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Recipe File: Pasta
Baked Macaroni Cheese
Ingredients:
180g large elbow macaroni
500g sharp cheddar cheese, grated
1 teaspoon dry mustard
3 eggs, beaten
1 cup milk
salt and pepper, to taste
Method:
Pre-heat oven to 180 degrees Celsius. Cook macaroni in boiling salted water until al dente. Drain the water and add 3/4 of the cheese, the mustard, spices, eggs and just enough milk to bring the liquid up to the level of the still hot macaroni. Stir well and heat on the stovetop till the cheese melts. Put into a buttered lasagne dish and cover with aluminium foil. Bake for 25 to 35 minutes or until the centre is hot. Remove the foil and add the remainder of the cheese to the top and bake an additional five minutes.
180g large elbow macaroni
500g sharp cheddar cheese, grated
1 teaspoon dry mustard
3 eggs, beaten
1 cup milk
salt and pepper, to taste
Method:
Pre-heat oven to 180 degrees Celsius. Cook macaroni in boiling salted water until al dente. Drain the water and add 3/4 of the cheese, the mustard, spices, eggs and just enough milk to bring the liquid up to the level of the still hot macaroni. Stir well and heat on the stovetop till the cheese melts. Put into a buttered lasagne dish and cover with aluminium foil. Bake for 25 to 35 minutes or until the centre is hot. Remove the foil and add the remainder of the cheese to the top and bake an additional five minutes.
Baked Spaghetti
Ingredients
500g spaghetti
500g lean beef mince
1 onion, diced
1 green capsicum, diced
2 cloves garlic, crushed
1 tin condensed cream of mushroom soup
1-1/2 cups water
1 tin condensed tomato soup
200g grated sharp cheddar cheese
Method:
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and reserve.
In a large frypan over medium heat, brown mince and sauté onion, green capsicum and garlic; drain and return to frypan.
Stir mushroom soup, water and tomato soup into frypan. Stir pasta into meat and soup mixture; mix together well.
Line a 20cm x 30cm lasagne dish with a layer of plastic wrap, a layer of foil and then a layer of baking paper, making sure each layer is large enough to wrap the dish.
Spread the mixture into the baking dish; top with cheddar cheese. Fold baking paper over the top, then the foil and finally the plastic wrap. Freeze.
Once the dish is completely frozen you can remove it from the baking dish, make sure the plastic wrap is tight and return to the freezer.
To cook remove from freezer and thaw in the fridge. Remove the plastic wrap and foil. Place the baking paper wrapped pie into the baking dish. Bake in preheated moderate oven for 30 to 35 minutes; serve.
Serves 6.
Cost: $6
500g spaghetti
500g lean beef mince
1 onion, diced
1 green capsicum, diced
2 cloves garlic, crushed
1 tin condensed cream of mushroom soup
1-1/2 cups water
1 tin condensed tomato soup
200g grated sharp cheddar cheese
Method:
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and reserve.
In a large frypan over medium heat, brown mince and sauté onion, green capsicum and garlic; drain and return to frypan.
Stir mushroom soup, water and tomato soup into frypan. Stir pasta into meat and soup mixture; mix together well.
Line a 20cm x 30cm lasagne dish with a layer of plastic wrap, a layer of foil and then a layer of baking paper, making sure each layer is large enough to wrap the dish.
Spread the mixture into the baking dish; top with cheddar cheese. Fold baking paper over the top, then the foil and finally the plastic wrap. Freeze.
Once the dish is completely frozen you can remove it from the baking dish, make sure the plastic wrap is tight and return to the freezer.
To cook remove from freezer and thaw in the fridge. Remove the plastic wrap and foil. Place the baking paper wrapped pie into the baking dish. Bake in preheated moderate oven for 30 to 35 minutes; serve.
Serves 6.
Cost: $6
Basil Kissed Tomato Spinach Pasta
Ingredients:
3 tbsp olive oil
5 garlic cloves, crushed
1 medium onion, diced
salt and pepper to taste
1 can cannellini beans, drained
5 medium size fresh ripe tomatoes, diced
1/4 cup chopped fresh basil
500g fresh baby spinach
500g wholemeal spaghetti pasta, cooked as directed on box, and kept hot
Freshly grated Parmesan cheese for garnish
Method:
In a very large fry pan, over medium heat, heat the olive oil; add the onions and saute just until the onion softens, then add the garlic and cook together 1 minute, stirring.
Add salt and pepper to taste, then stir in the cannellini beans and tomatoes and lower heat, simmering for 5 minutes.
(Make sure you have the pasta started now so it's cooked and hot when the spinach mixture is done.)
Add the basil and fresh spinach and toss, cooking until the spinach wilts and the mixture is hot.
When the spinach is wilted, add the hot drained pasta and toss to combine.
Grate Parmesan cheese on top of each serving for more flavour and serve piping hot. Serves 4.
From Newsletter 17:13
3 tbsp olive oil
5 garlic cloves, crushed
1 medium onion, diced
salt and pepper to taste
1 can cannellini beans, drained
5 medium size fresh ripe tomatoes, diced
1/4 cup chopped fresh basil
500g fresh baby spinach
500g wholemeal spaghetti pasta, cooked as directed on box, and kept hot
Freshly grated Parmesan cheese for garnish
Method:
In a very large fry pan, over medium heat, heat the olive oil; add the onions and saute just until the onion softens, then add the garlic and cook together 1 minute, stirring.
Add salt and pepper to taste, then stir in the cannellini beans and tomatoes and lower heat, simmering for 5 minutes.
(Make sure you have the pasta started now so it's cooked and hot when the spinach mixture is done.)
Add the basil and fresh spinach and toss, cooking until the spinach wilts and the mixture is hot.
When the spinach is wilted, add the hot drained pasta and toss to combine.
Grate Parmesan cheese on top of each serving for more flavour and serve piping hot. Serves 4.
From Newsletter 17:13
Bolognese Pasta Bake
Ingredients:
2 tbsp olive oil
1 large brown onion, finely chopped
3 garlic cloves, crushed
1 tin tomato soup
500g beef mince
1 cup TVP soaked for 5 minutes in 1 cup boiling water
800g diced tomatoes, roughly chopped
1 dried bay leaf
1 tsp dried oregano
300g dried macaroni
125g butter , chopped
2/3 cup plain flour
3 cups water
3/4 cup skim milk powder
200g grated cheese
Method:
Heat oil in a large heavy-based saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally for 5 minutes or until soft. Increase heat to high, add mince and cook, for 5-10 minutes, stirring often or until browned. Add TVP, tomato soup, tomatoes and bay leaf and bring to the boil. Reduce heat to medium-low, stir in oregano and season with salt and pepper. Simmer, uncovered, for 30-40 minutes or until thickened, but still quite saucy. Remove the bay leaf. Preheat oven to 200 deg C fan forced. Meanwhile, cook macaroni in a large saucepan of boiling, salted water following packet directions until al dente. Drain. Mix water and skim milk powder. Melt butter in a saucepan over high heat. Add flour and cook for 1 minute. Remove from heat. Add milk to flour, stirring constantly until smooth. Return pan to heat and cook, stirring constantly, until sauce comes to the boil. Add the macaroni. Stir in the sauce and half the cheese. Spoon Bolognese into a lightly-greased 12-cup capacity baking dish. Spoon over the macaroni mixture, top with remaining cheese and bake for 15-20 minutes or until cheese is melted and sauce bubbling at edges.
Contributed by Cath Armstrong
2 tbsp olive oil
1 large brown onion, finely chopped
3 garlic cloves, crushed
1 tin tomato soup
500g beef mince
1 cup TVP soaked for 5 minutes in 1 cup boiling water
800g diced tomatoes, roughly chopped
1 dried bay leaf
1 tsp dried oregano
300g dried macaroni
125g butter , chopped
2/3 cup plain flour
3 cups water
3/4 cup skim milk powder
200g grated cheese
Method:
Heat oil in a large heavy-based saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally for 5 minutes or until soft. Increase heat to high, add mince and cook, for 5-10 minutes, stirring often or until browned. Add TVP, tomato soup, tomatoes and bay leaf and bring to the boil. Reduce heat to medium-low, stir in oregano and season with salt and pepper. Simmer, uncovered, for 30-40 minutes or until thickened, but still quite saucy. Remove the bay leaf. Preheat oven to 200 deg C fan forced. Meanwhile, cook macaroni in a large saucepan of boiling, salted water following packet directions until al dente. Drain. Mix water and skim milk powder. Melt butter in a saucepan over high heat. Add flour and cook for 1 minute. Remove from heat. Add milk to flour, stirring constantly until smooth. Return pan to heat and cook, stirring constantly, until sauce comes to the boil. Add the macaroni. Stir in the sauce and half the cheese. Spoon Bolognese into a lightly-greased 12-cup capacity baking dish. Spoon over the macaroni mixture, top with remaining cheese and bake for 15-20 minutes or until cheese is melted and sauce bubbling at edges.
Contributed by Cath Armstrong
cheesy broccoli & ham pasta
Ingredients:
375g large pasta shells
500g frozen broccoli florets
500g ham
3 tbsp butter
2 tsp minced garlic
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
2-1/2 cups grated cheese
1-1/2 cups cream
Method:
Preheat oven to 180 degrees Celsius. Spray a lasagne dish with cooking spray. Cube ham. Bring a pot of water to boil and cook large shells according to package directions. When the shells have two minutes left to cook, add in the frozen broccoli. Strain the pasta and broccoli together. While the water is boiling for the pasta, melt the butter and sauté the cubed ham, garlic, thyme, salt, and pepper for a few minutes. After a few minutes and the butter is melted, stir in 2 cups of grated cheese and the cream. Stir until the cheese is melted and the mixture is bubbly and thick.
Pour the pasta and broccoli into the prepared baking dish. Top with the ham mixture. Stir gently and sprinkle with the remaining 1/2 cup of grated cheese. Bake in the preheated oven for about 15 minutes until mixture is bubbly.
375g large pasta shells
500g frozen broccoli florets
500g ham
3 tbsp butter
2 tsp minced garlic
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
2-1/2 cups grated cheese
1-1/2 cups cream
Method:
Preheat oven to 180 degrees Celsius. Spray a lasagne dish with cooking spray. Cube ham. Bring a pot of water to boil and cook large shells according to package directions. When the shells have two minutes left to cook, add in the frozen broccoli. Strain the pasta and broccoli together. While the water is boiling for the pasta, melt the butter and sauté the cubed ham, garlic, thyme, salt, and pepper for a few minutes. After a few minutes and the butter is melted, stir in 2 cups of grated cheese and the cream. Stir until the cheese is melted and the mixture is bubbly and thick.
