Ren Behan - Author Wild Honey and Rye

Food Writer

Pasta

One-Pot Lamb with Orzo (Yiouvetsi)

A Cypriot-inspired dish known as Yiouvetsi or lamb with orzo casserole. Perfect for feeding a big family, or a crowd. One of our favourites.

Cypriot Lamb with Orzo

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One-Pot Cypriot Lamb

Delicious and comforting and very easy to make. Orzo is a type of pasta, shaped like slightly larger grains of rice. If you can't find orzo, try macaroni, or any very small pasta shapes. 

Ingredients

  • 2 tbsp olive oil
  • 500g lamb, chopped into very small cubes (leg steaks or neck works well)
  • 2 white onions, finely chopped
  • 2 cloves garlic, peeled, grated
  • 2 tsp tomato puree
  • 400g tin plum tomatoes
  • 1 cinnamon stick
  • 1 tbsp. fresh or dried oregano
  • 1 litre lamb or chicken stock
  • 250g orzo pasta
  • Large handful fresh mint, roughly chopped
  • 100g feta cheese, crumbled

Instructions

  1. Heat 1 tablespoon olive oil in a large casserole pot and brown the lamb pieces, ideally in batches, making sure the first lot is brown before moving on and browning the next amount. Lift each batch out of the pan and set to one side until all of it has browned. Keep the browned lamb covered with a plate. 
  2. Add a second tablespoon of oil to the pan add the onions, scraping the bottom of the pan where the lamb has been browning. 
  3. Cook the onions very gently for 10 minutes until softened. Add a few tablespoons of water to help the onions along and keep the pan from drying out. 
  4. Add the garlic and tomato puree, stir and cook for a further five minutes.
  5. Tip the browned lamb back in, add the tin of tomatoes and then half fill the can with water and tip that in. Add the cinnamon and dried or fresh oregano. Cook on a low, gentle heat for ten minutes, stirring occasionally. Bread up the tomatoes with a spoon if they were whole and not chopped. 
  6. Stir the orzo into the casserole pan, stir well and pour over the stock. Cook, uncovered, for a further 10-11min or until the orzo is tender. It should not be too soft, but rather al dente. Season with lots of salt and pepper.
  7. Once cooked, carefully spoon onto a large serving dish, sprinkle over the fresh mint and the crumbled feta. Serve immediately. 

Courses Main

Cuisine Cypriot

You may also like:

Lamb with wild mushroom sauce and dill mash 

Polish meatballs with mushroom sauce 

Turkey and leek meatballs with tomato tagliatelle  

5 Nourishing Cold-Weather Recipes

First of all a belated Happy New Year to you all! I’m currently working on a super-positive, goal inspired post to kickstart 2017, but in the meantime here are five nourishing cold-weather recipes that I love making in the month of January and beyond, to get you in the self-care/happy family mindset…

I’m not really a fan of depriving myself at this time of year, let’s face it January’s hard enough already! Instead I think it’s far healthier to be kind to your body and mind by feeding yourself nourishing food. To me, nourishing your body this isn’t about clean eating, but can sometimes mean upping the comfort levels while perhaps adding in some extra good stuff.

We have our first snow of the season here in St Albans so I’m planning on hibernating and keeping warm.

Skinny Carbonara Ren Behan

1. Spaghetti Carbonara

This delicious take on a traditional comfort food classic from Jamie Oliver’s latest title Everyday Super Food replaces the creamy sauce with a yogurt and pea combination. So you still get the comfort but in a much lighter, and in my view much tastier way. The swap-in of wholewheat spaghetti is a quick-win nutritionally and my kids didn’t even notice when I tried it out on them (own photo of Jamie’s recipe)

Grab the recipe

2. One Pot Cypriot Lamb

This is a warming family recipe and a real crowd pleaser at this rather chilly time of year. You can use lamb or chicken, and if you have any fresh tomatoes throw those in with some home grown mint too. Sometimes I add a creamy, British goats cheese to this instead of feta.

When it comes to home cooking, I think the emphasis should be on using the best quality produce possible. If you are going to eat meat, make sure you buy the best you can, ideally from a local butcher so you can trace the source.

Grab the recipe

Photograph copyright Tenderstem

3. Polish Gnocchi with Tenderstem ® Broccoli

This is proper Polish comfort food with a healthy twist using British Tenderstem ®. The Polish version of gnocchi is called ‘kopytka’ – meaning ‘little hooves’ which I’ve brightened up by adding tiny pieces of Tenderstem ® to the dough itself,  and then served them with more healthy Tenderstem ®, shallots and Polish ham. It’s a really easy recipe to bring together and a fantastic way to use up any leftover mashed potato.

Expect lots more of this kind of food from me, especially with my modern Polish cookery book coming out this September – stay tuned for more info!

Grab the recipe

ClearSpring Gluten Free Noodles

4. Clearspring Gluten Free Brown Rice Noodles with Spinach & Tomato

This is a really simple recipe using only five ingredients, that’s perfect for those times when you really need a re-set but still want the comfort of a steaming bowl of pasta.

The fresh and tasty combination of fresh tomatoes, garlic and spinach will lift your spirits and feel oh-so-nourishing.

Grab the recipe

Courgette or Zucchini Boats

5. Zucchini Boats with Bolognese Sauce

I really enjoyed following a Paleo diet last January. Dialing down on processed foods and carbs while eating plenty of lean and organic protein, fresh seasonal veg and lots of fruit was a pretty simple way to feel healthier and lose a few pounds. When I’m in this kind of mood these loaded courgette boats are my absolute go-to recipe – they make such a tasty alternative to pasta. I sprinkled the bolognese with toasted hazelnuts instead of grated cheese which is such a delicious topper.

Grab the recipe

 


What recipes do you turn to when you want to feel nourished? Are you making any healthy changes to your diet this year? I’d love to hear from you in the comments below!

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The New Jamie Oliver Cookery School at Westfield, London

Hello, Happy Bank Holiday Monday!

It’s hard to believe that five years have flown by since I last took a fresh pasta class. Given that it had been quite so long, I jumped at the chance recently of brushing up my fresh pasta skills with the ‘pasta master’ himself, Gennaro Contaldo, ahead of the official opening of the brand new Jamie Oliver Cookery School within Jamie’s Italian at Westfield.

As you can imagine, with Gennaro as our tutor, there were lots of laughs and the evening whizzed by with great hilarity. Some of the regular Jamie’s Italian diners were also taken by surprise as they saw Gennaro and Jamie walking through the restaurant to greet a team of instagrammers!

Jamie Oliver and Gennaro Contaldo

Gennaro and Jamie by Giulia Mulè with permission

The new school is spaciously set out within a self-contained area towards the back of the existing Jamie’s Italian restaurant – which has its own space just across from Debenhams. I had eaten at the Westfield London Jamie’s before and whilst I had been as far as the open kitchens towards the back of the restaurant for a nosey, I was quite surprised that there was even more space beyond the kitchen where the new cookery school has been established. I really like the location – it’s great that you can be out at Westfield having a bite to eat or a shop, before popping along to a cookery class for a couple of hours.

Within the cookery school, there are two main teaching areas as well as a bar and a separate seating area where students can sit after the class and eat their creations. Our lesson took place in a bright, airy room with big windows overlooking Wood Lane. The second kitchen teaching area is within the centre of the school. It is very much kitted out in trademark Jamie Oliver style with plenty of Jamie tea-towels and books on display, funky chairs and fresh flowers. All the work stations are well-equipped and fitted out with ovens and induction hobs and everything you need to take part in a class, including aprons. Lessons are ‘designed to be informative and hands on, but easy-going so you can enjoy yourself while you learn.’

