Tagliatelle in Gorgonzola Sauce

Ok so this is very similar to a recipe I have already tried, and I love all the ingredients that make up this dish. It wasn’t bad, the different textures all go together really well, and the flavours compliment each other, my only complaint was that the original recipe had walnuts in it, which I love but mine were really bitter after I had sautéed them, so I didn’t add them to the final recipe. I suspect that, that had more to do with the way I had sautéed them rather than a fault with the recipe, if you decide you want to add the chopped walnuts to this recipe, sweat the walnuts in butter and oil. I would try and peel the skins off as best you can too before adding them to the final dish. Other than that we really enjoyed this recipe.

 

Tagliatelle in Gorgonzola sauce

2tbsp olive oil

1tbsp butter

1-2 garlic cloves, crushed

100g fresh spinach, rinsed and stems removed

200ml cream

Salt and black pepper

Nutmeg

400g Tagliatelle

120g gorgonzola, crumbled

1. Put the oil and butter into a hot skillet and cook the garlic for a couple of minutes, then add the spinach and cook for a couple of minutes, just to wilt it.
2. Stir in the cream and season to taste with salt and pepper and the nutmeg. If you are using nutmeg for the first time I would suggest careful seasoning, a little at a time, you can always add more but you can’t take it out once it’s in there. Season and taste!
3. Cook the Tagliatelle according to the package directions, then drain and return to the pan adding the creamy sauce and spinach mixture, toss to coat the pasta.
4. Just before serving add the gorgonzola and toss again to incorporate and allow it to melt a little, then serve.

 

Tagliatelle with broccoli in a cheesy sauce

Jamie Oliver - My personal opinion of this man is that his heart is in the right place and I think his agenda is quit clear. He is a man on a mission and fair play to him, he's in a position to help people, advise and show. I have read a couple of his books now and can't help but feel a little sorry for him when people criticise him, because I feel these are people who make a split decision, about him and his agenda before hearing him out. He's not saying don't eat pizza, burgers or cookies - or whatever your favourite 'junk' food may be. He is saying eat healthily, in moderation and to eat fresh ingredients wherever possible and to treat yourself every now and again to the things you enjoy. He IS promoting a healthy lifestyle. I think he is wonderful and I am super impressed with his determination and resolve, the more of his books I read the more I realise that he is an advocate for good, tasty food, that's healthy.

Yes, good quality, organic ingredients play a huge part in most of his recipes, but the implication is not that YOU MUST, but the best that YOU can afford. You can't argue with that ethic! I changed this next recipe ever so slightly because I was in Germany at the time, and had to allow for the ingredients I was able to get locally, but it was very good despite my alterations.

Tagliatelle with Broccoli In A Cheesy Sauce

 

olive oil

500g fresh tagliatelle

 

for the cheese sauce

 

 

250ml crème fraiche

150g Philadelphia

150g parmesan, freshly grated plus extra for garnish

sea salt and ground black pepper to taste

400g broccoli

2 large free range eggs (you want the yolks)

1tsp dried mixed herbs

 

1. First get a big saucepan of water on the hob and get it boiling, next using a bain-marie add the crème fraiche, Philadelphia and parmesan with a pinch of salt and pepper, slowly melt the chesses. While the cheeses are melting prepare your broccoli, wash it, and cut the florets into bite sized pieces.

 

2. Once the cheeses have melted remove from the heat, then put your broccoli and pasta into the saucepan of boiling water. Cook the pasta until it is just cooked through. Now is the time to whip the egg yolks and your mixed herbs into the sauce. Take a few tbsp. of the pasta water and place to one side, then drain of the rest of the water, return the pasta to the pan and add your sauce, quickly mixing it all up. If the sauce is a little too thick add some of your reserved pasta water, only a little at a time, you want it to be loose but not so loose it is watery, don't forget to taste it for seasoning and adjust it if need be. Serve and garnish with a little parmesan.

 

Jamie Oliver also drizzles a little extra virgin olive oil over his, but I am not a huge fan.. Try it and let me know what you think.