Pour the pasta and broccoli into the prepared baking dish. Top with the ham mixture. Stir gently and sprinkle with the remaining 1/2 cup of grated cheese. Bake in the preheated oven for about 15 minutes until mixture is bubbly.
Chicken Alfredo
This simple pasta dish packs some serious "wow" factor whether it's for a simple family dinner or a formal dinner party. Slice the chicken fillets through while partly frozen, they will be easier to cut. Use kitchen scissors to chop the parsley. Use wholemeal fettuccini if desired.
Ingredients:
6 medium garlic cloves, peeled and flattened with a knife
2 skinless chicken breast fillets, halved
1 tsp salt
1 tsp black pepper, freshly ground
Cooking spray
1/2 cup chicken stock
1/4 cup cream
1/4 cup Greek yoghurt
250g uncooked fettuccini
1/2 cup grated Parmesan cheese
1/4 cup parsley, fresh, finely chopped
Method:
Heat a large, heavy fry pan over medium heat. Rub garlic over chicken then reserve garlic. Rub in salt and pepper with your hands; set aside. Remove fry pan from heat and coat with cooking spray. Turn heat to medium-low. Sauté garlic about 1 minute. Add chicken and cook until golden, flipping once - about 5 minutes per side. Combine stock, cream and yoghurt; pour over chicken. Scrape bottom of frypan with a wooden spoon to incorporate seasonings and pan brownings. Turn heat down and simmer chicken gently, turning once, about 20 minutes until chicken is cooked through. While chicken is cooking, cook pasta according to package directions; drain. Remove chicken from cream sauce and set aside. Add Parmesan cheese to cream sauce and stir through. Add cooked pasta and 3 tablespoons of parsley; toss well. Serve pasta topped which chicken and rest of parsley.
Contributed by Cath Armstrong
Ingredients:
6 medium garlic cloves, peeled and flattened with a knife
2 skinless chicken breast fillets, halved
1 tsp salt
1 tsp black pepper, freshly ground
Cooking spray
1/2 cup chicken stock
1/4 cup cream
1/4 cup Greek yoghurt
250g uncooked fettuccini
1/2 cup grated Parmesan cheese
1/4 cup parsley, fresh, finely chopped
Method:
Heat a large, heavy fry pan over medium heat. Rub garlic over chicken then reserve garlic. Rub in salt and pepper with your hands; set aside. Remove fry pan from heat and coat with cooking spray. Turn heat to medium-low. Sauté garlic about 1 minute. Add chicken and cook until golden, flipping once - about 5 minutes per side. Combine stock, cream and yoghurt; pour over chicken. Scrape bottom of frypan with a wooden spoon to incorporate seasonings and pan brownings. Turn heat down and simmer chicken gently, turning once, about 20 minutes until chicken is cooked through. While chicken is cooking, cook pasta according to package directions; drain. Remove chicken from cream sauce and set aside. Add Parmesan cheese to cream sauce and stir through. Add cooked pasta and 3 tablespoons of parsley; toss well. Serve pasta topped which chicken and rest of parsley.
Contributed by Cath Armstrong
creamy chicken sundried tomato pasta
Ingredients:
500g medium shell pasta noodles
500g chicken breast fillets
1 tbsp olive oil
Salt and pepper to taste
100g sun dried tomatoes
2-1/2 cups milk
2 cups grated mozzarella cheese
1/2 cup Parmesan cheese
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
Method:
Cook the pasta as directed and drain when finished. Thinly slice the chicken. While the pasta is cooking, add the oil and sliced chicken pieces to a large frying pan and season with salt and pepper. Sauté 2 - 3 minutes until chicken is cooked about half-way through. Add the sundried tomatoes and sauté with the chicken for 1 - 2 minutes, watching that the tomatoes don't burn. When the chicken has cooked through transfer chicken and tomato mixture to a plate. Add the milk, cheeses, Italian season, garlic powder, onion powder and salt and pepper together. Bring to a boil over a low heat. Cook 2 minutes until sauce has thickened. Add the chicken and tomatoes and the cooked pasta. Heat through, then serve.
500g medium shell pasta noodles
500g chicken breast fillets
1 tbsp olive oil
Salt and pepper to taste
100g sun dried tomatoes
2-1/2 cups milk
2 cups grated mozzarella cheese
1/2 cup Parmesan cheese
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
Method:
Cook the pasta as directed and drain when finished. Thinly slice the chicken. While the pasta is cooking, add the oil and sliced chicken pieces to a large frying pan and season with salt and pepper. Sauté 2 - 3 minutes until chicken is cooked about half-way through. Add the sundried tomatoes and sauté with the chicken for 1 - 2 minutes, watching that the tomatoes don't burn. When the chicken has cooked through transfer chicken and tomato mixture to a plate. Add the milk, cheeses, Italian season, garlic powder, onion powder and salt and pepper together. Bring to a boil over a low heat. Cook 2 minutes until sauce has thickened. Add the chicken and tomatoes and the cooked pasta. Heat through, then serve.
Crockpot Lasagne
Ingredients:
6-8 lasagne noodles depending on size of slow cooker
1kg mince
1tsp mixed herbs
500g jar pasta sauce
500g cottage cheese
2 cups grated mozzarella cheese.
Method:
Brown mince, drain and stir in herb mix. Spray bottom of cooker with cooking oil. Line bottom with 1/2 of the lasagna sheets, break them up as you need. Spread 1/2 of the mince over the noodles. On top of the beef layer 1/2 the spag sauce, 1/2 the ricotta & 1/2 the mozzarella. Repeat all layers again.
Cook 5 hours on low, checking after 4. Pierce the centre of the casserole and if the noodles are soft then the lasagne is ready.
Contributed by Bev, 29th December 2007
6-8 lasagne noodles depending on size of slow cooker
1kg mince
1tsp mixed herbs
500g jar pasta sauce
500g cottage cheese
2 cups grated mozzarella cheese.
Method:
Brown mince, drain and stir in herb mix. Spray bottom of cooker with cooking oil. Line bottom with 1/2 of the lasagna sheets, break them up as you need. Spread 1/2 of the mince over the noodles. On top of the beef layer 1/2 the spag sauce, 1/2 the ricotta & 1/2 the mozzarella. Repeat all layers again.
Cook 5 hours on low, checking after 4. Pierce the centre of the casserole and if the noodles are soft then the lasagne is ready.
Contributed by Bev, 29th December 2007
easy pasta with mushrooms & broccoli
Ingredients:
90g butter
2 tbsp olive oil
4 garlic cloves, crushed
3 cups mushrooms, sliced
3 cups broccoli florets
500g spaghetti, cooked according to package directions
Salt and pepper to taste
Method:
Cook pasta according to package direction, drain, and set aside. In a large frying pan, heat olive oil and butter over medium-high heat until the butter melts. Lower the heat to medium and stir in crushed garlic. Cook for 2 minutes. Add mushrooms and cook, stirring, for 5 minutes. Add broccoli and stir. Cook for an additional 5 minutes. Turn heat to low, add cooked pasta, salt and pepper and toss to combine and coat. Remove from heat, garnish with chopped chives, and top with grated Parmesan immediately before serving.
90g butter
2 tbsp olive oil
4 garlic cloves, crushed
3 cups mushrooms, sliced
3 cups broccoli florets
500g spaghetti, cooked according to package directions
Salt and pepper to taste
Method:
Cook pasta according to package direction, drain, and set aside. In a large frying pan, heat olive oil and butter over medium-high heat until the butter melts. Lower the heat to medium and stir in crushed garlic. Cook for 2 minutes. Add mushrooms and cook, stirring, for 5 minutes. Add broccoli and stir. Cook for an additional 5 minutes. Turn heat to low, add cooked pasta, salt and pepper and toss to combine and coat. Remove from heat, garnish with chopped chives, and top with grated Parmesan immediately before serving.
Easy Saucy Spinach Feta Penne
Ingredients:
500f penne pasta
2 tbsp olive oil
2 cans diced tomatoes with basil, garlic, and oregano
300g frozen chopped spinach, thawed, drained and liquid squeezed out
1/2 to 1 cup crumbled feta
salt and pepper to taste
Method:
Put a big pot of salted water on the stove on high to boil.
Put another pot on the stove on medium, add the oil, and when it gets hot, add the diced tomatoes and the spinach, stir and let simmer, stirring occasionally. The mixture should bubble slowly, not boil and not stand still.
When the water in the big pot comes to a boil, drop in the pasta and cook according to package directions, but be sure to not let it get soft, just al dente.
Drain pasta well, then add to tomato-spinach mixture in pot, stir to combine and let simmer together until heated through, 1 or 2 minutes, then add feta, stir gently and remove from heat.
Taste and season with salt and pepper if necessary.
Serve hot.
500f penne pasta
2 tbsp olive oil
2 cans diced tomatoes with basil, garlic, and oregano
300g frozen chopped spinach, thawed, drained and liquid squeezed out
1/2 to 1 cup crumbled feta
salt and pepper to taste
Method:
Put a big pot of salted water on the stove on high to boil.
Put another pot on the stove on medium, add the oil, and when it gets hot, add the diced tomatoes and the spinach, stir and let simmer, stirring occasionally. The mixture should bubble slowly, not boil and not stand still.
When the water in the big pot comes to a boil, drop in the pasta and cook according to package directions, but be sure to not let it get soft, just al dente.
Drain pasta well, then add to tomato-spinach mixture in pot, stir to combine and let simmer together until heated through, 1 or 2 minutes, then add feta, stir gently and remove from heat.
Taste and season with salt and pepper if necessary.
Serve hot.
Easy Spaghetti Caprese
Ingredients:
250g uncooked thin spaghetti
1 tbsp extra-virgin olive oil, more or less as desired
4 large Roma tomatoes, washed and diced
1/4 cup fresh basil leaves, shredded
100g fresh soft mozzarella (deli packaged), cut in bite size pieces
8 whole pitted black olives, roughly chopped
2 spring onions, sliced
salt and pepper to taste
Method:
Cook spaghetti in a large pot of boiling water with salt, making sure it remains al dente; drain and put in a very large bowl, add olive oil and toss to coat well, adding a bit more if you want your pasta oilier. Add the remaining ingredients and toss gently. Taste and add salt and pepper as needed for flavour. Serve at room temperature either on plates or in pasta bowls.
Italian cuisine is loved not just in Italy, but throughout the world. It is simple enough to learn how to create authentic Italian dishes through practice and maybe even a cooking class or two. Remember, the secret to creating an authentic Italian meal is to focus on using the right ingredients, including plenty of fresh vegetables and fruits, and to treat your pasta properly! Have fun and experiment until you put your own spin on a classic meal right from the heart of Italy.
