As you know we had the missionaries over for supper the other night. I made them a chicken pot pie and then we had mash with it, along with some salad and coleslaw. Yes, I do feed them well.
I wanted to make them something special for dessert and I thought to myself I hadn't had a bowl of pudding in a very long time. Butterscotch pudding is my favourite pudding of all.
Now here is an interesting little tidbit about British Food. Over here Dessert is called Pudding . . . all desserts. Pie, cake, bakes, etc. If it is a sweet which comes at the end of the meal it is called Pudding.
Now here is an interesting little tidbit about British Food. Over here Dessert is called Pudding . . . all desserts. Pie, cake, bakes, etc. If it is a sweet which comes at the end of the meal it is called Pudding.
Don't ever confuse the word "pudding" over here with what we North Americans loving adore as being a thick custardy dessert which comes in flavours such as chocolate, lemon, coconut cream, pistachio, vanilla and . . . butterscotch!
They don't do pudding here . . . they do custard and dessert pudding! Pudding is just a word which means dessert, and they do them very well!
These are not really good photos I know. It's kind of hard to take a nice photo of pudding, but don't let the bad photos deter you from making this. It's fabulous. Rich. Creamy. Butterscotch-ee.
Like Caramel, but better. It went down a real treat with the lads. It's really not that difficult to make pudding from scratch.
You just have to remember a few things . . . one, don't be in a rush and try to cook it over too high a heat (It will scorch if you do) and two, whisk, whisk, whisk (that way you prevent any lumps from forming). Other than that, it's a real doddle.
*Butterscotch Pudding from Scratch*
Serves 6
(You can freeze the egg whites to lose at a later date. They are perfect for pavlova and other meringues.)
3 TBS butter, cut into bitsBeat the egg yolks together in a bowl. Slowly whisk in 1 cup of the hot pudding mixture a bit at a time. (This tempers the eggs and keeps them from scrambling.) Whisk this mixture back into the hot pudding and return to medium low heat. Whisk and cook constantly until the mixture comes back to a gentle boil. Cook, whisking constantly, for a further minute.
Remove from heat and whisk in the vanilla and butter bits. Cover and allow to cool to room temperature.
Divide between individual dishes, or pour into a large serving container. Cover with some plastic cling film, pressing it onto the surface of the pudding to help prevent a skin from forming. Chill for at least 2 hours prior to serving. Serve with or without whipped cream.
I baked them some Oatmeal Raisin Cookies to have along with the pudding. These went down a real treat as well. This has to be one of my favourite oatmeal cookie recipes.
Crisp on the edges and soft in the middle . . . and oh so buttery. Studded to the hilt with lovely sticky sultana raisins, these are really satisfying.
It makes really big cookies, which the lads also enjoyed. They went down really well with the pudding. These were perfect together.
You could make them smaller of course but downgrade the baking time if you do to about 9 to 10 minutes instead.
*Oatmeal Raisin Cookies*
makes one dozen LARGE cookies
makes one dozen LARGE cookies
The ultimate comfort cookie. This is our favourite.
1 large free range egg, at room temperature
Cream the butter and both sugars together until light and fluffy. Beat in the egg and vanilla. Whisk together the flour, soda and salt. Stir this into the creamed mixture to combine. Stir in the oats, one third at a time, to combine completely. Stir in the raisins. Scoop onto the baking sheet by 1/4 cup portions, placing them 3 inches apart on the prepared baking sheet.
On a side note, as I have a lot of new readers, I wanted to let you know that not only do I cook, but I am also an artist in my spare time. This is something which I have been doing since I was a little girl and wanted a Clue-do game of my own but didn't have any money to buy one. The solution was simple. I made my own. Twas the same with my paper dolls, etc. I was always drawing and coloring in new clothes for them. This is an interested which continued on through my childhood, high school and for a time after. I always wanted to go to Art school, but never did have the chance, so I am largely self taught.
I experiment and I learn. It is an on-going process. I have an art page where you can see most of my work here. (Just click on the here. It will take you there.)
