Tag Archives: pasta

Fusilli in mushroom cream


Creamy fusilli
Creamy fusilli

Ingredients for 5 portions:

  • 500g fusilli – Precooked
  • 300g bacon
  • 2 carrots
  • 1 medium onion – Finely chopped
  • Salt & pepper
  • 3 garlic cloves – Finely chopped
  • Vegetables oil

Method:

Peel both carrots, cut one like carrot sticks (julienne), cut the other one length way paper-thin (you can use a potato peeler for this). Keep them separately.

Cut the bacon as on the picture to the size of carrot sticks, set aside. Your pasta should be precooked by this time. Now time to combine all the ingredients.

 

Fried cooking bacon
Fried cooking bacon

In a large sauce pan, heat 3 table spoons of sunflower oil. Fry the bacon for 5 to 7 minutes until crisp. Remove from the pan and set aside.

Without cleaning the pan, fry the chopped onions, with the garlic and carrot sticks. Stir for 3 minutes, then, pour in the whole tin of cream of Mushroom soup. Add black pepper and leave to simmer for 3-5 minutes until the soup becomes much creamier and begins to stick to the sides of the sauce pan.  Don’t forget to stir.

Add the bacon back in the now creamier mushroom soup and stir for another 2 minutes to allow the bacon absorb a bit of the mushrooms.

Precooked pasta
Precooked pasta

Now fold in the precooked pasta, mix well, to make sure that the cream has covered the pasta, adjust  the seasoning, cover and leave on medium heat for 3 to 4 minutes. If you’ve got some cheddar in the fridge, this will be the time to grate some and add to the mix.

Now remove from heat and gently mix in the paper-thin carrots slices. Cover the pan and allow another 5 minutes before serving. Enjoy.

Serving suggestion
Serving suggestion
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Spaghetti & meatballs


Spaghetti & meatballs
Spaghetti & meatballs

Ingredients for 5 portions:

Ingredients for the dish
Ingredients for the dish
  • 500g spaghetti
  • 400g mince beef
  • 3 garlic cloves
  • 3 spring onions
  • 1 stock cube
  • 1 big onion
  • Salt & pepper
  • 1 tinned tomato & ketchup
  • Vegetable oil

Method:

Cut the onion in two, grate one half and finely chop the other half. Keep both separate. Chop the spring onions and set aside.

Preparing the meatballs 1
Preparing the meatballs 1

To make the meatballs, put the mincemeat in a mixing bowl. Using a garlic press, mash the garlic into the mince, add the grated onion, salt and black pepper. Also add 2 tablespoons of oil to the mix then, using your hands, massage together all the elements and form the meatballs.

Preparing the meatballs 2
Preparing the meatballs 2
Prep done
Prep done

Put the balls in a sauce pan, cover and place on high heat for 5 minutes. This will extract the water from the meat and when there is no more liquid coming out of it, the meat will start to fry and brown in its own fat. Just make sure that it browns on all sides.

Once this is done, remove the meat from the pan and set aside to rest.

Without rinsing the sauce pan, fry the chopped onions in the meat residues. Brown for 2 – 3 minutes, add the spring onions and the tomato. Season with salt and pepper, then, cover for 10 minutes the time for the juice from the tomato to evaporate.

Now, put the meat balls back in the sauce with a tablespoon of ketchup and 100ml water, then cover for another 10 minutes.

In the meantime, cook the spaghetti according to the instructions on the package.

Spaghetti & meatballs ready
Spaghetti & meatballs ready

Serve as suggested and enjoy.