Cacio e Pepe

 

They say sometimes the simplest things are the hardest to do.  Well that is certainly the case with this recipe.  I have been craving this pasta dish for some time and since hubby hasn't taken me to my favourite Italian restaurant I decided to investigate and make it for myself.  There are a few different interpretation's on google but I need to emphasise - good quality pasta makes, freshly ground black pepper and Pecorino Romano (sheep's milk) cheese are a must.  There are not many igredients so you must have top quality.  The main issue is trying to create a delicious creamy sauce with only a hard, dry aged cheese so follow carefully.

Ingredients

Good quality spaghetti, either dried or fresh

2 Teaspoon coarsely ground black pepper

4 Tablespoons of EVOO

Salt to taste

30 g of unsalted butter

1 cup of very finely (microplane) grated Pecorino Romano cheese, plus extra for serving

Method

Heat 3 Tablespoons of olive oil and approximately 1 teaspoon of crushed black pepper in a medium skillet over medium heat until is starts to sizzle, about 1 minute.

Set aside

Place spaghetti in a large pan and cover with water, season with a small amount of salt.  You don't want a huge pan of water because you need the pasta water to have a high concentration of starch. 

Stir with a fork to untangle.

Cook spaghetti according to the instructions on the packet, having it cook 1 minute less than suggested.

Spoon 2 to 3 Tablespoons of pasta cooking water to the pepper and olive oil pan, stir in the butter and then add the spaghetti.

Stir with a fork and then add the cheese and the remaining olive oil, continue to stir until cheese is melted.

Add a few more tablespoons of pasta water to the pan to adjust consistency, reheating as necessary until the sauce is creamy and coats each strand of spaghetti.

Season to taste with salt and more black pepper.

Serve immediately passing extra grated cheese and ground black pepper at the table.

Note: if you end up with a film of melted cheese on the bottom of the pan, the pan had too much heat when combining the cheese and pasta.

Absolutely divine

Mamma Marmalade

 

 

Harissa Gnocchi

 My tip for a fast but needs to be delicious dinner is don't resort to take away but have some good quality staples stashed in the freezer. This "light as a feather" gnocchi is from New Farm Deli in Brisbane, I paired it with some Harissa Paste from the pantry and a delicious treat was created.

Ingredients

500g good quality gnocchi, frozen or fresh

40g butter

100g cream cheese (I substituted fresh cream and parmesan cheese)

2 Tablespoons Harissa Paste

Garnish with chopped chives and grated Parmesan

Method

Couldn't be simpler

Cook the gnocchi in a large pot of boiling salted water for 2-3 minutes or as directed on the packet, until they float to the surface. Scoop out with a slotted spoon. Retain about 100ml of the cooking liquid.

Melt the butter in a frypan and add gnocchi in batches if making for a crowd.

Add a pinch of salt and fry until golden on one side.

Give the gnocchi a good shake and add the cream cheese/cream and parmesan and harissa paste.

Mix gently then serve, garnishing with chives and extra grated parmesan.

Crusty bread and green salad make an entire meal.

Mamma Marmalade

Oven Baked Spaghetti Frittata

It can be tricky to think of an simple meal you can prepare a day ahead that travels easily and can be re-heated or eaten at room temperature.  I needed a lunch dish to take to my parents that was also easy to eat, plain ingredients and no spices.  I served optional pesto and chilli relish on the side for their other guests. This oven baked spaghetti frittata was satisfying comfort food and served with a green salad made a delicious lunch - serve warm or room temperature.  Also easy to add your choice of veggies or meats too.   Enjoy!  Colleen

  

Preparation   15 minutes not including cooking the pasta.   

                      note  pasta needs to be  Already cooked and cooled 

Cooking         25 - 30 minutes 

Reheating      20 minutes from room temperature approx

Ingredients 

- this is a very loose guide - use your choice of greens, meats etc

depends on how much you want to make - for my large tray I used 1 1/2 cups

1 cup (or more) of already cooked, drained and cooled spaghetti.  Stir in a little olive oil after cooking so won't go clumpy whilst cooling.  Cut up long strands a bit for easy eating later.

your choice of chopped veggies eg

- cooked, fried onions and garlic, mushrooms sliced and cooked

- capsicum diced

-  thawed peas, chopped baby spinach leaves, finely chopped broccoli or diced asparagus  

Meats - optional

- some chopped cooked chicken or ham etc

herbs 

- chopped parsley, thyme or oregano leaves or a little chopped sage

plus

6 eggs

1 cup milk or half milk half cream             (If using less pasta decrease eggs, milk too)

2 tablespoons grated parmesan cheese

Ground Pepper and Salt - to your taste

Topping

Grated Cheese

Some grated parmesan cheese

Sprinkle of some dried breadcrumbs

extra thyme leaves 

Method

prepare your ovenproof tray or pie dish

Preheat oven to 180 - 190℃

In a large bowl - Whisk the eggs with the milk/cream and parmesan.