From the April 2013 Journal
250g uncooked thin spaghetti
1 tbsp extra-virgin olive oil, more or less as desired
4 large Roma tomatoes, washed and diced
1/4 cup fresh basil leaves, shredded
100g fresh soft mozzarella (deli packaged), cut in bite size pieces
8 whole pitted black olives, roughly chopped
2 spring onions, sliced
salt and pepper to taste
Method:
Cook spaghetti in a large pot of boiling water with salt, making sure it remains al dente; drain and put in a very large bowl, add olive oil and toss to coat well, adding a bit more if you want your pasta oilier. Add the remaining ingredients and toss gently. Taste and add salt and pepper as needed for flavour. Serve at room temperature either on plates or in pasta bowls.
Italian cuisine is loved not just in Italy, but throughout the world. It is simple enough to learn how to create authentic Italian dishes through practice and maybe even a cooking class or two. Remember, the secret to creating an authentic Italian meal is to focus on using the right ingredients, including plenty of fresh vegetables and fruits, and to treat your pasta properly! Have fun and experiment until you put your own spin on a classic meal right from the heart of Italy.
From the April 2013 Journal
Emergency Spaghetti Bolognaise
Sometimes things don't quite go to plan. You may have dinner planned and then life happens and before you know it you need a meal in a hurry.
This is my fallback emergency meal. In the time it takes to cook the pasta the sauce is made and 5 minutes later it is on the table!
Ingredients:
250g spaghetti
500g mince
1 tin tomato soup
1/2 tsp sweet basil (dried)
2 tbsp dried onion
1/2 tsp dried garlic
1/2 cup grated parmesan
Method:
Put a big pot of salted water on to boil for the pasta. Brown the mince in a large fry pan or wok (I use my wok for this). If the mince is frozen you could use the microwave to thaw it, I usually brown it and thaw it at the same time, breaking it up as it browns. By the time the mince is browned the water will be boiling - add the pasta. Drain the mince. Return the mince to the pan along with the tomato soup, basil, onion and garlic. Stir well to combine. Reduce the heat to a simmer and let it cook until the pasta is done - about 8 - 12 minutes depending on your pasta. Drain the pasta and plate up. Stir the parmesan into the pasta sauce. Spoon over the pasta and serve. Serves 4.
Total cost: $4.00/$1 per serve.
Tip of the Day 18th June 2013
This is my fallback emergency meal. In the time it takes to cook the pasta the sauce is made and 5 minutes later it is on the table!
Ingredients:
250g spaghetti
500g mince
1 tin tomato soup
1/2 tsp sweet basil (dried)
2 tbsp dried onion
1/2 tsp dried garlic
1/2 cup grated parmesan
Method:
Put a big pot of salted water on to boil for the pasta. Brown the mince in a large fry pan or wok (I use my wok for this). If the mince is frozen you could use the microwave to thaw it, I usually brown it and thaw it at the same time, breaking it up as it browns. By the time the mince is browned the water will be boiling - add the pasta. Drain the mince. Return the mince to the pan along with the tomato soup, basil, onion and garlic. Stir well to combine. Reduce the heat to a simmer and let it cook until the pasta is done - about 8 - 12 minutes depending on your pasta. Drain the pasta and plate up. Stir the parmesan into the pasta sauce. Spoon over the pasta and serve. Serves 4.
Total cost: $4.00/$1 per serve.
Tip of the Day 18th June 2013
Fettuccine with Chicken and Bacon
Ingredients:
3 fresh chicken breast or thigh fillets, thinly sliced.
250g pkt fettuccine or spaghetti
1 tablespoon butter
2 rashers bacon, rind removed and finely chopped
6 spring onions/shallots, chopped
300ml thickened cream
1 chicken stock cube
½ cup grated parmesan cheese
freshly ground black pepper
Method:
Cook pasta in boiling salted water. Heat butter in a large frying pan and add the chicken and bacon; cook until chicken is golden. Lower heat and add remaining ingredients. Cook for 10 minutes, stirring constantly until the sauce has thickened. Drain pasta and fold through sauce. Serve with salad and crusty bread. Extra grated parmesan cheese can also accompany.
3 fresh chicken breast or thigh fillets, thinly sliced.
250g pkt fettuccine or spaghetti
1 tablespoon butter
2 rashers bacon, rind removed and finely chopped
6 spring onions/shallots, chopped
300ml thickened cream
1 chicken stock cube
½ cup grated parmesan cheese
freshly ground black pepper
Method:
Cook pasta in boiling salted water. Heat butter in a large frying pan and add the chicken and bacon; cook until chicken is golden. Lower heat and add remaining ingredients. Cook for 10 minutes, stirring constantly until the sauce has thickened. Drain pasta and fold through sauce. Serve with salad and crusty bread. Extra grated parmesan cheese can also accompany.
Friday Night Frittata
Ingredients:
2 cups cooked spaghetti
1 cup frozen peas, thawed
1/4 cup Italian dressing
6 eggs
1/4 cup milk
1/2 cup chopped green onions
500g mince, cooked and drained
1 cup mozzarella cheese, grated
1 large tomato, sliced
Method:
Preheat oven to 175 degrees. In a 20cm greased pie plate combine spaghetti and peas and toss with dressing. Beat eggs and milk together and pour over spaghetti mixture. Sprinkle the top with onions, mince and cheese. Place tomato slices on top. Bake until centre of frittata is set and top is golden brown, about 45 minutes. Let sit for 10 minutes and cut into slices to serve.
Contributed by Rena, North Bayswater, 28th March 2009
2 cups cooked spaghetti
1 cup frozen peas, thawed
1/4 cup Italian dressing
6 eggs
1/4 cup milk
1/2 cup chopped green onions
500g mince, cooked and drained
1 cup mozzarella cheese, grated
1 large tomato, sliced
Method:
Preheat oven to 175 degrees. In a 20cm greased pie plate combine spaghetti and peas and toss with dressing. Beat eggs and milk together and pour over spaghetti mixture. Sprinkle the top with onions, mince and cheese. Place tomato slices on top. Bake until centre of frittata is set and top is golden brown, about 45 minutes. Let sit for 10 minutes and cut into slices to serve.
Contributed by Rena, North Bayswater, 28th March 2009
fried parmesan ravioli
Ingredients:
1 package (about 20 ounces) frozen ravioli
3/4 cup flavoured bread crumbs
3/4 tsp garlic powder
3/4 tsp salt
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 cup milk
1 egg, beaten
1/2 cup vegetable oil for frying
2 tbsp grated Parmesan cheese
Spaghetti sauce, for dipping
Method:
In a large pot of boiling salted water, cook the ravioli to desired doneness; drain, pat dry, and cool slightly.
Meanwhile, in a medium-sized bowl, combine the bread crumbs, garlic powder, salt, basil, and oregano; set aside. In another bowl, mix together the milk and egg.
Dip the ravioli, a few at a time, into the milk-egg mixture to coat, then into the bread crumb mixture to coat.
Heat the oil in a large frying pan (it is ready when a few crumbs, dropped into the pan, sizzle and float to the top immediately). Fry the ravioli, a few at a time, until golden; drain on paper towels. Cover; chill.
When ready to serve, preheat the oven to 1800 degrees Celsius. Arrange the ravioli on a baking sheet in a single layer; sprinkle the Parmesan cheese on top. Bake for 15 minutes, or until heated through. Serve hot with spaghetti sauce for dipping.
1 package (about 20 ounces) frozen ravioli
3/4 cup flavoured bread crumbs
3/4 tsp garlic powder
3/4 tsp salt
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 cup milk
1 egg, beaten
1/2 cup vegetable oil for frying
2 tbsp grated Parmesan cheese
Spaghetti sauce, for dipping
Method:
In a large pot of boiling salted water, cook the ravioli to desired doneness; drain, pat dry, and cool slightly.
Meanwhile, in a medium-sized bowl, combine the bread crumbs, garlic powder, salt, basil, and oregano; set aside. In another bowl, mix together the milk and egg.
Dip the ravioli, a few at a time, into the milk-egg mixture to coat, then into the bread crumb mixture to coat.
Heat the oil in a large frying pan (it is ready when a few crumbs, dropped into the pan, sizzle and float to the top immediately). Fry the ravioli, a few at a time, until golden; drain on paper towels. Cover; chill.
When ready to serve, preheat the oven to 1800 degrees Celsius. Arrange the ravioli on a baking sheet in a single layer; sprinkle the Parmesan cheese on top. Bake for 15 minutes, or until heated through. Serve hot with spaghetti sauce for dipping.
grilled chicken pesto pasta
Ingredients:
2 chicken breast fillets, skin off
1 tsp olive oil
Salt and pepper to taste
500g penne pasta noodles
1/2 cup pesto
Method:
1. Place chicken breasts in shallow baking dish and drizzle olive oil over top, then season with salt and pepper. Let sit for 30 minutes.
2. Grill marinated chicken until cooked through. Dice once cooked.
4. Meanwhile, cook pasta as directed on package instructions. Drain and rinse.
5. Toss pesto through hot pasta, add cooked chicken and toss.
6. Serve with green salad.
2 chicken breast fillets, skin off
1 tsp olive oil
Salt and pepper to taste
500g penne pasta noodles
1/2 cup pesto
Method:
1. Place chicken breasts in shallow baking dish and drizzle olive oil over top, then season with salt and pepper. Let sit for 30 minutes.
2. Grill marinated chicken until cooked through. Dice once cooked.
4. Meanwhile, cook pasta as directed on package instructions. Drain and rinse.
5. Toss pesto through hot pasta, add cooked chicken and toss.
6. Serve with green salad.
In-a-Hurry Vegetarian Lasagne
This lasagne is so quick to put together, it's perfect for a quick lunch or dinner, and so very tasty that no-one will even notice that there's no meat! Serve it with a big green salad and garlic bread for a really delicious meal. You'll have everyone coming back for seconds.
Ingredients:
6 large lasagne noodles
1 jar of tomato based pasta sauce
200g low fat cottage cheese
2 cup shredded Mozzarella cheese
2 tbsp of dried parsley
Method:
Pre-heat oven to 200 degrees Celsius. In the bottom of a 22cm x 33cm baking dish place 3 uncooked noodles. Spread half the pasta sauce over the noodles and then carefully spread all the cottage cheese on top of the pasta sauce. Top with 1 cup of the grated cheese. Repeat, ending with grated cheese. Sprinkle on parsley. Cover tightly with foil and put into a pre-heated oven. Bake for 45 minutes. Remove foil and continue to cook a further 10 - 15 minutes until the cheese begins to brown.