PASTA MASTER

During the ‘Pasta Master’ taster we watched Gennaro make and fill some fresh pasta before knocking up some quick and tasty sauces in real-time. Then we rolled up our sleeves and had a go at making and filling pasta ourselves. We used plenty of fresh ingredients for the filling, including peas, ricotta, fresh herbs and Parmesan. To make the sauces, we used a little olive oil, garlic, fresh tomatoes and herbs and some of us made a sage and butter sauce, too. All very simple and achievable to recreate at home. Gennaro advised that fresh tomatoes should always be left out at room temperature to ripen and shouldn’t be stored in the fridge.

Gennaro Contaldo

COOKING WITH KIDS

Since it’s half term this week and with the summer holidays only a few weeks away, you could also book a couple of places for the kids to take part in a class. Children have to be 7 -14 years old to take part and one adult is required to stay and supervise up to 2 children. The Unbeatable Pasta Class is £30 per child, the Junior Sushi Master is £35 and Pizza for Kids is just £25 for a 2-hour class.

LESSONS

Over all there is a good range of courses and all the tutors are trained chefs. Classes are really well priced (approx. £40 for a class) and I think a 2-3 hour lesson is much less daunting that signing up for a whole day course at a school that could be tricky to find or get to – although there are a couple of full-day classes, such as the Ultimate Knife Skills Masterclass if you want to get stuck in for longer. The cookery school can also host birthdays, hen parties, kids’ parties and corporate events.

There are lots more classes I’d love to take – a Mexican Street Food Feast, A Taste of Japan, and the South Indian Prawn Curry class are all on my wish-list. The Showstopping Beef Wellington Class seems to have been really popular on social media this week – gift vouchers would make for a great present…particularly as Father’s Day approaches. Who knows, perhaps we’ll see a Modern Polish cookery class amongst the lessons on offer one day!

JO_2 (1 of 16)

  • The Jamie Oliver Cookery School
    Jamie’s Italian
    1078, Westfield London,
    Westfield Shopping Centre, Ariel Way,
    Shepherd’s Bush,
    London W12 7GB

  • The cookery school is situated within the Jamie’s Italian Restaurant at Westfield

  • Follow the cookery school team on Twitter @JOCookerySchool

I attended the class as a guest for a preview evening ahead of the official launch of the school – with many thanks for the invitation. This is an unpaid/editorial post. 

Pizza Pasta Soup

Think of this as a hearty soup, suitable for stretching a little leftover bolognese. You could also use a jar of tomato sauce – a good quality one and add the same amount of stock to achieve a soup consistency. On other occasions, I’ve thrown in chopped, fried pepperoni, mushrooms or shredded chicken. A good sprinkle of mozzarella is a must and a big heap of grated Parmesan cheese for the top. Fresh basil or oregano is lovely, too. Get creative!

Pizza Pasta Soup

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Rainy Day Pizza Pasta Soup

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A great way to use up leftover tomato or Bolognese sauce. Simply add a handfull of pasta and some of your favourite 'toppings' such as chopped, fried pepperoni, mushrooms, or shredded chicken. Add grated mozzarella and a good handful of Parmesan cheese on the top.

Ingredients

  • 500g/two cups Bolognese or good quality tomato sauce (leftovers are ideal)
  • 250ml/one cup vegetable or chicken stock
  • 1 bay leaf
  • sea salt
  • black pepper
  • 280g/2 cups cooked pasta
  • 100g mozzarella, torn or grated
  • 100g fresh Parmesan cheese
  • 1 small bunch fresh basil, leaves and stalks separated
  • (optional - fried pepperoni, mushrooms or shredded chicken)

Instructions

  1. Pour the Bolognese or tomato sauce into a large pan. On a medium heat, bring to the boil. Add in the stock and stir well. Add in the bay leaf. Stir in half a teaspoon each of sea salt and black pepper.
  2. When hot, add in the cooked pasta and stir. Remove the bay leaf Add the optional extras, such as pepperoni, if using. Divide the soup between four bowls.
  3. Add the torn mozzarella, and top with grated Parmesan cheese and a few basil leaves per bowl.
  4. Serve straight away

Cuisine Italian-ish

Pizza Pasta Soup

 

Let me know if you make this by tagging me on Instagram or Twitter as @foodren

Or, add your recipes and ideas to our Pizza Love Pinterest board (338K followers)

Follow Ren Behan Food’s board Pizza Love! on Pinterest.

Wholewheat Fettuccine with Kale by Amy Chaplin

Yesterday I shared a book review of At Home in the Whole Food Kitchen, a new recipe book by New York-based chef Amy Chaplin, who creates vegetarian and vegan recipes. Today (with the publisher’s permission) I’m sharing my favourite recipe from the book, which you can find on page 98 of the UK edition – Wholewheat Fettuccine with Kale, Caramelized Onions and Marinated Goat’s Cheese. I didn’t have the marinated goat’s cheese to hand (there’s a recipe for that, too, in Amy’s book on page 116) so I used a mild and creamy locally produced goat’s cheese called Childwickbury goat’s cheese. The recipe calls for kale (cavolo nero) but you can use spinach in it’s place in this beautifully simple pasta dish.

I hope you enjoy this recipe as much as I do – it’s become my go-to supper!

Wholewheat Fettuccine

Wholewheat Fettuccine recipe by Amy Chaplin on renbehan.com

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Wholewheat Fettuccine with Kale by Amy Chaplin

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In this recipe, the author, Amy, uses her own Marinated Goat’s Cheese, inspired by Meredith Dairy, in Australia. However, it also works well with a soft goat’s cheese and so I've used a mild British goat’s cheese many times to make this recipe.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 3 medium to large red onions, thinly sliced
  • Sea salt
  • 340g (12oz) wholewheat fettuccine
  • 1 ½ bunches 700g (1 lb 9 oz/10 cups) sliced kale or cavolo nero (or fresh spinach)
  • 225g (8oz) marinated goat’s cheese (oil marinade reserved) at room temperature (I used a British goat's cheese)
  • Freshly ground black pepper

Instructions

  1. Warm the olive oil in a large frying pan over a medium heat and add the onions. Sauté for 10 minutes or until beginning to brown. Add a pinch of sea salt, lower the heat slightly and cook for 15 to 20 minutes, or until onions are soft and caramelised.
  2. In the meantime, bring a large pan of water to the boil and add a large pinch of salt. Add the wholewheat fettuccine to the boiling water and cook for 10 to 12 minutes, or following the packet instructions, until al dente. Drain pasta and return to pan.
  3. While pasta cooks, stir the kale (or spinach) into the cooked onions, cover the frying pan and cook for 6 to 8 minutes or until tender, stirring once or twice. Add onion and kale mixture, three quarters of the goat’s cheese and lots of black pepper to the pasta; mix well.
  4. Drizzle in a tablespoon or more of oil marinade from the cheese (or add a drizzle of good quality olive oil) and season to taste.
  5. Divide among bowls and top with a crumble of remaining goat’s cheese; serve immediately.

Courses Vegetarian

Like this recipe?

You can find more of Amy Chaplin’s recipe here on her webpage. 

For a simple, gluten-free supper, try my Brown Rice Noodles with Spinach and Tomato (GF, V, VG)

If you eat prawns or shrimp try my Wholewheat Penne with Prawns

A UK blog that I love which is full of whole food and healthy recipes is Food To Glow by Kellie Anderson- try any of her delicious dishes!

 

With thanks to Jacqui Small Publishing for their permission for me to share this recipe. Photo Credit Johnny Miller. Recipe Credit Amy Chaplin. 