During the years I was bringing up the children and then working full time, I didn't really have much time to do a lot of artwork, but this is a joy that retirement has been bringing to my table and which I have combined with my other love in life, that of food and cooking! Over the last couple of years I have created five separate Cook-booklets which combine both of those loves for me. Each contains lots of delicious recipes (most not on the blog) combined with hints and tips from my kitchen and experience, interspersed with lots of bits of my artwork. Some of it is printable, and some of it is suitable for framing "Kitchen Art!" I have had lots of really nice positive feedback from them all, which makes me happy. I am now working on a sixth one which I hope will be even better than the others.
All of the measurements are in both British and North American measures. All of the recipes are tried and triple tried, and some of my favourites. The four titles include:
A Royal Tea Party
The Great British Picnic
Christmas in The English Kitchen
Recipes to Keep
Spring into Summer
All sell individually at £5 for a downloadable and printable PDF file which is e-mailed within 24 hours directly to your very own e-mail. The smallest one is 35 pages, but most are around the 40 to 45 page mark. All are filled with lovely illustrations, and a multitude of tips, hints and recipes which do not appear on my blog. In total, there are over a hundred and sixty recipes, along with many printables, etc. suitable for framing.
I am offering all five of my cookbooklets together with one low price for a limited time only. I normally charge £5 each, but for one week only you can get all five for only £15, which means essentially you are getting two for free. This is a time limited offer. (It will end on the 1st of July 2014)To check out more details on what is in them, etc. check out my Recipe Booklet page (Link below. If you scroll down to the end of the cookbooklets page, you will find the link for purchase.)
To find out more CLICK HERE.
I am at present working on number six of the series, so do look for that one soon. Thanks so much for your time and for reading this post. You're all very special to me. It's much appreciated!
When my kids were growing up I often cooked them chicken wings. At that time they were quite a cheap way to feed a family of seven! You could pick up a huge pack of them for not very much and the children loved them. Nowadays they are quite in vogue and so they aren't as economical as they used to be.
We had the missionaries over for their tea the other night. We have two elders at the moment (and two sisters) and this time it was the elders. One is from Russia and one is from Thailand. I had made a chicken pot pie which they both really enjoyed.
The Thai Elder was saying he loved chicken wings the most of all the chicken bits, and I had to concur. I do love chicken wings. They have to be one of the most succulent bits of the bird. I expect that is because their wings don't really get a lot of use, but I am most likely wrong about that.
The "whys" don't really matter in the scheme of things though, it only matters that they are tasty little bits of chicken deliciousness. Especially when they are done this way. The wings, each beingsplit into two pieces, are first marinated in a mix of peppery spices . . .
After an hour or so you dip them into spiced and beaten eggs, and then roll them in some seasoned flour. Once coated, they are fried in a bit of oil until they are nicely crisped. So naughty but so nice.
A lot of wing recipes recommend serving the finished wings with either a ranch or a blue cheese dressing. On that day I opted for serving them with a delicious sweet chili dip, which was very simple to put together, by simply whisking some sweet chili sauce into sour cream, so you had a hint of sweet, a touch of hot and a measure of cool.
They went down a real treat, and made the perfect munch for watching the footy with. Lets face it . . . if I'm going to have to watch the footy, there better be some tasty snacks involved! I hope you'll give these a go. I think you'll agree that they be scrumdiddlyumptious!
*Crispy Spiced Chicken Wings*
with a sweet chilli dip
Crisp chicken wings with a lovely and crispy spiced coating served along with a cooling sweet chili dip for dipping. The sweet chili sauce gives it a bit of a punch but also a cooling effect. You can adjust the spice according to your tastes.
For the Marinade spice:
1 TBS seasoning salt
1 tsp coarsely ground black pepper
1/2 tsp cayenne pepper
1 tsp poultry seasoning (see below)
1 tsp lemon pepper seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
12 whole chicken wings, tips removed and jointed to give you
24 pieces
You will also need:
2 large free range eggs, beaten
1 TBS hot sauce
1 tsp fine black pepper
280g of plain flour (2 cups)
vegetable oil for frying
For the dipping sauce:
225ml of dairy sour cream
1 TBS sweet chili sauce, or more as desired
Chopped parsley to garnish
Mix together the marinade spice and grind together with a mortar and pestle or in a spice grinder. Place the chicken pieces into a zip lock bag. Add the spice mixture and give them a good mix together, massaging the spice into the chicken pieces. Set in the refrigerator to marinate for at least an hour.