Pasta & Veggies With Garlic Cream

I like this recipe, it’s quite light tasting yet filling. All the added vegetables make me feel less guilty about the ‘bad’ bits. It takes about 20 minutes to make – provided you don’t dilly dally in the kitchen, like I do, I still manage to drag a 20 minute recipe out into about an hours work…. But to be honest I enjoy being in the kitchen singing along to my iPod, not entirely sure my husband enjoys my ‘kitchen antics’ as much as I do though, or the windows for that matter. Anyway that’s what I love about this recipe, minimum time and effort to make un-yet you emerge from the kitchen with restaurant quality pasta.

 Pasta & Veggies With Garlic Cream

115 grams cream cheese

150 ml heavy cream
115 grams peas
1 handful baby spinach
2 tomatoes, seeded and diced
450 grams penne pasta
Salt and freshly ground pepper, to taste

TOPPING

6 Tbsp evoo
175 grams back bacon lardons
100g mushrooms
2 spring onions, finely chopped
2 leeks thinly sliced
½ tsp thyme chopped
1 tsp Rosemary, finely chopped
1 tsp garlic, finely chopped
85 grams breadcrumbs
grated lemon zest

1. First, bring a deep pot of salted water to the boil.

2. Next make the topping, heat one tbsp evoo in a skillet, and dry fry the bacon until crispy, then add the spring onions and the mushrooms cook until they are soft. Lastly add the leeks and thyme, and cook for 2 minutes. Heat the rest of the oil in a separate skillet, add the rosemary, garlic and breadcrumbs, and toast them until they are golden brown and crispy, constantly turning them over, so they don’t burn. Once the breadcrumbs are toasted, stir in the lemon zest and bacon mixture.

3. Meanwhile, cook the pasta in the boiling water until al dente - for fresh pasta it will only take a few minutes. Whilst the pasta is cooking, in a saucepan, melt the cream cheese and add the heavy cream, stirring continuously until the mixture is smooth, then add the peas and spinach leaves, and cook for 3 minutes. Gently stir in tomatoes and season to taste. Drain then add to the sauce. Serve into four warm bowls and top with the bacon crumbs.

Salmon Pasta Dinner

To be honest, I was a little worried about this recipe, although we have adopted the – don’t know until you try, attitude, I am always a little dubious of Ricotta recipes, ricotta is another one of those ingredients I am not sure whether I like or not, it’s an Italian cheese made from the whey the gets left over after making hard cheeses, it’s slightly acidic and has a slight lemony aroma, it’s mostly used in pasta dishes and desserts. I have made a few recipes with it – but something never seemed quite right about it, until now. If you’re like me and still not convinced I find cream cheeses – such as Philadelphia a good substitute, any other cheap brand would work just as well though. Please don’t forget that just because it’s written do it this way doesn’t mean, you must – generations of people have been “altering” traditional recipes, it’s how we evolve and grow. Besides new recipes have to come somewhere – and inspiration usually has to start somewhere too………!

 Tortellini with Salmon-Ricotta Sauce

1 package Cheese tortellini

2 Spring onions
2 garlic cloves, minced
½ leek, thinly sliced
2 portions frozen spinach, thawed and drained
100g mushrooms
1 tsp butter
1 tsp corn flour/corn starch
1 cup fat-free (skimmed) milk
½ cup shredded mozzarella cheese
1 cup ricotta cheese
200g salmon, boneless and skinless
2 tbsp dill
1½ tsp grated lemon peel
1½ tsp lemon juice, freshly squeezed
¼ tsp salt

1. Cook tortellini according to package directions. Meanwhile, in a large pan sauté onions, mushrooms, leek and garlic in butter until tender. In a separate pan, poach the salmon until it easily flakes with a fork. Combine the corn flour/corn starch and milk until smooth. Gradually stir into the pan bring to a boil, cook and stir for 2 minutes or until slightly thickened.

2. Stir in mozzarella cheese until melted, stir in the ricotta, poached salmon, dill, lemon peel, lemon juice and salt.

3. Drain tortellini, add to ricotta sauce. Cook and stir until heat through.

Penne & Sausage Casseroles

The first time I made this recipe, I used English sausage meat, it’s not the same as the stuff you can get in America, it’s a lot smoother, like a really dense paste and sticky. The fact it is sticky makes it difficult to work with unless you are making sausage rolls or pork pies. I would suggest using pork sausages instead and squeezing out the meat from their skins for this one – or bratwurst, but the fresh ones, unless of course you are in the States.

