Submitted by Maxine
Ingredients:
250g macaroni, or other pasta
1/2 pot reduced fat creme fraiche
200g grated cheese
Method:
Cook the macaroni as per the packet instructions and drain, put it back on a low heat, stir in the creme fraiche and then the grated cheese.
Serves 4
It is so simple and easy to do, only using one saucepan. Cost between 50p to 70p per portion depending on your type of cheese. Use spaghetti and add some chopped cooked bacon or ham and it’s easy peasy carbonara.
Filed under Pasta Recipes, Recipe, Vegetarian Recipes by
Ingredients:
- 12 oz macaroni
- 1 very large aubergine or 2 medium
- 12 oz tomatoes
- 1 medium onion
- 1 or 2 cloves of garlic
- Salt and pepper
- ¼ pint plain yogurt
- 2 tablespoons grated Parmesan cheese
Method:
- Cook the macaroni is a large pan of salted boiling water until tender. Drain well.
- Slice the aubergine into thin slices. Put onto a plate and sprinkle with salt. Leave for at lease 30 minutes and then wash and drain well.
- Slice the tomatoes. Peel and finely chop the onion, peel and crush the garlic and combined the two in a small bowl.
- Pre-heat the oven to Gas Mark 5 (190°C/375°F).
- Grease an ovenproof dish.
- First put a layer of aubergine, then tomato, then macaroni and sprinkle with the onion and garlic mix. Continue to layer until the ingredients are used up, finishing with a layer of overlapping aubergine slices.
- Spread the yogurt over the top and sprinkle with the Parmesan cheese.
- Bake, uncovered, for 40 to 45 minutes until the aubergine is cooked and the top is golden brown.
Serves 4.
Filed under Pasta Recipes, Recipe, Vegetarian Recipes by
Ingredients:
- 4 oz dried haricot beans
- 3 pints vegetable stock
- Salt and pepper
- 1 large onion
- 1 stalk of celery
- 1 medium carrot
- 3 tablespoons olive oil
- 2 medium courgettes
- 3 medium sized ripe tomatoes
- 2 large potatoes (about 1 lb)
- 4 or 5 sprigs of basil
- 3 or 4 cloves of garlic
- Salt and pepper
- 4 oz short cut (elbow shaped) macaroni
Method:
- Soak the haricot beans overnight and then partially cook in unsalted water.
- Drain and put into a large heavy pan with 3 pints of vegetable stock.
- Peel and coarsely chop the onion. Slice the celery into ½” pieces. Slice the courgettes into ½” pieces and, if on the large size, halve again. Peel and coarsely chop the tomatoes. Peel and cut the potatoes onto small chunks. Strip the basil leaves from the stems and finely shred. Peel and crush the garlic.
- Add the onion, celery and carrot to the haricot beans and 2 tablespoons olive oil.
- Bring to the boil and season to taste. Lower the heat and simmer for about 1 hour.
- Add the courgettes, tomatoes, potatoes and basil and cook for about another 30 minutes.
- Add the macaroni and cook until “al dente” . This should take about 15 minutes.
- Serve hot.
Serves 4 and nice if accompanied by a bowl of grated cheese to be handed around.
Filed under Bean, Pulses and Rice Recipes, Pasta Recipes, Recipe, Soup Recipes, Vegetarian Recipes by
Ingredients:
- 12 oz spaghetti
- 4 oz streaky bacon (preferably smoked)
- 1 tablespoon olive oil
- 4 egg yolks
- 2 tablespoons single cream
- 2 oz grated Parmesan cheese
- Salt and pepper
Method:
- Cook the spaghetti in a pan of boiling, salted water, until just tender.
- De-rind and cut the bacon into thin strips. Put the oil into a large pan and fry the bacon lightly. Put the pan to one side but keep it hot.
- Beat the eggs yolks in a bowl, add the cream, half of the cheese, salt and pepper.
- Return the pan with the bacon in to a low ring. Drain the spaghetti, stir rapidly into the pan with the oil and bacon.
- Remove from the heat and immediately tip over the egg and cheese mix and toss together.
- Do not heat after the egg mix has been added.
- Serve immediately passing around the remainder of the cheese.
Serves 4.
Filed under Pasta Recipes, Recipe by
Ingredients:
- 8 oz macaroni
- 2 lb ripe tomatoes
- 1 large onion
- Salt and pepper
- 8 oz streaky bacon
- 4 oz grated mature cheddar cheese
Method:
- Put the macaroni into a pan of boiling salted water and cook until just tender.
- Put the tomatoes into boiling water, skin, and then put through a blender to make a tomato sauce base.
- Gently fry the onion, cut the bacon into small pieces and then add to the onion. Continue to fry for a minute or two.
- Pour the tomato sauce over the onion and bacon, season with salt and pepper (and garlic if you like it). Gradually bring to a simmer.
- Drain the macaroni and put into an ovenproof dish.
- Pour the sauce over the macaroni along with half of the grated cheese and mix well.
- Sprinkle the remainder of the cheese over the top and put into a pre-heated oven at Gas Mark 6 (200°C/400°F) f0r about 25 minutes.
Serves 4.
