This is something I came up with to use up what ingredients I had lying around.
Ingredients*:
Half of a green sweet pepper, cut into chunks
1 cup of brocolli, cut into florets
1 onion, chopped chunky
knob of butter for cooking
3 cups of pasta, I used the pasta that was left over in bags from previous recipes
1/2 cup left-over cheese, grated
*any left over veg can be used, this will make this different every time you make it.
Half a jar of pasta bake sauce or any pasta sauce can be used.
Cheese sauce from Macroni cheese
Method:
1. Place the pasta in a saucepan of boiling water.
2. Cook the pasta according to the packet instructions
3. Place the knob of butter into a hot saucepan when melted add the veg.
4. Cook the veg for a few mins on a high heat turn heat down and simmer for 10-15 mins, stirring occassionally.
5. After 10 mins of cooking make the cheese sauce.
6. Put the oven on at 200°C, 400°F or Gas Mark 6
7. When the pasta is cooked drain it and place to one side.
8. Add the pasta bake sauce to the veg, when it is heated through take it off the heat.
9. In a large ovenproof dish place the veg and pasta bake sauce mix on the bottom.
10. Next add the mixed pasta.
11. Then the cheese sauce.
12. Finally add the grated sauce on top.
13. Place in the oven for 15 - 20 mins until the cheese has melted and the top is starting to turn brown.
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Wednesday, 29 February 2012
Wednesday, 30 November 2011
Macaroni Cheese
Ingredients:
8oz macaroni
1 & 1/2 oz butter
1 & 1/2 oz flour
1/2 tsp dry mustard
1 pint fresh milk
6oz mature cheddar cheese, grated
salt and freshly ground black pepper
parsley to garnish
Method:
1. Cook macaroni in boiling water until tender, about 7 - 10 minutes.
2. Melt the butter in a saucepan, add flour and mustard and cook slowly for 2 minutes. Stir often and do not allow mixture to brown.
3. Gradually blend in milk. Cook, stirring until sauce thickens, boils and is smooth. Simmer for 2 minutes and remove from heat.
4. Stir in 4oz cheese. Season to taste.
5. Drain macaroni, add to sauce and mix.
6. Transfer to a 2pint greased flameproof dish.
7. Sprinkle remaining cheese on top and brown under a hot grill.
8. Garnish with parsley.
- to re-heat place in an oven at 200°C, 400°F, Gas Mark 6 for 25 minutes
8oz macaroni
1 & 1/2 oz butter
1 & 1/2 oz flour
1/2 tsp dry mustard
1 pint fresh milk
6oz mature cheddar cheese, grated
salt and freshly ground black pepper
parsley to garnish
Method:
1. Cook macaroni in boiling water until tender, about 7 - 10 minutes.
2. Melt the butter in a saucepan, add flour and mustard and cook slowly for 2 minutes. Stir often and do not allow mixture to brown.
3. Gradually blend in milk. Cook, stirring until sauce thickens, boils and is smooth. Simmer for 2 minutes and remove from heat.
4. Stir in 4oz cheese. Season to taste.
5. Drain macaroni, add to sauce and mix.
6. Transfer to a 2pint greased flameproof dish.
7. Sprinkle remaining cheese on top and brown under a hot grill.
8. Garnish with parsley.
- to re-heat place in an oven at 200°C, 400°F, Gas Mark 6 for 25 minutes
Vegetable Pasta
Ingredients:
1/2oz butter
1 small onion, finely chopped
4oz aubergines, diced
4oz courgettes, diced
2 tomatoes, skinned and chopped
1 garlic clove, crushed
4floz tomato juice
1 & 1/2 oz flour
1 & 1/2 oz butter
3/4 pint fresh milk
salt and freshly ground black pepper
3oz cheddar, grated
4tbsp natural yoghurt
12oz ready to cook pasta shapes
Method:
1. Melt the butter in a saucepan, add vegetables, garlic and tomato juice. Cook for 10 minutes.
2. Place flour, butter and milk in a pan.
3. Heat, stirring continuously until sauce thickens, boils and is smooth. Cook for a minute and season to taste.
4. Add 2oz cheese and yoghurt, stir until melted.
5. Spoon vegetable mixture into cannelloni tubes.
6. Place in an ovenproof dish and pour over sauce.
7. Sprinkle over remaning cheese.
8. Bake at 180°C, 350°F, Gas Mark 4 for 30 minutes.
-If feeling lazy you can mix the vegetable mixture with the pasta shapes
1/2oz butter
1 small onion, finely chopped
4oz aubergines, diced
4oz courgettes, diced
2 tomatoes, skinned and chopped
1 garlic clove, crushed
4floz tomato juice
1 & 1/2 oz flour
1 & 1/2 oz butter
3/4 pint fresh milk
salt and freshly ground black pepper
3oz cheddar, grated
4tbsp natural yoghurt
12oz ready to cook pasta shapes
Method:
1. Melt the butter in a saucepan, add vegetables, garlic and tomato juice. Cook for 10 minutes.
2. Place flour, butter and milk in a pan.
3. Heat, stirring continuously until sauce thickens, boils and is smooth. Cook for a minute and season to taste.
4. Add 2oz cheese and yoghurt, stir until melted.
5. Spoon vegetable mixture into cannelloni tubes.
6. Place in an ovenproof dish and pour over sauce.
7. Sprinkle over remaning cheese.
8. Bake at 180°C, 350°F, Gas Mark 4 for 30 minutes.
-If feeling lazy you can mix the vegetable mixture with the pasta shapes
Vegetable Lasagne
Ingredients:
12oz carrots, thinly sliced
12oz courgettes, thinly sliced
4oz mushrooms, sliced
1 medium onion, thinly sliced
1 green pepper, seeded and thinly sliced
4oz celery, thinly sliced
1 vegetable stock cube
7floz water
4 tbsp flour
2oz butter
1 pint fresh milk
salt and freshly ground black pepper
4oz ready to cook lasagne
6oz mature cheddar, grated
Method:
1. Place vegetables in a saucepan with stock cube and water. Bring to the boil, cover and simmer for 10 - 15 minutes.
2. Place flour, butter and milk in a pan, heat whisking continously until sauce thickens, boils and is smooth. Cook for a minute and season to taste.
3. Place half the vegetable mixture in base of a 10 x 8 inch ovenproof dish.
4. Cover with half the lasagne, some of the sauce and cheese. Repeat layers.
5. Top with remaning sauce and cheese.
6. Bake at 190°C, 375°F, gas mark 5 for 35 - 40 minutes.
12oz carrots, thinly sliced
12oz courgettes, thinly sliced
4oz mushrooms, sliced
1 medium onion, thinly sliced
1 green pepper, seeded and thinly sliced
4oz celery, thinly sliced
1 vegetable stock cube
7floz water
4 tbsp flour
2oz butter
1 pint fresh milk
salt and freshly ground black pepper
4oz ready to cook lasagne
6oz mature cheddar, grated
Method:
1. Place vegetables in a saucepan with stock cube and water. Bring to the boil, cover and simmer for 10 - 15 minutes.
2. Place flour, butter and milk in a pan, heat whisking continously until sauce thickens, boils and is smooth. Cook for a minute and season to taste.
3. Place half the vegetable mixture in base of a 10 x 8 inch ovenproof dish.
4. Cover with half the lasagne, some of the sauce and cheese. Repeat layers.
5. Top with remaning sauce and cheese.
6. Bake at 190°C, 375°F, gas mark 5 for 35 - 40 minutes.
Monday, 28 November 2011
Teriyaki Pasta
Ingredients:
8oz pasta
1/2 tsp fresh ginger
1 clove of garlic, finely chopped
1 tbsp vegetable oil
3 cups of finely sliced broccoli
2 cups sliced mushrooms
1/4 cup teriyaki sauce
1/4 cup thinly sliced spring onion
- if you prefer you can swap the quanities of the broccoli and the mushrooms if you are not fond of broccoli
Method:
1. Cook pasta and drain
2. Return the pasta to the saucepan
3. Cook ginger and garlic in hot oil in hot frying pan for roughly 15 seconds
4. stir in the broccoli, mushrooms and teriyaki sauce
5. Cook until the broccoli is tender
6. Stir in the teiyaki mixture in with the pasta and serve
8oz pasta
1/2 tsp fresh ginger
1 clove of garlic, finely chopped
1 tbsp vegetable oil
3 cups of finely sliced broccoli
2 cups sliced mushrooms
1/4 cup teriyaki sauce
1/4 cup thinly sliced spring onion
- if you prefer you can swap the quanities of the broccoli and the mushrooms if you are not fond of broccoli
Method:
1. Cook pasta and drain
2. Return the pasta to the saucepan
3. Cook ginger and garlic in hot oil in hot frying pan for roughly 15 seconds
4. stir in the broccoli, mushrooms and teriyaki sauce
5. Cook until the broccoli is tender
6. Stir in the teiyaki mixture in with the pasta and serve
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