Clearspring Gluten Free Brown Rice Noodles with Spinach and Tomato

ClearSpring Gluten Free Noodles

It’s always nice to find ways of making our favourite recipes a little healthier and this is especially true of pasta. This month, I’ve experimented with courgette or zucchini noodles, sometimes called ‘zoodles’ and also with a new type of 100% organic Clearspring gluten free brown rice noodles – recipe below. Usually, these type of noodles are used in Asian cooking, perhaps to make a noodle salad or a Pad Thai, though the packet did say you could use them as a gluten free alternative to pasta – which is what I did. In the ‘Pasta Please’ link up that I was hosting for Jacqueline of Tinned Tomatoes, we also had some fresh pasta with kale, mint and pesto, eggplant (aubergine) meatballs, fresh spinach pasta and some baked salmon with spinach and basil pesto pasta. So, all very virtuous!

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Healthy Pasta Dishes | Guest Blog Event: Pasta Please January 2015

Penne with Prawns

It’s January, which means we’ll all be bombarded with great ideas for eating healthily, dieting and losing weight. Personally, I’ve set myself the task of completing my second Whole 30 Challenge, which means no pasta for me. But I do have a handy food processor, so I’m going to experiment with courgette noodles, instead. That being said, the most weight I ever lost was after my first baby and that was by joining my local Slimming World group and there were plenty of healthy pasta dishes that I could enjoy with that one. So, if I do fall off the Paleo wagon, I’ll be signing back up to my local group! I’m also looking forward to using my Froothie Optimum 9400 for lots of healthy soup recipes and I’ll be joining in with #Jumpstart2015

…

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Asparagus, Smoked Salmon and Cream Cheese Pasta

 British asparagus season is in full swing!

Asparagus, Salmon and Cream Cheese Pasta
A simple, seasonal dish ready in minutes!

I’ve been craving the combination of smoked salmon and cream cheese in every form this week, which is unusual for me. Strong, salty flavours are vying for my attention, as well as the sourness of beetroot and pickled cucumbers. Still, at 37 weeks pregnant, it could be worse and at least my sweet tooth has been calmed. I’ve also been eating plenty of fresh, British asparagus, as it’s in season now in the UK, with some of the best spears coming from the counties of Lincolnshire, Staffordshire and Worcestershire. The Vale of Evesham is also renowned for its asparagus, with the British Asparagus Festival 2014 running between 23rd April and 21st June. This pasta dish of asparagus, smoked salmon and cream cheese is very quick to make with just a few ingredients. I’ve used small penne tubes, though any small pasta shapes work well with this almost-instant cream cheese sauce.

Asparagus, Salmon and Cream Cheese Pasta

Asparagus, Salmon and Cream Cheese Pasta

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Asparagus, Smoked Salmon and Cream Cheese Pasta

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British asparagus spears, paired with smoked salmon in a simple and quick cream cheese sauce with penne

Ingredients

  • 250g/ one cup dried Penne pasta, or other small shapes
  • One bunch/one cup fresh asparagus, chopped into one inch pieces
  • 200g/ 3/4 cup cream cheese, regular or light
  • A glug of olive oil
  • 120g (one small packet) smoked salmon
  • Fresh dill to garnish
  • Sea salt and freshly ground black pepper

Instructions

  1. Bring a large pan of salted water to the boil. Once boiling, add in the pasta shapes and cook for 8 minutes, or according to the packet instructions.
  2. Two minutes before the end of cooking time, add the chopped asparagus to the water. Take out one cup of pasta water for the sauce. After two minutes, drain the pasta and asparagus.
  3. Add the cup of pasta water back into the same pan, stir in the cream cheese and a glug of olive oil, season with sea salt and pepper. Add in the cooked pasta and asparagus.
  4. Stir through the chopped smoked salmon, leaving a few pieces to garnish the top. Sprinkle over the fresh dill and serve immediately.

Courses Main

Cuisine Italian

I’m entering this dish into a few blog event challenges this month. Firstly, to Pasta Please! created by Jac of Tinned Tomatoes and this month hosted by Nazima at Franglais Kitchen with a theme of pasta sauces.

pasta please

Next, the post goes on to Four Seasons Food, celebrating all things spring. This event is jointly hosted by Louisa at Eat Your Veg and  Anneli at Delicieux.

fsf-spring

And finally, to my own Simple and in Season Spring, open here.

Simple and in Season

More asparagus recipes to try

British Asparagus and Westcombe Cheddar Tart for JamieOliver.com

British Asparagus, Spinach, Halloumi and Beetroot Salad

Fresh Pasta with Asparagus, Goat’s Cheese and Lemon

Asparagus, Salmon and Cream Cheese Pasta

 Have you been enjoying any seasonal asparagus in simple, family meals?

Next week it’s National Vegetarian Week so look out for plenty of veg-packed recipes!

Farfalle with British Pancetta and Italian Artichokes

I have an Italian recipe for you today – using ‘farfalle,’ bow-tie or butterfly pasta and a tasty sauce flavoured with British pancetta, garlic, artichokes, fresh spinach, tomato and cream. This is a lovely supper for a chilly evening and one that reminds me of our wonderful trip to Northern Italy late last spring. A piping hot plate of pasta is the perfect dish to serve up to a large family. The recipe itself is inspired by a new range of Italian products called Parioli Cucina to the theme of ‘seasonal, Italian and savoury.’

Parioli Pasta

One of the things I noticed in Italy, particularly when wandering around the food markets of Bologna, was the abundance of fresh artichokes on offer. The same doesn’t really translate over in Britain and I always think that we’re short of ideas on what to do with artichokes. Granted, preparing fresh artichokes takes a tiny bit of practice, although I follow the steps outlined by David Lebovitz here. As David says “Artichokes are not hard to prepare but they do take a bit of determination.” Since fresh artichokes usually come into season during the late spring (May/June) a good alternative is to use an authentic supply of artichokes in a jar, which are harvested in season, marinated, grilled and then preserved in vegetable oil. I’ve also added British spinach to my dish, from Kent.

Parioli Pasta

A quick note on the British pancetta, too. I was looking out for Italian pancetta, but this caught my eye at the supermarket and as I haven’t seen British pancetta before I was keen to try it. I was impressed to read that it is hand-cured, made with outdoor bred pork and is air dried for ten days. The smoked pancetta really made the dish. It gave it a little extra edge, complimenting the grilled artichokes and fresh spinach beautifully. If you can find some smoked pancetta, do try it in this recipe. Otherwise, use any good quality Italian pancetta you can find.

Parioli Pasta

As to the rest of the ingredients from Parioli Cucina, these are made and imported from Italy. Parioli is a neighbourhood in the north of Rome in Italy and the range includes dried pasta, sauces, olive oil and balsamic vinegar, chopped and plum tomatoes, antipasti (including the grilled artichokes) and olives. For this recipe, I used the Parioli farfalle pasta – which I really liked because the pasta bows were quite small and bite-sized; smaller than farfalle I’ve tried in other ranges. The pasta had a good bite and worked really well with my sauce. I also used some of their tomato sauce called ‘Basilico’ – a Sicilian basil and tomato sauce, made with vine ripened tomatoes from the Puglia region and fresh basil leaves from Neapolitan farms. The sauce had a very rich flavour and I would say was of a better quality to any of the more well-known branded pasta sauces that I’ve tried.

So, all in all, a lovely mix of flavours and textures with both British and Italian ingredients.

I hope you get to try this dish. Let me know if you do and whether you agree with me on the quality of the products used.