Beat the eggs, hot sauce and black pepper together in a large shallow bowl. Sift the flour into another bowl.
Heat 1 inch of cooking oil in a large skillet over medium heat. Once it is hot start prepping the chicken. Dip each piece of chicken first into the egg mixture to coat and then drop them into the flour and roll them around to coat all over well. Drop into the hot oil, no more than 4 or 5 pieces at a time. Cook for approximately 8 to 10 minutes until golden brown all over, turning occasionally. The juices will run clear. Place them onto a baking tray lined with paper towelling to drain. Keep warm in the oven while you cook all of the wing pieces.
Whisk the sour cream and sweet chili sauce together in a bowl for dipping. Place the bowl of dip into the middle of a large plate and arrange the cooked wings around it. in an attractive manner. Sprinkle with some chopped parsley and serve hot.
To make your own Poultry seasoning: Mix together 2 tsp powdered sage, 1 1/2 tsp ground thyme, 1 tsp ground marjoram, 3/4 tsp ground rosemary, 1/2 tsp ground nutmeg and 1/2 tsp ground black pepper. Store in an airtight container.
I recently received a lovely carton of Shallots from UK Shallot Growers. These are seriously the nicest looking shallots I have ever seen.
With their sweet piquant flavour, shallots are a real favourite of chef's the world over, however statistics have shown that a large number of UK households just don't buy them. (A staggering 56%!) I want to prove to you just how delicious these little babies are and how very versatile! I am never without these in my larder, and I have been so enjoying these fine ones I have been sent!
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at the leaf base. Most varieties are smaller than onions, have finer layers and contain less water. The flavour of a shallot is much milder and sweeter than that of an onion, so if a recipe specifies shallots, substituting onions won't give the same results. Their lower water content means they need to be cooked more gently than onions.
HOW TO CHOOSE - Look for firm shallots, with no soft spots, damp or mouldy patches. Brown shallots are the most commonly available. Small, with a light brown skin, they have a mild flavour, and, on occasion, have more than one bulb inside. Banana shallots are the largest variety and are named for their shape and size. They have a smooth elongated shape, with a tan-coloured skin and are slightly milder than the other types. As they're larger, they're swifter to prepare than the same volume of smaller shallots. Pink shallots have a pink skin and a crisp texture and their flavour is pungent, but not harsh.
HOW TO PREPARE -Trim off the top and peel. This is a lot easier if you stand them for a minute or two in boiling water after trimming. Then slice finely or chop as you would an onion. Cut in half from top to bottom. Put the cut side down and make a number of horizontal cuts towards, but not quite reaching, the root. Then make as many vertical cuts through the shallot, again not quite reaching the root. Holding the shallot very firmly and with the knife blade at right angles to the first set of cuts that you made, slice down vertically - the shallot will fall away in small pieces as you go. Continue cutting until you reach the root, which you can then discard.
HOW TO STORE - store shallots in a cool dry and dark space, with plenty of room for the air to circulate around them. I keep mine in a basket underneath the stairs. Stored properly they will keep well for several weeks.
One of the first things I did with them, was to take advantage of the new potatoes that are in the markets at the moment along with the fresh tarragon that is growing in my herb garden. I love fresh tarragon and it goes so very well with the sweetness of shallots.
This is a very simple salad . . . you simply need some fresh new potatoes, preferably smaller in size, a bit of fresh tarragon, some seasoning, a pinch of sugar, some white wine vinegar and a bit of mayo, along with the shallots. ;With fresh clean flavours, and simply prepared ingredients, it's a fabulous potato salad! Perfect for those Al Fresco meals we are all enjoying at the moment!
*New Potato Salad with Tarragon and Shallots*
Serves 6 to 8
This is a delicious version of potato salad nicely flavoured with tarragon and shallot. Magnificent combination.
2 pounds of new potatoes, washed well and halved
3 TBS white wine vinegar
1/2 tsp sugar
1 shallot, peeled and finely minced
3 TBS chopped fresh tarragon
freshly ground pink himalayan sea salt and freshly ground black pepper
3 to 4 TBS of good quality mayonnaise
Place the potatoes into a large pot of lightly salted water and bring to the boil. Cook until tender. Drain well.