Penne & Sausage Casseroles

1 cup uncooked penne pasta

100 grams Sausage meat
100 grams mushrooms, sliced
½ onion finely chopped
1  tbsp evoo
3 garlic cloves, minced
1 tsp oregano
250ml dry red wine
500ml tomato sauce of choice
1 beef stock cube
100 grams mozzarella cheese coarsely shredded

1. Cook the pasta until al dente. Meanwhile, in a large skillet, cook sausage meat over a medium heat until no longer pink; drain and set aside.

2. In the same skillet, sauté the mushrooms and onion in oil until tender. Add the Garlic and oregano; cook for a minute. Stir in ¾ of the wine. Bring to a boil; then cook until liquid is reduced by half, stir in the tomato sauce, stock cube, sausage meat and the remaining wine. Bring to a boil. Reduce the heat; cover and simmer for 15 minutes.

3. Drain the pasta, Grease four ramekins, spread sauce in each, divide the pasta between each, top with mozzarella, repeat in layers.

4. Cover and bake at 350°F/180°C for 25 minutes, uncover and bake 5-10 minutes longer or until cheese is melted.

Another Pasta Dish To Add To The Mix

As I have probably already made quite clear, we love quick pasta dishes. This one covers all the basic, bases, creamy, cheesy, it has mushrooms and vegetables – has enough for leftovers, so great for a week night and next day lunch at work – or even better a “Vodka Friday” dish and hangover Saturday leftovers. Of course I am assuming you are cooking for two here, but it’s excellent as a family meal too. I have tried it on all four of our children and it went down a treat!

Tortellini Primavera

1 package of cheese tortellini

½ lb sliced mushrooms
1 small onion
2 garlic cloves, minced
2 tsp butter
150ml fat-free milk
200g cream cheese, cubed
200g frozen chopped spinach, thawed and squeezed dried
1 tsp Italian seasoning
1 large tomato, chopped
20g grated parmesan

1. Cook tortellini according to the pack instructions. Meanwhile, in a large skillet with a little olive oil and the butter, gently fry the mushrooms, onion and garlic until nicely tender. Then add the milk and heat through, stir in the cream cheese until melted, add the spinach and Italian seasonings.
2. Next drain the pasta, gently mix with the sauce and tomato and top with the parmesan cheese.

Messy Sausage and more pasta!

Right I’ll be perfectly honest, unless you are American you may find some of the ingredients, for this next one a little obscure and hard to get, although alternatives are possible – manicotti is cannelloni pasta shells, while in America I found manicotti to be almost toblerone shaped and ridged, where as cannelloni is cylindrical and smooth, either will work equally well though. Sausage meat in Germany, from what I can tell doesn’t exist….. and if it does I haven’t found it yet, although always keeping my eyes peeled for that all elusive ingredient. So I sort of make my own, this is a perfect way round the inability to find sausage meat, it’s simple but messy – buy your favourite sausages, and squeeze the meat out of it’s skin… Hey Presto…. Sausage meat…. How cool am I?

Sausage Pasta

1lb sausage meat (that’s an awful lot of sausage squeezing)

2 cups cottage cheese
1 package manicotti or cannelloni shells
1 (26 oz) jar tomato sauce (whichever type you like)
1 cup shredded mozzarella
1 tsp sage

1, Preheat your oven to 350˚F (180˚C), and grease a baking dish big enough for all you pasta. In a large mixing bowl, mix together, the sausage meat, cottage cheese and sage. Once it’s well mixed, stuff it into the pasta shells, then place in your baking dish. Top with the tomato sauce.

2, Cover and bake, for about an hour, or if you have a thermometer the centre to the shell should have reached 160˚F (80˚C).

3, Uncover the pasta bake and sprinkle with the mozzarella, and bake for a further 10 minutes, or until the cheese has melted and bubbling.  