Stir in your selected chopped vegetables, chopped meats, herbs and salt and pepper.

Add the chopped Spaghetti pieces and stir to combine evenly.

Pour into prepared dish

Sprinkle with Grated cheeses , some breadcrumbs and herb leaves.

Bake for approx 25 - 30 minutes (will depend on dish size) until middle is cooked and topping golden.

To reheat from room temperature

cover loosely with alfoil and reheat at 180℃ for approx 20 minutes or until warmed through.

Can also be eaten at room temperature.

Serve accompanied with optional pesto or chilli relish and with green salad and tomatoes.

Enjoy!   Colleen

Ricotta stuffed Pasta Shells with cauliflower

Wilbur is our guest cook with his very yummy stuffed pasta shell dish inspired by an Alice Zaslavsky recipe.  It is so delicious and the lemon zest combined with the yoghurt adds such a zing.  Although it looks a little fiddly it is quite easy to prepare provided you have all the ingredients and utensils ready beforehand and well worth the effort. I especially liked the cauliflower base. Wilbur recommends reading the instructions first (or letting someone else read them for you!)  It also makes delicious leftovers the next day so be prepared to fight for your share!  Thank you very very much to Wilbur and I hope you enjoy as much as I did!  Cheers Colleen

Preparation           30 - 45 minutes

Cooking                45 - 50 minutes  of which oven does final 30 minutes

Serves                           4  with a green salad

Ingredients

200 gram Very large Pasta Shells (see photo)  

any unused shells can be lightly tossed in a splash of olive oil and repurposed in another meal or a salad lunch the next day

3/4  cauliflower - cut into small florets

1 large brown onion - peeled and thinly sliced

2 cloves garlic - peeled and thinly sliced

12 or so sage leaves - sliced

Splash Olive Oil

1/2 cup chicken stock - salt reduced

1 tablespoon brown sugar

Cracked black pepper and Salt to taste 

25 gram butter - small cubes

375 gram tub smooth Ricotta

1/3 cup Greek yoghurt - strain off any whey

1 cup baby Spinach leaves - (firmly packed) - finely chopped

2 tablespoons chopped parsley OR mint  - reserve some for topping

1 egg - beaten

zest of 1 lemon  - (the star of the dish)

100 gram grated cheese - mix of cheddar, mozzarella, parmesan - reserve 50 g for topping

Cracked black pepper - a little or a lot depending on your preference

1/2 teaspoon ground nutmeg - reserve some for topping

Method

Preheat oven to 200 ℃ (fan forced)

Make the stuffing - in a large bowl, mix the ricotta, yoghurt, spinach, lemon zest, pepper, beaten eggs, some chopped parsley or mint and pinch of the nutmeg along with 50 gram of mixed grated cheese. Combine well. Refrigerate until needed.

Microwave or steam the cauliflower florets and sliced onion until tender.

Drain off most of the liquid and scatter veg into a gratin dish approx 35cm x 20cm x 5cm

Add a splash of olive oil and the stock, sage leaves and garlic.

Sprinkle over the brown sugar, salt and pepper and dot with butter cubes.

Bake for approx 15 minutes until begins to caramelise.

During this time:

Cook pasta shells according to packet (minus 1 minute) then  drain. 

Rinse under cold water to cool down and strain to remove water.  

Separate the shells and pop on a non stick tray ready for stuffing.

Remove the gratin dish from oven and now stuff the pasta shells.

Use a spoon to generously fill each shell with the cheese stuffing then place shells closely together on the cauliflower mix until covered.

Sprinkle over the remaining grated cheese, parsley or mint and a sprinkle more nutmeg.

Cover with foil and bake approx 10 minutes.

Remove foil and bake for a further 20 minutes or until golden.

Remove from oven and let cool for approx 5 minutes or so before serving with green salad.