Parioli Cucina Range

Parioli Pasta

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Farfalle with British Pancetta and Italian Artichokes

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A family pasta recipe made with both British seasonal and Italian ingredients from the Parioli Cucina range

Ingredients

  • 400g Farfalle or bow-tie pasta (100g per person), I used Parioli Cucina Pasta
  • 2 teaspoons olive oil or oil from the jar of artichokes
  • 2 cloves garlic, finely chopped or grated
  • 180g pancetta, I used Tesco finest British smoked pancetta
  • 280g jar grilled artichoke hearts, drained, oil reserved, I used the Parioli Cucina brand
  • 170g or half a jar tomato and basil pasta sauce, I used Parioli Cucina ‘Basilico’
  • 450g/ 2 cups fresh spinach
  • 80ml or 1/3 cup double/heavy cream
  • Sea salt for the pasta water
  • Optional, Parmesan cheese for serving

Instructions

  1. Bring a large pan of salted water to the boil. Cook the farfalle according to the packet instructions, or until al dente. When the pasta is cooked, take out one cup of the pasta water and set aside. Drain the rest of the pasta until the sauce is done.
  2. Heat two teaspoons oil in a frying pan, add the garlic and chopped pancetta. Fry until the pancetta is golden brown. Finely chop the artichoke hearts and add them to the pan, stir well. Pour in the tomato sauce and bring to the boil. Stir in the fresh spinach and keep stirring until wilted. Finally, add the reserved cup of pasta water to the pan and stir in the double cream and take the pan off the heat.
  3. Mix the cooked pasta with the sauce. Serve whilst piping hot, with Parmesan cheese grated over the top, if you like.

Courses Main

Cuisine Italian

I’m linking this recipe up with Simple and in Season, a community blog event hosted by me here. The spinach wilted down so much I could have really used twice the amount. It’s also a lovely recipe to bookmark for late Spring when we start to see fresh artichokes in season, too.

Simple and in Season

With many thanks to Parioli Cucina for inviting me to create this recipe. 

Recipe:Turkey Stroganoff with Soured Cream

It’s time to think smart when it comes to making the most out of the food we buy and using up our leftovers. I was pretty shocked to read that the average family in Britain wastes nearly £60 a month (the equivalent of 6 meals a week or 24 meals a month) in unused food. As we approach Christmas, two for one deals and special offers go into overdrive, which means that if we’re not careful, we’ll end up buying too much and then throwing some of it away. The one thing we are very good at doing is coming up with ways to use up our turkey leftovers and I’ve been challenged to do just that by the Lean on Turkey campaign. Although we shouldn’t just be thinking of leftovers at Christmas or Thanksgiving, using up all the little bits we have in the fridge and making the most of a roast should be the way forward all year round. I’m tapping into my Eastern European roots a little with this recipe for a turkey stroganoff, which uses up leftover turkey (or any poultry, really) along with some red onions, mushrooms, mustard, soured cream and a few sprigs of dill. It’s perfect for a Boxing Day buffet or for a quick family supper, whenever you have some leftovers to use up. Stroganoff can be made with a tablespoon or mustard or tomato puree and an optional sprinkle of paprika. Always use ‘smetana’ or soured cream.

Turkey leftovers (1 of 3)-2

Costings (to come in at under £10 for 4)

  • Leftover Turkey (nominal as it should be leftover) – £2
  • 1 tablespoon olive oil (store cupboard)
  • 1 red onion – 40p
  • Mushrooms 200g – £1.69
  • 1 tablespoon mustard – 5p
  • Soured cream 300ml – 99p
  • Fresh dill – 25p
  • Noodles/Rice – £1.50

Total – £6.88 to feed 4 (Ocado)

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Turkey Stroganoff with Soured Cream

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A quick and easy dish to use up leftover turkey

Ingredients

  • 1 tbsp olive oil
  • 1 red onion
  • 1 tbsp wholegrain mustard
  • 300g mushrooms
  • 500g leftover turkey
  • 300ml soured cream
  • A splash of whole milk
  • Fresh dill to garnish
  • Noddles, pasta or rice to serve

Instructions

  1. Cook the noodles, pasta or rice according to the packet instructions.
  2. Add 1 tablespoon olive oil to a large frying pan. Cook the onions over a medium heat for five minutes, until soft. Stir in the wholegrain mustard and the mushrooms and season with freshly ground black pepper and a little salt. Cook for a further five minutes.
  3. Add the leftover turkey to the pan and mix together well. Pour in the soured cream, adding a splash of milk if the sauce is a little thick. Cook for another five minutes, or until the turkey is piping hot.
  4. Serve on a bed of noodles, pasta or rice and garnish with fresh dill. Optional: drizzle over a little extra olive oil.

Previous #LeanonTurkey recipes

Challenge 5 – Turkey and Leek Meatballs with Tomato Tagliatelle

Challenge 6 – Coronation Turkey Picnic Rolls

Lean on Turkey Blogger’s Page

This is a recipe commission in association with Lean on Turkey. Ingredients + development time paid for.  

Recipe: Turkey and Leek Meatballs with Tomato Tagliatelle

Turkey Meatballs

We love meatballs! If you make your own at home, you know exactly what’s gone into them and you can add lots of lovely flavours, too.  They are easy to make and the kids love them.

These are really tasty, I used turkey mince (very lean and great value) and added leeks and freshly grated Grano Padano cheese for extra flavour to make turkey and leek meatballs. Serve with lots of tagliatelle pasta and tomato sauce and everyone is happy! If you wanted to, you could use an onion, but my kids prefer leeks. You can also add a teaspoon of mustard or even a tablespoon of ketchup for something a bit different.

Turkey Meatballs

I’m really pleased to be taking part in the Lean on Turkey recipe challenge, as we’re really keen to eat more turkey, instead of beef or pork and red meat. This time, the challenge was to create a pizza or pasta meal for the family for under £10.

The total cost of this meal was £9.91 from Ocado, but in fact, the turkey breast mince was on special offer (3 for £10) instead of £4.50 for one 500g packet so I was able to freeze a couple of packets for another time, too. Grano Padano cheese is a great alternative to the slightly more expensive Parmigiano Reggiano, which is worth keeping an eye out for as it brings the costs down a little.

Turkey Meatballs

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Costing   

  •  £1.99 – tomato and Basil Sauce
  • £1.75 –  fresh tagliatelle
  • £4.50 –  turkey breast mince (500g)
  • 60p –  large leek
  • 20p – large egg
  • 10p –  garlic (one clove)
  • 12p – bread (2 slices)
  • 65p -Grano Padano cheese (50g)
  • Olive oil, store cupboard
  • Salt and Pepper, store cupboard

£9.91 at Ocado

Turkey Meatballs

Sponsored Post + cost of ingredients covered

With many thanks to Lean On Turkey for asking me to create a recipe for them

Have you tried making your own meatballs at home? What’s your favourite family meal? Let me know if you try these!

Other family favourites

Easy Macaroni Cheese with Baby Leeks

Easy Peasy Homemade Pizza

Fish is the Dish: Whole Wheat Penne with Prawns

It’s always a treat when staying near, or on the coast, to pop into a local fishmonger to pick up some of the freshest fish that you can get your hands on. We spent the second week of our Easter holidays staying near the Llyn Peninsula in North Wales. On our last day, we fancied picking up some fresh prawns from Llyn Seafoods for a simple supper. Had the spring weather been a little kinder, we would have most likely made some prawn skewers to throw on the barbecue. As it happens, it was a little rainy, so I made a big plate of whole wheat penne with prawns instead.

