@ -26,18 +26,18 @@ Serves Around 3 People. You can scale up to 4 If you increase most quantities by
- 1/2 Block of feta (Washed)
- 1 Chicken stock (Added to 3/4 Mug boiling water)
- Overfilled Teaspoon Mixed Spice
- 3/4 Bowls fusilli pasta
- 3/4 Bowls fusilli pasta
- Overfilled tablespoon Creme Cheese
- 1/3 Mug whole milk
## Directions
Make sure to prepare & chop most ingredients before you start.
Make sure to prepare & chop most ingredients before you start.
1. Get a small deepish pan and heat it to low-medium temperature. Add a good amount of virgin olive oil and place one of the small onion pieces into the pan. Wait until it starts to sizzle and add the rest of the onion. Mix well and make sure the temperature is not too high as it can damage ingredients. Optional: You can sprinkle some sugar over the onion to make it sweeter. Then after a few minutes, when the onion has browned/softened, add in the garlic and wait 1-2 minutes, then you can turn off heat and put it to the side for later.
2. Get a medium-large sized deepish pan, heat with oil and then add in the olives, courgettes and mushrooms. Sprinkle salt every now and then to enhance taste. After a few minutes when they are soft and are around the same color, then add in the onion and garlic from the smaller pan.
3. Wait a couple minutes and then add the broccoli and tomato slices to the mix. Wait 2-3 more minutes and then get your rinsed feta and melt it in the pan (chop to speed up).
4. Start [cooking the pasta](pasta.html).
4. Start [cooking the pasta](/pasta).
5. When the feta has nearly finished melting, add in the stock to the mix. Turn the pan temperature down slightly and then let it bubble for 5 mins (add a timer). Make sure to add the cover to the pan to keep in the flavor.
6. After the 5 mins timer is up, add the overfilled tablespoon creme cheese to the main mix, stir, then re-add lid.
7. Wait 2-3 more minutes and then you can test the sauce if you want. If you feel there is some missing, add more mixed spice or herbs such as parsley to it.
1. Crack the eggs in a bowl but only add the yolks. Add a generous amount of your preferred grated cheese (Pecorino or Parmigiano) around 35g (you can optionally add a dash of black pepper).
2. Fill a pot with water, and when it boils cook the pasta 1 minute less than advised. Use less salt than you would normally too. (see [Pasta](pasta.html))
2. Fill a pot with water, and when it boils cook the pasta 1 minute less than advised. Use less salt than you would normally too. (see [Pasta](/pasta))
3. Fry the preferred pork (Guanciale or Smoked Pancetta) in a iron or nonstick pan (if using a different kind of pan add a dash of extra virgin olive oil) on low to medium heat until the sides are crisp but the insides are chewy.
4. While everything is being cooked and fried, beat the eggs manually using a fork until everything is entirely liquid. Remember to watch the time.
5. When your pasta is done (-1 minute), drain it and put it in the bowl with eggs. At this step you may consider the timing: if the pasta is too hot you will cook the eggs, and some people don't like it this way, so just wait for a minute. Keep moving and stirring to fully incorporate the eggs. Add guanciale and as many fats remaining in the pan as you want. Keep moving and stirring.
@ -27,7 +27,7 @@ Easy to throw together and transport for the working fellow. High in protein!
1. Preheat oven to 400F/200C.
2. Dice chicken and pan cook with oil until fully cooked.
3. [Cook the pasta](pasta.html) for a few minutes less than usual (about 7-8 minutes).
3. [Cook the pasta](/pasta) for a few minutes less than usual (about 7-8 minutes).
4. Add chicken and pasta into a casserole dish. Mix together. Add diced tomato and shredded mozzarella cheese and keep mixing. Top with parmesan cheese and bread crumbs for an even coat. Add about a spoonful of butter evenly on the top.
5. Cook in the oven for 22-25 minutes, until the top looks golden.
@ -21,7 +21,7 @@ A spice mixture for most Indian dishes
## Directions
1. Star anise and Mace are normally not added to Garam masala. They are added specially if someone is making [Biriyani](lamb-biriyani.html).
1. Star anise and Mace are normally not added to Garam masala. They are added specially if someone is making [Biriyani](/lamb-biriyani).
2. Cloves will make the masala really hot. So make sure to add only as much as you want to eat.
3. Too much Mace makes the masala quite bitter. So make sure you do not add more than what has been recommended. The amount of other spices can be changed according to taste.
@ -28,7 +28,7 @@ A delicious Sicilian pasta dish, with Aubergines in a tomato sauce topped with f
2. Use a peeler to shave off alternating strips on your aubergines, so they looked striped, like zebras.
3. Then cut the aubergine widthways into 1cm thick slices. Place into a bowl with 75ml of olive oil, a good pinch of salt and black pepper. Coat the aubergines, then spread them onto two or three baking paper-lined trays. Roast for 30-35 minutes until dark brown.
4. Whilst the aubergines are cooking, put two tablespoons of olive oil into a frying pan or pot on a medium-high heat. Add garlic and chilies and fry for 1 minute (don't burn them!). Add tinned tomatoes, oregano, sugar and a pinch of salt and pepper to the pot. Reduce heat to medium low and cook until the sauce has thickened.
5. [Cook the pasta](pasta.html) according to packet instructions, once al dente, drain and retain some of the pasta water.
5. [Cook the pasta](/pasta) according to packet instructions, once al dente, drain and retain some of the pasta water.
6. Once cooked, add the aubergine to the pasta sauce and mix well. Then add the spaghetti to the aubergine and sauce mixture, making sure everything is evenly coated. Add some of the pasta water if required to loosen the sauce, then top with fresh basil.
@ -21,7 +21,7 @@ Ignore the fact that those in the photo are pennette and not spaghetti, that's a
- White wine 1/4 cup (60g)
- Tomato passata 10oz (300g)
- Spaghetti or similar long pasta 12oz (350g)
- (optional) Extra pecorino romano or parmesan
- (optional) Extra pecorino romano or parmesan
## Directions
@ -29,7 +29,7 @@ Ignore the fact that those in the photo are pennette and not spaghetti, that's a
2. Mince the chili pepper(s) and keep it/them aside.
3. Cut the guanciale in thin stripes and cook them in the oil with the minced pepper(s) for about 3 minutes on medium/high heat.
4. Douse with the wine and turn up the heat. Cook until the alcohol has evaporated.
5. Start [cooking the pasta](pasta.html).
5. Start [cooking the pasta](/pasta).
6. Lower the heat to medium and add the passata, some salt and plenty of pepper. Cook for about 15 minutes.
7. Once finished, drain the pasta and add the sauce and the pecorino/parmesan, mix well and serve immediately. Optionally you can add some pecorino or parmesan on top.
Luke Smith
2 years ago