Spinach and Mushroom Gnocchi Bake (V)

I haven't done a Vegetarian recipe in a while and had the chance to test this recipe out. Went down a treat. Served with salad and garlic bread. It was bursting with flavour. 

Serves 4-6

500g Gnocchi
250g Chestnut Mushrooms, quartered 

1 Large Onion, diced

2 Garlic Cloves Crushed

200g Spinach, washed

Knob of Butter

75g Mature Cheese, grated

Salt and Pepper

1 tsp Fresh Thyme

Sauce

25g Butter

2 tbsp Plain Flour

400ml Whole Milk

Sprinkle of Nutmeg

250g Ricotta Cheese

1. Preheat the oven to 200c/180c fan assisted. 

2. Fry the onion and garlic on a medium to low heat for 3-4 minutes or until the onions soften. Then add the mushrooms and fry for 5 minutes, stir regularly. Then add the thyme and cook for a further minute. Take off heat.

3. In a large pan, melt the butter. Once melted, whisk the flour to create a roux. gradually add the milk while whisking. It should be a thick sauce consistency. If too thick add more milk. Then add the ricotta. Mix on a low heat until combined. 

4. Gradually add the spinach about a handful at a time. When wilted add more spinach until you have used the 200g. Then add the Gnocchi to the pan. And heat through for a couple of minutes.

5. Add the contents of the frying pan to the large pan, add salt and pepper and give a good mix. Then pour into an oven proof dish. Add the grated mature cheese to the top. Put in the oven for 20-25 minutes, until golden brown. 

Broad Bean and Prosciutto Pasta

Days are getting warmer and we want something quick and easy to make. Can make it for 2, just add more beans, 1 or 2 slices of proscuitto, and an extra bit of creme fraiche

Serves 1

75g Tagliatelle
About 8-12 Pods of Broad Beans, Beans out of Pod (There is usually 3-6 Beans per pod so I got about 25)
1 - 2 tbsp Creme Fraiche (you can use reduced fat Creme Fraiche)
3 Slices of Prosciutto,  cut up
Olive Oil
Salt and Black Pepper
2 tbsp Grana Padano

1. Boil water in a pan and add the pasta to the boiling water and follow cooking times for the pasta. 3 mins before pasta is finished booking add the broad beans

2. Meanwhile fry the prosciutto in a frying pan with oil. Cook until it crisps. Take off heat and put on kitchen roll and dab.

3. Drain the pasta and bean pan of water and return to a low heat and add the prosciutto, creme fraiche, salt and pepper and 1 tbsp grana padano. Give a stir and heat through.

4. Serve by topping with the rest of the grana padano.

Slow Cooked Bolognese

Bolognese is one of those mid week meals that we all love. But sometimes making it can be a drag especially after a long day at work.. Sometimes you just want to throw it all in a pot, leave it to cook and then enjoy later. Well lucky for you I have a recipe for slow cooked Bolognese. Fry off a few things then stick it all in the slow cooker for later.

Serves 5-6

1 Onion, Diced
2 Garlic Cloves, crushed
500g Minced Beef
100g Bacon Lardons
1 Red Pepper, chopped
1 Carrot, chopped
8 Mushrooms, sliced
100ml Beef Stock
2 tbsp Plain Flour (to thicken)
1 Small Glass of Red Wine
2 Cans of Chopped Tomatoes
2 tbsp Tomato Puree
Splash of Worcestershire Sauce
1 tsp Oregano
2 Bay Leaves
1 tsp Thyme
Olive Oil
Salt and Pepper, to season

Serve with a bit of parmesan

1. Take the pot out of the slow cooker and put on the hob. Heat a bit of olive oil, Then add the beef mince and bacon. Cook til browned. Then add the garlic, onions, peppers and mushrooms, cook for a further 2 minutes.

2. Put back in the slow cooker and put on a low heat. Add the rest of the ingredients to the pot and give a final stir. Leave to cook for 6-8 hours.

3. Just before the Bolognese is done, boil your favourite pasta (follow the instructions on the pack). Top with grated parmesan and it's ready to serve.

Prawn and Pea Linguine

Think this is a simple but tasty dish. Had a craving for prawns and was part of a deal so plus on the tasty side and money side.

Serves 2

200g Linguine

185g King Prawn

1 / 2 Cloves Garlic, crushed

Half a small glass of white wine

Handful of Parsley, chopped 

Small Onion, finely diced

4 tbsp Double Cream

Mug of Frozen Peas

Olive Oil

1. Boil water in a medium sized pan. Put the linguine in and allow to cook according to the pack.

2. While the pasta is cooking heat oil in a frying pan. Fry the garlic and onions for 2 minutes. Then add the prawns to the pan and cook thoroughly (they should be pink coloured). Then add the lemon juice and white wine. Allow it to reduce a bit. 