Enjoy!  Wilbur (and Colleen)

Simple Pumpkin, Sage and Feta Pasta

By now you know I regularly have a stash of roasted veggies in the fridge or freezer as the base for quick midweek dinners.  This easy pasta dish is super-quick, nourishing and packed with flavour - a great way to eat lots of veggies and still have a comfort-food pasta meal. The roasted pumpkin chunks are really the star ingredient.   Enjoy!  Colleen

This recipe uses pumpkin you've  already roasted and saved in fridge or freezer.  

If cooking from fresh add an extra 30 minutes.

Preparation          5 minutes

Cooking               10 - 12 minutes.   I cook pasta in one pan and other ingredients in 2nd pan.

Ingredients

Pasta - enough for 2 people, 4 people or a tribe. I like to use spaghetti 

NB reserve some of the pasta water to add back into sauce

Roasted pumpkin cut into chunks.  Bite-size works best

Extra Virgin Olive Oil - good splash plus more just before serving

Butter (optional)  - 2 teaspoons per person approx

garlic - crushed,  approx 1/2 clove per person

sage leaves -      roughly sliced - approx 6 leaves per person

Dried sage  -     tiny pinch per person

Dried mint or thyme  - small pinch per person

Dried chilli flakes - to your taste (optional)

Baby spinach leaves - big handful per person - they wilt to almost nothing

Black olives - pitted and quartered.   4 or 5 per person

Parsley -        small handful - roughly chopped

Feta cheese   - approx 4 tablespoons per person - crumbled 

Freshly ground black pepper - I like to add a decent amount just before serving

Small squeeze of lemon juice just before serving

Method

Cook pasta in rapidly boiling water according to packet directions (approx 10-12min)

While the pasta is cooking

In separate pan - heat the oil and butter, fry the sage leaves, add dried herbs and garlic . 

Toss through the roasted pumpkin chunks to reheat.

Then toss in the baby spinach to wilt

Add the black olives and parsley

Drain the pasta   -  and reserve approx 1/2 cup of pasta starchy water

Add the cooked drained pasta to the pumpkin mixture and stir through some of the pasta water (start with a few tablespoons and add more if you need)  to loosen the pasta -  it makes a bit of a sauce with the oil and butter

Stir through the crumbled feta, black pepper and a dash of lemon juice.

Enjoy!  Colleen

 

Chicken with Lemon and Risoni

I get quite excited when I find a recipe that does double duty.  Nigella's Chicken and Orzo is simple to make and the leftovers make a versatile base for a second meal - a double rainbow!  Nigella's recipe uses a whole chook but I find it works just as well for chicken thigh cutlets.  You could substitute some of the pasta with cannellini beans for a change.  The leftovers are delicious with fresh fish or chunky tuna.   Enjoy!  Colleen

Lemony Chicken with Risoni by Feed Your Inner Cook

Preparation      10 minutes

Cooking            15 minutes stove top stirring then approx 45 minutes simmering.

Serves               3 - 4 plus hopefully some risoni leftovers

Ingredients

6 chicken thigh cutlets  - cut off excess thick fat if possible

splash olive oil

2 medium onions - finely chopped

3 - 4 stalks celery - sliced

2 carrots - peeled and diced (mine in the pic are lazy chunks)

2 cloves garlic - crushed

shake dried chilli flakes (to your taste)

2 teaspoons dried tarragon OR dried thyme

1 lemon - zest plus juice - add juice of 1/2, taste, then add more if needed

750 ml Salt reduced Chicken stock PLUS additional hot water if needed

1 cup orzo / Risoni pasta (shaped like rice grains)

Salt and white pepper to taste (doesn't need much - taste first)

generous amount fresh parsley - most to stir through, some for garnish

some grated parmesan cheese to serve (optional)

some fresh dill chopped - if available

options

handful baby spinach leaves,  

tin of rinsed cannellini beans and use a little less pasta (also reduce the chicken stock slightly as beans won't absorb the liquid)

Method

Warm a splash of olive oil in a deep casserole pan that has a tight fitting lid

Brown the chicken pieces on one side until golden, turn and brown other side. 

Leave chicken in the pan.

Add the onion, celery, carrot, garlic, chilli, tarragon, lemon zest and juice of 1/2 lemon.

Stir until vegetables begin to soften then pour over the stock.

Bring to a boil then cover with the lid and reduce to a firm simmer for approx 30 minutes.

Check carrot is tender then add the risoni. Stir through ensuring risoni is covered with liquid.  Add a dash of hot water if it looks a bit dry.