Penne with Prawns

This recipe is very adaptable – if you don’t like mushrooms, don’t add them. You can swap the courgette for peas, or perhaps some asparagus, which should be coming into season in the UK towards the end of April. I added a tiny hint of chilli, but you could add more heat and also some fresh cream; it was our last day, after all. We’ve also switched to whole wheat pasta over white pasta, but any pasta works fine in this dish. Prawns take just a minute or two to cook in a hot pan – don’t forget the garlic and a little lemon zest to pick up the flavours.

As part of the Fish is the Dish #HealthyHappyHearts campaign, we’ve been making an effort to eat at least two portions of fish a week. Adding a handful of king prawns to a dish, such as pasta, a stir-fry or even a risotto is a great way to add extra protein and omega-3 to your diet and they are a great standby for the freezer as they are quick to defrost.

Penne with Prawns

Here’s the recipe

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I’m adding this to Simple and in Season, as the prawns were fresh and in season – hosted here this month.

Don’t forget to join in!

Simple and in Season

With thanks to Fish is the Dish for a voucher towards our fish for the week as part of the #HealthyHappyHearts campaign. You can also find some of the Healthy Happy Hearts Menus here and follow @FishistheDish on Twitter for more tips.

How were your Easter holidays?

 

Family Spaghetti Carbonara (ASK Italian Cook Book)

Today marks the official publication of The ASK Italian Cookbook, in support of GOSH – Great Ormond Street Hospital Children’s Charity. I’ve had a sneaky peak of the book ahead of the launch and have been busy bookmarking and cooking some of my favourite recipes from it. When I moved to London, aged 18, as a student, the very first job I had was in an ASK Italian restaurant, just off Tottenham Court Road. I have many happy memories of serving (and eating) big plates of pasta and tasty pizzas. Since then, many of the ASK restaurants have had an update. Chef Theo Randall has also been working with ASK to improve the quality of their food and to inspire some of the chefs and team working for the group. Theo has also contributed a number of his own recipes to the book and other collaborators, such as Carla Capalbo and ASK CEO Harvey Smyth have lent a hand, too. As well as giving the home cook the chance to try some of ASK’s favourite recipes at home, part of the proceeds of sale of the book will go towards their favourite charity, GOSH.

ASK’s goal is to raise an ambitious £1 million over the next few years to fund facilities in the new Surgery Centre.

ASK Italian CookbookThe ASK Italian Cookbook offers a good mix of traditional Italian recipes, including Antipasti, Pasta, Risotto, Pizza, Fish and Meat, Salads and Desserts. There is a section called The Italian Larder, an Italian Wine Tasting Guide and wine recommendations alongside some of the recipes. You’ll also find advice on chosing pasta and making fresh pasta, risotto and pizza dough. Towards the back, there’s  a chapter on some of the ASK Italian menu staple sauces and bases.

ASK Cookbook

Photographs from the ASK Italian Cookbook. The photograpy is by Jamie Laing, Sylvie Tata and Carla Capalbo

Last night, I made a big bowl of ASK’s Spaghetti Carbonara, one of the dishes I remember looking forward to eating after a busy shift as a waitress. The purist would never add cream to the eggs, so Theo marks it as an optional ingredient. Other recipes I immediately want to make include –

  • Penne Con Salsiccia e Porcini (pasta with Italian sausage, garlic, dried porcini, tomatoes and cream) NB The porcini is duplicated in the ingredients list
  • Penne al Pollo Della Casa – this dish flies off the menu at all ASK’s. Baked, creamy, garlic and mushroom chicken with thyme, cheese and pasta
  • Lasagna di Caprino, Spinaci e Funghi – Goat’s cheese, spinach and mushroom lasagna perfect for feeding a large crowd
  • Risotto con Gamberoni e Zucchine – a really flavoursome risotto made with prawn stock, garlic, courgettes, wine, tomato passata and chilli
  • Spalla D’Agnelo con Olive – Slow-cooked lamb shoulder with anchovies, olives and rosemary (Sunday lunch this weekend)
  • Torta Morbida di Cioccolato – Theo’s Valrhona chocolate cake made with chocolate, eggs, sugar and cream and cooked in a bain marie

Spaghetti Carbonara

My version of ASK’s Spaghetti Carbonara – Spaghetti with Pancetta, Eggs and Cheese.

Although I have lots of Italian cookery books on my shelf, this book doesn’t over-complicate and makes for easy reading and cooking. It would make a great Christmas present for a young cook, perhaps beginning to dabble in pasta-making or for a student. There are some good cooking tips to be found within the recipes, too, such as buying king prawns in their shells and then using the prawns to make a stock for your risotto by poaching them, taking the prettiest ones out and peeling the rest. You then boil the shells for another ten minutes before straining – you’re left with a really tasty seafood stock for your risotto.  Another ASK tip is to use semolina flour to dust the work surface before kneading pizza dough as it will give it a crispier dough.

ASK Spaghetti alla Carbonara

Recipe re-printed with the publisher’s permission

Ingredients:

  • 250g pancetta, cubed (Italian bacon)
  • 1 teaspoon ASK Italian extra virgin olive oil
  • 500g spaghetti
  • 6 large egg yolks
  • 100g Parmesan cheese, finely grated
  • 100g pecorino Romano cheese, finely grated
  • 2 tablespoons finely chopped, fresh parsley
  • 50ml single cream (optional)
  • freshly ground sea salt and black pepper

Method:

  1. Bring a large pan of salted water to the boil. Cook the pancetta slowly in a small frying pan in a tablespoon of oil until golden and crispy. Turn off the heat but leave the pancetta in the pan.
  2. Drop the spaghetti into the pan of water and cook according to the packet instructions.
  3. When the pasta is nearly cooked, place the egg yolks in a large warm serving bowl and stir in three-quarters of both cheeses and a tablespoon and a half of parsley. Grind in some black pepper. Turn the heat on under the pancetta pan to keep it hot.
  4. Just before draining the pasta, use a mug to scoop out some of the hot pasta cooking water. Set aside.
  5. Tip the steaming, drained pasta immediately into the bowl with the egg yolks and stir to coat the pasta and cook the eggs.
  6. Add half a mugful of the hot pasta water to the pasta and eggs. Top with the pancetta and its hot oil and stir again. If you want to add cream, do it now.
  7. Serve the carbonara immediately, garnished with parsley and black pepper, and with the rest of the grated cheese on the side.

Spaghetti Carbonara

The ASK Italian Cookbook is available to buy from today in all ASK restaurants. If you buy the book in an ASK restaurant, you can buy it for £10 and £4 will be donated to GOSH.

You can also buy the book online, and a minimum of £1 will be donated  to GOSH from all sales. The RRP is £15

With many thanks to Penguin  and ASK for my review copy and for permission to print a recipe.

 

Family Friendly Fridays: February Round Up and Winner

Another lovely month of family friendly recipes here. Thank you so much to everyone who linked up. There were a few favourites for me this month, bookmarked to make soon. Scroll down to see who won!

Here’s the February round up:

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Ultimate Comfort Food: Quick Tuna Fish Pasta – to make us all better!

Well, we’ve gone from a great week to a not-so-great week. Half-term was brilliant, with exciting trips to our friends in Devon, a visit to Bath and then a trip home to my parents. When we came back we had a day to get ourselves organised before school although I then came down with a nasty cold and fever and my little girl came out in chicken pox! So, we’ve all been feeling a bit sorry for ourselves and I’m struggling, as usual, to get on top of things.

Luckily, my mum came to stay and helped to look after us all. She’s left today having cooked a huge pan of leek and potato soup and I made this yummy and quick tuna fish pasta – my ultimate comfort food dish. No roux required and ready in about 20 minutes. Obviously, if you don’t like tuna, you can use ham instead. If you want a veggie option, try using some lightly cooked, chopped leeks.