From Newsletter 42:10
Ingredients:
6 large lasagne noodles
1 jar of tomato based pasta sauce
200g low fat cottage cheese
2 cup shredded Mozzarella cheese
2 tbsp of dried parsley
Method:
Pre-heat oven to 200 degrees Celsius. In the bottom of a 22cm x 33cm baking dish place 3 uncooked noodles. Spread half the pasta sauce over the noodles and then carefully spread all the cottage cheese on top of the pasta sauce. Top with 1 cup of the grated cheese. Repeat, ending with grated cheese. Sprinkle on parsley. Cover tightly with foil and put into a pre-heated oven. Bake for 45 minutes. Remove foil and continue to cook a further 10 - 15 minutes until the cheese begins to brown.
From Newsletter 42:10
italian sausage pasta bake
Ingredients:
250g penne pasta
300g Italian style sausages, skins removed
1 onion, diced
1 clove garlic, crushed
A pinch of ground pepper
½ cup cream
1/2 packet frozen chopped spinach, thawed and
drained
1 jar bolognaise pasta sauce
1-½ cups grated cheese
Method:
Preheat oven to 180 degrees Celsius.
Bring a large pot of water to the boil. Add pasta and cook for 8 minutes or until cooked but still very firm. The pasta should be slightly undercooked as the pasta will continue to cook in the oven.
While pasta is cooking, cut the casing off the Italian sausage. Brown the sausage in a skillet over medium heat
with diced onions and garlic until sausage is cooked through and onions are soft. Stir occasionally to crumble the meat.
Drain the pasta well. Combine the pasta, sausage mixture, spinach, pasta sauce, red pepper and cream (if using, omit if dairy-free).
Pour into 20cm square baking dish and top with grated cheese.
Bake in oven for 20 minutes or until cheese is bubbling.
250g penne pasta
300g Italian style sausages, skins removed
1 onion, diced
1 clove garlic, crushed
A pinch of ground pepper
½ cup cream
1/2 packet frozen chopped spinach, thawed and
drained
1 jar bolognaise pasta sauce
1-½ cups grated cheese
Method:
Preheat oven to 180 degrees Celsius.
Bring a large pot of water to the boil. Add pasta and cook for 8 minutes or until cooked but still very firm. The pasta should be slightly undercooked as the pasta will continue to cook in the oven.
While pasta is cooking, cut the casing off the Italian sausage. Brown the sausage in a skillet over medium heat
with diced onions and garlic until sausage is cooked through and onions are soft. Stir occasionally to crumble the meat.
Drain the pasta well. Combine the pasta, sausage mixture, spinach, pasta sauce, red pepper and cream (if using, omit if dairy-free).
Pour into 20cm square baking dish and top with grated cheese.
Bake in oven for 20 minutes or until cheese is bubbling.
kfc (kids favourite cooking)
Ingredients:
1/4 roughly chopped cabbage
250g bacon chopped
1 400g tin mushrooms in butter sauce
1 400g tin chopped champignons drained
500g pasta- penne, shells, twists, bow ties
MASSELL chicken stock powder
Cook bacon till crispy in fry pan. It WILL stick to base. Add mushrooms to pan making sure to rub base of fry pan to get all the bacon stuck to pan - this is called deglazing and makes sure you get all the flavour from bacon - also makes sure you don't waste any! Add champignons. Cook pasta and lightly fry cabbage - some should still be crunchy. Mix everything together and if necessary season with stock powder. Top with fresh chopped parsley from the garden.
Contributed by Janie-Lee McRobert, 31st December 2016
1/4 roughly chopped cabbage
250g bacon chopped
1 400g tin mushrooms in butter sauce
1 400g tin chopped champignons drained
500g pasta- penne, shells, twists, bow ties
MASSELL chicken stock powder
Cook bacon till crispy in fry pan. It WILL stick to base. Add mushrooms to pan making sure to rub base of fry pan to get all the bacon stuck to pan - this is called deglazing and makes sure you get all the flavour from bacon - also makes sure you don't waste any! Add champignons. Cook pasta and lightly fry cabbage - some should still be crunchy. Mix everything together and if necessary season with stock powder. Top with fresh chopped parsley from the garden.
Contributed by Janie-Lee McRobert, 31st December 2016
Lasagne Rolls
Ingredients:
12 fresh lasagna noodles (can use dried, but not instant type)
500g mince beef (can use chicken mince)
1 egg
375g low fat cottage cheese
1 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 tsp dried basil leaves
1 jar tomato pasta sauce
Method:
Pre-heat oven to 190 degrees Celsius. Brown the mince in a medium fry pan. Drain. Beat the egg and add the cottage cheese, mozzarella, parmesan and basil. Stir with a fork to combine. Add drained mince to half the pasta sauce. Cook noodles according to directions on the packet. Drain the noodles well and allow them to cool enough to handle. Lay the lasagna noodles out flat. Spread half the pasta sauce evenly over each of the noodles. Spread the cottage cheese mixture evenly over the pasta sauce leaving a little of the short ends uncovered. Roll the lasagna from the short end tightly up over the filling. Place the rolls seam side down into an ovenproof dish that has been lightly sprayed with cooking spray. Cover with remaining pasta sauce. Bake for 20 - 25 minutes until pasta is cooked and sauce is bubbling and heated through. Serves 6.
Contributed by Cath Armstrong
12 fresh lasagna noodles (can use dried, but not instant type)
500g mince beef (can use chicken mince)
1 egg
375g low fat cottage cheese
1 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 tsp dried basil leaves
1 jar tomato pasta sauce
Method:
Pre-heat oven to 190 degrees Celsius. Brown the mince in a medium fry pan. Drain. Beat the egg and add the cottage cheese, mozzarella, parmesan and basil. Stir with a fork to combine. Add drained mince to half the pasta sauce. Cook noodles according to directions on the packet. Drain the noodles well and allow them to cool enough to handle. Lay the lasagna noodles out flat. Spread half the pasta sauce evenly over each of the noodles. Spread the cottage cheese mixture evenly over the pasta sauce leaving a little of the short ends uncovered. Roll the lasagna from the short end tightly up over the filling. Place the rolls seam side down into an ovenproof dish that has been lightly sprayed with cooking spray. Cover with remaining pasta sauce. Bake for 20 - 25 minutes until pasta is cooked and sauce is bubbling and heated through. Serves 6.
Contributed by Cath Armstrong
Lazy Day Lasagne
Ingredients:
375g lasagne noodles (no cook)
1/2 tsp dried oregano
2 jars pasta sauce
500g cottage cheese (or ricotta)
375g shredded mozzarella
Method:
Pre-heat oven to 175 degrees Celsius. Oil the base and sides of a large lasagne dish. Add oregano to pasta sauce. Spread two cups of sauce on the bottom of the dish. Then layers remaining ingredients in this order: noodles, cottage cheese, mozzarella, pasta sauce - repeat until all ingredients are used, finishing with a layer of mozzarella. Cover dish in foil and bake for 40 minutes, or until edges are bubbly and centre is hot. Take foil off and cook a further 10 minutes. Let stand 10 minutes before serving.
Contributed by Catherine, North Bayswater, 11th July 2010
375g lasagne noodles (no cook)
1/2 tsp dried oregano
2 jars pasta sauce
500g cottage cheese (or ricotta)
375g shredded mozzarella
Method:
Pre-heat oven to 175 degrees Celsius. Oil the base and sides of a large lasagne dish. Add oregano to pasta sauce. Spread two cups of sauce on the bottom of the dish. Then layers remaining ingredients in this order: noodles, cottage cheese, mozzarella, pasta sauce - repeat until all ingredients are used, finishing with a layer of mozzarella. Cover dish in foil and bake for 40 minutes, or until edges are bubbly and centre is hot. Take foil off and cook a further 10 minutes. Let stand 10 minutes before serving.
Contributed by Catherine, North Bayswater, 11th July 2010
Lemon Chicken Pasta
Ingredients:
400g spaghetti or linguine
3 tablespoons olive oil
3 tablespoons salted capers, rinsed
2 cloves garlic, sliced
2 small red chillies, seeded and chopped
3 cooked chicken breast fillets, shredded
1 tablespoon grated lemon zest
3 tablespoons lemon juice
1 cup chopped basil leaves
salt and pepper
½ cup grated parmesan cheese
Method:
Place the pasta in a large saucepan of lightly salted boiling water and cook until al dente. Drain. While the pasta is cooking, heating a deep frying pan over high heat. Add the oil, capers, garlic and chillies and cook for 1 minute. Add the chicken and lemon zest and cook, stirring, for 4 minutes or until the chicken is heated through. Add the pasta to the pan with the lemon juice, basil, salt and pepper and toss to combine. Place in serving bowls and top with parmesan.
400g spaghetti or linguine
3 tablespoons olive oil
3 tablespoons salted capers, rinsed
2 cloves garlic, sliced
2 small red chillies, seeded and chopped
3 cooked chicken breast fillets, shredded
1 tablespoon grated lemon zest
3 tablespoons lemon juice
1 cup chopped basil leaves
salt and pepper
½ cup grated parmesan cheese
Method:
Place the pasta in a large saucepan of lightly salted boiling water and cook until al dente. Drain. While the pasta is cooking, heating a deep frying pan over high heat. Add the oil, capers, garlic and chillies and cook for 1 minute. Add the chicken and lemon zest and cook, stirring, for 4 minutes or until the chicken is heated through. Add the pasta to the pan with the lemon juice, basil, salt and pepper and toss to combine. Place in serving bowls and top with parmesan.
Marion's Macaroni Cheese
Ingredients:
2 cups macaroni
2 1/2 Tab marg
1/4 cup plain flour
salt and pepper
2 tsp dry mustard
1/2 tsp paprika
1 cup milk
425g can tomato soup (I use WW Homebrand)
170g grated cheese
1 large onion, peeled and finely chopped
2 rashers bacon, chopped
1 small green capsicum, seeded and finely chopped
2 tbsp Worcestershire sauce
extra grated cheese for topping
Method:
Cook macaroni for 12 minutes in salted water. Melt marg in microwave, stir in flour, mustard, paprika, salt and pepper. Microcook 1/2 minute to cook flour, gradually stir in milk and soup. Microcook 5 minutes, stirring every minute until nearly cooked. Stir in cheese. While sauce is cooking fry onion, bacon and capsicum, add to cooked sauce, add drained pasta and Worcestershire, mix well. Spoon into a greased lasagne dish, sprinkle with extra cheese. Bake at 190-200 degrees Celsius for 20-30 minutes until golden and bubbly. Serves 4-6 ish.