Add the baby spinach leaves if using.

Cover with lid and cook over medium heat for 12 minutes.  

Keep an eye on liquid and add a dash more hot water if needed during cooking time.

Taste and add salt, pepper, more tarragon if needed.

Add more lemon juice if you like. I do. (depends on intensity of your lemon juice)

Turn off the heat, add the cannellini beans if using.

Stir most of the parsley through and allow to sit, no heat but lid on for 5 -10 minutes

Serve garnished with freshly grated parmesan and more chopped parsley or dill.

Serve with steamed green vegetables  or a green salad

Leftover risoni suggestions:

Gently reheat and serve alongside cooked fish  

OR stir through some chunky drained tuna

OR add extra greens, peas, corn etc. 

                            Enjoy!   Colleen

Lentil and Ricotta Easy Frypan Lasagne

I stumbled across this recipe a while ago and have adapted it with extra herbs and veggies to make an easy meal that tastes like lasagne - without the hour of preparation.  Wilbur went back for seconds without realising there was no meat - he is finding lentils are actually tasty! Plus it is a great way to use up a few bottom of the crisper veg, reducing waste.     Enjoy!   Colleen               

Lentil lasagne by Feed Your Inner Cook

Lentil lasagne by Feed Your Inner Cook

Preparation   5 minutes

Cooking       15 minutes frying then 15 - 20 mins baking in oven

Serves            4 - 6  especially if served with salads

Ingredients

splash olive oil

1 brown onion - diced

1 garlic clove - crushed

1 tablespoon tomato paste

1 (400 gram approx) tin brown lentils - drained and rinsed

1 tablespoon balsamic vinegar

1 zucchini, grated and squeezed of excess liquid ( in a Chux cloth or teatowel)

1  400 g tin diced tomatoes plus 1/4 tin water -ie rinse the tin

3 big handfuls baby spinach leaves

Pepper, some fresh rosemary chopped, or thyme OR dried herbs

big handful fresh basil leaves - torn - reserve some for garnish

a little fresh parsley - chopped

shake of dried chilli flakes (optional)

2 fresh lasagne sheets (usually in the supermarket fridge section) - tear into large ribbons

150 - 200 gram tub Smooth ricotta  (one of the few times I prefer tub to fresh ricotta)

2 cups grated cheese

some grated parmesan cheese

few cherry tomatoes - halved (optional)

Method

Preheat oven to  190℃

In a large frypan (check it is safe to go into oven OR cook then pour into oven pan later)

warm the oil and gently fry the onion until soft

Stir in the garlic and the tomato paste then the drained lentils and balsamic vinegar.

Add the grated zucchini, diced tomatoes, water from the tin, then spinach leaves.

Just cook until spinach begins to wilt - a few minutes.

Add your fresh and dried herbs plus some pepper and chilli flakes.

Stir to combine, turn off the heat.

Spoon 1/4 of the mixture into a bowl to add back in later.

Place the torn lasagne sheets over the cooked mixture in a single layer, tucking a few pieces into the mixture.

Spoon the 1/4 reserved mixture back over the lasagne sheets.

Using a teaspoon, dollop ricotta all over, then, half swirl some of the dollops through a little bit.

Sprinkle over the grated cheese and grated parmesan.

Arrange the halved cherry tomatoes on top, pushing in slightly.

Sprinkle with a scattering of dried herbs if desired.

Pop the pan into oven and bake for approx 15 - 20 minutes until golden and cheese oozes.

Garnish with reserved basil leaves if desired.  TIP - rub a tiny bit of olive oil over the fresh basil leaves before garnishing so they don't wilt too quickly on the hot topping.

Serve with a green salad.

Enjoy!   Colleen

Green Mac n Cheese

 What do these 4 people have in common, my pregnant daughter in law, my elderly mother, my granddaughter and my bff?

They were all lucky recipients of a care package from Mamma Marmalade.  My favourite way to show support is to make a healthy and delicious meal.  This one comes from the Coles (Supermarket) food catalogue but for a change it was nutritious and actually involved cooking, rather than assembling pre packaged ingredients.

Ingredients

2 cups washed baby spinach leaves

1 cup flat leaf parsley, just the leaves not the stalks

1 litre of milk

400g macaroni or small pasta of choice

400g broccoli florets

60g diced butter

1 finely diced brown onion

1/3 cup plain flour

1 Tablespoon of Dijon mustard

1 3/4 cups grated cheese, (cheddar and parmesan)

Method

Preheat oven to 170 degrees Celsius

In a food processor, combine, parsley, spinach and 1 cup of milk. Whiz until finely chopped.