Filed under Pasta Recipes, Pork Recipes, Recipe by
Ingredients:
- 12 oz penne (pasta)
- 1 lb ripe tomatoes
- 1 oz butter
- 1 small onion
- 2 or 3 cloves of garlic
- 4 oz streaky bacon
- 2 or 3 chilli peppers
- 2 oz grated mature cheddar
Method:
- Cook the pasta in a pan of boiling, salted water, until just tender.
- Drop the tomatoes into boiling water and then skin. Chop up roughly
- Peel and chop the onion, finely dice the peppers (watch your eyes), peel and crush the garlic. Heat the butter in a pan and lightly fry together. Chop the bacon and add to the pan and continue frying for a minute or two.
- Add the tomatoes and continue cooking, adding about half of the cheese.
- Drain the penne and turn into a hot serving dish.
- Stir the sauce into the penne and serve.
- Put the remaining grated cheese into a bowl and pass around to be added on top.
Serves 4.
Filed under Pasta Recipes, Recipe by
Ingredients:
- 4 oz macaroni
- 1 oz butter or margarine
- 1 oz flour
- ¾ pint full or semi-skimmed milk
- 4 oz grated mature cheddar cheese
- Salt and cayenne pepper
- ½ teaspoon made mustard
- Browned breadcrumbs
- Parsley and sliced tomato for garnish
Method:
- Break the macaroni into short lengths and cook in boiling salted water until just tender.
- Melt the fat in a pan, add the flour and blend well. Cook for a minute or two without colouring.
- Gradually add the milk, stirring all the time. Bring to the boil and boil for 3 minutes.
- Add 3 oz of the grated cheese, the mustard, salt and pepper and macaroni. Mix well.
- Pour into a greased ovenproof dish. Sprinkle the remainder of the cheese and the breadcrumbs on top.
- Bake in a pre-heated oven at Gas Mark 7 (425°F/220°C) for about 20 minutes until brown.
- Alternatively brown under a hot grill.
- Garnish with sprigs of parsley and sliced tomato.
Nice served with a green salad. Very filling.
Filed under Pasta Recipes, Recipe, Vegetarian Recipes by
Ingredients:
- 2 large tomatoes
- ½ turnip
- 2 stalks celery
- 1 rasher streaky bacon – chopped
- 1 or 2 cloves of crushed garlic
- 2 pints of vegetable stock
- Salt and pepper
- Sprig of thyme
- Sprig of parsley
- Blade of mace
- Bay leaf
- 1 oz macaroni
- ½ small white cabbage
- 2 tablespoons chopped parsley
Method:
- Skin the tomatoes, clean and prepare the turnip and celery. Slice the vegetables finely.
- Melt the butter in a pan and fry the chopped bacon and then the sliced vegetables.
- Add the crushed garlic, stock, salt and pepper and the herbs tied in a piece of muslin.
- Bring to the boil and simmer gently for 30 minutes.
- Add the washed macaroni (small cut is best) and the finely shredded cabbage.
- Simmer gently for another 30 minutes.
- Add the chopped parsley just before serving.
Nice if served with grated cheese handed around separately.
Filed under Pasta Recipes, Recipe, Soup Recipes by
This is a very economic meal if you buy/grow the vegetables in season.
Ingredients:
- 8 sheets lasagne (Verdi works well and the no pre-cooking type makes this easiert)
- 1 medium onion, peeled and chopped
- 8 oz (225 g) aubergine
- 8 oz (225 g) courgettes
- 2 tablespoons olive oil
- 1 lb (450 g) ripe tomatoes or 400 g tin + a little water
- Salt and pepper
- 1 teaspoon fresh parsley, chopped, or ½ teaspoon dried
- 1 teaspoon fresh basil, chopped, or ½ teaspoon dried
- 1 teaspoon fresh oregano, chopped, or ½ teaspoon dried
- 2 oz (56 g) butter or margerine
- 2 oz (56 g) flour
- ¾ pint (400 ml) full or semi-skimmed milk
- 3 oz (84 g) parmesan cheese – grated
Method:
- Slice the aubergine and courgettes lenthways and lightly saute in hot oil along with the chopped onion. Drain and put aside.
- Peel and chop the tomatoes and mix with salt, pepper and the herbs and a little water.
- Put into a saucepan and bring to the boil. Boil rapidly until the sauce has thickened.
- In a separate saucepan, melt the butter or margarine, stir in the flour and gradually add the milk. Cook, stirring constantly, until the sauce thickens. Simmer for 5 minutes and then stir in the grated parmesan.
- Pour a layer or tomato sauce over the bottom of a greased, shallow ovenproof dish. Arrange a layer of lasagne on top, then a layer of vegetables and cheese sauce. Repeat until everything is used, ending with a layer of cheese sauce. Sprinkle the top with a little more grated parmesan.
- Cook in a pre-heated oven at Gas Mark 4 (350°F/180°C) for about 40 minutes until golden brown and the lasagne is tender.
A filling meal for 4 and goes nice with a green side salad.
Why not double the ingredients and make two and save on oven running costs? Freezes well and the second can be re-heated in the microwave.
Filed under Pasta Recipes, Recipe, Vegetarian Recipes by