| PASTA & RICE DISHES Easy Pasta Bake 500gm lean mince 4 cups cooked pasta shells 250gm grated mozerella cheese 1 medium onion finely chopped 1 small tin tomato paste 1 cup milk 1 teaspoon (or more) curry powder (optional) Brown mince, curry and onion. Mix with pasta, tomato paste, milk and 3/4 of the grated cheese. Place in a baking dish and sprinkle with remaining cheese. Bake in a moderate oven (180C) for 30 40 minutes or till the cheese is golden brown. Serve with tossed salad and garlic or herb bread. Creamy Tuna & Prawn Pasta (shrimp) 1 x 185gm tin tuna in brine 2 tablespoons olive oil 200gm small shelled prawns (or 2 small tins of prawns) 1 medium onion finely chopped 1 x 300ml carton light sour cream 1 clove garlic crushed juice & rind of 1/2 small lemon freshly ground black pepper 1/2 teaspoon fresh chopped tarragon 375gm 3 minute pasta Place oil, garlic and onion into a pan and saute until transparent. Add the tuna, prawns, cream, lemon rind and juice, pepper and tarragon, and heat gently through. Do not boil. Cook pasta and drain. Gently mix with the pasta shells and serve immediately with herbed bread. Vegetarian Lasagna tin peeled tomatoes chopped(850g app) 1 large onion finely chopped 1 cup each: broccoli cut into small pieces, spinache chopped, grated carrot, grated potato, diced zucchini, 2 tablespoons tomato paste 1 teaspoon each basil and oregano 1/2 teaspoon salt 250 grams riccotta cheese 1/4 cup grated parmesan cheese milk 2 tablespoons olive oil packet of instant lasagna sheets 1/4 cup parmesan cheese extra Saute onion in olive oil. Add broccoli, spinache and zucchini. Stir fry 3 minutes. Lower heat to medium and add potato & carrot and stir fry a further 2 min. Add chopped tomatoes, 1 cup of the tomato juice, salt and tomato paste. Simmer till vegetables are completely cooked. Stir in basil & oregano. Beat together riccotta, parmesan and enough milk to make the mixture of a pouring cream consistencey. Place just enough of the vegetable & tomato mixture to cover the bottom of a large baking dish. Place a layer of sheets on top and cover withhalf the remaining tomato mixture. Spoon half the cheese mixture over the top. Add another layer of sheets, then the rest of the tomato mixture and finally the cheese mixture. Sprinkle with extra grated parmesan cheese. Bake 180C for 20-30 minutes or till golden brown on top. Serve hot with tossed salad. Fast and Easy Pasta 425gm tin peeled tomatoes, chopped 1 medium onion peeled and finely chopped small tin mushrooms in butter sauce 1/2 teaspoon crushed garlic 1 teaspoon each basil and oregano 1 tablespoon level tomato paste 1 tablespoon olive oil 375gm 3 minute pasta salt & pepper to taste Saute onions & garlic in olive oil till lightly browned. Add chopped tomatoes and juice, tomato paste, mushrooms, salt & pepper and herbs. Simmer 5 minutes. Cook pasta, drain and serve onto plates. Spoon sauce over top. Serve with hot herbed bread. Tagliatelle With Cream Cheese & Nuts 2 tablespoons butter 1 cup walnuts chopped 375gm cream cheese 1/2 cup grated parmesan cheese 1 tablespoon fresh chopped parsley 500gm green tagliatelle (the long flat pieces) 1/2 cup grated parmesan cheese extra Heat butter in a large pan, add cream cheese and heat very gently, do not boil, till melted. Add 1/2 cup parmesan cheese, walnuts and parsley and heat through. Cook pasta and drain. Stir through sauce. Serve with extra parmesan sprinkled on top and hot crusty bread. Spaghetti Cabonara 500gm spaghetti 1 tablespoon olive oil 3/4 cup chopped lean bacon 1/4 cup light cream 1/2 cup parmesan cheese salt fresh ground black pepper 2 eggs beaten 30gm butter cut into small pieces Cook spaghetti. While it is cooking heat oil in fry pan and fry bacon till crisp. In a bowl mix the cream, eggs and cheese and season with salt & pepper. Drain spaghetti and return to pot. Toss the butter through the spaghetti over a low heat until the butter is melted. Stir through the bacon. Add the cream mixture and stir through until the spaghetti is thoroughly coated. Serve immediately with hot crusty bread. Savoury Rice 90gm butter 1 medium onion finely chopped 1 cup rice 4 teaspoons chicken stock powder salt & pepper 2 1/2 cups hot water 1/2 cup white wine Melt butter in pan. Fry onion until light brown. Add rice and stir fry 3 minutes. Dissolve stock powder in hot water. Add 1 cup of stock to pan. Cook gently, stirring till nearly all the water is absorbed. Add remaining stock and wine and bring to the boil. Reduce heat and simmer gently covered 10 minutes. Add salt & pepper. Serve in place of potato. |
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