While the potatoes are cooking whisk together the vinegar, sugar, shallots and some seasoning. Drop the warm potatoes into this and gently fold in the tarragon. Allow to cool.
Fold in the mayonnaise. Season to taste with salt and pepper and serve. Delicious!
Shallots really shine in sauces and gravies. I decided to incorporate some of them into a delicious sauce to have with some really fabulous spare rib chops I found at the shops.
It's a very simple sauce with very few ingredients. This way the flavour of the shallots really shines through!
Other than the shallots and mushrooms, there are only a few other ingredients such as some mustard and chicken stock, a bit of parsley and some seasoning. I served them with some potato and celeriac mash and some thyme and honey braised carrots. It was a meal fit for company.
Sometimes it's just nice to treat yourselves don't you think?
*Pork Chops with a Sauce of Mushrooms and Shallots*
Serves 4
Dinner party fare, but so easy to make. Tender, juicy chops with a lovely sauce. I like to serve this with a potato and celeriac mash, and honey thyme glazed carrots. The Toddster ain't complainin!
1 tsp butter
4 bone pork chops (I like the spare rib chops), 1 inch thick
fine sea salt and freshly ground black pepper to taste
garlic powder to taste
3 shallots, peeled and chopped (about 1/4 cup)
225ml of chicken stock (1 cup)
10 ounces of sliced closed cap white mushrooms (about 2 cups)
1 TBS Dijon mustard
2 TBS chopped fresh parsley
Heat the butter in a large skillet over medium heat. Season the pork all over with with salt, pepper and garlic powder. Add the chops to the pan and cook them for 7 minutes on one side. Flip them over and cook for an additional 7 to 8 minutes on the other side. Place them in a warm oven to keep them warm.
Add the shallots to the pan. Cook, stirring, until softened. Add the mushrooms. Cook for several minutes longer until they begin to soften as well. Add the chicken stock, mustard, 1 TBS of the parsley and season with some freshly ground pepper to taste.. Cook for about 3 minutes. Put the chops onto a platter and pour the mushroom sauce over all. Sprinkle with the remaining parsley and serve.
Here is another really tasty way I used some of them! They go wonderfully when mixed with other vegetables such as sprouts, broccoli, cabbage, etc. Here I simply pan fried them with a bit of fresh thyme from my garden, some shredded brussels sprouts and pancetta! Delicious!
*Sauteed Brussels Sprouts with Pancetta and Shallots*
makes about 10 servings
Printable Recipe
You don't have to wait for the holidays to enjoy this delicious side dish. Crispy tender brussels sprouts sauteed with crispy bits of pancetta and shallots. Oh so tasty!
2 1/2 pounds of Brussels Sprouts, trimmed and then shredded
into thin slices with a sharp knife
1/4 pound of thick pancetta, cut into bits
a knob of butter
2 shallots, peeled and chopped finely
2 tsp fresh thyme leaves, divided
salt and freshly ground black pepper to taste
2 tsp lemon juice (optional)
It may seem a bit fiddly to prepare the sprouts for cooking but it really isn't. I trim off the bases and any bad looking leaves and discard. Then I take a sharp knife and just quickly cut them into 1/4 inch slices.
Heat a large skillet over medium high heat. Throw in the pancetta. Cook, stirring until it begins to brown. Add the butter and the shallots. Cook and stir until the shallots are softened. Add the brussels sprouts, stirring to coat, along with half of the thyme leaves. Cook, stirring occasionally over medium heat, until the sprouts are crispy tender and beginning to brown a bit on the edges. Season to taste with some salt and pepper and the lemon juice if using. Add the remainder of the thyme leaves and serve.
I was also able to use some of the shallots I had been sent in this delicious hot salad of French Beans and Chorizo sausage. There are some fabulous flavours going on there. The green beans, the chorizo, toasted almonds and a delicious warm dressing.
*French Bean and Chorizo Salad*
Serves 4
Printable Recipe
This is lovely and light and I could eat just a plate of this and nothing else. I love the buttery crunch of the almonds against the mellow crunch of the crispy tender beans, all bathed in a warm chorizo dressing. Delicious!