Leanne68, 21st May 2011
2 cups macaroni
2 1/2 Tab marg
1/4 cup plain flour
salt and pepper
2 tsp dry mustard
1/2 tsp paprika
1 cup milk
425g can tomato soup (I use WW Homebrand)
170g grated cheese
1 large onion, peeled and finely chopped
2 rashers bacon, chopped
1 small green capsicum, seeded and finely chopped
2 tbsp Worcestershire sauce
extra grated cheese for topping
Method:
Cook macaroni for 12 minutes in salted water. Melt marg in microwave, stir in flour, mustard, paprika, salt and pepper. Microcook 1/2 minute to cook flour, gradually stir in milk and soup. Microcook 5 minutes, stirring every minute until nearly cooked. Stir in cheese. While sauce is cooking fry onion, bacon and capsicum, add to cooked sauce, add drained pasta and Worcestershire, mix well. Spoon into a greased lasagne dish, sprinkle with extra cheese. Bake at 190-200 degrees Celsius for 20-30 minutes until golden and bubbly. Serves 4-6 ish.
Leanne68, 21st May 2011
Mum's Pasta Carbonara
Ingredients:
1 tbsp butter
1 tbsp oil
2 cloves of garlic (peeled, not crushed)
1 leek, washed and finely chopped
2 rashers bacon, diced
150 ml thickened cream
2 eggs
1/2 teaspoon chilli paste
1/2 cup finely chopped herbs - basil, oregano and coriander
1 cup cooked peas
500g pasta, cooked and drained
Method:
Cook pasta until al dente. Drain. Heat butter and oil and sauté garlic, leek and bacon five minutes until soft. Beat eggs into cream. Add chilli paste and cream mixture. Stir to combine. Simmer two to three minutes. Add peas and herbs. Remove garlic cloves and discard. Add pasta to the pan and toss gently. Serve with lots of cracked black pepper.
Contributed by Cath Armstrong
1 tbsp butter
1 tbsp oil
2 cloves of garlic (peeled, not crushed)
1 leek, washed and finely chopped
2 rashers bacon, diced
150 ml thickened cream
2 eggs
1/2 teaspoon chilli paste
1/2 cup finely chopped herbs - basil, oregano and coriander
1 cup cooked peas
500g pasta, cooked and drained
Method:
Cook pasta until al dente. Drain. Heat butter and oil and sauté garlic, leek and bacon five minutes until soft. Beat eggs into cream. Add chilli paste and cream mixture. Stir to combine. Simmer two to three minutes. Add peas and herbs. Remove garlic cloves and discard. Add pasta to the pan and toss gently. Serve with lots of cracked black pepper.
Contributed by Cath Armstrong
Pasta Bake Supreme
Ingredients:
500g pasta twirls
1 onion, chopped
500g lean beef mince
2 600g jars spaghetti sauce
180g thinly sliced tasty cheese
375g sour cream
180g mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
Method:
Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 12 minutes; drain. In a large frypan, brown onion and mince over medium heat. Add spaghetti sauce, and simmer 15 minutes. Preheat the oven to 175 degrees C. Butter a lasagne dish. Layer as follows: 1/2 of the pasta, sliced cheese, sour cream, 1/2 sauce mixture, remaining pasta, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese. Bake for 30 minutes in the preheated oven, or until cheeses are melted.
Contributed by Ruth, Bonnells Bay, 26th March 2009
500g pasta twirls
1 onion, chopped
500g lean beef mince
2 600g jars spaghetti sauce
180g thinly sliced tasty cheese
375g sour cream
180g mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
Method:
Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 12 minutes; drain. In a large frypan, brown onion and mince over medium heat. Add spaghetti sauce, and simmer 15 minutes. Preheat the oven to 175 degrees C. Butter a lasagne dish. Layer as follows: 1/2 of the pasta, sliced cheese, sour cream, 1/2 sauce mixture, remaining pasta, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese. Bake for 30 minutes in the preheated oven, or until cheeses are melted.
Contributed by Ruth, Bonnells Bay, 26th March 2009
Pasta with Creamy Pumpkin Sauce
With the cooler nights slowly creeping in, it's time to think of hearty, warm dishes to keep the chills at bay. This pasta dish is just the thing. You'll need to cook around 500g peeled pumpkin to make two cups of puree. Use a pumpkin with flavour and substance like a Queensland Blue or Kent, for a sweet, flavourful sauce that will have everyone lining up for seconds.
Ingredients:
2 cloves garlic
2 tbsp butter
2 cup pumpkin purée
2 cup chicken stock*
1/4 tsp nutmeg
1/2 tsp chilli powder
Pinch cayenne pepper
Freshly cracked black pepper
4 tbsp cream
500g pasta
Method:
Cook pasta until al dente. Drain.
While the pasta is cooking, prepare the sauce. Crush two cloves of garlic and add them to a large frying pan with the butter. Sauté over medium-low heat for 1-2 minutes, or just until the garlic is soft and fragrant.
Add the pumpkin purée and chicken broth to the frying pan and stir to combine. Add the nutmeg, chilli powder, cayenne pepper, and some freshly cracked black pepper. Stir in the spices and let the sauce simmer over medium-low heat while the pasta cooks (about 10 minutes), stirring occasionally.
Once the pasta is finished cooking and is draining in a colander, add the cream to the frying pan and stir it into the pumpkin sauce. Taste the sauce and add salt if needed (this will depend on the type of stock you use). Finally, stir the drained pasta in to the sauce and serve.
*To make the dish vegetarian, use vegetable stock instead of chicken stock. Homemade chicken stock is virtually free, and will bring the cost down to around $2.70 for four serves.
Tip of the Day 14 April 2015
Ingredients:
2 cloves garlic
2 tbsp butter
2 cup pumpkin purée
2 cup chicken stock*
1/4 tsp nutmeg
1/2 tsp chilli powder
Pinch cayenne pepper
Freshly cracked black pepper
4 tbsp cream
500g pasta
Method:
Cook pasta until al dente. Drain.
While the pasta is cooking, prepare the sauce. Crush two cloves of garlic and add them to a large frying pan with the butter. Sauté over medium-low heat for 1-2 minutes, or just until the garlic is soft and fragrant.
Add the pumpkin purée and chicken broth to the frying pan and stir to combine. Add the nutmeg, chilli powder, cayenne pepper, and some freshly cracked black pepper. Stir in the spices and let the sauce simmer over medium-low heat while the pasta cooks (about 10 minutes), stirring occasionally.
Once the pasta is finished cooking and is draining in a colander, add the cream to the frying pan and stir it into the pumpkin sauce. Taste the sauce and add salt if needed (this will depend on the type of stock you use). Finally, stir the drained pasta in to the sauce and serve.
*To make the dish vegetarian, use vegetable stock instead of chicken stock. Homemade chicken stock is virtually free, and will bring the cost down to around $2.70 for four serves.
Tip of the Day 14 April 2015
Pesto Peppers and Penne
Ingredients:
2 cups wholemeal penne pasta, uncooked
1 tbsp olive oil
2 green capsicums, finely diced
2 large brown onions, finely diced
300g basil pesto
reserved pasta water
salt and pepper to taste
fresh grated Parmesan cheese for garnish
Method:
Bring to boil a large pot of salted water, add penne and cook (don't boil too hard) until just tender; drain into a bowl - you'll need some of the reserved pasta water later.
Heat a large fry pan over a medium heat, add olive oil and capsicum and onion, stirring until crisp-tender, not soft.
Add the drained pasta and pesto to the skillet, turn heat down to low and stir until mixture is heated through.
Add 1/2 cup of the reserved pasta water, stir until a sauce develops. If you want more sauce, add more reserved pasta water, and continue to stir.
When you're happy with the sauce, continue cooking over low heat just until everything is hot.
Serve hot in pasta bowls, grating Parmesan cheese over each serving.
Serves 4 to 6 people.
From Newsletter 17:13
2 cups wholemeal penne pasta, uncooked
1 tbsp olive oil
2 green capsicums, finely diced
2 large brown onions, finely diced
300g basil pesto
reserved pasta water
salt and pepper to taste
fresh grated Parmesan cheese for garnish
Method:
Bring to boil a large pot of salted water, add penne and cook (don't boil too hard) until just tender; drain into a bowl - you'll need some of the reserved pasta water later.
Heat a large fry pan over a medium heat, add olive oil and capsicum and onion, stirring until crisp-tender, not soft.
Add the drained pasta and pesto to the skillet, turn heat down to low and stir until mixture is heated through.
Add 1/2 cup of the reserved pasta water, stir until a sauce develops. If you want more sauce, add more reserved pasta water, and continue to stir.
When you're happy with the sauce, continue cooking over low heat just until everything is hot.
Serve hot in pasta bowls, grating Parmesan cheese over each serving.
Serves 4 to 6 people.
From Newsletter 17:13
Poor Mans Lasagne
Ingredients:
3 rashers of bacon, diced
250g uncooked spaghetti
3 tomatoes, sliced
1 large onion, sliced
1 tin of condensed tomato soup
11/2 tins of water
1 cup grated cheese
Salt and pepper to taste
Method:
Grease a lasagne dish. Layer spaghetti, tomato, onion and bacon pieces seasoning after each layer. Finish with a spaghetti layer . Mix soup and water and pour over layered ingredients. Sprinkle cheese over top. Cover and cook at 180 degrees Celsius for about 40 minutes until pasta is cooked.
Contributed by Marcia, Esk, 21st January 2010
3 rashers of bacon, diced
250g uncooked spaghetti
3 tomatoes, sliced
1 large onion, sliced
1 tin of condensed tomato soup
11/2 tins of water
1 cup grated cheese
Salt and pepper to taste
Method:
Grease a lasagne dish. Layer spaghetti, tomato, onion and bacon pieces seasoning after each layer. Finish with a spaghetti layer . Mix soup and water and pour over layered ingredients. Sprinkle cheese over top. Cover and cook at 180 degrees Celsius for about 40 minutes until pasta is cooked.
Contributed by Marcia, Esk, 21st January 2010
pumpkin & tuna pasta bake
Ingredients:
375g Rigatoni pasta
500g Pumpkin, seeded, peeled and chopped into 2cm pieces
425g can Tuna chunks in spring water, drained, flaked
300g Sour Cream
1 cup Grated Tasty Cheddar cheese
Method:
Cook pasta in a large saucepan of boiling water for 7 mins. Add pumpkin and cook for 5 mins or until pasta and pumpkin are tender. Drain well.
Preheat grill on high. Return pasta mixture to pan. Add tuna, sour cream, and 1/2 cup of the cheese. Toss to combine. Spoon the mixture into a 10-cup (2.5 L) ovenproof dish.
Sprinkle with remaining cheese. Cook under grill for 5 - 7 mins or until golden brown.
