Pesto and Pea Pasta (PPP!)

I have made a similar pasta recently, however this time I threw some frozen peas and pinenuts in the mix.

I had two types of pasta to use up in the pantry, so you'll notice the contrasting pasta.

500g dried pasta of your choice

2 tablespoons olive oil

3 tsp minced garlic

1 large onion, diced

1 tablespoon sugar

1/2 cup white wine

1 cup (250ml) thickened cream

1 cup frozen peas

200g jar basil pesto

3/4 cup pinenuts

1 pinch salt, to taste

pepper, to taste

grated parmesan, to serve

Bring a large pot of lightly salted water to a boil. Add pasta and cook until just al dente; about 8 minutes. Drain and rinse under cold water. Toss with 2 tablespoons olive oil. Set aside.

Heat rest of olive oil in a frypan over medium heat. Stir in onions and garlic. Cook until the onions are soft and translucent. Stir in white wine, sprinkle in sugar. Add peas, pinenuts, pasta and pesto to the frypan, stir in cream and cook until the sauce is thickened. Adjust salt and freshly ground pepper to taste. Serve with freshly grated parmesan.

Corn and Ham Pasta Bake

500g pasta , cooked, reserving 1/2 cup cooking liquid
1/2 cup light cream cheese
2 x 400g cans creamed corn
2 small onions, chopped and quickly fried to soften
250g shaved ham, roughly chopped
1 cup grated tasty cheese
salt and pepper, to season
panko breadcrumbs, to sprinkle

1. Preheat oven to 180°C. In a large bowl, combine pasta, reserved water, cream cheese, corn, onions, ham and half the cheese. Season with salt and pepper.
   
2. Spoon mixture into an ovenproof dish. Sprinkle with cheese and panko crumbs.
   
3. Cover with foil and bake for 30 minutes. Remove cover and cook for a further 10 minutes or until top is golden.

Creamy Tuna Pasta Bake

Serves 4

250g dried pasta (any shape of your choice), cooked and drained
50g butter
1 Tbs plain flour
2 large cans of tuna
500mL milk
200g grated cheese
1/2 jar chargrilled red capsicum, drained and slice finely
150mL mayonnaise
2 onions, chopped and fried (to soften)
1 small can of sweetcorn, drained
3/4 cup frozen peas
2 tsp mustard
salt and pepper, to season
panko bread crumbs, to sprinkle for topping

1. Preheat your oven to 180C.
2. Heat the butter in a pan until melted and add the flour to thicken it. When mixed in well with a wooden spoon, gradually add the milk in parts to form a ‘béchamel’ type of sauce.
3. Remove from heat and add most of the cheese (save enough to sprinkle on the top at the end).
4. Add the mayonnaise and vegetables, season with salt and pepper.
5. Add the pasta and tuna to the mixture.
6. Spoon the mixture into the baking dish and cover with the remaining cheese. Sprinkle with panko.
7. Cook for approximately 20 minutes, or until the cheese is golden brown.

Middle Eastern-Style Offal with Tomato Sauce

I won't lie. I didn't taste any of this, but was happy to prepare and cook it. It's just not my thing.

But.....I was assured it was delicious! Mission accomplished.

1 lamb liver, chopped
1 lamb heart, trimmed and chopped
4 bay leaves
3 Tbs olive oil
10 tsp minced garlic (you could use less if need be)
2 onions, chopped roughly
(I also added two small potatoes, peeled and semi-steamed, as I had them in my pantry)
1 420g diced tomato
4 Tbs tomato paste
salt, to taste
pepper, to taste
steamed rice, to serve

Spices - use to your preferred taste
Cinnamon
Ground coriander
Paprika
Turmeric
Cardamom
Cumin

Boil a pot of water to the boil with all the listed spices included (quantities to your liking). Add liver, heart and bay leaves. Turn heat to medium and boil for approximately 10 minutes. Strain and put aside.

Meanwhile, heat oil in pot or pan. Add garlic, onion, spices (preferred amounts of each) and potato. Stir fry until onions become opaque. Add meat, stir. Pour in diced tomato and paste. Season. Simmer until sauce thickens. Serve with Arabic bread.

Liver.

Trimmed heart.

Boiling the offal.

Onion, spices, garlic and boiled offal.

...added tomato and paste.

Creamy Pesto Pasta (plus Chicken Alternative)

500g dried pasta of your choice (I used Rigatoni)

2 tablespoons olive oil

3 tsp minced garlic

1 large onion, diced

1 tablespoon sugar

1/2 cup white wine

1 cup (250ml) thickened cream

200g jar basil pesto

1 pinch salt, to taste

pepper, to taste

grated parmesan, to serve

(If you were wanting to add chicken to this dish, here is the marinade recipe):

1/4 cup (60ml) chicken stock

1 cup (250ml) white wine

2 tablespoons dried basil

2 teaspoons dried oregano

2 cloves garlic, crushed

6 boneless, skinless chicken breasts, cut into strips

 

(In a bowl, stir together chicken stock, 1 cup white wine, dried basil, oregano and garlic. Stir in chicken pieces. Marinate for at least one hour. Add the chicken just after cooking the onions). 

Bring a large pot of lightly salted water to a boil. Add pasta and cook until just al dente; about 8 minutes. Drain and rinse under cold water. Toss with 2 tablespoons olive oil. Set aside.

 

Heat rest of olive oil in a frypan over medium heat. Stir in onions and garlic. Cook until the onions are soft and translucent. Stir in white wine, sprinkle in sugar. Add pasta and pesto to the frypan, stir in cream and cook until the sauce is thickened. Adjust salt and freshly ground pepper to taste. Serve with freshly grated parmesan.

 

Sauce ingredients, simmering.

Added pasta.

 

Fried Green Eggs on Turkish Bread

Serves 3

7 eggs, whisked briefly
2 Tbs fresh parsely, chopped finely
1 Tbs fresh coriander, chopped finely
2 tsp bottled basil pesto
1/2 cup milk
salt, to season
turkish bread, sliced and toasted

Combine eggs, herbs, basil, salt and milk in a pouring jug. Meanwhile, heat non-stick frypan.
Fry/scramble eggs to your liking. Serve on top of toasted turkish bread.