Posted: October 14, 2011 Filed under: food, Foodie Friday, recipe, spaghetti, Spaghetti Fritti
Yesterday I got to try some rather interesting dishes at the cook-off for the upcoming new menu for work. One of the more unusual ones, but which I’ve decided I quite like, is Spaghetti Fritti. It’s basically deep fried spaghetti but the one we have has ricotta & parmesan in it so when you eat it warm it’s all oozy & cheesy.. delicious! It’s traditionally served with a tomato sauce & we drizzled lemon juice over it too. It’s definitely a great snack!
I’ve found a couple of different recipes for you if you fancy making it at home..
We also got to try Game Ragu (hare, rabbit, venison, boar & pigeon!!!!), Chicken Liver Tortellini, the most incredible Truffled Turkey Milanese… it was a lot of rich food to be trying at 9am!
Posted: September 23, 2011 Filed under: Audrey Kitching, food, Foodie Friday, pumpkins, recipe, squash
One of my favourite things about this time of year is pumpkins! I love the colours, the size variations & the taste… yum! Yesterday I had butternut squash risotto for lunch & it inspired me to have a look for some recipes for you… I’ve never cooked pumpkin, but I might have to try the pumpkin ravioli myself!
If you try any of these or you know any great pumpkin recipes drop me a comment!
Posted: September 16, 2011 Filed under: chilli con carne, Foodie Friday, how to make, recipe
Chilli Con Carne
You will need:
*Peel, deseed & chop your onions, garlic, mushrooms & peppers
*Pop a large pan (or Wok) on a medium heat. Put in a couple of glugs of olive oil & then chuck your vegetables in.
*Add all of your seasoning.. cinnamon, chilli powder, ground cumin, salt & pepper, adjusting to taste.
*Stir every so often for approx 5 minutes, then drain & add the kidney beans & the tomato passata.
*Add the minced beef, stir in to break down any large chunks.
*Whack the pan on to a high heat, stirring occasionally to prevent it from sticking as the meat browns.
*After about 10 minutes check seasoning & then pop a lid on to simmer for 20/30 minutes (dependant on how impatient you are!)
Serve with rice, nachos or a jacket potato.
PS. Picture stolen from the BBC website & yes, that is chocolate that you can see! Adding a couple of squares of dark chocolate to chilli con carne or spaghetti bolognese gives it a smoother texture, a slightly richer taste, and a nice boost of antioxidants!
Posted: September 3, 2011 Filed under: carrot, Claudia Pearson, courgettes, how to make, recipe, vegetables
At work today I had the most amazing flash-cooked yellow & green courgettes. Absolutely delicious! I also got quite excited about seeing a Borlotti bean pod for the first time! They are actually quite pretty… & the beans themselves are all shiny & smooth. I’ll try & take some photographs & share them with you.
I love these food-related illustrations by Claudia Pearson. If I owned my own house I think they’d look great framed & hanging up in the kitchen.
This picture on the Howies website made me giggle.. the carrot is huge!
You will need…
*courgettes (green & yellow preferably!)
*a fresh chilli
1. Thinly slice the chilli pepper, removing any seeds. Thinly slice the garlic (use as much or as little as you like with both) & slice the courgettes.
2. Heat a glug or two of olive up in the pan, get it nice & hot & then drop in all of your ingredients. Be careful not to burn yourself!
3. Cook for approximately two-three minutes & then remove from the heat & serve.
So simple & so yummy!
Happy Saturday 🙂
Posted: September 2, 2011 Filed under: carbonara, food, Foodie Friday, how to make, Philadelphia, recipe
The Cheats Almost-Carbonara
You will need:
(or similar soft cheese)
(or diced bacon)
(Traditionally carbonara isn’t served with many vegetables but I added spring onion, asparagus, yellow pepper & mushrooms)
1. Boil the pasta according to packet instructions, drain & put to one side.
2. Dice pancetta or bacon if necessary.
3. Dice whatever vegetables you have chosen.
4. Put a dash of vegetable oil into a frying pan & put on a low heat.
5. Add the pancetta & vegetables to the pan, stirring occasionally.
6. After approximately five minutes add roughly 2 spoons of philadelphia, stirring to coat eveything.
7. Add the pasta to the pan, ensuring this is also coated. If not, add a little more philly, stirring through gently.
8. Season with pepper to taste & stir for a couple of minutes before removing from the heat.
9. Serve & grate with parmesan.
Posted: August 5, 2011 Filed under: chicken, food, Foodie Friday, recipe, salad, vegetables
All fruit & vegetables on display outside my local butchers. Beetroot, Damsons, beans, marrow, carrots… anyone know what those whitish & purple vegetables are? They’re definitely some sort of root vegetable. They had raspberries, peppers, apples, pears, courgettes, garlic & onions too.
Not sure what DB’s plans are for tonight but dinner for us either this evening or tomorrow is Kickin’ Citrus Chicken Salad… nice & simple & great in this kind of heat.
You will need:
(I use spring/salad onions, peppers, red onion & mushrooms)
(you can use fresh chilli diced up if you want a kick!)
(fresh or ground)
*Dice up your vegetables & garlic. If you are using fresh chilli & ginger then prepare them now.
*Put prepared vegetables to one side.
*Pour a little cooking oil into a pan & put on a low heat.
*Add garlic to pan to gently fry.
*Dice your chicken & add to the pan.
*Cook the chicken on a medium heat, turning it often, whilst it slowly browns & absorbs the flavours that you’re adding.
*Add the chilli, turmeric & ginger.
*Squeeze in the juice of 1/2 the lemon & 1/2 the lime.
*At this stage add any vegetables to the pan that you want to cook ~ in my case the red onion & the mushrooms.
*Check the seasoning ~ if you need a bit more chilli or a little more lemon juice just go for it!
*Simmer everything in the pan until the chicken is cooked through (on average 20 minutes) & then remove the pan from the heat.
*For the salad throw your salad leaves in to a bowl (I usually use rocket, lambs lettuce & basil but chicory, trevise or sorrel are all delicious!) along with your diced salad vegetables.
*Mix together a splash of olive oil & balsamic vinegar with the remaining lemon & lime juice for a yummy salad dressing & add to the salad bowl.
*Toss through the salad bowl so everything is dressed & then serve!
DB likes his carbohydrates so I’ve been known to make this salad & then dish it up with some new potatoes or cous cous.
Posted: July 29, 2011 Filed under: chicken, Dita Von Teese, food, Foodie Friday, housewife, Moroccan Tagine, recipe
Moroccan-style Chicken Tagine
You will need:
Chicken (I used mini fillets)
Tomato Passata (or tinned tomatoes)
This dish is so unbelievably simple to make & so yummy!
Pre-heat oven to 200c
Dice up any veg you’re using (onion, peppers, garlic)
Place the chicken, diced veg & garlic, sultanas, almonds & tomato passata in to a casserole dish.
Add the spices
Put casserole dish in to oven.
After about 15 minutes remove dish & stir ingredients ensuring spices are mixed through.
Leave in oven for another 30 minutes then taste & add more spices if necessary. Pop back in for last 15 minutes.
Remove from oven & dish up!
I had this with cous cous & a rocket salad & it was delicious!