Summer Leek and Lemon Pasta

Recipe courtesy of The Co-operative Food Magazine.

Serves : 4

Cook time : 30 minutes

leek and lemon pastaIngredients :
1 tsp olive oil
2 cloves garlic, finely chopped
2 leeks, chopped
150g broad beans
50ml dry white wine
Juice and zest of 1 to 2 lemons
300ml crème fraiche
50g Parmesan cheese
150g peas
275g linguine
Small bunch of basil
1 dessertspoon mint
75g rocket

Step One : Heat oil in a large heavy-based frying pan. Season and fry garlic and leeks over low to medium heat until soft and sweet

Step Two : Stir in beans, wine, lemon juice and zest. Simmer gently for about 3 to 4 minutes and then add crème fraiche, Parmesan and peas.

Step Three : Cook linguine according to packet instructions and then drain and combine with sauce in pan. Add basil, mint and rocket and stir. Season to taste. Serve with extra lemon zest grated over each plate.

Blue Cheese and Broccoli

Serves : 4

Preparation time : 10 mins

Cook time : 18 minutes

Ingredients :
1 tblsp olive oil
8oz (225g) tricolore penne pasta

For the sauce :
8oz (225g) broccoli florets
1 tblsp olive oil
1 ½ oz (40g) whole blanched almonds
1 onion, peeled and chopped
¼ pt (150ml) dry white wine
4 tblsp double cream
6oz (175g) Dolcelatte cheese

Step One : Bring a pan of salted water to the boil. Add oil and cook pasta for 10 mins, or until al dente.

Step Two : Meanwhile, make the sauce: Cook broccoli for 4 mins. Drain and refresh under cold running water. Reserve.

Step Three : Heat oil and add almonds. Cook for 2 mins, then remove and reserve.

Step Four : Add onion to pan and sauté for 4 mins. Stir in wine and cream, and bring to the boil. Boil until reduced by half.

Step Five : Break cheese into pan, then add broccoli and almonds. Cook for a further 2 mins. Drain pasta an spoon sauce over. Serve.

Marille with Peas

Marille was designed by pasta loving Giugiaro, the famous Italian car designer. Its ribbed tubular shape holds lots of sauce. If you can’t buy marille use penne or rigatoni.

Serves : 4
Prep time : 20 mins
Cook time : 25 mins

Ingredients :
2oz (50g) butter
5oz (150g) smoked bacon, rinded and cut into strips
1 lb (450g) carton or bottle of passata, or 4 large ripe tomatoes, skinned and deseeded
7oz (200g) frozen petits pois or small fresh peas
13oz (375g) marille, penne or rigatoni
8 basil leaves
5oz (150g) mascarpone cheese
Salt and fresh ground black pepper
3oz (75g) freshly grated Parmesan cheese

Step One : Heat the butter and fry the bacon until crisp. Add the tomatoes and petits pois and cook for 5 minutes (or cover and cook for 15 minutes if using fresh peas).

Step Two : Meanwhile cook pasta for 10-12 minuts or until al dente. Add the basil and mascarpone cheese to the sauce and stir until just warmed through and the cheese has melted. Season to taste.

Step Three : Drain pasta, add to sauce and mix with the Parmesan cheese.

Linguini with Mussels and Walnut Parsley Pesto

A Delia Smith recipe taken from the Radio Times many years ago.

Serves : 4

For me, Mussels are still a luxury food that cost very little money. I don’t think anything can match their exquisite, fresh-from-the-sea flavour. In this recipe every precious drop of mussel juice is used which gives a lovely concentrated flavour. Now that mussels come ready cleaned and prepared, it make the whole thing very simple and easy: all you have to do is put them in cold water, then pull off any beardy strands with a sharp knife, using them as soon as possible and discard any that don’t close tightly when given a sharp tap.

Ingredients:
900g (2 lb) mussels, cleaned and prepared
175g (6oz) linguini or other pasta
1 tblsp olive oil
1 shallot, peeled and chopped
1 clove garlic, chopped
175ml (6 fl oz) dry white wine
Salt and freshly milled black pepper.