We’re feeling better already…

There’s lots to catch up on in the food blogging scene, so I am currently making my way round. Please bear with me! I also had a major panic when I noticed that ALL the links to Simple and in Season and Family Friendly Fridays had disappeared! After lots of frantic emailing around, they re-appeared! Apparently some kind of server move. Phew.

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As I didn’t manage to post a Family Friendly recipe last Friday, since it was half-term, I’m posting this one ahead of tomorrow and linking it up to Family Friendly Fridays here on Fabulicious Food! Hope you can join in too for a chance to win a signed copy of the great cook book by My Daddy Cooks.


More comfort food recipes:

Easy Macaroni Cheese with baby Leeks

Golden Leek Soup

Easy Home Made Pizza

Pear and Chocolate Brownies

What’s your ultimate feel-better comfort food?

Family Friendly Fridays: January Round Up and Winner

Welcome to the first round-up of Family Friendly Fridays! There was a fairly even amount of entries between Simple and in Season and our new Family Friendly Fridays event here on Fabulicious Food! All in all, plenty of inspiration for seasonal as well as quick and easy cooking across the two events. Thank you so much to everyone for linking up. I’ve really enjoyed reading the posts and recipes and even discovering a few new blogs.

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Fish is the Dish: Scottish Mussels with Linguine, Garlic and Dill

Keeping up with our aim of eating more fish this year, I am very pleased to be part of the Fish is the Dish campaign, who have set out to show families how easy it is to select, prepare and eat fish. As well as trying some smoked haddock for a quick and easy Kedgeree, I was also sent some beautiful pre-cooked Scottish mussels to try from the Scottish Shellfish Marketing Group. I have since made exactly the same dish again, buying pre-cooked Scottish Mussels in Garlic Butter Sauce from the supermarket  for £2.99. I also bought a packet of linguine pasta (on offer, 98p) and a packet of dill (79p) and so I was able to feed all four of us for less than £4.76 (there was dill and pasta leftover). So, this is my new ‘frugal but fancy’ supper and it is on the table in less than ten minutes. If you don’t like dill, try fresh parsley instead.

I admit, that I have never cooked mussels for the family before and I don’t think I would have necessarily thought to. So, trying pre-cooked mussels was a great way forward for me and an easy way to introduce them to the family.

I would have put money on the fact that the kids wouldn’t touch this, but I was wrong! They loved eating the garlicky-flavoured linguine and had fun poking around trying to pull the mussels out. Since Valentine’s Day is not so far away, I also think this dish would make a lovely romantic first course.

Fishy Facts

Mussels are rich in Omega-3, Vitamin B12, Selenium and Iodine. They are a good source of Iron, Folic Acid, Zinc & Vitamin B2. They are also high in protein and low in fat.

Mussels are sustainable

Mussels contain over nine times more B12 than beef, and nearly five times more than salmon.

Mussels are available all year round but they are at their best from October through to March.

(Source: Fish is the Dish website – Mussels)

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Pop over to the Fish is the Dish website for more Fish ‘n’ Tips on buying, preparing, cooking and serving fish. You can also get more fishy facts and recipes by ‘Liking’ Fish is the Dish on Facebook or by following the Fish is the Dish team on Twitter.

Fish is the Dish -Top fish tips for all the family

I’m also linking this up to Helen’s Frugal Food Fridays over at Fuss Free Flavours, since this would feed two people comfortably  for less than £2.50 a head, which I think is pretty good.

Frugal Food Fridays

Thank You to Fish is the Dish and The Scottish Shellfish Marketing Group for the mussels.

Have you ever cooked/eaten mussels? Would you try fresh mussels or have you enjoyed pre-cooked mussels before?

 

Tomato and Garlic Pasta

Last week I posted an interview with Vanessa Kimbell and hosted a competition to win a copy of her new book, Prepped!

As mentioned in the post, Vanessa gave up her job in order to pursue her dream of writing a cookery book, documenting the process through her blog Writing a Cookery Book giving us all a fascinating glimpse into the world of food writing and publishing. Her book offers time-saving recipes and introduces a concept called ‘linked cooking’ as well as double-cooking, incorporating flavoured sugars and syrups that can be made-ahead and ‘mixed and matched’ according to what you have to hand.

Thank you to everyone for entering and telling me which one of the chapters in Vanessa’s book would be your favourite from the inspiring selection on offer including Elderflower, Rhubarb, Lavender, Lemon, Vanilla, Tomato, Plum, Caraway, Chocolate, Cardamom or Orange & Clove.  

I’m very pleased to announce that the winner, chosen by a randomiser, is Sally from My Custard Pie who I am sure will love Vanessa’s book and make excellent use of it!

I have to say I am truly torn. Having tested recipes for the book from both the Chocolate and Vanilla chapters I am certainly won over by the ease of Vanessa’s recipes.

I’m also both intrigued and inspired  by some of the more unusual flavour combinations in Prepped! – the Victoria Sponge with Cardamom Rose Cream and Rhubarb along with the Chocolate Beef are next on my hit list. However, my favourite recipe so far (and one that, I confess, I am slightly addicted too at the moment) can actually be found in the Tomato chapter, so I’m probably with Sally on her winning choice.

Vanessa’s Tomato & Garlic Pasta, also known as “Garlic Yum Yum” pasta is possibly one the the quickest and simplest recipes in the book. It also happens to be a ‘linked’ recipe, meaning that you can make double the quantity and use it as the base for the Tomato Pizza. 

Vanessa has kindly given me permission to share the recipe with you below – I urge you to try it – it is so simple but really delicious and my kids love it too.  

Last week also marked the official launch Prepped!   It was lovely to be able able to chat and mingle in a very leisurely fashion at Rococo Chocolates with Vanessa, other food writers, bloggers and members of the ‘Prepparati’ including Helen from Fuss Free Flavours, Katie from Feeding Boys and a Firefighter, Jayne from Jaynerly and Becky from Rebecca Bakes Cakes. We also sampled some of our favourite treats and recipes from the book, including Chocolate Chilli Cupcakes, Pink Meringues with Elderflower Cream, Victoria Sponge with Cardamom Rose Cream & Rhubarb, Chocolate Cookies, a Chocolate & Raspberry Cake, the Chocolate, Vanilla & Black Pepper Cupcakes as well as the obligatory taste of some Rococo Chocolates too.

What a clever idea to host a party in a chocolate shop and not just any chocolate shop, Rococo’s was a truly luxurious experience and we all left hideously high on chocolate!

Thank you so much to Vanessa’s good friend Chantal Cody and to all her lovely staff who looked after us so well and of course, to the bright and bubbly Vanessa Kimbell for the kind invitation for us to take part as recipe testers for Prepped! and to the launch. 