Cook pasta according to packet instructions, add broccoli florets in the last 2 minutes of cooking.

Drain and refresh under a little cold water.

In a saucepan, melt butter, add diced onion for about 5 minutes until softened.

Stir in flour and stir constantly so as to not get any lumps and to "cook" the raw flour taste out. 

Once bubbling, add sufficient of remaining milk to make a creamy sauce, whisking continuously until the sauce thickens.

Stir in mustard and 1 1/2 cups of the grated cheese.

Once cheese has melted, remove from the heat.

Add the spinach mixture to the cheese sauce, mix to combine then add macaroni and broccoli. 

Season with salt and pepper, not too much salt as there is a lot of cheese.

Tip into a baking dish or several small oven proof dishes. 

You can top with cooked diced bacon (for the meat lovers) and grated cheese.

Can be wrapped and frozen at this stage or popped in the preheated oven for 25 minutes until brown and cooked through.

Mamma Marmalade

 

Chickpea Pasta with mushrooms, spinach and Passata

I have been away from my house, my pantry and my lovely oven for a few months.  It has been a challenge to create nutritious interesting meals in a tiny kitchen with few utensils and limited fridge space.  

I stumbled across these new pasta products made from chickpeas and lentils. Naturally Wilbur was super excited to try these out.  This is not an advertisement - I purchased the products as I was keen to experiment as I quite liked Soyaroni pasta which sadly seems to have been discontinued. 

Packet directions recommend cooking chickpea pasta for 7 to 9 minutes.  Mine needed at least another 5 minutes.  Even with the additional cooking time it was still quite firm.  I also feel that it needs a very strong flavoured sauce to balance the sturdy taste of the chickpea.  I would try again and am keen to try the red lentil packet later on.

It is encouraging to see producers offering alternatives to wheat based staples so I will keep exploring and testing the options increasingly available. So, check out what's new at your grocer and try something different.  Happy exploring!    Cheers. Colleen

 

Ingredients    adjust volumes for number of people you are feeding

250 gram Chickpea casarecce shaped pasta    serves 3 to 4

onion - diced
garlic - crushed
splash olive oil
mushrooms
zucchini - diced
black olives - sliced
splash red wine (optional)
Anchovy fillets (optional)
baby spinach leaves
pinch dried chilli flakes
teaspoon Pesto (optional)
herbs roughly chopped -  eg -  rosemary, parsley, basil
Premade Passata
grated Parmesan cheese
pepper to taste 

Method
cook the pasta according to packet directions but taste and cook longer until tender.
Gently heat the oil and fry the onions and add garlic.
Add the zucchini, mushrooms, anchovies and dried herbs and stir to soften
Splash in the wine followed by the passata and allow to simmer
Finish with the the olives and soft herbs and pesto.
Taste and adjust seasonings if needed.
Should be ready about same time as pasta.

Drain the pasta really well and stir into the passata sauce.
Serve topped with extra basil leaves and a scattering of Parmesan.

Enloy!  Colleen

Gooey Cheesy Vegetable Pasta - veggie odds and ends - fried all crispy oozy

Sometimes dinnertime needs to be relaxed, comforting and sneaky.  This is a great way to combine a big variety of veggies with some pasta and a little cheese – an easy way to use the last bits of the cauliflower or zucchini – so versatile. You can add bacon or shredded BBQ chicken if you wish, but the veggies are equally delicious on their own.  Enjoy!  Colleen

 

Preparation     10 minutes

Cooking           15 minutes

Ingredients

I have not included amounts as it depends on how many you are feeding –  leftovers are great reheated the next day too.

I usually chop/slice

Onion

Garlic

Zucchini

Cauliflower

Broccoli

Red capsicum

Spinach leaves

Green beans

Mushrooms  -   mix and match depending on what I left left in fridge

Option:  sliced pitted black olives

Sliced sun dried tomatoes

Finely sliced salami or pancetta or bacon or shredded BBQ chicken

Adding

Olive oil

Herbs – usually thyme or oregano - fresh or dried is fine 

then mint and parsley for garnish

Pinch of dried red chilli flakes and some ground black pepper

Boil some pasta - until al-dente   - I like to use spiral Fusilli  or  Penne ridged tubes

And some grated cheddar cheese (not an excessive amount)

And grated parmesan for garnish

Method

Boil the pasta until just al-dente.  Drain really well.