For the pesto:
10g ( ½ oz) walnuts, chopped
25g (1oz) curly parsley, leaves only
1 clove garlic, peeled
2 tblsp olive oil
Salt and freshly milled black pepper.

To serve: 2 tbsp chopped fresh parsley

Step One : First prepare the pesto: select a large pan that will hold the mussels comfortably, then in it heat a tablespoon of olive oil and sauté the walnuts in the hot oil to get them nicely toasted on all sides – this will take 1-2 mins. Place the walnuts and any oil left in the pan into a liquidiser or food processor, add the parsley and garlic, the remaining tablespoon of oil and seasoning, then blend everything to make a puree.

Step Two : Next you need to deal with the mussels: heat the olive oil in the same pan that you sautéed the walnuts in, add the shallot and chopped garlic and cook these over a medium heat for about 5 mins or until they’re just soft. Now turn the heat up high, tip in the prepared mussels and add the wine and some salt and pepper. Put on a closely-fitting lid, turn the heat down to medium and cook the mussels for about 5 mins, shaking the pan once or twice or until they have all opened.

Step Three : During those 5 mins bring another large pan of salted water up to the boil. Then when the mussels are cooked, remove them from the heat and transfer them to a warm bowl using a slotted spoon and shaking each well so that no juice is left inside. Keep 8 mussels aside still in their shells, for a garnish. Then remove the rest from their shells and keep them warm, covered with foil in a low oven.

Step Four : Then place a sieve lined with muslin or gauze over a bowl and strain the mussel liquor through it. This is very important as it removes any bits of sand or grit that get lodged in the shells.

Step Five : Now it’s time to pop the pasta into the boiling water and put a timer on for 8 mins (some pasta might need 10 mins so follow the instructions on the packet). Then pour the strained mussel liquor back into the original saucepan and fast-boil to reduce it by about one third. After than turn the heat to low and stir in the pesto.

Step Six : Now add the shelled mussels to the pesto sauce and remove from the heat. As soon as the pasta is cooked, quickly strain it into a colander and divide it between two hot pasta bowls. Spoon the mussels and pesto over each portion, add the mussels in their shells and scatter over the parsley. Serve absolutely immediately with some well-chilled white wine.

Pasta with Broccoli and Smoked Cheese

broccoli.jpgTime to prepare : 20 mins

Ingredients:
2 tblsp olive oil
1 large onion and 1 garlic clove, finely chopped
500g (1 lb) fresh pasta and
6 Lapsang Souchong Tea Bags
500g (1 lb) broccoli, divided into bite-sized florets
400g (14oz) can of chopped tomatoes
1 tblsp concentrated tomato puree
125g (4oz) either smoked or herby black olives
2 tbsp chopped fresh thyme
125g (4oz) smoked mozzarella, sliced.
To serve: sliced tomato and fresh basil leaf salad

Step One : Bring a large pan of salted water to the boil. Add the pasta and tea bags, stir well and cook until the pasta is al dente. Drain well and keep warm. Discard the tea bags.

Step Two : Cook the broccoli florets in boiling salted water until just tender, about 3 minutes. Drain well. Meanwhile, heat the olive oil in a large frying pan, add the onion and garlic, and cook gently until soft, about 5 minutes. Add the tomatoes, tomato puree, olives, broccoli and thyme, and cook for about 3 minutes.

Step Three : Gently toss this sauce with the pasta then add the sliced mozzarella and serve before the cheese melts with a tomato and basil salad drizzled with balsamic vinegar.

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Orecchiette with Broccoli, Chicken Sausage and Harissa Paste

Recipe courtesy of Psychologies Magazine (Spring 2019) and taken from Skinny Pasta by Julia Azzarello.

This dish is a healthier version of the traditional sausage and broccoli because it is made with lean chicken. It still packs a lot of flavour into one meal, especially with the zing of harissa and lemon.