Prepped! is available on Amazon, currently at £10.48 or at many branches of Waterstones (RRP £20.00) and is published by Spring Hill 

Tomato & Garlic Pasta
Posted with the kind permission of Vanessa Kimbell

 

(Serves 4)

 

Ingredients:

1 whole medium garlic bulb
500g spaghetti
1 x 200g tube tomato purée (I used a can)
80ml extra-virgin olive oil
120g fresh Parmesan, grated, for serving
Salt
Method:

 

1. Peel and finely chop all the garlic cloves (I put them in a mini blender but you can just finely chop). Put a pan of boiling water on for the pasta and add a teaspoon of salt to the water before cooking. Cook the pasta according to the instructions on the packet.
2. Heat the olive oil in a saucepan for 1-2 minutes then add the garlic and cook for 1-2 minutes (do not burn!) You are not looking to brown the garlic at all, so you must keep the heat at a medium temperature.
3. Stir in the tomato purée and turn the heat down to a slightly lower temperature. Keep stirring. As the tomato cooks it incorporates most of the oil and turns from a fresh red into a deeper, darker red. After 5-7 minutes the sauce is cooked. The pasta will be ready too.
4. Drain your pasta and add it to the tomato sauce, stirring well. Serve immediately with fresh parmesan.
There won’t be any left as it is so delicious but you could make double the quantity of sauce, as Vanessa suggests, and use it as a base for Vanessa’s Tomato Pizza and Oregano Bread

Fresh Pasta with Asparagus, Goat’s Cheese and Lemon

I was challenged by the lovely Giulia of Juls’ Kitchen to make fresh pasta for this month’s Monthly Mingle. This was such an exciting challenge for me, since I recently took a pasta class with Katie Caldesi to learn exactly how to make it although since taking the class I hadn’t put my new found skills to the test. So, the question for me was whether I had actually retained any information from that day?! My first stop was a visit to Buongiorno Italia, an award-winning local Italian food store close to my home. With Giulia as our judge, I was determined to do this the Italian way!

Established over 30 years ago, Buongiorno Italia is exactly the type of food store you want to have on your doorstep. Tony, the owner, goes to Covent Garden Market to bring back the best seasonal produce every week as well as stocking a huge array of authentic Italian food, including cheese, cured meats, olives, pasta, cakes, wine and lots more (including a small selection of Polish food which I was also pleased to spot!) Tony was lovely to chat to and he showed me his plans for expanding the store so that by the summer he will have some outdoor seating and an authentic cappuccino bar.

I was immediately inspired by the fresh produce on offer, finding some lovely bundles of British asparagus, new season’s garlic (the best I’ve ever seen) and even more exciting some goat’s cheese made on a local farm called Childwickbury by Liz and David Harris, nestled alongside the Italian cheeses. I think it is really nice to see local produce being showcased as well as Italian produce and of course, I couldn’t resist buying some Polish pasta, pierogi since they were there.

This is exactly what I love about local food shopping – you don’t always find the obvious, but in many cases you stumble across some real treats. I also picked up some ’00’ grade Italian pasta flour, some fresh, large free range eggs and a very fragrant tub of fresh basil.

      
I have no idea whether Italians would put asparagus, garlic and goat’s cheese together but I do know that Italians are very keen to use local produce and that they let the flavours of fresh food do the talking, so why not? I also had some lemon-infused olive oil at home, though regular olive oil would have been fine, perhaps just with a grating of fresh lemon zest at the end. As it’s National Vegetarian Week it was also nice to create a meal without using meat.

Back at home, the next challenge to overcome was the fact that I had not managed to find a  pasta machine. A quick phone call to a friend out in town revealed only one machine which was £60 in a cook shop. It may have been the crème de la crème of pasta machines, but I think it is a lot of money to spend especially if it is not something you will use every day. Though we had been taught how to make pasta using a machine in the class, a quick flick through ‘The Italian Cookery Course’ by Katie Caldesi (which I very much enjoyed reviewing recently for The Foodie Bugle) suggested that I could make and cut fresh pasta entirely by hand so I decided to give it a go without the machine.

I’m relieved to say that it worked just fine, though I will look into buying a pasta machine in the long run as I think you are able to get your pasta slightly thinner (it should be almost see-through) – although not having one shouldn’t deter you as my hand-rolled, hand-cut pasta actually tasted delicious. Next time I will try experimenting with beetroot to make lovely purple beetroot pasta.

To roll and cut by hand, you go through the basic stages of making a pasta dough and then you roll it on a floured surface until it is as thin as you can get it. You then roll up the two edges until they meet in the middle and using a sharp knife cut the pasta into the width you want it. You can then slide your knife beneath the pasta and as you lift the pasta up the rolls unfold.

I also found a handy step-by-step guide by Jamie Oliver – How to make fresh pasta 

I used one egg to 100g of flour and that made enough for about two portions. If you make more, you would have to split the dough into smaller portions (and keep it covered) to have enough room to roll it all out.

The pasta making was fun and I ended up with a really delicious meal – definitely superior to any shop-bought pasta though of course, you could make this recipe by using any type of pasta you fancy. I’m so pleased I did give this a go myself at home and that I had remembered everything that Katie had taught me!
Pasta with Asparagus, Goat’s Cheese & Lemon

Serves 4

Ingredients:
 
Fresh pasta (use 6 eggs and 600g of flour for four people)
OR – the best pasta you can buy if not fresh
2 bundles (500g) fresh Asparagus
4 cloves garlic
A drizzle of lemon-infused olive oil
OR plain olive oil plus a tablespoon of fresh lemon zest
140g Goat’s Cheese
A handful of  fresh basil leaves
Sea salt and freshly ground black pepper
 
Method:
1. Pre-heat your oven to 200 degrees Celsius

2. If you are making fresh pasta it would be better to do this first as the pasta should be left to rest for around thirty minutes.

3. Chop your asparagus into bite sized/2cm pieces and put them in a baking tin along with the cloves of garlic (no need to peel), a sprinkling of sea salt, fresh pepper and a drizzle of lemon  or plain olive oil. Roast in the oven for 20 minutes.
 
4. Boil a large pan of water, add a tablespoon of salt and cook your pasta according to the instructions (fresh pasta doesn’t need long at all so keep testing it to see if it is cooked.)
 
5. Drain the pasta, saving about two tablespoons of the pasta water.
 
6. Take your tray of asparagus from the oven and pick out the garlic cloves from the roasting tin (they will have infused the oil enough) and tumble the pasta into the tin with the roasted asparagus. Drizzle with more olive oil so that all the pasta is coated.
 
7. Crumble over the goat’s cheese, sprinkle with fresh lemon zest and a handful of basil leaves. Serve!
 
 
“Buon Appetito!” – I am looking forward to seeing how every one else got on with this month’s slightly more challenging mingle!
 
Thank you Giulia for setting this challenge – it was exactly what I needed and has definitely encouraged me to experiment more and continue to make fresh pasta at home.
 

Pink Pasta – Linguine with Salmon, Prawns and Dill

This recipe is inspired by a baked salmon dish that my sister very often makes. We call her Mrs Pink, since she loves pink and lots of things in her house are pink. When she made this salmon dish for me once, I giggled because it was pink!

Whenever I make her baked salmon, I use any leftover sauce and salmon for the next day and make a pasta dish out of it. However, last night I skipped the baking part and just made it as a pasta dish, since I only had two fillets of salmon to use and wanted a quick supper. 

To make the baked salmon, you follow the same method up to step 6, pouring the sauce into a large baking dish and placing the salmon fillets inside the sauce (up to six for this quantity). Bake it in the oven for around 20 minutes at 180 degrees Celsius, or until all the salmon is cooked through.

Last night I poached my salmon fillets separately in a small frying pan with some milk. I kept the small amount of poaching liquid that was left in the pan and added it to the sauce for maximum flavour. It is also fine to use leftover poached salmon, or just a packet of flaked salmon. 

If I were making this for kids I would probably leave out the prawns, but since I had some in the freezer I threw some in.  I adore linguine pasta, cooked al dente, particularly with any fish sauce.  My kids also like farfalle, or bow tie pasta with this.

Lastly, you can chop up lots of fresh dill and stir it into the sauce or if you prefer, just serve it with a spring on top. At home now we call this dish ‘Pink Pasta’.