2 large shallots, peeled and minced
2 TBS white balsamic vinegar
300g french haricot beans, trimmed
100g of blanched almonds
butter
100g of chorizo sausage (the dry kind) peeled and sliced thinly
a hand ful of flat leaf parsley, coarsely chopped
freshly ground black pepper to taste
Put the shallots and vinegar into a small bowl and leave to soak while you cook the beans and sausage.
Steam or simmer the beans in some lightly salted water until crispy tender, about 4 minutes. Drain well and rinse under cold water. Leave to drain in the colander.
Heat a frying pan over medium heat. Add a knob of butter. When the butter begins to sizzle, tip in the almonds. Cook and stir until the almonds are nicely browned. Season with a bit of salt. Place the green beans on a platter and tip the browned almonds over top.
Return the pan to the heat and add the chorizo. Cook, stirring, until it begins to brown and gives off some of it's juices. Scoop out the cooked chorizo with a slotted spoon and tip the chorizo onto the beans as well. Add the shallots and vinegar, and the parsley and toss everything together.
Serve.
And as they say over here in the UK . . . "That's Sha . . . llot!!! (That's your lot. Don't you like how clever that was! I know! I even impressed me!)
Greek speciality foods producer Gaea treated olive oil fans recently to an evening in the company of world renowned olive oil authority and 'sommelier' Michael North as part of it's campaign to educate UK consumer abuot the delights of the world's finest olive oils.
The event, which was held at Home House, London, and organized by leading Greek extra virgin olive oil producer Gaea, was a great success with guests getting a unique opportuity to taste a selecon of oils from around Europe with expert tuition from Michael.
During the session, Michael showed his guests how to enjoy and savour oils from Greece, Italy and Spain . . . Europes three pre-eminent producers of fine olive oils.
Olive oil tasting is an art equal in terms and complexity and difficulty with wine tasting. It requires highly skilled and trained experts and is carried out through a strict and detailed procedure and scoring card created by the International Olive Oil Council.
Michael shared some top tips with his audience including:
THE OLIVE IS A FRUIT - so as you would choose a fruit juice, look for freshness and long shelf life.
LOOK FOR THE D.O.P. LOGO - It's not at all uncommon for olive oils to be produced in one country, then shipped and bottled in another, making it difficult to identify it's actual country of origin. The D.O.P. logo is important. It stands for Protected Designation of Origin and is defined by the European Union and connected with a very specific geographical area that defines taste, quality and other singular characteristis of the product.
How to taste Olive Oil
POURING YOUR OIL - place 15 -20ml of extra virgin olive oil in a small cup or wine glass.
1st SMELLING - Slightly heat the cup or glass with your hands, and then breathe in the aromas from the oil. Try to detect the fruitiness. The aroma should be pleasant, and may be reminiscent of freshly mown grass, olive fruits and olive leaves.
THE TASTING - Slurp in a small amount of oil, working it over your tongue to get the full benefit of all the different tastes that make up each and every single olive oil.
Michael took his audiance on a journey through the olive groves of Europe, explaining what to look out for when shopping for olive oil, and explaining how Extra Virgin oils, which contain less than 0.8% acidity, are cold pressed from the finest olives.
An Extra Virgin Olive Oil is always superior in terms of quality, containing the following qualities:
Fruitiness - a sensation of freshly cut olive fruits and leaves when smelling the olive oil.
Spiciness - a peppery sensation at the back of the throat and a slight "Burning" on the throat when tasting olive oil.
A pleasant hint of bitterness -felt at the upper part of the mouth and tongue when tasting olive oil.
Gaea spokesperson Lisa Hohenstein said: "Michael treated our guests to a wonderful masterclass in how to taste and appreciate the world's finesolive oils from around Europe, including some of the finest Greek Olive Oils.
Obviously we know which oils we like the best, but it's important that we continue to share our knowledge of how to enjoy the world's finest olive oils, so that the UK consumer can continue on a voyage of discovery about what makes quality olive oil so unique."
Two unique and special Gaea olive oils are currently available to the UK shoppers, both of which are available in Waitrose and Ocado, RSP: £5.49 each, 500ml
Gaea D.O.P.Sitia, Crete Extra Virgin Olive Oil has a rich, intensely fruity flavour, gentle arom and a soft emerald hue. Made from handpicked and cold pressed Koroneiki olives - a variety unique to Greece. This oil is a winner of many prestigious international prizes.