IMG_1864

Serves : 4

Ingredients:
250g chicken sausages, removed from casings and cut into 2 cm chunks
320g dried orecchiette or 400g fresh
125g Tenderstem broccoli, cut into bite-sized pieces
1 tblsp olive oil
2-3 garlic cloves, sliced
2-3 tblsp harissa paste
2 tblsp chopped parsley
1 lemon, cut into wedges
40g Parmesan cheese, grated

Step One : Saute the chicken sausage chunks in a non-stick pan for about 3-4 minutes, until cooked through. Drain on kitchen paper and set aside until needed. Bring a saucepan of water to the boil, add salt and cook the pasta for 1-2 minutes less than the packet states, or until just al dente.

Step Two : Add the broccoli to the pasta for the last 2 minutes of its cooking time. Drain, reserving a little of the cooking water.

Step Three : Meanwhile, heat a frying pan over a medium heat, add the oil and garlic and cook for 1 minute, then remove from the heat.

Step Four : Add the pasta, broccoli and sausage chunks to the pan and toss with the harissa paste and a little of the reserved pasta water. Serve in bowls with a squeeze of lemon and a sprinkle of grated Parmesan and parsley.

TNT-OFFER-2019

Gluten-Free Gnocchi with Roasted Butternut Squash, Brown Butter and Sage

Recipe courtesy of Psychologies Magazine (Spring 2019) and taken from Skinny Pasta by Julia Azzarello.

The addition of pomegranate seeds rounds off the sweetness of the squash and nuttiness of the butter with just the right amount of acid and tang. Plus, it’s a lovely colourful garnish to lift the dish.

IMG_1865

Serves : 4

Ingredients:
300g butternut squash flesh, cut into small chunks
2 tblsp olive oil
2 tblsp butter
5 sage leaves, chopped
40g Parmesan cheese, grated
40g pomegranate seeds, to garnish

For the Gnocchi:
2 medium baking potatoes, scrubbed
1 egg, beaten
60-80g gluten-free plain flour, plus extra for dusting

 

 

Step One : First, make the gnocchi. Preheat the oven to 200oC / Gas Mark 6. Prick the potatoes with a fork and wrap them in foil. Bake for 1 – 1 hr 20 minutes, or until tender. Leave to cool slightly, for about 15 minutes, then scoop out the potato and pass through a ricer. You need about 400g. Mix in the egg and flour.

Step Two : Dust a clean worktop with flour. Divide the dough into four equal sized pieces. Roll each one out to a cylinder 20cm long, and cut into 2cm chunks. Make grooves on each piece using the back of a fork, then place on a baking tray dusted with flour.

Step Three : Bring a large saucepan of salted water to the boil and cook in two batches or 1 minute, or until they float to the top. Remove with a slotted spoon and set aside, reserving some cooking water. Leftovers can be kept in a sealed container in the fridge, or freezer for two to three months.

Step Four : Preheat the oven to 200oC, Gas mark 6. Toss the squash with half of the olive oil and spread out evenly on a baking tray. Roast for 30-35 minutes.

Step Five : Put the remaining oil and the butter in a deep frying pan and cook for 1-2 minutes until browned and it smells nutty. Add the gnocchi and saute for 2 minutes more, then add the roasted squash, sage and a splash of pasta cooking water and toss together. Serve on plates topped with grated Parmesan cheese and pomegranate seeds.

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Pea and Orzo Risotto

Recipe courtesy of Psychologies Magazine (Spring 2019) and taken from Skinny Pasta by Julia Azzarello.

Orzo tends to be a bit starchier than other tiny pastas, so makes a lovely risotto. It is also easier than using Arborio rice, as you don’t have to stir it so vigilantly. The addition of pea shoots at the end gives it a sweet crunch.

IMG_1862

Serves : 4

Ingredients:
1 tblsp olive oil
1 shallot, finely chopped
1 garlic clove, minced
300g orzo
100ml dry white wine
400ml vegetable or chicken stock
150g frozen peas
50ml single cream
50g ricotta salata or pecorino Romano, grated, plus extra for sprinkling
10g fresh mint, chopped
4 sprigs of tarragon, chopped
40g pea shoots, to garnish

Step One : Warm a large, deep pan, then add the oil and shallot and cook for 3-4 minutes. Add the garlic and cook for a further minute. Tip in the orzo and stir around for 1 minute more, then add the white wine. Once the wine has evaporated pour in the stock and bring to the boil, then reduce to a simmer. The orzo should take about 9-10 minutes to cook, but keep an eye on it and stir it occasionally so it doesn’t stick to the bottom of the pan.

