I now know how to make pasta.

This is a dangerous skill, for my waistline I mean. Especially when I make pasta and then serve it with butter over the top.

Hop on over to You Make Me Swoon for todays recipe.

It is really very good and I learnt it at The Square Food Foundation which is also very good and doing great things for food in Bristol. Go check them out.

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So I have some news…

I have decided to consolidate my blogs, I am moving Full as an Egg over to Swoon as a regular blog post.

I have not decided what to do with this address so for now I am going to re-post while I decide as I have quite a few subscribers here, any suggestions?

Pop over to Swoon today for a great quick and easy spaghetti recipe… 

Sweet Potato Cream Pasta with Kale and Bacon

The Cow, Queenstown

July 10, 2012

Another Queenstown gem… I spotted this place one day while shopping on my own and insisted that we ate there.

My husband loves pizza more than anything so he didn’t protest too much.

I just loved how cute it was, I bet it’s the best in the winter.

A little history lesson from the menu…

I loved how simple the menu was, spaghetti and pizza.

They still had the fire going inside, it adds to the atmosphere.

Such a cosy little spot.

We sat in a booth (I really love booths), and were told that there is no booking and they sit people where they can because they get so busy so chances are you could be sitting with strangers halfway through your dinner.

Since we had been greedy we decided to just share a pizza and salad.

And in a token effort to be healthy, ordered half meaty, half total veggie overload.

Perfect pizza. Thin crust, crispy and with lots of great quality toppings.

Highly Recommend – The Cow 

Did everyone (in the UK) have a lovely four days off? I love bank holidays but the extra day was such a treat. Big up the Queen for the Bank Holiday Tuesday.

When’s her next anniversary?

Anyway after a lot of overindulging this weekend last night I needed comfort, carbs and some health so I made this pasta bake, a Jamie Oliver recipe I have tried a few times. It’s simple and so tasty and can’t be there bad for you with all those tomatoes.

I of course cheated a little so check the link for the original.

You need;
sea salt and freshly ground black pepper
extra virgin olive oil
1 white onion, peeled and finely chopped
2 cloves of garlic, peeled and finely sliced
1 tablespoon dried chilli flakes (or more if you like)
3 tins of good-quality chopped plum tomatoes
a large handful of fresh basil leaves
1 tablespoon red wine vinegar
2 tablespoons of red wine
400g dried orecchiette (I used conchiglie which worked well)
4 big handfuls of freshly grated Parmesan cheese
3 balls of mozzarella

You start by making a basic tomato sauce, this will see you well with any pasta dish and is so delicious I think would be great with some spaghetti and nothing else.

Heat a good swig of extra virgin olive oil in a large saucepan then add the onion, garlic and chilli and slowly fry for about 10 minutes on a medium to low heat until softened.

Add the tins of tomatoes to the onion and garlic, with a small glass of water and the red wine (adds a nice richness) and bring to the boil and simmer for around 20 minutes then finally tear your basil leaves into the sauce season with salt, pepper and a little swig of red wine vinegar.

While doing this you could also cook your pasta according to its instructions, I always do mine a little less than it says, and cook with a little olive oil in the water (and salt of course) and pre-heat your oven to around 200c.

When your pasta is cooked, drain and toss with half of the tomato sauce and a handful of Parmesan. Get a baking dish and rub it with a little olive oil.

Now it’s time to layer up, start with a layer of the saucy pasta then more sauce then mozzarella then parmesan and then once again… that was as far as mine went. Save some parmesan for the top. Now bake for 15 minutes, until it’s all bubbly and golden and some of your pasta is going crisp. 

We ate this with a really simple green salad and red wine. I needed health but I also needed red wine.

And the best thing? I will be eating this for lunch today… minus the red wine.

Another Summer Pasta

August 15, 2011

Another simple pasta dish for you today, another I chucked this together and it tasted good dinner!

I wanted to eat within 10 minutes after a marathon session with my trainer, and I wanted lots of food!

So you need (for two);
linguine, I used two balls per person
150g prawns
3 spring onions, chopped
2 handfuls watercress, torn up
100g peas (I used way more but I am obsessed with peas)
sprinkle of toasted pine nuts
2 tablespoons half fat creme fraiche
zest of 1 lemon

1. Cook your pasta, I never cook for more than 5 minutes as I like mine with bite, ditto with the peas I boiled mine for 2 minutes.

2. Toast your pine nuts for 1-2 minutes, keep an eye on them don’t let them burn!

3. Toss the pasta and peas with the watercress (torn up) then your prawns and spring onions then the creme fraiche, season well with sea salt and black pepper and the lemon zest and top with the pine nuts.

My I was feeling greedy that day, that’s a lot of food!

I also want to apologise in advance for the lack of posting over the next two weeks, I am now less than two weeks away from getting married and I doubt very much I’ll be cooking, even less so that I’ll be cooking anything interesting or worth blogging!

So wish me luck! I might be back I might not… otherwise I promise to share my wedding breakfast with you very soon!

 

Waldorf Pasta

April 4, 2011

This was a chuck-some-leftovers-together supper last week… I thought I would share because it was 1. EASY! and 2. delicious!

More of a quick dinner idea than a recipe… I have given rough estimates of what I used, but it is easy to change to how much of each ingredient you want, how many people there are.

You need;
Tagliatelle (3 balls dried per person, best you can get)
Stilton (2 slices about 0.5 centimetre)
walnuts (a small handful)
red onion (2 small)
rocket (2 good handfuls)
creme fraiche (3 good spoonfuls)
apple/pear chucks (1 piece fruit)
sea salt and black pepper
olive oil
brown sugar (tsp)

1. Caramelise your red onions, with the sugar and oil. Fry for about 5-10 minutes

2. Cook your pasta, I always like mine al-dente (5-6 minutes)

3. When the pasta is cooked, drain then add the onions and rocket and stir, then add the creme fraiche, season, then half of the Stilton and the fruit and stir well.

Immediately serve into hot bowls (this will cool quickly). Finally crunch the walnuts and crumble the rest of the cheese over the top.

Another recipe from 101 Cookbooks Heidi once again thank you for a lovely dinner!

It’s August and so the markets are still full of courgette, I managed to grab some yellow and green this week to make a colourful spaghetti dish…

You need;
2 tablespoons extra virgin olive oil
5 medium garlic cloves, thinly sliced
3 medium shallots, thinly sliced
fine grain sea salt
2 medium courgette, sliced into 1/4-inch thick coins
a good handful of dill, chopped
1/4 cup sliced almonds

First boil a pan of salted water and add whole-wheat spaghetti and cook for 6-7 for al dente, more if you like it soggy!

In your largest skillet heat the oil over medium-high heat.
Stir in the garlic and cook until it starts to take on a hint of color.
Stir in the shallots and a big pinch of salt, and cook until they start to soften, a couple of minutes.

Add the courgette, stir to get it coated with a bit of oil, and arrange the coins in as much of a single layer as your pan permits.
Dial the heat up a bit if needed, add another pinch of salt and cook, stirring occasionally until the courgette browns – ten minutes or so.

Remove from heat and fold in the dill and almonds before serving.
Taste, and adjust the seasoning if necessary.

I then chucked it all together in a large mixing bowl to stir everything through and divided into bowls before adding a big scoop of very soft goats cheese.

You could also try this with other herbs, I think basil or mint would be great.

The original recipe is here