Spaghetti bolognese

I would class spaghetti bolognese as a classic recipe, popular everywhere! I could go into the origins of where it comes from and include the traditional recipe, however that isn't really what this blog is about, my mission, so to speak, is to blog about MY antics in the kitchen, besides you can wiki it, in fact here's a link, I hope! http://en.wikipedia.org/wiki/Spaghetti_bolognese and get the information if you like... I like my bolognese simple, I sometimes add a little sour cream or creme fraiche and a tin of tomatoes, but it entirely depends on my mood and what I have to hand at the time. I'm slowly but surely, turning into the, little of this, little of that cook, learning as I go, that, things like 3 garlic cloves are great, 4 and you are doing that back of the throat gagging hiss noise (depending on what you are using it for). This of course is just an example and not to be taken literally. Although too much garlic does cause a back of the throat hiss noise - also known through experience. I hate this phrase, but I guess it's very much a case of 'learn by doing.' You learn by doing a recipe, that a little more or a little less is more suited to your palette. I am still learning what flavours go together, and what flavours 'cut into' each other - still really bad at it too.

Spaghetti Bolognese

1 tbsp evoo (extra virgin olive oil)
500g mince
1 large onion
200g mushrooms
500 ml beef stock
tbsp tomato puree
gravy granules to thicken
salt and pepper to taste

1. Add the evoo to a skillet and heat. Roughly chop the onion and then add the onions to the skillet, once the onions have started to soften add the mushrooms.

2. Remove the onions and mushrooms, then fry the mince, once the mince is done add the mushrooms and onions again, along with the tomato puree, stock and gravy granules, bring to a boil then gently simmer.

3. In a large pot, cook spaghetti according to package directions, once cooked drain and place the spaghetti on the plates, season the bolognese if need be and then spoon on top of the spaghetti....

You could sprinkle it with a little grated cheese, or add the cream, tinned tomatoes to the bolognese before you serve.... etc..

Portobello Stuffed Mushrooms and home made lasagne

I think I maybe spreading myself a little thinly, I have course work to do, just helped one of the lads write his wedding vows, more to the point got him to write a list of everything that he wanted to say, then put together a few paragraphs, which he then altered and changed to say what he really meant...... I have a course, I have to go on for work, and been training someone up for his course. Then I've been doing my blog, which I am very proud of..... :o) And I am trying to write out the recipes I have done, I am a little behind with that project but slowly catching up.

Anyway moving on to these recipes.

We love stuffed mushrooms, if we are out to dinner and mushrooms are on the menu we always get a portion to share! We've had them stuffed with all kinds of things, cheese and bacon, spinach and cream cheese, ground beef, which is what inspired my next recipe, which I make if we have lasagne - I always make enough to feed the entire British Army (that's an exaggeration, it in fact is enough for 6 very large portions) I use some of the meat to make the mushrooms and bake them. In much the same way as the lasagne, which I bake at the same time but save for the next day and the next day and the next! Comfort food again at it's absolute best....... With loads of garlic bread to mop up the sauce. Of course at the same time, giving yourself putrid breath, great for keeping       people and vampires at bay. The lasagne recipe is a little loose because I prefer it that way, it should be easy enough to make it a little thicker, it does thicken up the next day though!                                                                                                      

Lasagne

1 Tbsp butter
250 ml sour cream or crème fraiche
500 grams ground beef
1 large onion, diced
200 grams sliced fresh mushrooms
1 Tbsp Evoo
2 Tbsp tomato paste
400 grams grated hard cheese (such as Cheddar)
200 ml milk
8 lasagna noodles
2 tsp corn flour
200 ml Vegetable stock
2 Tbsp Bisto Gravy Granules
Salt and black pepper to taste
2 garlic clove, minced
mixed dried herbs

1. Gently fry the onions, garlic and mushrooms until soft then remove from heat.

2. Fry the meat until cooked, then put all the ingredients in a large pan, add tomato puree and mix together add salt and pepper to taste.

3. Add the vegetable stock and simmer for about 10 minutes add enough gravy granules for desired thickness, then add sour cream or the crème fraiche.

4. Melt a little butter in a pan and add the corn flour then slowly add milk, stirring constantly, add 200grams of cheese stirring until melted.

5. In a lasagne dish layer meat mixture, pasta until no meat is left finish with a layer of cheese sauce and top with grated cheese and mixed herbs. Bake in the oven for 45 minutes at 425 degrees Fahrenheit.