Serves 4. Prep 10 mins, Cook 20 mins
Contributed by Elizabeth Stevenson, 13th November 2017
375g Rigatoni pasta
500g Pumpkin, seeded, peeled and chopped into 2cm pieces
425g can Tuna chunks in spring water, drained, flaked
300g Sour Cream
1 cup Grated Tasty Cheddar cheese
Method:
Cook pasta in a large saucepan of boiling water for 7 mins. Add pumpkin and cook for 5 mins or until pasta and pumpkin are tender. Drain well.
Preheat grill on high. Return pasta mixture to pan. Add tuna, sour cream, and 1/2 cup of the cheese. Toss to combine. Spoon the mixture into a 10-cup (2.5 L) ovenproof dish.
Sprinkle with remaining cheese. Cook under grill for 5 - 7 mins or until golden brown.
Serves 4. Prep 10 mins, Cook 20 mins
Contributed by Elizabeth Stevenson, 13th November 2017
Pumpkin Gnocchi with Spinach Pesto
Ingredients:
1.5kg pumpkin, deseeded or combination of potato and pumpkin
1 tsp salt
1/4 tsp ground nutmeg
Freshly ground black pepper
340g (2 1/4 cups) plain flour
Extra plain flour, to dust
Shaved parmesan, to serve
2 tablespoons sour cream
½ cup evaporated milk
Toasted pine nuts
2 rashers of bacon chopped and fried
Spinach pesto:
70g baby spinach leaves
55g (1/3 cup) toasted pine nuts
45g (1/2 cup) finely shredded parmesan
1 garlic clove, crushed
60ml (1/4 cup) olive oil
Salt & freshly ground black pepper
Method:
1.To make the spinach pesto, place the spinach, pine nuts, parmesan, garlic and oil in the bowl of a food processor and process until well combined. Taste and season with salt and pepper.
2. Preheat oven to 200°C. Cut pumpkin into 5cm pieces and place in a single layer in a baking dish. Cook, in preheated oven, turning occasionally, for 1 hour or until tender when pierced with a skewer. Set aside for 10 minutes to cool slightly.
3. Carefully peel away the pumpkin skin and any dark crispy pieces. ( if using potato boil in the skin and then peel.). Place in a large bowl and use a potato masher or fork to mash until smooth. Add salt and nutmeg. Taste and season with pepper.
4. Add the flour and use your hands to mix to a slightly sticky dough that leaves the side of the bowl. Divide the dough into 4 even portions. Roll 1 portion out on a lightly floured surface into a 40cm-long sausage, about 2cm thick. Use a lightly floured knife to cut the dough into 2cm lengths.
5. Line a baking tray with non-stick baking paper. Lightly flour your hands and roll each piece of dough into a ball. Use your thumb to gently roll each ball over the back of a lightly floured fork. Place gnocchi on lined tray. Repeat with remaining dough. ( you can snap freeze on a tray to keep them separate at this stage before storing in plastic bags in the freezer).
6. Bring a large saucepan of salted water to the boil over a medium-high heat. Add 1/4 of the gnocchi and cook, uncovered, for 2-3 minutes (they will rise to the surface halfway through cooking). Use a large slotted spoon to drain and transfer the gnocchi to a plate. Cover with foil to keep warm. Repeat, in 3 more batches, with remaining gnocchi. Bring water back to the boil, add gnocchi and cook for 1 minute or until heated through. Drain well. And toss with pesto, sour cream; milk, half the bacon and pine nuts. Serve immediately topped with remaining fried bacon, toasted pine nuts and shaved parmesan.
Contributed by Sandra Langridge, 19th September 2010
1.5kg pumpkin, deseeded or combination of potato and pumpkin
1 tsp salt
1/4 tsp ground nutmeg
Freshly ground black pepper
340g (2 1/4 cups) plain flour
Extra plain flour, to dust
Shaved parmesan, to serve
2 tablespoons sour cream
½ cup evaporated milk
Toasted pine nuts
2 rashers of bacon chopped and fried
Spinach pesto:
70g baby spinach leaves
55g (1/3 cup) toasted pine nuts
45g (1/2 cup) finely shredded parmesan
1 garlic clove, crushed
60ml (1/4 cup) olive oil
Salt & freshly ground black pepper
Method:
1.To make the spinach pesto, place the spinach, pine nuts, parmesan, garlic and oil in the bowl of a food processor and process until well combined. Taste and season with salt and pepper.
2. Preheat oven to 200°C. Cut pumpkin into 5cm pieces and place in a single layer in a baking dish. Cook, in preheated oven, turning occasionally, for 1 hour or until tender when pierced with a skewer. Set aside for 10 minutes to cool slightly.
3. Carefully peel away the pumpkin skin and any dark crispy pieces. ( if using potato boil in the skin and then peel.). Place in a large bowl and use a potato masher or fork to mash until smooth. Add salt and nutmeg. Taste and season with pepper.
4. Add the flour and use your hands to mix to a slightly sticky dough that leaves the side of the bowl. Divide the dough into 4 even portions. Roll 1 portion out on a lightly floured surface into a 40cm-long sausage, about 2cm thick. Use a lightly floured knife to cut the dough into 2cm lengths.
5. Line a baking tray with non-stick baking paper. Lightly flour your hands and roll each piece of dough into a ball. Use your thumb to gently roll each ball over the back of a lightly floured fork. Place gnocchi on lined tray. Repeat with remaining dough. ( you can snap freeze on a tray to keep them separate at this stage before storing in plastic bags in the freezer).
6. Bring a large saucepan of salted water to the boil over a medium-high heat. Add 1/4 of the gnocchi and cook, uncovered, for 2-3 minutes (they will rise to the surface halfway through cooking). Use a large slotted spoon to drain and transfer the gnocchi to a plate. Cover with foil to keep warm. Repeat, in 3 more batches, with remaining gnocchi. Bring water back to the boil, add gnocchi and cook for 1 minute or until heated through. Drain well. And toss with pesto, sour cream; milk, half the bacon and pine nuts. Serve immediately topped with remaining fried bacon, toasted pine nuts and shaved parmesan.
Contributed by Sandra Langridge, 19th September 2010
Pumpkin Lasagne
Ingredients:
1 x 440g can Cream of Pumpkin Soup
1 cup milk
500g mince meat
1 x 500g spaghetti sauce
9 lasagne sheets
1-1/2 cups grated cheese
Preheat oven to 200oC.
Combine soup and milk in a bowl.
Cook mince.
Add sauce to mince.
Spoon 1/3 of meat mixture into lasagne dish.
Top with three lasagne sheets and one third soup mixture.
Repeat layers ending with soup mixture.
Sprinkle with cheese and bake for 35 minutes or until hot and bubbling.
dContributed by Michelle Fulcher, 27th May 2016
1 x 440g can Cream of Pumpkin Soup
1 cup milk
500g mince meat
1 x 500g spaghetti sauce
9 lasagne sheets
1-1/2 cups grated cheese
Preheat oven to 200oC.
Combine soup and milk in a bowl.
Cook mince.
Add sauce to mince.
Spoon 1/3 of meat mixture into lasagne dish.
Top with three lasagne sheets and one third soup mixture.
Repeat layers ending with soup mixture.
Sprinkle with cheese and bake for 35 minutes or until hot and bubbling.
dContributed by Michelle Fulcher, 27th May 2016
Ravioli Pasta Bake
Ingredients:
600g packet beef ravioli
1 tin tomato soup
1 tin diced tomatoes
1/4 cup dried onion
1 tsp oregano
1 tsp sweet basi
1/2 tsp garlic
salt and pepper
1 cup grated cheese
Method:
Pre-heat oven to 200 degrees Celsius.
Cook the ravioli in a large pot of boiling water for five minutes or according to the directions on the packet. Drain.
While the ravioli is cooking, in a large pot, combine the tomato soup, diced tomatoes, dried onion, sweet basil and garlic. Bring to a boil and turn down to a simmer. Let it cook and thicken while the pasta is cooking.
Add the drained ravioli to the sauce. Stir gently to combine. Pour into an oiled baking dish. Cover with grated cheese. Cover dish with foil and bake for 20 minutes. After 20 minutes remove the foil and return to the oven for 10 minutes so the cheese can brown.
Notes:
Adjust the herbs to suit your taste. Add more or less as required.
Use whatever cheese you have on hand - tasty, mozzarella, parmesan, cheddar or a combination of some or all.
Contributed by Cath Armstrong
600g packet beef ravioli
1 tin tomato soup
1 tin diced tomatoes
1/4 cup dried onion
1 tsp oregano
1 tsp sweet basi
1/2 tsp garlic
salt and pepper
1 cup grated cheese
Method:
Pre-heat oven to 200 degrees Celsius.
Cook the ravioli in a large pot of boiling water for five minutes or according to the directions on the packet. Drain.
While the ravioli is cooking, in a large pot, combine the tomato soup, diced tomatoes, dried onion, sweet basil and garlic. Bring to a boil and turn down to a simmer. Let it cook and thicken while the pasta is cooking.
Add the drained ravioli to the sauce. Stir gently to combine. Pour into an oiled baking dish. Cover with grated cheese. Cover dish with foil and bake for 20 minutes. After 20 minutes remove the foil and return to the oven for 10 minutes so the cheese can brown.
Notes:
Adjust the herbs to suit your taste. Add more or less as required.
Use whatever cheese you have on hand - tasty, mozzarella, parmesan, cheddar or a combination of some or all.
Contributed by Cath Armstrong
Refrigerator Lasagne
Ingredients:
500g mince
2 tins baked beans
250g grated mozzarella
250g grated tasty cheese
250g cottage cheese
2 tins tomato soup
1 tin diced tomatoes
1 large onion, diced
1 tsp dried basil
1 clove garlic, crushed
Lasagne noodles
Method:
Brown meat, garlic, basil and onions; drain. Whizz baked beans until they resemble the mince. Combine baked beans, meat, tomato soup, diced tomatoes and simmer. Use 9"x13" cake pan. Pour just enough sauce to cover bottom of pan. Layer raw (uncooked) noodles, sauce, half mozzarella, half tasty cheese and cottage cheese until all used up. Cover with foil. Refrigerate overnight. Bake at 180 degrees Celsius for 1 hour. Can be frozen after overnight refrigeration.
500g mince
2 tins baked beans
250g grated mozzarella
250g grated tasty cheese
250g cottage cheese
2 tins tomato soup
1 tin diced tomatoes
1 large onion, diced
1 tsp dried basil
1 clove garlic, crushed
Lasagne noodles
Method:
Brown meat, garlic, basil and onions; drain. Whizz baked beans until they resemble the mince. Combine baked beans, meat, tomato soup, diced tomatoes and simmer. Use 9"x13" cake pan. Pour just enough sauce to cover bottom of pan. Layer raw (uncooked) noodles, sauce, half mozzarella, half tasty cheese and cottage cheese until all used up. Cover with foil. Refrigerate overnight. Bake at 180 degrees Celsius for 1 hour. Can be frozen after overnight refrigeration.
