surprisingly good 'value' ones at 19p, when the rest of the world is charging a fortune for bows and the like.
Drain the oil from the tuna into a jar - pour some into a frying pan, and use to saute the onions (and garlic if you feel like it) over a low heat. While this is going on, add the pasta (about three handfuls per person) to a pan of boiling water (this should take about 7-8 minutes until it's al dente).
Once the onions are translucent, add the courgettes and herbs, and cook until the courgettes have softened. Drain the pasta (keep back a couple of spoonfuls of water), and then add to the courgette/onion mixture, with the lemon juice and the tuna. Swish it all round in the pan for a few seconds - add the couple of spoonfuls of pasta water to loosen the pasta/sauce if necessary.
Dish up. With lots of black pepper and grated parmesan.
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