While the pasta is boiling, heat a little olive oil in a large pan and start frying the onion then add the garlic.

Add the sliced vegetables in order of hardness.  Usually cauliflower first etc etc then the softer ones such as zucchini.

Cook the meat through if using.

If using, stir in the sliced olives and sundried tomatoes.

Veggies should start to get golden and a bit crispy.

When pasta al-dente and well drained, toss through the almost cooked veggies and allow the pasta to brown a little too in the residual oil.

Finally stir the grated cheddar cheese and let it become oozy and golden and melt into the veggies and pasta.

Season to taste

Finish off with shredded mint and/or parsley and a final sprinkle of parmesan.

Eat!   Enjoy!  Colleen

Tray bake Harissa Bolognese

I was sceptical at first of the claim by Yotam Ottolenghi that your could make Bolognese without browning off the meat in a fry pan but not only was I enlightened but the result was spectacular. Now we have another delicious offering for those large family/friend gatherings other than boring old Lasagne.

Ingredients

700g beef mince (not diet needs some fat)
450g pork mince
1/3 cup tomato paste
1/4 cup harissa paste
2 Tablespoons Worcestershire sauce
1 Tablespoon ground cumin
1 Tablespoon ground coriander
1/3 cup olive oil
60g finely grated parmesan
60g finely grated Pecorino Romano
1 carrot peeled, sliced
1 small onion, chopped
2 large roma tomatoes, roughly chopped
4 garlic cloves, peeled and chopped
3 cups chicken stock
100ml double cream
225g dried manicotti or cannelloni tubes, roughly chopped in half crosswise.
1/4 cup chopped parsley

Method

Preheat oven to 245 degrees Celsius (pretty hot).
Place the beef mince, pork mince, tomato paste, harissa, Worcestershire sauce, cumin and ground coriander in a large roasting pan with 1/4 cup of the oil and 2/3rds of the parmesan and pecorino cheese, freshly ground pepper and 1 3/4 teaspoon salt flakes.

Combine carrot, onion, tomato and garlic in a food processor and whiz to finely chopped. Add this to the beef mixture and stir to combine.
Place in a preheated oven for 25 minutes or until browned on the top and sizzling.

Reduce oven temperature to 190 degrees Celsius.

Use a wooden spoon to break the meat apart thoroughly, stirring into the liquid that has been produced.
Pour in chicken stock and cram on top of the meat mixture.
Stir in the dried pasta into the sauce until thoroughly coated, you need all the pasta wet so it doesn't burn.  Push as much under the surface as you can (you won't be able to submerge it all).

Bake in the oven, stirring halfway through the cooking time of 25 minutes or until pasta is tender.

Remove pasta bake from the oven, stir in the parsley and sprinkle remaining cheese on top. Drizzle with a tablespoon of oil.

Bake for a further 8 minutes or until the top is crisp and brown.

Set aside for 10 minutes and then serve.

Yum Yum

Mamma Marmalade

Prawns with Pasta and Broccoli

Seafood is a great way to bring the calorie count down on dinner.  This super, super fast prawn dish is tasty and satisfying.

Prawn and Risoni

Ingredients

1 cup Risoni or small macaroni
1 large cup of broccoli florets
3 cloves crushed garlic
Salt and Pepper

1 Tablespoon butter
1 Teaspoon Olive Oil
2 cloves crushed garlic
500g green shelled prawns
Salt and Pepper
1 teaspoon chilli flakes (alter to suit taste)
Juice from 1 lemon
1 Tablespoon chopped parsley

Grated parmesan for serving

Method

Bring a large pot of salted water to the boil, add pasta and broccoli. With a slotted spoon remove broccoli when just tender. Continue to cook until Pasta is al dente.

Retain 1/2 cup of pasta water.
Drain the pasta and broccoli.
In the empty pot, heat oil and add garlic.
Fry until golden, approx. 30 seconds.
Return the pasta and broccoli to the pot, add sufficient retained pasta water to combine.

In a fry pan, melt butter and oil.
Add garlic and fry for 30 seconds.
Add prawns salt and pepper.
Flip each prawn until they have turned pink and are just cooked through.
Remove from heat.
Sprinkle on chilli flakes, lemon juice and parsley.

On a serving platter turn out pasta and broccoli, then top with the prawn mixture.

