Lasagne has been around since the Middle Ages and varies regionally as well as from cook to cook. Traditional lasagna has many layers of pasta and not so much filling or bechamel sauce. The most important ingredient is the freshly made pasta! To make the pasta dough I use a stand mixer with a dough…… Continue reading lasagna
Tag: pasta
prawn and white zucchini pasta
This might just be my favourite combination for a pasta sauce. Slice 400g (14 oz) of white zucchini (courgettes) and 400g (14 oz) of prawns (shrimp) into similar sizes. Have ready a little white wine, 4 minced cloves of garlic, chilli flakes, salt, freshly ground black pepper, lemon juice and the finely grated zest of…… Continue reading prawn and white zucchini pasta
artichoke and hazelnut pasta
Here’s a delicious pasta recipe suitable for any short pasta. I used fusili. In a dry pan toast ½ a cup of hazelnuts and set them aside to cool. When they’re cool roughly chop them. Boil a large pot of water and add a generous amount of salt. Add your pasta of choice and cook…… Continue reading artichoke and hazelnut pasta
zucchini and spinach pasta
This super green pasta was an unexpected delight. I had some white zucchinis fresh from the garden and was looking for ideas when I stumbled on this recipe by Adam Liaw published in The Sydney Morning Herald’s goodfood section. I used wholemeal (BioNature) linguini – delicious! Sauté 2½ cups of baby spinach leaves in 2-3…… Continue reading zucchini and spinach pasta
sausage and ricotta pasta bake
This is what I call comfort food! Eve made this from a very popular NYT recipe by Melissa Clark. Heat your oven to 220ºC (425F). Heat some olive oil in an ovenproof pan or skillet over medium-high. Crumble 350g (¾ of a lb) of Italian sausage (we used pork and fennel sausage) into a skillet…… Continue reading sausage and ricotta pasta bake
chicken with orzo and lemon
A whole chicken in a simple one-pot meal that’s both comforting and delicious. From this recipe by the inimitable Nigella Lawson. Preheat you oven to 180ºC (350ºF). In a dutch oven heat some olive oil until hot and brown the chicken, breast side down, for a few minutes. Turn the chicken over and remove from…… Continue reading chicken with orzo and lemon
pasta e fagioli
Pasta and beans is a classic soup in Italy and can be served thin or thicker as you prefer. This is an adapted version of a recipe from THE RIVER CAFE COOKBOOK by Rose Gray and Ruth Rogers. Hard to beat. The beans need soaking and cooking first. I used fava beans as I didn’t…… Continue reading pasta e fagioli
red lentil pasta + salad
Red lentils are an excellent source of protein and this vegetarian pasta is satisfying and so full of flavour. Heat olive oil in a large saucepan over medium heat. Add 1 finely diced onion, 1 finely diced carrot and an equivalent amount of finely diced celery. Cook until the onions are soft and translucent. Add…… Continue reading red lentil pasta + salad
prawn and zucchini pasta
A delicious meal even with store-bought pasta. The flavour of this pasta dish is greatly enhanced by using the prawn (shrimp) heads and shells. Peel raw green prawns, approximately 6 to 8 per person. Slice the prawns in half lengthwise and set aside. Boil a large pot of salted water for the pasta and when…… Continue reading prawn and zucchini pasta
home-made pasta with home-made pesto
Pasta isn’t really too difficult to make, but somehow I hardly ever get around to it. Having just made a pesto, though, it seemed fitting to have a home-made pasta with it. The result was definitely worth it! For the pesto wash a bunch of basil and make sure it’s as dry as possible. This…… Continue reading home-made pasta with home-made pesto