3. Before the pasta is cooked, add the peas to the pan. Once peas have been cooked drain and return to pan. 

4. Add the double cream to the frying pan. Heat through for a minute on a medium heat. Then tip the sauce into the pan with the pasta and add half the parsley. Season to taste and give a final stir. Serve with a sprinkle of parsley.

Pumpkin, Bacon and Sage Pasta

So all of you guys carving your pumpkins this Halloween, here's a suggestions of what to do with the inside. 

Serves 2

150g Fusilli 

Juice of 1 Lemon

6 Rashes of Bacon

Handful of Sage Leaves, roughly chopped

250g Pumpkin, peeled, deseeded and diced

1 Garlic Clove, crushed

Olive Oil

Grana Padano, grated

1. Boil a pan of water. Then add the pasta and cook for about 8-10 minutes.

2. In a frying pan and add the olive oil. Once it begins to warm add the bacon and cook for about 5 minutes. Then add the pumpkin and garlic to the pan and cook for a further 10 minutes. The bacon should be crispy and pumpkin should have softened. 

3. Add the sage, lemon juice and seasoning. Warm through (approx 1-2 minutes). Drain the pasta in the pan and add the pumpkin mixture to the pan with the pasta and stir. Serve with the grated Grana Padano.

Minestrone (V)

So you have just been out Christmas shopping or you have spent too much before your next pay cheque, you need something quick and cheap. This recipe is for you. All the ingredients here, you can find in your cupboards, bottom of fridges or freezers.

Serves: 4

100g-200g Pasta (Broken Bits, some left at the bottom of the bag)
2 tsp Red Pesto
1 Litre Veg Stock (If not got, use other stock in cupboard)
300ml Passata or Chopped Tomatoes
1 Mug of Frozen Peas
2 Mugs of Frozen Mixed Veg (3 if it includes Peas)
Can of Beans/Pulses (Brollotti, Cannellini etc)
Bit of Grated Cheese (Parmesan/Cheddar/Whatever is available)
1 Onion/4 Shallots
Knob of Butter/Knob of Garlic Butter (If any left from French Onion Soup Recipe)
Pinch of Thyme
Pinch of Sage
Salt and Pepper

1. Get a pan and add the butter and fry the onion/shallots for a couple of minutes. Add the stock and passata/chopped tomatoes. Bring to the boil then reduce the heat to simmer.

2. Add the pasta and frozen vegetables to the pan and simmer for about 10 minutes. Add the red pesto to the pan with the can of beans. Heat through for a couple of minutes. Add the herbs to the pan and stir. Taste and season. Serve with grated cheese


Tip: Just see what's in your cupboard or what you have lying around. Make this your own recipe and be creative.

Ham, Cheese and Basil Pasta Bake

A simple dish which may look calorific, but tastes lovely.

Serves 4

1 Medium Onion, chopped
300g Ham, sliced (not the wafer thin ham)
300ml Double Cream
300g Frozen Peas
300g pasta shapes (eg penne, Conchiglioni, fusilli etc)
200g Cheese
Small glass of white whine
Couple of handfuls of basil, roughly torn

1. Preheat the oven for 200c and grease a medium ovenproof dish

2. Heat olive oil in a pan. Fry the onions until softened. Add the chopped ham and fry for a couple of minutes.

3. Add the cream and wine to the pan. Reduce the heat once the mixture begins to boil. Simmer until the mixture has thickened. Add half of the cheese to the sauce. Season.

4. While the sauce is cooking, put pasta in a pan of boiling salted water. This should take about 10 minutes. Halfway through cooking add the peas to the pan.

5. Drain the pasta and peas. Return to the pan. Add the sauce to the pan with pasta and stir. Pour into the over proof dish. Sprinkle the rest of the cheese on top of the pasta. Put in the oven for 20 minutes.

6. Serve with the torn up basil on top of the pasta

Salmon and Asparagus Pasta (With a Kick)

One of the first few things I have ever cooked. It has been changed a fair bit but still tastes great and fills you up.

Serving Suggestion 4

Pack of Smoked Salmon, cut into pieces
Bunch of asparagus, chopped
1 Onion, finely chopped
4 Shots of vodka
Half a lemon, juice and rind
4 tablespoons of crème Fraiche
Parsley, roughly chopped
Tagilatelle (enough for four)
Salt and Pepper

1. For the sauce fry the chopped onions in a pan with a bit of olive oil. Boil another pan with water and add the tagilatelle, then after a few minutes add the asparagus.

2. Once the onions are soft add the smoked salmon.

3. Add the crème fraiche and vodka to the pan. If too thick add more vodka or a bit of the pasta water. If too thin add more of the crème fraiche. Add the lemon rind and juice and chopped parsley. Heat through

4. Drain the pasta and asparagus and mix the sauce in. Serve.