Pink Pasta with Salmon, Prawn and Dill
Inspired by my ‘pink’ sister

Ingredients
250g linguine pasta
1 or 2 tablespoons of olive or rapeseed oil
1 large onion, finely chopped
150g fresh mushrooms, sliced
30ml marsala wine (or use brandy or even white wine)
400g or a can/jar of tomato passata
150ml single cream (or use creme fraiche)
2 cooked/poached salmon fillets, flaked
200g fresh or frozen king prawns
A few springs of fresh dill

Method

1. Cook the linguine in a very large pan of boling, salted water, for one minute less than the packet instructions.
2. Poach your salmon (if it is not already cooked). I put the salmon fillets into a small pan and pour 150ml over the top and gently poach it with the lid on for around 5 minutes.
3. To make the sauce, add a tablespoon or two of oil to a separate frying pan and cooked your onions, on a gentle heat, until they start to soften.
4. Add the mushrooms to the frying pan and keep cooking.
5. Once the onions and mushrooms have softened, add the marsala/wine/brandy (or even just use vegetable stock) and boil until all the liquid has almost gone.
6. Add the tomato passata and leave it to cook for around 5 minutes on a low heat.
7. By this stage check the pasta is cooked and drain. I always save some of the water that the pasta has cooked in and to add into my sauce as it helps the sauce stick to the pasta.
8. Pour your cream into the sauce, add in your prawns, if using, and keep cooking the sauce on a low heat for a few minutes until the prawns are cooked. If your prawns are frozen they will need about six minutes and if the prawns were raw they will turn pink when cooked. Add in your cooked, flaked salmon pieces.
9.Pour the fish sauce into the large pan of drained pasta, add a few spoonfuls of pasta water, stir well until everything is coated. Add your chopped dill.

Eat and enjoy!

Since this is a pink dish, I am joining in, for the first time, with Meeta’s Monthly Mingle(from her blog What’s for lunch, Honey?) which is hosted this month by Sarah from Maison Cupcake. The theme is ‘Think Pink’, which is very appropriate for my sister! Thank you Sarah for hosting and to Meeta for the theme. It’s lovely to discover other blogs. This would be a great dish to entertain your friends with!

Easy Macaroni Cheese with Baby Leeks

It’s Meat Free Monday again which means I have a really lovely, easy recipe to share.  This one is great for a quick kids’ tea as it really should take less than twenty minutes from chopping to serving. We really love macaroni cheese, it is lovely and warming and cheese melting under the grill really makes the house smell yummy!

Although making a roux (flour and butter based white sauce) isn’t difficult, even an expert roux-maker can have issues with lumps so I make a really easy alternative with cream, crème fraîche and cheese.  You can use half-fat versions if you prefer. I also add a touch of Dijon mustard and an egg yolk, just for flavour.

This is a really versatile sauce and can be added to any pasta dish (try adding chopped smoked or poached salmon, chopped bacon and peas or chopped left-over chicken for a non-Meat Free Monday alternative) or just make a veggie version, as I have, adding any vegetables you like.  You can also skip the pasta altogether and just use it as a sauce for pouring over cauliflower or broccoli.

I have used baby leeks this week, which are in season and make a more colourful alternative to onions.  They also have a much subtler and sweeter flavour, don’t make your eyes water and are a great source of Vitamin C as well as iron and fibre. Go for small or medium sized leeks, as the larger ones can be a bit woody.  You can remove the outer layer if you need to and give them a good wash removing and grit.

Easy Macaroni Cheese with Baby Leeks

Ingredients

250 g macaroni pasta
One tablespoon olive or rapeseed oil
6 or 7 baby leeks or 3 medium-sized leeks

200 ml double cream
50 g crème fraîche
75 g grated Gruyère cheese
1 free-range, organic egg yolk
1 teaspoon Dijon mustard

75 g grated cheddar for the topping

Salt & Pepper

Method

Pre-heat your grill.

Bring a large pan of salted water to the boil.  Add your macaroni or other shaped pasta to the pan, stir and cook according to the packet instructions (firmer/al dente is best)

Finely chop your leeks, add a tablespoon of olive or rapeseed oil to a frying pan and gently fry your leeks for a few minutes until they soften.

Pour the cream and crème fraîche into a pan and gently bring to the boil. Once it is very gently bubbling, add the grated Gruyère cheese and mix well. (For extra flavour you could add some extra cheddar too)

Add the Dijon mustard and mix again. Take off the heat and add your egg yolk. Season with salt and pepper and stir again keeping it off the heat.

Drain your pasta and add it to the pan of cheese sauce, tip in the cooked baby leeks. Mix well until all the pasta is coated.

Sprinkle over the cheddar cheese (or use more Gruyèreor any firm cheese) and place it under the hot grill just until the cheese starts bubbling and melting.

Serve and eat as soon as possible.

Homemade Polish ‘poured’ noodles

It’s Monday again, and I’ve been experimenting once more in the kitchen with a meat-free recipe for Polish noodles or Kluski.

In Poland, (along with many other Eastern European nations) dumplings are a traditional dish and they can take many forms. Pierogi are the most popular in Poland.  They are hand made, little pockets of dough filled with either cream cheese and potato, cabbage, wild mushrooms, meat or even fruit.

There are also smaller gnocchi-type dumplings known as Leniwe which means “lazy” (because they are not filled) and then there are Kluski (a more generic term) which are simple and plain also unfilled noodles.

Whichever form they take, the dumplings are usually made with flour, egg and water and are dropped into a pan of boiling hot water until they float up to the top.

Polish dumplings are much lighter than a traditional British dumpling which are usually made with suet and cooked in a stew.  I would probably compare the Pierogi or filled dumplings to dim sum or gyoza. They are wonderful with a little melted butter or, once cooked, they can be pan-fried to crisp them up a little.

Speaking to my mum on the phone, she told me (albeit very quietly since she’s lost her voice!) the noodles or dumplings that I attempted were called “kluski lane.”  Literally translated, this means “poured noodles” since the batter is quite runny and you pour it through a sieve (or according to Mama a funnel works too) to achieve short pasta-type bits. Anyway, they were good and they tasted just as I remember them tasting at home.

My first batch were pan-fried with some lightly sweated onion and garlic, mushrooms and parsley.  The second lot went into some clear stock soup, which the children loved! Don’t forget to add some salt to your boiling water!!

A great Meat Free Monday recipe!

Here’s how you make them:

Polish ‘Kluski Lane’ or Poured Noodles

Ingredients:
2 eggs
200 ml water
1 teaspoon salt plus 1 teaspoon for the water
400g plain flour (or use spelt flour or wheat free flour)
Melted butter, to serve

Method:

Beat the eggs with the water and salt. Add a small amount of flour to thicken it up slightly and then add the rest of the flour.

Beat the mixture with a wooden spoon or whisk until the dough is smooth. (It will be quite runny.)

Place a large pan of water on to boil and add your teaspoon of salt. Once it is bubbling place a sieve or a colander (not too fine) over the pan of water and slowly pour a small amount of the batter through the sieve into the water.

Alternatively, take a teaspoon, dip it in the hot water, scoop a small amount of batter and drop them into the water.  This will take a bit longer to do but you will have bigger shaped pieces (see photo below)

Either way, leave them to boil gently and wait until they rise to the top of the water. This means they are ready.

You will probably have enough batter to make quite a few batches.

Take out the first batch with a slotted spoon or drain them into a colander.

Once they are cooked, you can then pan-fry them gently with butter, or add mushrooms, garlic and herbs or drop them into a stock-based soup, either vegetable (for Meat Free Monday) chicken or pork.
A clear stock soup with teaspoon dropped Kluski