Serve immediately.

Crusty bread goes well.

Mamma Marmalade

Gnocchi with meatballs Quick Cheat Yum

Sometimes despite my best intentions I need to rely on shortcuts and that is okay now and then in my opinion.  My pantry and freezer provide the key ingredients for this super quick but delicious Gnocchi dinner.  I make lots of mini meatballs and freeze in small servings for later use.  These are so handy in numerous recipes and because of their tiny size defrost and cook quickly. Though not as wonderful as homemade authentic Italian, this recipe is still very yum and nicer (and faster) than takeaway.  Enjoy!  Colleen 

Gnocchi by Feed Your Inner Cook

Mini meatballs prep by Feed Your Inner Cook

Preparation       5 minutes
Cooking            10 - 15 minutes
Serves               3 - 4 depending on appetite

Ingredients
250-300 gram pre-prepared homemade mini meatballs - about 20 (frozen but now thawed)
500 gram of good quality shop bought Gnocchi  (I used Divella or source some from a good deli - never overboil premade gnocchi).  Excess cooked gnocchi can be sealed and refrigerated for use the next day for a quick mini meal
boiling water (from a kettle) in a large saucepan.  Use a generous amount.
small amount of butter
Handful fresh sage leaves
splash of olive oil
1 onion - finely sliced
a little diced pancetta or bacon (optional)
1 zucchini - finely chopped
2 cloves garlic - crushed
shake of dried sage
Salt and pepper to taste
baby spinach leaves
grated parmesan cheese
splash of cream (optional)
fresh parsley - chopped
optional - toasted pine nuts

Method
Boil water in a kettle ready to pour into a large saucepan for cooking gnocchi

Use a wide frypan, toast the pinenuts quickly and remove.
heat some butter and fry the sage leaves.  Remove leaves and set aside to add in at the end.
Add a splash of oil to the pan and brown the mini meatballs then add and gently fry the onions, pancetta and zucchini.
Stir the garlic through and then a little dried sage.  Toss in the spinach leaves.

in the saucepan - Ensure the water is boiling and add the gnocchi to the saucepan.  It will only take a few minutes for the gnocchi to float to the surface which means they are cooked.  Remove quickly with a slotted spoon and add gnocchi to the meatball frypan.

Gently combine the gnocchi through the meatball mixture and stir through the parmesan.
Perhaps add a splash of cream along with some salt and pepper to taste.
Finally stir in the chopped parsley and the fried sage leaves.
Serve garnished with the toasted pine nuts.
                                                 Enjoy!   Colleen

Nothing in the fridge Pasta

This was a Friday night staple when we would pack the 3 boys and Max the schnauzer into the station wagon and head to our cabin at Uki in the stunning northern New South Wales hinterland.  Just a quick visit to the vegetable garden to collect rocket, chilli and lemon and dinner was ready in no time.

Ingredients

Extra Virgin Olive Oil

1 lemon (not waxed)

1 long red or green chilli finely diced (including seeds)

2 handfuls of baby rocket

2 cloves garlic, crushed

Parmesan cheese, finely grated, approx 1cup 

Pasta, good quality dried or fresh

Salt and pepper

Method

Bring a large saucepan of water to the boil, then add salt (if you add the salt first it takes longer to come to the boil).

Add enough salt to "taste like the Mediterranean"

Add pasta and cook according to directions on the packet.

Whilst the pasta is cooking arrange the remaining ingredients, I like to have them in small individual bowls ready to combine.

Zest the outside of one lemon and squeeze the juice.

Once pasta is drained (reserve 1/4 cup of cooking liquid) tip into a large serving bowl.

Add retained pasta water, olive oil (sufficient to coat), lemon juice, zest, garlic and chilli. 

Toss to combine season with a good grinding of black pepper and salt.

Add rocket and then grated Parmesan.

Serve with a simple green salad and crusty bread, and hey presto dinner is served in no time at all.

Mamma Marmalade

Porcupine pasta with sausage sauce

Now the weekend is here you may have a little more time and want to tackle some homemade, fresh pasta. Guaranteed to impress your family and friends. Plus no pasta machine required, just some muscle.  This is an adaptation of Jaimie Oliver's recent Italian recipes from Nonnas.  After kneading the dough for 10 minutes I can appreciate why the Nonnas were in their 80's. 😊😊
If you don't have the inclination or time to make the fresh pasta, you can substitute a good quality dried pasta shape.