Gaea D.O.P. Kalamata Extra Virgin Olive Oil comes from Kalamata in Southern Peloponnese and is also made from cold pressed Koroneiki olives. This Extra Virgin Olive Oil is a favourite of gourmet and wine experts world wide, due to it's uniquely balance and harmonious fresh green flavour and peppery aftertaste. Like it's Sitia sibling, it is rich in health-giving polyphenols and antioxidants.
Gaea also produces a range of top quality Greek foods including Olives, Tapenades, Cooking Sauces and other Greek specialities. Gaea speciality foods are available in Waitrose, Ocado and leading independent retailers.
For recipes and more do check out the Gaea Web page.
Salads are where the lovely flavours of Olive Oil really shine. Here are a few tasty recipes which you could use these fabulous Extra Virgin Olive Oils in.
*A Salad of Cherry Tomatoes and Olives*
Serves 4
Printable Recipe
Sweet and tart with the flavours of delicious cherry tomatoes, black and green olives, herbs and delicious Balsamic vinegar . . . spring onions. Eat this with some crusty white bread on the side to mop up all those tasty juices.
40 or so cherry tomatoes, halved
1 cup oil cured green olives, halved
1 cup oil cured black olives, halved
2 spring onions, chopped, green and white parts
3 ounces pine nuts, toasted
1 TBS good quality balsamic vinegar
1/2 cup good quality extra virgin olive oil, preferably greek
1 TBS dried oregano
1 TBS white sugar
sea salt and freshly ground black pepper to taste
Place the tomatoes, olives and onions into a large bowl and mix together lightly with your hands. Whisk together the vinegar, olive oil, sugar and oregano. Season to taste with some salt and pepper. Pour over the tomato mixture, adding the toasted pinenuts. Toss together lightly, till all are coated with the dressing. Chill for at least an hour before serving to allow the juices to form and the flavours to meld.
*Warm Potato, Olive and Green Bean Salad*
Serves 4 to 6
Printable Recipe
A delicious warm potato salad which makes the most of that wonderful sweetness you find in baby new potatoes. A delightful mixture of potato, olives, baby plum tomatoes, black olives and rocket, in a garlicky balsamic vinaigrette. Incredibly tasty!
450g small new potatoes (about 2 pounds)
12 baby plum tomatoes, halved
1/2 a red onion, finely chopped
4 TBS basil leaves, torn into bits with your fingers
about 12 dry cured black olives, pitted and halved
a handful of fresh green beans
a couple handfuls of fresh rocket
For the dressing:
5 TBS good quality extra virgin olive oil
2 TBS good quality balsamic vinegar
1 garlic clove, peeled and minced
sea salt and freshly ground black pepper to taste
To serve:
25g freshly grated Parmesan cheese
Place the potatoes into a pan of lightly salted boiling water. Cook for 15 to 20 minutes until tender, adding the green beans the last five minutes of cooking. Drain well. Cut the potatoes and beans in half while still hot and toss with the dressing right away.
To make the dressing whisk together the oil, vinegar, garlic and seasoning. Pour this over the hot potatoes and beans, tossing all together until well coated. Add the tomatoes, onions, olives and basil leaves. Taste and adjust seasoning as necessary. Toss in the rocket leaves just prior to serving and garnish with a healthy grating of Parmesan cheese.
Note: The North American equivalent of rocket would be arugula.
Serves 4 to 6
Printable Recipe
A delicious warm potato salad which makes the most of that wonderful sweetness you find in baby new potatoes. A delightful mixture of potato, olives, baby plum tomatoes, black olives and rocket, in a garlicky balsamic vinaigrette. Incredibly tasty!
450g small new potatoes (about 2 pounds)
12 baby plum tomatoes, halved
1/2 a red onion, finely chopped
4 TBS basil leaves, torn into bits with your fingers
about 12 dry cured black olives, pitted and halved
a handful of fresh green beans
a couple handfuls of fresh rocket
For the dressing:
5 TBS good quality extra virgin olive oil
2 TBS good quality balsamic vinegar
1 garlic clove, peeled and minced
sea salt and freshly ground black pepper to taste
To serve:
25g freshly grated Parmesan cheese
Place the potatoes into a pan of lightly salted boiling water. Cook for 15 to 20 minutes until tender, adding the green beans the last five minutes of cooking. Drain well. Cut the potatoes and beans in half while still hot and toss with the dressing right away.