Servings: 6

Cheesy topped stuffed mushrooms

4 portobello mushrooms
lasagne mixture
Cheese sauce
cheese to top

1. Remove the stems from the mushrooms, stuff some of the mince mixture into each of the mushrooms.

2. Drizzle a little of the cheese sauce over the top, sprinkle each mushroom with grated cheese.

3. Grill or bake the mushrooms until the cheese is melting and bubbling.

Servings: 2

                                                                                            

Alla Carbonara

Okay so I mentioned earlier about making this recipe in the same way that I make hollandaise. The first time I made this recipe I followed the instructions exactly, I've also tried making it on subsequent occasions following the recipe, which is how I know I keep making alla scrambled egg instead of carbonara. It originally comes from Italy, served as a 'primo' which means first course, it's basically a hot food, heavier than an antipasto, but lighter than the second course. It's also served as a main course though, traditionally made with eggs, bacon or pancetta and parmesan cheese, sometimes cream is used. Some variations of this dish would include, peas, mushrooms or other vegetables. Personally I don't usually add any extras, I prefer the simple 'plain' version, besides peas are in the 'take it but I'd rather leave it bin'. I do always have peas in the freezer ready to use, rarely.

Pasta Alla Carbonara

150 grams bacon bits
1 garlic clove, minced
30 ml evoo
25 grams butter
3 egg yolks at room temperature
1 tbsp parsley, finely chopped
30 ml dry white wine
80 grams cheese
salt and black pepper
400 grams pasta cooked according to package directions
1 tsp white vinegar

1. Heat the oil and the butter, add the bacon and garlic cook until bacon begins to crisp. Remove from the heat.

2. Beat the egg yolks with parsley and vinegar. Put over a saucepan and whisk until thick, slowly add the wine and cheese whisking constantly.

3. When spaghetti is almost done, gently re-heat the bacon. Drain the spaghetti then mix with the sauce and bacon.

Price Of Shrimp

One of the things I loved most about America, was the ability to go shopping and pretty much get everything I wanted under one roof. The only thing better than that, was the fish counter, catfish, tilapia, cod, salmon, tuna and shrimp, to name but a few. Oh my goodness the shrimp, big tasty shrimp, fresh ones. Simple things I guess please simple people, that or I just appreciate how lucky I was? Here in Germany you pay almost double for fish and it's all frozen and lacking in flavour and quality. I worked it out and I am paying $18.00 for a pound of shrimp, I was getting 5lbs for that in the States, admittedly it was frozen bargain Shrimp but it was still better quality, for fresh shrimp was paying around $7.00 per pound in America, I think or there abouts.

The reason for talking the price of fish? Shrimp tagliatelle, the thing I like about this recipe, is that it takes minimum effort to make it with all fresh ingredients, but looks and tastes as though lots of effort has been out into it. It's another one of those ones you have to admire for what it is. Simply put it's almost genius.



Shrimp Tagliatelle

2 tbsp evoo (extra virgin olive oil)
1 large onion, chopped
1 garlic clove
3/4lb (375g) mushrooms
1lb (500g) tomatoes peeled, seeded and chopped
salt and pepper to taste
1lb (500g) tagliatelle
3/4lb (375g) prawns
1/2 cup (125g) light sour cream

1. Heat the oil in a large skillet, add the onion and the garlic, cooking gently, stirring for 5 minutes, until glassy but not browned. Add the mushrooms and cook on a high heat for about another 5 minutes.

2. Now add your tomatoes, season with salt and pepper to taste and simmer gently, until the mixture thickens

3. Cook the tagliatelle according to package directions.

4. Add the sour cream and shrimp to the tomato mixture and cook on a low heat until the shrimp are heated through

5. Serve the shrimp on a bed of the pasta.


Most disappointed as I don't have a photo to go with this one!! :o(

Pasta Bakes

 Pasta bakes, perfect for lazy days, busy days, quiet days or lazy next day left overs. Easy to make, fast. Tasty and the combinations between ingredients, you can use mean that no two pasta bakes, ever need be the same. I’ve used Kassler a German cured and slightly smoked pork, tuna, chicken and ham. You can throw in all kinds of veggies. Use tomato sauce, white sauce, creamy vodka sauce or cheese sauce, top it with cheese or bread crumbs or both. With a ready in time of 30-40 minutes and the most effort required is turning the dial of your oven, what’s not to love? For even less effort you could use store bought sauces, I normally have several of the powdered sachets from knorr, and there is a jarred tomato and garlic one we like, to hand, just in case. Although I prefer to make my own – on days where you need no fuss and ease, a pasta bake is the perfect answer, it can be whipped up in minutes. Of course there’s nothing stopping you from also adding your store bought sauce! Like I said the sky is your limit.