Risoni with Lentils and Herbed Feta
Ingredients:
1 tbsp olive oil
1 medium red onion, finely chopped
1 can (415g) brown lentils, rinsed and drained*
180g uncooked risoni pasta**
1/2 cup crumbled feta cheese
1 tsp dried oregano
Method:
Heat oil in large fry pan, over medium heat.
Add the onion and cook 4 to 5 minutes or until just softened.
Stir in lentils, risoni and 1 1/2 cups water, and add salt and pepper to taste.
Cover pan, reduce heat and simmer 10 to 12 minutes, or until risoni is tender and all the liquid is absorbed.
Uncover and sprinkle feta on top, sprinkle with oregano, cover and let sit for 1 minute. Serve hot in pasta bowls.
*I use Sanitarium brown lentils when I'm in a hurry. If I've planned ahead, I prepare dry lentils the day before, they're much, much cheaper.
**Quinoa makes a great (and much healthier) substitute to risoni if you like it.
From Newsletter 17:13
1 tbsp olive oil
1 medium red onion, finely chopped
1 can (415g) brown lentils, rinsed and drained*
180g uncooked risoni pasta**
1/2 cup crumbled feta cheese
1 tsp dried oregano
Method:
Heat oil in large fry pan, over medium heat.
Add the onion and cook 4 to 5 minutes or until just softened.
Stir in lentils, risoni and 1 1/2 cups water, and add salt and pepper to taste.
Cover pan, reduce heat and simmer 10 to 12 minutes, or until risoni is tender and all the liquid is absorbed.
Uncover and sprinkle feta on top, sprinkle with oregano, cover and let sit for 1 minute. Serve hot in pasta bowls.
*I use Sanitarium brown lentils when I'm in a hurry. If I've planned ahead, I prepare dry lentils the day before, they're much, much cheaper.
**Quinoa makes a great (and much healthier) substitute to risoni if you like it.
From Newsletter 17:13
Roasted Asparagus Penne Dressed With Parmesan Garlic Butter
Ingredients:
1 bunch fresh asparagus, cleaned and cut into 3cm pieces
3 tsp olive oil
250g penne pasta
1 tbsp sesame seeds
2 tbsp butter, room temperature
1 garlic clove, minced
1/4 cup freshly grated Parmesan cheese
2 tbsp fresh chives, chopped
salt and black pepper to taste
Method:
Preheat oven to 200 degrees Celsius.
Put a big pot of salted water on the stove, and bring to a boil.
While waiting for the water to come up to a boil, put asparagus on baking sheet, drizzle with the 3 teaspoons olive oil, sprinkle with salt and pepper, and use your hands to coat the asparagus pieces thoroughly.
Put the asparagus in preheated oven for 10 to 13 minutes or until just starting to get a few specks of golden brown - don't let them get too soft or turn dark brown.
During this time, cook the pasta until al dente; drain well, put back in the pot, cover, and keep warm.
Check the asparagus; it should be almost ready to come out. But, just before you remove the asparagus, sprinkle the sesame seeds over and put back in the oven just for 30 seconds to 1 minute, or until you can smell the sesame seeds; remove and set aside.
Get out a big serving bowl and put the butter and garlic in and smash together with a fork until smooth and garlic is incorporated, then add the Parmesan cheese and mix again until combined.
Now pour the warm pasta into the bowl with the garlic-cheese-butter mixture and mix until pasta is coated, then pour the asparagus into the bowl, scraping in all the oil from the baking sheet, too.
Toss, sprinkle with chives, taste for seasonings, salt and pepper if necessary, and serve warm.
Serves 4 to 6.
1 bunch fresh asparagus, cleaned and cut into 3cm pieces
3 tsp olive oil
250g penne pasta
1 tbsp sesame seeds
2 tbsp butter, room temperature
1 garlic clove, minced
1/4 cup freshly grated Parmesan cheese
2 tbsp fresh chives, chopped
salt and black pepper to taste
Method:
Preheat oven to 200 degrees Celsius.
Put a big pot of salted water on the stove, and bring to a boil.
While waiting for the water to come up to a boil, put asparagus on baking sheet, drizzle with the 3 teaspoons olive oil, sprinkle with salt and pepper, and use your hands to coat the asparagus pieces thoroughly.
Put the asparagus in preheated oven for 10 to 13 minutes or until just starting to get a few specks of golden brown - don't let them get too soft or turn dark brown.
During this time, cook the pasta until al dente; drain well, put back in the pot, cover, and keep warm.
Check the asparagus; it should be almost ready to come out. But, just before you remove the asparagus, sprinkle the sesame seeds over and put back in the oven just for 30 seconds to 1 minute, or until you can smell the sesame seeds; remove and set aside.
Get out a big serving bowl and put the butter and garlic in and smash together with a fork until smooth and garlic is incorporated, then add the Parmesan cheese and mix again until combined.
Now pour the warm pasta into the bowl with the garlic-cheese-butter mixture and mix until pasta is coated, then pour the asparagus into the bowl, scraping in all the oil from the baking sheet, too.
Toss, sprinkle with chives, taste for seasonings, salt and pepper if necessary, and serve warm.
Serves 4 to 6.
Singapore Noodles
This isn't an authentic recipe by any means, it is what my interpretation of a classic Singapore noodle dish. It works for my family and my budget because it uses lots of little amounts of meat, vegetables and sauce. It is very flexible. No meat? No problem, add more veggies. Not a great variety of vegetables? No problem, just cut what you have into smaller pieces or finer slices to stretch it. No bottled sauce? Great! I don't use them at all. Instead I choose one of the recipes from the Recipe File to flavour our noodles.
Ingredients:
1 pkt Singapore Noodles (I use the Aldi noodles)
1 onion, diced
1 carrot, thinly shredded
2 sticks celery, finely sliced
1 capsicum, finely sliced
2 tbsp vegetable oil
1 cup cooked chicken/beef/lamb/pork cut into small cubes
Sauce:
1 tablespoon soy sauce
1/3 cup tomato sauce
1 tablespoon honey
2 tablespoons sherry or rice wine vinegar
½ teaspoon five-spice powder
1 teaspoon grated fresh ginger
1 clove garlic, crushed
Method:
Prepare the noodles according to the directions on the packet. While the noodles are soaking, heat the oil in a wok or fry pan. Sauté the vegetables until the onion is clear. Add the cooked chicken and cook until heated. Mix the ingredients for the sauce together. Add to the wok and stir through the vegetables and chicken. Drain the noodles and add to the wok. Toss through the vegetables until combined. Serve immediately.
Contributed by Anne (in Melbourne)
Ingredients:
1 pkt Singapore Noodles (I use the Aldi noodles)
1 onion, diced
1 carrot, thinly shredded
2 sticks celery, finely sliced
1 capsicum, finely sliced
2 tbsp vegetable oil
1 cup cooked chicken/beef/lamb/pork cut into small cubes
Sauce:
1 tablespoon soy sauce
1/3 cup tomato sauce
1 tablespoon honey
2 tablespoons sherry or rice wine vinegar
½ teaspoon five-spice powder
1 teaspoon grated fresh ginger
1 clove garlic, crushed
Method:
Prepare the noodles according to the directions on the packet. While the noodles are soaking, heat the oil in a wok or fry pan. Sauté the vegetables until the onion is clear. Add the cooked chicken and cook until heated. Mix the ingredients for the sauce together. Add to the wok and stir through the vegetables and chicken. Drain the noodles and add to the wok. Toss through the vegetables until combined. Serve immediately.
Contributed by Anne (in Melbourne)
Silverbeet Lasagne
Ingredients:
2-1/2kg silverbeet, washed, dried, and finely chopped, including stalks
3 pkts instant lasagne noodles (can use fresh)
Tomato sauce:
2 x 810g cans diced tomatoes
1 x 400g can diced tomatoes
50g tomato paste
1/4 cup olive oil
4 cloves garlic, crushed
2 large onions, finely diced
2 tsp dried basil
2 tsp dried oregano
2 tsp dried rosemary
1/4 tsp ground black pepper
Cheese sauce:
120g butter
1 cup plain flour
1-1/2 litres milk
1-1/2 cups tasty cheese, grated
1/4 cup grated Parmesan cheese
Topping:
1/2 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese
Method:
Cook silverbeet in a very little water until tender, either on the stove or in the microwave. Drain well.
To make the tomato sauce place all the ingredients into a large saucepan and bring to a boil. Turn the heat down to a gentle simmer and cook the mixture for 1-1/2 hours, until the sauce is thick and rich. Stir occasionally to stop it sticking on the bottom.
Turn the oven to 175 degrees Celsius to heat.
To make the cheese sauce put the butter and 1 litre of the milk into a small saucepan and gently heat until the butter has melted. Combine the flour and the remaining half litre of milk and mix to a smooth paste. Bring the butter/milk mixture to a boil and whisk in the flour/milk mixture. Cook for one minute, stirring all the time. Stir in the cheeses, mixing until combined and all the cheese has melted.
To make the lasagne spray a lasagne dish with cooking spray. Spread 1 cup of the tomato mixture over the base of the dish. Cover with lasagne sheets. Spread half the tomato sauce over the lasagne, then half the silverbeet over the tomato sauce. Cover with lasagne sheets. Spread half the cheese sauce over the lasagne sheets. Repeat the layers, finishing with the cheese sauce.
Combine the mozzarella and parmesan. Spread over the cheese sauce.
Bake for 1 hour or until the top is golden and set. Let the lasagne sit for 10 minutes before cutting.
Tip of the Day 30th July 2013
2-1/2kg silverbeet, washed, dried, and finely chopped, including stalks
3 pkts instant lasagne noodles (can use fresh)
Tomato sauce:
2 x 810g cans diced tomatoes
1 x 400g can diced tomatoes
50g tomato paste
1/4 cup olive oil
4 cloves garlic, crushed
2 large onions, finely diced
2 tsp dried basil
2 tsp dried oregano
2 tsp dried rosemary
1/4 tsp ground black pepper
Cheese sauce:
120g butter
1 cup plain flour
1-1/2 litres milk
1-1/2 cups tasty cheese, grated
1/4 cup grated Parmesan cheese
Topping:
1/2 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese
Method:
Cook silverbeet in a very little water until tender, either on the stove or in the microwave. Drain well.
To make the tomato sauce place all the ingredients into a large saucepan and bring to a boil. Turn the heat down to a gentle simmer and cook the mixture for 1-1/2 hours, until the sauce is thick and rich. Stir occasionally to stop it sticking on the bottom.