Ingredients

400g durum wheat or flour suitable for pasta making, extra for dusting or some fine semolina

1 teaspoon dried chilli flakes
Olive oil
1/2 teaspoon sweet paprika
1/4 bunch thyme
1  chorizo
2 Italian sausages
1 red onion
2 cloves garlic
1/2 cup white wine
1 400g tin plum tomatoes
40g parmesan cheese, grated

Method

On a clean surface (kitchen bench) pile the flour into a mound and make a large well in the centre. Gradually add 200ml of warm water, using a fork to bring the flour in from the sides, until a dough forms.

Knead on a flour dusted surface for 10 minutes (put a timer on) until dough is soft and elastic.

Cut the dough into 4 pieces and keep covered with a damp clean tea towel.

With each piece roll into a long sausage shape about 1cm or the width of your little finger wide.  Cut into 2cm pieces.

Lightly flour the back of a fine greater or large microplane, gently roll the piece of dough against the grater and roll it off to create a textured shape similar looking to a porcupine.

Place on a tray dusted with semolina.

Sausage sauce

Heat a large frying pan.
Add 1 tablespoon Olive oil, once hot add dried chillies and thyme.  Remove with a slotted spoon after 2 minutes, reserve.
Add a little more oil, remove casings from Italian sausages and add to oil, breaking up with a wooden spoon.
Add chopped chorizo.
Add chopped red onion, crushed garlic and paprika.

Cook for 15 minutes constantly breaking up the sausage and combining the other ingredients.
Add wine and tin tomatoes (squash) and simmer for 15 minutes.

Season with salt and pepper.

Bring a large saucepan of salted water to a rapid boil.

Add pasta, once they float to the top continue cooking for a further few minutes until pasta is cooked to your liking,  I found these needed to be softer than  al dente.

In a large serving bowl combine sauce and pasta.
Garnish with reserved thyme and chillies.

Enjoy!

Mamma Marmalade

Pasta with Pancetta and Fennel

Rather than ordering takeaway, a few handy ingredients transform into a delicious, homey relaxing dinner.  This is my take on a Three Blue Ducks recipe.  
Simple, no stress, maximum flavour, comfort food.
We thoroughly recommend visiting The Farm Cafe Byron Bay and visiting Handmade Uki in the beautiful Uki township nearby.             Enjoy!     Colleen

Pasta Pancetta Fennel by Feed Your Inner Cook

Preparation and cooking time  approx 20 minutes
Serves 4   depending on amount of pasta cooked

Ingredients
400 to 500 gram Pasta (depends on appetite)  have fun with the shapes.
I like to use Casarecce, Fusilli or Tagliatelle - just cook to packet time

2 tablespoons Pine Nuts (optional)
1  1/2  teaspoons Fennel Seeds  

splash Olive Oil  
1 red onion - finely sliced

100 gram to 200 gram pancetta - finely chopped   (I find 100 gram is enough)
OR  some Italian pork and fennel sausages - remove casing and roughly chop

1/2 to 1 teaspoon dried chilli flakes (to your taste)
1 cup Salt reduced chicken stock (or make it from Massel chicken style stock powder)
1 cup baby Peas (frozen is fine - allow to defrost a little)
80 - 100 ml cream
50 gram grated parmesan
Freshly ground black pepper - to taste
Some fresh dill - chopped  OR  parsley OR chives
PS  ingredients are quite salty so unlikely you need to add any more salt

Method 
Cook your pasta according to packet directions in a large saucepan.  I allow 15 minutes for water to boil and pasta to cook.  Most pastas take approx 10 minutes.

As soon as you start boiling the pasta water:
Heat a large deep pan and dry toast pine nuts.  Remove for later.
Then dry toast fennel seeds til fragrant.  Remove and crush seeds.
Now the water should be boiling so start cooking the pasta in your saucepan.

Using the frypan - 
heat a splash of oil and fry the onion, fennel, chilli and pancetta well. 
Add chicken stock and allow to reduce slightly
Stir through peas, cream and most of the parmesan. (reserve some for garnish)
Check pasta - should be almost cooked.  When ready - drain pasta.
Add the cooked pasta to the creamy pancetta sauce.  
Stir through the pine nuts, dill and cracked pepper to taste.
Serve with a scattering of reserved parmesan

Handmade Uki . full of handmade treasures. near Mt Warning. NSW 

     

The Farm at Byron Bay

The Farm at Byron Bay

Enjoy!    Colleen