To make the dressing whisk together the oil, vinegar, garlic and seasoning. Pour this over the hot potatoes and beans, tossing all together until well coated. Add the tomatoes, onions, olives and basil leaves. Taste and adjust seasoning as necessary. Toss in the rocket leaves just prior to serving and garnish with a healthy grating of Parmesan cheese.
Note: The North American equivalent of rocket would be arugula.
By the time we get home from church on Sundays, there is usually not enough time to do a roast dinner for us. Normally if we are going to have a roast I will either do it on Saturday night, or throw something into the slow cooker on Sunday morning. You cannot believe how tasty that smells when you get in from church. That is . . . if I can get it together enough ahead of time!
Today was not one of those get-it-together days! I was rushing like a dog chasing it's tail all morning! By the time we got back from church we were starving and I just threw something together quickly. I know pasta is not Todd's favorite meal (understatement of the year), but sometimes you just got to do what you just got to do . . .
He loves tinned spaghetti on toast. (Go figure) I told him to just think of this as tinned spaghetti, except a million times better and not mushy. He wasn't buying it, but he ate it anyways. Beggars not being choosers and all of that . . .
This is a super easy store-cupboard pasta dish that I just love. Not only is it quick and easy to do (Takes only the time it takes to cook the pasta) but it's delicious as well. You just cannot underestimate the power of quick, easy and delicious!
Me? I could eat pasta three times a day, seven days a week, fifty two weeks a year! I love this sauce. It's rich and tasty and oh so simple and quick to make. You could of course roast your own red peppers, and I often do. (Just pop them into a hot oven until they look charred all over and then pop them into a paper bag to cool down. Once they are cool, the skins slip right off, easy peasy.) Of course my Froothie Optimum 9400 Blender really short work of the whole process. I love it when things come together quickly like that!
Rich, smooth and incredibly tasty, this is the perfect pasta sauce. It coats the strands beautifully. I just know you will love it, but don't take my word for it. Try it and see if I'm not telling the truth! ☺
*Roasted Red Pepper Pasta*
Serves 4
This is not only quick and easy to make, but delicious. A creamy and rich sauce created using roasted red peppers, goats cheese, cream, Parmesan and milk.
12 ounces linquine pasta
2 TBS olive oil
2 cloves of garlic, peeled and minced
1 medium onion, peeled and diced
110ml of whole milk (1/2 cup)
110ml of heavy cream (1/2 cup) (double or whipping)
115g of crumbled goats cheese (4 ounces)
90g of grated Parmesan cheese (1/2 cup) plus more for serving
1 jar of roasted red peppers, drained and chopped
fine sea salt and freshly ground black pepper to taste
Cook the pasta in a large pot of lightly salted water according to package directions. Drain well and keep warm.
Heat the olive oil in a large saucepan over medium heat. Add the onions and garlic. Cook, stirring, until softened but not browned. Add the milk, cream and both cheeses. Cook and stir to melt the cheese. Add the red peppers and heat through. Blitz in a blender until smooth or use a stick blender if you wish. Toss the cooked pasta with this sauce to coat. Season to taste with salt and pepper. Serve immediately, with additional Parmesan cheese for sprinkling.
I love, LOVE this machine. I know you are probably getting tired of hearing about it, but I am just so thrilled with it I can't stop telling you about it. To find out more about this beautiful machine do check out the Froothie Homepage. To find out more about the specifications of it and just what it can do, remember it's not just a blender. Of course if you are as impressed as I am with what I do with mine you can just buy one now.With a one month trial, money back guarantee which includes return postage costs from the UK, you can't lose!
I love, LOVE this machine. I know you are probably getting tired of hearing about it, but I am just so thrilled with it I can't stop telling you about it. To find out more about this beautiful machine do check out the Froothie Homepage. To find out more about the specifications of it and just what it can do, remember it's not just a blender. Of course if you are as impressed as I am with what I do with mine you can just buy one now.With a one month trial, money back guarantee which includes return postage costs from the UK, you can't lose!
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