Posts Tagged ‘pasta’

Posted on 1st November 2011

cook | asparagus

By MANDY SINCLAIR

asparagus, pancetta and labne spaghetti recipe

Asaparagus, pancetta & labne spaghetti

400g spaghetti
100g sliced pancetta
2 bunches asparagus, chopped
Grated rind of 2 lemons
200g labna

1. Cook spaghetti in a large pan of boiling salted water according to packet directions. Drain, reserving 1 cup cooking liquid. Return pasta to pan.
2. Meanwhile, cook pancetta in a frying pan on high for 1-2 mins, until crisp.Add
asparagus and cook for 2-3 mins, stirring, until just tender. Add half of the lemon rind and labne with the asparagus mixture to hot spaghetti. Toss on low heat, until just combined. Serve in bowls topped with dollops of remaining labne and lemon rind. Season well. Serve immediately.

Serves 4

tip ….
Labna is a soft cheese made from drained yoghurt, stored in stored in tubs of sometimes flavoured, oil. It is found in supermarkets or specialty stores.

try this ….
Barbecued asparagus with pangratata
Heat 1 tbsp extra vigin olive oil in a frying pan on high. Cook 2 cups fresh breadcrumbs for 2-3 mins, stirring, until golden and crisp. Remove from heat, add grated rind of 1 lemon and 2 tbsp chopped parsley. Season well. Trim woody ends from asparagus spears. Toss in a little olive oil and season. Cook on a barbecue plate for 3-4 mins, turning, until charred and tender. Serve topped with crisp breadcrumbs.


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Posted under cook
Posted on 1st August 2011

cook | broadbeans

By MANDY SINCLAIR

broadbean recipe

Broad bean, pancetta & pine nut fettucine

500g broad beans, shelled
400g fettucine
1 tbsp olive oil
2 eschallots, chopped
100g sliced pancetta, chopped
2 tbsp pine nuts
¾ cup thickened cream
1/3 cup grated parmesan

1. Cook broad beans in a pan of boiling salted water for 5 mins. Drain, reserving ½ cup of cooking liquid. Peel beans, discard skins.
2. Cook fettucine in a large pan of boiling salted water according to packet directions. Drain.

3. Meanwhile, heat oil in a frying pan on medium. Cook eschalot for 2-3 mins, until soft. Add pancetta and pine nuts. Cook stirring, for 3-4 mins, until pancetta is crisp. Add broad beans, cream, reserved cooking liquid and parmesan. Simmer for 5 mins, stirring until thickened slightly. Add fettucine and toss to combine.

Serves 4

try this ….
Broad bean, garlic and chilli salad
Cook 300g podded broad beans in a pan of boiling water for 5 mins. Drain and rinse under cold water. Peel beans, discard skins. Place in a bowl with 100g baby rocket and 1 punnet halved cherry tomatoes. Mix together ¼ cup olive oil, 1 tbsp white wine vinegar, 1 finely chopped small red chilli and 1 crushed garlic cloves. Pour over salad and toss to combine.


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Posted under cook
Posted on 1st March 2011

cook | marjoram

By MANDY SINCLAIR

Marjoram, tomato and bocconcini pasta recipe

Marjoram, tomato & bocconcini pasta

400g spaghettini
2 tbsp extra virgin olive oil, plus extra to serve 3 garlic cloves, sliced 1 long red chilli, chopped 2 tbsp marjoram leaves
2 tbsp baby capers
200g punnet grape tomatoes 220g cherry bocconcini, drained, torn

1. Cook spaghettini in a large pan of boiling salted water according to packet instructions. Drain and return to pan.
2. Meanwhile, heat oil in a frying pan on medium. Cook garlic, chilli, marjoram and capers for 2-3 mins, until fragrant. Add tomato and cook for 1-2 mins, until just beginning to soften.
3. Add to spaghettini with torn bocconcini and toss to combine. Serve in bowls topped with black pepper and extra oil.  Tip
Add a little reserved cooking liquid from pasta if needed to moisten spaghettini.

Serves 4


try this ….
Greek-style salad dressing – Mix together ¼ cup extra virgin olive oil, 2 tbsp lemon juice and 2 tbsp chopped marjoram. Pour over a Greek salad and toss to combine.