macaroni and bacon gratin

300 grams macaroni, cooked according to directions, drained

100 grams bacon strips, diced

1 tomato, diced

1 tap Italian seasonings

1 tsp basil

100 grams grated cheese

salt, pepper and cayenne to taste

3 egg yolks at room temperature

125 grams cream

1/8 litre milk

1. Mix the macaroni, bacon and tomato with the herbs and season with the salt and pepper.

 2. Preheat the oven to 200°C (410°F approximately). Mix the cheese egg, cream and milk with a little salt and pepper.

 3. Grease the dish you are using, put in the macaroni with the cheese and cream mix. Bake for the 30 minutes.

 As I said earlier I am all for “shortcuts” after all if it’s good enough for the likes of Jamie Oliver, it should be good enough for us all, especially on those busy days when cooking is the last thing on our minds, I think most of us live busy lives, whether it’s because we work or are stay at home parents. However when I say “shortcuts” this by no means, means take out every night, or pre-cooked, pre-prepared frozen meal or some such. By “shortcuts” I am referring to, store bought pastry or naan bread, jarred tomato sauce, powdered sauces, basically anything which will help reduce cooking times……. I take a dim view on anyone – unless single, buying frozen meals or eating take out everyday. There comes a certain satisfaction out of cooking when you make a meal, even when minimal effort has been applied and I defy anyone even someone who can’t abide being in the kitchen, to tell me that they don’t get some austere satisfaction or sense of pride when they’ve put a meal on the table that everyone has eaten and enjoyed! I guess that’s easy for me to say because I love being in the kitchen, I love buying cookbooks and kitchen gadgets or utensils, I only buy what I’m going to use though. My kitchen is not big enough to buy just anything! Cookbooks on the other hand are bedtime reading for me. I have read them all and once they go on the bookshelf they become points of reference, if I was asked for a recipe I could easily pull one or two books of the shelf and have it for you in a matter of minutes maybe even more than one variation of the same recipe. I’m quite possibly a kitchen zealot in which case I’m in no position to be defying anyone to do anything.

Spanish Chucks

Chicken And Spanish Vegetables, this is one of those do I, don’t I? Recipes, my intention was to cook something, healthy and low in calories. 325 calories per portion seemed like a good option. The only down side was the peppers (bell peppers), I’m not a huge fan, but not totally against them either! This was the first time that I had really cooked with fresh vegetables and chicken breast. The lesson I learned from this recipe was that it is very easy to over cook chicken, mostly out of fear of not cooking it properly. Although, hindsight is a wonderful thing, cooking is definitely about letting go, whilst at the same time realising that you can’t ignore all the rules. You don’t want to over cook the chicken or it becomes dry (if not burnt, way to go me for stating the obvious), but at the same time under cooked chicken could leave you with that really icky bug, called Salmonella. You want to cook it until it is piping hot in the middle and the juices run clear. Better still it should reach a core temperature of a minimum 165˚F (taken from the USDA website) I don’t own a meat thermometer so I tend to guess at when it’s ready, but to be honest more often than not I use those bake in bag things you can buy, tastes delicious and you are pretty much guaranteed a perfectly cooked piece of chicken.

Chicken And Spanish Vegetables



2 green bell pepper seeded and sliced


2 red bell pepper seeded and sliced


50 grams green olives, sliced


150 grams mushrooms, sliced


4 chicken breast halves


salt and black pepper to taste


2 tbsp flour


½ teaspoon paprika


2 tbsp extra-virgin olive oil


2 tbsp tomato paste


150 ml chicken stock

1. Pat the chicken dry, salt and pepper. Mix the flour and paprika on a flat plate, then cover the chicken in the flour, shaking off any excess.


2. In a big pan heat the oil and fry the chicken on both sides until golden and cooked, place on a warm plate, cover and keep warm.


3. Mix the tomato puree in the fat from the chicken, add the vegetables, fry for a short time, stirring until soft, add the stock and boil.


4. place chicken breast on plate and cover with the vegetables - serve with pasta.


Servings: 4


Cooking Times


Total Time: 30 minutes