Step Two : When it is creamy and cooked, stir in the peas, single cream, grated cheese and herbs and cook for 2 minutes. Adjust the seasoning to taste. Serve in bowls, sprinkled with some extra grated cheese and the pea shoots.

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French Country Soup

This classic recipe is nutritious and high in fibre and vitamins.

Serves: 4

Ingredients:
1 tbsp (15ml) olive oil
1 small onion, chopped
1 medium leek, sliced
2 pints (1.1 litres) vegetable stock
1 medium potato, weighing about 175g (6oz), peeled and chopped
2 celery sticks, chopped
2 medium carrots, chopped
200g (7oz) can chopped tomatoes
25g (1oz) dried pasta shapes
100g (3 ½ oz) french beans, halved
1 large or 2 small courgettes, sliced
100g (3 ½ oz) pre-cooked or drained, canned flageolet or haricot beans
Salt and freshly ground black pepper

Step One : Heat olive oil in a large flameproof casserole dish. Add the onion and leek, and soften for 5 mins, stirring occasionally. Add stock, potato, celery, carrots and canned tomatoes, then simmer, covered for 15 mins.

Step Two : Add pasta, French beans and courgettes, and simmer for 15 mins. Stir in flageolet or haricot beans, season well and simmer for 2 more mins.

Step Three : Serve the soup with crusty baguettes.

More yummy soup recipes can be found here …

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Open Lasagne with Pumpkin and Beetroot

Open LasagneIngredients:
1 large butternut squash
maple syrup;
8 small beetroot
pinch of saffron
200g (6 ½ oz) fresh lasagne sheets
2-3 tbsp cream
2 garlic cloves, peeled and crushed
1 tbsp olive oil
Juice of ½ lemon
50g (1 ¾ oz) Fontina cheese, thinly sliced
About 60g (2oz) grated pecorino cheese
Toasted pumpkin seeds, to serve
Chopped fresh parsley, to serve

Serves:  4    Prep time:  60 mins      Cook time: 15 mins
Cals per serving:  561   Fat: 31.2g

Step One:  Heat oven to 190oC (gas mark 5).  Cut the squash into 2 cm (¾ in) pieces, removing any seeds.  Place into a greased roasting tray.  Brush with a little maple syrup and roast for about 30 minutes or until the squash is golden and tender.  Meanwhile, trim the beetroots and simmer in a large saucepan of boiling salted water until just tender.  Remove and cool, then slip off the skins.

Step Two:  Bring a large saucepan of salted water to the boil.  Add the saffron to the water.  Cut the lasagne into 16 x 8cm (3 in) squares.  Boil 8 of the squares for 4 minutes, or until al dente.  Using a slotted spoon, transfer to a bowl of cold water.  Leave for about 30 seconds, then drain.  Lay flat on a dry tea towel and cover with another tea towel.  Repeat this process with the remaining squares.

Step Three:  When ready to serve, mash 1/3 of the squash with about 10ml (3 ½ fl oz) of boiling water or vegetable stock and 2-3 tbsp cream until it forms a sauce.

Step Four:  Cut the beetroot into quarters.  Sauté the garlic in a pan with the olive oil for a couple of minutes over a medium heat.  Then add the beetroot and sauté for a further few minutes to ensure it’s hot.  Stir in the remaining squash and lemon juice and mix well.  Lower the heat and keep warm.  Season to taste.

Step Five:  Reduce the oven temperature to 180oC (gas mark 4).  Lay four slices of pasta on the base of a lined baking sheet, top each with a little sauce, then the squash and beetroot mixture, then a slice of Fontina and repeat.  Finish with a layer of pasta and sprinkle with pecorino.  The lasagne shouldn’t be in even layers, it looks better if it’s a little higgledy-piggledy.  Place in the oven and cook for about 10 minutes, or until heated through.  Transfer to plats and serve sprinkled with pumpkin seeds and parsley and extra pecorino, if desired.

Recipe courtesy of Easy Living Magazine