Turn the oven to 175 degrees Celsius to heat.
To make the cheese sauce put the butter and 1 litre of the milk into a small saucepan and gently heat until the butter has melted. Combine the flour and the remaining half litre of milk and mix to a smooth paste. Bring the butter/milk mixture to a boil and whisk in the flour/milk mixture. Cook for one minute, stirring all the time. Stir in the cheeses, mixing until combined and all the cheese has melted.
To make the lasagne spray a lasagne dish with cooking spray. Spread 1 cup of the tomato mixture over the base of the dish. Cover with lasagne sheets. Spread half the tomato sauce over the lasagne, then half the silverbeet over the tomato sauce. Cover with lasagne sheets. Spread half the cheese sauce over the lasagne sheets. Repeat the layers, finishing with the cheese sauce.
Combine the mozzarella and parmesan. Spread over the cheese sauce.
Bake for 1 hour or until the top is golden and set. Let the lasagne sit for 10 minutes before cutting.
Tip of the Day 30th July 2013
Saturday Night Sour Cream Pasta Bake
Ingredients:
750g minced beef
1 jar tomato based pasta sauce - whatever flavour you prefer, or use homemade
1/2 teaspoon salt
Freshly ground black pepper
250g pasta spirals
1/2 cup sour cream
1-1/4 cups cottage cheese
1/2 cup sliced spring onions
1 cup tasty cheese, grated
Method:
Preheat oven to 180 degrees Celsius.
Brown the mince in a large fry pan. Drain fat, then add tomato sauce, salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook pasta spirals until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to pasta and stir. Add spring onions and stir. Stir gently, you don't want to break up the noodles.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with pasta, meat, then a final layer of cheese. Bake for 20 minutes, or until the all cheese is melted.
From Debt Free, Cashed Up and Laughing blog
750g minced beef
1 jar tomato based pasta sauce - whatever flavour you prefer, or use homemade
1/2 teaspoon salt
Freshly ground black pepper
250g pasta spirals
1/2 cup sour cream
1-1/4 cups cottage cheese
1/2 cup sliced spring onions
1 cup tasty cheese, grated
Method:
Preheat oven to 180 degrees Celsius.
Brown the mince in a large fry pan. Drain fat, then add tomato sauce, salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook pasta spirals until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to pasta and stir. Add spring onions and stir. Stir gently, you don't want to break up the noodles.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with pasta, meat, then a final layer of cheese. Bake for 20 minutes, or until the all cheese is melted.
From Debt Free, Cashed Up and Laughing blog
spaghetti alfredo
Ingredients:
250g uncooked spaghetti
125g butter, cut into pieces
1/2 cup cream
3/4 cup grated Parmesan cheese
salt & pepper
Parsley for garnish
Method:
Cook and drain spaghetti as directed on package.
While the spaghetti is cooking, heat butter and cream over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low; simmer uncovered 6 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese, salt and pepper.
Toss spaghetti with sauce until well coated. Sprinkle with parsley.
250g uncooked spaghetti
125g butter, cut into pieces
1/2 cup cream
3/4 cup grated Parmesan cheese
salt & pepper
Parsley for garnish
Method:
Cook and drain spaghetti as directed on package.
While the spaghetti is cooking, heat butter and cream over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low; simmer uncovered 6 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese, salt and pepper.
Toss spaghetti with sauce until well coated. Sprinkle with parsley.
Spaghetti Carbonara
Ingredients:
500g spaghetti
250g bacon, diced
Coarse salt and freshly ground pepper
3 large eggs
3/4 cup grated Parmesan cheese, plus more for serving
1/4 cup cream
1/4 cup milk
Method:
Put a large pot of water on to boil (for pasta). In a large frypan, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper towel or brown paper lined plate to drain. Salt boiling water generously; add pasta and cook until al dente, according to package instructions. Meanwhile, in a large bowl, whisk together eggs, Parmesan, and cream. Set aside. Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.
Contributed by Cath Armstrong, 6th June 2013
500g spaghetti
250g bacon, diced
Coarse salt and freshly ground pepper
3 large eggs
3/4 cup grated Parmesan cheese, plus more for serving
1/4 cup cream
1/4 cup milk
Method:
Put a large pot of water on to boil (for pasta). In a large frypan, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper towel or brown paper lined plate to drain. Salt boiling water generously; add pasta and cook until al dente, according to package instructions. Meanwhile, in a large bowl, whisk together eggs, Parmesan, and cream. Set aside. Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.
Contributed by Cath Armstrong, 6th June 2013
Spaghetti & Meatballs
Ingredients:
500g mince
1 cup TVP
1 cup hot water
3 slices fresh bread, whizzed into crumb or torn into very small pieces
1 large onion, grated
1 tsp mixed herbs
1 tbsp tomato sauce
1 egg
1 tin crushed tomatoes
1 tin tomato soup
1 clove garlic, crushed
1 onion, finely chopped
1/2 tsp sweet basil
1/2 tsp dried oregano
250g spaghetti
Method:
Pour the hot water over the TVP and let it sit 5 minutes. Mix together the mince, TVP, breadcrumbs, grated onion, mixed herbs, tomato sauce and egg using your hands. Make sure everything is well combined. Spray a cookie sheet with cooking spray. With wet hands roll teaspoonsful into small balls and place them in rows on the cookie sheet. Bake in a moderate oven (180 degrees) for 25 - 30 minutes. Check them after 15 minutes and shake them around to brown evenly. Makes 42 meatballs.
While the meatballs are cooking, cook the spaghetti and make the sauce. Cook the Spaghetti according to the directions on the packet.
For the sauce gently cook the chopped onion in a non-stick pan that has been sprayed with cooking spray until transparent. Add the garlic and cook 1 minute. Add the chopped tomatoes, tomato soup, basil and oregano. Stir to mix. Cook over a low heat until mixture thickens.
To serve: place spaghetti on plate, top with meatballs and pour sauce over. Top with grated cheese or sprinkle with grated parmesan if you prefer.
Serves 6, costs $1.04 per serve
500g mince
1 cup TVP
1 cup hot water
3 slices fresh bread, whizzed into crumb or torn into very small pieces
1 large onion, grated
1 tsp mixed herbs
1 tbsp tomato sauce
1 egg
1 tin crushed tomatoes
1 tin tomato soup
1 clove garlic, crushed
1 onion, finely chopped
1/2 tsp sweet basil
1/2 tsp dried oregano
250g spaghetti
Method:
Pour the hot water over the TVP and let it sit 5 minutes. Mix together the mince, TVP, breadcrumbs, grated onion, mixed herbs, tomato sauce and egg using your hands. Make sure everything is well combined. Spray a cookie sheet with cooking spray. With wet hands roll teaspoonsful into small balls and place them in rows on the cookie sheet. Bake in a moderate oven (180 degrees) for 25 - 30 minutes. Check them after 15 minutes and shake them around to brown evenly. Makes 42 meatballs.
While the meatballs are cooking, cook the spaghetti and make the sauce. Cook the Spaghetti according to the directions on the packet.
For the sauce gently cook the chopped onion in a non-stick pan that has been sprayed with cooking spray until transparent. Add the garlic and cook 1 minute. Add the chopped tomatoes, tomato soup, basil and oregano. Stir to mix. Cook over a low heat until mixture thickens.
To serve: place spaghetti on plate, top with meatballs and pour sauce over. Top with grated cheese or sprinkle with grated parmesan if you prefer.
Serves 6, costs $1.04 per serve
Spaghetti Sauce
Ingredients:
1kg browned and drained mince
250g sliced mushrooms
375g tomato paste
800g can diced tomatoes
2 tsp Worcestershire sauce
2-1/2 tbsp Spaghetti Sauce Mix
Method:
Combine all ingredients together in a large pan. Bring to a simmer and cook for 20 minutes. Add water or tomato juice if the sauce is too thick for your liking. Serve over hot pasta.
Contributed by Cath Armstrong
1kg browned and drained mince
250g sliced mushrooms
375g tomato paste
800g can diced tomatoes
2 tsp Worcestershire sauce
2-1/2 tbsp Spaghetti Sauce Mix
Method:
Combine all ingredients together in a large pan. Bring to a simmer and cook for 20 minutes. Add water or tomato juice if the sauce is too thick for your liking. Serve over hot pasta.
Contributed by Cath Armstrong
Vegemite Spaghetti
Ingredients:
Dried spaghetti
butter
Vegemite (or equivalent)
Method:
Cook spaghetti to pack directions. Depending on how much sauce you need for the amount of spaghetti you have cook melt together the butter and Vegemite in a saucepan. You have to mix quite well as the Vegemite is hard to melt. You need twice the amount of butter to vegemite. This dish is loved by kids and adults, and did feature on Nigella Lawson's show!
Contributed by Joanna Rissman, 19th March 2012
Dried spaghetti
butter
Vegemite (or equivalent)
Method:
Cook spaghetti to pack directions. Depending on how much sauce you need for the amount of spaghetti you have cook melt together the butter and Vegemite in a saucepan. You have to mix quite well as the Vegemite is hard to melt. You need twice the amount of butter to vegemite. This dish is loved by kids and adults, and did feature on Nigella Lawson's show!
Contributed by Joanna Rissman, 19th March 2012
Vego Pasta Bake
Ingredients:
500g packet noodles
1 tin tomatoes
1 onion, chopped
1 carrot, grated
1 zucchini, grated
½ cup corn kernels
good pinch mixed herbs
garlic to taste
100ml sour cream
1 cup grated cheese
Method:
Cook the noodles in boiling water until tender. Drain well. In a microwave safe combine the tomatoes, carrot, onion, zucchini and corn kernels the mixed herbs and the garlic. Cook on high for two minutes, stirring half way through. Stir through the noodles. Stir through the sour cream. Grease a baking dish and add the noodle mixture. Sprinkle evenly with grated cheese. Bake in a moderate oven for 25 – 30 minutes until cheese is golden brown.
Contributed by Cath Armstrong
500g packet noodles
1 tin tomatoes
1 onion, chopped
1 carrot, grated
1 zucchini, grated
½ cup corn kernels
good pinch mixed herbs
garlic to taste
100ml sour cream
1 cup grated cheese
Method:
Cook the noodles in boiling water until tender. Drain well. In a microwave safe combine the tomatoes, carrot, onion, zucchini and corn kernels the mixed herbs and the garlic. Cook on high for two minutes, stirring half way through. Stir through the noodles. Stir through the sour cream. Grease a baking dish and add the noodle mixture. Sprinkle evenly with grated cheese. Bake in a moderate oven for 25 – 30 minutes until cheese is golden brown.
Contributed by Cath Armstrong