Ingredients:
1 Clove Garlic, crushed
1 Large Leek, sliced
1 Large Carrot, finely chopped
1 Large Potato, finely chopped
1 Large Onion, finely chopped
2 Celery Sticks, thinly sliced
175g Cabbage, finely shredded
397g Canned Tomatoes (including juice)
Salt and Pepper to taste
1 litre Chicken Stock
2 Bay Leaves
50g Thin Cut Macaroni
Grated Parmesan Cheese
Method:
1). Saute the garlic, leek, carrot, potato, onion and celery in a saucepan with a little butter.
2). Add all the ingredients, except for the macaroni and cheese, and bring to the boil.
3). Pour this into the slow cooker and cook on high for 4-5 hours. (1 Step Auto 12-13 hours. Auto 5-10 hours.)
4). Remove the bay leaves 45 minutes before serving, and add the macaroni. Serve with the grated parmesan cheese.
Recipe from:
http://www.bellybelly.com.au/forums/showthread.php?t=17924
Minestrone Soup December 13, 2008
Mint & Curry Pasta Salad December 13, 2008
Ingredients:
Pasta (I like spirals or tubes) – about 1 and a half to 2 cups
mayonaise
mint (fresh)
Natural yoghurt
curry powder
peas
corn
milk
Method:
1). Put the Pasta on to boil. Add the peas and corn to this to cook them.
2). When cooked, drain and rinse with cold tap water. Put this in a mixing bowl.
3). Add about 3 tablespoons of mayonaise, about 1/4 teaspoon of curry powder, about a tablespoon or 2 of yoghurt and about 1/4 teaspoon of mint. Mix this all together with a bit of milk (if you find you need it to make it moist enough). Adjust the quantities to taste.
4). Put in an attractive serving bowl and garnish with parsley or something
Pasta Salad December 13, 2008
Ingredients:
2 cups uncooked Pasta (I like penne)
2 tb Mayonnaise
1 Carrot, finely grated
1/4 cup Corn
1/4 cup peas
1 tsp Wholegrain mustard
2 tb Low fat cream
2 tb finely chopped Spring onions
1/2 tsp Cracked pepper
Method:
1). Boil pasta until it’s ready, drain
2). Peel and grate carrot, add to pasta.
3). Add the other ingredients.
Leek & Mushroom Cannelloni December 12, 2008
Ingredients:
1 large leek
1 medium onion
olive oil for frying
125g (4 oz) mushrooms, very finely chopped
125-175g (4-6oz) cheese, grated
1 small onion, very finely chopped
400g can tomatoes
1 vegetable stock cube
300 ml (1/2 pint) hot water
a dash of vegetarian worcheshire sauce
cannelloni tubes
Method:
Chop leek and medium onion very finely, and fry them in a little olive oil until soft. Add cheese and mushrooms, and cook until the cheese has melted. Allow to cool.
Fry the small onion in a little olive oil until brown. Add tomatoes and the stock cube mixed with hot water and worcheshire sauce, mixing well. Simmer until mixture has reduced by half.
Fill the cannelloni shells with the leek and cheese mixture. Pour a little of the tomato mixture into an oven proof dish, lay the cannelloni ontop of this, and top with remaining sauce. Bake for about 25-30 mins.
Chicken & Bacon Pasta December 12, 2008
Ingredients:
1/2 medium Onion
1 Clove Garlic
Fresh Chives, Parsley and Basil (to taste – I’d use about 1/8 – 1/4 cup total, mostly chives)
2-3 large Mushrooms (depending on size)
4 Rashers Bacon
1 Chicken Breast or 2 Chicken thighs
Plain Flour
Milk (about 1-2 cups)
Salt and pepper to taste
Cheese (optional – I’d use 2 low fat cheese slices)
Method:
1). Put the Pasta on to boil.
2). Chop the Bacon and Chicken into bite sized pieces. Finely chop the onion and garlic.
3). Fry the Bacon and Chicken until about half cooked. Add the Onion and fry until Chicken and Onion are browned. Add the Garlic, Mushrooms and herbs. Fry these until starting to brown.
4). In another pan add milk to about 2 tablespoons of flour, and blend to remove lumps. Bring this to the boil, stirring frequently to make a white sauce.
5). When thickened, add cheese and fried ingredients. Add salt and pepper to taste.
6). Either serve this poured over pasta, or mix the pasta through then serve.
Variation
Instead of milk and cheese, you can use a tin of evaporated milk (The “Light & Creamy”) one.
Curried Noodles December 12, 2008
(a variation on mac & cheese)
Ingredients:
Pasta
flour
milk
curry powder
Cheese (a cheese slice or 1/2 cup grated cheese)
peas and corn
Method:
1). Boil pasta with the peas and corn (to cook them). When ready drain.