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Posted under cook
Posted on 1st June 2010

Cook | Zucchini & Squash

By MANDY SINCLAIR

Zucchini Cabonara recipe

Zucchini carbonara

400g spaghetti
1 tbsp olive oil
100g pancetta, chopped
4 green zucchini, shredded
3 egg yolks
½ cup cream
¾ cup grated parmesan, plus extra to serve

1. Cook spaghetti in a large saucepan of boiling salted water according to packet directions. Drain, reserving 1 cup cooking liquid.
2. Meanwhile, heat oil in a large frying pan on high. Cook pancetta for 2-3mins, until brown. Add zucchini and cook for 1 min, until well combined.
3. Mix together egg yolks, cream and parmesan. Add hot spaghetti to zucchini mixture and toss to combine. Remove from heat. Add egg mixture with reserved cooking liquid and toss to combine. Season well. Serve immediately topped with extra parmesan.

Serves 4


tip ….
Use a mandolin to help finely shred zucchini, alternately cut into a fine julienne.

try this ….
Steamed ricotta zucchini flowers

Mix together 250g fresh ricotta, ½ cup grated parmesan and 2 crushed garlic cloves. Carefully open flowers and remove stamens. Spoon ricotta into flower, twisting end to enclose. Cook 1 chopped onion in a little oil until soft. Add 2 x 400g cans chopped tomatoes and ½ cup of basil leaves. Cook for 15mins. Lay stuffed zucchini flowers on tomato sauce. Cover and simmer for 10mins, until flowers are firm and zucchini tender. Serve on pasta or alongside grilled steak or chicken.

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Posted under cook
Posted on 1st February 2010

harvest | basil

By MANDY SINCLAIR

Storage:
Basil will keep for up to 1 week after picking if kept in a glass of water in the refrigerator. The leaves bruise very easily so it is best to chop just before use.

What to do with glut

  • Freeze:

Blanch basil leaves in boiling water for 1-2 seconds. Drain and plunge into iced water, drain again. Pat dry, place in airtight bags and freeze. Use frozen in pasta sauces and soups.

I love the way we are returning to growing herbs and vegetables in our backyards. Container growing is becoming more popular in the city, most people starting with herbs.

  • Preserve:

My dear friend, 10 year old Nicky, is very passionate about growing as many different things as he can fit in the back yard. Being an avid cook he spends his weekends planting and tending to his various vegetables. He recently sent a jar of pesto over for me to taste test, I have to say it was delicious and worthy of sharing with our readers. This is his recipe, thanks Nicky!!!!

basil pesto

Pesto

2 cups basil leaves
½ cup grated parmesan cheese
½ cup pine nuts
¼ cup extra virgin olive oil
1 garlic clove, chopped

Place all ingredients in a food processor. Process until smooth. Transfer to an airtight container and refrigerate for up to 1 week.

Nicky’s tip:
“I use whatever herbs I have abundance of, rocket, mint, parsley, coriander and even a mixture of them all”


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Posted under harvest
Posted on 2nd January 2010

Harvest | Tomatoes

By MANDY SINCLAIR

heirloom tomatoes

Storing:
For the sweetest of tomatoes, it is best to fully ripen whilst still on the vine. Once picked they should be store at a cool room temperature and used within a few days.

What to do with glut

  • Freeze:

Place excess tomatoes in a plastic freezer bag. Freeze whole for up to 1 year. Use frozen in casseroles or soups when you want to leave the skin on.  Alternatively place frozen tomatoes in a bowl of water and set aside to thaw. The skin will easily slip from flesh. Use in a pasta sauce or chutney. Cannot use fresh once frozen as the tomato will collapse once thawed.

  • Preserve:

Tomato & tarragon pasta sauce

Cut 2kg of tomatoes in quarters and lay in a large baking pan. Drizzle over 2 tbsp extra virgin olive oil, 2 tbsp cabernet sauvignon vinegar or raspberry vinegar and ¼ cup of water. Season well. Scatter over the leaves from 3 sprigs of tarragon. Bake at 180C or 160C fan for 1 hr. Crush slightly with a fork. Spoon into an airtight container with a lid. Cool and freeze.

Delicious tossed through pasta or served with grilled steak or chicken.

tomato and tarragon pasta sauce recipe

  • Dry:

Halve or quarter tomatoes. Place on an oven tray, drizzle with a little olive oil and season with cracked black pepper. Place in a 100C oven for 4-5 hrs, until dry. Place in a sterilized jar, cover with olive oil and seal.

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Posted under harvest