2). In a saucepan mix about 2 tablespoons of plain flour, 1/2 tsp curry powder with a cup or so of milk – to make a white sauce (Stir to get the lumps out, bring to the boil and it should thicken). and the pasta/vegies. Add some cheese to this.
Easy Curried Tuna Noodles December 12, 2008
Ingredients:
Pasta
flour
“Mild malay Curry” or “Mild chicken curry” cup-a-soup
Cheese (1 slice or some grated)
peas and corn
Tin of tuna
Method:
1). Boil pasta with the peas and corn (to cook them). When ready drain.
2). In a saucepan mix about 2 tablespoons of plain flour with the powered soup. Pour in about a cup of water and stir well. Bring this to the boil to thicken the flour mix. Add cheese, the pasta, tuna and vegies, stir to mix and serve.
Spaghetti Sauce December 12, 2008
Ingredients:
1/2 medium Onion
1 Clove Garlic
Fresh Herbs (To taste – I like Basil, Oregano, Rosemary, Chives, Thyme and Parsley)
2 Mushrooms
Salt and Pepper to taste
1 tin chopped tomatoes
some chopped olives (whatever you like)
1 stick chopped celery
1/4 cup diced capsicum (red or green – I prefer green for a nicer colour to the sauce)
Method:
1). Finely chop the onion, mushrooms, celery, capsicum and garlic and fry until the Onion and Garlic are cooked.
2). Add the chopped herbs, olives and tomatoes. Simmer this gently for as long as you can. About 1-2 hours is good.
3). Either serve this poured over pasta, or mix the pasta through then serve.
Macaroni & Cheese December 12, 2008
Ingredients:
175g macaroni
60g butter
60g plain flour
600ml milk
pinch of salt and pepper
175g cheddar cheese, grated
Method:
1). Boil the macaroni until cooked. Drain and return to the pan.
2). In a saucepan, melt the butter, then stir in the flour, and cook for 1 minute.
3). Remove from heat and stir in the milk, a little at a time.
4). Return the pan to the heat and bring to the boil, stirring continuously. Simmer for 1 minute then remove from heat and stir in the cheese. Then add the cooked pasta and mix well to combine.
Mushroom Bolognaise Sauce (Vegetarian) December 12, 2008
Ingredients
1 large onion, very finely chopped
400g or 3 1/2 cups mushrooms
1 large garlic clove, crushed
425g can tomatoes
4 tablespoons red wine
4 tablespoons tomato paste
1 teaspoon dried basil or mixed herbs
1 teaspoon pitted and sliced olives (optional)
salt and pepper to taste
Method:
Fry the onions for 5 minutes in a covered frying pan. Add finely chopped mushrooms and garlic, then allow to fry another 5 minutes, stirring often.
Mix in the tomatoes, wine, tomato paste and herbs, and simmer for 25-30 minutes. Season with salt and pepper to taste. Serve over pasta (suitable for freezing)
Basic Pasta Recipe December 12, 2008
A basic recipe for plain pasta. You can use this to make lasagne sheets, ravioli, fettuccine… whatever takes your fancy
Ingredients:
2 eggs
2 cups flour
water to mix
Method:
1). Mix the ingredients together with enough water to make a dough.
2). Turn out onto a floured board and knead well.
3). Roll out into sheets (or feed through a pasta machine), and cut into strips – hang these over the back of a chair to dry. If making ravioli, cut into circles or rectangles, and add the filling then press the pasta closed to form a parcel.
Easy Peasy Ravioli November 18, 2008
Perfect for those “ack! it’s dinnertime and I have nothing ready” days.
Method:
Simply keep a pack of frozen ravioli/tortellini (those filled pastas) in the freezer and a carton of “velish” vegetable soup (basically just pureed vegies) in the pantry.
Put the ravioli (still frozen) in a saucepan of simmering water and cook for around 10 mins (until pasta is soft). Drain then return to the pot and add the vegetable soup. You can add a handful of grated cheese or half soup and half tomato based pasta sauce if you wish.
Quick & Easy Chicken Pasta November 18, 2008
Ingredients:
Chicken (chopped), Mushrooms (sliced), Garlic, Leek, 1 can of Evaporated milk, Peas, Corn, Spinach.
Method:
Saute chicken & mushroom in a pan until browning. Add chopped garlic, thinly sliced leek, evaporated milk and simmer until reduced. Add vegetables. Cook pasta and toss through the sauce when ready.
Edible Art November 15, 2008
Boil pasta (spaghetti works well) or rice in pots of coloured water until cooked but firm. Drain and allow to cool to body temperature then give to the kids. The sticky pasta usually needs no glue, but you can make the cornflour glue for them to use as well. (which will make the creations a bit more durable)
Dried pasta with holes (“penne” for example) works well as beads for stringing.
